Fresh Strawberry-Jello Cake with Strawberry Cream Cheese Frosting & Giveaway!

Guess what this week is? A Bountiful Kitchen's four year blogiversary.  Whoohoo.
Time to celebrate!  What says celebration better than cake, ice cream and presents?
Let's have a little giveaway. How about a couple of cookbooks -one from me, one from Tilly (mook) and gift certificates for ice cream and yogurt, also from our favorite, Tillamook! Here's the deal...

Two cookbooks:

 This one's from me. 

Guess who donated this one? 

Three of these, any flavor...

Twelve of these, any flavor and variety (light, regular)

The recipe- I made this yummy Strawberry cake a few weeks ago, by request for a family wedding celebration. It's really simple, and uses fresh strawberries in the cake and the frosting. Great for a summer celebration or a girl birthday. Or a Blogiversary ;)

The giveaway- Leave a comment, let me know- what's your favorite cake? Check back on Friday. I'll post the winner (one winner, chosen by Random Counter) and another celebration cake, made with Tillamook ice cream.  You're going to love it.



PS- I was not paid for this post, or given free products. The opinions stated are my own.

Fresh Strawberry-Jello Cake with Strawberry Cream Cheese Frosting

A Bountiful Kitchen, adapted (quite a bit)  from Paula Deen

print recipe

1 (18.25-ounce) box white cake mix*

1/4 cup flour
1  small (3-ounce) box strawberry-flavored instant gelatin
8-9 oz fresh strawberries (weight after trimming tops off) about 1 small basket, crushed or blended
4 large eggs
1/2 cup vegetable oil
1/4 cup water 

1 teaspoon vanilla
Strawberry cream cheese frosting, recipe follows

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened (make sure this is room temperature)
about 2-3 fresh strawberries, cleaned and trimmed, chopped
5 cups powdered sugar 

dash of salt

small amount of milk or cream to thin the frosting if needed
sliced or whole strawberries, for garnish, optional


Preheat oven to 350 degrees F. Line 2 (9-inch) round cake pans with parchment paper, grease pans.

In a large bowl, combine cake mix, flour and gelatin. Add pureed strawberries, eggs, oil, water and vanilla; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 30-35 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, cool completely on wire racks.

Fresh Strawberry Cream Cheese Frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in chopped strawberries.  Gradually add powdered sugar and dash of salt, beating until smooth. Thin with milk or cream if needed.

Spread frosting in between layers and on top and sides of cake. Garnish with fresh strawberries, if desired.

Tips:

-This recipe was tweaked according to several suggestions by reviewers on the Food Network site. 

-*I used a Betty Crocker Cake mix. The suggested cake mix weight in the original recipe is 18.25 oz. However, I found only generic (store) brands in this size of cake mix. I opted to use a popular name brand instead. I also used Jello brand gelatin. 

-The cake will have a bright pink/red color. 

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Winner of our Pre-Holiday Cookbook Giveaway!

Winner of the Pre-Holiday Can't Wait to Cookupastorm Giveaway is:

9 

Our family said...

I also love a cookbook that my family (there are 10 kids) put together of each individual family's favorite recipes. Super fun and delicious!

NOVEMBER 4, 2011 9:15 AM 

Email me at Abountifulkitchen@gmail.com and I'll send out your cookbooks! 

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Buttermilk Scones and Cookbook Giveaway- CLOSED

One of my long time favorite cookbooks has been the Heritage Salt Lake Jr. League Cookbook. First printed in 1975, it has become a cookbook classic. I know with the age of computers, blogs, online magazines and websites, purchasing cookbooks may seem silly to some. But there is absolutely nothing like holding a good book in your hands. Even though I have an electronic device for reading books, I still like to thumb through pages, mark them, and stack them up next to my bed. The last real book I read was The Help, almost two years ago.
I know.
Two years since I've finished a real book??  It's because I spend my time reading cookbooks :) The latest in my stack of cookbooks was Miette, "recipes from San Francisco's most charming pastry shop."  It's a beautiful book with darling scalloped page edges. The photos of the shop and the cakes are inspiring to say the least. It makes me want to hop on a plane and be in SF by lunchtime. Soon I'll make a cake and share my Miette cooking adventures!
So yes, I do love the Internet, and I have fun blog and site jumping. But nothing will ever replace my cookbooks. It's been a while since I've done a cookbook giveaway, so today, I'm having a little pre-holiday-get-inspired to cookupastorm giveaway! I thought about giving these books away to several people, but then decided- wouldn't it be so wonderful to win all four??? So fun.
One winner, four books!

