Even more Kneaders!! Yay!

So from the same blog, I found another post of more Kneaders recipes. I just couldn't help but re-blog these!

Kneaders is one of my favorite places:) These are all so good!!

Kneaders  Rosemary Focaccia Ingredients 1 Tablespoon active dry yeast 1 Tablespoon sugar 1 cup warm water 2 ½  cups flour 1 teaspoon salt 2 tablespoons rosemary 2 tablespoons butter ¼ teaspoon sea salt Method 1. Place yeast, sugar and water in large bowl and allow mixture to become bubbly. 2. Mix in 1 T butter, salt, and 2 cups of flour. 3. Add one T of fresh chopped rosemary. 4. Knead for about 10 minutes by hand or about 5 in a dough mixer. 5. Oil a bowl, put dough in and cover with a towel 6. Let rise in a warm place for one hour until doubled. 7. Punch down dough and divide in half. 8. Spray baking pan with cooking spray. 9. Shape dough into 2 small rounded loaves. 10. Sprinkle remaining 1 T of rosemary over the loaves and press lightly into the surface. 11. Cover and let rise again until double - about 45 minutes. 12. Preheat oven to 375 decrees. 13. Bake for 15 to 20 minutes, until lightly browned. 14. Remove from oven and brush with remaining butter and sprinkle with salt. Kneaders Eclairs INGREDIENTS FOR CHOUX ½ cup unsalted butter 1 cup all-purpose flour 1 tsp. sugar  5 large eggs or 1 liquid cup ½ tsp.  salt  1 cup water  Preheat oven to 425 degrees 1.Combine water, butter, sugar, salt in a medium sauce pan over medium  high heat. 2. Bring to a boil and immediately remove from heat. 3. Stir in flour. Incorporate and return to heat. 4. Stir constantly for 4 minutes or until mixture pulls away from the sides and forms a film on the bottom of the pan. 5. Transfer to a mixing bowl with paddle attachment. 6. Mix on low speed for 2 minutes, and slightly cooled. 7. Add eggs slowly in four equal parts. Allowing to incorporate after each part. Add next part and repeat.  The batter will be smooth and shiny. 8. Immediately pipe with a pastry bag, no tip. 9. Decrease oven to 350 and bake for 25 – 30 minutes until golden brown. 10. Turn off oven, prop door open and allow to dry. 15-20 minutes  INGREDIENTS FOR FILLING: One large box vanilla pudding.  Make as directed and allow to cool 1 cup Cool Whip Fold above ingredients together in a medium size-mixing bowl. Refrigerate. INGREDIENTS FOR CHOCOLATE GANACHE ½ cup heavy cream 4 oz semi sweet baking chocolate Chop chocolate into small pieces and put in small bowl and set aside. Heat cream slowly in a small saucepan until warm to the touch. Pour cream over chocolate.  Let stand until chocolate is melted. Stir until smooth. ASSEMBLE ÉCLAIR 1.   Break any walls inside of choux with a wooden skewer. Fill baked choux with pudding mixture using a pastry bag and tip 230. 3. Dip top half of éclair into chocolate ganache. 4. Set on top of wire rack to dry. 5.  Serve immediately. Kneaders  "To Die For"  Stuffing Ingredients ½ Cup Butter 1 Cup Chopped Onion 2 Cups Chopped Celery 2 Cans Chicken Broth, or 3 Cups Turkey Drippings 2 Packages Kneaders Asiago Croutons or Hazelnut 12Grain Croutons Preparation: Brown onion and celery in butter, add chicken broth (or turkey drippings). Next add Kneaders croutons. If mixture needs more liquid add ¼ to ½ cup of extra chicken broth (or turkey drippings). For added flavor you can add 1 lb. cooked and drained sausage, 1 cup roasted chopped chestnuts, chopped and cooked giblets, 1 medium chopped peeled granny smith apple, ¾ cup Craisins. Put mixture in 9 x 11 baking pan and cover with tin foil. Bake at 375 for 25-35 minutes. Serves 12     (¾ cup size servings) Kneader's Almond Citrus Bars Ingredients for Almond Crust 1½ cups all-purpose flour 6 Tab. Margarine chopped in cubes ½ cup powdered sugar 1/8 cup sliced almonds Preparation In a medium bowl, combine flour and powdered sugar. Using a pastry blender, cut butter into flour mixture.  