Blueberry Muffins

2 C flour + 2T
2 tsp. baking powder
1/2 tsp. salt
2 1/2 C blueberries( I used frozen)
1/2 C butter, softened
1 C sugar
2 eggs
1/2 C milk
1 tsp. vanilla
Preheat oven to 375 degrees F. Grease a pan to fit 18 muffins. In e medium bowl, mix together flour, baking powder, and salt. in a separate bowl, toss 2 T flour with berries. In a large mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add remaining flour mix alternately with milk and vanilla. Stir berries into batter. Spoon into muffin cup and if desire ed sprinkle with sugar on each muffin top. Bake for 25-30 minutes. Cool on wire racks.

Chicken Breast Valdostana and Braised Lentils

I found this recipe at Elly's Blog. 5 posts tagged “fontina” - Elly’s Blog on VoxToday I tripled the recipe.

Chicken Breast Valdostana
2 b/s chicken breast halves,2 thin slices prosciutto (today I used ham)flour, seasoned with salt and pepper,1/2 Tbsp. butter,1/2 Tbsp. extra virgin olive oil,1/4 cup dry white wine, 1/4 cup chicken stock,2 thin slices fontina cheese,1/4 cup diced tomatoes, seasoned lightly with salt and pepper,2 tsp. grated Romano
Preheat oven to 375.
Fit a piece of prosciutto over each chicken breast, so the slice of prosciutto is as close as possible to the size of the chicken breast. Using the back of a knife or the flat side of a mallet, pound the chicken lightly, just to get the prosciutto to adhere.
Dredge the chicken pieces in the seasoned flour.
Heat a skillet over moderate heat and add the butter and olive oil. When the butter is foaming, add the chicken, prosciutto side down.
Cook chicken for about 2 minutes before flipping and browning on other side for an additional 2-3 minutes. Remove chicken.

To the pan, add the chicken stock and wine. Cook over medium high heat until reduced by half.
Place the chicken back in the skillet and top each breast with 1 slice of fontina, 2 Tbsp. of diced tomatoes and 1 tsp. grated cheese.
Put the skillet in the oven and cook until chicken is done, about 15 minutes.
Braised Lentils with Spinach
1/2 cup brown lentils( today I used green),1 bay leaf,2 tsp. olive oil, 1 sprig thyme or a pinch of dried( I used dried),1 small carrot, diced,1 small piece celery, diced,1/2 small onion, diced,4-5 mushrooms, chopped,,1 clove garlic, minced3 Tbsp. chicken or vegetable stock,1 cup fresh spinach, shredded or chopped,salt and pepper to taste
Place lentils and bay leaf in a small pan and pour cold water in the pan so that it reaches about 3" above the lentils. Cook at a rolling boil until lentils are tender, about 20-25 minutes. Drain.
Meanwhile, heat a medium skillet over moderate heat and add olive oil and thyme. Saute the onions, celery, carrots and mushrooms until tender.
Stir in garlic and cook until fragrant, about 30 seconds. Add lentils and chicken stock. Bring to a boil and cook until liquid is reduced enough to coat lentils--a couple minutes. Add spinach and cook until just wilted. Season to taste with salt and pepper.

To serve: spoon lentils onto a plate, top with chicken and spoon sauce from chicken over entire dish.

Risotto with Cheesey Chicken and Broccoli

For Risotto: 3 T butter, 1 medium onion, chopped, 1 C Arborio rice, 1/2 C dry white wine, 2 C chicken broth, 1 C shredded Parmesan cheese, salt and pepper to taste

Melt butter in large skillet over medium heat. Add onion, cook 5 minutes , stirring occasionally. Add rice and cook 1 minute. Stir in wine, cook until liquid is absorbed. Add 1/2 C broth, stir until liquid is absorbed. Repeat 3 times. Cook 20 minutes or until rice is tender. Remove from heat , stir in cheese. Can top with fresh chopped chives or parsley.



