Apple Coconut Bread recipe.

Ingredients
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground nutmeg
1 1/2 tablespoons ground cinnamon
3/4 cup soy milk
1 tablespoon vanilla extract
1/2 cup butter or margarine, melted
3 apples, cored and chopped
1/2 cup sweetened dried cranberries (optional)
1 cup flaked coconut

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center, and pour in the soy milk, vanilla and melted butter. Stir just until dry ingredients are moistened. Mix in the apples, dried cranberries and most of the coconut. Reserve a small handful for sprinkling over the top of the loaf. Pour into the prepared loaf pan, and sprinkle reserved coconut on top.
Bake for 40 to 45 minutes in the preheated oven, until a knife inserted into the loaf comes out clean. Cool for at least 5 minutes before removing from the pan.

Banana Bran Muffins recipe.

Ingredients
1 1/2 cups all-purpose flour
1 cup oat bran
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup chopped walnuts

Directions
In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Apple Bundt Cake recipe.

Ingredients
2 cups apples - peeled, cored and diced
1 tablespoon white sugar
1 teaspoon ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
1 cup chopped walnuts
1/4 cup confectioners' sugar for dusting

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

Almond Chicken and Rice recipe.

Ingredients
1 cup uncooked long grain rice
1 (3 1/2) pound broiler-fryer chicken, cut up
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 celery rib, chopped
1/2 cup chopped onion
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds, divided

Directions
Place the rice in a greased 13-in. x 9-in. x 2-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350 degrees F for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.

Bowler Beef Marinade recipe.

Ingredients
3/4 cup soy sauce
1/4 cup rice wine vinegar
1/3 cup olive oil
1/3 cup orange juice
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
1 1/2 tablespoons ground mustard
1 1/2 tablespoons brown sugar

Directions
In a medium bowl, stir together soy sauce, vinegar, olive oil, orange juice, ginger, garlic, mustard, and brown sugar. Pour over meat in a shallow container. Make sure all meat is submerged in marinade. Cover, and refrigerate for at least 6 hours.

Beer Bread II recipe.

Ingredients
3 cups self-rising flour
2 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer
1/2 cup shredded Cheddar cheese
1/4 cup canned green chile peppers, chopped
6 tablespoons butter, melted

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.

Banana Chip Muffins recipe.

Ingredients
1 3/4 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup milk
1/3 cup vegetable oil
1/2 cup mashed ripe banana
1/2 cup unsweetened applesauce
1 cup miniature semisweet chocolate chips

Directions
In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil, banana and applesauce; stir into dry ingredients just until moistened. Fold in the chocolate chips. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Bacon N Egg Pizza recipe.

Ingredients
1 (8 ounce) package refrigerated crescent rolls
12 bacon strips, cooked and crumbled
1 cup frozen shredded hash brown potatoes
3/4 cup shredded Cheddar cheese
2 tablespoons milk
1/2 cup grated Parmesan or Romano cheese

Directions
Unroll crescent dough into one long rectangle. Press onto the bottom and 1/2 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking pan. Seal seams and perforations. Sprinkle with bacon, potatoes and cheddar cheese.
In a bowl, beat eggs and milk. Pour over cheddar cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees F for 25-30 minutes or until eggs are completely set.

Brunch Potato Casserole recipe.

Ingredients
4 pounds new potatoes, skinned, cut into 1-inch cubes
1 pound processed cheese food, cubed
2 cups mayonnaise
1 onion, finely chopped
1 pound bacon, cooked crisp and chopped

Directions
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.
Bake in a preheated oven for 50 minutes.

Almond Crescents recipe.

Ingredients
1 cup butter (no substitutes), softened
1/3 cup sugar
1 2/3 cups all-purpose flour
3/4 cup finely ground almonds
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon ground cinnamon

Directions
In a mixing bowl, cream butter and sugar. Combine flour, almonds and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. Bake at 325 degrees F for 14-16 minutes or until set. Cool for 2 minutes. Combine confectioners' sugar and cinnamon; dip warm cookies in sugar mixture. Place on wire racks to cool.

Banana Crepes recipe.

Ingredients
1 cup all-purpose flour
1/4 cup confectioners' sugar
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
6 bananas, halved lengthwise
1 1/2 cups whipped heavy cream
1 pinch ground cinnamon

Directions
Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Banana Layer Cake recipe.

