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Poppy Seed Lemon Bread You know the old saying, "If life gives you poppy seeds, make Poppy Seed Lemon Bread!" This is my version of a lemon quickbread recipe from the King Arthur Flour 200th Anniversary Cookbook. Batter: 2 c Sugar 2/3 c Butter, Melted 2 tsp Vanilla Extract 1/2 c Fresh Lemon Juice 4 Eggs 3 c AP Flour, (I do like KAF) 2 tsp Baking Powder 2 tsp Salt 1 c Milk 1/2 c Poppy Seeds Grated Rind of 1 Lemon Topping: 1 c Confectioners Sugar 1/2 c Fresh Lemon Juice Preheat Oven to 350 degrees Grease 2 4.5 x 8.5 Loaf Pans (and/or line with Parchment Paper) Combine the Sugar, Butter, Vanilla & Lemon Juice Beat in Eggs, one at a time, until smooth Mix together Flour, Baking Powder & Salt Stir wet ingredients into dry ingredients alternately with Milk Add Lemon Rind & Poppy Seeds Pour Batter into Loaf Pans Bake for about 1 hr, until toothpick comes out clean Prepare Topping: Dissolve the Confectioners Sugar in Lemon Juice over low heat When bread tests done, and is still hot, pierce top with knife or skewer, and pour Topping over holes Cool loaf in pan about 1 hr, remove and wrap in waxed paper and then foil and allow flavors to mature for 24 hrs before serving ( RG1939 )

Green Pea Shortbread 8 oz butter 1/3 c powdered sugar sifted 1 T cornstarch 1/2 c green pea flour (Bob’s Red Mill) 1/2 c AP flour Cream the butter and sugar. Sift together the cornstarch and flours six times. Mix into butter/sugar. It makes a very crumbly mixture that will eventually hold together. You may need to put down the spoon and get your hands into it. Turn out onto a lightly floured board and knead just until it comes together. Roll out ¼”. I put mine on a sheet pan with parchment where the original recipe said to press into pie pans. Press rubber stamped images into it if desired and bake at 300 degrees for 25-30 minutes. Check frequently after 20 minutes as it browns very quickly and if it does you will lose the lovely green color you’re after. After removing from the oven, gently cut with a sharp knife while still warm then allow to cool. Keywords: Dessert, Cookie ( RG1931 )

Gingerbread Fruitcake Serves 16 as Dessert. This is yet another recipe I have bastardized for the eGullet Baking and Pastry Challenge. Again, the original recipe is from a colleague - Christine Law. The recipe calls for a 16" long loaf pan. If you don't have one of these, I made mine in a 9" square cake pan without any problems. This is a very dense and moist gingerbread that I chose to stud with boozy fruit, nuts and a large amount of diced candied ginger. 1 c Guiness Stout (I used both regular guiness and Extra Stout to good results) 1 c black molasses (I used regular molasses) 1/2 tsp baking soda 9 oz all purpose flour 1-1/2 tsp baking powder 2 T ground ginger 1 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground nutmeg ground cardamom 1/2 tsp ground black pepper 3 eggs 1/2 c packed dark brown sugar 1/2 c granulated sugar 3/4 c vegetable oil 1-1/2 c dried fruit that has been plumped up and soaked with brandy or other liquor 1-1/2 c chopped, toasted nuts (your choice) 1/2 c finely diced candied/crystallized ginger Yes, the ingredient list seems daunting...but it isn't much and it doesn't take much to mix up and bake. If you love ginger, then this cake is for you. Preheat oven to 350F Butter or spray pan and then line bottom with parchment 1. Bring stout and molasses to a boil in a saucepan (use a larger saucepan than you think because you'll add the baking soda and it will foam up). Whisk in baking soda and allow to cool to room temperature. In the meantime, you can measure out the rest of your ingredients! 2. Stir or sift together the dry ingredients up to and including the black pepper. Do this in a large bowl. 3. Using a whisk attachment in a mixer, whisk the eggs and sugar on low speed. Whisk in the the oil and then the cooled molasses mixture. 4. Make a well in the dry ingredients, pour and gradually stir in the wet ingredients. Make sure to get all the lumps out but don't overmix. 5. Add the soaked fruit, nuts and diced candied ginger...they'll most likely sink to the bottom, but that's okay. 6. Pour into your prepared pan and bake at 350F for about 50 minutes to an hour. A toothpick inserted in the middle of the cake should come out clean. Cool in the pan for about half an hour and then remove from pan to cool completely. Note: to make the fruit mixture, please go to my other fruitcake recipe and read the note there. Hmmm...I'm trying to add a link, but it doesn't seem to work in RecipeGullet. The title of the other recipe is "Poundcake-Like Fruitcake". Keywords: Dessert, Cake, Christmas ( RG1881 )

