Roasted Garlic and Oregano Baguettes

The smell of the garlic while it roasted in the oven was mouthwatering. It permeated the air throughout the house. It was pungent and it was sweet. I thought, as I mashed the entire bulb of roasted garlic into mush, that I must have lost my mind. An entire head of garlic for two baguettes of bread?! Seriously?! Well, why not? If everyone eats the bread, then no one will be offended by garlic breath!!

2-1/2 to 3 cups all-purpose flour

1 package active dry yeast

3/4 tsp salt

1 cup warm water (120 to 130 degrees f)

1 large bulb of garlic (not elephant garlic)

2 tbsp extra virgin olive oil

1 tsp dried oregano

1 egg white, slightly beaten

1 tbsp water

Cornmeal

Preheat oven to 400 F. Remove the outer paper from the garlic head. Slice off the top just enough to expose all the cloves of garlic. Place the garlic in foil and drizzle on the extra virgin olive oil, working it around with your hand to ensure all the cloves are coated. Wrap securely in foil and roast in the oven for 35 minutes. Remove and let sit, in foil, for 15 minutes. Open the foil, remove the garlic bulb (it should be cool enough to handle, if not, leave it another 10 minutes). Pop the garlic cloves out into a bowl and mash into a paste with a fork. Set aside.

In a large mixing bowl, stir together 1 cup of the flour, the yeast, salt, and oregano. Add the warm water and the garlic paste. Beat with an electric beater on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in the remaining flour to make a stiff dough that is smooth and elastic (don't be surprised if it takes as much as 8 to 10 minutes). Shape the dough into a ball and place it in a lightly greased bowl, in a warm place. Cover and let it rise until doubled in size, about 1 hour.

Punch down the dough. Turn the dough out onto a lightly floured surface. Divide it in half. Cover and let rest for 10 minutes. Meanwhile, cover a baking sheet with parchment paper, spray it with non-stick spray, and liberally dust with cornmeal.

Roll each half of the dough into a 15x10 inch rectangle. Roll up, jellyroll style, starting from a long side. Seal well. Pinch the ends and pull slightly to taper. Place seam size down on baking sheet. In a small bowl combine the egg white and water. Brush the egg wash over the loaves. Cover and let rise until nearly doubled in size (30 to 45 minutes). Use a sharp knife to make 3 or 4 diagonal cuts, about 1/4 inch deep, across the tops of each loaf.

Bake in a 375 f. oven for 20 minutes. Brush again with the egg mixture. Return the loaves to the oven and bake for another 10 to 15 minutes, until the bread is golden and sounds hollow when tapped. Immediately remove from the sheet pan and cool on wire racks.

Makes 2 loaves of bread.

TIP: I proof my bread in the oven. Preheat your oven for a few minutes, only until you feel a temperature change. You want it barely warm, not hot (just knocking the chill off the air). Place your covered bowl inside and close the door. Do not open the door until the proofing is finished. This eliminates any unwanted drafts. It works every time for me.

Gift Baskets

If you're making cookies to give as Christmas presents, how many different cookies do you make? This is the question that, for the past week, has plagued my existence. The answer, by poll, is three to five. However, does that include variations on the theme? Take, for example, biscotti. I want to try making almond and chocolate hazelnut (yum-o!). Is that one, with a variation? Or is that two? I'm so perplexed with this my head is spinning at a rate that would make Reagan proud. Yes, I referenced The Exorcist. Next comes the what to make? As a rule I don't really like Christmas cookies. Those bland sugar coated masterpieces that others rave about just aren't my style. Besides, I don't have anywhere near the patience needed to sit down and create a work of art. And, as anyone that knows me knows, if it doesn't turn out perfect, it's going in the trash. My garbage can would have a full stomach! I do, however, want to make those adorable little lollipop cookies that I see being baked on television. But me, being me, though - I'm not satisfied with just the peppermint extract being added to the dough. Oh no! We can do better! But how? Etc, etc, etc ... Then. How to package?! Because, face it, presentation is everything! Without it, it's just cookies.

Now do you understand why my head spins?

In the end, I settled on a nice gift basket, filled with all the homemade goodies needed for a nice Italian dinner (including the aforementioned biscotti for dessert)!

