Baking for Beginners: Sweets and Treats

In recent blogs, I've covered "College Cooking," featuring recipes requiring minimal experience, skills, equipment, and ingredients; and "Bread Baking for Beginners," featuring recipes for breads and rolls that are relatively simple to make and fairly foolproof. But there's a lot more to baking besides yeast breads! So today's entry is all kinds of baked goods, a dozen of my favorites from muffins to cookies to sweet bread to cake. These recipes require a little more precision and technique that either of the previous entries, but with a little care and confidence, these are all manageable for even an inexperienced baker. 

These recipes generally call for more ingredients and supplies than the recipes in the previous entries, but here are my recommendations for items to keep stocked if you plan to bake on a regular basis. 

Pantry Items

• flour (all-purpose)
  
• granulated sugar (when the recipe just says "sugar," it means granulated)
• powdered sugar (also called confectioner's sugar)
• brown sugar (brown sugar is moist, so when measuring it, be sure to pack it down with the back of a spoon for accuracy)
• baking powder
• baking soda
• salt
• vanilla extract
• cinnamon
• molasses
• Dutch cocoa (unsweetened cocoa powder)
• chocolate chips

Refrigerated Items

• butter
• milk
• eggs

Equipment & Supplies

• large wooden or plastic cutting board
• mixing bowls (large, medium, and small)
  
• electric mixer
• large spoon (wooden or silicone)
• rubber spatula (for scraping the bowl)
• metal spatula (for removing cookies from the baking sheet)
• wire whisk
• baking sheets (sheets with raised rims have multiple uses for both baking and cooking)
• parchment paper
• plastic wrap
• non-stick cooking spray
• sifter or mesh strainer with handle
• 9x13-inch baking dish
• 8x8- or 9x9-inch square and/or 8- or 9-inch round cake pans
• pie plate
• muffin tins (metal or silicone)
• loaf pans (metal or glass)
• measuring cups (4-, 2-, and 1-cup)
• measuring spoons
• wire cooling racks
• cookie cutters
• rolling pin
• cookie tins or Tupperware storage boxes

Baking Powder Biscuits

3 cups flour*
3 tablespoons sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
3/4 cup (1-1/2 sticks) cold butter, cut into slices
1 egg
1 cup milk
melted butter, optional

*Tip: When combining flour with small amounts of other dry ingredients, measure the flour into a large measuring cup, then dump the remaining dry ingredients on top and blend in the cup using a wire whisk.

Preheat oven to 450 degrees. In a large mixing bowl, combine all ingredients except egg and milk. Using a pastry blender or a pair of table knives used like scissor blades (helpful tutorial here!), cut the butter into the flour mixture until the bits of flour are the size of small peas. Add milk and egg and stir just until combined. Don't overwork the dough! Turn the dough out onto a floured board and knead 10-15 times, sprinkling with flour if needed. Pat the dough out to a 3/4- to 1-inch thickness with your fingers, and cut into circles using a biscuit cutter, round cookie cutter, or a thin-rimmed glass or acrylic drinking glass, dipping into flour periodically to avoid sticking. Line a baking sheet with parchment paper or spray with non-stick spray and bake for 10-15 minutes, until golden brown on top. If desired, brush with melted butter while still warm. 

Snickerdoodle Muffins

6 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1-1/2 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon cinnamon

For topping:
1/3 cup sugar
1 teaspoon cinnamon
2 tablespoons butter, melted

Preheat oven to 350 degrees and spray a muffin tin with non-stick spray. In a medium bowl, beat butter and sugar with an electric mixer until fluffy. Add egg, milk, and vanilla and beat until combined. Whisk together remaining ingredients and gradually beat into egg mixture, just until combined. Pour batter into muffin tins, filling each cup about 3/4 full. Bake for 14 to 16 minutes. While muffins are baking, combine topping sugar and cinnamon in a small bowl. When muffins finish baking, tip them out of the tin and dip the tops in the melted butter and then the topping mixture. Serve warm. 

Raspberry Almond Shortbread Cookies

1 cup (2 sticks) butter, softened
2/3 cup sugar
1/2 teaspoon almond extract (can use vanilla instead)
2 cups plus 2 tablespoons flour (255g, if you have a kitchen scale)
1/2 cup seedless red raspberry jam

For the glaze:
1 cup powdered sugar
3 to 4 teaspoons water
1 teaspoon almond (or vanilla) extract

In a medium bowl, beat butter with an electric mixer for about 30 seconds, the scrape down sides of bowl with a rubber spatula. Add the sugar and almond extract and beat for about 30 seconds or just until combined. On low speed, beat in the flour a little at a time, scraping the sides as necessary until dough is formed. Using a spatula, stir in any remaining flour that may be in the bottom of the mixing bowl, but do not overwork the dough. Working quickly, scoop spoonfuls of dough and form 1-inch balls. (If the dough starts to get warm, chill it in the fridge for a few minutes.) Arrange the dough balls 2 inches apart on a baking sheet lined with parchment paper, and use your knuckle to make an indentation in the top of each. Chill in the refrigerator for at least an hour before baking. (You can move them to a paper plate to save space and return them to the baking sheets when ready to bake.) If you refrigerate them for longer than an hour, cover with plastic wrap to avoid drying out. [Note: If you do not chill the dough, the cookies will flatten out and become crispy or burnt on the edges during baking.]

When ready to bake, preheat oven to 350 degrees. Spoon about 1/4 teaspoon of jam into the indentation of each cookie and bake for 11-13 minutes, until edges are a very light brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cookies are cooling, prepare the glaze: In a small bowl, combine the confectioner's sugar [Note: sifting the confectioner's sugar will keep the glaze smooth] with one teaspoon of water and the almond extract, whisking with a wire whisk or a fork. Add enough additional water to get a "drizzling" consistency. Once cookies are completely cooled, use a fork to drizzle glaze over the cookies. [Tip: Drizzle the cookies while on the cooling rack, and line the counter under the rack with paper towels or parchment paper for easier cleanup.] Allow the glaze to completely set before moving cookies. 

[Note: As a fun variation of these cookies, you can replace the almond extract with vanilla extract and use jellied cranberry sauce in place of the raspberry jam.] 

Oven Pancake (Dutch Baby)

4 eggs
1 cup milk
1 cup flour
dash vanilla
1/2 teaspoon salt
4 tablespoons melted butter, divided ("divided" means part of this ingredient will be added in a separate step)
Optional toppings: fresh berries, maple syrup, powdered sugar

Preheat oven to 450 degrees. Using an electric mixer, beat together all ingredients except 2 tablespoons of the butter (and the toppings), until smooth and free of lumps. Pour remaining butter into in a heavy oven-safe skillet or deep baking dish or pie plate and swirl to coat bottom and sides. Pour batter into prepared dish. Bake for 18 minutes, until deep golden brown and puffed around the edges. Cut into wedges and serve warm with maple syrup, powdered sugar, and/or berries.

Grandma Martha’s Gingerbread

½ cup butter, softened
2/3 cup sugar
2 eggs
2/3 cup molasses
2 cups flour
¾ teaspoon salt
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon ginger
¾ teaspoon cinnamon
1/8 teaspoon cloves
¾ cup boiling water

Preheat oven to 350 degrees. Using electric mixer on medium-high, cream together butter and sugar. Add eggs one at a time. Gradually add molasses, beating constantly. Sift together dry ingredients and blend into wet mixture at low speed. Add boiling water and mix until smooth. Pour into greased & floured* 8” or 9” square pan. Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean. Serve warm, topped with whipped cream or vanilla ice cream. 

