side dish

• If you plan to bake this right away, preheat oven to 375-degrees. Butter or spray a 9×9 baking dish.
• Bring a large pot of water to a boil and add salt and macaroni. Cook until al dente. Drain the water and return the macaroni to the pot. Add butter and stir until it has melted.
• In a medium bowl, whisk together evaporated milk and egg. Add seasoned salt, garlic powder, salt, and pepper.
• Place about 1/3 of the macaroni in an even layer in the bottom of prepared baking dish. This should be just enough to cover the bottom. Cover with 1/3 of the cheese. Repeat twice more with remaining macaroni and cheese.
• Pour the milk and seasonings mixture evenly over the contents of the baking dish. At this point, you can stash the dish in the fridge overnight or during the day until it’s meal time.
• When you’re ready to bake, make sure the oven is preheated. Sprinkle the top of the macaroni with paprika and bread crumbs.
• Bake until top layer is lightly browned, 25 to 30 minutes; note that if the dish is cold, bake time will likely need to be extended to closer to 40 minutes. Let stand 10 minutes before serving.
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• Preheat oven at 425-degrees.
• In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
• In a small bowl, toss together grated cheese and chives.
• Place a 12-cup muffin pan in oven for 5 minutes to preheat.
• Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.
• Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.
• Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.

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• Place all of the ingredients in a medium saucepan on medium heat. Stir frequently as the contents warm through so that nothing sticks and burns. After 10-15 minutes, the cranberries will start to burst and the mixture will turn jammy. Cook another couple minutes as more berries break down. Remove from heat and cool before serving.
• Sauce can be made up to 5 days ahead. Store it in an airtight container in the fridge. Serve with meats such as turkey and ham, or with ice cream or within a baked dessert.

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• Preheat oven to 475-degrees. Line a baking sheet with parchment paper.
• Set the goat cheese in the freezer for just a few minutes as the dough is being prepared.
• In a large bowl, stir together the flour, baking powder, and salt. Cut in the butter and mash it until it is pea-sized. Pour in the buttermilk or soured milk.
• The chilled goat cheese will be easier to dice into small pieces without being a sticky mess. Fold those chunks into the dough.
• Sprinkle flour onto a clean work surface. Knead the dough to make sure it is cohesive, but don’t overwork. Pat into a thick round. Use a 2-inch cutter to cut out shapes. Set them on cookie sheet, then reform leftovers to cut out more biscuits.
• Once all of the scrap dough is used, pour a dab of milk or half & half into a saucer. Use a pastry brush to brush a thin layer of milk onto the top of each biscuit; this will create a nice golden crust.
• Bake for 10 to 12 minutes, until nicely golden. Serve immediately. Leftovers can be reheated in the microwave or wrapped in foil and set in the oven to briefly bake.

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• Place ingredients in recommended order for bread machine, usually liquid first: water, milk, egg, butter, flour, sugar, salt, and yeast. Start dough cycle, and let it mix and complete the first rise.
• Prepare a baking sheet or sheets with parchment paper.
• Once that is done, remove dough and divide in half using food scale. Roll each half into a 12-inch round. Divide the 1/4 cup butter in half and spread over each round. Use a knife or pizza cutter to slice each round into 12 wedges. Starting at the wide end, roll up each triangle gently but tightly to form a crescent roll. Place each roll, narrow side down, on the baking sheet.
• Cover pan with plastic wrap or a clean towel and let rise in a warm spot for an hour. Meanwhile, start preheating oven at 400 degrees.
• Once rolls are risen after the hour, bake for 10 to 15 minutes, switching pan position in oven, if necessary, to prevent overbrowning. Let cool for 15 minutes before serving.
• Cool rolls can also be frozen for later enjoyment; thaw them at room temperature then heat wrapped in aluminum foil at 350 degrees for about 10-12 minutes.

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• In a medium bowl, stir together flour, salt, and sugar. Pour the warm water into the middle. Sprinkle yeast on top and wait a minute for it to begin to bloom. Add oil, then mix dough together.
• Use a bench knife or spatula to begin folding the dough over, turning the bowl to knead from different angles. Dough will be very sticky. Work it until it can form a small ball.

Cover dough with a towel or plastic wrap and let rise for 15 minutes.

• Using a damp hand or the bench knife, knead the bread, folding it over repeatedly until it begins to tighten.

Cover again to rest for 15 minutes.

• Knead again using the same method. It may still be somewhat sticky, but the dough's texture should be smooth.
• Add about 1 Tablespoon of olive oil to the loaf pan. Use fingertips to rub it across bottom and sides. Transfer the dough to the pan. Use already-oiled fingers to stretch it out toward the sides of the pan, but don’t expect it to make contact.

Cover pan and let dough rise.

• After about 30 minutes, oil fingers again and push and stretch dough with fingertips to reach the sides and corners of the pan. It's okay if fingertips touch the bottom or tear the dough; it'll rise again. Cover pan again to rise for another 30 minutes. Preheat oven to 400 degrees.
• Right before putting the focaccia in the oven, drizzle more oil over the top. If desired, add a sprinkling of herb seasoning and a sprinkle of flaked salt.
• Bake for about 20 minutes, until the top is a nice golden brown. Pull pan from oven. Carefully tip the bread out onto a cutting board and let cool for at least 15 minutes before slicing.
• Enjoy right away. Leftovers, if there are any, can be stored in a sealed bag and reheated later.

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