Mom's Butterscotch Bars

2 c brown sugar
2 c unsalted butter
2 eggs
1 t baking powder
1/2 t salt
2 c flour


Preheat oven to 350°F
You'll need a 15x11 jelly roll pan (a half sheet pan can be used but bars will be thin.)


Melt butter in a double boiler (I put the mixer bowl on top of a pot of boiling water to make this simple.) Add brown sugar and mix until sugar a fully combined. Remove from heat and allow to cool.
(I put the bowl on the mixer, 7ndtalled the paddle and let it mix in low for 10-15 minutes to cool down.)
Add eggs one at a time mixing thoroughly.
Whisk dry ingredients separately then add to butter & brown sugar mixture. Mix well.
Spread evenly into pan.
Bake 20-30 minutes, rotating pan 1/2 way through.
Cut while warm.

Spicy Groundhogs

Ingredients 

½ c. butter/margarine

1 c. sugar

½ c. molasses

1 egg yolk

2 c. flour

½ t. salt

½ t. baking soda

1 t. baking powder

1 t. ground ginger

1 t. ground cloves

1½ t. cinnamon

currants or raisins

Directions 

Cream butter and sugar together.

Blend in molasses and egg yolk.

Stir in flour and all other dry ingredients. Cover and chill for one hour or longer.

Roll out a small amount at a time on sugar sprinkled board. Roll 1/8-inch thick.

Cut out cookies with a lightly floured cutter (preferably, a ground hog shape!). Place cookies on a greased cookie sheet. Use pieces of currants or raisins for eyes.

Bake 8 to 10 minutes at 350°F.

Spicy Honey Roasted Peanuts

16 ounces (453.59 g) peanuts, dry roasted (lightly salted)
⅓ cup (113 g) honey
½ cup (100 g) turbinado sugar, divided
½ teaspoon (0.5 teaspoon) salt (optional)
Spice options:
½ teaspoon (0.5 teaspoon) cayenne pepper
OR
½ teaspoon chili powder + ½ teaspoon smoked paprika + ½ teaspoon cinnamon (I use this combo)

Instructions

Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.

Place the peanuts in a large bowl.

Microwave the honey in a medium bowl for 30 seconds (it will begin to bubble). Remove from the microwave and stir in ¼ cup of the sugar, the salt and cayenne pepper. Immediately pour the mixture over the peanuts and stir with a wooden spoon (I use a rubber spatula) until they are all coated with the honey mixture.

Transfer the peanuts to the prepared baking sheet and spread into a single layer. Bake for 20 to 30 minutes, stirring every 15 minutes, check and if they aren't browning, bake another 10 minutes until they begin to turn a golden brown.

Remove from the oven and stir the peanuts. Sprinkle ¼ cup of the sugar over the peanut and stir to coat evenly. Spread the peanuts out into a single layer and allow to cool completely. Once cool, break apart any peanuts that have stuck together and toss with any loose sugar. Store in an airtight container at room temperature for up to 2 months.

Yield: 1 pound

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Sausage & Cheese Filled Mini Bell Peppers

Ingredients:

Pepper cheese filling:

1 lb sweet italian sausage

2 - 8oz pkgs cream cheese

1/2 to 1 cup grated Parmesan cheese

24 small sweet peppers

Instructions 

Fry sausage well chopping to a fine mince.

Add hot straight into both pkgs cream cheese in a large mixing bowl. Blend well. 

Mix in 1/2 to 1 cup grated Parmesan cheese (Kraft can is fine) until the filling tightens up to be spreadable. Mix well. 

Cut peppers peppers in half lengthwise leaving the stems attached. Clean out seeds and membrane. Rinse well. Pack in cheese mixture smoothing the top. 

Place filled peppers on a baking sheet. 

Bake at 425° for 20 minutes or until well browned. 

Homemade Sub (Hoagie) Rolls

(Photo shows a 4x batch with optional toppings. Foreground left to right, dried parsley, caraway seed, poppy seed, everything bagel spice x2. Row above foreground left to right, garlic salt x3, dried parsley, caraway seed, poppy seed, second row above foreground left to right, plain x4, garlic salt)

Ingredients

1 1/2 cups water, warm

2 Tablespoons active dry or Instant yeast

3 1/2 teaspoons sugar

1 1/2 tsp fine salt

3 1/2 teaspoons vegetable oil

4 cups all-purpose flour spooned and levelled (500g)

Directions

Add lukewarm water to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Add the yeast and 1/2 teaspoon of the sugar. Let stand 5 minutes, then add the remaining sugar, salt and vegetable oil. Mix briefly to combine.

