PAU PAU'S STEAMED CUPCAKES (FA GAO)
In cookbook author Kristina Cho's family, you can't celebrate Lunar New Year without fa gao. The unfrosted Chinese cupcakes cook in a steamer basket, and how high they rise is just as important as their taste. "As the tradition goes, the taller your cupcakes bloom and blossom, the more good luck and prosperity you're going to have," she says. Like many of the family recipes in her book Mooncakes and Milk Bread, this one took many tries to get right because Kristina re-created it from her grandmother's vague directions. "She would be happy to give me the recipe, but she just does everything by feel - she uses a coffee mug as a measuring cup," Kristina says. But it turns out there is a secret to these fluffy prosperity cakes: pancake mix!
Provided by Food Network
Categories dessert
Time 35m
Yield 10 fa gao
Number Of Ingredients 4
Steps:
- Prepare your steamer setup: Fill a heavy-bottomed pot (the same diameter as your steamers) with 3 to 4 inches water. Bring the water to a rapid boil. Line 10 individual 3-inch cupcake molds with paper liners and arrange in 2 bamboo steamers.
- In a medium mixing bowl, whisk the pancake mix, flour, brown sugar and water until smooth. (The batter should be thick but runny.)
- Divide the batter evenly between the molds, filling each about three-quarters full. Stack the bamboo steamers and cover with the lid. Steam for 15 minutes. Lift the lid, remove the steamers and allow the cupcakes to cool for 5 minutes. Serve warm or at room temperature.
KRAZY KRUNCH
Delicious popcorn snack. In my humble opinion, better than popcorn balls. My sweet adoptive mother fixed this treat for us for Family Home Evenings. It'll always be a good memory!
Provided by LittleJo
Categories Grains
Time 30m
Yield 2 pounds, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix popped corn and nuts of choice in a large bowl.
- Combine sugar, butter, and syrup in a 2 quart sauce pan.
- Bring to a boil over medium heat, stirring occasionally 10 to 15 minutes or until mixture turns a light caramel color (soft ball stage).
- Remove from heat. Stir in vanilla.
- Pour over popped corn and nuts. Mix to coat well.
- Spread out on a buttered cookie sheet to dry, then break apart into small bite size pieces and enjoy!
- Makes about 2 pounds.
KRAUT KUCHEN
My husband being Volga Deutsch, always talked about some of what he called Depression Meals while living home as a boy. Being from Northern Germany, I had never heard of Kraut Kuchen so this recipe came from his mother.
Provided by Ilse Weitz
Categories German
Time 55m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion with ground chuck in one frying pan and the cabbage in another.
- Salt and pepper to your taste.
- Let simmer until done and then drain well.
- Prepare hot dough mix.
- Divide into 12 equal amounts and roll dough extremely thin.
- Place handful of meat-cabbage mixture in center and fold corners into center.
- Set folded side down on a greased cookie sheet and bake at 350 degrees F until brown, 20 25 minutes.
Nutrition Facts : Calories 78.3, Fat 3.3, SaturatedFat 1.2, Cholesterol 24.6, Sodium 42.8, Carbohydrate 4.2, Fiber 1.7, Sugar 2.7, Protein 8.4
HEFEKRANZ (YEAST WREATH)
This recipe is from the King Arthur Flour website, one of my all time favorites. I've changed it a bit to make it more authentically German. It is a traditional Christmas bread.
Provided by pammyowl
Categories Grains
Time 4h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Break the eggs into a 2 cup measuring cup. Add cooled milk to equal 2 cups liquid. Beat in the sugar, yeast and 3 cups of the flour. Let rest for 20 minutes.
- Stir in the salt, butter, lemon zest, raisins and 2 cups flour. Stir until the dough begins to pull away from the sides of the bowl. Turn out of the bowl and knead,using the last cup of flour if needed, to make a smooth , elastic dough. (You can do the whole process in a stand mixer, too!) . Halfway through, let the dough rest while you lightly oil a bowl. Bread dough loves a short rest! Return, knead again until you have a smooth elastic dough. Place in the bowl let rise until doubled, punch down, let rise again. Dough is ready when you poke your finger in and indent remains.
- Turn it out onto a table divide into 3 equal pieces (I use a scale). Roll into ropes an inch in diameter, letting the dough relax if you need to, to relax the gluten. Braid and form a wreath, tucking the ends into each other as best you can. Place on a greased baking sheet cover with a damp cloth or lightly greased cling film let rise for 45 minutes. Glaze with the egg wash and sprinkle the almonds over top a generous amount. Put in a cold oven turn oven to 400 degrees for 15 minutes, turn oven down to 350 and bake for an additional 25-30 minutes. Remove, cool and serve or store until you are ready for this wonderful bread.
Nutrition Facts : Calories 4083.9, Fat 131.7, SaturatedFat 75.3, Cholesterol 870.4, Sodium 3617, Carbohydrate 618.8, Fiber 24.6, Sugar 96.6, Protein 108.3
KNAFEH à LA CRèME
Steps:
- To make the syrup: Boil the sugar, 1 1/4 cups water and lemon juice for 10 to 15 minutes, then add the orange-blossom water. Let it cool, then chill in the refrigerator.
- For the filling, mix the rice flour with enough of the cold milk to make a smooth paste. Bring the rest of the milk to a boil. Add the rice-flour paste to the boiling milk, stirring vigorously with a wooden spoon. Leave on very low heat and continue to stir constantly until the mixture thickens, being careful not to let it burn. Add the sugar and orange-blossom water and stir well. Refrigerate until cool before adding the heavy cream and mixing well.
