Pumpkin Gingerbread with Caramel Sauce

Gingerbread:
2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup coarsely chopped pecans
1 1/2 tsp. ginger
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4. Tsp cloves
3/4 cup buttermilk
1/2 cup light molasses
1/2 cup pumpkin
1 egg

Caramel Sauce:
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 TB light corn syrup
1/2 cup whipping cream

Preheat oven to 350 degrees. In a large bowl combine the flour and sugar. Using a pastry cutter or fork cut in the butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups of crumb mixture into the bottom of ungreased 9 inch square pan. To remaining mixture add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg. Mix well. Pour evenly over base. Bake for 40-50 minutes or until toothpick inserted in comes out clean.

In medium saucepan melt butter,master in brown sugar and corn syrup. Bring to a boil, cook until sugar dissolves, about 1 minute.  Stirring constantly, stir in whipping cream and return to a boil. Remove from heat. Serve sauce over warm gingerbread topped with a scoop of ice cream. Garnish with chopped pecans if desired.

12 servings


Submitted by Juli

Herb and Cheese Bread

1 loaf French bread
1/4 cup butter
4 oz. cream cheese, softened
2 TB minced parsley
3 TB fresh thyme or rosemary

Preheat the oven to 400 degrees. Split the bread lengthwise and butter both sides. Mix together remaining ingredients and spread on bread. Put loaf together again, wrap in foil and bake 20 minutes. Slice in large slices.


Submitted by Juli

Cinnamon Puffins

Makes 1 dozen regular size muffins.

1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 tsp. cinnamon
1 tsp. ground nutmeg, divided
1/3 cup shortening
1 cup granulated sugar, divided
1 egg
1/2 tsp. vanilla
1/2 cup milk

Preheat oven to 350 degrees. Combine flour, baking powder, salt and 1/2 tsp. nutmeg. In another bowl beat shortening, 1/2 cup sugar, egg and vanilla. Add flour mixture and beat in milk til smooth. Fill tins 2/3 full. Bake for 20 minutes or until light golden brown.

Melt butter. In a small bowl combine 1/2 cup sugar, cinnamon, and 1/2 tsp. nutmeg. While puffins are warm, dip each one in butter, then sugar mixture, coating thoroughly. Store in airtight container.


Submitted by Juli

Strawberry Bread

3 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups sugar
4 large eggs
2 10oz. pks. Frozen strawberries
1 1/4 cup oil
1 1/4 cup chopped pecans

Mix dry ingredients together.  Mix the remaining ingredients together in the order given. Turn batter into 2 greased loaf pans.

Place into a 350 degree oven for 1 hour 15 minutes or until a toothpick comes out clean.

Leave in pan for 10 minutes, then place on a wire rack to cool.


Submitted by Juli

Chris DeMarcus' Bread

Basic Recipe:

6 cups hot water

1/2 cup veg. oil, or any will work

1/2 cup honey or molasses

2 TB salt (do not add directly to yeast, it will kill it)

Add:

7 rounded cups whole wheat flour

Mix until wet and almost smooth.

2 TB yeast

knead and mix for 2-3 minutes.

Add:

5 more rounded cups whole wheat flour

knead for an additional 5-7 minutes

Let rise for 1 1/2 hour or until double in size, punch down, knead slightly, turn out onto floured board. Separate into 4 sections and form into loaves. Set into Pam sprayed loaf pans and let rise 1 1/2 hours or until double. Bake in a preheated oven at 400 degrees for 10 minutes then lower temperature to 350 degrees for 20 minutes. Remove from oven. Turn out on cooling racks. Can put in bags when you think possibly only a hint of warmth remains.

Variations:

You can add 2 TB cinnamon, touch of nutmeg and nuts or raisins; or died dill, caraway seeds and replace a cup or two of the flour for rye flour for making a great dill/rye bread.

Elephant Ears (navajo fry bread)

4 cups flour

1 tsp salt

2 tsp baking powder

1/2 cup powdered milk

2 cups warm water

Mix well until mixture forms a stiff dough. Break off into small 3" pieces. Roll out each very thin. Drop into hot cooking oil about 1-2" deep and fry on both sides.

Delicious served with cinnamon, sugar or honey butter.