For chicken and broccoli:( I adapted from Cook's Country original recipe) 8 thin sliced boneless skinless chicken breasts, salt and pepper, 8T butter, 1 onion chopped fine, 1/2 C all purpose flour, 2 C chicken broth, 1 C half and half, 1 C red wine, 2 lb. broccoli florets, 3 C grated Parmesan cheese. Adjust oven rack to upper middle position and heat broiler. Pat chicken dry and season with salt and pepper. Melt 2 T butter in large skillet over medium heat. Cook chicken until golden on each side. Add remaining butter and onion to skillet and cook until onion is beginning to brown. Stir in flour and cook until golden, about 3 minutes. Whisk in broth , half and half and wine and simmer until thickened, about 3 minutes. return chicken to skillet to heat through for about 10 minutes. Transfer to 9"X13" baking dish. Meanwhile steam broccoli. Add broccoli and 2C cheese to skillet, toss to coat. season with salt and pepper. Pour mix over chicken. Sprinkle remaining cheese on top and broil until browned and bubbly, 2-4 minutes.

Basic White Bread

4 1/2 tsp. yeast

6 T sugar

1 C warm water

1 C milk

1/3 C butter( at room temp.)

5 C all purpose flour

1 tsp. salt

3 eggs( at room temp.)

Dissolve yeast, plus sugar in warm water. Heat 1 c milk , do not boil, just warm. Add softened butter to warm milk to melt, let cool. After yeast has bubbled a little add it to mixing bowl with 2C flour, salt and eggs. Mix. When milk mix is cool enough not to kill the yeast add to mixing bowl with 3 more C flour. Add enough flour to knead by hand 3-5 minutes. Place in greased bowl, turn to coat top of dough, cover with plastic wrap. Let rise until doubled , 40-60 minutes. Punch down dough, divide in half, place each loaf in greased loaf pan. Let rise again until almost doubled, 45-60 minutes. Bake at 375 degrees F for 30 minutes.

Neiman Marcus Cookies

2 C butter, at room temp.

2C sugar

2 C brown sugar

4 eggs

2 tsp. vanilla

4 C all purpose flour
5 C blended oatmeal
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
24 oz. semi-sweet chocolate chips
18 oz. Hershey's chocolate bar, grated
3 C pecans, chopped
Cream butter and sugars. Add eggs and vanilla. Mix in flour. In a food processor, measure oatmeal and process to a fine powder. Add to mix with rest of ingredients. Mix well. Chill for at let 30 minutes( easier to work with). Roll into balls and place 2" apart on silpat pads. Bake 10 minutes at 375 degrees F. Today i halved the recipe.

Grandma Joan's Cheesecake Squares

This recipe is simple and tastes great. I will post the recipe tomorrow.

On the stove top thicken 1 large can of crushed pineapple and 1 small package vanilla pudding. Cook until thick and set aside. In a bowl mix 2 1/4 C flour, 1 stick of butter( at room temp.), 4 T sugar, and 1 tsp. baking powder; mix well. Add 1/4 C milk and 1 beaten egg. This should be a pie crust consistency. Spread this crust on the bottom and up the sides of a jelly roll pan ( 12X17 or so) For filling cream 6T sugar and 3 8 oz. packages cream cheese(room temp.) on medium. Next add 2 T all purpose flour, 1 tsp. vanilla, 1/4 C fresh lemon juice, 4 eggs and 2 1/2 C milk. Mix. Pour cooled pudding mixture over crust and spread evenly.. Now top with cream cheese mix, pouring slowly. Bake for 1 hour at 350 degrees F.

Sour Cream Banana Bread

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)

DIRECTIONS
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.
I found this recipe at allrecipes.com

Chinese Chicken and Broccoli

I found this recipe while reading through some foodblogs. Here is the food blog where i found the recipe:A Consuming Passion I made my chicken with a heavier coating( i upped the egg whites and cornstarch and let sit for about 10 minutes) below is her recipe, I did everything else the same except I made a larger portion and I also increased the sauce, i love extra sauce)