Here are the books:

Miette, recipes from San Francisco's most charming pastry shop
Truly a beautiful book.

Paula Deen's Southern Cooking Bible 
Paula's newest cookbook.

America's Test Kitchen "Menu Cookbook" 51 Menu's for every occasion
Holiday ideas and more...

Southern Living Christmas Cookbook 2011 
Gift ideas, food, entertaining, such a fun book. 

Here's what you need to do to enter:

1. Leave a comment. Tell me your favorite cookbook of all time.
2. Two entries if you are a follower.
3. Know how I'm teaching/organizing cooking classes at South Fork Hardware's Kitchen Center? Here's our new blog, with class schedule, recipes from classes, etc. Become a follower on the South Fork's blog and get another entry.
After your initial entry, you may enter each day after, one time per day.
Winner announced in one week: Wednesday, Nov 9th.
Good Luck!


Yikes. I almost forgot the recipe!

We made these on Halloween. Our Halloween tradition has been chicken noodle soup and scones for years. These are my very favorite. They come from the old  SLC Jr. League Heritage Cookbook. The  recipe comes from Donna Lou Morgan, Food Editor of the Salt Lake Tribune for years. Her professional name was "Bonnie Lake".  How cute is that?

Bonnie Lake's Buttermilk Scones
Salt Lake Jr League Heritage Cookbook, 1975
print recipe

2 packages dry yeast
1/4 cup warm water
1 quart buttermilk, warm
2 eggs
2 tablespoons sugar
2 tablespoons vegetable oil
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
8 cups flour, approximately

Soften yeast in warm water.  Let stand 5 minutes.  Mix warm buttermilk, eggs, sugar, vegetable oil, baking powder, salt, baking soda, 4 cups flour and dissolved yeast.  Beat until smooth.  Add remaining flour to make soft dough.  Cover. Let rise until double in bulk.  Punch down.  Cover and refrigerate overnight.  Just before frying, roll out on a floured surface.  Cut into  2 1/2" x 3 1/2" rectangles and fry in hot (365 degrees) fat until golden brown on one side.  Flip over.  Brown other side.  Drain on paper towel.
yield: 4 to 5 dozen scones.

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Winner of KitchenAid Giveaway!

Drum roll.

The winner of the KitchenAid Artisan Series Mixer, generously donated by South Fork Hardware  is :

114 

Cathy said...

I also follow on facebook!

OCTOBER 4, 2011 3:23 PM 

Congratulations Cathy, email me at ABountifulkitchen@gmail.com to claim your prize!

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Coconut Pumpkin Bread

Last Saturday it was 90 degrees. Today it SNOWED  at my house. Lightly, but it did snow. I took a drive up to Park City this morning. And it was an all-out blizzard up there. Snow in the first week of October? This calls for baking.
I've made several loaves of coconut pumpkin bread in the past week. A few for a teacher luncheon and a few for our open house at South Fork. I love it because it's a little change from the usual pumpkin bread varieties of either chocolate chips or raisins. It was a big hit at the open house. I know you're going to love it too!

**Remember to enter our KITCHENAID Stand Mixer Giveaway! Click here to enter!

Coconut Pumpkin Bread

Tessa Reinemer

print recipe

1 1/3 cup vegetable or canola oil

5 eggs

2 cups pumpkin

2 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon soda

1 cup chopped nuts (optional) if not using nuts, add ¼ cup flour to recipe

2  -3.4 oz packages of instant coconut cream pudding  (dry)

Coconut for sprinkling on top, if desired

Preheat oven to 325 degrees and set oven racks on bottom third of oven.

