Breaking Bread With Friends In 2012 And A Recipe

I don't have any specific resolutions this year,  but every new year I love the feeling of starting with a clean slate.

Anything is possible if you're willing to go after your heart's desire.

Dream big, but don't forget you have to work hard to accomplish your dreams. 

Remember that a wish is only a wish until you make it a reality by your hard work and perseverance.

Knowing that change is always scary but change is also growth, don't let your fears hold you back from growing into the person your dreams envision you to be.

We are all worth the work it takes to become better, happier, more fulfilled people.

With this recipe comes my  sincere wish for you all to have a happy, healthy, prosperous, productive, creative, fun filled, peaceful and joyous new year. 

So then, let us break bread together as we move forward into 2012 filled with hope and promise.

HERBED MONKEY BREAD (adapted from King Arthur Flour - The Baker's Companion Cookbook)

1/4 cup whole wheat flour

3 cups all-purpose flour

2 teaspoons instant yeast

1-1/4 teaspoon salt

3 tablespoons sugar

4 tablespoons butter

1/4 cup milk

1/4 cup potato flakes

1-1/8 cup lukewarm water

-Combine all the ingredients and mix and knead them together - by hand, mixer, or bread machine - until you've made a soft, smooth dough.

-Place the dough in an oiled bowl and cover with plastic wrap.

-Allow the dough to rise in a warm place until it's puffy but not necessarily doubled in bulk.

 

-Punch dough down after the first rise and allow to rest while you prepare the herb coating.

1/4 cup extra virgin olive oil

4 tablespoons butter

2 cloves garlic, minced

1-1/2 teaspoons dried thyme

1-1/2 teaspoon dried oregano

1-1/2 teaspoons dried basil

1-1/2 tablespoons garlic powder

-Combine all the above ingredients in a small sauce pan and warm to melt the butter and blend the flavors.

-In a 8 inch bundt-style pan, using a pastry brush, liberally brush the oil mixture in the bottom of the pan.

-Divide the risen dough into small balls (approximately the size of golf balls) and layer them evenly into the bottom of the bundt pan.

-Brush the layer dough with additional herbed mixture and continue layering the dough and oil mixture until the dough is all used up.

-Bake in a preheated 375 degree oven for 30-35 minutes or until the bread is golden brown.

-Allow the bread to cool approximately 10-15 minutes and then turn the bread out onto your serving platter to continue cooling, or for immediate munching!

Happy New Year dear friends! Now let's all RISE to the occasion to make this the best year EVER!!!

My best to you,

Renée

Winter Chopped Salad for Secret Recipe Club

For this months Secret Recipe Club, I was assigned the blog 'The Culinary Enthusiast" who's tag line is: "For the love of cooking & more importantly, eating." (LOVE that).

I had a fun time going through all of Kelley's wonderful recipes that she has listed on her site and to me it sounds like we have a lot in common regarding our way of cooking and thinking about food.  Kelley likes to develop her own recipes as much as I do so I sincerely hope she doesn't mind me tweaking her recipe for her "Autumn Chopped Salad" just a wee bit.

With all the holiday rich and sweet foods we've been consuming, this recipe spoke to me as being something healthy and clean. Something much needed to cleanse our palette and remind us of how lovely and refreshing a good bowl of delicious vegetables and fruits really, truly are.

I mixed up a light vinaigrette to top the salad just prior to serving and the results were even better than I had imagined.  My husband loved this salad so much (of course, it has bacon in it) that he's requested that I bring it to Christmas dinner at my sister-in-laws house.  That alone speaks volumes of how delicious this chopped salad is.  Plus, just look at all these fantastic colors...

Here's how I made what I'll like to call:

WINTER CHOPPED SALAD 


2 bunches Romaine, chopped
2 medium pears, diced small 
2 Plum tomatoes, diced small
1 cup dried cranberries, cherries and blueberries (I found this mix at Meijer's)
1 pound cooked, chopped bacon (drained on paper towels)
1 -1/2 cup chopped pecans
6 ounces crumbled bleu cheese

-In a large skilled, cook the bacon until crisp and drain on paper towels until you're ready to assemble the rest of your ingredients.
-In a large bowl add all of the chopped fruits and vegetables along with the dried fruit, bacon, cheese and nuts.
-Toss well to combine.
-Right before serving, allow each person to spoon on their own vinaigrette. 

HONEY DIJON VINAIGRETTE
1/2 cup apple cider vinegar
3 tablespoons honey
3 tablespoons extra virgin olive oil
1-1/2 tablespoons Dijon mustard
Black pepper to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger

-Combine all the ingredients for the dressing in a jar with a tight fitting lid.
-Shake well to combine and emulsify all ingredients.

Thank you for inspiring me to make this salad Kelley.  It really is a winner and one that I will make through the other 3 seasons as well :)

Until we eat again,
Renée

Check out all the other fun and delicious recipes from this month's Secret Recipe Club:


 

Payday Candy Bars

I got this recipe years ago from my dear friend Pam.  I recently found it while rummaging through my recipe file looking for something else.  I'm so glad I noticed this recipe peeking out at me because this one truly tastes like the original Payday candy bar.  If you're a nut lover (like me), you'll love this one and it will become a family favorite.

PAYDAY CANDY BARS

2 large jars of dry roasted, salted peanuts
1 stick of butter
1 can sweetened condensed milk
2 cups mini marshmallows
1 bag of peanut butter chips
1 teaspoon pure vanilla extract

-Butter a 9x13 pan and sprinkle enough peanuts on the bottom to cover.

