About Rougue
_ Photos of Me, The kids, My Hubby
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_ link
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_ Backgrounds 2
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Snowglobes 2
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_ Simple Weblayout "Kalidoscope Purple/Black"
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My favorite Sims Links
_ TheSims.com
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_ The Sims Fanatics Community - yahoo group I run
_ Night Time Sims
_ The Simitarium
_ Sims Freaks
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_ Mrs. Sims
_ Dark At Heart
_ The Gothic Quarter
_ The Sims Dungeon
_ Sims Of Hades(downloads no longer work, contact me to get wallpaper & floors)
_ Sims of the Damned
_ Sim Witch
_ Simbella
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_ Simorphor (has great hacked objects)
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Recipes
_ Appetizers
_ Soups/Bisques/Chowders
_ Breads & Grains
_ Side Dishes & Vegetables
_ Pasta Dishes
_ Sauces, Marinades, etc
_ Entree's(casseroles/etc)
_ Meat/Entree's
_ Poultry/Entree's
_ Seafood/Entree's
_ Desserts
_ Cookies & Pastries
_ Cakes & Pies
_ Breakfast Foods
_ Beverages - Non Alcoholic
_ Beverages - Contain Alcohol
Wicca/Pagan Info
_ Rougue's Pagan Information
Favorite Links
_ Neopets
_ My Neopets Guild Website
_ The Magickal Cat online Metaphysical Store
_ The Mystic Corner - Witchcraft Supply Store
_ Myspace.com
_ Gamerival
Which My So-Called Life Character Are You? Find out @ She's Crafty
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Recipes - Breads & Grains
Chocolate Banana Muffin
INGREDIENTS:
3/4 c whole wheat flour
1 c all purpose flour
3/4 c cocoa powder
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 1/2 c sugar
1 1/2 bananas
2 eggs
1 c coffee (regular or decaffeinated)
1 c nonfat milk
1 tsp vanilla extract
Directions:
Spray non-stick muffin pan with vegetable oil and set aside. Preheat oven to 300 degrees.
Sift cocoa powder, baking powder and baking soda together.
Puree the sugar, bananas and eggs.
Mix the sifted ingredients with the remaining dry ingredients.
Combine coffee, milk and vanilla extract with the banana mixture.
Add the wet and dry mixtures together.
Bake at 300 degrees for about 15-20 minutes.
Muffins are done when you push on the top of muffin and it springs back. Cool for twenty minutes.
Optional Optional: Sprinkle with confectioners' sugar.
**LOWFAT**
Yield: Makes 22, 1/2 ounce muffins.
Per Serving: Calories 240; Fat 2.5 gm; Saturated Fat 0.9 gm; Cholesterol 36 mg; Sodium 452 mg; Carbohydrate 54 gm; Dietary fiber 4 gm; Sugars 35 gm; Protein 5 gm.
Sun Dried Tomato Bread Sticks
INGREDIENTS:
6 halves sun-dried tomatoes
2 c plain flour
1/2 tsp. salt
1/2 tbsp. dry yeast
1 tsp. honey
1 tsp. olive oil
2/3 c warm water
1 tbsp. skim milk
2 tsp poppy seeds
Directions:
Chop tomatoes and set aside.
Place flour, salt and yeast in a food processor.
Add honey and olive oil to flour mixture with machine running.
Begin to gradually add the water with machine running and stop adding water as soon as the dough starts to cling together.
Process for an additional minute.
Turn out the dough onto a floured surface and knead for 3-4 minutes until springy and smooth.
Knead in the tomatoes.
Form dough into a ball and place in a lightly oiled bowl. Leave to rise for 5 minutes.
Preheat oven to 300f.
Divide the dough into 16 equal pieces and roll each piece into a long stick. Place on a lightly oiled cookie sheet and leave to rise in a warm place for 15 minutes.
Brush sticks with milk and sprinkle with poppy seeds.
Bake for 30 minutes and cool on wire rack.
**LOWFAT**
Makes 16. Per Serving: Calories 60, Fat <1g, Protein 2g, Sodium 75mg, Carb 11g, Chol 0mg.
Auntie Anne's Pretzels
INGREDIENTS:
1 1/2 C. warm water
1 1/8 tsp active dry yeast (1 1/2 pkg.)
2 Tbsp brown sugar
1 1/8 tsp salt
1 C. bread flour
3 C. regular flour
2 C. warm water
2 Tbsp baking soda
To taste, coarse salt
2 - 4 Tbsp butter (melted)
Directions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt.
For Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.
Chinese Buffet Style Donuts
INGREDIENTS:
1 can refrigerated biscuits
1/3 C. sugar
oil to deep fry in
Directions:
Use either a deep fryer, or a large deep skillet. Be sure to add enough of oil to line the bottom of the pan a couple of inches deep.
Heat oil to 350 degrees. Remove biscuits from can and fry a few at a time in the fryer.
When browned on one side, turn over.
When golden brown on both sides remove from oil, and drain on paper towels.
Pour sugar into a small container, and once the donuts have cooled slightly toss the donut into the sugar, and coat on both sides.
Be sure to fry only a couple at a time.
Cinnabons Sticky Buns
INGREDIENTS:
Dough:
2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed
Filling:
1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional
Creamy glaze:
2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water
Directions:
In a small bowl mix together warm water, yeast and sugar and set aside.
In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth.
Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 -10 minutes.
Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter.
Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.
Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal.
Cut into 12 to 15 slices.
Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.
Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
Red Lobster Cheddar Bay Biscuits
INGREDIENTS:
2 C. Bisquick
1/2 C. cold water
3/4 C. grated, sharp cheddar cheese
1/4 C. butter
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
Directions:
Preheat oven to 450 degrees.
Mix together baking mix, cold water, and grated cheese.
Cut biscuits with a cutter, and place onto a baking dish.
Melt butter and seasonings together.
Brush with the butter and spices and bake for 8 to 10 minutes.
However, you cannot make the EXACT biscuits, because they have a special butter/garlic sauce that is not available to the general public.
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