Sandwich bread

2 c warm water
1 pkg yeast
5-6 c flour
1 T light brown sugar
2 T olive oil
2 ½ tsp salt

Stir yeast into 1/2 c warm water and the sugar. Let stand until it bubbles.

Combine 5 c flour and salt. Add the yeast mixture, remaining 1 ½ c. water, and olive oil. Mix until a dough forms. Continue for another 8 minutes. On a lightly floured surface, knead a smooth, firm, elastic dough is formed.

Put the dough into an oiled bowl and roll it around to coat all over. Wrap the bowl with plastic wrap and set aside to rise for 1 ½ h or until doubled in size.

Preheat the oven to 425ºF.

Punch down the dough and knead for a minute. Place the dough into baking pans, loosely covered, for 30 min or until doubled in size.

Bake the dough for 45 minutes. Allow cool before slicing.

Cinnamon Craisin Swirl Bread

1 pkg yeast
2 1/4 c warm water
3 tbs + 1/4 c sugar, separated
1 tbs salt
4 tbs butter
6-7 c flour
1 c dried cranberries
1 tbs cinnamon

Combine yeast, 1/2 c water, and 1 tbs of sugar; Let stand until it bubbles.

Add remaining water, 2 tbs sugar, salt, 2 tbs melted butter, and half of the flour. Blend well. Add remaining flour in small batches.

Knead dough until smooth and elastic, about 10 minutes. Place the dough into a greased bowl and roll it around so that it is coated. Cover with a towel and let it rise in a warm place until doubled (about an hour).

Combine 1/4 c sugar and 1 tbs cinnamon.

Punch down the dough, stir in cranberries, and divide in half. Roll out into 18 x 9 in.

Sprinkle each with the cinnamon sugar mixture.

Roll up the dough and pinch the seams together. Place in greased loaf pans and brush the tops with 2 tbs melted butter. Let rise for 1 h.

Bake 425 F for 30 min. Remove and place on a wire rack to cool.

Egg cake - microwave

1/4 c butter
1/4 c sugar
1/2 c flour
1/2 tsp baking powder
1 egg
2 tbs milk

Cream the butter and sugar together. Gradually add milk, egg, and then flour. Microwave for 3 min

Salmon cakes

2 slices bacon, coarsely chopped
1/4 c chopped onion
1 egg
1/2 c mayo
2 tsp Dijon mustard
1/2 tsp sugar
1/2 lemon, zested
1/4 c bread crumbs
2 tbs grated Parmesan cheese
1 (14 oz) can wild salmon, checked for large bones
1 cooked russet potato, peeled, and fluffed with a fork

Cook the bacon in a skillet to save the fat. Use the same skillet to saute the onions.

Combine all ingredients except the salmon and potato. Add the salmon and potato, mixing gently after each addition. Form into patties. Grill 2-3 min on each side.

Chicken parmesan - microwave

8 oz chicken with skin and bones
1 tbs grated Parmesan cheese
1 tbs bread crumbs
Italian seasoning

Combine cheese and bread crumbs. Dredge chicken in the mixture before placing skin-down on plate. Cover with paper towel. Microwave 2 min. Turn chicken over and sprinkle remaining crumb mixture. Cover again with paper towel and microwave 2:20 minutes on HIGH.

Bacon-Chicken - microwave

1/4 c butter
1 clove garlic, minced
2 tsp parsley
1 tsp grated lemon rind
salt
chili sauce
2 lbs chicken
4 slices bacon -- cut in half

Combine butter and garlic to microwave until garlic is mostly cooked. Add spices and mix.

Roll chicken in butter. Place skin-down on plate and lay bacon slices on top.

Cover with paper towel. Microwave for 14-18 min HIGH, or until no longer pink in center. Let stand about 5 min before serving.

Carbonara

2 tbs olive oil
4 slices of bacon, sliced into 1/4 in pieces
4 garlic cloves, finely chopped
2 eggs
1 c grated Parmigiano-Reggiano cheese
parsley

Heat the olive oil and bacon until it is crisp. Add garlic and cook until softened.

Add hot, cooked pasta to the egg mixture, so that the heat of the pasta will cook the raw eggs in the sauce. Also add 1/3 c of the starchy cooking liquid. Stir to coat the strands in the bacon fat.

Beat the eggs and Parmesan together. Remove the pan from the heat to pour the egg/cheese mixture into the pasta.