Crescent roll

Ingredients:

2 tbsp. honey
6 tbsp. butter
1 tsp. salt
1 1/2 c. lukewarm milk
1/4 c. lukewarm water
2 pkg. dry yeast
4 c. unbleached flour

Method:
Dissolve yeast in a little lukewarm water. Add remaining water, honey, butter, and milk, and then stir in flour, adding a few tablespoons more or less flour to make a somewhat sticky dough.

Let rise until double in size. Roll out, shape into crescents. Let rise and bake at 425 degrees for 12 to 15 minutes. Makes 2 dozen.

Aphrodisiacs filling:

Honey
Chocolate
Nutella
Vanilla cream

Saffron bread

Ingredients:

1/2 teaspoon Saffron
1/4 cup Hot Water (120 to 130, degrees)
1 cup Milk
1/4 cup Margarine
1 tablespoon Lemon Rind, grated
1 tablespoon Active Dry Yeast
1/4 cup Sugar
1/4 teaspoon Ground Nutmeg
2 1/2 To 3 c Flour
1 cup Dried Currants -or- Dark, Raisins


Method:
Steep the saffron in the hot, water for 10 to 15 m
Meanwhile, combine the milk and margarine in a saucepan. Heat until the margarine has
melted. Cool.
Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5
minutes to dissolve.
Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stir
in the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp towel
and let rise in a warm place until doubled in size. Then punch down and knead on a
lightly-floured board until smooth.
Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled.
Bake in a 350-degree oven for about 1 hour. Cool for 10 minutes in the pan before turning out
on a wire rack. When the bread is thoroughly cooled, it may be sliced.

Saffron, nutmeg, lemon... the hottest breakfast!

Buttermilk Berry Muffins

Ingredients:

2 1/2 cups (350 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
1 large egg, lightly beaten
3/4 cup (180 ml) buttermilk
2/3 cup (160 ml) safflower or canola oil
1 teaspoon pure vanilla extract
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)

Method:
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Dust with powdered sugar.

Killin' her softly...

note: Makes 12 regular sized muffins

Golden fruit salad

Ingredients:

1 Golden Delicious apple, cored and sliced
1 Red Delicious apple, cored and sliced
1 banana
1/2 cup red grapes, halved and seeded
- lettuce
6 1/2 cups plain low-fat yogurt
2-3 Tbsp orange juice
- dash nutmeg

Method:

Combine all fruits; mix well.
Serve on lettuce lined salad plates with Orange Yogurt Dressing.
Orange yogurt dressing: combine yogurt, orange juice, and nutmeg.
Mix well.Put into freezer for an half before serving.

Strawberry Chocolate Mousse Cake

Ingredients:

1/6 cup chocolate cookie or chocolate graham cracker crumbs
1/2 tablespoon melted butter or margarine
1/3 pint baskets California strawberries, stemmed and halved
1/3 cup semisweet chocolate chips
1/2 cup water
1/3 tablespoon light corn syrup
1/2 cup whipping cream, divided
1/6 tablespoon sugar
Method:

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan.
Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks.
With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream.
To serve, cut into wedges with knife, wiping blade between cuts.

M&m's cake

Ingredients:

1 cup crushed chocolate cream sandwich cookies
3 8oz.-packages (228 g) cream cheese
3/4 cup (180 mL) sugar
2 tablepoons all-purpose flour
3 eggs
1 teaspoon vanilla
1 package M&M'S Chocolate Mini Baking Bits
3 tablespoons melted butter or margarine

Method:

Preheat oven to 350°F (177°C). Measure out 1 cup (240 mL) of crushed chocolate cream sandwich cookies and put this in a small bowl.
Melt 3 tablespoons of margarine or butter. Pour the melted butter over the cookie crumbs while stirring mixture with fork.
Once the mixture is moist, pour crumbs onto bottom of 9" springform pan. Press crumbs evenly onto the bottom of pan using fingertips.
Bake crust in oven for ten minutes. After ten minutes, put crust to the side. Soften cream cheese. (Follow directions on box for softening cream cheese.)
Mix cream cheese with 3/4 cup (180 mL) of sugar and 2 tbsp. of flour in mixing bowl on medium speed until creamy and well mixed.
Scrape side of bowl and add one egg at a time to cream cheese mixture, mixing well after each egg is added. Once the eggs are added, stir in the vanilla.
Next stir in three quarters of the M&M'S® Chocolate Mini Baking Bits. Pour cream cheese mixture into the springform pan. With the last quarter of M&M'S® Chocolate Mini Baking Bits place them lightly on the top of the cake.
Bake the cake at 350° (177°C) for 15 minutes, then turn oven down to 250° (212°C). Bake an additional 30 minutes, or until the top looks dry and cake has very little movement in center.
When done baking, carefully slide flat knife or spatula preferably around edge of cake. Place in refrigerator over night.
Cheesecake can be stored in the freezer for 6 months. Just place in large plastic freezer bag.

recipe by m&m's

Heavy omelette

Ingredients:

2 tablespoons butter
2 cup diced, uncooked potatoes
1/4 cup sweet onion, finely chopped
1 cup diced ham
1/4 cup chopped fresh parsley
6 eggs
1/2 teaspoon salt
Pepper to taste
2 tablespoon milk
1/2 cup shredded Colby, or cheddar or brick cheese
1 tsp sesame

Method:
In a bowl, whisk together eggs, milk, salt, and pepper. Set aside.
Brown potatoes and onions in a 10-inch nonstick skillet over medium heat for about 20 minutes, stirring often, until browned and tender.
Add ham and heat through. Sprinkle with parsley.
Pour egg mixture over potatoes. Reduce heat slightly and cover. Cook, checking often, lifting up cooked eggs to let uncooked eggs reach the pan, about 10 minutes or until eggs are almost set.
Sprinkle with Colby, cheddar or brick cheese, cover, and let heat until cheese melts. Bestrew with sesame

Ok she's not a good cook but... guess you want care of it. Isn't so?

Rose Jam

Version 1

Ingredients:

1/2 lbs. rose petals
1 & 1/4 cup of sugar
3 tbs. organic lemon juice
3/4 lbs. raw, unfiltered honey

Method:
Simmer petals in a small amount of water until tender. Add the sugar, honey and the lemon juice and cook gently until this mixture is a thick syrup consistency.

Allow the mixture to cool a little, then pour it into sterile canning jars and seal.

Version 2

Ingredients:

30 large red cabbage roses
3 lbs Sugar
2 parts Water
½ Lemon

Method:
Take the roses and cut off the white ends. Make a syrup with the sugar and water. Then add the juice of half a lemon and the rose petals. Boil until the roses crystallize, stirring frequently with a wooden spoon.
Turkish cooks keep this for years.

Choose the sexiest one...