Sliced Cookies: Butter Almond Cookies

These cookies are great for anyone who like almonds or cinnamon sugar. They are soft and delicious, but make sure you use butter. Margarine doesn't give the same taste in this delicate icebox cookie.


Ingredients


½ cup sugar
½ cup butter, softened
2 tsp almond extract
1 egg
1¼ cup all purpose flour
2 tsp baking powder
1 pkg sliced almonds
1 egg, slightly beaten
¼ cup sugar
1 tbsp cinnamon


Preparation


Place butter and ½ cup sugar in a large bowl and cream together. Add egg and almond extract and blend until fluffy. Stir in flour and baking powder. Mix until you have a soft dough. Turn out the dough onto a piece of wax paper and shape into a 12-inch log. Wrap log in wax paper and place in the freezer until set, about 1 hour.


Heat oven to 375°F. Remove log from freezer and slice into ½-inch rounds and place round on prepared cookie sheet. Press three slices of almond on the top of each cookie. Brush the top of each cookie with beaten egg. Combine ¼ cup sugar with cinnamon until you have cinnamon sugar. Sprinkle a little cinnamon sugar on top of each cookie.


Bake for 12 minutes, until the edges of cookies are golden brown. Let cool on cookie sheet for 1 minute, then cool completely on wire racks.


This recipe makes 2 dozen cookies. They will keep for up to a week if stored in an airtight container.

Sliced Cookies: Cranberry Orange Pinwheels

These cookies are pretty and delicious. Make sure to cook the filling long enough for it to set, then let it cool completely. You'll also have to fully freeze the log before slicing. Otherwise you'll just have a complete mess on your hands.


Ingredients


For the Filling
1 tbsp corn starch
¾ cup whole berry cranberry sauce
¼ cup orange marmalade


For the Cookies
¾ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 egg
1¾ cup all purpose flour
1 tsp baking powder
1 tsp orange zest
¼ tsp salt
¼ tsp allspice


Preparation


Place all filling ingredients in a small saucepan and bring to a boil over medium heat, stirring constantly so the cranberry sauce doesn't burn. Boil until thickened, about 5 minutes. Remove from heat and cool completely. Place in the refrigerator for at least 2 hours, or until thoroughly chilled.


Meanwhile, cream together brown sugar, butter, and egg in a large bowl. Stir in remaining cookie ingredients and mix until you have a soft dough. Cover dough with plastic wrap and refrigerate at least 1 hour. This will make the dough easier to handle.


Turn out the dough onto a lightly floured surface. Roll dough into an 8x16-inch rectangle. Spoon chilled filling onto the dough and spread carefully with the back of a spoon. Keep the filling about ½-inch away from all edges. This will give the filling room to spread as you roll up the dough.


Starting on one 16-inch side, roll up the dough like you would a jelly roll. Don't roll it too tightly or all the filling with squeeze out. Be gentle, almost turning the dough over itself without adding too much pressure. Smooth out the roll and wrap in parchment paper. Freeze until the roll is frozen through, at least 4 hours. Overnight is better.


Heat oven to 375°F. Remove roll from freezer and carefully slice the roll into ½-inch rounds. Arrange these rounds on a prepared cookie sheet, keeping them at least 1 inch apart. Bake for 12 minutes, until the edges have browned. Let cool for 2 minutes on the cookie sheet, then cool completely on wire racks.


This recipe makes 32 cookies. They will keep for at least 4 days if stored in an airtight container.

Yeast Breads: Pumpernickel Bread

Pumpernickel bread is hearty and delicious, especially with spinach dip. This version is a batter bread, so there will be no kneading or anything finicky. Just mix and ignore.


Ingredients


1¼ cup quick rise or bread machine yeast
1¼ cup warm water
1 tbsp sugar
1 tsp salt
¾ tsp onion powder
½ tsp instant coffee granules
2 tbsp oil
2 tbsp molasses
⅛ cup unsweetened chocolate, melted
1½ cups all purpose flour
1 cup rye flour
1 tsp caraway seed


Preparation


We're once again using a more instant yeast, so you don't have to dissolve it. Place all ingredients in a large, nonmetal bowl. Using a dough hook attachment, blend until you have a wet batter. Cover loosely and set aside to rise. It needs to double in size, which will take about an hour.


Spray a loaf pan with cooking spray to prevent sticking. Stir down the dough to remove air bubbles. Scrap dough into prepared loaf pan. Cover and allow to rise once again. It will take about 45 minutes for the dough to double in size, but keep an eye on it. You don't want it to over rise.


Heat oven to 375°F. Uncover dough and bake for 35 minutes, until the dough is darkened in color and sounds hollow when tapped. Remove from pan and cool on a wire rack.


This loaf can be store for up to a week if kept in an airtight container.

Sliced Cookies: Date Pinwheel Cookies

Dates are chewy and sweet, so it makes sense that a date cookie would be as well. These soft pinwheels are great with ice cream in the evening or coffee in the morning. Versatile and delicious, you can serve these to the young and old alike.


