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Triple Chocolate Bread

2/3 cup firmly packed brown sugar
½ cup butter, softened
1 cup semi-sweet chocolate chips, melted
2 eggs
2 teaspoon vanilla
1½ cups applesauce
1 teaspoon baking powder
1 teaspoon baking soda
2½ cups all-purpose flour
½ cup semi-sweet chocolate chips

½ cup semi-sweet chocolate chips
½ cup powdered sugar, sifted
1 Tablespoon butter
1 Tablespoon and 2 teaspoon water
¼ teaspoon vanilla
Dash salt

Heat oven to 350°F. For bread, in a large mixer bowl combine brown sugar and butter. Beat at medium speed until creamy, 1-2 minutes. Scraping bowl often. Add 1 cup melted chocolate chips. and eggs; continue beating until well mixed, 1-2 minutes. Add flour, applesauce, baking powder, baking soda, and vanilla. Reduce speed to low; continue beating, until creamy, 1-2 minutes. Scrape bowl often. By hand, stir in ½ cup chocolate chips. Spoon batter into a loaf pan. Pan should be 2/3 full. You will have some extra to put into muffin tins. Or for smaller loaves divide batter evenly between two loaf pans. I like a high bread, so I only use one loaf pan. Bake for 45 minutes or until top cracks. Muffins will take 15-20 minutes.

For glaze, in a 2-quart saucepan combine chocolate chips, butter, and water. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in powdered sugar, vanilla, and salt until smooth and creamy. Drizzle each warm loaf with glaze.

Seven Layer Bagel

Serves 2

2 Plain bagel halves
2 T.Cream Cheese, soft
1 T Fresh Herbs, chopped. (chives, dill, basil, etc..)optional
6 slicesCanadian Bacon or meat of choice (smoked salmon is good)
2 Roma tomato, sliced thin
2 eggs, scrambled
1 T Parmesan Cheese
1/4 of an Avocado, sliced
Sprouts (optional)

Toast bagel lightly. Combine fresh herbs with cream cheese and spread onto bagel halves. Top with sliced meat, then sliced tomatoes. Top with the scramled egg. Sprinkle a little parmesan cheese. Place bagels onto serving plates. Top with sliced avocado and sprouts. Serve and enjoy.

Wild Mushroom Souffle

serves 6:
1 C. milk
3 T. cornstarch mixed with 3 T. water

2 C. sliced mixed mushrooms (such as chanterelle, shiitake, oyster, crimini)
2 Shallots, sliced
2 T. butter
1/2 C. white wine
salt and pepper
teaspoon of Rubbed Sage

6 egg yolks, slightly whipped
6 egg whites

1/4 C grated parmesan cheese
1 C grated monterey jack cheese, or other mild cheese

Preheat oven to 365. Butter 6 soufflé dishes (6-8 oz. size). In a small saucepan, heat the milk on medium until scalded. Stir in cornstarch until mixture is very thick. Remove from heat. In a sauté pan, melt butter over medium heat. Add onions add cook until softened. Add mushrooms and continue to cook until softened. Add white wine and let the mixture cook until wine has been reduced to about 2 T. of liquid. Salt and pepper to taste and add teaspoon of rubbed sage. Stir egg yolks in a large mixing bowl. Add a spoonful of the milk mixture to the eggs, while stirring continuously, so as not to cook the eggs. Repeat until all the milk mixture is incorporated. (This is called tempering) Stir in the mushrooms and onions and finally the cheese. Whip egg whites to medium peaks. Add about 1/4 of the whites to the yolk mix and stir in. Gently fold in the remainder of the whites. Distribute the mixture among the six soufflé dishes and bake on a sheet pan for 25-30 minutes. Do not open the oven for at least 15 minutes. Soufflés will be golden brown and very puffy. Serve immediately with some creme fraiche or sour cream on top.

Warm Bread Pudding with Berry Sauce

Serves 8

8 c. leftover bread, 1 inch cubes (any kind, banana is good, croissants too)
1 c. raisins
4 c. milk
1 c. cream
1 vanilla bean pod, cut lengthwise and bean mass scraped out
1 c. sugar
6 eggs
2 yolks
dash salt
1 t. cinnamon

The night before: Spread leftover bread and raisins into a buttered 8×8 baking dish. Heat milk, cream, vanilla bean pod and bean mass in a saucepan on high heat. Scald mixture, but do not bring to a boil. Combine eggs, yolks, sugar, cinnamon, and salt in a medium bowl and mix until combined. Ladle about ½ C. of the hot milk mixture into the eggs stirring constantly, so as not to cook the eggs (this is called tempering). Slowly pour the remaining milk into the eggs, continuing to stir as you go. Pour mixture through a strainer and slowly pour over the bread. Press all of the bread down so it gets saturated with the mixture. Let cool and then refrigerate overnight.

The Morning: Remove pan from refrigerator half an hour before putting it in the oven. Heat oven to 350 degrees. Place baking dish into a larger roasting pan that is at least as tall as the baking dish and that is at least 2 inches wider all around. Place in the middle of the oven. Pour warm water ¾ up to the height of the baking dish into the roasting pan. Cover with a sheet pan or foil (loosely) and bake for 1½ hours. A half hour before it is done remove the cover to brown the top. To check for doneness poke a knife in the middle and if no liquid is seen it is done.

Serve with warm berry sauce and a dollop of sweetened whipped cream.

