Ingredients
1 (10 inch) angel food cake
6 cups cold milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed
Directions
Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.
Wednesday, July 27, 2011
Recipe : Apple Crisp III
Ingredients
4 cups sliced apples
1 teaspoon ground cinnamon
1/2 cup water
1 cup white sugar
1/2 cup butter
3/4 cup all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour. Sprinkle mixture evenly over apples.
Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden.
4 cups sliced apples
1 teaspoon ground cinnamon
1/2 cup water
1 cup white sugar
1/2 cup butter
3/4 cup all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour. Sprinkle mixture evenly over apples.
Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden.
Recipe : Bierrocks III
Ingredients
2 (8 ounce) cans refrigerated dinner roll dough
1 pound lean ground beef
1 pound pork sausage
5 cups shredded cabbage
1 cup chopped onion
1/2 teaspoon salt
1/2 cup butter, melted
Directions
Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm.
Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter.
Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.
2 (8 ounce) cans refrigerated dinner roll dough
1 pound lean ground beef
1 pound pork sausage
5 cups shredded cabbage
1 cup chopped onion
1/2 teaspoon salt
1/2 cup butter, melted
Directions
Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm.
Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter.
Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.
Recipe : Autumn Spice Ham Steak
Ingredients
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
Directions
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.
Sprinkle with cinnamon, and serve immediately.
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
Directions
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.
Sprinkle with cinnamon, and serve immediately.
Recipe : Brown Rice Pudding III
Ingredients
2/3 cup brown rice
1 1/3 cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
1/3 cup granular no-calorie sucralose sweetener (such as Splenda�), or more to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon molasses
1/2 teaspoon almond extract
1 egg, beaten
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
2/3 cup brown rice
1 1/3 cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
1/3 cup granular no-calorie sucralose sweetener (such as Splenda�), or more to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon molasses
1/2 teaspoon almond extract
1 egg, beaten
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
Recipe : Baked Crumbled Chicken
Ingredients
1 1/2 cups crushed cornflakes
2 tablespoons minced fresh parsley
2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil
1/2 teaspoon pepper
1/2 cup milk
1 (3 1/2) pound broiler-fryer chicken, cut up
1/4 cup butter or margarine, melted
Directions
In a shallow bowl or large resealable plastic bay, combine cornflakes, parsley, paprika, salt, basil and pepper. In another bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then coat generously with crumb mixture. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-60 minutes or until golden brown and juices run clear.
1 1/2 cups crushed cornflakes
2 tablespoons minced fresh parsley
2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil
1/2 teaspoon pepper
1/2 cup milk
1 (3 1/2) pound broiler-fryer chicken, cut up
1/4 cup butter or margarine, melted
Directions
In a shallow bowl or large resealable plastic bay, combine cornflakes, parsley, paprika, salt, basil and pepper. In another bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then coat generously with crumb mixture. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-60 minutes or until golden brown and juices run clear.
Recipe : Broccoli and Cheese Dip
Ingredients
6 slices bacon
1 (10 ounce) package frozen broccoli
2 tablespoons water
2 cups shredded Cheddar cheese
1/2 cup mayonnaise
1/4 teaspoon ground white pepper
1/2 cup sour cream
1 tablespoon yellow mustard
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place broccoli and water in a medium saucepan. Cover and bring to a boil. Cook 5 minutes. Uncover, continue cooking 2 to 3 minutes, until tender. Remove from heat and drain.
In a medium saucepan, mix the Cheddar cheese, mayonnaise, white pepper, sour cream and mustard. Cook and stir over medium heat until well blended and warm. Stir in the crumbled bacon and cooked broccoli. Transfer to a medium dish to serve.
6 slices bacon
1 (10 ounce) package frozen broccoli
2 tablespoons water
2 cups shredded Cheddar cheese
1/2 cup mayonnaise
1/4 teaspoon ground white pepper
1/2 cup sour cream
1 tablespoon yellow mustard
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place broccoli and water in a medium saucepan. Cover and bring to a boil. Cook 5 minutes. Uncover, continue cooking 2 to 3 minutes, until tender. Remove from heat and drain.
In a medium saucepan, mix the Cheddar cheese, mayonnaise, white pepper, sour cream and mustard. Cook and stir over medium heat until well blended and warm. Stir in the crumbled bacon and cooked broccoli. Transfer to a medium dish to serve.
Recipe : Apple Pie Smoothie
Ingredients
2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg
Directions
Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender.