Pancakes (yeast) Serves 2 as Main Dish. I used to always do chemically-risen pancakes, sometimes adding soda water for extra gas... but these are way better, and don't take very much longer. The texture is bouncy and moist (as opposed to fluffy), the way I like it. 1 large egg 1-1/2 c warm milk 1/4 c sugar 1/2 tsp salt 1 tsp vanilla extract 3 T melted butter 2 c all-purpose flour 5 g instant dry yeast Whisk the egg and milk well. Add the sugar, salt, vanilla, and butter, and whisk well. Add the flour and yeast and vigorously whisk about 15 seconds, until the batter is completely smooth. Unlike chemically-risen pancakes, you aren't trying to avoid developing gluten here, so go crazy. Let the batter proof for about an hour, until it's very bubbly. Cook over medium heat in a buttered pan. Keywords: Easy, Vegetarian, Breakfast ( RG1866 )

GRAMMAW'S BLACK-SKILLET CORNBREAD Serves 8. This is a dense, hearty bread, it will hold together when dipped in navy bean soup. This is nothing at all like the Marie Callenders type of cornbread which is too sweet and more like cake than bread. This sticks to your ribs. Note, there is NO sugar in this recipe. Ingredients: 2 cups stone-ground cornmeal, white or yellow 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons flour 2 large eggs, lightly beaten 2 cups buttermilk 2 tablespoons canola oil or corn oil (I prefer bacon drippings or melted lard, but I don't have to worry about cholesterol and I know a lot of folks won't use it) Preheat oven to 450. Grease skillet and place in oven to heat. (If using lard, melt it in the skillet) Combine all the dry ingredients and whisk to mix. Add eggs, buttermilk and oil. (If using lard, pour the melted lard into a metal cup to measure, make sure there is some still in the skillet). Mix just enough to be sure all the dry ingredients are moist and there are no dry lumps. Pour into hot, well-greased skillet, return to oven and bake for 30 minutes or until cake tester inserted in center comes out clean. Turn out onto wire rack if not serving immediately or onto a cutting board. Do not cut in the skillet! Cut into 8 wedges. serve hot with fresh butter. This also makes nice griddle cakes or waffles served with butter and maple syrup. For waffles, substitue flour for up to half of the cornmeal and add two tablespoons of sugar. YIELD: Makes 8 wedges SOURCE: Andie’s Grammaw Variations: you can add freshly-cut-off-the-cob sweet corn. You can add some green chiles or Jalapenos if you like spicy. You can add crumbled crisp bacon You can add some finely diced onion lightly toasted in the oven. You can add a bit of grated cheese. I grate it fairly fine and let it air dry for close to an hour so it doesn't melt away to nothing. ( RG1807 )

Sourdough Waffles Serves 4 as Main Dish. My favorite waffle recipe is originally from King Arthur, and it's written for a fairly goopy starter (not a firm starter). I refresh mine with equal masses of water and flour, a little more than 4 oz. each per refreshment. This is one of my favorite things to do with the part of the starter that gets removed in the refreshing. I generally don't measure too carefully when I make these, which is atypical of me! Sometime, I'll try the method Cook's Illustrated recommends in an article from March 2004 or thereabouts: heating the buttermilk, mixing all the ingredients (including the eggs but completely omitting the baking soda from the batter) together from the start, and refrigerating the batter overnight to rise. I'm concerned that if I left this particular version in my fridge, my starter would be too sluggish to do much. But if you try it before I get to it, let me know how it works for you! 2 c flour (can use half WW; about 9 oz) 2 T sugar, more or less 2 c buttermilk (I generally don't have buttermilk on hand, so I about half-fill my 2 cup Pyrex measuring cup with plain yogurt and then fill the cup with regular milk, making sure I stir a bit to avoid an 1 c sourdough starter (usually works out to about 8 or 9 oz, but I use whatever I remove from my starter jar just before adding water and flour to refresh) 2 eggs 1/4 c oil or melted butter (melted butter tastes better, but always seizes when I try to mix it in) 1 tsp salt (I use kosher) 1 tsp baking soda Mix flour and sugar in whatever bowl you'll use for the batter. I like an 8-cup bowl with a spout and a handle, because it makes it easy to get the batter into the waffle iron. Mix together milk and starter. Break up the starter as well as you can. Stir into flour. Cover (I use a shower cap swiped from a hotel) and leave out overnight. In the morning, blend in eggs, oil, salt, and baking soda. My Black and Decker waffle iron (makes square waffles, which can easily be divided into four quarters) needs about 3/4 cup of batter per waffle. Any leftovers freeze well, and can be toasted straight from the freezer for future breakfasts. Keywords: Vegetarian, Waffle Iron, Easy, Breakfast, Brunch ( RG1806 )