* Spray pan with non-stick spray or rub with butter, then spoon in a tablespoon or so of flour and shake it around the bottom and sides of the pan, tapping to remove all but a light coating of flour. Discard excess flour. 

Fudge Party Cake with Frosting

2 cups sugar
2 cups flour
1 cup butter, softened
1 cup hot water
½ cup Dutch cocoa
2 eggs, slightly beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
½ cup buttermilk (can add 1 tablespoon white vinegar to a scant ½ cup milk)

Preheat oven to 400 degrees. In large mixing bowl, blend together sugar and flour with electric mixer. In a heavy saucepan over medium heat, bring butter, hot water, and cocoa to a full boil. Pour over sugar and flour and beat well. Beat in eggs. Add remaining ingredients, beating between each addition. Pour into greased and floured (see note in previous recipe) 9x13” pan and bake for 20-25 minutes, until toothpick inserted in center comes out clean. Do not overbake.

While cake is baking, make frosting: 

6 tablespoons butter
6 tablespoons milk
1-1/2 cup sugar
1 cup semisweet chocolate chips

Combine butter, milk, and sugar in a heavy saucepan over medium heat. Bring to a full boil and boil rapidly for 30-60 seconds. [Note: Frosting will be grainy if it doesn't boil long enough.] Remove from heat and stir in chocolate chips, stirring hard until completely smooth. Pour over warm cake while frosting is still warm - you will not need to use the entire batch of frosting. (The leftovers are great for making graham cracker sandwiches and dipping apple slices.) Sprinkle with colored sprinkles while frosting is still warm, if desired. Cake should be served directly from the pan. 

Molasses Cookies

2-1/4 cups flour
2 teaspoons baking soda
2 teaspoons ginger
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
3/4 cup butter, softened
1 cup brown sugar 
1 egg
1/4 cup molasses
sugar, for rolling

Preheat oven to 375 degrees. Whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt, and set aside. Beat together butter and brown sugar on medium speed, until incorporated (about 30 seconds), then scrape bowl with rubber spatula. Beat on medium-high for 3 minutes, scraping bowl halfway through, until light and fluffy. Add egg and molasses and beat on medium-low until incorporated. Add flour and spice mixture and beat on medium until well-incorporated. Using your hands, roll dough into 1-1/2” diameter balls, then roll in a bowl of sugar to coat. Place on baking sheet, about 2” apart. Bake for 8 minutes. Remove from oven and cool on baking sheet for 5 minutes, then move to cooling racks. 

Alton Brown's Sugar Cookies 

3 cups flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling

Sift together flour, baking powder, and salt and set aside. Using an electric mixer, cream butter and sugar in large bowl. Add egg and milk and beat to combine. On low speed, gradually add flour and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees. Sprinkle surface where you will roll out dough and rolling pin with powdered sugar. Roll out dough to 1/4-inch thick. (If dough is too stiff or starts to crack, allow to sit at room temperature for several minutes before rolling out.) Move the dough around and check underneath frequently to make sure it is not sticking. Cut into shapes with cookie cutters and place at least 1-inch apart on baking sheet lined with parchment paper or sprayed with non-stick spray. Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes then move to wire rack until completely cooled. Serve as is or decorate with royal icing or colored frosting.

[Note: You can also decorate these cookies with colored sugar and sprinkles prior to baking.]

Whoopie Pies

For the cookies:

1 egg

6 tablespoons Crisco*

1 cup sugar

2 cups flour

½ teaspoon salt

½ Dutch cocoa

1-1/4 teaspoon baking soda

1 cup milk

1-1/2 teaspoons vanilla

For the filling:

6 tablespoons marshmallow Fluff

Scant ¾ cup Crisco*

1 cup powdered sugar

1 teaspoon vanilla

*If using Crisco from a tub, rather than in measured sticks, fill a 2-cup measuring cup with 1 cup of cold water and spoon Crisco into the water until it rises to the level of 1 cup plus the desired amount, then spoon Crisco out and let excess water drain off.  

Beat together egg, Crisco, and sugar. Sift together flour, salt, cocoa, and baking soda. Beat into egg-sugar mixture. Add milk and vanilla and beat well. Drop by rounded teaspoons onto baking sheet. Bake at 375 for 10-15 minutes. While the cookies are baking, beat together all filling ingredients. When cookies are cool, match pairs and fill with filling to form sandwiches. 

Pecan Pie

1 cup whole pecans

1 9” unbaked pie shell (make your own or buy a refrigerated or frozen crust - thaw before filling if using a frozen crust)

3 eggs, beaten

1 cup light corn syrup

1 tablespoon butter, melted

½ teaspoon vanilla

1 cup sugar

1 tablespoon flour

Arrange pecans in pie shell. Beat together eggs, corn syrup, melted butter, and vanilla. Combine sugar and flour and blend into egg mixture. Pour into pie shell. Bake at 350 for 45 minutes.

Pumpkin Bread

1 (15-oz) can pumpkin 
3 cups sugar
1 cup vegetable oil
2/3 cup water
4 eggs
3-1/3 cups flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 if using metal loaf pans and to 325 if using glass loaf pans. In a large mixing bowl, stir together pumpkin, sugar, oil, water, and eggs until well combined. Whisk together remaining ingredients and gradually add into pumpkin mixture, stirring until completely combined. Spray two loaf pans with non-stick spray and divide batter evenly between the two pans. Bake for 55-75 minutes, until a toothpick inserted in the center comes out clean. Place pans on wire racks and allow to cool in pans for 15 minutes. Remove from pans and cool completely on wire racks. Slice and serve as is or with butter. 

Ina Garten's Lemon Bars

For the crust: 
2 sticks butter, softened
1/2 cup sugar
2 cups flour
pinch salt

For the filling:

6 eggs
3 cups sugar
2 tablespoons lemon zest
1 cup lemon juice
1 cup flour
powdered sugar, for dusting

Preheat oven to 350 degrees. Line a 9x13-inch pan with parchment and spray lightly with non-stick cooking spray. With an electric mixer, cream butter and sugar. Mix in flour and salt until a dough forms. Press into bottom of pan and build up a 1/2-inch crust on all sides. Bake for 15-20 minutes, until lightly golden brown. Allow to cool slightly, then chill in refrigerator. Whisk together all filling ingredients except powdered sugar and pour into the cooled crust. Bake for 30-35 minutes, until filling is set. Allow to cool to room temperature or chill overnight. Dust with powdered sugar before cutting and serving directly from pan. 

[Note: This recipe is very rich and sweet, so cut into small squares. Because it is also quite sticky, use a sharp knife and clean it frequently while cutting.]

Happy baking!

Bread Baking for Beginners

I love baking bread. Not only is it cheaper and tastier than store-bought bread, it makes your kitchen smell amazing, and kneading bread is (for me, at least) incredibly satisfying, even therapeutic. But baking bread can be a little intimidating when you first start. How do you define "soft and elastic"? How warm is "warm"? What on earth does "punch down" mean? How much flour am I supposed to add while kneading? Can I even make this recipe without a stand mixer? Fortunately, there are a lot of great recipes out there which are very forgiving. And the more you make bread, the more you get a feel for it. So let's start with some basic definitions and tips. 