Sliced Chicken with Broccoli
Adapted from Shun Lee Cookbook
2 boneless, skinless chicken breasts
1 large egg white
2 tbsp cornstarch
3/4 tsp salt
4 cups plus 1/3 cup chicken stock
10 ounces broccoli florets
1 tsp sugar
2 tbsp rice wine
Vegetable oil
2 scallions, white part only, trimmed and minced
3 garlic cloves, peeled and minced
Slice chicken breasts in half horizontally. Flatten the chicken breasts by pounding them on both sides with the flat side of a cleaver or a flat meat mallet until 1/8 inch thick. Slice the meat on a shallow diagonal to make 1-inch wide strips. Cut the strips into 1 1/2-inch pieces.
Mix the chicken, egg white, 1 tbsp of the cornstarch, and 1/4 tsp of the salt in a medium bowl. Set it aside.
Bring the 4 cups chicken stock to a boil in a medium saucepan over high heat. Add the broccoli, and cook it is crisp-tender, about 1 1/2 minutes. Transfer the vegetables to a strainer to drain, and discard the broth.
Mix the remaining 1/3 cup chicken stock with the remaining 1/2 tsp salt, the sugar and the rice wine in a small bowl. Dissolve the remaining 1 tbsp corn starch in 3 tbsp cold water in a small bowl. Set the bowls aside.
Heat a large wok over high heat. Add enough oil to come about 1 inch up the sides of the wok, add heat it to 300F. Add the chicken pieces, a few at a time, and stir gently, so the pieces don't stick to each other, until the chicken turns white, about 1 minute. Using a wide wire-mesh strainer, transfer the chicken to a colander to drain. Discard all but 2 tbsp of the oil from the wok.
Return the wok with the oil to high heat. Add the scallions and garlic, and stir fry until the garlic is fragrant, about 10 seconds. Add the stock mixture and the cornstarch-mixture, and bring to a boil. Return the chicken and broccoli to the wok, and stir-fry until the sauce has thickened, about 30 seconds. Serve immediately.
Makes 4 servings

Chicken Marsala

I found this recipe on a google search from Cook's Illustrated:
4 -6 boneless skinless chicken breasts
1 cup unbleached all-purpose flour
salt and pepper to tasteu
2T olive oil
2 1/2 ounces pancetta, cut into pieces 1 inch long and 1/8 inch wide ( Iused 6 slices of bacon chopped in small pieces)
8 ounces white mushrooms, sliced
1 medium clove garlic, minced
1 teaspoon tomato paste
1 1/2 cups sweet Marsala wine
1 1/2 tablespoons lemon juice
4 tablespoons unsalted butter, cut into 4 pieces, softened
2 tablespoons chopped fresh parsley

Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees F. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven.
Return skillet to low heat and add bacon ; saute stirring occasionally and scraping pan bottom to loosen browned bits until bacon is brown and crisp, about 4 minutes. With slotted spoon, transfer bacon to paper towel-lined plate. Add mushrooms and increase heat to medium-high; saute stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked bacon ; saute while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.
Yield: 4 servings

Irish Soda Bread

Here is the recipe I am using for Sugar Plum's blogging event. You can click here to find out all the details:Sugar Plum: I'm hosting a blogging event!

This bread is really great. i love to make it around Saint Patrick's Day

1 1/4 C beer

4 C all purpose flour

2/3 C sugar

1 T baking powder

3/4 tsp. salt

1/2 tsp. cracked pepper

1C raisins

1/4 C butter, melted

2 eggs

Let beer stand at room temp for 30 minutes( or more) until flat. Preheat oven to 350 degrees F. Coat baking sheet with cook spray. In a large mixing bowl combine: flour, sugar , baking powder, salt and pepper. Stir in raisins. Stir in beer, butter and 1 egg until a dough forms. On a floured surface knead dough until smooth. Shape into a round loaf. Place on a baking sheet. With kitchen scissors slice an X on top of the loaf. Lightly beat remaining egg;brush over dough. Bake 55 minutes or until loaf sounds hollow when tapped. remove from pan and cool on a wire rack.

If you like a raisin bread you will love this loaf. I love this bread.

Italian Wine Cookies

These cookies are great, light and crisp. I found the recipe at cooks.com
2 c. white wine2 c. oil4 tsp. baking powder2 tbsp. anise seeds2 c. sugar, plus some for dipping8 c. flour
Mix all ingredients together. Take handful of dough, hand roll to cigar-like rope. Cut into 3 inch pieces and dip in sugar. Bake sugar side up on ungreased cookie sheet. Bake at 400 degrees for 8 to 12 minutes. Should be crispy.

