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Mexican Wedding Cakes (Russian Tea Cakes)

Mexican Wedding Cakes (Russian Tea Cakes)
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Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioners sugar.
Prep Time
30 minutes
Prep Time
30 minutes
Mexican Wedding Cakes (Russian Tea Cakes)
Print Recipe
Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioners sugar.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Cream butter with powered sugar. Add flour gradually, beating well after each addtion. Add nuts and vanilla, blend well.
  2. Shape into balls and place on ungreased cookie sheet.
  3. Bake in a 325 oven for 15 - 18 minutes. Roll in powered sugar immediately after taking out of oven.
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Vegetarian Egg Foo Young

Vegetarian Egg Foo Young
Print Recipe
A Vegetarian version of "Egg Foo Young"
Prep Time
30 minutes
Prep Time
30 minutes
Vegetarian Egg Foo Young
Print Recipe
A Vegetarian version of "Egg Foo Young"
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
Utensils Needed
  1. Medium mixing bowl
  2. Large mixing bowl 8"
  3. Frying pan or Wok
Directions
  1. Break 12 eggs into medium bowl. Add salt. Whisk until foamy. Set aside.
  2. Add 1/2 cup flour. In large bowl mix drained bean sprouts, water chestnuts, bamboo shoots, green onions, and tofu.
  3. Heat small frying pan on medium heat. Add 1 teaspoon oil.
  4. Combine eggs and vegetable mixtures. Divide into sixths. Fry each sixth in small pan, turning over and over (like pancake), until golden brown.
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Ultimate Cinnamon Rolls

Ultimate Cinnamon Rolls
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One of the "Best" Cinnamon Roll recipes we've seen!
Prep Time
45 minutes
Prep Time
45 minutes
Ultimate Cinnamon Rolls
Print Recipe
One of the "Best" Cinnamon Roll recipes we've seen!
Prep Time
45 minutes
Prep Time
45 minutes
Ingredients
Dough
Frosting
Servings:
Instructions
  1. Add the warm water to the yeast and soak 10 minutes.
  2. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid.
  3. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour.
  4. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
  5. Press dough down and divide into workable size. Roll dough out into a rectangle. cover with melted butter.
  6. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins.
  7. Roll up jellyroll fashion. Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick.
  8. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until the rolls fill the pan generously...about another hour.
  9. Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tin foil until the end of baking. Do not over bake rolls.
  10. Remove immediately from pan by inverting onto a place and then tip over onto another plate.
  11. Frosting: Stir in enough milk or cream to reach a thick, hardly able to stir consistency. Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
  12. Enjoy!
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Injera

Injera
Print Recipe
Ethiopian Flat Bread similar to the Mexican Tortilla. Very tasty and goes well as a side dish bread.
Prep Time
30 minutes
Prep Time
30 minutes
Injera
Print Recipe
Ethiopian Flat Bread similar to the Mexican Tortilla. Very tasty and goes well as a side dish bread.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.
  2. When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes.
  3. Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan’s surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat.
  4. The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along.
  5. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.
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Hushpuppies

Hushpuppies
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Good old fashioned Hushpuppies. A Southern Favorite!
Prep Time
30 minutes
Prep Time
30 minutes
Hushpuppies
Print Recipe
Good old fashioned Hushpuppies. A Southern Favorite!
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Mix dry ingredients together, add rest of the ingredients.
  2. Mix to form a smooth batter. Drop by teaspoon full into
  3. hot oil, don't crowd, and cook until golden brown. You can
  4. actually add any seasoning that you would like such as
  5. sage, basil, oregano, etc. Use about 1 teaspoon of each to
  6. add flavor. Serve with your favorite dipping sauce such as
  7. Ranch, Ketchup, Gradma’s Dressing, Honey, etc ....
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