Baked Potato Chowder:
Clean 5 pounds of potatoes and cut into chunks (I don't peel, but you can)
Cover with about 2 inches of water over the tops of potatoes
Add some onion, salt and pepper
Cook until potatoes are soft, but not too mushy
Drain most of the water and then refill pot with milk (to about the same level as the water was)
Crumple in some bacon and add about 1 cup cheese. Simmer until ready to eat. Serve with sour cream dollops and more shredded cheese.
Crusty Artisian Bread:
In large mixing bowl (I use a kitchenaid) add 3 cups of lukewarm water to 1 1/2 T yeast and 1 T salt- stir until salt dissolves. Add 6 cups flour. Stir only until no dry lumps- dough looks rough not smooth and soft. Cover and let rise for up to 5 hours (I usually go 1-2 hours, but the beauty of this recipe is that it is very forgiving) or cover loosely with saran and place into refrigerator for baking later (up to 3 days). When ready to bake select a heavy pan (these are round loaves so I use heavy ceramic dishes- pampered chef or cast iron is also recommended - just not flimsy aluminum pans). Grease well and heat pans in 450* oven for 10 minutes. While pans are heating use enough flour (about 1 cup) to allow you to handle the dough (it is a VERY soft sticky dough- way softer than normal dough). When pans are heated add 1/2 your dough to each one (almost a big blob). Place 1 cup of water in the bottom of the oven- the bread needs the moisture. Lightly cover with foil or lid and bake for 30 minutes. Remove foil and bake about 30 more minutes until golden brown.
Chocolate Pnut Butter Cake
Makes 8 inch triple layer cake
2 cups flour 2 1/2c sugar 3/4c cocoa powder 2t baking soda 1t salt
combine well and then add:
1c oil 1c sour cream 1 1/2c water 2T white vinegar 1t vanilla 2 eggs
Mix well and add to 3 greased cake pans. Bake at 350* for 30-35 minutes. Cool 20 minutes and remove from pans (these cakes are very very soft- firm up in the freezer 30 minutes before frosting).
Pnut butter frosting:
10 oz cream cheese 1 stick butter
cream and then add:
5 cups powdered sugar 1 1/2 pnut butter
mix all until creamy. I added a splash of milk to make it easier to spread.
Spread between the layers and then frost very thin layer over whole cake. Freeze 30 minutes to chill and then finish frosing with a thick layer (this way no dark crumbs show)
Chocolate Pnut Butter Ganache:
8 oz semisweet chocolate (I for some reason was completely out of choc chips so used leftover dark hershey kisses from Vday)
3T pnut butter 2T corn syurp
Heat in microwave or over double boiler until melted and smooth
whisk in 1/2 cup milk.
Spread on top of cake and allow it to drip down the sides. Refrigerate for 30 minutes to set. Remove 30 minutes before serving. Serve with a JUG of milk!!!
