Provolone Corn Loaf

Ingredients

• 2 tsp cornmeal
• 1 c cornmeal
• 1 1/2 c all purpose flour
• 1 TBS minced fresh sage or 1 tsp rubbed sage
• 2 tsp baking powder
• 1 tsp salt
• 3/4 tsp coarsely ground pepper
• 1/2 tsp baking soda
• 1/8 tsp cayenne pepper
• 2 eggs
• 1 1/4 c buttermilk
• 1/4 c olive oil
• 1 c (4 oz.) shredded provolone cheese

Directions

1. Sprinkle 2 tsp cornmeal on the bottom and sides of a greased 8x4x2 loaf pan; set aside.
2. In a large bowl, combine the flour, sage, baking powder, salt, pepper, baking soda, cayenne and remaining cornmeal.  In another bowl, beat the eggs, buttermilk and oil.  Stir into dry ingredients just until moistened.  Fold in cheese.
3. Pour into prepared pan.  Bake at 350 for 40-50 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.  

Spiced Cider Doughnuts

I got these from the William and Sonoma web site and they are SO yummy.  I love cold weather cooking!

Ingredients

• 1 c apple cider
• 3 1/4 c all-purpose flour, plus more as needed
• 1 c granulated sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. kosher salt
• 2 TBS. cold unsalted butter, thinly sliced
• 1/2 c buttermilk
• 2 lg eggs
• 1 tsp. vanilla extract
• Canola oil for deep-frying
• 1 1/2 c confectioners’ sugar, sifted

Directions

1. In a small saucepan, bring the cider to a boil over high heat. Cook until reduced to 1/2 cup, 8 to 10 minutes. Let cool completely. In a bowl, sift together the 3 1/4 cups flour, the granulated sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add the butter. Using a handheld mixer on low speed, beat until the mixture forms fine crumbs. In another bowl, whisk together the buttermilk, eggs, 1/4 cup of the reduced cider and the vanilla until combined. Add the buttermilk mixture to the flour mixture and stir until a soft dough forms. Turn out onto a floured work surface and knead until smooth, about 1 minute, adding up to 1/4 cup more flour if needed. Line a rimmed baking sheet with parchment paper. Transfer the dough to the baking sheet and pat it out to a layer 1/2 inch thick. Freeze until slightly firm, 15 minutes. 
2. Heat a deep-fryer to 350°F or pour oil to a depth of at least 3 inches into a heavy, deep saucepan and heat over high heat to 350°F on a deep-frying thermometer. Set a large wire rack on another rimmed baking sheet and place near the stove. Return the dough to the work surface. Using a doughnut cutter 3 inches in diameter, and dipping the cutter into flour before each cut, cut out as many doughnuts as possible, pressing straight down and lifting straight up. Transfer the doughnuts and the holes to the parchment paper–lined baking sheet. Gather up the scraps and repeat rolling and cutting. 
3. Using a metal spatula, carefully lower a few of the doughnuts into the hot oil, being sure not to crowd the pan. Deep-fry the doughnuts, turning them once at the halfway point, until golden brown, about 3 minutes. Using a wire skimmer, transfer to the rack to drain. Repeat until all of the doughnuts have been fried, then add the doughnut holes to the oil and deep-fry until golden brown, about 2 minutes. Let cool.
4. To make the glaze, in a small saucepan, bring the remaining 1/4 cup reduced cider to a boil over high heat. Add the confectioners’ sugar and whisk until smooth. Remove from the heat. Holding each doughnut or doughnut hole by its edges, briefly dip it, smooth side down, into the glaze, letting the excess drip back into the saucepan. Place on the wire rack, glazed side up, and let stand until the glaze is set, about 10 minutes. Serve warm or at room temperature. Makes 1 dozen doughnuts and 1 dozen holes.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

Pumpkin Scone

Since I'm officially back online, I've decided to share a scone recipe with you today. This is my all time favorite scone recipe!! And since I really like scones, that's saying a lot!



Ingredients

• 2 c. all purpose flour
• 7 TBS granulated sugar
• 1 TBS baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 c canned pumpkin
• 3 TBS whipping cream
• 1 large egg
• 6 TBS cold butter, cubed

Plain Glaze

• 1 c plus 1 TBS powdered sugar
• 2 TBS milk

Spiced Icing

• 1 c plus 3 TBS powdered sugar
• 2 TBS milk
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• pinch of ground ginger
• pinch of ground cloves

Directions

1. Preheat oven to 400 degrees
2. Combine flour, sugar, baking powder, salt, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp ginger in a large bowl.
3. In a separate medium bowl, whisk together pumpkin, whipping cream, and egg.
4. Add cubed butter into dry ingredients. Use a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible (food processors works great for this!) The mix should look like cornmeal.
5. Fold wet ingredients into dry ingredients and form a dough; roll the dough into a ball. Gently roll out dough onto a lightly floured surface and form it into a 1-inch thick rectangle 9 inches long and 3 inches wide. Using a large knife, slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.
6. Line a baking sheet with parchment paper. Bake scones for 12-14 minutes or until light brown.
7. Cool scones on wire rack. While scones are cooling, mix the plain glaze. Mix until smooth.
8. When the scones are cool, use a brush to paint a coat of glaze on each scone.
9. While the glaze sets up on the scones, prepare the spiced icing. Drizzle the spiced icing (which will be thicker) over each scone and allow the icing to dry before serving - about 1 hour.

