Asian Sesame Green Beans

1 pound green beans

2 teaspoons rice vinegar

1/2 teaspoon toasted sesame oil

course salt and ground pepper

1 teaspoon sesame seeds

• Steam beans 15-20 minutes until crisp and tender.
• Meanwhile, in medium bowl whisk together vinegar, oil, season with salt, pepper.
• Add cooked, drained beans and sesame seeds seasoned with salt and pepper, toss and serve on plate next to Asian Soy Glazed Salmon

No Knead to Worry Bread

Make this crusty artisan bread 24 hours before needed:

1/4 tsp yeast

1/8 cup warm water

pinch of sugar

Mix ingredients in a cup and set aside.

3 cups flour

1 1/4 tsp salt

1 1/2 cups warm water (use water left over after steaming or cooking vegetables)

Add: Yeast/ water/sugar ingredients

In a large bowl combine flour, salt, water, and the yeast ingredients.

• Stir until blended; dough will be shaggy and sticky.
• Cover bowl with towel.

• Let dough rise preferably 18 hours at room temperature (overnight into late afternoon). Dough is ready when it's surface is dotted with bubbles,

• Lightly flour a work surface and place dough on it; sprinkle dough with a little more flour and fold over on itself once or twice.
• Cover dough with towel and let rest about 15 minutes.

• Using flour on fingers/counter gently and quickly shape dough into a ball.

• Generously coat a cotton (tea) towel (not terry cloth) with flour; put dough seam side down on towel and dust with more flour.
• Cover completely and let rise about 2 hours. Dough will double in size and will not readily spring back when poked with a finger. (So, it's 'ok' to give it a finger!)

• Preheat over to 450 degrees. Put a 6-8 quart pot in oven as it heats.
• Remove preheated pot from over and place risen dough seam side up into pot.
• Shake pan once or twice so dough is evenly distributed.

• Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, until loaf is browned! Cool on rack.

Edible Easter Candy Carrot Favors

An edible Easter candy

Vanilla Yogurt Cream Sickle Candy: Haggen's Bulk Foods, much less expensive than jelly beans.

Disposable Pastry Decorating Bags: pkgs of 12

Green Fabric Rick Rack: 2 pkgs for 12 carrots.

One cup of candy per bag

Cindys Sinful Cinnamon Rolls

2 pkg yeast

1 tsp sugar

1 c warm water

Dissolve yeast and sugar in water; set aside.

2 cups Milk

Scalded and cooled

2/3 cup shortening

Melt shortening in scaled milk

Pour into large bowl

3/4 cup sugar

4 tsp salt

2 eggs, beaten

Pour into the large bowl

10-11 cups flour

Add gradual to other ingredients

Raise dough in grease bowl till double in size.

Roll out dough on floured surface then

brush melted butter on rectangle of dough

Spread with butter, sprinkle on brown sugar, & (crushed walnuts & raisins optional)

Roll up and cut. Place each roll on grease cookie sheet.

Cover and rise double in size.

Bake 400 20-25 minutes.

Drizzle on icing while warm;
Confectioners Sugar, Milk, Vanilla

Pastry Wrapped Brie with Pecans & Raspberry jam

1 Round Brie Cheese

1/2 sheet Puff pastry Dough

1 Egg

2 Tbls Water

1/2 c Chopped Pecans

1/2 c Raspberry Jam

Place Brie Cheese in freezer for about 30 minutes. Slice in half vertically and add raspberry jam and pecans. Whisk together the water and egg. Brush egg water onto pastry. Place Brie Cheese in center of dough, making a circle cut of the dough around the Brie. Then wrap pastry tightly around the cheese. Make leaves and holly berry balls for garnish from extra pastry and place on top of Brie. Brush more egg water onto pastry. Place back in freezer for 1 hour. Bake at 400 degrees for about 20-25 minutes or until golden brown. Serve warm. with bread or crackers.

Cream Pie Crust

1/2 oil
2 T milk
1 T sugar
1 1/2 c flour
1 tsp salt

Mix in a 9 inch pie plate and pat into shape
Bake 425 lightly browned 8-10 minutes

Chocolate Chip Cookies

Cream together:
1 c white sugar
1 c brown sugar
1 c shortening
2 eggs
1 tsp vanilla

Add the following dry ingredients:
2 ½ c flour
1 tsp. baking soda
1 tsp salt
Do not over mix dry ingredients

Gently fold in:
1 (15oz) bag Ghirardelli Bittersweet chocolate chips
½ c walnuts optional
Bake 350 degrees 9-11 minutes