Spiced Pumpkin Bread

Just one slice of this kissed-with-spice quick bread gives you 25 percent of the vitamin A you need in a day.

Recipe Ingredients:

2 cups all-purpose flour
5 teaspoons ground allspice or pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup LIBBY'S® 100% Pure Pumpkin
1 cup packed brown sugar
1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Sift flour, allspice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Spoon into greased 9 x 5-inch loaf pan.
3. Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Makes 16 servings.

Nutritional Information Per Serving (1/16 of recipe): Calories: 200 Calories from Fat: 25 Total Fat: 3 g Saturated Fat: .5 g Cholesterol: 25 mg Sodium: 190 mg Carbohydrates: 41 g Dietary Fiber: 2 g Sugars: 15 g Protein: 4 g.

Rustic Cranberry Loaf

There's just something deliciously comforting about a rustic loaf of bread, especially when it's loaded with sweet-tart dried cranberries and toasted pecans.

Recipe Ingredients:

Sponge:
1 3/4 cups bread flour
1 cup lukewarm water - 65°F (18.3°C) to 70°F (21.1°C)
Small pinch instant yeast

Dough:
2 1/2 cups bread flour
1/2 cup rye flour
1 1/3 cups lukewarm water - 65°F (18.3°C) to 70°F (21.1°C)
1 1/2 teaspoons salt
1 teaspoon instant yeast
1 1/2 cups dried cranberries
1 cup pecans

Cooking Directions:

1. For Sponge: Dissolve yeast in water and stir in flour. Mix until incorporated. Allow to rise at room temperature for 12 hours, or overnight.
2. Toast pecans in a 350°F (175°C) oven for 8 to 10 minutes. Allow nuts to cool.
3. For Dough: Incorporate dry ingredients (flours, salt and yeast) in bowl of 5 quart stand mixer. Reserve 1/4 of the liquid and add the rest to the bowl. Also add the risen sponge mixture to the bowl. Mix ingredients with dough hook on slow speed until ingredients are incorporated. Dough should be fairly sticky. Increase speed of mixer to medium and mix until dough begins to smooth out and become less sticky and more resilient, 5 to 8 minutes. Slowly add the rest of the water to the dough, and continue mixing until the dough is resilient again and does not break easily when stretched, an additional 3 to 5 minutes. The dough will be very wet.
4. Pour it onto a floured surface and stretch it into a rectangle. Distribute the cranberries and pecans evenly over the dough. Roll up dough like a jelly roll to incorporate nuts and cranberries, then fold the dough in thirds.
5. Transfer dough to a clean bowl, cover and let rise at room temperature for 1 1/2 hours.
6. Remove the dough to a lightly floured table and gently stretch it into a rectangle. Fold the dough in half 3 to 4 times, until the dough is noticeably stronger and more resilient. Place the dough back in the bowl, cover and let rise for 1 hour.
7. Gently remove the dough to a lightly floured table. Divide the dough in half or in quarters, and place on a heavily floured board or cloth. Let rise covered for 45 minutes.
8. Preheat oven with a baking stone, if available, to 450°F (230°C). Steam the oven by spraying in water with a squirt bottle or throwing ice cubes into a pan placed in the bottom of the oven. A lot of steam in the oven is important for the bread to rise properly in the oven. Invert the loaves so that the floured side is on top; this is how the bread gets its decorative flour pattern. Place loaves directly on the baking stone, or on a sheet pan, and steam the oven again. Reduce the oven temperature to 400°F (205°C), and bake for 35 minutes to 1 hour, depending on the size of the loaves. The bread should sound hollow when tapped on the bottom, and register an internal temperature of 200°F (93.3°C). For a thicker, crisper crust, allow the bread to bake an additional few minutes.

Herb Onion Rolls

With just one rising required, you can add these flavorful dinner rolls to your list of quick and easy homemade yeast breads.

Recipe Ingredients:

4 teaspoons rapid rise or instant yeast
1 teaspoon salt
1 1/2 cups whole wheat flour
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried tarragon
2 tablespoons honey
1/4 cup canola oil
1 cup warm skim milk
1 cup warm water
1/2 cup chopped green onion
2 cups all-purpose flour

Cooking Directions:

1. thoroughly oil 18 muffin pan cups.
2. In large mixing bowl, combine yeast, salt whole wheat flour, basil, oregano and tarragon. Mix to combine ingredients.
3. In second bowl, whisk together honey, canola oil, milk and water. Add to dry ingredients along with chopped green onion and beat slowly to combine ingredients.
4. While beating, add all-purpose flour to make soft dough. If dough is sticky, add more all-purpose flour to get the right consistency. Continue to beat slowly or knead by hand for 5 to 6 minutes. Cover dough and allow to rest for 10 minutes.
5. Divide dough into 18 equal size pieces. Form into balls and place into prepared muffin cups. Cover with clean cloth and allow rolls to rise in warm place for 25 minutes or until rolls have doubled in size.
6. Bake at 375°F (190°C) for 18 to 20 minutes or until rolls sound hollow when lightly tapped. Remove rolls from pan and cool on wire rack.

