Catch Me (The Winters Family Series: Book 1) (20 page)

Shawna just smiled, "Sorry about that." Then she quickly walked away before Danny could get her name.  Well that was just fine, he was going to find out who she was one way or another... and soon.

Alex, Drew's younger brother, was standing off to the side.  He had made one more trip back to the coast for this special day.  He was heading out tomorrow, and making his journey to Boise, Idaho.  Before he left, he really wanted to wish Drew and Isabel many years of happiness.  He was looking forward to the new adventure ahead.  Hopefully someday he would find true love like his brother found with Isabel.

RECIPES

(Photos of recipes available on
www.terrakelly.com
)

Roasted Vegetable Swirl Egg Bread

Ingredients:

For vegetables:

1 lb asparagus, remove ends

2 large bell peppers, orange & red, sliced into strips

1 large green zucchini, sliced into ¼ inch medallions

1 large tomato, cut into quarters

For bread:

1/4 cup water

1/4 cup half and half 

3 Tbsp sugar

2 1/2 tsp salt

3 Tbsp salted butter, room temp

1 Tbsp Red Star Platinum Yeast (1 package of yeast) (or use active dry yeast)

3 eggs, room temperature

3 cups bread flour

For Swirl In Bread:

1 cup salted butter, room temperature

1/2 Tbsp garlic paste

1/2 Tbsp fresh basil

1/2 Tbsp fresh oregano

1 cup roasted vegetables, diced

Directions:

For Roasted Vegetables: 

Pre-heat oven to 200 degrees F (or set to warm on some ovens.) Brush olive oil on sheet pan.  Spread out vegetables on sheet pan in a single layer.  Let vegetables dehydrate in oven for three hours.  Let cool. (Use one cup of prepared roasted vegetables in bread recipe, and remaining one cup in Roasted Vegetable Chicken Salad recipe.)

For Egg Bread (Red Star Recipe:)

In stand mixer: 

Using paddle attachment, add half the bread flour, sugar, salt in mixing bowl.  In small sauce pot, warm water and half & half together on medium low heat, heat to 120 - 130 degrees F.  Add butter to warm half & half/water mixture to melt.  Add yeast to half & half/water mixture and let sit for 2 minutes.  Add yeast mixture to bread flour in mixing bowl, mix for 4 minutes on medium speed.  Add one egg at a time and mix together, mix for 1 minute on medium speed.  Change to bread hook attachment, add remaining flour and mix on medium speed for 5-7 minutes, or until smooth and elastic.

In large mixing bowl: 

Add about 2 tablespoons of olive oil to bowl, add dough to bowl and turn dough to coat all sides with oil, cover bowl with damp towel and place in warm area.  Let rise for about two hours, or until it doubles in size.

For Roasted Vegetable Swirl:

Pre-heat oven to 375 degrees F.  Spray cooking spray in bread loaf pan.  Place small amount of flour on counter, lightly add flour to both sides of dough, carefully roll out dough to about 1/4 inch thick.  In small bowl, mix together butter, garlic paste, basil, and oregano.  Spread out butter mixture on rolled out dough, sprinkle diced roasted vegetables on butter mixture.  Carefully roll dough up, tuck in sides of rolled up dough, place in greased bread loaf pan seam side down.

Bake bread for 30-40 minutes, depending on oven.  Center of dough should be 200 degrees F

Roasted Vegetable Chicken Salad

Ingredients:

(Use the directions for roasting vegetables in Roasted Vegetable Swirl Egg Bread recipe)

2 lbs boneless chicken, uncooked, cubed

3/4 cup Greek yogurt

1/4 cup mayonnaise 

1/2 Tbsp fresh basil

1/2 Tbsp fresh oregano

1/2 Tbsp garlic paste

1 cup roasted vegetables, diced (reserved from Roasted Vegetable Swirl Egg Bread)

Directions:

In a large sauce pot, fill half-full with water, set burner to high, add cubed chicken.  Boil chicken for about 8-10 minutes, or until fully cooked through.  Let cool.

In medium bowl, mix together Greek yogurt, mayonnaise, basil, oregano, garlic paste, and roasted vegetables.

Keep chicken in cubes, or cut chicken up into smaller pieces.  Mix together herb yogurt mixture with chicken.

Enjoy with Roasted Vegetable Swirl Egg Bread!

