Country White Bread

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 large eggs
  • 1/4 cup canola oil
  • 6-1/2 to 7 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Divide in half and shape into loaves. Place in two greased 9×5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
  4. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.
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Lemon-Garlic Pork Chops

Ingredients

  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 boneless pork loin chops (6 ounces each)

Directions

  1. Preheat broiler. In a small bowl, mix the first six ingredients; brush over pork chops. Place in a 15x10x1-in. baking pan.
  2. Broil 4-5 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.

Salted Brown Butter Cookies

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/2 cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • Coarse-flake sea salt for sprinkling (preferably fleur de sel)

Directions

  1. Preheat the oven to 325˚F. Line a cookie sheet with parchment paper.
  2. In a saucepan over medium heat, melt the butter until it starts to brown. When the butter has browned and is ready, the foam will have subsided and it will have turned a nutty color. Watch closely so as not to burn the butter. Pour the browned butter into a medium bowl and stir in the brown sugar and vanilla. In a small bowl, whisk the flour and baking powder together. With a spoon, stir the flour mixture into the butter mixture until combined. Drop the dough by tablespoonfuls onto the cookie sheet. Sprinkle with sea salt and lightly press it into the top of cookies. Bake for 12 minutes.

Sesame-Lime Chicken Salad

Ingredients

  • ¼ cup canola oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • ½ teaspoon toasted sesame oil
  • ½ red chili pepper (such as jalapeño or serrano), sliced
  • Kosher salt and black pepper
  • 1 small head romaine lettuce, leaves torn into bite-size pieces (about 6 cups)
  • 2 carrots, grated
  • 4 cups shredded chicken (from 1 2 to 2 ½ pound bird)
  • 1 tablespoon toasted sesame seeds
  • 1 cup crispy Chinese noodles
  • ¼ cup fresh cilantro leaves

Gianna’s Chocolate Whipped Cream Cake

Ingredients

  • 1 3/4 c. all-purpose flour
  • 2 1/4 c. granulated sugar
  • 2 tbsp. granulated sugar
  • 3/4 c. unsweetened cocoa
  • 1 1/2 tbsp. unsweetened cocoa
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 c. canola oil
  • 1 c. milk
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 tbsp. anisette liqueur
  • 1 1/2 c. heavy cream
  • 1 1/2 tsp. confectioners’ sugar
  • c. Mini chocolate chips

Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Ingredients

  • 4 beef Tenderloin Steaks, cut 3/4 inch thick (4 ounces each)
  • 1/2 teaspoon coarse grind black pepper
  • 1 package (5 ounces) mixed baby salad greens
  • 1 medium red or green pear, cored, cut into 16 wedges
  • 1/4 cup dried cranberries
  • Salt
  • 1/4 cup coarsely chopped pecans, toasted
  • 1/4 cup crumbled goat cheese (optional)
  • 1/2 cup prepared honey mustard
  • 2 to 3 tablespoons water
  • 1-1/2 teaspoons olive oil
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon coarse grind black pepper
  • 1/8 teaspoon salt

Raspberry Lemonade Concentrate

Ingredients

  • 4 pounds fresh raspberries (about 14 cups)
  • 6 cups sugar
  • 4 cups lemon juice
  • Chilled tonic water or ginger ale
  • Ice cubes

Directions

  1. Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.
  2. Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight.
  3. Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
  4. To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.