Makes 18 rolls.

Nutritional Information Per Serving (1/18 of recipe; 1 roll): Calories 120; Total Fat 3.5g; Saturated Fat 0g; Cholesterol 0mg; Sodium 140mg; Carbohydrates 20g; Fiber 2g; Protein 4g.

BBQ Pulled Pork Pizza

To reduce the prep time to about 10 minutes, use your favorite store-bought pizza dough—you’ll need about 3/4 pound. To vary the pizza, try it with different cheeses, or try adding thinly sliced red onion or chopped fresh cilantro.

Recipe Ingredients:

Pizza Dough:
2 tablespoons water, warm (115°F to 120°F)
1/2 teaspoon active dry yeast
1 2/3 cups all-purpose flour
1/2 cup water, cool (65°F to 70°F)
1 teaspoon salt
Olive oil for the bowl

Toppings for Assembling Pizza:
6 ounces cooked pulled pork
1/4 cup barbecue sauce, purchased or homemade
1/2 cup shredded smoked Gouda, smoked mozzarella, mozzarella, or Monterey Jack cheese
3 green onions, cut into 1-inch pieces

Cooking Directions:

1. For Pizza Dough: In the bowl of a stand mixer, combine the warm water and yeast and set aside 15 minutes (the mixture might not get foamy). Add the flour, cool water, and salt and mix with a dough hook attachment on medium-low speed for 4 minutes. Let rest 5 minutes then mix on medium speed until the dough is smooth, elastic and slightly sticky, about 3 minutes.
2. Lightly oil a medium bowl. Transfer the dough to the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and set aside to rise at room temperature for 30 minutes.
3. Transfer to the refrigerator and chill the dough at least overnight, or up to 2 days.
4. Transfer the dough to a countertop and return it to room temperature, 1 to 2 hour.
5. To Assemble Pizza: Preheat an oven, along with a pizza stone if you have one, to 500°F (260°C).
6. On a lightly floured surface, roll or stretch the dough out to a 12 to 14-inch round. Transfer the dough to a pizza pan or a flour-or-cornmeal dusted pizza paddle.
7. Top with the barbecue sauce, cheese, pork, and green onions. Transfer the pizza to the oven and bake until golden and crisp, 10 to 12 minutes.
8. Cut into wedges and serve.

Cheese "Steak" Pizza

Almost as easy as having pizza delivered to your door—and no tipping the delivery person! A ready-made pizza crust, topped with familiar cheese steak sandwich fillings, makes a quick and easy main dish kids and adults alike will enjoy. Serve with a simple tossed green salad and a cool beverage for a complete meal.

Recipe Ingredients:

1 pound ground beef
1 small onion, sliced thin, separated into rings
1 small green or red bell pepper, cut into thin strips
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 (16-ounce) package thick pre-baked pizza crust (12-inch)
2 cups shredded mozzarella cheese

Cooking Directions:

1. Preheat oven to 400°F (205°C). Brown ground beef in large nonstick skillet over medium heat 6 minutes. Add onion and bell pepper; cook until beef is not pink and vegetables are crisp-tender, breaking beef up into small crumbles. Pour off drippings; season with salt and pepper.
2. Place pizza crust on baking sheet. Top with beef mixture, then cheese. Bake in 400°F oven 8 to 10 minutes or until cheese is melted.

Pizza Di Napoli

This Neapolitan delight is simple, yet offers a perfect marriage of flavors with pesto, plum tomatoes, fresh mozzarella, ripe olives and fresh oregano leaves.

Recipe Ingredients:

3 tablespoons pesto sauce
1 (12-inch) pre-baked pizza crust
3 plum tomatoes, sliced
1 (4-ounce) ball Wisconsin Fresh Mozzarella Cheese, thinly sliced
1/3 cup pitted ripe olive slivers
1 tablespoon minced fresh oregano leaves

Cooking Directions:

1. Preheat the oven to 450°F (230°C). Place the pizza crust on a cookie sheet.
2. Spread pesto evenly over pizza crust. Top with tomato slices, mozzarella cheese and olives.
3. Bake for 8 minutes or until cheese is melted. Sprinkle with oregano.

