Deb's Shortbread

1 lb unsalted butter softened
1 cup granulated sugar
1 cup rice flour
4 cups all purpose flour

Mix butter and sugar to a creamed consistency. Slowly add the flour and mix well. flaten the mixture in a 17 x 12 baking sheet about 1/2 inch thick. Prick holes all over, sprinkle with suger and bake at 300 degrees for 50 minutes.
Cut into serving squares while warm and enjoy.

Genesee's Blue Water Farm Bread

8 Cups Flour (gold medal unbleached all purpose)
1/2 Cup Sugar
3 Tbsp Yeast
3 Cups Water
3 Tsp Salt
5 Tbsp Butter (Tillamook sweet cream salted)

Mix warm water, sugar and yeast in a large bowl and let the yeast activate (10 - 15 minutes)
Add the salt, butter and 4 cups flour. Mix. Let set until 2x size (approximately 30 - 40 minutes)
Mix in the remaining flour, mix and knead until it bounces back.
Place in a large greased bowl and let double in size.
Punch down, divide in 3 and roll into loaf pans.
Let rise.
Bake at 350 degrees for 35 minutes.

Eggplant Lasagne

1 large green bell pepper1 large red bell pepper4 tablespoon(s) extra-virgin olive oil3/4 teaspoon(s) dried thyme3/4 teaspoon(s) oregano leavesSaltFreshly ground pepper3 medium (1 pound each) eggplants, cut lengthwise into 1/3-inch-thick slices1 medium onion, chopped5 clove(s) garlic, chopped, divided5 cup(s) (about 36 ounces) store-bought marinara sauce16 ounce(s) skim ricotta1 1/3 ounce(s) grated Parmigiano-Reggiano1/4 cup(s) chopped fresh parsley leaves8 ounce(s) part-skim mozzarella, shredded
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Directions

1.Heat broiler. Roast peppers on a baking sheet, turning occasionally, until blackened, 10 to 15 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam and loosen skin. Scrape blackened skin from peppers, then seed. Slice into 2-by-1/4-inch strips and set aside.
2.Meanwhile, reduce oven heat to 350 degrees F. In a small bowl, combine 3 tablespoons olive oil with thyme, oregano, and 1/2 teaspoon each salt and pepper. Brush both sides of eggplant slices with oil mixture and place in single layers on 3 baking sheets. Bake, in batches if necessary, until lightly browned and cooked through, 20 to 25 minutes per batch.
3.In a medium nonstick skillet over medium heat, cook onion and 4 garlic cloves with remaining oil until golden, about 8 minutes. Add marinara sauce, reduce heat to medium-low, and simmer for 20 minutes.
4.Meanwhile, in a medium bowl, mix together ricotta, Parmigiano-Reggiano, remaining garlic, and parsley. Season with salt and pepper. Spread about 1 1/4 cups marinara sauce in the bottom of a 9-by-13-inch baking dish before assembling 3 layers. For first layer: Place one-third of eggplant slices over sauce. Dollop one-third of ricotta mixture over eggplant, then sprinkle on one-third of mozzarella. Drizzle with 1-1/4 cups sauce and add half the peppers. Repeat the same process, layering on eggplant, ricotta, mozzarella, sauce, and peppers. For third layer: Add remaining eggplant, ricotta, marinara sauce, and mozzarella. Bake lasagna until sauce is bubbling and mozzarella is melted and beginning to brown, 40 to 45 minutes.


Read more: Eggplant Lasagna Recipe - Country Living