French Bread

My latest kick has been making bread. Maybe it's something about the cool mornings and fresh autumn air that makes me want to bake and fill my house with warm, yummy smells. I found this recipe at Sister's Cafe and it's so great. This bread is soft and tender and just perfect for a variety of recipes or just to go along with some fabulous italian or a bowl of creamy soup. It's one of those recipes that you can multi-task and be making the other part of dinner at the same time. It was really simple and uses everyday ingredients you probably already have. This recipe makes two delicious loaves so you can give one to a friend or use it in one of these delicious recipes :

French Bread Pizza

Make Ahead Garlic Bread

Overnight Caramel Pecan French Toast

Hot Hoagies

South of the Border Sandwiches

Grandma’s French Bread

Sister's Cafe

2 ¼ c. warm water

2 T. sugar

1 Tbsp yeast

1 Tbsp salt

2 Tbsp oil

5 ½ -6 cups flour-stirred before measured

First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well (At this point I switch to my dough/kneading attachment on my Bosch mixer) Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and knead it 2 or 3 times to coat with flour. Divide into 2 equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seads. Bake for 30 minutes at 375. Cool on racks

NOTE: For a crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.

Posted by: Sallie

Baked Penne with Roasted Vegetables

Melanie over at the Sister's Cafe was just posting about how she is trying to feed her family more vegetarian meals. It reminded me of this delicious meal we had over the summer. This meal is perfect if you're looking for a healthy meal to use up more garden vegetables. It's just a light, delicious and vegetable filled pasta dish mixed with marina and of course cheese! I love Smoked Mozzarella but both Fontina and Smoked Mozzarella can get pretty pricey and are sometimes hard to find. You could easily substitute Gruyere, provolone, regular mozzarella or a good Italian mixture. This is a meal that tastes great and you can feel good about feeding to your family.

Baked Penne with Roasted Vegetables

Giada De Laurentiis

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta (to make it even more healthy use Barilla Plus Pasta)
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Posted by: Sallie

Lunchbox Brownies

I have really been trying hard this year to make all of the kids lunch treats from scratch instead of buying the overpriced, packaged stuff at the store. And even though they're still treats, I just feel a little bit better having made them myself because I know exactly what went into them. These lunchbox brownies turned out perfect. Nice and sturdy and perfect for tucking into the kids lunch bags or for these cute little brownie sundaes. Next time I'll follow my instinct and use muffin tins. Although they came out of the pan okay, it would have been much easier using a muffin tin. You could also make a mini version using a mini muffin tin, just make sure to decrease your baking time. These are also open to lots of different topping ideas- nuts, chocolate chips, sprinkles, or toffee chips. The skies the limit!

Lunchbox Brownies

America's Test Kitchen

8 Tbsp. (1 stick) unsalted butter

3 oz. unsweetened chocolate, chopped coarse

2/3 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1 cup sugar

1 tsp. vanilla extract

1/2 cup pecans or walnuts, toasted and chopped or 1/2 cup any other toppings like mini chocolate chips, toffee chips,sprinkles etc. (optional)

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line and 8 in. square pan with a foil sling and grease the foil. Melt the butter and chocolate together in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly.

2. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, eggs, and vanilla. Whisk in the melted chocolate mixture until combined. Stir in the flour mixture until just incorporated.

3. Scrape the batter into the prepared pan, smooth the top, and sprinkle with the toasted nuts if using (or other topping). Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached 22 to 27 minutes, rotating pan halfway through baking.

4. Let the brownies cool completely in the pan, set on a wire rack, about 2 hours. Remove the brownies from the pan using the foil, cut into squares and serve.

For Muffin-tin Brownies:

Portion the brownie batter into a greased 12-cup muffin tin (about 3 tbsp. per cup), and bake as directed, reducing the baking time to 18-20 minutes.

Posted by: Sallie

New York Style Crumb Cake

I'm such a sucker for sweet breakfasts and this one was no exception. Although I've never tasted an authentic New York Crumb cake if it's anything like this, count me in. A delicious , buttery, yellow cake topped with a yummy, struesel-like brown sugar cinnamon crumb topping. This would be delicious addition to any brunch or holiday breakfast.

