Doughnut Ingredients

Milk: Liquid activates the yeast. Whole milk is a must for the most tender dough– or you can try
buttermilk. Lower fat or nondairy milks work in a pinch, but the doughnuts aren’t as flavorful or
rich.
Yeast: You can use active dry yeast or instant yeast. If using an instant yeast, your rise time will
be a little shorter.
Sugar: Sugar sweetens the doughnuts, but it also feeds the yeast, increases its activity, and
tenderizes the dough.
Eggs: Eggs provide structure and flavor.
Butter: Melted butter promises enhanced flavor.
Salt & Vanilla Extract: Both add flavor. Try using homemade vanilla extract.
Nutmeg: A little nutmeg is the secret ingredient to that cozy, comforting bakery taste. If you’ve
ever made my chocolate chip muffins, you know it adds a delicious pop of flavor!
Flour: All-purpose flour is the dough’s structure. You’ll be tempted to add more and more flour
as you mix the dough, but don’t. You want a very soft, pillowy dough for soft, pillowy
doughnuts. The dough can still be slightly sticky. When kneading, use extra flour on your hands
and work surface.
How to make doughnut(s)
 Prepare the dough. The dough comes together with a mixer. You can also make the
dough by hand, but it requires a bit of arm muscle. After the dough comes together in the
mixing bowl, knead it for 2 minutes.
 Let the dough rise. In a relatively warm environment, the dough rises in about 90
minutes.
 Punch down the dough to release the air.
 Roll & cut into doughnuts. Roll the dough out to 1/2 inch thickness. Cut the doughnuts
using a 3-3.5 inch doughnut cutter. Line 1-2 baking sheets with parchment paper or a
silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet,
then lightly cover and allow to rest as you prepare the oil.
 Prepare the oil. Using a heavy-duty pot and an oil thermometer, heat the oil to 375°F
(191°C). Place a cooling rack over another baking sheet.
 Fry the doughnuts. Working with 2-3 doughnuts at a time, cook for 1 minute on each
side. Carefully remove from the oil and place onto prepared rack. Repeat with remaining
doughnuts. (See my recipe note about making the doughnut holes.)
Make the glaze. Dip each warm doughnut into the glaze and coat both sides. After about 20
minutes, the glaze will set.
Brownies Ingredients
1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups (370g) Nutella, divided
1/2 teaspoon salt
3/4 cup (94g) all-purpose flour (spoon & leveled)
optional: 3/4 cup (135g) semi-sweet chocolate chips and sea salt
How to make Brownies
 Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking
pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies
out of the pan when cool. (If using a 9-inch pan, the bake time will be a few minutes less.) Set
aside.
 With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a
large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed
for 1-2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as
needed. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-
high speed until combined, then beat in 1 cup Nutella and salt. Mix until smooth and
fluffy. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running
on low speed, add the flour, mixing just until combined. Do not overmix. If using chocolate
chips, gently fold them in.
 Pour the batter into prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on
top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea salt.
 Bake the brownies for 32-36 minutes. Keep your eye on them and test with a toothpick to
determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies
are done. The brownies may take a few minutes longer; all ovens vary. Mine took 36 minutes.
 Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the foil out of
the pan using the overhang on the sides and cut into squares. You can top each with more sea salt
if desired. Store in an airtight container at room temperature or in the refrigerator for 3-4 days.
They won’t last that long!
Bagels Ingredients

1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)