- Put the knafeh pastry in a large bowl. Pull out and separate the strands as much as possible with your fingers so they do not stick together. Pour the melted butter over it and work it in very thoroughly with your fingers, pulling out and separating the strands and turning them over so they do not stick together and are entirely coated with butter.
- Spread half the pastry at the bottom of a 12-inch pie pan. Spread the cream filling over it evenly and cover with the rest of the pastry. Press down and flatten with the palm of your hand. Bake at 350 for about 45 minutes. Then raise the temperature to 425 for about 15 minutes until the pastry colors slightly.
- Just before serving, run a sharp knife around the edges of the pie to loosen the sides and turn out onto a large serving dish. Pour the cold syrup all over the hot knafeh, and sprinkle the top with chopped pistachios. (You could also pour half the syrup before serving and pass the rest around for everyone to help themselves to more.)
Nutrition Facts : @context http, Calories 688, UnsaturatedFat 20 grams, Carbohydrate 74 grams, Fat 41 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 19 grams, Sodium 146 milligrams, Sugar 48 grams, TransFat 1 gram
More about "haeffekrunz hay fa kruns recipes"
DALLAS& RECIPE
From crecipe.com
GOBBLE-TINI – RECIPES NETWORK
From recipenet.org
MAMA’S CABBAGE – RECIPES NETWORK
From recipenet.org
10 BEST HAZELNUT SYRUP RECIPES | YUMMLY
From yummly.com
CHEDDARS RANCH DRESSING RECIPE - NEWEDGEGROWTH.COM
From newedgegrowth.com
RECIPE TRUFFLE GAYA BRAZIL - MS.FOODDISCOVERYBOX.COM
From ms.fooddiscoverybox.com
REțETă DE SALATă DE PORUMB șI POBLANO LA GRăTAR
From ro.fooddiscoverybox.com
REțETă HAEFFEKRUNZ (HAY-FA-KRUNS) REțETă
From ro.fooddiscoverybox.com
HAEFFEKRUNZ (HAY-FA-KRUNS) RECEPT
From hr.fooddiscoverybox.com
HAEFFEKRUNZ (HAY-FA-KRUNS) OPSKRIFT
From da.fooddiscoverybox.com
HAEFFEKRUNZ (HAY FA KRUNS) RECIPE RECIPE
From crecipe.com
HAEFFEKRUNZ (HAY FA KRUNS) RECIPE
From crecipe.com
HAEFFEKRUNZ (HAY-FA-KRUNS) RECIPE
From crecipe.com
RECETA STRAW & HAY CON GORGONZOLA - ES.FOODDISCOVERYBOX.COM
From es.fooddiscoverybox.com
HAEFFEKRUNZI (HEIN-FA-KRUNS) RETSEPT - ET.FOODDISCOVERYBOX.COM
From et.fooddiscoverybox.com
CHOCOLATE CRATE DAN RESIPI HAY - MS.FOODDISCOVERYBOX.COM
From ms.fooddiscoverybox.com
„HAEFFEKRUNZ“(šIENO-FA-KRUNS) RECEPTAS
From lt.fooddiscoverybox.com
HAEFFEKRUNZ (HAY-FA-KRUNS) RECIPE
From recipenode.com
RESEP HAEFFEKRUNZ (HAY-FA-KRUNS)
From id.fooddiscoverybox.com
RECEPT HAEFFEKRUNZ (HAY-FA-KRUNS)
From sk.fooddiscoverybox.com
ČOKOLáDOVá PřEPRAVKA A HAY RECEPT
From cs.fooddiscoverybox.com
RECIPES - KRUSTEAZ
From krusteaz.com
CUMI "MIE" DENGAN BLACK OLIVES DAN ARUGULA RECIPE
From ms.fooddiscoverybox.com
ULTIMATIVNI KOREJSKI PRžENI PILEćI RECEPT
From hr.fooddiscoverybox.com
GIARDINIERA, MEATS, CHEESE, OLIVES, BREADSTICKS, AND SMOKED …
From recipenet.org
HAY FA - FACEBOOK.COM
From facebook.com
REțETA DE SANDWICH CU BRâNZă "GROWN UP"
From ro.fooddiscoverybox.com
HAY FA HAY PROFILES | FACEBOOK
From facebook.com
CăPșUNI SEARED CU REțETă PURă CU RăDăCINă DE țELINă CU CARTOFI TRUFAțI
From ro.fooddiscoverybox.com
Рецепта за Хаефакрунц (Хай-фа-крунс)
From bg.fooddiscoverybox.com
RETETA DE CIOCOLATA "SUNDAE" POPS ICE
From ro.fooddiscoverybox.com
VALERIE'S SPECIAL SAUCE PRINTER FRIENDLY RECIPE
From crecipe.com
SAVUSTETUN SIANLIHAN SISäLEIVäN VOILEIPä OMENASLAVILLA JA …
From fi.fooddiscoverybox.com
STRAW & HAY WITH GORGONZOLA RECEPT - CS.FOODDISCOVERYBOX.COM
From cs.fooddiscoverybox.com
EASY HOMEMADE HAZELNUT COFFEE CREAMER RECIPE
From premeditatedleftovers.com
HAEFFEKRUNZ (HAY-FA-KRUNS) – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love