Note: if using instant yeast, you can mix it dry into a few cups of flour and skip the blooming process above. Just mix the salt, sugar, and oil in with the water and proceed as below.

Add the flour, one cup at a time, mixing between additions. When all the flour has been added, continue mixing for a 3-4 minutes, to develop the dough. The dough may be quite wet and sticky. That's fine. It will tighten up as it rests and you can add additional flour later, if needed. If using a mixer, remove the kneading hook and cover the top of the bowl with a clean tea towel. Let stand 15 minutes.

Remove dough to a floured work surface. Knead dough a couple of minutes, adding additional flour as needed, only if the dough is sticking to your hands or the work surface. Divide dough into 4 equal pieces. *I like to weigh the entire piece of dough, then divide that amount by 4, to weigh out identically sized pieces.

Form each piece of dough into a ball, cover with a clean tea towel and let rest 15 minutes.

Preheat oven to 375F (regular bake/not fan-assisted).

Roll each piece of dough into an 8x8-inch square. Starting with the edge closest to you, tightly roll the dough up, jelly-roll style and pinch the seam together. Using your palms, roll the dough log on a work surface, gently and evenly stretching it out longer, until it is 11 to 12-inch long. Be sure that the dough is even thickness along the length of the dough. Remove dough to a large, un-greased baking sheet.

Repeat with the remaining dough pieces.

Brush the dough with water, cover and let rise 20-30 minutes, until puffy.

Brush the dough with water again and sprinkle with any toppings at this point (seeds, cheese, dried herbs etc.)

Bake 18-22 minutes, or until deep golden. Remove from the oven and immediately transfer to a cooling rack to cool completely.

Wrap and store at room temperature or in the fridge, to extend the freshness time. For longer storage, wrap well and freeze for up to 3 months.

Prep Time: 25 mins

Cook Time: 20 mins

Total Time: 1 hr 45 mins

Yield: 4 sub rolls

Bread Bowls

Bread Bowls

3 1/2 cups all-purpose flour

2 tablespoons sugar

1 tbsp instant yeast

1 tablespoon of oil

1 cup lukewarm water

1 1/4 teaspoon of salt

1 egg for brushing the breads

cold water

Instructions

1. Preheat oven to 400°F.

2. Add and mix all ingredients in mixer fitted with a dough hook. Mix & knead by machine until dough comes off the bowl cleanly. Form dough by hand into a we'll formed ball. Oil the sides of the mixing bowl and place the dough back in to rise covered with a cloth or plastic wrap for one hour.

3. Transfer the dough to the kitchen counter, kneading the dough by hand several times.

Divide it into 3 equal pieces (I use a scale to ensure even size loaves). Tear off a small piece of dough from each part and shape it into a ball. Next, form each part of the dough into a large ball and put a small ball on top of it. Place the bread on a baking tray lined with a baking sheet, cover it with a cloth and leave it to rise for 20 minutes.

4. Blend egg with 1 tablespoon of cold water to make egg wash. Brush egg wash on each loaf of risen bread.

5. Bake the bread bowls in the preheated oven for 35-40 minutes.

Apple Cinnamon Oatmeal Pancakes (4")

Makes 16 pancakes

1 c Flour, All Purpose

1/4 c Sugar, Granulated

1/4 c Oatmeal

1 lg Egg

1 Tbsp Baking Powder 1 Tablespoon

1 c Skim Milk

1/2-2/3 Granny Smith Apple, 1/4" dice

1 tsp Ground Cinnamon

Mix dry ingredients & apple in a medium mixing bowl. 

Add egg and milk 

Whisk until well mixed.

Let sit while griddle or skillet heats on medium heat.

Oil pan to form a light film. 

Pour enough batter to form a 4" circle.

Cook until bubbles rise and start to burst.

With a spatula, gently slide under and flip each pancake. Allow to cook through watching the edges.flip again briefly to ensure they are fully cooked the move to a plate in warm oven to hold for serving.

Serve with butter and syrup. I use apple cider syrup to enhance the apple flavor. 