2 and 3/4 teaspoons instant or active dry yeast*
4 cups (520g) bread flour (spoon & leveled), plus more for work surface and hands*
1 Tablespoon granulated sugar or packed light or dark brown sugar (or barley malt
syrup)*
2 teaspoons salt
coating the bowl: nonstick spray or 2 teaspoons olive oil
egg wash: 1 egg white beaten with 1 Tablespoon water
For Boiling
2 quarts water
1/4 cup (60g) honey (or barley malt syrup)*
How to make Bagels
 Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand
mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
 Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very
stiff and will look somewhat dry.
 Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the
dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
 Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl,
turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a
clean kitchen towel.  Allow the dough to rise at room temperature for 60-90 minutes or
until double in size.
 Line two large baking sheets with parchment paper or silicone baking mats.
 Shape the bagels: When the dough is ready, punch it down to release any air bubbles.
Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape
each piece into a ball. Press your index finger through the center of each ball to make a
hole about 1.5 – 2 inches in diameter. Watch video above for a visual. Loosely cover the
shaped bagels with kitchen towel and rest for a few minutes as you prepare the water
bath.
 Preheat oven to 425°F (218°C).
 Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water
to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure
they have enough room to float around. Cook the bagels for 1 minute on each side.
 Using a pastry brush, brush the egg wash on top and around the sides of each bagel.
Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan
halfway through. You want the bagels to be a dark golden brown. Remove from the oven
and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack
to cool completely.
 Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room
temperature for a few days or in the refrigerator for up to 1 week.
Croissants Ingredients
Milk – I used 2% milk for this recipe, but it really doesn’t matter if you use a different fat content.
Brown sugar – Adding a bit of sugar to your croissants pairs so well with the buttery flavor! It will also
help give a bit more crunch to the outside of each croissant.
Active dry yeast – Make sure to double check that you are using active dry yeast rather than instant yeast.
If your yeast does not foam up after step #1, your yeast is dead and the croissants will not turn out. Buy a
new jar or package and store it in the freezer so it’ll last longer.
All-purpose flour – While you can use bread flour in this recipe, I find it’s much more convenient to use
all-purpose. We all have it in out pantries, and it makes fantastic bread. The difference is that bread flour
has a higher protein content, resulting in better gluten formation.
Salt – You can adjust the salt in this recipe to suit your own sodium preference. I wouldn’t leave it out,
though. That touch of salt really brings out the buttery flavor.
Butter – Make sure you use unsalted! I only ever cook with unsalted butter so that I have full control of
the salt content. Since most of the flavor of these croissants come from the butter, make sure to find a
good quality brand.
Egg – The egg doesn’t actually make it into the dough! This will actually be used for an egg wash. That’s
what gives our croissants a glossy and golden brown exterior.
How to make Croissants

 Bloom the yeast: In the bowl of your mixer, add the warm milk, brown sugar, and yeast.
Give it a quick stir with a fork or small whisk and let it sit for 5-10 minutes, until the yeast
foams up well.
 Make the dough: To your bloomed yeast, add the flour and salt. Use the dough hook on your
mixer and let the dough knead for about 5 minutes on low speed. The dough should turn out
nice, soft, elastic, and slightly sticky. Because of varying environment conditions, you may
need more flour than I used. Add 1 tbsp at a time until your dough feels perfect. Knead the
dough by hand for a few minutes, then add it back to the bowl. Wrap the bowl well with
plastic and let the dough sit in the fridge for 1 hour.
 Prepare the butter: Arrange the sticks of butter on a sheet of plastic wrap horizontally. Lay
another piece of plastic over the sticks, and use a rolling pin to flatten the sticks until you
have approximately an 8×5 inch rectangle. Put the butter, still wrapped in plastic, in the
fridge until the dough is ready.
 Laminate the dough: Laminating dough is the process of folding butter into the dough many
times, which is what creates all those layers. Turn the dough out onto a lightly floured surface
and roll it to a 16×10 inch rectangle. Place your butter in the center, and fold the edges of the
dough rectangle over to cover the butter completely. Roll the dough out so it’s back to 16×10
inches, then fold it letter-style into thirds. Wrap the dough with plastic and place it in the
fridge for an hour. I like to repeat this process a total of 5 times giving us a total of 729
layers. Yes, that’s right! 729 layers! 
 Bake the croissants: Roll the dough out, one last time, until you have a long rectangle about
1/4″ thick. I like to cut the dough into thirds to make this part easier. Slice the dough into
long triangles, and roll each one starting at the wide end until you have a crescent shape.
Brush with a lightly beaten egg, and bake on a parchment paper lined sheet for 8-12 minutes
at 400F, then turn the oven down to 375 and bake for another 8-12 minutes.
Pies ingredients
\ 1 (16.5-ounce) can Pillsbury refrigerated sugar cookie dough
1 (20-ounce) can apple pie filling
Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground
cinnamon)

How to make pie


Press 2/3 of the cookie dough into the bottom of an 8x8-inch or 9x9-inch baking
pan.

