by Linda Larsen
Transport Tips
You can make the filling for this dip in a 2-quart slow cooker then cook on low for 3–4 hours. When you’re ready to go to the party, pack the slow cooker into a slow cooker holder and bring it along with the bread. When you get to the party, bake the hollowed-out bread until warm, about 10 minutes, then add the hot fondue mixture and serve.
Spiced-Nut Mix
This spectacular recipe can be made with any whole nuts; try cashews and almonds too.
EASY
INGREDIENTS | SERVES 24
2 egg whites
½ cup sugar
½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
⅛ teaspoon cayenne pepper
½ teaspoon salt
1 pound pecan halves
½ pound walnut pieces
¼ cup butter
1. Preheat oven to 300°F. In large bowl, beat egg whites until foamy. Gradually add sugar and beat until soft peaks form. Add brown sugar and beat until smooth. Add cinnamon, ginger, pepper, and salt and mix well.
2. Fold in pecans and walnuts. Melt butter in 15″ × 10″ jelly roll pan in the oven, then spoon nut mixture into butter.
3. Bake for 1 hour, stirring and turning nuts every 15 minutes, until the nuts are crisp and coating is brown. Spread on paper towels to drain and cool, then store in airtight container.
Party Fun
Serve these nuts, along with candies, in small nut cups placed on a buffet table. They’re also great as gifts too; just package them into small containers and give to your guests as they leave. Pour about ⅓ cup of nuts into cellophane packets and tie with a ribbon that matches your party’s theme.
Onion and Garlic Jam
This “jam” is naturally sweet because the sugars in the onions caramelize during long cooking times.
INEXPENSIVE
INGREDIENTS | SERVES 12
2 tablespoons olive oil
1 tablespoon butter
4 cups chopped onions
1 teaspoon salt
¼ cup brown sugar
3 tablespoons tarragon vinegar
2 teaspoons chopped fresh tarragon leaves
1 recipe Roasted Garlic Spread (page 30)
1. In large heavy saucepan, melt olive oil and butter over medium heat. Add onions and salt. Cook mixture, stirring, until onions are translucent. Reduce heat to low and cook, stirring occasionally, until onions are deep golden brown.
2. Add sugar, vinegar, and tarragon leaves; cook and stir for another 10 minutes. Stir in Garlic Spread and remove from heat.
3. Pour into containers, cover, and refrigerate until cold. Store in refrigerator up to 4 days.
Party Fun
You can serve this condiment cold with crackers or crudités like baby carrots and zucchini slices, or warm it up in a saucepan and pour over any type of cheese. It also makes a great pizza topping or sandwich spread. Or you can stir it into soups or serve it as a condiment with roasted beef or grilled chicken.
Super-Easy Pineapple Cheese Balls
There are so many recipes for cheese balls floating around. This one is perhaps the easiest; perfect for the non-cook to make.
EASY
INGREDIENTS | YIELDS 48 BALLS
1 (8-ounce) can crushed pineapple, drained
2 cups grated sharp Cheddar cheese
⅓ cup mayonnaise
2 cups finely chopped pecans
⅓ cup finely chopped flat-leaf parsley
1. Drain pineapple very well, pushing on the fruit to extract the juice. In medium bowl, combine pineapple with the cheese and mix well. Stir in mayonnaise until well mixed.
2. Form into small balls about ¾ inch in diameter. Combine pecans with parsley and spread half on a plate.
3. Roll half of the balls in the pecan mixture and set on waxed paper. Repeat with remaining pecan mixture and remaining cheese mixture. Cover and chill for 3–4 hours before serving.
CHAPTER 4
Easy Bread Recipes
Irish Soda Rolls
Cheese Herb Muffins
Cheese-Stuffed Rolls
Easy Walnut Boule
Whole Wheat Sourdough French Bread
Parmesan Bread
Refrigerator Rolls
Southern Bacon Corn Bread
Mini Whole Wheat Cheesy Breads
Dinner-Size Herbed Popovers
Thick Whole Wheat Pizza Crust
Best Ever Garlic Bread
Orange Cashew Pear Bread
Cranberry Almond Rolls
Italian-Herbed Bread
Grilled Herb Cheese Breadsticks
Caramelized Onion Scones
Pesto Focaccia
Thyme Cream Scones
Banana Almond Muffins
Spicy Apple Muffins
Anadama Rolls
Classic Pizza Crust
Irish Soda Rolls
Irish soda bread is a nice addition to almost any dinner, but these rolls are easier to serve and are crustier than the bread.
QUICK
INGREDIENTS | YIELDS 12 ROLLS
¼ cup sugar
¼ cup brown sugar
3 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
2 eggs
1 cup buttermilk
1¼ cups sour cream
2 cups dried currants
2 tablespoons all-purpose flour
1. Preheat oven to 350°F. Line a cookie sheet with Silpat liner and set aside.
2. In large bowl, combine sugars, flours, baking powder, and baking soda and mix with a whisk until combined. In medium bowl, combine eggs, buttermilk, and sour cream and beat until combined. Add to the flour mixture and stir just until a dough begins to form.
