Mom's Zucchini Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• grease and flour two 8 x 4 inch pans. preheat oven to 325 degrees f (165 degrees c).
• sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• beat eggs, oil, vanilla, and sugar together in a large bowl. add sifted ingredients to the creamed mixture, and beat well. stir in zucchini and nuts until well combined. pour batter into prepared pans.
• bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. cool in pan on rack for 20 minutes. remove bread from pan, and completely cool.

authentic german bread (bauernbrot)

Ingredients

• Servings: 1
• 1 1/2 ounces compressed fresh yeast
• 1 quart warm water
• 2 tablespoons sugar
• 4 cups all-purpose flour
• 8 cups rye flour
• 4 cups all-purpose flour
• 2 tablespoons salt
• 1 teaspoon sugar
• 2 cups warm water

Recipe

Cook Time: 2 hrs

Ready Time: 5 hrs


• first, make the sourdough starter. crumble the yeast into a large bowl. whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. the water should be just slightly warmer than body temperature. gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. cover with a dish towel, and let sit for 24 hours at room temperature.
• after 24 hours, stir well, cover, and let stand another 24 hours. it will be a thin, light-colored sourdough which is then ready to use.
• in a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. i transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and i start using my hands by turning the dough out a floured surface. a clean countertop works best. knead the dough, adding a few tablespoons of water at a time if it is too stiff. fold the dough over, pull it apart, whatever you can do to get it kneaded up good. total kneading time should be 15 to 20 minutes to get a smooth dough. place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
• when the dough has risen, scrape it out of the bowl and back a floured surface. knead for about 5 minutes. this is important to activate the gluten. shape into 1 or 2 long loaves. place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
• preheat the oven to 425 degrees f (220 degrees c). bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. don't worry if the crust is dark. the bread will be delicious and so will the crust. cool completely before cutting. i always freeze half.

Pumpkin French Toast

Ingredients

• Servings: 4
• 4 eggs
• 1/4 cup canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 8 slices whole wheat bread
• 2 teaspoons butter

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. dip the bread slices into the pumpkin mixture until coated on both sides.
• melt 1 teaspoon of butter in a large skillet over medium-high heat. place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. repeat with the remaining bread and butter.

grandma's gingerbread pancakes

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground dried ginger
• 1 teaspoon ground cinnamon
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup molasses
• 1 1/2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. whisk in the water until completely incorporated. stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle, and cook until form and the edges are dry. flip, and cook until browned on the other side. repeat with remaining batter.

greek feta and olive spread

Ingredients

• Servings: 1.5
• 1 (6 ounce) package feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon minced garlic
• 2 ounces sun-dried tomatoes, softened
• 1/2 teaspoon dried oregano
• 1 tablespoon chopped black olives, drained

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. using the pulse setting, blend the mixture until smooth. transfer to a medium bowl. blend in the olives by hand or with a spoon. refrigerate until serving.

Fava Bean Breakfast Spread

Ingredients

• Servings: 6
• 1 (15 ounce) can fava beans
• 1 1/2 tablespoons olive oil
• 1 large onion, chopped
• 1 large tomato, diced
• 1 teaspoon ground cumin
• 1/4 cup chopped fresh parsley
• 1/4 cup fresh lemon juice
• salt and pepper to taste
• ground red pepper, to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• pour the beans into a pot and bring to a boil. mix them well and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. bring the mixture back to a boil, then reduce the heat to medium. let the mixture cook 5 minutes. serve warm with grilled pita.

kelsandra's pumpkin cinnamon rolls

Ingredients

• Servings: 12
• 1/4 cup warm water (100 degrees f/38 degrees c)
• 1 (.25 ounce) package active dry yeast
• 1 (5 ounce) can evaporated milk
• 3/4 cup sugar
• 1 (15 ounce) can pumpkin
• 3 tablespoons olive oil
• 1 egg, beaten
• 2 teaspoons spice
• 5 cups all-purpose flour, or more if needed
• 1/4 cup melted butter
• 1 1/4 cups brown sugar, packed
• 2 tablespoons spice
• 1/2 teaspoon vanilla extract
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons butter, melted
• 1 cup confectioners' sugar
• 1/4 cup milk

