InK Dessert Cookbook Vol. 1 by ikoinokai

AtIkoinoKaiyou’llfindthetasteofhomeinallofour meals.It’saspecialplacewherecareisputintoevery partofthemealfromstarttofinish.Homebakers worktirelesslytomakeouramazingdessertsevery day.Thesespecialvolunteershelpendourmealswith asweettreatthatwillputasmileonyourface.Hereis asmallselectionofrecipesfromtheheart. Wehopeyouenjoy!

Meaning of Ikoi no Kai 憩いの会

Strictlytranslated,IkoinoKaiis“aplaceofrest.”But, fromabroaderperspective,ikoinokaiconnotesa placewherepeoplecanassemble,andfeel comfortable,assured,andwelcomed.

IthinkthatIkoinoKaiisagreatnamebecauseit accommodateseveryone,whoasseparateentitiesare mostlikelyofdifferentbackgroundsandideas.As individuals,wemayeachseekdifferentthings;butwe asagroupcangathertosupporteachother,tofulfill oneanother’sneedsanddreams.

-Rev.EiseiIkenaga(NichirenBuddhistTemple)

BUTTER MOCH I

Hawaiian Butter Mochi

Baker: Christine Ogura

Ingredients:

1lbmochiko (Japanese glutinous rice flour)

3cupssugar

11/2teaspoonsbakingpowder

4eggs,beaten

2teaspoonsvanillaextract

1/2cupbutter,melted

1can(13.5oz)coconutmilk

1can(14.5oz)evaporatedmilk

Directions:

1) Preheatelectricovento350°F.

2) Greasea13x9x2-inchpanortwo8x8x2-inchpans.

3) Inalargebowl,combinemochiko,sugar,andbakingpowder.

4) Addremainingingredientsandmixwellwithawirewhisk.

5) Pourintopreparedpan(s)andbakefor50to60minutesthenletcook.

Cherry Cheesecake

No-Bake Mini Cheesecakes

Baker: Betty Jean Harry

Prep time: 20minutes

Chilling time: 6hours

Total time: 6hours20minutes

Graham Cracker Crust Ingredients:

11/2cupsgrahamcrackercrumbs,12wholecrackers

1Tbspgranulatedsugar

8Tbspunsaltedbutter,1stick,melted

Cheesecake Ingredients:

16ozcreamcheese,(2)8-ozblocksroomtemperature

2/3cupgranulatedsugar

2Tbspsourcream

2Tbsplemonjuice,freshlysqueezed

1cupheavywhippingcream

Cherrytopping

Instructions:

1) Line your muffin tin with paper liners.

2) In a medium bowl, stir together graham crackers and sugar then add meltedbutterandstiruntilcrumbsare evenly moistened. Divide the crumbs between your paper liners (about 2 tablespoons in each). Press the crumbs evenly into the bottom of the liners to formthecrust.

3) In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minuteuntilwellincorporated.

4) Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaksform.

5) Usingaspatulafoldthe whippingcreamintothecream cheesemixtureuntilfully combined,scrapingfromthe bottomofthebowlasyoumix. Dividethecheesecakemixture evenlybetweenyourcupcake liners.Evenoutthetopswiththe backofaspoon.Thecream cheeseshouldbeaboutlevel withthetopsofthecupcake liners.

6) Refrigeratecheesecakesforat least6hoursorovernight(cover withplasticwrapwhenplacedin refrigerator).

7) MaketheCherrySauce(see page__)andsetasidetocoolin roomtemperaturethencover andrefrigerateuntilreadyto servethecheesecakes.

8) Toserve,removethe wrappersfromthemini cheesecake(removewrappers rightaway).Spooncooledcherry sauceovertheminicheesecakes andenjoy!

KEY LIMEPIE

Key Lime Pie Recipe

Baker:

Jaclyn Nakashima

Ingredients:

Filling:

114-ouncecansweetenedcondensedmilk

1/2cuplimejuice

4teaspoonslimezest

4largeeggyolks

1pinchsalt

Crust:

11grahamcrackersorabout11/4cupscrumbs

3tablespoonsgranulatedsugar

1pinchsalt

5tablespoonsunsaltedbutter,meltedandcooled toserve

1cupheavycream

Directions:

Preheatovento350ºF.

