French Bread recipe

French Bread recipe (this amount makes 3 small loaves or 2 large):
2 1/2 c. warm water
2 T. yeast
3 T. sugar
2 T. white vinegar
Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:
1 T. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves

Knead for 2-5 minutes and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased countertop and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Let rise 30 minutes (or until doubled)on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Or, just raise on the counter and bake at 375 for 30 minutes. Enjoy!  Dough--can be a little soft, if too sticky, add a little more flour. Put the boiling water in the oven with your bowl of dough to help it rise faster.  Cut the dough into two equal parts (or three if you are making smaller loaves).  Slice the dough diagonally and white wash with 1 beaten egg.   Bake and serve warm out of the oven!

From:  http://www.dealstomeals.blogspot.com/2009/03/blog-post_09.html

Delicious!

Baked Ratatouille

I have been LOVING veggies lately and came across this recipe for Baked Ratatouille. It was so good, definitely worth all the chopping!

The picture is from the website I found the recipe on. Mine was pretty, but not THAT pretty. 

http://vmacandcheese.com/2011/08/04/baked-ratatouille/


Delish!

Banana Cake with Whipped Cream Frosting

This is a recipe my mom gave me that she has had for ages. It is really delicious and great served straight from the fridge.

Mix together:
one and a half cups of mashed bannanas
two teaspoons lemon juice

In a separate bowl mix together
three cups flour
one and a half teaspoons baking soda
quarter teaspoon salt

In a third large bowl cream:
three quarter cup soft butter
two and a eighth cup sugar

Then add:
three eggs
two teaspoons vanilla

Add flour mixture alternately with buttermilk
one and a half cup butter milk
stir in bananas

Heat oven 275 (yes, that says 275)
bake in a 10 X 14 pan for 60min (use the toothpick test to see if its done)

Frost with a half pint whipping cream (whipped) sweetened to your liking with powdered sugar and flavored with cocoa powder (start with a Tablespoon and add more if you want)

Store covered in the refrigerator.

Herb Bread

This bread is frequently requested at my house.  It is so good served with olive oil and herbs to dip it in.  The recipe comes from one of my favorite friends, and not surprisingly a lot of my favorite recipes come from her! She is a fabulous friend (and great cook) who for some reason, still unclear to me, moved to the middle of nowhere...and I miss her. :)

Herb Bread

1 1/4 cup water
2 Tablespoons Olive Oil
2 Tablespoons Sugar
1 t. salt
3 1/4 cup flour
1 Tablespoon (heaping) dried Basil
2 teaspoons yeast

Add ingredients to breadmaker in order listed and cook according to breadmaker instructions.

A lot of times I make the dough and let it rise in the breadmaker and then form it in to a round loaf and cook it on my cooking stone at 350 for about 20 minutes. 

I'll try to post a picture when it's done.

Stuffed Peppers with Basil

This is a yummy recipe for Stuffed Bell Peppers.  Delicious!

1 pound lean ground beef or ground turkey
2 onions, chopped
3 garlic cloves, minced
1/4 c. fresh basil, finely chopped (or a heaping tablespoon dried basil)
2 teaspoons chili powder
salt and pepper
14 ounce can tomatoes (pureed in blender)
2 tablespoons sugar
1 tablespooon soy sauce
1/4 cup milk
1 to 2 cups sharp cheddar cheese, shredded (use amount of cheese you prefer)
1 1/2 cups cooked rice (white or brown)
4 - 5 red bell peppers (depending on size)

1. Cook the beef, onions and garlic until meat is browned.
2. Add the basil, chili powder, salt and pepper and stir well.
3. Combine the pureed tomato, sugar, soy sauce and milk and add to the skillet. Bring to a simmer and cook for 10 minutes.
4. In the meantime, bring a pot of water to a boil. Stem and slice the bell peppers lengthwise. Drop them in the boiling water for 3 - 5 minutes. Drain and cool.
5. Fill the peppers with the rice mixture. Place peppers on a cookie sheet or in a shallow baking dish. Cover with foil and bake for 30 minutes at 400 degrees.
6. To freeze, place peppers on a cookie sheet and put the in the freezer. When they are frozen wrap, seal and label them and store in the freezer. To serve from the freezer partially thaw the peppers in the refrigerator and bake for 45 minutes.

