Makes approximately 30 1” diameter ensaymadas. Bread Ingredients1 ½ Tablespoons Active Dry Yeast 1 Tablespoon White Sugar 1 Cup Warm Water, divided 8 Egg Yolks 3 Cups All-purpose Flour, or more as needed 1 Cup White Sugar 1 Cup Melted Butter, divided ½ Cup Milk 1 Teaspoon Salt Topping Ingredients: ½ Cup Butter 8 oz. Cream Cheese 2 Tablespoons Powdered Sugar 2 Tablespoons Whole Milk ¼ Teaspoon Salt ½ Teaspoon Vanilla ½ Cup Grated Cheddar Cheese, or as needed Directions: Disso

Makes one 9” x 13” pan. Ingredients4 Cups Glutinous Rice 3 14-oz. Cans Coconut Milk 1-1/2 Cups Water 1-1/2 Cups Dark Brown Sugar, packed ¼ Teaspoon Kosher Salt Directions: Place rice in a large bowl. Cover with cool water and soak overnight. Drain and rinse rice twice and set aside. Preheat oven to 350 degrees. Generously butter an oven-safe 9”x13” casserole pan. Reserve ¾ cup of coconut milk. Pour remaining coconut milk and 1-1/2 cups water in a large stock pot. Set over med

Makes six portions Ingredients 6 Slices White Bread 12 Tablespoons Unsalted Butter 6 Tablespoons Light Brown Sugar 6 Teaspoons Cinnamon Directions Turn on the broiler in the oven and place the oven rack in the top position. On a baking sheet, lay out six slices of white bread. Next, spread two tablespoons of unsalted butter on each slice. Then sprinkle one tablespoon of light brown sugar over the butter on each slice. Next, sprinkle one teaspoon of cinnamon over the light bro

Makes approximately four 4” souffles Ingredients 1 Tube Pillsbury Butter Flake Crescent Rolls (8 ounces) 6 Large Eggs (keep one aside for brushing the tops of the crescent rolls) 2 Tablespoons Milk 2 Tablespoons Heavy Cream ¼ Cup Shredded Sharp Cheddar Cheese ¼ Cup Shredded Monterey Jack Cheese 1 Tablespoon Parmesan Cheese 3 Tablespoons Finely Chopped Fresh Spinach 4 Slices Bacon, Cooked and Crumbled ¼ Teaspoon Salt ¼ Cup Shredded Asiago Cheese Directions Heat oven to 375 de