Lemon Bars

Crust Ingredients:

  • 7 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • ¾ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup unbleached all-purpose flour

Topping Ingredients:

  • 1 cup plus 2 tablespoons sugar
  • 3 tablespoons unbleached all-purpose flour
  • 3 large eggs
  • 1 ½ teaspoons finely grated lemon zest
  • ½ cup fresh lemon juice
  • 2 to 3 tablespoons powdered sugar, for dusting (optional)

Directions:

1. Preheat the oven to 350°. Line a heavy 8-inch square metal baking pan with foil.

2. Make the crust: In a medium bowl, combine the melted butter with the sugar, vanilla and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan. Bake in the bottom third of the oven until the crust is well browned at the edges and golden brown in the center, about 25 minutes.

3. Meanwhile, make the topping: In a medium bowl, whisk the sugar and flour to mix. Whisk in the eggs until blended, then whisk in the lemon zest and juice.

4. Turn the oven down to 300°. Carefully slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20 to 25 minutes longer, until the topping is puffed at the edge and no longer jiggles in the center. Transfer the pan to a rack and let cool completely then cut into bars/dust with powdered sugar.

Guacamole

Ingredients:

  • 3 Avocados- peeled, pitted, and mashed
  • 2 lime, juiced
  • 1 teaaspoon salt
  • 2 roma tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper
  • 2 teaspoon chopped fresh cilantro

Directions:

1. In a medium bowl, mash together the avocados and lime juice. Mix in cilantro, tomatoes, and garlic. Season with salt and cayenne pepper. Refrigerate 1 hour before serving. 

Avocado Fruit Salad

Ingredients:

  • Avocado cubes
  • Peeled pink grapefruit segments
  • Raspberries or blackberries
  • Walnuts
  • Honey

Directions:

1. Combine all ingredients in a bowl. Refrigerate for 1-2 hours. Drizzle with honey before serving. 

Egg Pudding

Ingredients:

  • 5 eggs
  • 2 cups of milk
  • 5 tbsp of sugar
  • 5 tbsp of sugar for caramel topping
  • 2 tsp of vanilla extract


Directions:

  1. Beat eggs and sugar together. Add milk and vanilla extract.
  2. Cook 5 tbsp of sugar until it turns to a caramel color. Transfer into a ramekin or baking dish then add the egg mixture on top.
  3. Prepare a baking pan and fill 2/3 of the pan with water. Place ramekin in the center of the pan.
  4. Bake at 250º for 25 mins.

Sweet Porridge (Ba Bao Zhou)

Ingredients:

  • 1 1/2 cup Mogami blended rice 
  • 1/2 cup Barley
  • 1/4 cup black bean
  • 1/3 cup red or green bean
  • 20 pcs Lotus Heart
  • 1 small packet of Ginkgo nuts
  • 3/4 cup Mogami sweet rice
  • 1/3 cup Millet
  • 1/3 cup Lycium (枸杞子)
  • 10 pcs of Dates

Directions:

  1. Bring a pot of water to broil then add in Mogami blended rice and barley.
  2. In a pressure cooker, add in black beans, red/green beans, and lotus hearts and cook on high for 15 mins then low heat for 15 mins.
  3. Then transfer to the pot and cook for 30 mins.
  4. Add everything else into the pot then cook for another 30 mins on low heat and stir frequently.

Bow Ties with Sausage, Tomatoes and Cream

Ingredients:

  • 1 (12 ounce) package farfalle pasta
  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage, casings removed and crumbled
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 1 (28 ounce) can diced tomatoes
  • 1 1/2 cups half-n-half
  • 1/2 teaspoon salt
  • Rosemary


Directions:

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
  3. Stir cooked pasta into sauce, and heat through. Garnish with rosemary.

Pecan Raisin Cookies

Ingredients:

  • 3 eggs, beaten
  • 1 cup raisins
  • 1 teaspoon vanilla extract
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 2 cups rolled oats
  • 1 cup chopped pecans


Directions:

  1. Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
  4. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

Almond Meal Banana Muffins

Ingredients:

  • 9 oz sliced almonds
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 3 oz sugar
  • 3 bananas
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Directions:

  1. Preheat oven to 300º. Prepare muffin tins.
  2. Combine almonds and baking powder in the food processor until finely ground but don’t let it run too long or else it will end up as almond butter. Set aside.
  3. Combine eggs, sugar, bananas, and vanilla extract until smooth and fluffy. Combine with almond meal.
  4. Pour into each muffin tin and top with thinly sliced bananas and almonds. Bake for 40 minutes and let cool before serving.

Butterbeer

Ingredients:

  • 1 cup brown sugar 
  • 4 tablespoons butter 
  • 1/2 teaspoon salt 
  • 1 teaspoon apple cider vinegar 
  • 3/4 cup heavy cream, divided 
  • Four 12-ounce bottles cream soda, chilled

Directions: 

1. In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees, stirring occasionally which is about a minute of cooking. Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.

2. In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup.

3. In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream.

Apricot Smoothie

Ingredients:

  • 1 cup milk or almond milk
  • 2 apricots, pitted
  • 2 teaspoons honey
  • 1/2 cup ice

Directions:

  1. Combine ingredients in a blender and blend until creamy. Pour into a glass and garnish with fresh mint.