Meatloaf

3 lb. meatloaf mix

2 C Italian style bread crumbs

1/4 c dried parsley

1T granulated garlic

2 medium onions, chopped into large pieces

3 medium bell peppers, chopped into large pieces

2 eggs

salt and pepper to taste

4 C of your favorite sauce

2 C ketchup

1/2 C beef stock

3 T balsamic vinegar

6 T brown sugar

6 T bold and spicy mustard

4 tsp. Worcestershire sauce

1/2 c grated pecorino Romano

In a small bowl combine tomato sauce, ketchup, balsamic vinegar, brown sugar ,mustard, Worcestershire sauce, and beef stock. in a separate large bowl, combine meatloaf mix, bread crumbs, parsley, garlic, eggs, salt and pepper, 1C tomato mixture( in other bowl reserved), and pecorino Romano. Form into a loaf. Place 1/2 C tomato mixture on the bottom of a Crockpot, then place meatloaf. Arrange peppers and onions around the meatloaf, top with remaining sauce. Cook in crockpot on high for 8-10 hours. Serve with extra pecorino Romano cheese.

Saint Patrick's Pistachio Cookies

I found this recipe at the King Arthur Flour website:

1/2 cup(1 stick) butter,1/2 cup granulated sugar1/4 cup , vegetable oil,1/4 cup water,1 large egg, 2 packages (3.4-oz. each) pistachio instant pudding mix, Jell-O brand preferred*1/8 teaspoon pistachio flavor OR 1 teaspoon vanilla ( I used the vanilla extract),1/2 teaspoon salt,1 teaspoon baking powder,2 cups King Arthur Unbleached All-Purpose Flour,1/2 to 2/3 cup chopped pistachios( i did not use the extra nut as these cookies are great without them)*Jell-O gives the best color. Your cookies won’t be nearly as green if you use a store brand.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. Beat the butter, sugar, and vegetable oil in a bowl till combined, then add water and egg, beating until smooth. The mixture will look curdled at first, but will become creamy as you beat. Add the pudding mix, pistachio flavor, salt, and baking powder, beating until smooth; the mixture will turn a lovely pastel green. Stir in the flour and nuts. Drop the dough by the tablespoonful (a tablespoon cookie scoop works well) onto the prepared baking sheets, leaving about 2" between cookies. Flatten the cookies, if desired, using a fork, the flat bottom of a drinking glass, or the end of the pusher from your food processor. If you don’t flatten the cookies, they’ll bake up in softly flattened mounds; they’re lovely either way. Bake the cookies for 15 minutes, until they’re starting to brown on the bottom. Remove them from the oven, and cool right on the pans.Yield: about 32 cookies.

Raisn Monkey Bread

Bread ingredients:
1 C raisins
1/2 c orange juice
4 1/2 C flour
1 3/4 C granulated sugar
2 1/4 tsp. yeast
2 tsp. cinnamon
1 tsp. salt
1 1/3 C milk
3/4 C butter
1 egg
In a pan place raisins and orange juice, warm a few minutes and set aside to cool. In large bowl combine 4C flour, 1/2 C sugar, yeast, cinnamon and salt. Heat milk and 1/4 C butter in a saucepan until very warm ( 125 degrees F). Stir milk mixture and egg into flour mixture until a dough forms. Drain raisins. Stir raisins into dough, May need to add last 1/2 C flour to dough so dough holds a ball shape. Dough will be slightly sticky. Coat a large bowl with cook spray and place dough inside, cover with plastic wrap and let rise for 1 hour in a warm place. Preheat oven to 350 degrees F. coat a bundt pan with cook spray. Lightly punch down dough. Shape dough into 50 small balls. Melt remaining butter. Sprinkle remaining sugar onto a plate. Coat each dough ball in butter;roll in sugar. Arrange all around pan and then stack. Cover, let rise in a warm place until doubled, for 45 minutes. Bake 45 minutes or until lightly browned and firm. Cool 15 minutes. invert onto rack to cool completely. For Glaze: combine 2/3 c confectioners sugar, 1 T butter, melted, 1 T corn syrup and 1/2 tsp. grated orange zest. Stir in enough milk to make a smooth pourable glaze( approx. 1-2 T). Using a fork drizzle glaze over bread.

Pepperoni Ring

On a pizza dough roll out into a rectangle approx. the size of a jelly roll pan. Over the entire dough place 1 1/2 lb. thinly sliced pepperoni, then sprinkle about 1 1/2 C shredded cheddar cheese. Roll jelly roll style and place into a ring shape on a greased pan. Bake at 350 degrees F for 30 minutes or until golden brown.

