MOM'S RECIPEs

The one for today, November 12 th  was the recipe for what we just had for breakfast (and Jo Jr. came in and stole two corner pieces), Bishop's Bread.

November 12, 2006

November 13, 2006  Amanda's Request

November 14, 2006

November 15, 2006

Lemon Bread

6 Tablespoons Butter
1 cup sugar
2 eggs
1 Tablespoon grated lemon rind
1/2 cup milk
1 1/2 cup flour
1/2 teaspoon salt

Cream butter and sugar.
Beat in rind, eggs and milk
Add remaining dry ingredients.
Pour into greased loaf pan. 
Bake one hour at 350.

Glaze:  1/2 cup sugar   3 tablespoons lemon juice
Bring to a boil until sugar dissolves.  Pour over warm bread
When cold make a graze of lemon juice and powdered sugar and pour over cold bread
 

November 16, 2006

Strawberry Daiquiri



1/3 Cup Rum--light
1/4 Cup Strawberry liquor
1/2 Cup Heavy cream
1/4 Cup Grenadine
1/2 Package frozen Strawberries
14 Ice cubes

Place in blender and blend until smooth.
Enjoy!
 

November 17, 2006

Congo Squares

2 3/4 Cup of flour
2 1/2 Teaspoons baking powder
1/2 teaspoon salt
3/4 Cup shortening
1 Pound brown sugar
3 Eggs
1 Cup broken nuts
1 Package chocolate chips

Mix flour, baking powder, and salt.
Melt the shortening and add the brown sugar.  Stir until well mixed.
Add eggs one at a time, beating well after each
Add the dry ingredients and then add nuts and chips.
Pour into well greased 10 1/2X15 1/2 pan. Bake in a pre-heated 350 oven for 25 to 30 minutes.
Cut into 48 squares when cool.
 

November 18, 2006

Pita


3-10 ounce bags of triple washed spinach
8 eggs
l 3/4 pounds domestic Feta cheese
l Package of Fillo
l Small onion chopped
Butter

Wash spinach and squeeze water out.  Air dry
Scramble eggs, break up feta and add the onion.  
Break spinach into mixture with  your hands.
Melt 8 Tablespoons of Butter
Open Fillo.  Put a clean dish towel over it.
In a well buttered 11X18 pan, put 2 layers of fillo.  Brush with a little melted butter.  Continue doing this until you have used 12 sheets of fillo (about half of the package)
Turn fillo over so the dry sheets won't be on the top.
Layer filling
Begin again putting 2 sheets of fillo down and brushing them with melted butter until all the fillo is used up.
Use more butter on top. Tuck edges in.  Put extra butter around edges.
In a pre-heated 375 oven cook for about an hour and watch carefully to make sure it is brown on top.
 

November 19, 2006

Shoo-Fly Pie Recipe courtesy Tyler Florence Show:  Food 911 Episode:  Shoofly Pie

Pastry: 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon sugar Pinch salt 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks 2 tablespoons ice water, plus more if needed Filling: 1 cup unsulphured molasses or Pennsylvania Dutch Table Syrup 3/4 cup hot water 1 teaspoon baking soda 2 large eggs, lightly beaten 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves Crumb Topping: 1 cup all-purpose flour 1/2 cup brown sugar 2 tablespoons unsalted butter Whipped cream, for serving   To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle; to check the size, put the 9-inch pie pan upside down over the dough. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside the pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven. Preheat the oven to 350 degrees F. To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices. To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top. Bake for 30 minutes, until the filling jiggles slightly and the top is firm. Let cool to room temperature before cutting. Serve with whipped cream.

