Pumpkin Cinnamon Sugar Pull-Apart Bread

Ingredients:

Bread:

1/2 cup milk
2 tbsp unsalted butter
1 envelope active dry yeast
1/4 cup white sugar
3/4 cup pumpkin puree
1 tsp salt
2 1/2 cups bread flour
1 cup sugar
2 1/2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 tbsp unsalted butter

Vanilla Glaze
1 1/2 Tbsp milk
2 Tbsp unsalted butter
3/4 cup powdered sugar
1/8 cup brown sugar
1 tbsp vanilla extract

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
Pour the milk and butter into the bowl of standing mixer and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Set aside.
Grease and flour a 9×5 loaf pan and set aside.
When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.
Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand.

Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds).

Stack strips vertically into the loaf pan.
Cover the pan with a clean towel and let rise for 45 minutes.

In the meantime preheat an oven to 350 degrees.
After rising in the pan bake for 40-60 minutes or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the vanilla extract and powdered sugar.

Mushroom Lovers' Pizza Bread

Ingredients:

• 1 french bread loaf (preferably whole grain), sliced in half, lengthwise
• 1 pound button mushrooms 
• 1 onion, diced
• 3 tablespoons extra-virgin olive oil
• 3-4 cups shredded cheese
• 2 cups tomato sauce (pizza sauce)
• salt
• pepper 

Preheat oven to 425 degrees F.

Wipe mushrooms clean with a damp towel. Dice the mushrooms. Heat a deep skillet with extra-virgin olive oil over medium heat.Add the onion and cook until the onion starts to turn translucent, about 5 minutes. Then add mushrooms to the skillet. Cook until mushrooms are dark and tender 12 to 15 minutes. Season everything with salt and pepper.

Place bread on baking sheet and brush olive oil over each half.
Bake for 10 minutes.
Let it cool for 5 minutes.
Spread the tomato sauce on each half.

Fill bread with mushrooms onion mixture evenly on top of each half then top with cheese liberally.

Bake the pizza bread in the oven for about 15 minutes until it browns and bubbles then remove the pizzas from the oven and drizzle some ketchup on top.
Serve warm.

Crispy Beef Tacos With Slaw

Ingredients:

• 1 pound ground beef chuck
• 12 taco shells
• 1 onion, diced
• 1 taco seasoning mix
• 10 ounce can diced tomatoes with habaneros
• 15 ounce can pinto beans, drained
• 1 zucchini, diced
• 2 cups coleslaw mix
• 2 cups shredded cheese
• juice of 1/2 lemon
• sour cream
• salt
• pepper

Toss the coleslaw mix, lemon juice, and salt and pepper to taste in a bowl.

In a large skillet over medium-high heat, brown the ground beef with the onion, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender

Add 1 teaspoon salt and the taco seasoning mix to the meat; cook, about 4 minutes.
Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.

Spoon the beef mixture on top of the taco shells. Top with the cheese, slaw and the sour cream on top. Serve with lemon slices.

No Bake Oatmeal Cookies

Ingredients:

• 2 cups white sugar
• 1/2 cup milk
• 3 tbsp unsweetened cocoa powder
• 1/2 cup butter
• 1/2 cup peanut butter
• 3 cups old fashion oats
• 1/4 cup chopped peanuts
• 1 tbsp vanilla extract

 Stir together oats, peanut butter, peanuts and vanilla extract with a big wooden spoon.

Heat milk, sugar, cocoa powder and butter over medium heat.
Boil them very slowly (they will turn out better).
When they reach the boiling point boil them for no longer than 100 seconds.

Pour the hot mix over the oatmeal mix and drop on wax paper.

 Let them cool down for about 15 minutes

Dew Cake

Ingredients:

• 21 plums
• 16 oz farmers cheese
• 6 tbsp whole milk
• 6 tbsp vegetable oil
• 9 tbsp sugar and 2/3 cup sugar
• 1 vanilla sugar
• 2 tsp baking powder
• 2 cups all purpose flower
• 4 eggs
• 1 2/3 cups sour cream
• 2 tsp vanilla extract

Halved the plums and remove the pits.
In a bowl mix together the cheese, milk, oil, 4 tablespoons sugar and vanilla sugar.

In another bowl mix together the flower and baking powder. Add it to the cheese mixture.

Roll out the dough and put on the greased baking dish.

Meanwhile whip the egg yolks with sour cream, while grinding gradually add 5 tablespoons of sugar.

Spoon the egg yolks mixture on top of the dough, and place the plums.

Bake for about 25 - 30 minutes at 375 º F

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When the cake is baking make the meringue, put the egg whites into a clean bowl and whisk until they form soft peaks. Gradually add 3/4 cup sugar and vanilla extract and beat until the meringue is stiff and shiny.

After 25 minutes lover the temperature of the oven to 290 F, take the cake out and spoon the meringue on top of the pie and spread it evenly.

Bake the cake for additional  20 minutes until the meringue is golden brown.