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• pour the warm water into a large mixing bowl, and sprinkle yeast over the water. allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. stir in evaporated milk, sugar, pumpkin, olive oil, and egg. mix until thoroughly combined. mix in 2 teaspoons of spice, then add about 5 cups of flour, or as needed to make a stiff dough. turn the dough out a floured work surface, and knead until smooth and elastic, about 8 minutes. dough will be slightly sticky. form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (the dough will rise, but it won't double.)
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. brush the dough with 1/4 cup melted butter. mix the brown sugar with 2 tablespoons of spice in a small bowl, and sprinkle the mixture evenly over the dough. roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. lay the rolls into the prepared baking dish.
• bake in the preheated oven until lightly golden brown, 30 to 40 minutes.
• while the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. spread the glaze over the rolls as soon as they come out of the oven.

hariton's 'famous' vegetarian casserole

Ingredients

• Servings: 36
• 8 large eggplants
• 8 large potatoes
• 8 green bell peppers
• 8 large onions
• 8 summer squash
• 6 tomatoes
• 1 pound fresh green beans
• 1 pound whole fresh mushrooms
• 2 bulbs garlic, cloves separated and peeled
• 1/4 cup chopped fresh dill weed
• 1/4 cup chopped fresh oregano
• 1/4 cup chopped fresh basil
• 1 (15 ounce) can tomato sauce
• 3/4 cup olive oil
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 6 hrs


• prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. this will draw out the bitterness from the eggplant. let this sit for about 3 hours.
• preheat oven to 375 degrees f (190 degrees c).
• cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. cut the green beans and mushrooms in half and peel the garlic cloves.
• drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. pour the tomato sauce and olive oil over all.
• bake at 375 degrees f (190 degrees c) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.

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.

banana banana bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.

marzipan christmas kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon sugar
• 1 (.25 ounce) envelope active dry yeast
• 1 cup heavy cream
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup butter
• 1 (8 ounce) can almond paste
• 1/2 cup crushed sliced almonds
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1/2 cup sugar
• 1 egg , beaten
• 1/2 cup sliced almonds

Recipe

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


• in a small bowl, stir together the milk and sugar. sprinkle the yeast over the top and let stand for 10 minutes to dissolve. stir in cream.
• in a separate bowl, stir together the flour, sugar, salt and cardamom. cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. stir in the yeast mixture until well blended. pat into a ball, flatten slightly, then wrap in plastic wrap. refrigerate for 12 to 24 hours.
• to make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. it may be crumbly.
• roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. spread the filling to within 2 inches of the sides and roll up into a tube. cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. roll and stretch the dough out to form a long rope about 40 inches long. place on a parchment lined baking sheet and shape into a pretzel shape.
• brush the top of the pretzel with egg and sprinkle with almonds. cover loosely with a towel and let rise for 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. cut into slices to serve.

German Pancake With Buttermilk Sauce

Ingredients

• Servings: 1
• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 2 tablespoons butter, melted
• 1 1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking pan with the melted butter.
• place eggs, milk and flour in a blender and whip until smooth. pour into prepared pan.
• bake in preheated oven for 20 minutes, or until golden.
• in a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. remove from heat and stir in vanilla. spoon over slices of pancake.

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.

