1. Mix the dry ingredients (the flours. sugar, salt and yeast) together in a large bowl or in the bowl of an electric mixer until evenly distributed.

2. Add the egg, oil and most of the water and mix to form a rough dough. Add water or flour to form a smooth, slightly sticky dough. Knead the dough in a mixer vigorously for about 10 minutes (or 15 minutes by hand), until the dough is very smooth and only slightly tacky. I mixed 10 minutes and then another 5 by hand adding extra flour as needed.

3. Place the kneaded dough into a lightly oiled bowl, turn to coat, then cover with plastic wrap to rise until doubled. This will take about 1 1/2 to 2 hours. (I put the dough in the warming drawer on the proof setting). Time will be less if using Rapid Rise yeast.

4. Take the dough from the bowl, and, trying desperately not to degas the dough too much, form the dough into a boule. This is best done by stretching the dough from the top away from you towards the bottom. After each stretch, turn the dough by about 45 degrees. When the dough is ‘stretched, place it, folds on the bottom, onto a baking tray. Cover the boule with a damp kitchen towel to rest for about 45 minutes. (though dough stuck a bit to the tea towel so I would use a bit of olive oil)

5. Start heating the oven 400 F about 30 minutes before baking. Just before baking, slash the bread twice or three times with a serrated knife, spray with a little water and place in the oven.

6. After about 15 minutes reduce the temperature to 350 degrees. Bake for a total of about 35 to 40 minutes. If you have a baking stone, you can move the boule from the baking sheet to the stone for the last 10 minutes of baking to give more crispiness to the crust.

7. Cool on a rack.

Combine ingredients over low heat in a sauce pan until caramel color.

Cool the marinade and use it to cover the fish fillets. Refrigerate for at least 4 hours and up to 24 hours, then grill, broil or saute gently (I broiled). You don’t want to let the sugar in the marinade burn, just turn a beautiful golden brown.

Serve with steamed white rice and a salad.

Preheat oven to 350°. Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside. Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

1. Preheat oven to 425°.

2. Combine squash, 2 tablespoon oil, sage, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 20-30 minutes or until squash is tender. Cool slightly. Place squash in a bowl; mash with a fork.

3. Heat remaining 2 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20-30 minutes or until golden brown, stirring frequently. Place onions in a bowl.

4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.

5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.

6. Cook Lasagna Noodles according to directions.

7. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange  noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles and sprinkle with cheese. Bake at 425° for 30 minutes.

Place fresh cranberries in a bundt pan and cover them with hot water. Immediately place in freezer and freeze for at least 2 hours, or until frozen. Note: the hot water will freeze clear.

Pour cranberry juice into a large punch bowl and stir in sugar. Mix until sugar is completely dissolved.

Pour sparkling wine and sweet wine into cranberry mixture and give a gentle stir.

Retrieve cranberry bundt from freezer and run hot water over the bottom, releasing ice from pan.

Place cranberry ice ring in bowl to chill and decorate punch.

Ladle punch into glasses and garnish with skewered cranberries.

Place the cheese and butter in a large bowl and blend with an electric mixer, low speed, until just combined. Add the flour and hot pepper sauce and blend until smooth, about 1 minute. You can cover and refrigerate until later but I find the dough works better when it is a little soft.

Preheat oven to 375.

Break off a piece of dough, tuck an olive into it and roll in your palm until the olive is covered and is in the shape of a ball. Repeat with the remaining dough and olives.

Place about 1 inch apart on a baking tray.

At this point you can flash freeze them, uncovered, on a baking tray until firm, about 1 hour. Then transfer to an airtight container and use as needed. Thaw on a baking sheet for 30 minutes and then bake as directed.

Bake the Olivettes until they are golden brown, 15-20 minutes. Transfer to a wire rack, let cool and serve.