Cinnamon Eggnog Scones

http://www.kingarthurflour.com/recipes/cinnamon-eggnog-scones-recipe

• 2 3/4 11.5 oz cups King Arthur Unbleached All-Purpose Flour
• 1/4 1.75 ounces cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter, cut into pats or small cubes
• 2 cups cinnamon chips or cinnamon Flav-R-Bites, or a combination
• 1 large egg
• 1 teaspoon vanilla extract or 1/2 teaspoon eggnog flavor
• 3/4 cup cold eggnog

Topping

• 1 tablespoon eggnog
• 2 tablespoons sparkling white sugar or cinnamon-sugar, optional

Directions

1) In a large mixing bowl, whisk together all the dry ingredients.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the cinnamon chips or Flav-R-Bites.

4) In a separate mixing bowl, whisk together the egg, vanilla or other eggnog flavor, and eggnog.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Transfer the dough to a lightly floured work surface; a silicone rolling mat works well here.

7) Divide the dough in half; each half will weigh about 18 ounces. Roll and pat each half into a 6 1/2" circle about 3/4" thick.

8) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Alternately, use a 2 1/4" round cutter to cut each circle into 6 to 8 rounds, gathering, re-rolling, and cutting the scraps. Or cut one circle into wedges, the other into rounds.

9) If you've made wedges, transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

10) If you've made rounds, transfer the rounds to the prepared baking sheet, placing them close together; leave about 1/2" between them.

11) Brush each scone with some eggnog, and sprinkle with sparkling white sugar, or cinnamon-sugar.

12) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

13) Bake the scones for about 20 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked.

14) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

Easy Cinnamon Bread

http://www.kingarthurflour.com/recipes/easy-cinnamon-bread-recipe

• 3 cups 12.75 ounces King Arthur Unbleached All-Purpose Flour OR Perfect Pastry Blend
• 1/2 3.5 ounces cup sugar
• 2 teaspoons instant yeast
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup warm milk
• 1/4 cup melted butter
• 1 large egg
• 1 cup cinnamon chips or cinnamon Flav-R-Bites
• Cinnamon-Sugar Plus or cinnamon-sugar, for topping

) In a large bowl, mix together the flour, sugar, yeast, cinnamon, salt, and baking powder.

2) In a separate bowl, whisk together the milk, butter, and egg.

3) Combine the wet and dry ingredients, beating until smooth.

4) Stir in the cinnamon chips or Flav-R-Bites. Let the batter rest at room temperature for 1 hour, covered. Towards the end of the rest, preheat the oven to 350°F.

5) Spoon the batter into a greased 8 1/2? x 4 1/2? loaf pan. Sprinkle the top with cinnamon-sugar.

6) Bake the bread for 35 to 40 minutes, until it tests done; a cake tester inserted into the center will come out clean.

7) Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a rack to cool completely.

Note: Don't slice the bread while it's hot! It'll slice much better when it's completely cool.

Yield: 1 loaf.

Gram's Goulash Soup

INGREDIENTS
2lb beef stew meat
2-3 medium yellow onions
7 average sized white potatoes
3 tablespoon vegetable oil
2-3 tablespoon sweet paprika
1/8-1/4 tsp cayenne pepper
2 bay leaves
1 tablespoon salt
8-10 cups of water
1/2-2 tsp freshly ground pepper

DIRECTIONS
Cube beef into 1 inch pieces
Peel and slice onions into thin rounds.
Heat large pan over high heat, at 1 TB oil, swirl to goat, add onions to hot oil, cook until lightly browned. Remove onions to soup pot
Add another 1 TB oil, when oil hot add half of beef. Brown beef for about 5 minutes. Add 1-1 1/2 TB paprika and fry the paprika for about 1 minute.
Remove beef to soup pot, scraping up paprika bits.
Heat final TB of oil, when hot, add second batch of beef , brown, add rest of paprika and cayenne pepper, fry an extra minute, remove to soup pot.
Add 8-10 cups of water to soup pot. (pour some water into frying pan to get the bits)
Add bay leaves.
Bring soup to a simmer, simmer for one hour.
Add peeled and cut potatoes to soup, along with salt and pepper.
Raise heat to medium and cook for another 45 minutes

