CARROT TART

A good friend introduced the idea of carrots being used in a tart a number of years ago. Our flaky pastry and added seasonings have produced a simple, do-ahead recipe-one that is an often-requested hit.

1  10"-11" tart pan with removable bottom
1 fully baked tart shell {recipe follows}
1 1/2 pounds carrots, peeled and cut in 1/4" slices
1 teaspoon sugar
2 tablespoons butter, room temperature
1 teaspoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon salt
2 dashes cayenne pepper
1 tablespoon chopped fresh chives or minced parsley, for garnish

Place the sliced carrots and sugar in a pot of boiling salted water. Cook 10-12 minutes until the carrots are tender but crisp. Drain. For garnish, select and set aside 8 slices each of small, medium, and large diameter slices.
Transfer the remaining carrots to the work bowl of a food processor and process until the carrots are a coarse puree. Add the butter, lemon juice, dill weed, salt, and cayenne. Combine with 2 pulses of the processor.
Transfer the mixture to the fully baked tart shell and spread in an even layer over the bottom of the shell. Cut the tart into 8 wedges. Garnish each wedge with 3 of the reserved carrot slices-starting with the largest at the outer edge, following with the medium, and ending up with the smallest slice at the apex of the wedge.
Bake in a preheated 400 degree oven for about 10 minutes, until heated through. Sprinkle the chives or parsley and transfer to individual serving plates.
Serve immediately. Serves 8.

PLAIN FLAKY PASTRY

This is a light and flaky pastry that works well for tarts and savory turnovers.

1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water

Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated

for one hour. Roll out the pastry on a lightly floured board to 1/8" thick and slightly larger in diameter than the tart pan. Place the rolled out pastry in the tart pan and press to the sides. Do not stretch the dough to make it fit. Trim excess dough by pressing your thumb along the rim of the tart pan. Chill the pastry for at least 30 minutes before baking.
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.

BRUSSEL SPROUTS and CARROTS WITH ROSEMARY

As the fall colors appear in the Grande Rhonde Valley, our thoughts drift

 toward heartier winter fare. Combining carrots with the brussel sprouts gives this dish improved color, sweetness, and texture. The rosemary complements both vegetables.

3 tablespoons butter
1/4 cup thinly sliced onion
3/4 pound carrots, diagonally sliced, 1/4" thick
3/4 pound brussel sprouts, trimmed
1/2 cup chicken stock
1/2 teaspoon dried rosemary
1-2 teaspoons sugar
Salt and pepper to taste

Melt the butter in a medium-sized skillet over medium heat. Add the onions and cook until they start to soften, about 2 minutes. Add the carrots and brussel sprouts, and toss to coat with the butter. Add the chicken stock and rosemary. Cover and cook, stirring occasionally, until the vegetables are tender, about 10-15 minutes. Add the sugar and season to taste with the salt and pepper.
Serves 4-6.

FROM OUR FAMILY; TO YOURS, A VERY HAPPY THANKSGIVING !!

Portuguese Sausage Dressing..

In a spin on the familiar Thanksgiving sausage and bread dressing, this version uses linguica {Portuguese sausage}, a common ingredient in Hawaii. Serve this with the Hawaiian-Portuguese Smoked Turkey {see below}. You'll need 1 cup of the turkey marinade to prepare this.

Serves: 16
Time: 1 hour, plus 30 to 40 minutes to bake

Marinated giblets and 1 cup marinade from Hawaiian-Portuguese Smoked Turkey
1/2 cup butter
3 cups finely chopped celery
2 cups chopped onion
1 3/4 cups low-sodium chicken broth, divided
1 teaspoons each poultry seasoning and minced sage leaves
1 tablespoon minced garlic
1/2 lb. linguica {Portuguese sausage}
16 cups cubed {3/4-inch} crusty white bread
1/2 cup chopped flat-leaf parsley