Tunisian Kaftaji

Ingredients

• Servings: 4
• 2 zucchinis, thinly sliced
• 2 yellow squash, thinly sliced
• 3 tomatoes, chopped
• 3 potatoes, peeled and cut into strips
• 2 hot chile peppers, chopped
• 5 eggs
• salt and pepper to taste
• 2 1/2 tablespoons harissa
• 1 tablespoon water, divided

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr


• heat a nonstick skillet over medium heat. cook the zucchini, yellow squash, tomatoes, potatoes, and chile peppers, stirring occasionally, until the vegetables are tender, about 20 minutes. transfer the vegetables to a bowl and set aside.
• return the skillet to the burner over medium heat. crack the eggs into the skillet and fry them until the whites are set but the yolk is still runny, about 5 minutes. add the eggs to the bowl of vegetables and season with salt and pepper.
• using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. it will look mushy.
• in a separate bowl, mix the harissa with water, one teaspoon at a time, until the mixture is pourable but still thick. pour the harissa over the kaftaji and serve.

christmas stollen

Ingredients

• Servings: 1
• 1 tablespoon active dry yeast
• 2/3 cup warm milk (110 degrees f/45 degrees c)
• 1 large egg
• 1/3 cup sugar
• 1/2 tablespoon salt
• 1/3 cup butter, softened
• 2 1/2 cups bread flour
• 1/3 cup currants
• 1/3 cup sultana raisins
• 1/3 cup red candied cherries, quartered
• 2/3 cup diced candied citron
• 6 ounces marzipan
• 1 tablespoon confectioners' sugar
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs


• in a small bowl, dissolve yeast in warm milk. let stand until creamy, about 10 minutes.
• in a large bowl, combine the yeast mixture with the egg, sugar, salt, butter, and 2 cups bread flour; beat well. add the remaining flour, 1/4 cup at a time, stirring well after each addition. when the dough has begun to pull together, turn it out a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. continue kneading until smooth, 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.
• lightly grease a cookie sheet. deflate the dough and turn it out a lightly floured surface. roll the marzipan into a rope and place it in the center of the dough. fold the dough over to cover it; pinch the seams together to seal. place the loaf, seam side down, on the prepared baking sheet. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. allow loaf to cool on a wire rack. dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

italian bread baked on a pizza stone

Ingredients

• Servings: 2
• 3 cups unbleached flour
• 1 tablespoon light brown sugar
• 1 1/3 cups warm water (110 degrees f/45 degrees c)
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons olive oil
• 1 (.25 ounce) package active dry yeast
• 1 egg
• 1 tablespoon water
• 2 tablespoons cornmeal

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 3 hrs


• place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough cycle; press start.
• place pizza stone in oven and preheat to 375 degrees f (190 degrees c). oven must be preheated at least 30 minutes before baking.
• deflate the dough and turn it out a lightly floured surface. form dough into two loaves. place the loaves seam side down on a cutting board generously sprinkled with cornmeal. cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• in a small bowl, beat together egg and 1 tablespoon water. brush the risen loaves with egg mixture. make a single long, quick cut down the center of the loaves with a sharp knife. gently shake the cutting board to make sure that the loaves are not sticking. if they stick, use a spatula or pastry knife to loosen. slide the loaves the pizza stone with one quick but careful motion.
• bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

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.

Amish Bread

Ingredients

• Servings: 2
• 2 cups warm water (110 degrees f/45 degrees c)
• 2/3 cup sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs 30 mins


• in a large bowl, dissolve the sugar in warm water, and then stir in yeast. allow to proof until yeast resembles a creamy foam.
• mix salt and oil into the yeast. mix in flour one cup at a time. knead dough on a lightly floured surface until smooth. place in a well oiled bowl, and turn dough to coat. cover with a damp cloth. allow to rise until doubled in bulk, about 1 hour.
• punch dough down. knead for a few minutes, and divide in half. shape into loaves, and place into two well oiled 9x5 inch loaf pans. allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes.

kolachky

Ingredients

• Servings: 4
• 2 (8 ounce) packages cream cheese, room temperature
• 2 cups unsalted butter, softened
• 4 cups all-purpose flour
• 1 pound chopped walnuts
• 1 egg
• 1/2 cup honey
• 1 (12 ounce) can poppyseed filling
• 1 egg
• 1/2 cup confectioners' sugar for dusting

