::Honey Oatmeal Bread::

I made a few changes to this recipe. First, I prepped my yeast by adding it to my honey/water mixture once it had cooled to a temperature of 115 degrees. I substituted out 2 cups of white flour for whole wheat. Also, I formed the dough into one round "Artisan-styled" loaf and baked it on stoneware with a small bowl of water on the floor of the stove. This is what gave my crust crunch. (And I brushed it with butter instead of egg white.)

Ingredients

5-6 cups all purpose flour
1 cup quick cooking oats
2 teaspoons salt
2 packages active dry yeast (2 tablespoons)
1 3/4 cups water
1/2 cup honey
1/3 cup butter or margarine
2 eggs
1 tablespoon water
1 egg white
Oatmeal

Directions

place 5 cups flour, oats, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix for 15 seconds.

Combine water, honey, and butter in saucepan, heat to 120 degrees. On speed 2, slowly add warm liquids to flour mixture, about 1 minute. Add eggs and mix for an additional minute.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes. Knead on speed 2 for 2 minutes or until dough is smooth and elastic.

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down. Divide dough in half. Shape each half into a loaf. Place each loaf in a greased 8 1/2 x 4 1/2 x 2 1/2 inch pan. Cover, let rise in warm place, free from draft, until doubled in bulk about an hour.

Combine water and egg white. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake 375 degrees for 40 minutes. Remove from pans immediately and cool on wire rack.

Yield 2 loaves.

Montreal Style Bagels

I have been making my own bread/buns for the last 6 months or so and now that I have that down to an exact science I decided to branch out into other types of yeast-breads.  Josh LOVES montreal-style bagels so when I found this recipe I thought I would give it a try.  It is amazing! and they really taste exactly like Kettleman's bagels.  I halved the recipe and did all the mixing/kneading in my food processor for 3 min. beacuse I don't like hand-kneading and my processor cannot handle more then 3-4 cups of flour at a time.
Here is the recipe

:: Bruschetta with Garlic Cream::

I innovated a recipe! Every now and then I get it right.

Garlic Cream
In a food processor, mix:
1/4 cup mayonnaise
1/3 cup sour cream
1 large clove garlic
chives
fresh shaved Parmesan, to taste
fresh basil
salt & pepper

Tomato Mixture
2 tomatoes
1 large clove garlic
olive oil
balsamic vinegar
fresh basil, shredded
chives
freshly shaved Parmesan
salt & pepper

What To Do: Cut a baguette into rounds. Brush with olive oil. Broil until golden. Top with garlic Cream, followed by Tomato Mixture.

::Mom's Turkey Stuffing::

1 1/2 Cup chopped celery (3 stocks)
1 Cup onion (1 large)
1/2 Cup butter
1 Tbls. fresh sage, snipped, or 1 tsp poultry seasoning
1/4 tsp black pepper
12 cups dry bread cubes
1- 1 1/4 Cup chicken broth

In large skillet, cook celery and onion in hot butter until tender but not brown.
Remove from heat and add poultry seasoning and pepper.
Place cried bread cubes in large bowl and toss with onion mixture.
Drizzle with enough chicken broth to moisten, tossing lightly to combine.
Place stuffing in 2 Quart casserole and bake, covered, in 325 degree oven for 30 to 45 minutes or heated through.

To Make Dry Bread Cubes:
Cut fresh bread into 1/2 inch cubes (you'll need 12 -14 slices for 8 cups)
Spread cubes on baking sheet and bake in 300 degree oven for 10 -15 minutes of until dry, stirring twice.
Cool- the bread will continue to crisp as it cools.

::Curry with Naan Bread & Creamy Curried Veggies::

WE ALL HAVE A MEAL THAT MAKES US WEAK.
ONE WE WANT OVER AND OVER AND OVER.
ONE WE BREAK ALL OF OUR DIET RULES FOR...
THIS IS MINE:

::Basic Chicken Curry::
WE ALL HAVE A BELOVED RECIPE. MINE IS A FAMILY RECIPE I THROW TOGETHER FROM MEMORY, SO I'LL LEAVE IT TO YOU TO FIND ONE YOU LOVE.