2. Processthegrahamcrackersinafoodprocessortofinecrumbs.Addthe sugarandsalt,andpulsetocombine.Last,addinthebutterandpulse untilthemixtureresembleswetsand.

Thoroughlywhiskallofthe filling ingredientstogether,andsetasideto thickenwhileyoupreparethecrust.

3. Pressthemixtureintoa9-inchpiedishevenlyonthebottomandupthe sides.Iliketouseadrymeasuringcuptohelpthisalong.Bakethecrust untilitislightgoldenbrownandfragrant,10to12minutes.

4. Coolthecrustslightly,thengivethepreparedfillingafinalmix,andpour itintothepiepan.Turntheovendownto325ºF,andbakethepieuntil justset,butslightlywigglyinthecenter,15to17minutes.Coolthepieto roomtemperature,thensetitinthefridgetochillcompletely(3hoursor overnight.)

5. Beforeserving,whipthecreamtosoftpeaks&spreadontopofthepie.

(Pumpkin Cake)

Pumpkin Cake with Cream Cheese

Frosting Recipe:

Baker: Betty Jean Harry

Ingredients:

Cake:

4largeeggs

12/3cupswhitesugar(or3/4 cupwhitesugar+3/4cup brownsugar)

1cupvegetableoil

1(15ounce)canspumpkin puree

2cupsall-purposeflour

2teaspoonsbakingpowder

1teaspoonsalt

1teaspoonbakingsoda

1/2teaspoonsground cinnamon(or1/2tsppumpkin spice)

Frosting:

8ouncescreamcheese

8tablespoons(1stick)butter, softened

4cupsconfectionerssugar

1tspvanillaextract

Pumpkin spice recipe

4tspcinnamon

2tspginger

1tspallspice

1tspnutmeg

Directions:

Preheatovento350F

1. Greaseandflouroneglass9x13inchpan

2. Inamixingbowl,beattogethertheeggs,sugar,oiland pumpkin

3. Sifttogethertheflour,bakingpowder,salt,bakingsoda,and cinnamon;addtowetingredientsandmixthoroughly.

4. Spreadintopreparedpan.

5. Bakeat350Ffor25to30minutes

6. Removefromovenandallowtocoolfor1hour.

7. Forthefrosting:beattogetherthecreamcheese,butter, vanilla&confectioner’ssugar.Evenlyspreadoverbarsafter theyhavecooled.

For cupcakes: Put1scoopof batter intoeachmoldand bakefor20minutes, thencoolfor5before removingfrompan.The recipemakes28.

Banana Bavarian Cake

Banana Bavarian Cake Recipe:

Baker:

Annie Migaki

Prep: 30min

Cook: 30min

Yield: Two9-inx3-inloaves orfour9-inroundpans

Bavarian Cake Ingredients:

2cupscakeflour,sifted

1cupgranulatedsugar

2teaspoonsbakingpowder

2teaspoonbakingsoda

1teaspoonsalt

1/2cupcornoil

1cupripebananas,mashed (approximately2bananas)

2teaspoonsvanilla

1/3cupbuttermilk

2eggyolks

Whipping Cream Frosting

Ingredients:

2cupsheavycream

1teaspoonvanilla

1/2cuppowderedsugar

(Whipingredientstogethertosoft peaks.)

Meringue Ingredients:

2eggwhites

1teaspooncreamoftartar

1/2cupgranulatedsugar

Toppings:

(double this recipe if using 18-in x 11in sheet pan)

3bananas,thinlysliced pecans,finelychoppedforgarnish

Instructions:

1) Inalargemixingbowlblendtogetherflour,sugar, bakingpowder,bakingsoda,salt,cornoil,mashed bananas,vanilla,buttermilkandeggyolks.Makethe meringueinaseparatebowl.Beatingredientstogetherto stiffpeaks.Foldmeringueintobatter.

2) Bakeinyourchoiceofpans.......inan18-inx11-insheet panortwo9inchroundpansasfollows:

3) Bakeinsheetpan (ThismethodwillmaketwoloafsizedBavariancakeseach 3layershigh. Pourbatterintoagreasedandfloured18-inx11-insheet pan.Bakeat350degreesF.for20to25minutes.Remove fromoventocoolonarack.Cutinhalfhorizontallyto maketwocakes9-inx11-in.Cuteachinto3equalstrips makingatotalofsixpieces9-inchesbyapproximately32/3-inches.

