Bacon-Cheese Pull-Aparts

It can be used for side dish or for breakfast or appetizer. So easy and very flavorful!!

Ingredients:

• 1 egg
• 2 tablespoons milk
• 1 can (16.3 oz) refrigerated buttermilk biscuits
• 5 slices bacon, cooked and cut into ½ inch pieces
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions (4 medium)
• 1/4 teaspoon garlic powder
• A little pinch of salt to taste (optional)

Directions:
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray.

2. In large bowl, beat egg, milk, garlic powder and salt with wire whish until smooth.

3. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into baking dish; arrange biscuit pieces in single layer. Bake 28 minutes or until golden brown.

Yum!

This recipe is from www.pillsbury.com

Soft Bread

Make: 6 buns

Ingredients:
175 grams bread flour
75 grams cake flour
7.5 grams dry milk powder (Instant nonfat dry milk)
1 (7 grams) package active dry yeast
33 grams sugar
5 grams salt
1 egg, beaten
13 grams whipping cream
80 ml (1/3 cup) warm water
33 grams butter, softened


Directions:
1. In a medium bowl, combine sugar, salt, egg, whipping cream and water; mix well.

2. Place bread flour, cake flour, milk powder and yeast in the bread machine in order recommended by the manufactures. Select dough cycle; press start. Gradually add water mixture into the flour mixture; knead until mix well. Add softened butter; knead until smooth and elastic. When the cycle has completed, move the dough to a greased bowl, cover with a towel. Let it rise in a warm place until double in size, about 1- 1 ½ hours.


3. Punch down and divide the dough into 6 equal pieces, and form into balls. Gently flatten the balls and put stuffing in the center. Pinch edges together to seal. Place on a baking sheet, and cover with a towel. Let rise until nearly doubled in size, about 40 minutes. Bake in preheated oven at 350 degrees F for 10 to 12 minutes or until golden brown. When they are finished baking, brush with melted butter.

For Hot Dog and Cheese Buns:

Hot dog

American cheese slices

Directions:

Dry hot dog with paper towel. Wrap cheese around hot dog. Press the dough into circles and put hot dog and cheese in the center. Wrap dough around hot dog.

For Coconut Buns:

Softened butter

Granulated Sugar

Sweetened coconut Flakes

Chopped nuts

The same directions like cinnamon rolls. (See below)

For Cinnamon Rolls: (I am not measuring, just add it together)

Brown sugar

Ground cinnamon

Chopped pecan

Softened butter

Directions:

Mix together pecan, brown sugar and cinnamon. Roll dough into rectangle. Spread dough with softened butter and sprinkle pecan mixture. Leave about an inch of space from the edge and brush water on this outer edge. Tightly roll up dough and pinch edges together to seal; cut into slices. Line the baking cups with paper cup. Place rolls in a baking up. Use your hand and lightly press the roll down.

For Icing Sugar Glaze:

½ tablespoon butter, melted

6 tablespoons confectioner’s sugar

1-2 tablespoons milk

¼ vanilla extract

Directions:

Mix all ingredients together and drizzle over coconut buns and cinnamon rolls.

This recipe is from Khun Gam at www.bloggang.com Thank you for sharing your great recipe.

Buttermilk Biscuits

Make: 6-7 biscuits

Ingredient:
2 cups flour (I used 1 cup of cake four and 1 cup of all-purpose flour)
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoons baking soda
1/4 teaspoon salt
2 tablespoon butter, cold
2 tablespoon shortening, cold
3/4 cup buttermilk, cold

Directions:
1. Preheat oven to 450 degree F.

2. Sift flour, sugar, baking powder, baking soda and salt together. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the buttermilk. Stir just until the dough comes together.

3. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press dough into a 1 inch thick. Cut out and place onto an ungreased baking sheet. Bake in preheat oven for 12-15 minutes or until light gold on top. When they are finished baking, brush with melted butter.

Good homemade biscuit!

The original recipe is from Alton Brown at www.foodnetwork.com

Cinnamon Rolls

These take a while to make but are well worth the time.