Ingredients


For the Filling
¾ cup dates, finely chopped
¼ sugar
⅓ cup water
2 tbsp nuts, finely chopped (optional)


For the Cookies
1 cup firmly packed brown sugar
½ cup butter or margarine, softened
1 egg
1½ cups all purpose flour
1½ tsp baking powder
¼ tsp salt


Preparation


First you must make the filling for the cookies. Place dates, sugar, and water in a small saucepan and bring it to a boil, stirring frequently. Reduce heat to a low simmer. Cover and cook until thick, about 5 minutes. Remove from heat and stir in nuts. Allow to cool uncovered until the filling cools to room temperature.


When the filling has cooled, it's time to make the cookie dough. Place sugar, butter, and egg in a large bowl and beat until fluffy. Add in the rest of the cookie ingredients and blend gently until a soft dough forms. Dough will be sticky, so handle carefully.


On a floured surface, roll out the dough into a 8x16-inch rectangle. Use as much flour as you need to keep the dough from sticking. Carefully spread the date filling on the dough, staying about an inch away from one long side; this gap is important. Roll up the dough to create a log, but start with the other long side, the one away from the gap you left with the filling. The gap allows the filling to expand as you roll up the dough.


Wrap the entire 16-inch log you've created in wax paper and freeze. The roll needs to stay in the freezer for at least 2 hours, so ignore it for a while. Don't try to cut it too early or you'll end up with a mess.


Heat oven to 375°F. Remove dough from freezer and unwrap. Cut into ½-inch slices and arranged on a prepared cookie sheet. Keep cookies at least 1 inch apart. Bake for 9 minutes, until cookies are browned at the edges. Cool on cookie sheet for 1 minute, then cool completely on wire racks.


Cookies can be stored for up to 5 days in an airtight container. This recipe makes 32 cookies.

Yeast Breads: English Muffin Bread

This bread has a coarse texture and a light flavor, very much like English muffins. It can be toasted, eaten warm, used as a sandwich bread, or just enjoyed for what it is. I find jam compliments the texture of this bread very well.


Ingredients


2 cups all purpose flour
2 tbsp sugar
1 tsp salt
1¼ tsp bread machine or quick rise yeast
¾ cup warm water
3 tbsp oil
1 egg
Cornmeal


Preparation


This bread is easy enough to make. Place all ingredients in a large, nonmetal bowl and blend until all ingredients are incorporated and a stiff batter has formed. Cover this batter loosely and set aside to rise. It needs to double in size, so give this batter bread at least one hour to do so.


Spray a small, round casserole dish with baking spray to prevent sticking. Sprinkle the dish with cornmeal as well. This batter can really stick to the dish, but the addition of cornmeal on top of the baking spray should help.


Stir batter well to remove all air bubbles, then spoon into the casserole dish. Cover and let rise until doubled in size again, about 45 minutes.


Heat oven to 375°F. Uncover dough and bake for 25 to 30 minutes, until bread is browned and loaf sounds hollow when tapped. Cool in casserole dish for 10 minutes, then cool completely on wire racks.


This bread will keep for up to a week when stored in an airtight container.

Yeast Breads: European Almond Loaf

This loaf makes an excellent sandwich bread or morning toast. It goes well with coffee or tea and can be made into buns or rolls if you're serving a larger crowd.


Ingredients


⅓ cup butter
1 cup almonds, sliced or slivered
3¼ cups all purpose flour
½ cup sugar
½ cup mashed potato flakes
1 tsp anise seed
1 tsp salt
1¼ tsp quick rise or bread machine yeast
1 cup sour cream
½ cup water
2 eggs


Preparation


Heat a small skillet over medium heat. Add butter and almonds, cooking until almonds are light brown. Stir constantly to avoid burning the butter. When complete, set aside.


In a large bowl that is not metal, combine flour, sugar, potato flakes, anise seed, salt, and yeast. In a small saucepan, combine water and sour cream and heat over medium heat until warm, about 5 minutes. Stir constantly. Remove from heat and whisk in eggs.


Add sour cream mixture to flour mixture. Combine until a soft dough forms. It will be more like a batter and does not need to be completely smooth. Cover loosely and place in a warm location to rise. Allow dough to double in size, which will take about 1 hour.


Spray a bread pan with baking spray to prevent sticking. Stir dough to remove air bubbles and spoon gently into prepared pan. Cover and let rise until once again your dough has doubled in size. Again, this will take about an hour.


Heat oven to 350°F. Uncover dough. Brush top with egg wash if desired, though this is not strictly necessary. Bake loaf for about 40 minutes, until loaf is brown and sounds hollow when tapped. Allow to cool 10 minutes in pan, then remove from pan and cool completely on a wire rack. Slice bread when cooled.


This bread will keep 4 to 5 days if kept in an airtight container.

Sandwiches & Burgers: Twice Baked Sandwiches

This is a delicious way to enjoy sandwiches. It takes a little effort, but it's worth it. You can change and adapt this recipe as you see fit. I've used turkey bacon, but you can use pork bacon. Or you can use ham, turkey slices, sausage, or anything else you choose. Just make sure you're using a cooked meat. Raw meats will not cook inside these sandwiches.


