Basic Bread Dough

Basic Bread Dough

Ingredients :
- 1 pkg. of Yeast -
- 6 cups Flour -
- 2 cups Lukewarm water -
- 1/3 cup Milk -
- 1 tbsp Sugar -
- 2 tsp Salt -


How to Prepare :
Dissolve yeast and sugar in 1/2 cup warm water. Let stand 5-10 minutes. Place flour and salt in large bowl making a depression in
the center. Combine milk, remaining water and dissolved yeast, pour into depression. Begin mixing flour with liquid making sure all batter on sides of bowl is worked into dough. Knead until a smooth dough results and the sides of the bowl are clean. ( Hands are occasionally dipped in more water while kneading to give a smooth, elastic finish)
Cover with towel and let rise in a warm place until it doubles in size ( 2-4 hours). Grab orange-size balls from edge of dough and form into smooth balls. Cover and let rise on cloth for 30 minutes.
Heat oven to 475°. Place dough directly on racks in oven. As soon as dough rises into a mound, 2-5 minutes, place under broiler for few seconds until lightly browned. Cool. This freezes well for later use.

Note: Many elegant recipes are made with this basic dough.

Sun Iced Tea

Sun Iced Tea

Ingredients :
- 5 regular sizetea bags -
- 5 saccharine tablets -
- 1/3 cup sugar -
- Sprig of mint or Lemon slices -

How to Prepare :
Place saccharine and tea bags in 2 quarts of water
allow to steep in sun to desired strength add
1/3 cup sugar. Serve chilled over ice.
Add sprig of mint or Lemon slices to taste.

Spiced Lemon tea

Spiced Lemon tea

Ingredients :
- 3 c boiling water -
- 6 tea bags -
- 3 cinnamon sticked -
- 1/4 t ground nutmeg -
- 2/3 c. suugar -
- 1-1/2 c cold water -
- Juice 3 lemons (about 1/2 c) -

How to Prepare :
Pour boiling water over tea bags, cinnamon stcks, cloves and nutmeg; steep for 5 minutes. Remove tea bags and cinnamon sticks, stir in sugar, cold water and lemon juice. Chill. Serve over ice with cinnamon stick stirrers if desired

Halal food recipes Spiced Lemon tea

Spiced Lemon tea

Ingredients :
- 3 c boiling water -
- 6 tea bags -
- 3 cinnamon sticked -
- 1/4 t ground nutmeg -
- 2/3 c. suugar -
- 1-1/2 c cold water -
- Juice 3 lemons (about 1/2 c) -

How to Prepare :
Pour boiling water over tea bags, cinnamon stcks, cloves and nutmeg; steep for 5 minutes. Remove tea bags and cinnamon sticks, stir in sugar, cold water and lemon juice. Chill. Serve over ice with cinnamon stick stirrers if desired

Janie Mae's Iced Tea

Janie Mae's Iced Tea

Ingredients :
- 2 quarts of water -
- 2 c sugar -
- 1 lemon -
- 4 large Tea bags -
- 1 c cold water -

How to Prepare :
Boil 2 quarts of water; add 2 cups of sugar, tea bags and let stand until leaves are completely seeped. Slice one lemon. Do not squeexe; just place the slices into the hot tea. Add 1 cup of cold water. Refrigerate until ice cold. Adding more ice is optional and should be added only when the ice tea is at the desired coldness.

Hibiscus Punch

Hibiscus Punch

Ingredients :
- 8 cups water -
- 1 c Hibiscus pods -
- 2/3 c super-fine sugar -

How to Prepare :
Combine water and hibiscus in a non-aluminum Dutch oven. Cover and let stand for 2 hrs. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Strain through a sieve, reserving punch; discard solids. Add sugar. Stir until sugar dissolves.Chill.

Gingered Pineapple Juice

Gingered Pineapple Juice

Ingredients :
- 2 whole unpeeled pineapples -
- 10 cups water, divided -
- 1-3" piece of peeled fresh ginger, coarsely chopped (about 3 oz) -
- 1/4 c coarsely chopped and peeled fresh lemongrass -
- 2 T water -
- 1 c powdered sugar -
- Mint sprigs, optional -

How to Prepare :
1. Remove peel from pineapples; cut peel into 3 inch pieces reserving the pulp for another use. Combine peels and 6 cups of water in a Dutch oven; bring to a boil. Reduce the heat; simmer 30 minutes.
2. Drain in a colander, reserving 4 cups cooking liquid; press peels to release moisture. Discard the peels.
3. Combine ginger, lemongrass and 2 T water in a food procesor; process until finely chopped. Place ginger mixture on a dampened double layer of cheesecloth. Gather the edges of the cheesecloth together and tie securely. Place the cheesecloth bag and 4 cups of water in a medium bowel; let stand for 30 minutes. Strain reserved pineapply cooking liquid and ginger mixture into a larger pitcher. Discard the cheesecloth bag. Add sugar and stir well. Chill. Serve over ice. Garnish with mint sprigs if desired.

Sesame Chicken Balls

Sesame Chicken Balls

Ingredients :
- 1 lb / 500 g Maple Lodge Farms Ground Chicken -
- 1/4 cup / 50 ml light sour cream -
- 1/2 tsp / 2 ml salt -
- 1/4 tsp / 1 ml pepper -
- 1/3 cup / 75 ml flour -
- 1 egg -
- 1/2 cup / 125 ml sesame seeds
- 2 tsp / 10 ml paprika -
- 1/4 cup / 50 ml melted butter -

How to Prepare :
Combine ground chicken, sour cream, salt and pepper; mix well. shape (with wet hands) into 1 inch (2.5cm) balls. Dust lightly with 1 tbsp (15 ml) of water. Combine remaining flour, sesame seeds and paprika. Dip chicken balls into the egg mixture then into the sesame mixture. Place onto a greased baking sheet and drizzle with melted butter. Bake at 400°F (200°C) for 25 to 30 minutes, turning and brushing occasionally, until browned and cooked through.

Popcorn Toffees

Popcorn Toffees

Ingredients :
- 1 1/2 cup popcorn -
- 3/4 cup unsalted roasted peanuts -
- 3 cups sugar -
- 1 cup water -

How to Prepare :
1. Mix popcorn and peanuts and place in lightly greased small muffin tins.
2. Combine sugar and water in a pan, stir on low heat till sugar dissolves. Bring to a boil, boil rapidly without stirring for about 10 mins or until golden brown.
3. Pour toffee over popcorn mixture and allow to set. Remove clusters and store in airtight container until required.

Chocolate Bananas

Chocolate Bananas

Ingredients :
- 4 medium bananas, peeled -
- 4 flat sticks -
- 200g dark cooking chocolate, broken into pieces -
- 3/4 cup cream -
- 1 cup shredded coconut, lightly toasted OR chopped nuts OR hundreds and thousands -

How to Prepare :
1. Place a stick into each banana and freeze for about 30 minutes.
2. Melt together chocolate and cream in a small saucepan.
3. Remove the bananas from the freezer and swirl to coat with chocolate sauce then roll in coconut, nuts or hundreds and thousands.
4. Place on a tray and refrigerate until set.