No-Knead Bread Jim Lahey at the Sullivan Street Bakery via Mark Bittman at New York Times Yields

one 1 1/2 pound loaf 3 cups all-purpose or bread flour, more for dusting 1/4 teaspoon rapid rise, instant yeast 1 1/4 teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450°. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

. Unwrap. Mix together butter. and poppy seeds.Bloominµ Onion Bread 1 unsliced loaf of (round is preferable) sourdough bread 1 pound Monterey Jack cheese. thinly sliced 1/2 cup butter. Bake at 350 degrees for 15 minutes. Pour over bread. or until cheese is melted. Places slices of cheese between cuts. Bake 10 more minutes. Wrap in foil the entire thing in foil and place on a baking sheet. melted 1/2 cup finely diced green onion. onion. including white part 2-3 tsp poppy seeds Directions: Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.

baking soda Use a big mixing bowl (the batter will rise to double its original volume. warmed 1/2 cup butter (1 cube). Depending on the size of your waffle iron this makes about 6-8 waffles. melted 1 tsp. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. This batter will keep well for several days in the refrigerator. Just before cooking the waffles. The batter will be very thin.1/2 cup warm water 1 package dry yeast 2 cups milk. 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 1/2 tsp. Syrup will thicken as it cools. bring to a boil over medium heat. Bake the waffles until they are golden and crisp. salt 1 tsp. I usually don¶t need to. beat in the eggs. add the baking soda. Let stand to dissolve for 5 minutes. granulated sugar 2 cups flour 2 eggs 1/4 tsp. and stir until well mixed. stir all ingredients together EXCEPT cream. Remove from heat. Serve warm.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Warm the milk on the stove (I just add in the butter so it is melting as the milk warms) Be careful not to let the milk boil or get too hot. Boil 2 minutes. . butter.) Put the water in the mixing bowl and sprinkle in the yeast. Stirring constantly. You don¶t want it to kill the yeast when you add it into the yeast mixture. stir in cream. cinnamon 1/2 cup whipping cream In medium saucepan. sugar and flour to the yeast mixture and stir until smooth and blended (can use a hand beater to get rid of the lumps if needed. Cool 30 minutes. salt. Add the milk.

Serve with chips. rinsed and drained 5 roma tomatoes. Mexican Layered Dip Layer 2 cups guacamole onto serving dish 4 small avocados 2 Tbsp mayo 1/2 tsp lemon juice 1/4 tsp salt 1/1 tsp garlic powder 1-2 Tbsp salsa pepper Mash avocados. Spread in dish. chopped 1 bunch cilantro. garlic powder. salsa and pepper. Serve cold with chips. add mayo. chopped grated cheese. beans. . pepper. Add juice of lime and dressing. Just before serving add avocado. chopped Combine corn. chopped 1 bottle Kraft Zesty Italian salad dressing fresh lime 1 avocado. about 2-3 depending on size and amount desired Refrigerate until ready to serve. lemon juice. taco seasoning mix 4 Tbsp mayo Layer on top of sour cream mixture: 1 can sliced olives 3 green onions. seeds removed and diced 1 bunch green onions. salt. Mix together and then spread over guacamole: 2 C sour cream 2 pkgs. drained 1 can black beans.Cowboy Caviar 1 can whole corn. onion and cilantro. about 2 cups chopped tomatoes.

.Buffalo Chicken Dip 2 (8 ounce) packages cream cheese. Serve with Fritos. Bake at 350 degrees for 15 minutes. softened 1 1/2 C of shredded or diced chicken 1 cup ranch dressing 3/4 cup red hot sauce (I used Frank¶s Red Hot Wing sauce) 1 1/2 C shredded cheddar cheese Frito corn chips. Scoops Mix cream cheese. Add in shredded chicken. ranch dressing and red hot sauce together. Place mixture in a pie pan that has been sprayed with Pam. Sprinkle cheese on top and bake for another 10-15 minutes until nice and hot and bubbly.

