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Old Recipes, San Jose, CA (2026)

08/10/2026

Homemade Croissants
Craving warm, flaky, golden homemade croissants fresh out of the oven? This laminated dough delivers buttery, bakery-style layers right in your own kitchen.

INGREDIENTS
• 4 cups all-purpose flour
• 0.3 cups granulated sugar
• 2 teaspoons salt
• 7 grams active dry yeast (1 packet)
• 1 cups warm milk
• 1 egg
• 1 cups unsalted butter, cold (for laminating)
• 1 egg, whisked with 1 tbsp water (for egg wash)

STEPS
1. Make the dough: In a large bowl, mix the 4 cups all-purpose flour, 0.3 cups granulated sugar, 2 teaspoons salt, 7 grams active dry yeast (1 packet), 1 cups warm milk, and 1 egg until a smooth dough forms.
2. Chill the dough: Chill the dough in the refrigerator to let it rest.
3. Laminate the dough: Flatten the cold 1 cups unsalted butter, cold (for laminating) into a thick rectangle. Wrap the rested dough around the butter block to seal it completely, then roll it out flat and fold into thirds. Repeat the folding and chilling process twice more.
4. Cut the triangles: Roll out the laminated dough thinly and cut into elongated triangles.
5. Shape the croissants: Roll each triangle tightly from the wide base to the tip to shape into croissants.
6. Arrange and egg wash: Arrange the shaped croissants on a parchment-lined baking sheet and brush with the 1 egg, whisked with 1 tbsp water (for egg wash).
7. Bake: Bake at 375°F (190°C) until golden brown and flaky.

NOTES
Keep the butter and dough cold throughout lamination — if the butter starts to soften or leak, pop the dough back in the fridge for 10–15 minutes before continuing. Working with cold dough is the key to distinct, flaky layers.

08/10/2026

Cotton Candy Kool-Aid Frappé
A frosty, pastel-purple frappé blending cotton candy Kool-Aid with creamy vanilla bean ice cream, topped with a cloud of whipped cream.

INGREDIENTS
• 1 cups whole milk
• 2 packets Cotton Candy Kool-Aid unsweetened drink mix
• 4 scoops vanilla bean ice cream
• 1 handful ice cubes
• 1 cups Cool Whip, for topping

STEPS
1. Combine milk and drink mix: In a large glass blender, pour in the 1 cups whole milk and add the 2 packets Cotton Candy Kool-Aid unsweetened drink mix.
2. Blend the frappé: Add the 4 scoops vanilla bean ice cream and 1 handful ice cubes, then blend on high until thick, frosty, and swirled into a pastel purple frappé.
3. Pour: Pour the mixture into a tall, frosted glass.
4. Top and serve: Pile a high, fluffy mountain of 1 cups Cool Whip, for topping on top and serve immediately with a wide straw.

NOTES
Serve immediately with a wide straw while the frappé is still thick and frosty.

08/10/2026

Ring Doughnuts
Classic fried ring doughnuts with a soft, fluffy interior — finished with your choice of sugar, icing sugar, or cinnamon sugar coating.

INGREDIENTS
• 4 cups all-purpose flour
• 0.3 cups granulated sugar (for dough)
• 2.3 teaspoons instant yeast
• 0.5 teaspoons salt
• 1 cups warm milk
• 1 large egg
• 0.3 cups unsalted butter, softened
• 1 teaspoons vanilla extract
• 4 cups vegetable oil, for frying
• 1 cups granulated sugar, icing sugar, or cinnamon sugar, for coating

STEPS
1. Mix dry ingredients: In a large bowl, combine the 4 cups all-purpose flour, 0.3 cups granulated sugar (for dough), 2.3 teaspoons instant yeast, and 0.5 teaspoons salt.
2. Add wet ingredients: Add the 1 cups warm milk, 1 large egg, 0.3 cups unsalted butter, softened, and 1 teaspoons vanilla extract. Mix until a soft dough forms.
3. Knead the dough: Knead until the dough is smooth, soft, and elastic.
4. First rise: Place in a lightly greased bowl, cover, and allow to rise until doubled in size.
5. Roll out the dough: Roll the dough out to about ½ inch (1.3 cm) thick.
6. Cut the doughnuts: Cut out the doughnuts using a doughnut cutter, or two round cutters — one large and one small — to create the ring shape.
7. Second rise: Arrange on a lightly floured or parchment-lined tray, cover, and let rise again until puffy.
8. Heat the oil: Heat the 4 cups vegetable oil, for frying to 170–175°C (340–350°F).
9. Fry the doughnuts: Carefully fry the doughnuts in batches until evenly golden brown on both sides.
10. Drain: Remove and drain on paper towels.
11. Coat in sugar: While still warm, coat in the 1 cups granulated sugar, icing sugar, or cinnamon sugar, for coating.

