Monday, December 30, 2013

Persimmon Bread

Persimmon Bread
Persimmons have been a mystery to me.  I remember having them once a long time ago.  This year, I was going to make that change.  I bought some persimmons at COSTCO.  I remember seeing a recipe for Persimmon bread in my Beard on Bread cooking book.  I also found the recipe on David Lebovitz blog.

I was all excited about making this bread.  There was one problem.  I bought the wrong type of persimmons.  I bought the squatty  Fuyu   instead of the Hachiya persimmon.  The Fuyu persimmon is hard.   I peeled one and ate it.  It was wonderful.  Sweet and flavorful.  One down, seven to go.  What was I going to do? Then I read  the fine print on the packaging that  stated these persimmons will ripen and get soft.    It takes weeks but I am a patient person. In his post, David Lebovitz recommends that the persimmons be squishy soft - like  a water ballons.  

This bread recipe uses a lot of sugar.  The higher sugar content produces a moister and sweeter bread.
The sugar is combined with flour, salt, baking soda,  and ground nutmeg in a large bowl.   A well is made in the center of these ingredients.  The butter, eggs,  persimmon puree, Cognac ( I used orange juice) nuts, and raisins - I used half dried apricots diced and dried cranberries are mixed together until the batter is very smooth.  The batter is then  poured into the prepare loaf pans.  Bake for about 1 hour in a 350 degree F oven.  Cool the loaves on a wire rack.

This bread is one of the best fruit breads I have eaten. It is a delicious moist fruit bread that I like a cake.    It  has a delicious flavor from the persimmons and I love the extra texture the dried fruits and nuts give this bread.

Note:  This bread  freezes very nicely.


Persimmon Bread
From "Beard on Bread" by James Beard

Ingredients:
3 1/2 cups sifted all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups granulated sugar
1 cup melted butter, cooled to room temperature
4 eggs, lightly beaten
2/3 cup Cognac or bourbon, or orange juice
2 cups persimmon puree (the pulp of about 4 medium, very ripe persimmons)
2 cups coarsely chopped walnuts
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

Directions:
1. Butter 2 loaf pans.  Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Sift all five dry ingredients into a large mixing bowl.
3. Make a well in the center and add the melted butter, eggs, Cognac, persimmon puree, nuts and fruit.  Mix the dough until it is quite smooth.
4. Pour the batter into the prepared pans until they are about three-fourths full.  Bake 1 hour or until a toothpick inserted into the center comes out clean.
5. Cool the loaves in the pans and turn out on a rack.

Makes 2 loaves





Friday, December 27, 2013

Andes Creme de Menthe Chunk Cookies

Andes Creme de Menthe Chunk Cookies

As I go grocery shopping during the holidays, I put things in my cart that I  find interesting.   I saw these Andes Creme De Menthe Baking chips and immediately put them in my cart.  On the back of the package, there was a recipe for Chunk cookies.  My hubby likes to take cookies into the office during the holidays and I love baking them.

The kids and I set out to make the cookies.  We started by beating the butter with brown sugar,  granulated sugar, baking soda, baking powder, vanilla and eggs.  Then the Andes Baking chips and flour are stirred into the butter mixture.  The dough is chilled for about one hour.  The recipe stated to measure out about 1 ounce of dough, the kids and I measured out one heaping tablespoon of the dough.  The dough is formed into a ball and placed on a baking sheet.  The balls are flatted with the bottom of a glass ever so slightly.  Bake the cookies for 8-10 minutes rotating the baking sheet halfway through the baking time.  Remove the cookies from the oven and let them cool for 2 minutes before removing them to a wire cooling rack.

Once you taste these cookies you will ask for more.  They are slightly crunchy with a chewy center.  When you bite into them, you get a nice cool refreshing taste of mint and chocolate.  MMM love it.
This recipe makes 4 dozen.  I sent two dozen off to the office with hubby and the kids and I ate the rest.

Plate full of Goodness

Andes Creme de Menthe Chunk Cookies
From the Andes Creme de Menthe Package

Ingredients:

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 eggs
1 package (10-ounces) Andes Creme de Menthe Baking Chips
2 2/3 cups sifted all-purpose flour

Directions:

1.  Preheat oven to 350 degrees F.
2. Beat butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.  Stir in Andes Baking Chips then flour.
3. Chill approximately one hour in refrigerator.  Measure out approximately 1 ounce dough.
4. Form ball and slightly flatten.  Raise oven rack one level above middle and bake on non-stick baking pans.  Bake at 350 degrees F for approximately 8-10 minutes.  Cool on pan for two minutes before removing.