Cover with a plate. Turn out on to a flat surface and knead for about 10 minutes. In three 9 cake pans ( or can use 1 ± 9 inch pie plate and 1 ± 9 x 13 dish) . salt. meats (cooked ground sausage or beef) Top with 3 oz.Pizza Hut Pan Pizza Dough: 1 1/3 C Warm water (105F) 1/4 C Non-fat dry milk 1/2 tsp Salt 4 C Flour 1 Tbsp Sugar 1 pk Dry yeast 2 Tbsp Vegetable oil (for dough) 9 Oz Vegetable oil (3 oz.) bowl. Allow to sit for two minutes. of oil in each making sure it is spread evenly. Place in warm area and allow to rise for 1 to 1 1/2 hours. Spoon 1/3 cup sauce on each pizza and spread to within 1 inch of edge. and dry milk in a large (2 qt. Cook until cheese is bubbling and outer crust is brown ± about 15 minutes. sugar. vegetables. Spray the outer edge of dough with Pam. put 3 Oz. Using a rolling pin. I then brush outer edge of crust with garlic butter. mozzarella cheese. of shredded mozzarella cheese on each pizza. per pan) ± (I just use enough to coat the pan) Butter flavored Pam ( I didn¶t use this) Put yeast. roll out each dough ball to about a 9 circle. Prepeat oven to 450 degrees. Divide dough into three balls. Distribute 1 1/2 oz. . Add flour and stir until dough forms and flour is absorbed. Place toppings of your choice in this order ± pepperoni or ham. Add oil and stir again. Place in cake pans. Add water and stir to mix well.

unpeeled. Crumble the remaining crust mixture over the top of the fill and press down lightly. Add remaining crust ingredients and beat until well mixed. Beat at medium speed until creamy. Cut into bars. shredded (I missed the unpeeled part and peeled mine) Heat oven to 350 degrees. Store refrigerated . Bake for 8-10 minutes or until light golden brown. mix well. Press HALF of crust mixture onto bottom of ungreased 13 x 9 pan. Gently pour the filling over the hot.Sour Cream Apple Bars Crust: 1 C butter. Combine butter and brown sugar in large bowl. Bake for an additional 25-30 minutes or until the top is golden brown and the center is set. While crust is baking combine the filling ingredients. softened 1 C firmly packed brown sugar 2 C uncooked quick cooking oats 1 C flour 1 C chopped pecans 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp allspice Filling: 1 C sour cream 3/4 C sugar 2 Tbsp flour 1 egg 2 medium (about 2 cups) apples. Cool. partially baked crust.

add chocolate chips. Do the same for the eyes. the chocolate can be stored in the fridge and used again by slowly reheating it in the double boiler. Stir until melted. Dip the pointed tips of the almonds into the chocolate and place between the cherry and kiss until the chocolate sets up. dot chocolate onto the tip of the kiss to form the nose. Using a toothpick or a skewer. The melted chocolate covers approximately 75 mice. You can stop with one or continue on to form a mouse army. Immediately press the kiss onto the cherry. Chopped 2 cups Semi-Sweet Chocolate Chips 1 whole Maraschino Cherry. . Bar) Gulf Wax (paraffin). When the wax has completely melted. If you want to stop. Stem Attached 1 whole Hershey's Kiss 2 whole Pieces Of Slivered Almonds Preparation Instructions Melt the chopped paraffin in the top of a double boiler over low heat. Turn off heat. holding in place for several seconds. Dip the cherry (which has been drained and dried off with paper towels) into the melted chocolate and place onto Silpat or parchment-lined cookie sheet.y y y y y ½ bars (4 Oz. several seconds.

deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. cut into small dice 1/2 medium green pepper. halved 1 medium onion. about 2 hours. Add onions and peppers to drippings in pan and sauté until tender. Add beans and remaining ingredients bring to a simmer. cut into small dice 3 large cans (28 ounces each) pork and beans 3/4 cup barbecue sauce 1/2 cup brown sugar 1/4 cup distilled or cider vinegar 2 teaspoons dry mustard or 2 tablespoons Dijon Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large. (If skillet is not large enough.Quick Southern-Style Baked Beans recipe by Pam Anderson Serves up to 18 8 slices bacon. Remove bacon from pan and drain on paper towels. Top with bacon. Let stand to thicken slightly and serve. Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. then bake until beans are bubbly and sauce is the consistency of pancake syrup. about 5 minutes. add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). .

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