Pumpkin-walnut foccaccia

3/4 cup warm water (100° to 110°)
3 tbsp. packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided (about 15 3/4 ounces)
3 tablespoons olive oil

1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
1/3 cup coarsely chopped walnuts

Add ingredients to bread machine according to directions, set on dough cycle. When cycle is finished, spread out on pizza pan about an inch think, spread walnut and 1/4 cup cheese. Cover with a towel and let rise for about 30 minutes. Bake in 375 degree oven for about 25 minutes.

Pumpkin mini chip muffins

3/4 cup dark brown sugar
1/4 cup vegetable oil
2 eggs
1 cup canned pumpkin
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup semisweet chocolate mini chips


Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes

Peanut butter and jelly muffins

1-3/4 cups all-purpose flour
1/3 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup creamy peanut butter
1 large egg
3/4 cup milk
1/3 cup butter, melted
1/2 cup strawberry, raspberry, or grape jelly

1. Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff. 2. Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot. Makes 12 muffins.

Source: http://www.familyfun.com/

Berry cream cheese cake

Ingredients
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened*
3/4 cup granulated sugar
1/2 cup butter softened*
1-3/4 cups all-purpose flour
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups fresh or frozen berries

Directions
1. In a large mixing bowl beat cream cheese, granulated sugar, and butter or margarine with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed. Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spread fresh or frozen berries on top.

2. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on a wire rack. Cut into squares; serve warm. Makes 24 servings.
*Note: Do not use fat-free cream cheese; also, use real butter or margarine, not a spread.

Nutrition Facts
Servings Per Recipe 24 servings
Calories 157,
Total Fat (g) 8,
Saturated Fat (g) 3,
Cholesterol (mg) 28,
Sodium (mg) 144,
Carbohydrate (g) 20,
Protein (g) 2,
Vitamin A (DV%) 9,
Calcium (DV%) 2,
Iron (DV%) 4,
Percent Daily Values are based on a 2,000 calorie diet

recipe from http://www.bhg.com/

Blueberry Muffin

1/2 cup old-fashioned oats
1/2 milk
1 egg
1/2 cup vegetable oil
1/2 cup minus 2 tbsp sugar

1 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups fresh or frozen blueberries*
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon

In a large bowl, combine oats and milk; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Sangria

1 bottle red wine
4 teaspoons sugar
2 tbsp cognac
2 tbsp Cointreau
juice and peel of one orange
juice and peel of half a lemon
1 orange and 1 lemon, chopped in small pieces



Pour wine in a large jug, add sugar and mix till combined. Add cognac and Cointreau. Wash orange and lemon, and peel. Add other lemon and orange pieces to jug. Cover jug and refrigerate for 3-4 hours.

Seafood Paella

50dkg - 1.1 oz rice
1.2 liter- 5 cups stock
0.2 dl - 7 oz olive oil
1 large onion
2 cloves garlic
1 large red pepper
4 tomatoes
50 dkg - 17 oz peas
50 dkg - 17 oz mixed seafood
little saffron
1 lemon
salt and pepper

Clean and chop garlic and onion. Rinse and slice pepper. Skin and skin the tomatoes, then chop. Prepare stock. Heat onion in a large and deep pan. Sautee onion till tranclucent, then add garlic and pepper, then tomatoes. Cook until soft, then add rice, and sautee until tranclucent. Add saffron to hot stock, then to pan. Heat until boil, add salt and pepper. After half an hour, when water is absorbed, add seafood mix in middle. Sautee for a couple of minutes before mixing with the rest of the veggies and rice. Then add peas, cook on low heat for about 15 minutes. After turning off heat, cover and let stand for 5-10 minutes. When serving, add quartered lemon on top.