Sakura's Cook Book

Kyyyyyaa~More yummy recipe! Thank you so much Smile_For_Me. I might be starting to cook these delicious recipes tomorrow

Episode 51

Suama (Sweet soft rice cakes)

Loaf Bread

Hamburger (From Clown Dunken) other clamp

Milk


Episode 52

White Radish
Miso

Episode 53 ( Li reads about Egyptian Ruins in this one….LOL)

Miso
Rice
Battered Fried Shrimp (Sakura’s Fav.)
Prawns
Salad

Pudding or Flan with Carmel

Episode 54

Pancakes
Rice with Salad outing

Sweet Pea’s

Episode 55 (Sakura gets sucked into a book!! Just like Kaza in Legal Drug) O GOD, another world….and two Sayoran’s….where is another feather at? The Chest came kinda reminds me of Infinity world for TRC too.

Mint Candy,
Malt Balls
White Chocolate
Lemon Candy’s
Tea

OMG I AM BACK, enjoy

Episode 56

Muffins with cherry on top and Tea
Pocky
Cookies
Truffles
Coffee Mate Cookies
Chocolate
Vanilla wafers
Hard Candy
Doughnuts

LIKE OMG X Dragon Seal, Seiichirō Aoki is in this!! At least his look alike.

Episode 57 LOVE THIS EPISODE

Cookies

Fish Cakes
Salad
Rice

Episode 58

Toast
Penut butter and Chocolate Chip Cookies
Crab
Crab Croquettes
Mash Potato

59

Tea

60

Tea
Cookies
Dumplings Steamed
Something steamed in a red basket

More recipe! Thank you so much Smile_For_Me n___n

Wai, I know how to make to make the strawberry cake Sakura makes O.O Or something like that~
Thank you for the recipes :D

Thank you! They all sound very delicious

YamiSakura wrote::

ETA:
Don't ask me why I am "only" interested/pay attention to the "Hong Kong Style milk tea"...
BUT~~
what does all those 1 tbsp "English Breakfast ", 1 tsp "Irish Breakfast", 1 tsp "Pu-erh" stands for??

Sorry I didn't get to you sooner.


1 tbsp "English Breakfast ", 1 tsp "Irish Breakfast", 1 tsp "Pu-erh, is the diffrent kind of tea leaf used to make Hong Kong Style Milk Tea.

Also, I haven't dropped Sakura's Cook Book, more will be up soon.

Also, I haven't dropped Sakura's Cook Book, more will be up soon.

Really? cool. I'm going to save all of these CS recipes into my PC

SHOCK, an update, but not of the CCS Episode Food Guide. I will be posting recipes from the show.

Miso Soup:

Ingredients:
3 cups dashi soup stock
1 block tofu
3-4 tbsps miso paste
1/4 cup chopped green onion
Preparation:
Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.
*Makes 4 servings

Note: Dashi Soup Stock is dry kelp, dry bonito(Fish), dry sardines, and dry shitake mushrooms.
There is many different Dashi Soups, if you want to know more about Dashi, please tell me and I will post some more on it.


Flan: Spanish Flan


INGREDIENTS
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.





Flan: Chocolate Flan
Ingredients:
1 cup granulated sugar
1 cup evaporated milk
1 cup sweetened condensed milk
1 cup whole milk
4 ounces of Mexican chocolate, ground
4 large eggs
2 additional egg yolks
1 cinnamon stick
1 teaspoon vanilla

Prepare six flan molds (8 oz oven-safe, smooth-sided dishes). A single, larger 9-inch round flan mold may also be used. Pour sugar into a saucepan and heat on stove-top at medium. Watch closely, constantly stirring. The sugar will eventually brown and turn to liquid. This should take about 5 minutes. Be careful not to scorch the sugar. Remove caramelized sugar from heat and pour it into the flan molds, just covering the bottoms. While doing all this, preheat the oven to 325° F.
Again, over medium heat in a saucepan, mix the evaporated, condensed and whole milks together. Add in the chocolate and the cinnamon stick. Continue to stir until chocolate is melted and the mixture is thoroughly blended. When this is accomplished remove the mixture from heat for about 15 minutes.
In a separate bowl, mix together the eggs and additional yolks. When blended add the eggs as well as the vanilla to the saucepan. Remove the cinnamon stick from the saucepan and blend thoroughly.
Pour the custard mixture in to the flan molds. Place molds in a pan with about one inch of water and place in oven. Bake for about 1 hour, longer if using a single pan. To check to see if a knife inserted into the custard comes out clean.
When baking is complete, remove flans from roasting pan. Let them cool, then place in refrigerator at least 3 hours. Place on serving plate by running a knife around the top of the flan where it is baked to the mold. Flip over flan mold onto the serving plate, and jiggle the flan loose, making it fall in one piece onto the plate. Caramelized sugar forms a sauce over the flan.

