Daifuku Mochi

 

Simple Japanese Daifuku Recipe

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MAKES

4 pieces

PREP TIME

20 min

TOTAL TIME

23 min

COOK TIME

3 min

Ingredients

• ⅓ cup glutinous rice flour, such as shiratamako or mochiko
• 1 tablespoon sugar
• 4 tablespoons anko (red bean paste), divided
• Katakuriko (potato starch or cornstarch), for dusting

1. 1

   In a medium bowl, whisk together the sweet rice flour and sugar.

2. 2

   Add ⅓ cup of water and stir to form a smooth batter.

3. 3

   Microwave the mixture on full power for 1 minute.

4. 4

   Remove the bowl from the microwave and use a wet rubber spatula or wooden spoon to thoroughly mix.

5. 5

   Return to the microwave and cook on full power for 1 more minute.

6. 6

   Remove the bowl and stir again. The dough should be smooth and shiny. If not, microwave for another minute.

7. 7

   Line a baking sheet or another work surface with parchment paper and generously dust with potato starch.

8. 8

   Scrape the still-warm mochi dough onto the potato starch, and sprinkle with more starch.

9. 9

   Use a potato-starch-dusted bench scraper or spatula to shape the mochi into a 1-inch thick round, then cut into four equal pieces.

10. 10

    Place 1 tablespoon red bean paste into the center of each mochi piece and gently shape the mochi around the red bean paste, pinching to seal.

11. 11

    Serve warm or chill in the fridge for 20 minutes. Wrap leftover daifuku in plastic wrap and use within 2 days.

https://www.masterclass.com/articles/daifuku-recipe

Magnolia Banana Pudding

Ingredients

• One 8-ounce block cream cheese, at room temperature
• One 14-ounce can sweetened condensed milk
• 1 cup whole milk
• One 3.4-ounce package instant vanilla pudding
• 6 cups Homemade Whipped Cream (recipe follows) or one 16-ounce tub Cool Whip, thawed
• One 11-ounce box vanilla wafers
• 3 bananas, sliced, or as needed

• Homemade Whipped Cream:
• 1 pint heavy cream
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Directions

1. In an electric stand mixer fitted with the whisk attachment (or in a large bowl with a handheld electric mixer), beat the cream cheese until smooth. Add the condensed milk, whole milk, and pudding mix. Beat on high speed for about 2 minutes, until very well blended. Add half of the whipped cream and beat just until combined.
2. To assemble the pudding, use a 3-quart trifle bowl or other straight-sided glass bowl. (This can also be assembled as individual servings; see Cook’s Note.) Cover the bottom of the bowl with vanilla wafers, arranging them in a single layer without overlapping. Spoon about one third of the pudding on top to a depth of about 1 1/2 inches. Cover the pudding with a layer of wafers. Arrange a layer of banana slices on top of the wafers.
3. Spoon half of the remaining pudding on top of the banana slices to a depth of about 1 1/2 inches above the first layer. Again, cover the pudding with a layer of wafers and then arrange a layer of banana slices on top.
4. Spoon the remaining pudding over the bananas and smooth the top. Cover the pudding with a layer of wafers.
5. Spoon the remaining whipped cream on top and smooth the surface or use the back of a spoon to form pretty swirls on the surface before serving.
6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours and up to 1 day.

1. Homemade Whipped Cream:
7. In a large bowl, combine the heavy cream, sugar, vanilla, and salt. Beat with an electric mixer on high until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.
8. Use at once or store in a covered container in the refrigerator for up to 30 minutes.

https://magnolia.com/blog/recipe/ee4131fb-5f7b-4a91-a64b-86df993a9fb8/aunt-opals-banana-pudding/

Scotcharoos

Scotcharoos

These soft scotcharoos are soft (not hard!) and topped with a smooth butterscotch chocolate topping.

CourseDessert

CuisineAmerican

Prep Time5 minutes

Cook Time15 minutes

Total Time20 minutes

Servings12 servings

Calories451kcal

AuthorWhitney Wright

INGREDIENTS

• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 5-5 1/2 cups Rice Krispies See note #1

Topping

• 1 cup butterscotch chips
• 1 cup milk chocolate chips

INSTRUCTIONS

• Measure out 5 cups of Rice krispies and place them in a large bowl. Set aside. See note #1
• Spray a 13”x9” inch baking dish with cooking spray. Set aside.
• In a medium saucepan over low to medium low heat, stir the karo syrup and granulated sugar until the sugar is dissolved and no longer grainy. You DO NOT want the mixture to come to a boil. (If by chance, the mixture begins to boil, immediately remove from heat and continue with the recipe).
• Once the mixture is hot… almost boiling, but not actually boiling (you might see a few bubbles come up along the sides of the pan... as soon as this happens), remove it from heat and stir in the peanut butter. 
• Pour the hot mixture over the rice krispies. Mix until combined. If it appears like the mixture needs more rice krispies, add more, a little at a time. Tip: work quickly because the mixture will set fast. 
• Transfer the rice krispies to the baking dish and spread into an even layer. Tip: you can place a sheet of wax paper over the mixture and use your hands to get the mixture into a nice flat layer. Be careful as it will be hot. 

