Is this Pasta salad?

Have you ever tasted spaghetti with mayo and thousand island sauce?
Oh yeah, you should try it.
This creation starts with a very boring day....

This afternoon, my cousin, pei jun and I, are too bored. So we decided to make something in the kitchen. Mum said no baking...No oven.
But she didn't say no cooking!
Our cravings are for something easy and savory...French toast? Our kitchen is our of bread.
How about some french fries? No, no fry food....On diet.
Okay, spaghetti won't hurt?
How about some Whole wheat spaghetti?Even better!

Recipe:

A handful of whole wheat spaghetti
1/2 Cup to 1 Cup of low fat milk
1 small can of canned tuna fish (in water, drained)
Some chopped garlic
2 -3tablespoons of mayonnaise
1/2 to 1 tablespoon of cornstarch (depends on how thick you want it to be)
Salt and pepper
for dressing: thousand island sauce

Instructions:
1. Cook the spaghetti in a pot of boiling water. Remember to drain it.
2.When the spaghetti is cooking, in another pan (I used non-stick pan) melt the mayonnaise.
3.Add in the garlic to pan-fry.Because the mayonnaise have it's own fat, so we don't need more oil.
4. Add in the tuna fish after that goes in the spaghetti.
5. It will be dry, so quickly add in the milk. Then the salt, pepper and cornstarch.
6.When it comes to the consistency you want, then dish it up! Drizzle it with thousand island sauce.

Finally,
DIG IN !

Ahh~~Cinnamon Rolls !!

It's HOLIDAY ! !
Although it's only for 1 week, but I'm still very exited...Because I can do my favorite thing again...
Baking.........
Today I'm baking Breads. It's been a while I didn't bake breads. It's because I can't face my fear of failure. It's always a failure....
But today, I prayed. I prayed to God for helping me to a baking success. And Last, It turned out better than last time.Although it's not good enough but, Praise the Lord!
My Dad said it's delicious!Oh, who am I kidding, I do think so! what's not to love? It's
CINNAMON ROLLS!

Here's the recipe:

Cinnamon Rolls

Ingredients: (makes about 14-16 small rolls)

1. 2.5 cups all-purpose flour
2. 1 tablespoon active dry yeast
3. 1 tablespoon cinnamon
4. 3/4 whole cup milk
5. 1/8 cup sugar
6. 1/8 cup butter
7. 1/2 teaspoon salt
8. 1 egg
9. 3 tablespoons butter, just about melted
10. 1/4 cup packed brown sugar
11. 2 tablespoons ground cinnamon
12. chopped pecans or walnuts or raisins/or both nuts and raisins(Optional) – makes a nice addition
    

For the sugar glaze:

1. 3/4 cup caster sugar
2. 1 teaspoon melted butter
3. 2-4 tablespoons milk (or just enough to make a thick consistency)

Preparation:

To make the Sugar Glaze:

Whisk together the sugar, butter and milk till it reaches a thick, but slightly pourable consistency.

To make the Rolls:

In a large bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, 1/8 cup sugar, 1/8 cup butter and salt just until mixture is warm (not hot) and the butter is just melted, stirring slowly.

Add milk mixture to flour mixture; add the eggs. Beat with an electric mixer on low speed for about a minute while scraping the sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Dough will be soft.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.

Place the dough in a lightly greased bowl & cover; let it rise in a warm place until double (about 1 to 1.5 hours).

Punch dough down. On a lightly floured surface, divide dough in half and shape each half into a ball. Cover and let it rest for 10 minutes. On lightly floured surface roll out half of the dough into a rectangle/oblong. Spread generously with 1.5 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over the stretched dough. Sprinkle the nuts/raisins if you are using them. Roll up from a short side.Seal the edges.Make a second roll with remaining dough, in the same way as above.

Slice each dough roll into 6-8 pieces.

Arrange slices, cut side down, in a greased baking pan. Cover; let rise until nearly double (about 30 – 45 minutes). Do NOT skip this step.
At this stage the dough may be refrigerated for 24 hours. If you are refrigerating the individual rolls overnight, the next morning remove the rolls from the refrigerator, remove the wrap, and let it stand at room temperature for at least 30 minutes.
Place the rolls very close to each other on a baking tray. Bake rolls in a 360 degree oven for 25 to 30 minutes or until light brown. If required, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking.

Invert at once onto a wire rack. Cool slightly.

Drizzle rolls with the already made Sugar Glaze.

Serve warm.

She was my first taster.