Note: I copy and paste most of these from other website, saves time for me(LOL), but there will be some that I have typed up from my cook books that I have at the house.










Hot Cakes: Corn Meal Hotcakes

INGREDIENTS
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon sugar
1 teaspoon salt
2 cups buttermilk
2 tablespoons vegetable oil
1 egg, separated
DIRECTIONS
In a mixing bowl, combine cornmeal, flour, baking soda, sugar and salt. In another bowl, beat buttermilk, oil and egg yolk; stir into dry ingredients. Beat egg white until stiff peaks form; fold into batter. Let stand 10 minutes. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.


Strawberry Ice Milk:

STRAWBERRY ICE MILK
ICE MILK:

2 pints strawberries, chopped
1/2 c. sugar
2 tbsp. fresh lemon juice
1 c. low-fat milk

RASPBERRY SAUCE:
1 (12 oz.) bag frozen raspberries, thawed, pureed, sieved
2 tbsp. sugar
1/4 c. water
Make ice milk: In food processor, puree ingredients. Place in a 9-inch cake pan; freeze 2 hours or until firm. Break up into 1-inch pieces. Process until smooth. Serve soft frozen or freeze until firm.
Make sauce: In bowl mix ingredients. Serves 8.

Easy To Make food…LOL

Strawberry Banana Sunday:
Vanilla ice cream, Chocolate ice cream, Strawberry ice cream,
Chocolate Syrup, Caramel Syrup,
Whipped cream, Sprinkles, Any Nuts, Banana, Strawberries.

STRAWBERRY GLAZED CHEESECAKE
CRUST:
1 3/4 c. fine graham cracker crumbs (about 20)
1/4 c. finely chopped walnuts (opt.)
1/2 c. butter, melted
1/2 tsp. cinnamon
FILLING:
3 well-beaten eggs
1/2 c. sugar
1/2 tsp. almond extract
2 c. dairy sour cream
2 (8 oz.) cream cheese
2 tsp. vanilla
1/4 tsp. salt
GLAZE (opt.):
2 c. fresh strawberries
3/4 c. water
2 tbsp. cornstarch
1/2 c. sugar
Make crust and press to sides and bottom of 9 inch springform pan. Sides should be 1 3/4 inches high.
FILLING: Combine eggs, cream cheese, 1/2 cup sugar, vanilla, almond extract and salt. Beat until smooth. Blend in sour cream. Pour in crust. Bake at 375 degrees for 30 minutes or just until set. Chill thoroughly 4 to 5 hours. Filling will be soft.
GLAZE: Crush 1 cup strawberries. Add water and cook 2 minutes, stirring constantly. Cook and stir until mixture is thick and clear. Cool room temperature. Halve remaining berries. Place atop chilled cheesecake. Pour glaze over. Chill 2 hours.
Serves 10.



MOCHI
1 box mochi
1 1/2 tsp. baking powder
2 1/2 c. sugar
1 can coconut milk
1 1/2 c. water
1 tsp. coconut extract
Mix mochi, baking powder and sugar in one bowl, mix coconut milk, water and coconut extract in another bowl. Grease 9 x 13 inch pan. Mix two bowls together. Cover with foil and bake at 350 degrees for 1 hour. Then cool for 4 hours. Cover with towel then roll in potato starch.













