Cinnamon Rolls:

Ingredients:

3/4 cup soy milk
2 tsp. yeast
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup whole-wheat flour
1/4 cup sugar
1 Tbs. baking powder
2 tsp. ground cinnamon, divided
1/4 tsp. salt
4 Tbs vegan margarine
1/3 cup brown sugar

Glaze:
1 1/2 cups confectioners' sugar
3 Tbs soy milk

Directions:

1. To make Cinnamon Rolls: Preheat oven to 425F. Line baking sheet with parchment paper. Heat milk in saucepan over medium heat, sprinkle with yeast. Set aside.
2. Combine flours, sugar, baking powder, 1/2 tsp. cinnamon and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms.

Transfer to well-floured surface and dust with flour. Press into 12x6-inch rectangle.
3. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough, and press in lightly with palms of hands. Gently roll dough lengthwise into log. Cut log into 16 3/4-inch-thick slices. Place slices on prepared baking sheet, reshaping into rounds if necessary. Bake 15-18 minutes, or until rolls begin to brown.
4. To make Glaze: Whisk together confectioners' sugar and soy milk. Glaze will be very thick. Bush glaze on cinnamon rolls right out of the oven.

"Ice Cream" Cake

* 3 cups all-purpose flour
* 2 cups sugar
* 1/2 cup cocoa powder
* 2 tsp. baking soda
* 2 tsp. vanilla extract
* 2 tsp. distilled white vinegar
* 1/2 cup plus 2 Tbsp. vegetable oil
* 2 cups cold water
* 2 pints nondairy ice cream, flavors of your choice, softened
* 10 to 15 chocolate-cream sandwich cookies (such as Droxies at Keebler.com), finely ground in a food processor
* 1 cup strawberry topping or pie filling

Preheat the oven to 350°F.

Grease and flour two 9-inch round cake pans and set aside.

In a medium bowl, combine the flour, sugar, cocoa powder, and baking soda. Stir in the vanilla, vinegar, and oil. Add the water and stir well. Immediately pour the mixture into the two cake pans, dividing evenly, and bake at 350°F for 30 to 35 minutes.

Allow the cakes to cool before removing them from the pans, then divide each cake into two layers. Put the bottom layer of one cake on a serving platter. Spread one pint of the nondairy ice cream over the top and sprinkle it with the ground cookies.

Place cake, uncovered, in the freezer for several hours to firm up.

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Ms Norma Coconut Bread

Ingredients
½ cup butter
½ tsp sugar
1 tsp salt
½ cup milk
1 tbsp Baking powder
1 tsp vanilla
2½ cup grated Jamaican coconut
3 cups all purpose flour

Preparation
Sift baking powder, flour and salt. And stir in coconut. Then mix egg, milk, vanilla and
butter together. Make a well in the dry ingredients. Pour liquid into the well. Stir lightly
but thoroughly and pour into 2 greased 8 or 9 inch loaf pans
, filling pans about
2/3 full. Sprinkle the top of the batter with sugar. Bake at 350 F for about 55 minutes or
until they are done.

Cornbread Muffins

Ingredients
1/2 cup butter, softened 2/3 cup white sugar 1/4 cup honey 2 eggs 1/2 teaspoon salt 1 1/2 cups all-purpose flour 3/4 cup cornmeal 1/2 teaspoon baking powder 1/2 cup milk 3/4 (10 ounce) package frozen corn kernels, thawed

Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend throughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups. I like to spread honey mixed with a little softened butter over the tops while they are still warm. You can use this same recipe for cornbread

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Carolina Country Hobo Bread

Ingredients:

1 1/2 cups of raisins
2 teaspoons of baking soda
1 cup of boiling water
1 cup of sugar
1/2 cup of chopped nuts
3 tablespoons of shortening
1 egg, beaten
2 cups of flour
1/8 teaspoon of salt

Pour the boiling water over the raisins and baking soda and let stand until cool. Combine the other ingredients with the raisin mixture and bake in a greased loaf pan at 350 degrees for 60 minutes or until done.

Sweet Potato Fries

Recipe courtesy Sandra Lee 2009

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

Easy

Serves:

4 servings

Ingredients

• 2 sweet potatoes, washed
• 2 tablespoons canola oil
• Salt and freshly ground black pepper

Directions

Preheat oven to 400 degrees F. Place a baking sheet in the oven.