Ingredients:

• 1/4 cup warm water (110-115 degrees F/45 degrees C)

• 1 (7 grams) envelope active dry yeast

• 1 cup warm milk (110-115 degrees F/45 degrees C)

• 1/3 cup plus 2 teaspoons white sugar, divided

• 2 eggs, beaten (room temperature)

• 2 teaspoons vanilla extract

• 4 cups bread flour

• 1 1/2 teaspoons salt

• 4 tablespoons butter, softened

Directions:

1. Dissolve yeast in warm water and 2 teaspoons of sugar in measuring cup; allow yeast to rise or foam (about 10 minutes).

2. In a large bowl, mix together milk, 1/3 cup sugar, egg and vanilla extract mix well. Add yeast mixture and 2 cups of flour to mixture; stir about 5-10 minutes or until smooth; cover and let rise in a warm place until foam.

3. Place flour mixture, butter and salt in the bread machine in order recommended by the manufacturer. Select dough cycles; press start. Add the remaining flour, 1/3 cup at a time.

When the cycle has completed, move the dough to a greased bowl, cover and allow to rise in a warm place until doubled in size, about 1 - 1 1/2 hours.

Punch down dough and let rest for 5 minutes.

Note: If you don’t have bread machine, using your hands dusted lightly with flour and knead dough in the same large bowl. The flour mixture will be sticky. Knead dough until smooth and elastic about 10 minutes.

For filling:
• 1 cup pecan, chopped

• 3/4 cup brown sugar

• 2 teaspoons ground cinnamon

• 4 tablespoons butter, softened

4. Mix together pecan, brown sugar and cinnamon; set aside.

5. Put the dough out onto a lightly floured surface. Roll dough into a 16x21 inch rectangle. Spread dough with 4 tablespoon softened butter and sprinkle pecan mixture. Leave about an inch of space from the edge and brush water on this outer edge.

Tightly roll up dough and pinch edges together to seal; cut into 12 slices.

6. Place rolls in a lightly greased 9x13 inch baking pan. Use your hands and lightly press the roll down.

7. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.

8. Bake in preheated oven for 25 to 30 minutes or until golden brown. When they are finished baking, brush with melted butter.

Topping:

• 1 (3 ounce) package cream cheese, softened

• 1/4 cup butter, softened

• 1 1/2 cups confectioners' sugar

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon salt

9. In a small bowl, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on cooled rolls before serving.

This recipe is from Khun Poo at www.bloggang.com Thank you for sharing you great recipe.

Pa-Tong-Ko...ปาท่องโก๋

In Thailand, they are like to eat pa-tong-ko for breakfast. It’s great with hot cocoa, hot soy milk or condensed milk.

Ingredients:
1 1/4 cups self rising flour
1 1/2 teaspoons active dry yeast
2/3 cup warm water
1 tablespoon vegetable oil

Directions:
1. In a large bowl, combine flour, yeast, warm water (120 degrees), and vegetable oil; stir well to combine. Knead dough in bowl for 5 to 7 minutes, or until mixture is smooth.

2. Place in a greased bowl, turn dough to coat all sides, cover and let rise in a warm place until doubled. Punch down. 3. On a lightly floured surface, press dough into a 4 x 12 inch rectangle. Cut into 12 small strips and then cut the strips in half.

3. On a lightly floured surface, press dough into a 4 x 12 inch rectangle. Cut into 12 small strips and then cut the strips in half.


You will have 24 strips.

After this add a drop of water to the middle of one of the strips and then lay another strip on top. Press the center of the 2 strips together.

4. Fry in hot oil until golden brown, turning once. Remove from oil to drain on paper plates.

Serve.

Top with condensed milk. Yummm!!

This recipe is from Khun Tip Bonbini. Thank you for sharing your recipe.

Bistro Chicken Ring

Yum Yummm!!!! This is one of our favorites; cheese melts in my mouth it is so good, never any left overs. I wake up early to make it for breakfast.

