TOP SECRET: THE ATS RECIPE BOOK!

From ATS Wiki

Contents 1 APPETIZERS AND DIMSUM-ISH STUFFS 1.1 homemade dumplings 1.2 potstickers 1.3 dan bing 1.4 Onigiri 1.5 Tofu (for Xifan Sunday's) 2 MEAT-CONTAINING ENTREES 2.1 pork, bamboo, dou gan 2.2 chicken curry 2.3 pineapple chicken 2.4 肉燥飯 rou zao fan 2.5 牛肉麵 niu rou mian 2.6 Fish Ball Soup 3 VEGETARIAN-FRIENDLY ENTREES 3.1 Tomato and Egg 4 Desserts! 4.1 Mochi's mochis 4.2 A guide to awesome boba (and milk tea), by Jenn Huang 4.3 Boba Making Guide 4.4 Chinese-style Swiss roll sponge cake! by Emily Yang, Catherine Fan, and Stephanie Yu 4.5 Egg Tarts (蛋塔) 5 not exactly asian but EVER SO DELICIOUS 5.1 Jenn’s chicken salad sandwiches 5.2 Jenn's Angel Cake 5.3 Jenn's fruit tarts 5.4 Jenn's banana bread 5.5 John and Kim's Vietnamese Sandwiches

APPETIZERS AND DIMSUM-ISH STUFFS

homemade dumplings

ingredients

• ground meat, some sort of veggie (Jenn finds that beef doesn’t work too well :/ best is to use chicken with napa (both kind of mild-ish flavors, so neither one overwhelms the other, or jiu cai with pork (both rather strong flavors, but still balanced))

• sesame oil
• soy sauce
• rice wine (optional—use only a little, and usually good for pork, not so much with chicken)
• scallions
• if pork, some ginger might be nice :)

procedures

1. cut everything up into small pieces
2. add all ingredients. DO NOT ADD SALT—veggies tend to release water if you add salt, and that makes for not-so-good dumplings :(
3. Stir all ingredients. Choose one direction (clockwise or counterclockwise), and stick with it.
4. wrap dumplings :)
5. if boiling, just drop the dumplings when the water boils. Be sure to use enough water (err on the side of too much water)—otherwise they might stick together, and that’s sad :( also, be sure to stir the water while you’re dropping them in—this prevents the dumplings from sticking to each other or to the pot.
6. if you’re planning on pan-frying, it’s best to freeze them overnight. Then follow instructions below for potstickers…

potstickers

ingredients

• the only potstickers in Boston that Jenn has liked are the LingLing ones from Costco :P

procedures

1. use a little bit of oil (not too much!) on a non-stick pan
2. arrange frozen dumplings on the pan
3. Add regular water (not boiling) to half of the dumpling’s height.
4. Put on high heat, and COVER.
5. when the water is almost gone, you can take off the lid (if the edges of the…ruffles? are a little translucent), and turn down to medium heat
6. continue to cook—make sure you watch them
7. take off the stove when they’re nicely browned :) don’t leave the potstickers in the pot, the pot is still still hot so it will continue to cook the potstickers, resulting in possibly burned potstickers ☹

dan bing

ingredients

• dan bing skins (either the nice ones that super 88 has, or Jenn uses flour tortillas when those aren’t available, they work just fine)
• scallions
• eggs
• salt

procedures

1. beat the eggs, and add some salt :)
2. add a little oil (Jenn likes a little sesame oil too)
3. add a ladle-full of egg into the pot
4. immediately add chopped scallions
5. immediately put a dan bing skin/tortilla on top (Jenn likes to push the tortilla down a bit with her hands, to make sure the egg sticks to the skin)
6. when the egg seems cooked (Jenn likes a little brown), flip it over!
7. brown the skin a bit (sometimes, esp if the skins are refrigerated or frozen, you can add a little bit of water—lift up one edge of the dan bing, add a teensy bit of water, and this will steam the skin a bit. Then proceed with browning)
8. roll up, and cut into pieces :)

