How to make Butter Cranberry Glazed Acorn Squash (Fall recipe)

Ingredients:

2 Acorn Squashes

1/2 cup Dried Cranberries

125 gram Salted Butter, melted

1/2 cup Brown Sugar

1 teaspoon Paprika

1/8 teaspoon Dried Rosemary

1/8 teaspoon Dried Thyme

Instruction:

Halloween recipe - Easy Red Bean Bun Pumpkin Family

Ingredients:

265 gram All Purpose Flour

3/4 teaspoon Baking Powder

50 gram Brown Sugar

1 Egg

20 gram Red Bean Paste

3 Cashews

1 tablespoon Milk

Instruction:

Vegan Apple Pie

Ingredients:

Filling:

3 Mclntosh Apples

1/4 cup Brown Sugar

1 tablespoon Cornstarch

1/2 teaspoon Ground Cinnamon

1/8 teaspoon Ground Nutmeg

1/2 teaspoon Vanilla Extract

Crust:

350 gram All Purpose Flour

160 gram Apple Sauce

1/4 cup Vegetable Oil

1/8 teaspoon Salt

1/2 teaspoon Cocoa Powder

Green Food Colorant

Instruction:

Popular dessert in Hong Kong - Sweet Potato Sweet Soup （蕃薯糖水）

Ingredients: for 2 servings

1 Sweet Potatoes, medium size

1 cup Water

15 gram Ginger

1/3 cup Brown Sugar

Instruction:

1. Bring the water to boil.

2. Peel the sweet potato.  Slice it into 2 cm slices.  

3. Cook the sweet potato slices and the ginger in a cup of water over medium heat, about about 15 to 20 minutes, or until they are tender.

4. Scoop out the sweet potatoes.  Cut them into any desired shapes with a cookie cutter.  Be careful that the sweet potatoes will be extremely hot.  

5. Continuously boil the syrup until the consistency is slightly thickened.  Remove it from the heat.

6. Discard the ginger.  Place the sweet potatoes into a small serving bowl.  Pour the hot syrup on top.  Serve immediately.

Crispy Oatmeal Cookies

Ingredients:

3.5 cups Old Fashion Oatmeal

3/4 cup All Purpose Flour

1 cup Brown Sugar

170 gram Salted Butter

1/2 cup Raisins

1/2 cup Cranberries

1 cup Mixed nuts (Pecans, Walnuts, pumpkin seeds) 

1 Egg

1 teaspoon Vanilla Extract

1/4 cup Flaxseed Meal

Instruction:

Healthy Apple Glaze Tofu Doughnut

Ingredients:

Dough:

160 gram Firm Tofu

200 gram Cake Flour

30 gram Maple Syrup

Apple Glaze:

2 Apples

30 gram Brown Sugar

30 gram Unsalted Butter

1/2 teaspoon Ground Cinnamon

Instruction:

Microwave Chocolate Cookies

Ingredients:

1 tablespoon Unsalted Butter, soften

2 tablespoons Brown Sugar

1/4 cup Plain Flour

1 tablespoon Egg Wash

1/4 teaspoon Vanilla Extract

1 tablespoon Chocolate Chips

Instruction:

Sweet Poached Pear

Our grandma has a big pear tree in the backyard.  Every fall, there will be many adorable pears diggling in the tree and waiting to be harvested.  Ethan, my little boy, loves to help.

Ingredients:

30 Pears, small size, prefer green and not ripe

2 1/2 tablespoons Vanilla Extract

1 1/2 tablespoon Ground Cinnamon

1 teaspoon Ground Nutmeg

1 1/2 cup Brown Sugar

1 Lemon Juice

1 Lemon Zest

Instruction:

To prepare ahead…

1. Peel the skin of the pears.  Cut off the steams and the bottoms.  Cut the pear in havles vertically to keep the pear shape.  Rinse.

Note: The pears I used here were really green, and their cores were soft enough to keep.  If the pears you are going to use have hard cores and seeds, please remove them.

To cook, day 1…

2. Place the pears in a large pot and fill the pot with water that just enough to cover them.

3. Add the rest of the ingredients.  Bring it to boil over high heat until bubbling.  Turn down to low heat and simmer it for another hour.  Remove it from the heat.  Leave the pears in the pot over night.

To cook, day 2...

4. Bring the whole pot to boil again over high heat until bubbling.  Turn down the heat to low.  Simmer it for another hour, or until the syrup is thickened.  Remove it from the heat.

To serve…

5. This delicious treat is a wonderful pair with ice cream, or a highlight for any pastry.

Note: Keep the pears in a air-tight jar in a fridge.  It can be kept up to a month.

Steamed Squash Pudding

Ingredients: make about 5 servings

1 Squash

3 Eggs

230 ml Cream

150 gram Brown Sugar

15 gram Pecan, toasted and crushed (for serving)

Maple Syrup (for serving) 

Instruction:

1. Cut off the squash skin, and cut the flesh into thin and small pieces.

2. In a plate, combine the squash and the cream.  Bring it to steam for about 15 minutes over high heat, or until the squash is softened.  Remove the squash from the heat.

3. Pour the steamed squash in a medium mixing bowl.  Add the eggs and brown sugar.  Puree the mixture until it becomes smooth and creamy.

4. Divide the squash mixture into 4 to 5 small serving bowls.  Bring them to steam over medium heat for about 25 minutes.

5. To serve, add a splash of maple syrup and sprinkle some peacan.  This dessert can be served in warm or cold. 

Hot Walnut Energy Drink

Ingredients: about 4 servings

1 cup Walnut

400 ml Whole Milk

5 tablespoons Brown Sugar

Instruction:

1. Bake the walnut on the oven at 130C/ 255F for about 15 minutes, or until they are nicely brown.

2. In a bowl, soak the walnut in the milk for 20 minutes.  Puree the mixture until fine and smooth.

3. Pour the mixture in a sauce pan.  Bring it to boil over high heat until it bubbles.  Turn the heat to low, and cook for another 10 minutes and all the brown sugar is dissloved.  Stir consistently.

4. Serve in warm.