You can also use any cheese you like. I used mozzarella because that's what I had already grated, but these are excellent with cheddar, gouda, or any other cheese that melts well.


You don't have to make your own buns for this recipe. You can buy a set of 12 bakery buns and use those instead. I just prefer to bake my own beforehand.


Ingredients


1 recipe for Basic White Bread
12 slices turkey bacon
1 cup mozzarella cheese, grated
½ cup butter, melted
1 tbsp Dijon mustard
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp poppy seeds


Preparation


Prepare the white bread dough as directed in the recipe until after the first rise. At this point, you want to grease a 9x13-inch cake pan to prevent sticking. Divide the dough into 12 equal portions. Shape each portion into a smooth-topped bun and place in cake pan. When all 12 are arranged in the pan, cover and let rise in a warm location until doubled in size, about 45 minutes. As they rise, they will touch each other. This is a good thing.


Heat oven to 350°F. Bake buns for 25 minutes, until golden brown on top. They should sound hollow when tapped. Remove buns from the pan, but try not to separate them as you do so. This recipe works best when the buns are still attached to each other. If they do separate, however, you can still use them. You just might get some cheese melting onto the bottom of the pan.


Allow buns to cool completely. When they are cooled, slice them to remove the tops. Again, try to keep them together, but it's not the end of the world if the buns separate. I often divide them into 2 groups of 6 to allow for easier slicing.


Place the bottom of the buns back into the cake pan. Top with bacon and cheese. Replace tops of buns. Combine all remaining ingredients and pour over the tops of the buns. Bake at 350°F for 20 minutes, until the cheese is melted and bubbly.


Allow to cool 5 minutes, then use a spatula to remove sandwiches from pan 1 at a time. These can be eaten immediately or refrigerated until the next day.

Yeast Breads: Cheese Surprise Bread

When you slice open this bread, you'll find a delightfully cheesy center.


Ingredients


For the Bread
1¼ tsp bread machine or quick rise yeast.
3 cups all purpose flour
3 tbsp sugar
1 tsp salt
½ cup milk
½ cup water
3 tbsp butter or margarine
1 egg


For the Filling
½ cup cheddar cheese, shredded
½ tsp Italian seasoning
½ tsp garlic powder
4 tbsp butter or margarine, melted


For the Topping
1 tbsp sesame seeds


Preparation


Combine all bread ingredients in a large bowl and stir until a loose dough forms. Turn dough out onto a lightly floured surface and knead until soft and elastic, about 5 minutes. Place in an oiled bowl and cover. Allow to rise in a warm location until doubled in size, about 1 hour.


Meanwhile, combine all filling ingredients in a small bowl and toss gently. Set aside.


Punch down dough and divide into 2 equal portions. Spray a bread pan with cooking spray to prevent sticking. Place one portion of the dough into the pan and press it down until it fills the bottom of the pan. Arrange the filling on top of the dough, placing it in a line down the center. Keep is away from the edges of the pan, if you can.


Top with the other potion of dough. Press it into place to, hopefully, keep the filling where it's supposed to be. Set the entire loaf aside to rise. It should double in size, which will probably take 45 minutes.


Heat oven to 375°F. Top loaf with sesame seeds. Bake for 25 to 30 minutes, until loaf is golden brown on top. Allow bread to cool 20 minutes before slicing or the cheese will run out.


When you do slice the loaf, the cheese will be revealed. this loaf makes a wonderful toast, or is great simply on its own fresh from the oven.

Sliced Cookies: Coconut Oatmeal Rounds

These are tasty cookies that take very little time to actually prepare. Though you do have to chill them before you can slice and bake them, with a little planning you can always have cookie dough in the freezer ready to slice. This dough will keep up to 2 week in the fridge, or 6 weeks in the freezer.


Ingredients


½ cup sugar
½ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 egg
1 cup all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup rolled oats
½ cup coconut, shredded


Preparation


In a large bowl, cream together butter and sugars. Add egg and blend until smooth. Stir in all other ingredients and mix until dough is soft and pliable.


Turn out the dough onto a piece of wax paper or plastic wrap. Shape it into a log about 12 inches long. The dough is obviously too pliable to cut immediately, so wrap the log in the wax paper and freeze for 1 hour, or refrigerate for 2 hours. You can leave it longer, but don't try to cut it early.


Heat the oven to 375°F. Remove dough log from the fridge or freeze and unwrap. Cut the dough into ½-inch rounds. You should have 24 rounds when you're done slicing. Place these rounds on a prepared cookie sheet. Make sure the rounds are at least 1 inch away from each other and the sides of the pan. They will spread a bit.


Bake cookies for 10 minutes, until the edges are golden brown. Cool cookies 1 minute on cookie sheet, then cool completely on a wire rack. These cookies will keep up to 4 days in an airtight container.


This recipe makes 24 cookies.

