Instructions:

Filling:

1. Preheat the oven at 400 degrees F.
2. Prepare a stainless muffin pan lined with greased baking cups.
3. Mix 12 tablespoons butter and 1/3 cup brown sugar, in a bowl and beat using an electric mixer.
4. In the baking cups, place 1 tablespoon of the butter and sugar mixture. Top the each mixture with pecans.

Sticky Buns:

1. Flour a flat surface. Spread out 1 sheet of defrosted puff pastry.
2. Lightly brush the entire pastry sheet with melted butter. Leave a 1” border on the edges of the puff pastry.
3. Pepper each pastry sheet with 1 ½ teaspoons of cinnamon, 1/3 cup of brown sugar, and ½ cup of raisins.
4. Snugly roll up the puff pastry and close the roll with a seam side down.
5. Cut the edges of the roll and thrust it aside.
6. Measure 1 ½ inches sideways and then cut the roll equally.
7. Place the sliced rolls in baking cups and bake for 30 minutes at the preheated 400 degrees F oven or until the buns are golden brown.
8. Allow to cool down for 5 minutes, turn the buns upside down and put in the filling using spoon.

Serve.
Makes 24 buns.

Instructions:

1. Mix two cups of yeast and flour in a bowl and reserve.
2. Heat up a saucepan and then pour in 1 cup of milk, ¾ cup butter, salt, and granulated sugar. Stir and wait until the temperature is about 120-130 degree F and the butter has melted.
3. In a large bowl, combine the flour and milk mixture then add egg yolks. Use electric mixer to beat the mixture for 30 seconds at moderate speed. After that time, whip again for another 3 minutes but on high speed. Add the lemon peel and the remainder of the flour and then mix using wooden spoon.
4. Get the dough and knead on a floured surface. Work on the dough until it turned soft, smooth, and supple (approximately 3 to 5 minutes). Sparingly grease a bowl and place the dough, turning it just the once to oil the surface. Cover, set in a temperate place and let rise until its size has doubled (around 1 to 1 ½ hours).
5. Prepare the filling that you would want to put in the dough and set aside.
6. Split the dough into two equal parts. Cover and leave for 10 minutes while you grease the baking sheets.
7. Mold the dough into 12 balls and do the same to the other half. Put the balls on the baking sheet and flatten them all (about 2 ½” in diameter). Cover and let rise.
8. Notch the middle of the balls and put roughly two teaspoons of the prepared filling. Brush the sides of the dough with either milk or melted butter.
9. Bake in the oven at 375 degree F until it turned golden (12 to 15 minutes).

Let it cool. Sprinkle powdered sugar on the top. Makes 24 rolls.

Instructions:

1. Prepare the oven for baking, pre heat it 450F (230 C) ten minutes ahead.
2. Dissolve active dry yeast and sugar in warm water. Let the mixture stand for about 10 minutes or until the mixture turns frothy and creamy.
3. In a large bowl combine flour, salt, and oil with the creamy yeast mixture and mix thoroughly until the consistency of the dough becomes smooth and there are no lumps present. Let it stand for about 5 minutes in room temperature.
4. Lightly flour the surface you will be using when kneading the dough. Pat and roll the dough on the floured surface and turn it over so that the entire dough gets floured. Transfer the crust to a greased pan with cornmeal.
5. You can now add in the toppings you want for your pizza or you can let the dough stand for twenty minutes.

Instructions:

1. In a bread machine pan, combine the bread flour, yeast, sugar, salt, and 1 cup water. Select a moderate dough cycle and press start. Make sure that the dough has no lumps after the cycle has finished.
2. Prepare a bowl and grease it with oil. Add in the dough and turn it on both sides to grease it. Using a plastic wrap, cover the bowl tightly and let it rest in room temperature for 30 minutes or until the dough becomes double its original size.
3. Deflate the dough through punching it down lightly. Sprinkle flour lightly on your work area where you will be kneading the dough. Roll the dough into a 16×12 inch rectangle and cut it in half to produce two 8×12 inch dough rectangles. Tightly roll up each half of the dough. Pound out any air bubbles that occur while you roll the dough up. In order to taper the ends of the dough, roll it gently back and forth.
4. Prepare a greased cookie sheet and place the dough 3 inches apart from the other half. Using a sharp knife, make one long lengthwise slash on the loaves. Cover the loaves with damp cloth and let it stand 30 to 40 minutes or until the loaves double their size.
5. Pre-heat the oven to 375F (190F). Create an egg was with a mixture of one egg yolk and one tablespoon water. Brush the mixture on each of the loaf before baking. Bake the loaves for 20 to 25 minutes or until the baguettes turn golden brown.

