Chocolate Souffle

Ingredients
10 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3/4 cup heavy whipping cream
5 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon dark rum
1 tablespoon vanilla extract
1/4 teaspoon salt

6 large eggs, separated
Pinch of cream of tartar
Powdered sugar

Preparation
Combine first 7 ingredients in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; cool to lukewarm. (Chocolate base can be made 1 day ahead. Cover; chill. Stir over low heat just until lukewarm before continuing.)

Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups and coat insides with sugar. Whisk egg yolks into lukewarm chocolate base. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Fold whites into chocolate base in 3 additions. Divide soufflé mixture among prepared ramekins; place on baking sheet. Bake soufflés until puffed but still moist in center, about 15 minutes. Sift powdered sugar over soufflés and serve immediately.

Makes 8.

Swiss Braided Bread (Zopf)

Makes 6 Loaves

Ingredients:

3 Cups Milk
1 Stick Butter
1 Cup Warm Water
1/2 Cup Sugar
4 teaspoons Salt
4 Tablespoons Dry Yeast
6 Eggs (beaten)
5 Cups Flour
4-5 Additional Cups Flour

Directionos:

1. in sauce pan, warm milk and butter until butter is melted and milk is warm
2. in a large bowl, add water, sugar, salt and yeast. let sit until foamy
3. add beaten eggs to yeast mixture and beat thoroughly
4. add 5 cups flour until well blended. add milk mixture and blend
5. add additional flour, one cup at a time, until easily handled dough forms
6. kneed dough until smooth and springy
7. let rise 30 minutes
8. turn out and kneed dough again, let rise again
9. divide into 12 equal portions
10. roll on lightly floured board until 12 inches long
11. braid dough and place in greased loaf pan, let rise for 30-45 minutes
12. bake at 400 F for 20-25 minutes

Honey Wheat Bread

MAKES 2 LOAVES

INGREDIENTS

* 2 cups warm water (110 degrees F/45 degrees C)
* 2 cups whole wheat flour
* 1 tablespoon active dry yeast
* 1 teaspoon salt
* 2/3 cup honey
* 1/3 cup vegetable oil
* 5 cups all-purpose flour

DIRECTIONS

1. Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.

2. Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.

3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Sun-dried tomatoes

The low heat of the oven turns these tomatoes almost jammy, shriveling them and concentrating their flavor beautifully. The amount of time it takes depends greatly on the size and juiciness of the tomatoes, so for the least fuss, don't mix varieties or sizes. Left long enough, they'll start to get a little chewy around the edges, which makes a nice counterpoint to the moisture inside.

Other herbs and spices, particularly cinnamon and paprika, can be substituted for the cumin, if desired. Put the tomatoes on bread or crostini for bruschetta, served as part of an antipasto platter with mixed olives, cheese and smoked fish; or toss with hot pasta for an instant sauce.

The tomatoes can be refrigerated in an airtight container for up to 2 weeks.

Makes about 3 cups
Ingredients:

* 8 large tomatoes, stemmed (but not cored) and cut in half vertically
* Salt
* Freshly ground black pepper
* 1/4 cup olive oil
* 8 teaspoons cumin seeds, toasted and ground (see NOTE)

Directions:

Preheat the oven to 200 degrees. Line a large rimmed baking sheet with aluminum foil or parchment paper; do not overlap.

Place the tomatoes, cut side up, on the baking sheet. Season on the cut side with salt and pepper to taste, then drizzle with olive oil. Sprinkle 1/2 teaspoon cumin on each tomato half. Bake for 8 to 12 hours, or until the tomatoes have collapsed and shriveled to about 1/4 inch thick; they should still be moist inside. Cool completely, then refrigerate in an airtight container.
NOTE: To toast cumin seeds:

Place a small skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 2 to 4 minutes, until fragrant. Transfer to a heatproof bowl and cool completely.