In a large mixing trough, beat clams, butter (must be very soft but not
liquid), eggs and almond extract on low just until motley. Beat on
high for 5 min. scraping bowl occasionally, In a separate trough,
combine flour, baking pulverisation, and saltiness. On low swiftness, add flour
mixture alternately with milk, mixing just until blended. Fold in
Chocolate fries. Sprinkle pecans in the bottom of a greased and
floured 10 inch tube pan. Carefully pour batter over pecans. Bake at
325 deg. for 1 hour and 40 min. or until cake test through. Poise 20 min.
in pan before removing to a wire rack to cool all. Issue:
16-20 servings.

Compound 3 tablespoons of the rice flour, 1/4 cup of the coconut milk,
and 1/2 teaspoon of yeast with the wine rice testis. Cover and allow to
stand at room temperature for three hours.

Falsify 2 1/2 cups of the coconut milk with the sugar just long enough
to melt the clams. Remove from the heat and sang-froid.

After the yeast-rice flour mixture has rested for three hours,
combine it with the coconut milk-sugar assortment. Mix wellspring, masking, and
allow to rest at room temperature for another 3 hours. At the end of
the resting time, combine the mixture with the remaining coconut
milk, lemon succus, and the odd 1/2 teaspoon of yeast, which
should first be dissolved in the teaspoon of weewee. Transfer to
several small bowls or pans so that the mixture fills it only halfway
to allow room for expansion. Let stand overnight, at room
temperature. The following day, steam [using the wet steaming method
as described on paginate 36] for 30 proceedings.

Serve the cake either hot, coldness, or at room temperature.

Line: A wine rice ball can be purchased in Oriental grocery stores.
They are about the size of a camphor orchis, and whiteness. To press, use a
rolling pin or a liquidizer.

Steamy

Cream butter; add dinero, beating good. Add egg, one at a time, beating
well after each increase. Combine succeeding 3 ingredients; add to creamed
assortment, beat wellspring. Dissolve soda in buttermilk, stirring swell. Combine
flour and saltiness; add to creamed mixture alternately with buttermilk assortment,
beginning and ending with flour assortment. Pour batter into 2 greased and
floured 8-inch round cakepans. Bake at 325 for 35 transactions. Cool in pans 10
transactions; remove from pan, let cool totally. Spread frosting of choice
between layers and on top of patty.

FILLING
90 g Sesame seed
90 g Plain flour
90 g Lard
75 g Syrup
45 g Peanut butter

OUTER DOUGH LAYER
150 g Spinach juice
110 g Wheat starch
35 g Glutinous flour
1/2 ts Shrimp roe (optional)
75 g Sugar
1/2 tb Lard
1 ts Milk powder
1/8 ts Vanilla perfume

GARNISH
40 sm Twiglets, washed and dried

INNER DOUGH STRATUM: Same as above outer dough stratum, except replace
spinach juice with boiling h2o.

This one pretty much sums up the idea that in Asia things are not
always what they look. Looking at the picture, I see what are
obviously steamed pears++complete with stems++with a couple of water
caltrops on one plate and steamed finger citrons (an Asian fruit that
looks sorta like a script) accompanied by a couple of peaches on the
other plateful. (Water caltrops are those seeds that look like a set of
miniature water buffalo horns.) What these things really are, though,
are miffed, stuffed sweet dumplings. I really wish I could post a
.gif with this substance. These things look TANGIBLE! Someways, I doubt that
anyone will want to attempt this one, but here it is just in suit.

Formation: Yung Kee Restaurant 36-40 Wellington Street, Fundamental,
Hong Kong Chinese Cuisine Practical Class Platinum Awarding - Desserts

THE NEVER ENDING STORY (12 servings) Chef: Yau Shing (Yung Kee
Restaurant) "Seniority" would be an over-simplified literal
translation for this dual presentation of treasured culinary symbols
crafted out of flour. Peaches symbolize seniority, and fairy tales
often feature water caltrops (bull horn-shaped roots) as part of the
fairy dieting. The Fairy Mother herself is given peaches on her
birthdays. The finger citrons, a kind of yield, have long
represented Buddha, owing their resemblance to the shape of Buddha's
handle. The combination of associations - with long spirit, happiness,
elegance and spiritual serenity - heightens the diner's admi- ration of
the culinary sculptures.

