peppy's pita bread

Ingredients

• Servings: 8
• 1 1/8 cups warm water (110 degrees f/45 degrees c)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 3 hrs 20 mins


• place all ingredients in bread pan of your bread machine, select dough setting and start. when dough has risen long enough, machine will beep.
• turn dough a lightly floured surface. gently roll and stretch dough into a 12 inch rope. with a sharp knife, divide dough into 8 pieces. roll each into a smooth ball. with a rolling pin, roll each ball into a 6 to 7 inch circle. set aside on a lightly floured countertop. cover with a towel. let pitas rise about 30 minutes until slightly puffy.
• preheat oven to 500 degrees f (260 degrees c). place 2 or 3 pitas on a wire cake rack. place cake rack directly on oven rack. bake pitas 4 to 5 minutes until puffed and tops begin to brown. remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. once pitas a softened, either cut in half or split top edge for half or whole pitas. they can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

Fingers

Ingredients

• Servings: 3
• 1 1/2 cups all-purpose flour
• 1/2 cup butter, softened
• 3/8 cup white sugar
• 1 pinch salt
• 3 tablespoons
• 1 egg
• 1/3 cup white sugar for decoration

Recipe

• sift together the flour and salt into a large bowl. cream in the butter until mixture resembles fine breadcrumbs. mix in the sugar and , until mixture becomes stiff. wrap dough in foil or plastic, and refrigerate for 30 minutes.
• preheat oven to 325 degrees f (165 degrees c).
• on a lightly floured surface, knead dough lightly until smooth. roll out to approximately 1/8" and prick all over with a fork. cut dough into 36 fingers measuring 1 x 2 1/2 inches. place on cookie sheets. in a small bowl, lightly beat the egg. brush cookie fingers with the egg and sprinkle each with sugar.
• bake for about 15 minutes or until light golden in color. let cool on wire racks. store in an airtight container.

Canadian Shortbread 'eh'

Ingredients

• Servings: 3
• 2 cups butter, softened
• 1 1/2 cups packed light brown sugar
• 4 1/2 cups all-purpose flour
• 1/4 cup real maple syrup

Recipe

• preheat oven to 300 degrees f (150 degrees c).
• combine the butter, sugar, flour and maple syrup, blend until smooth.
• on a lightly floured surface roll dough out 1/2 inch thick. cut into desired shapes and place on ungreased cookie sheets.
• bake at 300 degrees f (150 degrees c) for 20 minutes, watch carefully so as not to overcook. let cookies cool before eating.

cinnamon rolls iii

Ingredients

• Servings: 16
• 1/4 cup water at room temperature
• 1/4 cup butter, melted
• 1/2 (3.4 ounce) package instant vanilla pudding mix
• 1 cup warm milk
• 1 egg, room temperature
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 (.25 ounce) package active dry yeast
• 1/2 cup butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• 3/4 cup chopped pecans (optional)
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• in the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. set machine to dough cycle; press start.
• when dough cycle has finished, turn dough out a lightly floured surface and roll into a 17x10 inch rectangle. spread with 1/2 cup softened butter. in a small bowl, stir together brown sugar, cinnamon, and pecans. sprinkle brown sugar mixture over dough.
• butter a 9x13-inch baking pan.
• roll up dough, beginning with long side. slice into 16 one-inch slices; place in prepared pan. let rolls rise in a warm place until doubled, about 45 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake rolls in preheated oven until browned, 15 to 20 minutes.
• stir together cream cheese, 1/4 cup softened butter, confectioners' sugar, vanilla extract, and 1 1/2 teaspoons milk. remove rolls from oven and let cool until warm; spread frosting over warm rolls.

