Dilled Wheat Bread

PREP:  25 Minutes + 1 Hour & 45 Minutes for Rising    BAKE:  30 Minutes

Ingredients:

2 cups All-Purpose Flour

1 cup Whole Wheat Flour

2 tablespoons Sugar

1 tablespoon Dried Minced Onion

1 package Active Dry Yeast (1/4 ounce)

2 teaspoons Dill Weed

1 teaspoon Salt

1 cup Cottage Cheese (8 ounces)

1/2 cup Water

1 tablespoon Butter (not melted) + 2 teaspoons butter (melted)

1 Egg

Coarse Salt - optional

Other Items Needed:

Large Bowl

Small Saucepan

Mixer or Hand Mixer

Cooking Spray

Small Bowl

8-in. x 4-in Loaf Pan

Wire Rack (optional)

 

 Let's Get To Baking!

• In a large bowl, COMBINE 3/4 cup All-Purpose Flour, Whole Wheat Flour, Sugar, Onion, Yeast, Dill & Salt.

 

• In a small saucepan, HEAT Cottage Cheese, Water & 1 tablespoon of Butter to 120-130 degrees.

• ADD to dry ingredients;  BEAT just until moistened.
• ADD the Egg;  BEAT until smooth.
• STIR in enough remaining All-Purpose Flour to form a soft Dough (dough will be sticky).
• TURN Dough onto a floured surface; KNEAD until smooth & elastic (about 6-8 minutes).
• PLACE in a greased bowl, turning once to grease the top.

 

• COVER & let RISE in a warm place until doubled (about 1 hour).

 

• PUNCH the Dough down.
• SHAPE into a Loaf.
• PLACE in a greased 8-in. x 4-in. loaf pan.
• COVER & let RISE in a warm place until doubled (about 45 minutes).
• BAKE at 350 degrees for 25-30 minutes or until golden brown.
• REMOVE to wire rack.
• BRUSH with melted Butter;  SPRINKLE with coarse Salt.

 

 

 

Makes:  1 Loaf (12 Slices)

 

 

  * Whole Wheat Flour is a good source of Calcium, Iron, Fiber & Nutritious Minerals.

dévorer!

Peachy Gingerbread Cake Roll

PREP:  25 Minutes  BAKE:  15 Minutes + Cooling

INGREDIENTS:

CAKE:

4 Eggs

1/2 cup Sugar

1/2 cup packed Dark Brown Sugar

1/4 cup Water

3 tablespoons Butter - melted

3 tablespoons Molasses

1 teaspoon Vanilla Extract

1-1/3 cups All-Purpose Flour

2 teaspoons Pumpkin Pie Spice

1 teaspoon Ground Cinnamon

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/4 Salt

Confectioners' Sugar

FILLING:

3 packages Neufchatel Cheese - softened (two 8 ounces & one 3 ounces)

1-1/4 cups Peach Preserves

1-1/4 teaspoons Ground Ginger

1-1/4 teaspoons Ground Cinnamon

1/4 teaspoon Ground Nutmeg

Confectioners' Sugar 

 

OTHER ITEMS NEEDED:
Cooking Spray
15-in. x 10-in. x 1-in. Baking Pan
Wax Paper
Large Bowl
Mixer
Kitchen Towel
Wire Rack (optional)
Small Bowl

Lets Make The Perfect Fall Dessert!

• For Cake, Preheat the oven to 350 degrees.
• Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper.
• GREASE the paper & set aside.
• In a large bowl, BEAT the Eggs for 3 minutes.

 

• Gradually, ADD the Sugars, BEATING until the mixture is thickened.
• BEAT in the Water, Butter, Molasses & Vanilla.

 

• COMBINE the Flour, Pumpkin Pie Spice, Cinnamon, Baking Powder, Baking Soda & Salt.

 

• FOLD into Egg Mixture.
• SPREAD Batter into prepared pan.
• BAKE for 12-15 minutes or until cake springs back when lightly touched.

 

• COOL for 5 minutes.
• DUST the kitchen towel with Confectioners' Sugar.
• INVERT Cake onto the kitchen towel.
• Gently PEEL off waxed paper.
• ROLL UP Cake in the towel jelly-roll style, starting with the short side.
• COOL completely on a wire rack.
• For Filling, in a small bowl, BEAT Neufchatel Cheese, Preserves, Ginger, Cinnamon & Nutmeg until smooth.

 

• UNROLL Cake.
• SPREAD filling over Cake to within 1/2 inch of edges.
• ROLL UP again.
• Place seam side down on serving platter.
• DUST with Confectioners' Sugar.

