All Entries in the "Dessert" Category
Glutinous Rice Ball Filled with Sesame Paste and Rolled in Crushed Peanuts
When the Richmond Community Kitchens celebrated Chinese New Year the dim sum at HKYK Seafood Hotpot Restaurant, some of the members really enjoyed the Glutinous Rice Balls coated with Crushed Peanuts and ere interested to learn how to make it. Among the attendees is Julie who had demonstrated how to make Taiwanese Tang Yuan in the South Arm Community Kitchen in March 2007. Julie volunteered to demonstrate how to make the Glutinous Rice Ball Filled with Sesame Paste and Rolled in Crushed Peanuts in the very next kitchen at South Arm Community Kitchen.
The Glutinous Rice Ball served in multicolor mini muffin paper cups can be a great potluck dish.
We love the chewiness of the glutinous rice ball while the black sesame filing and the crush peanuts add different textures to this sweet snack.
Julie also made some plain (unfilled) glutinous rice ball to be served in red bean soup.
Ingredients
- glutinous rice flour
- ground black sesame
- icing sugar
- water or vegetable oil
Easy Mango Pudding with Coconut Milk
The dessert for the Chinese theme dishes in the South Arm Cooking Club for Seniors is Easy Mango Pudding with Coconut Milk. Mango pudding is a very popular dessert item in dim sum restaurants.
Ingredients
- 2 medium to large ripe mangoes, or 6 ounces frozen mango chunks
- 1 packet unflavoured gelatin
- 1/2 cup hot water
- 1/3 cup white sugar
- 1 cup light coconut milk
Source: adapted from Darlene Schmidt
Prep time: 20 minutes; Chill time: 2 hours; Serve 4 to 6
Paul and June prepared this Easy Mango Pudding with Coconut Milk
For this Chinese New Year lunch, Stella also prepared a Chinese Tangrams game for the seniors to exercise their brains. It’s a fun way to end a meal.
Charoset
In the South Arm Community Kitchen, Minoo chosen a theme of middle eastern. The first recipe Minoo shared is called Charoset. It’s a Jewish dessert eaten during passover.
Charoset is an apple salad with cinnamon, walnuts and sweet wine.
Ingredients
- 5 large delicious apples, diced, approximately 8 cups
- 1 cup chopped walnuts
- 3 tablespoons sweet wine, such as Manishevitz Concord Grape
- 5 tablespoons sugar
- 1 tablespoon ground cinnamon
The traditional Charoset is a sweet, dark-colored, lumpy paste made of fruits and nuts. Its color and texture are meant to recall the mortar with which the Israelite bonded bricks when they were enslaved in Ancient Egypt. The word “charoset” comes from the Hebrew word cheres which means clay.
Charoset serves as dip for the bitter herbs eaten at Passover. The action of dipping the bitter herbs in Charoset symbolizes how hard the Israelite worked in gypt, combining a food that brings tears to the eyes (the maror). The color of charoset resembles the mortar used to build Egyptian cities and storehouses (the charoset).
Some of the members asked if we can omit the sweet wine. It will not be a Charoset without the sweet wine.
Source: adapted from food network
Prep time: 20 minutes; Serve 8
How To Bake Apples
Besides all the dips, Minoo also demonstrated a dessert recipe in the South Arm Community Kitchen. It is simply Baked Apples. This is a great fall recipe when apples are in abundance.
These Baked Apples will be heavenly with some vanilla ice-cream.
Ingredients
- 4 apples
- 4 tablespoons brown sugar
- 2 tablespoons butter
- 1/4 cup dried sweetened cranberries or raisins
- 1/4 cup walnuts, toasted and chopped
- ground cinnamon to taste
- nutmeg to taste
- 1 cup apple cider or apple juice
The aroma of baking with cinnamon is so enticing that your guests will feel hungry the moment they step into your home.
Source: unknown
Prep time: 20 minutes; Bake time: 20 minutes; Serve: 4
Cranberry Nut Loaf
Stella shared this lovely Cranberry Nut Loaf with the members of the South Arm Cooking Club for seniors. She was given a cook book by one of the members of the South Arm seniors titled “A World Community Cookbook’, Simply in Season. This recipe from extracted from this cookbook.
Stella insisted that everyone must try her cake because it is very rare for her to bake. Of course, we will never resist such a healthy cake loaded with flax seeds, cranberries and nuts.
Ingredients
Dry:
- 1 cup (250ml) whole wheat flour
- 1 cup (250ml) all-purpose flour
- 1/3 cup (75ml) flax seed meal
- 1 1//2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet:
- 3/4 cup (175ml) sugar
- 3/4 cup (175ml) orange juice
- 1/4 cup (60ml) oil
- 2 tablespoons grated orange zest
- 1 teaspoon vanilla
Additions:
- 1 1/2 cups (375ml) sweetened dried cranberries (coarsely chopped)
- 1/2 cup (125ml) walnuts or pecans (chopped)
This recipe yields 1 loaf.
Cranberry Orange Trifle
This Cranberry Orange Trifle is the dessert for the South Arm Cooking Club for seniors celebratory lunch. Stella decorated the dining tables with such festivities that adds the holiday mood to the meal.
This Cranberry-Orange Trifle recipe is adapted from Cooking Light. According to Cooking Light, the cranberries and custard can be made up to three days ahead. Then, simply assemble and refrigerate the trifle up to 24 hours before you plan to serve it.
Ingredients
Cranberries:
- 3/4 cup sugar
- 1 cup orange juice
- 1 (12-ounce) package fresh cranberries
Custard:
- 1/2 cup sugar
- 5 tablespoons constarch
- 2 1/2 cups 2% reduced-fat milk
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Remaining Ingredients:
- 1 (10.75-ounce) loaf pound cake (such as Sara Lee)
- 1 cup whipping cream
- 1 teaspoon orange rind
June, Christina and Chris work on this Cranberry Orange Trifle recipe which serves 12.
Light and Fluffy Carrot Souffle
I’ll consider this Light and Fluffy Carrot Souffle as a dessert but it is also considered as a sweet side dish. Frank made this delightful casserole.
This Light and Fluffy Carrot Souffle is an easy, healthy alternative to sweet potato casserole.
Ingredients
- 7 cups chopped carrot (about 2 pounds)
- 1/3 cup granulated sugar
- 1/4 cup fat-free sour cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, melted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
- Cooking spray
- 1 teaspoon powdered sugar for garnishing
P/S: we used real butter instead of margarine. I could’nt locate the butter when I took this picture and just grab the margarine from the fridge. This Light and Fluffy Carrot Souffle is adapted from Cooking Light, and it serves 8.
