Cheese Sablés

Ingredients
2/3 cup butter
1 cup flour plus some for dusting
1 1/2 cup grated cheese
1 egg, separated
sesame seeds

Mix flour and grated cheese together in a bowl. Cut butter into small cubes and add to cheese flour mixture. Mix with fingers until combined. Stir in egg yolk to form a dough. Wrap dough in plastic wrap and chill in the refrigerator for 30 min.

Roll dough a quarter inch thick on lightly floured surface and cut out circles. Place dough circles on ungreased baking sheet. Brush the surface of each circle with egg white and sprinkle with sesame seeds.

Bake at 400 degrees for 20 minutes.

share.eat.repeat

Adapted from a cook's library recipe

Zebra Cookies

Ingredients
1 cup butter
1 cup sugar
1/2 tsp baking soda
1/8 tsp salt
1 egg
2 Tbs milk
1 Tbs vanilla
3 cups flour
1/3 cup semisweet chocolate chips, melted, cooled
1/2 cup chocolate chips
1/2 cup finely chopped nuts (pistachios)

In large bowl, mix together butter and sugar. Add baking soda, salt, egg, milk and vanilla, beat until combined. Beat in flour. Divide dough in half. Mix in melted chocolate and nuts into the first portion and mix the chocolate chips into the second.

To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with wax paper or plastic wrap. Divide the two halves in half, so you have four equal portions of dough, two chocolate, and two vanilla. Alternatively layer the chocolate and vanilla portions into the pan, pressing down each layer as you go.

Invert pan unto flat surface and remove plastic wrap or wax paper. Cut dough into thirds crosswise. Cut each third crosswise in 1/4 inch slices. Set slices on pre-greased cookie sheet. Bake at 375 degrees for 12-15 minutes.

share.eat.repeat

Adapted from a Better Homes and Garden's recipe

Rye Bread

Ingredients
1 cup warm water
2 1/2 tsp (1 envelope) yeast2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup whole grain rye flour
1 Tbs cocoa powder
2 tsp salt
1 Tbs unsulphered molasses
Cornmeal for bottom of loaf

Combine warm water and yeast in mixing bowl, letting stand for five minutes. Stir in molasses, flours, then remaining ingredients. Knead dough until soft, smooth and elastic. Transfer dough to an oiled bowl, turn dough over to coat with oil, cover with a towel and let rise at room temperature until doubled (about 1 hour).

Transfer dough to a floured work surface. Deflate by gently kneading 3 -5 times. Reshape dough into ball by tucking edges under. Place dough, seam side up into a bowl lined with a heavily floured tea towel. Cover with ends of towel and allow to rise again until doubled (about 1 hour)

When loaf is almost doubled, preheat oven to 500 degrees. Place baking sheet on middle rack.

Uncover dough and sprinkle cornmeal on top before inverting it onto baking sheet in the oven. Slice an x on top of the loaf. Lower oven temperature to 450 degrees. Bake for about 40 minutes Cool the loaf on a wire rack. Serve when completely cooled.

share.eat.repeat

Cinnamon Raisin Bread

Ingredients
1 pkg (2 1/2 tsp) yeast
1/4 cup warm water
2 cups warm milk
1/3 cup sugar
1/4 cup vegetable oil
2 tsp salt
5 cup flour
2 cups raisins
1 Tbs cinnamon
1/2 cup sugar
1 Tbs cinnamon
1 Tbs water

In mixing bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. beat until smooth. Add raisins, 1 Tbs cinnamon, and enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic (7-9 minutes). Put into greased bowl, turning once to grease the top. Cover and let rise until doubled (about 1 1/4 hours). On a lightly floured surface, divide dough in half and roll each portion into rectangles (about 9"x13"). Combine 1/2 cup sugar and 1 Tbs cinnamon and sprinkle evenly over dough. Sprinkle with water. Roll each portion, starting from the shorter ends. Gently seal ends, and place seam side down into greased loaf pans. Cover and let rise about 1 hour. Bake at 350 degrees for 30-35 minutes.

share.eat.repeat

Spritzgebäck (almond tea cookies)

For Cookies

Ingredients

1 7/8 cups butter or margarine, softened

1 cup and 3 Tbs sugar

1 tsp vanilla

1 pinch salt

3, and 1 1/2 cups all-purpose flour, divided

1 cup almonds, blanched and ground

3 Tbs cocoa

2 Tbs sugar

To blanch almonds: In a small saucepan, boil water. Add almonds, let sit for 30 to 40 seconds. Strain almonds and rinse briefly with cold water. Remove peel with thumb and forefinger (skin should slip off easily, if not, return to boiling water for another 20 seconds). Grind almonds in a food processor if available, or simply chop finely. Set aside.

Preheat the oven to 350 degrees. Grease a baking sheet.

To make dough: Stir softened butter or margarine in a mixer on medium high speed until smooth and fluffy. Gradually add sugar, vanilla and salt. Once sugar is well dispersed, continue mixing on medium speed for 1 minute. Add 3 cups flour, 1/2 cup at a time.

Turn dough out onto a surface over the chopped nuts. Slowly knead in the almonds and the remaining 1 1/2 cup flour until dough is smooth. Divide dough in half. To one half, slowly knead in cocoa and remaining sugar.