Onigiri

ingredients

• 肉松 (Pork Sung)
• vegetarian version of pork sung
• Sushi Rice
• Rice Vinegar
• Furikake Flakes
• Plastic Wrap

pre-event setup

1. Make Rice
2. Mix rice vinegar with rice

procedure at event

1. Get plastic wrap and spread it out on your hand
2. Add rice and flatten
3. Add 肉松
4. Make the rice into a triangle
5. Season with Furikake
6. Wrap with seaweed

serving

• individual size

Tofu (for Xifan Sunday's)

ingredients

• tofu
• eggs
• soy sauce
• sugar
• chicken broth (or chicken bouillon and some water)
• corn starch

procedure at event

1. Cut tofu into planks (not too thin!)
2. Beat eggs in a bowl with some salt
3. Dip tofu in egg and pan-fry in a flat-bottomed pan or on a griddle until both sides are lightly browned
4. Mix sauce ingredients together (soy sauce, chicken broth, corn starch, sugar) and pour over tofu
5. Bring sauce to a boil and toss occasionally until tofu is coated and sauce has thickened

MEAT-CONTAINING ENTREES

pork, bamboo, dou gan

ingredients

• pork (either ground, or thinly sliced—depends on how many people you’re making it for -_- if it’s just a few people, Jenn prefers 肉絲, so Jenn will take the time to cut thin slices of pork…if it’s a lot of people, using ground is much easier)
• dou gan!!!
• bamboo—again if you have lots of people, get the kind that’s already cut into 絲, otherwise Jenn likes the actual bamboo shoots better (the thin ones that are kinda like…asparagus in shape)
• soy sauce
• sugar
• corn starch
• minced garlic
• oil/sesame oil

procedures

1. cut all ingredients into thin strips—you want thin, long strips. For the bamboo, Jenn likes to half shoots
2. marinate the pork a little—add some soy sauce, a little sugar, and a bit of cornstarch, and mix until evenly distributed
3. add oil and sesame oil to the pan, and add the minced garlic—cook for a bit until “xiang”—not brown tho, cuz then by the time everything else cooks it’ll be burnt -_-
4. add the meat! Make sure it’s thoroughly cooked (if you used ground meat, make sure you break apart large chunks, to make sure it’s cooked!)
5. add the dou gan strips and bamboo
6. add a little more soy sauce if necessary
7. cook thoroughly until everything is hot and yummy ^^

chicken curry

ingredients

• chicken (Jenn likes thigh—it’s cheaper, and pretty much impossible to overcook and become tough)
• potatoes (cubed, smaller is good—Jenn likes 1 cm cubes)
• carrots (jenn likes to use baby carrots, they make life easier -_- then you can cut them into little discs)
• onions (diced)
• frozen peas/carrots/corn/beans are sometimes a nice addition :)
• corn starch
• curry cubes

procedures

1. cut chicken into cubes, mix with a little corn starch
2. in a pot, use a tiny bit of oil (Jenn likes a drop of oil, and a drop of sesame oil), and stir fry the onions until “xiang”—not brown
3. add the carrots and potatoes, and fill the pot with some water
4. add the curry cubes (Jenn likes to break them down into smaller cubes, so they dissolve faster)
5. if you want to add frozen veggies, go ahead and add them too
6. when the potatoes/carrots are cooked (the potatoes should be soft, but not too mushy), and the pot is boiling, add the chicken cubes
7. when the whole mixture boils again, it’s done! If it’s a little too watery for your taste, you can add some corn starch to some cold water, mix thoroughly, and pour into the curry to make it thicker)

variation for a semi-massaman curry feel, add some coconut milk, some pineapple chunks, and peanuts :) <--because this involves peanuts, i would recommend this only for exec get togethers, or something smaller where you know that no one's allergic...NOT FOR LUNAR NEW YEAR, etc...

