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.

Spicy Barbecue Tofu

Ingredients:

* 1 pound extra firm tofu, well pressed and sliced into 3/4 inch rectangles
* 3/4 cup barbeque sauce
* 3/4 cup brown sugar
* 1 tsp chili powder
* 1/2 tsp red pepper flakes
* 3/4 cup orange juice concentrate
* salt and pepper to taste

Preparation:
Whisk together the barbecue sauce, sugar, chili powder, pepper and orange juice over medium low heat until well combined, about 3 minutes.

Place the barbecue sauce mixture in a wide flat dish, and place the tofu in the sauce, coating both sides well. Allow to marinate for at least two hours.

Grill for 4 or 5 minutes on each side, brushing with additional sauce.

Sprinkle with salt and pepper just before serving.

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Squash with Peanuts

This recipe comes from Chad; Peanuts are a common ingredient in Chadian cuisine.

What you need

• oil
• two to three pounds summer squash (cut into cubes) or zucchini (sliced)
• three cups shelled roasted peanuts; crushed or coarsely chopped
• salt to taste
• one teaspoon brown sugar or white sugar (optional)

What you do

• Heat a spoonful of oil in a large skillet. Cook squash until it begins to become tender, stirring often; about five to ten minutes. (Or cook squash in one cup of boiling water. Drain excess water before adding peanuts.) Squash can be mashed if desired.
• Add peanuts, salt, and sugar. Reduce heat. Simmer until squash is tender and flavors have mingled, about five minutes. Serve hot.

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ITAL SWEET POTATO PUDDING

Ingredients:

* 1lb 8ozs to 1lb 14ozs sweet potato (I used 1lb 14ozs in this Pudding)
* 3 cups coconut milk
* ½ tsp cinnamon
* ½ tsp ground ginger
* ½ tsp grated nutmeg
* 1 ½tsp vanilla essence
* 1 to 1 ¼4 cup brown sugar
* 2 cups soaked raisins (I have mine soaked in Sherry for over 5 years now. I top it off with more Raisins, Prunes and Sherry every time it gets too low in the bottle.)
* ½ - 1 cup flour (More or less flour will make it firmer or less so I used half a cup)
* 5ozs Beet Root or Carrots (optional)

Method

1. Puree sweet potato and coconut milk in blender
2. Pour mixture into a bowl
3. Dice beet root
4. Add all the ingreidents to the bowl. Mix and pour into a well greased 8" or 10" round tin
(vegetable shortening to grease the tin)
5. Bake at 350F for 1 ½ hours then 300F for 25 mins
6. Remove from the oven immediately.
7. Best eaten the next day or at least 5 hours after cooking.
8. The pudding sets as it cools.

Shrimp With Limes

Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:

* 1-1/2 cups tomato puree
* 2-1/2 Tablespoons light brown sugar
* 2 cloves garlic, minced
* Chopped zest of 1 lime
* 1/4 cup fresh lime juice
* 1-1/2 Tablespoons Oriental chile paste
* 3/4 cup shredded fresh basil leaves
* 2 Tablespoons cornstarch
* 2 Tablespoons water
* 3 pounds medium to large shrimp, peeled, deveined, cooked, and drained
* 2 Tablespoons Oriental sesame oil
* Dried red pepper flakes to taste
* Lime wedges for garnish

Preparation:
Combine the tomato5 puree, sugar, garlic6, lime7 juice, lime zest, chile paste, and 1/2 cup of the basil8 in a saucepan. Dissolve the cornstarch in the water and set aside. Bring the sauce ingredients to a low boil over medium heat and cook a few minutes. Stir in the cornstarch and cook just until the sauce is thick and glossy. Remove from the heat and let cool to room temperature.

Toss the cooked shrimp9 with the sesame10 oil in a mixing bowl. Sprinkle with red pepper flakes to taste. Add the cooled tomato sauce and toss to combine. Transfer to a shallow serving bowl and sprinkle with the remaining 1/4 cup basil. Garnish with lime wedges. Serve chilled or at room temperature.

Yield: 12 to 15 appetizer servings

Pecan Pie

Ingredients

2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)
Method

1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

Serves 8.

South Carolina Mustard Barbecue Sauce

South Carolina mustard barbecue sauce can be traced to German settlers in the 18th century.

INGREDIENTS:

* 4 cups yellow mustard (two 20-ounce bottles of French's mustard should do the trick)
* 8 ounces of beer (less for thicker sauce, more for thinner sauce)
* ½ cup apple cider vinegar
* 8 tablespoons brown sugar
* 1/2 cup tomato puree
* 2 teaspoon Worcestershire sauce
* 1 tablespoon cayenne
* 1 tablespoon fresh cracked black pepper
* 2 teaspoons salt
* 1 1/2 teaspoons garlic powder


PREPARATION:
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. Quantity: 6 cups.


Vinegar & Pepper Barbecue Sauce
INGREDIENTS:

* 3 cups apple cider vinegar
* 1/4 cup red pepper flakes
* 1/4 cup ground black pepper
* 1/2 cup salt
* 1/2 cup ketchup
* 2 tablespoon dark brown sugar

PREPARATION:
In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil. Stir in the ketchup and brown sugar. Reduce heat to low, and simmer for 30 minutes.