Dinner to Go

I have been asked on occasion for suggestions as to what kind of meals to take to those who are sick, shut-in or for new moms.  As I was preparing a meal for a friend who is undergoing cancer treatments...I thought I would share my meal prep ideas with you.  A meal of soup, buns/bread and dessert is very basic...and always easy to transport.

 Toscano Soup

Bran Buns

Rustic Rhubarb Apple Pies

Toscano soup is always a favorite of mine at the Olive Garden...and we happen to have two similar soups on our blog.  The soup I cooked up the other day was based on those recipes...Char's version and Lovella's version.   Other soups that I have taken on the road are January Skiers Soup, green bean soup, borscht, and cauliflower cheese soup.

I thought I would post the recipe for bran buns...which have been a staple over here through the years...but found Charlotte had already posted a very similar recipe...so I'll just link to that.  Another favorite bread recipe which is easy to prepare quickly for 'dinner to go', is Anneliese's French bread.  It makes two loaves...so you can enjoy one and share one. 
 
As for the rustic pie for dessert...I combined rhubarb and apple (with rhubarb fresh from the garden).  Each free-form pie uses pastry for a single pie crust and approximately 1/2 the filling of a regular fruit pie. There are a few varieties of rustic pies posted on our blog....check out Betty's peach plum galette and Lovella's rustic rhubarb pie.   Rustic pies are simple and quick to make...and so delicious with a scoop of ice-cream.

Those are my dinner-to-go menu suggestions for today.   So...cook up a pot of soup, bake some bread to go with it, add a simple dessert and share it with someone who needs a little encouragement.  And remember to package your meal in such a way, that nothing needs to be returned! 

Creamy Rice Pudding

When I was growing up, rice cooked in milk sprinkled with sugar and cinnamon was one of my favorite things. I have been making this simple dessert for years now, and with the increase of people not being able to have gluten products this is a good alternative to serve as a dessert, being that it is naturally gluten free. It is a delicate, creamy texture and not to sweet, make sure you make enough because the bowl gets licked clean. This serves about 4-6.

• 4 cups milk
• 1/2 cup of short grain rice, it is preferred for this kind of pudding
• 1/8 teaspoon salt
• 1 egg
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• a sprinkle of raisins is optional

1. Bring milk, rice and salt up to a boil using medium heat. (Very important or you will scorch the milk and burn the pudding)
2. Bring to a boil, stirring almost constantly. Be patient this takes a few minutes.
3. Reduce the heat and simmer for 30 minutes. (Add raisins at this time if using).
4. In a separate bowl, mix the egg, sugar and vanilla.
5. Take about 1/2 of cooked rice and whisk it into the egg mixture slowly.
6. Stir the rice and egg mixture into the remaining rice and cook for 2-3 minutes.
7. Serve warm or cooled completely. Each person can sprinkle cinnamon if desired.
8. If you are cooling it completely, cover the pudding with a plastic wrap so it will not form a skin over it.

Almond Sweet Rolls Gluten Free

I am so pleased to share this recipe with you.

The rolls are wonderfully light and fluffy and the taste is exceptional .

I was rewarded by my granddaughter's reaction with her first bite ,
"Oh, my goodness, these are SO good !" and my gluten loving husband said... 
"These are miraculously good!"         I had to smile, didn't I ?

These keep well, they are still soft and good the next day.

Almond Sweet Rolls

• 1/2 cup water
• 1 tsp sugar
• 1 tsp gelatin
• 1 1/2 tbsp reg. yeast
• 1/3 cup milk
• 1 egg
• 1/4 cup butter
• 1 tsp almond flavoring
• 1/3 cup sugar
• 3/4 cup millet flour 
• 1/3 cup white bean flour
• 1/4 cup brown rice flour
• 1/2 cup tapioca starch/flour
• 1/4 cup cornstarch
• 1/3 cup almond flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp xanthan gum
• sweet rice for handling dough
• 1 egg white
• sesame seed or poppy seed (optional)