Zucchini Bread

1 loaf (about 16 slices)

3 eggs
2 C. sugar
2/3 C. oil
2 C grated zucchini
2 C. flour
2 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
2 tsp vanilla

Preheat oven to 340. Grease a loaf pan. Combine eggs, sugar, oil, vanilla and zucchini in medium bowl. Combine dry ingredients in another bowl. Add dry ingredients, all at once, to egg mix and stir until just combined. Pour into loaf pan and bake for about 1 hour and 10 minutes. Test for doneness after 1 hour with a wooden skewer.

Lemon Ricotta Pancakes

Serves 4

3/4 C All Purpose flour
1 T Baking powder
1/4 t. ground nutmeg
1/4 t. salt
2 T. sugar
1 C. whole milk Ricotta cheese
2 eggs
2/3 C. buttermilk
1 lemon zested
2 T lemon juice

Fresh Strawberries, chopped

Prepared Lemon Curd

Preheat Griddle
Combine flour, baking powder, nutmeg, and sugar in one bowl. Whisk together eggs, buttermilk, lemon juice and zest in another bowl. Whisk the wet ingredients into the dry and then add the ricotta cheese, stirring in until just combined. (Leaving some lumps of ricotta) Cook on a heated griddle and serve with fresh berries and lemon curd.

Maple Pecan Scones

Makes 6 scones

1 C. all purpose flour
1 1/2 t. baking powder
1 T. brown sugar
1 T. granulated sugar
1/4 t salt
1/4 C. pecans chopped roughly

1/2 C heavy cream
2 T. maple syrup

1/4 C. butter, melted
1 T. maple sugar

Preheat oven to 425. Grease a cookie sheet. In a medium mixing bowl, combine dry ingredients. In a separate bowl combine cream and syrup completely. Add cream to flour mixture and stir with a fork until just combined. On a floured surface, roll out the mixture to about 1 inch thick. Cut into triangles with a floured knife or use a round cookie cutter. Mix the melted butter and remaining maple syrup in a shallow bowl. Dip scones into butter mixture and place on greased cookie sheet. Bake for 12-15 minutes, or until golden brown.

Maple Baked Apples

4 Rome or Gala Apples
1 C. maple syrup
1/3 C. Pecans, chopped small
2 T. butter, melted, plus 1 T firm butter
1 T. brown sugar
vanilla yogurt or whipped cream

Preheat oven to 370°. Peel the apples and cut in half. Remove the stem and core (use a melon baller for the core). In a medium bowl toss the apples with ½ of the maple syrup. Let them sit for a few minutes. Meanwhile, combine the pecans with 1 T of melted butter and the brown sugar. In a shallow baking dish, brush the rest of the melted butter all over the bottom. Place the apples in the dish. Fill each hole where the core was with the pecan mixture. Cut a small piece of firm butter and place on each apple half. Bake for about 25 minutes or until apples are tender. If apples appear dry while baking, add a little more butter. Remove from oven and serve on a pool (about 1 T.) of maple syrup. Top with a little vanilla yogurt or whipped cream

Maple Poached Pears

Serves 6

6 firm, but ripe, pears (your favorite kind)

2 quarts water
1 C. pure maple syrup
1 cinnamon stick
1 vanilla bean pod, split open
1 T. lemon juice

¼ C. whipping cream
2 T. mascarpone cheese
½ t. ground cinnamon
2 T. sugar

1/2 C. maple syrup for serving

In a large pot, at least 5″ deep, bring water, maple, cinnamon stick, vanilla bean and lemon juice to a boil. While you are waiting, peel the pears with a vegetable peeler, and cut them in half lengthwise. Remove core and stem. When the poaching liquid comes to a boil, reduce the heat to simmer, and place the pears in the liquid. Dampen a paper towel and place on top of the pears, to keep them submerged.

In a small bowl, combine mascarpone, cinnamon, and sugar. Whip the cream and fold into mascapone mixture. Keep refrigerated.

In a separate sauce pan, heat the remaining maple syrup and add ½C. of the poaching liquid. Let cook until sauce is reduced by half. When the pears are tender (a small knife easily inserted), remove from the liquid with a slotted spoon.

On a small plate or shallow bowl, place 2 Tablespoons of the reduced sauce. Place the half pear, face up on top of the sauce and spoon a dollop of the cream into the scooped out core. Sprinkle with a little cinnamon/sugar. Serve immediately.

Oatcakes with Pear Syrup

Serves 5

Pear Syrup:
1 pear, cut into ½” cubes
1½ C. maple syrup
2 t. vanilla
1 t. cinnamon

In a small saucepan, saute pears with vanilla until tender. Add maple syrup and cinnamon. Simmer for 5 minutes.

Oat Cakes:
2 C. buttermilk
2/3 C. oatmeal
1 egg
2 T brown sugar
1/3 C all purpose flour
1/3 C. whole wheat flour
1 t. baking soda
½ t. salt
2 T. vegetable oil

Mix the buttermilk and oats together in a bowl. Cover and regfigerate for 6 hours. Put the egg in a mixing bowl and beat well. Stir in the brown sugar and blend. Add the flours, baking soda, salt, oil, and the oatmeal mixture. Stir until thouroughly mixed. Heat a griddle until it is hot, and lightly grease. Drop the batter onto the griddle by ¼C. Cook until lightly browned on each side. Serve with powdered sugar and pear syrup.