pineapple chicken

ingredients

• chicken thigh
• 1 egg
• flour
• cornstarch
• lots of oil
• onion
• bell peppers
• pineapples
• oyster sauce, vinegar, rice wine

procedure

1. cut chicken into small cubes, salt lightly, mix with egg white (i neglected the egg white, but still turned out ok)
2. put oil in a pan on high heat
3. coat the chicken cubes with a little flour and corn starch (approx 1 to 1 ratio). (i was stingy with this, so the chicken didn’t turn out as crispy as i liked. not bad though, less oily)
4. when the oil gets dimply, (before it starts smoking or sputtering), put the chicken in. the chicken will take at least 10 minutes to cook–watch it to make sure you don’t burn any chicken, and turn the pieces as necessary.
5. when the chicken becomes a nice toasted color, take them out and place them on a bunch of paper towels for oil-soaking
6. in a new pan, add a little oil and sesame oil, and add some chopped onion, until it’s “xiang”
7. add pineapple chunks, and continue stir frying
8. add bell peppers (if you have green ones, not too long, cuz they lose their pretty green color if you cook too long)
9. mix some of the pineapple juice with some oyster sauce, vinegar, and rice wine. it should be till translucent, and light brown. add this to the pan with the veggies
10. mix some cornstarch with COLD water, and add to the mixture, so it thickens
11. after it thickens appropriately, put the chicken back in, and mix

肉燥飯 rou zao fan

ingredients

• eggs
• ground pork
• soy sauce
• water
• garlic
• 油蔥酥

procedures

1. eggs first! boil the eggs (about 10 minutes, make sure you move them so the yolk doesn’t sit kinda sideways in the egg)
2. peel the eggs
3. use some soy sauce (don’t need too too much–as in don’t cover the eggs or anything–my eggs were maybe in 3/4 inch of a combination of soy sauce and water), med/low heat, and allow the eggs to get a pretty color. This takes a lot longer than you think, because you want the color to penetrate, not just on the surface (I didn’t do mine long enough, so the brown color was nice on the outside, but once you open the egg, it’s still white). My mom says this takes several hours–so good to do the eggs much earlier in the day. SAVE THE SOY SAUCE.
4. heat a wok with some oil and sesame oil, and “chao” the ground pork with some soy sauce (from the eggs)
5. add LOTS OF GARLIC, continue pan-frying/stir-frying/sauteeing/whatever the translation is
6. add more soy sauce and water (from the eggs pot), sugar, and 油蔥酥 (fried shallots?) <–i think that’s the right characters–it’s like fried onions, they’re dried. FRIED GARLIC IS NOT THE SAME THING.
7. boil for awhile, and you’re done :D I like to add tofu triangles too, and some veggies. I put carrots and daikon (because i had them)–daikon was probably not a good idea, it soaked up the soy sauce like crazy, and they were reaaaaaaaally salty. i told my mom later that i added them, and she laughed at me.
8. don’t forget the rice!

pictures

牛肉麵 niu rou mian

ingredients

• beef chuck
• star anise
• 辣豆瓣醬 (chili bean paste)
• tomato
• other veggies
• scallion
• cilantro
• noodles

procedures

1. boil some water–drop in beef chuck, and take the beef back out after 30 secs or so–this is to get rid of the blood
2. in sesame oil, “chao” the star anise and 辣豆瓣醬–it will splatter, so make sure you’re wearing a long sleeve, or use the lid to protect yourself from getting burnt
3. add the beef
4. add soy sauce, water, boil for about an hour on med/low heat (I overcooked mine :/ oh well). Be generous with the water and soy sauce, I didn’t have enough soup. I added a piece of ginger, tho that’s optional.
5. I added some carrots and daikon–added the carrots about 30 minutes in, and daikon about 10 minutes before the hour was up. Also added the tomato–half in at the 30 min mark, and other half at the same time as the daikon. Scallions (the thicker/white part cut into “duan”, about 1.5 inch long pieces) are also added 10 minutes before the hour was up.
6. When the soup part is about to finish, cook the noodles in a separate pot
7. take out the noodles, put them in the serving bowl, add some scallions (I cut these rather thinly), veggie (I used spinach), and cilantro (my mom laughs at me for this too, but i think it tastes good, and i don’t even *like* cilantro). If you choose to use a thicker veggie, like bok choy, then you may need to cook it in the soup pot a bit.
8. Pour the soup over the noodles–the scallions, veggies, and cilantro will cook enough with this hot soup.

