Dutch Double Dill Bread

1pkg. yeast

2. warm water 110 degrees

2T. oil

3T. honey

1c. yogurt or sour cream

2t. salt

1T. dill weed

1T. dill seed

5c. whole wheat flour

3c. rye flour

IN a bowl, mix together 1/2c. water and yeast. Let sit 5-10min. Combine remaining ingredients except flours in mixer, add yeast mixture, then add flour's 1c. at a time till it forms a soft yet easy to handle dough. Knead. I let the mixer knead it, but you could hand knead it if you wanted.

Place dough in a greased bowl and let rise for 1hr. (omit this step if using the mixer to knead the dough) Punch dough down, and shape into 2 round loaves (you may put the dough into 2 greased loaf pans) Place round loaves on a greased cookies sheet, you may have to use two sheets, remember that your loaf will double in size! Let rise about 45min. (more or less) or till doubled in size. Bake at 425 for 15min. then reduce temp. to 350 and bake another 20-25min. till loaf is brown and sounds hollow when tapped. Cool, then slice and enjoy!

Yields: 2 loaves 16 slices per loaf

Nutritional Values

Calories 117

Protein 4g.

Carbohydrates 23g.

Fat 2g.

Cholesterol 1mg.

Sodium 138mg.

Rodeo Roundup Wrap's

2 T. red wine vinegar

1 T. dijon mustard

2 tsp. minced garlic

1/4 cup plus 1 tsp. oilve oil

1 lb. yukon gold potatoes, peeled and cut into 1 inch cubes

Kosher salt ( if using table salt, decrease the amount by half

1/4 c. milk

2 T. butter, shoftened

2 T. sour cream

2 T. chopped freah chives

Pepper

1 c. corn kernels

1 1/4 pounds London broil or any other type of beef chunk , cut into 1/4-inch-thick strips

1/3 c. barbecue sauce

Four 10- or 11-inch flour tortillas

Preheat grill or broiler. Combine the vinegar, mustard, garlic and 1/4 cup oilve oil in a large bowl. Add meat, stir to coat, and marinate 15 minutes. Place te potatoes and 1 T. kosher salt in a large saucepan and cover with water. Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pirced with a fork. Add milk, butter, sour cream, and chives and mix well. Season with 1/2 tsp. kosher saltand 1/4 tsp. pepper. Heat the remaining 1 T. oil in a large skillet over medium heat Add the corn, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Cook until the corn is tender, about 3 minutes. Remove from heat. Season the beef with salt and pepper. Cook on the grillor under broiler until browned but still rare inside, about 5 minutes, turning once Transfer to skillet with corn. Add BBQ sauce and stir to combine. Divide the potatoes among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge. Divide the meat mixture among the tortillas and wrap.

Hand Dipped Chocolate Strawberries

Whether looking for a delicate appetizer, or a light dessert, these strawberries are sure to please!

18-20 strawberries or 1pint of fresh strawberries

1/2c. dark or milk chocolate chips

1/4 c. white chocolate chips

1 1/2 t. oil divided

Melt dark chocolate and 1t. oil in a saucepan over low heat, till melted and smooth, stirring occasionally. Dip strawberries in melted chocolate, let dry.
Melt white chocolate and 1/2t. oil in saucepan over low heat stir occasionally till melted and smooth.

Drizzle with knife or spoon over the dried strawberries. Cool completely, and enjoy!

Coffee Cake

Cake

1/2c. softened butter

1c. sugar
2 eggs1c. sour cream

1t. vanilla

1 1/2 c. flour

1t. baking soda

1/4 t. salt

Topping

1/2 c. sugar

1/4c. walnuts

2t. cinnamon

Butter for greasing pan.

Additional cinnamon sugar for pan.

In a large bowl, cream butter and sugar. Add eggs one at a time. Mixing well add sour cream and vanilla. Add dry ingredients, mix well.

Combine topping ingredients in separate bowl, set aside.

Butter a square or round 9in. cake pan then sprinkle with cinnamon sugar. Put in 1/2 the batter, then sprinkle with 1/2 of the topping. Repeat, and swirl the topping on the top of the cake.

Bake at 350 for 40min. or until knife comes out clean.

