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 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.

double tomato bruschetta

Ingredients

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

Recipe

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


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

Naan

Ingredients

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

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.

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.

eggplant parmesan ii

Ingredients

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

Recipe

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


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

double tomato bruschetta

Ingredients

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

Recipe

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


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

butternut squash bake

Ingredients

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

Recipe

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


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

My Mother-in-law's Plum Bread

Ingredients

• Servings: 1
• 1 cup pitted, chopped plums
• 1 tablespoon all-purpose flour
• 1/2 cup margarine
• 1 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup plain yogurt
• 1/4 cup brown sugar

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
• sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. set aside. in a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. beat in the eggs. in another bowl, sift together 1 1/2 cup of flour with salt and baking soda. stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. sprinkle the top of the batter with brown sugar.
• bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.

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.

hot artichoke and spinach dip ii

Ingredients

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

Recipe

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


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

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.

eggplant parmesan ii

Ingredients

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

Recipe

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


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

hot artichoke and spinach dip ii

Ingredients

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

Recipe

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


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

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.

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.

Scalloped Pineapple

Ingredients

• Servings: 8
• 1/2 pound butter, melted
• 1 2/3 cups white sugar
• 1 (20 ounce) can crushed pineapple with juice
• salt and pepper to taste
• 1 pinch ground cinnamon, or to taste
• 1 pinch ground nutmeg
• 4 cups bread cubes

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8x10 inch casserole dish.
• in a medium bowl combine butter, sugar, pineapple, salt, pepper, cinnamon and nutmeg; mix well. place bread cubes in the bottom of the casserole dish and pour pineapple mixture on top.
• bake in preheated oven for 45 minutes or until golden brown and set throughout. if the top browns too fast, before the center is set, cover the dish with aluminum foil until it sets. let stand 10 minutes before serving.

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.

Bosnian Style Cornbread (razljevak)

Ingredients

• Servings: 1
• 1 tablespoon cornmeal for dusting
• 1/2 cup all-purpose flour
• 1/4 cup semolina flour
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 1 1/2 cups buttermilk, or more as needed
• 1/3 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat an oven to 400 degrees f (200 degrees c). butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.
• sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. mix the flour mixture into the egg mixture until just combined; don't overmix. the batter should be pourable; add more buttermilk as needed to get the right consistency.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

double tomato bruschetta

Ingredients

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

Recipe

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


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

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.

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 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.

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.

drozdzowka (polish yeast plum cake)

Ingredients

• Servings: 1
• 1/2 cup whole milk
• 1 tablespoon all-purpose flour
• 1 tablespoon white sugar
• 2 (0.6 ounce) cakes cake yeast
• 1 1/3 cups margarine
• 1/2 cup dry bread crumbs
• 4 eggs
• 1 1/8 cups white sugar
• 8 cups all-purpose flour
• 4 teaspoons vanilla sugar
• 1 cup whole milk, or as needed
• 6 cups fresh plums, pitted and quartered
• 1 1/2 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 teaspoon ground cinnamon (optional)

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs 20 mins


• in a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100 degrees f (38 degrees c); stir in 1 tablespoon of flour and 1 tablespoon of sugar. remove from heat and transfer to a bowl. crumble the cake yeast into the milk mixture, and gently stir until the mixture becomes creamy. cover the pan with a cloth, and set aside in a warm place until the yeast forms a spongy texture, 20 to 30 minutes.
• melt margarine in a saucepan over low heat; remove from heat and allow to cool to lukewarm.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish, and sprinkle with bread crumbs.
• place eggs and 1 1/8 cup sugar into a blender, and process until the mixture is yellow and fluffy. in a large mixing bowl, whisk together 8 cups of flour with vanilla sugar. stir in the egg mixture, activated yeast mixture, and lukewarm margarine; start kneading 1 cup milk, or as needed, into the dough, a little at a time, until the dough stops sticking to your fingers and becomes smooth and even. knead for at least 15 minutes, working to incorporate as much air as possible into the dough as you knead.
• press the dough evenly into the prepared baking sheet, and arrange the plums over the top of the dough. set aside.
• in a bowl, cut together 1 1/2 cup flour, the butter, and 1/2 cup of sugar with a pastry cutter until the mixture resembles fine crumbs; sprinkle the streusel mixture over the plums. dust streusel with cinnamon, if desired.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 1 hour to 1 hour and 10 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.

butternut squash bake

Ingredients

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

Recipe

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


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

hot artichoke and spinach dip ii

Ingredients

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

Recipe

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


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

double tomato bruschetta

Ingredients

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

Recipe

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


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

banana banana bread

Ingredients

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

Recipe

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

Ready Time: 1 hr 20 mins


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

marzipan christmas kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon 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 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.