Should resemble course breadcrumbs. Stir in almonds. Spray a 9 x 13 pan with pan coating. Press dough into pan. Bake 340 for 20 minutes or until light golden brown. Ingredients for Filling 6 eggs    ¼ cup lemon juice 2 ¼ cups granulated sugar 1/8 cup lime juice 1 tsp lime peel 1 tsp lemon peel ½ cup all-purpose flour 1/8 tsp. ground nutmeg ¾ tsp. baking powder  1 tsp. lime peel garnish, powdered sugar PreparationIn a medium bowl combine eggs, granulated sugar, flour, lemon juice, baking powder and nutmeg.  Beat on medium 2 minutes. Stir in by hand lemon peel and lime peel.  Pour over hot crust. Bake 20 minutes or until edges are browned and center appears set. Cool 1 hour. To serve, sprinkle evenly with powdered sugar.  Add Candied Citrus Slices if desired.  Makes 15 - 20 bars. Ingredients for Candied Citrus Slices ¼ cup water   key limes ¾ cup sugar.   small lemons Preparation In a large skillet combine water and sugar; bring to a boil.  Add 2 sliced lemons or 10 sliced key limes.  Make sure they are thinly sliced. Simmer gently, uncovered for 2 minutes on until just softened.  Transfer to rack to cool.  KneadersCream Cheese Lemon Truffle Pie Ingredients: Baked 9” pie shell ½ cup water 3 Tablespoons sugar 1 egg 1 Tablespoon cornstarch Zest of ½ lemon 1 ½ Tablespoons fresh lemon juice 2 teaspoons butter 1 cup vanilla chocolate chips or coins 1 (8 oz)  package cream cheese 1 cup whipped cream sweetened with powdered sugar 1 Tablespoon toasted almonds Toast almonds on a parchment covered cookie sheet at 350 degrees until golden brown. Set aside to cool. Put water, sugar, lemon zest in a saucepan and bring to a boil. In a large mixing bowl, mix egg and corn starch. Slowly add hot water to egg mixture in the bowl, and then pour entire mixture back into the pan. Stirring continually, heat until thickened. Remove from the heat. Add lemon juice and butter. Stir until mixture has cooled to 100 degrees. Pour ½ of the hot filling in a bowl. This will be used as the second layer of the pie. Add vanilla chips to the filling remaining in the pan. Stir until chips are melted. In a second bowl, place softened cream cheese. Add the hot vanilla chip mixture to the cream cheese and beat together. Spread this mixture in the bottom of the pie shell. Spread the remaining lemon filling on top. Chill for two hours. Top with sweetened whipped cream and garnish with toasted almonds. Makes 1 pie. Keep refrigerated until time to serve. Kneaders  Key Lime Tarts Let me start out by explaining the difference between Key limes and your everyday supermarket variety, the Persian lime.   Key limes come from the Florida Keys, thus their name, and are smaller, more yellow and contain more seeds than the green skinned Persian limes.   The bad news is they’re almost impossible to find fresh at your local market, but the good news is Persian limes work just as well in this particular recipe. Ingredients½ cup fresh lime juice (3 to 4 limes) 4 teaspoons grated lime zest 4 egg yolks 1 – 14 ounce can sweetened condensed milk 8 3” tart shells Preparation1. It’s easiest to remove the lime zest from whole limes so start with that. 2. Cut the limes in half and squeeze out the juice being careful to not include any seeds. 3. Whisk the egg yolks and lime zest together in a bowl until tinted light green.  This takes about 2 minutes. 4.  Beat in the milk, then juice and set aside at room temp till it thickens. 5.  Preheat oven to 325 degrees. 6. Pour mixture into tart crusts, bake for 5 minutes until the center is set, but still wiggles when shaken. 7. Remove from the oven and cool to room temp. 8.  Refrigerate for at least three hours until well chilled. 