Crockpot Grinders, from Big Red Kitchen
one round loaf Artisan Italian Bread
18 slices provolone
18 slices Mortadella
18 slices sweet or hot Capicola
18 slices Genoa Salami
sweet pepper rings
thin onion slices
olive oil
oregano and basil
Large 6 quart oval crockpot
Slice bread 13 times, almost all the way through but leaving 1/2 inch space at the bottom. Layer three slices of cheese and top with 3 slices each of Mortadella, Capicola, and Salami. Top with pepper rings and onions. Sprinkle with Italian Seasonings and repeat 5 times. Fold each bundle in half and tuck down between every other slice of bread to create 6 sandwiches. The sandwich may have “arched” its back, gently push down and wrap tightly in one then a second piece of heavy foil. Place in crockpot on top of a small aluminum foil pan or balls of foil, do not touch bottom of pan. Pour in 1/4 cup of water (I never like to have a “dry” crockpot, it just seemed to make sense to me to have a little water in there), it does nothing for the sandwich since it is wrapped up so tightly in foil. Cover and cook on low for 2-4 hours. To serve cut each sandwich apart, drizzle the insides lightly with olive oil, and enjoy. Makes six sandwiches with the center two being quite generous in size.
Note- you may not need all the meat and cheese as the sandwiches on the ends are a bit smaller and will not hold as much.

*We have done a Roast beef and Provolone French Dip variation and it is great!

• Pumpkin Bread

   

   

   

  from si

  29

  29

  29

  29

  29

  29
• Post to Twitter
• Post to Google+
• Post to StumbleUpon
• Send via Shareaholic Mail
• Print with PrintFriendly
• Post to Pinterest

from sisters cafe

1 (15oz) can pumpkin puree
4 eggs
1 c vegetable oil
2/3 c water
3 cups sugar
3 1/2 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
*Optional Variations–see below
Preheat oven to 350 degrees.  Grease and flour pans (this will make 3 small 7×3 loaf pans or 8 mini loaf pans).
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a seperate bowl, wisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.  Stir the dry ingredients into the pumpkin mixture until just blended.  Pour into the prepared pans. *if desired stir in mini chocolate chips or sprinkle loaves with crumb topping (recipe follows) before baking.
Bake for about 50-60 minutes in the preheated oven.  Loaves are done when toothpick inserted in center comes out clean.  Do not over cook!

*Optional Variations

Crumb Topping
1/2 cup butter
1/2 c quick oats
1/2 c flour
1/2 c brown sugar
2 tsp cinnamon
6 TB chopped pecans (if desired–we leave out)
Using a pastry cutter combine topping and sprinkle on top of loaves before baking.
Brown Butter Glaze
1/4 cup butter, warmed in a pan until it turns light brown
2 c powdered sugar
3 Tb hot water or milk
1/2 tsp vanilla
Combine the warm butter and vanilla with enough powdered sugar and water to get the right consistency to pour over loaves.  I put it on pretty thick pictured above, but you could definetly make the glaze thinner by adding a little more hot water or milk.  Also–you can heat it up again if it starts to stiffen.

Vegetarian Calzone

So I am going to call this one my own since it varies so much from the original recipe.

It's delicious trust me.

Dough

1 tsp yeast

1 1/2 cup warm water

1/3 cup olive oil

4 cups flour

1 tsp Kosher salt

Filling

tbls olive oil

8 ounces mushroom chopped

2 cloves garlic

1/2 tsp dried oregano

4 cups packed baby spinach

about 5 tbls Parmesan cheese

8 ounces of Cream cheese

Dough

Mix yeast and water. Whisk in Olive Oil. Mix flour and salt and slowly incorporate water mixture. You can do this in your mixer with a dough hook or mix it by hand. Place in a bowl. Drizzle with olive oil. Cover with a damp clothe and set in a warm place for an hour or two.

Preheat oven to 400*

Filling

Heat oil over med. Toss in the mushrooms. Cook about two or three min., add garlic and oregano. Cook another minute or two and then add your spinach. Cook long enough to wilt the spinach about a min. Remove from heat and set aside.

Roll out the dough. You can make one big calzone or I made three medium sized guys. Roll it out into a rectangle and sprinkle with Parmesan cheese on one side of your rectangle leaving about an inch around the edge. Spread out about 1-2 ounces of the cream cheese (4 when only making one big guy) add some filling, layer with about 1-2 ounces more of the cream cheese (again 4 for a big one) sprinkle with Parmesan and fold over and curl up your edges. Place on a baking sheet I put mine on a slipat so it wouldn't stick you could also spray your pan or rub Olive oil on it. Brush the calzone with olive oil and place in your oven for about 18 min until lightly browned. Brush with more olive oil I sprinkled mine with a little Kosher salt and let cool a bit before serving they are hot but delicious!

Baguette

This one is from Sister's Cafe.

I have made this a ton and we love it.

It's really easy and is so good when you slice it and put butter and garlic salt on it.

It's hard to ruin this one.

Baguette

1 1/2 cup warm water

1 1/2 tbs yeast (2 packages)

2 tsp sugar

3 1/4 cups Flour

2 tsp salt

In small bowl combine water, yeast and sugar. let stand for about 5 min until foamy.

In large mixing bowl combine the flour and salt. Gradually add the yeast mixture mix until dough becomes a smooth ball and knead for 5 min. You can use your Kitchenaid with the dough hook and it makes this process easier.

Cut in half and shape into 2 baguettes. place on a lightly greased cookie sheet or silpat. cover and let rise for 30 minutes.

Preheat oven to 450. with a sharp knife (serrated helps) gently make a slash down the length of each baguette. This gives the authentic look. Pour water in a cookie sheet and place on the bottom rack in the oven. Bake the bread for 15 min. half way through brush with melted butter. If you try Olive oil it's less crispy and not as salty. In my opinion that is less appealing.