Put the yeast in a small bowl and add &fra12; cup of 120-130° F. water. Set aside for 2 to 3 minutes allowing the yeast to proof (foam up).

Put the flour, salt and sugar into the food processor.

Combine the yeast and the rest of the water. Start the processor on low speed, and slowly pour the yeast mixture into the flour mixture, blend just until the dough forms a ball and pulls away from side of processor bowl, about 1 minute.

Put the dough in a lightly greased large bowl and cover with a tea towel and let the dough rise until it nearly fills the bowl, about 1 hour. Deflate the dough and let the dough rise again for another 50 minutes and deflate and let the dough rise one more time for 40 minutes. You want three risings and as you progress, each one will take less time.

Flour your work surface and hands with flour. Turn the soft sticky dough out onto your work surface. Lightly cover your dough with flour and work it adding a little more flour until it does not stick. Divide the dough in half, then divide the halves in half once more so you have 4 equal portions.

To shape each baguette, use lightly floured roller and roll each portion into an 4- by 2½ inch oval shape, you want it to be thin and even thinner on the side edges. The dough should naturally stretch lengthwise in one particular direction. Think of that as the grain of the dough. You want to shape the loaf along the grain of the dough to promote a big rise. Once rolled out, start to roll each dough flat down, pinching only at the sides as you complete a revolution, do not squish the center area, this is what also helps to give the dough a super fluffy and light interior. Gently seal the edges by pressing with your fingers or the palm of your hand. The result should look like a fat log with tapered ends. You then want to seal lightly the seam and then lightly roll with both hands but keep the pressure on your two pinky sides and not in the center of your hand or main fingers, to elongate and stretch it into a 7-inch-long thick rope that's 2½ inches wide. Try to keep as much of the air in the dough as possible without breaking the skin.

Keep a good pace as the longer it takes, the more likely the dough will stick to your work surface. Place the seam side down in the cradle of a French bread pans or on the surface of cookie sheet.

Set aside in a warm draft-free place for 30 minutes covered with a damp towel, or in the oven with a pot of boiling water underneath (oven turned off) or warm the oven up to 110 ° (for about 3 minutes, then turn off) - until they rise again, just shy of double the original size.

Once the bread has risen for the last time, if they were in the oven remove them, warm up the oven to 450° and place a large roasting pan with 1 inch of hot water in it, on bottom rack of the oven. Position the other oven rack in upper third of oven.

When the loaves have risen enough, they're ready for baking. Fill a spray bottle part way with water. Use a razor or sharp knife to make 4 or 5 shallow diagonal slashes down length of each dough lengthwise, the cuts should be about 4 inches long each, and ¼ to ½ inch deep. You also want to angle the razor or knife at about 30 degrees. Mist the loaves with 4 to 6 sprays of water.

Slide the pan into the oven on the upper 3rd rack and bake for 20 minutes. After baking for 3 minutes, mist the loaves. Repeat the misting after baking for another 3 minutes. Then, let the loaves bake. At the 15-minute mark, you may rotate the pan for even browning. At the 20-minute mark, gently turn (you may have to pry it free just a tad) the loaves bottom side up in the pan to promote even crisping and browning. Bake for about 5 minutes, during which you can even rotate the loaves so that the sides brown and crisp too, or until the loaves are crisp all over. The browning happens quickly at this stage so carefully monitor the loaves to prevent burning.

Transfer each loaf to a rack to cool. The bread is wonderful warm after having cooled for about 30 minutes. They'll remain at their best for about 6 hours after baking and can be reheated in the oven. Store overnight in a thick paper bag. To freeze for up to 2 months, wrap in a double layer of plastic wrap - defrost at room temperature and reheat in a 350°F oven for about 10 minutes to refresh and crisp.

For the pork, I used a boneless butt/shoulder, cut into 1 inch by 1 inch and however long they are logs. Marinate for 2-3 days in your char siu marinade. Using a grill, bbq the pork, we like small really dark areas, yes they look a little burnt here and there, but are actually a combination of the sugar over-carmelizing and the char of the grill. In my circle of friends this is now known as "candy meat"!
After grilling, let them rest and then cube up the Char Siu Bao portion and set aside, (save any leftover for another meal!

For the filling sauce, in a small cup, mix the corn starch and water together to form a 'slurry' which will be used to thicken the filling sauce and set aside.
Add the rest of the ingredients to a small sauce pan, mix together and turn on the heat to medium until the misture is boiling, then turn the heat down to low, and add a tblspoon of the hot mixture to the slurry mixing while you pur it in, once mixed add back to the hot sauce pan miixture stirring while your adding it. now let the sauce come to a simmer and let it reduce until its super thick and sort of oozes, this will take between 2 and 5 minutes depending on the stove heat. Once thick set aside let cool, if you want, transfer the mixture to a different bowl to facilitate cooling.

For the Bao, Let the yeast bloom (5-10 minutes) after adding warm water and a tblsp of the sugar from the 70 grams.
Add all the flour to a mixer with a dough hook. (Or you can hand mix it) Add the salt and sugar mix until blended.
Now add half of the bloomed yeast/water mixture, mixing on low speed, then slowly add the remaining yeast/water until it is all incorporated and a dough forms, you may need a rubber spatula to scrape down the sides or stir up the bottom.
Now add push the softened butter into the dough and let the mixer run at slightly faster then medium speed for 4 minutes. Make sure the butter isn't pooling outside the dough and gets mixed in to it.
Remove the dough and hand kneed for a minute and form a ball, pulling the top to the bottom to create surface tension before resting in a lightly oiled bowl covered with a damp tea towel for 1½ hours. (There are plenty of YouTube videos with bakers forming the dough balls.)
After 1½ hours rising, divide the dough in to 6 parts for large baos (about 4 oz each) or for smaller baos divide into 8 pieces.

