Focaccia

Submitted by Kimberly Felix
From Betty Crocker's Best Bread Machine Cookbook

Makes 1 focaccia, 8 servings

3/4 cup water
2 T olive or vegetable oil
2 cups bread flour
1 T sugar
1 t salt
1 1/2 t bread machine or quick active dry yeast
3 T olive or vegetable oil
2-3 T chopped fresh rosemary leaves
Coarse salt, if desired

Measure carefully, placing all ingredients EXCEPT 3 T oil, rosemary and coarse salt in the bread machine pan. Select dough/manual cycle. Do not use delay cycles.

Remove dough from pan using lightly floured hands. Cover let rest on lightly floured surface 10 minutes.

Grease large cookie sheet. Roll or pat dough into 12-inch circle on cookie sheet. Cover and let rise in a warm place about 30 minutes or until almost double.

Heat oven to 400. Make depressions in the dough at 1 inch intervals with fingertips. Drizzle with 3 T oil. Sprinkle with rosemary and coarse slat. Bake 15 to 18 minutes or until golden brown. Serve warm, or cool on wire rack.

Homemade Pasta Noodles

Submitted by Mary Stanley

1 1/4c flour + 1T
1/2t salt
2 eggs, lightly beaten


Mix ingredients in a bowl or food processor until they come together in a ball. dough should be slightly tacky. wrap in plastic and let rest for @10 minutes. roll out pasta with a pasta maker, etc. and hang to dry for at least an hour. boil water and cook pasta for about 3-4 minutes. drain, rinse and drizzle with e.v.o.o. and serve with your favorite pasta sauce.

Fusilli with Sausage, Artichoke, and Sun-Dried Tomatoes

Submitted by Emily Williams

Ingredients:
•3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
•1 pound Italian hot sausages, casings removed
•2 (8-ounce) packages frozen artichoke hearts
•2 large cloves garlic, chopped
•1 3/4 cups chicken broth
•1/2 cup dry white wine
•16 ounces fusilli pasta
•1/2 cup shredded Parmesan, plus additional for garnish
•1/3 cup chopped fresh basil leaves
•1/4 cup chopped fresh Italian parsley leaves
•8 ounces water-packed fresh mozzarella, drained and cubed, optional
•Salt and freshly ground pepper

Directions:
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Panuhkua

(aka German Pankcake)
Submitted by Joe Russo

Ingredients:
1 stick butter
1 cup flour
5 eggs beaten
1/2 cup sugar
2 cups milk

Directions:
Melt butter in a 9x13 pan. Next, mix all remaining ingredients and slowly add to butter. Bake for 25-30 minutes at 400 degrees. Top with favorite fruit and powdered sugar.

Honey Bun Cake

Submitted by Becca Leeper via Cake Mix Doctor

Serves 12 to 16

For the cake:
1 (15-ounce) package yellow gluten-free cake mix
1/4 cup (half of a 3.4-ounce package) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
2 tablespoons milk
1 tablespoon pure vanilla extract
For the filling:
1/4 cup honey
1/3 cup lightly packed light brown sugar
2 teaspoons ground cinnamon
1/3 cup finely chopped pecans (optional)

1. Make the cake: Preheat the oven to 350 degrees. Lightly mist a 9-by-13-inch metal baking pan with vegetable oil spray and set the pan aside.

2. Place the cake mix, pudding mix, sour cream, oil, eggs, milk and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine, and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.

3. Make the filling: Drizzle the honey evenly over the top of the batter. Place the brown sugar, cinnamon and pecans, if using, in a small mixing bowl, and stir to combine Spoon the filling over the top of the cake. Using a dinner knife, swirl the brown sugar mixture into the cake batter to marble it.

4. Place the pan in the oven, and bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35 to 40 minutes. Transfer the pan to a wire rack, and let the cake cool completely, 20 minutes, before slicing and serving.

Read more from this Tulsa World article at http://www.tulsaworld.com/scene/article.aspx?subjectid=370&articleid=20110129_39_D1_CUTLIN415217

Breakfast Potatoes

Submitted by Kimberly Felix

4 potatoes, sliced
1 onion, sliced fairly thin
4 oz cheese, grated
1 T butter or margarine
4 pieces of bacon, fried or microwaved

Layer in crockpot in this order: Potatoes, butter, onions, bacon, cheese. Repeat. Cook on low 8-9 hours.

The idea is to make them the night before and cook them all night so they are ready for breakfast in the morning.

Cinnamon Sugar Muffins

Submitted by Kimberly Felix

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 rounded teaspoon nutmeg
1/2 rounded teaspoon allspice
1/2 cup milk
1/3 cup melted butter
1 egg

Cinnamon, sugar, and butter for topping

Whisk dry ingredients, spoon in wet ingredients. Bake at 400 for 10-14 minutes.

Dip top of hot muffins in melted butter (NOT the 1/3 cup that goes IN the muffins), and then a mixture of cinnamon and sugar.

It claims to make about 12 muffins, but I always seem to get 9 or 10.