Another Sunday Bread

I have another tasty, easy bread, no-fail, recipe to share. This can be made into rolls and baked in muffin tins, but I used the black souffle dish shown on this site. The family really raved about this one.

Cheese Dill Bread from the Cook's Corner

1 envelope active dry yeast
1/4 cup warm water
1 cup cottage cheese
2 tablespoons sugar
1 tablespoon instant minced onion
2 teaspoons dill seed or caraway seeds
1 tablespoon butter or margarine
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2 1/4 cups flour
melted butter
coarse salt (optional)
Dissolve yeast in water. In a small saucepan, heat cheese to luke warm. In a large bowl, combine yeast mixture, cheese, sugar, onion, dill, salt, baking soda and egg. Mix thoroughly.
Add flour. Beat well. Cover. Let rise until doubled in bulk, about 1 hour. Stir down dough. Place in a greased 1 1/2 quart round baking dish. Cover and let rise again until doubled, about 40 minutes. Preheat oven to 350 degrees. Bake 40 minutes. Brush top with melted butter and sprinkle with coarse salt, if desired.

This is pistachio cherry bread printed from Cooks.com
It is quick, pretty and easy. My husband ate two pieces right away.
1 box white cake mix (actually calls for a supermoist sour cream white cake mix--never heard of it, so I used a regular white cake mix.)
1 pkg. instant pistachio pudding mix (4 serving size)
1/2 tsp. nutmeg
1 cup chopped pecans--I used pistachios
4 eggs
1/2 cup oil
1 cup buttermilk
3/4 cup drained, cut up maraschino cherries
In a 3 quart mixing bowl, combine cake mix, pudding mix, nutmeg and pecans. Make a well in the dry ingredients and pour in the eggs, oil, buttermilk and cherries. Mix by hand until just moistened. Pour into two greased and floured 8x4 inch loaf pans. Bake at 350 degrees for 45-50 minutes. Cool 15 minutes. Invert pans, remove bread and cool completely.
Note:The recipe called for 1 box supermoist sour cream white cake mix. Andy went to 3 stores and could not find, and I never heard of, a sour cream white cake mix. So if you have discovered this, let me know how you liked it.

Sunday Salads

Sunday Salads

Wheat Berry Salad

This nutty grain, usually found in the rice section of the store or in a health-food store, is so good for you as well as delicious. I add a cup of dried cranberries or cherries or raisins . It give the salad a nice punch and a bit more color.

1 cup hard winter wheat berries

kosher salt

1 cup finely diced red onion

6 tablespoons good olive oil, divided

2 tablespoons balsamic vinegar

3 scallions, minced, white and green parts

1/2 red bell pepper, small-dice

1 carrot, small-dice

1/2 teaspoon freshly ground black pepper

Place the wheat berries and 3 cups of boiling, salted water in a saucepan and cook, uncovered, over low heat for about 45 minutes, or until the grains are soft but not mushy. Drain well. Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, about 5 minutes. Turn off the heat and add the remaining 4 tablespoons of olive oil and the balsamic vinegar In a pretty bowl, combine the warm wheat berries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes. Season to taste and serve at room temperature.

Every week I try a couple of new dishes...new to the family. For Easter I read about a grape salad that sounded so refreshing. I had to make it after I googled the recipe. (There are no secret recipes any more now that google and the Food Network TV have arrived in our kitchens.) Give this a try.



Great Grape Salad

2 pounds green seedless grapes
2 pounds red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste

Mix sour cream, cheese, sugar, vanilla by hand until blended.
gently stir in the grapes

This is good just this way, but the recipe said to top the dish before serving with a light coating of brown sugar and toasted pecans. I think it is one sequin too many.

Pea Salad (from Cook's Corner)

This pea salad lends itself to various left overs like bacon or sauteed diced ham, additions. I made this two days in a row with various additions. It is easy and colorful with a splendid taste.

10 ounces fresh or frozen peas (I use frozen)
1 cup diced celery
1 cup chopped cauliflower
1 1/4 cup diced green onions
1 cup cashews (I used slivered almonds)
1/4 cup crumbled cooked bacon
1/2 cup sour cream
1 cup ranch dressing (I used Asiago dressing) (Start with 1/2 cup and add as needed. I am not a big fan of sloppy salads.)
1/2 teaspoon Dijon mustard
1 small garlic clove, minced