Putting it all together: Roll the bao pieces into circles 3-4 inches in diameter, then add a heaping tablespoonful of the filling into the center, pull up 2 opposite sides together without the filling touching the edges or it will not stick together, pinch the sides then follow the 2 remaining areas that are left and pinch shut, bring the pinched ends together crimping the dough together so they do not leak during baking and then the seem ends up at the bottom of the bun.
Put them on a cookie sheet lined with parchment paper and best if you have one insert a rack in the tray and add the parchment paper to the rack grid rack lined with parchment paper insted of the cookie sheet. This will prevent the bottom from burning. Let them rise for 30 minutes once filled.
After the 30 minutes, brush the tops and sides with the egg wash.
Put them in the center of a pre-warmed oven at 350 degrees F. for 15-20 minutes. I always take a look at them after 10 minutes in any case. You never know. They should look golden brown and delicious when they are done!

Mix the wet ingredients separately and then mix the dry ingredients separately, then combine the two mixes.

In a medium low pan add some vegetable oil until it heats up, pour enough batter to make a round pancake, they can be anywhere from 2 inches across to 4 inches. Fry until you can see the center of the cakes have the tell-tale sunken batter holes, about 2 to 2½ minutes each side depending on the heat and what your pan is made of.

Remove from pan and dab on a paper towel if needed and serve.

Put corn in a large mixing bowl, corn should be relatively dry, use a paper towel if necessary. If you're using frozen corn I would heat it up in a skillet on high and keep tossing until the hiss of water disapears (about 2 minutes).

Add to the corn, cheese, minced, roasted jalapeno, cillantro, green onion, lime juice and zest.
In a smaller separate bowl add the flour, baking powder, salt, pepper and chili powder. Mix well and add to corn bowl, mix well again.

In a small bowl beat two eggs and add in the milk, incorperate well and mix into the corn mixture. A tight batter will form.

Heat a skillet to medium/high with just enough oil to coat the bottom. Once the skillet is hot make a small test fritter using a about 2 tablespoons of batter. Press it down so its not too thick and try and scoot the sides in to form a round circle or a rectangle, fry for about 3 minutes each side. If the fritter stayed together then cook the rest and serve! If they fall apart, they need a tad more batter so you can crack an egg with about a tablespoon of milk, beat well, and add to the corn batter.

Serve hot, serve cold either case they are yummy (but better right out of the pan!)

Pre-heat oven to 400 °F

Mix all ingrediants together except the cheese, corn and roasted jalapenos. Once mixed, fold in the cheese and pepper.

Bake in an 8 x 8" baking dish, prepared with spray release or butter, for 25 minutes. Serve warm. Some accompaniments could be honey and butter. yum!

Mix the flour, baking powder and salt.
Add the butter and milk

Drop tablespoonfuls into your soup or stew.
Simmer covered for 15 minutes

Add the sugar and yeast to the warm water, mix well and allow the yeast to "proof" for 10 minutes until it foams up.

After proofing the yeast add the yeast mixture to a bowl. Add the flour and salt to the bowl, and sift in the baking powder, pushing any lumps through with your fingers.

Whisk the mixture for 2 minutes making sure to scrape the sides of the bowl down while whisking.
(If you are using an electric whisk, beat for only 1 minute.)
A final scraping down of the sides of the bowl again then cover the bowl with a tea towel, put it in a warm spot and let it rest for 45 minutes.

At the end of the 45 minutes, heat up a large non stick frying pan to 375°F.
Then add the olive oil and soft butter to a bowl, using a pastry brush coat the inside of one of the rings with the mixture, place the ring into the hot pan.

Your crumpet mix should now be active and bubbly. Spoon the mixture into the hot ring halfway up. Do the same for 3 more rings but don’t overcrowd the pan, you need space to move the rings around.

It is very important to keep the temperature constant at 375°F, any hotter the bottoms will burn before the tops get cooked. After 5 minutes you'll see the classic crumpet bubbles start to appear around the edges of the crumpets. Using a small pointy knife to pop any stubborn bubbles.

Once the mixture has dried out around the edges, use an oven mitt to lift off the rings. Once you see that the middles are less gooey, you can carefully turn them over to brown the tops.

When they're golden brown and delicious remove them from the pan and onto a wire rack to cool.

To serve these crumpets, toast them for 3 minutes and top with your favorite topping(s) like butter or jam or butter and jam!

Arrange oven racks to the top ⅓ and bottom ⅓ of the oven, then preheat the oven to 350° F.

Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.

In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)

To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough ⅛ inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.

Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)

Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Cook the sausage until browned on both sides and remove.
Add 2 tablespoons of butter to the oil and then add in the flour and cook over medium heat, stirring constantly, until brown, about 10 minutes.
Do not go too brown and burn the roux if your using butter.

Lower the heat to low heat and melt the remaining 3 tablespoons butter.
Add the onion, garlic, green pepper, and celery and cook for 10 minutes.

Add Worcestershire sauce, salt and pepper, to taste and the parsley (except the garnish parsley). Cook for 10 minutes, stir frequently.

Add the 4 cups chicken stock while whisking. Add the sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

Add the tomato paste and okra. Cover and simmer for 1 hour. Salt and pepper to taste.

Add the shrimp and cook for 3-4 minutes. Just before serving, add the green onions and chopped parsley.

Preheat the oven to 350º F.
In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.

Add in a small amount of pink gel food coloring and mix. In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.

Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined.

The batter will be thick.
Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.