On a cutting board, slice the sweet potatoes in half lengthwise. Slice each half into 6 wedges. Place wedges in a large bowl, add canola oil, season with salt and pepper, to taste, and toss to coat.

Remove the baking sheet from the oven. Place the fries onto the baking sheet and bake for 15 minutes. Turn the fries and bake for another 15 minutes until brown and crispy. Transfer to a serving bowl and serve.

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Chernobyl Chicken Wings

from Ray, a Jets Tailgater

Seems like a lot of tailgating people love wings. I have a homemade recipe that I've been using since the 80`s. The history behind the name, Chenobyl Wings, came about during one football season back in the late 80`s. Been a long suffering Jets fan and so are my tailgating buddies. The name came about when the Jets had back to back home games. The following week after my buddy ate the wings, he said the fallout the next day was something he never seen or felt before. He imagined it close to what the Chernobyl disaster must have been like. So there's the history. :)

Anyway, there are 3 variations to this recipe. Grilling, baking and deep frying. Believe it or not, the preferred method by my buddies is the baked version. Regardless, all 3 work superbly and is simply a preference.

Ingredients to make 5 lbs.:
5 lbs. chicken wings - fresh (tips removed) or Tyson IQF (Individually Quick Frozen)
1 medium sized bottle Franks Red Hot sauce
1 stick butter
1 small bottle Tabasco Sauce
half a small bottle of Mongolian Fire Oil (found in the international isle of any supermarket)
Juice of 1 lime
1 Tbsp. paprika
1 chopped fresh Habanera pepper( or more if you can handle it)
1 tsp cracked black pepper
1 tsp Italian Seasoning (sage/rosemary/thyme/basil/oregano or any combo of these spices)

Cook wings till done. (Baked - 45/60 minutes; grilled over medium coals till done - approx 30/45 minutes; or deep fried till golden brown - approx 12 minutes).

Meanwhile make sauce.
In a saucepan heat Fire oil and butter till melted
Add chopped Habanera pepper and simmer 2 minutes till soft
Add lime juice, Franks Red Hot, Tabasco sauce and paprika. stir
Add Italian Seasonings and black pepper and simmer for 10 minutes.
Now is the time to take a good whiff. If you cough, it's good to go!

For baked wings:
Remove wings from pan and let drain a few minutes (also drain baking pan), then add wings to sauce pot a few at a time to cover well.
Return wings back to baking pan and "double bake" for another 15 minutes so sauce dries onto wings. Enjoy!
Before heading out to game, put wings into foil baking pan to transport to the game. You can add any remaining sauce to the wings before bringing to the game.
No reason to waste the sauce anyway. To re-heat wings, just put the entire foil pan onto grill and heat them up. No reason to plate them because they`re usually gone in about 5 minutes. Great way to start off a cold morning.

Deep-Fried:
Basically the same process as above but just deep-fry them, coat with sauce and off to the game to reheat them.

Grilled wings:
Once wings are halfway cooked, you can start brushing them with sauce. Try to keep them off high heat (keep to the side of the grill), but you can scorch them if you`d like. Just keep them basted with sauce till well cooked.

I hope someone out there gives them a go. They`re quite tasty and not "hot" to where you can`t put them in your mouth. I hate wings like that. Some feedback would be greatly appreciated as well.

Be careful not to pour any remaining sauce into the coals. It will eat a hole through the grill which is what happened to us. It really teaches us tailgaters just how tough a stomach truly is.

Cinnamon Rolls

Recipe courtesy Paula Deen

Prep Time:
20 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
30 min

Level:
Intermediate

Serves:
12 to 15 servings

Ingredients
Dough:

* 1/4-ounce package yeast
* 1/2 cup warm water
* 1/2 cup scalded milk
* 1/4 cup sugar
* 1/3 cup butter or shortening
* 1 teaspoon salt
* 1 egg
* 3 1/2 to 4 cups all-purpose flour

Filling:

* 1/2 cup melted butter, plus more for pan
* 3/4 cup sugar, plus more for pan
* 2 tablespoons ground cinnamon
* 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
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Southern Biscuits Recipe

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons salt
1/2 cup Crisco shortening
1 cup buttermilk

Directions

1. Combine the dry ingredients. Gently kneed (cut) in the shortening until the mixture looks like "meal" (a very course powder)

2. Add the buttermilk, stirring GENTLY until a dough starts to form.

3. When you get a "sticky" dough ball, turn out on board, flour lightly, and form a flat mass. Cut out the biscuits with a biscuit cutter.

