ake small round dumplings (or Dango) with the dough, roughly 1
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Mix together all dry ingredients except for potato starch. Gradually add water, coconut, milk, vanilla and food coloring.
Mix until there are no lumps.
Pour mixture into a greased 9 x 13-inch or two 11 x 7 x 1 1/2-inch pans.
Cover with foil and bake for 1 hour at 350\u00b0.
Uncover and let it cool.
Cut into desired pieces and roll into potato starch.
Ready to eat.
Mix ingredients.
Knead and wrap the dough in a wet cloth. Steam for 30 minutes or until mochi is translucent.
After steaming, put the mixture into a bowl and pound for about 5 to 10 minutes.
Place the dough in a pan or board that has been sprinkled with potato starch.
Cut into desired size.
Mix mochiko and sugar.
Add milk and water.
Stir until well mixed.
Add extract and food coloring.
Mix well.
Spray a 5 cup microwave Bundt or ring pan with Pam.
Pour mixture into pan. Cover with plastic wrap.
Microwave on High for 5 minutes.
Remove and cool (be careful, the mochi will be very hot and sticky). When completely cooled, cut with plastic knife and roll in potato starch or kinako.
hat color will intensify once dango are boiled. Mix another portion
Mix together the joushinko and the hot water. Put the hot water in slowly to check that you will get the right consistency. You may not use all of the hot water.
Add the shiratamako. Mix until it forms a soft dough that feels a bit dry to the touch.
Divide the dough into 25 pieces (you can do this by forming a long log and cutting it, or just divide it up in the bowl and eyeball it).
Make each piece into a little round ball. It doesn't have to be perfect in shape - a little bumpiness is fine.
Bring a pot of water to a boil and add ...
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
mitted the raisins from this recipe, and we didn't miss
4 cups for 1/2 recipe) . Stir until just mixed, cover
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For the smaller recipe, roll dough into a rectangle