• from Artisan Bread In Five Minutes A Day

    Makes 4 1-pound loaves.  This recipe is easily doubled or halved.

    3 cups lukewarm water
    1 1/2 tablespoons granulated yeast ( 1 1/2 packets)
    1 1/2 tablespoons salt
    1/2 cup rye flour
    1/2 cup whole wheat flour
    5 1/2 cups unbleached all-purpose flour (I used bread flour- it worked fine)
    Cornmeal for pizza peel

    1. Mixing and storing the dough: Mix the yeast and salt with the water in a 5-quart mixing bowl, or a lidded (not airtight) food container.

    2. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor(with dough attachment) or a heavy duty stand mixer with dough hook.  If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

    3. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

    4. The dough can be used immediately after the initial rise, though it is easier to handle when cold.  Refrigerate in a lidded (not airtight) container and use over the next 14 days.

    5. On Baking Day: Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit sized) piece.  Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.  Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.

    6. Twenty minutes before baking time, preheat the oven to 450ºF, with a baking stone placed on the middle rack.  Place an empty broiler tray (or aluminum pie plate) on ny other shelf that won’t interfere with the baking bread.

    7. Sprinkle the loaf liberally with flour and slash a cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife.  Leave the flour in place for baking; tap some of it off before slicing.

  • Cookies 22.12.2010 No Comments
    3/4 cup butter, softened
    1/2 cup sugar
    1/2 teaspoon baking powder
    2 tablespoons beaten egg
    1/2 teaspoon vanilla
    1 teaspoon finely grated orange peel
    3 drops orange oil
    1 3/4 cups all-purpose flour
    For glaze: powdered sugar and freshly squeezed orange juice

    Directions:

    Beat the butter and sugar together with a mixer until light and fluffy.  Beat in the baking powder.  Add the egg, vanilla, orange peel and orange oil and beat until combined.  Slowly beat in some of the flour, and then stir in the rest with a wooden spoon.

    Using a sheet of waxed paper, shape the dough into a cylindrical shape about 1 1/2 inches in diameter.  Wrap well with the waxed paper and refrigerate for about 2 hours.

    Preheat the oven to 375ºF.   Remove the dough from the fridge and discard the waxed paper.  Using a sharp knife, slice your dough into 1/4-inch slices, turning the cylinder of dough 1/4 turn with each cut.  Place the slices on a baking sheet- the cookies will not spread much, so you can put them fairly close together on the sheet.

    Bake for 11 minutes, or until the edges just begin to brown.  Remove to a cookie rack to cool completely.

    To make a glaze, combine powdered sugar and a squeeze or two of fresh orange juice.  Stir to desired consistency, adjusting with added powdered sugar as necessary.  Glaze each cookie and let set before storing in an airtight container.

    Makes about 35 cookies.

  • 2 cups all-purpose flour
    1/2 cup packed brown sugar
    3/4 cup chilled butter, cut into pieces
    1 cup regular rolled oats
    2/3 cup freshly squeezed orange juice
    2/3 cup packed brown sugar
    2 cups fresh cranberries
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg

    Directions:

    Preheat oven to 350ºF.  For crust, combine flour and 1/2 cup brown sugar in a food processor.  Pulse a few times to combine.  Add the butter, and pulse a few more times until fine crumbs form.  Add the oats and pulse yet a few more times to mix it all together.  Reserve 1 cup of this crumb mixture. Press the remaining crumbs in the bottom of a 9x13x2-inch baking pan.  Bake in a preheated oven for 15 minutes or until crust is just lightly browned.

    Meanwhile, for filling, combine the orange juice and 2/3 cup brown sugar in a saucepan.  Bring to boiling, and stir in the cranberries.  Return to boiling, reduce heat and simmer, uncovered, for about 10 minutes, or until the mixture is slightly thickened.  Remove from heat and stir in the cinnamon and nutmeg.

    Spread the cranberry filling evenly over the baked crust.  Sprinkle the top with the reserved crumb mixture.  Bake for 25-30 minutes, or until the top is lightly browned.  Allow to cool completely before cutting into bars.  Makes 32 bars.

  • “It’s seasoned with soy sauce.”

    1 onion, sliced
    2 cups sliced celery
    2 tablespoons fat
    1 can (19 ounces) bean sprouts, undrained (whoops! I drained!)
    1 1/2 cups finely diced cooked chicken
    2 chicken bouillon cubes
    1 1/2 cups hot water
    2 tablespoons soy sauce
    2 tablespoons cornstarch
    1/4 cup cold water
    Salt and pepper
    Chow-mein noodles

    Cook onion and celery in fat 10 minutes.  Add sprouts, chicken, bouillon dissolved in hot water.  Bring to a boil; simmer 5 minutes.  Add soy sauce.  Stir in cornstarch blended with cold water.  Cook, stirring until thickened.  Season.  Serve over noodles, with more soy sauce, if desired.  Makes 4 servings.

  • from  Quick Fix Meals by Robin Miller

    one 4-pound fully cooked boneless ham
    1 cup orange marmalade
    2 tablespoons cider vinegar
    1/2 teaspoon dry mustard
    One 11-ounce can mandarin oranges in light syrup

    Directions:

    Preheat oven to 325ºF.