Recipe

Cook Time: 15 mins Ready Time: 1 hr 55 mins


• in a large bowl, mix together cream cheese and butter until well blended. i like to use my hands, but you can also use a wooden spoon. mix in the flour 1 cup at a time. as the dough becomes stiff, turn it out the counter and knead in flour until it is no longer sticky. continue to knead the dough for 5 minutes.
• preheat oven to 350 degrees f (175 degrees c). crush the walnuts to a fine consistency in a food processor. stir in the egg and honey. on a well floured surface, roll the dough out to 1/4 inch thickness. cut the dough into 3x3 inch squares. place a teaspoon of filling in the center of each square. use walnut for some and poppyseed for the rest. roll the squares up and seal the edges. these can also be formed into triangles. place the cookies 2 inches apart ungreased cookie sheets. brush with egg .
• bake for 15 to 17 minutes in the preheated oven, or until lightly browned. when cool, dust with confectioners' sugar.

Janet's Rich Banana Bread

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• in a large bowl, stir together the melted butter and sugar. add the eggs and vanilla, mix well. combine the flour, baking soda and salt, stir into the butter mixture until smooth. finally, fold in the sour cream, walnuts and bananas. spread evenly into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Scottish Shortbread I

Ingredients

• Servings: 2
• 1 cup butter
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large mixing bowl, cream the butter and the sugar. slowly add the flour and salt, mixing well. roll out dough with a rolling pin until it is 1/4 inch thick. cut into desired shapes using cookie cutters. place on cookie sheet and prick with a fork.
• bake for 5 to 8 minutes, or until light brown at the edges.

stuffed tomatoes

Ingredients

• Servings: 2
• 2 large ripe tomatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
• 1/2 cup dry bread crumbs
• 2/3 cup shredded cheddar cheese
• 1/4 pound smoked sausage, cut into 1 inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. scoop out the flesh. place the tomatoes in a small baking dish. in a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• bake in preheated oven for 15 minutes.

Fresh Rhubarb Bread Pudding

Ingredients

• Servings: 6
• 8 slices bread without crusts, toasted and cubed
• 1 1/2 cups milk
• 1/4 cup butter or margarine
• 5 eggs
• 1 1/4 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups diced rhubarb
• 1/4 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat the oven to 325 degrees f (165 degrees c).
• place bread cubes into a buttered 2 quart casserole dish. combine the milk and butter in a saucepan, and heat just to the boiling point. pour over the bread cubes, and let stand for 15 minutes. in a medium bowl, whisk together the eggs, sugar, cinnamon and salt. stir in rhubarb. pour over the soaked bread, and stir gently until evenly blended. sprinkle walnuts over the top.
• bake for 50 minutes in the preheated oven, until nicely browned on the top. let stand for 10 minutes before serving.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup 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.

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.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup 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.

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.

sopapillas

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons shortening
• 3/4 cup water
• 2 cups vegetable oil for frying

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 22 mins


• in a large bowl, sift together flour, baking powder and salt. cut in shortening until mixture resembles coarse crumbs. using hands, mix in water to make a smooth dough. knead lightly on a floured surface. cut dough into 12 pieces, and shape into round balls. cover, and set aside.
• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• on a lightly floured surface, roll dough into thin circles. cut each circle into triangles. fry in hot oil, until golden brown, turning when dough puffs. remove, and drain well on paper towels.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup 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.

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.

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.

Banana Chai Bread

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/2 cup lowfat cream cheese
• 2 eggs
• 3/4 cup mashed bananas
• 1/4 cup brewed chai tea

Recipe

• in a medium bowl mix together flour, baking powder, and salt.
• in a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. mix mashed bananas and chai into cream cheese mixture. add flour mixture and mix until smooth.
• pour mixture into a greased 9x5 inch loaf pan.
• bake in a preheated 350 degree f(175 degrees c) oven for 60 minutes. cool on rack. remove from pan after 10 minutes.

