Breads, Muffins, Sandwiches
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Summer Vegetable Club Sandwich
08/08/2007
Triple decker sandwich with triple decker taste. Keep the veggies fresh, thinly sliced and use your favorite summer vegetables. Bon Appetit!
Light vegetable cream cheese
3 whole wheat bread slices, per sandwich
Fresh spinach leaves
Tomato slices
English cucumber slices
Thinly sliced Vidalia onion
Avocado slices
Pepper, freshly ground
Yellow or red bell pepper rings
1. Spread cream cheese on 1 side of first bread slice. Layer spinach leaves, tomatoes, cucumbers, over cream cheese. Sprinkle with pepper.
2. Spread second amount of cream cheese on both sides of second bread slice.
Place on top of cucumbers. Layer avocados, lettuce, tomatoes, peppers, onions, onto cream cheese. Sprinkle with pepper.
3. Spread third amount of cream cheese on 1 side of third bread slice. Place
cream cheese-side down, on top of sandwich. Cut sandwich in half or diagonally into
4 small triangles.
Pineapple Biscuits - Upside Down!
05/02/2007
1/4 cup butter or margarine
1/2 cup packed brown sugar
8 pineapple slices in juice (from 20-oz can),
drained and 2 tablespoons juice reserved
4 marachino cherries, cut in half, if desired
1/3 cup flaked coconut
1/3 cup finely chopped macadamia nuts
1 can (16.3 oz) Pillsbury® Grands!® refrigerated shortcake or biscuits
1 tablespoon granulated sugar
1 . Heat oven to 350°. In ungreased 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt pan to coat inside with butter.
2 . Sprinkle brown sugar over butter. Arrange pineapple slices in dish. Fill centers of pineapple with cherries and spaces between with coconut and nuts. Bake 7 to 9 minutes or until pineapple is hot.
3 . Separate dough into 8 biscuits. Top each pineapple slice with 1 biscuit. Brush tops of biscuits with reserved pineapple juice. Sprinkle with granulated sugar.
4 . Bake 25 to 30 minutes or until biscuits are deep golden brown and no longer doughy in center. Immediately place heatproof serving platter upside down over baking dish; turn platter and dish over. Remove baking dish. Spread any topping remaining in dish over biscuits. Cool 15 minutes before serving.
A Square Breakfast (Brunch Sandwiches)
05/01/2007
8 slices bread, crusts removed
4 slices Ham
4 slices Cheddar Cheese
1 small Anaheim pepper, cut into thin strips
Butter
2 cups whole milk or 1⁄2 & 1⁄2
1 large egg
Salt and pepper to taste
1. Butter bread on both sides. Arrange four slices in a lightly buttered 8x8-in baking dish.
2. Place ham and cheese on each bread slice in dish, sprinkle pepper on top of cheese and top each with second slice of buttered bread.
3. Combine milk and egg in a bowl and whisk to blend. Whisk in salt and pepper to taste.
4. Pour milk mixture over sandwiches and allow to soak up to 1 hour.
5. Bake in a preheated 400-degree oven for about 45 minutes.
6. To serve, cut into 4 pieces with a spatula or knife and lift each sandwich onto a plate.
7. Serve with Tabasco and orange wedges or chunky salsa.
Baton Rouge Bread Pudding
03/16/2007
Yield: 12 servings (easily halved)
6 cups cubed cinnamon raisin bread (8 to 10 slices)
2 cups thinly sliced peeled apples (2 or 3 apples)
4 eggs
3/4 cup sugar
1/4 teaspoon salt
3 cups milk
1 to 2 teaspoons vanilla extract
Heat oven to 350°.
1. Combine bread and apples in a 9x13-inch baking dish and toss to mix.
2. Combine eggs, sugar and salt and beat with a whisk until blended.
Beating with whisk, add milk and vanilla.
3. Pour milk mixture onto the bread mixture. Let stand for 5 minutes or so.
4. Combine streusel ingredients, except for butter, and mix well with a fork.
5. Place half of the streusel mixture into a baggie and seal to use for another recipe.
Add 1/4 cup melted butter to remaining half and mix. Sprinkle streusel topping evenly onto the unbaked bread pudding.
6. Bake for 45 minutes or until puffed and toasty.
Walnut Streusel
flour 1 1/2 cups
old fashioned oats 1 cup
brown sugar 1 cup
chopped walnuts 1 cup
cinnamon 2 teaspoons
butter, melted 1/2 cup
St. Joseph's Corny Cake Muffins
02/19/2007
First Grade Class, St.Joseph's School, Moorhead, MN
1 box Jiffy Corn Muffin Mix
1 box Jiffy yellow cake mix
2 eggs, beaten
1/3 cup milk
1/2 cup water
1/2 cup orange marmalade, melted
Orange wedges for serving
Preheat oven to 350°.
Lightly brush muffin pan cups with melted butter.
Combine all ingredients in a mixing bowl and beat until blended.
Fill muffin cups 2/3 full with batter.
Bake for 15 to 20 minutes or until golden.
Super Bowl Muffins
01/29/2007
These peppery muffins have a surprising and delicious tsste and texture --- good with chili.
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon freshly ground black pepper, preferably Tellicherry or a good blend
1 cup freshly grated Parmigiano-Reggiano
2 large eggs
1 cup milk
2 tablespoons melted butter
1. Heat the oven to 350 degrees. Butter a 12-cup muffin pan (or a 9-by-5-inch loaf pan) and set aside.
2. In a large bowl, combine the flour, sugar, baking powder, salt and pepper and mix with a whisk until thoroughly combined; make sure the pepper is well distributed. Stir in the cheese.
3. In another bowl, combine the eggs, milk and melted butter and mix lightly. Pour this mixture into the bowl with the dry ingredients and cheese. Mix with a wooden spoon or rubber spatula until all the ingredients are well moistened.
4. Spoon the dough into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool slightly on a rack before turning out of the pan. Serve warm or at room temperature.
Gingerbread Muffins with Orange Icing
12/15/2006
For this recipe, we made muffins from a purchased gingerbread mix, prepared it according to directions, and added fresh grated ginger to deepen the ginger flavor.
Pre-baked gingerbread muffins
2 cups sifted confectioners’ sugar
4 tablespoons orange juice
1 teaspoon grated orange peel
Juice from grating very small piece fresh ginger
1 cup chocolate chips, melted over mediium heat
1. In a small saucepan, combine sugar, juice, peel and ginger juice and whip until well blended. Heat over medium heat until blended and hot. Dip muffin top in melted chocolate chips, and place muffin on dessert plate and spoon orange ginger sauce over broken muffin.
2. Garnish with almonds or walnuts and small orange slices or wedges.
Bishop’s Bread with Bishop Aquila
12/08/2006
1 cup sugar
3 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/2 cups flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup whole almonds
1 cup chopped walnuts
1 cup craisins
1/2 cup each red and green maraschino cherries, drained and halved
1 milk chocolate candy bar (7 ounces) broken into bite size pieces
1. In a large mixing bowl, beat sugar, eggs and extracts.
2. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, craisins, cherries and candy bar. Stir into egg mixture until blended.
3. Pour batter into 3 greased and floured mini loaf pans or 1 regular loaf pan. Press down firmly.
4. If using mini loaf pans, bake at 300-degrees for 50-60 minutes. If using regular loaf pan, bake at 300-degrees for 1 hour 45 minutes to 2 hours.
5. Cool for 10 minutes before removing from pans to wire rack.
Winter Biscuits
11/28/2006
Orange Marmalade
Chopped pecans
1/3 cup brown sugar
1 teaspoon cinnamon
1 can Pillsbury refrigerated Grand! Biscuits
(butter flavored and flaky)
2 tablespoons melted butter
Cinnamon Sugar
Preheat oven to 350°.
Very lightly brush muffin cups with butter
or use a nonstick muffin pan.
Combine brown sugar and cinnamon in small bowl and mix well.
In each muffin cup, place 1 teaspoon marmalade, 1 teaspoon chopped pecans, and 1 teaspoon brown sugar and cinnamon mixture.
Separate biscuits and cut each biscuit in fourths. Roll each fourth into a ball. Nestle three balls into each muffin cup. Drizzle each with melted butter and sprinkle generously with cinnamon sugar.
Bake for 20 to 25 minutes.
Crunchy Sausage Dressing
11/15/2006
Apples, walnuts, sausage and all the other flavors of a traditional dressing will please diners on Thanksgiving Day.