4. Place the biscuits on a cookie sheet and then into a 450-degree preheated oven. Bake until tops are a golden brown (about 10-12 minutes).
Yields 8-10 biscuits according to the size of biscuit cutter you use.

Tip 1: If you do not have a biscuit cutter, check your drinking glasses for one with the diameter the size you want your biscuits. While not the preferred tool, it will work.

Tip 2: Obtaining the correct consistency of the dough takes a little practice. Just add the buttermilk a little at a time and watch for the dough to form as you stir. You may be tempted to add too much flour to prevent the dough sticking to your hands. Don't! It should be light, puffy and sticky when you take it out of the mixing bowl. You can sprinkle lightly with flour after it is on your board to prevent sticking. Don't over flour.

Tip 3: Do NOT handle the dough any more than necessary. Over handling will make tough biscuits. When you turn the dough out on your board, try to double the dough over on itself only three times while flattening it out.

Tip 4: Use buttermilk rather than regular milk. If you do not have buttermilk, you can make a substitute by adding 1 tsp white vinegar in 1 cup regular milk. Stir and allow to sit for 1 minute before use.

Tip 5: Make sure to preheat the oven. Never start your biscuits in a cold oven.

Tip 6: When cutting out the biscuits, push straight down and back up with the biscuit cutter. Do not push down and "twist" or turn the biscuit cutter. This can cause uneven cooking and flat biscuits.

Tip 7: If you want fluffy biscuits, leave a 2" space between the biscuits on the cookie sheet. If you want crispier biscuits, place the biscuits with their sides touching.

Roasted Oysters

by Chef #407788 Evelinkamalinka

30 min | 30 min prep

SERVES 24

* 4 dozen fresh oysters, in the shell (Blupoints or other large flat shell oysters)
* 3 lbs rock salt or ice
* 1 cup diced tomato, drained
* 1 cup thinly bias-sliced green onion
* lemon wedge

1. Scrub oysters under cold running water. Spread rock salt on a heavy roasting pan or baking sheet. Arrange on dozen of the oysters, curved shell down, on rock salt so they are stabilized.
2. Bake in a 400 degrees oven, for about 10 minutes. Remove oysters when the shells open, as they pop and continue baking until are done. Repeat with remaining oysters.
3. Hold the roasted oyster with the oven mitt and the flat side up. Using a strong bladed knife insert the knife into the hinges of the shell. Twisting the blade, pry open the oyster, move the blade along the upper side of the sheel to free the muscle from the shell.
4. Remove and discard the upper shell.
5. Use the lower shell for serving the oyster.
6. Transfer to a platter lined with rock salt. Top each oyster with 1 teaspoon of tomatoes and green onions. Served with lemon wedges.
7. Makes 24 appetizers.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Banana Pudding

An easy banana pudding, made with banana cream pudding mix, vanilla wafers, and bananas, baked with a meringue topping.

Ingredients:

* 1 large package banana cream flavored pudding and pie filling (6 serving size)
* 3 egg yolks, slightly beaten
* 3 3/4 cups milk
* 30 vanilla wafers
* 2 large ripe but firm bananas, sliced
* 3 egg whites
* dash salt
* 1/3 cup sugar

Preparation:

In a saucepan, combine pudding mix, egg yolks, and milk. Cook over medium heat, stirring, until mixture comes to a boil. Remove from heat. Arrange a layer of vanilla wafers in bottom of a 2-quart baking dish. Add a layer of banana slices and then a layer of pudding. Continue layering the vanilla wafers, banana slices, and pudding, ending with the pudding.

Beat egg whites with the salt until foamy. Gradually beat in the sugar then continue to beat until mixture forums stiff shiny peaks. Spoon meringue over pudding, spreading all the way to the edge of dish to seal. Bake at 375° for about 10 to 15 minutes, until meringue is cooked and lightly browned. Serve warm or chilled. Store in refrigerator.
Serve 10 to 12.

Peach Cobbler

Recipe courtesy Paula Deen

Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
45 min

Level:
Easy

Serves:
8 to 10 servings

Ingredients

* 4 cups peeled, sliced peaches
* 2 cups sugar, divided
* 1/2 cup water
* 8 tablespoons butter
* 1 1/2 cups self-rising flour
* 1 1/2 cups milk
* Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.