Ilene's Lovely Lavender Shortbread Cookies I started with a recipe from Ursula Argyropoulos, a pastry chef at Raphael Bar-Bistro in Providence and owner of Art of the Cake which I found online. She might shudder at my process, but this ingredient list started with her, right after the lavender. ~~~~~~~~~~~~~~~~~~~~~~~~ You will have a choice of three different ways to finish the cookies. ~~~~~~~~~~~~~~~~~~~~~~~~ Mix by hand, hand mixer or in a stand mixer. 3 teaspoons dried lavender 1/4 cup confectioner's sugar.........Place in blender with lavender and take it for a whirl, set aside ~~~~~~~~~~~~~~~~~~~~~~~~ In a bowl or mixer bowl combine: ~~~~~~~~~~~~~~~~~~~~~~~~ 3/4 cup softened butter 1/4 cup powdered sugar 2 teaspoons vanilla .....mix well with sugar & butter ~~~~~~~~~~~~~~~~~~~~~~~~ then 4 egg yolks.....add and combine well ~~~~~~~~~~~~~~~~~~~~~~~~ then Add the lavender sugar mixture and combine well ~~~~~~~~~~~~~~~~~~~~~~~~ 2 cups + 2 tablespoons all purpose flour 1/4 teaspoon salt.....add with flour and mix just till combined ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Now I roll mine out 3/8's of an inch thick and cut out little mini stars with a 1.25 inch star cookie cutter. You can of course use any shape cutter. Sprinkle and press sugar on the tops before baking if you are using choice one of the three choices for finishing the cookies. I do refrigerate the dough before baking. They spread not at all on the ungreased baking sheet. 375 degrees 12 to 14 mins just until the ones on the outside of the pan are slightly getting brown. ~~~~~~~~~~~~~~~~~~~~~~~~ Three choices for finishing the cookies: ~~~~~~~~~~~~~~~~~~~~~~~~ Choice #1) Before baking sprinkle cookie tops with sugar crystals and press gently. ~~~~~~~~~~~~~~~~~~~~~~~~ Choice #2) Sprinkle cookies immediately out of the oven with edible glitter. After cooling dip the bottoms in a thin layer of white chocolate. ~~~~~~~~~~~~~~~~~~~~~~~~ Choice #3) Make a glaze of confectioner's sugar and water, place in a decorating bag with a small tip (I use parchment and cut the tip) and immediately out of the oven I zig zag them with glaze then hit 'em with edible glitter right away before the glaze sets up. ~~~~~~~~~~~~~~~~~~~~~~~~ I love these cookies. An egullet buddy sent me the lavendar and that makes them all the more special. I had never heard of such a thing before. ~~~~~~~~~~~~~~~~~~~~~~~~ Notes: You can cut the lavendar to two teaspoons. This 2 tsp. formulation means you eat the cookie then the lavender flavor comes up in your mouth as a pleasant after taste almost. Using three teaspoons makes the lavendar a bit more pronounced. These are gentle flavors which is why the white chocolate should not be too thick. Adding too much lavendar will result in the product tasting soapy I'm told. ~~~~~~~~~~~~~~~~~~~~~~~~ You will have little lavender tid bits in the stars--way cool! ~~~~~~~~~~~~~~~~~~~~~~~~ Enjoy!! Keywords: Easy, Snack, Cookie, Blender ( RG1801 )

Easy Pita bread This recipe does not require a starter, it is quick and easy to prepare and the taste is far superior to the commercial varieties. Once you find out how easy it is to make them you won't go back to the commercial ones. Here is my recipe: Pita Bread 2-1/2 cups unbleached bread flour 1 cup whole wheat flour 1 teaspoon kosher salt 2 teaspoons rapid-rise or "instant" yeast 2 tablespoons oil, olive or canola or grape seed. 1-1/4 cups water room temp. Measure the flour (unsifted) into a large bowl. add the salt, yeast and oil. Make a "well" in the center of the flour and pour in the water. Using your hands, bring the flour into the water and continue mixing until a ball of dough is formed. Turn out onto a floured board and knead for about 15 minutes. (If you have a mixer that has a dough hook you can place all ingredients into the mixing bowl, blend until ingredients form a ball then continue mixing for about 10 minutes with the mixer set on lowest speed.) The dough should feel silky and soft but not flabby, when a thumb is pressed into the dough it should fill in quickly. Spray the inside of a large Zip-lok bag with Pam or similar oil spray. Place the dough ball into the bag and seal. Set aside to rise until it has doubled in size. At normal room temp this should be about an hour to an hour and a half. Turn the dough out onto the floured board, knead 3 or 4 times then stretch into a fat cylinder. Cut in half, then cut the halves in half, and so on, so that you end up with 8 pieces of dough. Roll the pieces into balls and press flat into a disk. Spray a sheet of plastic wrap with oil, place disks on it then cover with another sheet of plastic wrap. Set aside to rest for about 20 minutes. Meanwhile preheat oven to 475 degrees, F. Using a rolling pin, flatten the disks on a lightly floured board and roll into about a 6-inch circle. They should be about 1/4 inch thick or slightly less. If you have a baking stone you can bake the pita directly on it, mist the stone with water before placing the pita on the hot stone then mist the pita. Otherwise, place the pita on a lightly oiled baking sheet and place on center shelf in oven. Mist the pita and close the oven door. Watch closely. In about 3-4 minutes the pita will have blown up like a baloon and are done. They should not brown, but might show a little color around the edges. Immediately remove them from the oven and transfer to a rack to cool. Depending on the size of your oven you should be able to bake 3 or 4 at a time. You have to leave room above the pita for them to expand. To reheat, fold into a kitchen towel and heat in microwave for 30 seconds. ( RG1792 )

