Bready or Not

• Preheat oven at 350-degrees. Cut a piece of parchment to fit long-ways in the loaf pan, extending up either side. Grease the pan, place the paper inside, then grease again. Set aside.
• If using a 12 ounce jar of marmalade, measure out two ounces to set aside.
• In a large bowl, beat together butter and brown sugar until blended. Add eggs, one at a time. Gradually mix in the 10 ounces of marmalade.
• In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
• Slowly beat the dry ingredients into the wet, until just combined. Fold in the pecans.
• Pour batter into the loaf pan. Bake for 45 minutes; check on bread, and cover with foil if it is becoming too browned on top. Continue baking for another 15 to 20 minutes (that is 60 to 65 minutes total), until the very middle passes the toothpick test. Let rest in pan for about 10 minutes, then use the parchment sling to pull the bread out to set on a cooling rack.
• After the bread cools completely, mix together the remaining marmalade and the confectioners' sugar to form a thick glaze; alternatively, if a smaller jar was used, add orange juice by teaspoons into the sugar until a thick glaze is formed.
• Let set for 20 minutes before slicing in. Store at room temperature in a sealed beg or plastic wrap. Bread can also be sliced and frozen for later enjoyment.

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• Preheat oven at 350-degrees. Cut parchment paper to fit in the base of a 9-inch springform pan. Apply nonstick spray with flour to bottom and sides of pan. Add parchment and spray again. Set aside.
• In a big bowl, combine flour, baking powder, cinnamon, salt, baking soda, ginger, and cloves.
• In another bowl, whisk together the sugar, applesauce, buttermilk or soured milk, oil, eggs, and vanilla. Gradually pour the wet ingredients into the dry, mixing well.
• Pour batter into the pan and smooth out with an uneven spatula. There will likely be bubbles in the batter. Gently tap the sides of the pan and thump it on the counter to get them to rise and burst. Using a spoon, sprinkle the coarse sugar all over the top as evenly as possible.
• Bake for 35 to 40 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes, then release sides. Let cake cool completely on base for several hours.
• Slice into wedges and serve. Cake keeps well in a sealed container at room temperature and pieces can also be wrapped individually and frozen for later enjoyment.

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• Warm the water to just above body heat, about 100-degrees. Pour it into a large bowl. Add the yeast, flour, and salt. Stir until everything is uniformly moist, no dry patches to be found.
• Loosely cover the bowl with plastic wrap, waxed paper, or an off-kilter lid, and set in a warm spot in the kitchen.
• After about 2 hours, it should double in size and flatten out on the top; a colder kitchen may need as long as 5 hours, which is fine.
• The dough can be used now, but is very sticky. It's easier to work with if it has chilled in the fridge for at least 2 hours, but can idle in there overnight or for as long as 2 weeks. Keep loosely covered so that it doesn't dry out.
• Prepare a piece of parchment with a dusting or flour, semolina, or fine cornmeal. To shape the dough into a round, dust hands with flour then gently shape dough into a ball, tucking and smoothing rough bits into what will become the bottom. Set dough on prepared parchment. Let rise for 20 to 30 minutes. It may not rise a lot, but should puff a bit.
• Start preheating oven at 450-degrees. Place baking stone or steel in the middle rack of the oven. Place the empty metal cake or casserole pan beneath it. Let the oven heat for 20 minutes.
• Measure out 1 cup of water.
• After the bread has risen for about 40 minutes, lightly dust the top of the dough with flour. Use a lame or serrated knife to slash lines across the top.
• Pull the hot stone or steel from the oven. Use the parchment to carefully transfer the dough onto the hot surface. Set baking sheet into oven. Pull out the heated pan on the shelf below. With care, pour the water into the pan; do not overfill! Gingerly push the shelf back into place and close the oven so that the steaming water can work its magic on the baking bread.
• Bake for about 30 minutes. Do NOT open the oven until the end of that time! The bread should look crusty and golden over the top. Pull out the pan and let the bread cool. It may emit a crackling sound as it cools down. If the bottom is carefully thumped, the bread should sound hollow.
• Let cool about 20 or 30 minutes before cutting into the bowl. Store in a sealed bag for up to 2 days. If freezing portions of the bread, do so within the first day so they will be as fresh as possible.

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• Preheat oven to 350-degrees. Cut a square of parchment paper to fit in the bottom of a 9x9 square pan. Grease pan with butter or nonstick spray. Place parchment, and grease paper as well. Set aside.
• In a small bowl, whisk together 2/3 cup brown sugar, melted butter, and 2 tablespoons molasses. Pour into prepared pan. Arrange apple slices in groups of 5 in alternating patterns on top of sugar mixture.
• In a big mixing bowl, beat softened butter and remaining 1 cup brown sugar until fluffy. This will be about 3 to 4 minutes in a stand mixer. Scrape sides of bowl as needed.
• Beat in remaining 1/2 cup molasses until no streaks remain. One at a time, add the eggs and egg yolk followed by the vanilla.
• In a medium bowl, whisk together the dry ingredients: the flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves.
• Gradually mix the dry ingredients into butter mixture alternately with the milk. Beat until just smooth. Pour batter over apples, smoothing with an offset spatula.
• Bake until the middle passes the toothpick test, about 45 to 50 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to release sides of cake, if needed. Carefully invert onto a flat serving plate or small cutting board.
• The cake is fantastic eaten fresh, cold, or just warmed. It can also be cut into squares and frozen for later enjoyment.

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• Preheat the oven to 350-degrees. Line a 9x9 or 8×8-inch pan with foil, letting foil overhang each side. Apply nonstick cooking spray.
• In a microwave-safe bowl, microwave the chocolate and butter on high in 30 second increments, stirring between each burst, until everything is melted. Let cool slightly.
• Using a stand mixer or hand mixer, in a large bowl beat together the sugar and eggs for 3 to 5 minutes, until they are pale, light, and fluffy. Pour in the cooled chocolate and butter mixture, followed by the vanilla.
• Combine the salt and both flours in a bowl. Stir in the chocolate chips. Fold flour mix into the wet ingredients. Pour into the prepared pan and even out.
• Bake for 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely. Use foil onto a cutting board to slice into bars.
• Brownies will keep for upwards of a week in a sealed container at room temperature.

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• In a large stock pot, cook the pancetta for 10 to 12 minutes, until it starts to turn brown and crispy. At the same time, on another stove burner, use a medium sauce pan to bring the chicken broth to a very low simmer.
• Use a slotted spoon to transfer pancetta to a paper towel-lined plate; set aside. Add dry shallots and garlic to the fat in the big pot. Sauté for two minutes. Add the Arborio rice and a pinch of salt. Sauté another 2 minutes, until the rice looks glossy with translucent edges.
• Add the white wine and stir until it is absorbed. Add chicken broth in 1/2 cup increments, stirring well after each addition until it is absorbed. After about 12 to 15 minutes, when most of the broth has been added, begin to taste the rice. The goal is a chewy, al dente consistency. Add more broth as needed, and remember to turn off the burner for the broth pot when it is empty.
• When the rice is creamy and al dente, stir in the pancetta and cheese. Taste the risotto again, adding more salt and pepper as needed. Serve with the remaining white wine.

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