Line and grease 2 loaf pans.

Beat eggs and oil together in large mixing bowl. Add pumpkin. Mix well.

Add all dry ingredients; mix until all ingredients are incorporated.

Pour ingredients into prepared loaf pans.

Sprinkle tops of leaves with coconut, press in slightly.

Bake at 325 degrees for 1 hour, or until toothpick inserted in center comes out clean.  

Let cool for 10 minutes, then remove to rack and let cool completely.

Tips:

-You may add 1/4 cup of coconut to batter if desired. 

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Huge Announcement and Giveaway! CLOSED

A Bountiful Kitchen is making its most exciting announcement in the history of ABK and it’s happening right now. Good thing you are reading your computer screen. I hope you’re sitting down.

We are kicking off a schedule of cooking classes at the beautiful, all Viking kitchen facility at South Fork Hardware in North Salt Lake.  Exciting right?  Keep reading. 

Oh, want to take a peek?

My new hafh. 

Home away from home :)

These classes will appeal to the seasoned chef in the kitchen looking for some new recipes or a beginner cook who’s intimidated by the thought of baking bread from scratch. At only $10 a class, they’re affordable enough for anyone to attend! We want this to be an opportunity for you to socialize with old friends and make new ones, connect with the community and interact with some of the best food bloggers in the state.  We have an incredible lineup of bloggers and local chefs who will teach secrets of making gourmet cupcakes, the most delicious soups, and home made rolls. Some of these include Wendy Paul of 101 Gourmet Cupcakes, Laura Powell author of Real Mom Kitchen, and Frieda from Freida Loves Bread. We also have Carrian from Sweet Basil!  And Curt Cutler from Cutler's Cookies coming in to teach us how to make cinnamon rolls. People who are passionate about food, sharing their talents in our neighborhood kitchen, how fun is that? 

All Clad. Who doesn't love to cuddle with their All Clad pans at night?

South Fork Hardware is a North Salt Lake family owned and operated hardware and cookware store. The kind of store that not only offers the highest quality of cookware like Bosch, Kitchen Aid, All-Clad and Henckels to name a few, but they treat you like you’re family when you walk in the door.  All Clad in Bountiful? Who knew? Now my girlfriends don’t have to drive downtown to pick up a cute gift or a high-quality tool for the kitchen. It's right here, in our backyard.

THE Giveaway! South Fork Hardware has generously agreed to give away a brand spankin’ new Artisan Series Kitchen Aid Stand mixer ($299 value)!  Here are the deets - pay attention. 

      To enter:

• Become a follower of ABK and leave a comment with the type of dish you’d most enjoy learning to make at one of our classes. 
• Go to this link and "like" South Fork Hardware Cooks on Facebook. You need to be signed in to your Facebook account to do this. You don't have Facebook? Hello. It's 2011. Have your kid show you how. 
• For an extra entry, tweet, facebook or blog about this giveaway, then prove it.  Come back and leave the link! (Up to five entries per person if you follow ABK, "like" South Fork Hardware Cooks, tweet, facebook and blog about the giveaway). Please leave a separate comment for each entry.  
• Giveaway closes in 2 weeks. Winner will be chosen by Random.org and announced on October 13, 2011!

To check out our class schedule, click on  this link.

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Mother's Day Menu 2011 Part 1 and Winner!

 Barbecued chicken with Ina's Hoisin Sauce and Baked Sweet Potato Fries

Ina's Hoisin Barbecue Sauce

First- I was touched by all of the comments left about your Mother, being a mom, what you love about Mom, etc.  Hope you have a minute, maybe on Mom's day to get out the Kleenex and read some of the beautiful thoughts expressed.  So very sweet.  I also hope you cut and paste what your wrote and share it with your mom or kids. Thanks so much for sharing!
The winner of the Cavanaugh's Chocolate gift certificate, Ina's Cookbook "How Easy is That?" and the Stack'd  by SisterMade  napkins is:
Cassie S. said...
I love that my mom is a strong, independent, intelligent woman who taught me to never be afraid to speak my mind and respect myself. She is amazing!

