Wrappers:
1 egg
3/4 teaspoon salt
2 cups all-purpose flour
1/3 to 1/2 cup water, as needed
Extra flour as needed

Filling:
2 tbsp. soy sauce
2 tbsp. sherry
1 tbsp. cornstarch
1/2 c. sesame seeds
Peanut oil
2 tbsp. minced fresh ginger
2 clove minced garlic
1 3/4 c. shredded carrot
1 3/4 c. shredded cabbage
1/4 lb. bean sprouts
3 chopped scallion
1/3 lb. chopped mushrooms
1 (8 oz.) can chopped bamboo shoots
1 (6 oz.) can chopped water chestnuts

Sauce:
1 tsp. salt
2 tsp. sugar
2 tbsp. oyster sauce
2 tsp. cornstarch
1/4 c. chicken broth

Preparation:

1. Wrappers: Lightly beat the egg with the salt. Add 1/4 cup water. Sift the flour into a large bowl. Add the egg and water mixture. Add as much of the remaining water as necessary to form a dough. Form the dough into a ball and knead for about 5 minutes. Cover and let rest for 30 minutes. Roll out the dough until very thin, and cut into 3 1/2-inch squares.
2. Filling: Stir together and set aside the soy sauce, sherry, and cornstarch.
3. In a large frying pan, heat 2 tablespoons of oil. Saute the ginger and garlic a few seconds. Add all the rest of the vegetables except the bean sprouts and cook over high heat until tender-crisp, 2-4 minutes.
4. Add cornstarch mixture, sesame seeds and bean sprouts. Stir until sauce thickens; let cool.
5. Moisten all edges of each egg roll skin with water. Place 2 tablespoons of filling in center of each one. Fold up like an envelope, making sure all edges are sealed.
6. Fry egg rolls in 1 1/2 inches of oil at 370 degrees until both sides are golden brown.
7. Sauce: Mix all ingredients togehter.

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Ingredients:
CAKE:
12 egg whites (from large eggs)
1 cup + 1 Tbs. flour
1 1/3 cup sugar
1/4 tsp. salt
1 tsp. cream of tartar
1 tsp. vanilla extract
1/2 tsp. almond extract
FILLING:
1 quart strawberries, sliced
1/4 cup sugar
2 cups whipping cream
whole strawberries

Preparation:

1. Preheat oven to 175 C (350 F). Line a full sheet pan with parchment paper.

 

2. CAKE: Beat egg whites; add cream of tartar and salt when eggs are foamy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar and vanilla. As soft peaks begin to form, add the remaining sugar and extracts. Fold flour mixture gently into batter.

 

3. Spread batter evenly in prepared pan. Bake until done.

 

4. Generously sift confectioners’ sugar over top of cake. Cover top of cake with clean kitchen towel; invert onto another wire rack. Remove pan; peel off waxed paper. Starting from a short end, roll up cake and towel together. Place roll, seam side down, on rack to cool completely.

 

5. FILLING: Combine strawberries and sugar; set aside. Beat whipping cream until foamy; gradually add 3 Tbs. powdered sugar, beating till soft peaks form. Drain strawberries.

 

6. Unroll cake and remove towel. Spread cake with 1/2 of the whipped cream. Top with strawberries. Reroll cake. Place on serving platter, seam side down. Spread with remaining whipped cream. Garnish with whole strawberries and chill.

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Ingredients:
DOUGH:
100 g (3.5 oz) sugar
200 ml (8 fl oz) milk
30 g (1 oz) yeast
600 g (1 lb 5 oz) flour
150 g (5 oz) butter, melted
4 egg yolks
172 tsp salt
FILLING:
400 g (0.9 lb) wallnuts, ground
4 egg whites
200 g (7 oz) sugar
100 ml (4 fl oz) milk, scalded
1 tsp rum

Preparation:

1. DOUGH: Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes. Mix together flour, yeast, salt, butter and egg yolks to make a dough. Beat with a wooden spoon until blisters begin to form on the dough. Cover and let stand in a warm place until it doubles in size, about 1 hour.

 

2. FILLING: Beat egg whites until stiff. Pour the scalded milk over the walnuts. Combine with sugar and rum. Allow to cool. Gently fold in beaten egg whites.

 

3. ASSEMBLE: Spread flour on a large table-cloth. Divide the dough into two sections. Roll each section out very thin (on the table-cloth) and fill with wallnut filling. Roll by filling the edge of the table-cloth on which the dough was rolled out.

 

4. Put 100 ml (4 fl oz) of oil in the bread pan. Place the rolls into the pan. Put in refrigerator over night.

 

5. Brush the rolls with melted butter and bake at 175 C (350 F) for about 40 minutes or until they become golden. Let cool in the pan.

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Ingredients:
DOUGH:
600 g (1 lb 5 oz) flour
150 g (5 oz) butter, melted
100 g (3.5 oz) sugar
200 ml (8 fl oz) milk
30 g (1 oz) yeast
1/2 tsp salt
4 egg yolks
FILLING:
500 ml (2 cups) ground poppy seed
125 ml (1/2 cup) milk
125 ml (1/2 cup) sugar
4 Tbsp jam (or honey)
1/2 tsp cinnamon
grated zest of 1 lemon
1 Tbsp rum

Preparation:

1. DOUGH: Dissolve the sugar and yeast in lukewarm milk and leave for 15 minutes. Combine flour, yeast, butter, salt, and egg yolks to make a dough. Knead dough until it is elastic and smooth. Cover and let stand in a warm place until double in bulk, about 1 hour.

 

2. FILLING: Cook the poppy seeds and milk until thick, about 30 minutes. Stir in the jam (or honey), lemon rind and rum. Let cool.

 

3. ASSEMBLE: Spread flour on a large table-cloth. Divide the dough in half. Roll each piece out very thin (on the table-cloth) and fill with poppy seed filling. Roll up like a jelly roll, using the edge of the table-cloth to assist in the rolling.

 

4. Pour 100 ml (4 fl oz) of oil in the loaf pan. Place the rolls into the pan. Put in refrigerator over night.

 

5. Brush the rolls with melted butter. Bake in 175 C (350 F) oven for about 40 minutes or until golden. Cool in the pan before slicing and serving.

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Preparation:

1. Scald two cups of milk and melt in it two level tablespoons of butter and one-half level teaspoon of salt. When cool add two tablespoons of molasses and one-half yeast cake dissolved in a little warm water. Add white flour to make a thin batter, beat until smooth and set in a warm place until light.

 

2. When well risen stir in whole meal to make a dough just stiff enough to knead. Knead until elastic then place it in the original bulk.

 

3. Flour the board and turn the risen dough out carefully, pat out one inch thick with the rolling pin and make into small rolls. Place these rolls close together in the pan, brush over with milk and let rise until very light. Bake in a quick oven.

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1. Take bread or kuchen dough, and when well risen, toss on floured baking board, roll into a square sheet, one-quarter inch thick.

 

2. Spread with melted butter, and cut into six-inch squares, then cut each square into two equal parts through opposite corners, thus forming two triangles. Roll over and over from the longest side to the opposite corner and then shape the rolls into half moons or crescents.

 

3. Place in floured or greased pans, rather far apart; brush with beaten yolk to which a little cold water has been added and sprinkle tops of crescents or horns with poppy seed.

 

4. Set in warm place to rise and when double its bulk, bake in hot oven until brown and crusty.

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