Jambuttons Recipes

CRISPY WONTONS

Crispy Wontons image

Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 10

Number Of Ingredients 10

Ingredients

¾ pound ground pork
8 canned water chestnuts, finely chopped
¼ cup finely chopped green onions
1 tablespoon Kikkoman Soy Sauce
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon grated fresh ginger root
1 (16 ounce) package wonton skins
Vegetable oil for deep-frying
Tomato ketchup and hot mustard or Kikkoman Sweet & Sour Sauce

Steps:

Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

JAM BUTTONS

Jam Buttons image

This recipe was featured in an email this morning from the www.recipe4living.com website. "This is a fast butter cookie that looks great on a tray. It's especially quick because the dough doesn't need to chill." Please note that the yield size is estimated as I have not made these yet.

Provided by senseicheryl

Categories Dessert

Time 32m

Yield 2 dozen cookies

Number Of Ingredients 8

Ingredients

4 ounces unsalted butter, softened
1/4 cup sugar
1/8 teaspoon salt
1 orange, zest of, finely grated (optional)
1/2 teaspoon vanilla extract
1 large egg yolk
1 cup all-purpose flour
1/2 cup raspberry jam (or apricot jam)

Steps:

Preheat oven to 325 degrees F.
With an electric mixer, beat butter, sugar, salt, orange zest and vanilla until well combined. Do not overmix. Beat in yolk. Sift the flour and add into the mixture until just combined. Scrape the bowl and mix again. Turn dough onto work surface and knead together until smooth.
On a lightly floured surface, press the dough into a 1/2-inch thick patty. Dip a 1-inch round cutter into flour and cut out circles. Place cookies on an ungreased baking sheet at least 1 inch apart. Gather up scraps, form another patty and repeat until all the dough is used up.
Using your thumb or the end of a large wooden spoon, make an impression in the center of each cookie without going through. Fill each impression with about 1/4 teaspoons jam.
Bake for 22 minutes or just until the jam bubbles. Let the cookies cool on a baking sheet for 20 minutes, then cool completely on wire rack.

Nutrition Facts : Calories 983.6, Fat 48.9, SaturatedFat 30, Cholesterol 226.8, Sodium 182.6, Carbohydrate 128.2, Fiber 2.6, Sugar 64.2, Protein 8.6

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