November 20, 2006

Mustard Glazed Kielbasa


(l6l calories          413 mg sodium)

2 cups water
1 pound small carrots, peeled and cut diagonally in 1/2 slices
2 pounds fully cooked kielbasa
12 ounces can pineapple chunks in own juice
1/4 cup brown sugar, firmly packed
1/4 cup kigon-type mustard
1 Tablespoon corn starch
1 Tablespoon fresh chopped parsley
1/4 teaspoon ground cloves
2 teaspoons vegetable oil

Bring water to a boil in 10 inch Dutch oven.  Add carrots and cook 10 minutes.  Drain.
Cut Kielbasa in half lengthwise, cut diagonally in 1/2 inch pieces.  Drain pineapple and reserve juice.  Add sugar, mustard, cornstarch and cloves to reserved juice.
Sauté Kielbasa in two batches in Veg. oil. 
Cook until lightly browned.  Drain fat.
Stir in cornstarch mixture.  Bring to boil until thickened.  Add carrots and pineapple and heat thoroughly. Sprinkle with parsley.

November 21, 2006

November 22, 2006

November 23, 2006

November 24, 2006

Mom's Recipe of the Week

Mom's baking powder biscuits

2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
2 tablespoons sugar (splenda, if you wish)
Mix with wire whisk
Add
2 tablespoons shortening
Mix into flour mixture with a fork or with you fingers
Add
3/4 cup of milk (skim is fine).  If necessary add more milk to make dough that is easy to handle.
Knead a few times and then roll out and cut into biscuits or roll really thin (about 1/2 inch) and cover with butter. sugar, and cinnamon.  Roll up tightly.  Slice about 1 inch thick.

Cook at 450 for about 15 minutes.

Good Luck
Mom
 

November 25, 2006

November 26, 2006

Bacon Water Chestnut Wraps

1 pound sliced bacon

2 cans (8 ounces each) whole water chestnuts drained

1/2 cup packed brown sugar

1/2 cup mayonnaise or salad dressing

1/4 cup of chili sauce

Cut bacon strips in half. In a skillet over medium heat, cook bacon to almost crisp; drain. Wrap each bacon strip around a water chestnut and secure with a toothpick. Place in an ungreased 13 in by 9 in by 2 in backing dish.

Combine the brown sugar, mayonnaise and chili sauce, pour over water chestnuts. Bake, uncovered, at 350degrees for 30 minutes or until hot and bubbly. Yield 2 1/2 dozen.

November 27, 2006

Crunchy Breadsticks

2 cups all purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

1/2 to 3/4 cup of ice water

1 tablespoon olive or vegetable oil

1/4 teaspoon coarse salt

1/4 teaspoon dried thyme

In a food processor, combine the flour, baking powder, salt, and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.

Transfer to a floured surface. Roll dough into 10 inch x 8 in rectangle. Cut into 10 in x 1/2 in strips. Twist each strip 4 times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Yield: 16 breadsticks.

November 28, 2006

November 29, 2006

November 30, 2006

Another one from the Mom.

May 16, 2007, 2006

May 16, 2007, 2006

Memorial Day 2007

Garnish with Onions

Memorial Day 2007

 

Roasted Asparagus

• Prep:
• Cook:
• Ready In 20 min.
• Serves 0

Ingredients

• 4 pounds asparagus
• 4 teaspoons extra-virgin olive oil
• 2 teaspoons Salt & freshly ground pepper
• 1 balsamic vinegar

Cooking Instructions

Preheat oven to 450°F.

Snap off the tough ends of asparagus and, if desired, peel the stalks. Toss the asparagus with oil and season with salt and pepper. Spread the asparagus in a single layer in a shallow roasting pan or baking sheet with sides. (If the pan is not large enough, use two pans.) Roast until tender and browned, 10 to 15 minutes, shaking once during roasting. Sprinkle with balsamic vinegar and toss. Taste and adjust seasonings. Let cool to room temperature; serve within 2 hours.

 

Zucchini Patties

• Prep: 10 min.
• Cook: 20 min.
• Ready In 30 min.
• Serves 4

 

 

Ingredients

• 2 cups grated zucchini
• 2 eggs, beaten
• 1/4 cup chopped onion
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• salt to taste
• 2 tablespoons vegetable oil

Cooking Instructions

In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.

Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

 

Cool Fresh Corn Relish

• Prep:
• Cook:
• Ready In 25 min.
• Serves 0

 

Ingredients

• 5 large ears corn
• 1 1/2 cups finely diced sweet onion
• 3/4 cup finely chopped flat-leaf parsley
• 3 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

Cooking Instructions

Microwave corn, in the husks, on High until steaming and just tender, 7 to 9 minutes. When cool enough to handle, remove the husks and silk. (Alternatively, bring a large pot of water to a boil. Remove husks and silk from the corn and boil until just tender, about 5 minutes.) Slice the kernels from the corn using a sharp knife.

Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl. Serve at room temperature or cold.

 

Banana Corn Fritters

• Prep:
• Cook:
• Ready In 30 min.
• Serves 0

 

Ingredients

• 3/4 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4-1 teaspoon ground chipotle chile
• 1 1/4 cups roughly mashed bananas
• 1 each large egg
• 2 tablespoons milk
• 2 tablespoons canola oil

Cooking Instructions

Preheat oven to 400°F. Coat a baking sheet with cooking spray.

Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.

Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

 

Creamed Corn

• Prep:
• Cook:
• Ready In 15 min.
• Serves 0

Ingredients

• 3 cups fresh corn kernels
• 3/4 cup low-fat milk
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Cooking Instructions

Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes.

Chocolate Bark with Pistachios & Dried Cherries

• Prep:
• Cook:
• Ready In 1 min.
• Serves 0

Ingredients

• 3/4 cup roasted, shelled pistachios
• 3/4 cup dried cherries
• 1 teaspoon freshly grated orange zest
• 24 ounces bittersweet chocolate

Cooking Instructions

Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.

Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.

Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.

Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.

Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.

Memorial Day continued

Hummingbird Cake

3 Cups flour

1 tsp baking soda

1tsp salt

2 cups sugar

1 tsp cinnamon

3 lg. eggs, beaten

1 cup veg. oil

1 1/2 tsp vanilla

1 8 oz. can crushed pineapple, undrained

1 cup chopped pecans

2 cups chopped bananas

Combine the first 5 ingredients in large bowl.  Add eggs and oil, stiring until moistened. (Do not beat)  Stir in vanilla, pineapple, 1 cup peans and bananas. 

Pour batter into 3 greased and floured cake pans

Bake at 350 for 25-30 minutes.  Cool pans for 10 minutes, remove and cool completely.

Frost with cream cheese frosting.

Dutch Crumb Peach Pizza
 

Who said pie has to be made in a pie pan? This peach “pizza” features a tender crust lined with peaches, then topped with a buttery “Dutch crumb” streusel. The best part is, this easy crust requires no rolling; just stir it together, and pat it into a pan. AND, even better–it’s made with heart-healthy olive oil!

Crust
3 cups (12 ounces) King Arthur Mellow Pastry Blend
1 tablespoon (1/2 ounce) sugar
1/2 teaspoon baking powder
1 1/8 teaspoons salt
1 teaspoon vanilla extract
2/3 cup (4 3/4 ounces) light olive oil*
1/3 cup (2 3/4 ounces) cold milk

*For best flavor, use light or extra-light olive oil.

Filling
4 to 6 fresh ripe peaches (depending on size and how thinly you slice them)*

*Substitute frozen or canned peaches, if you like. Depending on how close you space them, you’ll need one large can (29 ounces), or a bit more, sliced peaches; or two bags frozen peach slices.

Topping
1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
1/2 cup (3 3/4 ounces) brown sugar, firmly packed
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup (1 stick, 4 ounces) butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Preheat the oven to 375°F. To make the crust: Stir together the dry ingredients. Stir together the wet ingredients. Combine the two, stirring just to blend. (See? I told you this was easy!) Use your fingers to press the pastry into a 12" pizza pan, crimping the edges. Or simply pat it into a 12" round on a baking sheet, making a stand-up crimped rim.

