蛋塔

Recipe can be found here.

I find that the process of making the shell is time consuming. As an alternative, you can find premade tartlet shells in the freezer section of your supermarket, like this one:

豌豆黄

豌豆黄是北京传统小吃。按北京习俗，农历三月初三，居民要吃豌豆黄。因此每当春季豌豆黄就上市，一直供应到春末。

豌豆黄是北京庙会上的常见品种。一般是农民小贩用砂锅制成小枣豌豆黄，他们吆喝着：“小枣哟，豌豆黄……大块嘞。”这才是大众化的豌豆黄。它用砂锅 将白豌豆熬烂，加适量去核的红枣、白砂糖搅拌，等水分渐干，即可成块出锅。晾凉切成三角形陈列出售，颜色橙黄，满嵌红枣，好看亦好吃。砂锅豌豆黄味甜，清 凉爽口，老幼都欢喜食用。明代小说中已见豌豆黄的名字，清乾隆初年，豌豆黄已成为宫廷甜食之一。《故都食物百咏》中有诗说：“从来食物属燕京，豌豆黄儿久 著名。红枣都嵌金屑里，十文一块买黄琼。”

豌豆黄原是民间大众化食品，后传入宫廷经改进已不用枣，主要用上好的白豌豆，小磨破（豆昔）去皮，用凉水泡3遍，要用铜锅坐水（不能用铁锅）加破碎 豌豆入内，加碱，将豌豆煮成粥状，然后带原汤过箩，将过箩的豌豆粥放入锅内加白糖，炒30分钟，要掌握火候，不能太嫩，也不能过火。太嫩不能凝固成块，太 老凝固后会有裂纹。炒的过程中，须随时用木板捞起做试验，如豆泥往下淌得很慢，淌下去的豆泥不是随即与锅中的豆泥相融合，而是逐渐形成一个堆，再逐渐与锅 内豆泥融合（俗称堆丝），即可起锅。起锅后的豆泥倒入白铁模具内，盖上光滑的薄纸，防止裂纹，还可保洁，晾凉后即成豌豆黄。

豌豆黄以北海公园内的仿膳饭庄的最有名，南城南来顺饭庄的豌豆黄也很精细，均为群众喜爱和欢迎。

材料

• 8 oz 干豌豆(Dried Yellow Split Bean)
• 2 small packages Gelatine
• 冰糖
• 蜂蜜

制做过程

1. 干豌豆泡几个小时，然后上锅, 水没过豆子半厘米左右, 大火煮开，加冰糖, 小火熬四十分钟到一个小时, 尝尝豆子已经烂了, 关火.
2. 如果你有blender，把煮烂的豆子连汤带水倒进blender，用blend档打一分钟，倒回锅里。如果没有blender，也可以用一把大汤勺去锅里“杵”一阵.
3. 把打好的豌豆浆中火热开，加入一些蜂蜜，加用凉水和好的洋菜(gelatine)。洋菜的多少和加的过程，读洋菜包装上的说明。
4. 关火，把浆倒到一个8×8左右的方型烤盘里晾凉后放冰箱里冷藏两小时，就可以切块上桌了。切块的大小以2×3寸为宜。每块上面再码放一长为一寸的菱形山楂糕薄片，既好看，山楂糕的酸味又去碗豆的腻味.

制做心得

• 如果有时间, 煮豌豆的时间还可以长些, 成品口感会更细腻.
• Gelatine is not Jello, it should look like this.
• add the sugar based on taste. the mixture may taste sweeter when it is hot and much less sweeter when cold.

Chocolate Mousse Napoleons

Source: www.puffpastry.com

Thaw Time : 30 min.
Prep Time : 25 min.
Bake Time : 15 min.

Ingredients:

• 1/2 pkg. Pepperidge Farm� Frozen Puff Pastry Sheets (1 sheet)
• 1 cup heavy cream *
• 1/4 tsp. ground cinnamon
• 1 pkg. (6 oz.) semi-sweet chocolate pieces, melted and cooled
• 1 square (1 oz.) semi-sweet chocolate, melted
• Confectioners' sugar

Directions:

1. THAW pastry sheet at room temperature 30 min. Preheat oven to 400�F.
2. UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
3. BAKE 15 min. or until golden. Remove from baking sheet and cool on wire rack.
4. PLACE cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 bottom halves with chocolate cream. Top with remaining top halves. Serve immediately or cover and refrigerate up to 4 hr.
5. DRIZZLE with melted chocolate and sprinkle with confectioners' sugar just before serving. Makes 18 Napoleons.