STRAWBERRY LAYER CAKE WITH FLUFFY
FROSTING
CAKE LAYERS:
2/3 c. sifted cake flour (not self-rising)
1 1/2 tsp. baking powder
1/4 c. sugar
1 tsp. grated orange or lemon rind
4 eggs, separated
1/8 tsp. salt
STRAWBERRY FILLING:
1 env. whipped topping mix
1/2 c. cold skim milk
1/4 c. reduced sugar strawberry spread
FLUFFY FROSTING:
1/3 c. sugar
2 tbsp. dark corn syrup
3 tbsp. water
2 egg whites
1. Grease 3 (8" x 1 1/2") round non-stick layer cake pans. Line bottoms with foil. Grease foil.
2. Prepare Cake: Sift flour and baking powder onto wax paper. Combine sugar and rind on second sheet of wax paper. Beat yolks and sugar mixture in small bowl on high speed 7 minutes. Beat in flour mixture; mixture will be very thick and sticky.
3. Beat whites and salt in clean bowl with clean beaters until soft peaks form. Stir one-third of whites into yolk mixture; fold in remaining whites. Divide batter evenly among prepared pans.
4. Bake in preheated hot oven, 400 degrees, for 5 minutes or until cake pulls away from side of pan and springs back when lightly touched. Loosen cakes around edges with knife. Invert cakes onto racks. Peel off foil. Cool completely.
5. Prepare Filling: Prepare the whipped topping mix following package directions, using the skim milk instead of whole milk. Fold in the strawberry spread. Refrigerate mixture for 10 minutes to firm up, if necessary.
6. Set one cake layer on cake plate. Spread with half the filling; top with second layer. Spread with remaining filling; stack on third layer. Refrigerate for 1 hour before frosting.
7. Prepare Frosting: Combine sugar, corn syrup and water in very small, heavy saucepan. Reserve.
8. Beat egg whites in small bowl until firm peaks form. Bring corn syrup mixture to boiling. Continue boiling, without stirring, until mixture registers 242 degrees on candy thermometer. With mixer running, very slowly pour hot syrup in thin stream into beaten whites, beating constantly. Continue beating on high speed until stiff, glossy peaks form. Frost cake and serve.




FOUR - LAYER STRAWBERRY NUT CAKE
1 pkg. (18.5 oz.) double-layer white cake mix
1/3 c. oil
1/3 c. water
3 eggs
1 c. Thank You brand strawberry pie filling
1/2 c. finely chopped nuts
FILLING/TOPPING:
1 1/4 c. strawberry pie filling (remainder of 21 oz. can)
8 or 9 oz. carton frozen whipped topping
1/4 c. milk as needed (see note)
One cup heavy cream, whipped, can be substituted.
Prepare cake by cutting two paper towel circles to fit bottom of 9-inch microwave-safe round pan (preferably with sides at least 2-inches high). In large mixer bowl, combine all ingredients at low speed for 30 seconds or until batter starts to form. Scrape sides of bowl, then mix batter at medium speed for 2 minutes.
Pour half of the batter into paper towel-lined pan. Cook at power level 5 (medium or 50% power) for 4 minutes. Use turn table or rotate pan after 2 minutes. Cook on full power or high for 4 minutes or until cake starts to pull away from sides of pan. Again use turn table or rotate pan after 2 minutes. Let set 2 minutes; use paper towel to blot any soft spots remaining on top of cake, then invert on rack to finish cooling. Repeat for rest of batter.
After cakes have cooled, divide each layer in half by cutting with a serrated knife or a taut piece of dental floss. Prepare topping by gently folding pie filling into thawed whipped topping.
NOTE: Some brands of non-dairy whipped topping sometimes tend to tighten or coagulate when mixed with acidic food (such as strawberries). Adding 1/4 cup milk prevents and/or corrects this problem.
Spread filling between layers and on top of cake. May be chilled several hours before serving.
DIRECTIONS FOR A REGULAR OVEN: Prepare batter as directed and bake in 9 x 13 x 2 inch oiled pan at 350 degrees for 35 to 45 minutes or until done. Cover cooled cake with topping. prepared as directed. Keep refrigerated until served. Serves 12 to 16.