Ingredients
1/2 cup butter, softened
1 1/2 cups white sugar
2 egg yolks
1 teaspoon baking soda
1/3 cup buttermilk
2 cups all-purpose flour
3 large ripe bananas, mashed
1 cup chopped pecans
2 egg whites
1 1/4 cups white sugar
3/4 cup packed brown sugar
1 cup evaporated milk
1/2 cup butter

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans.
In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the egg yolks one at a time. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Spread Caramel Frosting between layers and on top and sides of cooled cake.
To make the Caramel Frosting: In a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. Cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees F; 116 degrees C). Remove from heat, and beat until spreading consistency; add additional milk if necessary. Spread immediately on cooled cake.

Avocado, Tomato and Mango Salsa recipe.

Ingredients
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Directions
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Blitz Puff Pastry recipe.

Ingredients
1 1/4 cups cake flour
3 3/4 cups bread flour
1 1/2 teaspoons salt
1/4 cup white sugar
1 1/4 cups cold butter, cut into tablespoon-sized pieces
1 1/4 cups cold water
1 1/2 teaspoons lemon juice

Directions
In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.
Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.
To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.

Bayou's Bodacious Pork Rub recipe.

Ingredients
5 tablespoons kosher salt
6 tablespoons paprika
10 tablespoons dark brown sugar
3 tablespoons file powder (powdered sassafras leaves)
2 tablespoons ground dried thyme
2 tablespoons dried dill weed
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons ground black pepper
10 tablespoons garlic powder
10 tablespoons onion powder
1 tablespoon cayenne pepper
2 tablespoons dry mustard powder
2 tablespoons ground allspice
2 tablespoons ground dried sage

Directions
Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container.
To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would.

Breakfast Sausage Cake recipe.

Ingredients
1 cup raisins
3 cups boiling water
1 pound ground pork sausage
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup cold coffee
1 cup chopped walnuts

Directions
Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.

Blueberry Pie Pops recipe.

Ingredients
2 (9 inch) unbaked pie crusts
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons lemon zest
1 tablespoon cornstarch
1 1/4 cups blueberries
1 tablespoon white sugar, for sprinkling
16 sturdy cookie pop or lollipop sticks

Directions
Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.

Asparagus Puff Pizza recipe.

Ingredients
2 pounds fresh asparagus, cut into 2 inch pieces
1 (16 ounce) package pre-baked Italian bread shell crust
1/2 cup mayonnaise
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground mustard
3 egg whites

Directions
Place asparagus in a steamer basket over 1 in of boiling water in a saucepan; cover and steam until crisp-tender, about 4 minutes. Drain on paper towel. Place crust on an ungreased 12-in. pizza pan; arrange asparagus on top.
In a bowl, combine the mayonnaise, cheese and mustard; mix well. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into mayonnaise mixture; spread over asparagus. Bake at 450 degrees F for 12-13 minutes or until golden brown. Cut into wedges; serve warm. Refrigerate leftovers.

Black Bean, Sausage, and Sweet Potato Soup recipe.

Ingredients
5 1/2 cups water
1 1/2 cups dry black beans
3 cloves garlic, minced
1/4 teaspoon ground allspice
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon water
1/4 pound Italian sausage, cut into 1/2 inch pieces
1/2 teaspoon Worcestershire sauce
1 pound sweet potatoes
3 green onions
salt to taste
ground black pepper to taste

Directions
In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.
In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.
While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.

Blackened Chicken Pasta recipe.

Ingredients
1 pound penne pasta
2 tablespoons butter, divided
4 boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices
2 tablespoons Cajun-style blackened seasoning
4 cloves garlic, chopped
1 large red onion, cut into wedges
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 teaspoon crushed red pepper flakes
1/4 teaspoon curry powder
salt and pepper to taste
2 (24 ounce) jars Classico� Tomato and Basil Sauce

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.
Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the pasta sauce. Heat through and serve over pasta.

Autumn Squash recipe.

Ingredients
1 cup mashed cooked acorn or butternut squash
1/2 cup crushed butter-flavored crackers, divided
4 tablespoons butter or margarine, melted, divided
1 egg, lightly beaten
1 tablespoon brown sugar
1 teaspoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Directions
In a bowl, combine the squash, 1/4 cup cracker crumbs, 2 tablespoons butter, egg, brown sugar, mustard, salt and pepper; mix well. Pour into a greased 2-1/2-cup baking dish. Combine remaining crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degrees F for 20 minutes or until a knife comes out clean.

Broccoli with Ginger-Orange Butter recipe.

Ingredients
1 pound fresh broccoli, cut into spears
2 tablespoons orange marmalade
1 tablespoon butter
1/2 teaspoon cider vinegar
1/8 teaspoon ground ginger

Directions
In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.

Bread Pudding II recipe.