Reuben Loaf

On a pizza dough ( roll out to fit a jelly roll pan) spread Dijon mustard down the middle( approx. 2T), Then layer 1/2 lb. thinly sliced swiss cheese, about 2 C drained sauerkraut, 1 lb. shaved deli corned beef and top with about 1 C thousand Island dressing. Slice sides and braid loaf. Place in a preheated 350 degree F oven for 30 minutes or until golden brown. Serve with additional dressing for dipping.

Pumpkin Date Loaf with Cream Cheese Swirl

Preheat oven to 350 degrees F. Beat together 4 oz. cream cheese, softened, 2 T granulated sugar, 1 tsp. vanilla extract and 1 large egg white , slightly beaten. Place aside.In a mixing bowl, beat together 1 large egg, remaining egg yolk and 1 1/4 C packed dark brown sugar. Add 3/4 C canned pumpkin, 3 T vegetable oil and 3/4 C pitted dates, chopped. Gradually add: 2 c all purpose flour, 1 1/2 tsp. pumpkin pie spice, 1 tsp. baking powder, 1/2 tsp. salt and 1/4 tsp. baking soda. add just until moist. In a greased loaf pan, add pumpkin mix and then top with cream cheese mixture. With a knife make swirls throughout . Bake in 350 degree F oven for 60-70 minutes or until a knife inserted in the center comes out clean. Cool for 30 minutes in pan and then remove to a wire rack to cool completely.

Chocolate Rice Krispies Treats

I guess I have been on a Rice Krispies Kick. Last night I made Chocolate Treats

Chocolate Kellogg's® Rice Krispies Treats® Prep Time: 10 minutes Total Time: 10 minutes Servings: 12Ingredients:3tablespoons butter,,4cups mini marshmallows, 6 cups Chocolate Rice Krispies®. Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Utica Tomatoe Pie

My first Challenge for : Please check out this great blog for info:PROUD ITALIAN COOK

Tonight's dinner was Utica tomato pie, salad and a wonderful glass of Liberty School Paso Robles 2005 Cabernet. The pizza is a local dish I will give my recipe that I doctored a bit and the original recipe. For the salad i just used a bag salad, artichoke hearts, feta cheese and my favorite Olive Garden dressing( I love this dressing, we always buy some for home).

Tomato Pie( My recipe):

In 2T olive oil saute 4 cloves garlic minced and 1 whole medium onion, brown but do not burn. Now add 2 8 oz. cans Muir Glenn tomato sauce, 1 14 oz. can Muir Glenn diced tomatoes, 2 tsp. dried basil, 2 tsp. sugar and salt and pepper to taste. Simmer on low for 45 minutes. Toss onion ,out and cool for a bit before using. On a pizza dough( I used homemade, but you can use store bought) place cooled sauce and top with 3-4 to 1C grated pecorino romano cheese. Bake at 450 degrees F for 20 minutes.

Tomato Pie ( original) In a saucepan heat 4 T olive oil. Add 2 crushed cloves garlic and saute briefly, taking care not to let garlic brown. Add a 28 oz. can of crushed tomatoes and drop a whole small onion. Add 1 tsp. dried basil and 2 tsp. sugar and salt and pepper to taste. Simmer for 45 minutes stirring occasionally. Toss onion and cool sauce. Top a pizza crust with sauce and sprinkle approximately 1/2 C grated pecorino roman cheese. bake at 450 degrees F for 20 minutes.

Now for the wine, the Liberty School tonight had a great fruity taste that was not to overpowering. No aftertaste whatsoever. Excellent mellow taste that really was great with the sauce.

Pork Ragu with Bowties

In a deep soup pot, brown 1 lb. ground pork in 2 T olive oil. Crumble pork and in the remaining oil ( may need to add 1 T more) saute 2 medium green bell peppers, minced, 1 medium onion, minced, and 4 cloves garlic, left whole. Saute for 5-10 minutes. Now add 3 small cans of mushroom stems and pieces, 2 28 oz. cans Cora black label peeled tomatoes, 2T dried basil, 2T dried parsley and salt and pepper to taste. With the back of a spoon crush tomatoes into small pieces. Let simmer on low for 1 hour. Serve with 1 lb. pasta. and lots of grated cheese.