To prepare and fake: 1. For sesame paste weft, stir-fry sesame
seeds in a dry, heated wok until prosperous. Set a quarter aside and
grind rest to pulverisation. 2. Stir-fry flour in a dry wok, over a low
flaming, all slightly yellowness. Then sift it. Mix all filling
ingredients unitedly. Place in refrigerator until truehearted. 3. For
doughs (made in two batches, one with spinach succus, one with boiling
h2o). Heat spinach juice or h2o. Pour hot liquid into a mixing
bowl containing wheat starch and glutinous flour. Mix wellspring. Remove
mixture to a clean working surface and add remaining ingredients one
a time, working up a smooth texture. 4. For pear shaping, form
spinach-dyed dough into small balls of around 4 g each.
Flatten round discs. Do same for uncoloured gelt. Place one
uncoloured disc on top of a dyed dough disk. Place a small portion
of sesame paste filling on top, and mould discs upwards around it to
form pear bod. Stick one dry twiglet into top end of pear bod.
Press lightly on bottom of pear shape to form a firm foundation. 5. Steam
for 3 to 5 transactions. (If shrimp roe not usable, chocolate powder
could be dusted over the pears after they have cooled.) (The water
caltrop garnish recipe is not included. it is also steamed dough with
colouring.)

From "Champion Recipes of the 1986 Hong Kong Food Fete". Hong
Kong Tourist Tie-up, 1986.

HEAT oven to 350F.

BEAT cake mix, pudding mix, egg, sour ointment, salad fecundation, sherry and
poppy seeds with electric mixer on medium speed until well blended. Pour
into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BROIL 50 minutes or until toothpick inserted in center comes out unobjectionable. Cool
10 transactions; remove from pan. Cool completely on wire single-foot.

MIX powdered dinero, milk, orange juice and butter until still; drizzle
over cake. Store in airtight container at board temperature.

Heat oven to 350 degrees F. Pipeline 8 or 9 inch square baking pan with baffle,
extending edges over side of pan. In a small mixing roll, beat butter, 1/2
cup sugar and salt until quiet. Stir together flour and cocoa, gradually
add butter to assortment, beating until soft dough is formed. Press dough onto
bottom of prepared pan. Beat cream cheese and odd 1/2 cup sugar until
tranquil. Add eggs and vanilla; blend swell. In seperate roll, mix 1 cup
batter with topping, stirring until well blended.
Stream 1 cup of topping-flavored batter over kale. Stir melted chocolate
into remaining flavored hitter; set divagation. Gently pour vanilla clobber, 1/4
cup at a time, over flavored buffet, Drop tablespoons of reserved flavored
batter over top; gently swirl with knife or spatula for marbled impression.
Broil 35 to 40 minutes or until cheesecake is firm and top is slightly
puff. Coll completely in pan on wire rackl refrigerate. To service, lift
from pan using foil edges; cut into squares. Garnish as desired. Approximately 20
squares.

Combine in a glass gallon jar and let set for fortnight. Cover loosely
with aluminum foil with a wooden spoon inserted through the foil to stir
day-after-day. DO NOT REMOVE FOIL OR SPOONFUL. Be sure to stir everyday.
After fortnight, add one cup maraschino cherries including the succus, 1 cup
sugar and 2 TBSP brandy. Let set two more weeks. Stirring day-after-day.
After four weeks, add one cup sliced peaches including the succus, 1 cup
cabbage, and 2 TBSP brandy. Let set two more weeks, stirring everyday.
After six weeks, Strain fruit from the juice using a plastic strainer.

