Summer Rolls -- the yummiest!

Ingredients:
10 Servings Size

The Rolls
10 rice paper sheets (10-12 inches in diameter)
3 cups lukewarm water
10 large shrimp, steamed and shelled
1 boneless chicken breast, steamed/fried/grilled however you like it...and cut into 1 inch strips
1 cucumber, shredded
1 carrots or 1 daikon radish, shredded
10 -15 fresh cilantro stems
10 -15 fresh mint leaves
1 tablespoon coarsely chopped peanuts

Directions:

Place rice paper on a flat surface and lightly brush with lukewarm water until it becomes pliable. Cut shrimp in half lengthwise. Place two shrimp halves and a portion of the chicken, cucumber, carrot, Chinese parley (cilantro), mint and rice noodles near one edge of the rice paper. Fold the rice paper over the filling. Fold the right side over to enclose filling. Then fold over left side. Continue to roll. Then seal. Repeat for remaining wrappers.

Serve whole or cut the rolls (see pic above) with your favorite sauce (mine is my peanut satay sauce). Sprinkle with chopped peanuts after sliced, before .
Serve whole of cut into halves at an angle.
Serve with your favorite sauce (I use my peanut sauce)sprinkled with the chopped peanuts.

Red Pork Curry

Red Pork Curry
1/2 pound lean pork
2 tablespoons oil
1 teaspoon Red Curry Paste (I use 2-3 tablespoons)
1/2 cup shredded young bamboo shoots
3 kaffir lime leaves
1 cup coconut milk
10-15 sweet (Thai) basil leaves
1 to 2 teaspoons fish sauce
1 to 5 red chili peppers, chopped (optional)

Slice pork into thin pieces, about an inch and a half long, half an inch or less wide, quarter inch thick.

In a saucepan heat oil and red curry paste on high heat, until curry paste bubbles. Add pork, bamboo shoots, kaffir lime leaves and coconut milk; stir well and cook for about 10 minutes or until pork is cooked. Mix in basil, fish sauce and red chili peppers. Garnish with red chili peppers, kaffir lime leaves (or curry leaves or lemon leaves) and basil leaves. Serve immediately. Accompany with hot steamed jasmine rice or coconut-pandan basmati rice. Makes 4 servings.

Chocolate Mint Sandwich Cookies

Makes 3 dozen cookies

For the cookies
o 1 cup unsweetened Dutch-process cocoa powder
o 1/2 cup plus 2 tablespoons all-purpose flour
o 1/2 cup (1 stick) unsalted butter, room temperature
o 1/2 cup granulated sugar
o 1 large egg, room temperature
o Confectioners' sugar, for work surface
For the ganache
o 1/4 cup heavy cream
o 6 ounces semisweet chocolate, very finely chopped
o 3/4 teaspoon pure peppermint extract
For the glaze
o 6 ounces semisweet chocolate, very finely chopped

Directions
Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).

Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.

Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.

Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.

Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

Strawberry Coconut Layer Cake -- the best!

Makes 10 to 12 servings

CAKE:
3 1/4 cups (13 ounces) cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup milk
2/3 cup coconut milk
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
6 egg whites
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
1/2 cup coconut flakes

1. Heat the oven to 350 degrees. Grease 2 (9-inch) round springform or standard cake pans. Set aside.

2. In a large bowl, sift together the flour, baking powder and salt. In a separate small bowl, combine the milk and coconut milk. Set aside.

3. In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter over medium-high speed until creamy. With the mixer running, gradually add the sugar, beating over high speed until light and fluffy. Add the egg whites over low speed, one at a time, until incorporated, scraping the bowl between additions. Beat in the vanilla, berries and coconut.

4. Alternately beat in the flour and milk mixtures, beating in one-third of each at a time, until all of the ingredients are incorporated and a batter is formed.

5. Divide the batter between the prepared pans. Bake until the cakes are puffed and golden, spring back lightly when touched, and a toothpick inserted comes out clean, about 30 minutes.

6. Cool the cakes, still in the pans, 15 to 20 minutes on wire racks, then invert the cakes onto the racks to cool completely.

Filling

1 1/4 cups finely chopped fresh strawberries

1/4 cup sugar

1 tablespoon plus 3/4 teaspoon cornstarch

1. In a medium, heavy saucepan, bring the strawberries, sugar and cornstarch to a boil. Stir the mixture constantly for 2 to 3 minutes to thicken, then remove to a bowl to cool completely. This makes about 1 cup filling.

Frosting

8 ounces cream cheese

1/2 cup (1 stick) butter, softened

3 cups powdered sugar

1 tablespoon milk, or enough to thin frosting to desired consistency

1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the cream cheese and butter. With the mixer running, slowly add the sugar, scraping the bowl as needed. Add a little milk, as needed, until the frosting is nice and creamy, but not too thin. Cover and refrigerate until needed.

Garnish: 2 cups toasted coconut flakes (To toast the coconut, spread the flakes in a thin, even layer on a rimmed baking sheet and toast at 350 degrees until lightly golden, about 13 to 15 minutes, tossing every few minutes for even toasting.)