To prepare the filling: If you’re using fresh peaches and want to peel them, here’s an easy method: slide them into a pan of simmering water for 1 minute. Remove, and as soon as you can handle them, slip off the skins. However, don’t feel you have to peel the peaches for this recipe; consider it extra fiber! If you’re using fresh peaches, take out the pit, and cut each piece into 6 to 8 slices.

Arrange a ring of peach slices around the edge of the crust. Then arrange another ring of slices inside the first. Place a few slices in the center, if it’s bare.

To prepare the topping: Stir together the flour, sugar, salt, and cinnamon. Add the butter, vanilla, and almond, stirring to make a moist, crumbly topping. Set it aside. Bake the pizza for 15 minutes. Remove it from the oven, and crumble the topping evenly over the peaches. Return to the oven, and bake for 30 minutes. Tent with aluminum foil, and bake for an additional 15 minutes (for a total of 1 hour), till the peaches are beginning to get bubbly. Remove from the oven, and serve warm, with ice cream, if desired. Yield: 8 to 12 servings.

Grilled Cheese Sandwich recipes

The Best Grilled Cheese Sandwiches

Grilled cheese isn't usually grilled, per se -- it's cooked on the stove top or in a sandwich maker. That doesn't mean it can't be, though. It can and it should! So go outside, fire up your gas grill and try this spin on the classic or one of these other delectable recipes from cheese expert Laura Werlin's 'Great Grilled Cheese' cookbook.

Ingredients
8 slices sourdough bread (1/4 inch thick)
2 tablespoons butter, at room temperature
6 ounces best-quality cheddar cheese (orange or white), coarsely grated

Directions
To assemble: Butter one side of each side of bread. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices. Place the remaining four slices on top, buttered side up.

Brush the grill rack with oil and preheat the grill to medium-high. Put the sandwiches on the grill (in batches if necesary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately
 
Dutch Grilled Cheese

Gouda cheese, cumin, and caraway combine to produce a distinctive and flavorful sandwich with a taste that is reminiscent of the traditional Dutch Leyden cheese.

Ingredients
3 tablespoons butter, at room temperature
1 medium red onion (about 1/2 pound), thinly sliced
3/4 teaspoon cumin seeds
6 ounces best-quality medium-aged Gouda cheese, coarsely grated
8 slices

Directions
In a large nonstick skillet, melt 1 tablespoon of the butter over low heat. Add the onions and cook very slowly, stirring occasionally, until they turn a dark golden color, 30 to 40 minutes. If the onions begin to scorch, add about 1 tablespoon of water. Remove the onions from pan and set aside. Wipe the skillet with a paper towel, but do not wash it. (The onions can be prepared up to 6 hours in advance and kept covered at room temperature.)

Heat the same skillet over the medium-high heat. Add the cumin seeds and toast just until they become fragrant, about 3 minutes (watch carefully, they burn easily). Remove the seeds and let cool briefly. Do not wash the skillet. When the seeds are cool, crush them using a mortar and pestle. Or place them in a reasonable plastic bag and lightly pound with a mallet or the bottom of a heavy skillet. In a medium bowl, toss the crushed seeds with the cheese.

To assemble: Butter one side of each slice of bread with the remaining 2 tablespoons butter. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices, followed by the onions. Place the remaining 4 bread slices on top, buttered side up.

Brush the grill rack with oil and preheat the grill to medium-high. Put the sandwiches on the grill(in batches if necesary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.
 

Grilled Spinach and Goat Cheese Croissant

Although a croissant is not typically a bread used for grilled cheese, the copious amount of butter in this French roll makes it a natural for a cheesy filling. Just be aware that because of its high butter content and delicate texture, the croissant can burn quite easily, so watch it carefully as it grills.