1) Most bread recipes start with putting yeast (and sometimes sugar) into "warm water." So how warm is "warm"? Do you really have to get a thermometer and measure it? Technically, the water should be between 105 and 115 degrees Fahrenheit, and although you could check the temperature with a thermometer, 105-115 degrees is basically the temperature range most people use when washing their hands. When in doubt, go a little cooler. Too hot water will kill the yeast; slightly too cool water will just slow it down. Instant yeast does not require proofing (although it doesn't hurt to do it), and it rises faster than active dry yeast, which does require proofing. If you buy packets of yeast, one packet is roughly 2-1/4 teaspoons. 

2) Why do recipes call for a range of measurement for the flour, e.g., "4 to 4-1/2 cups"? Dough is weird and a little temperamental. The consistency varies with temperature, humidity, slight variations in the amount of liquid, the phase of the moon, whether Venus is in retrograde, etc. Also, if you are kneading by hand (as opposed to using a stand mixer), you may add a significant amount of additional flour during the kneading process. Always start with the low end of the range, and don't worry too much if you feel you're adding more than is called for. As long as you're adding it gradually, it's unlikely you'll overdo it. 

3) Speaking of flour, always sift as you measure. I have a hilarious memory of my dad once making homemade pizza dough, but he packed the flour - it's like brown sugar, right? [Spoiler: WRONG.] The result was...extremely firm. Fluff your flour, don't pack it. If you happen to have a food scale, weighing flour gives you more accuracy. If your recipe doesn't give weights (most American recipes don't), 1 cup of flour weighs 120 grams. I put my measuring cup on top of the board I'll use to knead, then use a mesh strainer with a handle (like the 5.5" one from this set) to sift the flour into the cup, which is a messy process (at least, it is when I do it). The flour that falls outside the measuring cup just serves to dust my kneading board. I use a wooden spoon with a flat end (like these) to even off the top of the flour. Also, all the recipes listed here call for all-purpose flour, but you can also use bread flour, which is higher in gluten and results in a chewier texture. It's really just your own personal preference. 

4) Most doughs need to rise "in a warm place." The ideal rising temperature is about 80-85 degrees. If you live in a warm climate or the weather is warm, so the ambient temperature is at least in the mid to high 70s, your countertop is probably just fine. But if your kitchen is cool or drafty, you may want to try someplace warmer. Some ovens have a "warming" or "proofing" drawer. (You probably use it to store pots and pans.) If you are a unicorn with clear and accessible space on top of your refrigerator, that tends to be nicely warm. I usually turn on my oven to its lowest temp (mine happens to be 135 degrees) when I start the dough, then turn it off after a couple of minutes. If it feels too warm by the time the dough is ready to proof, I just open the oven door and let it cool a bit. 

5) To avoid the dough drying out on top, I like to cover it with plastic wrap. If it's just a short rise and the air is relatively humid, a tea towel (I avoid linty terrycloth towels) is fine. Unless the recipe specifies otherwise, I rise my dough in a mixing bowl. While I'm kneading my dough, I fill the mixing bowl I used to make the dough with warm water and give it a quick wipe, then spray with non-stick spray, toss the dough ball in, then flip it over and spray the top with non-stick spray. That way, if it rises high enough to touch the plastic, it won't stick, plus it seals in the moisture even more. If I'm rising the dough on the counter, I'll sometimes throw a tea towel over the plastic wrap as added insulation.

6) Kneading dough can be tricky at first, but with a little practice, you'll get a feel for it. Start with a floured board - I use the mesh strainer again to get a thin, even covering of flour. Putting a thin towel or damp paper towel under the board will help it not to slip. Once your dough comes together into a ball in your mixing bowl and it isn't hugely sticky, turn it out onto your board. Scrape the bowl with a rubber spatula and dump any little bits of flour and dough on top of the main dough ball. If you wear rings, take them off before kneading! Grab the far edge of the dough with your fingertips, fold it into the center, and push the edge into the dough with the heels of your hands. Then rotate the dough 90 degrees and repeat. If the top of the dough is sticky, use your strainer to coat it with a little flour. If the board starts to get sticky, lift the dough ball and sweep some flour under it, or sift some onto the board with the strainer. As you continue kneading, the dough will start to feel smooth and stretchy. A good sign that the dough has been kneaded enough is when the part you fold over doesn't really meld into the rest of the dough ball, and the outside of the dough is smooth, with no "stretch marks". 

7) When a recipe says to "punch down" the dough after it rises, it means exactly what you think! Dust your knuckles with a little flour and press your fist, knuckles down, into the ball of dough to deflate it. It doesn't need to be fast, like a punch, just pressing all the way into the dough. 

8) When baking your bread, keep the rack in the center of the oven. If your rack is too high, the crust might over-brown or even burn before the bread is thoroughly baked. The color of the crust is usually a good indicator of done-ness: it should be golden brown and firm to the touch. The general wisdom is that the bread should sound hollow when you tap it, but that's never worked for me. If you have a quick-read thermometer, the internal temperature should be 200 degrees Fahrenheit. When the bread comes out of the oven, immediately move it to a mesh cooling rack, whether it was baked in a loaf pan or as a free-form loaf. (Leaving it on or in a hot pan will continue to bake the bottom and might make the crust too firm.) Don't try to slice it until it's completely cooled! Warm bread squashes when you slice it. If you want to eat it warm (which I highly recommend), rip off a piece instead.  

9) You don't need a lot of equipment, tools, or supplies for the recipes I've included here, but this is a list of the basics:

• Large and medium mixing bowls (I prefer glass)
• Electric hand mixer with dough hooks
• Large board for kneading (wooden or plastic)
• 4-cup, 2-cup, and 1-cup measuring cups (I prefer glass)
• Measuring spoons
• Sifter or mesh strainer
• Rubber spatula
• Large spoon (wooden or silicon)
• Baking sheet (free-form loaf recipes)
• Loaf pans (shaped loaf recipes)
• 9x13-inch baking dish (roll recipes)
• Rolling pin (for a few recipes)
• Cooling rack
• Plastic wrap
• Parchment paper
• Sharp knife
• Not necessary, but handy to have: instant read thermometer, pastry brush, flat-ended wooden spoon, tea towels, rotary pizza cutter

Now that you know the basics, here are some great - and easy - recipes to practice on!

One-Hour French Bread

2 cups warm water
2 tablespoons instant yeast
2 tablespoons sugar
3 tablespoons vegetable oil
2 teaspoons salt
5-1/2 to 6 cups flour

In a large mixing bowl, combine water, yeast, and sugar and allow to stand for 3-5 minutes. Stir in oil and salt. Using an electric mixer with a dough hook, gradually blend in about 5 cups of flour, occasionally scraping the sides of the bowl with a rubber spatula. When the dough forms a ball, turn out onto a lightly floured board and knead, adding flour as needed, for 5-7 minutes, until smooth and elastic. Place dough in a bowl, cover with a damp towel or plastic wrap, and allow to rise in a warm place for 15-20 minutes. Remove the towel and punch down the dough. Turn the dough out onto the floured board. Use a sharp knife dipped in flour to cut the dough into two pieces, the long way, shaping each into a loaf. Line a baking sheet with parchment paper and place the two loaves on it, then use the knife to make 5 or 6 diagonal slashes in the top of each loaf. Cover the loaves with a tea towel and allow to rise on the baking sheet while the oven preheats to 375. When the oven comes to temperature, bake for 26-28 minutes. Remove from oven, transfer to cooling rack, and allow to cool for at least 5 minutes before slicing. 