*You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.

Fudgy Brownie Cups

Source: www.puffpastry.com

Thaw Time : 30 min.
Prep Time : 25 min.
Bake Time : 18 min.

Ingredients:

• 1/2 pkg. Pepperidge Farm� Frozen Puff Pastry Sheets (1 sheet)
• 4 squares (1 oz. each) unsweetened chocolate
• 4 tbsp. butter OR margarine
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 2 tbsp. all-purpose flour
• Confectioners' sugar (optional)

Directions:

• THAW pastry sheet at room temperature 30 min. Preheat oven to 400�F.
• PLACE chocolate and butter in large microwave-safe bowl. Microwave on HIGH 1 min. or until butter is melted. Stir until smooth.
• STIR sugar into chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour.
• UNFOLD pastry on lightly floured surface. Roll into 15"x12" rectangle. Cut into 20 (3") squares. Press squares into 3" muffin-pan cups. Spoon about 1 tbsp. chocolate mixture into each cup.
• BAKE 18 min. or until golden. Remove from muffin-pans and cool on wire rack. Sprinkle with confectioners' sugar, if desired. Makes 20.

Shrimp with Mango Salsa in Wonton Cups

Source: www.hormel.com

Servings: 24
Prep Time: 45 minutes
Cook Time: 15 minutes

Ingredients:

• 24 wonton wrappers
• Extra Virgin Olive Oil for brushing
• 1 pound (30-40 count) fresh shrimp, deveined and cooked
• 1 ripe mango, peeled, pitted and chopped
• 1 cup fresh basil leaves, finely chopped
• 1/4 cup fresh mint leaves, finely chopped
• 2 cloves garlic, minced
• 3/4 cup Extra Virgin Olive Oil
• 2 tablespoons lime juice
• salt and white pepper, to taste

Directions:

1. Preheat oven to 375�F.
   
2. Lightly brush miniature muffin cups with a small amount of olive oil. Press 1 wonton wrapper into each cup and lightly brush with Extra Virgin Olive Oil.
   
3. Bake for 8-10 minutes or until light brown and slightly crisp.
   
4. Remove from pans and place on wire rack to cool.
   
5. Reserve 24 cooked shrimp for garnish.
   
6. Chop remaining shrimp. In bowl, combine the chopped shrimp, mango, basil, mint, garlic, Extra Virgin Olive Oil, lime juice, salt and pepper; mix gently.
   
7. Just before serving, spoon shrimp mixture into wonton cups.
   
8. Garnish wonton cups with shrimp and serve.

Wakame Seaweed Salad

Ingredients:

• 2 ounces dried wakame seaweed
• 1/3 cup rice vinegar
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon sesame oil
• 1/2 cup soy bean oil
• 1/8 cup Tamari soy sauce
• 2 small red chile peppers, seeds removed and cut into thin strips
• 4 tablespoons sesame seeds, toasted

Directions:

1. Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
2. In a separate bowl, combine the vinegar, salt, sugar, and both oils.
   
3. Pour the dressing over the wakame, add the chile peppers, and toss.
   
4. Sprinkle with the sesame seeds.

Cinnamon Madeleines

Yield: 24

Ingredients:

• 3 large eggs
• 3/4 cup plus 3 tbs sugar
• 1 3/4 cups all purpose flour, plus more for dusting
• 2 1/2 tsp baking powder
• 1 1/4 tsp ground cinnamon
• 5 tbs milk
• 9 tbs unsalted butter, melted and cool to room temperature
• Cooking oil spray (like Pam)

Directions:

1. Preheat oven to 375 degrees.
   
2. Spray cooking oil on and flour molds. Tap out excess flour.
   
3. In a medium bowl, sift together flour, baking powder, and cinnamon; set aside.
   
4. Beat eggs and sugar until creamy. Add flour mixture and milk; mix until smooth. Add butter (melted), and beat until creamy.
   
