Orange Chip Cookies

      3 c  White flour
    1/2 c  Wheatgerm
      2 ts Baking soda
    1/2 ts Salt
    1/4 ts Allspice
    2/3 c  Unsweetened chocolate chips
    1/2 c  Brown sugar
    1/2 c  White sugar
    3/4 c  Orange juice

In a large bowl, sift together flour, baking soda, salt & allspice. Stir in the chocolate chips. Add the rest of the ingredients in order, beating well after each addition. Lightly oil non-stick cookie sheets. Drop the batter by the teaspoonful onto the cookie sheets. Bake 12 to 15 minutes until lightly browned. Cool on wire racks. NOTE: I've had wild variations with this recipe. One batch cooked in 7 minutes, one batch did not cook until 20 minutes. It seems to have settled down between 12 & 15 minutes as I changed some of the ingredient amounts. I've also had anything from 33 to 45 cookies in a batch.


Yield: 40 Servings

Onion-Fennel Flatbreads

    1/4 c  Olive oil, plus...
      2 ts Olive oil, room temp.
  1 1/2 c  Finely chopped onion
      1 c  Warm water
      1 pk Quick-rising yeast
      1 ts Sugar
  1 1/4 ts Salt
      4 ts Fennel seeds
      3 c  (about) all-purpose flour

Saute onions in olive oil over medium-low heat. When onions are tender, transfer to bowl of electric mixer fitted with dough hook. Add 1 cup of warm water to onion. Blend in yeast, sugar and salt. Crush 2 teaspoons fennel seeds using a mortar and pestle; add to onion mixture. Gradually mix in flour until you have a dough of medium-soft consistency. Turn out dough onto floured surface and knead until smooth and elastic, about 4 minutes. Cover dough and let rest for 20 minutes. Grease a heavy baking sheet. Divide dough into 4 equal pieces and roll each piece into a ball. Flatten balls of dough to 3/4" thickness and place on greased baking sheet. Rub surface of each bread with remaining butter or oil and lightly sprinkle with remaining whole fennel seeds, pressing slightly to make seeds stick. Cover and let rise for 30 minutes. Preheat oven to 425F. Bake breads until golden brown, about 25 minutes.


Yield: 4 Servings

Onion-Fennel Flatbreads

    1/4 c  Olive oil, plus...
      2 ts Olive oil, room temp.
  1 1/2 c  Finely chopped onion
      1 c  Warm water
      1 pk Quick-rising yeast
      1 ts Sugar
  1 1/4 ts Salt
      4 ts Fennel seeds
      3 c  (about) all-purpose flour

Saute onions in olive oil over medium-low heat. When onions are tender, transfer to bowl of electric mixer fitted with dough hook. Add 1 cup of warm water to onion. Blend in yeast, sugar and salt. Crush 2 teaspoons fennel seeds using a mortar and pestle; add to onion mixture. Gradually mix in flour until you have a dough of medium-soft consistency. Turn out dough onto floured surface and knead until smooth and elastic, about 4 minutes. Cover dough and let rest for 20 minutes. Grease a heavy baking sheet. Divide dough into 4 equal pieces and roll each piece into a ball. Flatten balls of dough to 3/4" thickness and place on greased baking sheet. Rub surface of each bread with remaining butter or oil and lightly sprinkle with remaining whole fennel seeds, pressing slightly to make seeds stick. Cover and let rise for 30 minutes. Preheat oven to 425F. Bake breads until golden brown, about 25 minutes.


Yield: 4 Servings

Onion Foccacia

--CRUST--
    1/2 tb Yeast
      1 c  Lukewarm water
    1/2 ts Sugar
      1 ts Salt
      2 ts Rosemary, ground
      1 tb Olive oil
      1 tb Wheat germ
      3 c  Flour

--TOPPING--
      3 md Onions, diced
  1 1/2 tb Olive oil
           Salt & pepper
           Olive oil, for brushing

In a mixing bowl, combine the yeast, water, sugar, salt, oil & rosemary. Let stand until the yeast starts to froth. Mix in the wheat germ & 1 c flour. Beat well & let sit for 5 minutes. Knead in the remaining flour & knead until the dough is soft & pliable. Lightly oil a clean bowl & cover with a towel. Let rise until doubled in bulk. Meanwhile, heat oil in a large skillet & saute the onions, reduce heat to low & cook until the onions begin to caramelize. Remove from heat & set aside. Preheat oven to 350F. Roll out the dough to fit into a cookie sheet or on a pizza stone. Lightly sprinkle the cookie sheet with cornmeal & place the dough on the sheet. Stretch into the corners & build up the edges slightly. Let rest for 10 minutes. Brush the dough with olive oil & spread the onions over the top. Generously salt & grind fresh black pepper over the top. Bake for 25 minutes or until the crusts are done. Cut up & serve immediately or let cool. This is equally good cold & served at room temperature.


Yield: 1 Servings