Tangy Balsalmic Vinagrette

This is my favorite salad dressing lately. The recipe is from my sister in law, Kimberly Harper.

Tangy Balsalmic Vinagrette

3/4 cup olive oil
1/3 cup balsalmic vinegar
1 T. Dijon mustard
2 cloves garlic
1/8 t. oregano
¼ c. real maple syrup
½ t. salt
¼ t. pepper

Puree in blender till smooth. Serve on spinach with bacon, strawberries, feta cheese and candied almonds.

Valentine's Chocolate Mud Cake

For Valentines dinner I'm going to make this yummy Chocolate Mud Cake. I made it for Scott's birthday, and I can't wait to eat it again tonight.



Here's the recipe if anyone is interested. It is adapted from a recipe posted a few years ago on NieNie diaries blog.  I like this version better, the frosting is less sweet. I may just fill mine with chocolate whipped cream if I don't get out to get the marscapone cheese. Both are yummy!

Mud cake


This recipe uses a simple mixing method which make a lush, dense brownie-like cake.

8 oz unsweetened chocolate (or 5 oz cocoa powder plus 4 oz unsalted butter)
6 oz olive oil (3/4 cup)
14 oz sugar (2 cups)
4 oz powdered sugar (1 cup)
4 eggs
5 oz flour (1 cup)
3.4 oz cocoa powder (1/2 cup)
½ tsp salt
2 tsp baking powder (above 5000 feet altitude, only use 1 tsp)
½ tsp baking soda
8 oz buttermilk (1 cup) - (or 1 cup warm milk mixed with 1 TB lemon juice, let stand 10 mins to curdle before using)

1. Preheat oven to 375F. Grease and dust with cocoa powder two 9in cake pans.
2. In double boiler, melt the chocolate and olive oil and mix until smooth. Take mixture off heat and bring to room temperature.
3. Meanwhile, beat both sugars and eggs until well creamed.
4. Add the room temperature chocolate mixture to the sugar mixture and beat a couple minutes.
5. Add remaining ingredients and mix until all ingredients are incorporated.
6. Pour batter into the prepared cake pans .
7. Bake for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan.
8. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake.

Some tips:
1 & 2. Line your cake pans with parchment paper so the cakes pop right out.
3. Use room temperature eggs. Take them from the fridge and let them sit 5 minutes in hot water before using.

Perfectly Smooth Chocolate Marscapone Cream Filling

6.25 oz dark chocolate (60%), chopped
8 oz heavy cream (1 cup)
8 oz mascarpone
1.25 oz sugar (1/4 cup)

1. Place chocolate in a heat-proof bowl.
2. In a medium saucepan, bring the cream to a simmer.
3. Pour the hot cream over the chocolate and let it sit for a few minutes to melt the chocolate.
4. Stir the mixture until all the chocolate is melted and the mixture is smooth.
5. Stir in the sugar.
6. Chill until cold enough to whip, but not more than 1 hour (I read that if it gets too cold, the chocolate and cream will separate later).
7. Whip the ganache into soft peaks.
8. Stir in the marscapone.

You can use it immediately between the cakes or refrigerate for later use.

Dark Chocolate Ganache Frosting

8 oz heavy cream (1 cups) – for denser, thicker frosting
~~~~ or ~~~~
16 oz heavy cream (2 cups) – for a lighter, fluffier frosting
11 oz dark chocolate (60%), chopped
2-4 oz powdered sugar (1-2 cups)
4 oz cold butter, cut into 8 pieces

1. Place chocolate in food processor.
2. In a medium saucepan, bring the cream to a simmmer.
3. With food processor running, pour hot cream over chocolate. Process until combined, a minute or two.
4. Stop processor and add powdered sugar. Process until combined, about 1 minute.
5. With processor running, drop the butter pieces in through the feeding tube. Wait until the butter is combined before dropping in the next piece. Let the mixture process about 1 minute after all butter has been combined.
6. Now some options:
• If you used 8oz cream, you can cool the frosting to room temperature (about 1 hour) then frost the cake. The frosting will shiny and thick.
• If you used 8oz cream and prefer a lighter color and fluffier texture, chill the mixture until cold (about 1-2 hours) then whip until thick and spreadable. Do not overwhip or it will curdle!
• If you used 16 oz cream, you must chill the mixture until cold (1-2 hours) then whip until thick. Do not overwhip or it will curdle!