White/Wheat Bread

Put in the bread maker pan in this order:

1 cup hot tap water
9 grams yeast (3/4 Tablespoon)
30 grams brown sugar (1/2 of 1/3 of a cup)
42 grams neutral oil ( 1/2 of 1/3 of a cup)
150 grams white flour (1 cup, fluffed)
200 grams wheat flour (1 1/4 cup, fluffed)
18 grams vital wheat gluten (2 Tablespoons)
12 grams salt (1/2 Tablespoon)
1/2 Tablespoon lemon juice

Let the bread machine run through the entire kneading process.  As soon as that is done (20 minutes) , with oiled hands, shape the dough and place in a parchment paper lined bread pan.  The dough should have a slight covering of oil.  Cover and let rise in a warm place until the dough is an inch or two above the pan. (Place in a warm oven for 15 minutes, remove to counter, preheat the oven to 350 degrees).

Bake in a preheated 350 degree oven for 28 minutes. Cover with a foil tent and bake 4 more minutes. Turn out the bread onto a wire rack and brush all sides with melted butter.

Adapted from a recipe at Mel's Kitchen Cafe.

Aunt Anne's Kitchen Sink Salad

Kitchen sink salad: 

Base is Romaine hearts with either spinach or mixed greens. Must have a really crisp Apple, some bacon or ham and some kind of nuts-preferably with a sugar coating. Then add your choice of strawberries, mandarin oranges, mangos, green onions, sunflower seeds, almost anything else. 

Dressing:(I tripled it,usually double it) make several hours before to pickle the onion.

1/3 c oil (I used smart balance-no flavor) 60 g
3 T Apple cider vinegar 50 g
1/4 scant c sugar (I don't double the sugar-do it to taste) 15 g
Salt to taste large pinch
2-3 T minced red onion 

I dice the Apple into the dressing to keep them from browning. I let them marinate for about 10 minutes.

Enjoyed this salad Easter Dinner 2019.

Creamy Blue Cheese Grits

1 Tablespoon and 1 teaspoon Kosher salt

1 teaspoon pepper

1 1/2 cups quick-cooking (5-minute) grits

2 cups half-and-half

3 Tablespoons unsalted butter

3 ounces blue cheese

Bring 6 cups water to a full rolling boil in a heavy 4-quart saucepan.  Add 1 Tablespoon Kosher salt and slowly whisk in 1 1/2 cups quick-cooking (5-minute) grits, pouring them into the pot in a thin, steady stream while whisking constantly.  Reduce the heat to low and simmer, stirring occasionally, for 5-7 minutes, until the grits have thickened.

Add 2 cups half-and-half and 3 Tablespoons unsalted butter and stir.  It will seem very thin but the grits will thicken again as they cook.  Bring the grits to a boil over medium heat, reduce the heat, cover, and simmer for 45 minutes, stirring occasionally, until smooth and creamy.  Off the heat, stir in 3 ounces blue cheese, 1 teaspoon Kosher salt, and 1 teaspoon pepper.  Season to taste and serve hot.

From Ina Garten's "Cook Like a Pro".

Imitation Crab Salad

In a medium bowl, toss:
1 pound imitation crab
1 stalk celery, cut into 1/8-inch dice

In a small bowl, whisk together dressing:
1/3 cup prepared mayonnaise (70 g)
3 tablespoons sour cream (50 g)
1/4 teaspoon tarragon
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard

Stir into crab mix and season with kosher salt and freshly ground pepper.

Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce.
Makes 4-6 servings.
Imitation Crab Salad

Kristy's Biscotti

3 1/4 cups all purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1 1/4 sticks unsalted butter, melted
3 eggs
1 Tablespoon vanilla extract
1 Tablespoon almond extract

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper or a silpat mat.

Sift flour, baking powder and salt into medium bowl.

In a large bowl mix the sugar, melted butter, eggs, vanilla extract, and almond extract. Add the flour mixture to the egg mixture and stir with a wooden spoon until it’s well combined.

Divide the dough in half. With floured hands, shape dough into a 13x3 inch log (should be about 1 1/2 inches high). Transfer both logs to the prepared baking sheet, spacing about 2 inches apart.

Bake the logs until they’re golden brown, about 30 minutes. Remove from the oven and cool the logs completely on the sheet on a wire rack, about 30 minutes.

On a cutting board, use a serrated knife to cut logs into 1/2-inch-wide slices. Arrange the slices cut side down on the same baking sheet.

Bake for 12 minutes. Turn the biscotti over and continue baking about 10-12 more minutes, just until they’re starting to get some color. Transfer the biscotti to a wire rack to cool. Store on the counter for up to 1 week. Or store them in the freezer in a plastic baggy for months.

Optional: 1 cup slivered almonds, toasted

Joan Rogers' Hot Fudge Sauce

1 cup melted butter
3/4 cup (95 grams) cocoa
4 cups (500 grams) powdered sugar
2 2/3 cups (2 cans) evaporated milk
1 Tablespoon vanilla

Mix all (but vanilla) and boil for 8-10 minutes, stirring from time to time, until as thick as you want. Then add vanilla.

Chili Sauce

16   /   8      /   4        cups chopped ripe tomatoes, peeled*
  6   /   3      /   1.5     cups sweet onion
  2   /   1      /   0.5     cups green peppers
  2   /   1      /   0.5     cups red peppers
  1   /   0.5   /   0.25   cup brown sugar
  1   /   0.5   /   0.25   Tablespoon celery salt
  1   /   0.5   /   0.25   teaspoon horseradish

  1   /   0.5   /   0.25   teaspoon cinnamon

  1   /   0.5   /   0.25   teaspoon dry mustard
  1   /   0.5   /   0.25   teaspoon nutmeg
  2   /   1      /   0.25   cups apple cider vinegar

Process the tomatoes, onion and peppers in the food processor, putting them into a medium pot.  Add sugar, celery salt, horseradish, cinnamon, mustard and nutmeg.  Simmer for 2 hours.  Add vinegar, cook down to desired thickness.

Can add a ripe peach (skinned like the tomatoes) or a little pineapple if desired (run through the food processor).

*Drop tomatoes (hulled with a cross cut into the bottom) in boiling water for 1 minute. Remove to a bowl of ice water.  The skins should slip off easily.

Note: Tried this in the pressure cooker--you still need to cook it down to the right consistency, so, just do it on the stove top when you have the time.