[ http://mitmochi.files.wordpress.com/2009/03/img_4039.jpg?w=225&h=300 picture of the soup with the noodle--better to use bowls bigger than the amount you'll eat, fill noodles about halfway, and add a lot more soup. don't pile the stuff on, it looks kind of strange.]

Fish Ball Soup

ingredients

• fish balls (of course!)
• chicken bouillon (powder)
• vermicelli
• bok choi
• white pepper
• 2 separate hot pots

pre-event setup

1. Cut fish balls into halves, and cut bok choi into 1.5-inch-long pieces.

procedure at event

1. Put boiling water in hot pots 1 and 2. Add about 1 spoonful of bouillon per cup water.
2. Add fish balls to hot pot number 1; frozen is fine.
3. Cool until center of fish balls are squishy (use a fork to test).
4. In hot pot number 2, put in veggies and vermicelli; heat until tender.

serving

• around 3 to 4 fish ball halves
• several bok choi pieces
• some vermicelli
• 1 to 2 serving spoonfuls of soup
• a pinch of white pepper :)

VEGETARIAN-FRIENDLY ENTREES

Tomato and Egg

ingredients

• Tomatos
• Eggs
• Ginger
• Sugar
• Salt
• Scallions
• Oil
• Note: Tomato to egg ratio should be around 2:3

procedures

1. Beat eggs, cut tomatoes into chunks, and scallions and ginger into strips after washing
2. Pour a little bit of oil into a wok/pan and scramble beaten eggs. Make sure these eggs are slightly undercooked. They will go back into the pan later. Put scrambled eggs onto a plate.
3. Clean wok/pan and pour in more vegetable oil to cover pan. Put in scallions and ginger and stir fry until you can smell them.
4. Put in cut tomatoes and stir fry until the tomato juices start to bubble.
5. Put eggs back in and mix with tomatoes
6. Flavor with sugar and salt to taste :]

Desserts!

Mochi's mochis

ingredients

• glutinous rice flour
• potato starch
• red bean paste filling

procedures

1. saran wrap a bowl (saran wrap along the inside curve of the bowl--make sure it's covered completely) mix 1 cup glutinous rice flour and 1 cup water in a saran-wrapped microwave safe (aka. porcelain) bowl, stir well!!! make sure it's consistent, and there's no balls of rice flour stuck on the bottom
2. cover with a saran wrapped porcelain plate, and microwave for 4 minutes (will vary by microwave)
3. I like to foil wrap a cutting board for my workspace. foil means it doesn't stick, and easy (er...easier) clean up later. spread some potato starch out
4. when the glutinous rice flour is done, take it out, and pick up the mixture with the saran wrap (careful, it's hot!!!)--usually you can sort of shake it off the saran wrap onto your work space
5. I use two spoons to separate out the mochi globs, cuz it's hot...tho best not to let it sit out for too long, it kinda crusts over a bit.
6. make sure to powder your hands with potato flour!!! :) work with one mochi ball at a time, work it into a larger circle (be careful not to have the center be too thin), add a glob of red bean (and ATS love), and pinch the mochi shut. after your'e sure it's sealed, you can flip it back over and make sure it's in a nice round shape :)

A guide to awesome boba (and milk tea), by Jenn Huang

So boba depends on where you get it--the ones I buy are dried, though you can get the wet ones (they cook faster). I personally only buy them from a certain bakery at home, so I only know how to make it from those ones. However, the instructions are all the same, minus one step.

one more note, i feel like boba doesn't keep too well, when you leave it overnight it either dries out, or gets soggy and not QQ (er...chewy? can't think of the english equivalent). it takes awhile to prepare, around 3 hours or so...but at least you can do the tea early.