Aish al Saraya (Middle Eastern Bread and Cream Pudding) Serves 10 as Dessert. Aish el Saraya translates roughly to “bread of the mansion”. The word Aish in Egyptian dialect means bread, this leads me to believe that this dessert is originally from Egypt. Of course I have no proof or research to support this so I am just theorizing here. On the other hand Aish in Arabic also means life or living, so this dessert could possibly refer to a life of luxury, a life filled with mansions, cream and sugar. In any case this is an absolutely delicious, simple and refreshing dessert that requires no baking an whose components can be prepared well in advance. The nut topping is traditionally toasted pistachios, that will give you a very nice color contrast to the bread too. However, toasted almonds are also just as good if not better. Try a mix of both or either one. In the picture I only used almonds because I was out of pistachios. 3 c toasted bread crumbs (see note) 1-1/2 c fragrant syrup (Atr, see note), plus 0.5 cup additional for serving if desired 2 c cream filling (Kashta, see note) - In a bowl mix the bread with the 1.5 cups syrup till you have a crumbly loose “dough”. - In a round cake pan, I like a 9 inch spring form pan, but any dish will do as long as it is at least 2 inches deep, layer half the bread crumb mixture and pat with your hand to compact a little. It should not be as compact as pie dough. - Layer the cream on top of the bread crumbs. Add the rest of the bread crumbs on top of the cream and pat them down as much as possible without squashing the cream. Top with the toasted nuts. - Refrigerate for at least 2 hours before serving and serve it cold, with an extra drizzle of syrup if desired (I think it is already perfectly sweetened on its own). NOTE: Please make your own bread crumbs for this, the store bought ones are not good. Use regular white bread, challah, or any other soft not too sweet bread. Place the slices in the oven and toast till golden brown. Crumble them in the food processor and process till you have fine-textured crumbs. For 3 cups, you need about 12 slices of white bread. NOTE: For the Fragrant syrup recipe, click here NOTE: For the cream filling recipe, click here Keywords: Dessert, Lebanese, Easy, Mediterranean, Breakfast, Middle Eastern, Pudding ( RG1786 )

Focaccia pugliese con i pomodorini 250 g bread flour (or half durum flour) 190 g water 1 tsp salt 1 tsp instant yeast extra virgin olive oil cherry tomatoes dry oregano Put sifted flour in a large bowl and add salt and yeast, stat pouring water, the quantity of water is not fixed, dipending from many factors. With one arm keep the bowl,with the other start whisking the dough (like for wisking eggs with a fork). It will take about 15 minutes of work for the gluten to develope. Let triple in bulk, about 2 hours and half, depending on the temperature. Preheat oven at 230 Celsius. Pour in a pan oiled with evo and spread with oiled hands. Put cherry tomatoes in half, squeeze the juice over the dough and sink the half tomatoes in the dough. Sprinkle with crumbled dry oregano, drizzle with oil and bake in hot oven, about 20 minutes. Keywords: Bread, Italian ( RG1768 )

Bread and Butter Pudding This is one of my favourite desserts. I love it served with the caramel sauce. It can be made with any of your favourite breads including Chocolate. Bread And Butter Pudding With Caramel Sauce 5 or 6 slices of bread 1/2 cup butter 1 to 1 1/2 cups sugar 5 eggs 2 cups cream (Or milk) vanilla pinch of salt Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread buttered side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (may be refrigerated at this point and baked later) Sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden. To make caramel sauce, Bring butter, sugars, cream and salt to a boil and then simmer for 3 or 5 minutes. Remove from heat and add the vanilla. Custard sauce for Chocolate Bread and butter Pudding. 2 cups cream or milk (I use coffee cream) 3 tablespoons flour 1/2 cup white sugar 1 egg pinch salt Heat cream. Mix flour, sugar and salt and mix into beaten egg. When milk is hot, slow pour into the egg mixture stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Keywords: Dessert, Pudding ( RG1759 )

