I've looked all over the Internet and haven't seen one. Do you make one or have a copy cat?

Per the Panera Bread Cookbook, which I borrowed from my local library today, it's 3/4 cup canola or vegetable oil, not 1/4 cup. Ginger St. John's posted recipe is otherwise correct, Peter Reinhart wrote the forward but the cookbook was written by the Panera Bread team. I make a cobbled version which has essentially the same ingredients, except I add about 1/2 cup water which lightens the dressing. It's still quite good, but not so heavy and calorie laden.

I made these, they're great. Cracker Barrel Old Country Store Dumplings Ingredients: 2 C Flour 2 tsp Baking Powder 1/2 tsp Salt 1 C whole Milk 4 Tbsp Vegetable Oil Preparation: Mix above ingredients, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8" thick and cut into 1"x1 1/2" strips. Place into a large sauce pan that you have place 8 cups of water and 3 chicken bouillon cubes that has been brought to boil and the bouillon cubes have been dissolved. Cook 1 half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce. Dumpling Sauce 3 Tbsp Butter 4 Tbsp Flour 1/4 tsp Salt 1 C Whole Milk 2 Chicken Bouillon Cubes (crumbled) 1/2 tsp sugar 1/2 -3/4 C Dumpling Cooking Liquid (after dumplings have been cooked) Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a whisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.

Ruthanna, Here is a rather "dressy" chicken liver recipe I cut out of the Boston Globe a number of years ago. I made it once, and my husband almost swooned! I'll type it just as it appeared. JOE SIMONE'S CHICKEN LIVERS COOKED IN MILK "Joe Simone of Tosca restaurant in Hingham soaks chicken livers in milk for a couple of hours before sauteing them in oil. He says it tenderizes the livers and gives them a cleaner flavor. To them he adds apricots, dates, and other dried fruits soaked in the Italian wine vin santo, plus pancetta and onions." 1/2 cup dried apricots, snipped into thin strips 1 cup whole pitted dates 1/4 cup golden raisins 2 tablespoons currants 1 cup vin santo (Italian dessert wine) or another sweet wine 2 pounds chicken livers 2 cups whole milk Kosher salt and fresly ground black pepper, to taste Flour (for dredging) 1/2 cup olive oil 2 slices (1/4 inch thick) pancetta, coarsely chopped 2 onions, coarsely chopped 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh sage 1/2 cupe chicken stock 2 tablespoons butter, cut into 4 pieces Half a day in advance, soak the apricots, dates, raisins and currants in the wine. Set them aside at room temperature. Several hours before cooking, rinse and clean the chicken livers, removing any veins. In a large bowl, combine them with the milk and stir gently. Cover with plastic wrap and refrigerate for 2 to 4 hours. With a slotted spoon, lift the livers from the milk. Pat them dry with paper towels. Sprinkle them with salt. Place the flour on a plate. Dredge the livers in the flour, shaking off the excess. Have on hand a plate with a double thickness of paper towel. In a large skillet, heat the oil (there should be a thin film on the bottom of the pan). When the oil is very hot but not smoking, cook the livers in batches, without crowding them. Brown them well on both sides. Transfer them to the paper towels to drain, and cook any remaining livers in the same way. Remove the fat from the skillet. Add the pancetta and onions and cook them over medium-high heat for 10 minutes or until the onions are soft and the pancetta is crisp. Add the fruit and any wine left in the bowl to the skillet along with the sage and the thyme. Cook over high heat, scraping any brown bits that cling to the bottom of the pan. Add the stock and bring to a boil. Turn down the heat slightly and cook the sauce until it is reduced by half. Add the butter and swirl it around the pan just until it melts. Return the chicken livers to the pan and warm them through. Sprinkle with salt and pepper. Serve at once. Makes 6 servings. (We enjoy chicken livers with roasted, mashed buttercup squash and sauteed broccolini, which is how I think I served this delicious rendering). seagrass