Congratulations Cassie, hope you (or your mom) enjoy your fun gifts!  Email me at ABountifulkitchen@gmail.com to claim your gifts.

So yes, it's that time again. Time to make dinner for Mom. Today, the main course Barbecued Chicken with Ina's Special Sauce, and a side of Baked Sweet Potato Fries.  I always choose easy but yummy dishes for you to serve up to Mom on her big day (of rest, hopefully).  If you want to see past menu's/posts about Mother's Day, check out MD 2009 ( includes guilt trip in case you were thinking about NOT making dinner for Mom), and MD 2010.
Alrighty then. The chicken. Easy. If it's too cold to bbq, if you live in say, UTAH, you may have to bake the chicken, in the oven.  It's all good. Whatever works for you. It's the sauce that makes this really yummy. If I were you, I'd make the sauce between now and Saturday, then it will just be sitting in your fridge, done. One thing checked off your list. This is sounding easy, right? It is. Remember how many meals mom makes or made for you? This is the very least you can do for her. Trust me.
You'll be her new favorite.

Oh, for planning purposes, here's our menu and schedule for posting:
Barbecued Chicken with Ina's Special Barbecue Sauce-Wed. May 4
Baked Sweet Potato Fries-Wed. May 4 (later this morning, after I feed the chickens)
Fresh Corn Cakes with Peach Mustard Sauce- already posted click here
Salad de Maison-Fri May 6
Lemon Yogurt Cake with Fresh Berries-Fri May 6

Barbecued Chicken with Ina's Hoisin BBQ Sauce
adapted from Ina Garten's Barefoot Contessa Cookbook 
print recipe

2 1/2 to 3 pounds chicken ( assorted pieces) I used boneless, skinless, breasts
Salt and pepper

Pat chicken pieces dry, sprinkle with salt and pepper.  Cook over low heat on barbecue grill about one hour total.  Baste with sauce about last 5-10 minutes of grilling.
If you are using boneless, skinless breast pieces, it will only take about 20-30 minutes cooking on low, or (in the oven) about 30-40 minutes at 350 degrees, depending on the thickness of your meat.

Ina's Hoisin Barbecue Sauce
adapted from Ina Garten's Barefoot Contessa Cookbook

1 1/2 cups chopped onion (1 large)
1 tablespoon minced garlic (3 cloves)
1/4 cup vegetable oil
1 cup tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire Sauce
1 cup Dijon Mustard
1/2 cup soy sauce
1 cup Hoisin Sauce (found in Asian section of grocery)
2 Tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large sauce pan on low heat, cook the onion and garlic in the oil until the onions are translucent, but not browned. Add the rest of the ingredients, and simmer on low uncovered for about 30 minutes.  Store any leftovers in refrigerator.

This makes a load of sauce, but will keep for weeks in the fridge.

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Roasted Pepper and Goat Cheese appetizer and Mother's Day Giveaway!

When we stayed at River's Run last fall, Miss Lisa served up these delicious appetizers before dinner one evening.  My boys (including Grant) usually steer clear of anything involving a red pepper. They loved this dish.  I made these last week and loved the soft red pepper, creamy goat cheese, crunchy pine nuts and sweet, soft golden raisins.  One of the best appetizers I have ever eaten.

This would make a perfect appetizer for Mom on Sunday.  To start Mother's Day/Cinco de Mayo week off right, we're having a little giveaway.  Ina Garten's cookbook " How Easy is That?",  a $25 gift certificate to Mrs. Cavanaugh's chocolates (wonderful chocolates, local to Utah, but you can use the certificate as mail order),  and some darling cloth napkins from "Stack'd, by SisterMade" .