Ingredients
2 tablespoons butter
1 medium onion (about 1/2 pound), finely chopped
10 ounces spinach, stemmed, rinsed, drained and patted dry (leave a few droplets of water clinging to the leaves)
2 ounces prosciutto, chopped (optional)
3 ounces fresh goat cheese
Salt and pepper to taste
4 croissants, cut in half
2 ounces aged goat chese, such as Midnight Moon, coarsely grated (or use Gruyere or Emmentaler)

Directions
Melt the butter in a large nonstick skillet over medium heat. Add the onions and cook until they are limp but not brown, about 7 minutes. Add the spinach, cover, and cook for 2 to 3 minutes, or until wilted. (If there's a lot of liquid, increase the heat to high and boil it away. You don't want a watery filling.) Add the prosciutto (if using), and fresh goat cheese and stir until cheese is melted and the prosciutto is warmed through, about 1 minute. Add salt and pepper to taste. Transfer the mixture to a dish and let it cool slightly. Wipe the skillet with a paper towel, but do not wash it.

To assemble: Distribute the spinach mixture evenly over the 4 bottom halves of the croissants, followed by the grated cheese and pepper to taste. Cover with the 4 croissant tops.

Brush the grill rack with oil and preheat the grill to medium. Put the sandwiches on the grill, flat side down, being careful how you place the croissants, and press lightly with a spatula to compress the filling. Cover, and cook for 3 minutes, or until the undersides are golden brown. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cover and cook for 1 to 2 minutes more, or until the undersides are golden brown and the grated cheese has melted completely. Let the sandwiches cool slightly

before serving.

Salami and Cheese

It's worth going the extra mile to seek out the olive bread for this recipe, but if you can't find it, add 1/4 cup chopped olives to the sandwich filling. It isn't quite the same, but it's a fine substitute.

Ingredients
12 paper-thin slices 2-inch-diameter salami (about 1 ounce)
2 tablespoons olive oil
8 slices olive bread, 1/4 thick (or use a hearty Italian or wheat bread)
6 ounces Italian Fontina cheese, coarsely grated

Directions
Preheat a large nonstick skillet over medium heat for 2 minutes. Add the salami and cook until it begins to brown, 2 to 3 minutes. Turn and cook for about 3 minutes, or until the slices have begun to shrink and turn golden brown. Transfer the salami to a plate.

Brush the grill rack with oil and preheat the grill to medium-high. Brush one side of each slice of bread with the oil. Place 4 slices on your work surface, oiled side down. Distribute the cheese evenly over the 4 slices, followed by the salami. Place the remaining 4 bread slices on top, oiled side up. Place on the grill, cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediatelly

Taleggio With Rosemary Grapes on Focaccia

Although this recipe calls for plain focaccia, sometimes this Italian flat bread can be hard to find. If you can't find the plain version, then use herbed focaccia or simply use Italian-style rolls, such as ciabatta. Taleggio is a creamy pungent Italian cheese that can be found in cheese shops and many grocery stores. If you can't find it, use Camembert or any flavorful creamy cheese.

Ingredients
3 tablespoons olive oil
1/2 cup seedless red grapes, cut in half lengthwise
2 teaspoons finely chopped fresh rosemary (or use 3/4 teaspoon dried)
Salt and freshly ground pepper
4 pieces plain focaccia (about 4-by-4 inches), cut in half (or use ciabatta rolls or 8 slices hearty Italian bread, 1/4 inch thick)
8 ounces Taleggio or other creamy washed-rind cheese such as Red hawk (or use Camembert and remove the rind), cut into 12 slices

Directions
Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add the grapes and rosemary and cook, stirring constantly, until the grapes begin to brown and one or two of the skins start to slip off, 4 to 5 minutes. Add the salt and pepper to taste. Transfer the grapes to a bowl.

Pull out some of the center of each piece of bread to create a well. Brush the outside of each piece with the remaining 2 tablespoons oil. Place the 4 bottom pieces on your work surface, oiled side down. Distribute the cheese evenly over the 4 pieces, followed by the grapes. Place the remaining 4 bread pieces on top, oiled side up.

Brush the grill rack with oil and preheat the grill to medium-high. Put the sandwiches on the grill and follow directions for the stovetop method. Place sandwiches on the grill, cover, and cook for 2 to 3 minutes, or until the bread has turned a shade darker and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing very firmly to compress them. Cook for 2 to 3 minutes more, or until the undersides are golden. Turn the sandwiches again, press with the spatula, and cook for 1 minute, or until the cheese has melted completely. Serve immediately.

