Fresh Pear Bread

Ingredients

  • 3 large eggs
  • 1-1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups finely chopped peeled ripe pears (about 4 medium)
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts
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Perfect Turkey in an Electric Roaster Oven

Ingredients

  • 1 whole turkey, thawed up to 20 lbs
  • 1⁄4 cup olive oil or 1⁄4 cup butter
  • 1 teaspoon seasoning salt
  • 1 teaspoon poultry seasoning
  • 1⁄2 teaspoon pepper

Directions

  1. Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it’s 450, but use 500 if your oven goes that high.
  2. Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don’t pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered ‘stuffing.’ Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
  3. Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
  4. I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
  5. Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don’t add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn’t have an insert pan, it’s ok – just be very careful putting the bird into that hot oven, you don’t want to burn your hands on the sides of the oven! Cover.
  6. Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
  7. After 30 minutes, turn the oven temperature down to 325.
  8. Check your turkey EARLY. Really start watching the temp an hour before it’s supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn’t lose its heat. If necessary, check after another 30 minutes, but I doubt you’ll have to do that. I say check after 30 minutes because it’s really OK to let the bird roast a little extra – you won’t dry it out using my method if you let it go for 1/2 hour.
  9. When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.

Dutch Oven Caraway Rye Bread

Directions

  • 2 cups light rye flour (such as Bob’s Red Mill®)
  • 2 cups bread flour
  • 1/4 cup buttermilk
  • 2 tablespoons caraway seeds
  • 1 1/2 tablespoons vital wheat gluten (optional)
  • 2 teaspoons flaked kosher salt, crushed
  • 1 3/4 cups warm water
  • 2 teaspoons white sugar
  • 3/8 teaspoon active dry yeast

Irish Soda Bread

Ingredients

  • 1/2 cup white sugar
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 cups raisins
  • 1 tablespoon caraway seeds
  • 2 eggs, lightly beaten
  • 1 1/4 cups buttermilk
  • 1 cup sour cream

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
  2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4×3/4 inch deep slit in the top of the bread. Dust with reserved flour
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Skillet Cookie Sundae

Ingredients

  • 2 sticks butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 heaping teaspoons instant coffee
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup semisweet chocolate chips
  • Ice cream, such as vanilla, strawberry, mint chocolate chip or chocolate, for serving
  • Hot fudge, for serving
  • Canned whipped cream, for serving
  • Maraschino cherries, for serving

Pane Bianco

Ingredients

DOUGH
  • 3 cups King Arthur Unbleached Bread Flour*
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 1/2 cup lukewarm milk
  • 1/3 cup lukewarm water
  • 3 tablespoons olive oil
FILLING
  • 3/4 cup shredded Italian-blend cheese or the cheese of your choice
  • 1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
  • 3 to 6 cloves garlic, peeled and minced
  • 1/3 cup chopped fresh basil, green or purple

Pasta Al Forno: Oven Baked Pasta

Ingredients

  • 1 pound/450 g rigatoni pasta
  • 4 tablespoons/60 ml extra-virgin olive oil
  • 1 large eggplant, cubed
  • 10 large sun-dried tomatoes, chopped
  • 15 infornate olives, pitted and chopped
  • 2 dried chile peppers, crushed, optional
  • 2 cloves garlic, chopped
  • 1 (25-ounce/750 ml) jar tomato puree
  • Salt
  • 12 ounces/400 g freshly grated mozzarella
  • Smoked scamorza cheese, as much as desired, roughly chopped
  • Freshly grated Parmigiano cheese, for sprinkling