Author: Yumyumyou264

Cheddar Dill Bread

Cheddar Dill Bread
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Cheddar Dill Bread

Recipe by La Bellitude
Servings

4

servings

This is an easy, crowd-pleasing savory bread that you can change to your taste by changing the additions (onions) and the herb (dill). Taking the place of onion you could use olives or garlic, and any herb that you like can replace the dill. And, of course, it can be anaddition rather than a replacement if you use several. Experiment!

Ingredients

  • 2 cups flour

  • 2 tsp baking powder

  • 1 tbsp sugar

  • 1/2 tsp salt

  • 1/4 cup butter, cut into 4 parts

  • 1 cup sharp cheddar cheese, grated

  • 1 tbsp onion, finely chopped

  • 1 1/2 tsp dill

  • 3/4 cup milk

  • 1 egg, slightly beaten

Directions

  • Stir together dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, onion, and dill. Combine milk and egg and pour into flour mixture all at once. Stir quickly with a a fork until just moistened. Turn into greased loaf pan and bake at 350 degrees for 40-45 minutes. Cool before removing from pan.

Notes


    Lemon Cloud Cakes

    Lemon Cloud Cakes
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    Lemon Cloud Cakes

    Recipe by La Bellitude
    Servings

    4

    servings

    These pancakes are as light as clouds so they deserve the name. This is also in my top ten requested recipes.

    Ingredients

    • 3 eggs, separated

    • ¼ cup all purpose flour

    • ¾ cup cottage cheese

    • ¼ cup (1/2 stick) melted butter

    • 2 T sugar

    • ¼ tsp salt

    • 1 T grated lemon zest

    Directions

    • Separate the eggs and beat the egg whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt, and lemon zest until well mixed. Use a hand mixer or rotary beater.
    • With a spatula, fold the egg whites into the yolk mixture, gently stirring until there are no yellow or white streaks. Heat a skillet or griddle over medium heat. Grease lightly and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1-1/2 minutes, then turn and cook about 30 seconds on second side. Keep warn in 250 degree oven until ready to serve.

    Breakfast Slaw

    Breakfast Slaw
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    Breakfast Slaw

    Recipe by La Bellitude
    Servings

    4

    servings

    This makes a great light and fresh accompaniment to a hearty “eggs & bacon” kind of breakfast. Adjust the amount of seasoning to your taste, but the idea is to keep it light and crunchy.

    Ingredients

    • 1 cup grated fennel

    • 1 cup grated apple

    • 1/2 cup grated carrot

    • 2 tbsp lemon juice

    • 1 tbsp sugar

    • 1/8 tsp cinnamon

    Directions

    • Whisk together the sugar and cinnamon, then add juice and whisk to dissolve the sugar.
    • Place grated ingredients in a bowl. Pour dressing over the fruit/veggies immediately (to keep apple from discoloring) and toss to coat.

    Salted Chocolate Chip Shorties

    Salted Chocolate Chip Shorties
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    Salted Chocolate Chip Shorties

    Recipe by La Bellitude
    Servings

    36

    servings

    A whole new take on chocolate chip cookies. I can’t bake them for Tom because I can’t stop eating them myself. These cookies were on the menu for my first week of Bake My Day goodies.

    Ingredients

    • 2¼ sticks unsalted butter cold, cut into ½-inch pieces

    • ½ cup granulated sugar

    • ¼ cup light brown sugar

    • 1 teaspoon vanilla

    • 2 ½ cups all-purpose flour

    • ¾ tsp kosher salt

    • 6 ounces mini semi-sweet or bittersweet dark chocolate chips

    • 1 large egg, beaten

    • Demerara sugar, for rolling

    • Flaky sea salt

    Directions

    • Line two rimmed baking sheets with parchment paper. Beat the butter, both sugars, and vanilla on medium-high till it’s very light and fluffy (3 to 5 minutes). Scrape down the sides of the bowl and slowly add the flour/salt mix, then the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated.
    • Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form a 6-inch log, 2 to 2¼-inches in diameter. Chill until totally firm, about 2 hours.
    • Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar.
    • Using a serrated knife, carefully slice each log into ½-inch-thick rounds. Place them on the prepared baking sheets about 1 inch apart. Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes.

    rosemary bread

    Rosemary Bread

    Rosemary Bread
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    Rosemary Bread

    Recipe by La Bellitude
    Servings

    12

    servings

    This is an all-time favorite of just about everyone who has ever tasted it. I made it up when I was trying to reproduce crackers made by Raincoast Crisps. They had to be baked twice, once as a loaf of bread, and then sliced very thinly to turn them into crackers. I decided I liked the bread much better than the crackers, and this is the result.

    Ingredients

    • 1 cup flour, unbleached

    • 1 tsp baking soda

    • 2 tbsp flax seeds, toasted

    • 1½ tsp sea salt

    • 1 tbsp rosemary, dried

    • 1 cup buttermilk

    • 2 tbsp brown sugar

    • 1 tbsp molasses

    • 1 cup pecans

    • ¼ cup pumpkin seeds, roasted

    • ¾ cup raisins

    Directions

    • Preheat oven to 350 degrees. Prepare a loaf pan with baking spray. Stir flour and baking soda together in medium bowl. Use a mortar and pestle to coarsely grind the flax seeds, sea salt, and rosemary. Set aside.
    • Stir buttermilk, sugar, and molasses into flour mixture. Stir in nuts, pumpkin seeds, and rosemary mixture. Add raisins. Mix well and pour into prepared pan. Bake for 45 minutes or until a cake tester comes out clean. Place on a wire rack and cool completely.