Southern Style Fried Okra

Ingredients

• Servings: 8
• 20 pods okra, sliced in 1/4 inch pieces
• 6 yukon gold potatoes, cut into 1-inch pieces
• 2 large sweet onion, cut into 1 inch pieces
• 1 (8.5 ounce) package corn bread/muffin mix (such as jiffy®)
• 1 cup vegetable oil for frying

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• place vegetables in a colander, rinse with cold water, and transfer to a large mixing bowl. in this next step, use your best judgement. add enough corn meal to coat all of the vegetables in the bowl. toss lightly till vegetables are coated with corn meal, adding more corn meal if necessary.
• in a large frying pan, pour in oil to cover bottom of the pan; place pan over medium to medium-high heat. heat oil until hot but not smoking. to test if oil is ready, wet your fingers with some water and flick water into oil. if the oil sizzles immediately, it is ready to cook.
• spoon out vegetables into frying pan in a single layer. when vegetables turn golden brown on bottom, flip them over, and continue cooking until browned on the other side. transfer to a bowl lined with paper towels to drain oil. repeat process till all vegetables are cooked.

moravian sugar coffee cake

Ingredients

• Servings: 18
• 1 pound potatoes, peeled and chopped
• 2 cups water
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 1/2 teaspoon ground mace
• 1/2 cup butter, room temperature
• 1 egg, room temperature
• 3 1/4 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1 cup dark brown sugar
• 1 tablespoon ground cinnamon, or to taste
• 1/2 cup chilled butter, diced
• 2 tablespoons chilled butter, diced
• 1 teaspoon evaporated milk

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins


• place potatoes and water in a medium saucepan. bring to a boil. boil until the potatoes are tender. drain, reserving 1/2 cup water, and mash. let cool to room temperature.
• place mashed potatoes, reserved water, salt, sugar, mace, 1/2 cup butter, egg, flour and yeast in the pan of a bread machine in the order recommended by the manufacturer. select dough cycle; press start.
• pat dough a greased 11x13 inch baking sheet. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c). combine the dark brown sugar, cinnamon, and chilled butter in a food processor and pulse until butter is the size of coarse crumbs.
• poke several medium holes in the dough and fill with brown sugar and butter. sprinkle the dough with a few drops of evaporated milk.
• bake in the preheated oven until the cake's edges are golden brown, 20 to 25 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.

easy fried zucchini

Ingredients

• Servings: 4
• 2 zucchinis, cut into 1/2-inch slices
• 2 eggs, beaten
• 1 sleeve buttery round crackers (such as ritz®), crushed
• 2 tablespoons olive oil
• salt and ground black pepper to taste

Recipe

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


• coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. shake off excess and place the breaded zucchini a plate while breading the rest; do not stack.
• heat olive oil in a large skillet over medium heat. pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. season with salt and pepper.

butternut squash bake

Ingredients

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

Recipe

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


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

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.

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.

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.

Bosnian Style Cornbread (razljevak)

Ingredients

• Servings: 1
• 1 tablespoon cornmeal for dusting
• 1/2 cup all-purpose flour
• 1/4 cup semolina flour
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 1 1/2 cups buttermilk, or more as needed
• 1/3 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat an oven to 400 degrees f (200 degrees c). butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.
• sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. mix the flour mixture into the egg mixture until just combined; don't overmix. the batter should be pourable; add more buttermilk as needed to get the right consistency.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

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.

Bosnian Style Cornbread (razljevak)

Ingredients

• Servings: 1
• 1 tablespoon cornmeal for dusting
• 1/2 cup all-purpose flour
• 1/4 cup semolina flour
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 1 1/2 cups buttermilk, or more as needed
• 1/3 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat an oven to 400 degrees f (200 degrees c). butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.
• sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. mix the flour mixture into the egg mixture until just combined; don't overmix. the batter should be pourable; add more buttermilk as needed to get the right consistency.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Bosnian Style Cornbread (razljevak)

Ingredients

• Servings: 1
• 1 tablespoon cornmeal for dusting
• 1/2 cup all-purpose flour
• 1/4 cup semolina flour
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 1 1/2 cups buttermilk, or more as needed
• 1/3 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat an oven to 400 degrees f (200 degrees c). butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.
• sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. mix the flour mixture into the egg mixture until just combined; don't overmix. the batter should be pourable; add more buttermilk as needed to get the right consistency.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

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.

