Mochi

Ingredients:

1 lb box of mochiko
2 1/2 c of sugar
1 tsp baking powder
2 c water
1 can coconut milk (12 oz)
1 tsp vanilla
Food coloring (if you like)
Directions:
Mix dry ingredients, and slowly mix in the wet ingredients.
Once everything is mixed, pour it into a 9x13 greased pan.
Cover with aluminum foil
Bake for an hour at 350.
Wait an hour then cut how you want.
Cover the pieces in corn or potato starch.


I would cut them into nice shapes and make them all different colors but the husband and kids would eat the pan in seconds so its not worth the effort.

Dinner Rolls

Ingredients:

3/4 Cup tap water

1 large egg

3 cups bread flour

1 tsp salt

3 tbs sugar

6 tbs butter

2 tbs dry milk

2 1/2 tsp dry yeast

1 large egg beaten for brushing on top.

Directions:

Throw all ingredients into bread pan in the same order there layed out. According to your machine directions put in on the dough setting.

When beeper goes off place dough on a board and squeeze out the gas.

Divide into 20 or so balls. Cover with a damp washcloths and let sit for 20 minutes.

Roll out ball into a wedge shape. Starting with the widest side, roll up the wedge loosely towards the point.

Place on a greased baking pan with the point downward. Spray with water lightly. Let rise until almost double in size, about 30 or 40 minutes.

Brush rolls with the beaten egg and bake in a 350 oven for 10 to 15 minutes until golden brown.

Yogurt

The first time I made this, it was with powder milk and a bad starter. I thought maybe I should stick to buying yogurt from the store. After I gave it another go, it came out great. Using fresh milk and a good starter makes all the difference. This recipes is an easy way to make homemade yogurt.

Ingredients:

1 gallon whole milk

1/2 cup regular store yogurt or your homemade yogurt. ( make sure it's fresh )

Directions:

Scald milk over med heat . Then cool until you can hold your pinky there for just 10 seconds. Add the yogurt and stir once. Cover pot and wrap in a blanket or a couple of beach towels and put in a cooler. The mixture should not get cold. Let it sit for 6 to 8 hours. Don't move or touch the pot during this time.

When the yogurt is set, put into refrigerator for 4 hours. You can add fruits or granola, or just eat it plain. My daughter is a sweet freak so we add some raw sugar to her bowl.

Eat and enjoy!

If you like Greek yogurt then you can do as I do. Strain the yogurt after the 6 to 8 hour wait. You can do this by using a strainer propped over a deep bowl and lined with a muslin or cheese cloth for 2 to 4 hours depending on how thick you want it. Or hang it. ( I use a banana/fruit basket)

If you don't have these then experiment with what you have. I have a friend that uses her skirt slip. I use a piece of fabric that is very thin and strains great.

Butter Biscuits

This is such an easy recipe for the kids. The boys had fun making it and with ingredients that you have in the house its so fast.

Ingredients:

2 Cups all purpose flour

1 tbs baking powder

1/2 tsp salt

1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

3/4 cup milk

Directions:

Preheat oven to 400. In a large bowl combine flour, baking powder, and salt. Using a pastry blender or 2 knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.

Using a fork, stir in the milk until a soft dough forms. Gather the dough into a ball. Place the dough on a jelly roll pan. Press it evenly into a rough 6- x 6 inch square.

Using a spatula or the dull side of a knife cut the dough into 12 biscuits without completely separating them.

Bake for15 to 20 minutes or until light gold color. Transfer pan to a cooling rack and cool for 10 minutes. Serve warm.

You can add 2 tbs Parmesan cheese, 1/2 tsp dried basil, and 1/4 tsp dried oregano into the dry mixture for a side to a spaghetti dinner.

Shortbread

These cookies are moist and very crumbly. The recipe can be doubled, just bake it in a larger cake pan. If you don't have mochiko flour you can use any regular rice flour.
Ingredients:
1/2 cup sweet butter, at room temperature
1/2 cup sugar
1 1/4 cups all purpose flour
1/2 cup Mochiko Flour (sweet rice flour)
1/4 teaspoon baking powder
1/4 teaspoon salt

Directions:
Preheat oven to 350°F. Grease a round 8 inch cake pan. Cream the butter and sugar until light and fluffy. Sift in the last 4 ingredients to the bowl and mix well.
The mixture will be very crumbly.
Press mixture evenly into the pan. Prick with a fork and score into how you would like the cookies cut.
Bake 40 to 45 minutes. Let it cool enough to handle then recut. Store in an airtight container.

Homemade Sour Cream

Ingredients:

1 cup heavy cream
1/4 cup sour cream or buttermilk (or even white vinegar will work)

Directions:

In a screw-top jar or mason jar with lid, combine the heavy cream and sour cream (or buttermilk). Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick. You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that your sour cream is well chilled before using.

