圣诞节小点心和其他

很久没来这儿上贴了,一是懒,二是电脑和像机都出问题,烦啊~~
最近做了一些小饼干,是我家圣诞节必备的东西,传上来给大家分享
配方全部来自我婆婆,最进她身体不大好,本来要亲自做的,现在只好E-MAIL我配方了.好在我去年跟她学过一次.很快就做好了.
1,椰蓉杏仁米糕(ALMOND RICE MADELEIES)

Vegetable cooking spray
1 cup whole blanched almonds,lightly toasted.
1&1/2 cups sugar
3/4 cup flaked coconut
3 cups cooked rice,chilled
3 egg whites
fresh raspberries(optional)
Frizeb bibdauriry whipped topping,thawed(optional)
powder suger(optional)

oven 350f
Coat madleine pans with cooking spray. Place almonds in food processor fiited with knife blade;pocess until finly ground.Add sugar and coconut to processor;process until coconut is finly minced.Add rice;pulse to blend.Add egg whites;pulse to blend. spoon mixture evenly into mandeleine pans,filling to tops.
Bake 25 to 30 min or until lightly browned. Cool completely in pans on wire rack.Cover and refrigerate 2 hours or until serving time.Run a sharp knife around each madeleine shell and gently remove from pan.Invert onto seving plates;serve with raspberries and whipped topping,if desired. Sprinkle with powdered sugar,if desired.






Tea cookies(桃仁茶酥)



1 cup butter

1/2 cup powdered sugar

2&1/2 cups flour

1/1 teaspoon salt

1 teaspoon vanilla

1/2 cup chopped walnuts



Cream butter and sugar. Sift flour and salt together; add to sugar mixture. Add vanilla and nuts. Form into 1 inch size balls and then make a thumbprint in the center of each ball. Bake at 400 degrees for 10 to 14 minutes until lightly browned.



Once cooled frost with cherry frosting



Cherry frosting



½ cup butter softened

1 box of powdered sugar

enough juice from jar of cherries to make frosting spread able



Mix butter and sugar, then add the cherry juice






这里说明一下,她说的CHERRY JUICE就是酒渍红撄桃的汁


掰开看里面,非常非常的酥:




PEANUT BUTTER COOKIES(花生酥):

PEANUT BUTTER COOKIES:

OVEN:350F ,

1/2 CUP SHORTENING
1/2 CUP PEANUT BUTTER(选里面有花生碎粒的)
1/2 CUP GRANULATED SUGAR
1/2 CUP PACKED BROWN SUGAR
1 TSP BAKING POWDER
1/8 TSP BAKING SODA
1 EGG
2 TBSP MILK
1 TSP VANILLA
1&3/4 CUPS ALL-PURPOSE FLOUR

做法:

1,Beat shortening and peanut butter wit an electric mixer30 seconds. Add the 1/2 cup granulated sugar,brown sugar,baking powder,and baking soda. Beat until combined ,scraping bowl.Beat in egg, milk,and vanilla. Beat in as much flour as you can. Stir in any remaining flour.

2,Shape dough into 1-inch balls.Roll balls in the 1/4 cup granulated sugar(我嫌糖太多没裹糖,就用叉子沾糖压).Place 2 inches apart on an ungreased cookie sheet. bake in 350F over for 10 to 12 min or until edges are firm and bottoms are lightly browned.Immedieately thanster to a wire rack and let cool.




掰开看看,里面的花生碎粒还可以看见呢,香啊~




COCONUT MACAROONS:(椰丝蛋白酥)
Oven 325F

2 egg whites
1/2 tsp vanilla
2/3 cup sugar
1&1/3cups flaked coconut
1 tbsp lemon juice
1 tsp finely shredded lemon peel.

1,Lightly grease a cookie sheet(我用不沾的,就不用这一步了),set aside.In a medium mixing bowl beat egg whites ,lemon juice and vailla with an electric mixer on high speed until soft peaks form.Gradually add sugar,about 1 tbsp at a time, beating until stiff peaks form. fold in coconut and lemon peel.
2,Drop mixture by rounded teaspoons 2 inches apart onto th prepared cookie sheet.Bake in 325F over about 20 min or until edges are lightly browned .Transter to a wire rack an let cool.(一旦完全冷却后要立即密封收藏,如摆在外面会吸空气中的水分,使MACAROON边棉软)




入嘴就化的那种感觉.

饼干家族合影,由于巧克力饼干太一般,就不专门照了.

Chocolate chip cookies



½ cup softened butter

½ cup sugar

¼ cup firmly packed dark brown sugar

1 egg

1 teaspoon vanilla

1 cup unsifted flour

½ teaspoon soda

½ teaspoon salt

1 12 oz package chocolate chip pieces



Beat butter, egg sugar and vanilla until light and fluffy. Add dry ingredients and blend well. Stir in chocolate chips. Drop by teaspoons until ungreased cookie sheet and bake at 375 for 8 to 10 minutes.