Instructions:

• Cut the bread to about four to five inches long. Cut the pieces horizontal, as if you would be making a sandwich. Then, slice pieces into around ¾ inches thick.
• Lightly toast the pieces on both sides. Peel garlic cloves and rub it over each bread slice.
• Slice the ripe tomatoes into two equal pieces. Get one of the tomato half, and rub it generously into each bread slice.
• Pour little exra virgin olive oil over the bread pieces and add salt to taste.
• You can serve the Spanish tomato bread as if, or if you like, you can add cheese, ham, chorizo or sausages or any topping you want to add according to your preference. Serve and enjoy.

Instructions:

1. Preheat oven to 350 degrees F. Grease one 4 ½ x 8 ½ inch loaf pan.
2. Combine 3 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup white sugar, ½ cup vegetable oil, 2 eggs, 1 cup shredded apple, ¾ cup chopped walnuts, and ½ teaspoon vanilla extract.
3. Pour the batter in prepared pan.
4. Bake at 350 degrees F for about 35 to 40 minutes. Check for doneness by sticking a toothpick in and see if it comes out clean.

Helpful Tip:

One cup of your desired shredded fruit or vegetable may be used in this recipe. Depending on what you use, you may want to add some water into the mixture. Try adding 1 tablespoon at a time, until the ingredients are evenly moist.

Instructions:

1. Dissolve 3 teaspoons baking soda in the 2 ¼ cups boiling water. Soak the 1 ½ cups pitted and chopped dates in the water and baking soda solution for about 30 minutes.
2. Mix 2 cups white sugar and 3 tablespoons butter or margarine together. Blend in the 2 eggs, 1 teaspoon vanilla, dates, 1 cup chopped walnuts, 4 ½ cups of flour, and 1 teaspoon salt.
3. Divide the batter evenly into two 9×5 inch greased loaf pans.
4. Bake for 1 hour at 300 degrees F. You can check for the doneness of the bread using a toothpick or a fork and sticking into the bread. If it comes out clean then it means your bread is done.
5. Let cool.
6. Freeze if preferred.

Instructions:

1. Start by preheating the oven into 350 degrees Fahrenheit.
2. Mix all the dry ingredients and whisk until you get an even color and texture.
3. Once the dry ingredients are properly blended, mix in the buttermilk to achieve a batter with an even consistency.
4. Grease and flour the loaf pan to be used.
5. Bake the batter in a preheated oven until it is ready. To check if the bread is cooked, you can get a clean toothpick and stick it in the middle part of the bread. Pull out the toothpick. If it comes off clean, then your brown bread is ready.
6. Let the brown bread rest for at least 10 minutes prior to cutting.

Instructions:

1. Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan.
2. Toast the walnuts or pecans for about 8-10 minutes, until brown and fragrant. Let cool and chop coarsely. Set aside.
3. In a small bowl, mix the beaten egg with the orange juice and vanilla extract.
4. In another bowl, blend the flour with the sugar, baking powder, baking soda, salt, and orange zest.
5. Slice the butter into small pieces and mix in into the flour mixture using a pastry blender or two knives.
6. Combine the dry ingredients and the wet ingredients.
7. Add in the chopped cranberries and nuts.
8. Pour into prepared pan and bake for about 50-60 minutes.
9. Remove from the oven and let cool for about 10 minutes.
10. Remove the bread from the pan and let cool completely.

Instructions:

1. Using a sharp knife, carefully shave the corn kernels off the cob over a large bowl.
2. Scrape the juice from the cob into the bowl.
3. Beat the eggs and milk into the corn kernels until thoroughly mixed.
4. In another bowl, mix the flour, cornmeal, sugar, salt, and baking powder.
5. Pour the corn mixture into the bowl and stir to form a thick batter.
6. Pour oil into a heavy-duty skillet at about ¾ inch deep. Bring oil to 375 degrees F over medium high heat.
7. When the oil is hot, drop rounded spoonfuls of batter carefully into the oil.
8. Allow spaces in between fritters. They should not touch each other. You can choose to do two batches.
9. Cook at about 3 minutes on each side or until the corn fritters are lightly brown.
10. Drain fritters on wire rack or paper towels.
11. Salt if desired, and then serve immediately.