Italian Bread Bowls..use them for soup, salads or dips!

Ingredients:
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C
2 tsps salt
2 Tbls vegetable oil ( I use olive oil)
7 cups all purpose flour ( I use bread flour)
1 Tbls cornmeal
1 egg white
1 Tbls water

Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.


Reader Submitted Recipe 
Bunny Bostow


No Bake Nut Butter Cookies

Ingredient:
1 cup (250 ml) old fashioned, pure, uncontaminated, uncooked rolled oats
1/2 cup (125 ml) of your favorite nut butter (soy butter, almond butter, peanut butter)
6 tablespoons (90 g) pure, natural whey protein powder
1/4 cup water (60 ml) water
1/4 (45 g) semi-sweet chocolate chips (or replace with refined-sugar-free chocolate chips)

Directions:
1. Mix all ingredients together in a large bowl until blended. 2. If your mixture is too thick or dry, add a little more water and blend. 3. When all the ingredients are mixed, form balls about the size of the palm of your hand, flatten and put them on a plate. 4. Put the plate of cookies in the refrigerator for 2 hours, uncovered. It’s that easy!
Makes 1 dozen cookies ♥
 
 Reader Submitted Recipe 
Lisa Cantkier

Fresh Strawberry Cream Cheese Coffee Cake

Ingredients:
8 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups strawberries, sliced (I use entire 16 oz. container)
1/4 cup brown sugar
1/2 cup chopped nuts

Directions:
Preheat oven to 350°F.
Combine cream cheese, butter and sugar. Beat until light and fluffy.
Stir in milk, eggs and vanilla.
Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how it will turn out or how long you need to bake it.).
Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake.
Bake 40 minutes. Serve warm or cold.

Reader Submitted Recipe 
Bunny Bostow

Blueberry Cream Chiffon Pie

Filling Ingredients:
1 (9 inch) Vanilla Wafer Crust or Graham Cracker Crust
1 3/4 cups fresh or thawed frozen blueberries
1 cup water
2 envelopes unflavored gelatin
1/4 cup sugar
1 (8 ounce) pkg cream cheese, softened
1/4 cup sugar
2 egg whites
1/4 cup sugar
1/2 pint whipped cream (1 cup)

Directions:
Reserve 24 berries for garnish.
Place remaining berries in a medium saucepan. Mash with a potato masher until most berries are broken. Pour in water. Sprinkle gelatin over water. Let stand 2 to 5 minutes to soften gelatin. Stir in 1/4 cup sugar. Cook over medium heat, stirring occasionally until mixture comes to a full boil and gelatin is dissolved. Cool slightly.
In a large bowl, beat cream cheese and 1/4 cup sugar with electric mixer until light and fluffy. Place a strainer over another medium bowl. Pour blueberry mixture into strainer. Lightly mash pulp with a large spoon to remove all juices. Discard pulp. Add blueberry juice to cream cheese mixer a 1/4 cup at a time, mixing after each addition until smooth. Refrigerate, stirring occasionally until mixture mounds slightly when dropped from a spoon.
First Layer:
Beat egg whites until soft peaks form. gradually beat in a 1/4 cup sugar. Beat until stiff peaks form. Fold into blueberry mixture. Spoon 2 1/2 cups into crust. Reserve leftover blueberry mixture for second layer. shape with a spoon to make filling slightly higher around edges.
Second Layer
Immediately beat cream until stiff peaks form. Set aside 1/2 cup whipped cream. Fold remaining whipped cream into reserved blueberry mixture in medium bowl. Reserve 1/4 cup of the whipped cream-blueberry mixture. Spoon the rest of the blueberry - whipped cream mixture onto the first layer in the center of the pie. The lighter filling will gradually push the darker filling to the edge, leaving a 1 inch darker border around filling.
Third Layer
Fold remaining 1/4 cup of filling into reserved 1/2 cup whipped cream. Spoon onto center of pie. Garnish pie with reserved blueberries, refrigerate 3 hours or longer.

