南瓜派　（做两个９寸的）

填料：南瓜泥１听罐头２９ｏｚ, 浓缩牛奶2听(12oz, fat free即可），2小匙肉桂粉，1小匙姜粉，1/2小匙丁香粉，1/2小匙nutmeg, 4个鸡蛋打匀
派底: 想省事的话，买超市里现成的就好了。我用的是做夏威夷派的派底做法。

-做派底．

-烤箱预热到4２５Ｆ

-把所有填料搅匀，倒到pie盘里，把温度调到350F，进烤箱烤５０分钟。

没有南瓜泥的同学只好自己蒸南瓜压成泥了。

Ingredients

* 1 cup granulated sugar
* 2 teaspoon ground cinnamon
* 1 teaspoon salt
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 4 large eggs
* 1 can (29 oz.) Pumpkin Puree (not the Pumpkin Pie Mix)
* 2 can (12 fl. oz.) Evaporated Milk (fat free is fine)
* 2 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Crust

* 1 stick cold, unsalted butter
* 1 Tbsp sugar
* 1 cup flour
* 1/2 cup macadamia nuts, well chopped

The very first thing you need to do isn’t a “crust” step, but you’ll be glad you got it out of the way. Peel your sweet potatoes (from the Sweet Potato Layer section just below). Okinawan sweet potatoes come in wildly different sizes, so I can’t easily tell you how many potatoes you’ll need to make 2 cups. Just use your best judgment, and if anything, make a little extra. Boil the potatoes until a fork slides easily into them. Drain and mash them, then set them aside to cool while you make the crust. Isn’t that purple color amazing? How thoroughly you mash them depends on the final texture you want. I don’t mind little chunks in my pie, but other people prefer a creamy texture.

Oh yeah, now would be a good time to preheat the oven to 350 degrees.

Now we can get started on our crust. Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the butter. Cut the mixture with two butter knives, pulling them across each other in a scissors motion, until the crust mixture is crumbly and no large butter chunks remain. Press the crust mix into the bottom of a pie pan, continuing it up the sides of the pan. You don’t need to create a substantial or fancy lip to the crust. Place the crust in the refrigerator.

Sweet Potato Layer

* 1/2 cup butter or margarine, softened (1 stick)
* 1 cup sugar
* 2 eggs, beaten
* 2 cup Okinawan sweet potatoes, mashed
* 1/2 cup evaporated milk
* 1 tsp vanilla
* 1/4 tsp. salt

Wash your medium size bowl that you used to mix the crust. Cream the butter and sugar together in it until smooth and… creamy. Add one egg at a time, mixing them each until completely incorporated. Add half the sweet potatoes, mixing thoroughly. Add the other half and mix again. Finally, mix in the evaporated milk, vanilla and salt.

Spread the sweet potato layer into the pie crust, making sure not to add too much. The potato layer should fill the pie no higher than 1/2 inch from the top edge of the crust, so that we still have room for the haupia layer. Bake the pie at 350 for 30 minutes, or until the edge of the crust is golden and the potato filling is lightly browning in spots.

Cool the pie completely in the refrigerator.

Haupia Layer

* 1 can coconut milk (usually 13.5 oz)
* 1/2 cup water
* 1/3 cup sugar
* 1/3 cup cornstarch

When the cooked pie has cooled, begin preparing the haupia layer. You do not want to prepare the haupia early or it may solidify into an unwieldy block of coconut goo.

Place the coconut milk and water in a saucepan, but don’t turn on the heat just yet. Mix together the sugar and cornstarch in a small bowl then add them to the liquids. Heat at medium, stirring constantly, until thickened. You can tell it’s thick enough when you lift your spoon out, and the bits that glop off the spoon back into the saucepan basically hold their shape.

Immediately pour the haupia mixture over the pie and return to the refrigerator to chill for several more hours. Serve when cooled, making sure to step back so that you don’t get trampled!

Ingredients:

• 4 eggs, separated
• 1/2 cup sugar
• 16 oz (room temp) Mascarpone cheese
• 2 cups brewed strong green tea, cooled (the Japanese Green Tea from Costco works well for this)
• 1/2 pint heavy cream
• 1 package Crunchy Lady fingers
• 3 tbsp green tea liquor (optional)

Instructions:

1. Combine 4 egg yolks and sugar in a bowl and whisk over a pot of simmering water to create a double boiler. Whisk until mixture reaches the ribbon stage WITHOUT making scrambled eggs.
2. Whisk or beat heavy cream until very thick and stiff, set aside.
3. Whisk or beat the egg whites until you have semi-stiff peaks, set aside.
4. Whisk Mascarpone cheese and heavy cream into egg and sugar mixture until well combined. Slowly fold in the egg whites to create an airy mixture, set aside.
5. Add green tea liquor to the strong cooled green tea then carefully and quickly soak each lady finger then arrange one layer in your serving dish. Note: don’t soak it for too long
6. Top with some of the cream mixture. Add second layer of lady fingers, top with more cream mixture.
7. Refrigerate for at least 6 hours before serving. Preferably overnight.
8. Dust with powdered green tea just before serving. (Green tea powder will change color when it soak up the moisture from the cream)
   

This makes 2 8X8 baking dish.

晚饭做的，室友直说好吃，一定要食谱。其实很简单的。

材料 : 排骨一磅、青木瓜半颗、枸杞适量、红枣适量、高汤、葱姜酸、花椒、大料、料酒、盐

作法 :

1.青木瓜去仔去皮切块

2.排骨过水

3.將青木瓜及排骨,红枣,高汤,葱姜酸,花椒,大料,料酒加適量水煮約1.5小時,(直到筷子能轻易插进排骨里).

