Drunken Cinnamon Raisin Bread

Loaf:

• 1 C. Raisins soaked in 2oz Jack Daniels + 2oz water
• 1 C. + 2 T. Warm Skim Milk
• 1 pkg. Active Rise Yeast
• 3 T. Sugar
• 1/4 C. Unsweetened Applesauce
• 1-1/2 tsp. Salt
• 3 C. All-Purpose Flour

Cinnamon Swirl

• 1/2 C. Sugar
• 2 T. Skim Milk
• 1 T. Cinnamon
• Dash of Allspice

Whisk together 1 C. warm milk, sugar, and yeast.  Let bloom while combining other dry ingredients. Knead by hand 6-8 minutes, or on low speed with a dough hook for 4-5 minutes. The dough is ready when it forms a solid ball, you may need to sprinkle in a little more flour if the dough is too wet.  Lightly spray a large bowl with cooking spray and add the dough.  Cover with plastic wrap and a dishtowel, and set in a warm, nondrafty area.  First rise is between 1-2 hours, or when the dough has roughly doubled.


Roll the dough out onto a lightly floured surface and punch it down into a rough rectangle. Lightly brush the dough with a little milk, and generously cover with the cinnamon/sugar/allspice mixture.  Tightly roll the dough into a log and place in your loaf pan, tucking the ends under if necessary.  Cover with your plastic wrap and dishtowel fom the first rise.  Second rise is approximately 1hr, or until the dough has risen about an inch above the rim of your pan.


Set your oven to 325F.  Brush the top of the loaf with the remaining 2 T. milk, and bake for between 35-45 minutes.  If the crust starts darkening too quickly, cover the loaf with aluminum foil for the rest of the bake.  The bread is done when the crust is golden brown, and the bread has a dense but hollow sound when knocked on.  Or, you can always do the toothpick test.

Creamy Spicy Mac `n Cheesy

• 3 C. Skim Milk
• 1/2 C. All-Purpose Flour
• 1/2 Medium Yellow/White onion, finely diced
• 4oz Cheddar Cheese
• 4oz Pepper Jack Cheese
• 1 tsp. Ground Mustard
• 1/2 tsp. Ground Black Pepper
• 1-1lb pkg. Noodle of Choice *I prefer Penne or Rotini*

Start boiling your noodles with a little bit of salt in the water.  At the same time, in a medium saucepan, add the milk, diced onion, and flour.  Whisk briskly to break up all clumps and dissolve the flour.  Turn the heat to medium and keep stirring.  As the flour starts to cook, keep whisking.  When the sauce starts to thicken, add the cheese, ground mustard, and pepper.  Drain the noodles when they become al dente, and toss in the cheesey sauce.

Optional: Cover in about 1/4 C. of breadcrumbs, and bake at 350F until a crust forms.