One-Pan Bread

2 1/4 c tepid water

2 tsp salt

2 tsp sugar

1 tsp yeast

4 c flour

Mix the water, salt, sugar, and yeast into a nonstick pot.

Stir in the flour until it makes a gooey batter.

Cover and let sit at room temperature for 1.5 hours.

Break it up by slightly stirring.

Cover and place in the refrigerator over night (10-12 hours).

Next morning remove lid and bake in a preheated oven (425-450) for 40 minutes.

As it bakes it will pull away from the sides and can be dumped out to cool.

Ricotta Pancakes

1 2/3 cups water
1 1/2 teaspoon vanilla extract
2 cups pancake mix (Bisquick or Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries

Stir water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Gently stir in the ricotta, then fold in the blueberries.

Heat a griddle over medium heat. Brush with melted butter. Working in batches, spoon 1/4 cup batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side.

Ocracoke Fig Cake

Ingredients:
3 eggs
1 1/2 cups sugar
1 cup oil
2 cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup buttermilk (see Note)
1 teaspoon baking soda, dissolved in a little hot water
1 teaspoon vanilla
1 cup coarsely chopped preserved figs, or fig jam (see Note)
1 cup coarsely chopped pecans or walnuts
Buttermilk glaze, see recipe at left below

Directions:
This moist spice cake will keep for at least a week, which makes it an ideal choice when you have house guests. The cake also will keep in the freezer for six months.

Heat the oven to 350 degrees. Grease and flour a 10-inch tube pan and set aside. Beat the eggs until light yellow and smooth. Add the sugar and oil and continue beating well to make a thick, smooth batter.

Combine the flour with the nutmeg, allspice, cinnamon and salt in a small bowl, and stir with a fork to mix well. Add half the flour mixture to the egg-and-sugar mixture and stir with a wooden spoon to blend well. Add the buttermilk and mix well. Add the remaining flour along with the baking soda dissolved in water and the vanilla, and stir everything together into a fairly smooth batter. Gently stir in the figs and the nuts, mixing just until they are evenly distributed throughout the batter.

Quickly scrape the batter into the prepared pan, and bake at 350 degrees 40 to 50 minutes until the cake is handsomely brown and firm on top, and until a wooden skewer inserted in the center comes out clean. While the cake bakes, prepare the buttermilk glaze (see recipe below) and set aside until the cake is done.

Cool the cake in the pan on a wire rack or folded kitchen towel for about 15 minutes. Loosen the cake from the pan gently, running a table knife around the sides of the pan, and then gently turn it out onto the wire rack. Turn the cake top side up, and carefully place it on a serving plate or cake stand.

Spoon the buttermilk glaze over the warm cake, and cool completely before serving.

Note: If you don't have buttermilk, stir 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let stand for 10 minutes.

If you want to use dried figs, remove the stems, halve lengthwise and simmer for 30 minutes in 1 cup of water mixed with 1 cup of sugar, and then cool and chop.
Makes 10 servings.
Per serving: calories, 664; fat, 36 grams (48% of calories); cholesterol, 77 milligrams, carbohydrate, 80 grams; fiber, 2 grams; protein, 6 grams; sodium, 435 milligrams; sugar, 56 grams Source: “Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations,” by Nancie McDermott



Buttermilk Glaze

Ingredients:
1/2 cup buttermilk
1/2 cup sugar
1/4 cup (1/2 stick) butter
1 1/2 teaspoons cornstarch or flour
1/4 teaspoon baking soda
1 teaspoon vanilla extract


Directions:
While the cake is baking, make the glaze in a medium saucepan, combining the buttermilk, sugar, butter, cornstarch and baking soda and bringing to a gentle boil. Remove at once, stir well and cool to room temperature. Add the vanilla and set aside until the cake is done.

Source: “Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations,” by Nancie McDermott

Menu for any Wilson Gathering Dinner

Best Ever casserole
Lima beans
Lime jello and pear salad
Lulu's Potato rolls
Chocolate-cherry cake or Apple pie with double crust

Halloween Party Menu

Apple Cake
Ginger Lemon Pudding Cake
Artichoke and Onion Dip with pumpernickel bread
Blue cheese/Apricot canapes
Lisa's pumpkin-shaped cheese ball
Chevre cheese and crackers
Blue Diamond smokehouse almonds
Spanikopita
Assorted chocolate Halloween candy
Apple cider
White and red wine
Beer
Water

Blue cheese- Apricot Canapes

Whole wheat bread slices
Cream cheese, softened
Blue cheese
Apricot preserves
Toasted walnuts, chopped

Cream together equal amounts of cream cheese and blue cheese.
Lay out the bread slices.
Spread cheese mixture on one slice bread, top with chopped walnuts.
Spread apricot preserves on another slice of bread, then top the first aka a sandwich.
Repeat with enough bread slices to use up your cheese mixture.
Cut off the crusts. Then cut into little canapes and secure with a tooth pick.
The smaller the bite the more impressive.
Keep in a plastic bag in the refrigerator until ready to serve.
Enjoy the cut-off crusts yourself.

Artichoke and Onion Dip

1 Tbs olive oil
1/2 sweet onion, finely choped
2 garlic cloves, smashed and minced
2 tsp pimentos, diced
1 can artichoke hearts, rinsed, drained, and chopped
Package frozen spinch, thawed (or 1 cup fresh spinach)
8 ounces de-rined brie and/or cream cheese, softened
3 handfuls of grated parmesean cheese
3 Tbs light cream or half-n-half
1/4 cup white wine

Carmelize onions and garlic in frying pan with the oil on medium to low heat for about 10 minutes. Add pimentos, spinach and artichokes and stir well. Add cream and wine and cook about 2 minutes. Add the cheeses, stir well. Pour into a small baking dish and bake for 20 minutes right before serving.