HERE'S WHAT'S COOKING

Pan-Fried Onion Dip

Yield: About 2 cups of dip
Prep Time: 40 minutes
Cook Time: 30 minutes

2 large yellow onions
4 tablespoons unsalted butter
¼ cup vegetable oil
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt

½ teaspoon ground black pepper
4 ounces cream cheese, at room temperature

½ cup sour cream
½ cup mayonnaise

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions). Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.

2. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.

Honey-Oatmeal Sandwich Bread

Yield: One (1) 9×5-inch loaf

Mix Time: 20 minutes
Total Rise Time: 2½ hours
Bake Time: 45 minutes

1¼ cups (10 ounces) boiling water
1 cup (3½ ounces) old-fashioned rolled oats

2 tablespoons (1 ounce) unsalted butter, cut into 3 pieces

1½ teaspoons salt

¼ cup (3 ounces) honey
1 cup (4 ounces) whole wheat flour
1-2/3 cups (7 ounces) all-purpose flour
¼ cup (1 ounce) nonfat dry milk
2 teaspoons instant yeast

1. Place the boiling water, oats, butter, salt and honey into a medium bowl, stir, and let the mixture cool to lukewarm.

2. Mix the remaining dough ingredients with the oat mixture, and knead – by hand, mixer or bread machine – until you’ve made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.

3. Lightly grease a 9×5-inch loaf pan. Gently deflate the dough – it’ll be sticky, so oil your hands – and shape it into a 9-inch log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap, and allow it to rise until it has crowned 1½ inches over the rim of the pan, about 1 to 1½ hours. Near the end of the bread’s rising time, preheat the oven to 350 degrees F.

4. Uncover and bake the bread for about 45 minutes, tenting it with foil after 20 minutes to prevent over-browning. The bread is done when it’s golden brown and an instant-read thermometer inserted in the center registers 190 degrees F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter and sprinkle with additional oats. Cool the bread completely before cutting it.