recipes from
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NEWS 12 Cooking segment recipes 

English muffin bread (video)

3 cups warm water
1 TB active dry yeast
2 TB sugar
5 cups all purpose flour
1 TB salt

Combine the warm water, yeast and sugar in a bowl of a mixer until it foams
Add flour and salt
With the dough hook on a stand mixer mix on slow for about 5 minutes.
Cover mixing bowl with seran wrap and allow to rise for about an hour.
Pour risen dough into loaf pan and cover with a clean cloth or seran wrap and allow to rise again for another hour.
Place into oven set at 350 degrees.
Bake for 30 minutes, brush with oil and sprinkle with corn meal. Bake another 10 minutes, remove from loaf pan bake another 10.minutes


Pesto chicken sandwich (video)

Store made pesto
Mayo
Sour cream
Fresh mozzarella
Tomato
Provolone
Chicken

In a bowl put mayo, sour cream, pesto and stir until combined, toss chicken into the sauce
Slice English muffin bread spread extra sauce on each slice, place provolone, fresh mozzarella, tomato and chicken to assemble sandwich
Panini the sandwich either on a flat pan with a brick covered in foil to press it flat. Grill until golden brown  on each side.
Cut in half and enjoy




Carmelita (video)

1 bag chewy caramels
1/2 cup light cream
1 cup flour
1 cup oats
1 tsp baking soda
1/2 melted butter
6 oz chocolate chips

In an 8x8 square pan
Combine melted butter, oats, flour and baking soda press half this mixture into the bottom of the pan bake for 10 minutes
Meanwhile melt caramels and cream together.
Pour caramel mixture onto bottom crust and sprinkle with chocolate chips. Put the rest of the oat mixture on top
Bake another 15 to 20 minutes
Allow to cool before enjoying

Samoa Bars (video)

Crust
1 1/3 cup Gluten-free flour
1/2 tsp salt
6 TV maple syrup
2/3 cup coconut oil (solid)



Mix all crust ingredients together to create a sand like texture and press into bottom of an 8x8 square pan. Bake at 325 for 15 minutes

Combine filling ingredients in a sauce pan and melt together on medium low
Add 1/2 cup toasted coconut to mixture and spread on top of crust
Refrigerate until solid

Melt vegan chocolate chips in a double boiler until smooth

Cut bars into 6 pieces. Turn  crust side up and paint melted chocolate onto bottom of crust, refrigerate until set
Turn the bars over and drizzle remaining chocolate over top and sprinkle remaining coconut onto chocolate.
Refrigerate until set and enjoy


Tree hugger Granola

3 cups old fashioned oats
1/2 cup coconut
3 TB flax seeds
3 TB sunflower seeds
3 TB pumpkin or pepita seeds
1/2 cup each of walnuts, almonds and pecans
1 tsp salt
2 tsp cinnamon
1/4 cup canola oil
1/2 cup maple syrup
3 TB honey (may omit if making vegan)
1/4 cup brown sugar
2 cup chopped dried fruit of your choice


Combine oats, coconut, nuts and seeds, salt and cinnamon
In another bowl add liquids and brown sugar and stir until smooth
Add liquid to oat mixture and combine
Spread onto a cookie sheet in a thin layer and bake for 15 minutes at 325.
Stir and bake another 10 minutes or until golden brown and delicious
Stir in dried fruit and serve



Filling
1/2 cup almond butter
1/3 cup maple syrup
1/3 cup coconut oil
1 tsp vanilla
3/4 shredded coconut toasted (reserve less than 1/4 cup for top)
Topping
Vegan chocolate chips