Cranberry Pecan Bread

Ingredients

  • 3/4 cup coarsely chopped pecans
  • 3/4 cup dried cranberries
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups bread flour
  • 1 cup water (75 to 85 degrees F)
  • 3/4 cup sourdough starter*
  • 1 1/2 teaspoons salt
  • 1 tablespoon melted butter
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Sunflower Seed Beet Pizza

Ingredients

Ingredients for the crust:
  • 2 cups ground sunflower seeds
  • 1 cup grated beet
  • 1/4 cup coconut oil, hemp oil, or EFA blend (I used a combination of coconut and hemp)
  • 1/2 tsp parsley
  • sea salt to taste
Ingredients for the topping:
  • 1 tomato, sliced
  • 1/2 Spanish onion, diced
  • 1 cup chopped celery
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated carrot
  • 1/2 cup green onions

Orecchiette with Pancetta, Pumpkin and Broccoli Rabe

Ingredients

  • 2 cups diced peeled cheese pumpkin or butternut squash (about 8 ounces)
  • Extra-virgin olive oil
  • Kosher salt
  • 1/2 bunch broccoli rabe, tough lower stems removed, cut into thirds
  • 3/4 cup pancetta, cut into 1/2-inch dice
  • Pinch of red pepper flakes
  • 2 cups orecchiette
  • 1/2 cup grated parmigiana, plus more for topping
  • 1/4 cup green pumpkin seeds, toasted

Rainbow Party Cupcakes

Ingredients

CUPCAKES
  • 1 1/2 cups sugar
  • 3/4 cup (12 tablespoons) butter
  • 3/4 teaspoon salt
  • 1 tablespoon Vanilla extract
  • 4 large eggs plus 2 large egg yolks
  • 2 3/4 cups Flour
  • 1/4 cup Instant ClearJel
  • 1 tablespoon baking powder
  • 1/4 cup buttermilk powder
  • 3/4 cup milk
  • 3/4 cup mini M & M candies
ICING
  • 3/4 cup sugar
  • 1/4 teaspoon salt (ONLY if you use unsalted butter)
  • 1/2 cup boiling water
  • 1/4 cup meringue powder
  • 1 tablespoon Vanilla extract
  • 4 cups sifted confectioners’ or glazing sugar
  • 2 cups soft butter, 2 cups vegetable shortening, or a combination of both

Caramel-Hazelnut Cafe Mocha

Ingredients

  • 8 cups half-and-half or light cream
  • 1/2 cup chocolate-hazelnut spread
  • 1/2 cup caramel dessert sauce
  • 1/4 cup unsweetened cocoa powder
  • 2 -3 tablespoons instant espresso coffee powder
  • Whipped cream
  • Caramel dessert sauce (optional)

Directions

  1. In a 3 1/2- or 4-quart slow cooker whisk together half-and-half, chocolate-hazelnut spread, the 1/2 cup caramel sauce, the cocoa powder and espresso powder.
  2. Cover; cook on low for 5 to 6 hours, whisking once or twice during cooking if possible, and again before serving.
  3. Serve topped with whipped cream and, if desired, drizzle with additional caramel sauce.

Cinnamon–Chocolate Chunk Skillet Cookie

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 10 tablespoons unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup (packed) light brown sugar
  • 8 ounces high-quality milk chocolate, chopped
Special Equipment
  • A heavy (preferably cast-iron) 12-inch skillet

Contest-Winning Broccoli Chicken Casserole

Ingredients

  • 1 package (6 ounces) chicken stuffing mix
  • 2 cups cubed cooked chicken
  • 1 cup frozen broccoli florets, thawed
  • 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
  • 1 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350°. Prepare stuffing mix according to package directions, using 1-1/2 cups water.
  2. In large bowl, combine chicken, broccoli and soup; transfer to a greased 11×7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Freeze option: Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally and adding a little broth if necessary.