Yield 12 bowls.
Penzey's fall 2011 catalog

Sweet Potato Bread

Recipe from Penzey's Fall 2011

INGREDIENTS
1 3/4 cups of flour
1 1/2 cups of sugar
1 1/2 tsp cinnamon
1/2-1 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup water
1 tsp vanilla sugar

DIRECTIONS
Preheat oven to 350.
In a large bowl combine the flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a small bowl, combine eggs, sweet potatoes, oil, and water. Stir into the dry ingredients until just moistened.
Spoon into a greased and floured 9x5" loaf pan.
Sprinkle vanilla sugar over top of loaf.
Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes before removing from pain to wire rack.

Apple Cinnamon Cookies

http://www.howto-simplify.com/2011/10/apple-cinnamon-cookies-with-maple.html

Apple Cinnamon Cookies with Maple Cinnamon Glaze

Ingredients:

For the cookies:

• 1/2 cups butter, softened
• 1 cup brown sugar, packed
• 1 egg
• 2 tablespoons sour cream
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon baking soda
• 2-3 apples, chopped

For the glaze:

• 1 tablespoon melted butter
• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon cinnamon
• 1-2 tablespoons water

Directions:

1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
2. Cream together the butter and sugar in a large mixing bowl until light in color. Add egg and sour cream; stir to combine. Add remaining ingredients, except apple, and stir until combined. Gently fold in the apples.
3. Drop the cookie mixture by the tablespoonful onto the prepared baking sheet.
4. Bake for 10-12 minutes or until the tops are dry.
5. Make the glaze: Whisk together all of the ingredients in a small bowl. Add water until the glaze reaches the desired consistency.
6. Remove the cookies from the oven and allow to cool on a wire rack. Drizzle the glaze over the cookies.

Creamy Chicken, Bacon & Tomato Pasta

http://www.kraftrecipes.com/recipes/creamy-chicken-bacon-tomato-112423.aspx?cm_mmc=eml-_-rbe-_-20111006-_-1020&cm_lm=9DA8479D002A73BC9A142204BB7EA792

What You Need

3 cups whole wheat farfalle (bow-tie pasta), uncooked

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

3 slices OSCAR MAYER Bacon, cooked, crumbled

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1/2 cup water

1/4 tsp. pepper

3 Tbsp. KRAFT Grated Parmesan Cheese

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until done, stirring occasionally. Add next 5 ingredients; mix well. Cook 3 min. or until Neufchatel is completely melted and mixture is well blended, stirring frequently.

DRAIN pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.

Kraft Kitchens Tips

Food Facts

Some cooks prefer to drain the pasta well to prevent excess water from diluting the sauce, while others like a little moisture to help prevent pasta from sticking together. In any case, reserve a few tablespoons of cooking water to add to pasta if it starts to stick together or if you want to dilute the sauce.

Banana Peanut Butter Flaxseed Cookies

http://cleaneatingmag.com/Recipes/Recipe/Banana-Peanut-Butter-Flaxseed-Cookies.aspx

INGREDIENTS:

• 2 cups whole-wheat pastry flour
• 2 tbsp ground flaxseed
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 medium banana, mashed
• 3/4 cup pure maple syrup
• 1 cup unsalted natural peanut butter
• 2 tsp pure vanilla
• 1/4 cup mini dark chocolate chips, optional

INSTRUCTIONS:

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. In a medium bowl, combine flour, flaxseed, baking soda and salt. Set aside.
3. In a large bowl, mash banana with a fork. Stir in maple syrup, peanut butter and vanilla until well combined.
4. Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned. Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack.

Blueberry Buttermilk Cake

http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.