4) Useseparateservingplatesforeachthreelayersor arrangebothonalargeplatter.Placewaxpaperstrips undertheedgeofeachroundssotheplatewillstayneat whileapplyingthefrosting.

5) Placeonecakeroundonaplate,spreadwithfilling,then somefruitslices.Placethesecondcakeround,spreadwith whippedfillingthenbananaslices.Placethethirdround. Dothesameforeach.

6) Frosttopandsideswiththeremainingwhippedfilling, sprinklewithfinelychoppedpecans.Removewaxpaper strips.Refrigerateuntilreadytoserve.

Alternative Instructions:

1) Bakeintwo9-inroundpans (thismethodwillmakeafourlayerroundcake)

2) Pourbatterintotwogreasedandfloured9-inchround pans.Bakeat325degreesF.for30minutesoruntil toothpickinsertedincentercomesoutclean.

3) Removefromoventocoolonarack.Cuteachinhalf horizontallytomakeatotaloffourlayers.

4) Placewaxpaperstripsundertheedgeofthebaked roundssotheplatewillstayneat.Placeonesplitlayeron plate,spreadwithwhippedfilling,addalayerofbanana slices.

5) Addthesecondlayer,dothesameaddingbananaslices tothislayer.Addthethirdlayer,spreadwithwhipped creamfillingandtheremainingbananaslices.

6) Topwiththefinallayerandfrostthetopandsideswith theremainingwhippedcreamfilling;sprinklewith choppedtoastedpecans.Removewaxpaperstrips. Refrigerateuntilreadytoserve.Enjoy!

Cake Ingredients:

Lemon Cake

Baker: Annie Migaki

1 box Pillsbury Golden Cake mix or lemon cakemix.

1-6ozpkglemonpudding(instant)

3/4c.water

rindof1lemon(approx2Tbsp)

3eggs(asdirectedoncakemix)

2/3c.Mazolaoil

Topping ingredients:

1cuppowdersugar(242gm)

Juiceof1lemons(about1/4cup)

Rindof1lemon(seeabove)

Directions:

Combinecakemix,lemonpudding,water&1/2oftherindof 1lemon(approx11Tbsp)&beatfor3-4minutes.

Addeggs,oneatatimeandbeatwell.

AddMazolaoil&beatuntilwellmixed.

Bake350degreesfor35-40minutes9x13pan

20minutesinJellyRollPan

16-17minutescupcakes(fillwithbatterto1/2full,Iused ascooptomake28cupcakes)

Combinetoppingingredients&mixwell.

Whilecakeisstillhot,prickalloverwithaforkorskewer& drizzletoppingoverit.

Optional: Sprinklew/jimmiesimmediatelyafter drizzlingtoppingwhileitisstillwarmorsprinkle powderedsugarontopafterithascooled.

Lemony Lemon Brownies

Baker: Marty Moreau

Ingredients

Brownies:

3/4cupall-purposeflour{KingArthurAllPurposeFlour}

3/4cupgranulatedsugar

1/4teaspoonsalt{SeaSalt}

1/2cup(1stick)unsaltedbutter,softened

2largeeggs

2tablespoonslemonzest

2tablespoonslemonjuice

Tart lemon glaze:

4tbspslemonjuice

8tspslemonzest

1cupicingsugar

Directions:

Preheattheovento350degrees

1. Greasean8x8inchbakingdishwithbutterandsetaside

2. Zestandjuicetwolemonsandsetaside

3. Inthebowlofanelectricmixturefittedwiththepaddleattachment, beattheflour,sugar,salt,andsoftenedbutteruntilcombined.

4. Inaseparatebowl,whisktogethertheeggs,lemonzest,andlemon juiceuntilcombined.

5. Pouritintotheflourmixtureandbeatfor2minsatmediumspeed untilsmoothandcreamy.

6. Pourintobakingdishandbakefor23-25mins,shouldturngolden aroundtheedges.Allowtocoolcompletelybeforeglazing.Donot overbake,orthebarswilldry.