Makes 4 servings.

Variations:

• Pizza Primavera: Omit the pesto, tomatoes, olives and oregano. Spread crust with 1/4 cup commercial Alfredo sauce; top with 1 cup yellow summer squash slices, 1/4 cup thawed frozen peas, 2 ounces thinly sliced prosciutto, julienne cut, and cheese. Bake as directed. Sprinkle with 2 tablespoons slivered fresh basil leaves.
• Tri-Pepper Pizza: Omit the pesto, tomatoes and olives. Top crust with 1/2 cup each: yellow, red, and orange or green bell pepper strips and 1/4 cup red onion slivers. Dot with 1/2 cup chopped marinated sun-dried tomatoes. Top with cubed or diced Mozzarella cheese and 1/4 cup grated Wisconsin Asiago cheese. Bake as directed; sprinkle with oregano.

Mushroom Wellington

Looking for a festive vegetarian dish for the holidays? Look no further than this delicious recipe courtesy of the Mushroom Council.

Recipe Ingredients:

6 portabella mushrooms, stalks trimmed and cleaned
3 onions, peeled and chopped
2 tablespoons olive oil
2 tablespoons butter
3.5 ounces baby spinach
4 sprigs thyme
1 sheet frozen puff pastry, partially thawed
1 large egg, beaten
1 tablespoon Dijon mustard
Salt and ground black pepper to taste

Cooking Directions:

1. Preheat the oven to 400°F (205°C).
2. Place a large frying pan over medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and ground black pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelized, remove the onions from the pan and set aside.
3. Return the pan to the heat and add the baby spinach and cook until wilted. Remove the baby spinach from the pan and set aside.
4. Return the pan to the heat again and increase heat to medium. Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with salt and ground black pepper, and cook for 5 minutes or until golden, before turning over. Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the Dijon mustard.
5. Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelized onions over the middle third of the pastry, making sure to leave 1-inch at the edges. Top with half the baby spinach and then the mushrooms. Top the mushrooms with the remaining baby spinach.
6. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Tuck the edges under the pastry, ensuring the seam is facing the bottom.
7. Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.
8. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.

Tofu Manicotti

Tofu, low-fat cheese, and fat-free milk help make this Italian favorite low in fat and low in calories. To fill manicotti shells, use a small spoon to fill each shell with about 1/4 cup of the filling. The spoon should be smaller in diameter than the shell so you can fill the shell without tearing the pasta.

Recipe Ingredients:

8 manicotti shells
Nonstick spray coating
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon paprika
10 ounces tofu (fresh bean curd), drained
1 slightly beaten egg white
2 tablespoons grated Parmesan cheese
1 1/4 cups fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup shredded low-fat cheddar cheese

Cooking Directions:

1. Cook pasta shells according to package directions. Rinse in cold water; drain.
2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
3. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7x2-inch baking dish.
4. For sauce, in a medium saucepan combine milk, flour, garlic powder, salt, and pepper. Cook and stir until thickened and bubbly. Pour sauce over pasta in baking dish.
5. Bake, covered, in a preheated 350°F (175°C) oven for 20 to 25 minutes or until heated through. Sprinkle with cheddar cheese. Bake, uncovered, 2 minutes more or until cheese is melted.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): calories: 285, total fat: 7g, cholesterol: 13mg, sodium: 347mg, carbohydrate: 36g, protein: 19g.

Baked Polenta with Provolone, Roasted Peppers and Mushrooms

Versatile and delicious served as is, or topped with marinara sauce, or other complementary sauce, this makes a wonderful meatless entrée, appetizer or side dish.

Recipe Ingredients:

Polenta:
8 cups water
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cups polenta
1/4 cup roasted red peppers, well dried and diced
1/4 cup Wisconsin Parmesan Cheese, grated
2 tablespoons butter
1 teaspoon red pepper flakes

Mushrooms:
1 tablespoon butter
4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shiitake
1 teaspoons garlic, minced
1 cup heavy cream
1/2 cup parsley, minced
Salt and pepper

10 to 12 thin slices (8 ounces) Wisconsin Provolone Cheese

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.
3. For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.
4. Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.
5. Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.
6. Let sit until the polenta sets and can be cut in servings (it will still be quite soft).

Makes 8 to 10 entrée servings; 24 appetizer servings.