NOTES
Use a large and small round cutter if you don't have a dedicated doughnut cutter to create the classic ring shape. Fry in small batches to keep the oil temperature steady, and coat the doughnuts in sugar while still warm so it sticks properly.

08/10/2026

Oreo Cheesecake Marshmallow Fluff
A no-bake, dip-worthy fluff loaded with crushed Oreos, cheesecake flavor, and marshmallows — great for parties or scooping straight from the bowl.

INGREDIENTS
• 14.3 ounces Oreo cookies, crushed (reserve a few for topping)
• 16 ounces cream cheese, softened (2 blocks)
• 3.4 ounces instant cheesecake pudding mix
• 8 ounces Cool Whip, thawed
• 2 cups mini marshmallows

STEPS
1. Beat the cream cheese: In a large mixing bowl, beat the softened 16 ounces cream cheese, softened (2 blocks) until smooth and creamy.
2. Add pudding mix: Add the 3.4 ounces instant cheesecake pudding mix and mix until fully incorporated.
3. Fold in Cool Whip: Fold in the 8 ounces Cool Whip, thawed until the mixture is light and fluffy.
4. Stir in Oreos: Stir in the 14.3 ounces Oreo cookies, crushed (reserve a few for topping), reserving a handful for garnish.
5. Fold in marshmallows: Fold in the 2 cups mini marshmallows until evenly distributed.
6. Transfer and garnish: Transfer the fluff to a serving bowl and sprinkle the reserved Oreo pieces over the top.
7. Chill: Cover and refrigerate to allow the flavors to meld before serving.
8. Serve: Serve chilled with graham crackers, vanilla wafers, pretzels, strawberries, or by the spoonful.

NOTES
Serve chilled with graham crackers, vanilla wafers, pretzels, strawberries, or enjoy by the spoonful.

08/10/2026

Crispy Chicken Baskets
Golden pastry baskets filled with a savory chicken and vegetable filling — perfect as a snack or appetizer.

INGREDIENTS
• 3 cups all-purpose flour
• 0.5 cups margarine or butter
• 0.5 teaspoons salt (for dough)
• 1 tablespoons sugar
• 0.5 teaspoons baking powder
• 0.6 cups cold water
• 500 grams chicken breast, diced
• 1 cups potatoes, diced
• 0.5 cups carrots, diced
• 0.5 cups green peas
• 0.5 onion, chopped
• 1 teaspoons garlic powder
• 0.5 teaspoons black pepper
• 1 teaspoons curry powder
• 1 seasoning cube
• 1 pinch salt to taste (for filling)
• 2 tablespoons vegetable oil
• 1 egg, beaten

STEPS
1. Make the dough: Mix 3 cups all-purpose flour, 0.5 teaspoons salt (for dough), 1 tablespoons sugar, and 0.5 teaspoons baking powder in a bowl. Rub in the 0.5 cups margarine or butter until the mixture resembles coarse crumbs, then gradually add 0.6 cups cold water, mixing until a soft dough forms.
2. Rest the dough: Cover the dough and let it rest while you prepare the filling.
3. Sauté the aromatics: Heat 2 tablespoons vegetable oil in a pan and sauté the 0.5 onion, chopped until fragrant and softened.
4. Cook the filling: Add 500 grams chicken breast, diced, 1 cups potatoes, diced, 0.5 cups carrots, diced, 0.5 cups green peas, 1 teaspoons garlic powder, 0.5 teaspoons black pepper, 1 teaspoons curry powder, 1 seasoning cube, and 1 pinch salt to taste (for filling). Cook, stirring occasionally, until the chicken and vegetables are tender and the mixture is fairly dry.
5. Cool the filling: Remove the filling from the heat and allow it to cool completely before assembling the baskets.
6. Shape the baskets: Roll out the dough and cut circles for the basket bases. Cut thin strips of dough, twist them together, and shape into handles and basket sides.
7. Assemble: Place the dough circles into greased muffin cups and press into the sides. Fill with the cooled chicken mixture, then attach the twisted dough handles. Brush the tops with 1 egg, beaten.
8. Bake: Bake at 180°C (350°F) until the pastry is golden brown and fully cooked through.
9. Serve: Remove the baskets from the muffin cups and serve warm.

NOTES
For extra flakiness, chill the assembled baskets for 10 minutes before baking. Swap curry powder for paprika if you prefer a milder flavor.

08/10/2026

Strawberry Cream-Filled Crispy Rolls
Crispy, light wafer tubes filled with a fluffy, sweet strawberry cream — a perfect treat for afternoon tea or dessert!

