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