Bryant's Banana Bread

In a mixer cream 3/4 C room temp. butter, 1C sugar and 1/2 C brown sugar. Add 2 room temp. eggs and 1 tsp. vanilla, beat until smooth. In a separate bowl sift together 1 tsp. baking soda, 1/2 tsp. baking powder, 1/4 tsp. salt and 2 1/2 C all purpose flour. Alternately add dry ingredients to mixer with 1 1/4 C sour cream. Add 4 small mashed bananas and if you want to add 1/2 C chopped walnuts. Bake in 2 greased loaf pans for 60 minutes at 350 degrees F or until a toothpick in the center of the loaf comes clean.

Beef and Black Bean Chili

In a soup pot brown 2 lb. ground beef in 2T Olive oil over high heat. season meat with salt and pepper, then add 2T Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add 1 medium onion, finely chopped, 4-6 cloves garlic, left whole, 1 green pepper, chopped,1 jalapeno, chopped. Season vegetables and meat with 3 T chili powder, and 1Cumin. Cook together for about 5 minutes until vegetables are tender. Stir in 1 C beef broth, 1C fire roasted diced tomatoes( plus liquid), 1 small can tomato sauce, 1 1/2 C fresh salsa, 1 can black beans( rinsed) and 1c Mexican style red kidney beans( undrained). When the chili comes to a boil reduce heat to medium to thicken a bit. Before serving stir in 2T dried cilantro. Serve with shredded cheddar cheese and oyster crackers.

Pasta and Beans

The night before cooking, place dried northern beans in a bowl and cover to over 2" with water. When you are ready to cook the beans drain the water , place in a pan, bring to a boil. Reduce heat to low and cook the beans for 90 minutes or until tender. In a pot cook 1 lb. ditalini or shell pasta. In last 4 minuted of cooking add 3 C baby spinach. Drain all. In a pot with olive oil, brown 4 cloves of garlic and 1 medium onion, minced. Add 3C marinara sauce, 2 C chicken broth , drained pasta and spinach, 1 C grated Parmesan, salt pepper and red pepper to taste. Serve with extra cheese. For a more soupy version increase liquid or marinara sauce.

Royal Crown's Tortano

I saw this challenge on a few other websites and I was inspired to try this recipe. Very time consuming.

Royal Crown’s Tortano(from Artisan Baking Across America by Maggie Glazer)
Recipe Quantity: One (1) 2 1/4lb loaf
Time Required for Recipe: About 19 hours, with about 20 minutes of active work
Note about recipe: You will need to start this recipe the night BEFORE you want to bake the bread.
The Evening Before Baking: Make the starter and if you like the mashed potato.
The Next Morning: Mix the dough and let it ferment for about 4 hours. Shape it, proof it for about 1 1/2 hours, and then bake the bread for about 45 minutes.
The Evening Before Baking: Making the Pre-Ferment:
Ingredients:1/4 tsp instant yeast1 cup water 105 - 115 degrees F2/3 cup unbleached bread flour1 small potato
Ingredients Weight 1/4 tsp instant yeast1 cup water 105 - 115 degrees F3.5 ounces unbleached bread flour3 ounce small potato