1. In a small saucepan, bring giblets and marinade to a simmer over medium heat, cover. Cook giblets until cooked through, about 20 minutes. Let cool; finely chop. Reserve 1/2 cup cooking liquid.
2. Preheat oven to 375 degrees. Melt butter in a 10- to 12-inch skillet over medium-high heat. Add celery, onions, and chopped giblets and cook, stirring occasionally, 2 minutes. Add 3/4 cup chicken broyh, the poultry seasoning, sage, and garlic. Lower heat to medium-low and cook, stirring occasionally, until celery and onions are tender, about 20 minutes. Meanwhile, cut linguica in half lengthwise, then slice into 1/4-inch thick half-moons.
3. Put bread cubes in a large bowl and stir in celery mixture, linguica, and parsley. Stir in 1/2 cup giblet cooking liquid and remaining 1 cup chicken broth.
4. Spoon dressing into a 4- to 5- quart baking dish and cover loosely with foil. Bake 25 minutes, uncover, and cook until browned on top, 10 to 20 minutes more. Serve hot.

Make Ahead: Up to 1 day ahead, chilled.

Per Serving:
270 calories, 40 % {108 calories} from fat. 8.3 grams protein. 12 grams fat {5.5 saturated}. 33 grams carbohydrates {2.5 gram fiber}. 1,243 milligrams sodium. 25 milligrams cholesterol.

Hawaiian-Portuguese Smoked Turkey..

A wave of Portuguese came to Hawaii in the late 1800's to work the sugarcane fields, and over time their cooking traditions fused with those of other cultures in the islands, including Chinese and Japanese.
Serve with Portuguese Sausage Stuffing.

Serves: 18 to 20
Time: 4 to 5 hours, plus 2 days to marinate, plus 30 minutes to soak hickory chips.

1 turkey {18 to 20 lbs. see Quick Tip}
1 tablespoons each coarsely chopped ginger and garlic, plus 1/4 cup each minced garlic and ginger
4 cups soy sauce
1 cup apple cider
2 tablespoons light brown sugar or turbinado sugar
6 cups hickory chips
2 cups chicken broth
2 large onions, quartered lengthwise
Hawaiian-Portuguese Turkey Gravy {see below}

1. On day 1 {2 days before Thanksgiving}, remove giblets from turkey and rinse turkey inside and out. Set turkey, breast side down, in a large disposable roasting pan set on a rimless baking sheet. Add giblets to pan {discard neck}, into cavity of turkey, sprinkle coarsely chopped ginger and garlic. In a bowl, whisk together minced garlic and ginger, soy sauce, vinegar, and brown sugar; pour over turkey. Cover turkey with plastic wrap and marinate 2 days, basting 3 to 5 times a day.
2. On day 3 {Thanksgiving Day}, remove giblets. About 4 hours before serving, remove turkey from refrigerator. Let stand for 30 minutes in pan; meanwhile, soak hickory chips in water 30 minutes.
3. Remove turkey from pan and pour marinade into a bowl. {If you're making the Portuguese Sausage Stuffing, set 1 cup of the marinade aside.} Add broth and set aside. Return turkey to pan, breast side up, and add onions {put 2 or 3 quarters inside turkey}. Truss turkey, tying drumsticks together tightly with kitchen  twine; truss wing tips together the same way. Cover wing tips and drmsticks with heavy-duty foil "caps," molding them snugly to prevent scorching. Cover entire pan loosely with a double layer of foil, extending foil beyond turkey like an umbrella.
4. Prepare charcoal or gas grill, large enough to hold the turkey, for indirect cooking: For a charcoal grill, ignite about 60 charcoal briquets. When coals are spotted with ash {about 20 minutes}, bank evenly on opposite sides of firegrate. To each mound, add 5 unlit briquets and 1/2 cup soaked wood chips now and every 30 minutes during smoking. Turn heat to high and adjust gas for indirect cooking. Close lid and preheat grill 10 minutes.
5. Carefully slide pan with turkey from baking sheet onto center of grill. Pour in marinade and broth. Close grill lid. {If your grill has a lip on it, rest pan at an angle on grill, then carefully slide pan onto grill.} Smoke turkey, basting every 30 minutes, until an instant-read thermometer inserted straight down through thickest part of breast to bone registers 150 degrees, about 2 1/2 hours {begin checking after 2 hours}. Ladle marinade from pan into a heatproof bowl and reserve for Hawaiian-Portuguese Turkey Gravy.
6. Slide baking sheet under turkey pan, ease baking pan onto sheet, and lift pan with turkey off grill. Let turkey rest, covered with foil, at least 20 minutes {internal temperature will rise to 160 degrees} before carving.

