Cauliflower Broccoli Ham Pasta Bake

Ingredients
1 teaspoon extra-virgin olive oil
1 small head cauliflwer, cored and chopped (about 3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped (or sub about 1/2-3/4 cup diced onion)
Kosher salt and fresh cracked black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon ground nutmeg (I did just under that, between 1/8-1/4)
6 ounces Pecorino cheese, grated (about 2 cups- could sub fresh grated Parmesan)
1/2 pound medium multigrain pasta shells or bowties
1/4 pound sliced smoked ham, chopped (about 1 cups)
1 medium bunch broccoli, trimmed and cut into florets (3-5 cups)
optional: 1/2 cup toasted whole-wheat panko (Japanese bread crumbs) for serving.

Instructions
Heat oil in a medium saucepan over medium heat.  Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally.  Sprinkle with flour; stir to coat well.

Gradually stir in milk; bring to a boil.  Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes.  Let cool for 5 minutes.  Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.

Preheat oven to 400 degrees.  Meanwhile, bring a large pot of water to a boil.  Cook pasta until slightly tender but not fully cooked, about 5 minutes.  (Note:  If you like your broccoli pretty tender, add it to boiling pasta water for a couple of minutes before draining)  Drain well; return to pot.  Add ham, broccoli, and cauliflower sauce; toss to combine.  Transfer to an ovenproof 3 1/2 quart baking dish.  Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes.  Heat broiler, and broil until golden brown on top, 1-2 minutes.  Divide among dishes, top with breadcrumbs (if using), and serve immediately.

French Bread

(this amount makes 3 small loaves or 2 large):
2 1/2 c. warm water
2 T. yeast
3 T. sugar
2 T. white vinegar
Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:
1 T. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves

Knead for 2-5 minutes and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased countertop and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Let rise 30 minutes (or until doubled)on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Or, just raise on the counter and bake at 375 for 30 minutes. Enjoy! Dough--can be a little soft, if too sticky, add a little more flour. Put the boiling water in the oven with your bowl of dough to help it rise faster. Cut the dough into two equal parts (or three if you are making smaller loaves). --pictures are of a doubled batch. Slice the dough diagonally and white wash with 1 beaten egg.Bake and serve warm out of the oven!

Nate-style Granola

6-7 c. rolled oats
1 c. chopped almonds
1/2 c. flax seeds
1 c. sunflower seeds
1 c. wheat germ
1 c. canola oil
1-1/2 c. honey
1 tsp. salt
1 tbsp. cinnamon
1 tbsp. vanilla
(Kirsta likes hers with 2 c. coconut, 1 c. dried cranberries. Can also add 1 c. of other chopped nuts.)

Preheat oven to 325 degrees.

In large bowl stir together the oats, almonds, wheat germ, and sunflower seeds. In a small pan over medium het, stir together oil and honey. Add vanilla, salt, and cinnamon. Cook and stir until blended. Pour over the oat mixture and stir to coat evenly. Spread out in even layers on two cookie sheets.

Bake for 20-30 minutes until oats and nuts are toasted. Watch closely as it can burn easily. Immediately after it comes out of the oven stir in the dried fruits if using them. Let stand until cooled and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks.

Wendy Reese Chocolate Chip Cookies

1/2 c. butter

1/2 c. margarine

3/4 c. sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

3 c. flour

3/4 tsp. salt

3/4 tsp. baking soda

about 12 oz mini chocolate chips

Cream together butter, margarine, sugar, and brown sugar. Add eggs and vanilla. Add dry ingredients except chocolate chips, then add chocolate chips. Bake at 350 degrees for 10-12 minutes.

Kirsta's Whole Wheat Bread

3.5 c. whole wheat flour (grind your own if you have a wheat grinder)
1/3 c. vital wheat gluten
2 T. instant yeast (almost 2)

2.5 c. hot water (120-130 F)

3/4 T. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar (I use a scant half cup of sugar because it is cheaper than honey)
1 1/4 T. bottled lemon juice

2.5 c. whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe is halved to make 2 loaves. Double to make 4.

Apple Puffed Pancake (German Pancake)

6 eggs
½ tsp salt
1 ½ cups milk
¼ tsp cinnamon
1 cup flour
3 Tb sugar
1 tsp vanilla
1/2 cup butter (1 cube)
2-3 apples, peeled and sliced thinly
2-3 Tb brown sugar

Place 9×13 inch pan in oven while it preheats to 425 degrees F. Whisk together first 7 ingredients. Place butter in pan and put in oven to melt. Add apples to pan and return to oven until butter sizzles. (Be careful not to let the butter burn!) Remove from oven and pour batter over the apples. Sprinkle with brown sugar. Bake for 20 minutes or until pastry puffs over edge of pan. Slice into squares and serve. Serves 6

Recipe From: Sisters Cafe

Malted Milk Ball Cake

2 c. flour
1/2 c. cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. butter, softened
1 3/4 c. sugar
3 eggs
4 oz. unsweetened chocolate, melted and cooled
2 tsp. vanilla
1 1/2 c. milk
1 c. malted milk balls, coarsely chopped

Line two 9 inch baking pans with parchment paper. Grease pans; set aside.

In medium bowl stir together flour, cocoa poder, baking powder, baking soda, and salt. Set aside.

Preheat oven to 350. In a large mixing bowl beat butter with mixer on medium-high for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating 30 seconds after each. Beat in chocolate and vanilla. Alternately add flour mixture and milk, beating on low speed until thoroughly combined.

Divide batter between prepared pans; spread evenly. Bake for 10 to 15 minutes. Sprinkle with malted milk balls, pressing in slightly if needed. Continue baking 10 to 15 minutes more. Cool in pans on wire rack for 10 minutes. Remove cakes from pans. Transfer cakes to wire racks to cool. Spread with warm frosting, serve warm.

Chocolate Malt Frosting
In a microwave safe bowl, whisk together 2 cups whipping cream and 1/3 c. malt powder. Microwave on 50% power for 2 minutes or until bubbly. Place two 11.5 oz pkgs. milk chocolate pieces in a medium bowl. Pour hot cream over chocolate pieces. Let stand 5 minutes. Stir until smooth. Pour and spread warm frosting on cakes.

Recipe From: Better Homes and Gardens