Garlic and Blue Cheese Bread Recipe

Garlic and Blue Cheese Bread

Ingredients for Garlic and Blue Cheese Bread
* 1 large loaf french bread, slice down the middle
* 1 8 oz. chunky blue cheese dressing
* 1 8 oz. whipped butter, softened
* 2 tbsp. garlic powder
* 1 cup parmesan cheese

How to Make Garlic and Blue Cheese Bread 
1. Preheat oven to 350.
2. In small bowl combine blue cheese dressing, garlic, and parmesan cheese.
3. Spread each loaf of bread with butter.
4. Spread on blue cheese and parmesan mixture.
5. Bake for 15−20 minutes.

California Club Ham Sandwich Recipe

California Club Ham Sandwich

California Club Ham Sandwich Ingredients
* 6 slices (6 ounces) ham, sliced thin
* 4 slices seven-grain bread
* 2 slices provolone cheese
* 4 lettuce leaves
* 2 tablespoons honey mustard 

How to Make California Club Ham Sandwich
1. Toast seven-grain bread; spread one side of each slice with honey mustard. 
2. Layer ham on two slices of bread. 
3. Top with provolone cheese and lettuce leaves. 
4. Add remaining bread; cut into quarters and serve. 
5. Serves 2.

Barbecued Pork and Beef Sandwiches Recipe

Barbecued Pork and Beef Sandwiches

Ingredients for Barbecued Pork and Beef Sandwiches 
* 1 1/2 pounds lean stew beef
* 1 1/2 pounds lean pork cubes
* 1 cup finely chopped onion
* 2 cups finely chopped green bell pepper
* 1 (6 ounce) can tomato paste
* 1/2 cup brown sugar
* 1/4 cup cider vinegar
* 1 tablespoon chili powder
* 1 teaspoon salt
* 2 teaspoon Worcestershire sauce
* 1 teaspoon dry mustard
* Sandwich bread or buns or pita bread


How to Make Barbecued Pork and Beef Sandwiches

1. In a crockpot, combine lean stew beef, lean pork cubes, chopped onion, chopped green bell pepper

2. In a separate bowl, combine tomato paste, brown sugar, cider vinegar, chili powder, salt, Worcestershire sauce, and dry mustard.

3. Blend all of these ingredients well and add to the crockpot. 

4. Stir into the meat, onion and pepper mixture. Cover and cook on HIGH for 8 hours. 

5. Stir to shred meat before serving on buttered rolls, pita bread, sandwich bread or sandwich buns.

* NOTE: If you do not have a crockpot, you can simmer this mixture on top of the stove. 

 Use a very heavy Dutch oven with a tight-fitting lid.

 This may also be served over rice rather than using rolls, if desired. Leftovers freeze great.

ITALIAN BREAD RECIPE

ITALIAN BREAD

Ingredients for Italian Bread

* 1 tbsp. sugar

* 2 tsp. salt

* 2 packages active dry yeast

* cornmeal

* 5 cups all-purpose flour

* 1 tbsp. butter

* water

* salad oil

* 1 egg white

How to Cook Italian Bread

1. In large bowl, combine sugar, salt, yeast and 2 cups flour.

2. In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn't need to melt).

3. With mixer at low speed, gradually beat liquid into dry ingredients until just blended.

4. Increase speed to medium, beat 2 minutes.

5. Beat in 1/2 cup flour to make thick batter.

6. Continue beating mixture at medium for 2 minutes.

7. Scrape bowl often with spatula.

8. With wooden spoon, stir in enough additional flour (about 1-3/4 cups) to make a soft dough.

9. Turn dough onto floured surface, knead until smooth and elastic, about 10 minutes, adding flour while kneading.

10. Cut dough in half, cover pieces with bowl.

11. Let dough rest 20 minutes for easier shaping.

12. Grease large cookie sheet; sprinkle with cornmeal.

13. On floured surface with floured rolling pin, roll each half into 15" by 10" rectangle.

14. From 15" side, tightly roll dough, pinch seam to seal.

15. Place loaves, seam side down, on cookie sheet and taper ends.

16. Brush loaves with oil; cover loosely with plastic wrap.

17. Refrigerate 2 - 24 hours.

18. Preheat oven to 425 degrees.

19. Remove loaves from fridge, uncover. Let stand 10 minutes.

20. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.