9. Serve with whipped cream topping and decorate with a lime wedge. Makes 8 Tarts Kneaders Pumpkin Spread 1 (16oz) pkg Frozen Whipped Topping, Thawed 1 (5 oz) pkg instant vanilla pudding mix 1 (15 oz)Can solid pack pumpkin ½ - 1 tsp. pumpkin pie spice In a large bowl, mix together instant pudding mix, pumpkin pie spice. Fold in whipped topping. Chill Serve with sliced pumpkin bread or fresh sliced fruit. Sweet Toffee Dip8 oz. cream cheese (room temperature) ½ cup granulated sugar ¾ cup brown sugar 1 tsp. vanilla 1½ toffee candy bars ( finely chopped) Mix all ingredients except for toffee bar, until incorporated. Refrigerate for at least 1 hour. Great with fruit, ginger snaps, etc.  Kneaders  Stuffed Italian Shells Ingredients:1 package of Maestri Pastai Shells 2 c. Ricotta Cheese 3 c. Mozzarella Cheese (divide ½ cup out) ½ c. grated  Parmesan Cheese 2 eggs ¼ c. Parsley 1 tsp. Salt ¼ tsp. Pepper 1 lb. Ground beef 1 bottle meat flavored Prego sauce ½ c. water 1 loaf Kneaders Asiago Cheese BreadMethod: 1-Cook ground beef then add Prego sauce, and ½ c. water.  Let simmer for 10 min. 2-In a separate pot bring water to a boil add shells and cook for 15 min. Should  be almost but not quite done.  Drain. 3-In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, parsley salt and pepper. 4-Toast bread in the oven until crisp.  Place in baggie and crush with a rolling pin. To Assemble: 1-In the bottom of a baking dish (9 by 13)  put ¼ of Prego mixture. 2-Stuff shells full of cheese mixture and place in the baking dish. 3-Pour the rest of the Prego mixture on top of the shells. 4- Sprinkle Mozzarella and top with Kneaders Asiago Cheese Bread, bread crumbs. 5-Bake at 350 degrees, covered with tinfoil for 30 min. Bake uncovered for 10 min. or until cheese is melted. Kneaders  Apple Cinnamon Roll Bread Pudding Ingredients serve 18 1 quart cream 3 large eggs 1 cup granulated sugar divided 1 ½ teaspoon vanilla 8 Kneaders cinnamon rolls 1 cup apple juice 1 cup sliced apples pealed and cut thinly. Optional Sprinkle of cinnamon In a medium bowl, combine cream, ½ cup sugar, eggs, vanilla. Cut up 8 Kneaders cinnamon rolls in quarters. Add to mixture and carefully combine. In a small bowl, mix together apple juice, apples and ½ cup sugar. Spray a 9 x 13 dripper pan with pan release. Fill pan a little more than half full with roll mixture. Pour apple mixture over the top of cinnamon roll mixture Spread remaining cinnamon roll mixture over the top of the apples Bake at 350 for 35 minutes. Sprinkle top with cinnamon Serve hot Garnish with vanilla sauce or caramel sauce  Kneaders  Key Lime Pie with a Pretzel Crust INGREDIENTS FOR THE CRUST 1 cup + 2 Tbsp. pretzel crumbs 3 Tbsp. sugar 7 Tbsp. butter (melted) Preheat the oven to 350 degrees. Lightly grease a 9" pan with non-stick baking spray. Crush the pretzels until very fine; processing in a food processor for about 30 seconds works well. Add the sugar and melted butter, mixing to combine; you can do this right in the food processor. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 8 to 10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling. INGREDIENTS FOR THE FILLING ½ cup fresh lime juice (3 to 4 limes) 4 tsp. grated lime zest 4 egg yolks 1 (14 oz.) can sweetened condensed milk It's easiest to remove the lime zest from whole limes so start with that. Cut the limes in half and squeeze out the juice being careful to not include any seeds. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes. Beat in the milk, then juice and set aside at room temp till it thickens. Pour into the crust and smooth with a spatula. Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft looking. Cool for several hours before serving. Top with whipped cream and a garnish of crumbled pretzels. Kneaders Chicken Salad1/4 cup white vinegar salt pepper 1 1/4 cup mayonnaise 1 1/4 cup sour cream About 4 stocks celery About 1 small bunch green onion Cooked chicken (6 half skinless/boneless breasts. Bake, shredded) *Mix vinegar, salt, pepper, mayonnaise and sour cream together. *Mix celery, green onion and chicken in separate bowl. Mix all ingredients together and taste. Let set overnight for best flavor.