Spinach, Dill and Goat cheese Bread Pudding Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Spinach, Dill and Goat cheese Bread Pudding =========================================== 1 to 2 tablespoons butter 2 leeks chopped (White part) 1 garlic clove minced approximately 2 cups, of fresh baby leaf spinach (tightly Packed) 1/4 cup fresh dill chopped 5 slices of bread, buttered, crusts removed and cut into 1 inch cubes. 2 to 3 eggs 1/2 cup cream salt and pepper goat cheese (small pieces) 1/4 parmesan cheese Heat butter and saute leeks, when tender add garlic and saute for a minute or so. Add the spinach and fry until just wilted. Remove from heat. In a large bowl beat the eggs with the cream. Season with salt and pepper. Mix in the leek mixture and add the chopped dill. Add the bread cubes. Mix well and then add the goat cheese and parmesan cheese. Pour into a buttered casserole dish, or 3 or 4 ramekins, sprinkle with a little more parmesan cheese and bake in a Bain Marie for approximate 20 minutes or until golden. ( RG1358 )

Key Lime Dessert Bread 2/3 c unsalted butter, room temperature 2 c granulated sugar 4 eggs, slightly beaten 3 T Key lime juice Zest of 3 Key limes 1 tsp vanilla extract 3 c all-purpose flour 2-1/2 tsp baking powder 1 tsp salt 1 c whole milk Glaze 3 T Key lime juice 2/3 c granulated sugar Prepare two loaf pans by greasing well with butter or oil. Preheat oven to 350 degrees. Cream butter and sugar. Add in the eggs and beat together well. Pour in the Key lime juice, zest, and vanilla extract and combine well. Set aside. In a separate bowl combine the flour, baking powder, and salt. Add a little of the milk into the dry mixture, then add a little of the creamed butter and egg mixture, and then alternate the additions until all combined into a batter. Divide into the two loaf pans and bake for 50 to 60 minutes, until cakes are firm and nicely browned. Mix together the 3 tablespoons Key lime juice and the sugar. Spoon mixture over the baked breads. Cool for 15 minutes, then remove from loaf pans. Wrap, and store for about 24 hours. Slice, and serve. Keywords: Dessert, Easy, Breakfast, Brunch, Snack, Bread, Cake ( RG1339 )

The Gingerbread Man This is not to everyone's taste, but I like it. ml Morgan Spiced Rum ml Fresh Lime Juice ml Gingerbread Syrup (Monin) ml Grapefruit Juice ml Apple Juice Shake with ice, and then strain into an ice-filled hi-ball glass. Garnish with a wedge of lime. Add two straws. Keywords: Cocktail, Intermediate, eGCI ( RG1255 )

Marzipan filled brioche bread pudding Read all directions first. This recipe takes 2 days to do it correctly This is a recipe recreated from a note in one of my great grandmother's journals made while she was travelling in France in the 1860s. There was no recipe, just a description of the dessert and her suppositions as to how it may have been made and what the ingredients might have been. Easy Brioche Rolls Must start preparation the day before serving this dessert. 1/2 cup milk 1/2 cup butter or margarine 1/3 cup sugar 1 tsp. salt 1 pkg. dry yeast 1/4 cup lukewarm water 1 egg, separated 3 whole eggs, beaten 3 1/4 cup flour *10 ounces marzipan* (Will be used later) Scald milk and while hot add butter (margarine), sugar, and salt. COOL TO LUKEWARM. Soften yeast in the water. Add to LUKEWARM milk mixture. Add egg yolk and beaten eggs and stir. Add flour and beat with wooden spoon for 2 minutes. Cover and let rise in a warm place (80-85 degrees) until more than double in bulk, about 2 hours or less. Stir down and beat (stir) thoroughly. Cover tightly with foil and refrigerate overnight. Remove from fridge and allow to come to room temp. Take plain brioche dough and form into small buns (golf ball size works nicely), cover and let them rest for 10 minutes. Filling You can use store bought marzipan or make your own. Make a rope of marzipan about the size of a tootsie roll and cut into pieces about the same width. (You don't have to shape them.) Put one of the marzipan pieces on each bun, draw the dough up around it and pinch and twist to seal. Place in a buttered pan with seam side down. Cover and allow to rise about 30 minutes or until nearly doubled in size. Preheat oven to 375 degrees. Brush tops of rolls with melted butter. Place pan in center of oven. Bake till nicely browned. Remove from oven and place on a wire grid. When cool cover loosely with a cloth and let them set out several hours. We want them to be just a little stale. The next step which takes this into an entire new category Egg custard 4 eggs + 2 egg yolks, beaten till creamy 1 1/2 cups milk 1/2 cup cream 1/2 teaspoon salt 1/4 cup sugar 1/2 teaspoon vanilla extract 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/4 cup sweet sherry (optional) Mix all these ingredients and beat until completely blended Preheat oven to 325 degrees Place the marzipan filled buns in a buttered baking dish sides touching. Pour the custard in and around the buns but do not cover the tops of the buns. Let this stand for a few minutes then add more of the custard mix as the rolls will have soaked up some. Add a little to begin with and allow the base of the buns to soak up some of the custard mixture so they will not float as the rest is added. Place the pan in a bain marie and bake until the custard is set. (Time varies with the size of the baking dish and the amount of custard) For a 9 x 11 pan it should be done in about 25 minutes. Test with a thin knife blade BETWEEN THE ROLLS at about 20 minutes, then at 25 minutes. Test every 2 minutes after that until blade comes out clean. ( RG1220 )