Apple Cinnamon Streusel Muffins

Apple Cinnamon Streusel Muffins

Notes
Cook Time 35-40 Minutes (in jumbo muffin tins)
Prep Time 20 Minutes
Total Time 50 Minutes

Muffin Batter Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup whole milk
1/4 cup sour cream
2 cups small diced apple, cored and peeled (used three medium apples - probably more than 2 cups)

Streusel Topping Ingredients

1 1/3 cup all-purpose flour
1 cup granulated sugar
1 1/2 sticks salted butter, melted
1 1/2 teaspoon cinnamon
1/2 teaspoon of nutmeg

Instructions
Preheat your oven to 375°F. I used two jumbo muffin pans and lined the cups with 8"x8" square pieces of parchment paper pressed into the bottom with a 1/2 pint canning jar.

Muffin Batter
In a large mixing bowl, beat together the butter and sugar until they're light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the vanilla and stir to combine.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
Add half of the dry ingredients to the butter mixture, and beat well.
Stir in the milk, and sour cream and then the remaining dry ingredients.
Fold in the chopped apples.

Make the Streusel

In a bowl combine flour, sugar, melted butter and cinnamon and mix together with a fork. See photo in post.

Assemble and Bake

Fill the muffin cups 3/4 to almost full, using all of the batter.

Divide Streusel between the muffin cups piling the crumble on top of each muffin. It's okay to have some leftover topping. Don't overload the muffins.

Bake the muffins for 35-40 minutes, until they're very light golden brown. Note: Check after 35 minutes and bake longer if needed. Muffins will be done when a toothpick inserted in the center comes out clean.

I left the muffins in the tins to cool & set. The paper hanging over the edges makes it easy to gently pull them out once a bit cooled off. 

Serve warm or room temperature. Muffins can be stored at room temperature in a sealed container.


I found the original recipe at www.freutcake.com

Cinnamon-Cardamom Swedish Kanelbullar (Kardemummabullar)

BRIOCHE DOUGH
3 1/2 c Flour
1 beaten egg
2/3 c cane sugar
7 oz warm milk
5 1/2 T softened butter
1 T active dry yeast
1 pinch salt
1 t cardamom powder
1 t cinnamon powder

FILLING
5 1/2 T softened butter
2 T cane sugar
1/2 t cardamom powder
1 t cinnamon powder
1 tsp liquid vanilla extract

FOR GILDING AND DECORATION
1 beaten egg
2 T milk
Belgian sugar pearl

INSTRUCTIONS
Prepare yeast by mixing it with warm milk and a little sugar and let it rest for about ten minutes.
In your stand mixer, mix together the beaten egg, sugar and butter, then add the cinnamon powder, ground cardamom and salt.
Stir the milk containing the yeast into the mixture and finish by adding the flour.
Mix with the hook for about 5 minutes, until the dough forms a ball that comes away from the sides of the bowl.
Cover with a cloth and leave to rise for 1.5 - 2 hours at room temperature (the dough should double in size).
In the meantime prepare the filling by mixing all the ingredients together into a spreadable paste
Punch down the dough on a floured work surface and spread it out in a large rectangle.
Spread the filling over the entire surface of the dough rectangle and smooth with an offset spatula or spoon.
Fold the dough in 3 (like a letter), then roll the dough out again with your rolling pin to make it wider.
Using a knife, cut strips across the width.
Cut these strips again, leaving a few centimeters on one side (like a pair of pants).
Twist the 2 strips then roll up to form a knot or like a snail.
Place the buns on a baking tray covered with baking paper and cover with a cloth and leave to proof for another 30 minutes an hour.
Preheat the oven to 375°F, brush each bun with egg and milk.
Sprinkle with sugar pearls and bake for 15-20 minutes.

I got this from https://sweetlycakes.com/en/cinnamon-rolls-kanelbullar/amp/ and updated language and measurements.

Photo is copyright by Jay Mumper

Swedish Rye Bread

Ingredients

Hot liquids

1 pt water

2 T shortening

1/2 c sugar

1 T salt

1/2 c molasses

Bowl

1 qt buttermilk

1 t baking soda

2 lb rye flour

Yeast mixture

2 T active dry yeast

1/2 c warm water

1 t sugar

1 t anise extract

2 lb white flour

Instructions

Mix "Hot Liquids" ingredients in a saucepan over medium heat. Do not boil.

