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.

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 white 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.

marzipan christmas kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon white sugar
• 1 (.25 ounce) envelope active dry yeast
• 1 cup heavy cream
• 3 1/2 cups all-purpose flour
• 1/4 cup white 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 white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1/2 cup white sugar
• 1 egg white, 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 white 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.

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.

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 white 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, white 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.

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.

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.

potato chapati bread

Ingredients

• Servings: 8
• 1 cup mashed potatoes
• salt to taste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1 tablespoon fresh cilantro, finely chopped
• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 3/4 cup vegetable oil for frying
• 1 tablespoon butter, melted

Recipe

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


• combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (if the dough becomes too stiff, add a few drops of water.) transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes.
• preheat a nonstick griddle to medium heat.
• divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. fry the chapatis using up to 1 teaspoon of oil for each side. cook until brown spots have started to form on the bread and the dough is cooked through. brush with melted butter and serve hot.

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.

Amish White Bread

Ingredients

• Servings: 2
• 2 cups warm water (110 degrees f/45 degrees c)
• 2/3 cup white 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.

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.

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 white 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.

Janet's Rich Banana Bread

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 cup white 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.

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.

Banana Sour Cream Bread

Ingredients

• Servings: 4
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white 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 white 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.

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.

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.

marzipan christmas kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon white sugar
• 1 (.25 ounce) envelope active dry yeast
• 1 cup heavy cream
• 3 1/2 cups all-purpose flour
• 1/4 cup white 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 white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1/2 cup white sugar
• 1 egg white, 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 white 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.

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.

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 white 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, white 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.

Stuffed Artichokes

Ingredients

• Servings: 6
• 6 whole artichokes
• 3 slices italian bread, cubed
• 1 clove garlic, minced
• 1/8 cup chopped fresh parsley
• 1/4 cup grated romano cheese
• 1/2 teaspoon dried oregano
• 5 tablespoons vegetable oil, divided
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• snip the pointed tips of artichoke leaves, and cut off the stems. wash and drain. holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
• in a medium bowl combine bread cubes, garlic, parsley, romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
• press about 1/2 cup of stuffing into each artichoke. tightly pack stuffed artichokes together in a large heavy saucepan or dutch oven. add enough water to reach half way up artichokes and add 3 tablespoons oil.
• bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Amish White Bread

Ingredients

• Servings: 2
• 2 cups warm water (110 degrees f/45 degrees c)
• 2/3 cup white 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.

Hungarian Beigli

Ingredients

• Servings: 3
• for the dough
• 5 tablespoons white sugar
• 1 cup unsalted butter, cubed
• 3 egg yolks
• 1 (8 ounce) container sour cream
• 4 cups self-rising flour
• 1 (.25 ounce) package active dry yeast
• for the filling
• 1 cup whole milk
• 1 cup white sugar
• 2 1/2 cups finely chopped walnuts
• 1 lemon, zested
• 2/3 cup golden raisins
• 1 egg
• 1 tablespoon water

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 2 hrs 35 mins


• combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. add the flour and yeast and process until the dough comes together. if the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. the dough should be moist and easy to work with.
• shape the dough into a ball, cover with a damp towel, and set aside. to make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. add the chopped walnuts and stir to combine. remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.
• divide the dough into three pieces. roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. roll the dough up to form a log, and press to seal. place the dough, seam-side down, on a parchment-lined baking sheet. repeat with the remaining dough and filling.
• beat the egg with the tablespoon of water to make an egg wash. brush the loaves with egg wash and let rest for 1 hour in a warm place. after the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).
• preheat an oven to 375 degrees f (190 degrees c).
• bake the loaves until they're a deep golden brown, about 35 to 45 minutes.

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 white 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.

Janet's Rich Banana Bread

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 cup white 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.

Traditional Hummus

Ingredients

• Servings: 2
• 3 cloves garlic, peeled
• 2 (15 ounce) cans garbanzo beans, drained
• 1 cup olive oil
• 1 cup tahini
• 3 lemons, juiced
• salt to taste
• 1/4 cup olive oil

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place garlic in a food processor and chop thoroughly. add garbanzo beans and blend into a paste. pour in 1 cup olive oil, tahini, lemon juice, and salt. blend until smooth and creamy.
• place hummus in a bowl and top with 1/4 cup olive oil.

potato chapati bread

Ingredients

• Servings: 8
• 1 cup mashed potatoes
• salt to taste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1 tablespoon fresh cilantro, finely chopped
• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 3/4 cup vegetable oil for frying
• 1 tablespoon butter, melted

Recipe

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


• combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (if the dough becomes too stiff, add a few drops of water.) transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes.
• preheat a nonstick griddle to medium heat.
• divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. fry the chapatis using up to 1 teaspoon of oil for each side. cook until brown spots have started to form on the bread and the dough is cooked through. brush with melted butter and serve hot.