Blend until smooth, about 1 minute. Pour into glasses and serve.
2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg
Directions
Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender.
Blend until smooth, about 1 minute. Pour into glasses and serve.
Recipe : Broiled Sausage Sandwiches
Ingredients
1 1/2 pounds bulk Italian or pork sausage
1 medium onion, chopped
1 (14 ounce) jar pizza sauce
1 cup salsa
1 dash cayenne pepper
12 hamburger buns, split
1 1/2 cups shredded mozzarella cheese
Directions
In a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Stir in pizza sauce, salsa and cayenne if desired; cook and stir for 5 minutes. Place buns, cut side up, on baking sheets. Broil 4 in. from the heat until lightly toasted.
Spread about 3 tablespoons sausage mixture over each bun half. Sprinkle with cheese. Broil for 2-3 minutes or until cheese is melted and lightly browned.
1 1/2 pounds bulk Italian or pork sausage
1 medium onion, chopped
1 (14 ounce) jar pizza sauce
1 cup salsa
1 dash cayenne pepper
12 hamburger buns, split
1 1/2 cups shredded mozzarella cheese
Directions
In a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Stir in pizza sauce, salsa and cayenne if desired; cook and stir for 5 minutes. Place buns, cut side up, on baking sheets. Broil 4 in. from the heat until lightly toasted.
Spread about 3 tablespoons sausage mixture over each bun half. Sprinkle with cheese. Broil for 2-3 minutes or until cheese is melted and lightly browned.
Recipe : American Apple Pie
Ingredients
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups peeled, cored and sliced apples
1 cup raisins
1 recipe pastry for a 9 inch double crust pie
1 egg
Directions
Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups peeled, cored and sliced apples
1 cup raisins
1 recipe pastry for a 9 inch double crust pie
1 egg
Directions
Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.
Recipe : Baked Brie with Quebec Maple Syrup
Ingredients
1 (14 ounce) round Brie cheese
1 cup chopped walnuts
2 cups real maple syrup (fine light grade)
1 18-inch French baguette, cut into 3/4-inch slices
Directions
Preheat oven to 200 degrees F (95 degrees C). Place the unwrapped Brie cheese into a baking dish, sprinkle with walnuts, and pour maple syrup over the nuts and cheese.
Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.
1 (14 ounce) round Brie cheese
1 cup chopped walnuts
2 cups real maple syrup (fine light grade)
1 18-inch French baguette, cut into 3/4-inch slices
Directions
Preheat oven to 200 degrees F (95 degrees C). Place the unwrapped Brie cheese into a baking dish, sprinkle with walnuts, and pour maple syrup over the nuts and cheese.
Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.
Recipe : Baked Pineapple I
Ingredients
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Directions
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Directions
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
Recipe : Burnt Sugar Icing
Ingredients
2 cups white sugar
2 tablespoons butter
1/4 cup boiling water
1/2 cup milk
1/8 teaspoon salt
1 teaspoon vanilla extract
Directions
Over a low heat, pour 1/2 cup sugar into a heavy pan. Stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown colored).
Pour the boiling water into the caramelized sugar and stir until the sugar has dissolved. Stir in the butter, milk, salt and remaining sugar. Boil the mixture until it reaches soft ball stage, approximately 236 degrees F (115 degrees C). Cool the mixture to room temperature. When the mixture has cooled, stir in the vanilla extract.
With an electric mixer, beat the mixture until it is thick and creamy. Spread on cake.
2 cups white sugar
2 tablespoons butter
1/4 cup boiling water
1/2 cup milk
1/8 teaspoon salt
1 teaspoon vanilla extract
Directions
Over a low heat, pour 1/2 cup sugar into a heavy pan. Stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown colored).
Pour the boiling water into the caramelized sugar and stir until the sugar has dissolved. Stir in the butter, milk, salt and remaining sugar. Boil the mixture until it reaches soft ball stage, approximately 236 degrees F (115 degrees C). Cool the mixture to room temperature. When the mixture has cooled, stir in the vanilla extract.
With an electric mixer, beat the mixture until it is thick and creamy. Spread on cake.
Recipe : Black Bean Chili
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth
1 teaspoon salt
Directions
Heat oil in a large saucepan over medium-high heat. Sautee the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. bring to a boil.
Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth
1 teaspoon salt
Directions
Heat oil in a large saucepan over medium-high heat. Sautee the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. bring to a boil.
Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
Recipe : Arjun's Lime Chicken Rice
Ingredients
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon dried basil
salt to taste
1/2 teaspoon pepper
1 (4 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons olive oil, divided
2 tablespoons minced garlic
1 onion, chopped
2 fresh jalapeno pepper, seeded and chopped
2 tomatoes - peeled, seeded, and coarsely chopped
salt to taste
1 teaspoon turmeric powder
1 cup uncooked white rice
1 lime, juiced
2 bay leaves
1 cup chicken stock
1 1/2 cups water
3 tablespoons chopped cilantro
Directions
Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon dried basil
salt to taste
1/2 teaspoon pepper
1 (4 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons olive oil, divided
2 tablespoons minced garlic
1 onion, chopped
2 fresh jalapeno pepper, seeded and chopped
2 tomatoes - peeled, seeded, and coarsely chopped
salt to taste
1 teaspoon turmeric powder
1 cup uncooked white rice
1 lime, juiced
2 bay leaves
1 cup chicken stock
1 1/2 cups water
3 tablespoons chopped cilantro
Directions
Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.
Recipe : Baked Snapper with Mandarin Oranges, Cashews and Ginger
Ingredients
4 (4 ounce) fillets red snapper
2 mandarin oranges, juiced
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 pinch red pepper flakes
2 teaspoons finely chopped fresh ginger
2 mandarin oranges - peeled and chopped
1/3 cup unsalted cashews, roughly chopped
2 green onions, finely chopped
Directions
Preheat the oven to 425 degrees F (225 degrees C).
Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.
4 (4 ounce) fillets red snapper
2 mandarin oranges, juiced
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 pinch red pepper flakes
2 teaspoons finely chopped fresh ginger
2 mandarin oranges - peeled and chopped
1/3 cup unsalted cashews, roughly chopped
2 green onions, finely chopped
Directions
Preheat the oven to 425 degrees F (225 degrees C).
Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.
Recipe : Basil Tomato Rolls
Ingredients
1 (.25 ounce) package active dry yeast
1 1/3 cups warm water (110 degrees to 115 degrees F)
1 tablespoon sugar
1 tablespoon olive or vegetable oil
1 teaspoon salt
3 1/2 cups all-purpose flour
1 small onion, finely chopped
1 tablespoon olive or vegetable oil
1 medium tomato, peeled and chopped
1 (8 ounce) can tomato sauce
1 garlic clove, minced
1 1/4 teaspoons salt
1 teaspoon dried basil
Dash pepper
1/4 cup grated Parmesan cheese
Directions
In a mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a skillet, saute onion in oil until tender. Add tomato, tomato sauce, garlic, salt, basil and pepper. Bring to a boil; cook and stir until thickened. Cool to 110 degrees F-115 degrees F. Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 3 in. apart on a greased baking sheet. Make an indention in center of rolls. Fill with 1 tablespoon filling. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to wire rack. Serve warm.
1 (.25 ounce) package active dry yeast
1 1/3 cups warm water (110 degrees to 115 degrees F)
1 tablespoon sugar
1 tablespoon olive or vegetable oil
1 teaspoon salt
3 1/2 cups all-purpose flour
1 small onion, finely chopped
1 tablespoon olive or vegetable oil
1 medium tomato, peeled and chopped
1 (8 ounce) can tomato sauce
1 garlic clove, minced
1 1/4 teaspoons salt
1 teaspoon dried basil
Dash pepper
1/4 cup grated Parmesan cheese
Directions
In a mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a skillet, saute onion in oil until tender. Add tomato, tomato sauce, garlic, salt, basil and pepper. Bring to a boil; cook and stir until thickened. Cool to 110 degrees F-115 degrees F. Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 3 in. apart on a greased baking sheet. Make an indention in center of rolls. Fill with 1 tablespoon filling. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to wire rack. Serve warm.
Recipe : Big Bear Stew
Ingredients
4 pounds bear meat
1/4 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons margarine
2 tablespoons olive oil
1 onion, chopped
1 cup beef broth
4 bay leaves
2 pounds red potatoes, diced
1 pound fresh mushrooms
5 carrots, sliced
2 turnips, cubed
Directions
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
4 pounds bear meat
1/4 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons margarine
2 tablespoons olive oil
1 onion, chopped
1 cup beef broth
4 bay leaves
2 pounds red potatoes, diced
1 pound fresh mushrooms
5 carrots, sliced
2 turnips, cubed
Directions
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
Recipe : Bleu Cheese Coleslaw
Ingredients
1 (16 ounce) package shredded coleslaw mix
1/4 cup finely chopped sweet onion
1/2 cup cider vinegar
3 tablespoons white sugar
1 teaspoon salt
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese
salt and pepper to taste
Directions
Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.