 Sprinkle with 2/3 of the cinnamon sugar.

 Spread the apple pie filling over the cookie base.

 Take small amounts of the remaining cookie dough, flatten it slightly and place
over the pie filling. It will not cover the pie filling completely.

 Sprinkle with the remaining cinnamon sugar mixture.

 Bake in a 350°F oven until the cookie dough is baked, mine took about 35 to 40
minutes.

 Allow bars to cool and cut into squares.

Pastries ingredients
Vol-au-vents (puff pastry), baked and cooled
Isabel Tuna Salad with vegetables - Russian
Green olives or sardines, to garnish
Dill or parsley

How to make pastries

 Fill the baked mini vol-au-vents with teaspoons of Isabel Tuna Salad with

Vegetables and plate.

 Cut the olives into thin slices and place a couple slices on top of each filled
vol-au-vent. Alternatively, use sliced sardines for garnish.

 Decorate each vol-au-vent with a touch of dill or sprig of parsley.

 Serve chilled.
Muffin’s ingredients
2 cups (260g) whole wheat flour (spoon & leveled)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/3 cup (35g) ground flax (optional)
3 large eggs
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (85g) honey
1/3 cup (80ml) vegetable, canola oil, or melted coconut oil
1/3 cup (60g) unsweetened smooth applesauce
1 teaspoon orange zest (optional)
1/3 cup (80ml) orange juice or pineapple juice
1 teaspoon pure vanilla extract
2 cups (260g) shredded carrots (about 4 large)
1 cup (140g) shredded/grated apple (about 1 large)
1/2 cup (75g) raisins
1/2 cup (64g) unsalted chopped pecans
How to make muffins
 Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use
greased/sprayed cupcake liners. This recipe yields 14-16 muffins, so prepare a second muffin pan
in the same manner or bake in batches and reserve leftover batter at room temperature for when
the first batch is done.

 Whisk the flour, baking soda, cinnamon, ginger, salt, and flax together in a large bowl. In a
medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and
vanilla together until combined. Whisk in the carrots and apples. Pour these wet ingredients into
the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins
and pecans. Fold everything together just until combined and no pockets of flour remain.

 Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then,
keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an
additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time
these muffins take in the oven is about 23-24 minutes, give or take. (For mini muffins, bake 13-
14 total minutes at 350°F (177°C) the whole time.) Allow the muffins to cool for 10 minutes in
the pan, then transfer to a wire rack to cool until ready to eat.

 Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for 1 week.
Buns Ingredients
1 cup milk
1/2 cup water
1/4 cup butter
4 1/2 cups all-purpose flour* (or bread flour)
1 (.25-ounce) package instant yeast (I used Fleischmann's Rapid Rise Yeast)
2 tablepoons white sugar
1 1/2 teaspoons salt
1 egg
1 egg, whisked
1 to 2 tablespoons poppy or sesame seeds
How to make buns
 In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).

 In a large bowl, mix together 1-3/4 cup flour, yeast, sugar and salt.
Mix milk mixture into flour mixture, and then mix in egg.

 Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough
has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic,
about 8 minutes.

 Variation: You can mix all the ingredients in a Kitchen Aid Stand mixer- with the dough
attachment. Knead until the dough is elastic and smooth-- 5 to 8 minutes.

 Divide dough into 10 to 12 equal pieces.

 Shape each piece into a square. Don't worry about perfection. To shape the hamburger roll, grab
one corner and fold it in, repeat with all four corners. Grab the center, and twist. Place onto a
lightly floured surface and gently roll around (folded side down) and then gently shape the sides
into a round shape.Tip: Turn your oven on WARM for 2 to 3 minutes and then shut off. This will
help to speed up the "proofing" of your dough.
Place the rolls onto a parchment covered baking sheet (or greased). If you desire softer edges,
place the rolls closely together.
If desired, brush each roll with the egg wash and sprinkle with poppy or sesame seeds.
Cover with a clean tea towel, and let rise for 20 to 25 minutes.
Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown.
Once baked and cooled, these rolls freeze well. To reheat, wrap in foil andbake at 350°F for 5-10
minutes.
Pretzels Ingredients

3/4 cups milk

1/4 cup water
1 1/2 tablespoons sugar
1 package active dry yeast
2 1/2 cups all purpose flour
2 tablespoons butter, softened
1 1/4 teaspoons fine sea salt or 1 teaspoon table salt
3 cups hot water
1/2 cup baking soda
1 egg yolk, lightly beaten
coarse salt or poppy seeds, optional

How to make Pretzel

 In a small saucepan heat and stir milk, 1/4 cup water, and sugar over low heat until warm (110°F
to 115°F). Pour into the large bowl of an electric mixer. Sprinkle with yeast; let stand about 5
minutes or until foamy.

