Something Special by Lynne's Kitchen

Something Special by Lynne's Kitchen We cater something different from the usual specials We deliver your favorite dishes and cakes right at your home's or office's doorstep!
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Cake Creations and Food Orders accepts at least three days advance notice are requested, we bake/cook only upon order . . . for pick-up only or with a minimal of delivery fee. From our Kitchen to your Kitchen . . Cooking for you in your own kitchen?. . . Yes, we can do that for you! We cater to your budget . . .

12/03/2026

Braided Cinnamon Bread Rolls ❤️

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28/02/2026

GREEN ONION GARLIC BUTTER CHEESE BREAD ❤️

Ingredients:

3 1/2 to 3 3/4 c. bread flour or all purpose flour
1/4 c. sugar
1/4 c. butter or margarine, softened
1 tsp. salt
1 pkg. (2 1/4 tsp.) quick active dry yeast
1/2 cup very warm water (120° to 130°F)
1/2 cup very warm milk (120° to 130°F)
1 egg

Filling:

1/4 c. (50 gm.) butter or margarine, softened
6 cloves garlic, minced
6-10 stalks spring onions, chopped
100-200 gms. cheddar cheese, grated

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My Taste of Life by Lynne's Kitchen ❤️

28/02/2026

Sesame Seed Hamburger Buns ❤️

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16/02/2026

Valentine's Day cakes made by Chef Louie ❤️



05/02/2026

Traditional White Loaf Bread ❤️

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30/01/2026

CONG YOU BING (Chinese Scallion Pancake) ♥️

Cong You Bing, also known as a scallion or green onion pancake, is a Chinese, savory, unleavened flatbread folded with oil and minced scallions.

It is one of the famous and traditional Chinese street foods and ideal Chinese breakfast. Unlike Western pancakes, it is made from dough instead of batter.

It is pan-fried which gives it crisp edges yet also a chewy texture.

In China, there are, actually, several types of scallion pancakes. In northern provinces, scallion pancake is thinner, chewy and with less oil.

In Southern China, for example, Shanghai, scallion pancakes are thicker and fried with a larger amount of oil and create a even more crispy shell and softer inner part.

Making your own scallion pancake at home is easy and enjoyable.

Makes 4 pancakes.

Ingredients:

2 1/2 c. (320 g.) all purpose flour
2/3 c. (157 ml.) hot boiling water
1/4 c. (59 ml.) cold water
1/2 tsp. vegetable oil
1 c. green/spring onion (scallion), diced
1 tbsp. sesame oil
1 tbsp. vegetable oil
1 tsp. salt or pepper salt

Notes:

- In order to make the pancake chewy but still easy to cook, I use both hot boiling water and cold water. Hot boiling water dough is soft when well cooked, while cold water dough producing a chewier texture.

- I suggest using only the green part of scallion or green onion. The hard white part usually pierces the wrapper.

- It is quite important to rest the well shaped pancake just before the last rolling

-In every step of this recipe, cover your single dough with wet cloth to prevent drying out.

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My Taste of Life by Lynne's Kitchen ❤️

30/01/2026

Basque Burnt Cheesecake ❤️

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30/01/2026

Chocolate Crinkles ❤️

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30/01/2026

Chocolate Chips Cookies ❤️

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San Mateo
1850

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