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.
Ingredients
- Servings: 1
- 4 cups all-purpose flour
- 1/4 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/4 cups buttermilk
- 1/4 cup corn oil
- 1 cup raisins
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). grease a baking sheet, or line with parchment paper.
- in a large bowl, stir together the flour, sugar, baking soda, baking powder, and salt. in another bowl, whisk together eggs, buttermilk, and corn oil. make a well in the center of the flour mixture, and pour in the buttermilk mixture. add the raisins, and stir a few times, just until the ingredients come together into a soft dough. turn the dough out a floured surface, and with floured hands shape dough into a ball. place the dough on the prepared baking sheet, and cut a large cross in the top with a sharp knife.
- place the bread on a middle rack of the preheated oven, and bake until golden brown, 30 to 40 minutes.
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.
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.
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.
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.
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.