15 cups seasoned bread cubes or Dressing Mix
2 tablespoons butter plus 1/2 cup butter
2 cups chopped onion and 2 cups sliced celery
4 cups chicken broth
1 teaspoon pepper and 1 teaspoon salt
3 tablespoons chopped fresh sage
1 or 2 chopped apples
1 cup chopped walnuts
1 teaspoon nutmeg
1 1/2 pounds Jimmy Dean sausage
Flat leaf parsley, stems removed
1. Place bread cubes in a large baking pan. Heat 2 tablespoonbutter in skillet over medium high heat. Add onion and celery and cook, stirring frequently, until crisp tender. Spoon the onion and celery mixture onto the dressing. Sprinkle 2 tablespoons chopped sage over the dressing.
2. Combine 1/2 cup butter, broth, salt and pepper, and 1 tablespoon chopped sage in a saucepan and bring to a boil.
3. In same skillet the onion and celery was cooked in, combine apples, walnuts and nutmeg, and sauté over medium high heat until apples are crisp tender. Spoon onto
4. In same skillet over medium high heat, cook sausage until browned and no longer pink, breaking up into small pieces. Add to the dressing and toss gently.
5. Carefully, pour boiling broth over the dressing and toss gently but well. Sprinkle parsley over dressing. Cover and bake in a 400-degree oven for 30 minues, remove cover and continue baking until cooked through and crusty on top.
Autumn’s Pumpkin Muffins
10/19/2006
A great way start your day ...
2 cups Original Bisquick Mix
1/2 cup canned pumpkin puree
1/4 cup vegetable oil
1/4 cup sugar
14 cup milk
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 egg
1/2 cup chopped pecans
1/2 cup raisins
Heat oven to 400° and grease bottoms of 12 muffin cups (regular size).
Combine all ingredients except raisins and nuts. Stir just until batter is moistened. Stir in raisins and nuts. Fill prepared muffin cups 1/2 to 3/4 full. Bake for 15 to 20 minutes, until golden brown. Remove from pan, sprinkle with powdered sugar or cinnamon sugar, and serve warm.
Crescent Pumpkin Braid
10/18/2006
This breakfast treat tastes as good as it looks!
1/3 cup brown sugar
1 egg yolk (reserve whie)
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg and 1/8 teaspoon ginger
1/2 to 3/4 cup canned pumpkin puree
1/2 to 3/4 cup chopped pecans
1 (8-ounce) can refrigerated crescent rolls
Cinnamon sugar
Powdered sugar or glaze, optional
Heat oven to 350°, Spray cookie sheet with nonstick cooking spray.
Combine sugar, yolk, cinnamon, nutmeg, giner and pumpkin in a bowl and beat well. Stir in pecans. Unroll crescent dough onto cookie sheet. Firmly press edges and perforations to seal, pressing to form a 7x13-inch rectangle. Spoon filling down the center of the dough, forming a 3 1/2-inch wide strip, leaving 1-inch at top and bottom. With kitchen scissors or sharp knife, make cuts 1-inch apart on long sides of he dough rectangle, just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until frothy and brush over the dough. Sprinkle with cinnamon sugar.
Bake for 20 to 30 minutes or until dark golden brown.
Sprinkle immediately with powdered sugar or make a glaze and drizzle over.
Glaze: Combine 1/2 cup powdered sugar and 1 tablespoon milk in a measuring cup and whisk until smooth. Drizzle over warm braid. Sprinkle with additional chopped pecans, if desired. Serve warm.
Two-for-One Friday!
09/01/2006
This makes a delightful snack or dessert.
8 slices crusty country bread, crust removed
8 ounces bittersweet chocolate, grated
2 tablespoons unsalted butter
2 teaspoons ground cinnamon
1/2 cup Cool Whip or whipped cream
1. Preheat a panini grill, skillet or griddle. Butter 1 side of each bread slice, then put 4 slices, buttered side down, on the heated grill surface. Top each with chocolate evenly. Arrange strawberry slices on the chocolate. Top strawberries with second slice of bread, buttered side up.
2. Grill on both sides, about 2 minutes each.
3. Sprinkle sandwiches with cinnamon or cinnamon sugar. Cut in fourths and serve warm, with cream on the side.
Note: Substitute the chocolate shavings with Nutella.
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Peach Panini
Unsalted butter
4 slices Brioche bread
1 peach, pitted and thinly sliced
4 tablespoons Cream cheese or Mascarpone, room temperature
1/2 to 1 tablespoons Honey or sugar
1. Butter one side of each bread slice.
2. Combine cream cheese and honey and mix until creamy and smooth. Spread on unbuttered side of 2 slices of bread.
3. Arrange peach slices on top of cheese spread. Top with second slice of bread.
4. Using thegrill method of choice, cook until bread is golden.
Sunbutter and Banana Panini
08/31/2006
We used the Honey Crunch Sunbutter and it added a lovely texture --- our testers loved this panini!
Sunbutter – Honey Crunch
Banana slices
Jelly or Jam of choice
Bread slices
1. Spread Sunbutter on 1 side of 1 slice of bread and jelly on second slice of bread.
2. Arrange bananas on top of Sunbutter and top with second slice of bread, jelly side down.
3. Grill, using method of choice.
4. Sprinkle with cinnamon sugar and serve.
Note: Strawberries are always good with bananas!
Cheese Panini (Grilled Cheese)
08/30/2006
This is a grilled cheese with pizazz! If you prefer the traditional grilled cheese, just use American cheese.
4 slices crust bread, crusts trimmed
4 slices Fontina cheese
2 marinated mushrooms, chopped
2 strips marinated red peppers, chopped
2 teaspoon finely chopped green onion
Salt and pepper
Butter
1. Lightly butter one side of bread slices. Place 1 slice of cheese on each of 2 unbuttered slices of bread, arrange mushrooms, peppers and onions on top of cheese, add second slice of cheese, and top with second slice of bread, butter side up.
2. Using method of choice, grill the sandwiches until cheese melts and bread is golden.
3. Cut sandwiches diagonally and serve with your favorite soup.
BLT Panini
08/29/2006
Turn this BLT into a PLT Panini by substituting Proscuitto for the bacon.
1/2 pound cooked and drained bacon slices
1/4 cup chopped fresh basil
1/4 cup mayonnaise
8 large slices country-style bread
Unsalted butter, at room temperature
12 tomato slices
Freshly ground black pepper
1 romaine lettuce heart, separated into leaves
1. Combine the basil and mayonnaise in a bowl and mix well.
2. Butter one side of each bread slice, then put 4 slices, buttered side down, on a grill surface. Top the bread slices evenly with the bacon, tomatoes sprinkled with pepper, and lettuce. Top each with a second slice of bread, buttered side up.
3. Using the grilling method of choice, cook until nicely browned on both sides. Cut the sandwiches in half, and serve immediately.
Note: Substitute the bacon with cooked chicken and add a slice of dill Havarti cheese.
Tomato Panini, With or Without Protein
08/28/2006
Start with a good quality bread, butter one side of each slice, place one slice on hot grill, butter side down build your panini, and cook using your method choice, until golden on both sides.
4 slices country-style bread, 1/2 inch thick
6 slices mozzarella cheese
Sea salt and pepper
4 thick slices Tomatoes
8 large fresh basil leaves or lettuce leaves
1 to 2 tablespoons unsalted butter
Cooked shredded chicken, optional
A few shredded carrots and onions, optional
Honey mustard dressing, optional
1. To assemble the sandwiches: On each of 2 bread slices, place 2 or 3 slices of cheese. Season with salt and peppers, then top with 2 tomato halves, 4 basil leaves, and another slice of bread.
2. Using your choice of grill or pan, cook until the sandwiches are well browned on both sides, about 2 minutes, and then transfer to plates.
Cut the sandwiches in half on the diagonal and serve immediately.
Note: Add cooked chicken, pork, Italian sausage, salami, or beef for a heartier sandwich. Substitute Romaine or iceberg lettuce for the basil leaves.
Martha’s Bacon Wrapped Breadsticks and Candied Bacon
07/25/2006
Savory and sweet, Martha's candied bacon and breadsticks wrapped in bacon will add a spark to any meal or tapas party! Enjoy.
1 pound lean bacon
1 package refrigerated bread sticks (We used Pillsbury)
1 to 2 cups brown sugar
1. Preheat oven to 400-degrees. Place sugar on baking pan or platter. Open breadsticks and separate. Open and cut bacon in half, crosswise..