Cheese Corn Casserole

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 cup sliced onion
• 1 (8.5 ounce) package corn bread mix
• 1/2 cup milk
• 1 cup cream-style corn
• 1 dash hot pepper sauce
• 1 cup sour cream
• 1 cup shredded sharp cheddar cheese

Recipe

• preheat oven to 350 degrees f (175 degrees c). spray one 10x10 inch pan with non-stick cooking spray.
• ina medium skillet, saute onions in butter over medium heat until soft; set aside.
• in a medium sized bowl, combine corn muffin mix, milk, corn and hot sauce.
• pour cornbread into baking dish and layer with onions, followed by sour cream and cheese.
• bake for 25 to 30 minutes, cover for last 15 minutes.

double tomato bruschetta

Ingredients

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

Recipe

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


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

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.

babovka (poppyseed rings)

Ingredients

• Servings: 2
• 1/4 cup warm milk
• 1 (.25 ounce) package active dry yeast
• 1/2 cup white sugar
• 1 cup milk
• 1/2 cup margarine
• 1 teaspoon salt
• 2 eggs, beaten
• 1/2 teaspoon vanilla extract
• 1 pinch ground mace
• 1 pinch ground ginger
• 4 cups all-purpose flour
• 42 ounces poppyseed filling
• 2 tablespoons margarine, melted

Recipe

• place 1/4 cup milk in a small saucepan and warm over a low flame. note: be sure that milk is warm, not hot, to the touch. add the yeast and l teaspoon sugar. cover and let rise until creamy.
• heat the 1 cup milk in a small saucepan until it , then remove from heat. add butter or margarine and stir until melted; let cool. add remaining sugar and salt and stir until dissolved; then add beaten eggs, yeast mixture, vanilla, mace and ginger and mix together. add 3 l/2 to 4 cups flour and stir until smooth.
• place dough in a large lightly oiled bowl. cover tightly with aluminum foil and set in the refrigerator overnight.
• preheat oven to 375 degrees f (190 degrees c).
• turn dough out a lightly floured surface and divide in half. roll out on floured board like a jellyroll, large and oblong. evenly spread one can of poppyseed filling over each piece of dough, then roll up each piece and pinch the ends together to form circle two circles. place each ring in a lightly greased round cake pan with a hole in the center; press rings down to flatten. with kitchen shears, make about 22 cuts, each 3/4 inch deep. twist each piece slightly so that the rolls fan out from the center of the pan. brush or drizzle melted butter or margarine on top of the rolls, cover and let rise in a warm place for l l/2 hours, or until doubled in size.
• bake at 375 degrees f (190 degrees c) for 25 to 30 minutes or until golden.

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.

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.

Chunky Chili Cornbread

Ingredients

• Servings: 1
• 1 1/4 cups water
• 1 egg
• 1/4 cup nonfat dry milk powder
• 1 teaspoon salt
• 2 tablespoons white sugar
• 2 tablespoons shortening
• 3 cups bread flour or all-purpose flour
• 1/3 cup cornmeal
• 2/3 cup frozen corn kernels, thawed and drained
• 1 1/2 teaspoons red pepper flakes
• 1 teaspoon bread machine yeast

Recipe

Cook Time: 35 mins Ready Time: 3 hrs 35 mins


• place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. set the pan in the machine and close the lid. select the dough cycle, and press start.
• when the cycle is complete, remove the dough to a lightly floured surface, and press out all of the air. roll dough up into a tight loaf, and pinch the seam. place into a 9x5 inch loaf pan. let rise for about 40 minutes, or until your finger leaves an impression when you poke the bread gently.
• preheat the oven to 375 degrees f (190 degrees c). bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. when done, the loaf should sound hollow when tapped on the bottom.

double tomato bruschetta

Ingredients

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

Recipe

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


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

double tomato bruschetta

Ingredients

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

Recipe

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


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

cranberry pignoli nut bread

Ingredients

• Servings: 2
• 3 teaspoons active dry yeast
• 1 1/4 cups warm water (110 degrees f/45 degrees c)
• 2 cups bread flour
• 1/2 cup wheat germ
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 1 egg
• 2 tablespoons butter, softened
• 1 teaspoon salt
• 2 cups dried cranberries
• 1/2 cup pine nuts/pignoli

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 4 hrs


• in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
• in a large bowl, combine the yeast mixture with the flour, wheat germ, oats, brown sugar, egg, butter and salt; stir well to combine. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough, turn it out a lightly floured surface and knead in the cranberries and pine nuts. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. meanwhile, preheat oven to 375 degrees f (190 degrees c).
• bake in preheated oven for 45 to 55 minutes, or until loaf sounds hollow when tapped on the bottom.

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.

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.

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.

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.

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.