Brown Rice Pecan Cookies

Ingredients

1-2/3 cups brown rice flour
1 cup powdered sugar
1 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons butter, softened
6 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1 large egg

Method

  1. Preheat oven to 375°F.
  2. Combine flour, sugar, pecans, salt, and baking powder, stirring with a whisk.
  3. Place butter and oil in a large bowl. Beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until well combined. Add flour mixture; beat at low speed until just combined (dough will be soft).
  4. Scoop dough by level tablespoonfuls onto 3 baking sheets lined with parchment paper, 12 per sheet. Lightly press down on each cookie. Bake at 375°F for 10 minutes or until lightly browned around edges. Cool 2 minutes on pan on wire racks. Remove cookies from pan and cool completely on wire racks.

Makes 36 cookies.

Source: Everyday Whole Grains


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Chocolate and Cinnamon Wontons

Ingredients

16 wonton wrappers
40 g butter, melted
16 small squares (120 g) dark chocolate
1 teaspoon ground cinnamon
2 tablespoons caster (superfine) sugar

Method

  1. Preheat oven to 180°C (350°F).
  2. Brush the edges of the wonton wrappers with a little butter and place a chocolate square on one half of each wrapper. Fold over the wrappers to enclose and press to seal. Place on a baking tray lined with non-stick baking paper.
  3. Brush wontons with butter and sprinkle with combined cinnamon and sugar. Bake for 8 minutes or until golden. Serve warm.

Makes 4 servings.

Source: Donna Hay


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Lamington Cakes

Ingredients

1 cup all-purpose flour
1 tsp baking powder
3 eggs
3/4 cup sugar
1 tsp vanilla extract
1/2 cup cooled, melted butter
1/2 cup raspberry jam

Chocolate Frosting

4 oz bittersweet chocolate chopped
3 tbsp butter
1/2 cup milk
1-1/2 cups sifted icing sugar
1-1/2 tbsp sifted cocoa powder
2 cups unsweetened shredded coconut

Method

  1. Preheat the oven to 350ºF (180°C). Butter an 8-inch square cake pan. Line the bottom with parchment paper, butter again, and flour the pan.
  2. Sift flour and baking powder into a bowl and set aside.
  3. Using a hand mixer, beat the eggs, sugar and vanilla until pale yellow and thick.
  4. Fold in the dry ingredients using a rubber spatula. Add the melted butter in a thin, steady stream, mixing constantly with the spatula. Transfer the batter to the prepared pan.
  5. Bake for 30 minutes, or until the blade of a paring knife comes out clean. Cool 10 minutes on a wire rack before removing cake from pan. Peel off the parchment paper and cool another 30 minutes before slicing.
  6. With a serrated knife, slice the cake in half horizontally. Spread the bottom with raspberry jam and replace the top to create a sandwich.
  7. Trim the edges with the serrated knife and cut the cake into 16 equal squares, about 1-1/2 inches each. Freeze overnight.
  8. Prepare the frosting. Melt the chocolate and butter in the milk in a double-boiler (over, not in, hot water). Remove from heat and whisk in the powdered sugar and cocoa powder. Thin with a little boiling water if needed.
  9. With a fork, spear the bottom of one piece of cake. Use a knife to quickly apply a thin coat of frosting to the top, bottom and sides. With the cake still on the fork, gently press the top and sides into the coconut to cover. Slide the cake off the fork with the knife and use your hands to dip the bottom in the coconut.
  10. Place cakes on a wire rack and let sit until the frosting firms up a bit.
  11. Serve the cake at room temperature.

Makes 16 cakes.

Source: Dairy Farmers of Canada


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Apricot Risotto

Ingredients

2-1/2 cups milk
1 tablespoon sugar
1 vanilla pod, or 1/2 teaspoon vanilla extract (essence)
2 teaspoons butter
1/2 cup diced dried apricots
1 cup Italian risotto rice
1 cup sparkling apple juice or cider
1/3 cup apricot puree
2 tablespoons slivered almonds, toasted

Method

  1. Combine the milk, sugar, and vanilla pod in a large saucepan and cook over medium heat until it begins to simmer. Cover and decrease the heat to very low. Do not let the milk boil.
  2. Melt the butter in a large frying pan over low heat.
  3. Add the apricots. Cook, stirring, for 2 minutes.
  4. Stir in the rice and cook over medium heat for 3 minutes, stirring constantly.
  5. Stir in the apple juice and when this has been absorbed, begin stirring in the hot milk, 1/2 cup at a time.
  6. Remove the vanilla pod before adding the milk. Cook and stir until each addition has been absorbed and the rice is tender, 15-18 minutes.
  7. Stir the apricot puree into the rice. Spoon into individual serving dishes and sprinkle with the almonds.
  8. Serve hot.

Cook’s Tip: You can prepare apricot puree quickly by mashing 3 or 4 canned apricot halves in a small bowl with a fork.

Makes 4 servings.

Source: Modern Mediterranean Cooking


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Sago Melaka Lapis

Ingredients

400 g sago
300 g water
210 g grated white coconut
220 g sugar
200 ml thick coconut milk
a pinch of salt
70 g Gula Melaka (coconut sugar)
3 tbsp water
1 tbsp pandan juice, extracted from pandan leaves

Method

  1. Soak sago in water for 30 minutes.
  2. Melt Gula Melaka in water with pandan juice over low heat. Stiff and set to cool.
  3. Mix sago, grated coconut, coconut milk, sugar and salt well and divide into 3 portions.
  4. Add 1/4 tsp of pink food coloring to portion 1. Add Gula Melaka solution to portion 2. Set aside portion 3.
  5. Line the base of a 7″ square cake tin with banana leaf. Spread portion 1 evenly in the tin and press lightly with a spatula. Steam for 1/2 hour until the sago is transparent.
  6. Turn off heat. Add portion 2 and steam again until the sago is done. Finally add portion 3 on top and steam for 30 minutes more.
  7. Cool completely before cutting.

Makes 1 cake.

Source: Delicious Nyonya Kueh and Dessert


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