3. Gently stir in currants. Drop mixture by scant ¼-cup amounts onto cookie sheets, making about 12 rolls. Partially smooth tops, then dust with flour.
4. Bake for 20–30 minutes or until rolls are light golden brown and set. Remove to wire rack and let cool for 15–20 minutes.
Cheese Herb Muffins
These muffins have the best flavor because of the combination of herbs and cheeses.
INEXPENSIVE
INGREDIENTS | YIELDS 12 MUFFINS
2 cups flour
1 tablespoon brown sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon chopped chives
1 tablespoon chopped fresh thyme
2 eggs
⅔ cup buttermilk
⅓ cup butter, melted
2 tablespoons oil
1 cup diced Colby cheese
½ cup grated Parmesan cheese, divided
1. Preheat oven to 400°F. Spray 12 muffin cups with nonstick baking spray containing flour; set aside.
2. In large bowl, combine flour, brown sugar, baking powder, baking soda, salt, chives, and thyme and mix well.
3. In small bowl, combine eggs, buttermilk, melted butter, and oil and beat until combined. Add to dry ingredients and stir just until mixed. Fold in Colby cheese and half of Parmesan cheese.
4. Fill muffin cups ⅔ full and sprinkle with remaining Parmesan cheese. Bake for 20–25 minutes until muffins are light golden brown and firm. Cool on wire rack.
Cheese-Stuffed Rolls
These little rolls have to be served warm, so the cheese inside each is soft and melty. Yum.
INEXPENSIVE
INGREDIENTS | YIELDS 24 ROLLS
1 recipe Refrigerator Rolls (page 54)
½ cup grated Parmesan cheese
1 teaspoon dried basil leaves
24 (½-inch) cubes Cheddar cheese
¼ cup butter, melted
1. Prepare Refrigerator Rolls and chill the dough for at least 2 hours.
2. When ready to eat, grease 24 muffin cups with unsalted butter. Mix Parmesan cheese and basil on shallow pla
te. Divide dough into 24 balls. Press a cube of Cheddar cheese into the center of each ball. Dip tops in melted butter, then dip into Parmesan mixture.
3. Place in prepared muffin cups, buttered side up, cover, and let rise for 30 minutes. Preheat oven to 350°F. Bake rolls for 12–16 minutes until golden brown. Remove from cups immediately; let cool on wire rack. Serve warm.
Party Fun
Make the dough ahead of time, then have your guests have the fun of forming the rolls while the main entrée is cooking. The house will fill with wonderful aromas, and the “chore” is a great ice breaker for a party of relative strangers.
Easy Walnut Boule
You could knead in dried cranberries, currants, or raisins along with the walnuts if you’d like.
HEALTHY
INGREDIENTS | SERVES 16
1 recipe Whole Wheat Sourdough French Bread (page 52)
2 cups walnut pieces
3 tablespoons cornmeal
2 tablespoons flour
1. Prepare French Bread through first rising. Place on floured surface and knead in walnuts. Divide into two balls and roll on surface until smooth.
2. Grease two 8-inch rounds on a large baking sheet and sprinkle with cornmeal. Top with bread balls. Cut three slashes in top of each bread about ¼ inch deep and sprinkle with flour.
3. Cover and let rise for 45–55 minutes until doubled. Preheat oven to 400°F. Place pan of hot water on bottom rack. Bake breads on center rack for 25–30 minutes or until breads sound hollow when thumped with fingers. Cool on wire racks.
Whole Wheat Sourdough French Bread
Beer adds a great yeasty flavor to this bread and makes it even sourer.
EASILY DOUBLES
INGREDIENTS | YIELDS 2 LOAVES; SERVES 16
2 (0.25-ounce) packages active dry yeast
1 cup water
1 egg
½ cup beer
½ cup sour cream
2 cups whole wheat flour
1 teaspoon salt
3½4 cups bread flour
3 tablespoons wheat germ
1. Combine yeast and water in large bowl; let stand for 15 minutes. Beat in egg, beer, and sour cream; mix with wire whisk.
2. Add 1 cup whole wheat flour and salt; beat to combine. Add remaining cup of whole wheat flour and 1 cup bread flour; beat well. Cover and let stand for 30 minutes.
3. Add enough bread flour to form a firm dough. Turn out onto floured surface and knead until elastic, about 6–7 minutes. Place in greased bowl, turning to grease top.
4. Cover and let rise for 1 hour. Punch down dough, turn out onto floured surface, cover with bowl, and let rest for 10 minutes. Divide dough in half. Roll or pat out each half to a 12″ × 8″ rectangle. Tightly roll up, starting with longer side.
5. Place on lightly greased cookie sheets. Slash top of dough with a sharp knife. Cover and let rise for 30–40 minutes until double.
6. Preheat oven to 375°F. Bake bread for 40–50 minutes or until golden brown and bread sounds hollow when tapped with finger. Let cool on wire rack.