Baklava

Ingredients

• Servings: 3
• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

Recipe

• preheat oven to 350 degrees f(175 degrees c). butter the bottoms and sides of a 9x13 inch pan.
• chop nuts and toss with cinnamon. set aside. unroll phyllo dough. cut whole stack in half to fit pan. cover phyllo with a dampened cloth to keep from drying out as you work. place two sheets of dough in pan, butter thoroughly. repeat until you have 8 sheets layered. sprinkle 2 - 3 tablespoons of nut mixture on top. top with two sheets of dough, butter, nuts, layering as you go. the top layer should be about 6 - 8 sheets deep.
• using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. you may cut into 4 long rows the make diagonal cuts. bake for about 50 minutes until baklava is golden and crisp.
• make sauce while baklava is baking. boil sugar and water until sugar is melted. add vanilla and honey. simmer for about 20 minutes.
• remove baklava from oven and immediately spoon sauce over it. let cool. serve in cupcake papers. this freezes well. leave it uncovered as it gets soggy if it is wrapped up.

Homesteader Cornbread

Ingredients

• Servings: 1
• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). in a small bowl, combine cornmeal and milk; let stand for 5 minutes. grease a 9x13 inch baking pan.
• in a large bowl, whisk together flour, baking powder, salt and sugar. mix in the cornmeal mixture, eggs and oil until smooth. pour batter into prepared pan.
• bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

double tomato bruschetta

Ingredients

• Servings: 12
• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 french baguette
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 35 mins


• preheat the oven on broiler setting.
• in a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. allow the mixture to sit for 10 minutes.
• cut the baguette into 3/4-inch slices. on a baking sheet, arrange the baguette slices in a single layer. broil for 1 to 2 minutes, until slightly brown.
• divide the tomato mixture evenly over the baguette slices. top the slices with mozzarella cheese.
• broil for 5 minutes, or until the cheese is melted.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• melt butter in large skillet. remove from heat and stir in sugar. quickly add eggs and beat until well blended. combine buttermilk with baking soda and stir into mixture in pan. stir in cornmeal, flour, and salt until well blended and few lumps remain. pour batter into the prepared pan.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

double tomato bruschetta

Ingredients

• Servings: 12
• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 french baguette
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 35 mins


• preheat the oven on broiler setting.
• in a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. allow the mixture to sit for 10 minutes.
• cut the baguette into 3/4-inch slices. on a baking sheet, arrange the baguette slices in a single layer. broil for 1 to 2 minutes, until slightly brown.
• divide the tomato mixture evenly over the baguette slices. top the slices with mozzarella cheese.
• broil for 5 minutes, or until the cheese is melted.

butternut squash bake

Ingredients

• Servings: 6
• 1 (4 pound) butternut squash - peeled, seeded, and cubed
• 1/3 yellow onion, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup italian bread crumbs
• 1 tablespoon minced fresh thyme
• 6 ounces crumbled blue cheese
• sea salt and ground black pepper to taste
• 1/4 cup italian bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat an oven to 425 degrees f (220 degrees c).
• toss the squash, onion, olive oil, 1/2 cup italian bread crumbs, thyme, and blue cheese in a large mixing bowl. season with salt and pepper. pour the mixture into a large baking dish. sprinkle 1/4 cup bread crumbs over the squash.
• bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

raspberry vatrushka buns

Ingredients

• Servings: 8
• 1 teaspoon active dry yeast
• 1/4 cup warm milk (no more than 100 degrees f/38 degrees c)
• 1 teaspoon all-purpose flour
• 1 1/2 teaspoons castor sugar or superfine sugar
• 1 cup sifted all-purpose flour
• 1/4 cup warm milk (no more than 100 degrees f/38 degrees c)
• 3 1/2 tablespoons butter at room temperature
• 1 egg yolk
• 2 tablespoons castor sugar or superfine sugar
• 1 cup sifted all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 cups fresh raspberries
• 1 egg white, lightly beaten
• 2 tablespoons white sugar, or to taste - divided

