*This recipe is very time intensive, but if you simply follow the recipe as stated your croissants will turn out really great!

Ingredients:
1 1/2 cup butter or margarine, softened
1/4 cup unsifted all purpose flour
3/4 cup milk
2 tablespoons sugar
1 teaspoon salt
1/2 cup very warm water (105-115F)
2 packages active dry yeast
3 cups unsifted all purpose flour
1 egg yolk
1 tablespoon milk

Directions:

With spoon, beat butter and 1/4 cup flour until smooth. Spread on waxed paper in a rectangle 12x6 inches. Refrigerate. Heat milk; stir in sugar, salt to dissolve. Cool to lukewarm. With thermometer, check temperature of water.

Sprinkle with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cups flour until smooth. Turn on lightly floured pastry cloth; knead until smooth. Let rise, covered in warm place, 85F, free from draft until double- 1 hour. Refrigerate 1/2 hour.

On lightly floured pastry cloth, with stockinette- covered rolling pin ( I think you could use cooking spray in place of the stockinette), roll into 14x14 inch rectangle. Place butter mixture on half of dough; remove paper. Fold other half over butter; pinch edges to seal. With fold at right, roll from center to 20 x 8 inches.

From short side, fold dough in thirds, making three layers; seal edges; chill one hour wrapped in foil. With fold at left, roll to 20x8 inches; fold; chill 1/2 hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2 hour between. Then chill one hour longer.

To shape: Cut dough into 4 parts. On lightly floured pastry cloth, roll each into a 12 inch circle. Cut each circle into 6 wedges. Roll up beginning at wide end. Form into crescent. Place point side down, 2 inches apart on brown paper on cookie sheet.

Cover; let rise in warm place, 85F, free from draft until double- one hour. Heat oven to 425F. Brush with yolk beaten with milk. Bake 5 minutes; reduce oven to 375F; bake 10 minutes, until croissants are puffed and brown. Cool on rack 10 minutes.

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

2 cups all-purpose flour
1/2 cup ground almonds
1 cup granulated sugar
2 extra large eggs
1/4 cup dark rum
1/4 cup Amaretto or Nocello
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 cup walnuts
1 cup whole blanched almonds

Heat oven to 350°F. Butter and flour 2 cookie sheets; set aside.

Beat flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder until well blended with a wooden spoon. Stir in walnuts and whole almonds. The dough should be soft and a bit sticky, but should hold its shape when picked up. If it is too runny, add a bit more flour. Form half the dough into a tube about the size of a paper towel roll. Place on cookie sheet, making sure it does not touch edges. Repeat with remaining dough. Bake 45 minutes to an hour until golden brown and firm. They will spread during baking. Remove to wire rack, let cool about 15 minutes.

Carefully loosen from sheet with a spatula. Let stand on cutting board until nearly room temperature. Cut each roll into slices about 1 inch thick. Place, cut side up, on the cookie sheets and return to oven to dry, about 15 minutes. Let cool completely before storing.

Yields 3 dozen.

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

Ingredients per person -

1 chicken breast, cut into pieces
If you have it, sesame seed oil (eyeball it)

For the marinade -

1 tsp dark soy sauce
1 tsp teriyaki
1 tsp maple syrup (sounds weird but really yummy)

For the coating -

1/2 tablespoon all-purpose flour
1 tablespoon sesame seeds
A pinch of pepper

Directions -

1. Preheat oven to 400 degrees
2. Mix the soy sauce, teriyaki and maple syrup in a bowl and place chicken in the mix. Coat, and leave to marinade for a moment whilst preparing the coating
3. In another bowl to prepare the coating simply mix the flour, sesame seeds and pepper.
4. Dredge the coated chicken in the flour mix and arrange on a baking tray. Drizzle a little sesame seed oil (if you have it) over the chicken pieces.
5. Bake at 400 degrees for 40 minutes, or until the juices run clear.

Mmm, mmmmm...this chicken is always seems to come out perfectly baked and has a nutty, crispy coating. Perfect served with vegetable fried rice or stir-fried veggies. Also really nice served as 'popcorn chicken' with a little sweet chilli dipping sauce. I make this all the time and everyone always loves it.

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- لورين

Love, all alike, no season knows nor clime,
Nor hours, days, months, which are the rags of time.