One-Hour Dinner Rolls

1-1/2 cups warm water
1 tablespoon active dry yeast
2 tablespoons sugar
2 tablespoons butter, softened
1 teaspoon salt
4 cups flour
3 tablespoons melted butter (for brushing on top)
coarse salt (optional, for sprinkling on top)

In a large mixing bowl, dissolve the yeast and sugar in the warm water and let stand for 5 minutes, until foamy. Using an electric mixer with dough hooks, beat in the softened butter and salt, then gradually beat in the flour, until the dough pulls away from the sides of the bowl but is still slightly sticky. Turn out onto a lightly floured board and knead for about 5 minutes, until smooth. Cover and allow to rise for 20 minutes. and spray. When dough has risen, punch down and divide into 12 or 15 equally-sized pieces* and arrange in a 9x13-inch pan coated with non-stick spray. Brush tops of rolls with melted butter, sprinkle with coarse salt, if desired, and let rise for an additional 15-20 minutes. While dough is rising, preheat oven to 400 degrees. Bake for 13-15 minutes, until golden brown. Remove and brush tops with butter. Allow to cool slightly before serving. 

* If you have a food scale, weigh the ball of dough and divide by 12 or 15. If not, for 12 rolls, divide the dough into quarters then divide each piece into three roughly even pieces. Since 15 is harder, I divide the dough into quarters, then quarters again, then cut up one piece and add it to several other pieces. It's much easier than trying to eyeball dividing the dough into 15 pieces! When adding a piece of dough, press the small piece into the top of the larger piece, then pull the sides around to enclose it and turn it upside down so the seam is on the bottom.  

Herbed Bread Sticks

1 cup warm water
1 tablespoon active dry yeast
2 tablespoons butter, softened
1 egg, room temperature
3-1/4 cups flour
1/4 cup sugar
1 teaspoon salt

Topping:
3 tablespoons butter, melted
garlic salt and Italian seasoning (or any fresh or dried herbs you prefer), to taste

In a large mixing bowl, dissolve the yeast in the warm water and allow to sit for 3-5 minutes. Using an electric mixer with dough hooks, blend in the softened butter and egg, then gradually blend in flour, until the dough pulls away from the side of the bowl. Turn out onto a lightly floured board and knead for 5-7 minutes, until smooth and elastic, adding additional flour as needed. Cover and allow to rise for 90 minutes, until doubled in size. Turn dough out onto the floured board and roll into a roughly 12x16" rectangle. Slice into 16 strips with a sharp knife or pizza cutter. Fold long edges underneath to form a log shape with the seam on the bottom. Line a baking sheet with parchment paper and arrange the sticks neatly (it's okay if they're close together, but you can also split them between two baking sheets). Cover with a towel and allow to rise for 30 minutes. Bake at 350 degrees for 15-18 minutes, until golden brown. Brush with melted butter and sprinkle with seasonings while warm.

Easy Challah

One packet (2-1/4 teaspoons) active dry yeast
1 cup warm water
1-1/2 tablespoons honey
1 teaspoon salt
3 eggs plus 1 egg yolk, room temperature
3-1/2 cups flour, plus more for kneading

Stir yeast into warm water and allow to sit for several minutes. Break three eggs into a small bowl and beat lightly with a fork. Stir honey and salt into yeast until dissolved. Stir in beaten eggs. Using a large spoon or an electric mixer with dough hooks, gradually add flour. Dough will be quite sticky. Turn onto a floured board and knead for about 5 minutes. Return to mixing bowl and cover with a damp cloth. Allow to rise in a warm place for 2 hours, until about doubled. (Do not under-proof, or braid will expand and lose definition during baking.) Punch down dough and turn out onto floured board. Divide the long way into three equal sections and roll the sections into equal length cylinders, about 12-15 inches long. Braid the cylinders together, tucking ends underneath when finished. Transfer to a baking sheet lined with parchment paper. Separate the remaining egg and brush the yolk onto the loaf with either your fingers or a pastry brush. Bake at 350 degrees for 35-45 minutes, until crust is firm and golden. 
 

Molasses Oatmeal Bread

1-1/4 cups boiling water
1 cup quick oats
1/2 cup molasses
1/3 cup butter (can substitute margarine or oil)
scant tablespoon salt
1 tablespoon instant yeast
1/2 cup warm water
5-1/2 to 6 cups flour
2 eggs, beaten
additional oats for coating loaf (optional)

In a medium bowl (or large glass measuring cup), combine oats, molasses, butter, and salt. Pour boiling water over, stir to combine, and allow to cool to lukewarm. In a large mixing bowl, combine warm water and yeast and allow to sit for several minutes. Add cooled oat mixture, about 2 cups of flour, and eggs, and beat with an electric mixture with dough hooks for 3 minutes. Gradually add additional flour, occasionally scraping down sides of bowl, until a soft dough forms. Turn out onto a floured board and knead for 3-5 minutes, until smooth and elastic. Place dough in a bowl and cover with a damp towel, then allow to rise in a warm place until doubled, about an hour. Spray two loaf pans with non-stick spray and sprinkle with oats, tipping pan to coat bottom and sides. Turn out risen dough onto a floured board and cut in half with a sharp knife. Roll each half into an oblong shape and roll up, starting with the short end. Place each roll in a prepared loaf pan with the seam on the bottom. Cover with a damp towel and allow to rise in a warm place for 30 minutes, or until doubled. While loaves are rising, preheat oven to 375. When risen, lightly brush the top of each loaf with water and sprinkle with oats. Bake 30-35 minutes, until nicely brown. Immediately remove from loaf pans and allow to cool on a wire rack. 

Pita Bread

1 tablespoon instant yeast
1-1/4 cups warm water
1 teaspoon salt
3 to 3-1/2 cups flour

In a large mixing bowl, combine water, yeast, salt, and about 1-1/2 cups flour and beat with an electric mixer with dough hooks. Gradually beat in additional flour until dough comes together in a ball. Turn out onto a floured board and knead for 8-10 minutes, until smooth and elastic. Divide dough into six (roughly) equal pieces, roll each piece into a ball, and arrange on a two baking sheets lined with parchment paper. Cover with a tea towel and let rest for 10-15 minutes. (Dough will not rise noticeably.) Using a rolling pin or your fingers, flatten each ball into a disk about 1/4-inch thick, keeping thickness even throughout. Cover lightly and allow to rest for 30-40 additional minutes. While the disks are resting, preheat oven to 425. When disks have finished resting, flip each disk over and moisten the tops with with water using a pastry brush, a damp paper towel, or a mister. Bake 1 sheet at a time for 10 minutes, until they start to brown slightly on the top. Transfer to a wire rack to cool completely. 