7. Filterthepowderedsugarandwhiskwithlemonzestandjuice.

8. Cutintobarsandserve!

Angel Lush

Angel Lush Cupcakes

Cupcakes

Angel Lush Cupcake Recipe:

Baker: Annie Migaki

Prep: 15minutes

Total: 1hour30minutes

Makes: 30servings

Ingredients:

1pkg(16oz.)angelfoodcake mix

1pkg(3.4oz.)JELL-OVanilla

FlavorInstantPudding

2cans(8oz.each)DOLE

CrushedPineappleinJuice, undrained

1cupthawedCOOLWHIP

WhippedTopping

2cupsassortedfreshfruit (blueberries,raspberries,sliced strawberries,oranges,etc...)

1) Heat ovento375(F)

Preparation:

2) Prepare cakebatterasdirectedonpackage.Pourinto30paper-lined muffincups,fillingeachcup2/3full.Bake12to15min.oruntiltops goldenbrownandcracksfeeldry.Coolcupcakesinpans10min.;remove towireracks.Coolcompletely.

3) Mix drypuddingandpineappleintomediumbowl.GentlystirinCOOL

4) WHIP spreadontocupcakes.

5) Top withberries.

Raspberry Jam Recipe:

Baker: Frank Nakata

Prep time: 30-60minutes

Cook time: 15minutes

Ingredients

5cupsfullyriperedraspberries

1boxSURE-JELLFruitPectin

1/2tspbutterormargarine

7cupssugar,measuredintoseparatebowl

Directions:

1. Crushberriesthoroughly,onelayeratatime.(Pressonehalfof thepulpthroughmeshstrainertoremovesomeoftheseeds,if desired.)Measure5cupspreparedfruitinto6-or8-qt.saucepot.

Bringboiling-watercanner,halffullwithwater,tosimmer.Wash jarsandscrewbandsinhotsoapywater;rinsewithwarmwater. Pourboilingwateroverflatlidsinsaucepanofftheheat.Let standinhotwateruntilreadytouse.Drainjarsbeforefilling.

Stirinpectin.Addbuttertoreducefoaming.Bringtofullrolling boil(aboilthatdoesn'tstopbubblingwhenstirred)onhighheat, stirringconstantly.Addsugar;stir.Returntofullrollingboiland boilexactly1min.,stirringconstantly.Removefromheat.Skim offanyfoamwithmetalspoon.

Ladlequicklyintopreparedjars,fillingtowithin1/4inchoftops. Wipejarrimsandthreads.Coverwithtwo-piecelids.Screw bandstightly.Placejarsonelevatedrackincanner.Lowerrack intocanner.(Watermustcoverjarsby1-2inches.Addboiling water,ifnecessary.)Cover;bringwatertogentleboil.Process10 min.Removejarsandplaceuprightontoweltocoolcompletely. Afterjarscool,checksealsbypressingmiddlesoflidswithfinger. (Iflidsspringback,lidsarenotsealed&requirerefrigeration.)

（ It's delicious)

Raspberry JELL-O Cake

Raspberry Jell-O Cake Recipe:

Baker: Sandy Tashima

Prep: 2hrs40mins

Cook time: 20mins

Total: 3hours

Makes: 12-16servings

Needs to be made in 9x13 pan!

Ingredients:

For the Raspberry Mousse:

6ozpackageraspberryjello

8oztubcoolwhip,thawed inthefridge.

For the Cake Layer:

4largeeggs,roomtemp

1/2cupgranulatedsugar

1/4tspvanillaextract

1/2cupall-purposeflour

For the Syrup:

1/2cupwarmwater

2Tbspgranulatedsugar

1tsplemonjuice

Topping Ingredients:

3ozpackageraspberryjello

6ozpackage

Start making the Jello Mousse:

Inalargemixingbowl,combine6ozjellowith2cupsboiling water.Stiruntildissolvedthenadd1cupcoldwater(thisis 1/2ofthecoldwaterthepackagecallfor).Letjellositata roomtempuntiljuststartingtoset.

Note: ifyouneedtospeedset jello,youcanrefrigerateitfor 10-15minutesattheendor untilthejelloissyrupyand softset.

Cake & Simple Syrup:

Preheatovento350F.Linethebottomofa9x13Glassbaking dishwithparchmentpaper.Don’tgreasethesides.

1. Beat4largeeggswiththewhiskattachmentfor1minonhigh speed.Withthemixeron,add1/2cupsugarandcontinue beatingonhighspeedfor5minuntilthickandfluffy.Foldin1/4 tspvanilla. 2.