2. Wrap the bacon around the breadstick in a spiral from the top of the breadstick to the bottom. Roll each bacon-wrapped breadstick in the brown sugar to liberally coat and place on baking sheet, leaving space between each. 3. Bake for 15 to 20 minutes, or until golden. Serve immediately.
4. To make Martha’s candied bacon, press remaining bacon into the brown sugar, turn and press second side of bacon nto brown sugar., making sure each side is liberally coated. Spray baking sheet with nonstick spray and arrange sugar coated bacon strips on the sheet. Bake until bacon is cooked and sugar has caramelized. Remove from pan, place on waxed or parchment paper or sprayed foil, and cool.
Apple Bread Pudding
07/05/2006
Bread pudding is a true comfort food and this version is simple enough for breakfast or a weekend brunch.
8 slices cinnamon bread, quartered
2 Golden Delicious apples, cored
1/2 cup sugar plus 2 or 3 tablespoons for apples
3 cups half and half
6 large eggs
1/2 cup Craisins
Cinnamon sugar
1. Preheat oven to 375-degrees.
2. Finely chop cored apples, place in a bowl and sprinkle with 3 tablespoons sugar. Toss to coat (this will keep the apples from turning brown).
3. Combine bread and apples in a 2-inch deep baking dish and toss to mix.
4. Combine cream, eggs and remaining sugar in a bowl and whisk to thoroughly blend. Pour mixture over bread and apples. Mash with spatula and let soak for 10 minutes. Sprinkle with Craisins & cinnamon sugar.
5. Place dish in a larger pan and set on middle rack of the oven. Add about 1 cup water, coming up on the sides of the dish, about 1/2 to 1 inch.
6. Bake in the “water bath” until set, but the center still shakes slightly when dish is gently shaken. Depending on the size and depth of your pan, this will take 40 to 60 minutes. (The pudding will continue to set as it cools.
Swiss Style Chicken Salad Sandwich
06/19/2006
Savory, Sweet and Crunchy!
1 pear, cored and cut bite size
1 Golden Delicious apple, cored and cut bite size
3/4 Red Delicious apple, cored and cut bite size
1/2 cup thinly sliced celery hearts
2 tablespoons chopped red onions
2 cooked breast halves (from a rotisserie chicken)
1 cup finely shredded Swiss cheese
1 cup walnuts halves or coarsely chopped
3/4 cup Mayonnaise
1/4 cup Honey Mustard
French Peasant bread
1. In a large bowl, combine pear, apples, celery, onion, chicken, cheese and walnuts. Toss to mix.
2. In a small bowl, combine mayonnaise and honey mustard and whisk to blend.
3. Add 3/4 of the dressing to the salad and toss well.
4. Spread remaining dressing on bread slices. Place leafy lettuce leaves on bread, spoon salad on lettuce and top with second slice of bread. Cut sandwich in half at an angle crosswise.
5 Garnish with remaining red apple , cut into thin wedges.
Ginger Nut Bread
05/15/2006
Adding carrot juice to the batter of this quick bread increases the flavor, nutrition and moisture.
3/4 cup sugar
1/3 cup vetgetable oil
2 large eggs
1 to 2 teaspoons vanilla extract
1 cup carrot juice
1 1/2 cups all-purpose flour
3/4 to 1 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
1. Preheat oven to 350-degrees and lightly coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
2. Combine sugar, oil, eggs, vanilla and carrot juice in a bowl and whisk to blend.
3. Combine flour, ginger, baking powder and salt in aq bowl and whisk to blend.
4.Add the flour mixture to the egg mixture, whisking just to combine. Fold in pecans.
5. Pour batter into prepared pan; bake until a wooden pick inserted in the middle comes out clean, about 50 minutes.
6. Transfer to a wire rack and let cool in pan for 10 minutes, then invert loaf onto rack to cool completely.
7. Slice just before serving.
Saturday's Bread Pudding in a Crock-Pot
04/15/2006
6 cups dense bread, cut into 1-inch cubes?1/2 cup slivered almonds, toasted?1 cup raisins or Craisins
6 large eggs, beaten?1 3/4 cup milk (2% or whole)
2 teaspoons vanilla extract?2 cups brown sugar
2 teaspoons cinnamon?2 cups sliced fresh strawberries?2 cups fresh blueberries, optional
Fresh mint leaves (optional)
1.Spray or butter the inside of the Crock-Pot® slow cooker stoneware.?2.Place the bread, nuts and raisins in the stoneware and toss to combine.?3.Whisk together the eggs, milk, vanilla, sugar and cinnamon in a separate bowl. ?4.Pour the egg mixture over the bread mixture and toss to blend.?5.Set Crock-Pot® slow cooker to Low and cook for 4 to 4 1/2 hours or High and cook for 3 hours. ?6.Remove stoneware from heating unit and allow bread pudding to cool and set prior to serving. Serve garnished with berries and mint leaves if desired. ?Serves 12.
Pumkin Spice Muffins with Flax
02/24/2006
1 box spice cake mix
1 can pumpkin pie mix
1/4 cup ground flax
1/2 cup raisins
1. Combine cake mix, pumpkin, flax and raisins in a bowl and mix well. Spoon batter into greased muffin cups
2. Bake at 350-degrees fpr 20 to 25 minutes.
Use regular or mini muffin tins. Makes 24 muffins or about 48 mini muffins.
For more flax recipes go to www.flaxhealth.com
BiscuitTeddy Bears with Love
01/25/2006
Eating these biscuit shaped like teddy bears can be a lot of fun for children, but it can be twice the fun for the adults preparing these delicious teddy bears.
1 tube refrigerated buttermilk biscuits
1 beaten egg
2 tablespoons sugar and 1/4 teaspoon cinnamon
Chocolate chips, regular and mini
Red Twizzler Strings
Red hots
Melted Jam
For each bear:
1. Shape one biscuit into an oval for the body and place on a greased baking sheet.
2. Cut one biscuit into four pieces, shape into balls for arms and legs and place next to body.
3. Cut one biscuit into two small pieces and one large piece and shape into head and ears. Place above body.
4. Brush with egg. Sprinkle cinnamon sugar over bears.
5. Bake at 425-degrees for 8 to 10 minutes.
6. Place chocolate chips on head for eyes and nose while the biscuits are still warm. Place a heart on chest or chips for buttons and wrap a twizzler around the neck and tie a bow.
7. Spread apple butter or warm jam over plate and position bear in center.
Shrimp Focaccia Sandwich
10/07/2005
1 focaccia (we used focaccia from Breadsmith)
1 cup diced bell peppers, any color
1/2 cup thinly sliced roasted bell pepper
1 tablespoon olive oil
1 pound large shrimp, peeled, deveined and tails removed
2 tablespoons flour
1 cup sliced red onions
1 tablespoon minced garlic
1/2 cup chicken broth
1/4 cup white wine or vinegar
2 tablespoon sugar or Splenda
2 tablespoons lemon juice and 1 teaspoon lemon zest
1/2 teaspoon salt and 1/2 teaspoon red pepper flakes
2 tablespoons thinly sliced fresh basil
Lettuce of choice or Baby Spinach Leaves
Parsley and lemon wedges for garnish.
1. Heat oil in skillet over medium high heat. Dust shrimp in flour, shaking off excess. Place shrimp in skillet, sauté for 3 minutes and remove from skillet to drain.
2. Add onion and garlic to the same skillet and sauté for 3 minutes, stirring occasionally.
3. Add broth, vinegar, sugar and lemon juice. Bring to a boil and simmer for 5 minutes.
4. Stir in salt, pepper flakes and zest.
5. Add roasted peppers to the pan, return shrimp to skillet and simmer just until warm.
6. Cut focaccia in half horizontally. Arrange lettuce or spinach on bottom half (may spread lightly with butter or olive oil). Spoon shrimp mixture evenly on the lettuce or spinach and sprinkle basil on top. Place top half of focaccia on top making a round sandwich. Cut into wedges and serve.
