~FIRST SNOW OF DECEMBER~

ICECREAM SODA(Mayura Way)

You Will Need:

spoon
Cup
Icecream(your favorite vanilla prefered)
Sprite(with the bubbles in there)
Chocolate Syrup
Whipped Cream

Making It All Together

First fill your cup with your favorite icecream to the top. Then you pour the sprite into the cup and fill it all the way until the foam is at the top and you can't pour anymore. After that you make a chekered pattern chocolate syrup on top of the foam and top it all off with some nice fluffy whipped cream. Then you take your spoon and scoop a spoon full of that yummy icecream soda and eat it until you melt. YUM

FRENCH SILK PIE

For this pie you will need:

For the Crust (make sure everything is as cold as possible)

2 1/2 cups of all purpose flour
1/2 tsp. salt
1 cup butter (cubed)
1/2 cup of ice water

For the Filling
4 oz. unsweetened bakers chocolate
6 0z. butter
7 oz. brown sugar
1 tsp. vanilla extract
4 eggs

For Home Made Whipped Cream...
8 oz. heavy whipping cream
1/2 - 3/4 cups granulated sugar

Making the Pie Crust

Combine flour and salt in bowl and mix, then add cut up butter piece by piece slowly increasing speed of mixer to 6 or medium high.
(you are trying to get the flour to stick to the dough more than mix completely). When you reach an oatmeal consistency very slowly add in ice water until it forms a ball. Refridgerate for 15-20 minutes. Take the pie dough out of the refrigerator and cut in half.
Make a ball out of the first half of dough and set between 2 pieces of wax paper, press down a bit with your hand, using a rolling pin roll out into a 9" circle. Place dough in pie pan and press softly to get it to stay in place. Bake in oven at 350 Degrees for 25 - 20 minutes.

Making the Filling

For this you will need a large opening pot like a sauce pot or small stock pot and a metal bowl that will rest in the opening.Fill the pot with water untill it is about 1 inch below the bottom of the bowl. While you are waiting for the water to boil,cream butter in mixer untill soft then add the brown sugar and vanilla extract untill mixed well, scrape sides of bowl down to ensure even mixing. Once the water is boiling add your bowl with the bakers chocolate to the pot and stir continuously untill melted.
Remove chocolate from the boiler and add to mixer,once everything has mixed add eggs one at a time untill compleatly mixed in then add the next, make sure everthing is mexed very well and that's it!
Fill the filling in the pie and refrigerate until it sets up (it will just firm a bit).

PANCAKES

Obtain Tools and Materials
You will need:

-1 cup plain flour
-1 cup milk
-1 egg
- butter
-sugar

-mixing bowl
-frying pan
-wooden spoon
-teaspoon
-butter knife or spatula
-kitchen paper
-ladle
-hotplate

Combine Ingredients

Mix the egg into the flour using the wooden spoon. The more thorough you are here the less lumps your pancakes will have.Add milk gradually and stir in. Make sure all lumps are gone before adding most of the milk. Switch to the beaters and add the rest of the milk. Beat thoroughly

Prepare the Pan

Rub some butter into the pan and increase the heat until the butter begins to burn. Now wipe out the residue completely using a wad of kitchen paper.Now reduce the heat slightly and add more butter.

Keep On Cooking

When the batter has completely changed colour, it is about ready to flip. Shake the pan vigorously to loosen the pancake to the point where it slides around, then with great finesse and skill toss the pancake and flip it.

ICHIGO DAIFUKU
Makes About 8 balls

Dough
1 cup sweet glutinous rice flour
3/4 cup water
1/4 cup sugar
Extra flour or corn starch for handling the dough.

Bean Paste
1 cup dried white beans
1/2 cup sugar
2 to 3 cups water

Make the Bean Paste!

After soaking the beans overnight in water, put them in a pot with fresh water and sugar and boil.Depending on how dry your beans are, this should take between 30 minutes and 1 hour.Add more water if the level gets low. Once the beans are tender, strain them (reserving the liquid) and puree it . Add a little more water if necessary to achieve a smooth but thick consistency. The paste should be thick enough that you can pick it up and mold it around the strawberries.

Prepare the Berries

While your bean paste is cooling, you can get your strawberries ready.Remove the stems from your strawberries and cut off the white part.Rinse them, and then pat them dry with a paper towel. If they're wet, the bean paste will not stick to them.

When you're sure that the berries are dry and the bean paste is cool enough to handle, take a small lump of bean paste and carefully mold it around the strawberry. You want a thin layer, but not one so thick that it falls off.
Leave a little bit uncovered at the base of the strawberry so that you can pick it up.Set these berries aside while you prepare your dough.

Making the Dough

Mix together the Glutinous Rice Flour, water, and sugar in a microwave safe bowl.Microwave it for 2 minutes, then remove and stir.Microwave it again for an additional minute or two. Remove from the microwave and spoon out the dough ball onto a floured cutting board. Flour your hands as well.
If it's cool enough to handle.

Rollin' out the Dough

While the dough is still warm, divide it into 8 pieces and roll each one out into a disc. Keep your surface and rolling pin well floured with rice flour or cornstarch while you work. 

Snugly and Completely Enclose the Berries

Take one of your prepared strawberries. Holding it by the base, wrap one of your dough discs around it,stretching it gently and pinching it at the bottom to seal it. You want it to snugly and completely enclose the berries.Repeat with the rest of the strawberries. After they're done, dust them gently with rice flour or cornstarch, individually wrap them and refrigerate until ready to eat.