Yields: 9 servings

Spinach Ricotta Calzone

Calzone Crust:

1 Tablespoon Dry Active Yeast

1 Cup Warm Water

1 Teaspon Honey or Suagar

1Teaspoon Salt

2 Tablespoons Olive Oil

2 1/2 Cups flour(white or wheat, I used wheat)

Dissolve yeast in warm water. Add the rest of the ingredients and mix. Dump on to a floured surface. Knead into a smooth ball( about 5 minutes). Roll into a 30x 15 inch rectangle. Pour the filling on one half of the dough and fold over and crimp edges. Bake in a 450 degree oven for 15-18 minutes. Cut into slices. Yield: 6 servings

CALZONE FILLING:

2 Tablespoons Olive Oil

1 Medium Onion, finely chopped

2(10 ounce) Packages frozn chopped spinach, thawed and squeezed dry

2 Large Garlic Cloves, minced

Salt and pepper to taste

1 Cup Ricotta Cheese

1 Cup Grated Monzzarella Cheese

1/4 Cup Parmesan Cheese

Your Favorite Marinara-style Pasta Sauce For Dipping

Heat oil in a skillet over medium-high heat. Add onion, saute until tender and golden,2 to 3 minutes. Add spinach,and garlic; saute, breaking up large clumps with wooden spoon, until heated through, 2 to 3 minutes. Add salt and pepper. Transfer to a medium bowl; stir in ricotta. Let cool; stir in remaining cheeses. Put inside your dough and bake as directed above. Enjoy!

I (Esther) made this the other day, everyone liked it and would like to try making some other flavors some time soon. I also made a Broccoli Cheddar one as well which I will post later.

Two-Ton Chocolate Cake

This Cake is very dense and VERY moist. It is NOT a light fluffy cake. It's fabously rich, heavy and decadent.

Cake:

2 cups (4sticks or 1 pound) butter

10 ounces unsweetened chocolate

6 eggs

2 cups sugar

1/2 cup maple syrup

2 cups all-purpose flour

Preheat oven to 350 degrees. In a sauce pan over low heat, melt the butter and chocolate, mixing well. Let it boil on low heat for 2 minutes.

Remove the chocolate mixture from the stove and pour it into a large mixing bowl. Add the eggs, sugar, and maple syrup. Mix together very well.

Add the flour and mix well.

Generously butter three 9-inch cake pans and dust with flour.

Divide the batter evenly among the cake pans. Use a mesuring cup for accuracy.

Bake for 15 to 18 minutes, checking often

Cool and frost with Bittersweet Chocolate Frosting

Yield: One 3-layer cake

Bittersweet Chococlate Frosting

3 cups good-quality unsweetned cocoa powder

3cups powdered sugar

1 1/2 cups (3sticks) butter, softened(not melted)

1 1/2 cups mayple syrup (more for consisitnecy if needed)

Mix the cocoa, powdered sugar, butter, and mayple syrup with an electic mixer until the frosting is firm. Spread on cake. Enjoy!

We made this for Valentines Day, it was delicious and extremely dense as they said. We will definitely make this again!

Clone of a Cinnabon

2pkg. Yeast
1c. warm water 105-115
2/3 c. sugar and 1t. of sugar
1c. warm milk
2/3 c. melted butter
2t. salt
2eggs lightly beaten
7c. flour

Filling:
1c. melted butter

1 3/4 c. sugar

3 T. cinnamon

1 1/2 cups walnuts chopped

Creamy Glaze

2/3 cup melted butter

4 cups powdered sugar

2 tsp. vanilla

6 T. hot water

Place warm water, yeast and 1t. sugar in a bowl. Let sit so it will get foamy.
In a mixer, mix milk, 2/3 c. sugar, melted butter, salt. And eggs; stir well. Add yeast mixture. Then add ½ of the flour and mix till smooth. Stir in enough flour to create smooth but slightly sticky dough. Knead. Put dough onto a lightly floured counter and roll dough into a large rectangle. Pour ½ c. of melted butter onto dough and sprinkle with 1 ½ c. cinnamon sugar sprinkle with nuts. Roll jelly roll style, cut in to 15 pieces.
In 2 13x9in. pans, pour remaining ½ c. butter, sprinkle with ¼ c. sugar. Place rolls in pan. Let rise 45min. Bake for 25min. more or less. Until golden brown. Cool slightly, spread with glaze.

This is the best cinnamon roll recipe we have found, we have tried others but this one is our favorite! Enjoy

Chef Hannah