Bread Pudding cabin style by Debra Diller This recipe I made for a crowd for our dinner night at the yearly family reunion. Makes 4 Lasagna aluminum pans (can buy at any grocery store) or can be made in two full length hotel pans or whatever vessel you choose. Variations I usually make are rum raisin (use spiced bacardi rum) and chocolate. Caramel apple, any other booze and your own creation are also easily acceptable. Oven needs to be set at around 325-350 F depending on your altitude. Timing on this varies on how dry your bread is but is around an hour. I usually press on the top and it is done when no actual liquid oozes. Very technical I know... 2 qt 2% or Whole Milk 2 qt Heavy Cream 3 T Cinnamon 1 Vanilla Bean scraped 24 (lg) eggs 6 Loaves of Brioche or other bread 28 oz sugar Preheat oven to 350 F. Put pan in bottom of oven with water. Often all I have available to use at the cabins is a broiler pan. Fill pan 3/4 full with Hot water and put in bottom of oven. Combine all ingredients in pitcher or large bowl except bread. Use an immersion blender to combine. Use 2T vanilla if you do not have a bean, otherwise use the bean seeds and save pod for other recipes (you can put in spice grinder to use as "vanilla bean"). Set mixture aside. Cut up bread or bread items (pound cake, sourdough, pull apart bread works well) into about 1 inch cubes. Divide bread into 4 pans to "measure". Have a bowl aside to toss bread with desired ingredient. When you take the bread out of the pans to toss, spray these pans with Pam or equivilent spray. Also can use butter if available. If using chocolate (I use about 3 pounds chocolate for two pans) melt chocolate first. Toss bread with ingredients of choice and press in pans. Pour liquid ingredients over pans and do not cover the top or fill liquid to top of bread. This gives a crunch for texture. Bake until when you press on the mixture that no liquid comes out about 45 min to an hour usually, depending on the altitude you are baking at. Rotate pans at least once during baking to make sure it is even. Serve warm with ice cream or creme anglaise Keywords: Pudding, Dessert, Easy, Immersion Blender ( RG1161 )

Aunt Ilea's Cornbread (Sweet) Serves 9. I like the Southern "sour" corn bread as well and have tried many recipes, but here is the one I always come back to, an unusual version using light cream instead of a fat and milk/buttermilk combination. It's from a great aunt, one of my paternal grandfather's seven sisters, who could have done a "Great Cooks" series all on their own. 1 c flour 2/3 c cornmeal 1/3 c sugar 4 tsp baking powder 1 tsp salt 1 c light cream (half and half) 2 eggs Throw everything in a bowl, beat with a whisk until smooth and bake 25 minutes or so in a greased 8" or 9" square pan at 400 degrees, or until top browns. Keywords: Bread, Easy ( RG1145 )

Corny Bread Serves 6 as Side. I made this corn bread when I was in the middle of making the "Bacon Chipotle Cornbread" from here on RecipeGullet and discovered that I was out of cornmeal. Eeek! However, it turned out great and fantastically moist, like savory corn cake. 1 T butter, salted 1 10oz can of corn 5 chipotle peppers (canned) 1 egg 3 strips bacon, cooked 1 c flour 1/2 tsp baking soda 1-1/4 tsp baking powder 1 tsp kosher salt 1/4 tsp black pepper 1/2 c buttermilk Preheat an 8" iron skillet in the oven at 350 degrees. Add the butter to the skillet and leave it in the oven. Combine the dry ingredients in a bowl. Take the can of corn & its juice and blitz it in the blender with the buttermilk and egg. Add this to the dry ingredients and just barely combine. Then add the bacon and chipotle, and pour the whole thing into the skillet on top of the nicely browned butter. Check after 20 minutes, but mine took about 25. It will be extremely moist and cake-like, nothing like the corn bread you've made from those blue Jiffy boxes. The salted butter seems to produce a nice crispy outer texture to the bread, so I specify salted butter rather than unsalted. You will be transformed into a corn bread eating machine. Keywords: Side, Vegetables, Easy, Pork, Hot and Spicy, Tex-Mex ( RG1140 )

