Fig-Walnut Bread 3/31/08From Good Housekeeping.

INGREDIENTS

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U.S.

Metric

 

1 1/2 cup(s)	warm water (105 to 115 degrees F)
1 package(s)	active yeast
1 teaspoon(s)	sugar
4 1/4 cup(s)	all-purpose flour
2 tablespoon(s)	olive oil
1 tablespoon(s)	honey
2 teaspoon(s)	salt
2 cup(s)	dried figs, finely chopped
1 cup(s)	walnuts, toasted and coarsely chopped

DIRECTIONS1.     In large bowl, combine 1 cup warm water, yeast, and sugar; stir to dissolve. Let stand 5 minutes, or until foamy. Stir in 1 cup flour. Cover bowl and let stand at room temperature 45 minutes, or until mixture is thick and bubbly. 2.     Stir in 3 cups flour, 1 tablespoon olive oil, honey, salt, and remaining 1/2 cup warm water until well combined. Turn dough onto lightly floured surface and knead 5 to 8 minutes, adding additional 1/4 cup flour as needed, until smooth and elastic. Flatten dough; press figs and walnuts into dough. Fold dough over onto fruit and nuts and knead until well combined. Place in greased large bowl, turning dough over to grease top. 3.     Cover bowl and let rise in warm place (80 to 85 degrees) until doubled, about 2 hours. Punch down dough; cover and let rest 10 minutes. Grease large cookie sheet. Divide dough in half. Shape each half into 6-inch round loaf. Place loaves at opposite corners on prepared cookie sheet. Cover and let rise until doubled, about 45 minutes. Preheat oven to 425 degrees F. With serrated knife or single-edge razor blade, make several slashes in top of each loaf. Brush loaves with remaining 1 tablespoon oil. Bake loaves 30 to 35 minutes, or until bottoms sound hollow when lightly tapped with fingers. Cool 10 minutes on cookie sheet. Transfer to wire racks to cool completely    

Reuben Quesadillas 3/17/08 Recipe courtesy Wayne Harley Brachman

1 medium onion, cut in half, then sliced 1 tablespoon vegetable oil, plus extra for coating tortillas 1/2 pound (1 cup) sauerkraut, drained 6 flour tortillas 6 ounces Swiss cheese, shredded 3/4 pound corned beef Preheat oven to 375 degrees. In saute pan, saute the onions in 1 tablespoon oil until lightly tanned. Add sauerkraut (watch out for splashing) and cook for 8 minutes more until dried. Using a plate as a template, cut tortillas to even rounds with paring knife. Lightly coat bottoms of 3 tortillas with vegetable oil and lay out on cutting board. Spread with 1/2 of the cheese. coat with single layer of corned beef, then sauerkraut. Cover with another single layer of corned beef, then with remaining cheese and tortillas. Press down to compact. Lightly coat tops with vegetable oil. Bake for 10 minutes until lightly browned on the outside and melted on the inside. Cut each quesadilla into 8 wedges. Serve with Russian Dressing RUSSIAN DRESSING: 1/2 cup mayonnaise 1/2 cup ketchup 1/4 cup minced scallions 2 tablespoons drained chopped capers Mix all ingredients together well, and chill until needed.

Easy Sugar Lemon Snaps  3/10/08

about 3-1/2 dozen cookies
Prep: 25 minutes
Bake: 9 minutes per batch

Ingredients
• 3/4  cup butter, softened
• 1  egg
• 1  package 2-layer-size lemon cake mix with pudding in the mix
• 1  cup yellow cornmeal
• 2  tablespoons finely shredded lemon peel
•   Coarse sugar or granulated sugar
Directions
1. Preheat oven to 375 degree F. In a large mixing bowl beat butter and egg with an electric mixer on medium to high speed for 30 seconds. Gradually beat in cake mix until combined; stir in cornmeal and lemon peel, if necessary knead dough to blend.
2. Using 1 tablespoon of dough for each cookie, roll into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake for 9 to 10 minutes or until bottoms are lightly browned. Let cool on cookie sheet for 1 minute. Transfer to wire rack. Cool completely. Makes about 3-1/2 dozen cookies.

Choco-Zucchini Cupcakes  2/25/08

Prep: 30 minutes
Bake: 25 minutes
Cool: 5 minutes
Stand: 5 minutes  Ingredients·                                   Nonstick cooking spray (optional) ·                                 2  cups shredded zucchini (about 8 oz.) ·                                 3  eggs ·                                 2  cups granulated sugar ·                                 3/4  cup cooking oil ·                                 2  tsp. vanilla ·                                 2  cups all-purpose flour ·                                 2/3  cup unsweetened cocoa powder ·                                 1  tsp. baking soda ·                                 1  tsp. salt ·                                 1/2  tsp. baking powder ·                                 3/4  cup milk chocolate pieces (optional) ·                                 1  recipe Peanut Butter Frosting DirectionsPreheat oven to 325 degrees F. Line twenty-four 2-1/2-inch muffin cups with double or single layer of paper bake cups or lightly coat with nonstick cooking spray; set aside. In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and, if desired, chocolate pieces; stir until combined. Spoon batter into prepared pans, filling cups about half full. Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan on wire racks for 5 minutes. Remove from cups. Cool completely on racks. Frost with Peanut Butter Frosting. Makes: 24 cupcakes Peanut Butter Frosting: In a medium mixing bowl beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1/2 teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually add 1-1/2 cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until frosting reaches desired consistency. Makes about 1-1/2cups.  Courtesy of www.bhg.comChicken Scampi  2/11/08 Courtesy of My Country Kitchen

Easy Cheesy Potatoes 02/04/08

3 Tablespoons Homemade Gourment BLT Mix

2 14.5 ounc

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