Quick Tip:
Start with a frozen turkey and marinate for 3 days.
It's helpful to have a friend or relative assist you in easing the turkey on and off the grill.

Per Serving:
61 calories, 70 % {43 calories} from fat. 1.3 gram protein. 4.8 gram fat {1.4 gram saturated}. 3.1 gram carbohydrates {0.1 gram fiber}. 423 milligrams sodium. 4.9 milligrams cholesterol.

Hawaiian-Portuguese Turkey Gravy..

The soy sauce in the turkey marinade turns this gravy an appetizing deep brown color.

Makes: About 4 cups; 16 servings
Time: About 20 minutes

6 tablespoons turkey fat {skimmed from cooked marinade of Hawaiian-Portuguese Smoked Turkey; see recipe above} or 6 tablespoons unsalted butter
6 tablespoons flour
4 to 4 1/2 cups reduced-sodium chicken broth
1/2 cup defatted cooked marinade from Hawaiian-Portuguese Smoked Turkey, strained

Heat fat or butter in a medium heavy-bottomed saucepan over medium heat and whisk in flour. Cook, whisking until roux is nut brown, 10 minutes. Whisk in 4 cups broth and marinade {if thick, add remaining 1/2 cup broth}. Serve hot.

Per Serving:
61 calories, 70 % {43 calories} from fat. 1.3 grams protein. 4.8 grams fat {1.4 gram saturated}. 3.1 gram carbohydrates {0.1 gram fiber}. 423 milligrams sodium. 4.9 milligrams cholesterol.

HERITAGE TURKEYS..

Before the large, plump Broad-Breasted White turkey became ubiquitous in our grocery stores, we had a range of other turkey breeds, prized for their productivity and the beauty of their feathers. Among them were the Black, Bronze, Narragansett, Bourbon Red, White Holland, and Jersey Buff. They had long legs, slim bodies, and  an even ratio of dark to white meat. Compared with the Broad-Breasted White, they were richer and fuller in flavor. In the last several years, these birds-known as heritage turkeys-have made something of a comeback, thanks to the efforts of organizations like the American Livestock Breeds Conservancy http//www.albc-usa.org and to consumers' desire for less industrialized food. Unlike the Broad-Breasteds, which reach full size in about 18 weeks and usually can't live longer than a year, heritage turkeys grow slowly and can live as long as 7 years. Because they're genetically healthier, they're strong and fit enough to endure outdoors, run and even fly, and mate naturally, none of which the factory-bred Broad-Breasted Whites can do. If you're interested in tasting a turkey that's much closer to what the Pilgrims had for Thanksgiving, you might want to try a heritage bird. Since supply is limited and the turkeys mature slowly, order early-in the spring. These lean, firm birds benefit from being brined first {see Roast Turkey with Sage-Garlic Butter for a method} and from long slow cooking. Where to find Heritage Turkeys: Order through gourmet grocery stores or try these sources: Mary's Free-Range Turkeys, in Madera, California {delivers through local grocery stores in 42 states: http://www.marysturkeys.com. Or try: LocalHarvest http//www.localharvest.org , for heritage turkeys, and you'll get listings for turkey farmers in your area.

Roast Turkey with Sage-Garlic Butter..

We are big believers in brining turkey before cooking. It helps the meat absorb moisture {and prevents the white meat from drying out before the dark meat is cooked} and makes the meat more flavorful overall.

Serves: 12 to 16
Time: 2 3/4 to 3 3/4 hours, plus overnight to brine.