INGREDIENTS
• 3 large egg whites, at room temperature
• 0.5 cups granulated sugar
• 0.5 cups unsalted butter, melted and cooled
• 0.8 cups all-purpose flour, sifted
• 1 teaspoons vanilla extract
• 2.5 tablespoons milk, to adjust consistency
• 1 cups heavy whipping cream, cold
• 3 tablespoons powdered sugar
• 2 tablespoons freeze-dried strawberry powder (or concentrated strawberry puree)
• 4 ounces cream cheese or mascarpone, softened (optional)

STEPS
1. Whisk egg whites and sugar: Whisk 3 large egg whites, at room temperature and 0.5 cups granulated sugar together in a bowl until slightly frothy.
2. Add butter and vanilla: Add 0.5 cups unsalted butter, melted and cooled and 1 teaspoons vanilla extract, whisking well to combine.
3. Fold in flour: Fold in 0.8 cups all-purpose flour, sifted until a smooth, thin, pourable batter forms. Stir in 2.5 tablespoons milk, to adjust consistency a tablespoon at a time if the batter feels too thick.
4. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. Pipe the batter: Transfer the batter into a piping bag fitted with a round tip and pipe thin, straight lines of batter spaced apart on the baking sheet.
6. Bake the wafers: Bake until the edges turn light golden-brown.
7. Shape into tubes: While still hot straight out of the oven, quickly wrap each thin baked strip around a metal rod, dowel, or cannoli mold to form hollow tubes.
8. Cool the rolls: Let the shaped rolls cool and crisp up completely on a wire rack.
9. Whip the strawberry cream: In a chilled bowl, whip 1 cups heavy whipping cream, cold, 3 tablespoons powdered sugar, and 2 tablespoons freeze-dried strawberry powder (or concentrated strawberry puree) with an electric mixer until stiff peaks form.
10. Enrich the cream (optional): Optionally, beat in the softened 4 ounces cream cheese or mascarpone, softened (optional) for a richer filling. Transfer the pink cream into a piping bag fitted with a star tip.
11. Fill the wafer rolls: Hold each cooled, crispy wafer roll and pipe the strawberry cream inside from both ends until fully filled.
12. Serve: Stack the finished rolls neatly on a wooden board or serving plate, garnish with fresh strawberries, and serve immediately.

NOTES
Work quickly when shaping the rolls — the wafers harden fast once out of the oven, so have your rod or dowel ready before baking. If a strip cools too much to shape, pop it back in the oven for 20–30 seconds to soften. Garnish with fresh strawberries and serve immediately for maximum crispiness.

08/09/2026

Oreo Cool Whip Freezer Sandwiches
A simple no-bake frozen dessert combining crunchy Oreo cookies, creamy Cool Whip, mini chocolate chips, and chocolate syrup into bite-sized sandwiches — perfect for summer days, parties, movie nights, or any time you're craving something quick and chocolatey from the freezer.

INGREDIENTS
• 24 Oreo cookies
• 2 cups whipped topping (such as Cool Whip)
• 0.5 cups mini semi-sweet chocolate chips
• 3 tablespoons chocolate syrup

STEPS
1. Prep the pan: Line a baking sheet with parchment paper to keep the sandwiches from sticking while they freeze.
2. Separate the Oreos: Twist 24 Oreo cookies apart and carefully place the cookie halves onto the parchment-lined baking sheet.
3. Make the filling: In a bowl, gently mix 2 cups whipped topping (such as Cool Whip) with 0.5 cups mini semi-sweet chocolate chips until the chocolate pieces are evenly distributed throughout the filling.
4. Fill the cookies: Spoon the Cool Whip and chocolate chip mixture onto half of the Oreo cookie halves, creating a thick, creamy center.
5. Drizzle and sandwich: Lightly drizzle 3 tablespoons chocolate syrup over the filling, then place the remaining Oreo halves on top to form little sandwiches.
6. Freeze: Transfer the tray to the freezer and freeze until the sandwiches are firm and easy to hold.
7. Serve: Serve cold for the best creamy, crunchy texture.

NOTES
Customize these with crushed cookies, sprinkles, caramel drizzle, or different chocolate chips for extra flavor. A fun make-ahead treat everyone will love, straight from the freezer.

08/09/2026

Orange Creamsicle Crush Floats
Creamy orange floats combining fizzy Orange Crush with vanilla ice cream, whipped topping, mandarin oranges, and orange gummy candies — sweet, bubbly, and just like an orange creamsicle in a glass.

