New York Cheesecake

1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 ounces butter or margarine, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 (21 ounce) can cherry pie filling (optional)



Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan)I used a foil lined 9X13" pan.. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.
Yield: 16 servings

Baked Chicken in an Oven Bag

Irish Soda Bread

INGREDIENTS:
1/2 cup white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt 3 cups raisins
1 tablespoon caraway seeds
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Sally's Ice Cream Delight

In a sauce pan melt 1 stick of butter. Stir in 113 oz. jar of Fluff, 1 18 oz.jar peanut butter, mix well, remove from heat and stir in 1 9 oz. box of Rice Krispies. Place in a buttered 9X13" pan. Freeze for 30 minutes. Remove and top with Hershey's syrup (about 1 cup)now place slices of ice cream, from a half gallon container on top. Freeze for 30 minutes. Cut into pieces and serve with hot peanut butter and hot fudge.

September Daring Baker Challenge

The challenge for this month was picked by:Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl. Natalie and Shel decided on something savory for this month. They chose the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180).

The Challenge was to make Lavash crackers and and dip or spread. The crackers were great and i will make them again in the future. The dip I tried was ok, I will stick with another artichoke recipe I have used in the past. I have posted the Lavash recipe and the dip recipe. The crackers were easy and really tasty. Please check some of the other completed challenges here:

http://daringbakersblogroll.blogspot.com/
Lavash Crackers
* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

or

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

or

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough
6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Artichoke Dip
2 C tender artichoke hearts with the stem in oil drained, and coarsely chopped
1/2 cup mayonnaise
1/4 cup Parmesan cheese plus 2 T
1T dehydrated onion
1 tablespoon fresh lemon juice
1T granulated garlic
salt and pepper
Preheat oven to 425. In a food processor, place half the artichokes, the mayonnaise, Parmesan, lemon juice,onion , salt and pepper, and garlic. Process until smooth.
Add remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with 2 tablespoon Parmesan.
Bake until golden and bubbling, 30 to 35 minutes.

Corn Chowder

1 tablespoon vegetable oil
1 small onion, coarsely chopped
2 packages (16 oz. each) loose-pack frozen whole-kernel corn, thawed, divided
2 cups water
3 chicken bouillon cubes
1 can (12 oz.) Carnation Evaporated Milk
1/2 cup chopped red bell pepper
1/2 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh basil, (optional)
1 C cooked ham, diced
Heat oil in large saucepan. Add onion; cook, stirring occasionally, until tender. Add 4 cups corn; cook, stirring occasionally, until tender. Add water and bouillon; cook, stirring frequently, for 15 minutes or until corn is very soft.
Place corn mixture in blender or food processor; blend until smooth. Return to saucepan. Stir in remaining corn, evaporated milk, bell pepper and rosemary and ham. Cook, stirring frequently, until chowder is thick and bell peppers are tender. Season with salt and pepper. Garnish with basil.
NOTE: For a Southwestern-style twist to this recipe, add 1 can (4 oz.) Ortega Diced Green Chiles with the bell pepper. Eliminate the rosemary; stir 1 teaspoon chopped fresh cilantro(more to taste). Garnish with cilantro leaves instead of basil.

Spinach Feta Cheese Filo Roll

Double Almond Biscotti

1-7 oz box Odense Almond Paste
1 stick ( 8 tablespoons ) very cold butter
1 & 3/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
4 large (no bigger) egg whites
1/2 teaspoon vanilla extract

Preheat oven to 350° F. Line a cookie sheet with parchment or foil
Grate Almond Paste and butter into medium bowl.
Add flour, sugar, baking powder and salt. Mix together well, with fork or pastry cutter until crumbly. Add sliced almonds.
Whisk together egg whites and vanilla until frothy. Add to mixture. Mix until dough holds together. Turn out onto a lightly floured counter.
Roll dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long.
Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.
Bake 30-35 minutes or until golden. Cool cookie sheet on wire rack for 10 minutes.
Cut into 3/4" diagonal slices. Return to cookie sheet, cut side down. Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more.
Cool on wire rack and store in air-tight container.