1 (16 ounce) package shredded coleslaw mix
1/4 cup finely chopped sweet onion
1/2 cup cider vinegar
3 tablespoons white sugar
1 teaspoon salt
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese
salt and pepper to taste
Directions
Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.
Recipe : Bacon Cabbage Stir-Fry
Ingredients
6 bacon strips, diced
1 small head cabbage, chopped
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon ground mustard
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Stir-fry cabbage in drippings for 5 minutes. Add garlic powder, salt, mustard and bacon; cook and stir until heated through.
6 bacon strips, diced
1 small head cabbage, chopped
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon ground mustard
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Stir-fry cabbage in drippings for 5 minutes. Add garlic powder, salt, mustard and bacon; cook and stir until heated through.
Recipe : Banana Split Cream Puffs
Ingredients
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspoon salt
12 scoops vanilla ice cream
1 cup sliced fresh strawberries
1 large banana, thinly sliced
1 (8 ounce) can pineapple tidbits, drained
1/2 cup hot fudge sauce
Directions
In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny, about 3 minutes. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 400 degrees F for 30 to 35 minutes or until golden brown. Transfer to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Fill each with a scoop of ice cream and top with fruit. Drizzle with hot fudge sauce. Replace tops and serve immediately.
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspoon salt
12 scoops vanilla ice cream
1 cup sliced fresh strawberries
1 large banana, thinly sliced
1 (8 ounce) can pineapple tidbits, drained
1/2 cup hot fudge sauce
Directions
In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny, about 3 minutes. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 400 degrees F for 30 to 35 minutes or until golden brown. Transfer to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Fill each with a scoop of ice cream and top with fruit. Drizzle with hot fudge sauce. Replace tops and serve immediately.
Recipe : Apple Peanut Salad
Ingredients
4 medium apples, diced
3 cups salted dry-roasted peanuts
1 (8 ounce) carton frozen whipped topping, thawed
Directions
In a large bowl, combine the apples, peanuts and whipped topping. Cover and refrigerate until serving.
4 medium apples, diced
3 cups salted dry-roasted peanuts
1 (8 ounce) carton frozen whipped topping, thawed
Directions
In a large bowl, combine the apples, peanuts and whipped topping. Cover and refrigerate until serving.
Recipe : Best Toffee Ever - Super Easy
Ingredients
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Recipe : Bananerberry Smoothie
Ingredients
1 cup fresh strawberries
1 banana, sliced
1 cup fresh peaches
1 cup apples
1 1/2 cups vanilla ice cream
1 1/2 cups ice cubes
1/2 cup milk
Directions
In a blender combine strawberries, banana, peaches, apples, and ice cream. Blend until smooth. Add ice, pour in milk and blend again until smooth. Serve immediately.
1 cup fresh strawberries
1 banana, sliced
1 cup fresh peaches
1 cup apples
1 1/2 cups vanilla ice cream
1 1/2 cups ice cubes
1/2 cup milk
Directions
In a blender combine strawberries, banana, peaches, apples, and ice cream. Blend until smooth. Add ice, pour in milk and blend again until smooth. Serve immediately.
Recipe : Banana Bread Crumb Pudding
Ingredients
1 banana, mashed
1/3 cup applesauce
1/4 cup nonfat milk
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 cups dry bread crumbs
1/2 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
In a bowl, combine banana, egg, applesauce, milk and honey to form a batter. Stir in brown sugar, cinnamon, nutmeg and cloves. Fold in bread crumbs. Stir in raisins. Pour into prepared dish.
Bake in preheated oven 30 minutes, until set.
1 banana, mashed
1/3 cup applesauce
1/4 cup nonfat milk
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 cups dry bread crumbs
1/2 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
In a bowl, combine banana, egg, applesauce, milk and honey to form a batter. Stir in brown sugar, cinnamon, nutmeg and cloves. Fold in bread crumbs. Stir in raisins. Pour into prepared dish.
Bake in preheated oven 30 minutes, until set.
Recipe : Better than Sex Cookies
Ingredients
1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups vanilla baking chips
4 ounces macadamia nuts, chopped
Directions
Preheat oven to 350 degrees F (180 degrees C).
In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; beat until light and fluffy.
In a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
Stir in vanilla chips, and macadamia nuts. Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
Bake for 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly, remove from cookie sheet to wire rack. Cool completely.