Banana Sour Cream Bread

Ingredients

• Servings: 4
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white 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 white 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.

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.

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.

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.

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 white 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, white 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.

marzipan christmas kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon white sugar
• 1 (.25 ounce) envelope active dry yeast
• 1 cup heavy cream
• 3 1/2 cups all-purpose flour
• 1/4 cup white 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 white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1/2 cup white sugar
• 1 egg white, 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 white 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.

potato chapati bread

Ingredients

• Servings: 8
• 1 cup mashed potatoes
• salt to taste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1 tablespoon fresh cilantro, finely chopped
• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 3/4 cup vegetable oil for frying
• 1 tablespoon butter, melted

Recipe

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


• combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (if the dough becomes too stiff, add a few drops of water.) transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes.
• preheat a nonstick griddle to medium heat.
• divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. fry the chapatis using up to 1 teaspoon of oil for each side. cook until brown spots have started to form on the bread and the dough is cooked through. brush with melted butter and serve hot.

Banana Sour Cream Bread

Ingredients

• Servings: 4
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white 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 white 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.

Janet's Rich Banana Bread

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 cup white 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.

maple syrup casserole made in heaven

Ingredients

• Servings: 8
• 1 (1 pound) loaf day-old french bread
• 1 (8 ounce) package cream cheese
• 2 cups milk
• 12 eggs
• 2 cups maple syrup

Recipe

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


• slice the loaf of french bread into about 25 slices, and set aside. in a large bowl, whisk together the eggs, milk, and maple syrup.
• place enough bread slices in the bottom of a 9x13 inch baking dish to cover. drop 2 teaspoons or so of cream cheese each slice. you do not need to spread the cheese. repeat layering with bread slices and cream cheese until the dish is filled to the top. slowly pour the egg mixture over the layers, so it doesn't run over the sides. cover, and refrigerate 8 hours or overnight.
• the next morning, preheat the oven to 375 degrees f (190 degrees c).
• bake casserole for 45 minutes, or until set and golden brown.

Amish White Bread

Ingredients

• Servings: 2
• 2 cups warm water (110 degrees f/45 degrees c)
• 2/3 cup white 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.

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.

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.

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 white 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.

danish spiced rye bread (sigtebrod)

Ingredients

• Servings: 2
• 1 cup milk
• 1 cup water
• 3 tablespoons butter
• 1/2 cup light molasses
• 1/3 cup white sugar
• 1 tablespoon grated orange zest
• 1 tablespoon fennel seed
• 1 tablespoon anise seed
• 1 tablespoon caraway seed
• 1 tablespoon cardamom
• 1 teaspoon salt
• 2 (.25 ounce) packages active dry yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 2 cups rye flour
• 5 cups all-purpose flour
• 3 tablespoons butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 3 hrs 25 mins


• heat milk in a medium saucepan until scalding and small are forming around the edges, but just before the milk reaches a boil. remove pan from heat and stir in the water, butter, molasses, sugar, orange zest, anise seed, caraway seed, cardamom and salt; allow to step and cool 30 minutes at room temperature.
• in a bread maker, stir the yeast into the warm water and let sit for 5 minutes. pour the cooled milk and spice mixture into the bread machine with the yeast mixture. add the flour to the bread machine. run the bread machine on the dough cycle.
• grease two 9x5 inch loaf pans. when the dough cycle is complete, remove the dough from the machine, divide in half, form into 2 loaves, and place in the prepared loaf pans. cover and allow to rise for 30 minutes, or until your finger leaves a small dent when you poke the loaves.
• preheat oven to 375 degrees f (190 degrees c).
• bake the loaves until they sound hollow when tapped on the bottom, 35 to 40 minutes. brush the hot loaves with melted butter; cool before serving.

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.

Too Easy Peach Cobbler

Ingredients

• Servings: 1
• 6 fresh peaches - pitted, skinned, and sliced
• 1 1/2 cups white sugar
• 2 tablespoons all-purpose flour
• 1 egg
• 1/2 cup butter, melted
• 5 slices white bread

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). butter an 8-inch square baking dish.
• cut crust from bread slices, and cut each into 4 or 5 strips. spread fruit into prepared pan, and cover with a layer of bread strips.
• beat together butter, sugar, and flour; mix in egg. pour mixture over the fruit and bread.
• bake in preheated oven for 35 to 45 minutes, or until golden brown.

green bean artichoke casserole

Ingredients

• Servings: 8
• 3 (15.5 ounce) cans french cut green beans, drained
• 2 (14 ounce) cans artichoke hearts, drained
• 2 cups italian seasoned bread crumbs
• 8 ounces grated parmesan cheese
• 8 ounces shredded mozzarella cheese
• 2 tablespoons garlic powder
• salt and pepper to taste
• 1/2 cup olive oil

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• pour the green beans, artichoke hearts, bread crumbs, parmesan cheese, and mozzarella cheese into a 9x13 inch baking dish. season with garlic powder, salt and pepper. stir to blend everything thoroughly. drizzle olive oil over the top, then cover the dish with aluminum foil.
• bake for 30 minutes in the preheated oven, then remove the aluminum foil, and bake for another 15 minutes to brown the top slightly.

