Friday, February 3, 2012

Baguettes for the Super Bowl...

These baguettes are AMAZING! I've posted them before, but I have to re-post because I've never found a better baguette recipe. I got this one from my sister and it pretty much rocks. These are great with spinach artichoke dip, bruschetta, even cheesy chip dips are great with these baguettes! I thought I should post this ASAP along with some of my favorite Super Bowl recipes. P.S. for a tutorial on how to cook and puree wheat berries, go here: How to make pureed wheat berries

The orangey cheesy one is Buffalo Chicken Chip Dip. I made this last year and NO ONE knew there was wheat in it!

Buffalo Chicken Chip Dip **L**

4 C cooked chicken (or canned is easy and worked too)

2-8 oz. pkgs. cream cheese, softened 1C either ranch or blue cheese dressing

5 T (or to taste) Frank’s Hot Sauce

2 C Cheddar cheese

1⁄4 cup wheat berry puree

Combined all ingredients except for the cheese. Mix and put into a 13 x 9 pan. Sprinkle cheese on top. Bake at 350 degrees for 30 minutes. Serve with tortilla chips, but don’t forget the celery! **L** Use light cream cheese and ranch dressing

The one with green, is obviously the Spinach Artichoke Dip

Megan's Famous Spinach Artichoke Dip

8 oz. cream cheese

14-oz. canned artichoke hearts, drained

3-4 C steamed spinach, squeezed to remove all water, then chopped

1⁄4 C mayonnaise

1⁄4 C shredded Parmesan

1⁄4 C Romano

1⁄4 C Mozzarella

1 clove garlic, minced

3⁄4 tsp dry basil

1⁄4 tsp garlic salt

2 T wheat berry puree

One hour before beginning to make dip, get cream cheese out to sit at room temperature to soften. Coarsely chop artichoke hearts. Cook spinach, drain and chop. Mix mayonnaise, cream cheese, Parmesan, Romano, Mozzarella, basil, garlic, wheat berry puree and garlic salt. Stir in spinach and artichoke hearts. Bake uncovered at 350 degrees for 20-25 minutes. Serve with sliced whole wheat French bread.

Note: You can use light mayonnaise and cream cheese for a lighter version of this recipe and it is still just as great!!!

The other pictures are of the baguettes.

Whole Wheat Baguettes

1 C lukewarm water

1 T sugar

11⁄2 tsp yeast

Mix above ingredients together and let sit for about 7 minutes. While the above mixture is sitting, mix the following:

21⁄4 C whole wheat flour

2 tsp gluten

2 tsp dough enhancer

1 tsp salt

Preheat oven to 375 degrees. Add yeast mixture to flour mixture and knead for 8-10 minutes. Let rise for about 45-50 minutes on top of preheated oven. Punch down dough. Roll out to approximately 16X12 inch rectangle. Using a sharp knife or pizza cutter, cut the rectangle in half and roll up each half tightly from one end to the other lengthwise (this is the long way, which will give you the fewest rolls in the bread). Make diagonal slashes in the top of the bread. Let rise for another 45 minutes to an hour on a greased cookie sheet or until dough has doubled in size (slashes will have expanded to give the typical “French bread” look. Mix 1 T water and 1 egg white and brush this mixture lightly on the surface of the loaves. Bake for 20- 25 minutes. Makes 2 loaves of French baguettes.

The picture with the tomatoes is the fixings for small pesto sandwiches, also in the cookbook. This recipe we had at my friend Jill Whelan's house and we LOVED them (and ate way too many of them because we loved them so much!

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