1. To assemble the cake. Place one cake flat side up on a cake stand or platter. Pipe or spoon a thin layer of frosting around the outer edge of the top of the cake; this will keep the filling from spilling out as the cake is assembled.

2. Spread the filling over the top of the cake in an even, not too thick layer (you might not use all of the filling; we had about one-third cup remaining).

3. Gently place the second layer of the cake on top of the first. Frost the top and sides of the cake with a very thin layer of frosting to form a crumb coat, then refrigerate or freeze the cake just until the frosting firms up, about 1 hour.

4. Frost the cake with the remaining frosting, making sure the frosting is smooth and even. Coat the cake with the toasted coconut.

Each of 12 servings: 734 calories; 7 grams protein; 95 grams carbohydrates; 2 grams fiber; 38 grams fat; 25 grams saturated fat; 83 mg. cholesterol; 62 grams sugar; 369 mg. sodium.

Adapted from L'Angolo Cafe in Los Angeles. This makes a 2-layer (9-inch) round cake.

Glazed Carrots and Pecans

Spring is here -- so is this yummy snack! And the famed Pere Roux's Cake!

Glazed Carrots and Pecans.



















Ingredients:
1 tbsp olive oil
6 cups diagonally sliced (1/4") peeled carrots
1 tsp minced fresh ginger
1 cup packed brown sugar
1 1/2 cups toasted pecan halves

Heat oil in a nonstick frying pan over medium-high heat.
Add carrots and cook, stirring frequently, 4 mins.
Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 mins.
Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3-5 mins.

This is so yummy! Enjoy!

Pere Roux's Cake

Recipe from Food & Wine Annual Magazine
Active 1 hr + 2 hr chilling
12 Servings


















CAKE
2 3/4 cups all-purpose flour. Plus more for dusting.
1 tbsp baking powder
1/2 tsp salt
1 cup solid vegetable shortening
2 1/4 cups sugar
1 1/2 cups skim milk
7 large egg whites at room temperature
1 tsp pure vanilla extract
1/2 tsp pure almond extract

FILLING
2 sticks unsalted butter
1 3/4 cups lightly packed light brown sugar
1/2 tsp cinnamon
6 overripe bananas coarsely mashed
1/2 cup plus 2 tbsp Myer's dark rum

FROSTING
2 sticks unsalted butter, softened
1 1/2 cups confectioners' sugar
1 1/2 tsp pure vanilla extract
1/4 tsp pure almond extract
1/4 pound cream cheese, softened

MAKE THE CAKE
Preheat the oven to 350` Butter 2 9" round cake pans. Line bottom with rounds of wax paper and butter the paper. Dust the pans with flour, tapping out the excess.

In the bowl of a standing mixer fitted with a paddle, ix the flour, baking powder and salt. Add the shortening and mix at low speed until evenly blended. Add the sugar and mix at medium speed until a mass forms around the paddle. At low speed, gradually add 3/4 cup of the milk and beat until smooth, scraping down the side of the bowl from time to time.

In a medium bowl, whisk the egg whites with the remaining 3/4 milk and the vanilla and almond extracts. With the machine on, gradually beat the egg white mixture into the batter at medium speed until silky, about 5 minutes. Scrape the batter into the prepared pans and bake for 30-35 minutes, until golden brown and springy. Transfer the cakes to a rack and let cool for 15 minutes in the pans, then invert them onto the rack and let cool completely. Peel off the wax paper and slice each cake in half horizontally.

Meanwhile, make the filling.
In a large saucepan, cook the butter,brown sugar and cinnamon over moderately high heat until the butter and sugar have melted. Remove from the heat and add the bananas and 1/2 cup of the rum. Cook over moderate heat, stirring frequently, until the filling is very thick and the butter begins to separate, about 25 minutes.

Transfer the filling to a food processor. Add the remaining 2 tbsp of rum and puree until smooth. Let the filling cool to room temperature, about 30 minutes.

Make the frosting.
In a bowl of a standing mixer fitted with a whisk, beat the butter at medium speed until creamy and fluffy, about 3 mins. Add the confectioners' sugar and beat at low speed until incorporated. Scrape down the side of the bowl; add the vanilla and almond extract and beat at medium-high speed until fluffy, about 3 mins. Beat in the cream cheese until light and fluffy, about 3 mins.

Place a cake layer on a large plate, spoon one-third of the filling on top and spread it to the edge. Top with another cake layer. presssing gently; spread with another third of the filling. Repeat with the remaining cake layers and filling, ending with a cake layer. Spread the frosting over the top and side of the cake and refrigerate for at least 2 hrs, or until set. And serve whenever!

Glorious Carrot Cake

Ingredients

* Butter, for pans
* 2 cups all-purpose flour, plus more for pans
* 2 cups sugar
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 4 eggs
* 1 1/2 cups vegetable oil
* 3 cups grated carrots
* 1 1/2 cups chopped pecans, optional

Directions

Frosting:

* 2 (8-ounce) packages cream cheese, room temperature
* 1 stick salted butter, room temperature
* 1 (16-ounce) box powdered sugar
* 1 teaspoon vanilla extract
* 1/2 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.