Garlic-Herb Dinner Rolls

6 tablespoons butter, divided
3/4 cup milk
1/2 cup water
4 to 4-1/2 cups flour
1/4 cup instant potato flakes
1 tablespoon instant yeast
1/4 cup sugar
1-1/2 teaspoons salt
2 teaspoons garlic powder
1 tablespoon chopped fresh rosemary (or 1/2 tablespoon dried)
3 tablespoons chopped fresh parsley (or 1-1/2 tablespoons dried), divided
1 egg, room temperature
1-2 cloves garlic, minced (or 2 teaspoons prepared minced garlic)
pinch salt

In a 2-cup glass measuring cup, combine 4 tablespoons butter, milk, and water and heat for 60 seconds, until warm to the touch. Set aside. In a large mixing bowl, stir together flour, potato flakes, yeast, sugar, salt, garlic powder, rosemary, and about 2/3 of the parsley. With an electric mixer with dough hooks set to low, slowly drizzle in egg and milk mixture. When combined, increase speed to medium-low and beat together for several minutes, until dough pulls away from sides of bowl. Add more flour, 1/4 cup at a time, as needed. Cover bowl with plastic wrap and allow to rest for 10 minutes. While dough is rising, spray a 9x13-inch baking dish with non-stick spray and set aside, and preheat oven to 180 degrees Fahrenheit. When dough has risen, turn out onto a lightly floured board and roll out into a 15-inch circle. Using a sharp knife or pizza cutter dipped in flour, divide the dough into 12 or 16 equal pieces. Roll each wedge into a ball, starting at the pointed end and tucking the ends underneath to form a smooth ball. Place seam side down in prepared baking dish. Use a pastry brush or your fingers to brush the top of the rolls with water. Turn the oven OFF and and place the dish in the oven (uncovered) for 20 minutes. DO NOT OPEN THE OVEN during rising. Remove dish from oven and allow to sit at room temperature while the oven preheats to 375. Bake at 375 for 14-22 minutes (less for 16 rolls; more for 12), until the tops are golden. While rolls are baking, combine the remaining 2 tablespoons of butter and the minced garlic in a small saucepan and heat over medium heat until melted and fragrant. Stir in remaining parsley and a pinch of salt. Brush over the tops of baked rolls while still warm. 

Homemade English Muffins

1 cup warm water
1 packet (2-1/4 teaspoons) yeast
1 cup milk
2 tablespoons sugar
6 cups flour
1 egg
1/2 teaspoon salt
3 tablespoons butter, softened
cornmeal, for dusting

Measure the warm water in a 2-cup glass cup measure, stir in yeast, and allow to sit for several minutes. Pour the milk into a large glass mixing bowl and warm it slightly in the microwave, then stir in the sugar until dissolved and set aside to cool. Add about half the flour, egg, salt, butter, and yeast mixture to the cooled milk mixture and beat with an electric mixer with dough hooks until combined. Scrape sides of bowl and add remaining flour 1/2 cup at a time, until a soft dough forms. Turn out onto a lightly floured board and knead for about 10 minutes. Place in an oiled bowl and let rise until doubled. Line two baking sheets with parchment paper and dust with cornmeal. Punch down risen dough, then turn out onto a floured board and divide into 18 pieces. Roll each piece into a ball and flatten it into a 3-inch diameter muffin. Place on parchment and sprinkle with additional cornmeal. Cover and allow to rise for 30 minutes. Heat a griddle or large frypan over medium-low heat and spray lightly with cooking spray. Cook muffins for about 10 minutes on each side, until lightly browned. Use a fork to pry muffins open. They can be eaten immediately or toasted. 

Naan

1 package active dry yeast (2-1/4 teaspoons)
1 cup warm water
1/4 cup white sugar
2 tsp salt
1 egg, beaten
3 tbsp milk
4+ cups flour
1/4 cup butter, melted

In a large mixing bowl, dissolve the yeast in the warm water and allow to sit for 10 minutes. Add sugar, salt, egg, and milk and blend well. Gradually add enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured board (or in the mixing bowl) until smooth and elastic, adding flour if needed. Turn dough out into an oiled bowl, cover with a towel, and allow to rise in a warm place until doubled, about 1 hour. Punch down dough, then pinch off golfball-sized handfuls of dough and form into smooth balls. Place balls on a cookie sheet lined with parchment paper. Cover with a towel and allow to rise an additional 30 minutes. Spray a griddle or large frypan with oil and preheat over medium-high heat. Flatten each dough ball into a thin circle with rolling pin or hands. Cook for 2-3 minutes, until lightly browned and puffy. Brush the uncooked side with butter and flip with tongs. Cook the second side for an additional 2-3 minutes, until browned, and remove from griddle.

Pizza Dough

2-1/2 cups warm water
1/4 cup sugar
3 teaspoons instant yeast
1/4 cup vegetable oil (or canola, or olive)
2 teaspoons salt
6 cups flour

In a large mixing bowl, combine water, sugar, and yeast and allow to sit for several minutes. Stir in oil and salt. Using an electric mixer with dough hooks, gradually add flour until dough pulls away from the sides of the bowl but is still quite sticky. Turn out onto a floured board and knead for just a few minutes. Grease a large bowl, put dough in bowl and flip to coat, then cover with plastic wrap or a towel and allow to rise at room temperature for one hour, until doubled. Turn out onto a floured board and divide into three even portions. At this point, the dough can be used immediately, or wrapped in plastic and refrigerated for up to 24 hours before using. 

When ready to make pizza, preheat oven to 450 then turn the dough onto a floured board, flip over to coat both sides with flour, then press and stretch to desired shape and thickness, dusting with flour as needed. Line a baking sheet with parchment paper and drizzle lightly with olive oil. Gently transfer the dough to the baking sheet and adjust shape and thickness, as needed. bake plain crust for 7 minutes at 450, then remove from oven and increase temperature to 500. Brush the edges of the baked crust with olive oil and spoon sauce (you can use Pizza Squeeze or make this easy recipe) onto crust, then add cheese and any other desired toppings. Sprinkle crust with salt and parmesan, if desired. Bake at 500 for 7-10 minutes, until cheese is completely melted. Remove from oven and allow to cool slightly before slicing. 

 

College Cooking

I was recently talking to a friend whose college-aged daughter will be living in a suite with a kitchen next year, and I recalled putting together a blog entry of recipes with not too many ingredients. When I was cooking for myself in college, I didn't have a ton of spices and it could be tough to buy small amounts of whatever ingredient I needed, so recipes that didn't call for 27 different things was a big plus. In addition, we didn't have a lot of fancy supplies and equipment: a basic oven and stovetop, a couple of saucepans, a 9x13" baking dish, and a cookie sheet or two. Combine that with minimal cooking skills and even more minimal time to cook for myself, and I was pretty limited in the recipes that would work for me. 

So I've put together a consolidated and updated collection of recipes for college students - or anyone else - who's trying to cook with limited ingredients, skills, and time. I've included main dishes, vegetables, salads, a bread recipe (no mixer needed and no kneading!), and of course (because I remember college) several dessert recipes (no mixer or fancy pans needed). 