Leave a comment about what you love about your mom, or being a mom.  As always, followers get two entries. I'll announce the winner on Wednesday.  One winner, three gifts.  Keep them for yourself, or share with mom!

Roasted Peppers Stuffed with Goat Cheese
adapted from Bottega Restaurant and Cafe,  Birmingham, AL
print recipe

4 large red or yellow peppers, roasted (see below) peeled, slit open, seeded, and sliced into three inch strips
Sea salt, fresh ground pepper
1/4-1/2 pound mild soft goat cheese
6 basil leaves, 4 leaves chopped, 2 leaves reserved or garnish
1/4 cup pine nuts, toasted
1/4 cup golden raisins
bread crumbs, optional
2 tablespoons olive oil
pinch of cayenne

Roast the peppers using either a barbecue grill, gas cook top or broiler in your oven.  Complete tutorials here.

Position a rack in the upper third of oven and preheat to 475 degrees.
Place the peppers peeled side down on a cutting board and slightly flatten. Sprinkle with sea salt and pepper. Spread with about a tablespoon of goat cheese down the center of each pepper strip. Scatter the cut basil, pine nuts, and golden raisins on top of each pepper. Fold each pepper over to create a package (like a canoe on its side). Press down gently to flatten slightly
Place the peppers on a baking sheet (I prepared the peppers directly on the baking sheet). Sprinkle with breadcrumbs and drizzle with a little olive oil over each one. Sprinkle with cayenne.
Bake for about 10 minutes, until breadcrumbs turn golden and the goat cheese is bubbly.
Using a spatula, arrange the peppers on a small plate and tear the remaining basil leaves over for garnish. Drizzle with a bit more olive oil if desired.

Tips:
-I didn't fold the red peppers over after topping.  They were a little difficult to eat unless you have a plate and fork. If you want to make this into a "finger food" place each cooked pepper onto a toasted baguette and serve as  bruschetta.
-This is an easy make-ahead appetizer. Completely prepare, leave on baking sheet. Before serving, place under broiler for 1 minute, to warm up.

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Winners!

Winners of the Jimmer Jersey's are:

The Family Moncur said...

We love Jimmer!!!!! He's an amazing athlete, a good example to young people in so many ways, well spoken and just an all around nice guy!

MARCH 11, 2011 8:40 AM 

Molly said...

I have a house full of Jimmer followers. Cougs fans, through and through! We would love the Youth Large. richards.molly@gmail.com

MARCH 11, 2011 12:01 PM 

Random Integer Generator

Here are your random numbers:

5,13 Timestamp: 2011-03-14 04:50:10 

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Pan Cream Cheese Sugar Cookies and Jimmer Jersey Giveaway!

If you have known me for any length of time, you have probably had one of these. I originally posted Pan Cream Cheese Sugar Cookies back in September of '08, when I first started blogging. I love sugar cookies. What makes a great sugar cookie? Soft, sweet, tender, great frosting.
This recipe is all of the above combined with the simplicity of a pan cookie. I'll be making these on Friday March 11,   at Macey's in PG. Stop by for a sample!

The giveaway. Do you have it? Jimmer Fever? I asked my son, who is in the MTC (Missionary Training Center) in Provo (Jimmermania HQ) if he has it. Jimmer Fever. He replied in a letter "No Mom, I don't have Jimmer Fever." Not a big surprise. Back in Btown,  I'm here to report no one in my home has Jimmer Fever. Which is a good thing, bc, even though the Utes stink at basketball this year, and have for the past few years, we won't be jumping on the Jimmer Wagon. Won't be wearing any Jimmer jersey's.  What is it with Jimmer (which, btw, my spell check wants to correct to "Dimmer" - ha) "? I know he can make a shot every now and then but, really, do you think he would be Mr. BMOC if his name was say, Ralph?  This actually prompted a discussion I had with Grant late last night (after Mr J scored 52 points in one game).  My public service moment:  Remember back in the 80's when Ty Detmer played at byu, and everyone loved him and started naming their kids "Ty"?? Grant thinks this will start a rash  (no pun intended) of parents naming their kid "Jimmer". Which, I feel personally obligated to tell you THIS IS  A BAD IDEA. If you name your kid Jimmer, and he stinks at basketball, he will get beat up. Don't say I didn't warn you.
I know you're thinking how did a UTE fan end up with two Jimmer Jerseys?  I purchased the Jimmer Jerseys at a fund raiser for a charity. There you have it. And since I don't have the fever, I want to share them with you. Absolutely free. Here are the deets: (Jake HATES it when I say that, so I'll make sure to say it) 