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 4 hrs 40 mins


• sprinkle yeast over 1/4 cup of warm milk in a small bowl. stir in 1 teaspoon flour and 1 1/2 teaspoon caster sugar; stir to dissolve. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• combine 1 cup sifted flour and 1/4 cup warm milk in a large bowl. pour in the yeast mixture and mix well to form a sticky dough. cover the bowl with plastic wrap, and cover the plastic-wrapped bowl with a clean kitchen towel. let the dough rise in a warm place for until doubled, 2 hours or more.
• beat butter, egg yolk, and 2 tablespoons caster sugar with an electric mixer until creamy, about 3 minutes. add the butter mixture to the dough; pour in 1 cup flour and 1/2 teaspoon salt.
• transfer the dough to a floured surface and knead until the dough is no longer sticky and feels smooth and elastic, about 10 minutes. place the dough into a lightly greased bowl, cover the bowl with plastic wrap, and top it with the towel. let the dough rise again for 1 hour.
• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• return the dough to a floured work surface. press down lightly with your hands to deflate it, and use a knife to cut the dough into 8 pieces.
• shape each piece into a ball and arrange them on the prepared baking sheet. place two glasses on the baking sheet to hold up the towel, and arrange the towel over the rolls to prevent them from drying out. let rise for 30 minutes.
• remove the towel and glasses. dip the bottom of a 2-inch glass or jar in flour and press down in the center of each bun to form a hollow. fill the buns with the raspberries. brush the beaten egg white on the edges of the buns and sprinkle each bun with about 1 1/2 teaspoon sugar.
• bake in the preheated oven until the buns are golden brown, about 25 minutes.

ninety minute cinnamon rolls

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• heat the milk in a small saucepan until it , then remove from heat. mix in margarine; stir until melted. let cool until lukewarm.
• in a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. add water, egg and the milk mixture; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has just pulled together, turn it out a lightly floured surface and knead until smooth, about 5 minutes.
• cover the dough with a damp cloth and let rest for 10 minutes. meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• roll out dough into a 12x9 inch rectangle. spread dough with margarine/sugar mixture. sprinkle with raisins if desired. roll up dough and pinch seam to seal. cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. cover and let rise until doubled, about 30 minutes. preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 20 minutes, or until browned. remove from muffin cups to cool. serve warm

Bread Pudding Ii

Ingredients

• Servings: 1
• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• break bread into small pieces into an 8 inch square baking pan. drizzle melted butter or margarine over bread. if desired, sprinkle with raisins.
• in a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. beat until well mixed. pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

easter bread ring

Ingredients

• Servings: 1
• 5 eggs
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 3 cups all-purpose flour
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs, room temperature
• 1/2 cup mixed candied fruit
• 1/3 cup chopped blanched almonds
• 1/2 teaspoon anise seed
• 2 tablespoons melted shortening
• 1 cup confectioners' sugar
• 1 tablespoon whole milk
• 1/8 teaspoon vanilla extract
• 3 tablespoons multicolored sprinkles (jimmies)

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 3 hrs 5 mins


• color the 5 eggs with egg dye. in a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
• in a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. add eggs and 1/2 cup flour or enough to make a thick batter. beat vigorously for 2 minutes. stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
• turn out a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. place the dough in a greased bowl, turning to grease the top. cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
• meanwhile, combine the fruit, nuts, and anise seed.
• punch down the dough and return it to a lightly floured board. knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. divide the dough in half.
• carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. loosely twist the two ropes together and form a ring on a greased baking sheet. pinch the ends together well. brush the dough with melted shortening. push aside the twist to make a place for each egg. push eggs down carefully as far as possible. cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
• bake the bread in a preheated 350 degree f (175 degrees c) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. place on a wire rack to cool.
• once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. to make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

Awesome And Easy Creamy Corn Casserole

Ingredients

• Servings: 8
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn bread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can creamed corn
• 1 cup sour cream

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c), and lightly grease a 9x9 inch baking dish.
• in a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. spoon mixture into prepared dish.
• bake for 45 minutes in the preheated oven, or until the top is golden brown.