6. Garnish with parsley and lemon wedges.
Fargy Turkey Sandwich
10/06/2005
1 teaspoon olive oil
1 small thinly sliced red onion
1 thinly sliced green bell pepper
1/4 teaspoon pepper
1 pound thinly sliced deli turkey breast
2 to 6 slices pumpernickel bread
4 slices part skim mozzarella or provolone cheese
1. Preheat oven to 375-degrees
2. Heat oil in large nonstick skillet over medium high heat.
3. Add onion and bell pepper to the skillet and sauté 5 minutes or until tender. Season to taste with black pepper.
4. Divide onion mixture and turkey evenly among the bread slices and top each serving with 1 cheese slice.
5. Place sandwiches on a baking sheet. Bake at 375-degrees for 5 minutes or until cheese melts.
Eggs in a Roll: Breakfast in Bed for a Daughter
08/11/2005
4 small buns, such as brioche, French, sourdoughabout 4 by 3 inches
2 tablespoons unsalted butter, melted
4 large eggs
1 tablespoon chopped fresh tarragon, thyme, basil or chives
Optional: Pesto, ham, cheese, flavored butter, etc
1. Preheat oven to 350-degrees.
2. Cut off tops of buns (about 1 inch) and scoop out insides of bottoms to make a shell, leaving 1/4 to 1/2 inch all around and being careful not to tear. The cavity should be just big enough to fit a large egg. Brush insides and the cut
sides of tops with butter.
2. Arrange bread shells on a baking sheet and season with salt and pepper. Crack an
egg into each brioche and sprinkle with herbs. Bake in lower third of oven 15 minutes. Arrange tops, cut sides up, on pan. Bake both bottoms and tops until eggs are cooked to desired degree of doneness and tops are golden brown, about 10 minutes more.
3. Serve each "baked egg in a roll" with its top for dipping in egg and a nice variety of fresh fruit.
Note: May layer ham and cheese in bun before cracking egg into the shell, or slather with flavored butter, or spread pesto on bottom and sides before cracking egg for a "Green Eggs and Ham" breakfast.
Baked Eggs in a Bun
08/09/2005
4 small buns, such as brioche, French, sourdoughabout 4 by 3 inches
2 tablespoons unsalted butter, melted
4 large eggs
1 tablespoon chopped fresh tarragon, thyme, basil or chives
Optional: Pesto, ham, cheese, flavored butter, etc
1. Preheat oven to 350-degrees.
2. Cut off tops of buns (about 1 inch) and scoop out insides of bottoms to make a shell, leaving 1/4 to 1/2 inch all around and being careful not to tear. The cavity should be just big enough to fit a large egg. Brush insides and the cut
sides of tops with butter.
2. Arrange bread shells on a baking sheet and season with salt and pepper. Crack an
egg into each brioche and sprinkle with herbs. Bake in lower third of oven 15 minutes. Arrange tops, cut sides up, on pan. Bake both bottoms and tops until eggs are cooked to desired degree of doneness and tops are golden brown, about 10 minutes more.
3. Serve each "baked egg in a bun" with its top for dipping in egg.
Note: May layer ham and cheese in bun before cracking egg into the shell, or slather with flavored butter, or spread pesto on bottom and sides before cracking egg for a "Green Eggs and Ham" breakfast.
Simple Egg and Sausage Breakfast Bake
08/08/2005
1/4 stick unsalted butter, softened
1/2 to 1 pound roll of Jimmy Dean Sage sausage
Bread slices, crusts trimmed, to cover bottom of baking dish
1 garlic clove, chopped
1 dozen large eggs
1/2 cup whole milk
Salt and pepper (1/2 teaspoon each)
1 bunch green onions, chopped
1 cup shredded sharp Cheddar
1. Cook sausage in a heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Drain excess fat from skillet, cool sausage to room temperature.
2. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of a lightly greased 9x13-inch baking dish. Sprinkle sausage on top.
3. Combine eggs, milk, salt, and pepper in a large bowl and whisk until frothy, then
whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb egg mixture. Sprinkle with remaining cheese.
4. Bake, covered with a large sheet of buttered foil (buttered side down), 30
minutes, then carefully remove foil and bake until top is slightly puffed and
eggs are cooked through in center, about 20 minutes more. Remove from oven and let stand 10 minutes, then cut into 12 squares.
Note: Dish can be assembled (but not baked) 12 hours ahead and chilled, covered with
buttered foil. Bake as directed above.
Makes 12 servings (or 8 for cowboys).
Blueberry Corn Muffin
06/29/2005
2 packages Jiffy corn muffin mix
2 eggs, lightly beaten
1/2 cup apple juice
1/2 cup sour cream
2 cups blueberries
flour and sugar
1. Combine corn muffin mix, eggs, apple juice and sour cream in a bowl and mix well.
2. Combine 1/2 cup sugar and 1/2 cup flour (or 1 cup flour) in a bowl and whisk to blend. Add the blueberries and toss to coat. Gently fold the blueberries into the batter.
3. Place paper liners in 12 muffin cups. Spoon batter into prepared muffin pan.
4. Bake in 400-degree oven for 20 minutes.
Double Corn Muffins
06/27/2005
2 packages "JIFFY" Corn Muffin Mix
2 eggs, beaten
1 (12 ounce) can cream style corn
1/4 cup vegetable oil
1/2 teaspoon lemon juice
1 cup shredded cheddar cheese
1. Preheat oven to 375-degrees and line regular muffin tins with paper liners.
2. Combine mix, eggs, corn, oil, juice and cheese in a bowl and mix well. Spoon batter into paper liners, filling about half full.
3. Bake for about 25 minutes, until golden.
4. Let muffins cool for about 5 minutes before removing from the pan. Makes 12 muffins or 24 mini muffins.
French Toast Sandwiches
06/24/2005
The Cullen Family
1 loaf chunky cinnamon bread or cinnamon fritter bread
Thinly sliced Hard Salami
Sliced Swiss cheese
4 eggs
Milk
For each sandwich, use two pieces of bread. Between the bread slices, layer hard salami and swiss cheese. Matt's mother, Nancy Cullen, suggests, "...pile in as much as you would like, thick enough to taste really good, but not too thick so the meat will warm up and cheese will melt a little."
2. Beat eggs until well blended and add enough milk to reach desired consistency for dipping.
3. Dip sandwiches in egg mixture and place on a hot griddle (325-degrees). Cook both sides until browned and cheese is slightly melted. Keep turning the sandwich so it doesn't get too brown, but gets hot enough to melt the cheese a little bit.
4. Serve with warmed maple syrup or jam.
Note: Matt suggests "at least" two sandwiches per person and " ... use a lot of maple syrup." Thanks, Matt!
Matt Cullen's Benedict Skillet
06/23/2005
4 egg yolks, beaten
6 tablespoons lemon juice
1 cup butter
1 bag frozen shredded hashbrowns
Turkey ham, cubed
Eggs, 3 or 4 per person
1. To prepare sauce, place well beaten egg yolks in a saucepan over low heat. Slowly stir in the lemon juice. Cook, stirring frequently, until sauce thickens. (Nancy Cullen recommends doubling this sauce.)
2. In a skillet over medium heat, fry hashbrowns in a little oil. In another skillet, saute cubed turkey ham in a little butter.
3. In another skillet, fry 3 or 4 eggs per person.
4. To serve, pile hasbrowns on a plate, top with ham, then eggs, and complete the Benedict Skillet with plenty of warm sauce!
Notes: Nancy Cullen, Matt Cullen's mother, suggests doubling the sauce and using 1/4 bag hasbrowns per person and 4 eggs per person.
Haystack Eggs
06/22/2005
1 bag frozen shredded hasbrowns
1 to 2 pounds bacon, cooked, drained and cut into pieces
18 eggs
2 or 3 cups shredded cheddar cheese or a mix of cheese
1. Grease 9x13-inch baking pan. Spread hasbrowns evenly in pan. Make six depressions in the hashbrowns. Crack 3 eggs into each depression.
2. Bake in a 375-degree oven until eggs are opaque, partly done.
3. Remove pan from oven and arrange bacon on the hashbrowns so the eggs are still showing. Put cheese on bacon and return to oven until cheese melts.
Matt Cullen's mother, Nancy, shared today's recipe with us.
Sausage Egg Bake
06/21/2005
1 package frozen shredded hashbrowns
1 roll of frozen sausage, thawed, browned and drained
2 cups shredded cheddaar cheese or cheese blend
8 eggs
Milk
1. Spread potatoes in a greased 9x13-inch baking pan. Spread browned sausage over the hashbrowns.
(May add any of the following: Mushrooms, grean onions, red peppers, or black olives.)
2. Sprinkle cheese evenly on top. (Cheddasr, Swiss, Pepper Jack, Asiago, Mozzarella or any mixture.)
3. Combine 8 eggs in a bowl and mix until well blended. Add 1/4 to 1/3 cup milk and whisk until blended to a medium consistency.
