正文
1. 法式牛角包
看过有人在私房里贴过牛角包的照片，搞得我也跃跃欲试，在几个网址上查到方子和制作录像，做前先把录像看了几遍，具体过程请参考下面的网址，我基本把方子的每样料都减一半，最后有剩余的面就做了两个圆筒形的。
http://www.ochef.com/r203.htm
Ingredients:
1.5 Tbsp flour
1.5 sticks butter (3/4 pound) of butter or margarine, equally divided and softened at room temperature
2 cups all-purpose flour, approximately
1 tsp salt
1 Tbsp sugar
1 package dry yeast
1/8 cup warm water
1/2-1/4 cup milk, warmed to 80°F to 90°F (27°C to 32°C)
1/4 cup half-and-half, warmed
1 egg
1 Tbsp water
2. 萨其马
有次在私房上看到一个萨其马的方子（用棉花糖的那个），觉的不难做，就尝试了一下，效果还真不错，我给一些同事们尝了，尝过的人都说好吃，在下感谢那位提供方子的大师！
3. 柠檬塔
这个皮的方子是在网上看到，以前照着做过，很好吃。FILLING柠檬味较浓，偏酸，不过我们一家都喜欢那柠檬味道，觉得不错，就是WHIPPED CREAM很快就化了。
Almond Tart Dough:
3/4 cup (1 1/2 sticks) unsalted butter
2/3 cup confectioners sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon natural vanilla extract
2 1/2 cups all-purpose flour
1/4 cup almond meal (1/2 cup sliced almonds and
1 tablespoon confectioners sugar, finely ground)
FILLING是照下面的网址。
http://www.joyofbaking.com/LemonTart.html
FILLING:
5 ounces (140 grams) cream cheese, room temperature.
1/2 cup (100 grams) granulated white sugar
1/2 cup (120 ml) fresh lemon juice (approximately two large lemons)
2 large eggs
1 tablespoon grated lemon zest
TOPPING:
1/2 cup (120 ml) heavy whipping cream
1 tablespoon confectioners (powdered or icing) sugar
FOR FILLING: In a food processor or electric mixer place the cream cheese
and process until smooth. Add sugar and process until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into pre baked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.
TOPPING: Put mixing bowl and whisk in the freezer for 15 minutes. Beat the whipping cream and powdered sugar until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with star tip (#4B), and pipe stars over the entire surface of the tart.
Refrigerate until serving time.
4. 核桃仁巧克力纸杯蛋糕
前段看到蜜三刀的松仁果粒巧克力蛋糕，有点嘴馋，正好家里有一罐没开封的可可粉，就基本照着她的方子，那天家里没有松仁和果粒，也没有兰姆和葡萄酒，就改用核桃仁，没有放酒里泡，直接拌在面糊里，其它步骤都和她的方子一样，味道真是不错，烤后厨房飘满了可可粉的香味。谢蜜大师的方子！
5. 蛋糕卷
这个蛋糕卷是照着毛毛妈的蛋糕卷方子做的，只是我抹的是现成的apricot jam 和自己用heavy cream打的 whipped cream. 因是第一次做，把烤好的蛋糕卷起后，等凉后再打开准备抹filling时，蛋糕裂了两三条缝，都一步步照着方子做，不知那没弄好，不过蛋糕味道非常好，很松软，放冰箱后还是不干硬，我女儿最爱这个。在这也多谢一下毛毛妈！
6. Mixed Berry Muffins
这是照一本书上的方子，玛芬非常松软，我把糖的量减了些没有1 1/4 杯，不喜欢吃得太甜。
3 cups all-purpose flour
4 1/2 teaspoons baking powder
½ teaspoon baking soda
1 1/4 cups granulated sugar
½ teaspoon salt
1 cup salted butter, melted
1 1/4 cups milk
2 large eggs, lightly beaten
2 cups frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
Preheat the oven to 400 degrees. Grease twelve 3 x 1 1/2-inch muffin cups. In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt. In a medium bowl, combine the melted butter, milk, and eggs. Whisk the mixture until it is combined. Combine the butter mixture with the dry ingredients and mix it lightly until just moistened. Fold in the berries. Spoon the mixture evenly into the prepared muffin cups. Bake them for 25 to 30 minutes or until a cake tester or a toothpick comes out clean when inserted in the center of one muffin.