Makes 4 dozen cookies



Wednesday, December 25, 2013

Merry Christmas

Merry Christmas Everyone!  



Jesus - The Reason For The Season


'And there were in the same country shepherds abiding in the field, keeping watch over their flock by night. And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them: and they were sore afraid. And the angel said unto them, Fear not: for, behold, I bring you tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Savior, which is Christ the Lord. And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger. And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace and goodwill towards men.'"

Monday, December 23, 2013

Italian Spumoni Cookies ("Spumookies")

Spumoni Cookies
Spumoni congers up images of my childhood eating this delicious frozen treat of spumoni ice cream.  The wonderful flavors of chocolate, pistachio, and cherry  were simply delicious.  Today, I still enjoy the Spumoni flavor combination.   It was no surprise to my family that I decided to bake some Spumoni Cookies for the holidays.

I have seen recipes for Spumoni cookies before but this one was a nice simple, drop cookie with little clean up required.   Begin by whisking together some melted butter, brown sugar and granulated sugar.  Add an egg, one egg yolk and almond and vanilla extracts.  To this mixture fold in flour, baking powder, and salt.  Next add some chocolate chips, pistachios and dried cherries.

The recipe instructs you to make 1/4 cup balls of the dough.  I found this to be too large and I prefer more bite sized cookies.  I dropped the cookies by tablespoonful and spaced them 2 inches apart on  the baking sheets.  For the smaller cookies, I baked them for 10-12 minutes rotating the baking sheets halfway through the baking cycle.

Let the cookies cool and enjoy:)



Italian Spumoni Cookies ("Spumookies")
Recipe courtesy Jeff Mauro

Ingredients:

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon table salt
1 1/2 sticks (3/4 cup) salted butter, melted
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped pistachios
1/2 cup dried cherries

Directions:
1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

2. Mix the flour, baking powder and salt in a small bowl and set aside.

3. In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk and almond and vanilla extracts. Mix until incorporated.

4. Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios and cherries.

5. Divide the batter into about 1/4 cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets 180 degrees, switch racks and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool.

Makes 14 large cookies
Makes approximately 2 1/2 dozen smaller cookies

Packed and Ready for Kids to Take




Friday, December 20, 2013

Sunny's German Chocolate Cake Cookies

German Chocolate Cake Cookies

One of the great things about the holidays  is I bake and eat a lot of good cookies.  Today's recipe is no exception.  Sunny's German Chocolate Cake cookies are wonderful.   They are like eating a German Chocolate Cake in cookie form.

These cookies are a drop cookie and are very easy to make.  Start by mixing together your butter, sugars, vanilla and eggs.   Next you add the flour, cocoa, salt and baking soda in small amounts.  Then stir in the chocolate chips, coconut, and chopped pecans.  Drop your cookies on baking sheets lined with parchment paper.  Bake for 8-10 minutes.  I rotate my cookie sheets halfway through the baking process.   Take your cookies out of the oven, and let them cool on a wire rack.

Enjoy these cookies with a glass of milk (the kids favorite) or with a cup of tea or coffee (my preference).  These are great cookies and ones your family and even Santa will enjoy.  






Sunny's German Chocolate Cake Cookies
Recipe courtesy Sunny Anderson


Ingredients:

2 sticks butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa, such as Hershey's
1 teaspoon baking soda
Pinch salt
1 cup semisweet chocolate chips
1 cup shredded sweetened coconut, such as Baker's Angel Flake Coconut
1 cup chopped pecans


Directions:

1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

2. In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.

3. Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.

Makes 3 dozen cookies









Wednesday, December 18, 2013

Holiday Snickerdoodles

Holiday Snickerdoodles
Snickerdoodles are a favorite at my house any time of the year.  We love the texture and the wonderful flavor they have.  To add an extra holiday touch, I found this recipe from Betty Crocker where the cookies are rolled in green and red sugars.   Not only are these cookies festive they are delicious:)

The two sugars, red and green are mixed with cinnamon in separate bowls.   Set aside the bowls, and make the cookie batter.  The sugar, shortening, butter and eggs are mixed  at medium speed.  Then the flour,  cream of tarter, baking soda and salt are mixed in into the butter mixture.  The dough is then shaped into balls - I used a heaping teaspoon full to get 3/4-inch sized balls.  The balls are  rolled in one of the colored sugar mixture and placed on an ungreased cookie sheet.