3.Siftin1/2cupflourinthirdsintothebatter,folding itinbetweeneachaddition.Whenmixing,scrapethe bottomofthebowltoensureyoudon’thavepockets offlourhidingatthebottom.Folduntilnostreaksof flourremain;donotover-mixoryouwilldeflatethe batter.

4.Spreadbatterevenlyintolinedglassdishandbake at350Ffor18-20minutes,oruntiltopisgolden brownandspringsbackwhenpokedslightly.

5.Removefromoven,cutawayfromedges,invertontoacooling rackandpeelbacktheparchmentpaper.Rinseanddryandbaking dishthenreturncooledcakebacktothepan.

6.Combinethesyrupingredients:1/2cupwarmwater,2Tbspsugar and1tsplemonjuiceandsetasidetocooltoroomtemp.Brushthe topofthecooledcakeevenlywithsyrup.

Note: Letcakesitontopofthe peeledbackparchmentpaper tocool-ihavefoundthat sometimesitstickstoacooling rackandcanbehardtopryof afteritcoolsdown).

Finish the Jello Mousse and Topping:

Oncejelloisstartingtothickenandhasaslight wiggletoit,beatin8ozcoolwhip.

1. Tip:Ifyourmousseiswatery,youshould refrigerateitfor10-15minutesuntilits slightlythickened,butkeepaneyeonitsoit doesn’tsettoomuchoritwillbehardto spread.

Pourthemousseoverthecakelayerandspread evenly.Topwithraspberries,pushingthemdown slightlyintothemousse.Refrigerate1houroruntil mousseisset.Meanwhile,startmakingyourjello topping.

Inalargemeasuringcup,combine3ozjellowith1 cupboilingwaterandstiruntilgelatinisdissolved. Add1/2cupcoldwaterandletcooltoroomtemp. 3. Tip:Neverpourwarmjellooverthemousseor you’llendupwithacreamylayerontop)Pour jellooverthebackofaspoonintothepyrex dishandrefrigerateanotherhouroruntilfully set.

TasakaGuri-Guri

Azuki(redbean)paste

mochi

Sharon’s Guri Guri

(Serves8-10)

Ingredients:

3(12oz) cansstrawberrysoda.

1(14oz.) cansweetenedcondensedmilk

Mixsodaandmilkandpourintoabakinga metalbakingdish.

2. Beatthemixture,thenreturntofreezerand freezecompletely.

Freezeuntilpartiallyfrozen,about1-2hours.

TopwithAzuki+mochi.

Foodland Guri Guri:

Ingredients:

2(12oz.)cansstrawberrysoda

1(12oz.)canlemonlimesoda

1(14oz.)cansweetenedcondensedmilk

1/4cupheavywhippingcream

Combineingredientsandgentlymix.

1. Forasmoothicecream,every1-2hours.

2. Breakupandstirmixasitfreezesto incorporateair,anditwillbelighter.

Cocktail

Jello

Jell-O with Fruit Cocktail Recipe:

Baker: Christine Ogura

Prep time: 10minutes

Chill time: 3hours

Total time: 3hrs10min

Ingredients

2threeouncespacketsjello(flavorofchoice)

1cupboilingwater

1&15ouncescanfruitcocktailwithjuices

Directions:

1. Addinthecanoffruitcocktailandstirto distributethefruit.

Inalargemixingbowl,whisktogetherthe jellopacketswiththeboilingwateruntilthe crystalshavedissolved.

2. Chillthemixtureforatleast3hours,oradd intoindividualcontainersandchill.

Baker: Sharon Michimoto

Prep time: 10minutes

Cook time: 11minutes

Total time: 21minutes

Servings:24cookies

Ingredients

½cupbuttersoftened

½cupbutterflavoredshortening

1cuplightbrownsugarpacked

½cupwhitesugar

2eggs

1tspvanillaextract

1tspcoconutextractoremulsion

3.4ozinstantcoconutcreampuddingmix

1½cupsall-purposeflour

1tspbakingsoda

½tspsalt

3cupsrolledoats

1cupsweetenedcoconut

Directions

Prep:Preheatovento350degrees.Next,linebakingsheetswithparchment paper.Setaside. 1.

2. Inaseparatesmallbowl,whisktogethertheflour,bakingsoda,andsalt.Stirthe flourmixtureintothecreamedbuttermixtureuntiljustincorporated.

