April Recipes

Pani Popo                                                            Amalie Monlux

18 Frozen dinner rolls

1 (13 ½ ounce) can coconut milk

Water (1/2 can minus 2Tb to be mixed with cornstarch)  (Use the can that milk can in)

1 cup sugar

2 Tb. Cornstarch (mix with water above)

Lightly grease a 9 x 13 inch baking dish. Line the 18 rolls (3 across and 6 down), set aside to let rise according to package directions.

In sauce pan, add the coconut milk, water and sugar. In a small bowl mix cornstarch with 2 Tb of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil, add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.

Bake rolls 350 degrees. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till ½ to ¾ of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with sauce until the tops of the rolls are golden brown.

Remove pan and allow a few minutes to cool. Serve warm.

Left over sauce can be used to smother rolls when served individually or just make a second pan of pani popo.

Malasadas                                                                                           Amalie Monlux

1 pkg. Fleishman’s rapid rise yeast

1 tsp. sugar

¼ c. warm water

3 c. flour

¼ c. sugar

¼ c. melted butter

3 eggs

½ c. water

Vegetable oil for frying

1/8 tsp. nutmeg

Mix together Fleischman rapid rise yeast with melted butter, condensed milk and water (120-130 degrees), 3 beaten eggs at room temp., half of the flour.  Mix well.
Let it sit for 10 minutes. Add the rest of the flour, mix well. Let rise for an hour in a warm draft free area. Or until double in size. Heat vegetable oil to 375. Make 2 to 3 inch balls of Malasadas dough. Cook in oil for about 6 minutes or until golden brown and cook through. Set on paper towel to cool just a little. Roll in sugar or shake in a bad with ½ c sugar.  Ready to eat.

Februrary Recipes

TOFU STUFFED SHELLS

Mix 1 container firm tofu drained

1/2 teas salt (to taste)

1/2 teas Italian seasoning

1 teas minced garlic

1 cup frozen spinach, thawed and drained (it’s probably 1/2 cup after draining)

Chopped green onions

Finely shredded Romano or parmesan cheese

1/2 jar pasta sauce

Cook jumbo shells according to package. Drain.

Line bottom of baking dish with layer of pasta sauce. Fill shells with tofu mixture. Add more sauce to top of shells

Microwave or bake until heated through.

Note: all seasonings are approximate, since I never measure! This can also be made with cottage or ricotta cheese if you don't want to use tofu.

LENTIL SLOPPY JOES

1 cup lentils boiled in 4 cups water, until soft. (15-20 minutes)Drain.

Sauté in oil:

1 small onion diced

1/2 green pepper chopped

2 cloves minced garlic

Add:

2 teas oregano 1 teas salt

1 small can tomato paste plus 1 can water, or 1 can tomato sauce

3 Tbs brown sugar

1 Tbs mustard

Mix in cooked and drained lentils. Heat thoroughly. Turn off heat and let stand 10 minutes. Serve on toasted buns or pita.

FRENCH BREAD

2 cups warm water

1 T yeast

5 ¾ cups flour

1 T. sugar

2 tsp. salt

Combine yeast and water, Dissolve - add sugar, salt, and 3 cups flour. Beat until smooth and shiny. Add remaining flour. Knead 5-7 minutes in mixer or a little more than 10 minutes by hand – Place in greased bowl and let rise for l hour (I just keep it in the Bosch) – Divide in half; set aside for 5 minutes. Roll into long loaves placed 4 inches apart on greased tin. Put slashes (like French bread) in and let rise for 1 hour. Bake at 400* for 30-35 minutes.

January Recipes

Cake Tootsie pops

Box Cake Mix (strawberry is good)

Cream Cheese frosting (one can)

Sucker sticks

Chocolate melts (any color desired)

Bake a box cake according to the directions. Let the cake cool, then crumble cake into little pieces. Mix 2/3 a container of cream cheese frosting. Shape and roll into small 1 1/2 “balls. Push in one sucker stick into each cake ball. Refrigerate 1/2 hour until balls are firm.

In a small bowl melt chocolate candy melts in the microwave according to directions.

1^st coat the lolipop around the sucker stick. Allow it to dry. Then finish coating the lolipops with chocolate, add sprinkles. Prop suckers up in a glass to dry so it will not create a flat side.

Let candy melt cool for about 15 minutes.

Enjoy! Maria