Strawberry Salad with Candied Walnuts
(Style at Home magazine)

1/4 cup walnut pieces
 1/8 cup granulated sugar
 1 tbsp water
 1 tbsp white wine vinegar
 1 tbsp maple syrup
 1/4 tsp Dijon mustard
 pinch salt
 2 tbsp extra virgin olive oil
 4 oz baby spinach
 2 cups thinly sliced strawberries
 1/2 cup crumbled Cambozola ( a combination of camembert and gorgonzola)

1 Place walnuts, sugar and water in a small saucepan over medium heat. Stir until sugar melts. Continue to cook, stirring occasionally, until sugar turns golden and coats walnuts, about 6 to 8 minutes. Cool and break into small pieces. Reserve.

2 Combine the white wine vinegar through olive oil in a jar. Cover tightly and shake to emulsify. Set aside.

3 Wash spinach and place in a bowl. Add strawberries to spinach, along with walnuts, reserving some of each for garnish. Toss salad with just enough vinaigrette to coat spinach. Divide salad among plates and top each portion with crumbled Cambozola, extra strawberries and walnuts.

Nicole and I are going to post our bread recipes that we use in our bread machines. I'm trying to figure out why my bread collapsed yesterday.

I've been adding whole wheat bread to my white lately and we really like it.

I read in Martha Stewart mag. that 1 cup flour should weigh 4 oz.
So my recipe should weigh 16 oz. I weighed it once (using all white flour) and 3 1/2 cups weigh 16 oz.
So sometimes I use 3 1/2 cups flour, sometimes 4 cups, whatever the mood takes me. No difference in the bread, tastes great both times.

I also either dissolve the salt in the milk after it's been heated, or put the salt in a corner, away from the yeast. I also pour my sugar in around the edges. I heard that sugar shouldn't come into contact with yeast either.

1 1/3 cup milk
1 tsp salt
4 cups all-purpose flour (1 1/2 cups w.w and 2 1/2 cups white)
1/4 cup sugar
2 1/2 tbsp butter
2 1/4 tsp yeast

Basic Wheat Bread

1/2 C water
3/4 C milk (Note: I use all water on this one & a tsp of coffee creamer)
1 egg
1.5 C wheat flour
1.5 C bread flour
1.5 tsp salt
1.5 TBL oil
1.5 TBL honey
2 tsp yeast, quick rise

Place all ingredients in the bread pan, select Light Crust setting, and press start.

Jasdip: I purchased gluten last week, it's $3.87 a lb!!!! Might be cheaper to actually buy bread flour? I'm still using all purpose for now, it's $1.66 for 5lbs....then adding 3 TBL gluten.

jasdip.....I think the conversion is the problem! Read this article on conversions.....humidity or loosely packed or tightly packed can effect the weight of the flour. Too much flour will keep it from rising....
http://www.ochef.com/895.htm

Nicole, are you putting 3 TBSP gluten flour in 3 cups of flour?
That seems like a lot, no?

I spoon my flour into the cup, don't scoop.
Since this is the first time it's fallen, I'm blaming it on being too wet. I've got a friend who makes wheat bread all the time in her machine, and she makes it wetter than usual. She doesn't measure her fat, just puts 2 glubs oil in.

I almost feel bad posting a store-bought bread recipe, but I just don't have the talent. I sure admire you gals that do, though.

NEVER TO BE FORGOTTEN GARLIC BREAD (mimiÂs cyber kitchen)

1 unsliced loaf French bread
6 T. butter
1 whole head of fresh garlic, peeled and chopped fine
7 t. sesame seeds
1/4 c. parmesan cheese
1 1/2 c. sour cream
2 c. Monterey jack cheese, cut into 1" cubes
2 t. lemon pepper (opt)
2 t. parsley
2 c. chopped steamed broccoli

Cut loaf in half lengthwise. tear out soft center of bread in chunks, leaving crust intact. Put crust shells
on a foiled covered cookie sheet. Melt butter in a large skillet, stir in garlic and sesame seeds. Cook
for 1-2 minutes. Stir in torn bread chunks, and cook until golden brown and butter has been
absorbed. Remove from heat.

In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in cooked broccoli and toasted bread (garlic bits too!). Mix well and spoon back into bread shells. Bake at 350 for 30 minutes. (I usually cover it the first 20 minutes with foil, then remove and continue uncovered 10 more minutes.)

Jasdip...I also use tap water....not hot....never heat anything or pre-disolve anything. When I use all purpose flour I put in 3TBL gluten per 3 cups or 1.5 cups...or? Wheat flour is heavy compared to bread flour or all purpose flour.....I "compensate". :0) I like a light bread....not an English muffin bread.

I've posted this before but so good

Cheddar scallion bread

8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 (1 pound) loaf ciabatta bread, cut in half horizontally
Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.

Using a serrated knife, cut the bread into 1-inch thick slices and serve.

Turkey Patties (Dish from the White House)
a family Circle recipe
Now these look good!

1 pound ground turkey
1/4 cup panko crumbs
1 egg white
2 tablespoons minced scallions
1 clove garlic, minced
2 tablespoons low-sodium soy sauce
2 tablespoons chopped fresh parsley
Zest, juice of 1 lemon
1 tablespoon canola oil
Directions
In a large bowl, blend ground turkey with panko, egg white, scallions, garlic, soy sauce, parsley, lemon zest and juice. Shape into 4 equal patties.

Heat canola oil in a large nonstick skillet over medium heat. Cook turkey patties for about 5 to 7 minutes on each side or until cooked through.

Joann, that sounds really good. Turkey burgers alone don't have much flavor but the soy sauce would really make them tasty. That would be a good recipe with beef, too. Think I'll try them with beef sometimes this week since we just finished unloading and putting away a ton of groceries--but not any ground turkey :-)