Sun-Dried Tomato Hummus

By 

Erin Cope

2 Tbsp. olive oil

3   15 oz. cans Chickpeas (garbanzo beans), drained 

**(reserve 6-8 Tbsp. liquid from chickpeas)

1 Tbsp. Kosher Salt

4 Tbsp. Tahini Butter

Juice of 2 Lemons

4 Cloves of Garlic, chopped

5 Whole Sun-dried tomatoes in oil, chopped

Blend all ingredients (except sun-dried tomatoes) together in food processor or blender until smooth, adding liquid to reach the right consistency.  When smooth, add sun-dried tomatoes and pulse to incorporate.

Serve with fresh veggies, chunks of bread, multi-grain crackers of pita chips.

Grandma Clark’s Pumpkin Bread

By

Sabrina Huyett

3 ½  c flour

3 c sugar

2 tsp baking soda

1 ½ tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 c oil

¾ c water

2 c pumpkin

4 eggs

6 oz chocolate chips

Sift dry ingredients, mix oil, water, eggs, and pumpkin; add to dry ingredients, add chocolate chips.  Bake in bread pans 350 for 40 minutes to an hour.

Make lemon icing using: powdered sugar, margarine, lemon juice.  Play with amounts to get the right consistency.

Chocolate Bread 

By

Tracy Mills

1 C. milk, scalded

2 T. butter

1/2 C. sugar

1 tsp vanilla

2 lightly beaten eggs

1 pkg. yeast

1/4 C. warm water

1 T. sugar

2/3 C. cocoa

3 1/2 C. flour 

1 tsp. salt

1 1/2 to 2 C. semi-sweet chocolate chips (I used 2 C. but it does make it a little hard to cut.)

Take the scalded milk while hot and add the butter.  Let the butter melt.  Add the 1/2 C. sugar and vanilla

and when it has cooled to lukewarm add the 2 eggs.  Mix.

Dissolve the yeast in 1/4 C. warm water with the 1 T. sugar.

Sift the cocoa, flour and salt.

In the mixer with the dough hook, mix the milk mixture and the flour mixture.  Let knead for 5-7 minutes.

Add the chocolate chips.

Cover the dough and let rise until double.  Punch down and shape into desired loaves.

You can form it into 1 standard loaf or two round loaves or four mini loaves.

Brush with melted butter and sprinkle on sanding sugar (sugar crystals or decorator sugar).

Cover and let rise until double - or until it measures about 1 inch above the loaf pan.

Preheat oven to 350 (325 if using a dark pan).

Bake standard loaf 45 to 50 minutes,  two round loaves, 35-40 minutes and mini loaves about 30 minutes.

Cool 10 minutes in pan, then run knife around edge to loosen.  Remove to cooling rack.