Dough:Inalargebowl,creamtogetherthesoftenedbutter,shortening,bothwhite andbrownsugars,eggs,andvanillaandcoconutextracts,untilalliswell combinedandsmooth.Stirinthepuddingmixuntilcombined.

3. Lastly,foldintheoatsandcoconutflakesuntilwellmixed.

4. Bake:Dropthedoughbytheroundedteaspoonfulsontothecookiesheets.Then, bakeintheovenfor9-11minutesoruntilthecookiesarelightandgoldenin color.

5. Letthecookiescoolforafewminutes,serveslightlywarmandenjoy!

P e a c h Cr u m b le

Peach Crumble Recipe:

Baker: Sharon Ogata

Ingredients:

Macadamia Nut Crust

1½sticksbutter

4tablespoonssugar

1½cupsflour

1/2cupchoppedmacadamianuts

Peach Filling

5cupsslicedpeaches

1/2cupbrownsugar

1/8teaspoonsalt

1Tablespoon(15ml)lemonjuice

1/2teaspoonpurevanillaextract

Granola Topping:

3cupsrolledoats

1cupsliveredalmonds

1cuppepitas(pumpkinseeds)

3/4cupshreddedunsweetenedcoconut

1/4cupplus2tablespoonsdarkbrownsugar

1/4cupplus2tablespoonsmaplesyrup

1/4cupvegetableoil

3/4teaspoonsalt

Granola Topping

Peaches

Mascarpone Cream

Macadamia Nut Crust

Recipe Continued....

Mascarpone Cream:

1cup(8oz)mascarponecheese,cold(225g)

1cuppowderedsugar(125g)

1tspvanillaextractorvanillabeanpaste(4g)

21/2cupsheavycreamorheavywhippingcream,cold (575g)

Equipment Needed

Largemixingbowl,chilled

Standmixerorelectricstandmixer

Whiskattachment

Mascarpone Cream Instructions:

Chillyourmixingbowlandwhiskattachmentinthefreezerfor30 minutestohelpthismascarponecreamwhipupbetter.

Place1cup(8oz.)ofcold,drainedmascarponecheeseintothechilled mixingbowlandmixonamedium-lowspeeduntilsmooth.

Pourin1cupofpowderedsugar,andmixonlowatfirsttoavoid powderedsugarclouds/explosions.Increasethespeedtomediumhighoncethepowderedsugarisincorporatedandmixforabout1 minute.Scrapethebowlwitharubberspatulaasneededthroughout thisprocess.

Add1tspofvanillaextractthenturnthemixertoamedium-high speedandgraduallypourin21/2cupsofcoldheavycream.

4. Watchthemixturecloselyoncetheheavycreamisfullymixedin.It shouldthickenandtakeshapeshortlyafterthis.However,itcantakea fewmoreminutesofmixingifyou'reusingahandmixer.Takecare nottoover-mixthismascarponecream!!Ifyoudoitcanbecome soupyandsadlyyouwon'tbeabletofixit.

6. Refrigerateuntilusing.Itcanbestoredinthefridgeforupto2days inanairtightcontainer.

Assoonasyouseethefrostingstarttotakeshape,turnoffyourmixer anddoaquickwhisktest.Dunkyourwhiskattachmentintothe cream,thenputitupandflipitupsidedown.Themascarponecream shouldkeepitsshapeandformanicepeak.Ifitdoesn't,continueto mixonamedium-highspeedin15-30secondintervalsuntilitdoes.

Crust Instructions:

Directions

1. Forthecrust,creambutterandsugar.Addflourandnuts.Press lightlyintoyourpanandbakeat350degreesfor20minutes.Set asidetocool.

Preheattheovento350°F(177°C).Lightlygreasea9x13inchpan andlinewithparchment.Setaside.

Granola Instructions:

Preheatovento250degreesF.

1. Inalargebowl,combinetheoats,nuts,coconut,andbrownsugar.

2. Inaseparatebowl,combinemaplesyrup,oil,andsalt.Combine bothmixturesandpouronto2sheetpans.Cookfor1hourand15 minutes,stirringevery15minutestoachieveanevencolor.

3. Removefromovenandtransferintoalargebowl.

Peach Topping Instructions:

Gentlymixallofthepeachfillingingredientstogetherinalarge bowl.