Topping

• In a medium bowl add the butterscotch chips and chocolate chips. Heat in the microwave at half power in 20 second increments. Stir after each interval. Continue until fully melted. 
• Pour the melted chocolate + butterscotch mixture over the scotcharoos. Using an offset spatula or rubber spatula, spread the chocolate until it covers the entire surface of the scotcharoos. 
• Let set, and then cut into squares. Store in an airtight container for 5-7 days.

NOTES

I always start with 5 cups of Rice Krispies and then add a little more to the bowl after I've stirred in the peanut butter syrup sauce. You want to eyeball how much Rice Krispies you use. If you use too much, the Rice Krispies will be dry and not fully coated. 

https://saltandbaker.com/scotcharoos/

Christmas Crack

INGREDIENTS

• 12.8 ounce Rice Chex Cereal
• 12 ounce golden grahams cereal
• 7 ounce shredded coconut
• 4 ounce slivered almonds
• 3 sticks butter
• 2 cups sugar
• 2 cups Light Corn Syrup

INSTRUCTIONS

Combine Rice Chex and Golden Grahams, coconut and almonds in

a large mixing bowl. Stir to combine.

In a large sauce pan,

cook butter, sugar and corn syrup to the “soft ball” stage…about

234 degrees on a candy thermometer. Pour over cereal mixture and stir until all

is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it

around occasionally to prevent clumping. Store in an airtight container.

Optional recipes: Marshmallows, chocolate chunks or cinnamon toast crunch

https://www.bigoven.com/recipe/christmas-crack/1023284

Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake

1 TBS. butter

1/3 c. crushed graham crackers

2 tsp. sugar

1 3-oz. package softened cream cheese

¼ c. sour cream (should be real dairy)

3 TBS. sugar

¼ tsp. vanilla

1 egg

2 TBS. chocolate syrup

Cut butter into crackers, stir in 2 TBS sugar. Press into small pie pan. Bake 5-7 min. at 350*.

Beat cream cheese, sour cream, sugar and vanilla together. Add egg, beating until combined; pour into crust. Drizzle with syrup, gently swirl. Bake for 25-30min., until set. Cool, chill for 3 hrs. before serving.

Makes 2 servings

Briscoe Cheesecake

Briscoe Cheesecake

Crust:

2 c. graham crackers, crushed

½ c. sugar

½ c. buttermilk

1^st Layer:

2 8-oz. packages cream cheesecake

2 eggs

2/3 c. sugar

1 tsp vanilla

2^nd layer:

1 c. sour cream

2 TBS. sugar

1 tsp. vanilla

Crush graham crackers, add sugar, stir in melted butter—form crust in 2 pie tins; set aside.

Beat cream cheese, add eggs, sugar, vanilla and beat until mixture is smooth. Pour into pie tins. Bake for 20min. at 375*. Remove from oven and cool 15min.

Mix sour cream, vanilla and sugar; spread over first layer. Bake for 10min. at 425*. Remove from oven, let cool and serve with fruit topping.

*Recipe tastes better when made day before you eat it.

Graham Cracker Pie Crust

Graham Cracker Pie Crust

1 2/3 c. crushed graham cracker crumbs (about 9 crackers)

¼ c. sugar

1/3 c. soft butter/margarine

Blend ingredients well with fork. Press mixture into 9-in. pie pan, sides and bottom evenly. Make at 375* for 8 minutes, cool.

For no bake crust: chill in refrigerator for 30min. before using. Fill with chilled pie filling or freeze for ice cream pie.

Funnel Cake

Funnel Cake

2 eggs

1 c. milk

1 c. water

½ tsp. vanilla

3 c. flour

¼ c. sugar

1 TBS baking powder

¼ tsp. salt

Oil for deep-fat frying

Confectioners' sugar

In a mixing bowl, beat eggs. Add milk, water and vanilla; mix well. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth.

In an electric skillet or deep-fat fryer, heat oil to 375*. Cover the bottom of a funnel spout* with your finger; ladle ½ c. of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed). Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar and serve warm.

Yield: 8 cakes.

*The batter can be poured from a liquid measuring cup instead of a funnel.