Before we begin, I have a few helpful tips for the less experienced cook:

1) Know a little bit about food safety. Always wash your hands before (and after) handling food, keep raw foods separate from cooked ones (and thoroughly scrub utensils like knives and cutting boards when switching from raw to cooked items or from meats to vegetables), refrigerate leftovers promptly, rinse fruits and vegetables (even if you're going to peel them), and cook foods to a safe temperature. 

2) Speaking of cooking to a safe temperature, meat like chicken and pork varies in cook time based on how thick an individual piece is, so if you can, invest in an instant read meat thermometer (this one is less than 6 bucks at Target). Print out a chart of safe internal temperatures for various foods (like this one) and stick it on your refrigerator or inside your pantry door for easy reference. If you don't have a food thermometer, cut into the thickest part of the meat to check for done-ness. If the juices that run out are cloudy, it's not quite done yet. 

3) If you invest in only one good piece of kitchen equipment, get a good quality, sharp knife. Not only is a dull knife frustrating and difficult to use, it's much more likely to slip and cause a serious injury.

4)  Many recipes call for adding salt, pepper, and other seasonings "to taste." But "to taste" is tricky when seasoning meat, since you can't taste it before it's cooked. I think about how much I would put on my individual serving and multiply it by the number of servings in the recipe. Make a mental note if the finished dish is over- or under-seasoned and adjust for the next recipe. You'll be surprised at how quickly you get a feel for "to taste"!

5) When cooking ground beef, always drain the fat off after browning. Ground beef generally comes as 70%, 80%, 85%, or 90% lean. The lower numbers (higher fat content) are often cheaper, but you need to be sure to drain the fat well, or the dish will taste greasy. I save the foam tray the meat came in and pour the fat into it, holding the meat in the pan with the spoon or the pot lid. Once the fat solidifies, you can pour the remaining liquid down the sink and throw the tray and fat into the trash. Never pour fat down the drain! It will clog your sink. And don't pour hot fat into the trash, as it could melt a hole in the bag.

6) For the most part, cooking (unlike baking) is very forgiving in terms of relative amounts and even types of ingredients. For example, if you love beans, go ahead and add a second can of kidney beans to the Sausage with Red Beans and Rice recipe below. If you can't stand corn but will happily eat peas and carrots, use those in the Cottage Pie Recipe - and if Tex-Mex is your preferred flavor profile, add taco seasoning to your beef and stir some salsa into the potatoes. Or if you got a bunch of ground turkey on sale, try substituting that for ground beef in pretty much anything. It's a good idea to try a recipe as written the first time you make it, but once you have a feel for how everything works together, start to experiment. 

One more note - most of these recipes can be cut in half with no change to the cooking times.

Happy cooking!

Salsa Chicken

4 chicken breast halves
1 packet taco seasoning
1 cup salsa (mild, medium or hot)
1 cup shredded cheddar (or pizza cheese)
2 tablespoons sour cream (optional)

Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9x13" baking pan. Sprinkle with about half the taco seasoning, then flip and sprinkle the other side with the remaining seasoning. Pour salsa over the top. Bake for 25 to 35 minutes, until chicken is tender and juicy and juices run clear when you poke the chicken with a fork. (If you have a meat thermometer, the internal temperature should be 165 degrees.) Sprinkle evenly with cheese and return to oven for 3-5 minutes, until cheese is melted and bubbly. Top with sour cream, if desired. 

Mushroom Pork Chops

4 boneless pork chops
salt and pepper, to taste
pinch garlic salt
1 teaspoon olive or vegetable oil
1/2 cup frozen chopped onion (or 1 small onion, diced)
1/2 pound fresh mushrooms, sliced
1 (10.75-oz) can condensed cream of mushroom soup

Sprinkle chops with salt, pepper, and garlic salt. In a large skillet over medium-high heat, heat the oil for a few minutes, then add the chops and cook for several minutes, until browned, then flip and brown the other side. Add the onions and mushrooms and cook for another minute or two. Pour the soup over the meat, then cover and reduce heat to medium-low and simmer for 20-30 minutes, or until chops are cooked through. (If you have a meat thermometer, the internal temperature should be 145 degrees.)  

 

Parmesan Crusted White Fish

3/4 cup grated Parmesan
2 teaspoons paprika (I like smoked paprika)
1 tablespoon chopped fresh parsley (or a generous sprinkle of dried parsley flakes)
salt and pepper, to taste 
4 fresh white fish filets (cod, haddock, or tilapia)
olive oil

Preheat oven to 400 degrees. Line a 9x13" pan or cookie sheet with raised sides with nonstick foil. Mix together Parmesan, paprika, parsley, salt, and pepper in the lined pan. Using your fingers or a pastry brush, coat the fish filets with oil and press into the parmesan mixture on both sides. Bake for 10-12 minutes, until fish flakes easily with a fork (thicker fillets will take longer). 

Chili Mac

1 pound ground beef 
2 teaspoons chili powder
1-1/2 cups water
1 (15-oz) can kidney beans (dark or light), drained and rinsed 
1 (15-oz) can tomato sauce
1 cup chunky salsa
3/4 cup elbow macaroni (uncooked)
1 cup shredded cheese (cheddar, pepper jack, pizza cheese, etc.)

Heat a large saucepan over medium-high heat and crumble ground beef into it, then sprinkle with chili powder. Cook, stirring occasionally and breaking up large clumps of meat, until well-browned and no pink is visible. Drain and discard fat.  Add water, beans, tomato sauce, salsa, and uncooked noodles, and mix well. Allow to come to a boil, then reduce heat to low, cover, and simmer for 15 minutes, stirring once in the middle of cooking. Serve topped with cheese. 

Cheeseburger Pie

1 lb ground beef
1 large onion, chopped (or 1 cup frozen onion)
1/2 teaspoon salt
1 cup shredded cheddar (or pizza) cheese
1/2 cup Bisquick baking mix (or pancake mix)
1 cup milk
2 eggs

Preheat oven to 400. Brown beef and onion in a skillet over medium heat; drain. Stir in salt. Spray a 9-inch pie plate or 8x8-inch baking dish with cooking spray and spread meat in plate. Sprinkle with cheese. In a small bowl, whisk together remaining ingredients and pour into pie plate. Bake for 25 minutes.

Caprese Chicken

3 chicken breasts
2 Roma tomatoes, sliced
1 cup shredded mozzarella
1/2 cup balsamic glaze
Handful fresh basil leaves
salt and pepper
olive oil

If your chicken breasts are especially thick, pound them between two layers of plastic wrap, using either a meat tenderizer hammer or the bottom of a heavy saucepan. (During finals week, a particularly despised textbook is also a reasonable option.) Trim fat and season both sides with salt and pepper. Heat a large skillet over medium-high heat and drizzle with olive oil. Brown the chicken for about 4-6 minutes on each side, until cooked through (check for 165 degrees with your meat thermometer!). Drizzle each breast with balsamic glaze and top with shredded mozzarella and a slice or two of tomato. Turn off heat, cover skillet, and allow to rest for a few minutes, until cheese is melted. Top with basil leaves and additional balsamic glaze, if desired. 