Whole-Grain Brownies

 

These whole-wheat brownies are the treat we serve when we’re trying to convince folks that baking with whole grains doesn’t have to be an exercise in deprivation! Moist, rich, and deeply, darkly chocolate, these brownies are the ones to go through life with.

We discovered something interesting when sampling these. Their texture is greatly improved if you wait 24 hours before cutting them. Why? The wait gives the wheat bran a chance to soften and "disappear", texture-wise.

1 cup (2 sticks, 8 ounces) unsalted butter, melted
2 cups (15 ounces) light brown sugar, firmly packed
3/4 cup (2 1/4 ounces) Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional but recommended
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups (6 1/4 ounces) King Arthur White Whole Wheat Flour, organic preferred
2 cups (12 ounces) semisweet or bittersweet chocolate chips

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly just till it’s hot (about 110°F to 120°F), but not bubbling. Don’t worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Add the eggs, stirring till smooth; then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.

Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become "invisible" in your mouth.
Yield: 2 dozen brownies.

Chocolate Pound Cake with Irish Whiskey Cream Sauce

Bake this dense, decadent chocolate cake in a Bundt pan and serve with a big dollop of flavored whipped cream. The topping won’t keep as well as the cake, so finish up the cream while it’s fresh, but enjoy the cake for the rest of the week.

Ingredients

Chocolate Cake:
3 C. all purpose flour
1 C. unsweetened cocoa
1/2 tsp. baking powder
1 1/2 C. margarine or butter (3 sticks), softened
2 1/4 C. sugar
2 tsp. vanilla extract
5 large eggs
1 1/2 C. milk
2 oz. bittersweet or semisweet chocolate, grated

Irish Whiskey Cream Sauce:
1 C. heavy or whipping cream
1/2 C. confectioners’ sugar
1/2 C. brewed coffee
2 Tbs. Irish Whiskey or Bourbon

Confectioners’ sugar for garnish

Directions

Prepare Chocolate Cake: Preheat oven to 350 degrees. Grease and flour 12 C. Bundt pan. In medium bowl, combine flour, cocoa, and baking powder. In large bowl, with mixer at medium speed. Beat margarine or butter until creamy. Gradually beat in sugar, scraping the bowl often with rubber spatula. Beat 3 minutes, occasionally scraping bowl. Beat in vanilla. Reduce speed to low; add eggs, 1 at a time; beating well after each addition.

With mixer at low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, until batter is blended, occasionally scraping bowl. Stir in grated chocolate. Spoon batter into Bundt pan, spreading evenly.

Bake cake about 1 hour 15 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.

Meanwhile, prepare Irish Whiskey Cream Sauce: In small bowl, with mixer at low speed, beat cream until frothy. Add sugar; increase speed to medium, and beat until stiff peaks form. With rubber spatula or wire whisk, fold in coffee and whiskey until blended; cover and refrigerate up to 4 hours. Makes about 2 cups.

To serve, sprinkle cake with confectioners’ sugar; cut into wedges and pass cream sauce to spoon over each serving.

Yield: 20 servings

Irish Soda Bread

Ingredients

4 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1-1 1/2 C. buttermilk

Directions

Preheat the oven to 425 degrees. Sift the flour, soda and salt together into a deep mixing bowl. Gradually add 1 C. of buttermilk, mixing with a large spoon until the dough is firm enough to be gathered into a large ball. If the dough crumbles, add some more of the buttermilk, a Tbs. at a time, until the particles adhere. Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 in. in diameter and 1 1/2 in. thick.

Set the loaf on a floured baking sheet. With the tip of a small knife, cut a 1/2 in. deep cross into the dough, dividing the top of the loaf into quarters. Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Remove from the oven and wrap in a clean cloth and let cool on a wire rack for about 20 minutes.