5. Cover with plastic, chill for 20 minutes.
6. Spoon or pipe mixture into the prepared molds.
   
7. Transfer to oven, and bake until golden brown, about 9 minutes.
   
8. Remove from molds immediately to cool.

Infasciadedde (Sicilian Twisted Cookies)

Yield: 96 narrow 4-inch cookies

Past Frolla

• Almond Filling
• 12 oz (3 cup) whole unblanched almonds
• 1 c honey
• 1/2 tsp ground cinnamon

Finishing

• Honey
• Amount 2 oz toasted sliced almond

Directions:

1. To make the dough, in the work bowl of a food processed with the steel blade, combine the flour, sugar, baking powder and salt. Pluse two ro three times to mix, Add the butter and pulse repeated until it si finely incorporated and mixture is cool and powdery. Add the eggs, all at once, and continue to pulse until the dough forms a ball. Scrape the dough onto a floured surface, the place it on a pieces of plastic wrap. Press the dough into a square about an inch thick and wrap it. Chill the dough while preparing the filling.
2. For the filling, place the almond in a food processor fitted with the steel blade and pulse until finely ground. Add the honey and cinnamon and pulse to make a smooth paste. Scrape the filling into a shallow bowl.
3. When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees.
4. Take the dough out of the refrigerator, unwrap it, and place it on a floured surface. Knead the dough lightly to make it malleable again and roll it up into a cylinder. Cut the cylinder into four equal pieces.
5. Place one pieces of the dough on a floured durface and roll it out to a 12-inch square. Cut the dough into eight strips, each 1 1/2 x 12 inches. Spread about 1 1/2 tablespoons of the filling into a narrow line down the middle od each strip of dough, the flod the strip of dough so the two long ends meet, but do not press them together. Cut the folded strip into 4-inch length and twist each once or twice. Arrage the cookies on the prepared pans about an inch apart in all directions. Repeat with the other pieces of dough and remaining filling.
6. Bake the coolies for about 15 minutes, or until they are golen. Slide the papers on racks to cool the cookies.
7. Right before serving, drizzle the cookies with the honey and sprinkle with the toasted sliced almond. The honey and almond make the cookies a little sloppy to eat, but they add an extra dimension to the flavor - the cookies would be bland without them.
8. Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Viennese Crescents

Yield: 4 dozen 2 1/4-inch cookies
Source: Joy of Cooking Christmas Cookies

Ingredients:

• 1 c unsalated butter
• 2 tsp vanilla
• 1 c ground walnuts or ground blanched almonds
• 2 c all-purpose flour
• 2/3 cup powder sugar

Directions:

1. Preheat the oven to 350 F. Grease cookie sheets
2. Using electric mixer, beat butter and sugar until light and creamy.
3. Beat well and add vanilla and ground walnuts/almonds.
4. Sift flour over the butter mixture, gradually stir in the flour, then knead until well blended.
5. Pull off generous 1-tablespoon pieces of dough and shape into crscents. If the dough is soft and ard to handle, refrigerate until firmed slightly.
6. Bake 1 sheet at a time in the upper third of the oven for 13 to 16 minutes, ot until the crescents are lightly tinged with brown and barely darer at the edges.
7. Transfer sheets tp wire racks and let the cookies firm up slightly, about 2 minutes. Then transfer the cookies to wire racks to cool thoroughly.
8. Sift over powdered suger, until evenly coated.

Pecan Brownies

Yield: 24 2-inch brownies
Source: Cookies Unlimited

Ingredients:

• 16 tbsp unsalted butter
• 8 oz bittersweet chocolate, cut into 1/4-inch pieces
• 4 ea eggs
• 1 c dark brown suger, firmly packed
• 1 c sugar
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 c all-purpose flour
• 10 oz coarsely chopped pieces

Directions:

1. Set rack in the middle level of the oven and preheated to 350 degrees.
2. melt the butter in a saucepan over medium heat,. Off the heat add the chocolate. Let stand 2 minutes, then whisk smooth. If all the chocolate has not melted, return the pan to very low heat and sitr constantly to melt the chocolate.
3. In a large bowl, use a rubber spatula to stir one egg into the brown suger. Make sure any lumos in the sugar are dissolved. Add the remaining eggs, one at a time, stirring each in with the rubber spatula in the same way. Stir in the granulated sugar, then the vanilla and salt. Stir in the chocolate mixture.
4. Finally, fold in the flour, the 2 cups of the pecans.
5. Scape the batter into the prepared pan and smooth the top with an offset spatula. Scatter the remaining chopped pecans over the top of the batter and with your fingertips gently press them in.
6. Bake the cake for about 30 to 35 minutes, or until a toothpick or a small knife inserted into te center emerges clean. Cool completely on a rack.
7. Wrap and refrigerate the pan so that the cake solidifies completely - at least 4 hours; overnight is best. This also makes the cake easier to cut.
8. Transfer the whole cake to a cutting board and slife a long knife or spatula under it to loose the paper or foil, the pull ot away. Use a ruler to mark, the cut the ckae into 2-inch squares.
9. For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with tight-fitting cover in the refrigerator. Freexe for longer storage. If you plan to keep the brownies for any length of time, it is better to wrap them individually in cellophane.