To a very large mixing bowl add "Bowl" ingredients, mix well. Add "Hot liquids" mixture ingredients, mix well. Check temperature to ensure it's below 105°F to keep yeast alive. Add "Yeast mixture", mix well. Add white flour, mix well.

Either knead in mixer with dough hook it turn out on a floured table. Knead well for 15 - 20 minutes. 

Spray or oil a large bowl, place the dough in and cover with a damp towel or plastic wrap. Let rise for 2 hours.

Turn out on floured table, punch down and knead some more.

Divide into 8 equal pieces. Roll each piece to remove air bubbles then roll into a loaf.

Allow loaves to rise for 1 hour. If the dough has not crowned above the edge of the loaf pans, allow to continue to rise until 1" above the rim.

Bake at 375°F for 50-60 minutes.

Notes:

1/2 recipe made 4 - 8"x4" loaves.

Allow extra rise time when proofing in the pans or loaves will be low. There's not much additional rise while baking. (see photo)

Basic "Riff" Yeast Dough

(Photo of this "basic recipe" doubled and formed into Italian Bread loaves.)

Back in college I learned a basic "pizza crust" recipe that has become the basis of many of my bread creations. That basic recipe is:

3 cup flour

1 tsp salt

1 cup warm water

1 tbsp (or envelope) active dry yeast

1 tbsp sugar

2 tbsp olive oil

Sift the flour & salt. Separately mix water, yeast, & sugar and let bloom until bubbly. Whisk in the olive oil and then dump into the flour. Mix well and knead (either by hand or mixer dough hook). Let rise in a covered and oiled bowl 45-60 minutes, punch down to make one thick crust pizza or two thin crust pizzas. Add toppings of choice. Bake at 450°F for 15-20 minutes.

Now, morphing into more varieties.

Garlic herb bread:

Add granulated garlic, oregano, basil, rosemary about 1 tsp each) to flour. Add 3 tbsp vital wheat gluten. Set aside. Add an egg to the bloomed yeast & oil mixture and whisk to combine. Dump into flour/herb mixture, mix & knead. Allow to rise as before. You can firm the risen dough into a round peasant style loaf or roll into an oblong shape for an 8x4 buttered loaf pan. Allow to rise again for 30 minutes. Bake at 375°F for 30-40 minutes.

Blueberry Oatmeal Scones Recipe

Ingredients

1 1/2 cups all purpose flour

1 1/4 cup old-fashioned oatmeal

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon lemon zest

1/2 cup unsalted butter, melted

1/3 cup milk

1 egg lightly beaten

1 cup fresh blueberries

1/2 cup powdered sugar

Lemon juice

Directions

Preheat oven to 425°F. Line a cookie sheet with parchment paper. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in blueberries. Scoop 1/2 cup balls of dough and place on cookie sheet a few inches apart.  Bake until light brown, about 15 minutes. Cool slightly on rack.

Mix powdered sugar with enough lemon juice to make a drizzle icing. Spoon a bit onto each baked scone while warm.

Coronavirus - Why I am staying home

(...to those who come here for fun recipes, please allow me to take over this space for one entry that is on my mind and I need to share. I promise we'll return to yummy food very soon! Thanks!)



​I've heard comments that, "this coronavirus thing is all overblown" and, "we're healthy and can handle this". I've heard, "you don't have enough faith that God will protect you​."​ I’ve also heard implications of selfishness, faithlessness, and aloofness. So let me get this out there in the most succinct and unambiguous way I can: Bullshit

I am a Christian, a believer. I am also a self-identified Introvert. Nonetheless here’s where my ​God-given, science-educated mind is at:

• Don't be foolish.
  I was young once and took lots of crazy chances. I was physically strong but often stupidly foolish. And I thought I had a long life ahead. Now it’s 30-40 years later and fortunately I'm still stronger than some but my health isn't as good as it used to be. I have several of the listed coronavirus risk conditions that make me more vulnerable. I’ve had pneumonia a few times. I’ve spent lots of long, fevered nights fighting for breath. So I have and will continue to choose to remain isolated. From a public health perspective, I can do the math. I know if I get sick in the midst of the epidemic (and IT IS an epidemic based on the rate of spread) while case loads are rising sharply, I will likely have to wait for a chance to get treatment should hospitalization become necessary. The longer I -- and I should insist WE, the public can defer infection, the better chance I and other at-risk populations like me have of getting care with the added benefit of a better chance of researchers finding more effective treatment strategies (like chloroquine or other hopeful medicinal interventions.) And before you say it -- we already know an effective vaccine is a long way off and won’t materially change the trajectory of the current crisis.
  
