Category: Recipes

Ingredients:

• 2 squares Cod fillets, cut into approximately 4 x 4
• 1 cup fresh bread crumbs
• 1 tablespoon chervil
• salt and pepper
• 1 tablespoon olive oil

Instructions:

1. Season fresh bread crumbs with the chervil, salt and pepper.
2. Set aside.
3. Rub cod with oilve oil.
4. Season with salt and pepper.
5. Press only the top side of the cod down into the seasoned bread crumbs.
6. Pressing hard to coat generously.
7. Heat a large non-stick skillet over medium-high and add 2 tablespoons olive oil.
8. Placing breadcrumb side down, saute fish for about 3 – 5 minutes.
9. You will see the fish begin to turn from raw to an opaque white, which lets you know when to turn it.
10. Gently turn fish over and saute another 3 minutes.

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Ingredients:

• 1 Tsp. – Baking Powder
• 1/2 Tsp. – Baking Soda
• 1/2 cup Brown Sugar
• 1 cup Canned Pumpkin Puree
• 1/4 cup Canola Oil
• 2 – Eggs Beaten
• 1 cup Flour
• 1/4 Tsp. – Salt
• 3/4 cup Yellow Cornmeal

Instructions:

1. Preheat oven to 425 degrees. Grease muffin cups or an 8 x 8 baking dish. In a large bowl stir the flour, cornmeal, baking powder, baking soda and salt. In a small bowl, stir together the eggs, pumpkin, sugar and oil. Mix together the wet and flour mixture and stir well, do not over mix. Divide the mixture among the muffin cups or evenly spread into the baking dish. Bake in the 425 degree oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.

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Ingredients:

• ½ cup unsalted butter
• ⅔ cup white sugar
• 2 eggs
• 1 cup buttermilk
• ½ teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 cup shredded cheddar cheese
• 1 (4 oz) can diced jalapenos, drained
• 1 jalapeno, thinly sliced

Instructions:

1. Start by melting a stick of butter in a microwave safe bowl. Microwave the butter for 30 second intervals until the butter has completely melted.
2. Then whisk in some granulated sugar.
3. Next, whisk in two eggs.
4. Now you're going to mix together some buttermilk and baking soda and pour this into the mixture. Stir until well combined.
5. Lastly, pour in cornmeal, flour, salt, shredded cheddar cheese, and canned diced jalapenos! Make sure you mix this until the mixture is *just* combined. Don't over mix, or you'll end up with tough bread!
6. Preheat your oven to 375 degrees F and prepare a pan with cooking spray. I used a mini loaf pan very similar to this mini loaf pan, but an 8 x 8 pan would work, too! Although, the cooking time may vary. Spoon the batter into the prepared pan and top the batter with thinly sliced fresh jalapenos.
7. Bake for about 25 to 35 minutes – again, the cooking time may vary depending on the size of your pan.
8. Remove from the oven, and let the loaves cool in the pan for a few minutes.
9. Remove from the pan and let set on a cooling rack until you're ready to serve!

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Ingredients:

• 1 cup Water
• 1/3 cups Coaches Oats Or Cracked Wheat
• 2-¼ teaspoons Active Dry Yeast
• ¼ teaspoons Granulated Sugar
• 1/3 cups Warm Water
• 2 Tablespoons Butter
• 1 Tablespoon Table Salt
• 2 Tablespoons Molasses
• 2 Tablespoons Honey
• 2 Tablespoons Wheat Germ
• 1 cup Milk, Warm
• 3 cups Whole Wheat Flour
• 2 cups All-purpose Flour
• 1 whole Egg White For Egg Wash

Instructions:

1. In a small saucepan, bring the 1 cup water and the Coaches Oats to a boil, turn down to medium low and simmer for about 6 minutes. Remove from heat and cool to lukewarm.
2. Dissolve the yeast in a medium sized bowl with 1/3 cup warm water and the sugar. Stir together, then let sit 10 minutes.
3. Add the Coach Oats mixture to yeast mixture and add the butter, salt, molasses, honey, wheat germ and milk to the bowl of an electric mixer and with the paddle attachment, mix together to combine.
4. Add the one cup of whole wheat flour and two cups of the all purpose flour. Mix until well combined. Clean off the paddle attachment, scrape the sides of the bowl and add the dough attachment to the mixer.
5. With the mixer going on low speed, add the remaining whole wheat flour a little at a time until the dough starts coming together.
6. After two of the remaining cups are added, let the mixer “”knead” the dough for a minute or so. If it is still sticking to the sides, add about 1/4 cup more flour, let it mix. Keep adding a little flour at a time until the ball of dough no longer sticks to the sides. Let it knead for 8-10 minutes on medium-low speed. Remove the bowl from the mixer.
7. Take the dough out of the bowl and spray it with cooking spray. Return the ball of dough to the bowl, cover it with a towel or plastic wrap and let sit in a warm, dry place for an hour until doubled in size (mine took almost 2 hours).
8. Punch down the dough and make 2.50 ounce sized balls of dough—you’ll get about 19 rolls. Set them on a baking sheet and cover with a tea towel. Let them rise for about 45 minutes.
9. During the last 20 minutes of rise time, preheat oven to 375 degrees.
10. Fill a dutch oven or oven safe pot with water and place on the lowest shelf of the oven, this will add steam in the oven.
11. Brush each roll with egg wash. Bake the rolls for 17-23 minutes (you may have to do this in two batches, unless you have a huge oven). Let the rolls sit on the baking sheet sit for a few minutes, then remove rolls from pan and place on a wire rack to cool completely.
12. NOTE: Due to the molasses, the rolls will have a brown tone, so when your baking them, make sure the bottom has a light brown color to them, at first I thought I was over cooking the rolls, and I wasn’t, 19 minutes seemed to be perfect amount of time.
13. Serving Size: 19 – 2.5 oz rolls
14. Calories per roll: 145, Fat: 1.2, Cholesterol: .03, Sodium: 20, Potassium: 117, Carbs: 29, Fiber: 3, Sugar: 3.8, Protein: 4.9

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