Drop Cookies: Peannut Butter Cookies

Peanut butter cookies are a classic. They're delicious and fun. The forked pattern on the top is traditional, but it's not strictly necessary. I like the forked pattern not just because it's pretty, but because everyone can easily identify the peanut butter cookies on a tray of many cookies. But you can skip it, if you like.


Ingredients


½ cup butter or margarine, softened
½ cup sugar
½ cup firmly packed brown sugar
½ cup peanut butter
2 tbsp milk
1 tsp vanilla
1 egg
1¾ cup all purpose flour
1 tsp baking soda
½ tsp salt
sugar (optional)


Preparation


Heat the oven to 375°F. Beat sugar, brown sugar, and butter in a large bowl until light and fluffy. Add peanut butter, milk, vanilla, and egg and blend until smooth. Stir in the flour, baking soda, and salt until you have a soft dough. Using 1 tablespoon of dough at a time, roll dough into balls. Place these balls at least 2 inches apart on a prepared cookie sheet.


If desired, flatten slightly using the tines of a fork dipped in sugar. Crisscross the fork to give the cookies the traditional peanut butter cookie look. Bake for 12 minutes, then remove immediately from cookie sheet and cool on wire racks.


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

Fried Cookies: Rosette Cookies

Deep fried dough is one of the sinful delights we all crave. Whether it's doughnuts, funnel cake, or anything else we find at a fair, our taste buds do a little dance of happiness. You can make these things at home, if you like.


Rosette cookies are tasty and easy to make, but you will need some supplies that might not be in your cupboard. While the ingredients are simple and found easily enough in your pantry, you'll also need a deep fryer and rosette molds. If you don't have a deep fryer, you can use a pot of oil on the stove. Either way, you'll need to keep track of the oil temperature, so get a good deep fry thermometer. If your deep fryer has temperature control, you won't need the thermometer.


Rosette molds are metal shapes that attach to a rod. They are plunged into hot oil to create the delicate rosettes. You can find them at some specialty shops, or you can buy them online. Try Amazon, searching for a rosette set. Sometime you'll find a rosette and timable set, which includes patty shell molds. They're not overly expensive, and they're great fun.


Ingredients


2 eggs
1 tbsp sugar
¼ tsp salt
1 cup milk
1 cup all purpose flour
1 tsp vanilla


Preparation


Beat eggs lightly in a shallow pan that is slightly larger than your rosette mold. Add other ingredient and beat until smooth. Don't overbeat, but don't leave lumps in the batter either. Your batter should look very much like pancake batter. Place the batter in the fridge for at least 2 hours. This will give you crisper rosettes.


Heat oil to 375°F. Place the rosette mold in the hot oil and leave it there for at least 3 minutes to heat. 5 minutes is better, at least for the first cookie. Remove batter from fridge while the mold is heating. Remove the mold from the oil, allowing excess oil to drip back into the deep fryer.


Dip mold into the batter, but only to the depth of the mold. You don't want the batter on top of the mold or the cookie will be difficult to remove. Hold the mold in the batter for 30 seconds to allow the batter to adhere to the hot oil. Place mold, with batter, into the fryer. The oil will bubble. When bubbling slows down and the rosette is a delicate brown, the cookie is done. Lift the mold out of the oil.


The cookie may fall right off the mold as you life the mold out. This is okay, and even ideal. It makes the cookie much easier to remove. Simply grab some tongs and fish it out of the oil. Allow excess oil to drip off the cookie, then allow cookie to cool on a wire rack. Place a few paper towels under the rack to catch any oil.


If the cookie doesn't come off the mold, use a fork to gently remove it. Be careful or you'll damage the cookie. When the cookie is free, place the mold back in the oil for a minute to reheat. Continue making cookies until you have no batter left.


If desired, sprinkle cookies with powdered sugar. You can even add a little cinnamon.


Cookie can be stored in an airtight container for up to 3 days once they're completely cool and dry. You can even freeze them for up to 2 weeks. If you want to recrisp the cookies, heat in a 300°F oven for 3 to 5 minutes.

Sliced Cookies: Sweet Molasses Rounds

These sweet and tender cookies can be made with either light or dark molasses. I prefer dark, but it really doesn't matter. The spices in this cookie mimic a hearty gingerbread, so almost everyone will like this. The dough is very tender, so it will require at least 2 hours in the freezer before slicing.


Ingredients


½ cup butter or margarine, softened
½ cup molasses
¾ cup sugar
1 egg
2 cups all purpose flour
1½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp ginger


Preparation


Beat sugar, molasses, butter, and egg in a large bowl until light and fluffy. Add all other ingredients and blend until you have a smooth and slightly wet dough. Turn dough out onto a piece of wax or parchment paper. Roll into a log that is 12 inches long. Flatten ends. Wrap in wax paper and freeze until dough is set, about 2 hours.


Heat oven to 375°F. Remove dough from freezer and unwrap. Slice into ½-inch rounds and place on prepared cookie sheet. Bake for 10 minutes, or until cookies are set and browned at the edges. Immediately remove from cookie sheet and cool completely on wire racks.


This recipe makes 24 cookies. They will keep in an airtight container for up to a week.

Yeast Breads: Cormeal Batter Rolls

These cornmeal rolls are tender and moist. They're also incredibly easy to make. Batter breads don't have to be kneaded, so you can simply mix, pour, and bake in the pan they rise in. These rolls are baked in a muffin pan, making it all the easier.


For a little variety, try topping these rolls with sesame or poppy seeds just before baking. They'll come out delicious.


Ingredients


2 cups all purpose flour
1¼ tsp bread machine or quick rise yeast
½ cup cornmeal
1 tbsp sugar
1 tsp salt
1 cup milk
4 tbsp butter or margarine, softened
1 egg
sesame or poppy seeds (optional)


Preparation


With no kneading necessary, you can whip up this bread quickly enough. Place all ingredients except sesame or poppy seeds in a large bowl. Blend with a wooden spoon until you have a wet batter. The batter should be fairly smooth. Cover batter with a tea towel and set aside to rise in a warm location. The dough may take a little while to rise, so be prepared to wait up to 90 minutes for the dough to double in size.


Stir the batter to remove any air bubbles. Spray a muffin pan with cooking spray to prevent sticking. Divide the batter equally between 12 muffin cups. Set muffin pan aside in a warm location, allowing batter to rise once more. This time the rise cycle will take about 60 minutes. You want the rolls to double in size, but you don't want them to overflow the muffin pan, so keep an eye on the rolls.


Heat oven to 375°F. Bake rolls for 20 to 25 minutes, until rolls are golden brown and sound hollow when tapped. Remove from muffin pan immediately and cool on wire racks.


This recipe makes 12 rolls. They will stay fresh for up to 4 days if stored in an airtight container.

Snacks & Appetizers: Battered Chicken Nuggets

Actual chicken nuggets are made with ground chicken that has been shaped either by hand or in a mold. If you just cut chicken into chunks, those are more appropriately called chicken chunks. In this recipe, we're making chicken nuggets.


These are easier to make than you think. You'll need a deep fryer or a pot of oil on the stove. A deep fryer is my preference. Either way, you'll need to monitor the temperature of the oil. If your deep fryer has temperature control, you won't need an external thermometer. If it doesn't, or if you're using a pot of oil, you'll need a deep fry thermometer.


You can also make turkey nuggets with this same recipe. Just substitute ground turkey for the ground chicken.


Ingredients


1 pound ground chicken
1 tbsp chili powder
1 tsp sea salt
1 tsp pepper
1 egg
2 cups all purpose flour, divided
1 cup water


Preparation


Place the ground chicken in a bowl and add chili powder, sea salt, pepper, and egg. Mix well. With your hands (or a mold, if you have one) shape the chicken mixture into nuggets. Don't make them too large or they'll take too long to cook. You can make them round or square or any other shape you like. The shape isn't at all important, so you can have fun with this step.


