All Entries Tagged With: "Dessert"
Microwave Brownies
The last dessert demonstrated in the South Arm Community Kitchen is the quickest dessert you can make. It’s Microwave Brownies that can be ready in 10 to 12 minutes, including preparation time. Erika demonstrated the Microwave Brownies which her family’s favourite.
Ingredients
- 1 cup sugar
- 100 grams butter (slightly less than a stick, use the extra for buttering the pan.
- 2 eggs
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
- 1 cup pecans
- icing sugar for garnishing
Source: Erika
Prep time: 5 minutes; Bake time: 6 minutes; Serve 9
Spanish Almond Cake
Minoo shared this Spanish Almond Cake as one of the dessert in the South Arm Community Kitchen. I enjoyed this kitchen most as I love sweets.
This is a simple and quick cake recipe. It comes handy when you have unexpected guests.
Ingredients
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup milk
- 1/3 cup oil
- 3/4 cup flour
- 1/4 cup ground almonds
- 3 tablespoons slivered almonds
- 3/4 teaspoon baking powder
- icing sugar for garnishing
Source: Minoo
Prep time: 15 minutes; Bake time: 25 minutes; Serve 8
Taro Balls
In the South Arm Community Kitchen, Peggy demonstrated how to make Taro Balls in the same session as Julie. The theme for this kitchen was dessert. We had two Asian desserts and two cakes coming along.
The Taro Balls can be served with Red Bean Soup or eaten with some sprinkle of sugars. Peggy said these are great in summer eaten with chilled red bean soup.
Ingredients
- 1 taro about 1.5 pound)
- 1.5 cups sweet potato starch
- 2 tablespoons sugar or to taste
Source: Peggy
Prep time: 50 minutes; Cook time: 5 minutes; Serve 6 to 8
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