Irish Soda Farls

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat heavy based flat griddle or skillet on medium to low heat.
• place flour and salt in a bowl and sift in baking soda. make a well in the center, and pour in the buttermilk.
• work quickly to mix into dough and knead very lightly on a well floured surface. form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife.
• sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.

grandpa mcandrew's irish soda bread

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 tablespoons sugar
• 1/2 cup raisins
• 1 egg, beaten
• 1 cup buttermilk
• 2 tablespoons margarine, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a cast iron skillet.
• in a medium bowl, mix together the flour, baking soda and sugar. toss the raisins with the flour mixture until coated. make a well in the center and add the egg, buttermilk, and melted margarine. stir until all of the dry ingredients are absorbed. turn the dough out a floured surface and knead for a few quick turns just to even out the dough. handle the dough as little as possible. pat into a flat circle, and place into the prepared pan.
• bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup 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.

summer nights eggplants

Ingredients

• Servings: 4
• 2 large eggplants
• 1/2 cup olive oil for frying
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 2 small tomatoes, chopped
• 1 green bell pepper, seeded and chopped
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 4 cups dry bread crumbs
• 1 cup crumbled feta cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• remove the leaves from the eggplants, and slice in half lengthwise. carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. cut the center portion into small pieces, and set aside.
• preheat the oven to 350 degrees f (175 degrees c).
• heat the oil in a large skillet over medium heat. add the onions and garlic, and saute for a few minutes, until tender. add the eggplant pieces, and cook until soft, about 5 minutes. then, stir in the tomato, green pepper, and parsley. simmer for about 10 minutes.
• remove from the heat, and transfer to a large bowl. stir in the bread crumbs until evenly blended. divide the mixture evenly between the four eggplant shells. sprinkle feta cheese over the top. place the eggplant halves on a baking sheet.
• bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. serve hot or cold. i prefer them chilled.

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.

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.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup 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.

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.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup 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.

Quinoa Tabbouleh

Ingredients

• Servings: 4
• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Recipe

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


• in a saucepan bring water to a boil. add quinoa and a pinch of salt. reduce heat to low, cover and simmer for 15 minutes. allow to cool to room temperature; fluff with a fork.
• meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. stir in cooled quinoa.

Indian Saag

Ingredients

• Servings: 3
• 1/2 cup butter
• 2 teaspoons cumin seed
• 1 green chile pepper, seeded and diced
• 2 cloves garlic, chopped
• 2 tablespoons ground turmeric
• 1 pound chopped fresh mustard greens
• 1 pound chopped fresh spinach
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• in a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
• stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. stir in the cumin, coriander, and salt. cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.

croissants

Ingredients

• Servings: 1
• 1 1/4 teaspoons active dry yeast
• 3 tablespoons warm water (110 degrees f/45 degrees c)
• 1 teaspoon sugar
• 1 3/4 cups all-purpose flour
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 2/3 cup warm milk
• 2 tablespoons vegetable oil
• 2/3 cup unsalted butter, chilled
• 1 egg
• 1 tablespoon water

Recipe

Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 8 hrs 20 mins


• combine yeast, warm water, and 1 teaspoon sugar. allow to stand until creamy and frothy.
• measure flour into a mixing bowl. dissolve 2 teaspoons sugar and salt in warm milk. blend into flour along with yeast and oil. mix well; knead until smooth. cover, and let rise until over triple in volume. deflate gently, and let rise again until doubled. deflate and chill 20 minutes.
• massage butter until pliable, but not soft and oily. pat dough into a 14 x 8 inch rectangle. smear butter over top two thirds, leaving 1/4 inch margin all around. fold unbuttered third over middle third, and buttered top third down over that. turn 90 degrees, so that folds are to left and right. roll out to a 14 x 6 inch rectangle. fold in three again. sprinkle lightly with flour, and put dough in a plastic bag. refrigerate 2 hours. unwrap, sprinkle with flour, and deflate gently. roll to a 14 x 6 inch rectangle, and fold again. turn 90 degrees, and repeat. wrap, and chill 2 hours.
• to shape, roll dough out to a 20 x 5 inch rectangle. cut in half crosswise, and chill half while shaping the other half. roll out to a 15 x 5 inch rectangle. cut into three 5 x 5 inch squares. cut each square in half diagonally. roll each triangle lightly to elongate the point, and make it 7 inches long. grab the other 2 points, and stretch them out slightly as you roll it up. place on a baking sheet, curving slightly. let shaped croissants rise until puffy and light. in a small bowl, beat together egg and 1 tablespoon water. glaze croissants with egg wash.
• bake in a preheated 475 degrees f (245 degrees c) oven for 12 to 15 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.

