Bread Stick Ingredients: 15g active dry yeast 300ml water, warm 30g granulated sugar 120ml olive

oil 10g salt 540g bread flour As needed Egg wash 30g sesame seeds Procedure: 1. Stir the yeast, water and sugar toger in a mixer bowl. 2. Blend in the oil, salt and 240 grams of the flour. 3. Gradually add the remaining flour. Knead the dough until it is smooth and cleans the sides of the bowl, approximately 5 minutes. 4. Remove the dough from the bowl and rest a few minutes. Roll the dough into a rectangular about ¼ inch thick. 5. Cut the dough into 24 equal piece into a rope and twist, bring the ends together, allowing the sides to curl togehter. Place on a paper-lined sheet pan. 6. Brush with egg wash and top with sesame seeds. Let the bread sticks rise until doubled, approximately 20 minutes. 7. Bake at 375F (190C) until golden brown, approximately 12 to 15 minutes. Variations: Garlic Bread Sticks Knead 30 grams grated Parmesan and 30 grams minced garlic into the dough. Herbed Bread Sticks Knead 9 grams chopped fresh herbs such as basil, parsley, dill, and oregano into the dough.

Banana Bread Ingredients: 60g unsalted butter, room temperature 60g granulated sugar 70g brown sugar 2pcs eggs 180g ripe bananas 100g cake flour 100g all purpose flour ½ tsp baking powder ½ tsp baking soda 1tsp salt 1tsp ground cinnamon 55ml buttermilk 50g walnuts, chopped Procedure: 1. Cream the butter and both sugars in a mixer fitted with the paddle attachment until light, pale and fluffy. Add the egg, then mash the banana and add to the mixture. 2. Sift the flours with the baking powder, baking soda, salt and cinnamon. Add to the banana mixture, alternating with the buttermilk. Stir in the walnuts. 3. Divide the batter between three prepared loaf pans and bake at 375F (190C) until light brown, approximately 25 to 30 minutes.

Chewy Manggo Granola Cake Bar Ingredients: 50g quick oats (approx. ½ -1 cup) 1tsp honey 100g manggo (approx. ½ cup cubed) 2tbsp brown sugar 1tsp unsalted butter (can be substituted with any nut butters) 1/8tsp salt 2tsp olive oil (can be substituted with canola oil) ¼ tsp ground cinnamon Procedure: Put the oats, cinnamon, brown sugar (1tbsp) and salt in one bowl. Put the honey, butter and olive oil in a different bowl. Mix in the manggo in the dry ingredients bowl and mash until there are tiny chunks of mango. Put the wet ingredients in the bowl with the mashed mango and mix together. Place on a tin tray and sprinkle brown sugar on top. Toast it on a toaster for 5mins and cut in half. Then flip it very carefully and toast it for another 5mins. Let it cool. Dig in!!! Enjoy... Number of serving : 2

Chocolate Mousse Ingredients: ¾ cup semi-sweet chocolate, melted 2tbsp. Butter, melted warm ¼ cup sugar 3 egg yolks 3 egg whites ½ cup quart heavy cream, beaten to stiff to peaks 1tsp rum or vanilla extract to taste Procedure: - Blend the chocolate and the butter - Beat half of the sugars with the egg yolks until the mixture is light, creamy and has double in volume. - Beat the egg whites to soft peaks, while still beating the whites, gradually add the remaning sugar and continue to beat until stiff peak forms. - Fold the egg whites to the egg yolks, and then fold the chocolate and the butter mixture into the egg mixture. - Fold in the whipping cream nad the rum or vanilla extract. Chill the mixture until service. The mousse maybe scooped out at service or piped into molds and allowed to chill directly in the mold.

Carrot Cake Ingredients: 1 ½ cup sugar 1 cup vegetable oil 3pcs. Eggs 2 cup all purpose flour 1 ½ tsp ground cinnamon 1tsp baking soda 1tsp vanilla 1tsp salt ¼ tsp ground nutmeg 2 cups shreded carrots 1 cup coarsely chopped nuts Procedure: Heat oven to 350F. Grease and flour rectangular pan, 13x9x2 inches. Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots and nuts; beat 1 minute. Stir in carrots and nuts. Pour into pan. Bake 35 to 45 minutes.

Boiled Icing Ingredients: 4 egg whites 1tsp. Cream of tartar 2 cup sugar 1tsp. Vanilla ¾ cup water

New York Cheesecake Prep Time: 20 minutes Cook Time: 60 minutes Ingredients:
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16 graham crackers, crushed fine 2 tablespoons melted butter 2 lbs cream cheese (four 8-ounce packages) 1 1/2 cups granulated sugar 3/4 cup whole milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1 tsp freshly grated lemon zest 1/4 cup all-purpose flour

Preparation: Preheat oven to 350 degrees F. 1. In a mixing bowl combine the graham cracker crumbs and melted butter. Press firmly into the bottom of a greased 9-inch round springform pan. 2. In a large mixing bowl, mix the cream cheese and sugar until smooth. Mix in the milk, and then the eggs one at a time, mixing just enough to combine. Mix in the sour cream, vanilla, lemon zest, and flour until the mixture is smooth. Pour the filling into pan. 3. Bake for 1 hour, turn the oven off and let cake cool with the door closed for 4 hours to prevent cracking. Chill completely in refrigerator before serving. Serve plain, or topped with berry sauce.

Bananas Foster II Ingredients
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1/4 cup butter 2/3 cup dark brown sugar 3 1/2 tablespoons rum 1 1/2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 3 bananas, peeled and sliced lengthwise and crosswise 1/4 cup coarsely chopped walnuts 1 pint vanilla ice cream

Directions In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Oatmeal Cookies

Prep Time: 20 minutes Cook Time: 09 minutes Ingredients: y y y y y y y y y y y y y y 1-1/2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon freshly ground nutmeg 1 teaspoon salt ---1-1/4 cups butter, softened 3/4 cup packed brown sugar 1/2 cup sugar 1 egg 1 teaspoon vanilla ---3 cups old fashioned oats 1 cup chopped walnuts or pecans*, lightly toasted

Preparation: Preheat oven to 375 degrees F. Lightly grease cookie sheets. Combine first set of dry ingredients in a large bowl with a wire whisk. In a separate bowl, cream the butter and sugars. Add egg and vanilla. Combine completely. Slowly add flour mixture until combined. (I like to use my stand mixer to make this cookie dough. As the mixer is running on low, I slowly add the flour mixture.) Hand stir-in oats and nuts*. For Drop Cookies: Drop by rounded tablespoons onto cookie sheets. Bake for 8 to 9 minutes or until done. Take from oven and allow to cool on cookie sheets for 1 to 2 minutes. Remove cookies to wire rack and cool completely before storing them. For Bar Cookies: 13 x 9-inch pan - In a greased pan, bake for 25-30 minutes. Cool in pan on rack before cutting. 15 x 10-inch pan - (Jelly roll pan) In a greased pan, bake for 20-25 minutes or until golden brown. Also cool in pan. *I prefer to make these with nuts, but they are typically made with 1/2 raisins and 1/2 nuts or all raisins. Other dried fruits like cranberries may be used. Chocolate chips or coconut would also be a nice addition. Just be sure to not add anymore than 1 total cup of any of the above.

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