Regina's Flour Shoppe

Keep adding frosting until you get the consistency pretty doughy, but still firm enough to handle.

few tablespoons of water, and then cover with a plastic wrap. Let this heat for

This will help secure the ham and cheese in the roll. Place the top pieces of the Hawaiian rolls on a plate to the side, and you can now place the bottom halves of the rolls in the pan and push them close together. By doing this you will keep the top and bottom pieces of the roll from getting mixed up and you will fit every bottom half of the rolls in the pan. Once all of the bottom pieces are in the pan take out twelve pieces of the ham and place them on a plate and cut them in half. Next, fold each piece of ham and place them one by one on each piece of the Hawaiian halves. This helps you to know that each roll will have ham; it also makes applying the top halves of the rolls more simple. After this get twelve pieces of Sargento Colby Jack cheese and cut them in half. This is the best cheese to use because it has an extravagant taste and a smooth texture. After the pieces are cut in half place each piece on top of each piece of ham, then place the top halves of the Hawaiian rolls over the cheese. Once you have completed all of these steps you are now ready to begin making the

This pizza is a different experience than thin crust. First the dough is placed in a cast iron pan that has

Whisk the flour, baking powder and salt together. Combine milk and water in a separate cup. 2. Add wet ingredients to flour mixture and stir with a fork to mix well. You will have a soft dough.

Pour over saltines immediately. Try to pour some on the cracker but it's okay if each one is not covered completely.

As well as the salsa, all the ingredients need to be out and ready for use. Three cups of flour, one teaspoon of salt, one teaspoon of baking powder, one third of a cup of vegetable oil and one cup of warm water. Getting the water will come when needed to prevent from becoming cold. First mix flour, salt and baking powder in the bowl of a stand mixer. Mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for about one minute, stopping several times to scrape the sides of the bowl. When mixture comes together and begins to form a ball, decrease the mixing speed to low. Continue to mix for another minute or until the dough is smooth. Transfer the dough from mixing bowl to a well-floured work surface. Cut dough in half, then in half again. Continue until you have sixteen fairly equal portions. Form each piece of dough into a ball and flatten with the palm of your hand as much as possible. If dough is too sticky, use a little more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for fifteen minutes before continuing. After the rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about six to seven inches in across, keep work surface and rolling pin lightly floured. Do not stack uncooked tortillas on top of each other or they will become soggy. When the pan has become very hot, place one dough circle into the pan and allow to cook about for about one minute or until the bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If the tortilla is browning too fast, turn down the heat just a bit, if it is taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase the heat a bit. Flip to other side and cook for about thirty seconds. The tortillas are to be soft, with a few small pale golden brown spots on the

First you need to prepare the dough. The dough is made from masa harina, fat, and liquid in this case water. To make it easier for a person such as myself I just go to the store and buy the dough already made. This gives me a job of just preparing the dough more with a bit of water. After you could mix the dough with your clean hands or any other object that mixes.

Mix all the ingredients together. You can either eat it at once or microwave it to the desired warm (about 30 second to 1 minute), or you can transfer to a refrigerator bowl with a lid and put it in the refrigerator for next day for breakfast. I usually do it a day early to have the next day for breakfast (cold or hot it all depend what I am in the mood for) or sometime I'll eat some of the mixture as a snack.

Mix the salt with the flour, work the lard into the flour, make it up into a good workmanlike dough with cold water. Spread some flour on the back of a box or something flat, and pat the dough around a while. Then roll it out with whatever kind of round bottle you prefer. Put a little more lard on the surface of the sheet of dough and then slosh a little flour on and roll it up and then roll it out again with the bottle.

Cover with a cling wrap and chill for an hour or overnight to allow the mixture to firm up.

Before you begin, always wash your hands. First we begin by blending with the wooden spoon, in one of the large bowls the brown sugar and the one-cup white sugar. Soften the margarine or butter in the microwavable bowl in the microwave for fifteen seconds. After you add the margarine to the sugar, mix them together. Add the peanut butter to the batter then mix again. In the small cup crack each egg separately, and add the yolk part to the batter and stir. Set the mixture aside for the time being. In the other large bowl measure out and sift the flour, baking soda, and salt. Once sifted together, carefully add to the sugar and butter mixture. Blend together carefully. It may take a little elbow grease. Once completely blended, add the vanilla and stir till it is mixed on. The hard part is now over. Make sure that there are no lumps of sugar, pieces of eggshell, and clumps of baking soda. Nobody wants to bite into those! From the batter, scoop out a teaspoon size amount out and roll in your hands until it looks like a sphere. Roll it again, but this time, roll it around in 1/2 cup of white sugar until completely coated. Once achieved, place on the baking sheet. Continue this process of shaping the cookie until twelve and been formed and are two inches apart from each other on the cookie sheet. Take the fork and gently press two fork prints on each cookie, one

After you take the start-er dough out of the refrigerator and leave it on the counter for at least an hour, you will mix dry ingredients in a separate bowl. Mixing the dry ingredients separate will help the process stay organized. These dry ingredients include: sugar, bread flour, and potato flakes. Once the ingredients are mingled together, contribute the mix with the existing starter dough. Now the dough is fed and the mushy mess will need to sit and warm to room temperature. Once bubbles start to float to the top, you are finally ready for your last step. After leaving the dough out for a day, combine six cups of bread flour, one cup of sugar, one tablespoon of salt, a half cup of oil, one and a half cups of the starter dough, and a half cup of warm water until the mix is thick. This combination will take you to the last

The pie I usually get is called French Silk. It's made with chocolate that is very silky. They also have chocolate shreds as the topping. It is a basic pie, not very much in it, but I swear it's the best thing I have ever tried. There is of course whipped cream on top. I sometimes also like to try other pies. I have tried the oreo one, and it is great. All these pies put the put the zing in amazing. I promise you it is the best thing I have ever tried.

Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to