ACT 2010 Cookbook – Part 5 of 5

Buttermilk Pecan Pie
Submitted by Kyle Dorman
Origin - USA
PREPARATION DIRECTIONS
1. Preheat oven to 375 °F.
2. Cream butter and sugar together slowly, adding
½ cup of the sugar at a time. Blend each ½ cup
until smooth.
3. Stir in vanilla.
4. Add eggs, one at a time.
5. Combine flour and salt. Slowly add the creamed
mixture.
6. Add buttermilk and mix well.
7. Sprinkle pecans into the bottom of two 9-inch
unbaked pie shells.
8. Pour the buttermilk mixture on top.
9. Bake for 90 minutes or until a toothpick comes
out almost clean.
10. Cool before serving.
INGREDIENTS
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1/2 cup Butter
1 1/2 cups sugar
3 tsp Vanilla Extract
3 tbsp Flour
3 Eggs
1/4 tsp Salt
1 cup Buttermilk
1/3 cup Chopped Pecans
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2 9-inch Unbaked Pie Shells
Submitted by: KYLE DORMAN
Organization/position: GBG/SDT SOFTWARE ENGINEER
Location: EL SEGUNDO, CALIFORNIA
Years of Service: 1 YEAR
Story Behind the Recipe: I used to never like pecans until I tried this one specific pecan pie. The texture was just perfect to compliment the pecans. After investigating different pecan pies, I found the
secret ingredient to be buttermilk. This recipe has gone over wonderfully with friends and family and
makes for the perfect pie around Thanksgiving or Christmas.
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Almond Float
Submitted by Derrick Doi
Origin - Chinese
PREPARATION DIRECTIONS
1. Heat water and sugar until sugar dissolves
2. Add milk and gelatin to water and sugar mixture.
Do not boil.
3. Cool about ½ hour
4. Mix in almond extract and pour into 9” x 13” pan.
Refrigerate until firm.
INGREDIENTS
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3 cups Water
1 cup Sugar
12 oz Evaporated Milk
3 pkgs Unflavored gelatin
1.5 Tablespoons Almond extract
2 cans Lychee and syrup
2 cans Mandarin oranges
and syrup
5. Cut into cubes and place into a large bowl. Recommend cubes be cut into roughly ½ inch, but you
may cut them into the size of your choice.
6. Add cans of fruits (if you prefer, you can use fruit
cocktail instead of lychee and mandarin oranges)
Submitted by: DERRICK DOI
Organization/position: GLOBAL BUSINESS GROUPVP QUICK AND FRANCHISE PRINT SEGMENT
MARKETING
Location: WEBSTER, NEW YORK, USA
Years of Service: 26 YEARS
Story Behind the Recipe: This is a favorite dessert of my best friend in Hawaii and it is a light and refreshing end to a great meal.
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Egg Tart
Submitted by Sherry Zhang
Origin - Chinese
PREPARATION DIRECTIONS
1. Mix butter, cream cheese, water and cake
flour and make it into a dough.
INGREDIENTS
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2. Put the dough in refrigerator for 2 hours.
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3. Cut the dough into 12 pieces and press them
into a muffin pan to form small cups.
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5 Eggs
1 cup Milk
¾ cup Sugar
1 teaspoon Vanilla extract
5 oz Cream cheese
5 tablespoon Water
2 cups Cake flour
6 tablespoon Butter
4. Beat the egg for 1 minute.
5. Mix egg, milk, sugar and vanilla extract together.
6. Pour the mixture into the 12 dough cups on
the muffin pan.
7. Bake them at 350°C for 20 minutes
8. Turn off the heat and leave the egg tart in
the oven for anther 15 minutes
Submitted by: SHERRY ZHANG
Organization/position: WFDT SOFTWARE ENGINEER
Location: WEBSTER, NEW YORK, USA
Years of Service: 14 YEARS
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Portuguese Malasadas
Submitted by Renee Hanneman
Origin - Hawaii
PREPARATION DIRECTIONS
INGREDIENTS
1. Dissolve yeast and the 1 tablespoon sugar in water.
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2. In a large mixing bowl, combine flour, sugar and
salt and make a well in the center.
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3. Add milk, butter, eggs, and yeast mixture. Beat
thoroughly to form a soft, smooth dough.
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4. Cover and let rise until doubled.
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1 pkg. active dry yeast
1 Tbsp. sugar
1/3 cup warm water
8 cup flour
1/2 cup sugar
1 Tsp salt
2 cup milk, scalded
1/2 cup butter, melted
8 eggs, beaten
oil for frying
5. Heat deep fat to 350 degrees.
6. Spoon tablespoons of dough into oil and fry
until browned.
7. Drain on absorbent paper, then shake in a
bag with sugar.
Submitted by: RENEE HANNEMAN
Organization/position: INTERNATIONAL TRAFFIC SPECIALIST
Location: WILSONVILLE, OREGON, USA
Story Behind the Recipe: I was born and raised in Hawaii and ate malasadas for breakfast or sometimes in the evenings as a dessert.
