One mustn't ask apple trees for oranges, France for sun, women for love, life for happiness

Orange Glazed Breakfast Rolls

Glaze:

1 tablespoon cornstarch
1/3 cup sugar
1/3 cup frozen orange juice concentrate, thawed
2 tablespoons butter

Combine cornstarch and sugar in a saucepan, stir in orange juice and butter. Cook and stir until mixture is thickened and boiling. Cook one minute more; set aside to cool.

Rolls:

1 package active dry yeast
4 1/4 cups sifted all-purpose flour
3/4 teaspoon ground ginger
1 1/4 cups milk
4 tablespoons butter
1/4 cup sugar
1 teaspoon salt
2 eggs

In a large mixer bowl, combine yeast, 2 cups of flour, and ground ginger. In a saucepan, combine milk, butter, sugar and salt. Heat until just warm, stirring occasionally to melt butter. Add to dry mixture in bowl, add eggs. Beat with electric mixer at low speed for 1/2 minute, scraping sides of bowl constantly. Then beat 3 minutes at high speed. By hand, stir in 2 1/4 cups of flour.
Turn dough into a greased bowl. Cover, and chill in freezer for 45 minutes or refrigerator for 1 1/2 hours. Punch down, divide in half. Shape each half into 16 rolls. Place rolls into two lightly greased 8x8x2 baking pans; cover. Let rise in warm place till light, about 40-45 minutes. Bake in hot oven (400°F) for 12 to 15 minutes or till rolls are golden brown. Brush rolls with orange glaze. Serve warm. Makes 32 rolls.

I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion

Pumpkin Spice Cake

1 cup light brown sugar, packed
4 tablespoons light corn oil spread
1 cup solid pumpkin pack (not mix)
1/2 8 ounce package egg substitute
1/2 cup lowfat milk (2%)
1 tablespoon vanilla
2 cups cake flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
confectioner’s sugar for garnish

Preheat oven to 350F
Mix brown sugar and oil spread until smooth at high speed
Beat in pumpkin, egg, milk, and vanilla at medium speed
Add flour, soda, cinnamon, baking powder, salt, and allspice at low speed
Pour into a 13x9 dish, bake 25-30 minutes, checking with toothpick.

The ripest peach is highest on the tree

Wash Day Peach Cobbler

1 16 ounce can of fruit
1 cup flour
1 cup sugar
1 cup milk
2 teaspoons baking powder
1 dash salt
1 stick margarine
1/4 cup sugar


Preheat oven to 400F
In a medium saucepan with medium heat, cook fruit til boiling, set aside.
In a medium mixing bowl, combine flour, 1 cup sugar, milk, baking powder, and salt.
In a 2 quart casserole, melt margarine, pour batter over butter, add hot fruit. Do not stir.
Sprinkle 1/4 sugar over casserole.
Bake at 400F for 20-30 minutes.

Which reminds me of a fortune cookie: you often find your destiny on the path you take to avoid it.

Graham Crackers

Ingredients
1/2 cup shortening
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk


Directions
In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

Once you get rid of integrity the rest is a piece of cake

Happy Geek Blueberry Coffee Cake

Topping:
1 cup packed brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon

Cake:
1/2 cup butter
 2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners' sugar for dusting

Directions
1. Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
2. Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
3. For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
4. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

I put instant coffee in a microwave oven and almost went back in time

Oven “Fried” Chicken

Ingredients
8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage

Directions
Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife.

Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man's head

National Brand Coleslaw


8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrots
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Cabbage and carrots must be finely diced.


2. Pour cabbage and carrot mixture into large bowl and stir in minced onions.


3. Using regular blade on food processor process remaining ingredients until smooth.


4. Pour over vegetable mixture and mix thoroughly.


5. Cover bowl and refrigerate several hours or overnight before serving.

Once a new technology rolls over you, if you're not part of the steamroller, you're part of the road

Crescent Rolls

2 pk Active Dry Yeast
3/4 c Warm Water (105 degrees)
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening
4 c Unbleached Flour
Butter Or Regular Margarine, Softened


In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough from
the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into a
12-inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges. Roll up each wedge beginning at the
largest end. Place, point side down, on a greased baking sheet. Curve
to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter.

I like real problems, the human condition - twisted, darker stuff...

Yummy Pretzels!