Procedure for Boba

1. boil water--lots of it. if you don't use enough, the boba will stick, so if in doubt, use more. i think i use like....1 cup boba to 5 or 6 cups of water...approx.
2. after the water boils, add in the boba, stirring as you do so, so they don't stick
3. after the boba come to a boil, boil for an additional 30 minutes.<--this time varies depending on the boba you buy. when in doubt, test one by eating it, make sure it's done so it's not hard on the inside.
4. turn off the heat, use a strainer (with larger holes, small ones tend to clog)
5. refill with cold (not ice cold, but colder than room temp) water, just enough to cover the boba
6. add a crapload of sugar, stir until even
7. put the pot lid back on, and let it sit for an hour
8. whenever you're ready to serve it, you can scoop this directly into the cup (the syrup with it is fine, it makes it sweet)

procedure for milk tea

1. lipton black tea, or any other black tea bags--take off the tags, and drop into boiling water.
2. watch it, you don't need to boil too long or else it gets bitter...sorry not sure on the exact time for this, but I know i kinda overcooked them at Dartmouth ^^"
3. scoop out all the tea bags
4. add condensed milk until it's about the right color
5. taste it--depending on the tea, sometimes this is fine, and sometimes it's still a little tea-y. if it's not sweet enough, add some sugar. keep in mind it doesn't need to be too too sweet, cuz the boba adds to the sweetness too.

Boba Making Guide

Milk Tea (50 servings):

• 50 Bags of Hong Kong Red Tea (tied by the strings with tags removed in groups of 5 then tied into groups of 25)
• 2-3 Cans of Condensed Milk

Bring one large pot of water to a boil, once boiling remove heat Add tea bags into pot and let steep until tea is around Coke colored. Taste to make sure it's strong enough. By this point tea should just be warm, not hot. If still hot wait until cooled a bit. Stir in the condensed milk, then let sit until ready to serve

Honey Green Tea (50 servings):

• 50 Bags of Green Tea (tied same way as before)
• 2 bear jars of honey

Bring one large pot of water to a boil, once boiling remove heat Add tea bags into pot and let steep until yellowish green color. Taste test to make sure it's strong enough Stir in 2 jars of honey, tasting along the way and making sure the sweetness is at a tolerable level. Let sit until ready to serve

Bubbles (150 servings):

• 1 large red bag of tapioca
• 1 piece of rock sugar
• 1/2 jar of honey

Bring a medium sized pot of water to a boil, then remove heat and add rock sugar Add in bubbles and stir, test after ~5 minutes if texture is correct Strain the bubbles then add in honey (amount will vary so make sure you don't add too much)

Chinese-style Swiss roll sponge cake! by Emily Yang, Catherine Fan, and Stephanie Yu

adapted from http://en.christinesrecipes.com/2010/06/green-tea-matcha-swiss-roll.html

Ingredients

• 1/2 cup + 3 T. all purpose flour
• 3 T. corn starch
• 1 t. baking powder (optional if the egg whites whip enough)

• 6 egg whites
• 3 T. + 1 t. granulated or caster sugar

• 9 egg yolks
• 1/2 cup granulated or caster sugar
• 3 T. + 1 t. vegetable oil
• 1 T. vanilla or 1 T. instant espresso dissolved in a little hot water

• 3/4 cup heavy cream
• 1 (7g) packet of gelatin (if not using fruit, decrease gelatin and water by half)
• 1/4 cup water
• 3-3.5 T. sugar
• ~1 cup fruit of choice, chopped very finely (strawberries, mango, pineapple) or 1 T. instant espresso or 1 T. vanilla or cocoa powder

Special Materials

• large baking sheet
• parchment paper
• electric hand mixer or stand mixer
• clean towel (or cut up shirt)
• small pot