Baked Salmon with Dill Butter

1 pound salmon (skinless or skin-on)
1 tablespoon butter, room temperature
1 tablespoon olive oil
2 handfuls fresh dill, chopped
salt and pepper
lemon juice or fresh lemons

Preheat oven to 375. Line a rimmed baking sheet with nonstick foil or spray with cooking spray. Lay salmon on baking sheet and season generously with salt and pepper. In a small bowl, combine butter, oil, dill, and salt and pepper, then spread evenly over salmon. Bake for 14 minutes, then broil for 2-3 minutes to give the top a slight crust (optional). Fish should flake easily with a fork when done. Remove from oven and drizzle with a little lemon juice or top with lemon wedges or slices. 

Sausage with Red Beans and Rice

12 ounces sausage (sweet Italian, bratwurst, kielbasa, etc.), sliced
1 teaspoon olive or vegetable oil
1/2 onion, chopped (or 1/2 cup frozen diced onion)
1 (14-oz) can diced tomatoes (do not drain)
1 (15-oz) can red kidney beans, light or dark, drained but not rinsed
1 cup cooked rice OR 1/2 cup uncooked rice
Salt and pepper, to taste (see above)

Heat oil in a large pot over medium heat. Add sausage and onion and cook, stirring occasionally, until meat is browned. Drain fat, then add tomatoes and kidney beans. If using uncooked rice, add rice and amount of water in cooking directions and simmer according to directions. If using cooked rice, stir in and simmer. Add salt and pepper to taste. (The original recipe did not call for seasoning but I felt it needed a little. Feel free to experiment with spices like cumin, smoked paprika, and chili powder for a more flavorful dish!)

Note: If you prefer a "saucier" dish, you can add 1/2 cup beef or chicken stock while the dish simmers. 

Salsa Verde Chicken Enchiladas

1 (16-oz) jar chunky salsa verde
12 ounces low-fat plain Greek yogurt
3-1/2 cups shredded chicken (get a rotisserie chicken and shred the meat, or use canned chicken)
2 cups shredded mozzarella
12 corn or flour tortillas

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with non-stick spray. In a medium bowl, whisk together salsa and 1 cup yogurt. In the dish, layer as follows:

• 1/4 of the sauce 
• 4 tortillas, overlapping as necessary
• Half the chicken
• 1/4 of the sauce
• 1/3 of the cheese
• 4 tortillas
• The rest of the chicken
• 1/4 of the sauce
• 1/3 of the cheese
• 4 tortillas
• The rest of the sauce
• The rest of the cheese

Bake for 30-35 minutes until hot and cheese is melted. 

Parmesan Pork Chops

4 boneless pork chops
1/2 cup butter, melted
2 cups Italian seasoned panko (or plain panko or breadcrumbs plus a teaspoon or two of Italian seasoning)
1 cup grated parmesan

Preheat oven to 375. Spray a 9x13" baking pan with non-stick cooking spray (or line with non-stick foil). Add panko and parmesan to a quart- or gallon-sized ziploc baggie and shake to combine. Dip each chop in melted butter (both sides) and drop into bag of panko. Seal bag and shake to coat thoroughly, then lay in prepared baking dish. Repeat with remaining chops. Sprinkle remaining panko over chops. Bake for 30 minutes (uncovered), or until cooked through (145 degrees on a food thermometer).

Cottage Pie

1 to 1-1/2 pounds ground beef
6 servings mashed potatoes (leftover, freshly made, or instant)
2 cups frozen corn or mixed vegetables
2 cups shredded cheese (optional)
salt and pepper
garlic powder (optional)
onion powder (optional)

Preheat oven to 375. In a large skillet over medium-high heat, brown the ground beef, seasoning with salt, pepper, garlic powder, and onion powder to taste. Drain fat and layer beef in the bottom of a 9x13" baking dish or deep casserole dish. Top evenly with frozen vegetables. Prepare mashed potatoes and spread over meat and vegetables. If desired, top with shredded cheese. Cover with foil and bake for 25 minutes. Remove foil and allow to bake for 5 more minutes, until cheese is melted or top of potatoes are golden brown. 

Note: There are tons of variations you can make to this recipe. Throw some chopped onions and minced garlic in with the ground beef. Use lamb, pork, chicken, or turkey instead of beef. Try different seasonings, like taco, poultry, or Italian, or whatever herbs you have handy, fresh or dried. Use whatever vegetables you have on hand, fresh or frozen. Mix in a little sour cream with the potatoes. Use sweet potatoes instead of white potatoes. Skip the cheese and top with chopped chives instead. The only limits are your pantry and your imagination!

Swedish Meatballs

Small bag frozen meatballs (anywhere from 15-30 oz)
1/4 cup (1/2 stick) butter
1/4 cup flour
2 cups beef broth (or 2 cubes of beef bouillon dissolved in 2 cups hot water)
3/4 cup heavy or light cream or half and half
1 tablespoon Worcestershire sauce
salt and pepper

In a large skillet over medium heat, melt the butter. Gradually whisk in the flour. Continue to cook and whisk until it starts to brown. While continuing to whisk, gradually add the beef broth and cream. Continue to whisk until smooth. Stir in Worcestershire, salt, and pepper. Reduce heat to low and allow to simmer. While sauce is simmering, microwave meatballs for 4-5 minutes, until thawed and slightly warm. Add to sauce and simmer for 5 more minutes. Serve over rice, mashed potatoes, or egg noodles. 

Mexican Soup

2 teaspoons olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 tablespoon (1 packet) taco seasoning
1 cup frozen corn
1 cup salsa
1 carton (32 ounces) chicken broth

In a large saucepan over medium-high heat, heat olive oil. Add cubed chicken; cook and stir for 6-8 minutes until no longer pink. Stir in taco seasoning. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Skim fat before serving. 

Hearty Pasta Salad

16 oz uncooked pasta (fusilli, farfalle, elbows, etc.)
3 cups cherry tomatoes, cut in half
1/2 pound provolone cheese, cubed
1/4 pound sliced pepperoni, cut in half
1/2 pound salami, cubed
1 sweet bell pepper, seeded and diced
1 (10-ounce) can of sliced black olives, drained
1 (8-ounce) bottle of Italian dressing

Cook pasta as directed on package for "al dente" results. Drain. In a large bowl, combine pasta with all remaining ingredients except dressing and toss. Pour dressing over top and toss until well-coated. 

Feel free to swap out any ingredients to suit your own taste - add broccoli florets and/or shredded carrots, skip the olives or the meats, use a different kind of cheese. 

Broccoli and Bacon Salad

2 medium heads of broccoli, florets only, cut into bite-size pieces
1 package pre-cooked bacon, crisped in the microwave and crumbled
2 cups shredded cheddar cheese
1/2 cup light mayonnaise
4 tablespoons sugar
4 tablespoons red wine vinegar

In a large bowl, toss together broccoli, bacon, and cheese. In a small bowl, whisk together mayonnaise, sugar, and vinegar. Taste and adjust sugar or vinegar as needed. Drizzle dressing over salad and toss well. Cover tightly and refrigerate several hours to overnight, tossing occasionally if possible. 

This salad is also delicious with sunflower seeds, chopped peanuts, or chopped red onion added. 