1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups vanilla baking chips
4 ounces macadamia nuts, chopped
Directions
Preheat oven to 350 degrees F (180 degrees C).
In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; beat until light and fluffy.
In a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
Stir in vanilla chips, and macadamia nuts. Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
Bake for 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly, remove from cookie sheet to wire rack. Cool completely.
Recipe : Apple-Strawberry Spinach Salad
Ingredients
1 pound fresh spinach, torn
2 cups chopped unpeeled Granny Smith apples
3/4 cup fresh bean sprouts
1/2 cup sliced fresh strawberries
1/4 cup crumbled cooked bacon
3/4 cup vegetable oil
1/3 cup white wine vinegar
1 small onion, grated
1/2 cup sugar
2 teaspoons Worcestershire sauce
2 teaspoons salt
Directions
In a large salad bowl, combine the first five ingredients. In a small bowl, whisk together all dressing ingredients. Just before serving, pour over salad and toss.
1 pound fresh spinach, torn
2 cups chopped unpeeled Granny Smith apples
3/4 cup fresh bean sprouts
1/2 cup sliced fresh strawberries
1/4 cup crumbled cooked bacon
3/4 cup vegetable oil
1/3 cup white wine vinegar
1 small onion, grated
1/2 cup sugar
2 teaspoons Worcestershire sauce
2 teaspoons salt
Directions
In a large salad bowl, combine the first five ingredients. In a small bowl, whisk together all dressing ingredients. Just before serving, pour over salad and toss.
Recipe : Almond French Toast
Ingredients
1 cup slivered almonds
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon almond extract
1 teaspoon vanilla extract
12 thick slices French bread
3 tablespoons canola oil
3 tablespoons butter
confectioners' sugar for dusting
Directions
Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,
1 cup slivered almonds
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon almond extract
1 teaspoon vanilla extract
12 thick slices French bread
3 tablespoons canola oil
3 tablespoons butter
confectioners' sugar for dusting
Directions
Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,
Recipe : Biscuits with Ham Butter
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 egg, lightly beaten
1 cup cubed fully cooked ham
1/2 cup butter or margarine, softened
Directions
In a bowl, combine flour, baking powder and salt; set aside. Combine sour cream and egg; mix well. Stir into dry ingredients just until moistened. Turn onto a lightly floured surface; knead gently 4 to 5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 425 degrees F for 10 to 12 minutes or until lightly browned.
Meanwhile, in a blender or food processor, process ham until finely minced. Add butter and continue processing until well mixed. Spread over warm biscuits.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 egg, lightly beaten
1 cup cubed fully cooked ham
1/2 cup butter or margarine, softened
Directions
In a bowl, combine flour, baking powder and salt; set aside. Combine sour cream and egg; mix well. Stir into dry ingredients just until moistened. Turn onto a lightly floured surface; knead gently 4 to 5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 425 degrees F for 10 to 12 minutes or until lightly browned.
Meanwhile, in a blender or food processor, process ham until finely minced. Add butter and continue processing until well mixed. Spread over warm biscuits.
Recipe : Apple Cheddar Cheese Pie
Ingredients
3 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, chilled
1/2 pound shredded sharp Cheddar cheese
1/4 cup ice water
1/4 cup white vinegar
7 large Granny Smith apples - peeled, cored and sliced
3 tablespoons lemon juice
1 1/2 cups white sugar
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter, cubed
1 egg, beaten
1 tablespoon white sugar
Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.
3 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, chilled
1/2 pound shredded sharp Cheddar cheese
1/4 cup ice water
1/4 cup white vinegar
7 large Granny Smith apples - peeled, cored and sliced
3 tablespoons lemon juice
1 1/2 cups white sugar
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter, cubed
1 egg, beaten
1 tablespoon white sugar
Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.
Recipe : Buttermilk Seed Bread
Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
2 tablespoons margarine, melted
3 tablespoons honey
2 teaspoons salt
2 tablespoons sesame seeds
2 tablespoons flax seeds
2 tablespoons poppy seeds
2 tablespoons sunflower seeds
2 cups whole wheat flour
4 cups bread flour
Directions
In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
2 tablespoons margarine, melted
3 tablespoons honey
2 teaspoons salt
2 tablespoons sesame seeds
2 tablespoons flax seeds
2 tablespoons poppy seeds
2 tablespoons sunflower seeds
2 cups whole wheat flour
4 cups bread flour
Directions
In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.
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