Bake the cookies for about 8- 10 minutes or until  the centers are almost set.  Remove from oven and cool on a wire rack.

These are the delicious results.


Holiday Snickerdoodles
From Betty Crocker


Ingredients:

2 tablespoons Betty Crocker® Decors red sugar
1 tablespoon ground cinnamon
2 tablespoons Betty Crocker® Decors green sugar
1 1/2 cups sugar
1/2 cup shortening
1/2 cup butter or margarine, softened
2 eggs
2 3/4 cups Gold Medal® all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Directions:

1. Heat oven to 400ºF. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside.
2. In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Makes 6 dozen cookies











Monday, December 16, 2013

Chewy Molasses Cookies

Chewy Molasses Cookies
Indescribably delicious:)  I have never tasted such a chewy moist cookie with ever so slightly crispy edges.  I have seen Molasses Cookies in the stores and I never thought to try them.  However, in looking through my latest issue of "Bon Appetit," I found an easy recipe for these delicious cookies and I decided why not make some.

For these cookies you don't need a mixer.  The mixing is done by hand.  You have two bowls of ingredients - dry ingredients, flour, baking soda, cinnamon, ginger, cardamom, and salt.  Wet ingredients - egg, melted butter, sugars, molasses.  Then you just mix  the dry ingredients into the wet ingredients and you are ready to start baking the cookies.

A tablespoon of dough is  rolled into a ball.  The ball is then rolled in sanding sugar or raw sugar.  The balls are placed 2" apart on a baking sheet lined with parchment paper.  Bake for 8-10 minutes.  Rotate baking sheets  halfway through baking.  Do not over bake these cookies.  Once they are baked transfer to a wire rack and let them cool.


Chewy Molasses Cookies
From Bon Appetit

Ingredients:

2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/2 teaspoon kosher salt
1 large  egg
1/2 cup (1 stick) unsalted butter, melted
1/3 cup granulated sugar
1/3 cup mild-flavored (light) or robust-flavored (dark) molasses
1/4 cup (packed) dark brown sugar
Coarse sanding or raw sugar (for rolling)

Directions:

1. Place racks in lower and upper thirds of oven; preheat to 375 degrees F.  Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl.  Mix in dry ingredients just to combine.
2. Place sanding sugar in a shallow bowl.  Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes).  Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2" apart.
3. Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy), 8-10 minutes.  Transfer to wire racks and let cool.

Makes 2 1/2 dozen



Friday, December 13, 2013

Brickle Drop Cookies

Brickle Drop Cookies
The toffee lovers in your family will love these cookies.  They have  a rich toffee flavor and the cookie is soft in the middle with a hint of crunch on the edges.  I found this recipe on the back of a package of "Heath English Toffee Bits."  I gave each of the kids and the hubby a box to take to school and/or work with them to share with friends and co workers. They came back empty:)

To make these cookies, start by beating together butter, granulated sugar, brown sugar, vanilla and salt.  Add some eggs and beat until well incorporated.  Gradually add your flour mixture  consisting of flour, baking soda, and cream of tartar.  Stir in toffee bits and drop by heaping teaspoons onto the baking sheet.  Bake for 8 -10 minutes and cool.

Serve and enjoy with a cold glass of milk.


Brickle Drop Cookies
From Health English Toffee Bits

Ingredients:

1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
3 1/2 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups (8-ounce package) Heath Bits 'O Brickle Toffee Bits

Directions:

1. Heat oven to 350 degrees F.  Lightly grease cookie sheet.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended.  Add eggs; beat well.  Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended.  Stir in toffee bits.
3. Drop by heaping teaspoons onto prepared cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Cool slightly; remove to wire rack.  Cool completely.

About 6 dozen cookies




Wednesday, December 11, 2013

Chocolate Peppermint Chex Mix

Chocolate Peppermint Chex Mix
This Chex Mix is delightful bites of Rice Chex cereal coated in a peanutty minty chocolate sauce and covered with crushed candy  canes.  They are delicious and it is very hard to eat just one.   These tasty bites make great munchies and also are great for gift giving.   Another big plus for the holidays is how simple they are to make.  Need I say more to get you tempted to make this mix for the holidays?