4.最後加上盐及枸杞即可

麦香核桃香蕉蛋糕

《烘焙宝典》原来的方子如下：
材料：

奶油220克 ，

细砂糖150克 ；

盐3克 ；

全蛋80克；

低筋面粉260克 ；

全麦粉70克 ；

泡打粉5克 ；

小苏打3克 ；

香蕉5条 ；

核桃仁适量加在面糊上；

分量：

小烘焙纸杯15个

做法：

1．奶油室温熔化，加糖、盐用打蛋器打匀；

2．全蛋打散，分次加入奶油糖中打匀；

3．低粉、全麦粉、泡打粉过筛加入2用橡皮刀轻轻搅拌，但不要拌得太久；

4．香蕉去皮，用叉子压碎，加入面糊中拌匀；

5．放入纸杯中约六、七成满；

6．把核桃碎适量地撒在面糊上，

7．预热烤箱170度烘烤20—25分钟

Best Ever Banana Cake With Cream Cheese Frosting

SERVES 16 , 1 9×13 pan
Ingredients

* 1 1/2 cups bananas, mashed, ripe
* 2 teaspoons lemon juice
* 3 cups flour
* 1 1/2 teaspoons baking soda
* 1/4 teaspoon salt
* 3/4 cup butter, softened
* 2 1/8 cups sugar
* 3 large eggs
* 2 teaspoons vanilla
* 1 1/2 cups buttermilk

Frosting

* 1/2 cup butter, softened

* 1 (8 ounce) package cream cheese, softened
* 1 teaspoon vanilla
* 3 1/2 cups icing sugar

Garnish

* chopped walnuts

Directions

1. Preheat oven to 275°.
2.Grease and flour a 9 x 13 pan.
3.In a small bowl, mix mashed banana with the lemon juice; set aside.
4.In a medium bowl, mix flour, baking soda and salt; set aside.
5.In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6.Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7.Beat in the flour mixture alternately with the buttermilk.
8.Stir in banana mixture.
9.Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10.Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11.For the frosting, cream the butter and cream cheese until smooth.
12.Beat in 1 teaspoon vanilla.
13.Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14.Spread on cooled cake.
15.Sprinkle chopped walnuts over top of the frosting, if desired.

Joanie’s Banana Nut Bread

材料:

1 條奶油(= 1/2 杯)
1 杯糖
2 個蛋(先打成蛋汁,以便徐徐倒入)
1 杯中筋麵粉 all purpose flour
1/2 杯全麥麵粉 whole wheat flour
1 小匙蘇打粉 baking soda
1 1/2 小匙肉桂粉 cinnamon
1 1/4 杯香蕉泥 mashed banana(大約三條香蕉去皮,用叉子壓壓,擣成泥狀)
1/2 杯酸奶油 sour cream (可用原味優格代替)
1 小匙香草精 vanilla
1 杯乾果仁 nuts

做法:

1. 烤盤噴油防沾，或鋪上烤盤紙，烤箱預熱華氏350度(攝氏175度)
2. 麵粉/蘇打粉/肉桂粉置於碗或塑膠袋內，混合均勻
3. 奶油室溫軟化，或置於可微波的大碗中，微波加熱20秒軟化
4. 加入糖打至膨鬆
5. 加入蛋汁打勻
6. 加入香蕉泥/酸奶油/香草精續打勻
7. 分次加入粉類拌勻
8. 拌入乾果仁
9. 倒入烤盤，烤1小時或以牙籤插入不沾即可

西米奶茶

原料：红茶一包，西米1/2杯，牛奶适量。

做法：

1.先将西米浸透，放入滚水中边搅拌边煮直至透明，隔去水分待用。

2.将牛奶在壶中煮热后，加入红茶浸泡。

3.将泡好的奶茶放入茶杯，然后加入煮熟的西米，饮用时搅拌均匀即可。

加了西米的奶茶颇有珍珠奶茶的效果，只是“珍珠”的颗粒小了些。

桂花奶茶

原料:红茶一包，桂花1茶匙，牛奶100毫升，冰糖、水适量。

做法：

1.先将桂花和红茶包放在壶中，用热水冲开。

2.加入冰糖和牛奶，搅拌均匀即可。

这款奶茶香气四溢，还没饮用已经醉了。何况桂花还具有止咳化痰、养颜美容的功效呢。

姜汁奶茶

原料:牛奶150毫升，生姜、白糖适量。

做法：

1.把姜切成碎末，倒入杯中。

2.将牛奶煮至80℃，倒入杯中，浸泡一段时间，待姜的味道散发出来，加适量白糖调匀即可。

牛奶中透着淡淡的辛辣味道，品过之后，清新提神。自己根据口味调整姜末的多少。

玫瑰奶茶

原料：红茶一包、玫瑰花5克、蜂蜜适量、牛奶适量。

做法：

1.将红茶包与玫瑰花放入壶中，加适量热水冲开。

2.当红茶和玫瑰花泡开后，加入适量蜂蜜。

3.最后根据自己的口味加入适量牛奶调匀饮用。

玫瑰奶茶有舒缓压力的作用，另外牛奶可以用奶粉代替，口味略有不同。

材料（两人份）：米2杯 水2杯 茄子2条 肉糜2两

调料：生抽2大匙 盐2小匙 糖3小匙 麻油2/3大匙 料酒少许

做法：

1、把茄子去蒂洗净，切成滚刀小长块；米淘洗干净，沥干水分，再加入2杯水浸泡20分钟；
2、将调料搅拌均匀，倒入浸泡过的米中，加入茄子块和肉糜混合拌匀；放入电饭锅，按下煮饭开关；
3、开关跳起後，先不要打开锅盖，继续闷20分钟左右；打开锅盖，撒入葱花和辣椒末，再用饭匙由下往上搅拌均匀即可