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Pao Doce - Portuguese Sweet Bread
Submitted by Renee Hanneman
Origin - Hawaii
PREPARATION DIRECTIONS
Boil potato until soft. Save 1/4 cup of the water the potato
was boiled in and cool to lukewarm. Mash potato and measure out 1/2 cup. Add 2 Tbsp sugar and the yeast to the lukewarm potato water, stir to dissolve. Stir in mashed potato and
set mixture aside to double in bulk. Scald milk, add salt and
cool to lukewarm. Melt butter and cool.
INGREDIENTS
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1 large potato
2 Tbsp sugar
1 pkg active dry yeast
1/4 cup milk
1 tsp salt
1/4 c butter
3 large eggs
3/4 cup sugar
4 cups flour (or more)
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In large warm mixing bowl (rinse with hot water and dry be•
fore using), beat eggs. Remove 1 Tbsp of eggs to use for
brushing tops of loaves. Gradually beat in sugar, then melted •
butter. Combine egg and yeast mixtures. Blend thoroughly.
Add 1 1/3 cups of the flour and 1/4 cup milk. Beat until completely mixed. Add another 1 1/3 cups
flour and beat till blended. (All ingredients should be in your dough now except for the last of the
flour you will be kneading with.) Turn out the dough on floured board. Add last 1 1/3 cups flour*
and knead dough till smooth and elastic, 75 to 100 times.
Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let rise in warm place.
When double in bulk, punch down, divide dough into 2 round balls and place on 2 oiled pie pans or
in oiled bread pans. Allow it to double in bulk (about 1 hour).
Preheat oven to 350 degrees. Brush loaves with beaten eggs. Bake for 35-45 minutes or until brown
and done. They may be frozen.
Submitted by: RENEE HANNEMAN
Organization/position: INTERNATIONAL TRAFFIC SPECIALIST
Location: WILSONVILLE, OREGON, USA
Story Behind the Recipe: I was born and raised in Hawaii and ate Pae Doce on a daily basis. I love
this bread.
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Thai Iced Tea
Submitted by Amy Tran
Origin - Thailand
PREPARATION DIRECTIONS
1. In a kettle, bring the water to a boil. Place the tea
in a teapot or glass container. Pour the water over
the tea and let steep until bright orange in color, 3 to
5 minutes. Strain into a clean container, such as a
pitcher (or, if in tea bags, remove the bags). Add
sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
INGREDIENTS
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6 cups water
1 cup Thai tea
3/4 cup sugar
6 tablespoons cream
6 tablespoons condensed milk
2. Fill 6 tall glasses with crushed ice and add tea to
3/4 full. Add 1 tablespoon cream and 1 tablespoon
condensed milk to each glass.
3. Serve with iced-tea spoon so guests can swirl the
mixture themselves.
Submitted by: AMY TRAN
Organization/position: INVENTORY CONTROL MANAGER
Location: CERRITOS, CALIFORNIA, USA
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Beautiful Coat Recipe for Dogs
and Cats
Submitted by Laurie Nakakura
Origin - NA
PREPARATION DIRECTIONS
INGREDIENTS
1. Use high quality oils, preferably cold pressed oils stored
in dark containers. Whole Foods carries these ingredients.
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2. Use garlic press if you use clove for ease of preparation.
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3. Combine ingredients in blender or processor and pulse
for 30 seconds.
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4. Pour in opaque glass jar, seal tightly and store in refrigerator. Keeps for 2 months.
5 oz soybean or olive oil
1 oz cod liver oil
1 oz wheat germ oil
1 oz flaxseed oil
1 clove garlic, or 1 tsp garlic
powder
2-in sprig of rosemary, dried
rosemary or 1/2 tsp dried
rosemary
5. Mix with food.
6. Most pets will respond to this EFA (Essential Fatty Acid)
supplement with immediate improvement. Pets who have
been on a poor quality diet may take a while. My experience has been noticeable improvement within 2 weeks,
with more sheen to hair, more energy (I have 2 senior
dogs) and little doggie odor. Really, no kidding!
Guidelines for daily maintenance dosage, by pet’s weight
(double initially to jump start
the program):
2-11 lbs
½ teaspoon
12-25 lbs
1 teaspoon
26-50 lbs
2 teaspoons
51-100 lbs
1 tablespoon
Submitted by: LAURIE NAKAKURA
Organization/position: STRATEGIC ACCOUNT MANAGER
Location: EL SEGUNDO, CALIFORNIA, USA
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About ACT
Asians Coming Together (ACT) was established in 1999 in California by a
small group of Xerox Asian employees who saw a need for a single unified
voice of Asian representation within the Xerox community. ACT became a
formally recognized and supported by Xerox Corporation on June 24, 1999.
Mission Statement
ACT provides a voice and forum for education, professional development
and interaction; to improve awareness and advocate equitable recognition
and advancement opportunities for Asian employees within Xerox.
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Key Objectives
Enable Asian employees to remain relevant to Xerox and continually enhance their skills through career development and planning
Increase ACT participation through local activities hosted by ACT Chapters. Goal of local events are that they be accessible, fun, engaging, educational, and provide a networking opportunity
Schedule consistent and shared communications across all ACT Chapters
to promote understanding of Xerox Diversity performance, networking,
and sharing of best practices
Provide learning opportunities to improve communication skills
Contact Us
For any questions or inquiries about ACT, feel free to contact any of our
Board Members for visit us at www.asianscomingtogether.com.
www.asianscomingtogether.com
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