Aunt Suesie's Jello Pinwheel

1 small pkg jello
1/2 cup warm water
1 1/2 cup mini marshmallows
Lightly spray 9" square pan with Pam -Mix jello and water in large mixing bowl. Microwave on high 1 1/2 minutes. Stir to dissolve completely -Add marshmallows to jello-
Microwave on high 1 minute or until all melted- Stir until mixture is smooth-Pour into pan Chill about an hour- Loosen edges with knife -Roll up tightly like into jelly roll -Cut into slices. Use alternating colors for a pretty presentation.

Apple Stuffed Acorn Squash

1 apple, diced
2T butter
2T brown sugar
1 rib of celery, diced
1/8 tsp. ground cinnamon
1/8 tsp. nutmeg
1 dash ground cloves
1 acorn squash
Cut the acorn squash in half. Place skin side up in a 9X13' pan with 1" water. Bake for 60 minutes at 350 degrees F. Combine all other ingredients in a bowl. Turn sqaush and stuff with apple mixture, cover and bake for 30 minutes.

Reese's Box Mix

I bought this mix the other day at Sam's Club. The bars were tasty but I feel the mix is overpriced. If you really want peanut butter and chocolate, just buy the Rees's cups.

Ham & Broccoli Bake

I am a Field editor for Taste of Home and 1 of my recipes is featured in this months isuue. This dish is quick an easy as well as economic to make.
http://www.tasteofhome.com/Recipes/Ham-and-Broccoli-Bake


1 loaf (8 ounces) day-old French bread, cubed
1/2 cup butter, melted
2 cups (8 ounces) shredded cheddar cheese
2 cups frozen chopped broccoli, thawed
2 cups cubed fully cooked ham
4 eggs
2 cups milk
1/4 teaspoon pepper
Directions:
Toss bread cubes with butter. Place half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese and broccoli; sprinkle with ham. Top with remaining broccoli, cheese and bread cubes.
In a large bowl, whisk the eggs, milk and pepper. Pour over casserole. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings

Italian Wedding Soup

In a stockpot3/4 of the way full of water add 3 T chicken base( Le Gout or similar) bring to a boil. Add 1 lb. of boneless, skinless chicken diced up. Poach until cooked through. Add 3 c baby carrots,1 bunch of escarole, 3 ribs of celery diced, 1 1lb. turkey meatballs and 2 T Vegeta, cook for 15 minutes. Turn down the heat to low and let simmer for at least 5-6 hours. When you are ready to serve the soup, boil 1 lb. of ancini de pepi or another small pasta. cook until al dente and ladle in each bowl. Serve with plenty of grated cheese.

Skillet Coconut Chicken

6 medium skinless, boneless chicken breast halves
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. butter
1 14-oz. can unsweetened coconut milk
1/3 cup cold water
1 Tbsp. cornstarch
1/2 cup coarsely chopped almonds
1/2 cup snipped dried apricots
1 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. cayenne pepper
3 cups hot cooked rice
1/3 cup golden raisins
1. Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper.

2. In a large skillet cook chicken, half at a time, in hot butter over medium heat for 12 to 15 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.

3. For sauce, add coconut milk to skillet, stirring to scrape up any browned bits. Bring to a simmer. In a small bowl combine water and cornstarch. Add to skillet, stirring constantly. Cook and stir until thickened. Stir in almonds, apricots, raisins, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper. Place chicken back into the pan for a few minutes to heat through and miw with the sauce. Serve chicken with hot cooked rice and coconut sauce.