Directions

1. Preheat oven to 430°. Place oven rack in upper-middle position. Grease baking sheet and line with parchment, creasing the corners.
2. Mix together flour, corn starch, and baking powder in small bowl. Set aside.
3. Beat egg yolks until slightly thickened. With the mixer running, slowly add ½ cup sugar, then stream in oil. Continue to beat until the mixture is thick and pale yellow and forms ribbons when the beaters are lifted. Add flavorings at this time.
4. Whisk egg whites until soft peaks stage (foam just starts to gain volume). Gradually add remaining (3 T. + 1 t.) sugar in 3 additions or a steady stream down the side of the bowl. Beat until firm/stiff peaks form (should be glossy and when beater is lifted upside down, peaks should stand upright, tips may fold over slightly but not too much).
5. Stir 1/3 of egg whites into egg yolk mixture to lighten. Add remaining egg whites in 2 additions, folding gently to not deflate the foam.
6. Sift in mixture of flour and corn starch. Fold gently until no flour is visible.
7. Pour batter into the prepared baking tray and level. Bake for 10-15 min or until golden brown.
8. Remove from the oven and cool slightly before pre-rolling the cake with a clean
9. Prepare the filling: whip cream until stiff peaks. Dissolve gelatin in ¼ cup water in the small pot and allow to sit for 10 min while whipping cream. Add 3 T. sugar to the gelatin and heat, stirring constantly, until mixture is fluid and sugar is completely dissolved. Stir to cool slightly before slowly adding to the whipped cream with the mixer running. Add mashed fruit or other flavorings to cream mixture.
10. To assemble, unroll cake and spread filling evenly, leaving about 1-2 inches at one end. Reroll cake and tightly wrap in plastic wrap and chill before slicing.

Egg Tarts (蛋塔)

Ingredients

Crust (from http://culinaryalchemist.blogspot.com/2009/06/how-sweet-it-is-pate-sucree.html)

• 3 cups all purpose flour
• 1 cup (2 sticks) unsalted butter, cold
• 1/4 t. salt
• 1/2 cup granulated sugar
• 2 large egg yolks, lightly beaten, cold

Filling (from http://www.nibbledish.com/people/anjelikuh/recipes/chinese-egg-tarts)

• 3.3 cups milk
• 6 large eggs
• 1 cup sugar
• 1 pinch of salt (1/8 teaspoon)

Directions

For the crust:

1. Slice the butter into thin pieces and freeze for 15-20 min.
2. Whisk together flour and salt. Toss butter slices into flour mixture until all pieces are evenly coated. Work the butter into the flour with your fingers or a pastry cutter until the mixture becomes mealy and resembles yellow sand.
3. Add sugar and mix thoroughly. Add eggs (and a couple teaspoons of water if it's a dry day) and quickly mix the dough together.
4. Turn the mixture out on a board/the counter and smear a couple times until it holds together (if it doesn't, add a little bit of water).
5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

For the filling:

1. Whisk the eggs together in a medium sauce pan.
2. While whisking, add the milk slowly to the eggs to fully incorporate the liquid. Add the sugar and salt and warm the mixture over very low heat, whisking frequently, until the sugar is completely dissolved.

Putting it all together:

1. Preheat the oven to 350 degrees F. Adjust an oven rack to the middle position.
2. Roll the dough to about 1/4" thickness. Cut out circles of dough to fit your (nonexistent) molds and press them in and up the sides. Trim any excess dough.
3. Place empty tart shells on a baking sheet. Fill tart shells to about 80% full.
4. Bake tarts until the filling is just set but still jiggles slightly when moved. Time depends on how big the tarts are. Allow to cool slightly before eating!

not exactly asian but EVER SO DELICIOUS

Jenn’s chicken salad sandwiches

ingredients

• Jenn uses canned chicken
• mayo
• celery
• apple
• eggs
• bread

procedures

1. boil the eggs, and peel
2. chop up celery, apple, eggs finely
3. mix everything together, add mayo, salt/pepper to taste
4. serve on toast