• Be charitable.
  While I am totally committed to absolute isolation from communal gatherings (>3-4 people) for my own AND community health, if someone I know (family, friends, neighbors) needs my help, I will do what I can like make food, shop (leveraging online order/pickup where possible to minimize contact), watch a pet, fix some necessary household item, etc.
  
• Make good use of my time at home.
  Some of that is doing my day job which thankfully is something I can do 100% online. But also, household maintenance, cooking (we gotta eat and it’s a great time to try that experimental recipe…), talking to my wife, catching up on movies, reading.
  
• Slowing down the rush of life in general.
  Now’s the time to gain a good gauge on how hectic a pace we put ourselves in sometimes. Funny how all those “things we HAVE TO DO” don’t need to be done. Maybe we never HAD TO DO them in the first place? I’m taking a machete to a lot of that crap to let the good stuff have room.

Multigrain bread

This bread uses a whole grain mix (you can either use ground flour from any or all of these or grind your own in a food processor or sturdy blender). For this recipe you'll need a total of 3 cups (flour form) of any combination of these:
Corn
Flax seed
Buckwheat
Rice
Garbanzo beans
Sorghum
Oats
Quinoa
Millet

Ingredients
3 cups of your multigrain flour mix
5 1/2 cups boiling water
8 tablespoons butter, melted, plus more to grease the loaf pans
2/3 cup honey
2 tablespoons instant yeast (see instructions below if using active dry yeast)
2 tablespoons vital wheat gluten
4 large eggs
9 cups all-purpose flour (I used 50/50 mix of whole wheat and white flour)
2 teaspoon salt
1/2 cup oats, for topping

Directions

This will take some time, so set aside most of a day. It makes four nice loaves (some for you, some to share!)

Have a large bowl for rising handy. Coat the inside of the bowl with melted butter. Set aside. Also butter four 8x4 loaf pans. Set aside.

• In your stand mixer bowl, add the multigrain flour mixture and boiling water. Stir until it forms a thick paste. Let it cool completely (about 20 minutes). I used a thermometer to ensure the temp was about 105 degrees F.
• Melt the butter in a microwave. Heat just until the honey is liquid and most of the butter is melted. Add to the mixer and knead into the grain mixture.
• Next blend in the yeast and the vital wheat gluten. Use the mixer to knead well. Let sit for 20 minutes. (if you have active dry yeast, dissolve in 1/2 c warm water first).
• Now blend in the four eggs. You should notice the mixture has risen. Let sit again for about 20 minutes.
• Now start adding the flour alternating white and wheat, one cup at a time, and knead until smooth, about 10-15 minutes. The dough will be sticky, so sprinkle over some flour to make it easy to handle. Form the dough into a ball, pulling it into a smooth ball. Roll the ball in the buttered large bowl to coat the outside then flip over. Cover with a damp cloth and allow to rise in a warm place for 1 hour.
• After that hour, cut the dough in half, , then half again to form four pieces. Roll each piece into a loaf shape, and place into the greased pans. Sprinkle with the oats and press them lightly into the dough. Cover and allow to rise for the another hour before baking.
• Preheat the oven to 375 degrees. Bake the loaves for 35 minutes or so, until golden brown. Your house will smell amazing (is there any better smell than fresh bread baking?). Take the loaves out of the pans and let them cool on a rack. Usually, a few slices get eaten well before they’re cooled. Who can resist fresh baked bread with butter? Good thing you made two.
  
  

  

Crusty Herbed Peasant Loaf

Dry ingredients:

3 c flour

1/4 c vital wheat gluten

1 t salt

1 T dry basil

1 T dry oregano

1 t onion powder

1/2T granulated garlic

Wet ingredients:

1 c warm water

1 T sugar

1 T yeast

2 T olive oil

1 lg egg

Instructions

Blend Dry Ingredients in a mixer bowl fitted with a.fough hook.

In a separate container mix water sugar and yeast. Let sit until foamy. Add oil and egg. Whisk until well blended.

Add to mixer with dry ingredients. Mix well scraping often. Continue kneading in the mixer. If dough is sticky, add small amounts of flour and mix just until the dough pulls away from the bowl.

