Simple and easy puff puff

Puff-Puff is one of the oldest snacks we have but it's sweetness is what makes it still rolling I just love it. #Smallchopsrecipecontest

My grandma used to make these for every fall and winter holiday and one year she taught us grandkids how to make them and said it was up to us to make them for our parents cause she never taught them

My mom made this bread all my life growing up, she gave me her recipe and I have stuck with it to this day, my family loves it and I end up baking it twice a week. everyone who taste it ask for the recipe so I decided to share it with all.

this dough is exactly how I like my dough it took many different trys to get the taste and texture that I wanted I hope that u all enjoy it as much as my family and friends do.

Have I mentioned I’ve tried to make yeast bread over the last 35 years and failed miserably? Well, I have. I’ve followed recipes down to a T. Failure! I’m thinking I’m making it harder than it has to be. I know there’s a lot of ‘feel’ to it. I introduced my grandson to cinnamon raisin bread and the smell alone, from the toaster, was all it took to sell him hard. It’s expensive stuff right now!! 5 bucks a loaf? And the loaves are dinky. Delicious, but dinky. I went in WITHOUT a recipe except my own little quick hot roll recipe, and made 2 loaves for Pennie’s, literally. I even used whole wheat flour and golden raisins. It can be made with either flour. I like the fiber in whole wheat.

A friend taught me how to make these buns. I've adapted the recipe slightly, and have been making it for years.I've always made my own steamed pork buns, so my daughters didn't know until recently that they sell steamed buns at convenience stores.You don't need to let the dough rise completely like when making bread.If you get filling on the seams (edges) of the dough, the buns won't close up properly, so be sure not to overfill them.If you don't close up the buns securely, they'll open up while steaming, so do be sure to pinch them completely closed. For 8 buns. Recipe by nattsu47

This cake bring memories when i make it, i love it since i was 10 , i learned it from my favorite aunt, she taught me how to bake it , i can't believe it almost 20 years!

We ran out of bread but it's a long line at the supermarket. Our city is still in community quarantine. I have to make bread. I have no bread flour so I used all purpose flour instead. I also don't have a loaf pan so I just used a tray. I also tried putting a simple slash design on the loaf but it didn't work 😅

I've been eating these croquettes all the time but the ones I make always taste a little different from my mother's. I was going to ask her how to make it, but I haven't still asked. She made it for me recently and I realized that the difference comes from the amount of potatoes used. I think my croquettes are now similar to the ones my mom makes?Make sure to extract the water from the ingredients. Shape the potato mixture while it's still hot and let it cool down before coating and dredging it. Recipe by Donpintan

My Mother Taught me this recipe when I was in 8th Grade, and I've been cooking it ever since.

My chef taught me how to make them so I thought it would be wonderful to share it

I lyk eating it in d morning. #streetfoodrecipecontest

It's my fiance secret recipe she told me how to make it by phone I'm in a country and she's in another she didn't have the time to do it while I was there so I decided to make it by myself and it was great you should try it

#12platesI have made these for several times for a friend of mine who is a Vegan and she really loves it.

I am not Jewish myself but I tried this bread once and was hooked. I have been trying to replicate it and I finally found the perfect recepie.

I found this on all recipes its the exact same recipe I just copy pasted it to here anyway I made a double batch and all 24 were gone with in 10 minutes I'm not kidding either. They were delicious and really easy to make. I would strongly recommend making these if you have the time

Sometimes you may not have access to simple shortcuts to making what you want. Like you may want to use canned biscuits or something similar. I also wanted to do this for anyone anywhere that doesn't have access to some of the shortcuts. I hope this helps. This was my first try at this. It turned out very delicious!