Chicken Satay with Peanut Dipping Sauce from Martha Stewart

4 skinless boneless chicken breast halves or 1 pork tenderloin (about 1 pound)
1 teaspoon coarse salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 3/4 cups (14-ounce can) light unsweetened coconut milk
Vegetable oil cooking spray
Directions
If using chicken, cut each piece lengthwise into 1/2-inch-wide strips; you should get about 5 strips per half. Place strips between two sheets of plastic wrap, and pound lightly to an even thickness of about 1/4 inch. If using pork, cut crosswise into 1/4-inch-thick slices. You should get about 24 slices; set aside.
In a 9-by-13-inch baking dish, combine salt, turmeric, coriander, and cayenne pepper; whisk to combine. Whisk in coconut milk. Add meat, turning to coat. Cover with plastic wrap, and let marinate, refrigerated, for at least 2 hours and up to overnight.
Soak skewers in hot water to cover for 30 minutes. Preheat grill pan over medium-high heat.
Meanwhile, remove marinated meat from refrigerator, and thread onto skewers, letting excess marinade drip off. Spray grill pan with cooking spray. Working in batches, grill until cooked through, 1 to 3 minutes per side. Transfer to a serving platter. Serve hot with sauce.
Peanut Sauce
1 tablespoons peanut oil
1 small onion, finely chopped (about 1/2 cup)
2 garlic cloves, minced
1 to 2 teaspoons chile paste
1/2 teaspoon curry powder
1/4 cup smooth peanut butter
1/4 cup unsweetened coconut milk
2 tablespoons packed dark-brown sugar
2 teaspoons unseasoned rice vinegar
2 teaspoons coarse salt
1/4 cup coarsely chopped roasted unsalted peanuts
Directions
In a medium skillet, heat oil over medium heat. Add onion and garlic, and cook until translucent, 3 to 5 minutes. Transfer to a blender. To the same skillet, add the chile paste and curry powder. Cook, stirring until fragrant, about 1 minute. Add to blender. Add the peanut butter, coconut milk, sugar, vinegar, salt, 2 tablespoons warm water, and 2 tablespoons of peanuts. Blend until smooth.
Transfer to a bowl, and let stand until room temperature. Before serving sprinkle with remaining peanuts. The sauce may be made 1 day ahead and refrigerated in an airtight container (press plastic wrap directly on top of the sauce to prevent a skin from forming.) Let sauce return room temperature for 1 hour before serving.

Cheddar Zucchini Bread

1 medium onion, chopped
1/4 cup butter
2 1/2 cups biscuit/baking mix
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 eggs, beaten
1/4 cup milk
1 1/2 cups shredded zucchini
1 cup shredded Cheddar cheese
3/4 cup chopped almonds, toasted
In a skillet, saute onion in butter until tender.
In a bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. Stir in eggs and milk just until combined. Fold in the zucchini, cheese and almonds.
Transfer to a greased 9-in. round baking pan. Bake at 400 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges.

Zucchini Apple Bread

4 cups all-purpose flour
3 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
3/4 cup canola oil
1 1/2 cups unsweetened applesauce
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup peeled and grated apple
1/2 cup chopped pecans
In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large mixing bowl, beat the eggs until frothy. Add the oil, applesauce, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, apples and pecans.
Transfer to three 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Sesame Peanut Butter Noodles

1 lb. whole wheat thin spaghetti
2 Tbs dark sesame oil
3T dehydrated onion
1T grated ginger
1 tsp. granulated garlic
1/2 T hot chile pepper oil
1 tsp garlic chile paste
3 Tbs brown sugar
1 C chunky peanut butter
6T rice vinegar
6T soy sauce
6T coconut milk

2T toasted sesame seeds
Cook the noodles in a large pot of boiling unsalted water over medium heat until al dente. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl. In a small saucepan, heat the sesame oil, ginger, garlic, chile oil and chili paste. Cook and stir for a minute until soft and fragrant. Mix in brown sugar, peanut butter, vinegar, soy sauce, and coconut milk. Stir until sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Garnish with sesame seeds. Can also be served chilled.