Start by putting  8 candy canes in a food processor with some powdered sugar.  Process until fine.



Next you crush 8 candy canes with a rolling pin.   Pour your cereal in a large bowl.  In a microwave safe bowl, melt together the Minty Chocolate chips, butter and peanut butter.  I could not find the Minty Chocolate chips so I used theses Winter Dark Chocolate & Mint Morsels.


They worked out just fine.  When melted add some peppermint extract to the melted chocolate and pour the chocolate mixture over the cereal.  Next, pour the candy canes you crushed over the chocolate and mix  until the cereal is well coated.  Dump the powdered sugar candy cane mixture over the cereal and mix well.

Your Chex mix is ready.    This recipe is from "Our Best Bites" and can be found here..














Monday, December 9, 2013

Blizzard Blondies

Blizzard Blondies
My Christmas baking is in full swing.  I am baking old favorites and adding new favorites to my baking list.  A new favorites is a recipe I found in Redbook magazine -Blizzard Blondies.

Blondies are one of my favorite bar cookies.  This recipe jazzes up the blondies by adding in some dried cranberries (I used dried cherries), some pistachios, and white chocolate chips.  Great ingredients to add some holiday flavors and colors.

Begin by mixing together the  sugars,  and salt with some very soft butter.  Next you add in the vanilla extract and eggs.  Stir everything up until it is well combined.  Then add in your flour, part  of the cranberries, white chocolate chips and pistachios.  Mix well and spread the batter into a baking pan.  Top the batter with  the remaining cranberries and pistachios. Bake until a toothpick inserted in the center comes out with very moist crumbs - about 25 minutes.  Sprinkle the remaining white chocolate chips over the top of the blondies and return them to the oven for about 30 seconds.    Cool your blondies and cut into into bars.

These blondies are soo  delicious.  They are moist and chewy  just like a good blondie should be.  The texture and flavors of the pistachios,  dried cherries, and white chocolate chips make these blondies extra delicious:)





Blizzard Blondies
From Redbook Magazine

Ingredients:

1 cup sugar
2/3 cup light brown sugar, packed
1 stick plus 6 tablespoons (14 tablespoons total) unsalted butter, very soft
1 teaspoon salt
1 tablespoon vanilla extract
2 large eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups dried cranberries
1 1/4 cups shelled, unroasted pistachios, chopped
1 1/2 cups white chocolate chips

Directions:

1. Heat oven to 350 degrees F.  Grease a 9x13-inch baking dish.
2.  In a large bowl, stir sugar, brown sugar, butter, and salt until combined.  Stir in vanilla extract, then eggs, one at a time, until combined.  Add flour, baking powder, and baking soda to bowl, then stir until almost combined.  Stir in 1 cup of the cranberries, 3/4 cup of the pistachios, and 1 cup of the white chocolate chips until combined.
3. Spread batter into pan and smooth top.  Scatter with remaining 1/2 cup cranberries and 1/2 cup pistachios.  Bake until center is just set and a toothpick inserted into the center comes out with very moist crumbs, about 25 minutes.

Oven Ready

4. Just before removing blondies from oven, sprinkle remaining 1/2 cup white chocolate chips over the top and return to oven briefly, about 30 seconds.  Cool on a wire rack, cut into bars, and serve.
Ready for White Chocolate Chips

Remaining White Chocolate Chips Scattered on Top
Makes about 24 blondies









Friday, December 6, 2013

Muesli With Pomegranate And Almonds

Muesli With Pomegranate And Almonds
Muesli is a healthy breakfast that is simple to prepare and delicious.   What I like about this recipe is you prepare the muesli the night before so that in the morning you just add some Greek yogurt and  toppings to the oat mixture. Voila, your breakfast is ready.

Begin by mixing together oats, apple juice, (I used orange juice), and some water.  Cover and let it chill overnight.  The next morning, stir in some Greek yogurt and divide the Muesli among the bowls.  Top the muesli with pomegranate seeds and chopped toasted almonds (I used walnuts).  Drizzle with honey and your breakfast is ready.