 Add 2 1/3 cups of the flour, the butter, and 1 1/4 teaspoons salt. Using the hook attachment, beat
on low speed for 2 to 3 minutes or until combined, scraping sides of bowl occasionally. Beat on
medium-low speed for 8 to 10 minutes or until a soft dough forms. The dough should pull away
from sides of bowl but still be slightly sticky. If it is too sticky, beat in the additional flour.

 Turn dough out onto a clean, dry work surface. Knead a few times, then shape dough into a ball.
Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a
warm place until double in size (about 1 hour).

 Preheat oven to 450°F. Grease a large baking sheet; set aside.

 Punch dough down. Turn out onto a clean, dry work surface. Divide dough into eight
portions. Roll and stretch each portion into a 30-inch rope. If the dough seems tight and does not
want to stretch, cover and let rest about 10 minutes or until it relaxes.

 To shape each pretzel, hold one end of a rope in each hand and form a U-shape. Cross the ends
over each other twice. Then lift the ends across to the bottom of the U-shape; press to seal.

 In a deep dish or pot slightly larger than each pretzel stir together 3 cups hot water and baking
soda. Using a slotted spoon, lower pretzels, one at a time, into baking soda mixture for 10
seconds. Remove pretzels and place on paper towels to blot the bottoms dry. Arrange 2-inches
apart on the prepared baking sheet.

 In a small bowl combine egg yolk and the 1 tablespoon water. Brush pretzels with egg yolk
mixture. If desired, sprinkle with coarse salt. Bake for 10 to 12 minutes or until deep golden
brown. Cool slightly on a wire rack; serve warm.
Puffs ingredients

 1 cup (225 ml) water

 Pinch of salt
 3 1/2 tablespoons (45 g) unsalted butter
 2 tablespoons plus 1 teaspoon confectioners’ sugar
 1 scant cup all-purpose flour (4 1/2 ounces/125 g)
 Finely grated zest of 1 organic lemon
 2 tablespoons cornstarch
 4 eggs
 Oil for deep-frying (corn, peanut or other oil with high smoke point)
 Sugar and cinnamon for sprinkling

How to make puffs

 Put the water, salt and butter in a small saucepan and slowly bring to a boil until the
butter is melted. Stir and remove from the heat.

 Mix the confectioners’ sugar, flour, lemon zest and cornstarch. Add it to the pan all at
once. Stir to combine and return the pan to the heat. Cook over low heat until the dough
forms a smooth dough and a film forms at the bottom of the pan.

 Remove the pan from the heat and immediately add 1 egg. Beat with an electric handheld
mixer to blend well. Let the dough rest for 10 minutes.

 Add the remaining eggs one after another, blending well after each addition.

 Pour oil about 2 to 3 inches high in a heavy tall pot or a deep-fryer. Bring to 370 degrees
F (175 degrees Celsius), or hot enough to sizzle a breadcrumb. Have a glass with hot
water stand by.

 Using two dessertspoons, shape small balls of dough and drop them into the hot oil, not
more than 4 at a time. Fry until golden, then turn once and fry from the other side.
Remove with a slotted spoon and degrease on paper towels. Dip the spoons in hot water
after each round (be careful of hot splashes!).

 Sprinkle with a mix of sugar and cinnamon. Enjoy within a couple of hours.
Makes 24 to 30 pieces
Tortilla’s Ingredients

Tortilla, round, thin, flat bread of Mexico made from unleavened cornmeal or, less commonly, wheat
flour. Traditionally the corn (maize) for tortillas was boiled with unslaked lime to soften the kernels and
loosen the hulls. (This lime was the principal source of calcium in the Mexican diet.)