::Naan Bread::
NAAN IS A MUST-HAVE WITH CURRY. YOU SHOULD ALWAYS FIND IT ON THE MENU AT AN INDIAN RESTAURANT. A FEW YEARS AGO, MOM AND I DECIDED TO TRY IT FROM SCRATCH. WE NAILED IT. I THINK THAT THIS STUFF TASTES JUST LIKE THE REAL THING. LOTS OF WORK, BUT THE MEAL JUST ISN'T THE SAME WITHOUT THIS BUTTERY BREAD.

4 T warm milk
2 t sugar
1- 1/2 t dry yeast/ or 1/2 oz fresh

Warm your milk in a microwave for 20 seconds or so. Add sugar and yeast. Let rest for 10 minutes, until you see that the yeast has begun to create a frothy layer in the bowl.

3 cups + 2 T flour {1 pound}
1 t baking powder
1/2 t salt

Sift all of these dry ingredients together in a big bowl. Set aside.

1 egg, beaten
1/2 cup + 1 T milk
1/2 cup + 1 T yogurt
4 T melted butter, {referred to as "ghee"}

Combine all the above. Combine egg mixture and yeast mixture and add to the dry ingredients. Bring together into a ball. Dump onto a floured surface and knead it for a good long while ie. 5 minutes, {feels like an eternity.} Place in a greased bowl, cover with a damp cloth and let it rest in a warm and draft-free spot for about an hour and half. {I heat the oven for a few minutes until it's warm, then turn it off and let my dough rise in there.} It should double in size.

TICK. TOCK. TICK. TOCK.

1. Preheat oven to 375 degrees.

2. Punch down the dough and separate into 8 balls. Cover with a damp cloth and let rest for another 10 minutes in warmth.
3. Form each ball into elongated ovals. They don't have to be rolled flat. Just aim for that lovely naan shape. Place on one or two baking trays, covered in parchment paper or foil. Butter the tops with ghee. Bake for 10 minutes. Flip over and brush with more ghee. Bake 6 minutes more, or until lightly golden.
Serve warm. The sooner the better. But if you want to make them ahead, the keep beautifully and can be easy reheated. I have even been known to pop them into the toaster!

::Creamy Curried Veggies::
I REMEMBER SHOPPING IN WHOLE FOODS STORE WITH MY MOM WHEN I WAS A GIRL. THE STORE WAS CALLED "HERB & SPICE." WE WOULD BUY THIS BRIGHT YELLOW SALAD, COMPOSED OF JULIENNED CARROTS & TINY FLORETS OF CAULIFLOWER AND BROCCOLI, TOSSED IN A CREAMY CURRY DRESSING. IT TASTED EXOTIC AND REFRESHING. AND IT BELONGS WITH THIS MEAL. I HAVE SINCE TRIED TO REPRODUCE THE DRESSING WITHOUT FULLY RE-CAPTURING THE FLAVOUR. BUT THIS IS PRETTY CLOSE...

Curry Dressing
1/3 cup (125 mL) sour cream
1/2 cup (75 mL) mayonnaise
1 tbsp (15 mL) mild curry paste
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) grated ginger root
1 small clove garlic, minced
1/2 tsp (2 mL) granulated sugar

Salad
cauliflower, broken into small florets
broccoli, broken into small florets
carrot, julienned

NOTE: Another possible salad combination: shrimp and avocado.

Cornbread

SO MUCH YUMMIER THAN TRADITIONAL CORNBREAD. THIS STUFF HAS A HINT OF SWEETNESS AND A LOT MORE MOISTURE.

INGREDIENTS:
1 cup flour
1 cup cornmeal
1/4 cup sugar
1 T baking powder
1/2 t salt
2 eggs
1 cup whipping cream
1/4 cup butter, melted
1/4 cup honey

1. Preheat oven to 400 degrees.
2. Mix all dry ingredient together.
3. In a separate bowl, beat eggs together. Add whipping ream, butter and honey.
4. Scoop into prepared muffin tins, or 9x9 pan, and bake for 20-25 minutes.