Mexican Lasagna

Legend has it that Garfield invented this dish while on siesta in Chihuahua. It was such a hit that the people rallied around Garfield, declaring him El Presidente! Unfortunately, Garfield's developmentalist policies - including price caps on pasta and cheese - soon proved unpopular with the junta. Garfield was exiled and his recipe stolen by the drug cartels - but he was not to be deterred. Together, with Jon "The Engineer" Arbuckle and Odie "The Nose", Garfield struck out to recover his beloved Mexican Lasagna... but I got there first! Aye! It's mucho delicioso!

1 pound of lean Ground Beef

1- 15 oz can of Pinto Beans (not in sauce)

1- 15 oz can of Black Beans

1- 11 oz can of Mexican style Corn

1-14.5 oz can of your favorite Mexican style chopped tomatoes

4- 8 inch Flour or Corn Tortillas

1-8 oz bag of Shredded Cheese (Mexican style or Cheddar are fine)

1 packet of Taco Seasoning (I used Low Sodium Chicken Taco Seasoning)
1 tbsp Worcestershire Sauce

1 tsp granulated Garlic

Salt and Pepper to taste

Preheat your oven to 350 F. In a pan, over medium heat, add the ground beef, taco seasoning, and Worcestershire sauce. Brown the meat, breaking it up as it cooks. Drain the black and pinto beans and rinse, if desired. Put the beans in a bowl. Add the garlic and salt and pepper to taste, mix well. With a fork, or potato masher, mash the beans together. The consistency is up to you. Set aside. In a blender, or food processor, puree the tomatoes. Set aside, this is your sauce. Once the meat is cooked, add the Mexican corn and saute until all the liquid is absorbed. Spray an 8 in cake pan with non-stick spray or olive oil. Add enough sauce in the bottom of the cake pan to cover. Place a tortilla on the sauce. Sprinkle the tortilla with cheese. Add half the meat mixture. Do one quick turn around the pan with your sauce. Sprinkle with cheese. Add another tortilla. Sprinkle with cheese. Add your beans next and again, do one quick turn around the pan with the sauce. Sprinkle with cheese. Add another tortilla. You guessed it, sprinkle with cheese. Add the remaining half the of meat mixture and another turn around the pan with the sauce. Sprinkle with cheese. Add the last tortilla. Cover with remaining sauce and sprinkle with cheese. Cover with foil and bake for 30 minutes, until hot and bubbly. Uncover and bake another 5 minutes. Let sit for 5 minutes before cutting.

Serves 6

Note: The purpose of sprinkling the cheese throughout is to help hold the entire lasagna together. You do not need much between the layers.

Chocolate Beaver Dams

Make a batch of these and it'll be sure to bring a smile to everyone's face. The chocolate and butterscotch flavors aren't overwhelming when cut with the Fluff. The flavor is chocolate with a subtle something in the background (butterscotch! But! you don't have to disclose it)! They're sweet, salty, crunchy, and oh so hard to resist!

1-11 oz bag of Butterscotch Chips

1 - 11.5 oz bag of Bittersweet Chocolate Chips

1 -7.5 oz jar Marshmallow Fluff

16 oz broken Pretzel Sticks

Place a large bowl over a pan of simmering water, or use a double boiler. Add the butterscotch chips, bittersweet chocolate chips, and Marshmallow Fluff. Stir until just melted and incorporated. Add the broken pretzel sticks. Mix until pretzels are thoroughly coated. Drop by teaspoon onto wax paper. Let the candies sit until chocolate sets (I put them in the refrigerator, but then I'm not known for my patience!)

Makes 4-5 dozen candies

Cocoa Rounds

These scrumptious chocolate gems may be little in stature, but they're BIG on flavor! And they're just the right size to pop in your mouth. Like their cousins, the Italian Wedding Cookie, they're all melt in your mouth sweetness on the outside and light and airy on the inside.
So enjoy one ... or five!!






