Double-crusted Peach Cobbler

This is somewhere between a deep-dish pie and a cobbler, but so good!  I've only made it with a peach filling, but apple, blackberry, etc. would also be good. You'll need time to chill the dough and to cool the filling before assembling to bake.  Takes a little time, but worth the effort. The crust is very forgiving and doesn't need to be picture perfect!

Ingredients:

2 1/2 cups flour
3 tablespoons sugar
1/4 cup shortening (COLD)
12 tablespoons butter, cold and sliced
1/4 teaspoon salt
1/4-1/2 cup ice water
10 ripe peaches, peeled, pitted and sliced 1/4 inch thick
1 cup sugar
1 cup water
1/4 cup butter
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
pinch salt
3-4 tablespoons flour
1-2 tablespoons tapioca, optional
1 tablespoon milk and sprinkle of sugar

Directions:

• Sift together, flour, sugar and salt into large bowl.
• With pastry cutter, cut in shortening and cold butter.  
• Add the water until dough is moistened.
• Use hands to work dough into a ball.  Don't overwork--there should still be some marbling.
• Cut dough in half and wrap each half in plastic wrap. Chill 30 minutes.
• Melt 1/4 cup butter in large saucepan over medium heat.
• Add the sugar and water and cook until sugar is dissolved
• Add nutmeg, cinnamon, salt, peaches and flour and cook 5-8 minutes until thickened.  
• If mixture needs additional thickening, add tapioca.
• Cool filling.
• Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray
• Roll each disk of dough into a 9x13 rectangle about 1/4 inch thick.
• Roll bottom crust into baking dish and use fingers to press into place.  Bring up the sides about an inch.
• Pour the cooled filling into crust and roll top crust into place.  Pinch sides to seal
• Cut 4-6 slits in top to vent. Brush with milk and sprinkle with sugar,
• Bake until crust is golden (about 45 minutes).
• Let cool for 1 hour before cutting and serving.

New York Cheesecake

If you want a perfect top (no cracks) on your cheesecake, you'll need to use a water bath.  If you're okay with a great tasting cheesecake with a less than picture perfect top, this is for you!

Ingredients:
1 1/2 cups crushed graham crackers
6 tablespoons melted butter
1/2 cup sugar
6 eggs
1 1/2 cups sugar
4 8ounce packages of cream cheese
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 tablespoon vanilla
2 heaping tablespoons flour

Directions:

• Preheat oven to 425 degrees
• Mix crust ingredients (crumbs, melted butter, sugar) in small bowl.  Press into a 9" springform pan.  Chill in refrigerator for 15 minutes
• Add remaining ingredients ro mixing bowl of a large stand mixer.  Beat on low to low-medium speed until completely smooth.  DO NOT MIX AT HIGH SPEED!  This step may take several minutes.
• Pour batter into chilled crust.  Let it rest for 5-10 minutes
• Place baking sheet on bottom rack of oven to catch any leakage.
• Bake cake in center of oven on 425 for 15 minutes.  Turn oven down to 275 and bake for 1 hour.  Turn off oven.  DO NOT OPEN DOOR FOR 2 HOURS 
• After two hours, remove cake and refrigerate for at least 3 hours.

Better Broccoli and Cheese Casserole

I was craving the church potluck version of Broccoli Cheese casserole, but not the pound of butter and Velveeta, when I happened upon this lighter version

Ingredients:
2 (10 ounce) packages frozen chopped broccoli
1/2 teaspoon minced garlic
5 tablespoons butter, divided
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 (3 ounce) package cream cheese, softened
3/4 cup shredded cheddar cheese
3/4 cup crushed Ritz crackers

Directions:

• Place broccoli in greased one quart baking dish. Set aside
• Melt 2 tablespoons butter in pan over low heat; add flour and stir until smooth
• Gradually add milk and cook over medium heat, stirring until thick and bubbly
• Add salt, pepper and cream cheese, stirring until well combined.  Add half the cheddar cheese.
• Pour sauce over broccoli and sprinkle with remaining cheese
• Melt remaining butter and combine with cracker crumbs; Sprinkle over casserole
• Bake at 350 degrees for 40 minutes until thoroughly heated

Creamy Mushroom Sauce and Pasta

The best thing about this easy mushroom sauce is that it uses no cream!  I make it with skim milk--fewer calories, but every bit as tasty!  It's great over any pasta.  We love it over my Cheesy Chicken Meatballs

Ingredients:
1 pound pasta
3 tablespoons of olive oil
12 ounces of mixed mushrooms, sliced
2 cloves of garlic, minced
4 green onions, chopped
2 tablespoons flour
1 1/2 cups milk
2/3 cups shredded parmesan, plus more for garnish
1/4 cup fresh chopped parsley

Directions:

• Cook pasta in salted water according to package directions.
• Heat oil in large saucepan over medium heat
• Add mushrooms, garlic, onion, salt and pepper and saute about 4 minutes.  Add another tablespoon of oil if too dry
• Add flour to pan and stir.  Cook for 1 minute
• Add 1/2 cup milk and stir to break up any lumps.  Add remainder of the milk and stir to combine
• Bring to a simmer and cook about 5 minutes until thickened
• Remove sauce from heat and stir in parmesan cheese and parsley
• Garnish with extras and serve over pasta immediately

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Whole Wheat Sandwich Bread

I love homemade wheat bread, but the density of the typical loaf doesn't feel like "real" bread to me.  This softer version is a good combination of the two.  This recipe makes two loaves--one for now and one to freeze.