Sliced Cookies: Spiced Walnut Cookies

These are sliced after they've been chilled. Use a sharp knife and cut straight down to avoid crushing the cookies as you cut. If you do accidentally flatten the cookies, just fix them up a little by hand. They don't have to be perfect. You're just going to eat them.


The unbaked dough can be frozen in its log form for up to 6 weeks, so you can easily make the dough ahead of time, baking just a few cookies as necessary.


Ingredients


½ cup sugar
¼ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 tsp vanilla
1 egg
1½ cups all purpose flour
¾ tsp baking powder
¼ tsp salt
½ cup walnuts, chopped
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves


Preparation


In a large bowl, cream together sugars and butter. Add vanilla and egg and blend until smooth. Mix in remaining ingredients, making sure they are well incorporated. Blend with your hands if necessary until you have a soft, if slightly sticky, dough.


Turn the dough out onto a piece of wax paper or plastic wrap. Shape the dough into a log that is about 12 inches long. Roll it gently and pat the ends flat. Wrap the log in the wax paper and place in the fridge for 2 hours or the freezer for 1 hour.


Heat oven to 425°F. Take the log out of the fridge and unwrap it. Cut the dough into ½-inch slices. You will end up with 24 slices. Place the slices on a prepared cookie sheet and bake for 7 minutes. Cool on cookie sheet for 1 minute, then cool completely on wire racks.


These cookies can be stored in an airtight container for up to 5 days. They can also be frozen.

Yeast Breads: Cheesy Batter Bread

Batter breads are moist and versatile, and they're easy to make. Because they have more liquid than traditional yeast breads, you don't have to knead them. Just stir and let rise. This version is soft and cheesy. It makes a great toast or sandwich bread, especially if you like cheese.


Ingredients


1¼ tsp bread machine or quick rise yeast
2½ cups all purpose flour
2 tsp sugar
1 tsp salt
1 cup cheddar cheese, shredded
¾ cup milk
½ butter or margarine, melted
3 eggs


Preparation


There's no need to dissolve the yeast, so place everything in a large bowl and stir with a wooden spoon. Try to avoid putting the yeast directly in the melted butter, especially if it's hot enough to kill the yeast, but otherwise you're just mixing ingredients together. Make sure all ingredients are incorporated and the dough is fairly smooth, but it doesn't have to be perfect.


Once mixed, cover the bowl with a damp cloth. Place dough in a warm location to rise until light and doubled in size, about 1 hour. Keep an eye on it. Batter breads can sometimes rise faster than you expect.


Spray a bread pan with cooking spray to prevent sticking. Stir the dough well to remove any air bubbles. Pour the batter into the bread pan. Place the pan in a warm location to rise once more. It should again double in size. This time it will probably take about 30 minutes, but it may take a little less.


Heat oven to 350°F. Bake bread for 40 minutes, until loaf is golden brown and sounds hollow when tapped. Remove immediately from bread pan and cool at least 10 minutes before slicing.

Yeast Breads: Toasted Oat Bread

Toasting the oats before you bake them gives this bread a deeper, almost nutty flavor. There are toasted oats in the bread itself and used as a topping before baking. Toasting the oats is easy enough, just make sure they're cooled before you add them to your recipe.


This bread makes wonderful toast, so use it as a breakfast bread. It is hearty enough to give you an excellent start to the day.


Ingredients


For the Bread
½ cup rolled oats
1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
¼ cup sugar
1 tsp salt
1 cup milk
3 tbsp butter or margarine
1 egg


For the Topping
1 tbsp rolled oats
1 tbsp water
1 egg, lightly beaten


Preparation


Start by toasting the oats. Heat oven to 350°F. Take all the oats you'll need for this recipe, including the oats for the topping, and spread them gently on a baking sheet. Bake for 10 minutes, until oats are just slightly browned. Set oats aside to cool, separating into the oats for the bread and the oats for the topping as you do so.


Now you can make the bread. You don't need to dissolve the yeast, so place all bread ingredients into a large bowl and mix until a loose dough forms. Turn dough out onto a lightly floured surface and knead until soft and elastic, about 5 to 10 minutes. Place dough in an oiled bowl and cover. Allow to rise in a warm location until doubled in size, about 1 hour.


Punch down the dough, removing all air bubbles from it. Spray a bread pan with cooking spray to prevent sticking. Shape the dough into a loaf and place it into the bread pan. Cover and let rise until doubled in size, about 45 minutes.


Heat oven to 375°F. Uncover dough. Combine water and egg to form an egg wash. Use a pastry brush to coat the exposed parts of the loaf. Sprinkle top of the loaf with toasted oats. Bake for 20 to 25 minutes, until loaf is golden brown and sounds hollow when tapped. Let cool for 5 minutes before removing from the bread pan. Allow to cool for a further 20 minutes before slicing.


This bread will keep up to 5 days in an airtight container.

Sliced Cookies: Orange Chocolate Rounds

A delicate hint of orange floats through this chocolate cookie, making it almost decadent. You can double the cocoa powder if you like. It will give it a stronger cocoa flavor.