delicious feta-crusted salmon

Ingredients

• Servings: 8
• 1 (2 pound) salmon fillet, bones removed
• 1/2 cup crumbled feta cheese
• 1/3 cup light mayonnaise
• 1 tablespoon light cream cheese
• 1 tablespoon dijon mustard
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika, ground
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1/3 cup panko (japanese bread crumbs) or regular dry bread crumbs

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil, and lightly oil. place salmon foil and set aside.
• mix together feta cheese, mayonnaise, cream cheese, dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. spread mixture over salmon, then sprinkle panko over top, covering completely.
• bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.

bannock

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons baking powder
• 1/4 cup butter, melted
• 1 1/2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• measure flour, salt, and baking powder into a large bowl. stir to mix. pour melted butter and water over flour mixture. stir with fork to make a ball.
• turn dough out on a lightly floured surface, and knead gently about 10 times. pat into a flat circle 3/4 to 1 inch thick.
• cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. use two lifters for easy turning. may also be baked on a greased baking sheet at 350 degrees f (175 degrees c) for 25 to 30 minutes.

bruschetta i

Ingredients

• Servings: 4
• 3 large tomatoes, seeded and chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 cloves garlic, minced
• 4 tablespoons minced fresh basil
• 1/3 cup extra virgin olive oil
• salt and pepper to taste

Recipe

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


• in a medium bowl combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. cover and refrigerate for at least 1 hour, allowing flavors to meld before serving.

pan de muertos (mexican bread of the dead)

Ingredients

• Servings: 1
• 1/4 cup margarine
• 1/4 cup milk
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 3 cups all-purpose flour
• 1 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 2 teaspoons anise seed
• 1/4 cup sugar
• 2 eggs, beaten
• 2 teaspoons orange zest
• 1/4 cup sugar
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 2 tablespoons sugar

Recipe

• heat the milk and the butter together in a medium saucepan, until the butter melts. remove from the heat and add them warm water. the mixture should be around 110 degrees f (43 degrees c).
• in a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
• turn the dough out a lightly floured surface and knead until smooth and elastic.
• place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. this will take about 1 to 2 hours. punch the dough down and shape it into a large round loaf with a round knob on top. place dough a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
• bake in a preheated 350 degrees f (175 degrees c) oven for about 35 to 45 minutes. remove from oven let cool slightly then brush with glaze.
• to make glaze: in a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. bring to a boil over medium heat and boil for 2 minutes. brush over top of bread while still warm. sprinkle glazed bread with sugar.

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.

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.

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.

squash with tomato and feta cheese

Ingredients

• Servings: 6
• 2 cups peeled and cubed acorn squash
• 2 eggs
• 1/3 cup heavy cream
• 2 green onions, chopped
• 1/4 green bell pepper, diced
• 1 cup dry bread stuffing mix
• 1/4 cup grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon cracked black peppercorns
• 1 sprig fresh rosemary
• 2 tablespoons crumbled feta cheese
• 2 roma (plum) tomatoes, thinly sliced
• cracked black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c). lightly grease a medium casserole dish.
• in a steamer basket over boiling water, steam the squash 10 minutes, or until tender. remove from heat, and mash with a fork.
• in a medium bowl, blend the eggs and heavy cream. mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and parmesan cheese. season with salt and pepper. transfer to the prepared casserole dish. press the rosemary sprig into the center of the mixture. top with feta cheese, tomato slices, and remaining green onions. season with pepper.
• bake 45 minutes in the preheated oven, until lightly browned. discard rosemary sprig before serving.

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.