awesome sausage, apple and cranberry stuffing

Ingredients

• Servings: 10
• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground turkey sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped
• 3/4 cup turkey stock
• 4 tablespoons unsalted butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degree f (175 degree c). spread the white and whole wheat bread cubes in a single layer on a large baking sheet. bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. transfer toasted bread cubes to a large bowl.
• in a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• pour sausage mixture over bread in bowl. mix in chopped apple, dried cranberries, parsley, and liver. drizzle with turkey stock and melted butter, and mix lightly. allow stuffing to cool completely before loosely stuffing a turkey.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 7 mins Ready Time: 3 hrs


• in a large bowl, dissolve yeast in warm water. let stand about 10 minutes, until frothy. stir in sugar, milk, egg, salt, and enough flour to make a soft dough. knead for 6 to 8 minutes on a lightly floured surface, or until smooth. place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. let it rise 1 hour, until the dough has doubled in volume.
• punch down dough, and knead in garlic. pinch off small handfuls of dough about the size of a golf ball. roll into balls, and place on a tray. cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• during the second rising, preheat grill to high heat.
• at grill side, roll one ball of dough out into a thin circle. lightly oil grill. place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. brush uncooked side with butter, and turn over. brush cooked side with butter, and cook until browned, another 2 to 4 minutes. remove from grill, and continue the process until all the naan has been prepared.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• melt butter in large skillet. remove from heat and stir in sugar. quickly add eggs and beat until well blended. combine buttermilk with baking soda and stir into mixture in pan. stir in cornmeal, flour, and salt until well blended and few lumps remain. pour batter into the prepared pan.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

hot artichoke and spinach dip ii

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
• in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
• transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

hot cross buns i

Ingredients

• Servings: 12
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 30 mins


• put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• when 5 minutes of kneading are left, add currants and cinnamon. leave in machine till double.
• punch down on floured surface, cover, and let rest 10 minutes.
• shape into 12 balls and place in a greased 9 x 12 inch pan. cover and let rise in a warm place till double, about 35-40 minutes.
• mix egg yolk and 2 tablespoons water. brush on balls.
• bake at 375 degrees f (190 degrees c) for 20 minutes. remove from pan immediately and cool on wire rack.
• to make crosses: mix together confectioners' sugar, vanilla, and milk. brush an x on each cooled bun.

pull-apart easter blossom bread

Ingredients

• Servings: 2
• 6 cups all-purpose flour, or more if needed (divided)
• 1 tablespoon rapid rise yeast
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 3/4 cups milk
• 3 eggs, beaten
• 1 lemon, zested and juiced
• 1 egg yolk
• 1 tablespoon water
• 1/2 cup seedless raspberry jam
• 1 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 3 hrs 50 mins


• in a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. in a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees f (43 degrees c). gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. stir the lemon zest into the liquid ingredients (set aside lemon juice for later). pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
• add enough flour to make a soft dough; turn the dough out a floured surface, and knead until smooth and elastic, 8 to 10 minutes. place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. punch down the dough, and allow to rest for 10 minutes.
• divide the dough in half, and roll each half into a round ball. on a floured surface, roll out a ball into a 12-inch circle. place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. cut each quarter into 5 narrow wedge-shaped strips. (center of the dough is uncut.) remove the drinking glass. there are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
• pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. gently coil to form a rough flower shape. arrange the round into the middle of the circle, where the drinking glass was.
• pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. finished bread has 9 petals surrounding the center round. repeat steps with the second ball of dough to make two breads.
• grease a baking sheet, or line with parchment paper. place the shaped breads the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
• preheat oven to 375 degrees f (190 degrees c). beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
• bake in the preheated oven until the breads have turned golden brown, about 25 minutes. allow to cool.
• use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. allow glaze to set. to serve, pull the petals apart.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

peppy's pita bread

Ingredients

• Servings: 8
• 1 1/8 cups warm water (110 degrees f/45 degrees c)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 3 hrs 20 mins


