RECEITAS

1 MINI BRIOCHE
1/3 c water
1/3 c butter
5 eggs, divided
3 1/2 c bread flour
1/2 c sugar
1 t salt
Zest of 1 orange or lemon
2 1/2 tsp yeast
1-2 tsp vegetable oil
2 tsp turbinado sugar,
optional

Place water, butter, 4 eggs, bread flour, sugar and salt in the bread machine
pan. Sprinkle zest over all. Make a small well in ingredients and add yeast.
Set bread machine for dough cycle. Just before dough is done, pour
vegetable oil into a large bowl. Coat bowl well (all except the area within an
inch of the rim) with vegetable oil. Place dough in greased bowl, turning to
coat dough evenly. Cover with plastic wrap and chill at least 4 hours. Grease
eighteen 2 1/2" fluted tart pans (if not available, grease a baking sheet).
Divide dough into 18 equal pieces (If not using tart pans, form each piece
into a ball, place on prepared baking sheet, and follow rising, egg wash, and
baking instructions). From each piece, remove 1/4 of dough. Shape larger
portion into a round ball. Place in prepared tart pan. Roll smaller dough
portion into a teardrop shape. Poke a hole in center of dough. Place small
teardrop-shaped dough into indentation. Repeat for remaining 17 pieces of
dough. Let rise 1 hour. Preheat oven to 350 degrees. While oven is
preheating, beat remaining egg well and brush over dough balls. Sprinkle
turbinado sugar. Bake for 20 minutes or until golden brown. Remove from
tart pans immediately.

2 EASY MINESTRONE
3 slices bacon, chopped (or use 3 tbsp bacon bits +
2 tsp olive oil)
1 c chopped onion
1/2 c chopped celery
1 can Campbell's bean & bacon soup
1 can Campbell's beef broth
18 oz water
1/2 tsp salt
1 can (14.5 oz) whole tomatoes or stewed tomatoes,
broken up
1/2 c pasta
1-2 c diced zucchini
1-2 c shredded cabbage
1 clove garlic, minced
1 tsp shredded basil leaves, optional
Brown bacon (or bacon bits and olive oil), onion, celery, garlic & basil. Add
soup, broth, water, tomatoes, salt, macaroni, zucchini & cabbage. Bring to a
boil then simmer for 15 minutes or until zucchini is cooked.

3 BELGIAN WAFFLES
1 3/4 c flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 c sugar
3 eggs, separated
1/2 c butter, melted
1 3/4 c buttermilk
1/2 tsp lemon extract

Sift together flour, baking powder, baking soda, salt, and sugar. Set aside.
Whip egg whites until stiff peaks form. Set aside. Whisk egg yolks, butter,
buttermik, and lemon extract. Whisk in flour mixture, stirring until smooth.
Fold in half of egg whites, then carefully fold in remaining egg whites. Cook
on a pre-heated waffle iron for 6 minutes at medium heat (Use 1/3 cup or
#12 disher for each waffle and #4 heat setting on All-Clad).

4 BROWNIE
3/4 c flour
1/4 tsp baking soda
1/4 tsp salt
3/4 c sugar
1/3 c butter
2 tbsp water
12 oz (2 cups) semi-sweet chocolate
chips, divided
1 tsp vanilla
2 eggs
Preheat oven to 325 degrees. Line (with foil) and grease an 8 1/2" or 9"
square pan. In a small bowl, stir together flour, baking soda, and salt. Set
aside. In a medium saucepan, heat sugar, butter, and water, stirring
constantly, until mixture boils. Remove from heat and immediately stir in 1
cup chocolate chips and vanilla. Using a hand mixer, mix at low speed until
smooth. Add eggs, one at a time, beating well after each addition. Add flour
mixture, beating until incorporated. Stir in remaining chocolate chips.
Spread in prepared pan. Bake 30-33 minutes until just set. Cool completely
before cutting into 16 squares.