1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.

Or for cinnamon sugar, try melting a stick of butter
in a shallow bowl (big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon ...
mixture.

He who eats with most pleasure is he who least requires sauce.

Hoisin Chicken with Crisp Yakisoba

Ingredients:
3/4 lb. yakisoba noodles
3 cups boiling water
2 tsp. Chinese five-spice powder
2 1/2 cups julienned leek
3 Asian eggplant, thinly sliced
6 oz. fresh shiitake mushrooms, sliced
2 cups shredded carrots
1 lb. chicken tenders, thinly sliced
 crosswise
3 Tbs. peeled and minced fresh ginger
2 large garlic cloves, minced
6 Tbs. hoisin sauce
1/2 cup cold water

Directions:
Place the noodles in a large bowl and pour the boiling water over them. Let stand for 5 minutes, then drain and pat dry. Toss the noodles with 1 tsp. of the five-spice powder.

Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Add the noodles, forming them into a cake that covers the bottom of the pan. Cook until browned on one side, about 6 minutes. Turn over the noodle cake and cook until browned and crispy on the other side, about 6 minutes more. Slide the noodle cake out of the pan onto a work surface. Cut into 4 equal wedges and keep warm.

Return the pan to the heat and again coat with nonstick cooking spray. Add the leek, eggplant, mushrooms, carrots and the remaining 1 tsp. five-spice powder. Toss and stir until the vegetables are just beginning to soften, about 10 minutes.

Add the chicken, ginger and garlic, cover and cook until the chicken is opaque throughout, about 3 minutes. Add the hoisin sauce and cold water and toss and stir until all the ingredients are well coated, about 1 minute more.

Divide the chicken mixture evenly among warmed plates and top each serving with a noodle wedge. Serve hot.
Serves 4.

The clever cat eats cheese and breathes down rat holes with baited breath.

Roasted Chicken and Brie Frittata

Ingredients:
2 Tbs. vegetable oil
4 shallots, cut into 1/4-inch slices
10 eggs, lightly beaten
1/2 tsp. finely chopped fresh thyme
3 Tbs. plus 1 tsp. finely chopped fresh flat-leaf parsley
1 1/2 cups shredded roast chicken
6 oz. Brie cheese, cut into 1/2-inch dice
Kosher salt and freshly ground pepper, to taste

Directions:
In the deep half of a frittata pan over medium heat, warm 1 Tbs. of the oil.

Add the shallots and cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes, adding 1 to 2 Tbs. water if the pan becomes too dry.

Transfer to a bowl and stir in the eggs, thyme, the 3 Tbs. parsley, the chicken and cheese.

Season with salt and pepper.

In the deep pan over medium heat, warm 2 tsp. of the oil.

Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 6 to 7 minutes.



Meanwhile, in the shallow pan over medium heat, warm the remaining 1 tsp. oil.

Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan.

Cook, covered, until the eggs are set, 8 to 9 minutes.



Carefully slide the frittata onto a plate. Sprinkle with the 1 tsp. parsley. Serves 6.

Black beans and soy beans are the cornerstones of longevity diets around the world.

Sesame Chicken

Ingredients :

3 pieces of chicken breast or 1/2 chicken - cut to bite size pieces
1 tbsp of light soy sauce
1 tbsp of cooking wine
1/2 tbsp of sesame oil
1 tsp of sugar
2 tbsp flour
1 tbsp rice flour or cornstarch
Salt & pepper to taste

Sauce:

3 tbsp of sweet chili sauce
2 tbsp of tomato ketchup
1- 2 tbsp of honey (depend on how sweet you want)
1 tbsp of oyster sauce
2 tbsp of light soy sauce
1/4 cup of water
some toasted sesame seed


1. Marinate chicken with soy sauce, wine, sugar, sesame oil, salt and pepper and set it aside for at least an hour. Just before frying mix the 2 type of flour together and mix it into the chicken.
2. Prepare oil for frying. Fry chicken until golden brown, dish out and drain the oil in paper towel. Remove all the oil from the pan.
3. Mix all the sauce ingredients together and pour it back into the pan. Bring it up to a boil and let the sauce thicken a bit.
4. Add in the chicken and toss it gently until the chicken are evenly coated with the sauce. Sprinkle the sesame seeds to the chicken. Serve with warm rice.