Parmesan Bread
This simple pan bread is made from a batter, not a dough, so you don’t need to knead the dough. It’s easy, savory, and perfect for a spaghetti dinner.
INEXPENSIVE
INGREDIENTS | YIELDS 2 LOAVES; SERVES 16
2 (0.25-ounce) packages active dry yeast
½ cup warm water
2 tablespoons sugar
½ cup whole milk
½ cup butter
1 teaspoon salt
2 eggs
3–3½ cups all-purpose four
1 cup grated Parmesan cheese
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme leaves
2 tablespoons butter, melted
1. Place yeast in small bowl; add water and let stand for 5 minutes. Meanwhile, combine sugar, milk, butter, and salt in small saucepan; heat until butter melts. Pour into large bowl; let cool to lukewarm.
2. Spray two 8-inch round cake pans with nonstick baking spray containing flour and set aside. Add eggs to milk mixture, beating well. Stir in yeast mixture. Add flour, beating until a stiff batter forms. Fold in cheese, parsley, and thyme.
3. Divide batter into prepared pans. Cover and let rise for 30–40 minutes until doubled in size. Preheat oven to 375°F. Bake bread for 20–30 minutes until deep golden brown. Brush with melted butter, then remove from pans and let cool on rack for 5 minutes before serving.
Party Fun
You can use this batter in several different ways. Spoon it into greased muffin cups to make little rolls. Top it with more cheese and herbs just before baking to make a cheesy herb crust. Whichever form they take, be sure to serve this recipe warm! Reheat the bread by wrapping it in foil and heating in a 400°F oven for 5–10 minutes.
Refrigerator Rolls
This batter can be refrigerated up to 36 hours, so it’s a great choice for a party. Bake them as you need them!
HEALTHY
INGREDIENTS | YIELDS 24 ROLLS
1 (0.25-ounce) package active dry yeast
¼ cup warm water
¼ cup butter
½ teaspoon salt
2 tablespoons sugar
¼ cup orange juice
¾ cup water
1 egg
1 cup whole wheat flour
2–2½ cups all-purpose flour
¼ cup butter, melted
1. In small bowl, combine yeast with ¼ cup warm water; set aside. Combine butter, salt, sugar, orange juice, and ¾ cup water in large microwave-safe bowl; microwave on high for 1–2 minutes until butter melts. Set aside until lukewarm.
2. Beat egg into orange juice mixture, then add yeast. Add whole wheat flour and beat well, then add enough all-purpose flour to make a soft dough; knead for 5 minutes.
3. Place in greased bowl, turning to grease top. Cover tightly and chill for 2–36 hours in refrigerator.
4. When ready to bake, preheat oven to 350°F. Grease muffin tins with unsalted butter. Pinch off about 3 tablespoons of the dough and place in each cup. Brush with melted butter, and let rise for 30 minutes.
5. Bake for 10–15 minutes until rolls are light and golden brown. Remove from muffin cups immediately and let cool on wire rack.
Southern Bacon Corn Bread
Real southern corn bread is baked in a cast-iron skillet greased with bacon grease. No sugar is used, but it’s served with lots of butter!
LAST MINUTE
INGREDIENTS | SERVES 9
5 slices bacon
2 tablespoons butter
2 cups cornmeal
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
½ cup butter, melted
2½ cups buttermilk
½ cup sour cream
1. In large cast-iron skillet, cook bacon until crisp. Remove bacon from pan, crumble, and set aside. Add 2 tablespoons butter to skillet and remove from heat.
2. Preheat oven to 400°F. In large bowl, combine cornmeal, flour, salt, baking powder, and baking soda and mix well. In medium bowl, combine eggs, ½ cup melted butter, buttermilk, and sour cream. Add to dry ingredients and mix just until blended, then stir in crumbled bacon.
3. Return skillet to medium heat and carefully swirl bacon grease and butter around. Pour in batter and immediately place in oven. Bake for 35–45 minutes until deep golden brown. Immediately remove from skillet and serve.
Party Fun
You can bake corn bread batter in lots of different forms. Divide the batter into greased muffin cups, filling them about ⅔ full, and bake for 18–23 minutes. Or use corn bread stick pans, which are shaped to look like little ears of corn. You can also add other ingredients to the batter, like chopped green onion or grated Cheddar cheese.
Mini Whole Wheat Cheesy Breads
Again, serve these little breads warm from the oven, so
the soft cheese enhances the crisp crust.
INEXPENSIVE
INGREDIENTS | SERVES 12
1 recipe Whole Wheat Sourdough French Bread (page 52)
6 tablespoons butter, melted
2 cups shredded Havarti cheese
¼ cup cornmeal
1. Prepare bread dough through first rising. Spray two 9″ × 5″ loaf pans with nonstick baking spray containing flour. Divide dough into six portions. Roll each out on floured surface to a 4″ × 8″ rectangle. Brush each with melted butter and sprinkle with cheese.
2. Roll each up, starting with 4-inch side. Seal edges by pinching edges together. Dip bottoms of each roll in cornmeal and place three rolls, crosswise, in each pan. Brush with more melted butter.