Brioche Bread-Maker Bread

Ingredients

• 3 large eggs
• 1⁄2 cup margarine
• 1⁄3 cup milk (70 to 80F)
• 3 Tbsp water (70 to 80F)
• 3⁄4 tsp salt
• 3 cups bread flour
• 2 Tbsp sugar
• 1 packet yeast

Preparations:

1. Measure all ingredients into bread machine pan in the order suggested by machine.
2. Process on the white bread cycle; use light crust color setting.

Dutch Baby with Lemon Curd and Berries

Ingredients:

• 3 eggs
• 1/2 cup flour
• 1/2 cup milk
• 1 Tbsp sugar
• 1 tsp vanilla extract
• 1 Tbsp lemon juice
• Pinch of kosher salt
• 4 Tbsp butter
• 1/4 cup lemon curd or jam
• 1 pint of berries, your choice

Preparations:

1. Preheat oven to 425 F.
2. Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
3. Place butter in a 8 or 9 inch cast-iron skillet and place in the oven until butter has melted. Pour the batter into each pan, return it to oven and bake for 15-20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
4. Remove from oven and allow to cool for several minutes. Spread with the lemon curd and top with berries.

Freezer Garlic Bread

Ingredients:

• 1 stick (8 Tbsp) butter
• 2 Tbsp olive oil, preferably roasted garlic oil (see here for recipe)
• 4 cloves garlic, minced, preferably roasted
• 1/4 tsp salt
• 1 Tbsp dried parsley
• 1 loaf French Bread

Preparations:

1. Allow the butter to come to room temperature. Combine it in a small bowl with the garlic, olive oil, salt, and dried parsley. Mix the ingredients together until they form a smooth paste.
2. Cut the bread loaf into one-inch slices. Scoop 1/2 Tbsp of the butter mixture onto each slice, then spread it over the surface with a knife.
3. Arrange the slices on a baking sheet and then place them in the freezer to allow the butter to firm up. Once firm, stack the slices two at a time and place in quart sized freezer bags. Store in the freezer up to three months.
4. To cook the frozen slices of garlic bread, preheat the oven to 400 degrees. Once the oven is heated, take as many slices out of the freezer as you'd like, carefully separate the stacked slices, and place them on a baking sheet. Bake for 10-12 minutes, or until the edges are golden brown.
    

Cinnamon Bun Popcorn

Ingredients:

• 12 C popped popcorn (about 2 bags of microwave popcorn)
• 1 cup pecan halves
• 1 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/4 cup light corn syrup
• 1/2 cup butter
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 4 oz almond bark

Preparations:

1. Preheat oven to 250 degrees
2. Place popcorn in a large bowl, a bigger bowl than you think you need. Top with pecans and do not stir. Let the pecans sit on top of the popcorn. Set aside.
3. Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 90 seconds. Remove, stir, and then microwave for 90 seconds more. If you microwave it too much your popcorn will turn out really hard.
4. Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. 
5. Drizzle half of the caramel mixture over popcorn and pecans and stir well. Repeat with the other half of the caramel. Stir more than you think you need to.
6. Spread popcorn mixture onto a foil-lined rimmed pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
7. Remove from oven and stir. Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Skillet Brownie

Ingredients:

• 2/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• pinch of salt
• 6 tablespoons unsalted butter, melted
• 1 large egg
• 1/4 cup all-purpose flour
• 1/4 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Preparations:

1. Preheat the oven to 325 degrees F and coat a 6-inch cast iron skillet with non-stick spray.
2. Place the sugar, cocoa, and salt in a small mixing bowl and whisk to combine.
3. Stir in the melted butter, followed by the egg.  Once the egg has been fully incorporated, stir in the flour and vanilla extract.  Fold in the chocolate chips and transfer the batter to the prepared skillet.
4. Bake for 28-33 minutes, or until the edges are set. The center toothpick test may not come out clean, but it will continue to cook when removed from the oven.  Cool for 20 minutes, top with ice cream and enjoy!

Gingerbread Biscuits

Ingredients:

• 1/2 cup butter, softened
• 2/3 cup brown sugar, lightly packed
• 2 Tbsp honey
• 1 egg
• 1 1/2 cup flour
• 2 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 Tbsp sugar

Preparations:

1. Preheat the oven to 375F. Line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream together the butter and the brown sugar until fluffy. Then, beat in the honey and the egg.
3. In a different bowl, sift together the flour, ginger, baking soda, cinnamon, and salt. Mix the dry ingredients into the wet in two batches.
4. With the sugar in a shallow dish, form golf ball sized balls and roll in the sugar to coat. Place on the parchment paper and do not flatten the balls. 
5. Bake 10-12 minutes, until the tops start to crack and the bottoms darken. Cool on the baking sheets 5 minutes then transfer to a rack.

