Menu Venue

Things we need :

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1/2 cup coarsely chopped peanuts

how to:

1. Preheat oven to 375°F (190°C).
2. Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in morsels and peanuts.
3. Drop dough by rounded tablespoons onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles.
4. Bake for 7 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

very delicious,,,,,,

Makes 3 dozen.

Ingredients

1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water


Directions

In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice :).

Batter
6 ounces (1 1/3 cups) cake flour, such as Swansdown brand
1 1/2 teaspoons baking powder
Scant 1/2 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 teaspoons instant dashi powder
1 large egg
1 1/3 cups water


Filling
3 large cooked shrimp, cut into peanut-size pieces (brimming 1/4 cup)
2 tablespoons finely chopped scallion, white and green parts
2 tablespoons Japanese red ginger shreds or finely chopped pickled ginger, gently squeezed to remove excess moisture
2 tablespoons finely chopped green cabbage (omit hard center spine)
1 to 2 tablespoon canola oil


Garnishes
About 3 tablespoons Japanese tonkatsu sauce, Worcestershire sauce, or Chinese black vinegar
About 3 tablespoons mayonnaise (optional)
1 1/2 tablespoons aonori (ground dried seaweed), or 1 full-size sheet toasted nori (seaweed), cut into short, thin pieces
1/2 cup loosely packed Japanese dried bonito flakes (katsuo-bushi)
strips


HOW TO ::::::

1. To make the batter, combine the flour, baking powder, salt, sugar, and dashi powder in a bowl. Make a hole in the center. Whisk together the egg and water, then whisk into the dry ingredients to form a smooth batter. Transfer to a measuring cup. Set aside to bloom for at least 15 minutes, or cover with plastic and leave at room temperature for as long as 2 hours.

2. Have the filling ingredients ready near the stove, along with the batter. Make sure the garnishes are ready too as the dumplings are best eaten hot from the pan.
3. Heat the pancake puff, aebelskiver, or takoyaki pan over medium heat. Brush a light coating of oil in each well. Aim for a moderately warm pan as if you’re making pancakes. Too hot of pan will form craters on the surface and you want a smooth finish on these dumplings.

When the pan is sufficiently hot, pour batter into the pan to just shy of the rim. If your burner has hot spots, fill the wells above those hot spots last. If anything, there should be just a light sizzle when the batter hits the pan. Lower the heat if the sizzling is loud as that’s a sign that the pan is too hot.

4. Add 1 or 2 pieces of shrimp and generous pinches of scallion, ginger, and cabbage to each well. The batter level will rise a tad. Then wait for about 1 minute until the edges have begun to set or small bubbles have formed at the rim. When that happens, use two skewers to loosen each dumpling around the top edge and flip it over. Expect the dumplings to be pale in color at this stage.

Don’t fret about doing it neatly. Aim to flip it over when there’s still enough loose batter to form a round underside; some may look like Pacman but that’s fine. After about 1 minute, the batter should have set on the other side and you can tuck the dumpling into the well to cook evenly into a nice round shape.

Keep turning and rotating the dumpling for about 5 minutes, until the dumplings are golden and crisp. Use the skewers to transfer (stab the dumpling if you must) the dumplings to a plate. Let cool for about 1 minute before serving. Meanwhile, oil and repeat the cooking to make more takoyaki dumplings.

5. To serve, drizzle the tonkatsu sauce and mayonnaise atop the dumplings. Follow by sprinkling with seaweed and finish with the bonito flakes. Eat with forks or skewers, should you want to mimic the act of eating takoyaki on the street.

2 sheets (a 17.25-ounce package) frozen puff pastry, thawed
1 (8-ounce) package cream cheese, softened
3 tablespoons granulated sugar
1 3/4 cups NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels - divided use



1. Roll 1 puff pastry sheet into 14 x 10-inch rectangle on lightly floured surface. Combine cream cheese and sugar in small bowl until smooth. Spread half cream cheese mixture over puff pastry, leaving 1-inch border on one long side. Sprinkle with half morsels. Roll up starting at long side covered with cream cheese. Seal end by moistening with water. Repeat steps with remaining ingredients. Refrigerate for 1 hour.
2. Preheat oven to 375°F (190°C). Lightly grease baking sheets or line with parchment paper.
3. Cut rolls crosswise into 1-inch-thick slices. Place cut side down on prepared baking sheets.
4. Bake for 20 to 25 minutes or until GOLDEN BROWN. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 2 dozen. Expensive, but i do not care..... hehehehe

oooh This is my favorite snack,,,,

and so on,,,,

1 cup - all purpose flour

1 cup - dashi stock (water if you don't have dashi no moto)

1 egg
1/4 - head of cabbage, shredded (crunchy)

whatever meat or seafood you have on hand

Okonomi sauce (if you can't get this at the Asian supermarket, you make it with Ketchup and Worchestershire sauce)

Japanese mayo (gotta be Kewpie brand)

Furikake (a nori seaweed seasoning you can find at the Asian Supermarket)

Bonito flakes (flakes of dry skipjack tuna, usually used as garnish or base for stock) => must HAVE IT!!!!

How to make EASY Okonomiyaki


Now grab a big mixing bowl and put in your dry ingredients, add a pinch of salt while you're at it. Put in the liquid and the egg and mix until your batter has no lumps (tip: use a whisk). Now, add the shredded cabbage and mix the batter until you get it all well blended together. If you have your seafood or leftover meats, add it to your batter now and mix it up.

Heat some oil in a non-stick pan or griddle. Get a nice sized ball of batter on the griddle and press it out to make the 'pancake'. Turn your heat down to med high and just keep an eye to make sure it doesn't burn. When the bottom is browned to your liking, flip it over and cook the other side. When done, plate it up and drizzle on your Okonomi sauce and mayo. Top with the furikake and/or bonito flakes and enjoy.

pretty easy, Right???????

2 cups softened butter (1 pound)
2 cups confectioner's (powdered) sugar
4 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 cups quick-cooking oats
1 (12-ounce) package semisweet chocolate morsels
1/2 cup sweetened flaked coconut (optional)

1. Cream the butter and confectioners sugar and add the vanilla. Stir in the flour and baking soda, mixing well. Stir in the quick oats, chocolate chips and coconut, if using, and mix until just combined
2. Form into small balls and press down with a fork.
3. Bake at 325°F (160°C) for 12 to 15 minutes. Enjoy My Friend!

that Makes 10 dozen cookies.

Better try it,,,,,,,