Focaccia Bread

Ingredients

2 teaspoons rapid-rising dry yeast

1 cup warm water

2 tablespoons sugar

3 1/2 to 4 cups flour

1 tablespoon coarse salt

1/4 cup olive oil

Cornmeal, for dusting

Toppings:

2 tablespoons olive oil

1 onion, diced

2 garlic cloves, minced

10 Kalamata olives, pitted and quartered

1/4 cup shredded Parmesan

1 tablespoon coarse salt

Freshly ground black pepper

2 tablespoons fresh rosemary

Directions

1. In the bowl of a standing mixer fitted with a dough hook, combine yeast with warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

2. Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in warm place until doubled in size, about 45 minutes.

3. Coat a sheet pan with a little oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

4. In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. (I like to add a little sugar.) Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.

Chocolate Zucchini Bread

Ingredients:
• 2 (1 oz.) squares unsweetened chocolate
• 3 eggs
• 2 cups white sugar
• 1 cup canola oil
• 2 cups grated zucchini
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 - 14 oz. bag semi-sweet chocolate chips

Instructions:
• Preheat oven to 350 degrees. Lightly grease two 9" x 5" loaf pans

• Using microwave or double boiler, melt unsweetened chocolate stirring occasionally 'till smooth.

• In large bowl, thoroughly combine the eggs, sugar, oil, grated zucchini, vanilla and melted chocolate.

• Stir in the flour baking soda, salt and cinnamon. Blend well.

• Fold in the chocolate chips.

• Pour equal portions of the batter into the two prepared loaf pans.

• Bake for 60 - 70 minutes, or until toothpick comes out clean.

Butterscotch-Banana Bread

Ingredients:
• 3/4 c. whole wheat flour
• 1/2 c. white flour
•1/2 tsp. baking soda
•1/4 tsp. baking powder
•1/2 tsp. salt
•1/2 - 1 tsp. cinnamon
• 1/2 c. brown sugar
•1/4 c. canola oil
• 2 eggs
•2 - 3 large bananas, mashed
1 tsp. vanilla
1/2 c. (or more) butterscotch chips
1/2 c. (or more) chopped walnuts (Optional)

Instructions:
• Preheat oven to 350 degrees.

• Prepare 1 regular size loaf pan or three mini-loafs by spraying with non-stick cooking spray.

• Sift all dry ingredients together: flours, baking soda, baking powder, salt and cinnamon.

• Blend brown sugar and canola oil till smooth.

• Add eggs, mashed bananas and vanilla to sugar/oil mixture.

• Finally blend the dry ingredients together with the wet ingredients being careful not to over-mix.

• Fold in butterscotch chips and walnuts.

• Pour batter into prepared pan(s).

• Sprinkle with mixture of brown sugar and cinnamon for a nice crunchy finish on top of loaf.

• Bake 55-60 minutes for 1 loaf pan or 25 - 30 minutes for three mini-loafs.

Cranberry Walnut Biscotti

Ingredients

• 2 c. flour
• 3/4 c. finely chopped walnuts, toasted*
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. sugar
• 2 eggs
• 1/4 cup butter or margarine, softened
• 1 Tbsp vanilla
• 3/4 - 1 c. fresh cranberries, halved
• Canola oil spray
• 1 egg white
• 1 Tbsp water
• sugar (optional)

Instructions
• Heat oven to 350°

• Combine the flour, walnuts, baking powder, baking soda and salt. Set aside.

• Beat the sugar and eggs in a large bowl until lemon-colored. Add butter, and vanilla. Continue beating until well-mixed.

• Reduce speed on blender and gradually add the flour mixture. Blend, scraping bowl frequently, until well mixed.

• Add cranberries* and mix by hand with a wooden spoon.

• Spray hands well with cooking spray and use hands to shape the dough into 2 logs. Place each log on an ungreased baking sheet and flatten to 12" x 3", shaping each into a parallelogram with slanted edges on short ends.

• Combine the egg white and water and brush on top of each biscotti. Sprinkle with sugar if desired.

• Bake for 25 - 30 minutes or until lightly browned and firm to touch. Allow to cool on the baking sheet for 15 minutes.

• Reduce the oven temperature to 300°.

• Cut the biscotti logs diagonally into 1/2" slices with a serrated knife. Arrange slices cut-side down on baking sheet.

• Bake for an additional 16 - 20 minutes, turning once, or until golden brown. Cool completely. Store airtight.

* To toast walnuts: Chop nuts until very fine, but not quite a coarse powder. Spread nuts evenly on a baking sheet and place in a 350º oven for 2 minutes. Stir the nuts and arrange them again in even layer. Bake for 1 more minute. Do not let them burn!

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We don't usually frost these because they store better without icing. But a simple cream cheese frosting diluted with a bit of milk and drizzled on top is very very good!

Whole Grain Cornbread

Ingredients

1 cup yellow cornmeal

1 cup whole wheat flour

3 Tbsp. sugar (or Splenda®)

2 Tbsp baking powder

1/2 tsp. salt

1 cup milk

1 egg

1/4 c. canola oil

2 Tbsp minced garlic

2 - 4 Tbsp chopped Jalapeno' pepper

1/4 c. applesauce

Instructions

Preheat oven to 425°. Butter or spray an iron skillet. In large bowl combine ingredients in order listed, blending after each addition. Beat with an electric mixed until smooth. About a minute. Pour into iron skillet and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. This can also be baked in a glass 8" square baking pan -- baking time may need to be increased.

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After cutting into wedges, we spread the cornbread with butter or Smart Balance and then smother it with Northern Beans. YUM! . . . We've always enjoyed cornbread, but this recipe is now a favorite. We got it from my friend Patricia out East -- we "tweeked" it just a little bit.

Thank you Patricia!

Our Favorite Biscotti Recipe

Ingredients

1 stick (Real) Butter

3/4 c. sugar

1 tsp vanilla

2 eggs

1 1/2 tsp baking powder

1/4 tsp salt

2 cups flour

3/4 c. dark chocolate chunks

3/4 c. coursely chopped walnuts

Instructions

Beat sugar and butter until light and fluffy. Add vanilla and eggs and beat thouroughly (about 2 minutes). Sift together the dry ingredients and blend by hand with moist ingredients. Add chocolate and walnuts. Mix together well (using hands works best) and divide dough into two equal parts. Spray hands with cooking spray and form each half into a log (approx. 3" x 9"). Place on greased cookie sheet and flatten slightly. Bake at 350 degrees for about 25 minutes. Remove from oven and allow to cool (anywhere from 10 minutes to an hour). Slice log on the diagonal into 1/2" slices and place back onto cookie sheet (Cut side down). Put back into the 350 degree oven and bake for another 5 - 7 minutes. Turn biscotti over and bake another 5 - 7 minutes. Allow to fully cool and harden just slightly. Store air tight. These freeze well too!




I like to try different combinations of ingredients in place of the chocolate chunks and walnuts. Some I've tried and liked: Dried cherries and chocolate chips -- cranberries and almonds -- white chocolate chunks and pecans.

A few times I've added baking cocoa (about 1/4 c. and using only 1 3/4 c. flour) and made a nice chocolate biscotti. Use dark chocolate chunks and white chocolate chips for a "Triple Chocolate Biscotti." YUM!