Cooking with Maccha (Japanese green tea powder). Any recipies available?

I'm looking for recipies for using Maccha (sometimes spelling is listed as Matcha) Japanese green tea in powdered form in baking or other types of uses. Does anybody have any good recipies or website suggestions that do?Cooking with Maccha (Japanese green tea powder). Any recipies available?
I love Japanese food, but am not really one for ocha(green tea). My friend, Mariko, loves it, and said this recipie came out great. She found it on a specialized website or something.








Matcha Muffins





Ingredients:





2 cups of all-purpose flour


1 cup sugar


1/2 tsp baking soda


2 tsp powdered Matcha green tea


1/2 cup milk


1 stick of butter, softened


2 eggs








Directions:


Sift together flour, baking soda and Matcha into a bowl. Set aside. In a large bowl, whisk butter until it becomes soft. Add sugar to butter and whisk again. Add beaten eggs and stir well. Add dry ingredients and milk to the mixture. Stirring mixture only until the dry ingredients are moistened. The batter will be lumpy. Spoon into prepared muffin tins, filling each cup 1/2 to 2/3 full. Bake in 175掳 oven for 25 to 30 minutes. Remove from oven. Let cool completely on wire rack.Cooking with Maccha (Japanese green tea powder). Any recipies available?
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GREEN TEA ICE CREAM





1 tbsp. powdered green tea (Mat-cha)


1/2 gallon vanilla ice cream





Mix any amount of powdered green tea into ice cream to serve.
this is a huge favorite of mine!


GREEN TEA CHEESECAKE WITH RASPBERRIES AND RASPBERRY-MINT TISANE





ingredients


Cake


1 cup (generous) ground shortbread cookies (about 6 ounces)


2 8-ounce packages cream cheese, room temperature (do not use whipped or ';light'; products)


1/2 cup (packed) fromage blanc*


3/4 cup plus 2 tablespoons sugar


4 large eggs


2 teaspoons Japanese green tea powder** or 2 teaspoons finely ground green tea from about 4 tea bags





Tisane


2 1/2-pint containers fresh red raspberries


2 1/2-pint containers fresh golden raspberries


1 bunch fresh mint


Boiling water


preparation


For cake:


Preheat oven to 325掳F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1 at a time, beating until incorporated after each addition. Beat in green tea powder until smooth. Pour batter over prepared crust in pan. Place cakein roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.





Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)





For tisane:


Place 5 raspberries (mix of red and golden) and 3 mint leaves in each of 8 heatproof glasses. Fill glasses with boiling water; let steep 5 minutes.





Cut around pan sides to loosen cake; remove sides. Place cake on platter. Garnish cake with some raspberries. Cut cake into wedges. Serve each piece with a few raspberries and a glass of tisane.





*Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores.


**Green tea powder is available at Japanese markets.





Test-kitchen tip: The tisane doesn't really need sweetening, but serving it with rock candy swizzle sticks (available at candy stores and candyeveryday.com) adds a touch of whimsy.


=]

homemade blackheads