Yield: 2 round loaves, 24 slices
4 cups all-purpose
flour
1 cup yellow cornmeal
1/3 cup sugar
1 package (1/4 ounce or 2 1/4 tsp)Yeast
1- 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/2 cup butter or margarine
2 large eggs
3/4 cup pecan pieces
In a large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, and
salt. Heat milk, water and butter until very [...]
Vegetable Lasagna Casserole
2 16-ounce packages of lasagna noodles
2 onions, chopped
2 green peppers, chopped
4 cups broccoli, chopped
4 cups cauliflower, chopped
2 16-ounce cartons low-fat cottage cheese
4 cups grated mozzarella cheese
2 16-ounce cans tomato sauce
1 23-ounce can tomato juice
2 Tbs. cooking oil
1 clove garlic, minced
basil, oregano, rosemary or Italian spice mix
Spread 2 tablespoons of oil in the bottom of two [...]
Chicken Cordon Blue
Ingredients
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat a 7×11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken [...]
Three Cheese Ravioli
Ingredients:
For pasta:
2-1/4 cups all purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt
For filling:
6 oz ricotta
6 oz provolone, grated
6 oz mozzarella, grated
1/2 cup grated pecorino romano cheese, (or parmesan)
3 eggs, beaten
2 tbsp parsley, finely chopped
2 tbsp basil, finely chopped
1 tbsp chives, finely chopped
Salt and Pepper
For sauce:
10 plum tomatoes, halved
2 tbsp sugar
1 tbsp sage, finely [...]
90-Minute Pecan Corn Bread
Posted by on September 3rd, 2010
Potato Peasant Bread
Posted by on August 7th, 2010
Yield 2 loaves, 24
slices
3 to 3-1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
2 packages (1/2 ounce or 4 1/2 tsp) RapidRise Yeast
2 teaspoons salt
1-1/2 cups potato water or tap water
3 tablespoons butter or margarine
3/4 cup mashed boiled potato*
1 tablespoon all-purpose flour
In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, sugar,
undissolved [...]
Graveyard Cake
Posted by on August 7th, 2010
Underneath the tasty tombstones, ghosts, pumpkins, worms and soil that make this dessert a conversation piece, you’ll find a delectable chocolate cake made from scratch in a few simple steps.
Yield: 16 servings.
Cake:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine
1 cup water
1/4 cup baking cocoa
1/2 cup sour cream
2 eggs
Frosting:
1/4 [...]
Pie Dough
Posted by on August 7th, 2010
Yields 1 double-crust or 2 single-crust 9- to 10-inch pies
Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it [...]
Jack-o’-lantern Pumpkin Tarts
Posted by on August 7th, 2010
Yield: 12 tarts
All-purpose flour, for dusting
1 1/2 recipes Pâte Brisée (Pie Dough)
1 fifteen-ounce can solid-pack pumpkin puree or make your own
3 large eggs
1/2 cup honey
1/4 cup packed light-brown sugar
1 cup plus 2 tablespoons heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt
1 large egg yolk
It is best to make two recipes [...]
Jack-o’-Lantern Burgers
Posted by on August 7th, 2010
It’s fun to “carve” cheesy faces for these nicely seasoned burgers. Hungry trick-or-treaters welcome the hearty sandwiches. They’re a can’t-miss entree for a casual holiday get-together.
Yield: 10 servings.
1 envelope onion soup mix
1/4 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared horseradish
2 teaspoons chili powder
2-1/2 pounds ground beef
10 slices process American cheese
10 hamburger buns, split
In a bowl, [...]
Bumpy Witch Fingers – Bumpy Herbed Breadsticks
Posted by on August 7th, 2010
Fragrant fresh herbs and flavor-packed sesame seed make for hearty breadsticks unlike any others you’ve tried.
Yield: 2 dozen breadsticks
1 package (1/4 ounce or 2 1/4 tsp) regular or quick active dry yeast
1 cup warm water (105 F to 115 F)
2 cups Gold Medal all-purpose flour
1 1/2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons [...]
Warm Cinnamon-Orange Cider
Posted by on August 7th, 2010
As if by magic, the cinnamon candies melt, giving this spiced cider a rosy glow.
This is a great recipe for a cold & bloody Halloween night.
Yield: 8 servings (about 1 cup each)
1/2 bottle (64-ounce size) apple cider
2 cups orange juice
2 tablespoons red cinnamon candies
1 1/2 teaspoons whole allspice
1 tablespoon plus 1 1/2 teaspoons honey
Heat apple [...]
Banana Chocolate Breads
Posted by on August 7th, 2010
It’s fun to help a recipe evolve. This one started out as a chocolate banana muffin, but then I decided that it would be fabulous as little loaves. If you can’t find mini-loaf pans, don’t worry. You can bake the batter in an ordinary muffin pan. See how things evolve?
Yields: 12 mini loaves
7 ounces semisweet [...]
