Britt Cinnamon Rolls

                         

                         

Ingredients: 

6 cups all purpose flour

3/4 cup granulated sugar

1 3/4 cup warm milk (110-120 degrees)

1 1/2 tbsp active yeast

1 tablespoon sugar

2 tablespoon melted butter

2 eggs

Filling:

1 stick room temperature butter

2 tablespoon cinnamon powder

1 cup brown sugar

Glaze:

1/2 cup milk

1 cup confectioners sugar

Direction:

1. Combine all purpose flour and granulated sugar in a cake mixer using a dough hook.

2. In a big measuring glass cup, combine warm milk, yeast, sugar, and melted (room temp) butter, stir and set aside for 10 minutes. Mixture will double its volume and bubbly.

3. Pour milk mixture into flour and mix slow. Add in eggs one at a time until all ingredients are incorporated. Turn mixer to medium speed and dough will turn out smooth, soft, and form a ball when its ready.

4. Transfer to a kneading surface, use rolling pin to evenly flatten dough, approximately 1/2 inch in thickness.

5. Spread soft butter evenly to the dough and sprinkle brown sugar and cinnamon on top and roll dough to form a long log. 

6. Pinch the end of the dough together, smooth out, and stretch ends evenly. Cut at least 2 inches thick and line in a buttered  9 x 13 baking pan. Preheat oven to 375 degrees.

7. Set aside covered rolls for 15 minutes.

8. Bake cinnamon rolls for 25 minutes or until brown on top.

9. In a sauce pan, combine glaze ingredients until it reaches right thickness for glazing and pour over top of cinnamon rolls.

                                                       ENJOY!!!

Quinoa Salad

Pasta Salad

Ingredients:

1 box pasta

red pepper

orange pepper

red pepper

cucumber

pomegranate seeds

olives

Dressing:

olive oil

fresh lemon juice

parmesan cheese

salt to taste 

onion powder

pepper

italian dressing

chopped cilantro

1. Boil pasta as per box instruction....do not over cook.

2. Rinse with cold water and drain.

3. Combine all dressing ingredients in a big bowl excluding chopped cilantro.

4. Pour pasta in the bowl and stir lightly.

5. Sprinkle chopped cilantro on top and lightly stir. Best when it's chill at least an hour before serving.

NOTHING BETTER THAN WAKING UP IN THE MORNING OF CHRISTMAS EVE WITH THESE HOMEMADE CHRISTMAS COOKIES.....MERRY CHRISTMAS TO ALL!

1248 Apple Pie

Filling:

6 apples, peeled and cut

1 c granulated sugar

1 tbsp flour

1 tbsp cinnamon

1/2 stick butter

1. Mix them all up and set aside. Set oven to 375 degrees.

Crust: 

4 c. all-purpose flour

1 c. granulated sugar

1 tbsp cinnamon

2 sticks of butter

8 tbsp ice water

1 egg yolk

2. In a big bowl combine all crust ingredients and rub until it's crumbly.

3. Add in water and knead until it form a dough.

4. Divide into two portions, one for top and the other part is for the bottom.

5. Form a ball and run rolling pin until you get your desired thickness, coat with flour on top and roll to avoid breaking and sticking. Same process apply to the top. Press edges and cut excess for the leaves (optional).

6. Transfer to the pie pan evenly and fill in with apple mixture.

7. Bake pie for 40 minutes and bush with egg yolk for another 5 minutes or until brown. Enjoy!

RWOP

Pork Steak and Veggie Salad

2 lbs Pork steak

1 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp oil

one whole onion (ring slices)

whole pepper

3 cloves garlic

1. Wash and dry meat. In a pan, combine all ingredients except onions. Simmer low and turn meat in between for an hour or until meat is tender and sauce is thick. 

2. Drop ring slices and stir to combine.

1 small apple

1 wedge pineapple

1/4 yellow bell pepper

1 cup snow peas

1 small beet root

juice of small lemon

1 tbsp olive oil

ground pepper

salt to taste

paprika

1 tbsp seasoned vinegar

1. Julienne cut veggies and into a big salad bowl, separate beet.

2. Combine all ingredients except beet and stir lightly. Lastly, mix in beet and adjust taste. 

There you go. Enjoy!

Spicy Eggplant with Tofu

4 ichiban eggplant

1 block firm tofu

2 tsp paprika

2 tsp garlic powder

2 tsp turmeric powder

5 tbsp olive oil

1/2 of sweet onion

1 tsp pepper flakes or fresh hot pepper

pepper

1. Turn oven to high broil and drain water from tofu.

  2. Cut tofu approximately 1 inch by 1/2 inch thick and dry with paper  towel. 

                                                   

3. Put them in a bowl and marinate with 1 tsp of garlic powder, turmeric, paprika, pepper, and 1 tbsp of olive oil. Arrange tofu in cookie pan lined with foil and broil for 5 minutes.

4. Wash eggplants and cut top off. Cut each eggplants whole eggplant to 4 equal parts and into half. Put them in a bowl and follow marinating  and broiling procedure above. 

5. Use skillet in a medium heat oven, pour 2 tbsp olive oil and drop onions to caramelize. Combine broiled tofu and eggplant with the onion and lightly mix well. Season with oyster sauce and adjust taste. Add in pepper flakes and combine well. Cook for another 10 minutes and serve with rice.

Stir Fry Kale with Tofu

1 firm tofu

6 kale leaves ( break leaves into small peaces separating stalk )

1 tbsp oyster sauce

pepper

paprika

turmeric powder

2 tbsp olive oil

1 tbsp almond slices (garnish/optional)

1. Open tofu package and drain water. Cut into bite sizes and leave in paper towel to drain dry.

2. Marinate with pepper, paprika, garlic, oil and turmeric.

3. Line them up in foiled baking sheet and broil high for 5 minutes.

4. Bring kale to pan with oil and stir fry until done. Add in broiled tofu and season with oyster sauce.

White Log Cake (Christmas Cake)

White cake mix

3 lg eggs

1 c. milk

1/3 butter

2 c desiccated coconut

2 cream cheese

4 cherries 

1 c powdered sugar

2 tbsp eggnog

3 tbsp hershey strawberry syrup

2 tbsp powdered sugar for dusting

Pre-heat oven to 350 degrees. Combine eggs, milk, and butter in a mixer and mix until bubbly. Slowly scoop in cake mix and beat for at least 3 minutes. Line a cookie pan with wax paper and pour mixture. Use spatula to level mixture and in to the oven. Bake cake for 15 minute or until done, use tooth pick to check after 15 minutes. Take cake out and dust top of cake with 2 tbsp powdered sugar. Use a clean kitchen cloth to cover entire pan and securely invert cake. Slowly take wax paper out and roll cake and set aside. In the  mixer, combine cream cheese and 1 cup powdered sugar, beat until smooth and pour eggnog to the mixture until well incorporated. Divide mixture to half and mix in strawberry syrup to other half. Unroll cake and fill with cream cheese and strawberry syrup  mixture evenly and roll back. Wrap rolled cake with aluminum foil and chill for an hour. Unwrap cake and set in a long cake pan and use the other half of cream cheese for icing. Top with cherries and sprinkle cake with coconut and slowly press coconut to sides of cake. Chill before serving.