Cheesecake Brownies

Yield: 24 2-inch brownies
Source: Cookies Unlimited

Brownie Batter:

• 8 tbsp unsalted butter
• 6 oz bittersweet chocolate
• 3 ea eggs
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 1/2 c sugar
• 1 c all-purpose flour

Cheesecake Batter

• 16 oz cream cheese, at room temperature
• 2/3 c sugar
• 1 tsp vanilla extract
• 2 ea eggs

Directions:

1. Set a tack in the middle level of the oven and preheat to 350 degrees.
2. For the borwnies batter, melt the butter in a saucepan over medium heat,. Off the heat add the chocolate. Let stand 2 minutes, then whisk smooth. If all the chocolate has not melted, return the pan to very low heat and sitr constantly to melt the chocolate.
3. In a large bowl, whisk eggs, salt, vanilla, just until mixed. Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture. Switch to a rubber spatula and fold in flour.
4. To make the cheesecase batter, in the bowl of stand mixer fitted iwth the paddle attachment, beat the crease cheese and suagar on the medium speed for about a minute, or until smooth. Add the vanilla. Scape the bowl and beater well, then beat in on the eggs. Scrape again and add the remaining egg. Beat only until incorporated.
5. Scrape the brownie batter into the prepared pan and smooth the top with an offset spatula. Drop tablespoon s of the cheesecake batter over the brownies to cover it completely.
6. Bake the cake for about 45 to 50 minutes, or until a toothpick or a small knife inserted into te center emerges clean. Cool completely on a rack.
7. Wrap and refrigerate the pan so that the cake solidifies completely - at least 4 hours; overnight is best. This also makes the cake easier to cut.
8. Transfer the whole cake to a cutting board and slife a long knife or spatula under it to loose the paper or foil, the pull ot away. Use a ruler to mark, the cut the ckae into 2-inch squares.
9. For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with tight-fitting cover in the refrigerator. Freexe for longer storage. If you plan to keep the brownies for any length of time, it is better to wrap them individually in cellophane.

Mexican Wedding Cake

Yield: 5 dozen 1 1/2-inch cookies
Source: Joy of Cooking Christmas Cookies

Ingredients:

• 1 c coarsely chopped pecans
• 1 c unsalted butter, softened
• 1/4 tsp salt
• 1/2 powdered sugar
• 2 tsp vanilla
• 2 c all-purpose flour
• 1/3 c powdered sugar

Directions:

1. Preheat the oven to 350 F, Grease cookies sheets
2. Spread pecan in a baking pan and toast in the oven, stirring occasionally, 5 to 8 minutes, until lightly browned. Set aside to cool thoroughly. Using food processor or blender, grind until verly finely chopped but not powdery or oily.
3. Using an electric mixer, beat butter, salt sugar and vanilla until fluffy and well blend.
4. Gradually beat the pecans into the butter mixture
5. Sift flour over, then beat in until evenly incorporated.
6. Pull off piecesof the dough and roll between the palms into generous 1-inch balls. Space 1 1/4 inches apart on the sheet.
7. Bake 1 sheet at a time, the upper third of the oven for 12 to 15 minutes, until tinged with brown.
8. Transfer sheets to wire rack and let the cookies firm up slightly. Then transfer the cookies to wire rack to cool thoroughly.
9. Roll in powdered suger until evenly coated.

Almond Thumbprint Cookies

Yield: 3 1/2 dozen 1 3/4-inch cookies
Source: Joy of Cooking Christmas Cookies

Ingredients:

• 1 1/2 c all-purpose flour
• 1/3 c cornstarch
• 3/4 tsp baking powder
• 1/4 tsp baking sode
• 1/4 tsp salt
• 3 1/2 tbsp unsalted butter, softened
• 3 tbsp corn or canola oil
• 1 tbsp light corn syrup
• 1/2 c sugar
• 1 ea egg
• 3/4 tsp very finely grated lemon zest
• 2 1/2 tsp vanilla
• 3/4 tsp almond extract

Directions:

1. Preheat the oven to 375 F. Lightly grease cookie sheets
2. Using wire whisk, thoroughly stir together flour, cornstarch, baking powder, baking sode and salt, set aside.
3. Using an electric mixer, beat together butter, oil, corn syrup, sugar, egg, lemon zest, vanilla and almond extract until very well blended and smooth.
4. Beat flour mixture into the egg mixture until just smooth. With lightly greased hands, pull off pieces of the dough and roll between the palms to form 3/4-inch balls. Don't make then larger, as the cookie should be small and will puff and spread a bit during baking.
5. Place the balls on sheets about 2 inches apart. With the thumb( or knuckle), press down the center of each ball to make a large, deep well.
6. Fill the wells seedless fruit jam or preserves. Very slightly sprinkle the top of the cookies with choped sliced almond.
7. Bake on middle oven rack for 6 to 9 minutes, or until the tops are just barely tinged with brown.
8. Transfer sheets to wire racks and let cookies firm up slightly, about 2 minutes. Then transfer the cookies to wire rackes until completely cool.
9. Store, airtight, in 1 layer, for 10 days, or freeze for up to 1 month.

Chocolate-glazed Toffee Bars

Yield: 24 1x2 2/3-inch bars
Source: Joy of cooking Christmas Cookies

Base Layer:

• 2/3 c all-purpose flour
• 1 1/2 tbsp suger
• 1/8 tsp salt
• 1/4 c unsalt butter, chilled and cut into small pieces
• 2 tsp milk

Toffee and Chocolate Layers:

• 1 1/2 c chopped pecans
• 1/3 c unsalted butter
• 1/2 c packed light brown suger
• 2 tbsp clover or ther mild honey
• 1 tbsp milk
• 1/8 tsp salt
• 1 tsp vanilla
• 1/4 c semi-sweet chocolate morsels
• 2 tbsp finely chopped pecans

Base Layer:

1. Lightly grease an 8 inch square baking pan
2. Using a wire whisk, mix flour, suger and sugar together. Add cutted butter, using pastry blender, knifes or fingertips, cut the butter into the flour mixure until the mixture resembles fine meal. Sprinle the mixture with milk. Light stir to mix, knead until the milk is distributed and particles begin to hold. If necessary, add 1 or 2 teaspoon more milk, until the mixture holds together but is not wet.
3. Firmly pressed the dough into the pan to form a smooth, even layer. Refrigerate for 15 minutes.
4. Preheat the oven to 350 F. Bake the chilled dough on middle oven rack for 10 minutes. Set aside to cool slightly.

Toffee and Chocolate Layers:

1. Spread pecan in a baking pan and toast in the oven, stirring occasionally, 5 to 8 minutes, until very lightly browned. Set aside to cool.
2. Combine butter, light brown sugar, honey, milk and salt in a heavy medium saucepan. Stirring frequently, bring the mixture to a boil over medium heat. Boil the mixture, uncovered, for 3 minutes; remove from the heat. Stir in the toasted pecan and vanilla.
3. Spread the mixture evenly over the baked layer. Bake for 17 to 20 minutes, ot until the mixture is bubbly, golden brown, and just slightly darker at the edges. Transfer the pan to a wire rack to cool until warm.
4. Sprinkle the top with chocolate morsels. Let stand several minutes until the chocolate morsels partially melt, then smooth across the surface with a table knife to partially spread the chocolate. Garnish by sparkling with finely chopped pecans.
5. Let the chocolate cool until thickened but still slightly soft, then carefully cut into bars using a sharp knife; let cool thoroughly before lifting the bars from then pan. Retrace cuts to seperate bars, if necessary.

Mocha Java Congo Bars

Yield: 18 3x2-inch bars
Source: Joy of Cooking Christmas Cookies

Ingredients:

• 1 c unsalted butter
• 2 1/3 c packed dark brown sugar
• 4 ea eggs
• 1 tsp vanilla
• 2 2/3 c all-purpose flour
• 4 tsp instance expresso powder
• 2 1/2 tsp baking powder
• 2 c semisweet chocolate morsels
• 1 1/2 c walnuts
• 1/2 c flaked or shredded sweetened coconut (optional)

Directions:

1. In a large saucepan over low heat, melt buter . Remove from the heat and stir in brown sugar, then add eggs and vanilla.
2. Add flour, espresso powder and baking powder.
3. Stir in chocolate morsels, walnuts and coconut.
4. When the batter is mixed, turn out into the pan, spread to edges. Baking on the middle oven rank for about 25 minutes, until firm when lightly tapped and toothpick inserted in the center comes out slight wet.
5. Transfer the pan to a wire rack and let stand until completelu cool. Using the overhanging foil as handles, lift the bars to a cutting board. Carefully peel off the foil. Cut into bars.