Sweet Potato Rolls

 Sweet Potato Rolls

2 1/4  t dry yeast
1  C warm fat free milk
3/4 C mashed sweet potatoes
3 T melted butter
1/4 C sugar
1 t salt
2 large egg yolks
5 C all purpose flour

egg wash:
1 egg yolk w/ 1 T milk

glossy crust:
1 T sugar w/ 2 T milk

1. Dissolve yeast in warm milk, let stand 5 mins.
2. Add sugar, sweet potatoes, butter, egg yolks and salt.  Stir mixture w/ a whisk.
3. Add flour and mix until a soft dough forms, about 4 cups.
4. Turn dough onto a floured surface.  Knead until smooth, add remaining flour and continue kneading.  Dough will feel very soft and tacky.
5.  Place dough in a greased bowl and cover w/ plastic wrap.
6.  Let rise about 45 mins. or until doubled in volume.
7.  Line baking sheets w/ parchment paper or silicon baking liner.
8.  Divide dough into 24 equal portions. and shaped however you want it.
9.  Place rolls on prepared baking sheets. Cover w/ plastic wrap and let rise 30 mins. or until double in size.
10. Preheat oven 375 deg.F.
11. Before baking, brush rolls w/  egg wash.
12. Bake for 15-16 mins.
13. 2 Mins before cooking time is over, brush rolls w/ sugar and milk mixture and return to oven continue baking until done.
14.  Cool and enjoy :)

Pan de Sal

1/2 C warm water
3/4 C milk (non fat)
1 egg (beaten)
5 T melted butter
1 T olive oil
1/2 C white sugar
2 T yeast
2 t salt (kosher) otherwise cut it down to 1/2 tsp.
4 C all purpose flour + more as needed

1 C dry bread crumbs
1 T oil to grease bowl.


1. Dissolve yeast in 1/2 C warm water and 1T sugar.  Let stand until bubble appears.
2. Warm milk and melted butter.  Dissolve remaining sugar and add oil.
3. Beat eggs.  Mix milk mixture and yeast and 1 C flour. Add salt and remaining flour.
4. Knead and add flour if need until dough gets less sticky.
5. In oiled bowl , turn dough once and cover w/ plastic wrap or warm wet towel.
6. Let stand until dough doubles in volume.
7. Punch down dough and divide into 12 pcs. or more.
8.  Roll into pan de sal shape and roll on dry bread crumbs.
9.  Set on a baking sheet and let rise second time until it rises about 1 hour.
10.Bake at 350 deg.F oven for about 15 mins. or more (until bread gets golden brown).
11. Let it cool in a wire rack and....enjoy

Apple Streusel Muffins

1 C all purpose flour
1  C whole wheat flour
1/2 C brown sugar
1 T baking powder
1 t cinnamon powder
1/2 chopped nuts
2 eggs
1 C buttermilk (or use regular milk w/ a tbsp. vinegar)
1/2 C melted butter
1 t vanilla
1 C grated raw apple

Streusel topping:
1/4 C white flour
1/4 C brown sugar
1/2 t cinnamon powder
2 T butter

Mix the flours, sugar, baking powder, cinnamon and nuts in a bowl.
Beat together separately the eggs, buttermilk and butter.  Add vanilla.

Stir together the wet and dry ingredients and then add the grated apple.

Mix all together until the dry ingredients are moistened and spoon into greased muffin tins, filling nearly even w/ the top.

Meantime, mix streusel ingredients until crumbly.
Sprinkle each muffin w/ a tablespoon of the streusel.

Bake at 400 deg. F 16-20 mins or until a toothpick inserted in the center of a muffin comes out clean.

Makes 12 large muffins

Morning Glory Muffins

1 C sugar
4 large eggs
1 C veg. oil
1/2 skim milk
3 1/2 C whole wheat flour
2 1/2 t baking powder
1 1/2 t baking soda
2 t cinnamon powder
1/4 t nutmeg
1 4oz. can crushed pineapple w/ liquid
2 1/2 C grated carrots
1/2 shredded unsweetened coconut
1 C chopped walnuts or pecans
1 C raisins

Beat together sugar and eggs.
Stir in oil and milk.
Combine separately in a large mixing bowl the flour, baking powder, baking soda and spices.
Mix wet and dry ingredients and immediately stir in all remaining items until well-moistened.