Ingredients


½ cup sugar
¼ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 tsp vanilla
1 egg
1½ cups all purpose flour
½ tsp salt
1 or 2 tbsp cocoa powder
1 tsp orange zest


Preparation


Cream together sugars and butter in a medium bowl. Add vanilla and egg and blend well. Stir in remaining ingredients until you have a soft dough.


Place a piece of wax paper or plastic wrap on a flat surface. Place the dough on the paper and roll into a log shape roughly 12 inches long. Make sure the log is a consistent diameter. Wrap the log in the paper and place in the freezer for 1 hour.


Heat oven to 425°F. Remove log from freezer and unwrap. Slice into 24 rounds, each ½-inch wide. Place on prepared cookie sheet and bake for 9 minutes, until the edges of slightly browned. Remove from cookie sheets immediately.


Cool completely and store in an airtight container for up to 1 week.

Yeast Breads: Sourdough Bread

I love sourdough. It's so light and airy and sour and delicious. It also takes a week to make, so be prepared to devote a little time to this magnificent bread. The starter will take 5 days to mature, but once you've prepared the starter, you can feed it and replenish it, so you'll be able to make this bread in as little as a day. This takes a little planning, and it's easy to forget about your starter, so set a reminder on your phone if you have to.


Directions for maintaining your starter will be found at the end of the recipe.


Ingredients


For the Starter
1¼ tsp active dry yeast
2 cups warm water
3½ cups all purpose flour
1 tbsp honey


For the Bread
½ cup starter
3 cups all purpose flour
⅛ cup sugar
1 tsp salt
1 cup warm water
2 tbsp butter


Preparation


You have to make the starter first, so gather up those ingredients. You won't need the bread ingredients for at least 5 days. Get yourself a container with a loose fitting lid. The container must not be made of metal, and the lid must allow for air to escape or the container will explode. I use a ceramic crock, but you can use whatever you like. If you'll be feeding your starter, you'll want something dedicated to sourdough starter. It should hold at least 6 cups, mostly to allow room for expansion. The starter does rise, after all.


Place the warm water in the container. Sprinkle the yeast over the water and let it sit for 5 minutes, until the yeast is dissolved and foamy. Add the flour and the honey and stir well. Cover loosely. Remember not to seal the starter inside anything or you've wasted your efforts. A loose fitting lid is essential.


Let the starter stand in a warm location for 5 days. Stir it down at least once a day. This is where setting an alarm on your phone might come in handy. Don't forget about your starter. It needs attention in order to thrive. It is ready for use when it is bubbly and has a liquid layer of yellow on top. Make sure you stir it well before you use it.


Now that you have a starter that has aged for the better part of a week, you are ready to make your sourdough bread. Your yeast is already dissolved and active, so you don't have to dissolve the yeast to start. Using a nonmetal bowl, blend all bread ingredients until you have a loose dough. Turn the dough out onto a lightly floured surface and knead until the dough is smooth and elastic, about 5 to 10 minutes.


Place the dough in a lightly oiled bowl and cover loosely. Let rise in a warm place for at least 8 hours. Longer is better, so try letting it rise overnight. If you're using a bread maker, you can start the dough in the evening and go to bed when the rise cycle starts. Just let it sit in the bread maker until you get up in the morning.


Punch down the dough and shape it as you see fit. I like a loaf, but you might want a baguette or rolls. The shape isn't as important as the rise time. Place your loaf or rolls on a prepared baking sheet and cover with a cloth. Set aside to rise for 2 or 3 hours, or until doubled in size. This may take as long as 5 hours, so be patient will your bread. It will rise.


Heat the oven to 400°F. If you want to score the top of your bread, now is the time. It is not strictly necessary, but it looks nice. Either way, bake for 20 to 25 minutes, until loaf sounds hollow when tapped. Remove immediately from baking sheet and cool completely before slicing.


You will have some leftover starter. You can either discard it (which is a shame) or preserve it. Whenever you remove 1 cup of starter (the equal to 2 recipes worth of bread), you can replenish it. Add 1 cup of flour, ⅔ cup of warm water, and 1 tsp of honey to the starter. Blend well and cover, then let sit until mixture is bubbly, about 12 hours. After that, store in the fridge. Bring to room temperature before using. As long as you make at least 2 loaves a week, you can replenish your starter indefinitely.


If you don't use your starter for a week, you'll have to feed it instead of replenish it. Remove it from the fridge and allow it to come to room temperature. Add 1 tsp of honey, stir well, and cover. Allow to sit at room temperature for 12 hours, then return to the fridge.


If you're going to keep your starter, try to make a routine out of it. If it's a routine, it will be easier to remember. If you can't do this, set a reminder on your phone. That way you won't forget about your starter. If it's replenished or fed regularly, it can be used for years on end, always getting a little better with age.


After 6 weeks, you truly have a delicious bread on your hands.