If you want to make a lighter sour cream, substitute whole milk for 1/2 cup of the heavy cream.

Butter Mochi Cake

Ingredients:

1/2 cup melted butter
1 cup sugar
3 eggs
3 cups milk
1 teaspoon almond extract
2 cups rice flour (1 box of Mochiko)
1 teaspoon baking powder
1/8 teaspoon salt

Directions:

Preheat oven to 350 degrees.
In a mixing bowl, mix butter and sugar until well combined.
Add eggs, mix well.
All remaining ingredients and mix until smooth.
Pour batter into greased 13"x9"x2" pan, or 2 round 8" pans.
Bake at 350 degrees for 45 minutes to one hour, until top is golden brown.
Remove from oven, and cool in pan. Cut into square or use a cookie cutter and cut into shapes.

Butter Mochi

Ingredients:

1 lb butter melted

2 1/2c sugar

5 eggs

1 1/2c evaporated milk

1 lb mochiko flour

2t. baking powder

12oz coconut milk

1t. vanilla

1/2t. cinnamon ( optional )

Directions:

Place dry ingredients in a large bowl
Slowly add wet ingredients
Mix well with whisk or electric mixer on low
Pour into greased 9x13 pan
Bake at 350 degrees 1 hour.
Let cool 1 hour before cutting.

Green Tea Ice Cream

INGREDIENTS:
* 3/4 cup milk
* 2 egg yolks
* 5 tbsp sugar
* 3/4 cup heavy cream
* 1 tbsp maccha green tea powder
* 3 tbsps hot water

Directions:
Mix hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.

When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture. Add green tea in the egg mixture and mix well, cooling in ice water. Add whipped heavy cream in the mixture and stir gently. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times.

Mochi Ice Cream

Ingredients:

1/2 cup Sweet rice powder

1/2 cup Sugar

Water 100ml

Ice cream 150-200g

Cornstarch as needed

Directions:

1 Spread cornstarch onto a cutting board so the mochi wont stick
2 Place the sweet rice powder into a bowl, glass is best, and add the water little at a time until it is mixed well. Then add the sugar and mix it well again.
3 Next, cover the bowl with plastic food wrap (leave a breather gap) and cook in the microwave - medium for 2 minutes. Mix with a wooden spoon (dip it in water) and cook for around one more minute.
4 You can tell the dough is ready when it turns shiny and smooth.
5 Dip your spoon in water then spread the sweet rice dough onto the cutting board as flat as possible. Remember the dough is hot so take care.
6 Cover the dough with corn starch and then flip it over. Then pull and stretch the edges and make the dough thinner.
7 Keep pulling and stretching until the dough is around 2 or 3 millimeters thin.
8 Leave to cool a little and when the dough is cool enough, cut it into rounds , use a bowl for the size.
9 You are left with nice round mochi sheets.
10 To freeze the dough, cover each layer of mochi sheet with plastic wrap and dusted with cornstarch then put it into the freezer.(you must do this or your mochi will melt to fast while making) 
11 Put the ice cream onto the center of the mochi sheet. For a nice round mochi use an ice cream scoop.
12 Fold and join the edges and then back in the freezer.

Haupia (Coconut Pudding)

Ingredients:

4 cups coconut milk

1 1/4  cup sugar

1 cup cornstarch

1/2 teaspoon vanilla

pinch of salt

Directions:

In medium bowl mix water, sugar, cornstarch and vanilla; set aside. Cook coconut milk over medium heat. When milk starts to boil add the cornstarch mixture and turn heat down to med-low. Stir constantly until Haupia becomes thick and glossy. Pour into a 13 x 18 sheet pan. Chill 8 hours before serving.

'Ahi Poke

Ingredients:

2 cups cubed raw 'ahi

1 cup 'opihi

6 whole crabs, cleaned, salted, and quartered

2 pounds octopus, thinly sliced

1/2 cup ogo

1 cup coarsely chopped limu wawae'iole

2 tomatoes chopped

2 cups chopped cucumber

1 cup chopped onion

6 tablespoon soy sauce

2 teaspoon sesame oil

1 teaspoon red pepper flakes

Directions:

Mix all ingredients and chill well.

Sausage, Beans and Rice

Ingredients

Cooked brown rice

2-3 tablespoons extra virgin olive oil

1 pkg (14 oz) smoked sausage

1 can red beans

Creole Seasoning or Cajun spice

Directions

Thinly slice the sausage and drain the juice from the beans.

Add 2-3 tbsp olive oil to to a large skillet and heat over medium heat.