另外前面做了个柠檬蛋白派,用私房为为的方子做的.



还有就是上周六做了一些菜和朋友聚会:

蕨菜干烧肉:



香水鱼片:

三磅多的BASA鱼片放到这个脸盆大的汤盆里好象也看不出有多少啊~~


一周前装的麻辣香肠,失败! 怪我的花椒太厉害了,十磅肉只放了一两花椒,结果麻翻了一帮人,夺了肉味了!




韭菜香干炒红椒香菇丝.放了点郫县豆瓣.




韩国粉丝辣拌波菜,红罗卜丝



另外还有麻辣手丝鸡,雪豆炒香肠,波兰蒜肠,和RIB EYE STEAK等都被照糊了.因为赶着开饭,没空仔细照,也没检查照的结果,哎.
最后翻出来一张切开的牛排照片,勉强看吧:



上的部分菜:



专门换了圣诞节的桌布,图个喜庆~~~




祝大家吃好玩好,圣诞节快乐~~

红帽子大师出手，真是不同凡响啊！太漂亮了！

好久不见，别来无恙？祝咛圣诞快乐！
Hoo

好厉害呀

谢谢HOO和AGNES9912. 圣诞节同乐
最近忙啊,好久没来了

红帽子,圣诞节好丰盛啊...羡慕极了!这么多种小点,去年着实让我惊奇一回了,今年又有惊喜..真的好棒!

我觉得那些碟子好漂亮啊 :P :P :P

我最喜欢那个椰丝蛋白酥，可是我不懂英文呀，可以用中文写吗？

看着太诱人了！可是我也不懂英文呀，点心方子可以用中文写吗？

我喜欢，学着做吧！

新桐好~~很就没遇见你了

等过两天有空了我会把用中文打一遍

漂亮小点心呀

呵呵，红帽子姐姐别生气啊！
我试着翻译了一下，有些词不是很准确，等姐姐给我改正。

希望能帮上大家的忙！

1,椰蓉杏仁米糕(ALMOND RICE MADELEIES)

Vegetable cooking spray 《指的是炒菜的油，还是植物黄油？》
1 cup whole blanched almonds,lightly toasted. 1杯漂白的完整杏仁，稍微烤一下
1&1/2 cups sugar 1又1/2杯的糖
3/4 cup flaked coconut 3/4杯的揶蓉
3 cups cooked rice,chilled 3杯蒸熟的米饭，放凉
3 egg whites 3个蛋白
fresh raspberries(optional) 新鲜的覆盆子（黑莓？）（可选）
Frizeb bibdauriry whipped topping ，thawed(optional) （？）打发的覆盖装饰，解冻的（可选）
powder suger(optional) 糖粉（可选）

oven 350f 烤箱 350f（175度）
Coat madleine pans with cooking spray. 用（油？）涂抹玛德琳蛋糕(一种贝壳状重油小蛋糕)模子
Place almonds in food processor fiited with knife blade;pocess until finly ground. 将杏仁放入食品加工机中，用刀片将它切碎
Add sugar and coconut to processor;process until coconut is finly minced. 把糖和椰片加入加工机中，加工到椰子被完全切碎。
Add rice;pulse to blend. 加入米饭，搅拌均匀。
Add egg whites;pulse to blend.加入蛋白，搅拌均匀 。
spoon mixture evenly into mandeleine pans,filling to tops.用勺子把做好的混合物均匀的放入玛德琳蛋糕模中，一直装满。
Bake 25 to 30 min or until lightly browned. 烤25-30分钟或者看到表面呈浅棕色
Cool completely in pans on wire rack. 将模子搁在烤架上彻底放凉。
Cover and refrigerate 2 hours or until serving time. 盖好放入冰箱冷藏2个小时，或者冷藏到需要吃的时候。
Run a sharp knife around each madeleine shell and gently remove from pan. 用锋利的刀将玛德琳蛋糕模周围分开，轻轻的将蛋糕从模子里拿出来。
Invert onto seving plates;放入盘中
serve with raspberries and whipped topping,if desired. 如果需要的话，可以用覆盆子（黑莓？）和（？）装饰成品
Sprinkle with powdered sugar,if desired. 如果需要，还可以撒上糖粉。

Tea cookies(桃仁茶酥)



1 cup butter 1杯黄油

1/2 cup powdered sugar 1/2杯糖粉

2&1/2 cups flour 2又1/2杯面粉（应该是中筋的）

1/1 teaspoon salt 1小勺盐

1 teaspoon vanilla 1小勺香草（香草粉？还是香草精？）

1/2 cup chopped walnuts 1/2杯切碎的胡桃仁



Cream butter and sugar. 把黄油和糖搅成糊状
Sift flour and salt together; add to sugar mixture.将面粉和盐过筛后加到糖和黄油的混合物中