Reader Submitted Recipe 
Bunny Bostow

Sour Cherry Crostata

Ingredients:
Sour Cherry Filling

 Ingredients:
3 tablespoons unsalted butter, cut into pieces
5 1/4 cups fresh or frozen (not thawed) sour cherries (13/4 lb), pitted
3/4 cup plus 1 tablespoon sugar
2 tablespoons cold water
3 tablespoons cornstarch

 All Butter Crust Dough

 Ingredients
2 1/2 cups all-purpose flour (not unbleached)
2 teaspoons sugar
3/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes ( when I made by hand, I grated the butter)
9 to 12 tablespoons ice water ( I put water in freezer till very cold)
Special equipment: a pastry or bench scraper

Directions:
Make filling:
Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then add fresh or frozen cherries with any juices and sugar and simmer, stirring, until sugar is dissolved. (Cherries will exude juices.) Continue to simmer until cherries are tender but not falling apart, about 8 minutes. Stir together water and cornstarch to form a thick paste, then stir into simmering filling and boil, stirring frequently, 2 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.

 Make the crust

 Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.

 Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)

 Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

 Using lightly floured parchment paper, roll the dough out to a 16 inch circle. Place rolled dough with parchment paper on a baking sheet and fold ends over to fit on sheet, refrigerate for 30 minutes After 30 minutes, take dough from refrigerator , unfold dough . Place cherry pie filling onto crust leaving a 2 inch border around crust. Fold crust over filling, pleating as necessary, leaving middle of pie open. Bake at 425 degrees for 40 to 45 minutes or until crust is golden.

Reader Submitted Recipe 
Bunny Bostow

Quinoa garden

Ingredietns:
170gr. black quinoa
1 carrot
1 red salad leaf
2 finochio stalks
10 clovers
10 mint leaves
3 pansy flowers
a handful of bean sprouts
a handful of dill
3tbsp olive oil
3tbsp lemon juice
1tsp turmeric powder
1tsp cumin powder
salt and pepper
 
Directions:
Wash the quinoa thoroughly.
In a pot, combine the quinoa with water and salt. Bring to boil, lower the heat and let it cook for about 20 minutes. Drain it.
Add the turmeric and cumin and toss well.
While quinoa is cooking, prepare your greens and sauce. Cut the carrot and finochio. Mix together the olive oil, lemon, salt and pepper.
Divide the quinoa in 2 large plates and decorate with your greens and flowers.

 
Reader Submitted Recipe
My Easy Gourmet
www.myeasygourmet.net

Strawberry Rhubarb Crumble Parfait

Ingredients:
Crumble
⅔ cup old-fashioned oats
½ cup all-purpose flour
¼ teaspoon salt
⅓ cup packed light brown sugar
¼ cup butter, melted
Strawberry Rhubarb Sauce:
½ cup packed light brown sugar
¼ cup fruity red wine
1½ cups finely diced rhubarb
2 cups diced fresh strawberries
Ice Cream Base:
3 cups half & half
2 large eggs
¾ cup packed light brown sugar
1 teaspoon vanilla

Directions:
Preheat oven to 350° F.
In a medium bowl, combine oats, flour, salt and ⅓ cup brown sugar. Add melted butter and stir until mixture is crumbly. Pour onto a large baking sheet and spread out with your hands. Bake at 350° F for 10 minutes. Stir, and return to the oven for another 5 minutes, or until golden brown. Cool and put into an airtight container.
In a medium saucepan, add ½ cup brown sugar, wine, rhubarb and strawberries. Bring to a boil and cook until rhubarb is tender and mixture is syrupy, about 8-10 minutes. Remove from heat and set aside to cool. Cover and refrigerate until chilled.
Prepare an ice bath in a large bowl.
Heat the half & half in a large saucepan over medium heat until tiny bubbles start to form around the edge.
In the meantime, beat the eggs and ¾ cup brown sugar in a large bowl with an electric mixer for 3 minutes. Gradually add small amounts of the half & half until about a third of it has been added. Then pour in the rest and mix thoroughly.
Put the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (about 175°).
Remove from heat and pour the mixture into a bowl with a pouring spout. Add vanilla and place the bowl in the ice bath to chill. Cover and refrigerate until very cold (overnight if possible).
When the ice cream base has chilled, churn in an ice cream maker, according to manufacturer’s instructions. Spoon ½ of the ice cream into a freezer-safe container, followed by ½ the rhubarb/strawberry sauce. Repeat with another layer of ice cream and sauce. Place sealed container in the freezer to bloom for at least 3 hours.
Just before serving, remove from freezer and allow to rest 5-10 minutes. Scoop ice cream into a parfait glass, layering in crumbles after every scoop. Grab a long spoon and prepare to go to rhubarb heaven!

Reader Submitted Recipe
Sherry K - Jazzy Gourmet

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