For tacos:

1/2 cup refried beans

shredded cheese

chopped green chilies

chopped onion

chopped lettuce

chopped tomato

salsa

Use as a topping for the fry bread.

Recipe from: Barbara Townsend

Traditional French Onion Soup with Croutons

3 TB butter and 1 TB oil

2 lbs. onions, can be a mix of red and yellow

2 TB chopped garlic

1 tsp sugar

1/4-1/2 cup flour

1 cup red wine

4-5 cans beef broth (12 oz. cans)

1 bay leaf

sage, 1/2 tsp dried or 1 TB fresh

rosemary, optional

1/4 c. brandy or sherry

baguette

butter

garlic

herbs

swiss or provolone cheese

Slice onions. Melt butter and oil in a heavy pot. Add onions and sugar. Cook over medium heat until rich brown in color. Should take at least a half hour. Add garlic towards the end of browning the onions. Add flour to the mixture. May need a little more butter if the mixture is too dry. Stir for 2 minutes over medium heat. Add in red wine, mix with a whisk, and simmer for 2 minutes. Add beef broth and remaining ingredients. Simmer 30-40 minutes, longer if possible. at least 2 hours is optimal if you have the time.

season with salt and pepper to taste.

Croutons

Slice sourdough baguette in 1/2" thick slices. Melt butter with garlic and herbs of your choice. Drizzle or brush bread with butter mixture. Bake at 350 degrees turning over when one side is golden to brown the other side.

Pour soup into bowl. Add a crouton. Cover with swiss or provolone cheese. Broil until melted.

Tomato Bisque with Pesto and Blue Cheese Croutons

1/2 cup celery, chopped

1/2 onion, chopped

2 TB garlic, chopped

1/2 tsp dried chile flakes

4 TB flour

splash of white wine

2 cans chicken stock (recipe doesnt state what size cans, but I think you would need at least 4 cups)

2 cups canned crushed tomatoes

1 tsp sugar

2 medium tomatoes, seeded

1/4 cup butter

1 cup cream

1/3 cup Sherry

salt and pepper to taste

Saute onions, garlic and celery in 1 TB butter and 1 TB olive oil until tender. Add chile flakes. Sprinkle with flour and stir for about a minute until well mixed. Add a splash of white wine. Add chicken stock and crushed tomatoes and simmer for 20 minutes.

While that is cooking, in a saute pan, add butter and tomatoes and saute approx. 5 minutes. Add this to the tomato broth mixture.

Puree in blender and then return to the stove. Add cream. Adjust seasonings. Add sherry. Heat for another 5 minutes or until heated through.

Garnish with store bought pesto or make homemade if you have the time!!

Bleu Cheese Crostini

1/2 sourdough baguette

1/4 cup butter

1 tsp garlic, minced

2 oz. bleu cheese crumbles mixed with 1 TB mayonnaise

Slice baguette in 1/2" slices. Melt garlic and butter together. Brush each slice with the mixture. Bake at 350 degrees, turning over when one side is golden. After you turn over add some bleu cheese mixture and continue to bake. Should take approx. 20-25 minutes total.

You can also broil right before it is ready to melt the cheese.

Coconut Pecan French Toast

12 slices white bread
6 lg. eggs
1 1/2 cups milk
1 cup flaked coconut
1/2 cup chopped pecans
2 TB praline extract
2 TB real maple syrup
1 1/2 tsp vanilla

In a large bowl mix together the eggs, milk, vanilla, extract and syrup.
In separate large, shallow bowl mix together the coconut and pecans.
Dip bread into egg mixture and then coconut mixture...one side only.
Cook on well oiled griddle, not too hot. Don't scorch the coconut.

Molly's Fast French Bread

2 1/2 cups warm water
2 TB yeast
2 TB sugar

Mix altogether. Let bloom for about 10 minutes.
Add:
5 1/2 cups flour
1 TB salt

Knead together. In mixer knead for about 7 minutes. Place in bowl and let rise 15 minutes. Punch down. Divide into 3 loaves. Place on baking sheet. Let rise 15 minutes. bake at 350 degrees for 30 minutes.

