The Blue Owl Restaurant's White Chili

4½ to 5 pounds boneless, skin-on chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4-ounce) cans chopped mild green chiles, undrained
2 teaspoons ground cumin
1½ teaspoons dried oregano
¼ teaspoon ground cayenne pepper
3 (15- to 16-ounce) cans great Northern beans, undrained
6 cups chicken stock or canned broth
3 cups (12 ounces) grated Monterey jack cheese
Salt
Freshly ground black pepper
Sour cream, for optional garnish

1. Place chicken in a large, heavy saucepan. Add cold water to cover; bring to a simmer. Cook until just tender, about 15 minutes. Drain and let cool. Remove skin. Cut chicken into cubes.
2. Add oil to the same pot; place over medium-high heat. When oil is hot, add onions; sauté until translucent, about 10 minutes. Stir in garlic, then chiles, cumin, oregano and cayenne; sauté 2 minutes.
3. Add beans and their liquid and stock; bring to a boil. Reduce heat; add chicken and cheese. Stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Garnish with sour cream if using.
Per serving: 460 calories; 17g fat; 7g saturated fat; 140g cholesterol; 53g protein; 22g carbohydrate; 3g sugar; 6g fiber; 805mg sodium; 270mg calcium.

Recipe adapted from The Blue Owl Restaurant in Kimmswick.

White chili prepared at Blue Owl Restaurant in Kimmswick in 2005. Photo by Katherine Bish.

Squash (Pumpkin) Bread Betty Crocker

2/3 Cup Shorting
2- 2/3 Cups Sugar
4 Eggs
1 Can Pumpkin (2 cups fresh squash)
2/3 Cups Water
3- 1/3 cups flour
2   Teaspoon Soda
1-1/2 Salt
1/2 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Cloves
2/3 Cups Chopped Nuts
2/3 Cups Raisins

Heat oven to 350 degrees.  Grease two 9x5x3-inch loaf pans or three 8-1/2x4-1/2x2-1//2" loaf pans. In large bowl,  cream shortening and sugar until fluffy.  Stir in eggs, pumpkin and water.  Blend in flour, soda, salt, baking powder, cinnamon and cloves.  Stir in nuts and raisins.

Pour into pan.  Bake almost 70 minutes or until wooden pick inserted in center comes out clean.

Peanut Butter, Oatmeal, Chocolate Chip Scones

I found this recipe on the Brown Eyed Baker's Blog.  I couldn't resist...This has a little of everything we love in baking...http://www.browneyedbaker.com/ or https://www.facebook.com/browneyedbaker

Oatmeal Peanut Butter Chocolate Chip Scones

Yield: 8 scones

Prep Time: 15 minutes | Bake Time: 20 minutes

2 cups all-purpose flour
1 cup traditional rolled oats
1/3 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces
¾ cup buttermilk
1 egg, separated
½ cup chunky peanut butter
1 cup semisweet chocolate chips
Raw sugar, for sprinkling

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the butter and use a pastry blender to cut the butter into the flour mixture until the butter is pea-size (alternately, you could use your fingertips to rub the butter into the flour mixture).

3. In a small bowl, whisk together the buttermilk and the egg yolk.

4. Make a well in the flour mixture and pour the buttermilk mixture into the center of the well, then add the peanut butter. Using a rubber spatula, very gently fold the mixture together until it starts to come together. Add the chocolate chips and gently knead with your hands (in the bowl) until just incorporated. Be careful not to overmix the dough.

5. Turn the dough out onto the parchment-lined baking sheet and pat it into a round disk about 8 inches in diameter. Whisk the egg white, then brush the top of the dough with the egg white, and sprinkle with the additional sugar.

6. Cut the dough into 8 wedges (do not separate them) and bake for 18 to 22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs attached. Remove from the oven and let cool for 5 minutes, then re-slice and separate them. Transfer to a wire rack to cool completely, or serve slightly warm. Store in an airtight container at room temperature for up to 2 days.

(Recipe adapted from Baked Elements)

Gooey Butter Cake

This is a family favorite that comes from my mother's church's first Ladies Aide Cookbook back in the 1970's.  It is full of good old fashioned recipes family favorite recipes.  Cake Mixes were a standard in a lot of the desert recipes.

1  Box Pound Cake Mix or Yellow Cake Mix (I prefer the pound cake mix)
2  Eggs
1  Stick Margarine or Butter (I always go with the butter)

Mix together and spread into an un-greased pan 9 x 9 or 9 x 13

Now for the good stuff:

2  Eggs

1  Teaspoon Vanilla

1  8 oz. package Cream Cheese

1  pound box of Powdered Sugar
Combine all ingredients, mix until smooth.  Pour over the batter lined pan.