Garlic Bread This is the recipe (approximately) for Susan's Garlic Bread. This is the garlic bread that gave my burgeoning catering business its biggest boost, back in the day. Proportions are approximate. 1 stick softened salted butter 3 T grated parmesan cheese (coarse grate) 2 minced garlic cloves 1 tsp Italian seasoning Mash everything together with a fork. Slather evenly onto bread with a spatula. Susan would either do rounds or slabs (cut the loaf lengthwise, then into sixths or eighths) of Alfaro's 4-Seed baguettes, and put under the broiler until molten and just browning around the edges. I'd stack that garlic bread up with any recipe/technique in the world. Keywords: Side, Bread ( RG1083 )

Sourdough Potato Skillet Bread This recipe is from the Cooking with/for Disabilities course in the eCGI. An easy to make skillet bread, that is a delicious change served with lunch or dinner. It is especially well suited to serve with grilled meats, and hearty soups or beans. This is not a strict sourdough bread, as there is the addition of yeast, due to the softness of the dough. But, you can enjoy it anyway. The recipe is very simple in its basic form and it disappears quickly. You can change the character for variety, by adding 1/2-3/4 cup of your choice grated cheese to the dough; either when you knead in the cornmeal at the end, or as a topping for your loaf. 3/4 c sourdough starter, set out in the morning 1/2 c warm water 1/2 c bread flour 1 T yeast 2 T sugar 1 large potato, boiled, and peeled, grated 1/2 c potato water, warm 4 cloves garlic, minced 1 tsp salt 1-1/2 tsp lemon pepper 1/4 c light margarine or butter 2 c bread flour 1/2 c cornmeal **1/4 cup light margarine or butter for coating dough Combine first five ingredients for sponge; allow to set for 3-4 hrs in open bowl away from drafts. Boil, then cool and peel the potato. Grate potato; should be about 1 1/2 cups grated. Stir down the sponge; stir in grated potato and warm potato water with the garlic, salt, and lemon pepper. Stir through the 1/4 cup butter or margarine. Add flour 1/2 cup at a time. Mix in with wooden spoon then knead by hand until a very soft dough. Knead in the cornmeal. Coat with softened light margarine or butter; cover and allow to rise until doubled, about 45 minutes. Turn out into a well buttered 8 or 9 inch skillet. Coat again; cover with plastic wrap and allow to rise again for 35-45 minutes. Bake in 425 oven for 25-30 minutes until nicely browned on top and done. *You can find salt free lemon pepper if that is an issue, or reduce salt in the dough accordingly. **Butter flavored cooking spray is a good substitute for coating dough, and for buttering your skillet, that yields less fat, calories, and sodium. This is very good with french bread or crackers as a party dip, and makes delicious sandwiches when served on toasted bread with tomato and lettuce. Keywords: Side, Potatoes, Healthy Choices, eGCI, Bread ( RG996 )

Garlic Herb Bread Sure, you can form it into a loaf or baguette and bake it in the oven, but a bread machine is so easy... 1-1/4 c water 2 T olive oil 1-1/2 tsp salt 1 T sugar 1 T dry milk powder 2 T herbs (I freeze pesto or basil oil in the summer and use one of these frozen cubes) 1 oz parmesean cheese, grated 3 cloves garlic, peeled 3-1/3 c flour* 1-1/2 tsp Bread Machine Yeast Put ingredients into bread machine pan in the order given. Set your bread machine to French Bread with Dark Crust setting if you have it. Garlic cloves can be left whole, the machine will break them up, same with the herbs, if you use fresh. * 3 cups of the flour, I use King Arthur Bread Flour, 1/3 I use whole wheat or rye or some other whole grain flour. If you don't have it just use all bread flour. Keywords: Bread Machine, Side, Vegetarian, Easy, Lunch, Dinner, Snack, Bread ( RG918 )