 

 

MAKES:  12 Servings

 

 

* Feel free to mix up the preserves used in the filling.  Baked apple lovers will enjoy this roll with Apple Preserves.

 

 

 

 

 

dévorer!

 

 
 

   

Let's Get Together Thai Shrimp

PREP:  20 Minutes  COOK:  15 Minutes

INGREDIENTS:

3/4 pound Uncooked Medium Shrimp - peeled & deveined

1/4 teaspoon Salt

1/4 teaspoon Pepper

2 tablespoons Lime Juice - divided

1 Shallot - chopped

*1 teaspoon Ground Ginger

1 tablespoon Minced Garlic

**1 tablespoon Sesame Oil

1/2 cup sliced Fresh Mushrooms

1/2 cup Reduced-Sodium Chicken Broth

***1/2 cup Vanilla Coconut Milk

1 teaspoon Curry Powder

1/2 teaspoon Crushed Red Pepper Flakes

2 tablespoons chopped Salted Cashews

2 tablespoons Cilantro Paste

Other Items Needed:

Large Skillet

There Can Never Be Too Many Thai Dishes!

• SPRINKLE the Shrimp with Salt, Pepper & 1 tablespoon of Lime Juice.

 

• In a large skillet, SAUTE the Shallot, Ginger & Garlic in Oil for 1 minute.
• ADD Shrimp.
• COOK & STIR for 2-3 minutes or until Shrimp turn pink.
• REMOVE with slotted spoon & set aside.
• ADD the Mushrooms, Chicken Broth, Coconut Milk, Curry Powder, Red Pepper Flakes & remaining Lime Juice to the skillet.
• Bring to a BOIL.
• REDUCE heat; SIMMER, uncovered for 8-10 minutes or until Mushrooms are tender & sauce is slightly reduced, stirring occasionally.
• ADD Shrimp; HEAT through.

•  GARNISH with Cashews & Cilantro.
  
  
  
  
  
  MAKES:  3-4 Servings
  
  
  * If you have it, I recommend minced Fresh Gingerroot to replace the Ground Ginger.
  
  
  ** I use Sesame Oil, because it's always in my pantry, but you can use Olive Oil and achieve the same results!
  
  
  *** You can replace with Coconut Milk, I bought the Vanilla Coconut Milk for a sweeter option for the family to drink after using this recipe.
  
  
  
  
  
  
  
  
  dévorer!     
  
  

Party Pitas

PREP/TOTAL TIME:  25 Minutes

INGREDIENTS:

4 Whole Wheat Pita Pocket Halves

*1/3 cup Greek Feta Vinaigrette

1/2 pound thinly sliced Deli Turkey

**1 jar Hoagie Spread (red pepper)

2 cups Fresh Baby Spinach

24 pitted Greek Olives

24 Toothpicks

Quick & Light Appetizers to Please Any Hungry Crowd

• BRUSH insides of Pita Pockets with Vinaigrette.
• FILL with Turkey, Hoagie Spread & Spinach.
• CUT each Pita Pocket into 6 wedges.
• THREAD Olives onto Toothpicks.
• USE to secure wedges

 

 

MAKES:  2 Dozen

 

 

* Can use any vinaigrette that's appealing to you!  If you're not a feta fan, just grab a bottle of Greek Vinaigrette.

 

** I picked up the Hoagie Spread at Harris Teeter and it goes great with all types of sandwiches.  You can replace the spread with 1 jar (7.5 ounces) of Roasted Sweet Red Peppers (drained & patted dry). 

 

 

 

dévorer!     

 

 

Buffet Meatballs

PREP:  10 Minutes  COOK:  4 Hours

Ingredients:

1 cup Cran-Grape Juice

1 cup Apple Jelly

1 cup Ketchup

1 can Tomato Sauce (8 ounces)

*2 packages frozen fully cooked Turkey Meatballs

Other Items Needed:

Small Saucepan

5-quart Slow Cooker

Come On, Anyone Can Make This One!

• In a small saucepan, COMBINE the Juice, Jelly, Ketchup & Tomato Sauce.
• COOK & STIR over medium heat until Jelly is melted.
• PLACE Meatballs in a 5-quart slow cooker.
• POUR Sauce Mixture over the top of the Meatballs & gently STIR to coat.
• COVER & COOK on low for 4-5 hours or until heated through.

 

 

 

Mouth-watering & Easy party pleaser!

 

 

* Any type of meatballs works for this recipe.  I would also recommend Italian Meatballs.  Turkey Meatballs offers the same great taste for those who do not prefer pork!

 

 

 

 

dévorer!