Bake at 350 degrees for 30 to 40 minutes

Do Not Over Bake!

Sprinkle 2 tablespoons of Powdered Sugar over the top while still hot.

Get a big cup of hot coffee and enjoy!

Farm House Potato Bread

Super Moist!  I made three smaller loaves. The ginger adds that little extra to the flavor.

Yields: 2 loaves

Cook time: 35 minutes
Ingredients:
1 cup milk
1/2 cup sweet butter
1 cup warm mashed potatoes
1/3 to 1/2 cup honey
1 1/2 tablespoon dry yeast
1/2 cup warm water, preferably water in which potatoes have been cooked
1/2 teaspoon honey or granulated sugar
1/4 teaspoon ginger
2 eggs
2 teaspoon salt
6 to 7 cups unbleached white flour
1/2 cup wheat germ (optional)*
1 egg (for glaze)
* Wheat Germ: The embryo of the wheat kernel, which is flattened into a yellowish, oily flake. Because it's high in oil, it is usually toasted to extend its shelf life. It has a nutty flavor and can be sprinkled over cereal or used in baked goods.
Preparation:
In a large saucepan, bring the milk just to a boil. Turn off the heat and add the butter, mashed potatoes, and honey; stirring vigorously with a wire whisk to blend. Let sit until it has cooled to lukewarm.
In a large mixing bowl, dissolve the yeast in the warm water with the honey or sugar. Let it sit until frothing. Add the lukewarm potato mixture to the yeast, along with the ginger, eggs, and salt; beat well.
Add 2 1/2 cups flour and beat 2 minutes with an electric mixer or at least 200 strokes by hand. Stir in the wheat germ, if using. Gradually add more flour, as much as it take to make dough that leaves the sides of the bowl. Turn the dough out onto a lightly floured board and knead until smooth and elastic. Sprinkle on a little more flour if it remains insistently sticky, but expect some stickiness because of the potatoes. When it has become elastic, especially if blisters appear on the surface, you can stop kneading.
Put the dough in a buttered bowl, turn it over or brush the top with melted butter, cover with a kitchen towel and let rise until it has doubled in size.
Punch the dough down, turn it out onto the board, knead a few times to press out air bubbles, and cut in half. Cover with the towel and let rest about 10 minutes.
Grease two medium to large loaf pans. Shape the dough into loaves, put in pans, and brush the tops with melted butter. Cover and let rise again until about doubled in size.
Preheat oven to 375 degrees F. Bake for 35 minutes. About 5 minutes before you expect them to be done, take the loaves out of the oven and brush with a egg beaten with 2 tablespoons milk or cream; return to the oven. They are done when the bottoms sound hollow when tapped. Remove from pans to cool on a wire rack.  Makes 2 loaves.

http://whatscookingamerica.net/Bread/farmhousepotbrd.htm

Scones: Blueberry/Peach Streusel

I used this basic recipe and changed a couple things to make peach scones. Replace 1 cup blueberries with 1 cup of diced peaches. I also added a pinch of nutmeg and cinnamon in the dough.

Blueberry Streusel Scones:
2 cups (260 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 teaspoons (10 grams)baking powder
1/8 teaspoon salt
6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
1 cup (150 grams) fresh blueberries
1 large egg, lightly beaten
1 teaspoon (5 grams) pure vanillaextract
1/2 cup (120 ml) milk or cream
Brushing tops of scones:
Milk or Cream
Streusel Topping:
1/4 cup (55 grams) brown sugar
1/4 cup (35 grams) all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons (30 grams) chilled unsalted butter, cut into pieces

Blueberry Streusel Scones: Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, about 18 - 22 minutesor until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
Makes 8 scones

Read more:http://www.joyofbaking.com/SconesBlueberryStreusel.html#ixzz25FzELmK8

Chocolate Scones Recipe

2/3 cup (160 ml) cream or milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 3/4 cups (235 grams) all purpose flour
1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder
1/2 cup (100 grams) granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (75 grams) cold unsalted butter, cut into small pieces
1/3 cup (80 ml) dark chocolate chips
1/3 cup (80 ml) white chocolate chips

Chocolate Scones:

Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a small bowl whisk together the cream or milk, egg, and vanilla extract.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using apastryblender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
Transfer the dough to a lightly floured surface andkneada few times. Shape the dough into a 7 inch (18 cm) round and cut into eight wedges. Brush excess flour from the bottom of the scones, and place on the baking sheet. Brush the tops of the scones with a little cream or milk.
Bakeforabout18-20 minutesor until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Can serve with clotted cream or softly whipped cream.
Makes 8 wedge-shaped scones.
Read more:http://www.joyofbaking.com/ChocolateScones.html#ixzz24arQs0cm