Hamentaschen -- Yeast Dough I got this recipe from my friend Judy Aaronson. I assume it's an old recipe since it uses cake yeast. You can successfully convert it to active dry yeast -- 1 packet or 2 1/2 teaspoons. You will end up with a dough that is flaky and not too sweet. 1 cake yeast 1/2 c warm milk 2 c sifted flour 2 T sugar 1/4 tsp salt 2 egg yolks 1 egg for brushing Dissolve yeast in milk. Let stand in warm place for 25 minutes. Sift together flour, sugar and salt. Work in butter. Add 2 beaten egg yolks and yeast mixture. Knead dough. On a floured board, roll out dough to 1/4 inch thickness. Cut in 4" or 5" rounds (other sizes will work fine too). Put a scant tablespoon of filling in the center of each round. Pinch edges together to form a triangle. Place on a greased cookie sheet(I actually prefer parchment). Cover and let rise for 1 hour. Brush tops with an egg that has been beaten with 1 or 2 tablespoons water. Bake at 350 for about 18-20 minutes. Keywords: Dessert, Snack, Cookie, Jewish, Kosher ( RG875 )

Chocolate Bread Pudding I enjoyed this dessert at the San Ysidro Ranch in Santa Barbara by the fireplace in the downstairs restaurant. The Plow and Angel has a romantic atmosphere. SO enjoy this dessert, cozy by the fire, at home. Serves 8 6 cups Brioche (croissants, french bread O.K.) Use day old bread and cut into 1 in. cubes. 6 each Eggs 1 cup Sugar 3 cups heavy cream 1 t. Vanilla 8 oz. Semi sweet chocolate, melted (Valhrona) 1/2 t. salt 1. Preheat oven to 350 degrees. 2. Butter ovenproof dish or individual ramikins 3. Combine eggs, cream, sugar, vanilla, salt and mix well. Whisk in melted chocolate 4. Add bread to mixture, let soak 25 min. until bread absorbs most of the eg mixture 5. Carefully fill baking dish 7/8 full with the butter 6. Place dish or ramekins in another larger pan and fill pan 1/2 way up with hot water (water bath). 7. Bake 30 to 49 min. until the center of custard is set. 8. Remove from oven and let set 15-20 min. before serving. 9. Serve with homemade whipped cream and I like white chocolate gelato. Garnish with mint and get creative. Keywords: Dessert, Chocolate, Easy ( RG817 )

Potato Farls (potato bread) I am including this recipe because I have never seen this bread served anywhere apart from Northern Ireland. Eaten warm from the griddle, with butter dribbling off and down your chin, it's just heaven. Disproportionate pleasure for such a simple recipe. We call this bread "slim" at home - because it is flat.. not because it is slimming! 1 lb potatoes 1 c plain (all purpose) flour 2 oz butter 1 tsp salt Boil the potatoes until tender. Mash with the butter, then add the flour and salt and mix. Turn out onto a floured board and lightly knead to a smooth dough. (It is easier to get a smooth dough while the potatoes are still warm.) Half the dough and roll out into two circles about 1/3 of an inch thick. Cut these circles into quarters. Cook on a lightly greased flat griddle (or heavy frying pan or skillet) at a medium/high heat. They take a couple of minutes on each side to get golden brown. Eat warm with butter. You can reheat leftovers in the toaster. Good as part of a brunch. Keywords: Easy, Brunch, Snack ( RG792 )

Scotch Raisin Bread My Daddy made this recipe every Christmas for as long as I remember. That makes sense because my sister remembers him making it in 1946. She was 7 years old and found it amazing that Daddy was cooking. That was the year I was born in October. He got out of the Navy after WWII in February. (Do the math. I am a Californian by conception.) The original recipe is a clipping from a newspaper taped into the inside cover of Mom’s Woman’s Home Companion general cookbook that I think she got when they were married in the 30s. As I grew up, I was tasked with cutting out the paper for lining the pans. I have a sneaking suspicion that Daddy made me reinvent the way to do this every year so that my geometrical skills would get a work out. He didn’t keep a pattern and I think that was deliberate. He used brown paper from grocery bags. My sister and I make several batches every holiday season as a tribute to Daddy, we even have his pans, and we give the loaves to family and friends. I still have to cut out the paper. But, we use parchment paper now and I keep a pattern. I think Daddy approves. 2 eggs 1 c sugar 2 c buttermilk 2/3 c molasses 3 c sifted flour 1 tsp salt 1 tsp baking powder 2 tsp baking soda 1-1/2 c rolled oats, uncooked (get the regular type, not quick) 1/2 c chopped nutmeats (Dad used walnuts or pecans) 1-1/2 c raisins Beat eggs until light, add sugar gradually and beat well. Add buttermilk and molasses and blend well. Sift together flour, salt, baking powder and soda and combine with rolled oats, nutmeats and raisins. Add to egg mixture stirring only enough to combine. Grease two 1 pound loaf pans. Line with brown paper and grease the inside of the paper. Divide the dough into the two pans. Bake at 350F for one hour or until done when tested with a toothpick. Store at room temperature for at least one day before slicing and serving. Serve with marmalade, jelly or cream cheese. Also great toasted with butter. Keywords: Dessert, Intermediate, Bread ( RG789 )