Fabulous French Bread

Fabulous French Bread (courtesy of Jamie)

Yield: 3 loaves

• 1 TBSP shortening
• 1 TBSP coarse salt {or 1/2 TBSP regular salt}
• 2 TBSP sugar
• 1 cup boiling water
• 1 cup cold water
• 1/3 cup lukewarm water
• 1 TBSP yeast
• 5 - 6 cups white all purpose flour {I used bread flour}
• 2 rounded TBSP dough enhancer {my addition}
• 1 egg

Step 1: Place the 1 cup hot water in the microwave for 3 minutes to get it boiling.

Step 2: Dissolve the yeast into the warm water. Stir it around until it is all mixed.

Step 3: Combine the salt, shortening, and sugar in the bottom of your mixer with a fork. The dough hook doesn't work very well. You need to smash up the mixture until it resembles the picture above. {I used my whisk attachment on high. It took about a minute and was perfect.}

Step 4: Pour the boiling water over the shortening mixture. Mix slightly to combine.

Step 5: Pour the cold water in next.

Step 6: Then pour the warm water and yeast into the mixer.

Step 7: Begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer. Add the dough enhancer at this time, along with the flour. The dough should be balmy but not sticky.

Step 8: Let the dough mix on high for 8 minutes.

Step 9: Let the dough rise in the mixer for about 20 minutes. {This step can actually be skipped if you are in a hurry, but I recommend it as it allows the dough the chance to rest and improves the flavor and texture.}

Step 10: Separate the dough into three parts and place on a large jelly roll pan sprayed with cooking spray. Let the dough sit for about 5 minutes. Letting it sit will make it MUCH easier to shape.

Step 11: Spread the dough out with your hands. Stretch it slightly until you have an oval about 1" in thickness. Roll the dough up into a log shape. Take the ends of the log and fold them into the middle, with the ends touching. Turn the loaf seam-side down onto a greased pan. I used my french bread pans, but you could also use a jelly roll pan. Repeat with remaining dough.

Step 12: Using a sharp knife, quickly cut 3 diagonal slits into the top of each loaf.

Step 13: Whisk egg until frothy. Cover loaves with egg wash, making sure to get in each slit.

Step 14: Place the loaves in a warm 170 degree oven and let rise for about 15 minutes.

Step 15: Turn the oven up to 400 degrees and re-set your timer for 15 minutes. {Leave the loaves in while the oven increases in temperature.}

Step 16: Turn the oven down to 350 degrees and turn the pan around in the oven. Bake for another 10-12 minutes, until the loaves are a nice golden brown.

Enjoy!

Also- Don't be intimidated by all the steps! I simply wanted to break the recipe down and make it easier to follow. Like I said, read it over a couple times, print it out and have it right by you in the kitchen. It really is easy!

Raspberry Danish Dessert Cake

Raspberry Danish Dessert Cake

(courtesy of Erica)

Ingredients:
1 box white cake mix
1 pkg raspberry Danish Dessert (NOT Raspberry jello mix)
2 pkgs frozen raspberries (I usually use one if using a 9X13 pan or 2 when using a cookie sheet).
8 oz. cream cheese - softened
16 oz. cool whip
1-2 cups powdered sugar

Directions:
Make cake mix as directed on box. (I usually use a cookie sheet when making this cake. It serves more and allows for more room for the layers). Bake until golden brown on top (about 12-15 min. for the cookie sheet, 18-21 min. for 9X13). Allow cake to cool.

Beat together the cream cheese and powdered sugar (I make this mix on the sweeter side to balance out the tart raspberry layer). Once sugar is incorporated with cream cheese add the cool whip in 3 parts.

Spread a thick layer of cream cheese mix on cooled cake.

Make Danish dessert using the pie filling recipe on box. Add raspberries. I usually add the frozen berries while mixture is still hot and break up some of the raspberries. Let raspberry mixture cool slightly then pour mixture on top of cream cheese layer. Spread evenly over entire cake.

