Cooking Thai Food In American Kitchens

Desserts 

 

Coconut Macaroons

 

 

Ingredients:

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract/almond flavoring (optional)
2 (7-ounce) package flaked coconut (5 1/4 cups)

 

Directions:

• Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.

• In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.

• Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature. 

 

To Make Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking

 

(Posted on 12/08/08) 

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Basbousa

 

 

Ingredients:

2 cups Cream of Wheat (not instant)

1 cup Sugar

1 cup Sour Cream

3/4 cup Oil

1 tsp. Baking Powder

 

Syrup:

1 1/3 cup Sugar

1 cup Water

1 tsp. Vanilla

Squeeze of Lemon

 

Directions: 

Combine ingredients. Bake at 350 until brown. Heat syrup mixture and pour on Basbousa as soon as it is taken out of the oven.

 

(Posted on 12/08/08) 

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Chocolate Eclairs / Cream Puff 

Direction:

• Preheat oven to 420 degrees. Line a baking sheet with parchment paper. Do not grease baking sheet, as the grease will cause the dough to flatten.

• Cut up butter into small pieces. In a heavy saucepan over medium-high heat, combine the water and butter; bring mixture to a full rolling boil.

• Remove pan from the heat and add flour all at once, stirring vigorously with a wooden spoon until blended. Reduce heat to medium; return pan to heat and continue stirring until the mixture leaves the sides of the pan and forms a ball. Remove from heat and transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly.

• In a small bowl, add eggs and egg whites; Whisk until mixed together. At medium speed, beat the eggs/egg whites in slowly (at first the eggs will act like they don't want to mix in, but they will). When all the eggs are absorbed, the dough is ready to use. The dough should be soft and a little sticky, but be able to hold its shape.

• Place dough into bag. Cut the end off one corner with scissors, to make an opening about 1/4 inch. Squeeze the mixture onto the baking pan.

• Bake for a total of about 20 minutes. At 1 minute into the baking, lower heat to 375 degrees F. and continue baking until golden brown. Approximately 5 to 10 minutes longer for the small puffs, and 15 to 20 minutes longer for large puffs.

• Remove from the oven and immediately prick the lower side of each puff with the tips with something sharp. Turn off oven and return puffs to the oven. Leave the door open slightly and allow the puffs to dry out for 10 to 15 minutes. Remove and oven and let puffs cool completely on the baking sheet on a wire rack before filling. (If you like the shell to be soften, you don’t need to leave them in the oven.) Makes about 2 dozen large puffs, 3 dozen medium puffs, to 5 to 6 dozen small puffs.

Custard

Ingredients:

2/3 cup sugar                                    

¼ cup flour                                        

1/4 tsp. salt

1 1/2 cups milk                                 

6 egg yolks, beaten                         

1 tsp. vanilla extract

1 ½ cup heavy cream

 Direction:

• In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly.

• Boil for 1 minute, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir until mixture starts to bubble again. Remove from heat and add vanilla. Cover and chill in refrigerator

• Beat the heavy cream until it peaks

• Mixed the custard (after it chills) to a heavy cream mixer and then mix them well. Now it’s ready to use.

Chocolate Sauce 

Ingredients:

6 oz. semi-sweet chocolate chips
1 1/3 c. canned milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla

Direction:

Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla.

(Posted on 12/28/08) 

Orange Toffee Cake

Ingredients:

1 box Yellow Cake
3 eggs
½ cup water
½ cup coffee(liquid)
1/3 vegetable oil
½ tsp cream of tartar
1 cup roasted almond
1 ½ cup butter
½ cup condensed milk
1 ½ tbsp all purpose flour
1 tbsp peeled orange

Direction:

·         Preheat the oven at 350 degree about 10-15 minutes. Then, greasing two 8" pans with "Pam" spray.

·         In first bowl, combine yellow cake flour, water, coffee, 3 eggs yolk and vegetable oil. Beating with low speed 30 second and medium speed 4-5 minutes.

·         In second bowl,Beating white egg with cream of tartar about 4-5 minutes or until it's seting up.

·         Slowly pour the second to first mixing, slowly stir until smooth.

·         Scrape batter into prepared pans.Bake until cakes are light golden brown and tester comes out clean, about 35 minutes. Cool cakes in the pan on cooling racks.

·          Making the toffee sauce, mix butter, condensed milk in pan and heat it up, then add flour and quickly stir until little sticky. Ending up with crushed almond and peeled orange, pour sauce on the top of cooled cake.

·         Lastly, baked both of cakes about 5 minutes. It makes more roasted scent.

 

(Posted on 01/06/09; recipe and photoes are provided by Wilawan, VA, USA )

Orange Cake with Mango Custard Cream

Ingredients:

1 box orange cake (follow the box direction)
1/2 cup butter

1/2 cup vegetable shortening

1 1/2 cup sugar

1/2 cup mango juice

1/2 tsp salt

2 tsps lime zest

Direction:

·  Follow the cake box's direction and make 2- 9" cakes. If you want to make the cake from scratch, please see below. 

·  Meanwhile in the medium pot add sugar, salt, and mango juice and heat it on the stove until the sugar is melted.

Please note: You can substitute mango juice with orange juice or any desireable juice and you can replace lime zest with lemon zest. In the picture, I made a 4 layer cake, so I dobled the icing cream recipe.

Orange Cake

Ingredients:

2 1/2 cup cake flour

1/3 cup butter

1/3 cup vegetable shortening

2 tsps banking powder

1 1/4 cup sugar

3 eggs

1/2 tsp salt

2/3 cup orange juice

Direction:

• Reheat the oven at 350F and g
  rease the 9 inch pan
• Combine flour, banking powder, and salt. Sift it for 2-3 times
• In large mixing bowl, combine butter and shortening and beat well. Add sugar a bit at a time until the sugar is finished. Add eggs, one each time, beat well.
• Add flour and juice alternatively into the mixing bowl.
• Pour the mixing into the prepared pan and bank for 30 minutes. Then remove from the oven and let it cool for 15 minutes. Remove the cake from the pan and decorate it. For easy decorating, use the bottom side.

(Posted on 06/14/09)

Turkish Creamy Pudding (Keskul)

Ingredients:

4 cups whole milk

1 cup all-purpose flour

1 cup sugar

1 tsp vanilla extract

½ cup unsalted butter

Ground walnut or almond

Direction:

·   In medium pot, place butter over medium heat and then add the flour while the butter completely melted

·   Pour milk and sugar. Stir constantly until the milk is thickened and then add vanilla. Stir well

·   Take it off the stove. Pour into large bowl and blend for 5-10 minutes over medium speed

·   Then transfer the mixture into a 10” x 8” tray. Sprinkle nut on the top

·   Let it cool. Cover and place in the fridge.

(Posted on 10/20/09)

Banana Nut Cake

Ingredients:

2 eggs

1 teaspoon baking soda

4 tablespoons buttermilk

1/2 cup butter

1 1/2 cups white sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3 ripe bananas, mashed

1 cup chopped pecans

Icing Ingredients:

3 tablespoons butter, softened

2 cups confectioners' sugar

3 tablespoons heavy whipping cream

Pecan halves (optional)

Direction:

· Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

· Separate the eggs and set aside.

· Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.

· Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.

· Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.

· To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.

Please note: This is a recipe tested. I got this recipe from Allrecipes.com and it was submitted by Suzanne Stull. 

(Posted on 02/01/10)