Focaccia

Ingredients

1 teaspoon white sugar
1 package active dry yeast (.25 oz)
1/3 cup warm water (110 degrees)
2 cups all-purpose flour
2 tablespoons olive oil
1/4 teaspoon salt

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

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 30 minutes.

Preheat oven to 475 degrees.

Deflate the dough and turn it out onto a lightly floured surface; knead briefly.

Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.

Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, wait about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes. Keep close watch the first time you make this recipe so you will know how long to bake it the next time.

Salsa Cornbread

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 3 large eggs, lightly beaten
• 1/2 cup buttermilk, or equivalent buttermilk powder
• 1 tablespoon butter, melted
• 1 tablespoon honey
• 1/2 cup drained canned corn kernels
• 1 small onion, diced
• 1/2 cup chopped tomato
• 1 clove garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup grated Cheddar cheese

Preparation:

1. Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
   
   
2. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
   
   
3. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno.
   
   
4. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm.

Source: LifeScript.com

Almond Party Spread Cream Cheese

1 package cream cheese -- (8 ounce) 1 1/2 cups grated Swiss cheese -- (6 ounces) 1/3 cup mayonnaise or salad dressing 2 tbl chopped green onion 1/4 tsp ground nutmeg 1/8 tsp pepper 1/3 cup sliced -- toasted almonds Crackers

Preheat oven to 350 degrees.

Thoroughly mix all ingredients
except crackers and spread into a 9
inch pie plate.

Bake 15 minutes, stirring after 8 minutes.

Serve with crackers.

Makes approximately 2 1/2 cups

Super Bowl Sunday Snacks
Source: Home Cooking January 1996

Caramel Pecan Pie

1 9-inch pie crust -- pre-baked for 12 minutes at 350
degrees

1 cup brown sugar
3/4 cup butter
1/2 cup honey
3 tablespoons sugar
1/2 cup heavy cream
1/4 teaspoon vanilla
3 cups pecans (toasted and chopped)

Combine sugars, butter, and honey in a heavy-bottom sauce pan; cook over medium heat, and stir only until melted. Heat until mixture reaches 240 degrees on a candy thermometer.

Remove from heat and stir in heavy cream and pecans (mixture will bubble slightly).

Pour into pre-baked pie shell and bake for approximately 30-35 minutes.
Cool.

Serves 6-8


Source: The Florida Department of Agriculture
http://www.fl-ag.com