How to make Tortillas

 Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with
your fingers until the flour resembles cornmeal. Add the water and mix until the dough
comes together; place on a lightly floured surface and knead a few minutes until smooth
and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a
dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and
golden; flip and continue cooking until golden on the other side. Place the cooked tortilla
in a tortilla warmer; continue rolling and cooking the remaining dough
Bread Ingredients
There are only four yeast bread ingredients you really need: flour, yeast, water, and salt. All the other
ingredients in a recipe are there to add flavor, nutrition, color, and to change the characteristics of the
crumb

How to make bread

 You’ll need warm water, granulated sugar, instant OR active dry yeast, salt, vegetable or canola
oil and flour. That’s it!
 This is a simple process that takes about 5 minutes. You can see a picture below what yeast looks
like when it’s proofed. It’s possible to kill yeast if you use too hot of water, so aim for slightly
warmer than luke-warm, or about 105°F. Combine warm water, yeast and 1 TBSP of the
granulated sugar in your mixing bowl. Give it a quick stir and then let it sit for 5 minutes. You’ll
begin to see the yeast puff up until it covers the entire surface of the water.
 Add the rest of the sugar, the oil, salt and flour (You can use all-purpose flour OR bread flour!),
then mix using an electric mixer until it’s well combined, about 2 minutes. You can mix by hand
but it will take longer.
 You might be thinking, “Wait! It’s already mixed!” Ha! Not so fast! Going through the process of
kneading bread dough is crucial for bread with great texture. Kneading dough allows gluten to
form which enables dough to rise better, be lighter and fluffier. you can knead by hand or with a
mixer. I use the dough hook on my mixer and knead for 7 minutes. If you knead by hand, you’ll
want to knead for 10-11 minutes, depending on how consistent you are.
 Place your lovely smooth, elastic bread dough in an oiled bowl and cover it with plastic wrap or a
clean towel. I think plastic wrap works better because it traps hot air inside and thus, my dough
requires a shorter first rise. Be sure to spray the side of the plastic wrap that will touch the dough
with oil!
 If your house is cool, your bread will take longer to rise. In the wintertime when my house is
cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of
dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for
rising dough.
 Punching the dough down quickly releases any air pockets that have developed and helps your
bread have a more consistent rise and texture. Shape your dough by rolling it gently into a ball
and rolling it 2 or 3 times on the countertop so that the ball is more oblong. I usually punch down
and shape the dough quickly, then place in a greased bread pan.
 I like to do my second rise in a warm oven that’s not turned on. I turn the oven on just before I
punch my dough down, then turn it off once I place the dough in the oven for the 2nd rise. It’s
really only on for a minute or two, which is fine! The second rise will help shape your loaf of
bread and takes about 30 minutes.
 You’re nearly there! Bread bakes for about 30-40 minutes. You know what I do to make sure my
bread is perfectly cooked? I use a digital cooking thermometer! Fully cooked bread will be 190-
200 degrees F. Bread recipes that include milk will need to cook until 200 degrees, but since this
one doesn’t, I take it out once it reaches 190 degrees. The top will be golden brown.Cool baked
bread in thepan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or
folded towel to finish cooling. If you leave thebread in the pan for much longer than that, you’ll
steam it, which may cause some parts of your loaf to go soggy. No one likes soggy bread!
Rusks Ingredients
2 cups unbleached white flour
2 cups bread flour, whole wheat, coarsely ground if possible
1/3 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup butter, melted
2 eggs
3/4 cup buttermilk
2 teaspoon pure vanilla extract
2 teaspoon pure almond extract
How to make Rusks
 Preheat oven to 400 degrees.

 In a large mixing bowl, thoroughly mix the dry ingredients.

 Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a
soft dough, similar to biscuit dough.

 Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
 Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on
buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
 Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night
(about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an
airtight container. Rusks will keep for weeks.
 ALTERNATIVE

 Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2
cup currants or chopped raisins.
 Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
 Peanut Rusks: Add 1 cup coarsely chopped peanuts.

Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp.
INTRUCTIONS AND STEPS
ON
HOW TO BAKE

ACTIVITY SUBMITTED BY:ELLIZE JARILLA

SUBMITTED TO:MRS WILMA DE MARTIN