Add vanilla and nuts. 加入香草和胡桃仁
Form into 1 inch size balls and then make a thumbprint in the center of each ball. 做成1英寸大小的球状，在每个小球的顶部压一下。
Bake at 400 degrees for 10 to 14 minutes until lightly browned. 在400f（205度）下烘烤10-14分钟，直到有浅棕色出现。

Once cooled frost with cherry frosting 加上樱桃糖霜做的霜饰。



Cherry frosting （樱桃糖霜）



½ cup butter softened 1/2杯软化黄油

1 box of powdered sugar 1盒糖粉（大概的重量是多少？）

enough juice from jar of cherries to make frosting spread able
从瓶中倒出足以使糖霜成糊状（可以被涂抹）的果汁
（cherry jucie 酒渍红撄桃的汁）

Mix butter and sugar, then add the cherry juice

混合黄油和糖，然后加入草莓汁

PEANUT BUTTER COOKIES(花生酥):

PEANUT BUTTER COOKIES:

OVEN:350F , 烤箱 350F（175度）

1/2 CUP SHORTENING 1/2杯酥油
1/2 CUP PEANUT BUTTER(选里面有花生碎粒的) 1/2杯花生酱（带颗粒的）
1/2 CUP GRANULATED SUGAR 1/2杯砂糖
1/2 CUP PACKED BROWN SUGAR 1/2杯（）红糖
1 TSP BAKING POWDER 1小勺泡打粉
1/8 TSP BAKING SODA 1/8小勺小苏打
1 EGG 1个鸡蛋
2 TBSP MILK 1大勺牛奶
1 TSP VANILLA 1小勺香草
1&3/4 CUPS ALL-PURPOSE FLOUR 1又3/4杯中筋面粉

做法:

1,Beat shortening and peanut butter wit an electric mixer30 seconds.用电动打蛋器将酥油和花生酱搅拌30秒

Add the 1/2 cup granulated sugar,brown sugar,baking powder,and baking soda.加入砂糖、红糖、泡打粉和小苏打。

Beat until combined ,scraping bowl.
打发混合物，直到成为一体，将其刮入碗中

Beat in egg, milk,and vanilla.
打发鸡蛋、牛奶和香草

Beat in as much flour as you can.
尽可能多的将面粉加入混合物中打发

Stir in any remaining flour.
将剩余的面粉搅拌到混合物中

2,Shape dough into 1-inch balls.
将生面团揉成1英寸左右的小球

Roll balls in the 1/4 cup granulated sugar(我嫌糖太多没裹糖,就用叉子沾糖压).
将小球放入1/4杯糖中滚动，给小球表面裹上糖

Place 2 inches apart on an ungreased cookie sheet.
将小球按照间隔2英寸的距离放在一个没有抹油的（曲奇盘？）上

bake in 350F over for 10 to 12 min or until edges are firm and bottoms are lightly browned.
在350F（175度）的烤箱里，烘烤10-12分钟，或者直到边缘变的坚硬、边角变为浅棕色为止

Immedieately thanster to a wire rack and let cool.
立刻转移到金属架上，放凉

COCONUT MACAROONS:(椰丝蛋白酥)
Oven 325F 烤箱 325F（160度左右）

2 egg whites 2个蛋白
1/2 tsp vanilla 1小勺香草
2/3 cup sugar 2/3杯的糖
1&1/3cups flaked coconut 1又1/3杯椰子片
1 tbsp lemon juice 1大勺柠檬汁
1 tsp finely shredded lemon peel. 1小勺柠檬皮屑

1,Lightly grease a cookie sheet(我用不沾的,就不用这一步了),set aside.
将（曲奇盘？）薄薄的涂上一层油脂，放在一边
In a medium mixing bowl beat egg whites ,lemon juice and vailla with an electric mixer on high speed until soft peaks form.
在一个中型（打蛋盆？/沙拉碗？）中用电动打蛋器打发蛋白、柠檬汁和香草，直到软性发泡

Gradually add sugar,about 1 tbsp at a time, beating until stiff peaks form.
逐渐加入糖，一次大概加1大勺，继续打发到硬性发泡
fold in coconut and lemon peel. 把椰子和柠檬皮屑拌入

2,Drop mixture by rounded teaspoons 2 inches apart onto th prepared cookie sheet.
用圆形的茶勺将混合物舀出，按照2英寸的间隔，放在准备好的（曲奇盘？）上

Bake in 325F over about 20 min or until edges are lightly browned .
在325F（160度左右）的烤箱中烘烤20分钟左右，或者直到边缘变为浅棕色

Transter to a wire rack an let cool.
转移到金属架子上，放凉。
(一旦完全冷却后要立即密封收藏,如摆在外面会吸空气中的水分,使MACAROON边棉软)