Cinnamon Twists
and
Gomoku Rice
Cinnamon Twists
INGREDIENTS 2 C flour Mix dry ingredients together.
Chef's Note: Makes 3 dozen twists.
INGREDIENTS 1/4 C brown sugar Place all ingredients into bowl and cut with a knife until the mixture is uniformly lumpy. Sprinkle a thin layer on the dough. If you prefer, you can substitute jelly, or jam, or peanut butter, or even honey in lieu of the Cinnamon Filling described above.
INGREDIENTS 1/2 C Rice Put all ingredients into your rice cooker and cook. As an alternative for those without a rice cooker ... Chef's Note - This dish makes for a fairly quick and delicious 1-pot dinner!
Life is short.
Eat dessert first!
1/2 C sugar
1 tsp baking soda
1 egg
3/4 C milk
Add in milk and egg, and mix.
The dough should be fairly stiff.
Knead on a floured surface about 10 times.
Divide dough into thirds.
Roll one third of the dough into a 4" x 12" rectangle.
Spread filling (see below) on middle third of the dough.
Fold over top and bottom thirds.
Cut dough into 1" sections and twist.
Repeat for the other third of the dough.
Put on greased cookie sheet.
Bake in 350 degree oven for 15-18 minutes.
Cinnamon Filling
1 tsp cinnamon
1 Tbs butter or margarine
1 Tbs flour
Gomoku Rice
1 Tbs Soy sauce
1 C chicken or fish cut into ¾" pieces
1 C julienne vegetables (carrots, burdock root, daikon radish, ...)
1 3x5 piece of dried kelp cut into 1/2" squares
1/2 lb medium shrimp, shelled and cleaned
1/4 C sliced shiitake mushrooms
1 C water
1 tsp dried soup stock
1/2 C mirin or sweet wine
Place all ingredients into a medium pot.
Put on high until water boils, then reduce heat to simmer.
Cover and simmer until all the water is gone, about 20 minutes.
Let stand in covered pot for 5 additional minutes, then serve.
**************************