Marmalade spareribs

Marmalade
Mandarin oranges*, peeled, seeded, crushed	3 cups
Lemon, zest and juice	1
Sugar	3 cups
Ribs
Pork spareribs, cut into three to four bone servings	4 to 5 pounds
Soy sauce, light	1/2 cup
Orange marmalade	1 cup
Garlic, minced	3 cloves
Ginger, finely grated	1 tablespoon
Pepper, freshly ground

Marmalade

1. In your bread machine bucket, combine oranges, lemon zest and juice, and sugar.
2. Place in bread machine, select the JAM setting, and press START.

Ribs

1. Combine soy sauce, marmalade, garlic, ginger, and pepper; coat ribs with sauce.
2. Transfer ribs to your slow-cooker crockery, pour marmalade atop, and allow to marinade in refrigerator at least 12 hours.
3. Place in slow cooker, select LOW, and cook for 9 to 10 hours.

Time: 23 hours and 35 minutes (20 minutes active; 1 hour 15 minutes marmalading; 12 hours marinading; 10 hours cooking) • 4 to 6 servings

* I used Cutie mandarin oranges that are amazingly easy to peel, seedless, and rather small but with perfectly bite-sized slices.

Sticky buns

Dough
Egg, large, room temperature plus enough water, 80°F, to equal	1 1 cup
Oil	3 ½ teaspoons
Sugar	1/3 cup
Salt	1 ½ teaspoons
Flour, bread	3 ½ cups
Yeast, active dry	2 teaspoons
Filling
Butter, softened	½ cup
Sugar	1/3 cup
Cinnamon, ground	1 tablespoon
Pecans, chopped	½ cup
Topping
Butter, melted	¾ cup
Sugar, brown	¾ cup
Pecan halves	1 cup

1. Place dough ingredients, as ordered, in your bread machine, select the Dough setting, and then Start.
2. Place dough on a lightly floured surface, roll to 12x16-inch rectangle, and spread with butter; combine remaining filling ingredients, and sprinkle over dough.
3. Roll up tightly, jelly-roll style, starting with the longest (16-inch) side, and cut into 1-inch slices.
4. Combine topping ingredients, and spread into a 9x13-inch baking dish; line dish bottom with pecan halves.
5. Place slices on the topping mixture, and let rise in a warm place for 30 minutes, or until doubled in size.
6. Bake at 350°F for 35 minutes, or until golden brown.
7. Use oven mitts to carefully invert onto a heat-proof serving tray; the syrup will be dangerously hot.

Beer bread

	1 ½-pound loaf	2-pound loaf
Beer	9 ounces	12 ounces
Olive oil	2 tablespoons	3 tablespoons
Bread flour	3 ½ cups	4 ½ cups
Sugar	¼ cup	1/3 cup
Salt	¾ teaspoon	1 teaspoon
SAF yeast	1 ¾ teaspoons	2 ½ teaspoons

1. Use a good, dark beer; let it set until it's flat and at room temperature.
2. Add all ingredients, in the order provided, as layers in your bread machine bucket, ending with the yeast as a pile on top.
3. Select Basic, choose the loaf size, set your bread machine on dark, and then Start.

Recipe from The Bread Lover’s Bread Machine Cookbook by Beth Hensperger.

Jalapeño bread

	1 ½-pound loaf	2-pound loaf
Water, 80°F/27°C	¾ cup	1 cup
Oil	2 ½ tablespoons	3 tablespoons
Corn, whole kernel	¾ cup	1 cup
Jalapeños, chopped	3 tablespoons	¼ cup
Sugar	2 tablespoons	2 ½ tablespoons
Salt	1 teaspoon	1 ¾ teaspoons
Flour, bread	3 cups	4 cups
Corn meal	½ cup	2/3 cup
Cilantro, fresh, chopped	1 tablespoon	1 tablespoon
Yeast, active dry	2 teaspoons	2 ¼ teaspoons

1. Place ingredients into bread machine in order listed.
2. Select BASIC, and START.

Recipe from the Breadman Instructional Manual & Recipe Guide.

Herbs & green onion bread

Pictured with broccoli cheese soup.

	1 ½-pound loaf
Milk, whole	1 cup
Egg, light beaten	1
Butter, cut into pieces	2 tablespoons
Bread flour	3 cups
Sugar	2 tablespoons
Green onions, sliced	½ cup
Basil, dried	½ teaspoon
Thyme, dried	½ teaspoon
Rosemary, dried	¼ teaspoon
Salt	¾ teaspoon
Yeast, active dry	2 teaspoon

1. Add ingredients to your bread machine in accordance to its guidelines (the layers mine requires is listed).
2. Set to Dark and 1 1/2-pound loaf, and press Start.

See also:

• Brussels sprouts with browned butter-sage & garlic
• Crab & corn chowder

Recipe from Food.com.