INGREDIENTS
• 4 cups Orange Crush soda, chilled
• 6 large scoops vanilla ice cream
• 1 cups whipped topping (such as Cool Whip)
• 1.5 cups mandarin orange segments, drained
• 0.5 cups orange gummy candies
• 2 cups crushed ice, optional
• 1 teaspoons vanilla extract, optional

STEPS
1. Chill the glasses: Place the serving glasses in the refrigerator or freezer so the floats stay colder longer.
2. Add the ice cream: Place one large scoop of 6 large scoops vanilla ice cream into the bottom of each glass.
3. Add the oranges: Divide half of 1.5 cups mandarin orange segments, drained among the glasses.
4. Pour the Orange Crush: Slowly pour 4 cups Orange Crush soda, chilled around the ice cream, filling each glass about halfway.
5. Add another scoop: Add another scoop of vanilla ice cream to each glass.
6. Add extra creaminess: Add a spoonful of 1 cups whipped topping (such as Cool Whip) to each glass. If desired, stir 1 teaspoons vanilla extract, optional into the Cool Whip first.
7. Add more soda: Pour in a little more Orange Crush until the glasses are nearly full, pouring slowly since the soda will foam quickly.
8. Add the fruit: Top each float with the remaining mandarin orange segments.
9. Add the candy: Finish with orange gummy candies around the ice cream and along the rim.
10. Serve immediately: Serve with long spoons and straws while the soda is fizzy and the ice cream is still creamy.

NOTES
Orange sherbet can replace half the vanilla ice cream for a stronger citrus flavor. For a thicker drink, blend part of the Orange Crush with vanilla ice cream before assembling. Drain the mandarin oranges well so they don't water down the float. Add the gummy candies right before serving so they stay chewy. In a pinch, Sprite mixed with orange juice can stand in for Orange Crush. Best served fresh — these don't hold up well if mixed ahead of time.

08/09/2026

Bread Egg Pops
Try this Bread Egg Pops for breakfast or snack time! Boiled eggs wrapped in soft bread, breaded, and fried until golden — fun to eat on a stick and easy to make.

INGREDIENTS
• 6 slices soft white bread
• 6 eggs, for boiling
• 2 eggs, beaten
• 1 cups breadcrumbs
• 0.5 teaspoons black pepper
• 2 cups oil, for frying
• 6 wooden sticks

STEPS
1. Boil the eggs: Boil 6 eggs, for boiling, then peel and set aside.
2. Prep the bread: Remove the edges from 6 slices soft white bread and flatten each slice with a rolling pin.
3. Wrap the eggs: Place a boiled egg on each bread slice, wrap it completely, and seal the edges, shaping into a smooth ball around the egg.
4. Dip in egg wash: Insert a wooden stick into each bread-covered egg, season with 0.5 teaspoons black pepper, and dip into 2 eggs, beaten.
5. Coat in breadcrumbs: Coat completely with 1 cups breadcrumbs.
6. Fry and serve: Deep-fry in hot 2 cups oil, for frying until golden brown. Drain and serve hot.

NOTES
Flattening the bread well makes it easier to wrap around the egg without tearing. Press and pinch the seams firmly closed so the coating stays sealed while frying. Best served hot, right out of the oil.

08/09/2026

Potato Smiley Chips
Let's make yummy Potato Smiley Chips! Crispy, golden potato faces made from a simple mashed potato dough — a fun snack that's a hit with kids and adults alike.

INGREDIENTS
• 4 medium potatoes
• 1 cups flour
• 2 tablespoons cornflour/cornstarch
• 0.5 teaspoons garlic powder
• 0.5 teaspoons black pepper
• 0.5 teaspoons salt
• 0.5 teaspoons paprika
• 1 tablespoons butter
• 3 cups oil, for deep frying

STEPS
1. Boil the potatoes: Peel, wash, and boil 4 medium potatoes until soft.
2. Mash the potatoes: Mash the potatoes until smooth and lump-free.
3. Make the dough: Add 1 cups flour, 2 tablespoons cornflour/cornstarch, 1 tablespoons butter, 0.5 teaspoons salt, 0.5 teaspoons garlic powder, 0.5 teaspoons black pepper, and 0.5 teaspoons paprika. Mix into a soft dough.
4. Roll out the dough: Roll out the dough on a lightly floured surface.
5. Shape the smiley faces: Cut out circles with a round cutter, then make the eyes and smile using a straw or small tools.
6. Fry the chips: Heat 3 cups oil, for deep frying and deep-fry the smiley chips over medium heat until golden and crispy.
7. Drain: Remove and drain on paper towels.
8. Serve: Serve hot with your favourite dipping sauce.

NOTES
Make sure the potatoes are mashed completely smooth and lump-free for the best texture in the dough. A straw works great for punching out small, even eyes, and a small knife or tool helps shape a clean smile. Fry over medium heat so the chips cook through without burning on the outside.

Old Recipes

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