Ingredients Directions Directions (Personal Pizzas)

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1 Table Of Contents 1. Pizza Recipe 2. Pizza Dough 3. Egg Tarts 4. Pineapple Shortbread ( 鳳梨酥 ) 5. S more Recipe 6. Chinese Boiled Dumplings 7. Pancakes 8. Fruits & Yogurt Parfait 9. Lemonade Recipe 10. Boba Smoothie Recipe 11. Strawberry Coconut Shave Ice 1

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3 Pizza Recipe By Meijie Liao Pizza dough (homemade or store-bought) Pizza sauce or pasta sauce Mozzarella cheese Assorted toppings (ex. pepperoni, olives, bell pepper, etc.) 1. Preheat oven to 400 F. 2. Flatten out the pizza dough into a large sheet, ¼ inch thick. 3. Smooth on an even layer of pizza/pasta sauce, leaving 1 inch of empty space around the edges of the pizza. This will become the crust. 4. Sprinkle on the cheese. This will help your toppings stick to the pizza. 5. Finish your pizza by putting on the toppings of your choice. Be careful not to put too many toppings or else the pizza will not be thoroughly cooked. 6. Transfer the pizza onto a baking sheet or a pizza pan. 7. Bake for minutes. (Personal Pizzas) 1. Preheat oven to 400 F. 2. Divide pizza dough into 4-6 equal portions. Flatten out each piece of dough into a sheet, ¼ inch thick. 3. Smooth on an even layer of pizza/pasta sauce, leaving ½ inch of empty space around the edges of the pizza. This will become the crust. 4. Sprinkle on the cheese. This will help your toppings stick to the pizza. 5. Finish the pizza by putting on the toppings of your choice. Be careful not to put too many toppings or else the pizza will not be thoroughly cooked. 6. Transfer the pizzas onto a baking sheet. 7. Bake for minutes. 3

4 Pizza Dough By Meijie Liao 1 packet active dry yeast 1 cup very warm water 1 tsp salt 3 cups all-purpose flour 2 Tbsp olive oil, separated into 1 Tbsp each extra flour for rolling out dough 1. Preheat oven to 450 F. 2. In a liquid measuring cup, mix the yeast into the warm water and set aside for 5 minutes. 3. In a large bowl, mix together the salt, flour, and 1 Tbsp olive oil, and the yeast mixture. Keep mixing until the mixture becomes a dough and forms a ball. 4. Turn the dough out onto a surface dusted with flour and knead until the dough is no longer lumpy and becomes smooth. 5. Lightly oil a mixing bowl using the remaining olive oil and turn the dough inside the bowl to coat it with oil. Cover the dough with a damp dish towel and set aside in a warm area. Let the dough rise for 1-2 hours, until the dough has doubled in size. Or, leave in refrigerator, at least 8 hours, preferably overnight. 6. Punch down your dough and place it on a surface, dusted with flour. Divide up the dough and knead the dough for five minutes. 7. Use the dough as required in recipe. Makes 1-12 pizza or 4-6 personal pizzas. 4

5 Egg Tarts Adapted from Savory Bites by Meijie Liao (Shell) 220g butter, softened (2 sticks) 100g sugar 1 whole egg 430g all-purpose flour 1 tsp vanilla extract egg tart filling or egg custard mix (Filling) 2 cups hot water 1 cup sugar 6 large eggs, at room temperature 1 cup evaporated milk 1 tsp vanilla (Shell) 1. Preheat the oven to 375 F. 2. Fit the bowl of a stand mixer fitted with the paddle attachment. With the mixer on medium speed, beat together the butter and sugar until light and fluffy, about 4 minutes. 3. Add in the egg and vanilla extract, beat on medium speed until fully incorporated. 4. Add in the flour and mix on low speed. Mix until flour is fully incorporated; scrape down the sides of the bowl to incorporate flour the paddle cannot reach. 5. Roll out a 35g ball of dough until it is ¼ cm thick. Lay it on top of the mold then gently push it into the bottom of the mold. Scrape off the excess dough around the edges. 6. Add the filling and bake for minutes at 375 F. (Filling) 1. Combine the hot water and the sugar. Stir to dissolve the sugar. Allow to cool to room temperature. 2. Thoroughly combine the eggs and evaporated milk together, then add in the sugar water and vanilla. 3. Strain through a fine mesh strainer this step is extremely important to getting a smooth, glassy egg tart. No bubbles should be visible on the surface of the custard. 5

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7 Pineapple Shortbread ( 鳳梨酥 ) 440g butter, softened (4 sticks) 50g sugar 3 whole eggs 600g all-purpose flour ¼ tsp salt pineapple filling Adapted from Ms.Lin s Recipe by Meijie Liao 1. Preheat oven to 375 F. 2. Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until butter is fluffy and lighter in color. 3. Beat in milk powder on medium speed. Keep beating until well combined. 4. Beat in one egg at time on low speed, adding the next egg only after the previous egg has been fully incorporated. 5. Add in the flour and salt on low speed, then slowly increase the speed when the flour is incorporated. 6. Flatten 25g of dough in the palm of your hand, then place 15g of pineapple filling in the middle of the dough. Wrap the dough around the filling to form a ball. 7. Press the ball into the square mold and flatten the top. 8. Bake at 375 F for 10 minutes on each side. Remove square mold when pineapple shortbreads have cooled. 7