Roasted Butternut Squash

1 butternut squash, peeled, seeded, and cut into chunks (you can often find pre-chunked squash at the grocery store - if you cut it up yourself, you can microwave it for 30-60 seconds to soften it a little)
2 tablespoons olive oil
2 tablespoons honey
1/4 teaspoon ground cinnamon
salt and pepper, to taste

Preheat oven to 400 and put the rack in the center position. Line a cookie sheet with non-stick foil and arrange the squash on it. Drizzle/sprinkle remaining ingredients over squash and toss to coat. Arrange in an even layer and roast for 20-25 minutes, tossing halfway through cooking, until tender. 

Garlic Butter Baby Carrots

1 pound baby carrots
2 tablespoons butter
1 teaspoon olive oil
1 tablespoon minced garlic (buy in a jar or peel and chop up about three fresh garlic cloves - a clove is a segment of the large bulb you buy at the store)
salt and pepper
fresh dill, parsley, or other herbs (optional)

Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt and the carrots. When it comes back to a boil, reduce heat to low and simmer for 4-7 minutes, until they feel tender when you poke them with a fork. Drain the water and return the carrots to the pot. Over medium heat, add butter, olive oil, garlic, pepper to taste, and about 1/2 a teaspoon of salt. Cook, stirring often, about 4-6 minutes, until garlic is slightly browned. Remove from heat and sprinkle with fresh herbs, if desired. 

Haricots Verts (French Green Beans)

1 pound French green beans (you can also use regular green beans, but may need to cook them longer because they're thicker)

3 tablespoons butter
1 shallot, peeled and chopped (or use about 1/4 cup finely chopped onion or red onion)

1/4 teaspoon each salt and pepper

1 teaspoon lemon juice

Place beans in a large skillet and cover with 2 cups water. Bring to a boil over medium-high heat and cook about 5 minutes, tossing occasionally until barely tender but still a little crisp. Drain; set beans aside. In the same skillet, melt the butter over medium heat, then saute shallots for one minute. Add the beans back to the pan and toss to combine. Season with salt, pepper, and lemon juice, and remove from heat. Serve immediately, or chill in refrigerator and serve cold. 

Harvard Beets

1 pound fresh beets

1 tablespoon cornstarch

1/3 cup sugar

1/4 teaspoon salt

1/4 cup vinegar (white or cider)

1 tablespoon butter

Trim beet leaves to about 2" from beet. Wash well. Place in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low and simmer for 45 minutes to 1 hour, until tender. Drain and allow to cool. Slip skins and greens off (use a knife if needed) and cut into cubes or slices. In a medium saucepan, combine cornstarch, sugar, and salt. Add vinegar and 1/2 cup water and stir until dissolved. Bring to a boil over high heat, stirring constantly, until mixture thickens. Boil for an additional minute, then stir in butter. Add beets and continue to cook until heated through. May be served hot or cold. 

Ultimate Sauteed Vegetables

2 bell peppers, seeded and sliced into thin strips
1 medium red onion, sliced
1 large carrot, cut into thin slices or matchsticks
1 medium head broccoli, florets only, cut into bite-size pieces
olive oil

1 teaspoon dried oregano

salt and pepper

In a large bowl, toss together vegetables, 1 tablespoon olive oil, oregano, salt, and pepper. In a large skillet, heat another tablespoon of olive oil over medium-high heat. Add the vegetables and cook for 10-12 minutes, until tender and lightly charred, stirring occasionally. Adjust seasonings to taste and serve immediately. 

No Knead Bread

3 cups warm water ("handwashing warm")

1-1/2 tablespoons instant yeast (2 packets)
1 tablespoon salt
6-1/2 cups flour

In a large bowl, combine warm water and yeast. Stir in salt and flour, stirring until there are no dry patches. Dough will be softer and looser than "standard" bread dough. Cover bowl with plastic wrap and a towel and let sit in a warm place for 2 hours. (The top of the fridge is surprisingly good for rising dough, if it's accessible. You can also turn on the oven for just a minute then turn it off and let the dough rise in the oven.) Divide the dough in half and form each piece into a round ball. Line a cookie sheet with parchment paper and put each dough ball on the paper, seam side down. Allow to rest for 40 minutes. While dough is rising the second time, place an upside-down cookie sheet (or a pizza stone, if you have one) on the top rack of the oven, and preheat it to 450. Place a cake pan or shallow casserole dish on the lower rack. When the dough finishes rising, dust the top lightly with flour and make three deep diagonal slashes on the top of each loaf with a sharp knife. Slide each loaf onto the pre-heated cookie sheet and pour a cup of water into the pan on the lower shelf, then close the oven quickly. bake for 24-28 minutes, until golden brown. 

Cinnamon Twists

1 (8-ounce) can crescent roll dough
3 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon cinnamon

Preheat oven to 375. Line a cookie sheet with non-stick foil and unroll the crescent roll dough onto it. Divide the dough into four rectangles and seal the diagonal seams inside each rectangle. Spread the melted butter over two of the rectangles (reserve a little of the butter) and sprinkle with a little less than half of the sugar and cinnamon. Place the other two rectangles of dough on top of the buttered rectangles and seal the edges. Using a sharp knife, cut each rectangle into six strips and brush with remaining butter. Twist each strip a few times and arrange on cookie sheet. Sprinkle with remaining cinnamon and sugar. Bake for 8-10 minutes. 

Cherry Dump Cake

1 (21-ounce) can cherry pie filling

1 (15-ounce) can crushed pineapple (do not drain)

1 (15.25-ounce) box yellow cake mix

6 ounces chopped walnuts

3/4 cup (1-1/2 sticks) butter (cold)

Preheat oven to 350. Spray a 9x13-inch baking dish with non-stick cooking spray. Dump pie filling and crushed pineapple into prepared pan and stir to combine. Sprinkle cake mix over top and stir until just combined. Sprinkle walnuts over. Cut the butter into thin slices and spread evenly over pan. Bake for 35-40 minutes, until golden brown. Serve with vanilla iced cream or whipped cream, if desired. 

Flourless Peanut Butter Cookies

1 cup creamy peanut butter

1/2 cup sugar, plus more for rolling

1 egg

Preheat oven to 350. Line a cookie sheet with parchment paper. In a medium bowl, stir together all ingredients. If dough is too sticky, refrigerate for 10-20 minutes. Using a spoon, scoop dough and roll into 1-inch balls, then roll in a small bowl of sugar. Place on prepared cookie sheet and press twice with a fork to flatten and form a criss-cross pattern. Bake for 8-10 minutes, until lightly browned on the bottom. Remove from oven and cool on cookie sheet for two minutes, then transfer to a cooling rack and allow to cool completely. 

M&M Fudge

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) bag semi-sweet chocolate bits

1-1/4 cups mini M&Ms

Line an 8x8-inch baking dish with parchment paper, leaving 2 inches overhanging at each side. In a saucepan over medium heat, combine sweetened condensed milk and chocolate bits, stirring frequently, until melted and smooth. Remove from heat and stir in 3/4 cup M&Ms. Pour into prepared dish and smooth with rubber spatula. Sprinkle with remaining M&Ms, pressingly lightly into top of fudge. Refrigerate for at least two hours, then cut into squares. 

S'mores Pie

Premade graham cracker crust

2 cups chocolate bits

1 bag mini marshmallows

Preheat oven to 350. Pour chocolate bits into crust. Top with a thick layer of mini marshmallows. Bake until marshmallows puff and turn golden brown. Slice and serve immediately. 

Bon Appetit!