Rosemary and Garlic Focaccia

• 2 3/4 cups all-purpose flour; plus 1/3 cup for adding during mixing
• 3/8 teaspoon instant yeast
• 2 cups minus 2 tablespoons room temperature water
• 3/4 teaspoon sugar
• 3/4 teaspoon salt
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil; divided
• 2 teaspoons fresh rosemary; chopped
• 6 cloves garlic; peeled and halved
• 1/4 teaspoon fleur de sel (or sea salt)

1.  Mix the dough:  In the mixer bowl, with the paddle attachment on low speed, combine the flour and yeast. With the mixer running, gradually add the water, mixing just until the dough comes together, about 3 minutes.  It will be very soupy.  Increase the speed to medium and beat until the dough is transformed into a smooth, shiny ball, about 20 minutes.  If after 20 minutes the dough is still a bit wet, you will need to add additional flour slowly until dough starts to come together and pull away from the side of the bowl.  Ad the sugar and salt and beat until they are well incorporated, about 3 minutes.

2.  Let the dough rise: Using an oiled spatula or dough scraper, scrape the dough into a 1-1/2 quart bowl, lightlygreased with cooking spray or oil.  The dough will look like melted mozzarella.  Lightly spray or oil the top of the dough.  Cover the container with a lid or plastic wrap.  With a piece of tape, mark the side of the container at approximately where doubled the height of the dough would be.  Allow the dough to rise at about 80F for about 4 hours or until it has at least doubled.

3. Shape the dough and let it rise: Coat the sheet pan with a heaping tablespoon of the olive il.  Pour the dough onto it - it will be thin enough to pour but very stretchy.  Coat your hands with a little of the remaining olive oil and spread the dough as thin as possible without tearing it. Let it relax for 10 minutes, then spread it to almost fill the entire sheet, trying to maintain the bubbles in the dough.  If the dough is still very elastic and resists stretching, allow it to rest for another 10 minutes.  Cover the pan with a large plastic box or greased plastic wrap and allow to rise until one and a half times it original volume, about 1 hour.

4.  Preheat the oven:  Preheat the oven to 475F for 1 hour before baking.  Have an oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.

5.  Sprinkle on the toppings and bake the focaccia: Uncover  the dough and drizzle the remaining olive oil evenly over it.  Sprinkle evenly with the rosemary.  Scatter the garlic by tucking it into the dough.  Sprinkle with salt.  Place the pan directly on the hot stone or hot baking sheet and bake for 12 to 14 minutes or until the top is golden.  Remove from the oven and drizzle with extra olive oil, if desired.

Raspberry Muffins or Bread

• 1 ½ cups all-purpose flour
• ¼ cup sugar
• ¼ cup brown sugar, packed
• 2 teaspoons baking powder
• 1 teaspoon cinnamon, ground
• ¼ teaspoon salt
• 1 egg, lightly beaten
• ½ cup milk, plus 2 tablespoons
• 2 tablespoons butter, melted
• 1 ¼ cups raspberries, fresh or frozen
• 1 teaspoon lemon peel, grated

    Topping

• ¼ cup pecan halves, chopped
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon, ground
• 1 teaspoon lemon peel, grated
• 1 tablespoon butter, melted

   Glaze

• ¼        cup powdered sugar
• 1 ½     teaspoons lemon juice

 1.  In a large bowl, combine the first six ingredients.  Combine egg, milk and butter; stir into dry ingredients until just moistened.  Fold in raspberries and lemon peel.  Coat muffin cups with nonstick cooking spray or use paper liners; fill ¾  full with batter.

2.  Combine topping ingredients; sprinkle about 1 tablespoon over each muffin.  Bake at 350° for 18-22 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Combine glaze ingredients; drizzle over warm muffins. 

3.  If making this in loaf form, place batter in a greased pan and bake for 50-60 minute or until a toothpick in center comes out clean.

Mango Banana Bread

• 2        cups flour
• 2        teaspoons baking soda
• 1        teaspoon baking powder
• 2        teaspoons cinnamon
• ½       teaspoon salt
• ¾ - 1  cup sugar
• ½       cup canola oil
• ¼       cup butter or ¼ cup margarine, melted
• ¼       cup nuts, chopped (optional)
• 1        teaspoon vanilla
• 2        cups ripe mangoes, chopped coarsely
• 1        overripe banana, chopped
• 3        eggs, beaten
• ½       cup raisins (optional)
• ½       cup shredded coconut (optional)

1.  Combine dry ingredients in a large bowl.

2.  Make a well in the middle and add other ingredient. Mix thoroughly.

3.  Pour into a greased loaf pan and let stand for 20 minutes.

4.  Bake at 350 for 45 minutes to an hour or until nicely browned and the "skewer test" comes out clean or with just a few crumbs.

Zucchini Bread

• 3 large eggs
• 1 cup vegetable oil
• 2 cups brown sugar
• 2 cups zucchini; grated
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon vanilla
• 1 cup walnut halves; chopped or mini-chocolate chips
• 1 1/2 teaspoons cinnamon

1.  Beat eggs, oil, and sugar.  Add in zucchini.

2.  In a separate bowl, whisk together the dry ingredients.  Add the dry ingredients to the wet.

3.  Add the nuts or chocolate chips.

4.  Pour into greased and lined loaf pan.

5.  Bake 325 degrees for 55-65 minutes.