Tangzhong Bread from Bonnie

Ingredients:
Starter:
43g water
43g whole milk
44g Bread Flour

Dough:
298g Flour
54g Sugar
1 tsp Salt
1 tbsp yeast
113g whole milk
1 egg
4 Tbsp unsalted butter (melted)

Instructions

1. In a saucepan, add all starter ingredients and wisk together until combined on low heat. 
2. Remove from heat and mix in milk.
3. Mix in egg.
4. In the mixer bowl, add all dry ingredients and combine wet mixture until half of the flour is left on the sides of the bowl.
5. Add in melted butter.
6. Keep mixing until elastic and scrape down sides from time to time.
7. Let dough cure until it doubles in size in a warm place.
8. Grease a bread pan.
9. Cut into 16 equal pieces and roll into balls and place into the bread pan.
10. Allow dough to cure once again until they're slightly rising out of the pan.
11. Bake for 15 mins or until golden brown at 350 degrees.

Cast Iron Cornbread (The Seasoned Life)

Ingredients:
1 1/4 cups Cornmeal
3/4 cup All Purpose Flour
1/4 cup Packed Brown Sugar + 2 Tbsp. for sprinkling
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Kosher Salt
3/4 cup Milk
1 (14.75 oz) Sweet Creamed Corn
1 (8 oz) Mascarpone Cheese
2 Large Eggs
1 Stick Melted Butter

Directions:

1. Heat oven to 450 Degrees
2. Whisk Cornmeal, Flour, Brown Sugar, Baking Powder, Baking Soda, Salt
3. Whisk Milk, Creamed Corn, Mascarpone, and Eggs.
4. Gently stir wet mixture into dry.
5. Add melted butter to the mixture.
6. Pour batter into skillet and sprinkle with brown sugar.
7. Bake for 25 mins.

Banana Bread (Genius Kitchen)

Ingredients:

2 cups whole wheat flour
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. cinnamon
4 medium bananas, cut into chunks
1 egg
1⁄3 cup vegetable oil
1⁄2 cup orange juice
1⁄2 cup walnuts, chopped (optional)

1/2 cup chocolate chips, (optional)

Directions:

1. Preheat oven to 350 degrees. 
2. Combine the flour, baking powder, baking soda and cinnamon in a bowl. Stir to blend.
3. Place bananas in blender and puree until smooth.
4. Add the bananas and rest of ingredients to flour mixture and mix well.
5. Pour into a greased loaf pan.
6. Bake for 40-50 minutes or until a knife inserted comes out clean.
7. Cool on a wire rack.

Masa Cornbread (Chowhound)

Ingredients:
1 1/2 cups Masa Harina
1/2 cup Flour
Two Eggs
Two tsp. Baking Powder
1 tsp. Salt
1 Tbsp. Sugar (brown, turbinado, white, honey, whatever)
1 1/2 cup of milk
1/2 stick of butter, softened

Directions:

1. Mix dry ingredients.
2. Mix half of butter (2 T) into dry ingredients
3. Put the other half in a cast iron skillet in a 425 oven.
4. Add eggs and milk to dry ingredients
5. When butter in skillet is melted, spread out batter and bake until brown around edges and light brown areas on top ~20 min.
6. Transfer to wire rack and cool

French Toast Casserole (Allrecipies)

Ingredients:
1/2 Cup Butter
1 Cup Brown Sugar
1 Loaf of crusty bread (sour dough or french is good)
2 Cups Milk
6 Eggs
2 tsp Vanilla Extract

1 pinch Ground Cinnamon

Directions:

1. Grease a 9x12-inch baking dish.
2. Stir brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
3. Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
4. Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
5. Bake until browned and bubbling, ~30 minutes.

Gnocchi (Cravings- Chrissy Tiegen)

Ingredients:
1 lb sweet potato
1/3 cup ricotta cheese
1/2 tsp pepper
1tsp salt
3/4 cup flour

Directions:

1. Peel and slice the sweet potato. Boil until well cooked.
2. Mash it up in a medium bowl until smooth.
3. Add ricotta, pepper, and salt and then scatter flour into the mixture. Mix with a fork until a doughy mixture forms that's loose and shaggy that doesn't stick to the bowl. If necessary, add more flour 1 tbsp. at a time.
4. In a large pasta pot, boil 1 gallon of salted water.
5. Flour your work surface and dump the dough onto it. Kneed by folding in half and pressing gently in the middle turning it 90 degrees each time.
6. Sprinkle flour when needed, but the less flour, the more tender each gnocchi will be.
7. Divide dough into 3 even pieces and roll them into balls.
8. On a floured surface, roll the dough out into a 12 inch x 1 inch log and cut the dough crosswise to 12 x 1 inch pieces.
9. Drop into boiling water and mix to ensure they're not sticking to the bottom of the pot. Cook until it floats.