INGREDIENTS:

* Chocolate Batter:
* 2 cups sugar
* 1 cup butter, room temperature
* 2 teaspoons vanilla
* 4 eggs
* 1 1/2 cups all-purpose flour
* 3/4 cup cocoa, unsweetened
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup peanut butter chips
* .
* Peanut Butter Batter:
* 3/4 cup peanut butter
* 1/3 cup butter, room temperature
* 1/3 cup sugar
* 2 tablespoons all-purpose flour
* 2 eggs
* 1 teaspoon vanilla

PREPARATION:
Grease and flour a 13x9-inch baking pan. In mixing bowl, cream 2 cups sugar and 1 cup butter until light and fluffy. Add 2 teaspoons vanilla and 4 eggs, 1 at a time, beating well after each addition.

Gradually add 1 1/2 cups flour, cocoa, baking powder, and 1/2 teaspoon salt.

In a small bowl, cream peanut butter and 1/3 cup butter. Add 1/3 cup sugar and 2 tablespoons flour; blend well. Add 2 eggs and 1 teaspoon vanilla; beat until smooth. Spread half of the chocolate mixture in prepared baking pan. Spread the peanut butter batter over chocolate batter. Spread remaining chocolate batter over top. Gently cut through layers with a knife to create a marbled look.

Bake brownies at 350° for 40 to 50 minutes, or until top springs back with lightly touched in center with finger. Brownies should begin to pull away from sides of pan. Cool completely in pan.

Post edited at 2:02 pm on July 15, 2007 by JennyColada

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

Serves 8-10
INGREDIENTS:
175g butter
225g digestive biscuits
rind and juice of 2 lemons
11g gelatine
225g cottage cheese
200g soft cream cheese
400g condensed milk
450g strawberries
115g raspberries

1. Cut a piece of greaseproof paper to fit the base of a 20cm/8 in loose bottomed springform cake tin. Melt the butter in a saucepan over a low heat. Break the biscuits in pieces, put them in a food processor and whizz until they are crumbs. (Putting the in a plastic bag and bashing it with a rolling pin is funner!) Stir them into the melted butter until well mixed.
2.Tip the crumbs into the cake tin and use a spoon to spread the mixture in a thin, even layer over the base, pressing down well. Put the tin in the fridge while you make the filling.
3. Put the lemon rind and juice in a small bowl and sprinkle the gelatine over. Stand the bowl in a saucepan of water and heat gently, until the gelatine crystals have all melted. Stir the mixture and leave to cool slightly.
4.Put the cottage cheese in a food processor and whizz for 20 seconds. Add the cream cheese and condensed milk, fix the lid and whizz the mixture. Pour in the dissolved gelatine mixture and whizz once more.
5. Roughly chop half the strawberries and scatter them over the biscuit base. Add half the raspberries, saving the rest for decorating the top. Pour the cheese mixture carefully over the fruit and level the top. Return to the fridge and leave overnight to set.
6. Carefully loosen the edge of the cheesecake with a palette knife. Then stand the cake tin on a large mug or can and gently open the clip at the side of the tin. Allow the tin to slide down. Put the cheesecake on a serving plate, and decorate it with the resevered fruit.

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Don't surrender

INGREDIENTS
1 prepared pie crust(oreo is great)
4 oz cream cheese (softened)
1/2 cup peanut butter (jif is my fav)
3/4 cup confectioner's sugar
6 reese's cups chopped up (more if you like, i use about 8)
8 oz whipped topping divided (more if you like)

1. whip cream cheese until fluffy. add sugar and whip until well mixed. then add peanut butter and mix well..finally fold in whipped topping
2. gently spread into pie crust
3. top with remaining whipped topping
4. top with chopped reese's cups
5. freeze for 2 to 3 hours
you can top it with whatever you like such as nuts, oreos, chocolate sauce etc etc
hope you enjoy it like i do!

INGREDIENTS

  * 3/4 cup all-purpose flour
  * 1/2 teaspoon baking soda
  * 1/4 teaspoon baking powder
  * 1/2 teaspoon salt
  * 1/2 cup butter, softened
  * 1/2 cup peanut butter
  * 1/2 cup white sugar
  * 1/2 cup packed light brown sugar
  * 1 egg
  * 1 teaspoon vanilla extract
  * 1 cup quick cooking oats
  * 3 tablespoons butter, softened
  * 1 cup confectioners' sugar
  * 1/2 cup smooth peanut butter
  * 2 1/2 tablespoons milk or cream

DIRECTIONS

 1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
 2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
 3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
 4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the milk. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Post edited at 7:50 am on June 30, 2007 by JennyColada

