When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Dessert’




Honey Nut Sticks

This is my own sweet version of the Chinese deep fried bread stick as a delicious dessert.


1 package refrigerated buttermilk biscuits (10 per package)
½ cup pure clover honey
½ cup dry roasted lightly salted peanuts
2 cups canola or vegetable oil for deep-frying

Pour honey on a large plate and set aside. Use a food processor to ground the peanuts into a powder. Place the powdered peanuts onto another large plate and set aside. Set a large serving plate nearby.

To Cook:
Heat oil in a wok or a deep fryer over medium heat for 5 minutes or longer. Open the package of biscuits and separate them. Cut each biscuit in half. Use both palms of your hands to roll each biscuit into a 4 inch long and ¼ inch round rope and set aside. (Note: the ropes will naturally shrink a little).

When the oil is medium in temperature (not burning hot), use hands to pick up each rope and stretch it back to 4 inches in length and drop into the hot oil. Deep-fry 5 at the time for approximately 1 to 2 minutes. Sticks will turn a light golden brown and also expended resemble the size of a hot dog. If the oil becomes too hot, the biscuits will brown immediately and remain uncooked inside.

Using a pair chopsticks or tongs, remove the fried sticks and roll onto the honey plate. Coat each stick with honey. Next, roll and cover the honeyed sticks with the powdered peanuts. Place on the large serving plate. Repeat the above steps with the remaining sticks. Serve warm or at room temperature.

Makes 20 honey nut sticks
Preparation time: 10 minutes
Frying time: 4 to 8  minutes




Summer Peach Delight

For over 20 years I have been making this simple summer dessert for our family and friends. I finally decided to write it down. It’s the perfect finish to a Chinese inspired barbecue meal of  Pork Ribs and Chow Mein Noodles. I’ve tried many different fruits but I believe fresh yellow peaches are the best!


5 medium size firm fresh yellow peaches
Pam or Canola oil cooking spray
1 tablespoon cold butter
Whipped cream (optional)

2 large eggs
½ cup sugar
1 cup light soy milk or milk (prefer soy milk)
½ teaspoon salt
¾ cup flour

Wash the peaches. Slice each peach into ¼ inch thin pieces. Spray a 10 inch size quiche pan or a 10 inch round cake pan with Pam or Canola oil cooking spray. Arrange sliced peaches evenly within the quiche pan and set aside.


Preheat the oven to 350 degrees. In a medium size bowl, use a whisk to beat eggs with sugar first and then add soy milk and salt. Slowly add flour and beat into a smooth, thin batter. Pour the batter into the peach filled baking pan. Cut the cold butter into small thin pieces, sprinkle on top of the battered peaches.


To Bake:
Bake in the center of the oven rack at 350 degrees for 1 hour or until an inserted fork comes out clean. When done baking, the peach dessert will stand tall and fluffy. Once removed from the oven, it will fall and flatten. Let cool for 30 minutes before cutting. Serve warm or at room temperature with a dollop of whipped cream (optional).


Makes 8 servings
Preparation time: 15 minutes
Baking time: 60 minutes




Sweet Potato Bundt Cake

In China, sweet potatoes are popular sweets and snacks. In the spirit of Thanksgiving, we thought we would share a sweet potato recipe. This cake goes great with ice cream for dessert or your  morning cup of coffee!


2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2  teaspoon salt
1 pound and 13 oz. canned sweet potatoes in syrup
3 eggs
1 cup brown sugar
1 teaspoon vanilla
1/3 cup canola or vegetable oil
Canola oil or Pam cooking spray
powder sugar

*Preheat oven to 350 degrees

In a small bowl, combine dry ingredients: flour, baking soda, cinnamon and salt.  Mix and set aside.  Drain syrup from sweet potatoes and cut into 1/2 inch cubes (approx. 4 cups).  In a large bowl, beat eggs with brown sugar until smooth.  Add vanilla, oil and sweet potato cubes.  Stir in the dry ingredients.  Mix together throughly into a soft thick paste.

To Bake:
Spray 12 cup bundt pan with cooking spray.  Spoon batter evenly into greased bundt pan.  Bake for 40 minutes or until an inserted fork comes out clean.  Cool for 10 minutes.  Invert onto serving plate.  Dust with powder sugar.  Wonderful when served warm!

Makes 12 servings
Preparation time: 20 minutes
Baking time: 40 minutes




Mandarin Orange Cake

A simple, tasty dessert topped with a dollop of whipped cream and YUM! Sweet Mandarin oranges are a popular Chinese fruit and this recipe is really easy! After all, it comes canned. I personally like to keep a can of Mandarin oranges handy at all times to spruce up a spinach salad but dessert is just an added bonus. This is truly a one of a kind creation meant to enjoy the wonderful flavor of the Mandarin orange.

1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup sugar
¼ cup non-fat milk or plain light soy milk
2 tablespoons canola or vegetable oil
2 teaspoons finely grated orange peel
1 can whole peeled mandarin orange segments (15 oz.) drained
canola oil or pam cooking spray
whipped cream (optional)

In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat 2 eggs with sugar until smooth. Add milk, oil, orange peel and mix together thoroughly. Combine liquid ingredients with the flour mixture to form a soft batter. Fold in the drained mandarin orange slices.

To Bake:
Preheat oven to 350 degrees. Spray a 9 inch round non-stick cake pan with cooking spray. Add batter to pan and bake for approximately 28 to 30 minutes (until an inserted fork comes out clean). Remove from oven and let cool. Serve warm or at room temperature with a dollop of whipped cream.

Tip: If you are not planning to serve the cake right away, cover with tin foil while warm to keep moist until ready to serve.

Makes 8 servings
Preparation time: 10 minutes
Baking time: 28 to 30 minutes

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