Lavosh is an Armenian flat cracker. It is crispy, rolled out on the back of a cookie sheet, cut into pieces with a pizza cutter and baked. Herbs and spices can be added for different flavors.
2 3/4 c flour
1/2 t baking soda
1/2 t salt
2 T sugar
1/2 c butter
1 c buttermilk
1/2 cup dill, other herbs, spices or seeds
Mix dry ingredients together in a bowl. Cut in butter till it looks like gravel. Add herbs, spices or seeds
and mix well. Pour in buttermilk and mix till it comes together like pie dough or biscuit. Knead slightly on floured surface until it forms a ball. Divide into 5 balls. Sprinkle flour on back of a 1/2 sheet pan. Roll each ball to cover entire surface, adding flour as needed. Cut into squares with pizza cutter. Bake in a preheated 350 degree oven for 15 minutes. Remove and slide pieces onto paper to cool. Store in air tight container.
Delicious and nutritious snack made with simple ingredients. A treat for all ages, especially children. Good for school lunches, picnics, parties, hiking and just plain snacking. Sticky while making but hardens up in the refrigerator. Eat one and you'll want more, so satisfying.
1 c wheat germ
1 c peanut butter
3 T butter, melted
1/2 c honey
1/2 c golden raisins
1/2 c walnuts, chopped
2 c wheat cereal (round with holes)
1/2 c chocolate chips
2-3 c sweetened coconut, placed in a shallow dish
Put the first 4 ingredients in a large bowl and mix well. Add the rest of the ingredients except the coconut and combine till everything is coated . Mixture will be sticky. Using hands, form into balls the size of golf balls. Gently roll into coconut to coat all over. Place on tray. Makes about 2 dozen or more.
Refrigerate till they harden. Best if kept refrigerated but will stay out at room temperature until ready to eat. Keep in a covered container.
The moment you take a bite you'll notice this is a candy loaded with premium chocolate, walnuts, and marshmallows. Simple recipe, quick to make and so tasty. You can use other nuts such as: macadamia nuts, pecans, almonds or peanuts.
4 cups good chocolate
3 cups walnuts
1 pound mini marshmallows
Line a 9"x13" baking pan with foil. In a large metal bowl, mix together nuts and marshmallows and set aside. Put chunks of premium chocolate in a glass pyrex bowl and microwave for 1 1/2 minutes. Mix a little and microwave 15 seconds. Mix again and repeat until chocolate is melted and smooth. Immediately pour chocolate mixture over the nuts and marshmallows until evenly coated. Pour into foil lined pan and even out with a rubber spatula. Work fast as chocolate hardens quickly. If the top doesn't look glossy, melt more chocolate and spoon over so the top is shiny. Refrigerate for one hour. Lift candy by the foil and remove the foil. Cut into desired pieces.
Chex mix is popular with everyone. Eat it for snacks, take it to picnics, hiking, parties or bag treats for children. This recipe has an Asian flair and is very tasty.
(5) 14-21 oz boxes of dry cereal (rice squares, corn squares, round cereal, oat circles, etc. May add pretzels, nuts, cheese squares)
1 c butter
1 c sugar
1 c light corn syrup
1 T soy sauce
1/2 c oil
2 T Worcestershire sauce
1 t tabasco (optional)
2 c mochi crunch (arare or rice crackers)
1 c furikake
1/4 c li hing mui powder
Put cereals, nuts, mochi crunch, furikake, and li hing mui powder in a very large bowl or pot so you can mix everything together. Melt butter and sugar and mix well. Remove from heat and add corn syrup, soy sauce, oil, Worcestershire sauce, tobasco and li hing mui powder. Mix well and pour over cereal mixture, tossing to coat everything. Add mochi crunch and furikake and mix well. Pour into 2 large disposable aluminum pans. Heat oven to 250 degrees, place pans in oven and bake for 2 hours. Stir mixture every 15 minutes to dry and crisp ingredients. When done, pour onto open brown paper bags. Spread evenly. Cool about 1 hour. Store in glass jar or any air tight container.
Popcorn is everyone's favorite especially at sporting events, watching television or a movie. The addition of Oriental seasonings and mochi crunch makes this extra special.
1 bag microwaved popcorn, already popped
1 bag 5 oz cheese popcorn, already popped
1/2 c butter, melted
3 oz bag of mochi crunch (arare)(1 cup)
1 T li hing mui powder
1/4 c furikake
Put popcorn into a large bowl. Add mochi crunch, li hing mui powder, furikake and mix well. Drizzle hot melted butter over, tossing and stirring everything together. Spread on paper to cool. Store in air tight container or bottle.
Parmesan cheese magically turns into a delicious cracker when baked and the only ingredient is cheese. Good with salads as a crouton, appetizer or a quick snack.
Shredded Parmesan cheese
non stick spray
Line a 1/2 sheet pan with parchment paper. Preheat oven to 400 degrees. Spray with non stick spray. Scoop 1/4 c of cheese onto parchment, spacing to fit 12 circles in pan. Flatten slightly but don't let circles tough each other. Bake 20 minutes. Remove and cool on racks, paper or an opened brown paper grocery bag. Store in air tight container. Makes 12 pieces.
This recipe is dedicated to my brother, Sunny, who used to make this when I was a kid. It was a midnight treat and I continue to make it till this day. It is a quick and simple snack to make that will satisfy your hunger pangs and only has 3 ingredients.
1 can vienna sausage
1/2 t soy sauce
2 t sugar
Open can and discard 2 T liquid. Heat small frying pan or sauce pan to medium high heat and pour contents in. Add soy sauce and sugar. Set timer for 5 minutes. Swish sausage constantly to distribute sauce. The liquid will evaporate and sausage will be somewhat sticky and brown. Arrange on plate and serve with hot rice or bread.
