How to make cupcakes in ice cream cones

Chinatown Ice Cream Factory - How to make an Ice Cream Cake

Linda's Green Tea Cookies (Recipe)

Ceviche

Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.

INGREDIENTS
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips

METHOD

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Serves 4-8.

Chinese Almond Cookies

Chinese Almond Cookies

INGREDIENTS
1 1/3 cups of almond flour, lightly packed
1 cup of unsalted butter, chilled and cut into cubes
Pinch of kosher salt
2 eggs
1 teaspoon of almond extract
1 3/4 cups of flour
1 cup + 2 tablespoons of sugar
1/2 teaspoon of baking soda
Thinly sliced almonds

METHOD

1 Place the almond flour, salt, and butter into an electric beater with a paddle attachment and beat on medium speed for three minutes. The mixture will become course and chunky looking.

2 Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.

3 Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.

4 Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

5 Preheat the oven to 325F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.

6 Take pieces of dough and roll them into balls about a half-inch wide. Place them on the sheet about and inch apart and then press them down slightly with your palm to make a coin shape.

7 Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes).

8 Bake for 13-15 minutes or until the edges just being to tan. Cool on the sheet on a wire rack.

Makes 5 dozen.

Naan-e khaameh-ee (cream puff)

Naan khaameh-ee should be served fresh, don't keep it more than a day.

1/2 cup butter

1 cup boiling water

1 cup all purpose flour

1/4 t.s. salt

4 eggs

Grease baking sheet. In a saucepan melt butter in boiling water. Add flour & salt all at once, stir vigorously. Cook & stir till mixture forms a ball that does not separate. Remove from heat, cool slightly. Add eggs one at a time. Beating after each addition about 1-2 minute till smooth.

Drop batter by heaping tea spoon (table spoon if you want them bigger.) 3-4 inches apart into greased pan. Bake at 400 degree about 30 min. or until golden brown. Remove from oven, split almost all the way, remove any soft dough, cool on wire rack.

It is easier to fill with ready cool whip or your favorite pudding. You can also use whipping cream, in this case put the cream in a bowl and put the bowl in a bigger bowl of crushed ice and whip the cream only in one direction until it becomes very thick. Of course this filling will make the real Naan khaameh-ee.