Ingredients:
1¼ cups cubed cooked chicken
¼ cup grated parmesan cheese
½ cup shredded Mozzarella Cheese
1 clove garlic, crush
½ cup red bell pepper, diced
¼ cup fresh basil, chopped
¼ cup Mayonnaise
2 (8-ounce) cans refrigerated crescent roll dough

1 egg white, lightly beaten
1 teaspoon Italian seasoning
Grated parmesan cheese for sprinkle

Directions:
1. Preheat oven to 375 degrees F. Lightly grease 2 (10-inch) springform pans; set aside.

2. In a large bowl mix chicken, parmesan cheese, mozzarella cheese, garlic, bell pepper, basil and mayonnaise together. Arrange 8 crescent-roll triangles in each prepared pan so bases of triangles overlap and narrow points hang over rim of pan. Press dough to flatten slightly where triangles overlap at bases.


3. Spoon chicken mixture onto bottom half of dough triangles. Fold excess dough over chicken mixture. Fold points of dough back toward rim of pan. Using a fork, press dough seams together to seal along inside of wreath.


4. In a small bowl mix egg white and Italian seasoning together. Using a pastry brush, lightly brush egg mixture on dough, sprinkle grated parmesan cheese on the top of dough. Bake for 20 to 25 minutes, or until golden brown.


Cheese!!!!!

This recipe is from Khun Nut Smallville at www.kruaklaibaan.com Thank you for sharing you great recipe.

Buttermilk Pancakes

I tried to find a good recipe for pancakes and waffles. First time I got a pancake recipe from allrecipe.com, it had a good rating and review but it wasn’t good to me so I can’t trust them anymore. This recipe is the best, makes light, fluffy pancakes and tastes very good too. Now I can’t go back to try any other recipe

Make: 14 pancakes

Ingredients:
2 egg
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract


Directions:
1. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the buttermilk, melted butter and vanilla and mix well. Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).


2. Heat lightly greased griddle to 350 degrees. Pour about 1/4 cup of the batter onto griddle for each pancake. Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more. Repeat with remaining batter.

I use left over pancakes for make sandwiches with sausage, egg and cheese. I try to make like McDonalds, Victor said it’s very good. I like to dip with syrup. Yummm!!

I wrap the pancake sandwiches with wax paper and keep it in the refrigerator. In the morning, Victor can take it to work and warm in the microwave.

**How to Freeze Pancakes**

Don’t save the leftover batter. Instead, go ahead and make all the pancakes and freeze the extra pancakes.

• After making the pancakes, don't stack them on top of each other, put them on a wire cooling rack instead. It's better to let some of the moisture and heat evaporate from the pancakes before freezing so you don't end up with all those ice crystals.

• After they've cooled, stack them up placing sheets of wax paper in between them.

• Wrap pancakes securely in foil or place in a moisture proof air tight freezer bag.

• Place this bag inside another air tight bag, double wrap pancakes.

• Freeze for no more than six weeks.

Oven:
• Heat oven to 375°F.
• Place pancakes in a single layer on an ungreased cookie sheet.
• Cover tightly with foil.
• Bake 8 to 10 minutes or until thoroughly heated.

Microwave:
• Stack 3 pancakes on microwaveable plate.
• Microwave uncovered on HIGH for 1-1/4 to 1-1/2 minutes or until pancakes are hot.
• Serve immediately.

This recipe is from www.recipezaar.com

Oatmeal Cranberry Yogurt Muffins

Makes: 10 servings

180 calories for serving

Ingredients:
1 cup all-purpose flour
1 cup old-fashioned rolled oats
½ cup brown sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon
½ cup dried cranberries or raisins ( I use both of them)
1 cup strawberry nonfat yogurt or vanilla yogurt (I use Dannon Light & Fit Strawberry Yogurt)
1 large egg, beaten lightly
2 tablespoon canola oil

Directions:
1. Preheat oven to 375F

2. Lightly grease ½ cup muffin tin or use paper liners. In bowl stir together flour, oat, brown sugar, baking powder, salt, cinnamon, and the cranberries; in another bowl whisk together yogurt, egg and oil.

3. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined. 4. Divide the batter among 10 cavities and bake the muffin on the middle oven rack for 22-25 minutes.


This recipe is from Dannon.