Saturday 23 / November / 2024
SESAME SEED COOKIES
Beat 1 cup oil, 1 1/2 cups sugar, 3 eggs, 2 tablespoons vanilla, and 1/2 teaspoon salt until well blended. Add 1/2 cup milk, 5 to 5 1/2 cups flour and 5 to 5 1/2 teaspoons baking powder. Drop teaspoon size balls into 500g sesame seeds and coat well. Place onto ungreased cookie sheet. Bake in a 200C degree oven for 8-10 minutes or until golden brown.
SESAME SEED POTATOES
Spread 1kg packet frozen hash browns (potatoes) out in a pan to partially thaw. Sprinkle 3 tablespoons onion, chopped on top. Combine and blend 1 can cream of potato soup, 1 can cream of celery soup, 225g cream cheese, 225g sour cream, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper. Pour over potatoes. Sprinkle the amount of sesame seeds (that you prefer) on top of that. Garnish with paprika powder. Bake at 150C degrees for 1 1/2 hours or until brown.
SOUTHERN SESAME SEED CHICKEN
Season 4 chicken breasts, cut in half with 3/4 teaspoon garlic powder, salt, pepper, and seasoning salt. In a mixing bowl add 1/2 cup milk and 3 tablespoons flour. Mix with beater until flour is mixed well. Add 1 egg and mix. Batter should be slightly thick, add additional flour if needed. Stir in 1/4 cup sesame seeds. Dip chicken in batter to coat and roll additional flour. Deep fry until golden brown.
BROCCOLI WITH SESAME SEEDS
Trim outer leaves and ends from about 700g broccoli; cut off flowerettes and set aside; slice stalks thinly. Heat 2 tablespoons sesame seeds in a large skillet or wok over medium heat, shaking pan constantly, just until lightly toasted; pour into small dish. Heat 3 tablespoons oil in same skillet over medium-high heat; stir in 1 clove garlic, minced; cook 15 seconds. Add sliced stalks; stir-fry 4 to 5 minutes; stir in 250g sliced fresh mushrooms, 2 tablespoons vinegar or water and 2 tablespoons soy sauce. Add flowerettes; cover. Lower heat; steam 3 to 4 minutes, stirring once or twice until broccoli is crisp-tender. Turn into serving dish; sprinkle with sesame seeds and serve.
TOASTED SESAME SEED CAKE
Sift 2 1/4 cups sifted cake flour, 1 1/2 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon salt, and 1/4 teaspoon mace into a mixing bowl. Stir in 1/2 cup toasted sesame seeds. Add 1/2 cup soft shortening and 3/4 cup of milk. Beat in a mixer for 2 minutes. Add 1/4 cup milk and 2 eggs. Beat 1 minute. Pour into greased and floured pan. Bake at 175C degrees for one hour or until done. For chocolate frosting melt 170g semi-sweet chocolate bits and 30g unsweetened chocolate in top of double boiler over warm water or in microwave oven. Blend in 425g sweetened condensed milk. Cook over low heat, stirring until mixture is thick and piles lightly, about 5 minutes. Cool until thick enough to spread. Makes enough frosting for top and sides of 9 inch tube cake. Frost top and sides with chocolate frosting. If desired, sprinkle toasted sesame seeds on the top. Toast seeds on cookie sheet about 5 minutes or until golden brown in 176C degree oven. Cool.
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