Glorious Saturday, How I Love you!!! (Italian Herb Bread, Fig Bars, Raspberry Oatmeal Bars, Peach Cobbler)

What a glorious Saturday that I woke up to..  I love my weekends off..  love the time I get to spend with the Munchkin.. aka My Buttercup, SammyLooHoo, Monster, Sam and when G'ma is not happy with her, Samantha Riley..  She is a sweet girl most of the time,  but she does get a little grumpy..
We also have a house guest this weekend..  Mr David G Moore.. and he is getting spoiled with food..  We had Beef and Black Bean Sloppy Joes with Fries Wednesday night, Sun Dried Tomato Chicken, French Onion Soup with Toasted Italian Bread with Melted Swiss and Waldorf Salad Thursday night,  Spicy Peanut Noodles with Chicken and Stir Fry Vegetables last night,  Lasagna, Salad and Italian Herb Bread tonight, Burgers, Hot Wings and Chips tomorrow, Parmesan Chicken with Angel Hair Pasta, Caesar Salad, Bread Monday night and eating Chinese out for lunch Tuesday..  wow..  lots of cooking but going to love it..
Sam has kept me on my toes today..  she is a ball of energy and she wears me out,  but I love it.. 

Multipurpose Bread

2 c. warm water
8 tbsp sugar
4 tbsp yeast

put in large mixing bowl and let proof

2 c warm water
4 tbsp olive oil or butter, melted
4 tsp salt
7 to 9 c flour( I use a combination of all purpose and whole wheat..  about equal parts)

Add the warm water, vegetable oil/melted butter, salt and flour 2 c at a time.  Keep adding flour until the dough is no longer sticky to the touch..  turn out onto a floured surface and knead for 5 to 10 minutes..  cut into 4 equal parts form into balls and cover with a clean towel and let rest for 15 minutes..    punch each down and form into the bread shape you want..   place on greased baking sheet and let rise for 1 to 1 1/2 hours..  bake in a 350 degree oven for 30 to 35 minutes..  or depending on the size loaf you make..


Italian herb bread

1 stick butter, softened
Dried Italian Seasoning,  could use fresh basil, oregano if wanted
Garlic powder
1 tbsp minced garlic
handful of fresh parsley, chopped finely
1/2 c grated parmesan cheese

Mix all together and set aside..   I made this while the dough is resting.  It is enough for 2 loaves of the bread.. so if you only want to make one half it.. 
Take one ball of dough and shape it into a rectangle,  using a rolling pin roll out into about a 8 x 14 to 15 inch rectangle..  spread with half of the mixture to about 1/2 inch from the edges..  roll up long way and ten pinch the end seam with the dough it meets..  pinch ends together and tuck under..  place on greased baking sheet, seem down and allow to rise for 1 to 1 1/2 hours.. bake at 350 degrees for 25 to 30 minutes..   

Fig Bars

Crust

1/2 cup butter, soft

1/4 c sugar

1/4 tsp vanilla

1 c all purpose flour

In a large mixing bowl cream butter and sugar, add the vanilla and flour and mix well until a dough forms, press into the bottom of a greased 8 or 10 inch square pan and bake for 10 to 15 minutes at 350 degrees.. while that is baking prepare the filling..

Filling

1/4 c sugar

1 c boiling water

1 c dried Mission figs, chopped (1 c)

Place the figs in a saucepan and add the sugar,  pour the boiling water over and place on stove over medium heat and cook until most of the liquid is absorbed..  about 10 to 15 minutes..  spread over the crust..

Topping 

1/4 c all purpose flour

1/4 c packed brown sugar

3 tbsp butter, cubed

1/4 c oats

1/4 c chopped nuts

Mix well and spread on top of the fig mixture.. press down a little and bake in a 350 degree oven for 15 to 20 minutes.  cool and cut into squares

Raspberry Oatmeal Bars

1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan

1 1/2 cups all-purpose flour

1 1/2 cup oats

1 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

One 10 to 12-ounce jar raspberry preserves

Mix the butter, flour, oats, brown sugar, baking powder and salt together,  press half the oat mixture into a greased 9 x 13 pan. Spread with the raspberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake in a 350 degree oven 30 to 40 minutes or until light brown. Let cool completely,  cut into squares.

Peach  Cobbler


4 15 oz can peaches with juice
1 c sugar
cinnamon and cloves
1/2 c flour
2 1/2 c bisquick
1/2 c sugar
1 stick butter, melted
2 to 2 1/2 c milk


In a large saucepan mix the sugar and flour,  add the peaches with juice, cinnamon, cloves  and stir well..  heat over medium heat stirring often until thickened
In a bowl mix the bisquick and sugar.. add the melted butter and milk, sprinkle some cinnamon and cloves and mix well...  pour into greased 9x13 pan..  top withe the peach mixture , spreading evenly over the crust.. bake in a 350 degree oven for 25 to 30 minutes until golden brown on top..