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Recipes
Coconut Cookies
By Effimiya
Our coconut cookies are a cross between a coconut macaroon and a chewy butter cookie
- 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
- 1 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled)
Pork Egg Rolls
By Effimiya
Directions In a small bowl, combine soy sauce, vinegar, and sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon light-brown sugar
- 6 cups (48 ounces) vegetable oil
- 1 napa cabbage (about 2 1/2 pounds), thinly sliced
- 4 medium carrots, coarsely grated
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- coarse salt and ground pepper
- 1 pound ground pork
- 6 scallions, thinly sliced
- 16 egg-roll wrappers (6 to 7 inches square)
- 1 large egg, lightly beaten
- bottled sweet-and-sour sauce and spicy mustard, for serving
Rhubarb Crumb Bars
By Effimiya
Rhubarb and strawberries are a great match
- FOR THE STREUSEL
- 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
- 1 cup all-purpose flour (spooned and leveled), plus more for pan
- 1/2 cup packed light-brown sugar
- 1/4 teaspoon salt
- FOR THE CAKE
- 1/2 pound rhubarb, cut into 1/2-inch pieces
- 1 tablespoon light-brown sugar
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
Coconut-Pecan Cereal Bars
By Effimiya
Directions Preheat oven to 350
- 1 package (7 ounces) sweetened shredded coconut
- 1 1/2 cups pecan halves
- Nonstick cooking spray
- 1 package (10 ounces) marshmallows
- 4 tablespoons unsalted butter
- 4 cups cornflakes