Focaccia Bread (Lillian.com)

 2 cups all-purpose flour

1 teaspoon salt

1-1/4 teaspoons instant yeast

1 cup warm water

1/4 cup olive oil

1 teaspoon oregano 

2 teaspoons dried basil

1 teaspoon flaky sea salt

In a medium bowl, whisk together the flour, salt, and yeast. Add the warm water, and stir to form a soft and sticky dough. Cover the bowl with plastic wrap and refrigerate for at least 8-24 hours. 

Gently shape into a ball. Pour 1 tablespoon of olive oil into the bottom of an 8” cake pan and spread oil to cover the surfaces. Place all of dough into center of pan and cover tightly with plastic wrap. Let sit at room temperature at least 2 hours until dough has expanded to fill pan. 

Preheat oven to 450 and remove plastic from pan. Drizzle rest of olive oil over the dough and press fingers into dough to make dimples all over dough. Sprinkle with seasonings and salt. Bake 22-25 minutes until golden brown and crisp.

Copycat Olive Garden Bread Machine Garlic Bread (foodtalkdaily.com)

 1 cup warm water

1 Tablespoon active dry yeast (bread machine yeast)

2 Tablespoons butter, softened

1 egg

3-1/4 cups bread flour (or all-purpose flour)

1/4 cup sugar

1 teaspoon salt

Add all ingredients in order listed into the bread machine and select dough setting.

Meanwhile make for topping:

4 Tablespoons butter, melted

Garlic salt

Italian seasoning

Once the bread has completed the dough cycle, roll dough out on a lightly floured surface to approximately à 12” x 16” rectangle. Fold the longest side to the longest side to make a 6” x 16” rectangle. Use a pizza cutter to 16 (1”) bread sticks and place approximately 1-2” apart onto top 2 greased cookie sheets. Cover with a clean towel and allow to rise an additional 30 minutes. Bake at 350 for16-18 minutes or until golden brown. Remove from oven and brush with melted butter and sprinkle with the desired amount of garlic and Italian seasonings.

Tomato Soup à la Rachel Potts

 8 oz block feta cheese

1/3 garlic bulb

1 medium onion

1 red bell pepper

16 oz fresh tomatoes

3 cups vegetable or chicken broth

Preheat oven to 350 degrees and place the following on parchment paper in a rimmed pan:

Feta block cut into 4 blocks, garlic (peeled), onion (chopped), tomatoes (quartered or halved), and bell pepper (strips). Roast 45-60 minutes and cool 30-45 minutes.

Put roasted item and broth in a large pot or blender to blend ingredients with an immersion blender or regular blender in batches.

Quiche à la Rachel Potts

 Makes 2 deep dish pies.

Ingredients:

2 deep dish pie crusts

9 eggs

1 bag frozen spinach, thawed and drained

8 oz mushrooms

Garlic

Salt

Pepper

4 cups shredded mozzarella cheese

1/2 cup milk or heavy cream or half & half

Bake empty pie shells at 350 for 15-17 minutes.

Meanwhile, cook mushrooms with salt and pepper and garlic. In a large bowl, beat eggs and mix with milk. Add spinach, mushroom mixture, and 3 cups of cheese. Pour mixture into the 2 baked shells and top each with 1/2 cup of cheese. Bake at 350 for about 45 minutes. 

Freezes well.

Pineapple Rum Punch (pitcher full)

 1 cup rum

2 cups pineapple juice

1 cup orange juice

1/2 cup lime juice

1/4 cup grenadine

1 cup ice

Stir to blend, let rest in the refrigerator for flavor to ripen. Add 1-1/2 cups lemon lime soda and serve.

Banana Foster

 Make your usual pancakes from scratch or package mix and elevate them with this special topping.

3 TB salted butter

1/2 cup brown sugar, firmly packed

4 teaspoons rum* (or 1 tsp rum extract)

1/2 teaspoon cinnamon

1-1/2 teaspoon vanilla extract

3 medium bananas - unripe is best to hold its shape

Melt the butter in a saucepan and add the sugar, rum*, and the cinnamon. Cook 1-2 minutes then stir in the vanilla and rum extract here if using extract instead of rum. Add banana slices and cook 1-2 minutes and coat the bananas. Serve on top of your pancakes. No need to add maple syrup! Makes enough for one batch of pancakes.

Razzleberry Pie (iheartnaptime.net)

 2 pie crusts

4 c frozen mixed berries (2 cups raspberries, 1 cup blueberries, 1 cup blackberries)

1 c sugar

1/3 c cornstarch (I might use 1/2 c next time as it was runny)

1/2 tsp salt

Topping: 1 egg white whisked + 1-2 TB sugar for sprinkle

Preheat oven to 375° F. Place baking sheet in oven while the oven preheats. 

In a large bowl place frozen berries, combine berries if not using a bag of frozen mixed berries. 

In a smaller bowl, stir together the sugar, cornstarch, and salt. Pour over berries, stirring gently until all berries are covered, then, let sit 10-15 minutes. 

Meanwhile, par-bake bottom crust 10 minutes or until light golden, using pie weights to keep crust from puffing up. Pour mixed berries into crust leaving out the extra juice that may have accumulated at the bottom of the bowl. Place top crust on top of berries (lattice crust or solid crust with slits), crimp edges, and brush top crust with egg white and then sprinkle with 1-2 tablespoons of sugar.

Bake 50-55 minutes, remove from oven, and cool 3-4 hours to allow the juices to thicken. Slice and serve with whipped cream or ice cream if desired.