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. Using a small mixing bowl, dissolve the yeast in the milk. Add in butter, egg, sugar, and salt. Combine ¾ cup of flour, raisins, currants, cinnamon and allspice.
2. Add this to the yeast mixture and beat well. Stir in the rest of the flour or just enough to form a soft dough.
3. Turn the dough on to a floured surface. Knead the dough until it becomes elastic and smooth. Do this for about 4 to 6 minutes. Place the dough in a greased bowl, turn it once to grease all over. Cover the dough and allow it to rise in a warm place until it doubles. This should take about an hour.
4. Punch the dough down and shape into six pieces of 2 inch balls. Place 2 inches apart from each other on a baking sheet that is coated with nonstick cooking spray.
5. Cut a cross on top of each bun using a sharp knife. Cover again and allow the dough to rise until it doubles. This will take about 30 minutes.
6. Beat the egg yolk and water. Then brush it over the buns. Bake the buns at 375 degrees F for 13-15 minutes or until it is golden brown.
7. Let cool on wire racks. Combine the icing ingredients and then piper over the buns.

Instructions:

1. If you want to use the dough at once, pre-heat the oven you will use for baking to 375F (190C).
2. In a large bowl for mixing, add in 3 cups flour, 1 tablespoon sugar, salt and active dry yeast. Add in warm water and oil and mix it well until you form smooth and consistent dough. Roll and spread the dough on a large pizza pan.
3. You can now add the pizza ingredients that you like and start making your own pizza. Bake the pizza for 20 to 25 minutes to achieve a crispy and chewy crust.
4. If you will not use the pizza dough at once, you can cover the dough in tightly using a plastic wrap and let it chill. This will also allow the dough you made to raise and double its size. Before you use chilled pizza dough, you need to punch it down lightly and roll it again before you add in your pizza toppings of choice.

Instructions:

1. Prepare the oven you will use for baking. Pre-heat the oven to 350F (175C). Grease a 9×5 inch loaf pan lightly. Using a small bowl, mix in 1/3 cup sugar and 2 teaspoons cinnamon; you will use this mixture later.
2. Using a large bowl for mixing, add in flour, baking powder, salt, and 1 cup sugar.
   On a separate bowl, combine eggs, oil, and milk. Combine the milk mixture and the flour mixture and mix them well until the batter becomes smooth and moist.
3. Add in half of the batter into the greased loaf pan. Sprinkle in half of the cinnamon mixture made earlier then add in the remaining batter before topping it off with the remaining cinnamon mixture. Using a knife, make a cut through the batter in a swirling motion to create swirls with the color of the cinnamon mixture.
4. Bake the batter for 40 to 50 minutes or until the batter turns golden brown. Let it cool in the pan for ten minutes before transferring it to a wire rack.

Instructions:

1. Make white sauce by melting butter in a saucepan and mixing in flour, salt, and pepper.
2. Stir mixture constantly until it becomes smooth and bubbly. Keep the heat to a minimum.
3. Remove mixture from heat and pour in milk.
4. Cook mixture again until it boils. Keep stirring for a minute. By this time, the mixture should be thick enough to stick to the back of a spoon.
5. Add the chicken and continue stirring until the sauce is very smooth.
6. Add salt and pepper to taste.
7. Remove mixture from heat and let it cool. In an ungreased pan of 8x8x2 inches, spread mixture evenly. Cover with wax paper and let it sit in the chiller for up to 3 hours.
8. Cut the mixture into 12 pieces and roll each into a ball.
9. Beat egg and blend with water. Dip each ball into egg mixture then roll in bread crumbs until covered.
10. Cover croquettes and let them chill for another 2 hours.
11. Heat at about 3 inches of cooking oil in a heavy skillet to up to 365 degrees. Cook croquettes until light brown or until so desired.
12. Drain croquettes on paper towels and bake in 365 degrees to keep them warm.

Instructions:

1. In a small bowl, mix yeast and warm water together and set aside for five minutes. Add two cups of flour and stir until dough becomes smooth. Cover in a damp, clean towel, and leave in a warm area. Allow it to ferment for around 2 days, but don’t forget two stir it occasionally.
2. Combine the milk powder, sugar, salt, butter, the remaining water and the remaining flour. This will form dough, but do not knead it! Cover it once again and wait for one to two hours, or until the dough has doubled.
3. Place dough into a floured working surface and punch it down. Divide it into two equal parts, and shape into round pieces.
4. Grease your baking pan and sprinkle in cornmeal. Place your dough onto the pans, and cover. Set aside for another 30 minutes. Draw an X mark on top of the dough. Bake them at 350 degrees F for around 40 minutes or until it turns golden brown.

Serve.

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:

1. Make the batter by mixing the flour, cornmeal, sugar, baking powder, salt, and bacon drippings in a large bowl.
2. In a heavy skillet, pre-heat oil up to 365 degrees.
3. Stir and make a well in the center of the batter. Add the egg, buttermilk, and baking soda into the center then mix everything thoroughly until smooth.
4. Let the hotdogs dry. Use paper towels to pat them if needed.
5. Stick barbeque sticks into the hotdogs and dip them in the batter one by one.
6. Dip a few hotdogs at a time into the hot oil and let them fry until golden brown or as crisp as you want them.
7. Drain on paper towels to get rid of excess oil.