1 : lb Capellini or thin spaghetti
1/4 : c Olive oil
3 : pt Cherry tomatoes, washed
2 : Garlic cloves
pn : pn Red pepper flakes
1 : ts Oregano leaf
1/2 : c Pitted & sliced olives
-(Italian, : -(Italian, Greek, or canned)
1/2 : c Grated Parmesan cheese
1 : lb Angel hair pasta
1/2 : lb Lump crabmeat
1/2 : lb Fresh spinach; chopped
1/3 : c Pignoli nuts (pine nuts)
1 : -(up to)
3 : Cloves garlic (crushed)
1/2 : c Butter (or margarine)
1/2 : c Broth (fish broth or weak
-chicken : -chicken broth with 2 tsp.
0: Makes 1 dozen Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast
1: Stir to dissolve yeast and let stand until bubbly, about 5 minutes
2: Stir in egg
3: Fit processor with steel blade
4: Measure flour, dry milk, remaining 2 tablespoons of the sugar and salt into work bowl
5: Process until mixed, about 5 seconds
6: Turn on processor and slowly pour yeast mixture through feed tube into flour mixture
7: Slowly drizzle just enough remaining water into flour mixture so dough forms a ball that cleans sides of the bowl
8: Process until ball turns around bowl about 25 times
9: Turn off processor and let dough stand 1 to 2 minutes
10: Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not stickyl
11: Process until dough turns around bowl about 15 times
12: Cover processor and let dough stand at room temperature until it begins to rise, about 30 minutes
13: Prepare Caramel Topping while dough is rising
14: Pour topping into greased 9-inch round cake or pie pan
15: Process on/off
16: Turn dough onto lightly greased surface
17: Divide into 12 equal parts
18: Shape each into ball, dip in melted butter and arrange over Caramel Topping in pan
19: Let stand in warm place until doubled, about 1 hour
20: Heat oven to 400 F
21: Bake buns until brown, 10 - 12 minutes
22: Cool about one minute, then invert buns onto serving plate
23: Serve warm or at room temperature
24: CARAMEL TOPPING: 3 Tbsp packed brown sugar 3 Tbsp butter or margarine 2 Tbsp dark corn syrup 1/4 cup chopped walnuts or pecans Combine brown sugar, butter, and corn syrup in small saucepan
25: Cook over medium heat, stirring constantly, until bubbly and brown sugar dissolves
26: Remove from heat
27: Stir in nuts
28: Food Processor Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
29: synapse
30: com/~gemini