• place all ingredients in bread pan of your bread machine, select dough setting and start. when dough has risen long enough, machine will beep.
• turn dough a lightly floured surface. gently roll and stretch dough into a 12 inch rope. with a sharp knife, divide dough into 8 pieces. roll each into a smooth ball. with a rolling pin, roll each ball into a 6 to 7 inch circle. set aside on a lightly floured countertop. cover with a towel. let pitas rise about 30 minutes until slightly puffy.
• preheat oven to 500 degrees f (260 degrees c). place 2 or 3 pitas on a wire cake rack. place cake rack directly on oven rack. bake pitas 4 to 5 minutes until puffed and tops begin to brown. remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. once pitas a softened, either cut in half or split top edge for half or whole pitas. they can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• melt butter in large skillet. remove from heat and stir in sugar. quickly add eggs and beat until well blended. combine buttermilk with baking soda and stir into mixture in pan. stir in cornmeal, flour, and salt until well blended and few lumps remain. pour batter into the prepared pan.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

braided easter egg bread

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 3 hrs 25 mins


• in a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• gradually add the milk and butter to the flour mixture; stirring constantly. add two eggs and 1/2 cup flour; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal size rounds; cover and let rest for 10 minutes. roll each round into a long roll about 36 inches long and 1 1/2 inches thick. using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• preheat oven to 350 degrees f (175 degrees c). place loaf on a buttered baking sheet and cover loosely with a damp towel. place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. brush risen loaf with melted butter.
• bake in preheated oven for 50 to 55 minutes, or until golden.

traditional muhammara (syrian hot pepper dip)

Ingredients

• Servings: 8
• 2 sweet bell peppers, seeded and quartered
• 3 slices whole wheat bread, crusts removed
• 3/4 cup toasted walnuts, chopped
• 2 tablespoons lemon juice
• 2 tablespoons aleppo pepper
• 2 teaspoons pomegranate molasses
• 1 clove garlic, minced
• 1 teaspoon cumin seeds, coarsely ground
• salt to taste
• 1/2 cup olive oil
• 1 pinch sumac powder

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 40 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil.
• place the bell peppers with cut sides down the prepared baking sheet; roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
• toast the bread slices in a toaster and let cool; place into a resealable plastic bag, squeeze out air, seal bag, and crush with a rolling pin to make crumbs.
• transfer peppers to a bowl and tightly seal with plastic wrap. set aside until the skins of the peppers are loose, about 15 minutes; remove and discard skins. mash the peeled peppers with a fork.
• combine mashed peppers, bread crumbs, walnuts, lemon juice, aleppo pepper, pomegranate molasses, garlic, cumin, and salt in a food processor; pulse the mixture a few times to blend before running at lowest setting. slowly stream olive oil into the pepper mixture as it blends until integrated completely; transfer mixture to a serving dish. sprinkle sumac over the mixture to serve.

Baklava

Ingredients

• Servings: 3
• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

Recipe

• preheat oven to 350 degrees f(175 degrees c). butter the bottoms and sides of a 9x13 inch pan.
• chop nuts and toss with cinnamon. set aside. unroll phyllo dough. cut whole stack in half to fit pan. cover phyllo with a dampened cloth to keep from drying out as you work. place two sheets of dough in pan, butter thoroughly. repeat until you have 8 sheets layered. sprinkle 2 - 3 tablespoons of nut mixture on top. top with two sheets of dough, butter, nuts, layering as you go. the top layer should be about 6 - 8 sheets deep.
• using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. you may cut into 4 long rows the make diagonal cuts. bake for about 50 minutes until baklava is golden and crisp.
• make sauce while baklava is baking. boil sugar and water until sugar is melted. add vanilla and honey. simmer for about 20 minutes.
• remove baklava from oven and immediately spoon sauce over it. let cool. serve in cupcake papers. this freezes well. leave it uncovered as it gets soggy if it is wrapped up.