Place your chicken nuggets on a cutting board and place in the freezer. Allow nuggets to freeze for 2 to 3 hours, until frozen throughout.


Heat oil to 360°F. Place 1 cup of flour in a shallow dish. Place the other cup of flour in a bowl and add the water. Mix well to create a batter. Remove the chicken from the freezer. Roll each nugget in the flour, then dip in the batter, and roll in the flour once again.


Place nuggets gently into heated oil, being careful not to splash or otherwise burn yourself. Fry for 7 to 10 minutes, depending on how large you made your nuggets. Remove from oil and drain well. Allow nuggets to cool for 2 minutes before serving.


These nuggets are excellent with a variety of dips and sauces. Try honey mustard, barbeque, plum, cheese, or any sauce you like.

Sliced Cookies: Chocolate Nut Rounds

The cinnamon in this recipe brings out the flavor in the chocolate, making for a delicious cookie that anyone will like. You can chop the nuts more finely than I did, though I like the look of the larger chunks. You can also omit the nuts entirely, or use a different nut.


When melting the chocolate and butter, you can use a pot on the stove or a chocolate melter. I prefer my little chocolate melter, but you can use whatever you prefer to melt the chocolate. A fondue pot would work as well. Allow the chocolate the cool for at least 5 minutes before you add it to the dough to avoid cooking the eggs.


Ingredients


½ cup butter
½ cup chocolate chips
1 cup sugar
1 tsp vanilla
1 egg
2¼ cups all purpose flour
¼ tsp salt
¼ tsp baking soda
½ tsp cinnamon
½ cup walnuts, chopped


Preparation


Melt the butter and chocolate together over medium heat until chocolate is smooth. Do not cook longer than necessary. Remove from heat and allow to cool 5 to 10 minutes, stirring occasionally.


Place sugar, vanilla, and egg in a large bowl. Blend well. Add chocolate and blend until smooth and fluffy. Add flour, salt, baking soda, and cinnamon. Blend until a damp dough forms. Fold in walnuts.


Turn out the dough onto a piece of wax paper or plastic wrap. Shape the dough into a log that is 12 inches long. Wrap in the wax paper and place in the freezer for at least 1 hour.


Heat oven to 400°F. Remove dough from freezer and unwrap. Use a sharp knife to cut dough into
½-inch rounds. This will give you 24 cookies. Arrange these on a prepared baking sheet, keeping the cooking at least 1 inch away from each other.


Bake for 8 minutes, until cookies are set and browned a bit around the edges. Cool on pan for 1 minute, then cool completely on wire racks.


These cookies will keep for up to 6 days if kept in an airtight container.

Yeast Breads: Southern Sweet Potato Rolls

The sweet potato in this hearty recipe makes for a sweet and exciting roll. For a little more flavor, try adding a little cinnamon to the dough. Maybe even a little nutmeg.


I bake an actual sweet potato for this recipe. You can, if you wish, use canned sweet potato.


Ingredients


1 sweet potato
1¼ tsp quick rise or bread machine yeast
4 cups all purpose flour
¼ cup sugar
1 tsp salt
1 cup milk
¼ cup butter or margarine, softened
1 large egg


Preparation


You first need to bake the sweet potato, so heat your oven to 400°F. Prick the skin of the sweet potato several times with a fork, then wrap it in aluminum foil. Place the wrapped sweet potato in a baking dish. If you don't, you'll end up with a mess on the bottom of the oven no matter how well you wrap the sweet potato.


Bake the sweet potato for 60 to 90 minutes, until you can pierce the sweet potato easily with a fork or knife. Allow sweet potato to cool for 20 minutes, then peel off the skin. If the sweet potato is well cooked, it should come off easily. Discard skin and place your cooked sweet potato in a small bowl. Mash well and allow to cool completely.


Place sweet potato mash in a large bowl. Add all other ingredients and mix until you have a loose dough. Turn this dough out onto a floured surface and knead until it is smooth and elastic. This won't take long, so you'll knead for 5 minutes or less. Don't overwork this dough or it won't rise very well.


Place the kneaded dough in a bowl that has been lightly oiled and cover it with a damp tea towel. You'll need to let it rise in a warm location until doubled in size. This will take a while due to the addition of sweet potato to the dough. Allow up to 90 minutes for this dough to rise.


Punch down the dough to remove the air bubbles. Divide the dough into 18 equal portions. Roll each portion into a ball. Place these balls on a prepared baking sheet. Use 2 sheets if you don't have a sheet large enough for 18 rolls. Cover the rolls with a damp cloth and let rise until doubled in size. This will take about an hour.


Heat oven to 375°F. Uncover rolls and bake them for 20 to 25 minutes, until rolls are golden and sound hollow when tapped. Remove immediately from baking sheet and cool on wire racks.


These rolls will keep for up to 5 days if stored in an airtight container.

Yeast Breads: Rosemary Rolls

These rolls are made with a basic French bread dough and topped with rosemary leaves. They're delicious and impressive, especially when served at a large dinner. Put these out when the kids get home from school and watch them disappear. You can even use these rolls for sandwiches. The rosemary adds a delightful flavor to even the most perfect of sandwiches.


Ingredients


1¼ tsp quick rise or bread machine yeast
3 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 cup water
1 egg, lightly beaten
3 tsp rosemary leaves


Preparation


These rolls are delightfully easy to prepare. There's no need to dissolve the yeast, so place the yeast, flour, sugar, salt, and water in a large bowl. Do not add the egg and the rosemary leaves; these you will use to top the rolls later. Set aside the egg and rosemary for this purpose.


Mix all other ingredients in the large bowl until you have a loose dough. Turn this dough out onto a floured surface and knead until smooth and elastic. This will take about 5 minutes. Be careful not to overwork the dough. Stop as soon as the dough feels smooth.


Place your dough in a lightly oiled bowl and cover with a damp towel. Set aside to rise in a warm location until doubled in size. This dough will rise quickly, so this will likely only take 45 minutes. Punch down the dough and divide into 12 equal portions. Take each potion and shape it into a smooth ball. Place these on a prepared baking sheet. Cover with a damp towel and set aside to rise again, this time for about 30 minutes.


Preheat oven to 375°F. Uncover rolls and brush lightly with beaten egg. Crush the rosemary slightly before sprinkling it over the rolls. Bake for 20 to 25 minutes, until rolls are browned and sound hollow when tapped.


Serve immediately or store in an airtight container for up to 3 days.

Yeast Breads: Oat 'n Wheat Knots

The fun shape of these rolls makes this recipe ideal to get your kids interested in baking. My boys love shaping these, tying them in knots, and baking them up to eat immediately from the oven. The oat and wheat germ give them a fantastic texture, while the all purpose flour keeps them light and fluffy.


Ingredients


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


Preparation


These are not at all difficult to make, especially since we're using quick rise yeast instead of traditional yeast. Place all ingredients in a large bowl and mix until you have a loose dough. Turn this loose dough out onto a floured surface and knead until the dough is soft and elastic, about 5 minutes.


Put the dough in an oiled bowl and cover with a damp tea towel. Set aside to rise until doubled in size. This will take about 60 minutes. Punch down the risen dough to remove all air bubbles.


Divide dough into 12 pieces. Roll each piece out into a rope that is about 6 inches long. Tie up each rope into a small knot. Arrange the knots on a prepared baking sheet. Cover and set aside to rise until doubled in size, about 45 minutes.


Heat oven to 375°F. Bake for 20 minutes, until knots are golden brown and sound hollow when tapped.


Serve immediately or store in an airtight container for up to a week.

Easy Side Dishes: Hot Pepper & Mozza Risotto

Risotto is delicious and easy to make. This version uses hot pepper flake and mozzarella cheese to make something smooth and tasty. And it only takes about 25 minutes to prepare. Make a slightly larger batch and you can serve it as a main course.