Li Hing Mui Powder is made from ground up dried sweet sour plums from China. This is the latest craze and you can eat it with fruits, candies, vegetables, meats, fish, drinks, icee, shave ice and even ice cream. Just the thought of the powder makes your mouth water and want to try all the variations. Sprinkle li hing mui powder lightly on food you want to eat or shake some in a bag and its ready.
Li hing mui powder
fresh fruits-pineapple, apple, orange, banana, peach, nectarine, watermelon, papaya, mango starfruit, etc. fresh vegetables-celery, jicama, carrots, etc. snacks-pretzels, popcorn, mochi crunch (arare), potato chips
beverages- lemonade, margarita,
candy-salt taffy, chocolate candies, gummy bears, licorice, peach rings, sour patch kids, hard candies
seafood-dried cuttlefish, poke (Hawaiian style raw fish salad), shrimp,
meats- fried chicken, lemon or orange chicken, and roasts .
Sprinkle li hing mui powder lightly on food you want to eat or shake a little powder in a bag.
A delightfully sweet snack with a base of soda crackers. Crunchy and tastes like candy. Walnuts are substituted for almonds and the surprise ingredient is marshmallows.
48 soda crackers, salted or unsalted
1/2 c butter
1/2 c sugar
1 c chocolate chips
1/2 c walnuts, finely chopped
1 c mini marshmallows
Preheat oven to 400 degrees. Line a 1/2 sheet pan or cookie sheet with foil and spray with non stick spray. Lay crackers to fit pan. In a small saucepan melt butter and sugar, stirring constantly, until it bubbles and becomes thickened (3-5 minutes). Remove from heat, pour and spoon evenly over crackers. Bake 10 minutes. Turn oven off and transfer pan to counter. Sprinkle with chocolate chips. Return to oven for 5 minutes. Remove from oven and spread chocolate evenly over crackers. Sprinkle with nuts and place one or more mini marshmallows on each cracker. Place in oven for 15 minutes. Remove and press marshmallows down so it sticks to the chocolate on the cracker. Refrigerate for 30 minutes. Separate crackers and place in covered container in layers separated by wax paper. Keep refrigerated to prevent chocolate from melting in the warm weather.
This is a super easy and fast snack that even kids could help to make. People who have restricted calorie diets will love that you can make only one or two turtles and not feel guilty. If you want to make more, use a plate and make several turtles at a time. But the cooking time will be longer.
1 pkg Rolo candy
1 pkg small round pretzels
Place one pretzel on two small dishes. Top with a rolo and microwave for 15 seconds. Remove and press a pecan half on the soft chocolate. Refrigerate for 10-20 minutes for chocolate to set. Remove and store in container at room temperature. If you don't have pecans or Rolo, substitute other nuts or candies. Play around and be creative and use other toppings like marshmallows, peanut butter cups, candy covered chocolates, coconut, etc.
This particular black sesame rice chip is like shrimp chips but not fried in oil. It is microwaved! It is so fast even children can make this with no mess to clean up. What a surprise. You can do the same with regular shrimp chips but microwave them for 1 minute. This will be the talk of the town.
1- 8.8 oz black sesame rice paper regular shrimp chips
Put one large patty in microwave and cook for one minute. Turn over and microwave for another minute. Cool. Break off pieces to eat. For regular shrimp chips, put several on a plate and microwave for one minute. Cool and eat Store in an airtight container.
Black Sesame Rice Chip (If you can find in an asian market it's much cheaper): https://amzn.to/3hyIC23
This is a favorite snack for almost all kids in Hawaii. Mothers and grandmothers have jars ready for the children to gorge themselves on.
This recipe has a thick, syrupy sauce that is truly finger licking good! It is a tart, sweet concoction of dried prunes, dried apricots, sweet sour preserved Chinese lemons, ginger and plums. It is flavored with lemon juice, sugar, whiskey and other Chinese spices. Grocery stores sell the treat in small packages and in large jars at and exorbitant price. No cooking is involved and the cost is minimal for the homemade version.
3 12 oz packages of prunes
1 12 oz package of apricots
2 c pickled mango, drained and cut into bite sized pieces
2 doz li hing mui (Chinese preserved plums)
1/2 c Chinese preserved lemon peel
1/2 c Chinese preserved ginger
1 T cloves, whole
2 T whiskey, optional
1 c dark brown sugar, packed
1 c guava jelly or jam
2 T rock salt
2 T Chinese 5 spice
1/2 c fresh lemon or lime juice
Add all ingredients to a large bowl and mix well. Put in jar and turn upside down for a few days for all the flavors to reach maximum taste. It keeps refrigerated for many months. If the apricots and prunes are hard, barely cover with water, bring to a boil and let sit about 10 minutes to soften. Drain and cool before adding to the rest of the mix.
This is a light and airy snack full of flavor. Impossible to eat only one, it is truly addictive and satisfying. It puffs up magically.
1 box shrimp chips (8 oz)
4 cups oil for frying
Shrimp Chips: https://amzn.to/30ULgcE
Oil Skimmer: https://amzn.to/2XZTTRc
Heat oil in deep skillet or pot and heat to 350 degrees. To test, stick wooden chopstick in middle of pan. When tiny bubbles form at base of chopstick, oil is ready. Carefully drop a small handful into the hot oil. In seconds, chips will be airy and grow in size. Use skimmer and remove to large bowl line with paper towels. Continue frying. Cools in seconds. Store in glass bottle or covered air tight container. Fry as much as you like.