Pineapple Upside down Cake

1 (9-ounce) package yellow cake mix (such as Jiffy)
1 cup light brown sugar, packed
1 stick (1/2 cup) margarine or butter
1 (14.5-ounce) can pineapple slices
Maraschino cherries
Mix yellow cake mix as directed on package, using juice from pineapple instead of water, add water to make up necessary amount called for, if needed.
Melt butter and brown sugar over low heat in a large 10-inch pan or iron skillet.
Place pineapple rings onto butter/brown sugar mixture in pan, and put cherries in rings. Pour cake batter on top.
Bake at 350*F (175*C) for 1 hour. Let stand for 5 minutes and flip over onto a large cake plate.
Makes one (10-inch) cake.


Cherry Upside down

Cherry upside down cake is made with cherry pie filling and a from scratch cake batter.
Cook Time: 55 minutes
Ingredients:
1 can (20 ounces) cherry pie filling
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
2 eggs
3/4 cup granulated sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons milk
Preparation:
Heat oven to 350°.
Generously butter an 8-inch square baking pan. Spread the cherry pie filling over the bottom. Sift together the flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs and flavorings. Beat in the sifted dry ingredients, alternating with the milk. Beat until well blended.
Spoon over the cherry pie filling; spread to cover.
Bake for 40 to 50 minutes, or until cake springs back when lightly touched with finger.
Let cool for about 10 minutes. Loosen sides and carefully invert on a serving plate or cake server.
Cake

Thank you soo much They all sound pretty delicious X3

wow~ I've never realized there was such a variety of food in this series...guess I don't really pay attention to the small things unless they're really obvious ^^;

Anyway, they all sound delicious if I were a better cook, I'd probably attempt some of these XD Thanks for taking the time to post all of this, I never would've thought of it otherwise.

Yayy!!!More extra delicous CCS homecook meal Thank you Smiley_chan

You're so great, Smile_For_Me-san
I'd love to try making these foods sometimes, but I'm not really good at cooking T__T (if someone wants to die, just try my dishes )

LOLZ I AM BACK

Episode 61---OMG CHRISTMAS I love that time of the year…

Breakfast
Rice
Miso Soup
Eggs Sunny Side up

Ice cream Cake (Hung on Christmas trees, as said by Yamazaki)

Coffee
Hot Coco



62 (Well come to the year 1999.…oh god, 10 years already….ah, also X’s battle)

New Years Feast--…we never get to see it get made…

OMG FOOD!!! (Syaoran is so cool, I’d love to have a guy cook like that.)
Chinese Peach Shaped Rice Cakes Pastry: New Years Treat
And Steamed Dumplings
Chinese Purple Sweets treats. I think Plum Flower?
Earl Gray Tea…(I know my tea on the color…)


63.(The indoor pool (beach) RULES….but so many people) (THE WATER SLIDE IS KICK BUTT) (Tomoyo’s swim suit looks like something Tokyo Mew Mew stole) (Yes, I can write this for fun till food shows up) (They have a hot tub and a wave pool!!!) (WOW, Eriol feeling guilty? He isn’t Clow’s Clone, JOY) (its 4 am, leave me alone)

Cream Soda
Vanilla Ice Cream

(Kero is scary…)

Pecan Pie (I think)

Cream Soda Flavors (With Vanilla Ice Cream on top)
Watermelon-Kiwi
Orange-Blast
Blue Berry-Lime
(LOL, Syaoran gets Brain Freeze)

Apple Pie



64...(WOW, I’d kill Kero for making a mess like that…)
From what I can tell

Bonbons
Pocky
Potato Chips
Hello Kitty Candy

Frozen Pizza
Vanilla Ice Cream with Cherry



65 (God I love this episode) (The book is the “Great Detective’s Last Case” Taisho Era 1912-1925. I hear it’s a real play)

French Bread,
Spaghetti
Tomato
Pear
Parsley
White Radish
Meat Bun


Green Tea or Lemon Tea
Cake for Tea parties

(Hey, Look at the book Suppi is reading. Looks like Fay’s language)
(Clow Reed’s Red Chair)

[quote="Smile_For_Me"]LOLZ I AM BACK
OMG FOOD!!! (Syaoran is so cool, I’d love to have a guy cook like that.)
Chinese Peach Shaped Rice Cakes Pastry: New Years Treat
(I know my tea on the color…)/quote]
Oh, the Chinese Peach Shape Rice Calkes Pastry Syaoran made look so delicious X3 I would love to taste them XD

Oh... they all sound so good! I so wanna try to make them all someday. ^.^