Snacks & Appetizers: Snack Turnovers

If you're looking for something that you can make with the leftovers in your fridge, and you want something that will freeze well, try these Snack Turnovers. You can use any protein you like, though I've used turkey sausage. You can also add other herbs, if you desire, or change the filling entirely. The important thing is to get creative and have fun.


You can use refrigerated bread dough, if you like, but I prefer to make my own dough.


Ingredients


For the Dough
1¼ tsp bread machine or quick rise yeast
½ tsp sugar
½ cup warm water
3 tbsp Parmesan cheese, grated or shredded
2 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
1½ cups all purpose flour


For the Filling
1 cup turkey sausage, crumbled
½ cup bread crumbs
1 egg, slightly beaten
1 tsp balsamic vinegar
2 tbsp Parmesan cheese, grated or shredded
2 tsp dried parsley
½ tsp dried thyme


For the Glaze
1 egg, slightly beaten
1 tsp water
1 tbsp Parmesan cheese, grated or shredded
1 tsp dried thyme


Preparation


Start by making the dough. Place all ingredients in a large bowl and mix well until a loose dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 to 10 minutes. Place in an oiled bowl and cover. Set aside in a warm location and allow to rise until doubled in size, about 1 hour.


While you're waiting for the dough to rise, cook sausage in a skillet over medium heat until browned. Drain off any excess fat and allow to cool. When the sausage is cooled, place in a medium bowl and add all other filling ingredients. Mix well until you have a consistent filling mix.


Punch down the dough. Roll it out on a lightly floured surface to no more than ¼-inch thickness. Thinner is okay, even desirable, but definitely don't go thicker. Using a sharp knife or cookie cutter, cut dough into circles. Reroll the dough scraps and repeat until you cannot get any more circles. Discard leftover dough.


Spoon a little filling into the center of each circle. How much will depend on how large your circles are. I typically use a 3-inch circle, which handles about 1½ tsp of filling, though I usually use only 1 tsp. Just don't overfill your turnovers.


Brush the edges of your circles with water. Fold dough over to form packets, totally encasing the filling. Don't allow any filling to escape. Use the tines of a fork to press down on the edges of each packet, helping to further seal the edges. Place turnovers on prepared baking sheets and cover loosely. Allow to rise for about 30 minutes.


Heat oven to 350°F. Combine all glaze ingredients in a small bowl. Uncover turnovers and brush them with the glaze. bake for 15 to 20 minutes, until turnovers are golden brown.


This recipe makes about 16 turnovers, depending on how large you make them.

Sliced Cookies: Lavender Lemon Cookies

These cookies are great because you can make the dough, roll it into a log, stick it in the freezer, and slice at your leisure. The lavender taste is light and goes well with the lemon zest. Make just a few or bake several batches if you're having a larger gathering.


Ingredients


½ cup sugar
¼ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 tsp vanilla
1 egg
1½ cups all purpose flour
1 tsp baking powder
½ tsp salt
1 tsp dried lavender
1 tsp lemon zest


Preparation


Cream together sugars and margarine in a large bowl until light and fluffy. Blend in vanilla and egg. Stir in other ingredients by hand, then turn dough out onto a silicone baking mat or lightly floured surface. Roll dough into a log that is about 1½ in diameter. Wrap log in plastic wrap and refrigerate for at least 2 hours. Log can also be frozen, if desired.


Heat oven to 425°F. Remove log from refrigerator and unwrap. Slice into ½-inch rounds. Place rounds on prepared cookie sheet. Bake for 7 to 8 minutes, until cookies are golden brown around the edges. Remove immediately from cookie sheet and cool on wire racks.


This recipe makes about 2 dozen cookies. Store them for up to a week in an airtight container.


You can keep the unbaked log in the refrigerator for up to 2 weeks, or in the freezer for up to 6 weeks. Let frozen log sit on the counter for 30 minutes before slicing.

Yeast Breads: Honey Granola Bread

I love a good sandwich bread, and this one is one of the best. It's great toasted and even makes wonderful breadcrumbs. It's a versatile bread that they the whole family will love.


Ingredients


2 cups all purpose flour
1 cup whole wheat flour
1¼ tsp bread machine or quick rise yeast
½ cup granola cereal
1 tsp salt
¾ cup water
½ cup plain or vanilla yogurt
¼ cup honey
2 tbsp vegetable oil
1 egg


Preparation


Like most of my recipes, I've avoided using traditional yeast so there's no dissolving involved. Place all ingredients in a large bowl and mix gently. Continue mixing, using your hands when necessary, until a loose dough forms. Turn dough out onto floured surface and knead for 5 to 10 minutes, until a soft and elastic dough forms.


Place dough in lightly oiled bowl and cover loosely. Allow to rise in a warm location until doubled in size, about 1 hour. Punch down to remove all air bubbles. Spray a bread pan with baking spray to prevent sticking. Gently form the dough into a loaf and place in the bread pan. Cover loosely and allow to rise until double in size, about 45 minutes.


Heat oven to 375°F. Bake bread for 25 to 30 minutes, until loaf is golden in color and sounds hollow when tapped. Remove immediately from bread pan and allow to cool at least 20 minutes before slicing. Store in an airtight container for up to 4 days.

