Shape pie crust into tiny tarts in a muffin pan. Bake 5 minutes at 400 degrees.
Lower heat to 325 degrees. Fill each tart with about 1 T of the quiche mixture. Bake for 15 to 25 minutes.
Soak bread in 1/2 c milk.
Mix all ingredients, shape into balls, and brown in a Dutch oven.
Pour soup and 1/2 can water over the meatballs. Cover and bake at 325 degrees for 1 1/2 to 2 hours.
Mix together pepperoni, cream cheese, and basil.
Roll out crescent rolls and cut each one into three pieces. Divide the cheese mixture among the crescent roll pieces and wrap the dough around the cheese.
Bake according to the directions on the crescent roll package.
Mix all ingredients together and form mixture into 1-inch balls. Mash with the tines of a fork. Imprint with the fork in the opposite direction to form a crisscross pattern. Bake at 400 degrees for 10 minutes. Cool on a wire rack.
Best when served fresh, but they may also be placed in an air-tight container and frozen.
Mix all ingredients together.
Divide into 1/4 - cup balls. Roll out in flour and fry on a griddle until there are light brown spots.
Spread with butter, sprinkle with sugar, and roll up.
Cut a slice of cheese about 1/3 inch thick.
Mix egg with milk.
Dip cheese into the egg mixture, then dip into flour. Fry in oil in a heavy frying pan over medium heat until golden brown. Turn.
Flame with brandy and add a squirt of lemon juice when the flame dies down. Serve with crackers or crusty bread.
Source: https://www.cooks.com/recipe/qk5mt04d/saganaki-fried-cheese.html
Dissolve yeast in warm water with sugar and baking powder. Let stand 20 minutes.
Scald milk. Add butter, sugar, salt, and eggs. Combine all with flour. Cover and refrigerate overnight.
Roll out 2 to 5 hours before baking. To roll out, divide into fourths. Roll each fourth into a circle and cut the circle into eighths. Roll each piece from outside toward center. Put onto baking sheets lined with parchment paper.
Bake at 350 degrees for 10 to 12 minutes.
In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
Bake on silpat for 25 to 30 minutes at 375 degrees, or until the cheese is bubbling and brownish.
Dissolve yeast in warm water. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of flour.
Mix in enough of remaining flour to make dough easy to handle. Knead 5 min. Place in greased bowl, cover and refrigerate 8 hrs to 5 days.
Grease muffin pans. (Makes about 48 rolls.) Shape dough into 1-inch balls. Place 3 balls in each muffin cup. Brush with softened margarine or butter. Let rise 1 hour.
To serve immediately: Bake at 400 degrees 15-20 minutes.
For Brown-and-Serve Rolls: Bake at 275 degrees 20 minutes. Refrigerate up to 8 days or freeze up to 2 months. To serve, bake 8-12 min at 400 degrees.
To make the starter: Mix together the first three ingredients to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.
To make the dough: Mix and knead the starter together with the remaining ingredients to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.
Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes.
Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.
Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for at least 15 minutes; or for up to 1 hour.
Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough 180 degrees and repeat the flattening and folding two more times.
With the seam side down, cup your fingers and gently roll the dough into a 16" log. Taper each end of the log slightly to create the baguette's typical "pointy" end.
Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy. The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).
Preheat your oven to 450°F. Gently roll the baguettes onto a parchment so they're seam-side down. Score and bake (with steam, if possible) for 24 to 28 minutes.
Source: https://www.kingarthurbaking.com/recipes/classic-baguettes-recipe