1 cup kosher salt
1 turkey {12 to 18 lbs.}
1 cup unsalted butter, at room temperature
1/3 cup plus 1 tablespoon chopped sage leaves
2 tablespoons chopped garlic
1/2 cup flour
1 quart reduced-sodium chicken broth, warmed

1. Make brine. Boil 1 quart water with salt in a pot big enough to hold turkey, stirring until salt is dissolved. Add 2 quarts cold water and let cool to room temperature. Meanwhile, remove leg truss from turkey and discard. Remove neck, tail, and giblets and save for broth if you like. Pull off and discard lumps of fat. Rinse bird inside and out. Lower turkey into brine. If breast isn't submerged, make more brine, cool, and add. Chill, covered, at least 12 hours.
2. In a food processor, blend butter, 1/3 cup sage, and garlic until smooth.
3. Preheat oven to 350 degrees. Lift turkey from brine, rinse, and pat dry. Set turkey on a V-shaped rack in a 12- by- 17-inch or larger roasting pan {big enough so turkey fits inside rim}.
4. Slide your fingers between skin and flesh of bird to make pockets of space on breast, back, and leg areas, turning bird as necessary. Still using your fingers, slide about 1 tablespoon sage-garlic butter at a time under skin in all the pockets. Place bird, breast side up, on rack.
5. Roast turkey, basting occasionally with pan drippings, until a thermometer inserted straight down through thickest part of breast to the bone registers 160 degrees, 2 to 3 hours. Transfer turkey to a platter and tent with foil. Let rest in a warm place 15 to 30 minutes, then carve.
6. Meanwhile, make gravy: Scrape browned bits from bottom of pan and pour with drippings into a glass measuring cup. Skim fat off top; reserve 1/4 cup and discard the rest. Measure drippings; add hot water if needed to make 1 cup total.
7. In a large frying pan, heat reserved fat over medium heat. Add flour and cook, whisking constantly, until golden brown, about 5 minutes. Add drippings, whisking into a smooth paste. Whisk in broth, about 1/2 cup at a time, letting mixture come to a boil between additions. Stir in remaining 1 tablespoon sage.

Make Ahead:
Sage-garlic butter, up to 4 days, covered and chilled. Bring to room temperature before using.

Per Serving: 288 calories, 45% {130 calories} from fat. 33 grams protien. 15 grams fat {6 grams saturated}. 4 grams carbohydrates {0.1 gram fiber}. 581 milligrams sodium. 104 milligrans cholesterol.

Talkin’ Turkey

apinchandasmidgen@gmail.com thought you would be interested in this email.

More Fabulous Turkey Ideas..

If you can't see how Sarah makes this flavorful Thanksgiving classic, click here. NOVEMBER 12, 2012 Talkin' Turkey Citrus-Rubbed Turkey with Cider Gravy I think Thanksgiving dinner should be delicious, festive, and easy enough that everyone can enjoy it -- including the person who cooked it! Sound like your ideal holiday, too? Well then tune in to my videos this week -- I'll be sharing plenty of Thanksgiving recipes that fit the bill. We're starting with the turkey and gravy, of course. For this recipe you'll need a 12 to 14 pound turkey, fresh thyme, lemons, oranges, salt and pepper, celery, carrots, onion, paprika, apple cider, butter, chicken broth, and flour. Watch the video to learn the secrets to getting a bird with crisp skin, good color, and flavor all over. Plus, I'll show you the single-use kitchen gadget I actually love! And when it's time to serve the turkey, we have you covered: Check out our blog for a video of my easy, five-step turkey carving technique. NUTRITION Per serv (without stuffing): 527 cal; 18 g fat (6 g sat fat); 73 g protein; 15 g carb; 2 g fiber SARAH CAREY, editor in chief of Everyday Food magazine Let me know what you think! Send feedback to emailsarah@marthastewart.com. Not a subscriber yet? Sign up now! Subscribe to Our YouTube Channel Subscribe to Everyday Food Magazine Download the Everyday Food App SUBSCRIBE Subscribe to any of our email newsletters, from recipes to home project ideas. To subscribe, please click here. PRIVACY NOTICE MarthaStewart.com takes your privacy seriously. To learn more, please read our Privacy Policy. TO UNSUBSCRIBE You have received this email because you are a MarthaStewart.com newsletter subscriber. To unsubscribe, please click here. FOR FURTHER COMMUNICATION, PLEASE CONTACT: Customer Relations/Email Administration Martha Stewart Living Omnimedia 601 West 26th Street 9th Floor New York, NY 10001

November, Our Favorite Month

November, cool, crisp, our favorite time of the year! Fall, glorious leaves, and the start of serious baking. From smoked Turkey's to an exorbitant amount of cookies. Follow us on our favorite month of the year!! 

