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.

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.

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.

crispy eggplant with spicy tomato sauce

Ingredients

• Servings: 4
• 1 eggplant, peeled and cut into 1/4-inch slices
• salt to taste
• 2 eggs
• 2 tablespoons milk
• 1/2 cup grated parmesan cheese
• 1/2 cup wheat germ
• 2 cups tomato sauce (such as prego® heart smart)
• 1 teaspoon cayenne pepper
• 1 cup shredded mozzarella cheese

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c).
• sprinkle the eggplant slices with a little salt on each side. place a baking sheet, and set aside for 10 minutes. after 10 minutes, blot with paper towels to remove the moisture that has accumulated. meanwhile, beat the eggs and milk together in a mixing bowl; set aside. mix the parmesan cheese and wheat germ until evenly combined; set aside.
• dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the parmesan cheese mixture until coated on both sides. gently shake off any excess parmesan cheese, and place the eggplant slices a baking sheet. repeat with remaining eggplant slices.
• bake in the preheated oven until tender and golden brown, 15 to 20 minutes. while the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. when the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.

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.

chef john's pumpkin cinnamon rolls

Ingredients

• Servings: 16
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 2 tablespoons ground cinnamon
• 1 (.25 ounce) package active dry yeast
• 1/2 teaspoon sugar
• 1/4 cup warm water (100 to 105 degrees f/38 to 41 degrees c)
• 1/2 cup pumpkin puree
• 1/4 cup heavy cream
• 1/4 cup sugar
• 1/4 cup butter, melted
• 1 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 cups all-purpose flour
• 1 egg
• 2 1/4 cups all-purpose flour, or as needed
• 1 teaspoon vegetable oil
• 5 tablespoons butter, melted
• 1/4 cup cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup milk, or as needed
• 1/4 teaspoon vanilla extract (optional)
• 1/4 cup toasted pumpkin seeds, to garnish

Recipe

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


• mix brown sugar, 1/4 cup sugar, and cinnamon together in a small bowl; set aside.
• combine yeast, 1/2 teaspoon sugar, and warm water in the bowl of a stand mixer. whisk together and set aside until foamy, about 10 minutes.
• pour pumpkin puree, cream, 1/4 cup sugar, 1/4 cup melted butter, salt, 1/2 teaspoon vanilla, ginger, allspice, 2 cups flour, and the egg into stand mixer bowl with the yeast mixture. mix with dough hook attachment until combined, about 2 minutes.
• stir in 2 1/4 cups flour and mix on low with the dough hook, adding more flour if the mixture is too sticky, until dough is slightly sticky, smooth, and elastic, 6 to 7 minutes.
• remove dough and shape into a ball. coat the bowl of the stand mixer lightly with vegetable oil, return dough to the bowl, turning to coat with oil. cover with aluminum foil and set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
• generously butter a 13x9-inch baking dish.
• transfer dough to a well-floured work surface. use your hands to flatten into a rectangular shape about 1-inch thick. generously sprinkle flour over both sides of the dough; roll out to about a 20x12-inch rectangle. pour melted butter over the top and brush evenly over the surface, leaving 2-inches along one wide edge unbuttered. sprinkle the brown sugar mixture over the dough and moisten the unbuttered edge with water. starting at the wide edge with butter, roll dough tightly into a log; press firmly along moistened edge to seal.
• trim uneven ends from the roll and discard. cut rolled dough into 16 equally-sized pinwheels. place the pinwheels, cut side up, in the prepared baking dish. cover with plastic wrap and set aside in a warm place to rise until doubled in size, 45 to 60 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze.
• whisk cream cheese, confectioners' sugar, milk, and vanilla extract together in a large bowl until smooth; drizzle over the warm cinnamon rolls. sprinkle pumpkin seeds over the rolls to serve.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Brazilian Cheese Rolls (pao De Queijo)

Ingredients

• Servings: 28
• 2 cups tapioca starch
• 1 teaspoon salt (optional)
• 1/2 cup vegetable oil
• 1/3 cup water
• 1/3 cup milk
• 2 eggs
• 6 ounces shredded parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a baking sheet
• place tapioca starch and salt in a large bowl.
• bring vegetable oil, water, and milk to a boil over medium heat until a foam appears. pour milk mixture over tapioca starch and stir until well mixed; allow dough to rest for 15 minutes. mix eggs and parmesan cheese into dough. shape dough into 1 1/2-inch balls and place on prepared baking sheet.
• bake in preheated oven until rolls are browned, 15 to 20 minutes.

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.

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.

Banana Sour Cream Bread

Ingredients

• Servings: 4
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 300 degrees f (150 degrees c). grease four 7x3 inch loaf pans. in a small bowl, stir together 1/4 cup sugar and 1 teaspoon cinnamon. dust pans lightly with cinnamon and sugar mixture.
• in a large bowl, cream butter and 3 cups sugar. mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. mix in salt, baking soda and flour. stir in nuts. divide into prepared pans.
• bake for 1 hour, until a toothpick inserted in 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.

Chinky's Mango Bread

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 2 eggs
• 3/4 cup vegetable oil
• 2 1/2 cups mangos, peeled, seeded and chopped
• 1 teaspoon lemon juice
• 1/4 cup raisins

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• combine all of the dry ingredients. beat eggs with oil and add to flour mixture. add mangoes, lemon and raisins.
• pour into 2 greased 8 x 4 loaf pans. bake at 350 degrees f -175 degrees c (325 degrees f for glass pans) for about 60 minutes or until toothpick 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.

simple and delicious cheese fondue

Ingredients

• Servings: 8
• 24 baby red potatoes
• 2 quarts water, or amount to cover
• 2 teaspoons salt
• 2 tablespoons cornstarch
• 5 teaspoons liqueur
• 3 cups dry
• 2 cloves garlic, minced
• 1 pound emmentaler cheese, shredded
• 1 pound gruyere cheese, shredded
• 1 teaspoon ground nutmeg
• 2 loaves baguette-style french bread, cut into cubes
• 1 (16 ounce) jar pickled pearl onions, drained
• 1 (12 ounce) jar pickled cornichons

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• place potatoes into a large pot with enough water to cover; stir in salt. bring the water to a boil; reduce heat to medium-low, cover, and cook until tender, about 20 minutes. drain potatoes, and set aside.
• stir the cornstarch and liqueur together in a small bowl until it forms a paste; set aside.
• combine the and garlic in a large saucepan over medium heat; bring to a simmer. slowly whisk in the emmentaler and gruyere cheese, about 1/2 cup at a time, allowing each batch to melt before mixing in the next. stir in a random pattern to prevent cheese from clumping into a ball. whisk in cornstarch mixture and nutmeg to the cheese sauce; stir and cook at a simmer until thickened, 8 to 10 minutes.
• transfer the cheese mixture to a fondue pot. serve with the cooked red potatoes and french bread for dipping; garnish with pearl onions and cornichons.

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.

pumpkin breakfast casserole

Ingredients

• Servings: 1
• 10 slices bread, cubed
• 1 (15 ounce) can pumpkin puree
• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 6 eggs, beaten
• 1 cup milk
• 1 (5 ounce) can evaporated milk
• 1/2 cup chopped pecans (optional)

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 9 hrs


• spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. in a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. pour the pumpkin mixture over the bread cubes. cover the dish with plastic wrap, and refrigerate overnight.
• the next day, preheat oven to 350 degrees f (175 degrees c). uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.