Ingredients:
6 cups of whole wheat flour
2 1/2 cups warm water
1 1/2 tablespoons instant yeast (Rapid Rise)
1/3 cup honey
1/3 cup oil
2 1/2 teaspoons salt
1 1/2 tablespoon vital wheat gluten

Directions:

• Combine water, yeast and 2 cups of flour in a large mixer bowl and let sponge for 15 minutes
• Add honey, oil, salt, gluten and 4 cups of flour to yeast.  
• Mix on low speed with paddle until dough starts to clean sides of bowl
• Switch to dough hook and knead for 6-7 minutes.  
• Form dough into two loaves and place in greased 9x5" pans
• Cover and let rise for 60 minutes until 1-2 inches above pan sides
• Bake in a 350 degree oven for 15 minutes.  Rotate loaves.  Bake 15 minutes more
• Remove from pans and let cool completely on wire racks.

Cherry Pie Bars

Best use of a can of cherry pie filling that I've found! Sugar cookie type crust and the glaze on top are delicious.  Don't skip the almond extract--it compliments the cherries very well!

Ingredients:

1 stick butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups flour
1/2 teaspoon salt
21 ounce can of cherry pie filling
1/2 cup powdered sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract (clear is best)
1 tablespoon milk

Directions:

• Cream together butter and sugar.  Add eggs and beat well.  Add in extracts
• In a separate bowl, combine flour and salt.  Add to wet ingredients and mix until combined.
• Grease a 9x13" pan.  Spread two-thirds of batter into the bottom of the pan.  (Use oiled hands to press evenly).
• Spread with pie filling and drop remaining batter on top of filling
• Bake at 350 degrees for 30 minutes or until toothpick comes out clean.  Cool on wire rack
• Combine glaze ingredients and drizzle over cooled bars.
• Best eaten same day, but can keep for up to two days.  

Garlic and Herb Baguettes

I tend to make these more in the shape of a batard, but bread in any shape or size is just fine with me!

Ingredients:
2 1/4 teaspoon or 1 package active dry yeast
1 teaspoon sugar
1/4 cup warm water
3-3 1/2 cups of all-purpose flour
1 tablespoon fresh basil, chopped or 1 teaspoon dried
2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried
1 teaspoon fresh minced garlic
1 teaspoon salt
3/4 cup cold water
1 egg
1 teaspoon water

Directions:

• Dissolve yeast and sugar in warm water
• Place 3 cups flour, herbs, garlic and salt in mixer bowl.  
• Using dough hook, combine for 30 seconds.
• On low speed, add yeast mixture and mix 30 seconds.  If dough is sticky, add remaining flour.
• Knead on low speed about 3 minutes until smooth and elastic
• Place dough in greased bowl, cover and let rise 1 1/2-2 hours, or until doubled in size
• On lightly floured surface, punch dough down several times.  Divide dough in half
• Shape each half into a 12-inch long loaf.  Place each loaf on greased baking sheet.
• Cut 3 to 4 shallow diagonal slices in top of dough.
• Beat egg and water together.  Brush each baguette with a egg mixture
• Cover with greased plastic wrap and let rise for 1-1 1/2 hours, or until doubled
• Brush top of each baguette again with egg wash.
• Bake at 450 degrees fro 15-18 minutes, or until deep golden brown
• Remove from pans and cool on wire rack.

Butterhorn Dinner Rolls

Delicious, warm, buttery rolls.  These freeze very well.  I wrap them in foil and store in a gallon size freezer bag.

Ingredients:
1/2 cup low-fat milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons butter
6 3/4 teaspoons or 3 pkg active dry yeast ( NOT rapid rise)
1 1/2 cups warm water
5-6 cups all-purpose flour
Melted butter

Directions:

• Place milk, sugar, salt and butter in small saucepan.  
• Heat over low heat until butter melts and sugar dissolves.  Cool to lukewarm
• Dissolve yeast in warm water in warmed mixer bowl
• Add lukewarm milk and 4 1/2 cups of flour.  Mix on low speed for 1 minute using dough hook.
• With mixer running, add remaining flour, 1/2 cup at a time until dough starts to pull away from sides of bowl
• Knead about 2 minutes longer until smooth and elastic
• Place dough in greased bowl.  Cover and let rise 15 minutes in warm spot.
• Divide dough in half.  
• Turn one half dough onto lightly floured surface.  Pat/roll in to a 12 inch circle.
• Using a pizza cutter or long knife, cut the dough in 12 triangular slices, like a pizza
• Brush the top of the dough lightly with melted butter
• Roll up each triangle starting with the wide end.  Tuck point under and bend roll to a crescent shape.
• Place on greased cookie sheet, cover and let rise in a slightly warm oven for 15 minutes.
• Repeat with other half of dough
• Bake at 400 degrees for 10-12 minutes until golden brown
• Remove from pan and cool on wire rack

Yields 24 dinner rolls