The batter will quite thick and lumpy. spoon into greased muffin tins, filling to the top.

Bake at 350 deg.F for 20-25 mins or until a toothpick inserted in the centre of a muffin comes out clean.

Makes 2 doz. large muffins.

Note : this is a complete breakfast in itself. The shredded coconut (w/c you get from the grocery store), nuts and raisins are optional, but we love it w/ all these included. It's just so delicious and healthy.

Always remove freshly baked muffins from the pans as soon as they come out of the oven and cool them on a wire rack.

Bing's Amazing Chicken

Ingredients:
1 whole chicken breast (skinned & de-boned) or 4 pcs chicken thighs
1 t salt
1/2 t cracked black pepper
1/4 t granulated garlic
3/4 C all purpose flour
2 eggs beaten w/ 4T water or milk
1/2 t salt
1 3/4 C self rising flour
1/4 C corn mill
Oil for deep frying

1. Wash and slice chicken into bite sizes.
2. Season w/ 1 teaspoon salt, cracked black pepper and granulated garlic or garlic powder. Set aside.
2. In 3 different bowls, set up all purpose flour in the first, beaten eggs in the second and self rising flour mixed w/ corn mill on the third bowl.
3. Start working, first dredge chicken in all purpose flour, dip in the egg mixture, then dredge in the self rising flour last.
4. Deep fry.

Sauce:

3 C water
2/3 C packed brown sugar
1 T soy sauce
1/2 t salt
1/2 C catsup
1 T rice vinegar or white vinegar
crashed red pepper (optional)
1/2 - 1 t sesame oil (optional)
2 T cornstarch diluted in 2 T water

1. In medium heat boil water and sugar, mix soy sauce, salt, catsup, vinegar and crashed red pepper, stir. Reduce heat to simmer, taste and adjust seasoning if needed. Pour cornstarch mixture and keep stirring, add sesame oil if desired.

2. Set cooked chicken on a serving dish and pour sauce over. Serve.

Jambalaya

Ingredients:

1 lb. boneless skinless chicken breasts or thighs
6 oz. kielbasa, or smoked sausage
4 oz. ham
1 T veg. oil
4 cloves garlic, minced
2 stalks celery, chopped
2 onions, chopped
1 sweet red pepper, chopped
1 sweet green pepper, chopped
2 bay leaves
1 1/2 t chili powder
1 1/2 t dried thyme
1 1/2 t dried oregano
1/2 t salt
1/2 t pepper
1/2 tsp. hot pepper flakes
2 C parboiled rice
2 1/2 C chicken stock
1 x 28 oz. can tomatoes, chopped
1 1/2 C frozen peas
12 oz. med. frozen shrimp, peeled and deveined

1. Cut chicken breasts or thighs into about 2-inch pcs.
2. Slice kielbasa into 1/2 inch thick
3. In a Dutch oven, heat oil and brown chicken
4. Transfer to plate and set aside
5. In same pan, brown kielbasa and ham; transfer to plate
6. Add onions, garlic, celery, red n green pepper, bay leaves, chili powder, thyme, oregano, salt, pepper and hot pepper flakes to pan; cook, stirring until onion is softened.
7. Add rice, stirring to coat; add stock, tomatoes, chicken, kielbasa and ham.
8. Simmer for about 15 mins.
9. Transfer the pot in the oven at 350 deg. F and continue cooking for about 25 mins.
10. Bring the pot out of the oven and stir in peas and shrimp; cover and continue cooking in the oven about 10 mins. more or until shrimps turn pink.

Lemon Pie

Ingredients:

4 eggs
1 1/2 C w. sugar
1/4 butter, melted
2 t finely shredded lemon peel
2 T lemon juice
1 T cornmeal
1 1/2 t vanilla

1 pie crust (or pie shell)

Preheat oven to 350F
1. In a bowl beat eggs lightly. Stir in sugar, butter, peel, lemon juice, cornmeal and vanilla. Mix well and pour filling into shell.

2. Bake for about 40 mins or until a knife inserted near the center comes out clean.

3. Cool on a rack. Cover and chill to store.