Slow Cooker Potato Corn Chowder

Ingredients:

• 24 oz red potato, diced
• 16 oz frozen corn, or 2 ears fresh
• 3 Tbsp all-purpose flour
• 6 cups vegetable stock
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 Tbsp unsalted butter
• 3 Tbsp milk

Preparations:

1. Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. 
2. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt, and pepper.
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
4. Once fully cooked, stir in butter and heavy cream.

Honey Wheat Bread

Ingredients:

• 1/2 cup warm milk
• 1/2 cup plus 2 Tbsp warm water
• 1 egg
• 3 Tbsp honey
• 2 Tbsp butter, at room temperature
• 1 1/2 tsp salt
• 2 cups bread flour
• 1 cup whole wheat flour
• 2 1/4 tsp active dry yeast

Preparations:

1. In bread machine pan, place in all ingredients. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions.

Mexican Rice

Ingredients:

• 1 cup uncooked rice
• 2 cups vegetable broth
• 1 Tbsp butter
• 1/2 cup salsa
• 1 tsp garlic salt
• 1/2 tsp ground cumin

Preparations:

1. Combine all ingredients into a medium, non-stick pot. 
2. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes. 
3. Remove from heat and let rice stand with lid on for 10 minutes. Remove lid and fluff rice with a fork.

Savory Pecans

Ingredients:

• 4 cups (1 pound) pecans halves
• 1/3 cup (5 1/3 Tbsp) unsalted butter, melted
• 2 tsp Worcestershire sauce
• 1 1/4 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard
• 1/2 teaspoon Sriracha
• 1/4 teaspoon cayenne pepper

Preparations:

1. Preheat oven to 300°F. 
2. In a large bowl, whisk together the melted butter, Worcestershire sauce, salt, garlic powder, ground mustard, Sriracha, and cayenne. 
3. Pour in the pecans and stir until well combined. 
4. Arrange the pecans on a large parchment paper covered sheet pan and bake for 20-22 minutes until toasted and lightly browned, stirring halfway cooking time to prevent burning. 
5. Remove from the oven and cool completely before transferring to an airtight container and storing in the refrigerator.

Candy Cane Christmas Cookies

Ingredients:

• 1 bag stripped chocolate candies (I used Hershey's Candy Cane Kisses)
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 egg
• 2 cups all purpose flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 2 Tbsp milk
• Red and Green colored sugar

Preparations:

1. Preheat over to 350 degrees F.
2. Beat butter, sugar, vanilla, and egg in large bowl until smooth. Mix in flour, baking soda, milk, and salt.
3. Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.
4. Bake 9 - 11 minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Unwrap a candy and press into the center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies

Bonfire Treacle (Molasses) Toffee

Ingredients:

• 1/2 cup molasses
• 1/2 cup margarine or butter 
• 1 cup sugar
• Several drops of lemon juice or a pinch of cream of tartar

Preparations:

1. Line a 9x9 dish with parchment paper. Spray the paper with cooking spray. 
2. Melt the sugar, molasses, and butter in a saucepan. Add the lemon juice and boil until a candy thermometer reads 120°c / 250°F. Pour onto the dish and leave to set on the counter overnight.
3. Cut into squares with a knife or kitchen scissors when ready to eat.

Peach Pie

 
Ingredients:
For the crust:

• 2 cups plus 4 Tbsp all-purpose flour
• 2 Tbsp white sugar
• 1/2 tsp salt
• 1 1/2 sticks (12 Tbsp) COLD, unsalted butter, cut into 1/4″ cubes
• 6 oz COLD cream cheese, cut into 1/4″ cubes
• 3 Tbsp milk

For the filling:

• 5-7 large peaches, pitted, peeled and sliced (~6 1/2 to 7 cups sliced)
• 1 Tbsp lemon juice
• 1/2 cup sugar
• 1/4 cup flour
• 1/2 tsp vanilla extract
• 1/4 tsp nutmeg
• 1/8 tsp salt

For the egg wash:

• 1 egg
• 1 Tbsp water

Preparations:

1. In a large bowl, whisk together flour, sugar and salt.
2. Cut the COLD butter and COLD cream cheese into 1/4-inch pieces. Using a food processor with dough blade attachment, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
3. Drizzle the milk over the dough and cut into the dough with a spatula until the dough forms moist clumps. Depending on your butter and cream cheese, you may not need to use any of the milk or the full 3 Tbsp.
4. Divide the dough into 2 pieces, press into flat disks, cover each piece tightly in plastic wrap and refrigerate at least 1 hour. It stores well in the fridge up to 2 days.
5. Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use. 
6. Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
7. For the filling, combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/4 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
8. Blanch peaches by putting them in boiling hot water for 1 minute, then transferring to a bowl of ice water. Peel, pit, and slice peaches into 1/4″ thick slices.
9. Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir. Sprinkle with the dry ingredients and gently stir to combine.
10. Transfer the peaches onto the crust in the pie dish. Lay remaining crust on top, trim off any excess dough, and crimp the edges. Cut some slices in the top crust to allow for steam to escape.
11. In a small bowl, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
12. Place pie on the center rack and bake at 425F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375F and bake an additional 35-40 min or until the filling is bubbling. Loosely Cover the pie with foil if it is starting to brown too quickly.
13. Let the pie cool down ideally at least 2 hours so the filling thickens.

Single Serving of French Toast

Ingredients:

• 2 slices of bread
• 1 egg
• 1/8 cup milk 
• 1/2 tsp sugar
• 1/2 tsp cinnamon
• A dash of vanilla extract
• A pinch of salt
• 1/2 tsp pumpkin spice coffee syrup or any flavor you like (optional)
• 1 tbsp butter

Preparations:

1. Whisk the egg with a fork or whisk. Once the yolk is totally blended, add in the milk, sugar, cinnamon, vanilla, salt, and syrup. Mix until fully combined.
2. Heat a skillet over medium-low heat. Melt butter into pan once hot.
3. Soak each slice of bread into the whisked egg mixture and make sure both sides are coated. This will use almost all of the liquid.
4. Cook soaked slices of bread for about 5 minutes on one side or until crispy. Flip and cook second side for about 4 minutes, or until browned.

Mashed Cauliflower

Ingredients:

• 1 large cauliflower, chopped into florets
• 4 oz low fat cream cheese
• 2 Tbsp unsalted butter
• 1/4 of an onion, finely chopped
• 5 cloves garlic, minced
• a pinch of turmeric (for color)
• 1 Tbsp fresh rosemary, leaves separated from stems
• salt and pepper, to taste

Preparations:

1. Bring a medium pot of water to boil. Once boiling, cook the cauliflower for 8-10 minutes or until fork tender. Remove and drain cauliflower. It is important to give the cauliflower plenty of time to drain so that the mash isn't too runny.
2. Meanwhile, saute the onion in a bit of olive oil over medium heat. Let the onion saute for roughly 10 minutes, stirring occasionally. Turn the heat down to low, add the garlic, and cook for an additional 5 minutes, until the garlic starts to golden. Transfer the mixture to your food processor.
3. Add the cauliflower to the food processor with the cream cheese and the butter. Process for 30 seconds at a time, stirring in between, until it is smooth and creamy. 
4. Add the remaining ingredients and pulse several times until completely incorporated.

Lava Cake

Ingredients:

• 2 Tbsp butter
• 6 oz semisweet chocolate, chopped
• 2 Tbsp sugar
• 2 Tbsp brown sugar
• 1/4 tsp vanilla
• 1/4 tsp salt
• 2 eggs, whisked
• 2 heaping Tbsp filling (any sort of spread, like peanut butter, nutella, jam, or a topping, like fudge or caramel sauce) 
• 1/6 cup flour

Preparations:

1. Preheat the oven to 400F.
2. In a small saucepan over low heat, melt butter and chocolate. Mix in sugars, salt, and vanilla. Once fully combined, remove from heat. 
3. Fold in eggs. Stir in flour.
4. In two greased ramekins, pour in enough of the batter to cover the bottom, roughly 1/4 of the batter. Top the batter with a heaping spoonful of filling and cover with the remaining batter.
5. Bake for 12-13 minutes, until the top looks like baked brownies. 
6. Let cool for several minutes, then place a plate on top of the ramekin and invert the cakes.