4. Bake in a 350-degree oven for 30 to 45 minutes, until set.
This recipe is shared today by Matt Cullen's mother, Nancy.
Baked French Toast
06/20/2005
1 1/2 sticks butter
1 1/2 cups brown sugar
1 tablespoon or more cinnamon
bread slices (a combination of cracked or whole wheat, crusty, French Peasant, potato bread, seven-grain or your favorites)
6 large eggs
1 1/2 cups milk
pinch of salt
1. Melt butter in a 9x13-inch baking pan. Mix brown sugar and cinnamon together and add to the butter.
2.Cover with two layers of bread slices.
3. Combine eggs, milk and salt in a bowl and beat until light yellow and blended. Pour over the bread, cover and chill overnight.
4. Uncover and bake at 350-degrees for thirty minutes. Let it cool slightly. Cut into squares and turn upside down on plate to serve.
5. Serve with maple syrup and butter.
Note: Matt Cullen's mother, Nancy, shared this recipe with us ... it is one of Matt's favorites.
Southwestern Muffins
06/17/2005
1 package Jiffy Corn Muffin Mix
1 egg, beaten
1/3 cup milk
1 can Mexicorn
1 to 3 teaspoons sugar, to taste
1 taablespoon thinly sliced green onions
1/3 to 1/2 cup finely shredded sharp cheddar
Combine ingredients in a bowl and mix until blended.
2. Line a 12 cup muffin tin with paper liners. Place 1/4 cup batter in each liner.
3. Bake in a 400-degree oven for 20 minutes.
First Lady Mikey Hoeven's Pumpkin Bread
04/19/2005
1 1/2 cup sugar
1/3 cup Crisco
2 eggs
1/2 teaspoion salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/3 cup water
1 cup canned pumpkin
1 2/3 cup flour
1. In small bowl, combine sugar, Crisco and eggs and beat with a fork.
2. In large bowl, combine salt, baking powder, baking soda, cinnamon, cloves, water, pumbkin and flour and mix well. Add the creamy mixture to the flour mixture and mix well.
3. Bake in small loaf pans or 8x8-inch glass baking dish for about 30 minutes.
Winter Shortcake
01/24/2005
2/1/2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
2 cups chilled heavy cream
1 pound fresh strawberries, trimmed, halved and slightly mashed with potato masher
1/2 cup sugar
2 tablespoons powdered fruit pectin
2 teaspoons fresh lemon juice
Preheat oven to 400-degrees.
1. Combine flour, baking powder, sugar and salt in a large bowl. Whisk to blend dry ingredients.
2. Add cream and stir just until dough forms --- don’t over mix.
3. Drop large globs, about 1⁄4 cup, of dough 1-inch apart on an ungreased baking sheet.
4. Bake in middle of oven for about 20 minutes, until tops are pale golden & bottoms golden brown.
5. While biscuits are baking, place mashed strawberries, sugar, pectin, and lemon juice in a nonstick skillet and boil until slightly thickened, about 5 minutes. Transfer to a bowl to cool, then chill, covered until ready to serve. May be served cool, room temperature or warm. makes 12 biscuits.
6. To serve, break open biscuits and place both halves on serving plate.
Lightly butter biscuits, if desired.
Spoon strawberry preserves over one half and position top of biscuit on top.
Spoon a dollop of Cool Whip or Whipped Cream on plate, if desired.
Bishop's Bread with Bishop Aquila
12/24/2004
Lyn and Bishop Aquila making Bishops Bread
1 cup sugar
3 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/2 cups flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup whole almonds
1 cup chopped walnuts
1 cup craisins
1/2 cup each red and green maraschino cherries, drained and halved
1 milk chocolate candy bar (7 ounces) broken into bite size pieces
1. In a large mixing bowl, beat sugar, eggs and extracts.
2. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, craisins, cherries and candy bar. Stir into egg mixture until blended.
3. Pour batter into 3 greased and floured mini loaf pans or 1 regular loaf pan. Press down firmly.
4. If using mini loaf pans, bake at 300-degrees for 50-60 minutes. If using regular loaf pan, bake at 300-degrees for 1 hour 45 minutes to 2 hours.
5. Cool for 10 minutes before removing from pans to wire rack.
Extreme Makeover Turkey Orange Rolls
11/25/2004
ORANGE CRANBERRY MAYONNAISE:
1 cup mayonnaise
Zest of 1 orange
Juice of 1 orange
4 green onions, thinly sliced
2 tablespoons dried cranberries, finely diced, optional
1 teaspoon sugar, optional
1. Combine all ingredients in a small bowl and mix well. Refrigerate for 1 hour.
FILLING FOR THE ROLL:
Butter, margarine, or butter spread
2 minced celery ribs
1 tablespoon minced fresh thyme, tarragon, or mint(1/2 to 1 teaspoon dried)
1 to 2 cups cubed cooked turkey breast
1/2 to 3/4 cup orange mayonnaise
Salt & pepper
2. Combine all ingredients and toss well to coat. Add another 1/4 cup orange cranberry mayonnaise, if needed.
FINISHING:
1 sourdough loaf, French bread loaf, baguette, or hoagie rolls
Bibb lettuce, leaves separated, washed, dried
3. Spread bread lengthwise, scoop out part of the top bread, butter inside of bread, and broil until lightly toasted. Top bottom half of bread with lettuce leaves. Top lettuce leaves generously with filling. Sprinkle with salt and pepper. Cover with top half of bread.
Yield: 4 to 8 servings.
Cranberry Mayonnaise for Turkey Sandwiches
11/24/2004
1 cup mayonnaise
1 to 3 tablespoons fresh cranberry sauce (leftover from Thanksgiving)
Leftover turkey, thinly sliced
2 slices white or wheat bread
Lettuce leaves, washed and dried
Salt and pepper
1. Place mayonnaise in a bowl and whip with a whisk until glossy and creamy.
2. Add 1 to 3 tablespoons fresh cranberry sauce to the mayonnaise and whip until thoroughly blended.
3. Slather the cranberry mayonnaise on one slice of bread, add lettuce leaf and pile the turkey on top. Season to taste with salt and pepper. If desired, a thin film of butter may be spread on top slice.
4. Put sandwich together, cut in half and enjoy!
Note: Recipe for fresh cranberry sauce was featured 11/23/04. Cranberry Mayonnaise is a nice topping for warmed up turkey or it may be thinned and used as a salad dressing or as the dressing for turkey salad.
Thanksgiving Dressing
11/16/2004
Cornbread (Cornbread can be prepared ahead.):
1⁄2 cup butter, melted and hot
3 cups white cornmeal
1 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1⁄2 teaspoons salt
1 teaspoon baking soda
3 large eggs
2 to 3 cups buttermilk (depending on how moist you want your cornbread)
1. Combine cornmeal, flour, sugar, baking powder, salt and baking soda
in a mixing bowl and whisk to blend. Add eggs and buttermilk and whisk
until well blended. Pour hot melted butter into the batter, stirring until
blended. Pour batter into a buttered or greased 9x13-inch pan.
2. Bake, uncovered, at 425-degrees for 30 minutes or until golden brown. Remove from oven and cool the cornbread in the pan.
-OR-
For a quicker and easier version, prepare three or four small boxes of Jiffy corn muffin mix according to package directions, baking in a 9x13-inch baking pan and an 8-inch pan (make sure the cornbread is well done).
Dressing:
Cornbread (see above)
3 cups soft breadcrumbs (we used white sandwich bread processed in food processor)
1⁄2 cup butter, melted
2 cups diced onions, diced (maybe 2 medium onions?)
3 cups diced celery (maybe 1 whole stalk celery?)
1⁄2 cup finely chopped fresh sage or dried sage to taste (maybe 1 to 6 teaspoons?)
3 or 4 large eggs
5 or 6 (10 1⁄2-ounce) can condensed chicken broth, undiluted
1 tablespoon pepper
1. Crumble cornbread into a large bowl. Stir in the breadcrumbs and set
aside.
2. Place butter in a skillet over medium heat, add onion and celery and
sauté until tender. Stir in sage and sauté for 1 minute.
3. Stir sautéed vegetables, eggs, chicken broth and pepper into cornbread
mixture. Pour mixture into 1 lightly greased 9x13-inch baking dish and 1
lightly greased 8-inch square baking dish. Cover pans and place in
refrigerator to chill for 8 hours.