Add the sausage and a healthy amount of creole seasoning . Stir occasionally for about 7 mins until the sausage is done.

Add the red beans and stir until warmed through.(Don't over cook or the beans will be mushy.)

Serve over rice.

You can add more seasonings late if you want. Don't add salt without tasting it because the Carole is salty enough.

Old Fashioned Sticky Buns

This recipe may seem overwhelming at first but it's well worth the time. It's so good. My husband highly recommends it! :)Prep takes  a little over an hour

Ingredients:
2 packages quick dry yeast
2/3 cup granulated sugar
2 tablespoon salt
2 teaspoons ground cardamom (optional)
About 7 ½ cups all purpose flour
1 ¾ cups milk
1 cup plus 2 tablespoons butter
3 large eggs
2 cups walnuts (8 ounces) chopped
1 ½ golden raisins
1 ½ cups packed dark brown sugar
2 tablespoons corn syrup
¾ cup confectioners sugar

Directions:
In a large bowl combine first 4 ingredients and 3 cups flour. In a saucepan, heat milk and 6 tablespoons butter over low heat until very warm (120 to 130 degrees) butter might not melt completely(that’s ok don’t over cook it just to melt the butter)
With mixer at low speed gradually beat liquid into flour mixture just until blended, scraping bowl often. Beat in eggs. Increase speed to medium and beat 3 minutes. With spoon, stir in 4 cups flour to make a soft dough.
Turn dough on to lightly floured surface; knead about 10 minutes, until smooth and elastic, working in about half cup more flour. Shape into ball. Cover loosely with plastic wrap; let rest 15 minutes. Meanwhile, prepare filing: In 1-quart saucepan , melt 6 tablespoons butter over low heat; set aside. In medium bowl, mix walnuts, raisins, and 1 cup brown sugar. Grease 17 inch by 11 ½ inch roasting pan.
Cut dough in half. On lightly floured surface, with a floured rolling pin, roll half of dough into 18 inch by 12 inch rectangle. Brush dough with half of melted butter; sprinkle with half of filling. Starting from a long side, roll dough jelly-roll style; pinch seam to seal. With serrated knife. Slice roll crosswise into 10 pieces. Repeat with remaining dough, butter and filling. Arrange buns, cut-side down. In roasting pan. Cover loosely with plastic wrap; let rise in warm place (80 to 85 degrees) for about 30 minutes, until doubled.
Preheat oven to 350 and bake 25-30 minutes, until buns are golden and sound hollow when lightly tapped with fingers.
Prepare glaze: In 1 quart saucepan, heat corn syrup, ½ cup brown sugar, and 6 tablespoons butter over medium heat until butter is melted and sugar is completely dissolved; spoon over hot buns. Cool buns in pan on wire rack. When buns are cool, in small bowl, mix confectioners sugar and 1 tablespoon water until smooth: with spoon, drizzle icing over buns.

Bruschetta Chicken Bake

Ingredients:

1 Can (14 ½ oz.) diced tomatoes, undrained

1 pkg. 6 oz Stove Top stuffing mix for chicken

½ water

2 cloves garlic, minced

1 ½ lb. boneless skinless chicken breasts, cut into bite-sized pieces

Pinch of salt and pepper

1 tsp. dried basil leaves or ¼ cup bunch fresh chopped basil

2 cup shredded mozzarella cheese

Directions:

Preheat oven to 400*. Place tomatoes with their liquid in med bowl. Add stuffing mix, water and garlic; stir until stuffing is moistened. Set aside.

Place chicken in 13x9-inch baking dish; sprinkle with basil, salt and pepper, and 1 cup cheese. Top with the stuffing mixture.

Bake 30 min. or until chicken is cooked through. Sprinkle with remaining cheese and bake until cheese is melted.

Quick and Easy Taco Salad

Ingredients:
1lb. Ground turkey
1 Packet mild taco sauce
1 can kidney beans
1 bunch lettuce, spinach or mixed greens
1 can sliced olives
1 package shredded cheese
2 tomatoes diced
1 bottle Catalina dressing
1 bag of tortilla chips

Directions:

Brown Meat and mix in taco packet. ( No liquid ) Cut greens and lay in bowl top with remaining ingredients add dressing to taste.

Note: You can use ground beef, but it will be oily. When I tried, it came out bad so I don't recommended it.

Snickerdoodles

INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Super Easy Fudge

Ingredients:
3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 (5 oz.) can evaporated milk (about 2/3 cup)
1-1/2 pkg. (12 squares) Semi-Sweet Baking Chocolate, chopped
1 jar (7 oz.) Marshmallow Creme
1 cup chopped Walnuts
1 tsp. vanilla

Directions:
Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
Pour immediately and spread for an even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.