Makes 6 scones

Brown Sugar Biscuits

OK, these aren't real biscuits. And they're not cinnamon rolls. But they're really yummy, and make a great morning breakfast treat!!

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1/2 cup butter flavored shortening
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup butter, softened
• 1/4 cup brown sugar
• 5 1/2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 375 degrees F . Lightly grease a baking sheet, or use parchment paper.
2. In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.
3. Bake in preheated oven for 15 to 20 minutes, or until golden brown.

Sweet Rolls

Because Shelley asked for them... :)

INGREDIENTS

• 1/2 cup warm water
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 tsp salt
• 3 3/4 cups all-purpose flour
• 1 package active dry yeast
• 1/4 cup butter, softened

DIRECTIONS

1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F.
3. Bake in preheated oven for 10 to 15 minutes, until golden.

Herb Bread

Thanksgiving is coming up this week. For me, that means 3-4 loaves of home made bread so that I can make homemade stuffing!! I know it's more work, but with a bread machine to save time, I think it's really worth it. Thanksgiving should be a feast! I usually make 3 loaves of his herb bread and one or two loaves of regular bread for my stuffing. Enjoy!

Ingredients:

• 1 cup warm milk (70-80 degrees)
• 1 egg
• 2 TBS butter, softened
• 1/4 c. dried minced onion
• 2TBS sugar
• 1 1/2 tsp. salt
• 2 TBS dried parsley flakes
• 3 1/2 c. bread flour
• 2 tsp. active dry yeast

Directions:

1. In a bread machine pan, place wet ingredients in the bottom, then dry ingredients, leaving yeast for last (if you're new to bread machines, you'll need to make a well of your dry ingredients and place the yeast in the well).
2. Select basic bread setting. Choose a crust color and loaf size if available.
3. Bake according to bread machine directions - check your dough after 5 minutes of mixing; add 1-2 TBS water or flour if needed.

Vanilla Crepes

OK, since college, I've been a huge crepe fan. My room mate took me to this wonderful little restaurant someplace in Dallas (k, it's been a few years, so I don't remember *where*...) and I had these lemon German pancakes. Basically, it was a crepe, and I've had a love of crepes ever since. Here's a yummy recipe that I make for my husband and myself

INGREDIENTS

• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

DIRECTIONS

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Irish Soda Bread

What else would you serve with Lamb Stew?

INGREDIENTS

• 1/2 cup white sugar
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 tablespoon caraway seeds
• 2 eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 cup sour cream

Directions

1. Preheat oven to 350. Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
3. Bake in a preheated 350 oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Lemon Loaf

Despite the fact that I am working dilligently on loosing weight, I still enjoy a cup of coffee and a sweet treat on occasion in the morning. I've found I do much better treating myself on occasion, than I do with depriving myself. This is a yummy recipe I found that tastes almost identical to Starbucks Lemon Loaf!

• 1 1/2 c. flour **
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3 eggs
• 1 c. sugar
• 2 TBS butter (no substitutes)
• 1 tsp. vanilla extract
• 1 1/2 tsp. lemon extract
• 1/3 c. lemon juice
• 1/2 c. canola oil

Lemon Icing:

• 1 cup plus 
• 1 TBS powdered sugar
• 2 TBS milk
• 1 tsp lemon extract

Instructions:

1. preheat oven to 350
2. combine flour, baking soda, baking powder, and salt in a large mixing bowl.
3. in a medium mixing bowl, blend eggs, sugar, extracts, butter, and lemon juice.
4. Pour wet ingredients into dry ingredients in the large mixing bowl. Blend well. Add canola oil. Blend until smooth.
5. Pour ingredients into a greased loaf pan (9x5 is what I use) Bake for 45 minutes or until a toothpick comes out clean.
6. While the loaf is baking, mix the ingredients for the icing. Use an electric mixer to blend until smooth. After the lemon loaf has cooled, remove it from the pan and top with the icing. After the icing has set up, slice and enjoy!

Buttermilk Biscuits

When it comes to breakfast, the only ones I really enjoy are fattening. So of course, I love biscuits and gravy, chicken fried steak, corn beef hash, and breakfast skillets. I have tried, unsuccessfully, to make homemade biscuits and gravy for years. My first failure was the biscuits. I guess Bisquick is not my friend for biscuit making. I recently tried this recipe, and I found success!

• 2 cups all purpose flour, stirred before measuring
• 2 1/2 TSP baking powder
• 1/4 TSP baking soda
• 1 TSP salt
• 1/4 cup shortening, chilled
• 2 TBS butter, chilled
• 3/4 cup buttermilk

1. Preheat oven to 400 degrees

2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Cut in the chilled shortening and butter until you have pieces the size of small peas.

3. Make a well in the center of the dry ingredients. Pour in buttermilk. With a wooden spoon (you can not use an electric mixer, you need the air mixed in to make these light and fluffy) gently blend the dry ingredients into the buttermilk, just until the mixture is clumpy - you do NOT want to over mix this!! You made need to add an additional TBS of buttermilk.

4. Transfer the dough to floured cutting board. Pat out into a circle about 8 inches in diameter and 1/2 inch thick. If you have a biscuit cutter, cut out your biscuits. If you don't, I suggest a glass juice cup, also lightly floured (grandmother used this for years, always worked for her). Place cut biscuits on a ungreased baking sheet (if you have a cooking stone, that's even better!) Bake on center oven rack for about 10 minutes or until golden.

Makes 10-12 biscuits, depending on the size cut.