Stir the yeast into the water in a glass measure and let it stand for 5 - 10 minutes. Add 1/3 cup of this yeasted water (discard the rest) to the flour and beat this very sticky starter until it is well combined. Cover with plastic wrap and let it ferment until it is full of huge bubbles and sharp tasting, about 12 hours. If your kitchen is very warm and the pre-ferment is fermenting very quickly, place it in the refrigerator after 3 hours of fermenting. In the morning, remove it and allow it to come to room temperature 30 minutes to an hour before beginning the final dough
Preparing the Potato: For efficiency, you may want to prepare the potato the night before. Quarter it, then boil it in water to cover until it can be easily pierced with a knife tip, about 20 minutes. Drain; if desired, reserve the water for the dough. Press the potato through a ricer or sieve to puree it and remove the skin. Store it in a covered container in the refrigerator. You will need only 1/4 cup puree.
Bake Day: Mixing the Dough
Ingredients Volume (English units)3 3/4 cups unbleached bread flour1 3/4 cups plus 3 Tbsp Water, including the potato water if desired, lukewarm Pre-ferment2 tsp honey1/4 cup packed Potato puree1 Tbsp salt
( I used the stand mixer method)
By Stand Mixer: With your hands or a wooden spoon, mix the flour and water into a rough, very wet dough in the work bowl of your mixer. Cover the dough and let it rest (autolyse) for 10 - 20 minutes.
Fit the mixer with the dough hook. Add the pre-ferment, honey, potato and salt and the mix the dough on medium speed for 15 - 20 minutes, or until very silky and wraps around the hook and cleans the bowl before splattering back around the bowl. This dough is almost pourably wet.
Fermenting and Turning the Dough:
Shape the dough into a ball and roll it in flour. Place it in a container at least 3 times its size and cover tightly with plastic wrap. Let it ferment until doubled in bulk and filled with large air bubbles, about 4 hours. Using plenty of dusting flour, turn the dough 4 times in 20 minute intervals, that is, after 20, 40, 60, and 80 minutes of fermenting, the leave the dough undisturbed for the remaining time. Do not allow this dough to over ferment to the point of collapse, for the flavor and structure of your bread will suffer.
Shaping and Proofing the Dough:
Turn the fermented dough out onto a well floured work surface, round it and let it rest for 20 minutes. Sprinkle apizza peel or wooden board generously with flour. Slip a baking sheet under thepizza peel if you are using one for support.
Sprinkle a generous amount of flour over the center of the ball. Push your fingers into the center to make a hole, the rotate your hand around the hole to widen it, making a large 4 inch opening. The bread should have about 12 inch diameter.
Place the dough smooth side down on the flouredpizza peel or board and dust the surface with more flour. Drape it with plastic wrap and let it proof until it is light and slowly springs back when lightly pressed, about 1 1/2 hours.
Preheating the Oven:
Immediately after shaping the bread, arrange a rack on the oven’s second to top shelf and place a baking stone on it. Clear away all the racks above the one being used. Preheat the oven to 450 degrees
Baking the Bread:
Unwrap the bread and flip it onto a floured peel or a sheet of parchment paper. Do not worry about damaging the bread as you handle it; it will recover int eh oven as long as it is not overproofed. Slash it with 4 radial cuts in the shape of a cross. Slide the loaf onto the hot baking stone and bake until it is very dark brown, 40 -50 minutes, rotating it halfway into the bake. Let the bread cool on a rack.

The whole house smells great. I can not wait to try this bread tomorrow!

I just Joined the Daring Bakers!

I just joined the daring Bakers! I am in on the March Challenge and I am looking very forward to it. The many daring Bakers can be found at: The Daring Bakers' Blogroll I was inspired by the February Challenge so yesterday I started the process for Julia Child's French Bread;

Ingredients:2 1/4 teaspoons yeast1/3 cup warm water3 1/2 cups all purpose flour2 1/4 teaspoons salt1 1/4 cups tepid waterDirections:1. Mix the yeast and warm water and let sit for a few minutes.2. Mix everything in the bowl to form a dough that should be soft and sticky.3. Place the dough onto the kneading surface and let sit for a few minutes.4. Knead the dough for 5-10 minutes adding a bit of flour if it is too sticky. The dough should be elastic and retract into shape when you push it out. The dough should also be cleaning itself off the working surface but still be sticky to your hands.5. Let the dough rest for a few minutes.6. Knead for a minute. The dough should look smooth, be less sticky and remain soft.7. Let the dough rise to triple its volume over the next 3-5 hours in a lightly greased covered bowl.8. Pour the dough onto a lightly floured surface and flatten it with your lightly floured hands.9. Fold the dough in half and in half again and place it back in the bowl.10. Cover the bowl and let the dough rise to triple its volume, about 3 hours.11. Pour the dough onto a lightly floured surface and and cut it into the shapes that you want. If you want one big round loaf leave it alone. If you want 3 baguette shaped loaves then cut it into three long pieces. Etc.12. Fold the dough in half, cover and let rest for 5 minutes.13. Dust a tea towel with flour so that the formed dough can rise on it without sticking to it.14. Form the dough into an 8-10 inch oval on a lightly floured surface with your lightly floured hands.15. Fold the dough in half lengthwise and seal the fold.16. Roll the dough 1/4 turn so that the fold it on top.17. Flatten the dough into an oval again and press a trench along the fold with the side of your hand.18. Fold the dough in half lengthwise and seal the edges.19. Roll the dough 1/4 turn so that the seal is on the bottom.20. Roll the dough back and forth and stretch it to form a long cylinder.21. Place the formed dough on the floured tea towel and form the remaining two loaves.22. Cover the loaves and let rise until they have tripled in volume.23. Carefully lift the loaves off of the tea towel and place them on a baking sheet.24. Using a sharp knife slash the tops of the loaves 3 times.25. Bake in a preheated 450F oven for 25 minute. The crust should be golden brown and crisp. It should sound hollow when knocked.26. Let the bread cool for 2-3 hours.

