Recipes for Women's Conference

KALE SALAD
Kale salad kit from grocery store
Jazz it up with blueberries, mandarin oranges and rotisserie chicken
Poppy Seed dressing

HOMEMADE BREAD
1 Cup hot water
1 Cup brown sugar
6 TBS Shortening
1 Cup warm water
2 TBS honey
1/2 oz yeast (2 TBS)
3 Cups warm water
4 tsp salt
6 Cups white flour
6 Cups whole wheat flour

Combine first three ingredients; stir until dissolved.  Let stand.  Combine next three ingredients; let rise.  Combine the above two mixtures.  Add warm water, salt and white flour.  Beat vigorously to make a sponge.  Mix in whole wheat flour.  Knead, adding more white flour as needed.   Let rise until double in bulk.  Punch down, form into loaves, and let rise until double in bulk.  Bake at 375 for 45 minutes or until golden brown.  Makes 6 loaves. 



HERB BUTTER
1/2 Cup butter
1 tsp chopped dill
1 tsp grated lemon zest
1 tsp lemon juice
Mix softened butter together with added ingredients and chill



ANDES BROWNIES
1 box brownie mix plus ingredients called for on box
1 Cup (2 sticks) butter softened
4 Cups powdered sugar
1 tsp mint extract
3 tsp heavy cream
green food coloring
1 1/2 Cups chocolate chips
1/4 Cup heavy cream

Preheat oven to 350.  Grease a 9 x 13 pan with cooking spray.  Prepare brownie batter according to package directions and pour into greased pan.  Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean.  Let cool to room temperature.

Make butter cream: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy.  Add powdered sugar and beat until combined, then add peppermint extract and heavy cream and beat until combined.  (If you desire a thinner consistency, add 1 more TBS cream.)  Spread buttercream over brownies in an even layer.  Place in refrigerator while you make your ganache.

Make ganache:  Place chocolate chips in a medium heatproof bowl and set aside.   Heat heavy cream in a small saucepan over medium heat.  When bubbles begin to break the surface around the edges of the pan, turn off the heat.  Pour the hot cream over chocolate chips.  Let sit for 5 minutes, then whisk constantly until the sauce is smooth.  Pour over the mint layer.  Refrigerate brownies until the ganache has set, about 15 minutes.  Slice into squares and serve.