Tuesday, October 27, 2015

Bread Bowls

Bread Bowls
1 1/2 T yeast
2 1/2 c warm water
2 t salt
2 T vegetable oil
up to 7 c flour
1 T cornmeal

1. In a large bowl, dissolve yeast in warm water; let stand until creamy, about 10 minutes.
2. Add salt, oil, and 4 cups flour; beat well. Stir in remaining flour, 1/2 cup at a time, until soft but not sticky dough forms.
3. Turn dough out on to a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl; place the dough in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm spot until doubled, about 40 minutes.
4. Punch down dough and divide into 6-8 balls. Place balls on lightly greased baking sheet that's been sprinkled with cornmeal; score balls. Cover and let rise until doubled, about 35 minutes.
5. Preheat oven to 400*; bake for 15-18 minutes, until golden brown.
Carefully cut a hole in the top of the bowl and scoop out the insides; fill with soup.

Tuesday, October 20, 2015

Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce

4 eggs
1- 15 oz can pumpkin puree
1 c heavy whipping cream
1 c half & half
3 T melted butter, cooled
1 1/2 c sugar
2 t vanilla
1 T pumpkin pie spice
1 loaf day-old bread, diced into small pieces
Caramel Sauce:
1 c butter, softened
1 c heavy whipping cream
1 c packed brown sugar
1/2 c toasted pecans, chopped (opt)

1. Preheat oven to 350* and lightly grease a 9x9 pan.
2. In a large bowl, whisk together eggs, pumpkin, cream, half & half, butter, sugar, vanilla, and pumpkin pie spice. Toss in bread pieces and coat evenly.
3. Pour everything into the pan, cover with foil, and bake for 20 minutes; remove foil and bake for an additional 45-55 minutes.
4. Make the sauce toward the end of the bread pudding baking time. In a medium pot, stir together butter, cream, and brown sugar; bring to a boil. Reduce to a simmer, stir in pecans, and cook until it begins to thicken, about 5 minutes. Pour over bread pudding just before serving.

Tuesday, October 13, 2015

Pesto Chicken

Pesto Chicken
4 chicken breasts
1/2 c pesto
2 Roma tomatoes, sliced
Mozzarella or Cheddar cheese

1. Preheat oven to 400* and line a cookie sheet with foil.
2. In a medium bowl, toss chicken in pesto.
3. Bake chicken for 20-25 minutes.
4. Place tomatoes and cheese on chicken breasts; bake for another 3-5 minutes, until cheese is melted.
Serve over pasta.

Tuesday, October 6, 2015

Tomato Pie

Tomato Pie
6-7 Roma tomatoes
1/2 red onion, diced
1- 9" pie shell, prebaked
1/4 c fresh chopped basil
1 c Mozzarella cheese
1 c Cheddar cheese
3/4 c mayonnaise
1 t Frank's RedHot sauce, or more, to taste
salt and pepper, to taste

1. Preheat oven to 350*.
2. Cut tomatoes in half horizontally, deseed and remove excess juice, and then roughly chop. Lightly salt the tomatoes and set them in a colander over a bowl to drain for about 10-15 minutes.
3. Place onions in the bottom of the pie shell. With a clean cloth, squeeze as much remaining juice out of the tomatoes as you can before layering them on the onions; sprinkle basil over tomatoes.
4. In a medium bowl, combine cheeses, mayonnaise, hot sauce, and a pinch each of salt and pepper; spread over basil.
5. Bake for 30-40 minutes, until lightly browned.