cinnamon rolls iii

Ingredients

• Servings: 16
• 1/4 cup water at room temperature
• 1/4 cup butter, melted
• 1/2 (3.4 ounce) package instant vanilla pudding mix
• 1 cup warm milk
• 1 egg, room temperature
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 (.25 ounce) package active dry yeast
• 1/2 cup butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• 3/4 cup chopped pecans (optional)
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• in the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. set machine to dough cycle; press start.
• when dough cycle has finished, turn dough out a lightly floured surface and roll into a 17x10 inch rectangle. spread with 1/2 cup softened butter. in a small bowl, stir together brown sugar, cinnamon, and pecans. sprinkle brown sugar mixture over dough.
• butter a 9x13-inch baking pan.
• roll up dough, beginning with long side. slice into 16 one-inch slices; place in prepared pan. let rolls rise in a warm place until doubled, about 45 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake rolls in preheated oven until browned, 15 to 20 minutes.
• stir together cream cheese, 1/4 cup softened butter, confectioners' sugar, vanilla extract, and 1 1/2 teaspoons milk. remove rolls from oven and let cool until warm; spread frosting over warm rolls.

hanukkah star challah

Ingredients

• Servings: 1
• 1 cup water
• 2 eggs
• 1 1/4 teaspoons salt
• 3 tablespoons white sugar
• 3 2/3 cups bread flour
• 1 teaspoon active dry yeast
• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon sesame seeds, or more if desired

Recipe

Cook Time: 35 mins Ready Time: 2 hrs 5 mins


• place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. select the dough setting, and start the machine.
• when cycle is completed, remove dough from the machine, and set a floured work surface for 15 minutes to rest. cover dough with a towel or large bowl to prevent drying out.
• knead the dough several times, and cut into 6 equal pieces. roll each piece out into a rope about 10 inches long and 1 inch in diameter.
• line a baking sheet with parchment paper. lay 3 ropes of bread the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. pinch it closed tightly at the edges to make a 6-pointed star. set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.
• bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.

double tomato bruschetta

Ingredients

• Servings: 12
• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 french baguette
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 35 mins


• preheat the oven on broiler setting.
• in a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. allow the mixture to sit for 10 minutes.
• cut the baguette into 3/4-inch slices. on a baking sheet, arrange the baguette slices in a single layer. broil for 1 to 2 minutes, until slightly brown.
• divide the tomato mixture evenly over the baguette slices. top the slices with mozzarella cheese.
• broil for 5 minutes, or until the cheese is melted.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• melt butter in large skillet. remove from heat and stir in sugar. quickly add eggs and beat until well blended. combine buttermilk with baking soda and stir into mixture in pan. stir in cornmeal, flour, and salt until well blended and few lumps remain. pour batter into the prepared pan.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

Homesteader Cornbread

Ingredients

• Servings: 1
• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). in a small bowl, combine cornmeal and milk; let stand for 5 minutes. grease a 9x13 inch baking pan.
• in a large bowl, whisk together flour, baking powder, salt and sugar. mix in the cornmeal mixture, eggs and oil until smooth. pour batter into prepared pan.
• bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

Bread Pudding Ii

Ingredients

• Servings: 1
• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• break bread into small pieces into an 8 inch square baking pan. drizzle melted butter or margarine over bread. if desired, sprinkle with raisins.
• in a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. beat until well mixed. pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

awesome sausage, apple and cranberry stuffing

Ingredients

• Servings: 10
• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground turkey sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped
• 3/4 cup turkey stock
• 4 tablespoons unsalted butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degree f (175 degree c). spread the white and whole wheat bread cubes in a single layer on a large baking sheet. bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. transfer toasted bread cubes to a large bowl.
• in a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• pour sausage mixture over bread in bowl. mix in chopped apple, dried cranberries, parsley, and liver. drizzle with turkey stock and melted butter, and mix lightly. allow stuffing to cool completely before loosely stuffing a turkey.

ninety minute cinnamon rolls

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• heat the milk in a small saucepan until it , then remove from heat. mix in margarine; stir until melted. let cool until lukewarm.
• in a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. add water, egg and the milk mixture; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has just pulled together, turn it out a lightly floured surface and knead until smooth, about 5 minutes.
• cover the dough with a damp cloth and let rest for 10 minutes. meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• roll out dough into a 12x9 inch rectangle. spread dough with margarine/sugar mixture. sprinkle with raisins if desired. roll up dough and pinch seam to seal. cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. cover and let rise until doubled, about 30 minutes. preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 20 minutes, or until browned. remove from muffin cups to cool. serve warm

butternut squash bake

Ingredients

• Servings: 6
• 1 (4 pound) butternut squash - peeled, seeded, and cubed
• 1/3 yellow onion, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup italian bread crumbs
• 1 tablespoon minced fresh thyme
• 6 ounces crumbled blue cheese
• sea salt and ground black pepper to taste
• 1/4 cup italian bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat an oven to 425 degrees f (220 degrees c).
• toss the squash, onion, olive oil, 1/2 cup italian bread crumbs, thyme, and blue cheese in a large mixing bowl. season with salt and pepper. pour the mixture into a large baking dish. sprinkle 1/4 cup bread crumbs over the squash.
• bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

double tomato bruschetta

Ingredients

• Servings: 12
• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 french baguette
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 35 mins


• preheat the oven on broiler setting.
• in a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. allow the mixture to sit for 10 minutes.
• cut the baguette into 3/4-inch slices. on a baking sheet, arrange the baguette slices in a single layer. broil for 1 to 2 minutes, until slightly brown.
• divide the tomato mixture evenly over the baguette slices. top the slices with mozzarella cheese.
• broil for 5 minutes, or until the cheese is melted.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• melt butter in large skillet. remove from heat and stir in sugar. quickly add eggs and beat until well blended. combine buttermilk with baking soda and stir into mixture in pan. stir in cornmeal, flour, and salt until well blended and few lumps remain. pour batter into the prepared pan.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

hot cross buns i

Ingredients

• Servings: 12
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 30 mins


• put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• when 5 minutes of kneading are left, add currants and cinnamon. leave in machine till double.
• punch down on floured surface, cover, and let rest 10 minutes.
• shape into 12 balls and place in a greased 9 x 12 inch pan. cover and let rise in a warm place till double, about 35-40 minutes.
• mix egg yolk and 2 tablespoons water. brush on balls.
• bake at 375 degrees f (190 degrees c) for 20 minutes. remove from pan immediately and cool on wire rack.
• to make crosses: mix together confectioners' sugar, vanilla, and milk. brush an x on each cooled bun.

hot artichoke and spinach dip ii

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
• in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
• transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Awesome And Easy Creamy Corn Casserole

Ingredients

• Servings: 8
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn bread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can creamed corn
• 1 cup sour cream

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c), and lightly grease a 9x9 inch baking dish.
• in a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. spoon mixture into prepared dish.
• bake for 45 minutes in the preheated oven, or until the top is golden brown.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 7 mins Ready Time: 3 hrs


• in a large bowl, dissolve yeast in warm water. let stand about 10 minutes, until frothy. stir in sugar, milk, egg, salt, and enough flour to make a soft dough. knead for 6 to 8 minutes on a lightly floured surface, or until smooth. place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. let it rise 1 hour, until the dough has doubled in volume.
• punch down dough, and knead in garlic. pinch off small handfuls of dough about the size of a golf ball. roll into balls, and place on a tray. cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• during the second rising, preheat grill to high heat.
• at grill side, roll one ball of dough out into a thin circle. lightly oil grill. place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. brush uncooked side with butter, and turn over. brush cooked side with butter, and cook until browned, another 2 to 4 minutes. remove from grill, and continue the process until all the naan has been prepared.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

braided easter egg bread

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 3 hrs 25 mins


• in a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• gradually add the milk and butter to the flour mixture; stirring constantly. add two eggs and 1/2 cup flour; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal size rounds; cover and let rest for 10 minutes. roll each round into a long roll about 36 inches long and 1 1/2 inches thick. using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• preheat oven to 350 degrees f (175 degrees c). place loaf on a buttered baking sheet and cover loosely with a damp towel. place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. brush risen loaf with melted butter.
• bake in preheated oven for 50 to 55 minutes, or until golden.

peppy's pita bread

Ingredients

• Servings: 8
• 1 1/8 cups warm water (110 degrees f/45 degrees c)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 3 hrs 20 mins


• place all ingredients in bread pan of your bread machine, select dough setting and start. when dough has risen long enough, machine will beep.
• turn dough a lightly floured surface. gently roll and stretch dough into a 12 inch rope. with a sharp knife, divide dough into 8 pieces. roll each into a smooth ball. with a rolling pin, roll each ball into a 6 to 7 inch circle. set aside on a lightly floured countertop. cover with a towel. let pitas rise about 30 minutes until slightly puffy.
• preheat oven to 500 degrees f (260 degrees c). place 2 or 3 pitas on a wire cake rack. place cake rack directly on oven rack. bake pitas 4 to 5 minutes until puffed and tops begin to brown. remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. once pitas a softened, either cut in half or split top edge for half or whole pitas. they can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

double tomato bruschetta

Ingredients

• Servings: 12
• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 french baguette
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 35 mins


• preheat the oven on broiler setting.
• in a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. allow the mixture to sit for 10 minutes.
• cut the baguette into 3/4-inch slices. on a baking sheet, arrange the baguette slices in a single layer. broil for 1 to 2 minutes, until slightly brown.
• divide the tomato mixture evenly over the baguette slices. top the slices with mozzarella cheese.
• broil for 5 minutes, or until the cheese is melted.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• melt butter in large skillet. remove from heat and stir in sugar. quickly add eggs and beat until well blended. combine buttermilk with baking soda and stir into mixture in pan. stir in cornmeal, flour, and salt until well blended and few lumps remain. pour batter into the prepared pan.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

pull-apart easter blossom bread

Ingredients

• Servings: 2
• 6 cups all-purpose flour, or more if needed (divided)
• 1 tablespoon rapid rise yeast
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 3/4 cups milk
• 3 eggs, beaten
• 1 lemon, zested and juiced
• 1 egg yolk
• 1 tablespoon water
• 1/2 cup seedless raspberry jam
• 1 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 3 hrs 50 mins


• in a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. in a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees f (43 degrees c). gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. stir the lemon zest into the liquid ingredients (set aside lemon juice for later). pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
• add enough flour to make a soft dough; turn the dough out a floured surface, and knead until smooth and elastic, 8 to 10 minutes. place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. punch down the dough, and allow to rest for 10 minutes.
• divide the dough in half, and roll each half into a round ball. on a floured surface, roll out a ball into a 12-inch circle. place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. cut each quarter into 5 narrow wedge-shaped strips. (center of the dough is uncut.) remove the drinking glass. there are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
• pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. gently coil to form a rough flower shape. arrange the round into the middle of the circle, where the drinking glass was.
• pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. finished bread has 9 petals surrounding the center round. repeat steps with the second ball of dough to make two breads.
• grease a baking sheet, or line with parchment paper. place the shaped breads the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
• preheat oven to 375 degrees f (190 degrees c). beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
• bake in the preheated oven until the breads have turned golden brown, about 25 minutes. allow to cool.
• use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. allow glaze to set. to serve, pull the petals apart.