Coat the bottom of a large bowl with olive oil. Remove the dough from the mixer to a lightly floured surface to knead by hand briefly and form into a ball, stretching the top rolling the dough under and into the center of the ball. Roll the ball in the oil in the bowl then flip. Cover and let ride until doubled. Dump out dough on the floured surface again and knead briefly reforming a ball.

Place dough on a square sheet of parchment, place both in a round Dutch oven (parchment on the bottom). Cover and allow to double again.

With a sharp knife make one 1/2" deep slice across the dough. Cover and bake in a COLD OVEN set to 450° F for 30 minutes. Then remove the lid and continue baking for 20-30 additional minutes until internal temperature reached at least 160°F. Remove to a cooling rack for 10 minutes before slicing.

Steak House Brown Bread

Ingredients
2 tablespoon yeast
2 cup lukewarm water
3/4 c molasses
2 teaspoon salt
4 tablespoons olive oil
2 eggs
1/4 c vital wheat gluten
2/3 cup cornmeal
4 tablespoons cocoa powder
2 cup rye flour
4 - 5 cups whole wheat pastry flour (or 50/50 all-purpose and reg whole wheat)

Directions
Stir yeast and molasses into water in a medium mixing bowl until dissolved and allow mixture to sit for about 5 minutes until bubbly. Mix in salt, oil, cornmeal, eggs, vital wheat gluten and cocoa powder. Add rye flour, then whole wheat flour and stir until combined. Allow dough to rest for about 10 minutes to let the flours absorb some the liquid.

Turn out onto to a lightly floured surface and knead for about 5 minutes, adding more flour if needed so that it does not stick to your fingers. Place dough into a greased bowl and cover with a damp towel then place in a warm spot to rise until doubled in size, 1 to 2 hours because of the heavier flour.

Grease two loaf pans and roll dough out into a roughly shaped log. Cut the log in half and form into two equal sized logs the length of the pans. Place dough into pan and allow to rise for about 30 minutes, then preheat oven to 375 degrees F and let the loaf finish rising while oven heats.

Bake for 25 to 35 minutes or until hollow sounding when knocked. Remove and cool for at least 10 minutes before serving.

Prep Time: 2 hours, 20 minutes

Cook Time: 40 minutes

Total Time: 3 hours

Note: Increase molasses to add some sweetness

Wheat Nut Pumpernickel Bread

Ingredients

3 cups Whole Wheat Flour

5 cups Rye Flour

1 tablespoon caraway seeds

2 tablespoons active dry yeast

3 teaspoons salt

2 cups hydrated wheat berries (aka cracked wheat)

1/4 cup molasses

2 cups warm water

Olive

Rehydrate the wheat berries: 

Place 2 cups dry wheat berries in a mixing bowl. Add 2 cups boiling water. Mix and allow to sit for 15 minutes.

Make the bread:

1. Combine all dry ingredients and mix well. Add the hydrated wheat berries, molasses and most of the water. Knead and add more water or flour if needed. Roll the dough into a ball and oil it.

2. Oil a large bowl ready for the dough and cover with a wet cloth.

3. Let the dough sit for at least 2 hours to rise, preferably in a warm place.

4. After it has clearly risen (it will not double but will visibly rise), punch the dough down and knead it again, then let it rise for at least 2 more hours.

5. After the second rise, section the dough to make small loaves or bread rolls. (Longer baguette- shaped loaves work really well; the middle of the loaf cooks through without overdoing the crust, so it’s just perfect.)

6. Let the loaves sit again, but this time for only about 20 minutes. Preheat the oven to 350°F.

7. Place a large pan in the oven and fill it with water to create steam while the bread bakes. The bread will take about 30 minutes to bake. Bake check: The bread should feel firm and crusty, but still spring back when you press it, a bit like a heavy cake. You can also flick and tap the bottom and if it sounds sort of hollow, it’s ready for the cooling rack.

Cracked Wheat Bread

Ingredients
1 Cup cracked wheat
4 cups boiling water
5 teaspoons yeast or 2 packets
1/2 cup honey
1/2 cup butter softened
2 teaspoon salt
1/2 cup vital wheat gluten optional
2 cups warm water
1 cup cracked wheat
6 cups whole wheat flour
5-6 cups all purpose flour

Makes four loaves OR two loaves and approx. 24 rolls.