To shape cookies: Roll out each portion of dough to just less than 1/2 inch thick. Use a circular cookie cutter (or the rim of a cup) to cut dough. cut each circle in half. Form each cookie by pressing together one cocoa half-circle with one plain.

Place cookies on greased cookie sheet (they can be very close together, because they don't spread out much) . Bake for 20 - 25 minutes. Let cool on wire rack.

For Chocolate Glaze

Ingredients

3 oz unsweetened baking chocolate

6 Tbs sugar

2 Tbs vegetable oil

1 tsp vanilla

In a small saucepan, melt chocolate with oil and vanilla on medium low heat. Once melted, add sugar one tablespoon at a time. Remove from heat and let cool slightly. Dip each cookie into glaze as desired. Return to baking sheet and refrigerate for 30 minutes before serving.

share.eat.repeat.

Adapted from a German Today recipe

Ginny's English Muffin Loaf

Ingredients
1/2 cup warm water
2 pkgs yeast (4 1/2 tsps)
1 Tbs sugar
2 tsp salt
2 cups warm milk
1/4 tsp baking soda
6 cups flour

Dissolve yeast in warm water. Add warm milk, sugar, baking soda and salt, stir. Add flour until dough is stiff but not dry. (Dough should be very sticky). Divide dough between to greased loaf pans. Cover with a towel, and let rise in a warm place until doubled (50 minutes to an hour).

Preheat oven to 400 degrees. Bake for 25 minutes.

share.eat.repeat.

Ginger Berry Rhubarb Pie

Ingredients
1 3/4 cup all-purpose flour
3 Tbs sugar
3/8 tsp salt
1/2 cup chilled unsalted butter, cut into small pieces
1/2 cup cold water
1/4 cup all-purpose flour
3 cups sliced fresh rhubarb
3 cups mixed berries, fresh or frozen
3/4 cup sugar
2 tsp powdered ginger
2 Tbs milk
1 Tbs sugar

For crust: Combine flour, 3 Tbs sugar, and salt in a bowl; cut in butter until mixture resembles a coarse meal. Sprinkle with cold water, 1 Tbs at a time; toss with a fork until moist and crumbly (do not form a ball).

Take about one third of the dough, shape into a disc, cover with plastic wrap and chill. Shape the remaining dough into a larger disc, cover and chill in the freezer (both for about 15 minutes).

Stir together rhubarb, flour, sugar and ginger in a large bowl. Let stand for 20 minutes, stirring occasionally.

Roll the larger circle of dough, still covered, into an 11-inch circle. Roll the other disc into a 9-inch circle. Fit the larger circle of dough into a 9-inch pie pan. Press the dough against bottom and sides of pan. Trim excess dough.

Preheat the oven to 350.

Dish rhubarb filling into tart shell.

Remove remaining dough from the freezer. Remove plastic wrap and transfer dough to a lightly floured surface. Using a pizza cutter or a knife, cut the circle into 1/2 inch strips. Arrange the strips atop the rhubarb filling in a lattice pattern (see picture).

Using a pasty brush, brush the lattice and tart shell with the milk. Sprinkle with sugar.

Bake on the middle rack of the preheated oven for 60 to 75 minutes, or until the pastry is golden brown.

share.eat.repeat.

Adapted from Various Cooking Light Recipes

Dias Cookies

Ingredients
1 1/4 cup brown sugar
1 egg
3/4 cup butter flavored crisco
>1 Tbs vanilla
2 Tbs milk
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1/2 cup oatmeal
>1 cup chocolate chips
>1 cup peanut butter chips


Pre-heat oven to 350 degrees F. Cream together crisco, egg, and brown sugar. Add vanilla and milk. Stir. Add flour, salt, and baking soda. Mix well. Add oatmeal, chocolate chips, and peanut butter chips. Mix. Bake for 8-10 minutes on a greased non-stick pan or cookie sheet until the tops just turn golden brown. They will look like they are not done yet but they will harden on as they dry. Let sit on pan for 5 minutes before transfering to a cookie rack.

share.eat.repeat.

Adapted from a Dias family recipe.

Granola

Dry ingredients
3 1/2 cups old-fashioned (not quick) oats
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup wheat germ
1/2 cup almonds

Wet ingredients
1/4 cup water
2 Tbs vanilla
>1/4 cup vegetable or canola oil
1/2 cup honey
4 Tbs peanut butter

Fruit & nuts
2 cups mixed dried fruit & nuts. (i.e. dried banana chips, macadamia nuts, raisins, craisins, dried cherries, dried pineapple, dried papaya, cashews)
1/2 cup applesauce


Preheat oven to 330 degrees F. In large bowl mix together dry ingredients. Add wet ingredients. Mix well. Put into large baking pan(s). Glass pans work well. The thinner you can spread it out the faster it will bake. Place into the oven, stirring every 5 to 7 minutes, scraping the bottom of the pan each time to prevent burning. After 20 to 30 minutes (when granola feels about halfway done), mix applesauce and dried fruit and nuts in a bowl, then stir it into the granola. Continue to bake in 5 to 7 minute intervals, stirring between each interval. Granola is done when it browns slightly, begins to stick together a little bit, and is slightly crunchier to the touch.

share.eat.repeat.