Lovin' Turkey Leftovers..

Buy a big Thanksgiving turkey this year because you will want plenty of leftovers to make these tasty post-holiday recipes. Be sure to make extra mashed potatoes for the yummy Turkey Casserole, too.

From hearty salads to easy turnovers and a simple casserole, there are plenty of delicious ways to finish off turkey leftovers, and keep the flavors of the holidays going.

Turkey Casserole..

Serves 6
4 cups leftover prepared stuffing, divided
4 cups {about 1 pound} coarsely chopped leftover cooked turkey
3/4 cup mayonnaise, divided
1/4 cup whole-berry cranberry sauce
2 cups leftover mashed potatoes
1 1/2 cups {about 6 ounces} shredded mozzarella cheese
1/2 cup celery, thinly sliced
Preheat oven to 375 degrees.
Spray an 8-inch baking dish with nonstick spray.
Spoon 2 cups of stuffing into the baking dish and top with turkey.
Combine 1/4 cup mayonnaise with the cranberry sauce and spread evenly over turkey.
Combine the remaining 1/2 cup mayonnaise, potatoes and cheese in a large bowl.
Evenly spread this on top of the cranberry and mayonnaise mixture. Top it all with celery and remaining 2 cups of stuffing.
Bake 40 minutes or until heated through. Let stand 10 minutes before serving.

If desired, garnish with dried cranberries.

Blushing Cranberry and Pear Turkey Salad..

1/2 cup mayonnaise
1/2 cup whole-berry cranberry sauce or cranberry relish
4 cups torn romaine lettuce
2 cups baby spinach leaves or mixed salad greens
2 cups cooked turkey, diced
1 medium pear, cored and thinly sliced
1/4 cup pecans, toasted and chopped
1/4 cup red onion, thinly sliced
In a medium bowl, combine mayonnaise and cranberry sauce, then set aside. In a large bowl, combine romaine, spinach and turkey. Just before serving, toss with the mayonnaise mixture. Top with pear slices, pecans and onion.
Garnish, if desired, with dried cranberries.
Serves 4

Talking Turkey...

• Is it dangerous to roast a turkey in a disposable aluminum pan? The danger is from getting burned while removing a flimsy disposable aluminum pan full of hot turkey from a hot oven. Unless handled carefully, the pan could buckle under the weight of the turkey, sending everything smashing to the floor.
• How often should a turkey be basted? Basting does not produce moisture or otherwise improve the flavor of the interior turkey, so frequency is a personal choice. Basting produces a golden brown, crispy skin.
• Why is turkey meat {and chicken} sometimes pink close to the bone, even when it is fully cooked to 165 degrees or higher? Young turkeys and chickens have immature porous bones, which may allow red pigmentation to leach into the meat. If the bird is fully cooked-165 degrees and juices run clear-and meat around the bones is still pink, it is not unsafe to eat.
• Is it safe to stuff the turkey the night before? NO, it is a dangerous practice. Harmful bacteria can multiply in the stuffing and cause food poisoning even when the stuffed bird is refrigerated. The ingredients for the stuffing can be prepared in advance and refrigerated separately. To save time, chop vegetables such as onions and celery the night before.
• Once turkey is safely cooked, does it matter how long you leave it out? It is not a good idea to leave leftovers out for more than two hours. They will be safer and taste better if you refrigerate them as soon as possible and reheat thoroughly to 165 degrees or until steaming hot. Remove stuffing from the cavity, cut turkey off the bone and refrigerate or freeze all leftovers.
• Source: University of Illinois Extension

Turkey Turnovers

Serves 8
2 cups cooked turkey, shredded
1 cup cheddar cheese {about 4 ounces}, shredded
1 cup cooked broccoli, chopped
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 8-ounce packages refrigerated crescent rolls
Preheat oven to 375 degrees.
Combine all of the ingredients except the crescent rolls in a large bowl.
Separate each package of crescent rolls into four squares; press diagonal perforations to seal.
Spoon the turkey filling onto the center of each square. Fold the dough diagonally over filling to form triangles and press edges firmly to seal.
Arrange the turnovers on a baking sheet and brush the tops lightly with additional mayonnaise.
Bake 12 minutes or until the turnovers are golden.
Serve warm.