Instructions
1. Add cracked wheat and boiling water into a large mixing bowl. Let soak for about 15 minutes until mixture has cooled.  Sprinkle yeast on top of mixture and let sit for an additional 5 minutes.
2. In mixer bowl with dough hook installed, mix in honey, butter, salt, vital wheat gluten, additional cracked wheat, 2 cups water.
3. Mix in wheat flour one cup at a time. Continue mixing in all purpose flour until bread dough comes together in a ball. Knead in a stand mixer for 5 minutes.
4.Place dough in a large, greased bowl and cover with greased plastic wrap. Set aside until double in size.
5. Once doubled, lightly punch down dough and divide into four sections.
6. Form loaves and place into greased bread pans. (Or cut into 2 oz balls to form rolls). Cover with greased plastic wrap and let rise for about 45 minutes.
7. Bake in a preheated 375 degree oven for 35 minutes.
8. Cool on a baking rack for 5 minutes in pan and then remove bread from pan and let it cool completely before cutting.

Ham & Cheese Sliders

Sandwich Ingredients
2 pkgs Hawaiian Dinner rolls (12 pc)
1/2 lb very thin sliced deli ham
1/2 lb very thin sliced deli swiss
3 Tbsp Miracle Whip Dressing

Sauce Ingredients
2 Tbsp Grainy brown mustard
1 Tbsp yellow mustard
3 Tbsp unsalted butter
2 Tbsp Worcestershire sauce
1 tsp molasses
1 tsp poppy seeds 

Buttered 9x13 glass pan

Instructions
Preheat oven to 350° F

Make the sauce by putting all of the sauce ingredients in a saucepan and bring to a low simmer. Stir well to full combine. The mustard will help mix the butter into the other ingredients. Set aside.

Remove rolls from package - do not separate.
Slice both packages rolls horizontally about 1/2 way up from the bottom
Fit the bottoms into the 9x13 pan (cut off excess but maximize number of rolls to fit)
Spread Miracle Whip on the top of the roll bottom halves in the pan
Layer several layers of ham slices on top of the Miracle Whip
Layer several layers of swiss cheese slices on top of the ham
Brush on a heavy layer of the sauce on top of the cheese (there should be a little left in the pan)
Put the roll tops on the sauce covered sandwiches
Lightly brush the remaining sauce on the tops of the rolls.
Cover tightly with foil.

Bake for 20 minutes.

Remove foil and cut through the ham and cheese between the rolls
Serve immediately

Tarte Normande de Fromages et Bourbon (Norman Apple Tart with Cheeses and Bourbon)

CRUST
300 g flour
160 g unsalted butter
90 g powdered sugar
1 egg

FILLING
3 apples (Granny Smith)
100 g heavy cream
4 eggs
100 g powdered sugar
2 g Cinnamon
2 oz softened cream cheese
1/4 c shredded extra sharp cheddar cheese
3 T bourbon

INSTRUCTIONS
Butter a 12" tart pan with removable bottom
Preheat oven to 200℃/400℉ (tested at 375℉ - add 15 minutes)
Place flour, sugar, and butter into a food processor. Process to Blend. Add egg. Process to blend. If needed, drizzle ice water 1 T at a time and process into dough. Turn dough out onto plastic wrap. Form into a disc and wrap. Refrigerate for at least 60 minutes.
Unwrap dough onto the buttered pan. Press out evenly about 3/8 thick including up the sides of the pan.
Place buttered tart pan on a larger sheet pan in case some of the filling spills over.
Peel, core and slice apples into 1.5-2 cm/1/2" thick slices. Spread in one layer (overlapping) around the entire pan.
To a mixing bowl, mix eggs, cream, cream cheese, shredded cheese, bourbon, and cinnamon. Using the paddle, blend completely until the mixture is smooth and completely combined.
Pour mixture over apples - try to get some of the mixture on each apple.
Bake for about 45 minutes until the custard has set and is browned and puffy.
Cool completely. Gently remove from pan and place on serving plate. Sprinkle the top with powdered sugar. Cut and serve.
Prepare an extra oven safe dish - butter it well. Put extra apple chunks and pure in any left over filling liquid. Bake on a sheet pan with the tart.

(And yes, I got out my electronic scale to measure the quantities shown here by mass and not volume!)