4. Remove from refrigerator, uncover and bake in a preheated 375-degree
oven for 65 to 75 minutes, until golden brown. Makes 18 servings.
=
Lyn’s Notes:
To have some fun on Thanksgiving try the following variations: Prepare your favorite dressing or prepare the dressing recipe above, using only 2 cans of chicken broth for the recipe.
1. Dressing Balls: Using lightly greased hands, place 1⁄4 cup unbaked
dressing into your palm and roll it into a ball. Place on baking pan and
bake at 400-degrees until golden brown, 30 minutes. (Watch closely
the first time --- a lot depends on individual ovens).
2. Dressing Snacks: Lightly spray (with nonstick cooking spray) or lightly grease
the bottom of mini muffin tins. Using a tablespoon, fill the muffin tins
to the top and press lightly, filling entire cup. Bake in 400-degree
oven for about 20 minutes, until golden brown. Allow the snacks to
cool briefly before removing from tins. Serve these as a Thanksgiving
appetizer or snacks for the game.
3. Mounds of Dressing: Using a 1⁄4 cup ice cream scoop, make mounds of
dressing with a flat side (top of scoop). Place on baking sheet and bake
in a 400-degree oven for about 30 minutes, until golden brown.
4. Dressing Muffins: Lightly grease regular size muffin tins and spoon
dressing into the cups filling to the top. Bake in a 400-degree oven for
30 to 40 minutes.
5. Dressing Stuffed Mushrooms: Seed and mince jalapeno peppers. Clean large button
mushrooms and cut a thin slice off the top to make a flat surface for
the mushroom to stand straight. Add the minced or diced fresh jalapeno
peppers and add to the dressing. Spoon into the mushrooms, mounding into
a round top (they almost become round balls). Before baking, sprinkle
each with grated parmesan, breadcrumbs or a mixture of the two, if
desired. Bake in a 350-degree oven for 20 to 30 minutes or until dressing is
done. Don’t overcook ---
6. Portabella Mushrooms Dressed: Clean mushrooms and place on a lightly
buttered or greased baking sheet. Carefully spoon dressing onto the
mushroom. Sprinkle with cheese, minced green onions or finely chopped
parsley. Bake in a 375-degree oven for 20 minutes or until golden brown.
7. Dressing Toast: Fill a lightly greased 5x9-inch loaf pan with
dressing. Press into pan firmly, invert dressing loaf onto a baking
sheet and remove pan. Bake at 375-degrees for 75 to 90 minutes, or until
golden brown. Cool overnight and slice into 3⁄4 to 1-inch slices. Place on
lightly greased baking sheet and bake in a 425-degree oven for 30
minutes. Cool on baking sheet. Top toasted cornbread slices with turkey
and cranberry sauce.
=
Thanksgiving Dressing Muffins
4 tablespoons extra-virgin olive oil
8 tablespoons butter, softened
1 fresh bay leaf, available in produce department
8 ribs celery and greens, from the heart, chopped
2 yellow onion, chopped
6 McIntosh apples, quartered and chopped
Salt and pepper
4 tablespoons poultry seasoning
1/2 cup chopped fresh parsley leaves
16 cups cubed stuffing mix (recommended: Pepperidge Farm)
4 to 6 cups chicken broth
1. Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the celery, onions and apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes, until vegetables and apples start to soften. Add parsley and stuffing cubes to the pan and stir to combine. Moisten the stuffing with chicken broth until all of the bread is soft but not soaking wet.
2. Butter 24 regular size muffin cups generously with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in the muffin tins. Remove the bay leaf as you scoop the stuffing. Bake in a preheated 375-degree oven until set and crisp on top, 15 to 20 minutes. Transfer muffins to a platter and serve hot drizzled with turkey pan gravy. (These are wonderful at room temperature, too.)
3. Freeze any remaining muffins in resealable plastic freezer bags. Two per bag is nice. When ready to use, thaw, remove muffins from bag and reheat in oven or microwave.
=
Gramma’s Turkey Dressing
1 batch of Cornbread for Dressing (see below)
7 slices oven-dried white bread, torn or broken into small pieces
1 sleeve saltine crackers, coarsely crushed
2 cups celery, chopped
1 large onion, chopped
1 cup chopped walnuts, optional
1 cup golden raisins, chopped dried prunes or dried cranberries
8 tablespoons butter
7 cups turkey or chicken broth
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage
1 tablespoon poultry seasoning
4 eggs, well beaten
1. Preheat oven to 350 degrees F.
2. Crumble cornbread into a large bowl and add dried white bread slices and saltines. With your hands, mix the cornbread, bread and crackers together and set aside.
3. Melt butter in a large skillet and saute the chopped celery and onion until transparent, 5 to 10 minutes. Add nuts and raisins if using. Pour sauteed mixture over cornbread mixture. Add the broth, mix well, taste, add salt and pepper to taste. Add sage and poultry seasoning to the mixture and mix well. Taste and adjust seasonings if necessary. Add eggs and mix well.
4. Pour mixture into greased pan (or 2 smaller) and bake until dressing is done, about 45 minutes.
Cornbread for dressing:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
1. Preheat oven to 350-degrees.
2. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for 20 to 25 minutes. Remove from oven and let cool.
=
When cooking dressing, remove doubt of doneness by testing internal temperature. The recommended temperature is 160-degrees. You can add almost anything to dressing --- cranberries, nuts, raisins, sausage, oysters, dried or fresh fruit such as apples, etc. Have fun and be creative.
Focaccia Sandwich
10/22/2004
Round thick focaccia
Dab of softened butter
Green olive pate
Lettuce leaves
Thinly sliced smoked turkey
Black olive pate
Crumbled feta
Thinly sliced red onions seperated into rings
thinly sliced tomatoes
Fresly grund black pepper and salt
Thinly sliced Virginia Baked ham
Green Olive pate
Thinly sliced Swiss cheese
Shredded parmesan
Thinly sliced smoked turkey
Lettuce leaves
Fresh lemon juice
Extra Virgin olive oil
Shredded Parmesa and/or crumbled feta cheese
1. Cut top off the fococcia, scoop out the bread in bottom part, leaving a 1/2-inch rim. Lightly butter the bottom and the cut side of the top.
2. Layer the ingredients in the order listed, pressing as you go and making sure the ingredients are evenly spread to the rim of the focaccia.
3. Slather cut side of top with the olive pate, place on top of sandwich, press gently, wrap in plastic wrap and refrigerate for 15 minutes.
4. To serve, place focaccia sandwich on a cutting board and cut into wedges.
Meghan Horan's Lobster Rolls
10/07/2004
Meghan and Lyn preparing lobster rolls for Saturday's football game
1 cup mayonnaise
1 to 3 tablespoons finely chopped sweet onions
2 tablespoons lemon juice
1 tablespoon lemon zest, optional
1 tablespoon Creole, Dijon or yellow mustard
1 to 2 tablespoons finely chopped fresh tarragon
1 pound cooked & cooled lobster, coarsely chopped
Hot dog buns, partly sliced through
Chopped Romaine and sliced tomatoes
1. Combine mayonnaise, tarragon, lemon juice, zest if using, mustard, and onions in a bowl and whisk until creamy, smooth and glossy.
2. Add lobster to the mayonnaise dressing. Stir well to thoroughly coat lobster with the dressing.
3. Lightly toast the cut sides of the buns (in oven or in a skillet). While still warm, lightly butter toasted sides.
4. Arrange the buns on a plate, platter or cutting board, spoon lobster mixture into each bun. Season with salt and pepper if desired.
5. Serve with sliced tomatoes on romaine lettuce and chips, if desired.
Yield: 4 to 8 rolls
Sliced green onions or finely chopped red onions may be used in place of the sweet onions. Tabasco may be added to the dressing. The type of mustard used depends on your taste.
Turkey and Cheese Garlic Bread
09/09/2004
Yield: 2 loaves
1 1/2 to 2 cups shredded mozzarella cheese
1/4 cup butter, room temperature
2 to 3 tablespoons mayonnaise
1/2 teaspoon garlic salt
1/2 cup thinly sliced or chopped green onions, optional
1/4 to 1/2 cup sliced ripe olives
1/4 to 1/2 cup sliced green olives
1/4 pound thinly sliced smoked turkey, chopped
1/2 cup shredded cheddar cheese
1 crusty French bread, baguette or Italian bread
1. Combine mozzarella, butter, mayonnaise, garlic salt and onions, if using, in a bowl and mix well.
2. Cut bread in half lengthwise, place in jelly roll and spread the butter, cheese and mayonnaise mixture evenly on cut sides of both pieces of the bread.
