Dave's Killer Bread Copycat Recipe

Copycat Dave’s Killer Bread

Ingredients

• 2¼ cup warm water
• 2 tbsp yeast
• 2 tbsp coconut oil
• 2 tbsp honey
• 2 tbsp molasses
• 1 tbsp sea salt
• ¼ cup flax seed
• ¼ cup cracked wheat or wheat germ
• ¼ cup red oats or steel cut oats
• ¼ cup sunflower seeds
• ¼ cup quinoa
• 4 cup whole wheat flour (approx)

Directions

1. In your kitchen aid or mixer, add your warm water. Sprinkle the yeast on top and let sit for a few minutes. Add your honey, salt, molasses, coconut oil and give it a quick mix.
2. Add the rest of your dry ingredients, minus the flour and mix again, just to wet the ingredients.
3. Slowly add your flour. Just until the dough pulls away from your bowl.
4. Throw it on a floured counter and give it a good knead. Just until the dough stops absorbing the flour.
5. Wash your dough bowl out. Dry it off and coat it with some oil. Place your dough in the bowl, cover with a warm damp towel and let rise until double in size.
6. Punch down, knead it out again, place back in bowl. Let it rise double in size, punch down, knead it out and cut the dough in half.
7. Take out two loaf pans, spray with oil.
8. Knead out your two dough balls, create your loaves and place in pans. Cover the tops with a light oil ( I used olive oil). Cover with a damp warm towel and let rise until you have nice round crowns on both.
9. Heat your oven to 425 degrees F.
10. Remove towel, throw your bread in the oven and cook for approx. 30 minutes.
11. To make sure your bread is cooked thoroughly, flip your loaf out onto a hot pad and flick the bottom. If it sounds hollow, your bread is done!

Aunt Betsy's Ice Cream

1 gallon vanilla ice cream
1/2 gallon pineapple sherbert
2 bags loose pack frozen raspberries
1 bag loose pack frozen blueberries
6 banana's sliced
1 cup nuts, pecans, chopped

Soften ice creams and mix and refreeze

Sourdough Waffles

 From: The New York Times 

For the overnight sponge, or base:

• 1 cup/240 grams sourdough starter “unfed”
• 1 cup/224 grams buttermilk
• 1 cup/120 grams all-purpose flour
• 1 tablespoon/about 13 grams light brown sugar

For the batter:

• 1 large egg
• ¼ cup melted unsalted butter or neutral oil
• ½ teaspoon vanilla extract
• ½ teaspoon/3 grams kosher salt
• 1 teaspoon/6 grams baking soda 

• Preparation

• Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
• When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
• Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. 

Black Bean Salad

From the Two Peas and Their Pod

This easy Black Bean can be made in minutes and is a great appetizer or side dish to any meal. Serve it as a salad or dip with tortilla chips!

Prep Time   15 minutes

Servings   6

Ingredients

• 1 15 oz can black beans, rinsed and drained
• 1 cup corn 1 large ear of sweet corn or 1 cup defrosted frozen corn
• 1 cup halved cherry or grape tomatoes
• 1 cup chopped red bell pepper
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• Juice of 1 1/2 limes
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1 large avocado pitted, peeled, and chopped

Instructions

1. In a large bowl, combine black beans, corn, tomatoes, red pepper, onion, cilantro, lime juice, olive oil, salt, chili powder, and cumin. Stir to combine. Gently stir in the avocado and season with additional salt, if necessary. Serve.

Recipe Notes

This salad can be made in advance, up to 1 day, just wait to stir in the avocado until serving time.

5-MINUTE SKILLET BROCCOLI

From Mels Kitchen Cafe {THREE WAYS!}

INGREDIENTS

•  1 to 2 tablespoons olive oil or other cooking oil
•  6 cups broccoli florets (about 15-16 ounces)
•  Pinch of coarse, kosher salt
•  1/2 cup chicken or vegetable broth (see note)

INSTRUCTIONS

1. Heat the oil in a 12-inch nonstick skillet over medium-high heat until the oil is rippling and hot. Add the broccoli in a mostly single layer and sprinkle with a pinch of salt. Let the broccoli "roast" in the hot skillet for 30 seconds or so and then give it a good stir. You can let it keep browning for a minute for more flavor or move on to the next step.
2. Pour in the broth, immediately cover the skillet with a lid (or foil), and reduce the heat to medium-low. Let the broccoli simmer for 2-3 minutes until bright green and crisp-tender. Add additional time if you want the broccoli more tender.
3. Remove from the heat, add seasonings to taste (additional salt or variations below), and serve.

NOTES

Halving the Recipe: this recipe can easily be halved in the same size or smaller skillet. Just make sure you have a lid to fit (or use foil in a pinch!).

Substitutions: you can also use water in place of the broth; there won't be quite as much flavor so taste and add salt, if needed. I haven't tried this with frozen broccoli.

Variations: 1) Parmesan (sprinkle shredded Parmesan cheese on top after the lid comes off the broccoli before serving), 2) Lemon (squeeze the juice of 1/2 lemon over the top of the cooked broccoli and grate a bit of lemon zest over as well), 3) Asian-vibe (drizzle 1 tablespoon sesame oil over the cooked broccoli and sprinkle with toasted sesame seeds).

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