Calzones

THESE ARE, BASICALLY, PIZZAS FOLDED INTO A NEW FORM: POCKETS

Dad's Pizza Dough:
1 cup water OR 1/2 cup water/ 1/2 cup flattened beer
1 T shortening
1 T sugar
1 t salt
2 3/4 cups flour
basil & oregano
1 1/4 t yeast

Place in the breadmaker in the order shown above. Create a well for the yeast in the flour. Takes about 1 hour 40 minutes in the breadmaker.

Filling:
Mozzarella
Pepperoni
Bacon
Olive oil
Salt and Pepper
Red Sauce

1.Roll dough into rounds. Flatten with a rolling pin into circles.
2.Place some filling in the center of each circle. Fold dough in half and press the edges together with a fork. Brush the top with olive oil or melted butter.
3.Bake for 25 minutes in a 350 degree oven.

Roast & Yorkshire Puddings

THE ONLY MEAL I HAVE EVER STOLEN ENTIRELY FROM MARTHA STEWART.
NO APOLOGIES.

Rib Roast

• 1 rib roast (7 to 8 pounds) with 3 to 4 ribs, trimmed
• 2 teaspoons dry mustard
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• Coarse salt and freshly ground pepper
• 2 tablespoons all-purpose flour
• 2 cups beef stock

1. Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
2. Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
3. Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.

Yorkshire Puddings

• 2 cups all-purpose flour
• 1 teaspoon coarse salt
• Freshly ground pepper
• 4 large eggs
• 3 to 3 1/2 cups whole milk
• 6 to 8 tablespoons drippings from roasting pan, vegetable oil, or lard

1. In a large bowl, combine flour, salt, and pepper. Make a well in the center, and add eggs and 1/4 of the milk. Using a whisk, combine eggs and milk, then incorporate flour; begin with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes.
2. Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins in oven until very hot, about 5 minutes.
3. Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour batter in the muffin tins, filling them about one-third full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. Yorkshire pudding is best served fresh from the oven, but it can be kept warm in a low oven for about 15 minutes.

Whipped Horseradish Sauce

• 1 tablespoon (heaping) freshly grated horseradish or 3 tablespoons bottled
• Coarse salt and freshly ground black pepper
• Juice of 1/2 lemon
• 1 cup heavy cream, whipped to soft peaks

1.Stir horseradish, salt, pepper, and lemon juice into whipped cream.

Heart Pancakes

I loved making them & the kids loved eating them.

Big Red Pizza

Mmmm. For a friend's belated birthday celebration, we decided to throw a pizza party- adult style. We four couples decided to top one pizza each with our favourite things. If Aidan had his way our pizza would be absolutely heaving with meats of all kinds. Ugh. But since I was the one doing the baking. . . Here's what I chose to create, and I HIGHLY recommend it:

The "Big Red" Pizza
Food & Drink Magazine

Crust:
I make my Dad's perfect pizza crust. It's all about beer and basil. Once you've found the perfect crust, you never go back.

Cheese Topping:
12 oz mozzarella
12 0z Provolone
4 oz Romano
4 oz Parmesan

Pesto Sauce:
[to be blended in food processor]
3-4 Roasted Red Peppers
1 Garlic clove
2 T Olive oil
1/2 t Balsamic vinegar
1 cup of the cheese mixture above
1/4 cup Fresh Basil or Parsley

Topping the Pizza:
Roll out the crust
Cover with Pesto Sauce
Sprinkle with cooked shrimp and finely sliced red onion
Top with more of the cheese mixture

I can't tell you how good this was. A very grown up pizza.

Classic Waffles

OUR SOMETIMES DINNER ON A SNOWY WINTER'S DAY

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs, separated
  
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

DIRECTIONS

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the egg yolks. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Whip egg whites until stiff and fold into waffle mixture.
   
4. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.