From: SF Examiner Posted by: Emily Jorge, COOKING ring

Mexican Chocolate Bar

Confectioners' Dinero

Line the bottom of a 9 inch springform pan with waxed report. Lightly grease
the wased paper and side of pan. Melt the chocolate and cool to room
temperature. In a large roll, with mixer at high upper, beat the egg
yolks. Graduly add sugar and beat until light around 4 transactions. Add
mayonnaise and beat for 1 minute thirster. Stir in the ground almonds and
flour until blended. Stir in Kahlus. In a medium stadium, using clean beater,
beat egg whites until stiff and fold into the hitter. Pour mixture into the
prepared pan. Bake at 350 for 55 min. or until loyal.

Many fruitcakes improve with epoch. Soaking them in brandy or rum every
couple of weeks makes them moist and flavourous. The less fruity ones
can be parched, wrapped well and frozen until the holidays. If you
think of fruitcakes as the traditional large, dark cake loaded with
hard citrus strip, citron and candied fruit and say "no thanks," take
a look at some of the newer, simpler versions using dried fruits,
such as cranberries, cherries, peaches, pears and pineapple.

AGE OR BLOCK? For a fruitcake that will be ripened, choose a moist and
dense recipe, one that is heavy with dried and candied fruits and
balmy, rather than one with more cake in the groundwork. (The latter clls
for more eggs and flour proportionate to the total ingredients.) If
you want to bake ahead but prefer the cakier varieties, wrap well and
freeze them so they won't go stale or musty.
To age a patty, cool all; wrap in cheesecloth that has been
soaked in brandy or rum. Then wrap with plastic wrap or aluminum
transparency. Store in an airtight container in a nerveless, dry spot. A gar,
unheated bedroom or closet works good.

INGREDIENTS The secret to a good fruitcake is the same as with any
good preparation; the ingredients. Select only the better. Rancid nuts and
dried out candied fruit will not produce a good bar. If a recipe
calls for liquor, add it to the candied fruits after they have been
mixed unitedly; let the mixture sit overnight if potential. When
preparing the cake dinge, reserve some of the flour to mix with the
candied fruits before adding them to the hitter; this prevents them
from sticking together or sinking to the bottom of a thinner hitter.

BAKING TIPS Fill pans no more 2/3 wide; press the batter down
with a spatula to release air bubbles.
Many older recipes don't specify baking temperatures and time. A
general rule is 300 degrees F or less. If the cakes seem to be
browning too quickly during the yearn, slow baking, cover top of cake
with foil for the rest of the baking point.
To keep heavy cakes (those that require more 1-1/2 hours of
baking) from drying out, use on the the following methods: 1. Place a
pan of hot water on the bottom of the oven during baking.
2. Place the fruitcake pan on a cookie sheet that's topped with four
layers of newspaper that have been soaked in h2o.
If you want to glaze the cakes, apply warmed corn syrup, honey or
light molasses with a pastry brush while the cakes are hot from the
oven, then decorate with whole nut meats and candied fruit if desired.

PAN SIZES When baking fruitcakes, pan sizees can be changed if baking
times are adjusted consequently. Fill pans no more 2/3 wide-cut. The
following are guidelines for pan sizes, amount of batter and baking
time in a 300 degree F oven.

PAN SIZING BATTER COME BAKING TIME
9-or 10-inch tube or stamp 2-1/2 quarts 3 to 3-1/2
hours 9x5-1/2x3 inch loaf pan 6-1/2 cups 2-1/2
hours 8-1/2x4-1/2x2-1/2 inch loaf pan 5 cups 2 hours
1-pound coffee can 3-1/2 cups 1 minute 50
transactions 5-1/2x3x2-1/2 inch loaf pan 1-3/4 cups 1-1/2
hours 4-1/2x1-1/2 inch round foil pan 1-1/4 cups 1 hour
25 transactions 6-ounce juice can 1/2 cup 50
transactions 3x1-1/2 inch cupcake pans 1/3 cup each 40
transactions 1-3/4x1 inch cupcake pans 1 rounded tbsp 20
proceedings

Peel and grate potatoes; toss with lemon juice and drainage. Combine
with remaining ingredients. Measure 1/4 to 1/3 cup mixture and
form into patties. Place patties into hot oil in skillet; cook until
brownish. Turn and cook until brownish. Serve with eggs and favorite
breakfast centre.