Boule (Artisan Free-Form Loaf)

1 1/2 tbsp yeast
1 1/2 kosher salt
3 cups warm water
6 1/2 cups flour

Mix it but don't knead it.  Put it in a big bowl and let it rise on the counter for 2 hours.  Then put it in the refrigerator for up to two weeks! You can use it immediately, but it is easier to handle if it is refrigerated first.  It is a very sticky dough.  

When you are ready to make a loaf, generously sprinkle a cookie sheet that doesn't have an edge (I use my airbake cookie pans) with cornmeal. Then sprinkle some flour on top of the bowl of dough and lop off a quarter of the dough.  Fold dough over itself, tucking edges under and smoothing top.  You can shape it into a circle or elongate it a bit..     

Place it on the cornmeal covered pan.  Set your timer for 20 minutes and let it rise. After 20 minutes, place a pan (best if it doesn't have an edge) or baking stone into the oven, with a broiler pan placed on the lower rack.  Preheat the oven to 450 and set the timer for 20 minutes.  When the timer goes off,
slide the loaf from the cornmeal covered pan to the heated pan in the oven. Then pour 1 cup of hot tap water into the broiler pan under it.  Bake for 30 minutes until the bread is golden brown.The outside of the bread will be perfectly crispy and the inside perfectly soft.

White Chocolate Chip Cranberry Cookies

mix
1 c brown sugar
1 c white sugar
1 c crisco
2 eggs

add
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
3 1/2 c flour
dried cranberries & white chocolate chips (as many as desired)

bake at 350 degrees for 8-12 minutes

*tip
-I run a fine chop through half the cranberries I add
-You can also melt some vanilla almond bark and drizzle for a fancier occasion

naan bread aka indian bread

2 c Flour
1t sugar
1t salt
pinch baking soda
2 T Oil
2 1/2 T Plain Yogurt

3/4 c warm water
1t yeast

olive oil


Dissolve yeast in warm water, while that is dissolving Mix dry ingredients, add oil and yogurt until all of it is incorporated. {let rise for 3-4 hours until doubled in size} use oil on your hand to keep from sticking. Separate dough into 6 equal parts and roll out using a little flour and rolling pin - into an oval shape about 1/4 thick (dont go too thin)

It is custom to make these in a special clay oven called a Tandoor but a super hot oven will work. If you have a "pampered chef stone" use that. Preheat  your oven with the stone inside to 450 degree's. Place your dough on the stone and bake (mine took about 5-6 minutes) until brown spots start to appear. brush with olive oil or butter and serve!

Manjula's version on you-tube

Artichoke and Spinach Dip - January Featured Recipe

1 (8 ounce) package cream cheese, softened
1/4 C mayonnaise
1/4 C grated Parmesan cheese
1/4 C grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp dried basil
1/4 tsp garlic salt
salt and pepper to taste
1 (14 ounce) can or jar artichoke hearts, drained and chopped
1/2 C frozen chopped spinach, thawed and drained or 2 handfuls of fresh baby spinach, chopped
1/4 C shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Easy Oreo Truffles [December Featured Recipe]

1 pkg. (8oz) cream cheese, softened
1 pkg. Oreo cookies, finely crusted (about 4 1/4c.)
2 pkg. (8 squares) semi-sweet chocolate, melted

1. Mix cream cheese and 3 cups cookie crubs until well blended.
2. Shape into 48 - 1 inch balls. Dinp in melted chocolate; place on waxed paper - covered baking sheets. Sprinkle with remaining cookie crumbs.
3. refrigerate 1 hour until firm.

Pumpkin Gingerbread - November Featured Recipe

3 c. sugar
1 c. vegetable oil
4 eggs
2/3 c. water
1 (15oz) can pumpkin puree
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
3 1/2 c. all -purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder

1. Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans.

2. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves.

3. In medium bowl, combine flour, soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

4. Bake in preheated oven until toothpick come out clean, about 1 hour.

Peanut Butter Crunch Apples - October Featured Recipe

6 granny's
6 wooden sticks
1 pkg individually wrapped caramels
2 Tbs. water
1 1/2 tsp. vanilla extract
3 c. chopped peanut butter-filled sandwhich cookies
4 oz milk chocolate, chopped
4 oz white chocolate, chopped

1. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts. Stir in vanilla.

2. Dip each apple into the caramel and roll apples with cookies. Drizzle with chocolates!