Chocolate Scotcheroos

1 c. light corn syrup
1 c. sugar
1 c. peanut butter
6 c. Kellogg's Rice Krispies cereal
2C chocolate morsels

Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well coated. Press mixture into buttered 13 x 9 x 2 inch pan. Set aside.
Melt chocolate morsels in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 1 x 2 inch bars to serve.

Easy Beer Bread Mix

2 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning
1 (12 fluid ounce) can beer
1/4 cup butter or margarine, melted
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Bufalo Chicken Meatballs

1 pound ground white meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons butter
1/2 cup hot sauce (such as Frank’s)
Preheat oven to 400ºF.
In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Using a small ice cream scoop, shape meat into balls. Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat. Serve with celery and blue cheese.

Cracked Wheat Black Forest Reubens

On a griddle warm 2T butter.In a small bowl mix together 1 T capers, 1 T Dijon mustard and 1T stone ground mustard. Plaace 4 slices of bread on the griddle, flip and smear 2 of the slices with the mustard. Next layer sliced swiss cheese, shaved corned beef and shaved black forest honey ham. Top with the other 2 slices of bread and serve when heated through.

Irene's Health Bread

First rising:
3 C water ( potato or plain)
1 C plain yogurt
1 C lukewarm water
3/4 C olive oil
3/4 C honey
1/2 c molasses
4 1/2 tsp. yeast
4 C all purpose flour
Mix all above ingredients, set aside covered until the mix begins to bubble and rise. I let it sit for 12 hours.

Second risiing:
1 tsp. cinnamon
3 eggs, beaten
3 T salt
1 C oatmeal
1 C wheat germ
10 C all purpose flour
Turn onto well floured surface and knead until the dough holds together . Knead for approx. 15 minutes, using as little four as possible. Let rise until double in bullk.
Third rising:
Seperate into 4 equal pieces and place in 4 greased bread pans. Let rise until double in bulk. Bake in a 400 dgree F oven for 5-8 minutes and decrease temperature to 325 degrees f and bake for 20-30 minutes until bottom is browmn and gives a hollow sound when thumped. Take out of tins and place on racks to cool immediately. after baking. For a soft crust brush with butter while hot.

Vickie's Beer Bread from allrecipes.com

3 cups self-rising flour
3 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer, room temperature
1/4 cup margarine, melted
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
In a large bowl, combine flour, sugar and beer. Mix just until blended. Scoop into prepared baking pan. Pour melted margarine on top of loaf.
Bake in preheated oven for 45 to 60 minutes, until bottom of loaf sounds hollow when tapped.

Crash Hot Potatoes

I found this tasty recipe here at the Pioneer Woman:
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/ Excellent recipe. You can find step by step directions here and printable recipe.

2 Ingredient Beer Bread

2 2/3 C self rising flour
1 bottle beer
Combine both ingredients in a large bowl until flour is moistened. Pour into a greased loaf pan. Bake at 375 degrees F for 50-55 minutes or until top is lightly browned. Cool in pan 5 minutes before removing.

Scarecrows

Today we made scarecrows from Oriental Tading Co. This was a kit with all pieces you just need glue.

Pumpkin Raisin Bread

Day Before:
1 1/4 cup bread flour
3/4 cup water
1/4 teaspoon instant yeast
Day of:

1 cup bread flour
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 cup lukewarm water
1 3/4 teaspoon instant yeast
2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
2/3 cup pumpkin puree
1 1/2 cups raisins
The night before you want to make this bread. Combine the "night before" ingredients together and beat till well combined. Cover with plastic wrap and allow to sit out for 12-16 hours. In a large bowl combine the mixture from the night before, add the pumpkin puree and the water. Add in the whole wheat flour and the rye flour; mix till well blended. Add in the yeast, salt, cinnamon and allspice. Mix together till well blended. Now, allow the mixture to sit for 10 minutes uncovered. After the mixture has sat for 10 minutes, start to add in about half of the remaining flour. Mix till the dough is smooth and elastic. Place some of the flour onto a flat surface and begin to knead. Slowly continue to add more of the flour as you knead. You want the dough to be a bit on the sticky side but, not impossible to work with. Knead the dough for 10 minutes and the dough will become smooth and elastic. After kneading allow the dough to rest for 10 minutes then add the raisins and knead till all the raisins are distributed throughout the dough. Spray some oil into a bowl and add the dough. Cover with plastic wrap and allow to rise till for 1 to 1 1/2 hours or till the dough has doubled. Cut the dough in half and shape into two balls without deflating the dough. Place the dough onto a parchment lined cookie sheet and sprinkle some cornmeal on top. Allow the dough to rest for 1 hour. Then place into a 450F oven for about 30 minutes. Spray some water onto the sides of the inside oven to create some steam a few times in the first 2 minutes of baking.

Marzipan Pumpkins

1-7 oz box Odense Almond paste
yellow food coloring paste, gel or liquid
red food coloring paste, gel or liquid
A few drops, vegetable oil
A few toothpicks
Knead a small amount of food coloring into Marzipan. You will use approximately 1 part red to 2 parts yellow to get a good pumpkin color.
Take a small piece of the tinted Marzipan and form a ball
With your little finger, make a small indentation in the top of the Marzipan ball.
Dip a toothpick in vegetable oil. This keeps the Marzipan from sticking to it. Starting at the ball's North Pole, press the toothpick's side in gently from pole to pole to make pumpkin "creases."
For a final touch, add a whole clove for a pumpkin stem.

Peanut Butter Bumble Bees

I found this recipe at Nabisco.com . Here is the link:
http://www.nabiscoworld.com/recipes/recipe.aspx?recipe_id=55534
Ingredients:
1/4 cup (1/2 stick) butter or margarine, softened
1 cup creamy peanut butter
1 cup powdered sugar
1-1/2 cups HONEY MAID Graham Cracker Crumbs or finely crushed HONEY MAID Honey Grahams
1 square BAKER'S Semi-Sweet Chocolate
1/3 cup PLANTERS Sliced Almonds, toasted


Preparation:
BEAT butter, peanut butter and powdered sugar in large bowl with electric mixer on medium speed until well blended. Add cracker crumbs; mix well.
SHAPE tablespoonful of butter mixture into 1-inch oval to resemble body of bumble bee. Repeat with remaining butter mixture for additional "bees."
MELT chocolate as directed on package. Drizzle in lines on top of bees to resemble bees' stripes. Insert almonds into both sides of each body for "wings." Store in refrigerator up to 3 days. I made 2 adjustments: I used chocolate jimmies for the stripes(easier with children) and I used chocolate chips for the eyes.

Rum & Cola Cured Pork Tenderloin

1/4 cup kosher salt
1/4 cup brown suga4
1/4 cup rum
1 1/2 cups cola
1/4 cup honey
1 lb. pork tenderloin

Combine the salt, sugar, rum, cola, and honey until they are completely dissolved. Then, add the pork tenderloin and marinate in the refrigerator for 24 hours.
Preheat a grill.

Cut into 2-inch medallions and grill for 5 to 7 minutes on each side.
Serve with Cilantro Lime Mustard. For the mustard mix together:1 C stone ground mustard, 1/3 C frsh lime juice, 2T dried cilantro, 2 tsp. ground cumin.

Orange Chicken with Rice,Pureed Pumpkin and Tomatoes

Grated peel of 1 orange and juice of 2 oranges
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 pound chicken, cut into small 2 bite pieces
2 cups jasmin rice
1 tablespoon brown sugar
Place the orange peel and juice in a large bowl. Stir in olive oil and the soy sauce and vinegar. Add the chicken and turn to coat. Cover and refrigerate overnight.
in a heavy saucepan, bring the rice and 1 1/2 cups water to a boil. Cover; simmer for 20 minutes. Fluff with a fork and keep warm.
In a wok or large skillet, heat 1 tablespoon olive oil over high heat. Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Transfer the meat to a plate.
Add the marinade to the wok and bring to a boil, then lower the heat and reduce by half. Whisk in the sugar and return the chicken; turn to coat.
Serve with the rice.