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

Ingredients
• 2 cups sifted all-purpose flour
• 1 tablespoon baking powder
• 1 cup milk
• 2 eggs
• 1/2 cup sugar
• 1/2 cup Jif Creamy Peanut Butter
• 1 teaspoon salt

Directions
• Preheat oven to 400ºF.
• In bowl, stir together flour and baking powder; set aside.
• Place milk, eggs, sugar, Jif and salt in blender container;    cover and blend to combine.
• Pour over dry ingredients; stir just to moisten.
• Fill greased muffin pans 2/3 full.
• Bake in a 400ºF oven 15 to 20 minutes.
• Makes 12 muffins

Post edited at 2:10 pm on July 15, 2007 by JennyColada

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

1 c. old fashioned oatmeal
1 c. applesauce
1 lg. egg, beaten
2 tbsp. plus 1 tsp. vegetable oil
1 tbsp. double acting baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 c. milk, orange or apple juice (or frozen concentrate)
3/4 c. whole wheat flour
1/4 sugar (optional)
1/2 c. cranberries, dried cranberries or raisins (optional)

Spray 12 (3 inch) muffin cups with Pam or use metal muffin liners.

Preheat oven to 375°F degrees.

Stir together the oatmeal, applesauce, juice or milk, egg, and oil. Set aside.

Stir together the flour, baking powder, soda and cinnamon. Make a well in the center, and add the applesauce mixture. Stir until well combined, but do not over beat.

Add raisins or cranberries if desired. Pour into the muffin tin. Each cup should be 2/3 full.

Bake 15-20 minutes, or until a tester comes out clean.

Cool on a rack for 15 minutes before removing muffins.

Makes 12 muffins.

Variation: Substitute 1/4 teaspoon ginger and 1/8 teaspoon nutmeg for the cinnamon.

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

4 cups strong white bread flour
1 tablespoon rapid-rise dried yeast
pinch of salt
1 3/4 cups ludewarm water
12 fatty bacon strips
1 egg

1. Place the flour, yeast and salt in a large bowl and stir them together until well combined.
2. Add a little of the lukewarm water to the flour mixture and mix with a round-bladed knife. Add the reminaing water and use the knife and then one of your hands to pull the mixture together, to make a soft, slightly sticky dough.
3. Turn the dough out onto a lightly floured surface and kneed for about 5 minutes, or until the dough is smooth and stretchy.
4. Divide the dough into 12 even-sized pieces and roll each one into a fat sausage shape. Lightly brush a baking sheet with oil.
5. Place each bacon rasher on a chopping board and run the back of the knife along its length to stretch it slightly. Wind a rasher of bacon round each dough "sausage".
6. Brush the "sausages" with beaten egg and arrange them on the prepared baking sheet. Leave i na warm place for 30 minutes, or until doubled in size.
7. Preheat the oven to 400. Bake for 20-25 minutes, until cooked and browned.

Post edited at 3:07 pm on July 15, 2007 by JennyColada

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

get a cup
poor 1/4 cup of milk
put about 3 scoops of peanut butter in cup
add ur choice of jelly/jam
note: dont put more jelly than u put peanut butter
mix all together
dip ur crackers in and eat!!

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I get it. It all makes sense. You're the perfect person.
So Bright, So Wrong. Lets all live in your imaginary life.

Prepare two slices of bread of your choice (I prefer whole wheat) with any amount of PB you like. Get one jar of raspberry chipoltle sauce spread a small amount on one half and squish together. I suggest you taste the sauce first to see how much you need. Makes great party snack if made on cracker, or even better throw a block of cream cheese in a bowl with the sauce over it and stash some crackers near by.

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"The cyborg would not recognize the Garden of Eden;
it is not made of mud and cannot dream of returning
to dust." -Cyborg manifesto.

400g Tinned Apples (800g if you really like apples)
½ cup of brown sugar, plain flour, coconut and rolled oats
2 tablespoons butter
Thickened cream for topping (optional)

1. Spread apples in an even layer in microwaveable container.
2. Put butter in mixing bowl uncovered in microwave for 20 seconds or until melted.
3. Add sugar, flour, oats, coconut and mix well with a spoon.
4. Use an upright fork to spread crumble mix over apples and maintain crumbly texture.
5. Microwave on high (1000 watts) for 8 minutes if using 400g tin apples, 12-14 minutes for 800g tin.

Don't do what my boyfriend did and forget the flour - you'll end up with apple mush

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