Harvest Muffins

- Whitney

4 C all-purpose flour 2 C sugar 4 tsp baking soda 5 tsp cinnamon 1 tsp salt 2 grated carrots 2 C grated zucchini 1 C raisins (craisins for me) 1 C chopped pecans 1 C coconut 2 Granny Smith apples, grated 6 large eggs 1/2 C vegetable oil 1/2 C apple sauce 1 C buttermilk 1 Tbsp vanilla

Preheat oven to 375 degrees (350 degrees using miniature muffin tins). In large bowl, sift together flour, sugar, baking soda, cinnamon, and salt. Stir in carrots, zucchini, raisins, pecans, coconut, and apples. In another bowl whisk together the remaining ingredients and add to flour - vegetable mixture. Stir until just blended. Spoon batter into well buttered muffin tins. Bake on middle rack 25-30 minutes (20 minutes for miniature muffins) until muffins are springy to touch. Let muffins cool for 5 minutes, then turn out onto cookie racks.

Fulcher Meatloaf Goodness Kylee

1 1/2 lbs. ground beef 2 eggs 1 (8oz) sour cream- save half for gravy 1/4 c. milk 1/2 c. bread crumbs 1/2 c. chopped onion 2 T. parsley flakes 1 T. Worcestershire sauce 1 T. dijon mustard 1/4 t. salt and pepper In a bowl, combine eggs, 1/2 sour cream and milk. Stir in bread crumbs, onions, parsley, worcestershire, mustard, and salt and pepper. Add hamburger thoroughly. Pat into a loaf pan or 9x9 baking dish. Bake uncovered at 350 for 1 hr. 25 min. Let cool for 10 min. before serving.

Boule Artisan Bread

3 c lukewarm water 1 T yeast (1 packets)

*The Master Recipe - Lori Bennet

Makes 4-1 pound loaves. This recipe is easily doubled or halved.

1 T kosher or other coarse salt 6 c all purpose flour For a light wheat version substitute 1 c whole wheat flour

Warm the water slightly, about 100. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold water and get the same results but your first rising will take 3-4 hours. Add yeast and salt to the water in a 5-qt bowl or preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Dont worry about getting it all to dissolve. Mix in flour- KNEADING IS NOT NECESSARY! Add all the flour at once, measuring with a scoop and sweep method. Mix with a wooden spoon, a high capacity food processor fitted with a dough attachment, or a heavy duty mixer. If you are hand mixing and the flour becomes to difficult to incorporate use very wet hands and press the mixture together but DO NOT KNEAD. Youre finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, the dough will be wet and loose. Allow to rise. Cover with a lid (not airtight) that fits well to the container youre using. I use a Tupperware Thats a Bowl but I dont put the lid on, I just use it as a cover. Allow the dough to rise at room temp until it begins to collapse (or at least flattens on the top), about 2 hours, depending on the room temp and water temp . Longer rising times, up to about 5 hours, will not harm the result. You can now use the dough at any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temp. So, the first time you try its best to refrigerate the dough overnight or at least 3 hours before shaping a loaf. Dough will keep up to 2 weeks in the refrigerator. On baking day! The gluten cloak, dont knead, just cloak and shape a loaf in 30-60 seconds. First prepare a pizza peel by sprinkling liberally with cornmeal to prevent your loaf from sticking when you slide it into the oven. Sprinkle the surface of the dough with flour. Pull up and cut off a 1 pound piece of dough (about the size of a grapefruit) using a serrated knife or a pizza cutter. Hold the dough in your hands and add more flour as needed so the dough doesnt stick. Gently stretch the surface of the dough around to the bottom on all four sides until smooth. The correctly shaped final product will be smooth and cohesive. Rest the loaf and let it rise on a pizza peel. Place the shaped loaf on the cornmeal-covered peel. Allow the loaf to rest on the peel for about 40 minutes, uncovered. Depending on the age of the dough you may not see much rise, but more rising will occur during baking. 20 minutes before baking, preheat the oven to 450. Place a baking stone in the middle rack. Place an empty broiler tray for holding water on any other shelf. Dust and slash your Boule Artisan Bread. Dust the top liberally with flour, this allows the knife to pass through without sticking. Slash a tic-tac-toe or other marking into the top, using a serrated knife. You are ready to bake. With a quick forward jerking motion, slide the loaf off the pizza peel and onto the preheated stone. Pour 1 cup of hot tap water into broiler pan. Bake for about 30 minutes

Store the remaining dough in the refrigerator and use over the next 14 days. You will find that even 1 days storage will improve the flavor and texture of your bread. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.