You can use other types of rice, if you like. A short grained rice like Arborio rice works well, but other rice will also produce a delicious meal. The texture will be slightly different, but that's not always a bad thing.


Ingredients


¼ cup butter
1 small onion, finely chopped
2 crushed garlic cloves
1½ cups Arborio rice
2 cups vegetable broth
2½ cups water
½ cup mozzarella cheese, grated or shredded
½ tsp dried hot pepper flakes
¼ tsp cayenne pepper
¼ tsp black pepper
1 tsp sea salt


Preparation


Before you begin, place the water and the vegetable broth in a saucepan and warm it over low heat on the stove. This will keep it warm so you're not adding cold liquid to a warm pan later.


Melt the butter in a large pan over medium-high heat. Add onion and garlic, cooking until onion is translucent, about 3 minutes. Add rice and toss to coat the grains in butter. Using a ladle, add about 1 cup of liquid from the saucepan to the rice, stirring almost constantly. When the liquid has been almost absorbed, add another scoop of liquid, still using the ladle. Continue adding liquid when needed until you've used all the liquid. Make sure to stir constantly.


By now, the rice should be soft and almost creamy. When you add the final scoop of liquid, add all remaining ingredients to the rice and remove it from the heat. Stir well until cheese is melted and seasoning is well distributed.


Serve immediately. Leftover risotto can be refrigerated. To reheat, throw in a pan over medium-high heat and add ¼ cup of water. Stir constantly until risotto is hot.

Yeast Breads: Chocolate Cinnamon Swirls

Sometimes, we just want something sweet. These rolls are very much like cinnamon buns, but with a chocolate dough instead and topped with a chocolate sauce. These are a fun and delicious alternative to traditional cinnamon buns.


Ingredients


For the Dough
1¼ tsp quick rise or bread machine yeast
3 cups all purpose flour
½ cup milk
¼ cup water
¼ cup sugar
⅛ cup cocoa powder
1 tsp salt
1 egg
¼ cup butter or margarine, melted
¼ cup sour cream
1 tsp vanilla


For the Filling
2 tbsp butter or margarine, softened
½ cup firmly packed brown sugar
1 tsp cinnamon
⅛ cup chopped pecans or walnuts (optional)


For the Glaze
½ cup powdered sugar
2 tbsp cocoa powder
1 tbsp butter, melted
½ tsp vanilla
1 tbsp milk


Preparation


This recipe is no ore difficult than traditional cinnamon buns. Place all dough ingredients in a large bowl and mix until a loose dough forms. Turn the dough out onto a lightly floured surface and knead until the dough is soft and elastic. This will take about 10 minutes. Dough with cocoa powder tends to take a little more kneading then other dough.


Place the dough into an oiled bowl and cover with a damp tea towel. Set aside in a warm location to rise. It must double in size. Because of the cocoa, this will take a little longer than usual. Allow up to 90 minutes for the dough to fully rise.


When it is risen, punch it down and roll it out into a 12x-15 inch rectangle. Cover this rectangle with the butter from the filling list, staying 1 inch away from one 12-inch edge. Cover all other edges. You'll just need this one spot to pinch the roll closed.


Combine the rest of the filling ingredients in a small bowl. Sprinkle half of the filling ingredients on the butter coating the rectangle of dough. Spread it evenly around the rectangle. Starting from the 12-inch edge that is NOT the edge your left uncovered, roll up the dough. Keep the roll tight, but don't apply too much pressure. Use the uncovered edge to pinch the roll closed. Slice the roll into 12 rounds.


Spray a 9x-13 inch cake pan with cooking spray to prevent sticking. Sprinkle the bottom of the pan with the remaining filling ingredients. Place the 12 rounds into the pan, spacing them evenly. Cover with a damp tea towel and set aside to rise. This second rise will take about 60 minutes, but it might be a little longer before the dough doubles in size.


Heat the oven to 375°F. Uncover rolls. Bake for 25 minutes, until rolls are slightly browned. Allow rolls to cool in pan while you make the glaze. Rolls should cool for at least 30 minutes before you add the glaze, so take your time.


Combine all glaze ingredients in a small bowl and whisk until smooth. When rolls are sufficiently cooled, drizzle the rolls with the glaze using a spoon. Allow glaze to set for at least 20 minutes before serving. You can serve these rolls directly from the pan. The bottom of each roll will be gooey from the filling you sprinkled on the bottom of the pan.


These rolls will keep for up to 3 days if stored in an airtight container. Around here, they never last that long.

Yeast Breads: Basic Yeast Doughnuts

These fluffy doughnuts are sweet and delicious. They're so good you can eat them plain, but you can also glaze them or add any type of frosting, if you so desire. I usually don't have time to glaze them. My kids are eating them almost the second they come out of the oil


Doughnuts are often thought difficult to make, but you can make them easily enough at home with a little patience and a deep fryer. While you can use a pot on the stove, a deep fryer is safer. If you do use a pot on the stove, you'll also need a frying thermometer. It's critical that you keep track of how hot the oil is.


For these delicious doughnuts, you'll need plenty of oil for frying. A minimum of 4 cups is needed, but you'll want at least 6 cups on hand, just in case.


Ingredients


For the Doughnuts
1¼ tsp quick rise or bread machine yeast
¾ cup warm water
½ cup sugar
½ tsp salt
¼ cup butter, softened
2 eggs
1 tsp vanilla extract
3 cups all purpose flour


For the Glaze
2 cups powdered sugar
¼ cup water
1 tsp vanilla extract


Preparation


Making these doughnuts isn't much different than making most other yeast breads. Because we're using quick rise yeast, you don't even have to dissolve it. Place all doughnut ingredients into a large bowl and mix until a loose dough forms. Turn the loose dough out onto a floured surface and knead until dough is soft and elastic, about 5 minutes.


Place dough in an oiled bowl and cover with a damp tea towel. Let rise in a warm location until dough has doubled in size. This will take about 60 minutes, but may take a little longer. When the dough has doubled in size, punch it down to remove all the air bubbles. Let the dough sit for 10 minutes. This helps the dough relax.


Roll the dough out to ½-inch thickness. Let the dough sit again for 10 minutes. When the dough has relaxed, take a doughnut cutter and cut out your doughnuts. How many doughnuts you get depends on the size of your doughnut cutter. You'll get about 2 dozen smaller doughnuts if you use a 2½-inch cutter.


Reroll leftover dough, let it relax, and keep cutting doughnuts until you run out of dough. You can reroll the doughnut holes you have from cutting the doughnuts, if you wish, or you can fry them up too. I like to fry them and have them as bite-sized doughnut holes, but you can do as you wish.


Once all your doughnuts are cut, cover and let rise for about 30 minutes. Heat the oil to 370°F, either in the deep fryer or in a pot on the stove. You don't want the oil any hotter than this or the doughnuts will burn before they're cooked. That's why the temperature control is so important. If you're not using a deep fryer with temperature control, you'll need a deep fry thermometer.


Fry doughnuts until they are golden brown, about 90 seconds per side. Flip them as needed, and don't be afraid to leave them in the oil for an extra minute if you want them a little darker. Carefully remove the doughnuts from the oil and place on a wire rack to cool. This will keep them from getting soggy. Remember to fry in small batches. You don't want to crowd the doughnuts.


Allow doughnuts to cool completely, then whisk together the glaze ingredients in a shallow bowl. Take a single doughnut and place it in the glaze, flipping to coat, then return it to the cooling rack. Continue until all doughnuts are coated. Allow glaze to set for at least 20 minutes before serving.


These doughnuts will keep for up to 4 days in an airtight container.

Yeast Breads: Julekake

My father is Danish, so this Scandinavian Christmas cake (which is the literal translation of Julekake) is not uncommon in our household. It's usually filled with fruit and spices, making it fragrant and delicious at the same time. You can add more or less candied cherries if you like, depending on who you're serving this to. You can also add raisins, or not. You might even try adding walnuts.


This recipe will make 2 small, round loaves.


Ingredients


For the Bread
3 cups all purpose flour
1¼ tsp bread machine or quick rise yeast
¼ cup sugar
1 tsp salt
1 tsp cardamom
1 tsp cinnamon
½ tsp nutmeg
½ cup milk
¼ cup water
⅓ cup butter, softened
2 eggs
¼ cup red candied cherries
¼ cup green candied cherries
¼ cup raisins (optional)


For the Glaze
¾ cup powdered sugar
¼ tsp almond extract
1 tbsp milk


Preparation


This bread is easier to make than you think. Start by placing all bread ingredients into a large bowl except for the candied cherries and the raisins (if you're using raisins). Mix together the bread ingredients until a loose dough forms. Turn this dough out onto a floured surface and knead until soft and elastic, about 5 minutes. Add the cherries and raisins to the dough, gently kneading them in so you don't crush the cherries.


Place dough in an oiled bowl and cover. Set aside and allow to rise until doubled in size, about 1 hour. Punch down the dough to remove air bubbles, but be gentle so you don't crush the cherries. Divide dough in 2 equal pieces. Form each piece into a round loaf and place on a prepared baking sheet. Cover once again and allow to rise for about 45 minutes.


Heat oven to 375°F. Uncover loaves and bake for 25 to 30 minutes, until loaves are browned and sound hollow when tapped. Remove from baking sheets immediately and cool on wire racks.


When loaves are completely cooled, whisk together the glaze ingredients. Use a spoon to drizzle the glaze over the loaves. Allow glaze to set for 15 to 20 minutes before slicing.


These loaves will keep fro up to 3 days in an airtight container.

Yeast Breads: European Stollen Loaf

Originally German in origin, this festive bread is often enjoyed around the holidays. If you want it a little more decorated, you can add candied cherries to the top.


Ingredients


For the Bread
3 cups all purpose flour
1¼ tsp bread machine or quick rise yeast
½ cup sugar
1 tsp salt
½ cup water
½ cup milk
½ cup butter, softened
1 egg
¾ cup sliced almonds
¾ cup raisins


For the Glaze
1 tsp milk
¼ cup powdered sugar


Preparation


The dough itself is easy enough to make. Place all ingredients in a large bowl and mix until a loose dough forms. Turn this loose dough out a floured surface and knead until dough is soft and elastic, about 5 to 10 minutes.


Place the dough in a slightly oiled bowl and cover with a damp tea towel. Set aside to rise in a warm location until dough has doubled in size. This will take about 1 hour, maybe a little longer. Once it's risen, punch down the dough to remove any air bubbles. Divide dough into 3 equal pieces.


Roll out 1 piece of dough into a rope that is about 12 inches long. Repeat with the other 2 pieces of dough. You should now have 3 ropes of dough. Place them beside each other and braid them together. Start your braid from the middle of the loaf to improve the appearance of the finished loaf. Tucks ends under the loaf.


Place the entire loaf on a prepared baking sheet. Cover and let rise until doubled in size. This will take about 45 minutes this time.


Heat oven to 375°F. Uncover dough and bake for 25 to 30 minutes, until loaf is golden brown and sounds hollow when tapped. Remove immediately from baking sheet and cool on a wire rack.


When loaf is completely cool, mix the glaze ingredients in a small bowl. Use a spoon to drizzle the loaf with the glaze. Allow glaze to set for 10 to 15 minutes before you slice the loaf.


This loaf can be kept in an airtight container for up to 3 days. In our house, it doesn't last that long.

Cakes: Basic Yellow Cake

Cakes are classic and fun to make. They're also easier than you think. A very basic cake takes only a few ingredients, 2 pans, and less than 1 hour. A yellow cake is among the easiest to prepare, and this recipe is soft and moist inside, making it delicious.


You can frost or otherwise decorate your cake, if desired. This cake goes well with many frostings, including chocolate, vanilla, and even lemon frosting. You can even eat this cake without frosting at all, if you are so inclined. That's how I like my cake.


Ingredients


2½ cups all purpose flour
3 tsp baking powder
pinch of salt
1¼ cups sugar
½ cup butter, softened
1 tsp vanilla
3 eggs
1 cup milk


Preparation


Heat the oven to 350°F. Spray 2 8- or 9-inch cake pans (either round or square) with baking spray to prevent sticking. Set the pans aside until needed.


Combine flour, baking powder, salt, and sugar in a large bowl. Mix slightly. Add all other ingredients to the bowl and blend using an electric mixer. You want the batter free or any lumps or clumps, but don't overbeat the batter. Only continue until the batter is smooth, about 3 minutes.


Spread the batter evenly between the two prepared pans. Gently, but firmly, tap the bottom of the pans on the counter or other hard until the batter is smooth and even in the pans. This not only smooths out the batter, but it helps remove air bubbles that might ruin your cake. You don't have to be rough, but don't skip this tapping. It will result in a better cake.


Bake the cakes for 30 to 35 minutes, until the cakes are slightly browned and they pull away from the sides of the pan. Slide a toothpick into the center of each cake to double-check that your cakes are done. The toothpick should come out clean except for a crumb or two. There should be no wet batter on the toothpick.


Cool the cakes in the pans for 10 minutes, then remove from pans and cool completely on wire racks. Frost or fill your cool cakes as desired.


This cake will keep for 3 days if your keep it covered. Of course, cakes never last that long around here.

Snacks & Appetizers: Hot Dog Pull Apart Loaf

If you want a fun, unique, and tasty way to serve hot dogs as an appetizer, try this hot dog pull apart loaf. It's easy to prepare and will please kids and adults alike. To serve, set out on a platter and just let everyone pull off pieces as they please. You can serve it with an assortment of dips, including cheese, honey mustard, ketchup, or barbeque sauce. It's really up to you.


The loaf in the picture is made with turkey hot dogs, but you can use any hot dog you desire. Try beef, chicken, or even vegetarian hot dogs. There are a lot of options out there, so pick a hot dog you really enjoy. You can even change the bread dough you use. Try whole wheat, sourdough, rye, or anything you please. The preparation is the same, but the flavor will be drastically altered. Have some fun with this recipe.


Ingredients


1 recipe for Basic White Bread
12 hot dogs
1 tbsp butter, melted
coarse sea salt (optional)
condiments or dips as desired


Preparation


Prepare your bread dough as directed until after the first rise. At this point, you'll be using the dough to create your pull apart appetizer. Divide the dough into 12 equal pieces. Shape into smooth-topped balls and cover with a damp towel. Set aside.


Remove hot dogs from the package and set out on a clean tea towel. Dry off each hot dog so that the dough will not slide directly off the hot dogs when you wrap them. Set aside hot dogs.


Uncover dough and take 1 piece and pat it down into a rectangle that is as long as a single hot dog and wide enough to wrap around the hot dog. Take 1 hot dog and place it on the rectangle. Wrap dough around hot dog. Pinch the seam closed, but do not pinch the ends closed. Set aside, seam side down. Repeat wrapping process with each hot dog until you have 12 hot dogs wrapped in dough.


Heat oven to 350°F. Spray a large, shallow casserole dish with baking spray to prevent sticking. Set aside.


Take the first hot dog you wrapped and place it in front of you, still seam side down. Using a sharp knife, cut the hot dog into 4 equal-sized smaller hot dogs. Place the sliced hot dogs upright in the prepared casserole dish. Continue to cut hot dogs and place the pieces in the casserole dish until you have a casserole dish full of small hot dogs. You'll likely have to slide them around a little to get them all to fit. That's okay. They can be a little squished.


Brush entire loaf with melted butter. Sprinkle with coarse salt, if desired. Bake for 25 to 30 minutes, until loaf is golden brown. Immediately remove from casserole dish and place upright on a serving tray. Add small dishes full or whatever dips you like.


Serve immediately.

Yeast Breads: Savory Pesto Roll

This bread is flavored with olive oil, basil, and garlic. You can toast slices of this roll, eat it straight out of the oven, or make savory sandwiches out of it. It's perfect for grilled cheese and will please even the pickiest eater.


Ingredients


For the Bread
3 cups all purpose flour
1¼ tsp bread machine or quick rise yeast
½ cup rolled oats
¼ cup wheat germ
2 tsp dried basil
1 tsp salt
1¼ cup water
2 tbsp olive oil
2 tbsp honey


For the Filling
2 tbsp olive oil
2 tsp dried basil
1 tbsp dried parsley
1 tsp garlic powder
1 tsp dried chives
1 tbsp pine nuts


Preparation


This bread is easier to make than it looks. Start by placing all bread ingredients in a large bowl and mixing until a loose dough forms. Turn this dough out onto a floured surface and knead for 5 to 10 minutes, until dough is soft and elastic. Place dough in an oiled bowl. Cover and let rise until doubled in size, about 1 hour.


Punch down the dough and set aside. Place all filling ingredients in a small blender. I use a Magic Bullet, but any small blender will do. Blend ingredients until you have a smooth paste. Set filling aside.


Take the dough and roll it out into a rectangle that is approximately 10x8 inches. Make sure the dough is of uniform thickness. Spread the filling on the dough, staying about 1 inch away from the sides. Roll up the dough, starting from one 10-inch side. This will give you a roll that is 10 inches long. Pinch roll closed along the seam and at the ends so the filling doesn't escape.


Place the roll on a prepared baking sheet and cover with a damp cloth. Set aside to rise until doubled in size, this time about 45 minutes.


Heat oven to 375°F. Uncover dough. Bake for 30 minutes, until loaf is browned and sounds hollow when tapped. Remove loaf from pan and cool on wire racks. Do not slice for at least 30 minutes to allow the filling to fully set.


This loaf will keep for several days if kept in an airtight container.

Yeast Breads: Tropical Potato Rolls

The light pineapple flavor of these rolls makes them a perfect accompaniment to coffee or tea. Try them with butter or perhaps your favorite jam. They're a sweet bread whose only sweetness comes from the pineapple juice, and whose delicate texture is, in part, due to the potato flakes used in this specialty bread.


Ingredients


For the Bread
3 cups all purpose flour
1 cup potato flakes
1¼ tsp bread machine or quick rise yeast
1 tsp salt
½ cup pineapple juice
¾ cup water
1 tbsp butter or margarine, softened
1 egg


For the Topping
1 tbsp butter, melted
¼ cup sugar
¼ tsp nutmeg


Preparation


Place all bread ingredients in a large bowl and blend until a loose dough forms. Turn the dough out onto a floured surface and knead until the dough is soft and elastic. This will take 5 to 10 minutes. When you're finished, place the dough in a lightly oiled bowl and cover with a damp towel. Set aside in a warm location to rise. It will take at least 1 hour for the dough to double in size.


Once it's risen, punch down the dough to remove all air bubbles. Spray a 9x13-inch cake pan with baking spray to prevent sticking. Divide dough into 12 equal pieces. Shape each piece into a smooth ball and place in the baking tray, spacing them equally.


Cover the rolls with a damp towel once again and set aside. They will take about 45 minutes to rise this time. When they've risen, heat oven to 375°F. Uncover rolls and mix all topping ingredients together. Brush over rolls until they are covered equally.


Bake rolls for 25 minutes, until they are golden brown and sound hollow when tapped. Remove from pan immediately and cool on wire racks.


These rolls can be stored for up to 5 days in an airtight container.

Cutout Cookies: Easy Shortbread

Shortbread really is the be all and end all of the cookie world. It is what all cookies aspire to be. It's also often though to be difficult to make. It really isn't. It is, in fact, incredibly simple. There are only 4 ingredients in this version, and you don't even have to roll out the dough if you have a shortbread mold.


What is a shortbread mold? Well, it's simply a clay or earthenware mold that you press shortbread into so that it bakes up nice and pretty. There are also newer pans made of metal, some even with nonstick coatings. If you like shortbread, it's well worth having one. I absolutely love the 9 that I have. You can get them in different designs at most bake ware stores. There are even more designs available online.


If you don't have a shortbread mold, you can roll out this dough on a lightly floured surface and cut it with cookie cutters. Be gentle, though. You don't want it too thin. Bake as directed.


You can make shortbread in different flavors using this recipe. Simply substitute the vanilla for a different extract. Try lemon, mint, or maple, to start. They're all delicious. You can even use natural food dyes to change the color of the dough to correspond to the flavor. Yellow can be used for lemon, green for mint, and so on. If you do want to use dye, add it to the butter when you first start making the cookies. It won't blend as well if you add it later.


Ingredients


½ cup butter, softened (do not use margarine)
⅓ cup powdered sugar (also called icing sugar)
¼ tsp vanilla (or other extract)
1 cup all purpose flour


Preparation


This is a simple recipe that takes no time at all to prepare. Heat oven to 325°F. Spray your shortbread mold with cooking spray to prevent sticking, but keep it light. Too much cooking spray will spoil the dough. A light coating is all you need. Set the mold aside.


Place the butter in a large bowl. Add any coloring you wish, or none at all. Cream the butter with an electric mixer until it is light and fluffy. Add the sugar and vanilla. Blend well. Work in the flour with your hands. Be gentle. You don't want to overwork your dough.


Form a ball with the dough and place it in the center of the shortbread mold. Press it firmly into the pan, working out from the center. Press it down hard enough that it truly molds to the pan. You want the pattern in the mold to transfer to the dough.


Prick the surface of the dough with a fork to prevent the formation of air bubbles. Bake for 30 minutes, until the dough is lightly browned and pulls away from the sides of the pan slightly. Make sure the browning extends to the very middle of the pan. The dough should definitely be cooked throughout, or it will not come out of the pan.


Let the shortbread cool in the pan for 15 to 20 minutes. Loosen the edges of the cookie with a knife, then turn the pan onto a cutting board. If the shortbread doesn't come out immediately, tap it several times. Don't be tempted to pry it out of the pan. It will only break. Tap the sides, even bang the cutting board a little, but don't pry it directly from the pan.


Once the shortbread is free of the mold, use a sharp knife to cut the shortbread according to the pattern in the mold. My mold makes triangle-shaped cookies. Yours may make square. Cut accordingly.


This recipe fills one standard-size shortbread mold. My mold makes 8 triangle cookies. Some molds make 12 square cookies.

Yeast Breads: Brioche Buns

Brioche buns are sweet and delicious. They're also as easy to make as any other bun. They do take a few more ingredients than your standard bread recipe, and they have a slightly longer rise time, but they're worth it.


Ingredients


For the Bread
⅔ cup milk
4 eggs
½ cup butter (do not use margarine)
3 tbsp sugar
1½ tsp salt
1 tbsp cornmeal
3¾ cups all purpose flour
2 tsp bread machine or quick rise yeast


For the Wash
1 egg + 1 tbsp of water
2 tbsp coarse salt (optional)

Preparation


To streamline to entire process and make everything a little easier, we're using quick rise or bread machine yeast. Place the milk in a large bowl and whisk in eggs. Melt butter and add to egg mixture. Place all remaining bread ingredients into the egg mixture and mix until a loose dough forms. Do not add the "wash" ingredients.


Turn this loose dough out onto a floured surface and knead for 10 minutes. You want the dough to become smooth and elastic, but you also don't want to overwork the dough. Pay attention to how the dough feels in your hands. It should be soft and pliable and spring back to its original shape when worked gently.


Once you've kneaded the dough, lightly oil a bowl. Place the dough in this bowl and cover with a damp cloth. Set bowl aside in a warm location. The dough must rise until at least doubled in size. Because this is brioche dough, it will need 90 minutes, perhaps even a little longer. Never rush brioche dough.


Once it has sufficiently risen, uncover and punch down the dough to remove all air bubbles. Divide dough into 12 equal portions. Shape each portion into a smooth-topped bun and place on a prepared baking sheet. Cover with a damp cloth once again and set aside to rise until doubled in size. This time the rise will take at least 60 minutes.


Heat oven to 350°F. Whisk together the egg and the water from the "wash" ingredients. Brush this wash over the tops of the buns. Sprinkle with coarse salt, if desired. Bake for 22 to 25 minutes, until buns are browned on top and sound hollow when tapped.


Remove buns from baking sheet immediately and cool on wire racks. This recipe makes 12 buns.


You can use these buns as sandwich buns, dinner rolls, or even as burger buns. They're versatile and tasty.

Easy Side Dishes: Chicken Souvlaki

Though it sounds fancy and even a little complicated, Chicken Souvlaki is anything but. You can whip up this recipe in less than 2 hours, impressing friends and family alike. You'll need wooden skewers and a shallow dish, and spices you probably have in your cabinet.


Whatever you do, don't marinade the chicken for too long. No more than 2 hours, preferably about 1 hour. The lemon juice in the marinade can make the chicken tough and unappealing otherwise.


Ingredients


4 chicken breasts, boneless and skinless
2 tbsp lemon juice
3 tbsp olive oil
1 tsp paprika
1 tsp dried oregano
1 tsp dried mint
1 tsp garlic powder
1 tsp sea salt
¼ tsp black pepper
1 tsp red pepper flakes (optional)


Preparation


Cut the chicken into cubes that are about 1 inch wide. They don't have to be perfect cubes, but they should all be roughly the same size so they cook evenly. Thread these chicken chunks onto the wooden skewers. Place as many on the skewer as you can comfortably fit. Don't crowd the chicken, but it's okay if they touch. Just don't squish them on.


Place all ingredients, other than the chicken, in a shallow dish and mix well to create your marinade. Add chicken skewers, turning to coat. Place in the fridge for 1 hour, turning every 15 minutes or so.


Remove chicken from the marinade. These skewers can be cooked in the oven, on a skillet, or on the grill. If you're using the oven, heat to 450°F. Bake for 12 to 15 minutes, until chicken is cooked through and outside is slightly crisp.


If you're using a skillet, heat skillet over medium-high heat. Add a little oil (a very little) and cook for 16 minutes, turning every 4 minutes so all 4 sides of the skewer is cooked. Check to make sure chicken is cooked through. If it's not, place chicken back in skillet for a further 4 minutes.


My favorite of preparation is on the grill. The flame of the grill gives it just a little extra flavor. This method is also one of the easiest. Heat to grill to medium-high and grill 10 minutes, turning halfway through. You can use the marinade to baste a bit at the beginning, if you like, though it's not necessary.


Regardless of how you prepare the Chicken Souvlaki, serve it warm. You can take it off the skewers and use it in salads or gyros, or you can leave it on the skewers and dip in yogurt sauce or cucumber relish. Or, like me, you can eat it just as it is. It's certainly delicious enough.

Yeast Breads: Dark Onion Rolls

Onions and parmesan are rolled inside these savory buns, making them delicious and fun to make. You can use fresh onions, if you like, but dried or flaked onions are easier to work with. Also, you won't end up crying as you try to cut them. That's always a plus!


Ingredients


For the Bread
1¼ tsp bread machine or quick rise yeast
1 cup whole wheat flour
2 cups all purpose flour
⅛ cup sugar
1 tsp salt
½ cup milk
½ cup warm water
3 tbsp butter or margarine, softened
1 egg


For the Filling
⅛ cup butter
¼ cup dried onion or onion flakes
1 tbsp parmesan cheese, grated
1 tbsp poppy seed
1 tsp garlic powder
1 tsp sea salt


Preparation


First, make the bread. Combine all bread ingredients in a large bowl and mix until a loose dough forms. Turn this dough out onto a floured surface and knead for 5 minutes, until dough is soft and elastic. Place in an oiled bowl and let rise in a warm location until doubled in size, at least 1 hour.


Now make the filling. Melt the butter, then add all other filling ingredients and mix well. Set aside. Punch down the dough to remove all air bubbles. Roll out the dough so that it forms a rectangle that is 12x8 inches. Spread the filling mixture on the dough, covering all the dough except for 1 inch along 1 12-inch side. Roll up the dough to form a log, starting from the 12-inch side that you did NOT leave uncovered by filling. You want to end up with a 12-inch log, and you'll need that uncovered edge to seal the log.


Pinch the log closed along that uncovered edge. Slice the log into 12 1-inch rolls. Place these rolls on a prepared baking sheet. Cover your hand with a piece of wax paper and press each roll down slightly. Don't flatten them, but do compress them a little.


Cover and let rise until double in size, about 45 minutes. Heat oven to 350°F. Uncover rolls and bake for 20 to 25 minutes, until rolls are golden brown. Remove rolls from the baking sheet immediately and cool on wire racks.


These rolls should be stored in an airtight container and consumed within 3 days.

Yeast Breads: Toasted Sesame Bread

The toasted sesame in this bread highlights its unique and hearty flavor. Try it with butter, jam, or as a sandwich bread. It is delicious when toasted and is great with eggs.


Ingredients


¼ cup sesame seeds
1¼ tsp bread machine or quick rise yeast
½ cup cornmeal
2 cups all purpose flour
1 cup whole wheat flour
½ cup warm water
½ cup milk
¼ cup wheat bran
1 tsp salt
⅛ cup oil
⅛ cup molasses
⅛ cup honey
¼ cup plain yogurt


Preparation


Before you begin, you must toast the sesame seeds. Heat oven to 350°F. Spread sesame seeds in a single layer on a baking sheet. Bake for 5 minutes, until seeds are slightly browned. Allow to cool slightly, then pour into a large bowl.


Add all other ingredients to the bowl with the sesame seeds. Mix until a loose dough forms. Turn this dough out onto a lightly floured surface and knead until dough is soft and elastic, about 5 minutes. Place dough in an oiled bowl, cover loosely, and set aside to rise. It will take about 1 hour for the dough to double in size.


Punch down dough, removing all air bubbles. Shape dough into an oval loaf and place on prepared baking sheet. Cover with a damp towel and set aside to rise once more. This time it will take about 45 minutes for the dough to double in size.


Heat oven to 350°F. Uncover dough and use a bread lame or sharp knife to score the top of the loaf with 4 or 5 diagonal gashes. This is not strictly necessary, but it is nice to see a loaf that has been scored. You can skip this step if you like.


Bake loaf for 30 to 35 minutes, until loaf is golden brown and sounds hollow when tapped. Remove from baking sheet immediately and cool on a wire rack.


This loaf will keep for up to a week if stored in an airtight container. If it lasts that long.

Snacks & Appetizers: Homemade Chicken Fingers

Making chicken fingers at home sounds difficult, but it's really not. The secret is the seasoning in the batter, the freshness of the bread crumbs, and a little patience. You will not be disappointed in the results. They'll be so good, and look so impressive, some people won't believe you made them yourself!


A note on bread crumbs. You can buy them in boxes at the store, yes, and that will work fine for this recipe. But I highly recommend that you use fresh bread crumbs. You can sometimes find these in the bakery section of your local grocery store. If you can't, you can also buy some bread, break it into bits, let it dry out overnight, and turn it into bread crumbs. If you bake bread, you can do this with bread you've baked as well.


Ingredients


4 chicken breasts, skinless and boneless
2 cups bread crumbs
oil for frying


For the Batter
2 cups all purpose flour
2 cups water
⅔ tbsp sea salt
½ tbsp thyme
½ tbsp basil
⅓ tbsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dried mustard
4 tbsp paprika
2 tbsp garlic powder
1 tbsp giner
3 tbsp white pepper


Preparation


Start by slicing the chicken breasts into strips. Depending on the size of the breast, you can get 4 or 6 strips out of each breast. Place the strips on a plate lined with a paper towel. Pat them dry and set aside. Place the bread crumbs in a shallow dish and set off to one side.


Mix your batter by placing everything in a large bowl and whisking together. You need a fairly thick batter than will stick to the chicken, so you may have to add a little more flour depending on the humidity. You may even have to add a little extra water. It's not an exact science, but equal water and flour portions usually works well enough.


Place the oil on the stove (or use a deep fryer) and set it to medium heat. Don't fry on the stove higher than this or you could start a fire. You don't need more heat anyway. The chicken pieces aren't that large. They'll cook easily enough.


Set up your frying station so that your chicken will go from the plate, to the batter, to the bread crumbs, to a clean plate, to the oil, and then onto a wire rack with a towel under it for draining. This will make the frying process easier.


Take each piece of chicken and roll it in the batter. Make sure it is fully covered. Now roll it in the bread crumbs, coating the batter in crumbs. At this point, you can place the chicken on the clean plate and prepare several other strips. Don't crowd them on the plate. They shouldn't even be touching each other.


Now you will fry the chicken fingers. Don't put too many in the fryer or pot at once. They definitely shouldn't be crowded. I fry 6 at a time. Place them gently into the oil and fry for 3 minutes. Turn the chicken fingers with tongs and fry for a further 3 minutes. Remove from oil and place on wire rack to drain.


You can serve these with a variety of dips. Try honey dill, honey mustard, BBQ, or the ever-popular ketchup. They'll definitely be a crowd pleaser.

Yeast Breads: Savory Pull Apart Bread

Pull apart loaves are easy to eat and fun to serve. This version, flavored with paprika and parmesan cheese, will be a hit at barbeques and picnics. Make it every day or just once in a while.


I use a white bread recipe here, but you can do the same with any bread dough you fancy.


Ingredients


1 recipe for Basic White Bread
4 tbsp butter (do not use margarine)
2 tbsp parmesan cheese
2 tsp sesame seeds
1 tsp garlic
½ tsp sea salt
½ tsp paprika


Preparation


Prepare the white bread recipe according to its directions until after the first rise. While you're waiting for the dough to rise, combine parmesan cheese, sesame seeds, garlic, sea salt, and paprika in a small bowl. Set aside. Melt the butter as soon as the dough has finished rising.


Punch down the dough to remove the air bubbles and cut the dough into 32 pieces. Spray a loaf pan with baking spray to prevent sticking. Place some of the dough pieces into the bottom of the loaf pan. 8 is usually sufficient. You don't need to pack the entire loaf pan because the loaf will rise and fill the crevices.


Brush melted butter over the 8 pieces of dough in the pan. Sprinkle with a quarter of the parmesan mixture. Add 8 more pieces of dough. Brush with butter and sprinkle with parmesan. Repeat with remaining pieces of dough.


Place your pull apart loaf in a warm location to rise. It needs to double in size, which will take about 45 minutes. Heat oven to 375°F. Bake loaf for 25 minutes, until loaf is golden brown and sounds hollow when tapped. Remove immediately from pan and cool on a wire rack.


Place this loaf out and encourage people to rip off chunks as desired. That's why it's pull apart loaf. No knife required.

Easy Side Dishes: Party Potatoes

This simple recipe will impress every guest you'll ever have. It can be used as a side dish, but you can also serve it as an appetizer. You can set it out and people can pull one potato at a time as an appetizer, or you can use a serving spoon and have your guests scoop out a portion. It's really up to you.


This recipe lends itself well to customization. Try using taco seasoning instead of paprika and garlic. Or add sour cream to the sauce for a little kick. Maybe even use cayenne on the potatoes and red pepper flakes in the sauce if you like things spicy. My kids love a pizza version, where I use more tomato sauce than the recipe calls for and we sprinkle pepperoni on the top. It's really up to you.


Ingredients


6 large russet potatoes
3 tbsp oil
1 tsp paprika
1 tsp garlic powder
1 tsp sea salt
½ cup butter
⅓ cup all purpose flour
1½ cup milk
2 tbsp tomato sauce
2 cups cheddar cheese, grated
parsley (optional)


Preparation


Heat oven to 425°F. Peel potatoes and cut them into wedges. Cut each wedge in half so you have a flat end to stand it up. This will help in arranging the wedges later. Toss wedges with oil, paprika, garlic, and salt. Spray a large, shallow casserole dish with cooking spray to prevent sticking. Place the wedges in the dish and bake for 30 minutes.


Remove the wedges from the casserole dish and drain on paper towels. Do not discard the casserole dish or the remaining oil mixture that will be in the bottom of the dish. Lower the temperature of the oven to 375°F.


In a small saucepan melt butter over medium heat. Add flour and mix well, then add milk. Keep stirring the prevent the milk from burning. Add tomato sauce and blend. When the milk is heated, add 1 cup of cheddar cheese. Keep stirring as the cheese melted. Cook sauce until thickened slightly, about 5 minutes, stirring constantly. Remove sauce from heat.


While the sauce is cooling slightly, Sprinkle ½ cup of cheddar cheese on the bottom of the casserole dish. Take the wedges and arrange them in the casserole dish, standing them upright on their flat bottoms. You want the points sticking upwards. They will be crowded, which is the point. You don't want too much space between the potatoes, so really pack them in there.


Pour the sauce over the potatoes. Fill the casserole dish almost to the top. Sprinkle the potatoes with remaining cheese, then top with parsley, if desired. Bake for 15 minutes, until the cheese sauce is bubbling. Switch the oven to broil for 5 minutes to brown the sauce and the tips of the potatoes. Cool just slightly before serving.


This will serve up to 6 people as a side dish, or quick a few more as an appetizer. Keep leftovers for up to 2 days in the fridge.

Specialty Cakes: Chocolate Meringue Cake

This cake is fun and actually quite easy to make. There are only a few ingredients, but you do have to separate eggs. The easiest way to do this is to gently crack the needed eggs into a small bowl, then use you hand to carefully life the yolks out of the whites. Place the yolks in a separate bowl, and you have successfully separated eggs. There are other methods, of course, so separate the eggs in whatever way you like.


You can change the flavor and presentation of this cake, customizing it in any way you choose. Simply change what you do to the meringue. You might add a teaspoon of mint extract, then swirl red and green food coloring into the meringue. Top the meringue with bits of candy cane and you have a Candy Cane Meringue Cake. You can do anything else with the meringue as well. You're limited only by your imagination.


Use a small spring form pan to bake this cake. It makes removing it from the pan that much easier.


Ingredients


For the Cake
1 cup chocolate chips
⅔ cup butter
3 egg yolks
1 cup sugar
1 cup of flour
2 tbsp cocoa powder
½ cup chocolate chips


For the Meringue
3 egg whites
¾ cup sugar
½ cup melted chocolate


Preparation


Start by making the cake. Melt the butter and the 1 cup of chocolate chips in a small saucepan or chocolate melted. While you're waiting for the chocolate to melt, place egg yolk, sugar, flour, and cocoa powder in a large bowl. Blend until you have a mixture that resembles crumbs.


Heat oven to 320°F. Take a small spring form pan and spray with cooking spray to prevent sticking. Turn your attention back to the batter. Pour the chocolate mixture into the egg yolk mixture and blend well until smooth. Fold in the ½ cup of chocolate chips.


Pour batter into spring form pan and smooth the top. You may have to press the batter into pan to get it to spread. The batter is thick and may not spread on its own. Bake for 35 minutes, then remove from oven, but leave it in the pan.


Now you'll work on the meringue. Drop the temperature in the oven to 300°F. Place the 3 egg white in a nonmetal bowl and use an electric mixer to beat them. Do this for 3 minutes, then start slowly adding the sugar. Do not just dump the sugar in or you'll break the egg whites. Continue beating the eggs while you do this. After you've added the sugar, keep beating the egg whites until you have stiff peaks form. The meringue should be very white and should not collapse.


Take the melted chocolate and gently drizzle it over the meringue. Don't pour it all in one spot. Gently, ever so gently, fold the chocolate into the egg whites, but don't fully incorporate it. A swirl of chocolate will give you a nicer presentation than a completely chocolate meringue.


Gently spoon the meringue onto the cake. Spread it just enough to fully cover the cake. Bake for 30 minutes, until the meringue begins to crack. Let the cake cool in the spring form pan. It must be completely cool before you attempt to remove the spring form pan.


This cake is delicious and probably won't last long before being eaten. But you can store leftovers in an airtight container for up to 2 days.

Sliced Cookies: Licorice Snaps

There's no actual licorice in these licorice snaps. Instead, a combination of anise seed, cinnamon, and cloves is used to approximate a licorice flavor. These cookies spread a lot when baking, so make sure you leave at least 2 inches between cookies.. If you don't, you'll end up with a giant cookie that you'll actually have to cut apart to eat.


Ingredients


½ cup firmly packed brown sugar
¼ cup sugar
½ cup butter or margarine, softened
1 egg
1 cup all purpose flour
2 tsp anise seed
½ tsp baking soda
¼ tsp salt
¼ tsp cloves
¼ tsp cinnamon
¼ cup pecans, chopped


Preparation


Place sugars, butter, and egg in a large bowl and beat until light and fluffy. Add all other ingredients and blend until you have a soft dough. It will be sticky. Cover the dough with plastic wrap and refrigerate for 2 hours for easier handling.


Remove dough from fridge and shape into a 12-inch long roll. Wrap this roll in plastic wrap or wax paper. Place in the freezer for at least 4 hours. Overnight would be better. You want the roll to be completely frozen before you try to slice it.


When it is frozen, heat the oven to 375°F. Slice the dough into ½-inch rounds. Place these rounds onto a prepared cookie sheet, keeping them at least 2 inches apart. Bake for 9 minutes, until the edges are golden brown. Remove from cookie sheets immediately and cool on wire racks.


This recipe will make 2 dozen cookies. They will keep for up to 5 days when stored in an airtight container.

Yeast Breads: Dilly Cottage Bread

This easy batter bread is sure to impress. Use a quality cottage cheese and you'll have a bread that can be eaten plain, used for sandwiches, or toasted. Your family and friends will be amazed at this tasty and moist bread.


I've baked this loaf in a casserole dish. You can, of course, use a standard bread pan.


Ingredients


1 cup cottage cheese
2 cups all purpose flour
2 tbsp sugar
2 tbsp dried dill
1 tsp salt
¼ tsp baking soda
1¼ tsp quick rise or bread machine yeast
¼ cup water
1 tbsp butter, melted
1 egg


Preparation


Place the cottage cheese in a large, nonmetal bowl and use an electric mixer to cream it. Blend the cottage cheese until it is smooth and soft. Add all other ingredients to the bowl and mix together until you have a stiff batter. Cover and place in a warm location to rise. It will take about an hour for the dough to double in size. Be patient with it.


Spray a round casserole dish with baking spray to prevent sticking. Stir the dough to remove all air bubbles, then turn dough into the casserole dish. Smooth the top and cover the dough. Set it aside to rise once more, this time for about 45 minutes. It needs to double in size, so it may take a little longer depending on the temperature and humidity.


Heat oven to 350°F. Uncover dough and bake for 40 minutes, until loaf is golden brown and sounds hollow when tapped. Remove from casserole dish immediately and cool on a wire rack.


This loaf will keep up to 4 days if stored in an airtight container.

Sandwiches & Burgers: Arepas

Arepas are a Venezuelan dish that is delicious and very sandwich-like. The arepas themselves are made with corn flour. They're simple with few ingredients, so they're incredibly easy to make. You can use either white corn flour or yellow. Whichever you prefer. But it does need to be corn flour. Corn meal or corn starch won't work.


If you make a lot of bread products, you'll notice the ratio of water to flour seems off. This is because corn flour absorbs liquid differently than wheat flour. You can substitute all purpose flour if you like, but you'll need more of it than indicated in this recipe. The resulting product will also no longer be true arepas, but if you're just serving them to yourself and your family, it doesn't matter. You can also use all purpose flour and corn meal, if that appeals to you. Again, you'll have to adjust your ratios.


You can use anything you like for the filling. I've chosen potatoes, cheese, and turkey because that's what my kids wanted when I was making these. You can do any fillings you like.


Ingredients


For the Arepas
2½ cups warm water
1 tbsp salt
2 cups corn flour
1 tbsp oil


For the Filling
1 large potato
12 slices of cheddar cheese
12 slices of ham, turkey, or chicken


Preparation


Combine all arepas ingredients in a large bowl and mix until you have a soft dough. There's no kneading involved here, so just mix with your hands until you have a dough you can handle. Don't be afraid to add a little more corn flour or water to achieve a dough you're comfortable working with.


Divide the dough into 12 portions. Flatten each portion into a disc that is ¼- to ½-inch thick. They need not be too large or too thick. Remember that they will not rise due to the lack or baking powder or yeast, so the size you make is the size you will get.


Heat oven to 350°F. Take a little excess oil and rub it over both sides of the discs. Heat a skillet over medium heat, then fry the discs for 2-3 minutes per side. Remove from heat and place on prepared baking sheet. Bake for 10 minutes.


Meanwhile, peel the potato and cut into thin rounds. The thinner the better. Fry these in a bit of oil in a skillet (usually the same one you cooked the arepas in) until they are golden brown, turning once. Remove from pan and drain on paper towels.


Split the arepas open and remove the tops. Add several slices of potato, a single slice of cheese, and a single slice of turkey (or other protein) onto the bottoms of the arepas. Replace the tops. Return areaps to the oven for 5 minutes to melt the cheese.


Sprinkle with parsley and parmesan cheese, if desired, before serving.

Yeast Breads: German Rye Bread

Caraway, onion, and celery seed come together to give this hearty rye bread a distinctive flavor that's sure to please the whole table.


Ingredients


2 tbsp dried onion flakes
1 tsp sea salt
1 tsp garlic powder
2 tsp caraway seed
½ tsp celery seed
1 cup bran flakes
1¼ tsp bread machine or quick rise yeast
1½ cup warm water
¼ cup dark corn syrup
¼ cup oil
1 egg
2 cups all purpose flour
1 cup rye flour


Preparation


This is a batter bread, so it's easy enough to make. Place all ingredients in a large, nonmetal bowl and blend until a stiff batter forms. Cover the bowl and let rise in a warm location until doubled in size, about 1 hour. Rye flour can cause the rising to slow down a bit, so you might need a little longer.


Spray a bread pan with cooking spray to prevent sticking. Stir down the dough to remove all air bubbles. Stir briskly. The rye flour may hide some of the air bubbles otherwise. Turn the dough into the bread pan and smooth the top of the dough. Cover and let rise until doubled in size, again about 1 hour.


Heat oven to 350°F. Bake loaf for 35 minutes, until loaf has deepened in color and sounds hollow when tapped. Cool for 10 minutes in the pan, then cool completely on a wire rack.


Allow loaf to cool for at least 20 minutes before slicing.