Rosemary Bread

Rosemary Bread Recipe

• 1 packet dry yeast (or 2 1/2 tsp)
• 2 c. warm water
• 1 T. sugar
• 2 tsp salt
• 4 c. flour
• 1-2 tsp. fresh Rosemary plus more for topping
• Olive Oil, Corn meal, Melted butter and salt

Dissolve yeast in the warm water and sugar. Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not Knead!! Cover and let rise for 1 hour or until double in size.

Remove dough. It will be sticky. I like to put shortening or oil on my hands for taking out the dough and shaping it. Place it in 2 large balls on a cookie sheet lightly coated in oil and sprinkled with corn meal (I don't do the cornmeal). OR you can place it on your silicone baking mat with no oil. Cover with a towel or greased plastic wrap. Then let it rise another hour.

Brush each round with melted butter and lightly sprinkle with more Rosemary and salt. Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.

Cool slightly, then cut into nice size bits or rip it apart and dip in a bowl of olive oil and balsamic vinegar. This bread can’t be beat! It is soooo delicious and a really easy bread recipe.

Yum, YUM, YUM!!!

Oatmeal Chocolate and Cinnamon Chip cookies

(these oatmeal cookies are SO soft and chewy-- yum-yum! And, if you can't find cinnamon chips, just do 2 cups of chocolate chips.)

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 eggs
2 tbsp milk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or quick, but not "instant")
1 cup chocolate chips
1 cup cinnamon chips (Hershey's brand, can be kind of tricky to find)

Preheat oven to 350F.

In a large bowl, cream together the butter and sugars until mixture is light in color.
Beat the eggs in one at a time, followed by the milk and vanilla.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or on low speed, gradually beat the flour into the sugar mixture.
Stir in the oats and chocolate chips.
Drop 1-inch balls of dough onto the cookie sheet, about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown on the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.

Makes 4-5 dozen, depending on how uniform you make your 1-inch balls. :)