5 MONKEY BREAD
1 c milk
1 c butter, divided
3 1/4 c bread flour
1/4 c sugar
1 tsp salt
4 tsp yeast

In a 2-cup glass measuring cup, heat milk and 1/2 c butter in the microwave
for 1 minutes. Pour liquid into pan of bread machine. Microwave any
remaining solid butter (from the 1/2 c) until melted and add to pan of bread
machine. Add flour, sugar, and salt (in whatever order recommended by
your bread machine). Make a well and add yeast. Set bread machine for
dough cycle and start. When dough cycle is complete, turn dough onto
floured surface. Punch down and let rest for 5 minutes. While dough is
resting, melt remaining 1/2 c butter in a small bowl. Roll dough out to 1/2"
thick and cut into diamond shapes with a pizza cutter. You should have
about 48 pieces. Grab 4 pieces and pinch them together. Dip one side in
melted butter, and turn and dip the other side in melted butter. Place a
buttered side down in ungreased muffin pan. Repeat until all 12 muffin cups
are filled. You should have some melted butter leftover. Let rise 30
minutes. Preheat oven to 400 degrees and bake for 15 minutes. Remove
from muffin pan and brush with remaining melted butter. Makes 12.

6 GINGER BISCOTTI
1/2 c butter, softened
1 c sugar
2 c flour
dash salt
1 tsp baking powder
1/2 tsp almond extract
1/2 tsp vanilla extract
2 eggs
1/2 c nuts
2 tbsp crystallized ginger pieces
4 t turbinado sugar or any other coarse sugar
Preheat oven to 375 degrees. Grease a cookie sheet or 2 biscotti pans (or
line with parchment paper). Place nuts and ginger into the workbowl of a
small food processor. Process until nuts are chopped small. Set aside. Sift
flour, salt, and baking powder. Set aside. Cream butter and sugar. Add eggs
and extracts. Stir in flour mixture. Add nuts and ginger pieces. Shape
dough into 2 2"x12" long rectangles. Sprinkle each rectangle with 2
teaspoons turbinado sugar. Bake for 20 minutes. Remove from oven and let

cool 5 minutes. Using a serrated knife, cut loaves into 1/2" slices. Place cut
side down on cookie sheet and bake at 300 degrees for 15 minutes. Flip
biscotti over and bake an additional 15 minutes. Transfer to wire rack to cool
completely.

7 HAUPIA JELLO DESSERT

1 c flour
2 tbsp sugar
1/4 c macadamia nuts
1/2 c butter
1 can (13.5 oz) coconut milk (shelf-stable)
1/4 c + 2 tbsp sugar
7 tbsp cornstarch
1 c water
1/2 tsp vanilla extract
1 pkg unflavored gelatin
1/4 c tap water
1 box pineapple jello
1 c boiling water
1 c cold water

Preheat toaster (or regular) oven to 350 degrees. In bowl of a food

processor, combine flour, sugar, macadamia nuts, and butter. Pulse until
pieces are the size of peas. Press evenly into a 8" or 9" square pan. Bake for
12 minutes. Cool. Combine cornstarch and water in a bowl. Set aside. In a
small saucepan, heat coconut milk and sugar. When warm, stir in cornstarch
mixture. Add vanilla and stir constantly until mixture boils and is very thick.
Place pan into an ice water bath, stirring frequently to cool and to prevent
skin from forming. Change ice bath as needed. When mixture is cool,
spread evenly over crust and refrigerate. Sprinkle unflavored gelatin over
tap water to soften. Combine pineapple jello, softened gelatin and boiling
water. Stir until dissolved. Add cold water. Pour carefully over coconut
layer. Chill until jello layer is firm. Cut into squares to serve.

8 SPINACH SALAD
3/4 - 1 lb boneless, skinless chicken breast
6 oz curly pasta
2 tbsp parsley
1/4 c green onion, chopped
6 oz (around 6 c) baby spinach leaves
1/2 c vegetable oil
1 tsp sesame oil
1/3 c shoyu
1/3 c rice vinegar
3 tbsp sugar
1/4 c sesame seeds
1/4 tsp pepper
1/2 tsp grated ginger
Boil chicken for 10-15 minutes. Shred into strips. Cook pasta according to
package directions. drain well. Combine vegetable oil, sesame oil, shoyu,
rice vinegar, sugar, sesame seeds, pepper, and grated ginger. Toss with
chicken and pasta. Add spinach, parsley, and green onions just before
serving.