7. 黄瓜番茄冷盘
一个很简单的凉菜，蘸salad dressing吃。
8. 素春卷
有胡萝卜丝，白菜丝，青菜丝，卷心菜丝，豆芽，韭菜，笋丝，香菇，葱。
咬开看看
多谢大家观看！
看过有人在私房里贴过牛角包的照片，搞得我也跃跃欲试，在几个网址上查到方子和制作录像，做前先把录像看了几遍，具体过程请参考下面的网址，我基本把方子的每样料都减一半，最后有剩余的面就做了两个圆筒形的。
http://www.ochef.com/r203.htm
Ingredients:
1.5 Tbsp flour
1.5 sticks butter (3/4 pound) of butter or margarine, equally divided and softened at room temperature
2 cups all-purpose flour, approximately
1 tsp salt
1 Tbsp sugar
1 package dry yeast
1/8 cup warm water
1/2-1/4 cup milk, warmed to 80°F to 90°F (27°C to 32°C)
1/4 cup half-and-half, warmed
1 egg
1 Tbsp water
2. 萨其马
有次在私房上看到一个萨其马的方子（用棉花糖的那个），觉的不难做，就尝试了一下，效果还真不错，我给一些同事们尝了，尝过的人都说好吃，在下感谢那位提供方子的大师！
3. 柠檬塔
这个皮的方子是在网上看到，以前照着做过，很好吃。FILLING柠檬味较浓，偏酸，不过我们一家都喜欢那柠檬味道，觉得不错，就是WHIPPED CREAM很快就化了。
Almond Tart Dough:
3/4 cup (1 1/2 sticks) unsalted butter
2/3 cup confectioners sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon natural vanilla extract
2 1/2 cups all-purpose flour
1/4 cup almond meal (1/2 cup sliced almonds and
1 tablespoon confectioners sugar, finely ground)
FILLING是照下面的网址。
http://www.joyofbaking.com/LemonTart.html
FILLING:
5 ounces (140 grams) cream cheese, room temperature.
1/2 cup (100 grams) granulated white sugar
1/2 cup (120 ml) fresh lemon juice (approximately two large lemons)
2 large eggs
1 tablespoon grated lemon zest
TOPPING:
1/2 cup (120 ml) heavy whipping cream
1 tablespoon confectioners (powdered or icing) sugar
FOR FILLING: In a food processor or electric mixer place the cream cheese
and process until smooth. Add sugar and process until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into pre baked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.
TOPPING: Put mixing bowl and whisk in the freezer for 15 minutes. Beat the whipping cream and powdered sugar until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with star tip (#4B), and pipe stars over the entire surface of the tart.
Refrigerate until serving time.
4. 核桃仁巧克力纸杯蛋糕
前段看到蜜三刀的松仁果粒巧克力蛋糕，有点嘴馋，正好家里有一罐没开封的可可粉，就基本照着她的方子，那天家里没有松仁和果粒，也没有兰姆和葡萄酒，就改用核桃仁，没有放酒里泡，直接拌在面糊里，其它步骤都和她的方子一样，味道真是不错，烤后厨房飘满了可可粉的香味。谢蜜大师的方子！
5. 蛋糕卷
这个蛋糕卷是照着毛毛妈的蛋糕卷方子做的，只是我抹的是现成的apricot jam 和自己用heavy cream打的 whipped cream. 因是第一次做，把烤好的蛋糕卷起后，等凉后再打开准备抹filling时，蛋糕裂了两三条缝，都一步步照着方子做，不知那没弄好，不过蛋糕味道非常好，很松软，放冰箱后还是不干硬，我女儿最爱这个。在这也多谢一下毛毛妈！
6. Mixed Berry Muffins
这是照一本书上的方子，玛芬非常松软，我把糖的量减了些没有1 1/4 杯，不喜欢吃得太甜。
3 cups all-purpose flour
4 1/2 teaspoons baking powder
½ teaspoon baking soda
1 1/4 cups granulated sugar
½ teaspoon salt
1 cup salted butter, melted
1 1/4 cups milk
2 large eggs, lightly beaten
2 cups frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
Preheat the oven to 400 degrees. Grease twelve 3 x 1 1/2-inch muffin cups. In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt. In a medium bowl, combine the melted butter, milk, and eggs. Whisk the mixture until it is combined. Combine the butter mixture with the dry ingredients and mix it lightly until just moistened. Fold in the berries. Spoon the mixture evenly into the prepared muffin cups. Bake them for 25 to 30 minutes or until a cake tester or a toothpick comes out clean when inserted in the center of one muffin.
7. 黄瓜番茄冷盘
一个很简单的凉菜，蘸salad dressing吃。
8. 素春卷
有胡萝卜丝，白菜丝，青菜丝，卷心菜丝，豆芽，韭菜，笋丝，香菇，葱。
咬开看看
多谢大家观看！
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