Turkey Fiesta Salad

1/2 cup mayonnaise
1/2 cup salsa
6 cups romaine lettuce, torn
2 cups cooked turkey, diced
4 slices bacon, crisply cooked and crumbled
1 cup canned black beans, drained
1/4 cup tomatoes, chopped
1/2 cup pitted ripe olives, sliced and drained
1/2 cup green onions, sliced
Tortilla chips
Combine the mayonnaise and salsa in a small bowl and set aside.
Combine the remaining ingredients in a large bowl.
Just before serving, toss with the mayonnaise mixture.
Serve tortilla chips
Serves 4
For more great ways to love your leftovers, visit http://www.hellmanns.com.

Roasted Rome Apples With Cinnamon and Cardamom

Prep: 10 minutes
Cook: 1 1/2 hours
Makes: 4 servings
4 Rome Beauty apples, cored
1/2 cup sugar
1 teaspoon nutmeg
1/4 teaspoon each: ground cardamom, ground cloves, salt
4 cinnamon sticks
2 cups water
Ice cream
* Heat the oven to 375 degrees. Set the apples in a small oven-safe glass baking dish.
* Mix the sugar, nutmeg, cardamom, clove and salt in a small bowl. Holding the apples one at a time over the baking dish, rub the dry mix on the inside and outside of each. Allow the excess mixture to fall into the dish.
* Place 1 cinnamon stick in the center of each apple. Pour the water into the baking dish; cover the dish with foil.
* Bake, 1 1/2 hours.
When the tops of the apples begin to split, they're done. Let cool. Serve with your favorite ice cream.
NUTRITION INFORMATION:
Per serving: 196 calories
0 g fat
0 g saturated fat

0 mg cholesterol
51 g carbohydrates
0 g protein
147 mg sodium
5 g fiber
NOTES: In this recipe from "The Busy Mom's Cookbook," Antonia Lofaso calls for Rome Beauties, a late season apple. You will have good results with Pink Lady and Braeburn.

Autumn Brittle..

~*~ AUTUMN BRITTLE ~*~

Ingredients

1 Cup Almonds
1 Cup Cashews
3/4 Cup Pumpkin Seeds
2/3 Cup Dried Cranberries
1 1/2 Cups Golden Brown Sugar
1 Cup Granulated Sugar
1/2 Cup Honey
1 Cup Water
1/2 Teaspoon Salt

1 Tablespoon Butter




Instructions:

Heat the sugars, honey, water and salt in a large pot over a low-medium flame. Use a pot that is larger than you would think necessary because when the mixture begins to boil it will foam up and increase in size. Stir every five minutes or so. Using a candy thermometer, continue to heat the mixture until it reaches a temperature of exactly 302 degrees Fahrenheit. This is very important because this is the temperature at which sugar hardens into a rock-like state after it cools. Pay close attention not to go very far above 302, otherwise you will burn the sugar. It can take up to an hour for the mixture to reach that high of a temperature, so don't get too worried if 15 minutes go by and the thermometer is still at 175.
While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow pan, about 9 x 13 inches in width and length, and grease the parchment paper. Set aside. Once the sugar mixture reaches 302, immediately remove it from heat and stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they're coated in the mixture.
Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber spatula. Try to keep the surface relatively even and about 1 inch in height. Place the pan in the refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces using a meat tenderizer or clean hammer. Arrange the pieces on a serving platter and serve. Store excess brittle in a cool dry place.

Autumn Baking...

With Autumn here and holiday celebrations approaching, it is an inspiring time to begin baking.

Scrumptious combinations of fruit, nuts and spices in this collection of bread recipes are sure to please the palate and tantalize the senses. Bake a loaf or two and invite someone to share the bread and a cup of tea or coffee while you enjoy a relaxed visit as the aroma of the freshly baked bread lingers, providing food for the soul.