Monday was our Clean Monday or Ash Monday, and is the day we usually bake the Greek Bread “Lagana”. I am sure you have seen other photos of Lagana from other Food Bloggers that look gorgeous 🙂 (Great Work fellow bloggers!!) mine doesn’t look like much, I know, but it does taste very good. 🙂Now, you might be wondering why my bread isn’t oval shaped, well like I have mentioned before my kitchen is quite small and I have very limited counter space. 🙂 (I don’t mind though I do my best with what I have). 🙂 So, I used a baking pan that I have and just used my fingers to push it out into a oval shape.This bread is so thin that you can actually use it to dip into the delicious dips you enjoy eating, or you can spread your dip onto the Lagana. 🙂 or even make delicious thin sandwiches….:)

My mother taught me this recipe.There's nothing to say really, because all you have to do is mix, but make sure you mix it well with a whisk.You only need a bit of baking powder. (Around 1 teaspoon.)The color and texture will vary depending on the kind of sugar you use. Recipe by Happy toyu

One day I was in a pinch making a recipe that called for orange marmalade. I had no orange marmalade on hand. I did some quick research online and found this quick and easy homemade marmalade that saved me in a pinch. Turned out to be a great marinade and sauce for my pork tenderloin...Plus its was delicious on my English muffin the next day!

I wanted to make bread but didn't know how to make it. This bread can be made easily in the bread maker and you can eat as an accompaniment to dinner. I used this recipe when I was just starting out baking bread in my own way.If using this amount of ingredients, be sure to remove from the bread maker after the first rising has been completed, and use an oven to bake the bread. The amount of ingredients listed is too much to leave in the bread maker, so it won't work.I use this combination of ingredients as a base. You can use it to make a square loaf in a pan (shokupan or Pullman bread), or add dried fruits & nuts etc. for different variations. Recipe by Mahha mama

'This is lovely' my brother commented the first time he taste it after whinning about how awful the dish will taste since its Chinese but tada! he was first to love it and my mum was like 'you and kitchen kam huh!' Chinese Kuma today? little did she know am gonna try an arab and Korean dish too soon enough! do give it a try ,am sure you gonna loved it.

My first daughter hated carrots. I thought she might not notice if it was in a snack. My daughter ate it, and my grandchilden ate it. I've been making this cake for over 20 years.The amount of the grated carrots does not have to be exact. You will not notice it. If you want to save some time, I recommend baking the batter in muffin cups. The baking time should be about 25 minutes. Dust confectioners' sugar if you like. Recipe by nokko.t

Many people love French bread, especially during the COVID-19 pandemic and lockdown when stores were closed. Many tried making it at home, and I did too. It turns out delicious.

Living in the United States has its positives and negatives. One of the negatives of living in the United States is missing out on easy access to the most common traditional things my country has to offer, like our bread. Pita bread is an essential item in every Arab woman's kitchen, so today I made this for my husband because my loving husband eats our bread with E-Bhi-E-Aur-Y-T-Hai-I-And-G so I researched a lot of recipes till I came up with my own that felt like the perfect fit for me. I hope you like it! ❤️

Or of the "norm" and good.I was looking for something to do a "dunk" in some chicken tika masala I was going to make. Something to replace naan, just different. I ran across this recipe. But I needed to make it simpler. So I did. Both my wife and I were surprised at how well these turned out, and they taste great. Will be making these again. They had a slight crust on them, nothing like baked mind you, and are so soft, nice flavor, a real treat. Give these a try, you won't regret it, other than cleaning up the flour mess, but that might just be me. I seem to get it everywhere!

I love fluffy steamed buns. After a lot of research , and finally completing this recipe, I decided to post it here.Now it has been over 10 years since I first introduced this recipe. It is scary how fast time flies .Be very careful not to let the surface of the dough dry out while it rises. Use a spray bottle to mist the dough, or a damp tea towel to keep the surface moist.Since the dough is slightly sweet, you can fill the buns with anko or another sweet filling. Try many different combinations. Recipe by Shunashuna

My mother taught me to make this bread as a young girl. I continue to make it every couple of weeks. We use it instead of bought loafs and enjoy it for anything - sandwiches, French toast, as a side for meals, etc. Everyone loves it!

I adapted this recipe from a popular recipe I found online, but that one used shortening and had too much salt.I sorta lazily skipped most of the kneading. And I think that's why the loaves didn't really have a true braided definition like you would expect from a challah. Probably should have used a bit more flour as well. But, it turned out so good that I'm not sure I want to do it the right way.