Whole Wheat Pecan-Raisin Bread

• 3 tablespoons honey 
• 1 (0.25-ounce) package active dry yeast  
• 2 tablespoons canola oil or high-oleic sunflower oil  
• 1 teaspoon salt 
• 3 cups whole wheat flour 
• 1 cup coarsely chopped pecans or walnuts 
• 1 cup seedless raisins or chopped dates  
• 1 cup all-purpose flour, plus more for kneading     

In a large mixing bowl, stir together honey and 1/2 cup lukewarm (105° to 115°) water. Add yeast and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in 1 1/2 cups lukewarm (105° to 115°) water, oil and salt. Add whole wheat flour, and stir until well combined. Add pecans and raisins, then stir in all-purpose flour until dough leaves sides of bowl, adding a bit more flour if necessary. Turn dough out onto a floured surface and knead 5 to 10 minutes, or until smooth and elastic. Place dough in a lightly oiled mixing bowl, turning to coat. Cover with a damp cloth and set aside in a warm place to rise until doubled in bulk, about 1 1/2 hours.

Lightly oil a large baking sheet; set aside. Punch down dough and turn out onto a floured surface. Shape dough into a large round loaf and transfer to baking sheet. Cover with damp cloth and let rise again until almost doubled, about 30 minutes.

Preheat oven to 425°F. With a paring knife, slash top of loaf. Bake 15 minutes, then reduce oven temperature to 375°F and bake 30 to 35 minutes more, or until nicely browned and bottom of loaf sounds hollow when tapped. Cool on rack before slicing.

Yield: 1 enormous loaf; 280 calories/slice.

VERDICT:  I used currants and a mix of pecans and walnuts.  I had to add quite a bit more flour than called for to get the dough kneadable, but the end result is good.  I might try a loaf-pan loaf next time and see what happens.  Keep.  

Plum Crumble

• 1 cup sliced almonds
• 4 tablespoons cold 365 Everyday Value® Unsalted Butter, cut into cubes
• 1 teaspoon ground cinnamon
• 20 365 Everyday Value® Organic Vanilla or Lemon Wafers
• 1 1/2 pound pounds plums (about 6), pitted and chopped 

Preheat oven to 350°F. In a large bowl, use your hands to mash together the almonds, butter, cinnamon and wafers until well combined but still fairly coarse. Arrange plums in a (9 in) pie dish, and top with almond mixture, pressing it together in handfuls, and then scattering it in large pieces over the top. Bake until plums are tender and juicy and almond mixture is golden, 45 to 50 minutes. (To avoid burning, tent with foil during baking, if needed.) Serve warm or at room temperature. 

 

Serves 6 to 8.

 

VERDICT:  I had high hopes for this--I thought the cookie in the crumble topping might be a genius idea, and it smelled great--but it was middling.  I might try the topping again on a different fruit as an experiment, but most likely a toss. 

Mini Brie and Arugula Sandwiches with Apple Mustard

• 1 organic Granny Smith apple, peeled, cored and chopped 
• 1 tablespoon lemon juice 2 teaspoons sugar 
• 1 1/2 tablespoons Dijon mustard
• 1/8 teaspoon salt 
• 3/4 cup (about 1 oz) packed baby arugula 
• 12 thin slices rye hearth bread, crusts removed, cut into 48 2-inch squares and lightly toasted 
• 1 (350g) wheel Isigny Ste. Mère French Brie, cut into 24 wedges 

Put apple, lemon juice and sugar into a small pot, cover and cook over medium heat, stirring occasionally, until apples are very soft and liquid is absorbed, 8 to 10 minutes. Purée in a food processor along with mustard and salt; set aside to let cool. Spread mustard on half of the rye squares and arrange a few leaves of arugula on top. Top each with a wedge of Brie, a dollop of apple mustard and the remaining rye squares and serve. The apple mustard can be made a few days ahead and stored in the fridge.

Serves 24; 90 calories.

VERDICT:  We made these not-mini on caraway rye from the farmer's market, crusts intact, and they were fantastic.   Toasting the bread softened the cheese a little bit, in a good way.  Keep!