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 white 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, white 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.

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.

marzipan christmas kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon white sugar
• 1 (.25 ounce) envelope active dry yeast
• 1 cup heavy cream
• 3 1/2 cups all-purpose flour
• 1/4 cup white 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 white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1/2 cup white sugar
• 1 egg white, 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 white 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.

czech christmas hoska

Ingredients

• Servings: 2
• 1 (0.6 ounce) cake compressed fresh yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup white sugar
• 1/2 cup butter
• 1 egg, beaten
• 1 teaspoon salt
• 2 cups scalded milk
• 6 cups all-purpose flour
• 1 pinch ground ginger
• 1 pinch ground mace
• 1/8 gram dried orange zest
• 1/2 cup golden raisins
• 1/2 cup candied mixed fruit peel
• 1/2 cup blanched slivered almonds
• 1 egg yolk
• 1 tablespoon milk
• 2 tablespoons confectioners' sugar

Recipe

Cook Time: 45 mins Ready Time: 5 hrs 30 mins


• dissolve yeast in warm water.
• in a large bowl, cream sugar and butter. add beaten egg and salt. stir in cooled milk, and then the yeast. add l l/2 cups sifted flour; beat to smooth batter. cover and let rise until light, about one hour.
• stir spices and dried orange zest into the sponge. add 4 l/2 cups of flour to make a soft dough. place on a lightly floured board, and knead until smooth and elastic. knead in raisins and candied peel. put in a well oiled bowl, and turn once to coat the surface of the dough. cover. set aside to rise until double in bulk, about 2 hours.
• divide dough into ten parts, roll into desired lengths, and let rise about l5 minutes. on a heavily greased baking sheet, make a braid of three parts, beginning in the center and working braid loosely toward each end. pinch ends together. twist the remaining two pieces together, and place on the base of the braid. in a small bowl, beat together egg yolk and milk; brush the loaf with this mixture. sprinkle sliced almonds over the loaf. repeat process for second loaf. let rise about 45 minutes.
• bake at 350 degrees f (175 degrees c) for 45 minutes. transfer bread to a wire rack, and cool completely. cover while cooling with a tea towel to make a soft crust. sprinkle with confectioners' sugar.

Nut Rolls

Ingredients

• Servings: 7
• 2 cups margarine
• 6 eggs
• 1 cup white sugar
• 2 cups sour cream
• 1/2 teaspoon salt
• 1 cup milk
• 12 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 1 pound ground walnuts
• 1 cup white sugar
• 1/8 teaspoon ground cinnamon
• 8 ounces apricot preserves
• 1 tablespoon lemon juice
• 1/8 teaspoon ground cinnamon
• 1/4 cup butter, melted
• 1 egg yolk

Recipe

• prepare two fillings. mix together walnuts, 1 cup sugar, and 1/ 8 teaspoon cinnamon. in a separate bowl, mix lekvar with lemon juice and 1/8 teaspoon cinnamon.
• in a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. mix well. add sour cream, milk, flour, yeast, and salt. beat thoroughly until dough does not stick to hands.
• form dough into 7 or 8 balls. roll out each ball on a lightly floured board to a rectangle.
• brush dough with melted butter. fill with fillings. roll tight. place on greased pans, and let stand for approximately 4 hours to raise before baking.
• brush tops with beaten egg yolk just before placing in oven.
• bake at 350 degrees f (175 degrees c) for about 20 to 25 minutes, or until 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.

Amish White Bread

Ingredients

• Servings: 2
• 2 cups warm water (110 degrees f/45 degrees c)
• 2/3 cup white 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.

potato chapati bread

Ingredients

• Servings: 8
• 1 cup mashed potatoes
• salt to taste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1 tablespoon fresh cilantro, finely chopped
• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 3/4 cup vegetable oil for frying
• 1 tablespoon butter, melted

Recipe

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


• combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (if the dough becomes too stiff, add a few drops of water.) transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes.
• preheat a nonstick griddle to medium heat.
• divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. fry the chapatis using up to 1 teaspoon of oil for each side. cook until brown spots have started to form on the bread and the dough is cooked through. brush with melted butter and serve hot.

Janet's Rich Banana Bread

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 cup white 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.