Dazzled Ciabatta Bread

• 1 loaf Ciabatta Bread


• 8oz Italian Blend Cheese, shredded


• 1 pint fresh Mushrooms, sliced


• 1 large Tomato, diced


• Pam or Butter Spray

Preheat oven at 325.

Slice bread and place on cookie sheet/pizza pan.

Sprinkle generous amount of cheese on bread.

Spray skillet with Pam & heat over medium heat.

Saute mushrooms & tomatoes.

Spoon on top of cheese.

Sprinkle a small amount of cheese on top.

Place in oven for 5 to 10 minutes.

Enjoy!

Note: I'm not sure how I came up with this recipe, but thought about making it again adding sauted red bell peppers & spinach. Mmmmm.

Sunday Special Coffee Cake

(McCalls Great American Recipes ~1973~ Under section "Sunday's at Home")

Topping:

• 1/2 c Sugar
• 1/4 c Flour
• 1/4 c Butter
• 1 tsp Cinnamon

Batter:

• 1 1/2 c Flour
• 2 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 Egg
• 3/4 c Sugar
• 1/3 c Butter, melted
• 1/2 c Milk
• 1 tsp Vanilla

Preheat oven to 375.

Add flour, baking powder & salt; set aside.Medium size bowl, beat egg till frothy.

Beat in sugar & butter till well mixed.

Add milk & vanilla.

With wooden spoon beat in flour mixture till combined.

Pour into greased cake pan.Sprinkle with topping.

Bake for 25-30 minutes.

*Note: My Mom doubles this recipe & bakes it in a bundt pan.

Strawberry Cheese Blintz

(Crepe recipe from Betty Crocker's Cookbook New and Revised Edition; Third Printing, 1980)

Filling & Topping:

• Fresh Strawberries (cut in half)


• Frozen Strawberries in tub (w/sugar substitute), thawed


• Cream Cheese, (softened at room tempature)


• Cottage Cheese (small curd)


• Sour Cream

Crepes:

• 1 1/2 c all-purpose Flour


• 1 T Sugar


• 1/2 tsp Baking Powder


• 1/2 tsp Salt


• 2 c Milk


• 2 Eggs


• 2 T Margarine or Butter, melted


• 1/2 tsp Vanilla

Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6- to 8-inch skillet; heat over medium heat until bubbly. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until thin film covers bottom.

Cook until light brown. Run widespatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep covered.

Spread thin layer of cream cheese on crepe. Then spread cottage cheese on top. Place strawberries down center of crepe. Roll up crepe & spread thin layer of sour cream on top. Then spoon on strawberry topping.

*Note: I got the idea from I-Hop's Strawberry Cheese Blintz

Deep Dark Chocolate Cake

(aka: Hershey's "Perfectly Chocolate" Chocolate Cake)

Ingredients:

• 2 c Sugar
• 1 3/4 c all-purpose Flou
• 3/4 c Cocoa
• 1 1/2 tsp Baking Soda
• 1 1/2 tsp Baking Powder
• 1 tsp Salt
• 2 Eggs
• 1 c Milk
• 1/2 c Vegetable Oil
• 2 tsp Vanilla Extract
• 1 c Boiling Water

Heat oven to 350.

Grease & Flour 2 round pans, 9X1-1/2" or rectangular pan, 13X9X2".

In large mixer bowl, combine dry ingredients.

Add eggs, milk, oil & vanilla; Beat on medium speed 2 min.

Stir in boiling water. (Batter will be thin.)

Pour into prepared pan(s).

Bake 30-35 min. for round pans.

Bake 35-40 min. for rectangular pan.

(I use a bundt pan which takes about 50 min. to bake)

Let cool.

Frost.

(Using only a small portion of the frosting, I iced my cake while still hot so that it would drizzle down the sides.)

Hershey's "Perfectly Chocolate" Chocolate Frosting

• 1/2 c Butter (1 stick)
• 2/3 c C0coa
• 3 c Powdered Sugar
• 1/3 c Milk
• 1 tsp Vanilla Extract

Melt butter.

Stir in cocoa.

Alternately add powdered sugar and milk, beating on med. speed to spreading consistency.

Add more milk, if needed.

Stir in vanilla.

About 2 cups.