Lotus Flower Blossom Cookie Recipe 45

LOTUS FLOWER BLOSSOM COOKIE RECIPE - (4/5)

Lotus Flower Blossom Cookie Recipe - (4/5) image

Provided by Dustin

Number Of Ingredients 6

Ingredients

1 bag rice flour (this equals 4 cups)
2 cups sugar
5 large eggs
1 can coconut milk (13 oz)
1/2 cup water
oil for frying

Steps:

1. In a large bowl, mix everything together (except oil because that's used for frying). Make sure there are no lumps. 2. Heat a pot on high heat and add oil. I use peanut oil because it has a high smoke point. 3. Once the oil is hot, dip your mold into the oil and let it get hot. If the mold is not hot, the batter will not stick to the mold. 4. Dip the mold into the batter (dip it almost to the top, but be careful not to go to the top). Shake it lightly to remove excess batter. 5. Dip the mold into the hot oil and then lightly shake/wiggle the handle. The batter will loosen and fall into the oil. 6. Cook the cookie for only a few seconds and then remove onto a plate. 7. To shape the flower, take a small bowl and place it upside down on a plate. Then place the flower on top of it to make it curve. 8. The cookie is ready to eat when it has cooled.

LOTUS BLOSSOM CHICKEN

Lotus Blossom Chicken image

This recipe I found on an old tattered 3x5 card behind a wall in a kitchen my husband was re-moldeling. An old farmhouse build in the early 1900's the kitchen walls were lined with old recipes, which was to my delight, as I love the old historic recipes. I wrote many of them down before my husband hung new drywall and finished up...

Provided by Sheri Zarnick

Categories Chicken

Time 1h

Number Of Ingredients 11

Ingredients

4 chicken breast halves, skinless and boneless
1 can(s) peaches in syrup
1 large onion, sliced
2 green peppers, sliced
1 small head of cabbage, shredded
1 can(s) sliced mushrooms, undrained
2 Tbsp oil
4 Tbsp cornstarch
1/2 tsp garlic powder
2 Tbsp soy sauce
1/4 c vinegar

Steps:

1. In a large skillet on med-high heat heat oil and brown chicken on both sides. Set aside on paper towel. In the same skillet saute peppers,onions, and cabbage.
2. Place cabbage mixture in a baking dish. Lay Chicken breasts on top.
3. In a mixing bowl add juice from peaches and cornstarch mix until smooth. In a saucepan add soy sauce, garlic powder,and soy sauce. Add peach juice mixture, cook on med-high heat stirring constantly as sauce starts to form and thicken, slowly add vinegar. Reduce heat as sauce is thickened. Remove from heat add mushrooms undrained.
4. Pour Peach slices over chicken, then pour sauce over top of chicken and peaches. Bake at 350^ covered for 25 minutes. Remove cover and cook additional 10 minutes.

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