Really, Really good Croutons

Let's be honest, store-bought croutons are not even worth eating, much less spending money on, especially when you can make your own for a mili-fraction of what they cost and they make any salad taste like a million bucks! Not to mention, they are sooooo easy to make. Here's how

Homemade Croutons:
Bread ( I prefer sourdough, french or something of the sort, but I've also used buns, rolls, and whole wheat sandwich bread and had great results, pretty much you can use anything that wont fall apart on you.)
Olive Oil
Garlic Powder/salt
salt and pepper

Preheat oven to 425. Cut your bread into cubes and spread out on a rimmed baking sheet.


Drizzle with olive oil and toss until coated. Next, sprinkle with your seasonings. I've never measured, but I'd estimate about a 1st of each, give or take. Oh- feel free to use any seasonings you'd like. Try italian seasoning, Parmesan cheese, just salt & pepper. You can't go wrong, just make sure you get enough on there to coat all the pieces. After you've sprinkles, give then another toss to coat, then pop 'em in the oven for 8-10 min, checking often. They are done when golden brown and toasted, we don't want any soft croutons. Let cool, serve on your salad and get ready for some rave reviews.

"Waffles of Insane Greatness"

The last time I was in NYC my friends we were visiting decided we needed to check out a restaurant called "Amy Ruth's" for their famous chicken & waffles. So we did. It's in Harlem and we had a little ways to walk and 9-month-old Macey hitched a ride in the Baby Bjorn. People in Harlem are very friendly and they really like babies, at least the ones I encountered were. I had multiple big black men come up and kiss my baby right on her sweet little face. It's funny now, though I remember being a little concerned back then. We both survived and made it to Amy Ruth's and that's where I discovered the BEST waffles I have EVER tasted. (the chicken was surprisingly good too, if you're ever there try it out!) They were crispy on the outside and soft and chewy on the inside. I've been on a waffle recipe hunt since to find one like it and I finally did. The name of the recipe says it all "Waffles of Insane Greatness". The only trouble is, I don't really like ordinary waffles anymore, they've raised my waffle standards to a whole new level.

Try these, they do not disappoint but be aware, you will probably turn into a waffle snob.

Waffles of Insane Greatness:
(from www.realmomkitchen.com)

• ¾ cup all-purpose flour ( I used whole wheat)
  
• ¼ cup cornstarch
• ½ tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. salt
• 1½ tsp. sugar
• ½ cup whole milk ( I used skim with great results)
  
• ½ cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten
• ¾ tsp. vanilla extract

1. In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend.
2. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes.
3. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately. Yield: depends on the size/shape of your waffle iron.

*** This makes a small batch, so I would definitely double or triple the recipe

This is Uncle Pat's waffle, I forgot to take a picture of one with fixins on it, till he was almost done with the last one.

Italian Cheese Bread

When I make an Italian dish, it just always seems to call for bread. While most Italian fare is quick to make (I'm thinking pasta here), bread on the side is never quick unless I've planned ahead (as in bought Italian bread at the store). I ran across a recipe for Italian Cheese Bread in a food blog http://www.tammysrecipes.com/ and gave it a try. It was fast (only a 20 minute rise) and yummy. My family gave it a thumbs up all around. I have made it as written, but I have also made it using the topping of olive oil, Italian seasoning and mozzarella cheese. The possibilities are endless. The bread base is a great starting point - then try your own variation.

Italian Cheese Bread
from Tammy's Recipes

Bread:
2 1/2 cups flour
1 tsp. salt
1 tsp. sugar
1 Tbsp. yeast
1 cup warm water (120 degrees)
1 Tbsp. oil

Topping:
1/4 cup prepared Italian salad dressing
1/2 tsp. sugar
1/8 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground oregano
1/4 tsp. dried thyme
dash pepper
1-2 Tbsp. grated Parmesan cheese
1 cup shredded mozzarella cheese

In mixer combine the flour, salt, sugar and yeast. Combine water and oil (it is important to have the water the right temperature to encourage a fast rise - too hot will kill yeast - I use an instant read thermometer). Add water and oil to flour mixture. Add additional flour if needed to form a soft dough. Knead for 1-2 minutes in mixer until smooth and elastic.

Put lid on mixer bowl (I used a Bosch - otherwise transfer to greased bowl, turn and cover). Let rise in warm place for 20 minutes. Start oven preheating to 450 degrees.

Punch the dough down; placed dough in greased 15"x11" cookie sheet with sides. Pat out to the edges (or you can use a mini rolling pin which makes the job quick and easy. (The original recipe calls for a greased 16" pizza pan - your choice). Combine salad dressing and seasonings, brush evenly over dough, all the way to the edges. Sprinkle with cheeses.

For a fluffier cheese bread, at this point, allow the bread to rest for 15 minutes or so. If you're in a hurry, just skip this rise. The bread will rise while it bakes, too. Usually if I start my oven preheating after mixing the dough, it gives just the right amount of time for the dough to rise, roll it out an rise a little more before the oven is up to temperature - but then I think my oven is a slow preheater. Bake at 450 degrees for 11 minutes or until the cheese starts to brown. Slice with pizza cutter and serve warm.

Cranberry Pumpkin Bread

In honor of fall, an easy, yummy, pumpkin bread. Enjoy!

Cranberry Pumpkin Bread

4 eggs
2 C. pumpkin puree
1 C. vegetable oil
4 C. sugar
4 1/2 C. flour
2 Tbls. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
4 C. fresh cranberries, chopped in a food processor

Preheat oven to 350 degrees.
In a bowl, mix eggs, pumpkin, and oil. Add dry ingredients and mix well. Add cranberries and mix. Divide dough into 2 large loaf pans and 1 small loaf pan. Bake for 50 min.


Note - to make it healthier, you could use whole wheat flour instead of white, use 1/2 c. applesauce for half of the oil, and cut the sugar down some. I have not tried it with sugar substitute or a less refined sugar. If you experiment, let me know how it turns out!