Whole Wheat Potato Oat Bread or Food Storage Bread

1 1/2 cups warm water
1 cup water with 4 TB powdered milk
4 1/2 tsp yeast
1/4 cup oil
1/3 cup honey
2 1/2 tsp salt
2 eggs, beaten
1 cup potato flakes
1 cup oats
2 cups white flour
2 1/2 cups whole wheat flour

Combine warm water with yeast and let bloom for 10 minutes. add rest of ingredients. Slowly add flour until dough pulls away from the sides of the bowl. Knead for about 7 minutes in mixer. Place dough in a lightly oiled large bowl. Cover with plastic wrap or a damp kitchen towel. Let rise until doubled in size. Punch dough down and divide into loaves. Place loaves in greased loaf pans. Let rise again until doubled in size. Bake at 350 degrees for 30 minutes.

***After the first rise the dough can be separated and shaped in loaves and then frozen in the bread pan. It must be wrapped well in plastic wrap as well. When ready to cook. Defrost dough and let rise til double in size. This takes several hours.

Heidi's Feather Rolls

9-10 cups fresh ground whole wheat flour
2-3 TB yeast
1/2 cup dry milk
3 cups warm water
2/3 cup oil
1/2 cup honey
4 large eggs
4 tsp salt

Mix 5 cups flour, dry milk, and yeast in mixer. Add warm water, oil and honey. Mix 1-2 minutes. Turn off mixer and cover bowl. Let sponge (sit) for 10 minutes. Add eggs and salt. Turn on mixer and add remaining flour one cup at a time until it cleans the sides of the bowl, but not too much. Dough should be soft yet manageable. Knead 5-6 minutes. Lightly oil hands and work surface. Roll out and cut with round biscuit cutter, dip middle with butter and fold over. Place in a greased jelly roll pan. Let rise until light and fluffy, about 30 minutes. bake at 350 degrees for 18-20 minutes. Remove from pan immediately and cool on a rack or they get soggy bottoms.

Pat's Cinnamon Rolls

Bread:
2 cups scalded milk
1 1/4 cups shortening
10 cups flour
4 pkgs fast yeast
1 cup sugar
1 TB salt
1 cup water
6-7 beaten eggs

Filling:
1 1/2 cups brown sugar
1/2 cup butter
3 TB cinnamon

Brown Butter Frosting:
1/2 cup butter
2-4 TB milk or canned milk
3-4 cups powdered sugar
1 tsp vanilla
Brown butter in saucepan stirring constantly until quite dark. Add rest of ingredients and mix well.

Dough:
Heat milk and water together. Mix 4 cups of flour with yeast in a large mixing bowl-add hot liquids (110-120 degrees). Beat together and let "sponge" (rise) for 15 minutes. (Make filling now). Add 5 cups flour, salt, eggs, sugar, shortening-beat well-add last cup of flour slowly until dough pulls away from the sides of the bowl. Knead about 10 minutes. Roll out half of dough into rectangle 14"x18". Spread half the filling mixture over 2/3 of rectangle. Roll staring at end with filling. Cut log into 1" pieces. Place on baking sheet and let raise. Bake at 350 degrees for 10-15 minutes until barely golden brown.
Frost with brown butter frosting.

Cheeseboard Yeasted Pizza Dough

Makes 3 10" pizza crusts
Prep time: 2 hours

1 TB dry active yeast
1 1/2 cups luke warm water
2 TB olive oil
1 1/2 tsp salt
3 1/2 to 4 cups flour

Preheat oven to 450 degrees.

In the bowl of a stand mixer or large bowl, whisk the yeast with the warm water until dissolved. Let stand for 5 minutes.

If using stand mixer, all the olive oil, salt and 2 cups of the flour to the bowl. Mix for 5 minutes to form a wet dough. Add 1 1/2 cups more flour, and mix on medium speed for 5 minutes. Add the remaining 1/2 cup flour by the tablespoon as needed to form a soft dough with a nice sheen; it should be a little sticky, but not too wet.

If making by hand, add the olive oil, salt and 2 cups of flour to the bowl. Using a wooden spoon, mix for at least 5 minutes to form a wet dough. Pour 1 1/2 cups flour onto a work surface, place the dough on top of it, and knead it for about 8 minutes to form a soft dough with a nice sheen; it should be sticky but not too wet. If the dough sticks to the work surface, rub a little olive oil on it. if the dough is impossibly sticky, add the remaining 1/2 cup flour by the tablespoon as needed.