Slice and Bake Vanilla Sugar Cookies from Cook's Illustrated

1/3 C granulated sugar
2 T brown sugar
1/2 tsp. salt
12 T unsalted butter, softened and cut into pieces
2 tsp. vanilla extract
1 large egg yolk
1 1/2 C all purpose flour
Process sugars and salt in food processor until no lumps of brown sugar remain, about 30 seconds. Scrape down sides of food processor, add flour, and pulse until a dough forms. Turn dough onto lightly floured surface and roll into a 10"log. refrigerate until firm 2-3 hours or up to 3 days. Heat oven to 350 degrees F. Line a baking sheet with a Silpat pad Slice chilled dough into 1/4" rounds and place 1" apart on baking sheet. Bake for about 15 minutes or until the edges are golden. Let cool 10 minutes on sheets and remove to wire racks.

Reuben Eggrolls

In an eggroll wrapper, layer 1-2 T sauerkraut, 1-2T chopped deli corned beef(shaved), then 1T shredded cheddar cheese, roll in eggroll fashion. Deep fry in 2-3 inches of vegetable oil, until golden brown. When done remove with a slotted spoon to a paper towel lined plate. As rolls are frying make a dipping sauce, 2-3 T Dijon mustard and 1C Thousand island dressing, stir. Serve.

Lazy Pierogi Casserole

6 lasagna noodles

8-10 potatoes , cooked and mashed

1C grated cheddar cheese

1 onion, chopped

10 strips bacon

1/4 c milk

2T butter

cook lasagna noodles, according to package directions. Cook and mash potatoes, add milk and butter. Mix well. Cut bacon into small pieces and saute in a pan with onion. In a 8X8 greased pan, place 3 lasagna noodles then layer half of the potatoes, half of the cheese and repeat. Top with sauteed onion and bacon. Cover with tinfoil and bake at 350 degrees F for 30-45 minutes.

Texas Sheet Cake from Cook's Illustrated

Cake:
2C all purpose flour
2 C sugar
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs plus 2 yolks
2 tsp. vanilla extract
1/4 C sour cream
8 oz. semisweet chocolate, chopped
4 T butter
3/4 C vegetable oil
3/4 C water
1/2 C cocoa powder
For Icing:
8T butter
1/2 C heavy cream
1/2 C cocoa powder
1T corn syrup
3 c confectioner's sugar
1 C toasted pecans, chopped
For the cake: position oven rack to the middle position and heat oven to 350 degrees F. Grease a 18"X 13" rimmed baking sheet. combine flour, sugar, baking soda, and salt in a large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth. Heat chocolate, butter, oil, water, and cocoa in a large saucepan over medium heat, stirring occasionally, until smooth(3-5 minutes). Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter and then pour into prepared baking pan. Bake until toothpick inserted in the center comes clean(18-20 minutes). transfer to a wire rack. For the icing: About 5 minutes before the cake is done, heat butter, cream, cocoa and corn syrup in a large saucepan over medium heat, stirring occasionally until smooth. Off heat whisk in confectioners sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temp. on a wire rack, about 1 hour, then refrigerate until icing is set. cake be wrapped and refrigerated for up to 2 days. Bring to room temp. before serving. cut into 3" squares.

Rice Krispy Treats with Dried Strawberries

Kellogg's® Rice Krispies Treats® with Strawberries
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Ingredients
3tablespoons butter
4cups mini marshmallows
6cups Rice Krispies®with strawberries
Directions1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.