    If the ham has skin, peel it away using a sharp knife, leaving a thin layer of fat on the surface.  Score the fat if there is any with the knife by cutting diagonal lines from one side to the other.  Transfer the ham to a roasting pan.

    In a small bowl, whisk together the marmalade, vinegar and dry mustard.  Brush the mixture all over the ham.  Pour mandarin oranges and syrup from the can all over the ham, allowing the oranges to fall to the bottom of the pan. Bake for 1 hour (or 14 minutes per pound), basting every 15 minutes with pan juices.

    Remove the ham from the oven and let rest for 10 minutes before slicing to serve.  Serve slices topped with mandarin oranges.

  • 6 pounds ground chuck, browned and drained
    2 (40 ounce) cans Brooks Hot Chili Beans
    1 (128 ounce) can kidney beans (drained and rinsed)
    2 (40 ounce) cans water
    1 (128 ounce) cans diced tomatoes (#10 can)
    2 large green peppers, diced
    2 large red bell peppers, diced
    2 large onions, diced
    8 cloves garlic, minced
    4 Tablespoons beef bouillion granules
    2 Tablespoons ground cumin
    3 Tablespoons chili powder
    Black pepper and salt to taste

    Directions:

    Combine all the ingredients in a large 18 quart Nesco roaster.  Cook at 350ºF for about 4 hours, stirring frequently.  Add additional chili powder if needed.

  • Makes about eight 8-oz jars or 4 pints ( I got 10 half-pints)

    12 dried chipotle chili peppers, stems removed
    12 dried cascabel chili peppers, stems removed
    2 cups hot water
    3 pounds Italian plum tomatoes
    2 large green bell peppers
    2 small onions
    1 head garlic, broken into cloves
    2 teaspoons granulated sugar
    1 teaspoon salt
    1 cup white vinegar

    Directions:

    In a large skillet over medium heat, working in batches, toast chipotle and cascabel chilies on both sides, about 30 seconds per side, until they release their aroma and are pliable.  Transfer to a large glass or stainless steel bowl.  When all chilies have been toasted, add hot water.  Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes.  Working in batches, transfer chilies and soaking liquid to a blender or food processor fitted with a metal blade and puree until smooth.

    Meanwhile, under a broiler, roast tomatoes, peppers, onions and garlic, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened, and onions and garlic are blackened in spots, about 15 minutes.  Set onions and garlic aside until cool.  Place tomatoes and peppers in paper bags.  Secure openings and set aside until cool enough to handle, about 15 minutes.  Peel and chop tomatoes, peppers, onions and garlic.

    Prepare canner, jars and lids.

    In a large stainless steel saucepan, combine reserved chili puree, roasted vegetables, sugar, salt and vinegar.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.

    Ladle hot salsa into hot jars, leaving 1/2 inch headspace.  Remove bubbles and adjust headspace, if necessary, by adding hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to finger-tip tight.

    Place jars in canner, ensuring they are completely submerged.  Bring to a boil and process 8-ounce jars for 15 minutes, and pint jars for 20 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.


  • 1/3 cup shortening (we used butter)
    1 1/4 cups packed brown sugar
    2 eggs
    1 1/4 cups all-purpose flour
    1 1/4 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup semi-sweet chocolate pieces
    1/2 cup coarsely broken nuts
    splash of vanilla (our addition)
    Directions:

    Heat oven to 350ºF.  Grease a 9×9 square pan and set aside.

    Mix shortening (or butter), sugar and eggs thoroughly.

    Stir dry ingredients together and blend into the shortening mixture.  Stir in chocolate pieces and nuts.  Spread in greased pan.

    Bake at 350º for 30 to 35 minutes.  When almost cool cut into bars.  Makes 16 bars.

  • makes about six 8-ounce jars or 3 pint jars

    3 cups cored peeled tomatoes
    3 cups chopped seeded jalapeno peppers
    1 cup chopped onions
    1 cup cider vinegar
    6 cloves garlic, finely chopped
    2 TBS finely chopped cilantro
    2 tsp dried oregano (PS: use Mexican Oregano if you have it)
    1 1/2 tsp salt
    1/2 tsp ground cumin
    Directions:

    Prepare canner, jars and lids

    In a large stainless steel saucepan, combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

    Ladle hot salsa into jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding more hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip tight.

    Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both 8-ounce and pint jars for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

  • makes about 12 8-ounce jars or six pint jars

    10 cups chopped cored peeled tomatoes
    5 cups chopped seeded green bell peppers
    5 cups chopped onions
    2 1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeno
    1 1/4 cups cider vinegar
    3 cloves garlic, finely chopped
    2 TBS finely chopped cilantro
    1 TBS salt
    1 tsp hot pepper sauce (optional)

    Prepare canner, jars and lids.

    In a large stainless steel saucepan, combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

    Ladle hot salsa into prepared jars, leaving 1/2-inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding more hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to finger-tip tight.

    Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both 8-ounce and pint jars for 15 minutes.  Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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