Drop Cookies: Granola Apple Cookies

The apple in these delicious cookies makes them soft and chewy, while the granola gives them just a little bit of a crunch here and there. You can use any granola cereal you fancy, but it's best to keep it simple. A basic granola cereal with, perhaps, almonds is wonderful in this recipe.


This cookie goes very well with milk.


Ingredients


1½ cups firmly packed brown sugar
½ cup butter or margarine, softened
¼ cup milk
1 tbsp lemon juice
1 tsp lemon zest
1 egg
1½ cups all purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1 cup grated apples
1 cup granola


Preparation


Preheat oven to 375°F. In a large bowl, cream together brown sugar and butter. Add milk, lemon juice, lemon zest, and egg. Mix well. With a wooden spoon, stir in remaining ingredients. Mix until you have a consistent but slightly wet cookie dough. Don't worry about how wet it seems. It's supposed to be that way.


Drop dough by rounded tablespoons onto prepared cookie sheet. Don't flatten the cookies. These cookies will spread a bit, so try to keep the cookies at least a full inch apart on the cookie sheet. Bake for 12 minutes, until cookies are slightly browned on the edges.


Remove cookies from the cookie sheet immediately and cool completely on wire racks. Store in an airtight container for up to 5 days.

Yeast Breads: Cinnamon Raisin Bread

Cinnamon raisin bread is a traditional breakfast food, at least in our house. Toasted with butter or jam, or smothered with peanut butter, it's a great way to start the day. This version uses a little whole wheat flour and some rolled oats.


Ingredients


2 cups all purpose flour
1 cup whole wheat flour
1¼ tsp bread machine or quick yeast
1 tsp salt
1 tsp cinnamon
¼ tsp nutmeg
1 cup milk
3 tsp butter or margarine
½ cup rolled oats
½ raisins


Preparation


There no need to dissolve the yeast if you're using bread machine or quick yeast, so place all ingredients except raisins in a large bowl and mix until you have a loose dough. Fold in raisins. Turn the dough out onto a floured surface and knead for 5 to 10 minutes, until dough is smooth and elastic. Place dough in an oiled bowl and set in a warm location to rise. Let the dough double in size, about 1 hour.


Punch down dough, making sure to remove all air bubbles. Spray a bread pan with cooking spray to prevent sticking. Place dough in prepared pan and cover loosely. Allow to rise until double in size, about 45 minutes.


Heat oven to 375°F. Uncover dough. If desired, you may brush the top of the loaf with an egg wash and sprinkle with cinnamon sugar. This is unnecessary, however, so if you don't want a sugared top, you can skip this entirely. Bake loaf for 25 to 30 minutes, until loaf is browned and sounds hollow when tapped.


Allow bread to cool for at least 20 minutes before slicing. Store in airtight container for up to 5 days.

Yeast Breads: Basic Pull Apart Loaf

Most of the time, you have to slice loaves of bread to eat them. But if you don't want to slice, and you don't want the trouble of making buns, you can easily make a pull apart loaf. Sometimes called a bubble loaf, these are designed to allow people to pull off one small section at a time. This loaf is just a basic version, but you can get creative with Italian, cinnamon, or even raisin pull part loaves.


Ingredients


1 recipe for Basic White Bread
4 tbsp melted butter (do not use margarine)
1 tbsp sesame seeds (optional)


Preparation


Prepare the white bread according to recipe directions until after the first rise. At this point, you should divide the dough into 32 small portions. Roll each portion into a small ball. Spray a bread pan with cooking spray to prevent sticking.


Place 8 or 10 of the balls into the pan, lining the bottom of the pan. Brush with some of the melted butter. Place 8 or 10 more of the balls into the pan, arranging them at random on top of the first layer. Brush with butter. Repeat until you've used all the dough. Brush the top of the loaf with butter. Top with sesame seeds, if desired.


Set the loaf aside in a warm location and allow it to rise until it has doubled in size, about 45 minutes. Heat oven to 375°F. Bake loaf for 25 to 30 minutes, until loaf is golden brown and sounds hollow when tapped. Allow to cool at least 20 minutes before pulling off the first bubble.


Serve with butter or jam for a delicious brunch.

Yeast Breads: Basic Bagels

Bagels are delicious. Full stop. I can eat bagels of any kind. New York, Montreal, Chicago, bagels are excellent no matter where you are. They're all a little different, and replicating any one of them can take a lot of experimentation. But if you're looking for just a basic, simple bagel, you can actually do that at home. But let's not pretend you'll end up with a Montreal Bagel using this recipe.


You can use any bread dough to start. Because this is a basic recipe, we'll use a basic dough.


Ingredients


1 recipe for Basic White Bread
4 cups water
3 tbsp honey


Preparation


Prepare the white bread recipe as directed until after the first rise. Now is when we'll start making bagels. Divide the dough into 12 portions so you can make 12 bagels. Take one portion and shape it into a smooth ball. Press your fingers through the center of the ball and stretch to form a bagel. You'll want to make sure the hole is a little larger then you want because the dough will rise and puff.