-I have one each : Adult Large, and Youth Large.   
-leave a comment. Not about Jimmer. How about your favorite NCAA tourney memory, ever! Ok, fine, if you don't have a fave tourney memory, go ahead, leave one about Mr. J ;)
-If you are a follower, you get two entries. 
-leave your email address if your signature does not link back to your blog.
-specify which jersey you want- adult or youth. Remember I have only one of each :)
-you have two days to claim the jersey and respond, or another winner will be selected.
-the winners will be announced on Monday, March 14, 2011.
-winner chosen by Random.org

Do you think Jimmer would like these? 

Tessa's Pan Cream Cheese Sugar Cookies

print recipe

1 ½ cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1 egg
1 teaspoon almond extract
½ teaspoon vanilla
½ teaspoon baking soda
1 teaspoon baking powder
2 ½ cups flour

Cream butter, cream cheese and sugar. Add egg, almond extract and vanilla, blend until smooth. Mix in all of the dry ingredients. Do not over mix. Grease a jelly roll pan with cooking spray. Spread the dough into the pan with a long knife. I usually sprinkle some flour on the dough, so it is easier to spread. You can also use a mini rolling pin (floured) to spread the dough. Bake at 350 for 20-25 minutes. Cook just until golden brown.
Let cool completely.

Frosting:
½ cup butter, softened
4 oz cream cheese, softened
3 ½ cups powdered sugar
2 teaspoons vanilla
dash of salt
milk or half and half
food coloring, if desired

Cream the butter, cream cheese and sugar in a large mixing bowl. Add the vanilla and salt. Add milk a little at a time, until the frosting is spreading consistency.

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Winner and The Barefoot Contessa's Banana Crunch Muffins

Winner of the $55 CSN online stores gift certificate and the Williams Sonoma cookbook: The Art of Preserving, is Cheryl who said-

"That salad looks oh so delicioso! Best thing I ate this summer -

Tomatoes out of the garden. Does not get better than that."

Email me at ABountifulkitchen@gmail.com and I'll send out your book and gift certificate! You have one week to respond.

Are you a muffin lover? How about bananas and coconut? Yes? This muffin is for you. Loved the crunch of the granola. Loved the little bits of banana and coconut flakes.

A whopping 278 reviews, and five stars on the Food Network site.

I agree. Two thumbs up.

Banana Crunch Muffins

Ina Garten (The Barefoot Contessa)

print recipe

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Tips:

- I used a standard size muffin tin, and the recipe yielded about 2 dozen muffins.

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Artichoke and Oven Dried Tomato Foccacia

Fall is in the air and I love it. Fall=more baking and cooking. Love that.

This Foccacia is a delish side for a salad or main dish. You can top it with as little or much as you want. I had a can of artichokes in my pantry and some fresh tomatoes sitting on my counter. Add a few fresh herbs, a wedge of Parmesan and a little leftover Asiago sitting in the fridge. The possibilities are endless. This was yummy hot out of the oven, and equally good at room temp. Ridicu-licious. Just heard that word on a commercial. Not to be confused with my friend KD's fave word - ridonkulous.

Come back this weekend for a gift certificate giveaway from the nice peeps at CSN online stores (who sell everything from bistro sets to ice cream makers) and another fab cookbook from yours truly.

