Crepes-May

Posted on September 22, 2011 by Mrs. Yamane

Ingredients-

4 eggs

¼ teaspoon salt

2 cups flour

2 ¼ milk

¼ cup (½ stick) melted butter or margarine

Directions-

1. Crack the 4 eggs into a bowl and then add ¼ teaspoon of salt.  Whisk.

2. Add 2 cups of flour to the mixture.  Mix the eggs salt and flour together it will start off clumpy but that’s alright.

3. With the clumpy mixture slowly add milk until batter gets smoother and more thin. Add the melted butter to the batter then mix.

4. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

5. Preheat pan to medium heat.  Pour small amount of batter into pan. As you pour batter into pan swirl batter around.

6. Wait for bottom of crepe to golden then flip it over.  Continue this pattern and there you have it….CREPE

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Lilikoi Butter-Sarai

Posted on September 20, 2011 by Mrs. Yamane

Ingredients:

Lilikoi Fruit

Butter

Sugar

Directions:

1. First thing you do is, open the lilikoi fruit and separate all the seeds from the lilikoi and lilikoi juice.

2. The next thing you do is put the lilikoi juice in a microwavable bowl and heat the lilikoi juice for at least 5 minutes.

3. After you heat the lilikoi juice, you have to mix it with the sugar and butter and heat it up in the microwave for about 10 more minutes.  Then you can enjoy the decadent taste as you drizzle it over your Banana Lumpia.

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Banana Lumpia-Sarai

Posted on September 20, 2011 by Mrs. Yamane

Ingredients-

4 medium bananas ripe and firm

Sugar

8 lumpia/pastry wrappers

Vegetable or canola oil for deep-frying

Directions:

1. The first thing you must do is cut the all bananas in half, so you have 2 moon shapes.

2. After you are through with that, you separate all the wrappers from each other then, place the banana halves on one of the corners of the wrap.

3. From there you roll the wrap with the banana then seal the wrap with water.

4. You then get a cooking pan and fill it about ¾ way of vegetable or canola oil on “medium/med.”.

5. After that task, you can place the wrapped bananas in the pan and keep them in there for about 45 seconds, then flip them over.

6. Once you are done with that you can place them on a plate and drizzle them with sugar/brown sugar. At last, you can ENJOY your decadent treat!!!

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Blueberry Muffins-Callan

Posted on May 20, 2011 by Mrs. Yamane

2 cups Bisquick mix

2/3 cup milk

1/3 cup sugar

2 Tbsp. vegetable oil

1 egg

3/4 cup fresh or frozen(thawed and drained) blueberries

Steps:

  1. 1 Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  2. 2 Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
  3. 3 Bake 13 to 18 minutes or until golden brown.
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Chocolate Tollhouse Cookies-Callan

Posted on May 6, 2011 by Mrs. Yamane

Ingredients:

2 ¼ cups all purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup of butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 tsp. vanilla extract

2 large eggs

2 cups Nestle Toll House Semi-Sweet Chocolate morseles

Procedures:

1)Preheat oven to 375 degrees F

2)Combine  flour, baking soda, and salt in a small bowl.

3) Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.

4)Gradually beat in flour mix.

5)Stir in morsels

6)Pour into a pan

7)Bake for 9 – 11 minutes

8)Serve

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Peanut Butter-Covered Rice Crispy Balls-Catherine

Posted on February 11, 2011 by Mrs. Yamane

Ingredients:

  • Marshmallows
  • Butter
  • Rice crispy cereal
  • Peanut butter

Steps:

1.        Preheat stove to high.  Put 2 table spoons of butter in pot and stir till melted.

2.       Add a bag of marsh mellows into the melted butter and stir till somewhat melted.

3.       Take the pot off the stove and add half a bag of rice crispy cereal.

4.      Put rice crispy mixture in a bowl and wait till it cools.

5.      When all cooled down, them shape into bite sized balls with hands.

6.      Cover rice crispy balls with peanut butter.

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Chocolate-Dipped Shortbread-Maile

Posted on February 10, 2011 by Mrs. Yamane

Ingredients

  • 3/4 pound unsalted butter, at room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 to 7 ounces very good semisweet chocolate, finely chopped

Directions
Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

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Marshmallow Delight-Shaylin

Posted on February 10, 2011 by Mrs. Yamane

Ingredients-
1/4 cup (1/2 stick) butter
1 package (10 oz.) JET-PUFFED Marshmallows
1 box Cocoa Krispies

Instructions

1.Microwave the butter and the marshmallows for 45 seconds in a large bowl, mix, then repeat once more.

2.Add the cereal to the melted butter and marshmallows and mix well.

3.Press the mixture firmly into a 13×9 pan covered with wax paper and let it cool.

4.Cut and serve it.

Tip
It is really hard to make designs with this (unless you have cookie cutters)
WARNING: VERY STICKY!!!!!!!!

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Brown Rice Salad-Mrs. Yamane

Posted on January 27, 2011 by Mrs. Yamane

Ingredients-

2 measuring cups of brown rice-  cook in rice cooker with 3 measuring cups of water

1/2 cup chopped celery

1/2 cup chopped cilantro

1/2 cup chopped green onion

1/2 bottle Tropics Oriental dressing

1 package frozen peas-cooked or defrosted

1 12 oz. can Spanish peanuts

Directions-

Mix all ingredients except dressing and peanuts.  Refrigerate.  Add dressing and peanuts immediately before serving.  Adjust amount of ingredients as desired.

Hint- rice will absorb dressing so any leftovers will be soggy.

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Rocky Road Candy-Mrs. Yamane

Posted on January 27, 2011 by Mrs. Yamane

Ingredients-

2 lbs. chocolate chips

1 cup mini marshmallows

1 cup mini M & Mʻs

18 graham crackers broken into small pieces

Directions-

Melt chocolate on double-boiler over medium-high heat.  Stir constantly.  Do not allow water to boil because the steam will alter the consistency of the chocolate.  Remove from heat when chocolate is melted.

Mix in graham cracker pieces.

Allow chocolate to cool for at least 30 minutes.  Stir occasionally while cooling.  Then mix in marshmallows and M & Mʻs.   Warning…if chocolate has not cooled completely, the candy and marshmallows will melt.

Pour mixture onto cookie sheet lined with parchment or waxed paper.

Place cookie sheet in refrigerator until chocolate has hardened.  Remove and cut into pieces.  Store in refrigerator.

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