Homemade Fresh Pumpkin Pie

First you need to bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan with 1" water. Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor. Next you need to press the pumpkin through a sieve, I did this twice and then I cooked the pumpkin down on the stove over low heat for 30-45 minutes.
Fresh Pumpkin Pie
2 eggs, slightly beaten
2 cups fresh pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp cinnamon
1 tsp. ginger
1 tsp. cloves
1 C evaporated milk.
1 single crust pie dough

Mix filling ingredients in order given in a blender. Pour into pie shell. Bake in preheated 4250 oven for 15 minutes. Reduce temperature to 3500 and continue baking for 45 minutes, until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired. Makes one 9-inch pie.

Mini Meatloaf

Mini Meatloaves:
2 teaspoons vegetable oil
1 sleeve Original Saltines, crushed fine
1T dehydrated onion
1 tsp. granulated garlic
6 T Worcestershire sauce
2 large eggs
3T Dijon mustard
salt and pepper
3lb. meatloaf mix
1/2 cup evaporate milk
2/3 cup minced fresh parsley leaves

Brown-Sugar-Ketchup Glaze:
1 cup ketchup
1/2 C brown sugar
4 teaspoons tarragon vinegar

Mix all glaze ingredients in small saucepan; set aside.
For the meat loaf: Adjust oven rack to middle position and heat oven to 500 degrees. Heat oil in medium skillet. For meatloaf:mix together cracker crumbs, milk, parsley, Worcestershire, mustard,eggs, onion, garlic, salt and pepper. Add meatloaf mix and combine.Make mini meatloaves, i made 7. In a large skillet heat the oil over medium-high heat. Brown meatloaves well on one side flip and sear other side, about 5 minutes per side. Transfer meatloaves to a 9X13" pan that has been sprayed with cooking spray. Spoon glaze over the top and bake for 3o minutes.

Zucchini Banana Bread

3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 T nutmeg
1/2 T allspice
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup raisin medley
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the raisins. Divide the batter evenly between the two prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving

Black Raspberry Muffins

adapted from The Gourmet Cookbook

3/4 stick (6 Tablespoons) unsalted butter

1/3 cup whole milk

1 large egg

1 egg yolk

3/4 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cups black raspberries (I used frozen )





Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter or spray muffin cups. This recipe makes 12 standard muffins. If using paper cupcake liners, you don’t have to grease the muffin pan.



Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.



Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries.



Divide the batter among muffin cups and spread evenly. Sprinkle generously with turbinado sugar. Bake until golden and crisp and a wooden pick or skewer inserted into the center of a muffin comes out clean, 18-20 minutes Cool in pan of a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. (I used paper cupcake liners, and didn’t have to grease the pan.) Serve hot, warm or at room temperature.

Baked Potato Soup

2 T butter
4 strips of pre-cooked bacon
4 stalks celery finely diced
2 large carrots, shredded
2 sjalapeno, seeded, and finely chopped
1 large onion, finely chopped
½ Cup red bell pepper, finely chopped
1 tsp. granulated garlic
1 cup thinly sliced deli ham
4 C chicken broth
2 cans whole potatoes,drained
1 teaspoon salt
½ teaspoon pepper
2-3 Cup milk
1/2 C sour cream
1 ½ Cups shredded cheddar cheese

Garnish
1 Cup shredded cheddar cheese
dehydrated parsley
Heat large cast iron dutch oven over medium heat. Melt butter,cut bacon into pieces and cook until browned and crisp. Add celery, carrots, jalapeno, onion and bell pepper sautee for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth, potatoes and milk. Cook for about 20 minutes.With a potato masher mash ingredients a bit. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low for at least 4 hours, towards the end lift off the lid and turn up the heat to thicken the soup. Top with cheese and parsley.