-In a saucepan, melt the butter and add the sweetened milk.
-Add the peanut butter chips and stir to melt.
-Add the mini marshmallows, remove from the heat, and stir well to combine.
-Add the vanilla extract and blend.

-Gently pour this mixture over the peanuts in the prepared 13x9 pan.
-Sprinkle the remaining nuts on top of this mixture, pressing them in slightly to the filling.
-Cover and refrigerate until firm enough to cut into bars.

So there you have it!  No more waiting for Payday.  You can make yours whenever you like! Priceless.

Almond Butter Crunch

This is a wonderful holiday candy recipe that goes back a really long time in my family.  It's perfect for gift giving and is very quick and simple to make.  I hope you'll give it a try and let me know what you think.  Don't look now but I think these two are just dying for a taste...

ALMOND BUTTER CRUNCH

1 1/2 cups blanched, slivered almonds
1 cup butter
1 1/2 cup white sugar
2 tablespoons light corn syrup
1 1/2 teaspoons almond extract
Red and green sugar (optional)

-In a large heavy saucepan pan, over medium heat, melt the butter.
-Add the sugar, increase the heat to medium high, and stir to completely melt the sugar.

-Add the corn syrup and almonds.

-Continue to cook, stirring often, until the mixture beings to turn a nice golden brown color (approximately 7-10 minutes) being careful not to burn it.  The mixture will also thicken as it browns.

-Meanwhile, prepare 2 - 9 inch round cake pans by completely covering them with aluminum foil. There is no need to butter them as there is a lot of butter in your candy mixture.

-When your candy is nicely browned, turn it out into the two prepared pans. Working quickly but carefully, spread the mixture evenly into each pan.

-This is the point I like to sprinkle the red and green sugar on top but that part is completely optional.

-Allow your candy to cool thoroughly and then you can remove it from the pan by just lifting out the foil.

-Break it into bite size pieces and your ready to package it as a gift or serve it anyway you choose.

 Well, well, well, Looky here!  I guess it pays to be patient and wait.  You are rewarded for your efforts!!!

Enjoy and Merry Christmas!

XO,
Reneé

Holiday Nut Cups And A Give-Away!

'Tis the season for giving, and I'm in that sort of mood.

The recipe I share, is really good food.

It comes from my mom, and was my favorite as a child.

It's tasty and nutty, sure to make your taste buds go wild!

And after the recipe you'll spy something new,

I'm doing a give-away of a painted pitcher for you!

So read to the bottom and I'll show you the way,  

To make these awesome cookies, and perhaps brighten your day!

This pitcher is perfect for the entire winter season.

So now let me share, my gift for that reason. 

 HOLIDAY NUT CUPS 

1 cup of butter, softened

2 cups of brown sugar

4 eggs (separated into whites and yolks)

1 cup all-purpose flour

1/2 teaspoon baking powder

2 cups chopped nuts (any assortment)

-Preheat your oven to 375 degrees.

-Prepare your mini-muffin tins by adding some mini-muffin liners into each compartment. 

 -Using a stand mixer or an electric hand mixer (or if you really want to burn some delicious holiday calories, use a whisk), beat the egg whites until stiff.

-Transfer your beaten egg whites to a separate bowl and refrigerate until called for.

-Chop your delicious looking nuts and set aside. 

I used almonds, walnuts, pecans.  I also used my handy dandy nut chopper.  If you don't have one, I highly recommend getting one.  It will save you so much time and effort.  I don't recommend using a food processor or blender as you will turn your chopped nuts into nut butter.  Another time perhaps, that would be a delicious thing, but not for this recipe. :) 

 -In a large mixing bowl, blend the delicious butter, brown sugar, egg yolks, flour and baking powder until thoroughly combined.

 

-Now using a wooden spoon or spatula, carefully add your delicious nuts and mix until well combined.

-Gently fold in your reserved egg whites (a 1/3 at a time) until your mixture is deliciously light and fluffy!

-You can now fill your muffin cups with approximately 1/2 teaspoon in each cup.  **Be careful not to over fill the cups as they will rise upon baking (do as I say, not as I did).  You can tell by the photos which cookies I over filled and which I filled with the proper amount.  Doesn't really matter, they're still delicious, just not as pretty!

-Allow the cookies to cool slightly before removing them from the tin to a wire rack to cool completely.  Don't they look delicious?

Now this is the point where my mom used to dot the tops of each cookie with a pretty little dollop of butter cream icing.  I had every intention of doing this step (honest I did) but after sampling 1 (maybe more) of these delicious little babies without the icing, I came to the conclusion that it just wasn't necessary.  These cookies are so flavorful and delicious, with just the right balance of nuts to sweet that I didn't want to mess with perfection. There, I said it! LOL 

What I did decide to do however, just to dress them up a bit, was to dust the tops with a tiny bit of powdered sugar.  In my opinion, it was just the right call and the perfect touch to add to these perfect little holiday morsels, and let me tell you...they are simply delicious!

Thanks for reading my recipe and viewing my pictures.

It's now time to find out how you can win this cute pitcher.

Hidden inside my well written post,

Is a word that I used a lot more than most.

Figure it out and tell me which one,  

on here or on facebook, 

Gosh, I hope this was fun!!!

I'll be choosing the winner in a couple of days,

And I'll be in touch with the winner...hooray!

With warm holiday wishes,

XO

Renée

p.s.  Thanks Mom! I love you!!!