Form the dough into a ball and place in a large well oiled bowl. Turn the dough over to coat with the oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place for 1 hour, or until doubled in size. Or, put the dough in the fridge and let rise overnight; the next day let it stand at room temperature for 2 hours before proceeding with recipe.

To shape the pizza, transfer the dough to a lightly floured surface and divide it into 3 pieces. Gently form each piece into a loose round and cover with a floured kitchen towel. Let stand 20 minutes. Scatter cornmeal over 3 inverted baking sheets. Shape each round into a 10" disk.

Add toppings at this point.

Place baking sheet with a pizza on the lower rack and bake for 10 minutes. Rotate the pizza to the upper rack, and continue baking for 10 more minutes. Then finish off baking the first pizza by sliding it off pan directly onto the lower rack. Bake for 4-8 minutes to crisp the bottom until well browned. Finish the 2nd and 3rd pizzas in the same manner.

Stuffed Green Onion Biscuits

1 5.2 oz. container Boursin or Rondele cheese, garlic and herb flavor
1/4 C green onions, sliced, plus more for garnish
1 12oz. Pkg. Refrigerated Biscuits (Pillsbury in can that pops open)
1 egg yolk
1 TB water
2 TB Parmesan cheese, grated

Preheat oven to 400 degrees.
Lightly grease a baking sheet. In a small bowl mix together the cheese and green onion, set aside. Unwrap biscuits and slice each one in half horizontally. Place half the biscuits on the baking sheet. Spread about cheese mixture over each biscuit on baking sheet. Top with remaining biscuit halves and press to seal. Mix the egg yolk with the water and lightly brush the top of each biscuit. Sprinkle with Parmesan cheese and garnish with more green onions. Bake for 8-10 minutes or until golden.

Submitted by: Kamdyn

Tips for Successful Bread Making

Make sure water is warm enough (120-130 degrees), but not too hot, that will kill the yeast. I run the tap water under my wrist, and make sure it feels nice and warm, but not burning.

Allow the bread to "sponge" or set for 10 minutes. This helps work the yeast and flour to make a lighter bread.

Make sure you add the right amount of flour, watch it close and as soon as it cleans the sides of the bowl, stop adding flour.

Raising the bread in the warm oven ensures it will rise. Sometimes weather affects bread making, so by raising it in the oven, you have a steady warm temperature which also contributes to the yeast and it rising well.

Submitted by: Heidi

Whole Wheat Bread

10-12 c. whole wheat flour (7 c. whole wheat)
2 TB. dry yeast
1/3 C. high gluten flour (optional)
4 C. warm water
1/3 c. oil (I use olive oil)
1/3 c. honey
1 TB. salt

Mill whole wheat in electric grain mill, using finest setting. Place 6 c. fresh ground flour in mixer with kneading arm. Add dry yeast, gluten flour. Pulse to mix. Add warm water, mix 1 minute. Turn off mixer, cover and let dough sponge for 10 minutes. (preheat oven to 150 degrees). Then add oil, honey and salt. Turn on mixer, and quickly add remaining flour, 1 c. at a time, until dough forms ball and cleans the sides of the bowl. The amount of flour may vary. Knead in machine 6-9 minutes.

Grease 4 loaf bread pans. While hands have oil on them divide dough into 4 balls and shape into loaves. Place in pans. Turn off oven and place pans in oven. Shut oven door and allow to rise until dough reaches top of pans or doubles in bulk, approx. 20-30 minutes. Leave bread in the oven and turn on oven to 350 degrees. Bake for 30-35 minutes. Immediately remove bread from pans and allow to cool on wire racks. Slice bread when cool and store in plastic bags in freezer, not fridge. Best served hot with butter and honey.

Submitted by: Heidi

Pumpkin Bread

3 c. sugar
4 eggs
1 c. oil
2 c. pumpkin
Mix until fluffy.

3 1/3 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. all spice
2/3 c. water
1-2 c. chocolate chips
Mix everything together.
Pour into 2 greased loaf pans.
Bake at 350 degrees for 1 hour.
In smaller pans cook 40 minutes. Makes 7 small loaves

Submitted by: Heidi