8 S more Recipe By Meijie Liao One Hershey s chocolate bar, broken into 2 piece segments 6 marshmallows 6 whole graham crackers Microwave Method 1. Break the graham crackers in half and place 6 halves on a microwave safe plate. 2. Top the six halves with a segment of chocolate and one marshmallow. 3. Put the plate in the microwave for 15 seconds, or until the marshmallows are soft and have puffed up. 4. Top with the other half of the graham cracker. Campfire Method 1. Put a skewer in each marshmallow and roast over a fire or hot coals. Keep the marshmallow from burning by rotating or waving the marshmallow. Toast until golden brown. 2. Break each graham cracker in half and top six halves with one marshmallow and a segment of chocolate each. 3. Place the other half of the graham cracker on top. The heat from the marshmallow will help to melt the chocolate. 8

9 Chinese Boiled Dumplings By Julie Lam For Wrapping: 2 cups flour ¾ cup water ¼ teaspoon salt For Filling: 1 pound Cabbage, finely chopped 1 ½ teaspoon Salt 1 pound ground Meat (beef, pork or turkey) 3 pieces chopped Green onion 1 Tablespoon Soy sauce 1 Tablespoon Sesame oil 1 Tablespoon Sugar 1 teaspoon minced Ginger ¼ teaspoon ground Pepper 2 Tablespoon cornstarch 1 egg 1. Finely chop cabbage; toss in a large bowl and add salt; mix together and set aside. 2. Put flour and ¼ teaspoon salt into a bowl; add water and knead into a smooth dough (add a little water if it does not come together); let it rest for 15 minutes. 3. Drain out water from #1, and mix the rest of ingredients from the filling. 4. Cut the dough into 4 pieces; and roll each piece into a long strip and cut into 6 pieces; make each one into a small ball and lightly flatten. Use rolling pin to roll out into a thin 3-inch circle. 5. Place a heaped teaspoon of filling from #3 in the center of a wrapper; moisten edges with water, then fold the wrapper over and pinch the opposite center and work with two edges together. 9

10 6. Bring a large pot of water to a boil; add the dumplings and stir so that they don t stick together. Let the water boil; add 1 cup of water and bring to boil again; repeat another cup of water; bring it to boil and cook for 3 more minutes. Remove, drain and serve immediately. Bon Appétit! 10

11 Pancakes Adapted from Kadota Kelly s Old Fashioned Pancakes by Meijie Liao ¾ cup milk 2 Tablespoons white vinegar 1 cup all-purpose flour 2 Tablespoons white sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 egg 2 tablespoons butter, melted cooking spray or vegetable oil optional - toppings (i.e. maple syrup, whipped cream and fruits) 1. Mix milk and vinegar in a medium bowl, set aside for 5 minutes. 2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix the butter and egg into the milk and vinegar mixture. 3. Pour the wet mixture into the dry mixture and mix until well combined with little or no lumps. 4. Heat a large skillet over medium heat. Coat with cooking spray. Pour about a ¼ cup of batter into the skillet. Do not fill the skillet to the edges. Cook until bubbles form on the surface. Flip the pancake and continue to cook until browned on both sides. 5. Serve with toppings on top. 11

12 Fruits & Yogurt Parfait Adapted from Strawberry & Yogurt Parfait at eatingwell.com/spring by Meijie Liao : 1 cup fresh fruits like sliced strawberries, blueberries, raspberries, and sliced bananas 1 tsp. sugar ½ cup nonfat plain Greek yogurt ¼ cup granola or toasted honey oat : 1. If use berries, combine berries and sugar in a small bowl. Let stand until the berries start to release juice, about 5 minutes. 2. Layer yogurt and fruits in a 2-cup clear cup. If berries, please include their juice. 3. Top with granola or toasted honey oat. Ready to eat. 12

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14 Lemonade Recipe by Meijie Liao 1 cup freshly squeezed lemon juice (from about 5 large lemons) 1 cup sugar 4 cups water 1. Combine the lemon juice and water in a pitcher. 2. Add sugar, about ¾ cup at first, then continue to add to taste (add sugar slowly and taste as you go; stop adding sugar when the lemonade is sweet enough) 14

15 Boba Smoothie Recipe Adapted from Pinterest by Meijie Liao Tapioca pearls, fully prepared 1 cup tapioca pearls 1 cup white sugar 1 cup brown sugar 2 cups water 2 cups fresh fruit (mango, watermelon, strawberry, etc.) ½ cup ice ½ cup evaporated milk 1. Combine white sugar, brown sugar, and 2 cups water to make syrup. Stir to dissolve. Set aside. 2. Bring 10 cups of water to a rolling boil on high, add the tapioca pearls. 3. Let the water boil again, turn the heat down to medium. Cook the pearls for 35 minutes with the lid slightly ajar. 4. Allow the pearls to rest for 25 minutes. 5. Drain the pearls and add ½ cup of the syrup to the pearls. 6. Combine the fruit, ice and evaporated milk in a blender. Blend until smooth. 7. Divide the tapioca pearls among cups, pour the smoothie over the pearls. 15

16 Strawberry Coconut Shave Ice Adapted from House of Yumm by Meijie Liao 2 cups ice ½ cup frozen strawberries ¼ cup coconut cream mango bits condensed milk sweetened shredded coconut 1. Add the ice into the blender and blend on medium until there are no longer large chunks of ice. 2. Add the coconut cream and pulse until just combined. 3. Scoop the coconut shave ice into cups. 4. Add the strawberries into the blender and blend on medium until there are no longer large chunks. 5. Spoon the strawberry into the cups. 6. Drizzle with condensed milk and top with the mango bits and shredded coconut. 16