Lindy's Cheesecake
Crust 1C flour 1/4 C sugar 1t grated lemon 1/2 t vanilla 1 egg yolk

- Book Club at Laura Hales

1 stick butter cold & cut in pieces In large bowl, use fingertips to mix. of over 10 min. @ 450. 200 degrees. Filling 1 1/4 lb. cream cheese 3/4C sugar 1 1/2T flour 1 1/2t grated lemon rind 1t grated orange rind 1/2t vanilla 3 eggs & 1 egg yolk 2T heavy cream Mix softened cream cheese. Add sugar 1T at a time. Add other ingredients until combined. Bake 1 hour @ 200. If not done, turn off temp. and leave in oven another hour. Remove, cool to room temp. and chill (overnight is best). For those of you who weren't there, this is what I did, but it never set up entirely. I think I would up the temp. a little. The flavor really is good though. :) (2 1/2 sticks) Chill 1 hr. Press into Bake in center Reduce oven to

ungreased springform pan on bottom and up sides 1 1/2". Remove and cool to room temp.

Cinabon Rollls
INGREDIENTS

Dough 1 cup warm milk (110 degrees F/45 degrees C) 2 and 1/2 tsp yeast 1/2 cup white sugar 1/3 cup melted butter 1 teaspoon salt 2 eggs 4 1/2 cups flour (can use half wheat flour and half white flour) Combine warm milk, yeast and sugar in bowl (mixer) and let proof 10 15 minutes. Mix in butter, salt, eggs and flour and mix for 6 minutes. If using wheat flour - mix for 8 - 9 minutes. Let rise. After the dough has doubled in size turn it out onto a Pam sprayed surface, cover and let rest for 10 minutes. In a small bowl make sugar mixture - combine ingredients: 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened Roll dough into a 16x21 inch rectangle. Spread butter mixture evenly on dough. Roll up dough length wise and cut into 12 rolls (use dental floss for a clean cut). Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F. Bake rolls in preheated oven until golden brown, about 15 - 18 minutes. While rolls are baking, beat together cream cheese frosting: 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt Spread frosting on rolls while warm and serve - yum! Freeze the remaining frosting for another time.

"Spicy Minced Chicken and Water Chestnut Lettuce Wraps"

Book Club at Michelle Beeston About 1 1/2 lbs. boneless, skinless, chicken thighs (I used breasts because that's what I had) 2 T. veg oil 1 T. minced garlic 1 T. minced fresh ginger root 2 green onions, sliced, green and white parts divided 1 T. plus 1 t. soy sauce 1 t. unseasoned rice vinegar 1/2 c. finely chopped water chestnuts 1/2 carrot, finely chopped 1/4 cup "Mr. Yoshida's Sweet and Savory" marinade and baking sauce (from Costco) (The recipe actually calls for the following ingredients but I didn't have them on hand and they are kind of expensive to buy if you don't already have them. I substituted the Yoshida's marinade because that's what I had. So if you would rather try the original recipe, just omit the marinade.) 2 T. sweet chili sauce (in the Asian food isle at the grocery store) 2 t. chili oil (also in the Asian food isle at the grocery store) 1/4 cup chopped fresh cilantro Finely chop the chicken until they are a little coarser than ground beef. Heat the oil in a wok over medium-high heat until it shimmers. Add the garlic, ginger and white part of green onions and stir-fry until fragrant, 20 seconds. Add the chicken and stir-fry until thoroughly cooked, about 8 minutes. Reduce heat to medium; add the rest of the ingredients and stir-fry for 1 minute. (The chicken filling can be prepared to this point up to 3 days in advance. Once cool, cover tightly and refrigerate. Reheat in microwave.) Just before serving, fold in the cilantro. Serve the mixture warm in cool iceberg lettuce leaves.

*FYI: Just in case you've never prepared fresh ginger root -- with a spoon, gently scrape off the outer covering of the portion of the root you will be using (generally you only need about a thumbsize portion of the root). Ginger has a stringy texture, so mince with a very sharp knife. Enjoy!

Strawberry Rhubarb Custard Pie

3 2 1 2 2

- Emily Heaps

eggs lightly beaten C Heavy Cream C Sugar C Flour t Nutmeg C Strawberries cleaned and chopped into bite sized pieces C Rhubarb cleaned and chopped into bite sized pieces

In a large bowl, combine eggs, cream, sugar, flour and nutmeg. Add the prepared fruit and allow mixture to sit for about 15 minutes. Pour mixture into a prepared 9 inch pie shell. Cover with top crust and seal edges. Bake at 375 for about 60 minutes or until golden.

Rhubarb Crumble
2 pounds rhubarb , cut into 1-inch pieces (about 6 cups) 1 1/4 cups granulated sugar 1 1/4 cups all-purpose flour 1 tsp. vanilla extract 1 cup light brown sugar 1 stick unsalted butter , cut into small pieces 1/2 tsp. salt Vanilla ice cream , for serving (optional) Preheat oven to 375. To make filling, put rhubarb, granulated sugar, 1/4 cup flour, and vanilla into a 9" x 13" baking dish and toss well to

combine; set aside. To make crumble topping, put remaining 1 cup flour, light brown sugar, butter, and salt into a large bowl and toss well. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Working with one small handful at a time, squeeze dough together to make a ball, then gently break it into chunks and scatter them on rhubarb filling in baking dish. Bake until rhubarb is very tender and bubbly and crumble topping is golden brown, about 30 minutes. Serve warm with vanilla ice cream if desired; spoon any leftovers into bowls and eat cold for breakfast.