Cookies
1-1/2 c Butter or Margarine, unsalted
3/4 c Confectioners' Sugar
3/4 tsp Salt
1-1/2 c Almonds, ground
1 tbsp + 1 tsp Vanilla
3 c All-Purpose Flour, sifted
1/2 c Ghirardelli Sweet Ground Chocolate & Cocoa

Coating
2 c Confectioners' Sugar
1/2 c Ghrirardelli Sweet Ground Chocolate & Cocoa

Preheat oven to 325 F. Sift the flour and chocolate together and set aside. Cream the butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add the almonds and vanilla. Blend in the flour mixture gradually and mix well. Shape into balls, using about 1 teaspoon for each cookie. Place on an ungreased cookie sheet (I use a silicone mat) and bake for 15-20 minutes until set, but not browned. Cool slightly and roll in confectioners' coating. Cool completely and roll in confectioners' coating a second time.

These little darlings are even better the next day. The sugar softens the exterior of the cookie, just a wee bit. The crunch is still there, but the initial bite is effortless.



Makes 80 - 100 cookies

Ghirardelli's Award Winning Brownies

This isn't my recipe, but when you stumble across perfection you want to share it with the world. Trust me, this will be the last brownie recipe you will EVER need! They are amazing!



2 Eggs
3/4 c Sugar
1 tsp pure Vanilla Extract
1/2 c Butter or Margarine, melted
3/4 c Ghirardelli Sweet Ground Chocolate & Cocoa
2/3 c unsifted Flour
1/4 tsp Baking Powder
1/4 tsp Salt
1/2 Walnuts, chopped
1 c 60% Cacao Bittersweet Chocolate Chips (optional)

Preheat oven to 350 F. Using a spoon stir eggs with sugar and vanilla; add butter. Sift Sweet Ground Chocolate with flour, baking power, and salt. Stir into egg mixture. Add nuts and chips.
Spread into a greased 8" or 9" square baking pan. Baking 20-30 minutes.

For extra chewy brownies, use 8" pan and less baking time. For cake-like brownies, use 9" pan and longer baking time. Cut into squares.

Makes 16-20 brownies.

MY VERSION
I always double the recipe (because I'm always taking brownies to someone) and bake them in a 13x9 pan. I omit the chips and use Pecans instead of Walnuts. I also add 4 ounces of softened cream cheese to the egg mixture. The cream cheese keeps the brownies moist without them being dense; the perfect cross between chewy and cake brownies. You will have to bake them about 15 minutes more.

Macaroni and Cheese

Who doesn't love mac-n-cheese? What's not to love? It's hot and bubbly, ooey gooey, and rich and creamy. It's easy and satisfying. It this recipe, you will never make macaroni and cheese from a box again!!








16 oz. Medium Shell Pasta
4 Tbsp Unsalted Butter (1/2 stick)
3 Tbsp Flour
2 c. Milk
1 Tsp granulated Garlic Powder
1 Tsp Yellow Mustard
8 oz shredded Swiss Cheese
8 oz shredded Sharp Cheddar Cheese
Salt and Pepper to taste

Prepare the pasta according to the directions on the package. Drain. Over medium high heat, in the same pot, melt the butter. When the butter is melted add the garlic powder and mustard. Add the flour and cook for one minute. Add the milk and heat until it thickens. Stir in the cheeses until melted. Add the drained pasta and using a spoon or spatula mix until all the pasta is coated. Take care not to break up the pasta. If the sauce is too thick, stir in more milk until smooth and creamy.

Serves 6 to 8

Tip: You can use any cheese you want in this recipe. However, the cheese you use, could effect the thickness of your sauce. Please don't let that stop you from trying new combinations! If you're sauce is too thin (should be a little thicker than a good fondue), just thoroughly (very thoroughly) incorporate equal parts of butter and flour together (it should look like a paste). Drop it, in parts, in the sauce until it's the right consistency. This is good tip if you mess up on the amount of liquid you use also!

Just remember! Cooking is an art, not a science (that's baking)!!

Easy Vegetable Beef Soup

This soup is such a simple and quick fix! It can literally be thrown together in one pot and on the table in approximately 30 minutes. It goes down great on blustery cold autumn days, or after a romp in the snow! Serve it with a nice warm crusty bread and you have a meal fit for a king!