Jenn's Angel Cake

ingredients

• 10 eggs
• 1 1/4 cups of sugar
• 1 tsp Cream of Tartar
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 1/2 cups of Cake flour (no this is not the same as all-purpose flour)

procedures

1. Preheat 325
2. Bowl A:
   1. in a clean, DRY bowl, separate out the 10 egg whites (put the egg yolks in bowl B)<--make sure this is really clean, and no egg yolks in this mixture--they won't fluff right otherwise :( best recommendation is to do what they do on the cooking shows--crack the egg and separate out the white in a small bowl, once you're sure it's ok, dump the yellow in Bowl B, and dump the egg white in the small dish into bowl A.
   2. add sugar, and cream of tartar
   3. with an electric beater, beat this mixture until it becomes foamy. This should take maybe 15 minutes ish. My mom’s test for it’s readiness: if you (turn off the mixer and) lift up the mixer, the foam will “stand up”
3. Bowl B:
   1. with a reguar whisk (not electric), mix the egg yolks. for all the following directions–you don’t need to whisk furiously, it’s just to prevent stuff from clumping. also, don’t add any of the following ingredients all at once–add a little bit at a time. takes patience.
   2. add the oil, whisk
   3. add water, whisk
   4. add flour, whisk
4. add half the contents of bowl A to bowl B, and whisk…then add the other half and whisk again.
5. oil+flour, or pam your cake pan, (don’t be stingy on the flour)
6. pour the batter into the pan–don’t overfill it, 3/4 full is fine–it’ll rise like crazy.
7. pop it in the oven–-takes between 20 an 40 minutes, depending on the oven. just check on it…when you think it’s done, stick a toothpick just to check
8. let it cool on a cooling rack–it’ll shrink a little (hopefully not as much as mine did…*sigh*) when it’s cooler, you can sorta scrape the sides of the pan to make it easier for the cake to come out. put a plate on top of the pan, and flip it over–hopefully your cake comes out.

Jenn's fruit tarts

An experiment from Thanksgiving 2007 that turned out AMAZING.

ingredients

• puff pastry sheets
• cool whip
• vanilla pudding
• vanilla extract (maybe a little almond)
• cinnamon
• strawberries
• blueberries
• kiwi
• almonds?

procedures

1. Make the filling:
   1. add coolwhip to vanilla pudding cups in a separate bowl (Jenn uses approx 1/3 small case of cool whip to 2 cups of pudding--approx 1 to 1), add vanilla extract and cinnamon to taste (Jenn wants to experiment with almond extract)
   2. mix well, refrigerate
2. Making the shells:
   1. defrost and prepare puff pastry as instructed on the box
   2. Jenn likes to roll out the puff pastry sheet a bit, so it's enough to make 12 pastries at a time...cut into smaller squares (approx 3 in squares
   3. place squares in cupcake pan, pushing down a little on the center
   4. bake the puff pastries as directed
   5. when done, you can use a fork or spoon to make a niche for the filling
3. Putting it all together:
   1. slice up the strawberries and kiwis
   2. add a glop of filling to each pastry shell, then decorate with fruits
   3. add nuts (almonds), if you want :D

Jenn's banana bread

Jenn is guilty of plagarism: http://www.joyofbaking.com/breakfast/BananaBread.html I leave out the nuts, and it tastes wonderful with a little added splash of almond extract :)

John and Kim's Vietnamese Sandwiches

Ingredients

• Soft baguettes or long sandwich breads
• Carrots
• Daikon
• Cucumbers
• Distilled Vinegar (Rice vinegar should also work)
• Sliced Bologna or Ham
• Sugar
• Mayonnaise
• Soy sauce

Making Pickled Carrot and Daikon

1. Julienne the carrots and daikon
2. Mix vinegar and water in approximately equal parts
3. For each 2 and 1/2 cups of vinegar, add 1 cup of sugar
4. Stir the vinegar, water, and sugar mixture until all the sugar is dissolved
5. Submerge the carrots and daikon in the mixture and refrigerate overnight
6. Drain the vinegar and lightly rinse the pickles before using

Banh Mi Instructions

1. Mix together mayo and soy sauce until the spread is lightly salty
2. Julienne the cucumbers, removing the seeded centers
3. Slice the baguettes and spread the mayo/soy sauce on the bread
4. Fill with pickles, cucumber, and meat to your liking