1. Spreadontoparchmentlinedbakingsheetandbakein350degree ovenfor30-40minutesuntilsoft.

2. Removefromtheoven,placeonawireracktocool,andallowto coolforabout30minutesbeforeusing.

3. Dessert Assembly:

Cutcrustintodesiredportionsizesandplaceontoservingplate.Top withPeachTopping,adollopofMarscaponeCreamandsprinklewith GranolaTopping.

Pairs deliciously with a scoop of vanilla bean ice cream:P

Mini Strawberry Napoleons

Baker: Annie Migaki

Thaw: 40minutes

Prep: 20minutes

Serves: 12people

Ingredients:

1/2ofa17.3-ouncepackagePepperidgeFarmPuff

PastrySheets(1sheet),thawed

1package(about3ounces)instantvanillapudding andpiefillingmix

1cupmilk

11/2cupssweetenedwhippedcreamorthawed frozenwhippedtopping

11/4cupsslicedstrawberries

2Tablespoonsconfections’sugar

How to make it

Heattheovento400F

Unfoldthepastrysheetonalightlyflouredsurface.Cutthe pastrysheetinto3stripsalongthefoldmarks.Cuteachstrip into4rectangles.Placethepastriesontoabakingsheet.

2. Bakefor15minutesoruntilthepastriesaregoldenbrown.Let thepastriescoolonthebakingsheetonawirerackfor10 minutes.Spliteachpastryinto2layers,making24inall.

3. Preparethepuddingmixaccordingtothepackagedirections exceptuse1cupmilk.Foldinthewhippedcream.

4. Spread2tablespoonspuddingmixtureoneachof12bottom pastrylayers.Topeachwith1tablespoonstrawberriesandthe remainingpuddingmixturethenwiththeremaininglayers. Sprinklewiththeconfectioners’sugar.

Ohagi (Botamochi) Recipe:

Inspired by Ryuko Kakishita

Ingredients:

Glutinous Rice

1½cupssweetrice/glutinousrice (mochigome)(2ricecookercups,360ml)

¾cupuncookedJapaneseshort-grain whiterice(1ricecookercup,180ml)

2½cupswater(600ml)

For the Saltwater

1tspDiamondCrystalkoshersalt

Red Bean Paste Coating

1.3lbsweetredbeanpaste(anko) (HomemadeorcannedAnkobothwork!)

Foreasytransfer,usealuminumcup linerstoholdtheOhagi(Botamochi). Youcangettheminthebentosectionof aJapanesegrocerystore.

It’sbesttokeeptheminacoolplaceandenjoythem assoonaspossible(within1/2dayor12hours).If it’stoowarmtokeepatroomtemperature,store themintherefrigerator,butcoverthecontainerwith athicktoweltoprotectthefromcoldair.Ideally,they shouldbekeptcool.YoucanalsofreezeOhagiforup to1month.Whenyou’rereadytoeat,defrost overnightintherefrigerator.Tobringthembackto idealtexture,gentlyreheatinthemicrowaveuntil warmoratroomtemperaturetoenjoy.

To Prepare the Glutinous Rice

1. Useyourfingerstogentlywashthericeinacircularmotionfor10–15seconds.Addwatertorinseanddiscardthewater.Repeatthis process1–2times.Whenthewaterisalmostclear,draintherice well.

Combine1½cupssweetrice/glutinousrice(mochigome)and¾cup uncookedJapaneseshort-grainwhitericetogetherinalargebowl. Addwatertoquicklyrinse,thenimmediatelypouroffthewater.

Transferthedrainedricetoaricecooker.Add2½cupswater.

Letthericesoakfor20minutes.Then,pressStarttocookonregular ricecookingmode.

To Pound the Cooked Rice

Whenthericeisalmostfinishedcooking,makesaltwaterby combining1tspDiamondCrystalkoshersaltwith1cupwater.Mix welltogether.Thisisforsoakingthewoodenrollingpinorpestle beforepoundingtheglutinousrice.

Oncethericeiscooked,removethericecookerbowlfromthe cooker.Whileit’shot,startpoundingitwiththewoodenpestleor rollingpin.

2. Thewoodenrollingpingetsstickyfromtheglutinousrice.Soakit everyfewpoundings.Stoppoundingwhentheglutinousriceishalf mashed/pounded.Thisisuptoyourliking.Thericeshouldbe mostlymashedbutyoucanstillseesomericegrains.