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Lemon Squares

Here is the recipe for Lemon Squares, one of Yen's favorite yummy desserts!

Ingredients:

•  2 cups sifted all-purpose flour
• 1 cup confectioners' sugar
• 1 cup butter, melted
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• 4 eggs
• 2 cups white sugar
• 1 teaspoon baking powder
• 1/4 cup all-purpose flour
• 5/8 cup lemon juice
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• Directions:
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• 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• 2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
• 3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
• 4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Happy Yen's Favorite Food Week! and General Gau's Chicken Recipe

Its the one and only Yen's favorite food week!! I will be posting one of her favorite foods each week! :)


Here is the recipe for General Gau's Chicken:

Ingredients:

• 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
• 1/4 cup cornstarch
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup vegetable oil
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• 4 teaspoons sesame oil
• 2 tablespoons grated fresh ginger root
• 1/2 cup chopped green onion
• 1/2 cup water
• 1/4 cup distilled white vinegar
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/4 cup oyster sauce
• 1/4 cup ketchup

Directions:

1. Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
2. Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
3. Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
4. Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.

Tommy's Coffee Recipe

Here is the long awaited recipe for Tommy's Coffee!

Ingredients

A mug of your favorite coffee

Sugar

Liquid Coffee Cream

A cool looking glass 

Spoon (very important)

Directions:

• Prepare the coffee with sugar but without the cream. 
• Pour about 5/6 of the coffee into the glass.
• Put your spoon partially in the glass and pour the cream slowly so it bounces the spoon on the top of the coffee.
• Repeat the previous step with the remaining coffee.

Crunchy Nut Clusters

Today's chocolate-y recipe is for Crunchy Nut Clusters!

Ingredients:

Candy Cups (Mini Cupcake Wrappers)
2 2/3 Cups Sweetened Flaked Coconut
2 Cups of Pecans or 1 Jar (6 Ounce) Macadamia Nuts, chopped 

2 2/3 Cups white or semisweet chocolate chips
Glaze: 1/3 cup white chocolate (melted with 1/2 tablespoon vegetable shortening) 
or 1/3 cup semisweet chocolate 

Directions:

• Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
• Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips -- white or semisweet -- in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
• Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.

Fun Fact of the Day!

Chocolate contains two stimulants also found in coffee - caffeine and theobromine - but in relatively small amounts. Fifty M&Ms, for example, have about as much caffeine as a cup of decaffeinated coffee.

http://familyfun.go.com/recipes/crunchy-nut-clusters-685308/

http://www.clevelandwomen.com/arts/chocolate-facts.htm