Raspberry-Almond Squares

Recipe from Loni Winn

2 cups butter
2 cups sugar
2 eggs
1 tsp. almond extract
5 cups flour
1 tsp. baking powder
1/2 tsp. salt
raspberry jam

Cream butter and sugar together until light an fluffy. Beat in eggs and almond flavoring. Add dry ingredients and beat well. Push into a un-greased 9x13 pan (these will be really thick..I like using a cookie sheet). Using wet finger make diagonal indentations. Fill with jam using small spoon. Bake at 350 for 12-15 minutes or until golden. Do not over bake. Cool before cutting. (I also like to drizzle a little frosting over the finished cookies before cutting...it just looks cute).

Pioneer woman's pasta salad

16 ounces penne pasta
1/2 cup mayonnaise (I used light mayonnaise)
1/4 cup milk
2 to 3 tablespoons white vinegar
2 to 3 teaspoons adobo sauce (from canned chipotle peppers)
1/2 teaspoon salt, more to taste
Black pepper
3 cups cherry tomatoes, halved
1 pound smoked Gouda cheese
24 basil leaves, shredded

Cook pasta, drain, rinse with cool water, and set aside. Combine the mayonnaise and milk in a medium bowl Then add 2 tablespoon of the vinegar and stir. Add adobo sauce, salt  and pepper Stir and taste adjust seasoning (I added more adobo sauce, careful because it is hot). Combine pasta, tomatoes, basil, cheese and dressing Chill. for at least 2 hours.

You can add different chesses like mozzarella, I added smoked provolone. cucumbers, corn, chicken and beans were other variations on similar recipes.

Chili-Garlic Roasted Broccoli

1/4 cup extra virgin olive oil
5-6 cloves garlic, finely chopped
1/2 tablespoon chili powder
1/2 tablespoon grill seasoning blend (Montreal Steak Seasoning)
1 large head garlic, cut into thin, long spears
Preheat oven to 425 degrees.
Place olive oil, garlic chili powder and grill seasoning in the bottom of a large bowl and ad the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown an stalks are tender, 17 to 20 min.

Marinade for Chicken

1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley


This makes a lot...feel free to cut recipe down.


Mix all ingredients together and pour over chicken. The longer you marinate, the more flavor the chicken will have.  Bake or grill chicken.

Cucumber Sandwiches

From Laurie Clegg

Slice:
2 baguettes
4 cucumbers

Mix together:
8oz cream cheese
8oz mayo
1pkg dry Italian dressing mix

Top baguette slices with cream mix, a cucumber slice, and garnish with dill.

Artisan Bread

from Sullivan Street Bakery

Baking the Perfect Loaf of Bread at Home

Formula and Process created by Jim Lahey, owner of Sullivan St Bakery

Formula: 

3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)

Equipment: 

Two medium mixing bowls
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)

Process: 

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

Gingersnap Cookies

Gingersnaps
recipe from (Laurie Swim)

cream:

2 cup sugar
1 1/2 cup shortening
1 cup molasses
2 eggs

add:

4 cups flour
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons ginger
4 teaspoons baking soda

Form into small balls & roll in 1/4 cup sugar (2 teaspoons of cinnamon may be added). Bake at 350 for about 10 minutes.