Naan

Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

Directions
1.In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.During the second rising, preheat grill to high heat.
4.At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

*To Make Stuffed Naan: In Step 7, roll the dough balls into a circle and place 1 tablespoon of your stuffing of choice in the middle. Fold the dough in half and roll out into an oblong shape. Proceed with the recipe.

Mix some ground nuts (almonds, cashews, raisins) with some chopped raisins or dried or candied cherries, a little sugar, some powdered milk and a little water. Stuff the naan, roll out and garnish with some more nuts and raisins or dried cherries.


*Naan is sometimes made without yeast, using baking powder instead. This is faster and easier too. Simply eliminate the yeast and the initial proofing. Sift 2 teaspoons of baking powder into the dry ingredients. Beat the wet ingredients together. Mix wet and dry to form a dough. Proceed with the recipe, eliminating the second rising after portioning the dough.

Paula Deen's Ginger Cookies

Again, we consumed before I even thought about taking a picture.

Ingredients
3/4 cup vegetable shortening
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Directions
Preheat the oven to 350 degrees F.

Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1/2-inch apart on the prepared cookie sheets. Flatten the balls slightly with your fingertips. Bake for 12 minutes. Cool on wire racks.

Christmas Smell

4 Cinnamon sticks
1-2 Tbsp. cloves
1 bay leaf
1/2 lemon, sliced
1/2 orange, sliced
4 C. water

Simmer on your stove. When the water's out, just keep replacing it and the smell will continue.