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Inside Out Red Velvet CookiesINGREDIENTSFOR CREAM CHEESE FILLING1 (8-oz.) block cream cheese, softened1/2 c. powdered su...
05/20/2019

Inside Out Red Velvet Cookies
INGREDIENTS
FOR CREAM CHEESE FILLING
1 (8-oz.) block cream cheese, softened
1/2 c. powdered sugar
Pinch of kosher salt
FOR COOKIE DOUGH
1/2 c. (1 stick) butter, softened
1/2 c. granulated sugar
1/4 c. packed brown sugar
1 large egg
1 tsp. pure vanilla extract
1 1/4 all-purpose flour
1/4 c. unsweetened cocoa powder
1/2 tsp. baking powder
1 tbsp. red food coloring

DIRECTIONS
Preheat oven to 350° and line a large baking sheet with parchment paper. Make cheesecake filling: Combine cream cheese, powdered sugar, and salt in a small bowl. Mix well until mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
Make cookie dough: In a large bowl using a hand mixer, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add flour, cocoa powder, baking powder, food coloring, and salt. Mix until just combined.
Make cookies: Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle on the baking sheet. Place about 2 teaspoons of cream cheese filling on top. Bring the edges of the dough around the filling and pinch the edges together to seal, adding more dough if necessary to cover completely, then roll the filled dough into a ball. Space cookies about 3" apart on prepared baking sheet.
Bake cookies 15 to 17 minutes. Let cool slightly before serving.

Lemon Thyme Shortbread CookiesIngredients½ cup butter softened⅓ cup of cane sugarzest of 1 medium lemon1 tablespoon fres...
04/25/2019

Lemon Thyme Shortbread Cookies

Ingredients
½ cup butter softened
⅓ cup of cane sugar
zest of 1 medium lemon
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves, chopped
1¼ cups all-purpose flour
¼ teaspoon of sea salt
Instructions
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Cream the butter in the bowl of an electric mixer. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Next, add the lemon zest, lemon juice, and thyme and mix again. Finally, add the flour and salt and mix until just combined. Turn the dough out onto a floured surface and flatten into a 1” disk. If the dough is sticky, wrap and chill for 15 to 30 minutes until firm but still pliable.
Roll the dough on a lightly floured surface until about ¼“ thick. If desired, you can roll the dough between two pieces of parchment paper. Use 2” cookie cutters to cut out desired shapes. Transfer to the baking sheet and bake for 10 to 14 minutes or until the edges are lightly browned. Keep extra cut-out cookies in the fridge until ready to bake.
Remove from the oven and transfer the cookies to wire racks to cool. Store at room temperature for up to 5 days.

Gyudon Japanese Beef BowlIngredients1 large white onion1 teaspoon vegetable oil1/2 cup water2 tablespoons soy sauce1 tab...
02/12/2019

Gyudon Japanese Beef Bowl
Ingredients
1 large white onion
1 teaspoon vegetable oil
1/2 cup water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mirin
1 tablespoon sake
1/2 pound beef ribeye steak, thinly sliced
1 sheet dried seaweed, cut into strips, or to taste (optional)
2 teaspoons pickled ginger (beni shoga), or to taste (optional)
2 green onions, thinly sliced, or to taste (optional
1 tablespoon sesame seeds, or to taste (optional)
Directions
Halve the onion and discard the central-most part. Cut halves into thin slices.
Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

11/19/2018

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Address

320 Market Street
Harrisburg, PA
17101

Telephone

(717) 425-0959

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