Rosemary Peasant Bread

I got this recipe from the Make & Takes blog

Rosemary Bread Recipe

• 1 packet dry yeast (or 2 1/2 tsp)
  
• 2 c. warm water
• 1 T. sugar
• 2 tsp salt
• 4 c. flour (I increase this to 5 1/4 cups)
  
• 1-2 tsp. fresh Rosemary plus more for topping
• Olive Oil, Corn meal, Melted butter and salt

Dissolve yeast in the warm water and sugar. (I like to buy yeast in a large package and then store it in a plastic container and keep in the freezer. It lasts forever. OR if you don’t make bread that often, just buy the yeast packets.) Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not Knead!! Cover and let rise for 1 hour or until double in size. If you have a Bosch Mixer, I keep the dough right in there with the top lid on, it’s nice and moist in there. Or simply keep it in the mixer bowl and cover with a moist cloth to raise.

Remove dough. It will be sticky. I like to put shortening or oil on my hands for taking out the dough and shaping it. I think it works better than flour hands. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal. OR you can place it on your silicone baking mat with no oil. Cover with a towel or greased plastic wrap. Then let it rise another hour.

Brush each round with melted butter and lightly sprinkle with more Rosemary and salt. Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.

Cool slightly, then cut into nice size bits or rip it apart and dip in a bowl of olive oil and balsamic vinegar. This bread can’t be beat! It is soooo delicious and a really easy bread recipe. If you’ve never made bread before, Rosemary Bread is a great one to start with.

Evaporated Milk

1 Cup Milk
2/3 Cup Powdered Milk

Mix together. Results in slightly more than 1 cup of evaporated milk.

Apple Pie Filling

1 3/4 cups dehydrated apples
2/3 cup water
2 TBSP cornstarch
3/4 cup sugar
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 tsp lemon juice

Combine all ingredients in saucepan. Bring to a rolling boil--cook until thickened.

Note: For plumper apples soak in water overnight, then drain off excess water before using.

Makes enough for 1 9-inch pie.

Philidelphia 3-Step Cheesecake

2 pkg cream cheese (8 oz each pkg)
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup sour cream

Make graham cracker crust, spread in bottom and up sides of 7" spring form pan.

Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Add sour cream; mix until blended.

Pour into spring form pan with graham cracker crust.

Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Note: Recipe can be doubled for a 10" spring form pan.

Peppermint Swirl Cheesecake

1 3/4 cups graham cracker crumbs
1/3 cup margarine, melted
1 1/4 cup sugar, divided
3 pkg cream cheese, softened (8 oz each pkg)
2 tsp vanilla extract
3 eggs
1 cup dairy sour cream
1 tsp peppermint extract
1/2 cup hard peppermint candy, coarsely chopped
red food coloring

In bowl, combine crumbs, margarine, and 1/4 cup sugar. Press on bottom and 1 1/2 inches up side of 8 or 9 inch spring form pan; set aside.

In bowl, with electric mixer at high speed, beat cream cheese, remaining sugar, vanilla, and peppermint extract until creamy. Beat in eggs, one at a time. Blend in sour cream.

Reserve 1 cup batter. Pour remaining into prepared pan.

Using 1 cup reserved batter, add chopped peppermint candies and 1-2 drops red food coloring to reserved batter. Swirl into the rest of the batter in the pan.

Bake at 350 degrees for 60 to 70 minutes, or until center is set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour.

Remove from oven; cool completely. Chill 4 hours or overnight. Remove side of pan.

Junior Mint Cheesecake

Filling:
6 oz Junior Mints (2 boxes)
3 pkg Cream Cheese, softened (8 oz pkg)
2/3 cup sugar
3 eggs
1 tsp vanilla

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 TBSP butter, melted

Crust: Combine ingredients. Press in bottom and sides of 9" spring form pan.

Place Junior mints in freezer. Preheat oven to 350 degrees.

With electric mixer or in a food processor; combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into crust. Chop cold junior mints and sprinkle onto cheesecake.

Bake 40-45 minutes or until just set. Cool on wire rack, then chill several hours or Overnight. Makes about 8 servings.

Christmas Pepermint Candy Cheesecake

1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup melted butter
2 TBSP melted butter
1 1/2 cups sour cream
2 eggs
1 TBSP flour
2 tsp vanilla
16 oz cream cheese, softened
1/2 cup coarsely crushed candy canes
Whipped cream, chocolate
Extra coarsely chopped candy canes
Chocolate Leaves

Preheat oven to 325. Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8" spring form pan; press mixture evenly over bottom. In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour, and vanilla until smooth. Add cream cheese and blend; then blend in 2 TBSP remaining melted butter until completely smooth. Stir in crushed candy canes, then pour mixture over crust in pan. Bake in lower third of oven for 45 minutes. Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight.

The chocolate leaves will form the petals of a poinsettia flower, with the extra crushed candy canes in the very center.