Ingredients
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Best-Ever Meat Loaf recipe.

Ingredients
2/3 cup milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup shredded Cheddar or mozzarella cheese
1 tablespoon minced fresh parsley
1 teaspoon dried basil, thyme or sage (optional)
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard

Directions
In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350 degrees F for 45 minutes.
Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.

A Number One Egg Bread recipe.

Ingredients
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
1 pinch salt

Directions
In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
Bake for 40 minutes, or until golden. Cool on a wire rack.

Berry Rhubarb Pie recipe.

Ingredients
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar

Directions
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degrees C).
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

Blueberry Delight recipe.

Ingredients
1 1/2 cups all-purpose flour
3/4 cup butter
1 cup chopped pecans
2 (8 ounce) packages cream cheese
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 (1.3 ounce) envelopes whipped topping mix
1 (21 ounce) can blueberry pie filling

Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13 inch pan.
Bake for 30 minutes. Allow to cool.
In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.

Basic Fondue recipe.

Ingredients
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese

Directions
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Buttermilk Cinnamon Rolls recipe.

Ingredients
2 (.25 ounce) packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoons ground cinnamon

Directions
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Asian Asparagus Salad with Pecans recipe.

Ingredients
2 pounds fresh asparagus, trimmed
1/4 cup rice vinegar
1/4 cup soy sauce
2 tablespoons vegetable oil
2 teaspoons sugar
salt and pepper to taste
1/2 cup chopped pecans
1 tablespoon chopped green onions

Directions
Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.

Butterhorn Rolls recipe.

Ingredients
1 cup shortening
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened

Directions
In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

Barbeque Beef Bake recipe.

Ingredients
1 pound ground beef
3/4 cup chopped onion
1 cup barbeque sauce
2 cups shredded Cheddar cheese
2 cups baking mix (such as Bisquick �)
1 cup milk

Directions
Preheat an oven to 400 degrees F (200 degrees C).
Cook the ground beef and onion together in a large skillet over medium heat until the beef is completely browned; stir the barbeque sauce and Cheddar cheese into the ground beef. Pour the mixture into a 9x13-inch dish.
Whisk the baking mix, eggs, and milk together in a bowl; pour over the beef mixture.
Bake in the preheated oven until the crust is golden brown and cooked throughout, about 25 minutes.

Braised Beef Rolls recipe.

Ingredients
2 pounds London broil or flank steak rolls
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 3/4 cups water, divided
1/2 cup packed brown sugar
1/2 cup raisins
1 medium onion, cut into wedges
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon ground mustard
2 tablespoons all-purpose flour
Hot cooked rice

Directions
Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown the meat on both sides in oil; drain. Combine 1-1/2 cups of water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat rolls. Cover and bake at 325 degrees F for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice.

Authentic Cochinita Pibil (Spicy Mexican Pulled Pork) recipe.

Ingredients
1 red onion, sliced thin
3 habanero peppers, sliced
10 limes, juiced
salt to taste
3 ounces dried guajillo chile peppers, seeded and deveined
1 tablespoon vegetable oil
salt and pepper to taste
3 pounds boneless pork shoulder, cut into 1-inch cubes
3 cups fresh orange juice
1 cup white vinegar
1 bulb garlic, peeled
7 1/2 ounces achiote paste

Directions
Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.

Australian Damper recipe.

Ingredients
4 cups self-rising flour
1 teaspoon salt
1 tablespoon butter, softened
1/2 cup water

Directions
Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.

Alaska Sheet Cake recipe.

Ingredients
2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup butter
1 cup water
2 cups white sugar
1/2 cup buttermilk
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup butter
5 tablespoons milk
1 (16 ounce) package confectioners' sugar, sifted
1 cup chopped pecans
1 teaspoon vanilla extract

Directions
Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan.
Stir together the flour and salt in a large mixing bowl.
Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool.
Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined.
Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing.
To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.

Banana Cake IX recipe.

Ingredients
2 1/4 cups sifted cake flour
1 1/4 cups white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla extract
3 bananas, mashed

Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Black-Eyed Peas and Gumbo recipe.

Ingredients
1/3 cup vegetable oil
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups chopped okra
1 cup chopped onion
3/4 cup chopped celery
3 cloves garlic, peeled and minced
4 cups water
2 cups chopped tomatoes
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 bay leaves
1/2 pound cooked ham, cubed
1 (15.5 ounce) can black-eyed peas

Directions
Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.
Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.
Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
Mix in ham, and continue cooking 15 minutes, until tender.
Stir in black-eyed peas, and continue cooking until heated through.