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.