(makes 3 braided loaves)

1/2 c. lukewarm water

2 Tbs. yeast

3 c. whole milk, scalded & cooled to lukewarm

1 1/2 c. sugar

9 whole cardamon shelled & finely ground (or scant 1 Tbs. ground)

1 Tbs. salt

11 1/2 c. flour

4 eggs

1/2c. butter, melted

Glaze:

1/4c. espresso, brewed

1/2c. powdered sugar

1 Tbs. butter, melted

Dissolve yeast in lukewarm water, set aside.  Place milk, sugar, cardamon and salt in mixing bowl.  Add 5 cups flour and beat with mixer until smooth.  Add dissolved yeast & water.  Beat well.  Then add eggs one at a time, beating well after each addition.  Add enough remaining flour to form a moderately stiff dough that is smooth & elastic.  Knead well.  Then add butter in 3 installments, kneading after each addition until it is incorporated.  Cover with a damp towel, set in a warm place free from drafts and let rise about 1 1/2 hours until doubled in size.

Punch dough down and divide into 9 equal parts.  Roll each of the 9 pieces of dough into ropes about 18" long.  Braid the dough strips, 3 at a time, into three loaves, each about 12" long overall.

Place loaves on buttered baking sheets, cover and let rise till double in size.

Bake at 375 F until crust is dark brown or until bread is well baked (about 30 minutes).

Brush glaze over the warm loaves.  Place back in the oven for a minute to dry.

Does anyone else live on soups when the cooler weather hits?  Nothing feels as cozy as a simmering pot of soup and fresh, hot bread on a chilly fall evening!  (If your feeling industrious, make a double batch and freeze half...it freezes wonderfully!)

3-4c. cooked, cut-up chicken (I use rotisserie from the store)

6 slices bacon

1 Tbsp olive oil

2 stalks celery, diced

1 medium onion, diced

1-2 russet potatoes, peeled and diced

4 ears fresh corn, removed from cob and cob scraped (In a pinch, use frozen or canned)

1-2 tsp fresh thyme

1-1/2 c. cream or milk

3c. chicken stock

salt & pepper to taste

Heat bacon in oil until almost crisp, about 5 minutes.  Add celery and onions and cook until beginning to soften, about 6 minutes.  Add the potatoes, corn and thyme.  Continue to cook, stirring occasionally until onions and corn are soft, about 8 minutes.  Add broth to the pot, bring to boil and simmer for 10 minutes until potatoes are tender.  Blend about half of the soup using a blender or an immersion blender.  Add cream and chicken and simmer to heat through.  Optional:  add shredded cheese on individual servings.  Enjoy!

I made this last week and it was delicious...fall in a pan!  Serve it with whipped cream (and peaches) or, if you really want to make it fancy, top it with Lemon Sauce (recipe follows). 

• 1/2 cup white sugar
• 1/2 cup butter
• 1 egg
• 1 cup molasses
• 2 1/2 cups all-purpose flour (I use whole wheat) 
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1-1/2 teaspoons ground cloves
• 1 cup hot water

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square pan.
2. Cream together the sugar and butter or margarine. Add egg, and beat well. Mix in the molasses.
3. Sift together the flour, baking soda, salt, cinnamon, ginger and clove. Add dry ingredients to the creamed mixture; add the hot water, and mix well.
4. Pour batter into pan and bake for one hour. Allow to cool in pan and serve.

Lemon Sauce:

Chard is my favorite vegetable for it's colors alone and this is one of my favorite ways to eat it.  This recipe can be on the table in less than 20 minutes and your family will love it!  If you need to add meat, grilled chicken or sausage work well.  Serve it with lots of crusty bread. 

1 bunch Swiss or Red Chard

1 Tbs. olive oil

1 Tbs. minced garlic

1 quart broth (beef, chicken or vegetable)

2 cans (15-oz each) Cannellini beans, drained & rinsed

½ cup fresh grated parmesan

salt & pepper

Rinse chard well.  Trim ends. Tear leaves from stems and mince stems.  Cut leaves into 1” pieces.  Heat oil in 5-qt saucepan over medium heat.  Sauté garlic & stems until limp, about 10 minutes.  Add leaves, broth, and 1 quart of water.  Simmer 10 minutes longer.  Add beans, salt & pepper.  Garnish with cheese.