I love the flavor and texture the pomegranate seeds and the nuts add to the muesli.  The pomegranate seeds add a burst of flavor to practically every bite and the nuts add a nice crunchy texture.


Muesli With Pomegranate and Almonds
From Bon Appetit

Ingredients:

2 cups old-fashioned oats
1 1/2 cups apple juice
2 cups plain Greek yogurt
1 cup pomegranate seeds
1/2 cup chopped toasted almonds
Honey or agave syrup (for serving; optional)

Directions:

1. Combine oats, apple juice, and 1/2 cup water in a large bowl; cover and chill overnight.
2. Mix yogurt into soaked oats.  Divide mixture among bowls and, dividing evenly, top with pomegranate seeds and almonds.  Drizzle with honey, if desired.

Makes 4 servings














Wednesday, December 4, 2013

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies
Don't these cookies get you in the holiday spirit?  They are so pretty and  they remind me of Christmas.  And the taste is absolutely delicious.  You cannot eat just one.

I first saw these cookies when the kids and I were eating lunch at Panera Bread.  They looked so inviting.  I already had a cookie with my lunch, so I decided to go home and find a recipe for these holiday cookies.

I found several recipes, but the one I loved was from Chelsea's Culinary Indulgence.  This recipe is very easy.  Start by getting a box of red velvet cake mix (the recipe suggested Duncan Hines), some flour, eggs, vegetable oil, and vanilla extract.  Mix them together with a stand mixer until the batter is smooth.  You then stir in 1 cup of white chocolate chips.  Roll about 1 tablespoon of the dough into a ball and roll the ball in powdered sugar.  Place the cookies on a baking sheet lined with parchment paper.  Bake the cookies for 10 minutes or until the cookies begin to crack.  Remove the cookies from the oven and transfer to a wire rack to cool.

That's all there is to it.  The cookies are ready to enjoy.  For my family it was love at first bite.  These cookies are going to be made many times over at the Saucier House.

This recipe makes about 2 dozen cookies


Red Velvet Crinkle Cookies
From Chelsea's Culinary Indulgence

Ingredients:
1 box Duncan Hines red velvet cake mix
2 tablespoons all-purpose flour
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup white chocolate chips
Powdered sugar for rolling the cookies

Directions:

1.  Preheat oven to 375 degrees F.  Line your baking sheets with parchment  paper and set aside.
2.  Over a large bowl, sift cake mix and flour.  In the bowl of a stand mixer, mix together the cake mix, flour, eggs, oil, and vanilla extract.  Mix well until smooth.  Stir in white chocolate chips until combined.
3. Take about 1 tablespoon of the dough and roll into  a ball.  Roll the ball in powdered sugar until fully coated.  Place the cookie balls on the prepared baking sheets.  Bake for 10 minutes, or until edges are set and the cookies begin to crack.  Note: Even if the cookies don't look completely done take them out of the oven after about 10 minutes.  Transfer cookies to a wire rack to cool.



Monday, December 2, 2013

Garlic Bread

Garlic Bread
Who doesn't love Garlic Bread?  The warm delicious taste of buttery garlic spread on a French or Italian loaf.   At our house, pasta would not be pasta without Garlic Bread.  The meal would seem naked. You can get your Garlic Bread already prepared or make it yourself.  It is so easy to make and if you are pressed for time you can make it ahead of time.

Simply get a stick of butter and mix in some minced garlic, dried parsley, and grated Parmesan cheese.  Slice your loaf of bread and spread the garlic butter on the slices.  Wrap in foil and pop it in the oven for about 15 minutes.  That is all there is to it.

The result is a great tasting bread that is sure to please your family:)



Garlic Bread
Smashing Garlic

Ingredients:
1 loaf of Italian or French bread
1/2 cup (1 stick) butter softened
2 large cloves of garlic, smashed and minced
2 teaspoons dried parsley
1/4 cup freshly grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees F.
2. Mix together the butter, garlic, parsley and Parmesan cheese in small bowl.  You will have a  buttery spread.


3. Slice the loaf into 1-inch thick slices, BUT DO NOT SLICE ALL THE WAY THROUGH.  STOP AT THE BOTTOM CRUST.


4. Spread about two teaspoons of the spread between each slice.   Wrap the bread in foil and heat for 15 minutes.  Remove and serve.

Makes 1 loaf