Please Forgive Me Cheesecake 

(Cherry Limeade Cheesecake)

Ingredients:

For Crust:

3 cups graham cracker crumbs

1/2 cup pecans, finely chopped

3/4 cup (12 Tbsp) salted butter, melted

1/2 cup amaretto

For Filling: 

16 oz cream cheese, room temperature

2 cups lime Chobani Greek Yogurt

Zest of 3 limes

5 eggs, room temperature

Juice of 3 limes (about 1/2 cup)

1 Tbsp vanilla

For Cherries on Top:

1/2 cup Amaretto (Or more!)

16 oz bag frozen sweet cherries

2 Tbsp sugar

2 Tbsp cornstarch (mix with 1 Tbsp of Amaretto until smooth)

Directions:

Preheat oven to 325 degrees F.  Use 10 inch springform pan, spray inside with cooking spray, and completely cover outside of pan on bottom with aluminum foil, (the foil will help cheesecake batter from possibly leaking out the sides.)

In small sauté pan, melt butter, and let cool.

For crust: In medium bowl, mix together graham cracker crumbs, pecans, melted butter, and amaretto.  (The mixture should not be too wet.  If too wet, the sides of the crust could fall when pre-baking.) Place in greased springform pan, and press around sides and bottom of pan.  Pre-bake crust for five minutes, (if sides of crust fall, just press the crust back around sides.)

For filling: In stand mixer, use paddle attachment, whip cream cheese until smooth, and free of lumps.  Add Greek yogurt, lime zest, juice of limes, and vanilla extract, mix together well, until smooth and free of lumps.  Next, add one egg at a time and mix well.  

Pour filling into springform pan, place on 1 inch deep sheet pan, place in oven, and add water to sheet pan to cook cheesecake evenly.  Bake for 1 hour and 30 minutes, depending on oven.  Check with knife in center, it should come out clean.  Let it completely cool.

In large sauté pan, burner on medium heat, add frozen cherries and cook down for about 2-4 minutes, then with potato masher, mash cherries.  Next add amaretto, sugar, and cornstarch mixed with Amaretto. (Mixing the cornstarch with small amount of Amaretto will prevent lumps in the cherry mixture.) Let cool!

Add cherry mixture to top of cooled lime cheesecake.  Enjoy!

Melt-In-Your-Mouth Sweet Rolls 

(Old Fashioned Cocktail Sweet Rolls)

Ingredients:

For Dough:

1/2 cup bourbon

1/2 cup half and half

1 pkg Red Star Platinum Yeast (1 Tbsp) (or active dry yeast)

1/2 cup sugar

3 cups bread flour

1/2 tsp salt

1/4 cup salted butter (4 Tbsp)

1 tsp vanilla

1/2 cup plain 4% Chobani Greek Yogurt

Zest of one large orange

For Filling:

2 cups organic brown sugar

3/4 cup bourbon

1 cup maraschino cherries, drained, patted dry, and diced (optional)

Zest of one large orange

1 stick (1/2 cup) of salted butter, room temperature

For Glaze:

3 cups powdered sugar

Zest of one large orange

4 Tbsp bourbon

2 Tbsp water (or could use all bourbon)

Directions:

In small sauce pot, medium heat, warm bourbon and half & half together, add butter and let melt.  Half & half mixture should be between 120-130 degrees F.  Add yeast, let sit for about three minutes.

In stand mixer, using paddle attachment, mix together 2 cups bread flour, sugar, and salt.  Add milk mixture and mix together on medium speed.  Add vanilla, Chobani Greek Yogurt, and zest of orange, mix on medium speed for one minute.  Add remaining one cup of flour, change to dough hook and knead on medium speed for 5-7 minutes.  Dough will look loose, smooth, but not sticky.

Place dough in bowl with 2 tablespoons olive oil, add dough to bowl and cover all sides of dough with oil.  Cover bowl with damp towel and place in warm area.  Let rise for 2 hours or until doubled in size.

In small bowl, mix together brown sugar and bourbon, let soak for 15-20 minutes, stirring frequently.  

Lightly coat surface with flour, place dough on floured surface, roll out dough to a rectangle shape, and about 1/4 inch thick.  Carefully spread out butter on rolled out dough.  Drain brown sugar carefully with slotted spoon, add sugar to butter, then carefully spread out sugar.  Next add diced cherries, and zest of an orange.

Add butter to sides and bottom of lasagna pan.  Roll dough up.  Cut each roll 1/2 inch thick, (or bigger,) place in pan with small amount of space in between each roll.   Place in oven and bake for 35-40 depending on oven.

In small bowl, mix together powdered sugar, zest of an orange, bourbon, and water.