Mix eggs, butter, and sugar.
Add dry ingredients and milk alternately.
Bake at 375 degrees for 12-15 minutes.
Put diced potatoes in salt water with parsley, bay leaf, and onion. Bring to a boil.
For dumplings, mix together egg, salt, and milk, and then add enough flour to make a stiff dough.
When the potatoes start to boil, add dumplings, and boil for 10 minutes.
Add cream and butter and ham.
Mix together the water, olive oil, flour, salt, oregano, milk, and yeast like bread dough. Allow it to rise.
Roll the dough out to 1/2 inch thickness on a greased pizza pan or baking sheet. With a pizza cutter, cut into strips that are one inch wide. Allow the dough to rise again.
Stir together the parmesan, garlic powder, garlic salt, onion powder, and oregano.
Brush breadsticks with oil and sprinkle them with the seasoning mixture.
Bake at 350 degrees for 15-20 minutes.
Combine flour and baking soda. Set aside. Combine melted butter with brown sugar. Mix well. Add egg and vanilla and mix until well blended. Add flour mixture and stir just until combined. Stir in chocolate chips.
Drop by tablespoons two and a half inches apart. Bake at 350 degrees for 9 to 11 minutes.
Separate cilantro leaves and stems. Use a chef's knife to chop the leaves; set aside. Cut stems into 1-inch pieces.
Add cilantro stems, onion, and garlic to food processor and process until finely chopped, about 10 seconds. Remove from food processor and scrape the mixture into a large saucepan.
Process tomatoes with their liquid in the food processor until smooth, about 30 seconds.
Add oil to the onion mixture in the saucepan. Cook over medium-high heat, stirring often, for 5-7 minutes, until the onions are softened and beginning to brown.
Add paprika, cumin, turmeric, ginger, and fennel seeds. Cook and stir for one minute.
Stir in chickpeas and their liquid along with the processed tomatoes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Stir in garam masala and salt. Cook uncovered for 10-12 minutes, until sauce thickens.
Serve with rice or naan and sprinkle with cilantro leaves.
Brown ground beef. Add pepper and onion and cook until tender.
Add tomato sauce, water, and seasonings. Simmer uncovered for 5 to 10 minutes.
Cook macaroni and add it along with the cheese packet.
Heat milk and 3 T butter until butter is melted. Let it cool about 20 minutes.
Whisk together sugar, brown sugar, and cinnamon. Put 3 T of this mixture into a large mixing bowl; set the remaining mixture aside.
Whisk flour, yeast, and salt into the 3 T cinnamon sugar mixture.
Add egg yolks to the cooled milk, and then mix the liquid into the dry ingredients. Knead about 8 minutes and form the dough into a smooth ball. Let rise in a greased bowl, covered with plastic wrap, for 60 to 90 minutes (until doubled).
Grease a loaf pan. Pat the dough into an 18-by-7-inch rectangle. Brush dough with water and sprinkle with 1/2 c of the reserved cinnamon sugar, leaving a 2-inch border along one short end. Roll up into a log, ending with the border end and pinching the seam and ends closed. Place loaf seam-side-down in the greased pan.
Cover loaf pan loosely with greased plastic and let the loaf rise at room temperature for 30 to 45 minutes, until the dough is level with the top edge of the pan.
Heat the oven to 350 degrees.
Melt 1 T butter and brush on top of the loaf. Sprinkle with the remaining cinnamon sugar.
Bake for 45 to 55 minutes.
Allow bread to cool in the pan for 15 minutes, then remove and cool completely, about 2 hours.
Combine the wheat flour, 1 1/4 c flour, wheat germ, yeast, and salt.
In a small saucepan,heat the water, honey, and shortening. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in 1/2 c walnuts and enough flour to make a kneadable dough. Knead 5-6 minutes. Place in a greased bowl and turn once to grease the top. Let rise until doubled, about 1 hour.
Punch dough down and shape into a ball. Flatten slightly and place on a greased baking sheet. Cover and let rise until doubled, about 35 minutes.
In a saucepan, bring sugar and water to a boil and cook until thickened, about 2 minutes. Brush over top of loaf. Sprinkle with 1/8 c walnuts. Bake 30-35 minutes at 375 degrees.
Heat oven to 400 degrees. Mix butter, shortening, sugar, and eggs thoroughly.
Sift flour before measuring. Blend flour, cream of tartar, baking soda, and salt together, and then stir them into the butter mixture.
Mix together sugar and cinnamon. Shape dough into one-inch balls and roll each ball in the cinnamon mixture. Place cookies two inches apart on ungreased baking sheets.
Bake for eight to ten minutes.
These cookies puff up at first and flatten out when they cool.
Beat cream cheese; add powdered sugar gradually.
Melt chocolate and stir until smooth.
Add chocolate and vanilla to cream cheese. Refrigerate one hour.
Shape into 1-inch balls. Roll in peppermint, coconut, or nuts.