2 pounds Beef, cubed ( I use a Chuck Roast or whatever is on sale)
1 small Yellow Onion, chopped
3 tablespoons Olive Oil
32 ounces Beef Stock
32 ounces Water
1 - 29 oz. can Tomato Sauce
3 Bay Leaves
16 oz. Regular Frozen Mixed Vegetables
3 small Red Potatoes, washed and cut into small cubes
8 oz Bow Tie pasta
Salt and Pepper to taste

In a stockpot, over medium high heat, add your olive oil. When the oil's hot, add the chopped onion and beef. Cook the beef until it's browned on all sides and the onion is soft. Add the bay leaves, beef stock, tomato sauce and water. Next add the vegetables and potatoes. Bring the soup to a boil, then add the pasta. Boil until the pasta and potatoes are tender, approximately 8 to 11 minutes.

Season to taste.

Serves about 8-10 (depending on how hungry, or how cold, you are)

Once you have basic recipe down, it's incredibly versatile also! For instance, use your left over roasted chicken (or turkey! The holidays are near!), switch the beef stock for chicken and omit the tomato sauce (or even leave it in) and viola!! You have chicken soup better than anything you would get out of a can! Or, for you vegetarians ... omit the meat, and switch to vegetable broth.

If you decide to leave out the tomato sauce, I would thicken the broth slightly by dissolving some cornstarch in cold water and stir the mixture into the soup while it's boiling. You don't want the broth too thick; just enough to give it some body.

Be on the lookout for my Olive Oil Bread! It's great for dunking and soaking up all the wonderful broth!

Shortbread Blossoms

These cookies are a delicate delectable melt in your mouth sensation! They aren't overly sweet which makes them a perfect accompaniment to an afternoon tea. They're crispy and crumbly and straight-up yumm-o. I dare you to eat just one!

I had been thinking about designing a cookie and wondered what would make me happiest. I adore shortbread cookies, but I knew I wanted them to be more than that. I originally tried this recipe with cherry preserves and named them Cherry Blossoms after the Cherry Blossom Festival in DC - which I love; however, the cherry preserves were way too difficult to work with. Instead, I used raspberry - another favorite - but you should feel free to use whatever makes you happy!

NOTE: A friend needed a Vegan version of these cookies and I was more than happy to oblige. It took some finagling but we were able to come up with a suitable alternative (actually it was her suggestion; I just did the trial run)! Use 1-3/4 c. butter flavored vegetable shortening and 4 oz. of applesauce (that’s one individual serving cup of applesauce). You may need to add a little more flour. The key here is to make sure the dough is cold and your surface is well floured. It probably wouldn’t hurt to freeze, or refrigerate, the rolling pin either. Work in smaller batches if you’re concerned. I won’t deny, they are fragile … but oh are they good!!

3 3/4 c. Flour
3/4 c. Sugar
3/4 c. Unsalted Butter
1 c. Butter Flavored Shortening
2 tsp. Vanilla
1 10 oz. jar Seedless Red Raspberry Spreadable Fruit
Confectioner's Sugar (for dusting)

In a bowl sift flour and sugar together. Cream shortening, butter and vanilla together. Add the flour mixture slowly until incorporated. You will need to scrap the bowl at least once - the mixture should resemble cornmeal.




Squeeze dough to form a ball. Move the dough to a floured work surface and kneed until smooth (about 10 times). Divide the dough in half, wrap in plastic and chill for an hour.

Preheat oven to 325. In a saucepan, over low heat, or in a bowl in the microwave, melt a little less than half the Spreadable Fruit and set aside. Soften the remaining Spreadable Fruit with a spoon, or fork, and spoon into the corner of plastic bag, or pastry bag. Snip a small hole off the corner and set aside also.

Turn one half of dough out onto a well flour work surface and roll to 1/8 inch thick. Cut out your cookies (make sure the result is an even number). Cut the center out off half the cookies using a small, round cookie cutter.



Transfer the "solid" cookies to the baking sheet. Brush with the melted fruit (this is your glue).



Place a "cut-out" cookie on top to of the solid cookie. Fill the cut-out with fruit from the pastry bag.

Bake for 20-25 minutes, until set but not brown. Repeat with the remaining half of the dough.

Cool completely on a wire rack and dust with powdered sugar.



Store in an air tight container. These cookies freeze beautifully! But! Be sure to freeze them without powdered sugar and then thaw and dust with sugar before serving.

Makes approximately 3 1/2 dozen 2 inch cookies.