• Preheat the oven to 325°. Grease a 10×15 baking pan.
• Make the sweet and sour sauce and set aside.
• Cut the chicken into 1-inch cubes. *This is easiest to do if the chicken is still somewhat frozen.
• Combine the salt, pepper, and cornstarch in a Ziploc bag then add the chicken.
• Seal the bag and mix until the chicken is thoroughly coated.
• In a shallow bowl, beat the eggs.
• Working a few at a time, dip the chicken into the eggs and turn to coat.
• Heat the vegetable oil in a large skillet. When it's hot, add the chicken and cook until golden brown (1-2 minutes). Transfer to a paper-towel lined plate.
• When you are done frying all the chicken, spread it in the prepared baking dish and pour the sweet and sour sauce over it.
• Place in the oven and bake until the sauce has thickened (about 55 minutes), turning over every 15 minutes to evenly coat the chicken.
• Serve immediately.

• Preheat the oven to 350°. Grease & lightly flour 2 9-inch round cake pans or 1 9×13 baking dish. Set aside.
• Heat the cup of water to boiling temperature.
• In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
• In another bowl, combine the milk, oil, eggs, and vanilla.
• Add the wet ingredients to the dry ingredients and mix until well combined.
• Carefully add the boiling water to the cake batter and beat on high speed for about 1 minute to add air to the batter. *The batter will be very thin after adding the boiling water. This is correct and is what makes it so moist.*
• Distribute the cake batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and allow to cool in the pan for about 10 minutes then remove from the pan and cool completely.
• Frost and serve.

• In a mixing bowl, combine the warm water, honey, and yeast and allow to rest for 10 minutes or until foamy.
• Add the flour, yogurt, salt, baking powder, and egg.
• Mix for 2-3 minutes until smooth. (the dough will still be slightly sticky, but it should form into a ball that pulls away from the sides of the mixing bowl. If it's too sticky, add a bit more flour.)
• Shape into a ball and place in a greased bowl. Cover with a damp towel and let it rise for 1 hour untl the dough has nearly doubled in size.
• Transfer it to a floured surface and shape it into an even circle. Cut the dough into 8 equally-sized wedges and roll each wedge into a ball with your hands. Then use a rolling pin to roll out the dough ball until it forms an oval about 1/4-inch thick. It shrinks up when it hits the pan, so it's hard to get it too thin. *I recommend multi-tasking this process – rolling out the next dough ball while you cook one of the stove.*
• Heat a large skillet over medium-high heat. Add one of the rolled-out discs to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the other side is golden as well, then transfer the dough to a clean plate.

  *If you are making garlic naan, brush one or both sides of the dough with the garlic butter once the naan has cooked.*
• If desired, sprinkle the naan with a pinch of coarse salt. Then cover the naan with a clean towel so it stays warm.
• Repeat with remaining dough.

• In a mixer, dissolce the yeast and white sugar in the warm water and milk. Let sit until foamy.
• When foamy, add the salt, butter, egg, and 3 cups of flour.
• Knead for a minute then continue to add flour until no longer sticky. (You may need up to a total of 6 cups.)
• Knead until smooth and elastic.
• Place in a large, greased bowl, cover, and let rise in a warm place until doubled in size.

For Cinnamon Rolls:

• While the dough is rising, make one recipe worth of caramel sauce then pour it evenly into a greased 9×13 pan and sprinkle the 1/2 cup of pecans over it.
• Once the dough has doubled in size, roll it out, spread with butter, and sprinkle the cinnamon and brown sugar on liberally.
• Roll the dough up tightly, cut it into 12 pieces, and place in the prepared pan. (It works well to slide a piece of dental floss under the dough, position it where you want the dough cut, then begin to tie it. It will slice cleanly through the dough.
• Allow the dough to rise another 30 minutes, or until doubled in size.
• Preheat the oven to 375. When the rolls have risen, bake for 15-25 minutes.

For Monkey Bread:

• When the dough is risen, combine 1/2 cup white sugar and 1 1/2 Tbsp cinnamon in a bowl.
• Once the dough has doubled in size, roll in to 1" balls. (You can roll the dough out and cut into 1" squares, then roll them into balls if you want.)
• Roll the balls in the cinnamon/sugar mixture.
• Arrange the balls and 1 cup of pecans in a greased bundt pan and allow to rise until doubled again.
• While the dough is rising in the pan, make the caramel sauce and allow it to cool.
• Preheat the oven to 350.
• When the dough is risen, pour the cooled caramel sauce over the dough balls and bake.

  (Place on a cookie sheet to catch drips if it bubbles over.)
• Normal rolls bake for 30-35 minutes, but this could take up to 50 minutes because it is so thick.

Dough:

• In a mixer, dissolce the yeast in the warm water, milk and sugar. Let set until foamy.
• When foamy, add the oil, baking powder, salt, egg, and 3 cups of flour. Knead until smooth.
• Continue to knead and add up to a total of 6 cups of flour, or until no longer sticky. Knead until smooth and elastic.
• Place in a large, greased bowl, cover, and let rise in a warm place until doubled in size.

Caramel Sauce:

• While the dough is rising, make the caramel sauce (making sure to double it).
• If you are making cinnamon rolls, grease 2 9×13 pans, pour the caramel sauce evenly into them, then sprinkle 1/2 cup of pecans in each pan.

  If you are making monkey bread, set the sauce aside until later in the recipe.

For Cinnamon Rolls:

• Once the dough has doubled in size, divide the dough in half.
• Working with one half at a time, roll out, spread with butter, and sprinkle generously with cinnamon and sugar.
• Roll the dough up tightly, cut into 12 slices, and place in the pan.

  (It works really well to slide a piece of dental floss under the dough, position it where you want the dough cut, then begin to tie it. It will slice cleanly through the dough.)
• Repeat with the other half of dough.
• Allow the rolls to rise another 30 minutes, or until doubled in size.
• Preheat the oven to 350 and bake for 30-35 mintues.

For Monkey Bread:

• When the dough is risen, combine 1/2 cup sugar and 1 1/2 Tbsp cinnamon in a bowl.
• Once the dough has doubled in size, roll into 1" balls (you can roll the dough out and cut into 1" squares, then roll them into balls if you want).
• Roll the balls in the cinnamon/sugar mixture and arrange the balls and 1 cup of pecans in a greased bundt pan.
• Allow to rise until doubled again.
• While the dough is rising in the pan, make the caramel sauce and allow it to cool.
• Preheat the oven to 350.
• When the dough is risen, pour the cooled caramel sauce over the dough balls and bake.

  *Place on a cookie sheet to catch drips if it bubbles over.

  **If it starts to get too brown before it's completely baked, cover loosely with foil.
• Normal rolls bake for 30-35 mintues, but this could take up to 50 mintues becasue it is so thick.