21. In small bowl with fork, beat egg white with 1 tbsp. water.

22. Remove loaves from oven, brush with egg, return to oven, bake 5 minutes.

ITALIAN CHEESE TOAST RECIPE

ITALIAN CHEESE TOAST

Ingredients for Italian Cheese Toast

* 1-1/4 cups half and half

* 1 tbsp. olive or salad oil

* 1 tsp. cornstarch

* 1/2 tsp. paprika

* 1 tbsp. capers

* 1 12" loaf Italian bread

* 1 8 oz. package Mozzarella cheese

* 1 tbsp. chopped parsley

How to Cook Italian Cheese Toast

1. In 2-qt. saucepan, combine first 4 ingredients.

2. Cook over medium heat, until boiling, stirring constantly.

3. Boil 1 minute.

4. Reduce heat, stir in capers, cover, keep warm.

5. Preheat broiler.

6. From Italian bread, diagonally cut 8 one inch thick slices (save remaining bread).

7. Toast bread in broiler on each side.

8. Put sliced cheese on each piece and broil until melted.

9. Spoon cream mixture over cheese. Garnish with parsley.

10. Serve immediately.

BASIC BREAD RECIPE

BASIC BREAD 

Ingredients for Basic Bread

* 1 c. warm water

* 1 tbsp. tahini

* 1 1/2 tsp. yeast

* 1 tsp. salt

* 1 tbsp. honey or molasses

* 2–3 c. whole wheat flour

* 2 tbsp. gluten flour (opt.)* (preferably freshly milled)

How to bake Basic Bread

1. MIX water, yeast and sweetener.

2. ALLOW to bubble if you need to test yeast.

3. If you know the yeast if good, skip this step.

4. ADD remaining ingredients, adding enough flour to knead without being too sticky.

5. KNEAD for about 10 minutes, until dough “comes back” when you poke it.

6. SHAPE into loaf or desired shape.

7. ALLOW to rise in warm place until double in size.

8. BAKE at 350° for about 35 minutes, or until nicely browned.

9. Wait at least one day to serve.

Note: Adding gluten flour will make lighter bread.

LEMON BREAD RECIPE

LEMON BREAD

Ingredients for Lemon Bread

* 1/2 cup lard

* 1 cup Splenda (sweetener)

* 2 eggs, beaten

* 1 1/4 cups almond flour

* 2 teaspoons baking powder

* 1/2 teaspoon salt

* 1/2 cup heavy cream

* 1 teaspoon lemon extract

How to Cook Lemon Bread

1. Preheat oven to 350°F.

2. In a medium bowl, cream lard with Splenda.

3. Beat in eggs until light and fluffy.

4. Sift almond flour with baking powder and salt.

5. Alternately add flour mixture with the cream to the creamed mixture, stirring until smooth.

6. Fold in nuts and lemon peel.

7. Scrape batter into a greased 9 x 5−inch loaf pan.

8. Bake for 50 minutes or until a skewer inserted into center comes out clean.

TOMATO BRUSCHETTA RECIPE

TOMATO BRUSCHETTA 

Ingredients for Tomato Bruschetta

* 1 Loaf Italian bread, halved lengthwise then cut crosswise diagonally, into 1−in slices

* 1 Garlic clove; minced

* 2 Tablespoon Olive oil

* 2 Large Tomatoes; peeled, seeded, and chopped

* 1/4 Teaspoon Salt

* 1/4 Teaspoon Pepper

* 1/2 Cup Chopped fresh basil

How to Cook Tomato Bruschetta

1. Toast the bread under the broiler until lightly browned.

2. Combine the garlic and olive oil and brush over one side of the bread.

3. Spread the tomatoes over the bread.

4. Sprinkle with salt and pepper.

5. Broil for about 30 seconds to heat the tomatoes.

6. Sprinkle with basil and serve.

CORNMEAL HONEY BREAD RECIPE

CORNMEAL HONEY BREAD

Ingredients for Cornmeal Honey Bread (2 round loaves)

* 1 package (1 T) active dry yeast

* 3/4 cup warm water

* 1 1/2 cups warm buttermilk

* 2 T unsalted butter, melted

* 1/3 cup honey

* 1 T salt

* 1 cup yellow cornmeal, fine or medium grind

* 4 1/2 to 5 cups unbleached all−purpose or bread flour

How to Bake Cornmeal Honey Bread

1. Combine yeast and water in a small bowl and stir to dissolve.

2. Let stand until bubbly, about 10 minutes.

3. In a large bowl, combine buttermilk, butter, honey, and salt.

4. Add cornmeal. Beat with a whisk until smooth, about 3 minutes, and add yeast mixture.

5. Add 1/2 cup flour at a time with a wooden spoon until dough is stiff.

6. Turn dough out onto a lightly floured surface and knead until smooth and springy, about 5 minutes, adding flour 1 T at a time as necessary.

