Artisan Bread

Hey Grad Studies,

My Mom found an artisan bread recipe at http://www.artisanbreadinfive.com/. Tried it and loved it--thought you guys could make some at the house and it would smell yummy! It sounds complicated because you have to use stoneware, but it's really pretty basic and easy once you get the hang of it. Apparently, even unsealed/unglazed travertine/marble/granite tiles will work (until they crack from too much use).

1 1/2 T yeast
1 1/2 T kosher salt
3 C lukewarm water
6 1/2 C all-purpose flour

In a 5qt ice cream bucket (or another large, plastic container with a lid that's NOT airtight), dissolve the yeast and kosher salt in the water. Mix in the flour but do NOT knead. Mix ingredients only with a wooden spoon or with hands. The dough will be very sticky. Cover with the lid but do not seal, and let the dough rise completely (usually from two to four hours, depending on location, temperature, and type of yeast). Once dough begins to collapse onto itself, put the container into the fridge for a few hours before baking (so that the dough is easier to handle). Make sure the lid is only loosely sealed.

Twenty minutes before baking, place the stoneware pan or pizza stone into the oven and then preheat. Five minutes before baking, place a steam pan into the oven with the stoneware pan (I use an old cookie sheet with a cup of water on it--the pan warps with consistent use, so make sure it's a pan you don't love). Remove the dough from the fridge and shape into loafs (I've been making hoagie-sized mini-loafs, but you can make it a boule, a baguette, braided loaf, whatever you want). Then bake at 450 for half an hour, or until the loafs are golden brown. Remove the loafs from oven, but leave the stoneware in the oven until it cools down. Cover the loafs with a dish towel, and let cool most of the way before eating (otherwise it tastes fine, but smells a bit yeasty and salty).

I've made it with cranberries and pecans. We're using it as pizza dough this afternoon. You can also add chopped black olives and spices for a nice Greek bread.

Hope all is well!

Tater Tot Casserole

1 lb ground beef
1/2 onion, diced
1 can cream of chicken soup
1/2 can evaporated milk
1/2 bag tater tots, frozen (depends on the size of the bag)
cook beef and onion (you can even add celery). Stir in soup and milk. Mix in tater tots and pour into 8x8 or 9x9 pan. Bake at 350 for 40 -55 minutes till bubbly

This was a staple in the diet of a 70's college student! Still tastes great!

Peppermint Dessert

1 c. crushed peppermint candy
1 pint whipped cream
1/2 - 1 c. chopped nuts
1 c. mini marshmallows
1 tsp. vanilla

Wafer Crust
2 c. chocolate or vanilla wafers, crushed (Christmas party, 1 package oreos was used)
1/2 c. butter

Mix wafers with melted butter and press into 9x12 pan (You can make the crust as thick as you want. The recipe calls for some of the crust sprinkled over the top at the end).

Whip cream to stiff peaks. Fold in peppermint candy, nuts, marshmallows and vanilla to the whipped cream. (It will turn pink!) Spread over wafer crumbs and refrigerate over night. Add extra crumbs on top if desired.

Chili Spaghetti

Ingredients:
1 lb ground beef
1 lrg onion, chopped
2 cloves garlic, grated
2 med. cans diced tomatoes
3 15 oz cans Hormel no bean chili
3 c. grated cheese
1 c. sour cream
Parmesan Cheese to taste
1 pkg spaghetti, cooked

Brown beef and drain. Add onions and garlic, cook through. Add tomatoes, chili, cheese and sour cream. Simmer a few minutes. Spread spaghetti over bottom of two 9x13 baking dishes. Pour mixture over cooked spaghetti and top with parmesan cheese. Bake 25 to 30 minutes at 350 degrees.

Oreo Frozen Dessert

28 or more Oreo Cookies, crushed
1/2 cup butter, melted

Mix crushed cookies and butter.
Pat on bottom of 9x13 pan

Spread 1/2 gal vanilla ice cream ( softened) on top of crust.

Freeze.

Fudge layer:
1 Baker's German Chocolate Bar
1/2 cup butter
2/3 cup sugar
1/8 t. salt
2/3 cup evaporated milk
1 tsp vanilla

1. Melt chocolate bar and butter together over med low heat.
2. Stir in sugar, salt and milk.
3. Cook (low boil) until thick, about 4 minutes.
4. Add vanilla.
5. Let cool completely.
6. Spread cool sauce on firm ice cream.
7. Spread 8 oz Cool Whip on top of fudge.
8. Sprinkle with chopped nuts and more crushed Oreos.
9. Store in freezer until 20-30 minutes before serving.