New York Style Crumb Cake

Cooks Illustrated

Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk

Confectioners' sugar for dusting

Instructions
1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.

Hints - Don't use all-purpose flour in this recipe as it will result in a tough cake.

When topping the cake be careful not to push the crumbs into the cake.

This recipe can easily be doubled and baked in a 9 x 13 pan. Increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature up to two days.

Posted by: Sallie

Chili

Here's a chili recipe my family really likes. I love a good bowl of chili and have several different recipes bookmarked to try this winter. This is a good basic chili recipe. You can easily alter the recipe to suit your tastes. One thing I love about this recipe is that it doesn't have chunks of tomato in it, so my kids will eat it. (That ranks high on the priority list for me. ) Another thing I love is that is can be made in the slow cooker and left to simmer all day. When dinner time rolls around your main dish is already done. I think chili is better the next day so if I can I try to make it the day before.

INGREDIENTS:

2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Tortilla chips, cheese, sour cream, green onions if desired for garnish.

DIRECTIONS
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) Garnish if desired.

Plum Crumble

While visiting our friends Rob and Crystal last weekend in Sunnyvale, we got to experience a real Farmer's Market. They set it up in a parking lot, and farmers from all over the area bring in their freshest produce, which you can sample and purchase right there. One booth had these delicious white plums, so we bought them thinking they would be good for some sort of dessert.

When we got back to the house, I jumped on williamssonoma.com and found this recipe. We served it along side some non-fat vanilla frozen yogurt for a light, but yet delicious dessert.

It was super easy to prepare and tasted wonderful, still warm right out of the oven!

Plum Crumble

from williamssonoma.com

Ingredients:
3 1/2 Tbs. unsalted butter
1 lb. plums, pitted and thickly sliced
2 Tbs. fresh orange juice
1/2 tsp. vanilla extract
5 Tbs. firmly packed light brown sugar
1/3 cup quick-cooking rolled oats
1/3 cup all-purpose flour
1 1/2 tsp. grated orange zest
1 tsp. five-spice powder

Directions:
Preheat an oven to 400°F. Coat the bottom of a 9-inch pie dish with 1 1/2 tsp. of the butter. Combine the plums, orange juice, vanilla and 2 Tbs. of the brown sugar in the prepared dish and toss to coat the plums evenly. Then spread the plums out evenly. Cut the remaining 3 Tbs. butter into small pieces. In a bowl, combine the butter, oats, flour, orange zest, five-spice powder and the remaining 3 Tbs. brown sugar. Using your fingers, rub the ingredients together until crumbly. Sprinkle the mixture evenly over the plums. Roast the crumble until the topping is browned and crisp and the fruit is bubbly, 25 to 30 minutes. Remove the dish from the oven. Serve the crumble warm or at room temperature. Serves 4 to 6.

Beautiful Hamburger Buns

With only 7 simple ingredients I am wondering why I waited so long to make these amazing hamburger buns. All it took was me thinking I had some hamburger buns in the freezer for dinner, which in fact I didn't, and not wanting to drag 4 kids to the store or call the husband, yet again to ask "could you please pick something up on your way home?" Soft and slightly sweet and a beautiful golden yellow, these buns would be perfect for not only burgers but chicken, ham, italian beef sandwiches or sloppy joes . Made smaller they would be excellent for mini sliders. Or, for those little picky eaters (which I'm sure none of you have) just slather them with some good old strawberry jam. They were simple to make and done in about 2 1/2 hours. Much easier and a lot less painful that a trip to the store.

Beautiful Hamburger Buns

King Arthur Flour

Ingredients:
3/4 to 1 cup lukewarm water
2 tablespoons butter
1 large egg
3 1/2 cups Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast

Directions
1) Mix and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk.
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.
4) If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds.
5) Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack. Makes 8.

*Note- brushing with butter will give them a soft, light golden crust. The egg wash will result in a shinier, darker crust.*

Posted by: Sallie