7. Place in a greased bowl, turn once to grease surface, and cover with plastic wrap.

8. Let rise in a warm place until doubled, about 1 to 1 1/4 hours.

9. Gently deflate dough, turn out onto a lightly floured board, and divide into two loaves.

10. Form into rounds and place on a greased or parchment lined baking sheet.

11. Cover loosely with plastic wrap and let rise until doubled, about 40 minutes.

12. Bake in a preheated 375 oven for 40 minutes or until browned.

13. Place on a rack and cool before slicing.

RICH CINNAMON ROLLS RECIPE

RICH CINNAMON ROLLS

Ingredients for Rich Cinnamon Rolls (20 servings)

* 1/2 cup warm water (105− to 110−degrees)

* 2 pkgs active dry yeast (2 scant TBS)

* 2 TBS granulated sugar

* 3 1/2−oz pkg instant vanilla pudding

* 1/2 cup butter, melted

* 2 eggs, beaten

* 1 tsp salt

* 8 cups all−purpose flour

* 1 cup butter, melted

Topping:

* 2 cups brown sugar, firmly packed

* 4 tsp cinnamon

Cream Cheese Frosting:

* 8 oz pkg cream cheese, softened

* Raisins

* 1/2 cup butter, softened

* 1 tsp vanilla

* 3 cups powdered sugar

* 1 TBS milk

How to Bake Rich Cinnamon Rolls

1. In small bowl, combine water, yeast and sugar.

2. Stir until dissolved. Set aside.

3. In large bowl, make pudding mix according to package directions.

4. Add butter, eggs and salt; mix well. Add the yeast mixture; blend.

5. Gradually add flour and knead until smooth, adding "sprinkles" of flour as needed to control stickiness.

6. Once the dough is no longer sticky and is soft and silky feeling (like as baby's behind), the

dough is ready.

7. Place in very large greased bowl.

8. Cover and let rise until double in bulk (about 1 hour).

9. Punch down and let rise again (about 45 minutes).

10. On a lightly floured surface, roll out to a 34" x 21" rectangle.

11. Spread 1 cup of melted butter over surface.

12. In small bowl, mix brown sugar and cinnamon together. (topping)

13. Sprinkle all over top of surface. Roll up very tightly.

14. With a knife, put a notch every 2 inches.

15. With string or thread, place under roll by notch and criss−cross over to cut roll.

16. Place on greased baking pan, 2−inches apart.

17. Lightly press rolls down with your hands.

18. Cover and let rise until double again.

19. Bake at 350−degrees for 15 to 20 minutes.

20. Take them out when they just start to turn golden.

21. Don't over−bake! Frost warm rolls with Cream Cheese Frosting.

22. Rolls are best when served warm.

QUICK CINNAMON ROLLS RECIPE

QUICK CINNAMON ROLLS

Ingredients for Quick Cinnamon Rolls

* 3 1/4 cups of all−purpose flour, divided

* 1 envelope quick rise yeast

* 1/4 cup sugar

* 1/2 tsp salt

* 3/4 cup milk

* 1/4 cup water

* 1/4 cup margarine

* 1 egg

* 1 cup firmly brown sugar

* 1 tbsp cinnamon

* 1/2 cup margarine, softened

* 1/2 cup raisins (optional)

How to Cook Quick Cinnamon Rolls

1. Set aside 1 cup all purpose flour from total amount.

2. Mix remaining flour, yeast, sugar, and salt in large bowl.

3. Heat milk, water, and 1/4 cup margarine until warm to touch.

4. Stir liquid into dry ingredients. Mix in egg.

5. Mix in enough reserve flour to make a soft dough, that does not stick to the bowl.

6. Turn out onto floured board and knead 5 minutes.

7. Cover dough and let sit 10 minutes.

8. Mix brown sugar, cinnamon, and margarine together.

9. Roll dough into 12x9inch rectangle.

10. Spread with cinnamon mixture. Sprinkle with raisins.

11. Roll up from long side, jelly−roll style, pinch to seal the seam.

12. Cut into 12 equal slices with a sharp knife.

13. Place cut side up in large greased muffin cups, place on baking sheet over a shallow pan half−filled with boiling water.

14. Cover dough and let rise 20 minutes.

15. Bake at 375F for 20mins or until browned.

16. Remove from muffin cups to cool. Serve warm makes 12 buns.