Chill at least 3 hours and serve.Enjoy!

***Post edit: Danish Dessert can be found near the Jello. Below is a picture of the box. I've found that sometimes it's hard to find and other times there are a ton of boxes. You can also order them online {here}. I prefer the raspberry but you can do this cake with strawberry as well. Email with questions***

Potato Salad

Nana Flora's Awesome Potato Salad

(Courtesy of Money Saving Maine-iac)

*

Ingredients:

8 red potatoes, scrubbed and sliced

1/2 lb. of fresh green beans, stemmed and sliced

1/4 cup sliced scallions OR 1/4 cup cup garlic scapes

1 tsp. salt

1/2 tsp. black pepper

3 Tbsp. Fresh Tarragon chopped (or 3 tsp. dried)

3 Tbsp. Fresh Dill chopped (3 tsp. dried)

3 Tbsp. Fresh Chives chopped

3 Tbsp. White Vinegar

2 Tbsp. Extra Virgin Olive Oil

3 Tbsp. chicken broth

2 Tbsp. Spicy Brown Mustard

Boil potatoes 6-8 minutes.

Add the green beans and cook another 3 minutes. If you're using scapes add these to the boiling water at the same time as the green beans to soften them up a bit.
While the vegetables are cooking mix vinegar, EVOO, Chicken Broth, Spicy Brown Mustard, Salt & Pepper together to make the dressing. Set aside.

Drain potatoes, rinse in cold water and drain again. Add your chopped herbs.

Pour on the dressing and stir gently.

My pictures do not do this salad justice. The flavors of the dressing and fresh garden herbs are out of this world. I particularly like that there is no mayo in this potato salad. It's wonderful at summer dinners, barbecues and picnics and the flavor just gets better as it sits over night.

Enjoy!

Black Bean, Corn, Avocado Salad

(courtesy of Allrecipes.com)

Ingredients

• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1 avocado - peeled, pitted and diced
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro (optional)

Directions

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Craisin, Goat Cheese & Pecan Salad

Dressing:

¼ c balsamic vinegar

¼ c olive oil

2 T orange juice

2 t soy sauce

3 -4 cloves garlic mashed with ½ t coarse salt

Fresh pepper to taste

Combine all ingredients in a bowl and whisk until blended.

Serve with salad:

1 large bag/container of spring greens

Craisins

Crumbled goat cheese

Sugared pecans

(Courtesy of Mandy Quimby - Thanks Mandy!)

White Chicken Tortilla Soup
(courtesy of Erica)

Ingredients:
4 ounce can of diced green chili's (you can make your own if you prefer)
4 cups chicken stock
1 rotisserie chicken - I get mine from Costco. Remove meat and cut chicken in to bite size pieces( you can also use 2 lbs cooked boneless, skinless chicken).
2 tablespoons finely chopped garlic
1/2 cup diced yellow onion
4 tablespoons extra virgin olive oil (EVOO)
2 cans Great Northern Beans (white beans)
1 cup sweet white corn (optional)
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
salt and pepper to tasteDirections:
In a large pot saute onions and garlic in the EVOO over medium high heat for 4 minutes. Add chicken stock, green chili's, cumin, salt and pepper. Bring to a boil. Reduce heat, add chicken, sweet white corn and beans. Simmer for 10-15 minutes.

To thicken soup and add body: Add 3 tablespoons of cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. Bring the soup back up to a boil; stir with 1 hand and pour the paste in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from heat.

Add Cilantro and lime juice.

Garnish/toppings: sour cream, Mexican style shredded cheese, corn chips (you you can make your own - see below), lime wedges, chopped cilantro, chopped chives.

{As you can see I didn't add all the garnishings for the picture}

This soup is delicious and very easy to make (especially if you get the chicken like I do and use corn chips). It yields about 8-12 servings.

Homemade Samoa Cookies

(This recipe is courtesy of Baking Bites)

Homemade Samoas (a.k.a. Caramel de-Lites)

Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it. That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough!