Savory cheese bread

This recipe is adapted from Heart & Soul.

1 half-loaf of fresh French bread (7-8 oz)
4-5 slices of Swiss cheese, halved
1/4 c unsalted butter, softened
1 T Dijon mustard
1 T poppy seeds
2 slices of bacon, cooked and crumbled
1 T green onion, sliced

Preheat oven to 400. Slice bread into 1 inch slices, not slicing all the way through. Stir together butter and next 4 ingredients. Spread butter mixture on one side of each slice of bread. Place a half-slice of Swiss cheese between the slices. Wrap bread in foil. Bake 15 minutes. Serve warm.

Serves 4-6.

Chocolate-chip scones

I've never been much of a scone person. I think it is my passion for all things French that drives me away from English things. But a few weeks ago I was supposed to bring snacks to our Bible study, and I actually find it easier to make something than to drag all three boys to the grocery store to pick something up. So I found a recipe very similar to the one below in Ina Garten's Barefoot Contessa at Home. I had to adapt mine for what I had on hand. And they were great. I was very pleased because those in our Bible Study that had lived in Ireland enjoyed them.

Ina's tip is to make sure that the butter remains in little pieces so that when they bake the butter creates stem and makes the scones light and flaky.

4 c flour
1/4 sugar, plus extra for sprinkling
2 T baking powder
2 t salt
3 sticks cold unsalted butter, diced
4 eggs, beaten (I only had 3 the first time--and it turned out fine)
1 c milk
1 1/2 c chocolate chips...or more if you like your scones extra chocolately
1 egg beaten with 2 T water for egg wash
1 c powdered sugar
2 T milk

Preheat oven to 400. Line baking sheet with parchment.

In bowl of electric mixer fitted with paddle attachment, mix flour, sugar, baking powder, and salt. Add butter and mix at lowest speed until butter is the size of peas. Combine the eggs and milk withe the mixer on low, slowly add to the flour mixture. Mix until blended. Add the chocolate chips and stir into the dough.

Place dough on floured surface and form into a ball. Roll to 1-inch thick. Cut 3-inch circles of dough and place on baking sheet.

Brush the tops fo the scones with the egg wash and sprinkle with sugar. Bake 20 minutes until lightly browned. Cool 15 minutes. Stir togeter the powdered sugar and milk and drizzle over the tops of the scones.

Makes about 2 dozen.

Donuts

I found this recipe in some magazine, but now I don't remember which one. I think it was Southern Living. I adapted it a bit today for a festive treat.

1 pkg active dry yeast
3 T sugar (divided)
1/2 c warm water (105-115 degrees)
3 1/2 c flour
1/2 c warm milk (105-115)
1 egg and 1 egg yolk
1/4 t salt
3 T butter, cut up and softened
cooking oil (I used corn oil)
1/3 c sugar
3/4 c Nutella or desired filling (if filling donuts)

Stir together yeast, 1 T sugar, and water until yeast dissolved. Stand 10 minutes.

In food processor, combine flour, milk, egg, yolk, salt, yeast mixture and 2 T sugar. Process until combined. Add butter and process until combined (dough will be tacky).

Place dough in lightly greased bowl. Cover and refridgerate overnight (8-12 hours).

On well-floured surface, roll to 1/2 inches thick. Using 2 1/2 in round cutter (or desired shape--I used a heart cutter), cut dough. Place cut-outs on tray dusted with flour (I cut holes out of each heart). Let rise 30 more minutes.

Heat 2 inches of oil to 365 degrees. In bowl, place 1/3 c sugar (I used red sugar). Put Nutella (or filling) in a pastry bag (if desired).

Fry the donuts in batches about 2 minutes per side. Drain on paper towels. While warm, coat in sugar (I found it worked better to skip the paper towels and put them directly into the bowl of sugar). If desired, poke a hole into 2 sides of donute and pipe Nutella into both sides.