Knottie Recipes

Savory Cheese Bread

From 2006 Quick cooking
Total time to make: 10 minutes.

1/4 c. butter, softened
1/4 to 1/2 tsp. lemon-pepper seasoning
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
12 slices French Bread (1 inch thick)
2 cups (8 oz.) shredded Italian Blend Cheese

In a small bowl, combine the butter, lemon-pepper seasoning, garlic powder, basil and oregano. Spread mixture over one side of each slice of bread.

Place butter side up on an ungreased baking sheet. Sprinkle with cheese. Broil 4 in. from the heat for 2-3 minutes or until cheese is melted and edges are golden brown.

classic gluten-free bread stuffing with crisp sage dressing

Adapted from Jax Peters Lowell's The Gluten-Free Bible

• 4 c. gluten-free bread, cut into little cubes and lightly toasted
• 4 + 2 T. unsalted butter or margarine, divided
• 1 c. 1/4" diced onion
• 1 c. 1/4" diced celery
• 1/3 c. 1/4" diced carrot
• 16 large fresh sage leaves
• 1/8 t. fresh grated nutmeg
• 1 pinch dried thyme leaves
• 1/2-3/4 t. coarse salt
• 24 grinds fresh black pepper
• 3/4-1 c. gluten-free vegetable or chicken broth

1. Put the bread cubes into a mixing bowl. Melt 4 T. butter in a small skillet. Saute the onion, celery, and carrot until tender. Then lightly mix in the vegetables with the bread.

2. Using the same skillet, melt the remaining 2 T. butter. Toss in the sage leaves. Over medium heat, brown the butter. The butter will be ready when it has a nutty smell and the sage leaes begin to crisp and brown. Remove the sage leaves and place them on a paper towel to drain.

3. Pour the brown butter over the bread mixture. Chop the sage leaves and lightly mix in with the bread and vegetables. Season with nutmeg, thyme, salt, and pepper. Use just enough broth to moisten the stuffing.

4. Transfer stuffing to an ovenproof casserole and bake at 350 degrees until browned on top.

cheddar-chive scones

These are really easy to make even for those of us who don't consider ourselves bakers :) You can make them MUCH lower in fat by using soy milk or fat-free half-and-half instead of heavy cream; they still taste fine, but they do lose something in the texture. Serve them with a protein (dairy or meat) and fruit for a balanced and delicious breakfast. Use whole-grain flour for higher fiber and a healthier approach :)

Active time: 25 minutes; start to finish: 45 minutes

3 c. all-purpose flour
1 T. baking powder
1 T. sugar
2 t. salt
1/2 c. finely chopped fresh chives
5 oz. extra-sharp Cheddar, coarsely grated (1.5 c.)
2 c. heavy cream, plus additional for brushing

Preheat oven to 400 degrees Fahrenheit.
Whisk together flour, baking powder, sugar, and salt. Add chives and Cheddar, tossing to combine. Stir in cream with a fork until a sticky dough forms.
Turn dough out onto a lightly floured surface and knead eight times with floured hands. Halve dough and form each half into a seven-inch round. Brush tops of rounds with additional cream and cut each into eight wedges.
Arrange wedges about 1/2-inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.
Makes 16 scones.
Source: Gourmet magazine, July 2000

Thanksgiving Stuffing

I made this Jamie Oliver stuffing for Thanksgiving 2004.

Finely chop two celery sticks, four shallots, a small handful of sage, and six strips of pancetta.
Add the celery, shallots, sage, and pancetta with two oz. butter to a hot frying or saute pan.
Fry gently on medium heat until everything is lightly golden brown.
Take off the heat.
To prepare the fresh breadcrumbs, take a loaf of day-old bread, remove the crust, and place the chunks of bread in a food processor until the bread is coarsely chopped.
Add the bread crumbs and a handful of coarsely chopped apricots and five or six roasted or jarred coarsely chopped chestnuts to the celery, shallots, sage, pancetta, and butter mixture.
Season well to taste with salt and pepper.
Mix well and chill.
When the stuffing is cold, add 3/4 lb. freshly ground pork, a pinch of freshly ground nutmeg, and an egg.
Refrigerate until ready to use.

BANANA ZUCCHINI BREAD

• 3 EGGS BEATEN
• ½ CUP MAYONNAINE
• 1 CUP OIL
• 2 CUPS SUGAR
• 2 ¾ CUPS FLOUR
• 1 TBLS. VANILLA
• 1 TSP. BAKING SODA
• 1 TSP. CINNAMON
• ¼ TSP. BAKING POWDER
• 2 CUPS SHREDDED ZUCCHINI
• 2 RIPE BANANAS, MASHED

PREHEAT OVEN TO 350 DEGREE AND GREASE TWO 9 X 5 LOAF PANS.  COMBINE EGGS, OIL & MAYONNAISE. ADD REMAINING INGREDIENTS EXCEPT ZUCCHINI & BANANAS. MIX BATTER WELL. FOLD IN ZUCCHINI & BANANAS. POUR INTO LOAF PANS. BAKE FOR 45-55 MINUTES, OR UNTIL TESTER COMES OUT CLEAN. CAN BE FROZEN RECIPE DOESN’T CALL FOR NUTS BUT my mom ADDS THEM- AROUND 1 CUP CHOPPED WALNUTS OR PECANS.

This is from my mom (origin unknown)