3. Sprinkle black olives over one-slice and green olives over second slice. Spread turnkey over both slices. Sprinkle with cheddar cheese, for color.
4. Bake in preheated 350-degree oven for about 20 minutes or until lightly browned.
Pantry Bread Knots
09/02/2004
Yield: 16 pieces
1 roll refrigerated breadsticks, unrolled and cut in half
2 tablespoons Herbs de Provence or Italian Seasoning
1/3 to 1/2 cup olive oil
1 cup finely shredded cheddar cheese, or shredded or grated Parmesan
1. Unroll breadsticks, arrange them on a cutting board and cut in half --- making 16 pieces of dough.
2. Combine oil and herbs and whisk well. Place cheese in a shallow bowl.
3. One at a time, dip a piece of dough into the oil and herbs mixture, roll in cheese and form dough into a knot (similar to a pretzel). Place on a baking sheet (lightly sprayed with nonstick cooking spray).
4. Bake knots in a preheated 350-degree oven for about 15 minutes or until golden.
Zoe's Blueberry Muffins
01/23/2004
3 cups all purpose flour
3/4 cups sugar
3/4 tsp. salt
1 1/2 tsp. baking powder
2 eggs
1 1/2 cups buttermilk
6 tbsp. butter
2 tsp. vanilla
2 cups blueberries
1. Mix together dry ingredients.
2. Melt together buttermilk and butter - let cool.
3. Mix together eggs and buttermilk mixture, add vanilla.
4. Mix dry ingredient mixture into buttermilk mixture.
5. Fold in blueberries
6. Bake 20 minutes in 350 degree pre-heated oven - sprinkle sugar over tops of muffins.
Isabelle's Pecan Bread
01/22/2004
1 3/4 cup all purpose flour
1/2 tsp. salt
1 tbsp. baking powder
3/4 cup sugar
2/3 cup orange juice
1/3 cup melted butter
2 eggs
1 cup diced golden delicious apples
1 cup chopped pecans
1. Mix together flour, salt, baking powder and sugar.
2. Mix together orange juice, melted butter and eggs. Mix in dry ingredient mixture.
3. Fold in apples and pecans.
4. Bake for 50 minutes in 350 degree pre-heated oven.
Breakfast Bread Pudding
01/09/2004
4 large eggs, well beaten
2 1/4 cups half and half
1/2 cup sugar
1/3 cup brown sugar
Orange zest from half of an orange
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg
7 to 9 slices raisin bread cut into 1/2-inch pieces
(you will need 4 cups bread cubes)
1 apple, peeled, cored and diced
1 cup chopped pecans
2 or 3 tablespoons butter, cubed
1. Preheat oven to 350-degrees and very lightly spray the bottom of a 2-quart baking dish.
2. Combine beaten eggs and half and half and mix well with a whisk or electric mixer. Add both sugars, orange zest, cinnamon, nutmeg and ginger and mix well.
3. Combine bread cubes, pecans, and apples in a bowl and toss to mix..
4. Transfer to baking dish. Pour the egg mixture evenly over the bread cubes. Arrange butted on top.
5. Bake in preheated oven for 45 minutes or until knife inserted in center comes out clean. Cool for 30 minutes.
6. Serve warm. May serve with whipped cream, ice cream, bourbon sauce or caramel sauce. Garnish with apples and orange peel strips.
Bonus Bread Recipe
12/25/2003
Cranberry Nut Corn Muffins
12/24/2003
1 Jiffy golden yellow cake mix
1 Jiffy corn muffin mix
2 egg
1/2 cup cold water and 1/3 cup milk
1 cup dried cranberries
1 cup chopped pecans
1. Preheat oven to 375-degrees and lightly spray muffin cups with nonstick coating.
2. Combine cake mix, muffin mix, eggs, water and milk in a bowl and beat until blended.
3. Stir in cranberries and pecans.
4. Fill muffin cups 1/2 to 3/4 full. Bake in 375-degree oven for 15 to 20 minutes or until golden.
Holiday Bread
12/22/2003
1/4 cup melted margarine
3/4 cups granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract or almond extract, optional
2 1/4 cups all purpose flour
1 teaspoon salt
1 cup eggnog
1 cup chopped pecans, walnuts or almonds
1/2 cup dried cranberries
1/2 cup chopped green candied cherries
1/2 cup chopped red candied cherries
1. Combine margarine, sugar, eggs and flavoring if using, in a large bowl and mix well.
2. Combine flour, baking powder and salt in a small bowl.
3. Stir the dry ingredients into the margarine mixture alternately with the eggnog and mix just until the dry ingredients are moistened and blended.
4. Stir in the pecans, cranberries and cherries.
5. Transfer mixture to a lightly sprayed (with nonstick coating) 81/2x4 1/2x2 1⁄2-inch loaf pan and bake in a preheated 350-degree oven for 70 minutes or until a toothpick inserted in center comes out clean.
6. Allow to cool for 5 minutes in pan, transfer to a rack to finish cooling. Place bread on bread board or plate.
7. Garnish, if desired, with halved or whole candied cherries.
Ham ‘n Cornbread
05/07/2003
2 (5-ounce) cans chunk lean ham, drained
1 (15-ounce)package cornbread and muffin mix
2 (7-ounce) cans whole kernel corn, drained
3⁄4 cup milk
1 large egg
Preheat 400-degrees.
Combine all the ingredients in a large bowl and mix just until blended. Transfer batter to a 2 quart casserole dish, greased with cooking spray.
Bake for 20 to 25 minutes, until puffy and golden.
Serve these with a green tossed salad for a spring lunch or serve with a bowl of soup for a hearty supper. And that’s what’s cookin
Makes 6 servings
Bacon Cornbread
01/06/2003
1 Jiffy Corm Muffin Mix
1 (8-ounce) can mixed vegetables, drained
1 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/3 cup milk
1 slightly beaten egg
1/2 cup to 1 cup crumbled cooked bacon
1. Preheat oven to 400-degrees and lightly grease an 8x8x-inch baking dish.
2. Combine the dry Jiffy mix, mixed vegetables, cheese, onions, milk, and egg in a bowl and mix well. Stir in the bacon.
3. Transfer batter to prepared baking dish and bake for 25 minutes. Cool slightly before cutting into squares.
Jan Hammer's Sour Cream Belgian Waffle
10/16/2002
1/4 cup butter, melted
1 cup sour cream
2 tablespoons sugar
1/4 teaspoon xanthan gum
1 cup milk
2 eggs
1 tablespoon baking powder
1 1/2 cup Bette Hagman flour mix*
1 1/2 teaspoon vanilla
dash salt
Mix with wire whisk and bake in waffle iron. Simple and wonderful and Gluten-free!
*Bette Hagman Flour Mix
2 cups white rice flour
1/3 cup tapioca starch flour
2/3 cup potato starch flour
1/3 cup tapioca starch flour
Jan Hammer's White Bread
10/15/2002
1 1/2 cups warm wateer
1/4 cup vegetable oil
(or 1/8 cup oil and 1/8 cup melted butter)
3 eggs, stirred
1 teaspoon cider vinegar
2 cups white rice flour
1/4 cup cornstarch
1 1/2 teaspoon salt
1/2 cup potato starch
2/3 cup dried milk
3 tablespoons sugar
1/3 cup tapioca starch
2 1/4 teaspoon yeast
1 tablespoon xantham gum
1. Combine all ingredients in a mixer bowl and beat until ingredients blend and batter forms.
2. Spray bread molds or cans* with Pam). Fill the containers with batter, 1/2 to 2/3 full. Place on jelly roll pan, set them in a warm place to rise.
3. Bake in a 375-degree for 18 minutes.
*Jan recommends using tuna cans to bake the bread. Really scrub them clean, she says, and then they make good molds for this bread.
Cinnamon Cream Scones
09/04/2002
4 cups flour
2 2/3 cup heavy cream
1/2 cup sugar
2 Tbsp. baking powder
1/2 tsp salt
1 1/4 cup cinnamon chips
1. In one bowl, whip cream until soft peaks form. In a separate bowl, mix all dry ingredients except chips. Gradually fold dry mixture into whipped mixture, adding chips when well mixed.