Heat oven to 350°F. Let the shaped dough sit for 10 to 15 minutes. Bring the water to a roiling boil in a medium pot. Add honey and stir until honey has dissolved in the water. Two at a time, immerse the bagels in the water. Boil for at least 1 minute. The longer you boil them, the chewier the finished bagels will be. Do not boil for longer than 4 minutes.


Remove from water with a slotted spoon and place on a prepared baking sheet. Repeat with remaining bagels. Bake for 20 minutes, until bagels are golden brown. Enjoy hot or store in an airtight container for up to 5 days.


Makes 12 bagels.

Yeast Breads: Three Grain Bread

If 're looking for a hearty bread that is great for sandwiches, Three Grain Bread may be for you. If you want to enhance it a little more, try adding some raisins. The raisin version is great when toasted.


Ingredients


2 cups all purpose flour
½ cup whole wheat flour
½ cup dark rye flour
1 tsp salt
1½ tsp bread machine or quick yeast
1 cup milk
¼ cup honey
1 tbsp butter or margarine
1 tbsp molasses
¼ cup sunflower seeds, shelled
⅛ cup wheat germ
⅛ cup wheat bran


Preparation


You won't need to dissolve yeast with this recipe, so throw all ingredients into a large bowl and blend until you have a loose dough. Turn the dough out onto a floured surface and knead for 5 to 10 minutes, until the dough is soft and elastic.


Place dough in an oiled bowl and cover. Let rise in a warm location until doubled in size. Hearty breads can take a little longer to rise, so plan on 90 minutes, though it will probably take a little less. When the dough has doubled, punch it down to remove all air bubbles. Shape into an oblong loaf and place on a prepared baking pan. Cover and allow to rise once more, again until doubled in size. Give the loaf a full hour for this second rise.


Heat oven to 375°F. Uncover dough and use your bread lame or a sharp knife to cut horizontal gashes in the loaf. These gashes shouldn't be deeper than ¼-inch. You can, if you wish, brush the loaf with an egg wash, though this is unnecessary.


Bake for 25 to 30 minutes, until the loaf is well browned and it sounds hollow when tapped. Allow to cool 20 minutes before slicing.

Pastry: Palmiers

Puff pastry is delicious, especially when you use it to create these delicious swirls of cinnamon and sugar. You can make your own puff pastry, or you can use frozen pastry.


Ingredients


1 recipe for Easy Puff Pastry
½ cup sugar
1½ tsp cinnamon sugar


Preparation


Heat oven to 375°F. Combine cinnamon and sugar in a small bowl. Divide dough in half and wrap one half and refrigerate. Roll out the remaining dough to a 10x14-inch rectangle on a lightly floured surface or silicone rolling mat. Square up the corners as well as you are able.


Sprinkle the rectangle with half the sugar mixture. Press the sugar lightly into the dough. Starting from one of the 10-inch sides, roll up the dough, but stop when you get halfway. Roll up the other 10-inch side, stopping when you meet the first roll. Press the rolls lightly together, but you don't need to pinch them. Puff pastry doesn't move too much when baking.


Slice the roll into 20 ½-inch slices. Place on prepared baking sheet and bake for 15 to 20 minutes, until the palmiers are golden brown. Immediately remove from the baking sheet and cool on wire racks. Repeat with other half of dough.


Store in an airtight container for up to 5 days. This recipe makes 40 palmiers.

Yeast Breads: Havarti Raisin Loaf

There are a lot of excellent cheeses in the world, and Havarti is among the best. But if you're not fond of Havarti, or you prefer another cheese, this bread is quite adaptable. You can use Swiss cheese, gouda, or even cheddar. The raisins are also optional, so if you don't like raisins, leave them out.


Ingredients


3 cups all purpose flour
1¼ tsp bread machine or quick rise yeast
1 tbsp sugar
1 tsp salt
⅔ cup milk
⅓ cup butter or margarine, softened
3 eggs
½ cup Havarti cheese, shredded
½ cup raisins (optional)


Preparation


Because we're not using traditional yeast, it does not have to be dissolved. So place all ingredients except raisins in a large bowl and blend until you have a soft dough. Fold in raisins. Turn dough out onto a floured surface and knead for 5 to 10 minutes, until dough develops its elasticity. Place dough in an oiled bowl and cover lightly. Let rise in a warm place until doubled in size, about 1 hour.


Punch down dough to remove all air bubbles. Shape into an oblong loaf on a prepared baking sheet. Cover once again and let rise until double in size, this time about 45 minutes. Heat oven to 375°F. Uncover loaf and use a bread lame or sharp knife to score the top of the dough with diagonal slashes. Three or four slashes should be sufficient.


If desired, you may coat the loaf with an egg wash. Bake for 25 to 30 minutes, until the loaf is browned and sounds hollow when tapped. Cool on the pan for at least 20 minutes before slicing.