Artichoke and Oven Dried Tomato Foccacia
Adapted from Food Nework

print recipe

2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 cups flour (start with 3)
1 tablespoon coarse salt, dissolved in 2 tablespoons of warm water
1/4 cup olive oil
Cornmeal, for dusting (optional)

Toppings:

2 tablespoons olive oil
1 sweet onion (Walla Walla, Vidalia) sliced thin
1 garlic cloves, minced

3 Roma or other small tomatoes, sliced 1/4 inch thick
1 can artichoke quarters, drained, not marinated
1/4 cup shredded Parmesan

1/4 cup Asiago cheese, grated
1 tablespoon coarse salt
Freshly ground black pepper
fresh Oregano, Thyme, Basil, chopped

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add 3 cups flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stove top or other warm place until doubled in size, about 45 minutes.

Coat a 18 x 12 sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/4 to 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

Preheat the oven to 450 degrees. While preheating, lightly coat a pan with cooking spray or Olive oil and lay sliced tomatoes on pan. Place in oven and bake until tomatoes shrivel and lose shape, about 15 minutes. Remove tomatoes from oven and let cool. Reduce oven temperature to 425.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Uncover the dough and dimple with fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, artichokes, oven roasted tomatoes, cheeses, salt, pepper, and herbs. Bake on the bottom rack for 15 to 20 minutes. If top is not browned enough, transfer to upper part of oven for another 5 minutes.

Remove from oven, let cool slightly, slice and serve.

Tips:

-I used a 14 oz. can of artichoke hearts, Reeses brand. Mine were not marinated, but marinated would work too.

-You may use any topping you love: fresh spinach, any cheeses, Kalamata Olives...

-I made two, because I knew the kids wouldn't be thrilled about eating artichokes, so a plain cheese foccacia bread for them. The only issue with not using (heavier) items that weighed down the dough was- the bread bubbled when baked. So best to use a few veggie items or pierce the dough before baking.

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Mother's Day Menu 2010 -Part 3 Grilled Veggies and Winner!

Thanks to all who shared what you love most about your MOM, or what you love most about being a MOM. Loved reading your comments. The Random Counter picked - #1 ( wow, number 1, it pays to enter early, who knew?) Bonnie who said:

"This is one of my favorite ways to cook potatoes. I loved being a Mom when my girls were little. I loved to dress them up in frilly matching outfits. I love even more that now they are older, we shop together like friends, and they dress me up in the latest fashions."

Sweet, Bonnie! Email me at Abountifulkitchen@gmail.com, and I'll send your gifts.

Another quick and easy recipe for your Mo Day menu. Grilled veggies. Fire up the grill, or if you are having inclement weather, ahhhhem. Hello, Weather People in Charge (is that your title?), ITS MAY.

NO.

MORE.

SNOW.

Please.

Grilled Vegetables

swiped from ABK Mo Day 2009 menu

printable recipe

Assorted vegetables MOM likes:
Asparagus, zucchini,carrots, peppers yellow and red,
onions, mushrooms
Olive oil
Salt and Pepper

This is easy: Cut some veg's like asparagus, carrots (not the minis), and some onions, mushrooms up. Uh- you washed them right? Season with salt and pepper, and drizzle a little olive oil over the top. Grill the vegetables, turn and remove from BBQ. If you have a fresh lemon, squeeze it over the top of the vegs when they are almost done. Don't over cook, they should still be a little firm to the tooth. It takes about 10 minutes, tops with the heat on medium to low heat. Grill the vegetables before the meat if your grill is on the small side. It's OK if they are done before the meat. They don't have to be hot. After you grill the vegetables, take out a nice platter and arrange them on the platter. Cover with foil until everything is ready to serve. Vegetable shrink up a bit after cooking, so make a little more than you think you will need, you know Mom will eat the leftovers.

Tips:

-If it's bad weather on Mo Day, which I'm not counting on, but just in case - you can "grill" veggies inside too. Either use a pan with grill marks or turn the oven on to 450 degrees, convection is great, if you have it, and cook until veggies start to blacken a little.

Key words: A little.

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