2. Spray baking sheet with cooking spray. Using 1/2 the dough, form a large round "scone", approximately 1 1/2 to 2 inches thick. Cut into 6 wedges and slightly separate. Repeat with second half of mixture. You can sprinkle with raw sugar before baking.
3. Bake at 350-degrees for 15-18 minutes. Once cooled, drizzle with cinnamon icing.
4. To make cinnamon icing, melt 1/4 cup cinnamon chips with 1 Tablespoon shortening.
Strawberry Bread/Strawberry & Spinach Salad
07/26/2002
STRAWBERRY BREAD:
2 cups whole strawberries
2-1/4 cups sugar, divided
3 cups plus 2 tablespoons flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1-1/4 cups oil
4 eggs, beaten
1-1/4 cups chopped pecans
2 tablespoons sugar
STRAWBERRY & SPINACH SALAD:
1 pint fresh strawberries
2 bunches fresh spinach
1-1/2 tablespoons minced green onion
Kosher salt & coarsely ground black pepper, optional
1 cup cubed smoked turkey
12 asparagus spears, blanched
1 cup pecan halves
Light or fat-free Italian dressing
STRAWBERRY BREAD:
1. Place strawberries in medium bowl. Sprinkle lightly with 1/4 cup sugar. Let stand for 30 minutes, then slice.
2. Combine flour, 2 cups sugar, cinnamon, salt and baking soda in a large bowl. Mix well.
3. Stir oil and eggs into strawberries. Add strawberry mixture to flour mixture. Add pecans and blend until dry ingredients are just moistened(don't overmix!).
4. Divide batter between two 4-1/2" x 8-1/2" baking pans that have been greased and floured.
5. Bake at 350 degrees for 45 to 50 minutes. Cool bread in pans for 10 minutes, then turn loaves out and cool completely. Sprinkle tops of loaves with sugar.
STRAWBERRY & SPINACH SALAD:
1. Wash strawberries under cool running water. Remove caps and set aside to drain.
2. Wash spinach and remove large tough stems. Tear large leaves into small pieces. Set aside to drain.
3. Slice strawberries into halves or quarters and place in a large bowl.
4. Place spinach into a large salad bowl. Add strawberries, onions, turkey, asparagus and pecans.
5. Drizzle dressing over salad and toss. Makes 8 servings.
Mikey Hoeven's Focaccia Bread(7-11-02)
07/11/2002
2-3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella
Pine nuts
Sun-dried tomatoes(in olive oil, drained), in julienne strips
1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil, and black pepper. Mix in vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees. Punch dough down. Place on a greased baking sheet. Pat into a 1/2" circle approximately 12 inches in diameter. Brush top with olive oil. Sprinkle with pine nuts, sun-dried tomatoes, Parmesan cheese, and mozzarella cheese.
4. Bake in oven for 15 minutes, or until golden brown. Serve warm.
5. Makes 2 12" rounds. cut in wedges.
Rhubarb Bread
06/17/2002
1 cup buttermilk
1-1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla or almond extract
1 teaspoon orange zest, optional
2-1/2 cups all-purpose flour
1-3/4 cups chopped rhubarb
1 cup chopped pecans
1 cup sugar
1 tablespoon cinnamon
1-1/2 tablespoons butter
- Combine buttermilk, brown sugar, oil, egg, baking soda, salt, vanilla, and orange zest in a mixing bowl and whisk to mix. Add flour, rhubarb, and pecans. Mix well without over-mixing. Pour batter into 2 greased loaf pans or a 7x11" baking dish. Combine sugar, cinnamon, and butter in a bowl and mix with a fork. Sprinkle topping over cake and bake in a 350-degree oven for 40 to 45 minutes.
Lyn's Notes:
- If you don't have buttermilk, sour the milk by adding 2 teaspoons vinegar to 1 cup milk and let stand for 5 minutes.
- If using a 7x11" dish, you'll have batter left over. Bake the remaining batter in a greased pie plate, cut into wedges, and serve warm with whipped cream and strawberries.
Breakfast Biscuits
04/09/2002
1(16.3 oz.)can refrigerated buttermilk biscuits
3 eggs
1-1/4 to 1-1/2 teaspoons dried Italian seasoning
1/2 cup diced cooked ham
1 cup shredded 6-cheese Italian blend
1/4 cup roasted red bell peppers
1/2 cup diced & seeded Italian plum tomatoes
2 tablespoons thinly sliced fresh basil leaves
Fresh basil sprigs
Cherry or grape tomatoes
1. Heat oven to 375 degrees. Spray a large cookie sheet with nonstick cooking spray.
2. Separate dough into 8 biscuits. Place 3 inches apart on sprayed cookie sheet. Press out each biscuit to form 4-inch round with 1/4-inch-high rim around oustide edge.
3. Beat 1 of the eggs in a small bowl. Brush over tops and sides of biscuits. Sprinkle with 1 teaspoon of Italian seasoning.
4. Combine remaining 2 eggs and remaining Italian seasoning in a small bowl and beat well. Spoon the mixture evenly into indentations in each biscuit. Top with ham, 1/2 cup of the cheese, roasted peppers, tomatoes, sliced basil, and remaining 1/2 cup cheese.
5. Bake for 15-20 minutes, or until biscuits are golden brown and eggs are set. Garnish with basil sprigs and cherry tomatoes.
Bacon Cornbread
03/27/2002
1(8-1/2 oz.)box Jiffy Corn Muffin Mix
1 (16 oz.)can mixed vegetables, drained
1 cup shredded cheddar cheese
1/2 cup finely diced onions
1/3 cup milk
1 slightly beaten large egg
1/2 to 1 cup crumbled cooked bacon
Mixed herbs or grated cheese for garnish
1. Preheat oven to 400 degrees and lightly grease an 8x8" baking dish.
2. Combine corn muffin mix, mixed vegetables, cheese, onions, milk, and egg in a bowl and mix well. Stir in bacon, to your taste.
3. Spoon the mixture into a prepared baking dish and bake for 25 minutes. Cool slightly before cutting into squares.
Peach Muffins
03/13/2002
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1 beaten egg
1(8-oz.)carton dairy sour cream
1/3 cup packed brown sugar
1/3 cup whole milk
1/4 cup vegetable cooking oil
1-1/2 cups chopped frozen peaches(canned will work too)
6 tablespoons flour
6 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces
1. Preheat oven to 400 degrees. Grease 12 to 16 regular muffin cups.
2. Combine flour, baking powder, salt, baking soda, and allspice in a bowl and whisk to blend.
3. Combine egg, sour cream, brown sugar, milk, and oil in a bowl and mix well. Stir in peaches.
4. Add peach micture to the dry mixture(all at once), and stir just until moistened - batter will be lumpy.
5. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle with cinnamon/sugar. Bake for 25 minutes or until golden.
Blueberry Cream Cheese Muffins
02/22/2002
1-1/4 cups all purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
4 oz. 1/3-less fat cream cheese, cut into small cubes
1 egg, beaten
1/3 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla
1 to 1-1/2 cups frozen blueberries or raspberries
1. Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
2. Combine flour, baking powder, and salt. Sift into a medium bowl. Add sugar and mix well. Add cream cheese, and toss to coat well with dry mixture.
3. Combine egg, oil, milk, and vanilla in a large bowl and mix well. Add dry mixture and stir gently to mix. Fold in frozen blueberries or raspberries.
4. Fill prepared muffins cups half full. Bake in a 350-degree oven for 20 to 25 minutes.
Italian Cornbread
01/28/2002
1 cup all purpose flour
1 cup cornmeal
2 tablespoons sugar
2 tablespoons chopped fresh basil(or 1 teaspoon dried basil, crushed)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup skim milk
1/2 cup refrigerated egg product(Egg Beaters)
3 tablespoons cooking oil
1/4 cup chopped dried tomato pieces
1. Preheat oven to 425 degrees. Spray a 9" round or square baking pan with nonstick cooking spray.
2. Combine flour, cornmeal, sugar, basil, baking powder, and salt in a large bowl and mix well.
3. Combine milk, eggs, and oil in a small bowl and mix well.
4. Add the milk mixture all at once to flour mixture. Stir just until moistened, batter will be lumpy. Fold tomato pieces into the batter. Spoon batter into prepared pan.
5. Bake in a 425-degree oven for 15 to 20 minutes, or until a wooden toothpick inserted into center comes out clean. Cool on wire rack. Cut into wedges to serve. Makes 12 servings.
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