**you want it to be the consistency of cookie dough, but not too sticky.

Biscuits and Maple Cream (Cravings- Chrissy Tiegen)

Biscuits Ingredients:
1 stick Butter (very cold)
3 cups plus 2 tbsp. Flour
1 tbsp. Baking Powder
1 tsp Sugar
1 tsp Salt
1/2 tsp Baking Soda
1 1/2 cups Buttermilk (shaken)


Maple Cream Ingredients:
6 tbsp. heavy cream
3 tbsp. maple syrup
1 tsp salt

Directions Biscuits:

1. Preheat the oven to 425F
2. Put butter in a small bowl and toss it with 2 tbsp. of flour to coat and freeze for 5 mins
3. In a food processor, combine 3 cups flour, baking powder, sugar, salt and baking soda and pulse until well incorporated.
4. Pulse in butter until some pea-sized pieces remain ~15-20 pulses
5. Transfer the mixture into a big bowl and stir in buttermilk until everything is moistened. DO NOT OVER MIX OR IT WILL BE HARD
6. Transfer dough onto a floured surface and flower your hands. Kneed dough 3-4 times by folding down on top of the dough and pressing the pile in the middle.
7. Pat dough into a 8 inch square 1 inch high and cut into 9 squares.
8. Arrange onto a baking sheet almost touching and brush with maple cream.
9. Bake for 20 mins brush with maple cream again and then remove it after 1 min.

Directions Maple Cream:

1. Combine all ingredients, mix and set aside.

Dutch Baby Pancake (Cravings by Chrissy Tiegen)

Ingredients:
1 cup flour
4 large eggs
1 cup whole milk (room temp)
1/2 tsp kosher salt
4 tbsp. Butter (melted)
Powdered Sugar

Directions:

1. Preheat oven to 475F
2. In a blender, combine flour, eggs, milk, salt and 2 tbsp. of the butter
3. In a 10 inch cast-iron skillet, heat the remaining 2 tbsp. of butter and melt over high heat until foamy
4. Add batter and immediately put skillet in the oven
5. Bake until outside of pancake is puffed and a deep golden color ~17 to 18 minutes.

Homemade Mac and Cheese (allrecipes)

Ingredients:

8 ounces uncooked elbow macaroni
2 cups Sharp Cheddar Cheese  (shredded)
1/2 cup Parmesan cheese (grated)
3 cups Milk
1/4 cup Butter
2 1/2 tbsp Flour
2 tbsp butter
1/2 cup Bread Crumbs
1 pinch Paprika

Directions:

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Ramen Noodles (Neryam)

Ingredients:
3/4 cups Flour
1 Egg
3/4 tsp Salt (or to taste)
1 tbsp Water (depending on flour and humidity) 

Directions:

1. Combine all dry ingredients in a bowl making a well in the center
2. Beat the eggs and water in the well of the dry ingredients and then slowly mix everything
3. Kneed the dough and make it a little stiffer than the consistency of bread (when the dough doesn't stick to anything it should be done; if it's too sticky add flour little at a time, if it is too dry, add water drops at at time)
4. Roll out and boil
5. Serve in broth

Fluffy Waffle (About.com)

Ingredients:

1¾ cups All-Purpose Flour
2 tsp Baking Powder
½ tsp Salt
1 tbsp Sugar
3 eggs
1¾ cups Whole Milk
¼ cup Vegetable Oil
2 oz (½ stick) Butter
½ tsp pure Vanilla Extract (optional)

Preparation:

1. Pre-heat your waffle iron to its hottest setting. Placing a cookie-sheet under it can help catch any batter drippage during cooking.
2. Pre-heat oven to 200°F.
3. Sift together flour, baking powder and salt.
4. Separate the eggs. Save the whites in a glass mixing bowl and the yolks in another.
5. Melt the butter over a low heat, then remove it and let it cool (but not solidify).
6. Beat the yolks thoroughly. Whisk in the milk, oil and melted butter.
7. Using a hand mixer or stand mixer, beat the egg whites until stiff. Then add the sugar and continue mixing until you get nice stiff peaks.
8. Add liquid ingredients to dry ingredients and mix gently until combined. Don't over mix!
9. Use a rubber spatula to gently fold the beaten egg whites into the batter — and again, be careful not to over mix.
10. Spray both surfaces of your waffle iron with cooking spray.
11. Ladle ½ to ¾ cup (depending on your waffle iron) batter onto the iron and close it. It's not unusual for a bit of batter to seep out of the edges of the iron. If there's excessive leakage, use less batter for the next waffle.
12. Cook until the waffle iron's indicator light shows that cooking is complete, or until no more steam comes out. The finished waffle should be golden brown and crispy.
13. Lift the waffle out of the iron with a pair of tongs and either serve right away or transfer it to the oven to keep warm.