    Notes


      Cocoa-Banana Cookies

      Cocoa-Banana Cookies
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      Cocoa-Banana Cookies

      Recipe by La Bellitude
      Servings

      36

      servings

      This version of chocolate chip cookies is best if frozen and then eaten straight from the freezer. The banana flavor comes through better this way. And it’s nice to have a delicious treat ready to eat when you need it!

      Ingredients

      • 1½ cups flour

      • ¾ cup whole wheat flour

      • ½ cup dark cocoa powder

      • 1 tsp baking soda

      • 1 tsp salt

      • 2 sticks butter, softened

      • 1½ cup turbinado sugar

      • 1 tsp vanilla

      • 2 eggs

      • 2 cup bananas, ripe, mashed

      • 1½ cup chocolate chips

      Directions

      • Cream butter and sugar. Beat in eggs and vanilla. Add mashed banana to the mixture. Mix dry ingredients and add slowly to the creamed mixture. Stir in chocolate chips. Bake by spoonfuls on ungreased baking sheet in 350° oven for 12 minutes.

      Mediterranean Lentil Soup

      Mediterranean Lentil Soup
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      Mediterranean Lentil Soup

      Recipe by La Bellitude
      Servings

      6

      servings

      This hearty soup seems like it should have taken hours to make, but it can be ready to eat in 30 minutes. The garlic instruction mentions using 2 frozen cubes if you don’t have a fresh clove. I was surprised to find that these are a better substitute than powders or paste.

      Ingredients

      • 2 cups brown lentils

      • ⅔ cup celery, sliced

      • ⅔ cup carrots, sliced

      • ½ cup onion, diced

      • 2 cups chopped kale, stems removed

      • 1 cup Italian sausage crumbles*

      • 1 clove garlic (or 2 cubes)

      • 2 tbsp tomato paste

      • 2 tbsp hummus

      • 1 tsp dried oregano

      • salt and pepper to taste

      • fresh basil for garnish

      Directions

      • Rinse lentils. Put them in large pot with the next 6 ingredients and cover with water. Bring to a simmer and stir in tomato paste, hummus, and oregano. Cover and simmer for 30 minutes or until lentils are fully cooked. Add water as needed to thin.
      • Season to taste and garnish bowls of soup with a handful of fresh basil leaves, julienned.

      Notes

      • * It’s always a good idea to brown some extra Italian sausage and your favorite breakfast sausage when you’re cooking them. Crumble as you’re cooking them, drain well, and pop into the freezer in a labeled bag. They will come in handy for many recipes and save time!

      corn blueberry muffins

      Corny Blue Muffins

      Corny Blue Muffins
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      Corny Blue Muffins

      Recipe by La Bellitude
      Servings

      12

      servings

      The best way to enjoy the lemon-blueberry connection is with a bit of cornmeal added to the batter. Not only does it add a rich sweetness but it adds to the texture as well, creating a crispy crust that you don’t get with just flour.

      Ingredients

      • 1 stick unsalted butter

      • 1½ cups flour

      • 1 tbsp baking powder

      • 1 cup cornmeal

      • 1/2 tsp salt

      • 1 cup sugar

      • zest of two lemons

      • 1 cup milk

      • 4 egg yolks

      • 1 cup blueberries

      • 2 tbsp demerara sugar

      Directions

      • Preheat oven to 375°F.
      • Melt butter and cool. Sift together flour and baking powder and whisk in cornmeal, sugar, lemon zest, and salt. Whisk together melted butter, milk, and yolks and add to flour mixture with blueberries, gently stirring until just combined.
      • Divide batter evenly among cups ⅔ full. Sprinkle tops of muffins evenly with the Demerara sugar. Bake muffins about 15 minutes. Remove muffins from cups and cool on a rack.

      Notes

      • When baking muffins and other quick breads, you can tell if they’re done by listening to them. When the tiny little pops have almost stopped, it’s time to take them out of the oven.

      Ottawa Rocket Salad

      Ottawa Rocket Salad
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      Ottawa Rocket Salad

      Recipe by La Bellitude
      Servings

      4

      servings

      My take on a simple but elegant salad that I met on a trip to Ottawa. Good for lunch or brunch in any season.

      Ingredients

      • 1 cup rocket (arugula)

      • 1 cup romaine

      • 1 cup tart apple, cut into matchsticks

      • ½ cup tomatoes

      • ⅓ cup crisp bacon, chopped

      • ¼ cup sharp cheddar, crumbled

      • snipped herb of your choice (I usually use tarragon)

      Directions

      • Remove pulp from tomatoes, dice fine, and marinate in wine vinegar for 20-30 minutes. Combine greens, very lightly tossed with lemon juice and oil or a very light vinaigrette. Toss with other ingredients, sprinkle on snipped herb, and serve.

      Notes


        Italian Beef Stew

        Italian Beef Stew
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        Italian Beef Stew

        Recipe by La Bellitude
        Servings

        4

        servings

        This is a family favorite that is easy to make and it’s ready is much less time that a traditional beef stew. Change the veggie combo if you prefer others, but make sure that you add long-cooking vegetables when you start the meat.

        Ingredients

        • 1 pound stew beef — cubed

        • 2 cloves garlic — minced

        • 1 medium onion — slivered

        • 16 ounces potato gnocchi — vacuum packed

        • 14 1/2 ounces beef broth

        • 8 ounces tomato sauce

        • 1 teaspoon oregano

        • 1 tablespoon basil

        • 1 cup mushrooms — quartered

        • 1 cup zucchini, small — cut into 1″ pieces

        • 1 tablespoon olive oil

        • 1/2 cup water

        Directions

        • Brown beef in olive oil and add onion and garlic. Saute until onion is just soft. Add broth, tomato sauce, spices, and water as needed and simmer 50-60 minutes, until beef is tender. Add gnocchi, zucchini, and mushrooms and simmer until tender, about another 10 minutes.

        Notes