1. Mix sugar and gelatin, add warm water and yeast - let proof
2. Beat butter and sugar, add egg flavoring and warm milk
3. Blend well together dry ingredients
4. Add dry ingredients all at once to liquids , blend on low , then beat on high for 2 minutes.
5. Turn dough out onto counter sprinkled with sweet rice ... Work in enough sweet rice (I use about 1/4 cup) to make the dough just barely not sticky (on the outside, don't try to work the flour into all the dough) It is important to keep dough as soft as possible.
6. Pat dough into a 13 or 14 inch circle -- using a pizza cutter dipped in sweet rice flour, cut circle into 16 equal segments.
7. Starting at the wide end of each segment roll up ending at point - dipping fingers into sweet rice flour if dough is sticking.
8. Brush tops (I find it easier to use my fingers rather than a pastry brush) with whisked egg white.
9. Optional -- sprinkle tops with poppy seed or sesame seed
10. Place rolls on parchment lined cookie sheet and let rise in warm place about 1/2 -3/4 hour.
11. Bake in 375 degree oven for 20 minutes or until golden brown.

Skillet Naan Bread Gluten Free

This is the newest favorite treat in my family. Since out of the 6 of us 3 eat Gluten Free it is always nice to be able to serve food that is enjoyed by all 6.

And my granddaughters (one Gluten Free, one not) are always my official taste testers appropriating approval ratings. My Naan bread got rave reviews !

Naan Bread

• 1/2 cup of water
• 1 tsp sugar
• 1 tsp gelatin
• 1 1/2 tbsp reg. yeast
• 1/4 cup olive oil
• 1/3 cup yogurt , I have also used sour cream with great results!
• 1 egg
• 1/2 cup millet flour
• 1/4 white bean flour
• 1/4 brown rice flour
• 1/2 tapioca starch/flour
• 1/4 cup sweet rice flour
• 1 tsp xanthan gum
• 1/2 tsp baking powder
• 1 tsp salt
• sweet rice flour

1. Mix sugar and gelatin , add warm water and yeast - let proof
2. Beat oil, egg, and yogurt (or sour cream )
3. Add proofed yeast
4. Blend well together dry ingredients and add all at once to liquids
5. Mix together, then beat on high for 2 minutes
6. Turn dough out onto counter sprinkled with sweet rice flour
7. Using as little sweet rice flour as possible, work into dough only until dough is able to be handled
8. Using hands pinch off pieces of dough to form into thin circles
9. No need to let them rise for more than a few minutes.
10. Pan fry in a hot skillet in a little oil. Brown on both sides -- bread will rise and puff up with bubbles.
11. Serve with Judy's Tzatziki Dip , or use for Anneliese's Naan Pizzas, or just enjoy them any way you please !

*

My favourite kitchen tools

Everyone who cooks has an arsenal of favourite kitchen tools.

These are among my most indispensable ones.

This is one of the most used tools in my kitchen.

It's a form of whisk of which I have several in different sizes.

I use them for :

- beating an egg or two,

- stirring gravy and sauces.

(It whips lumps smooth and keeps

sauces from sticking to the bottom of the pot)

- frothing an egg white

- stirring mayonnaise and sour cream into dips and dressings

making them lump free.

Here are 2 similar tools with different uses.

The one in the back is a pastry blender

the one in front is a potato masher

They are sturdy, with tines that don't bend and handles that are easy to grip.

Two more tools I use a lot.

The one above is a bench scraper. It has many uses:

-to scrape up the bits of pastry, or bun dough or glued on food bits that dry on the counter.

-to scoop up chopped vegetables or nuts

-to slice squares and cakes (it does a lovely job of this)

to lift and serve a slice of chilled dessert

The tool at the bottom is a microplane or zester

Again, I have several.

- this one which finely grates lemon zest or parmesan cheese

- one that has a coarser cut for chocolate and hard cheeses

- and one that cuts longer ribbons

I could not work in a kitchen without several of these close by.

They are spatulas.

I love these silicone ones, because they can be safely used in cooking and don't stain.

I must have 8 or 9, in different widths and sizes.

They are in constant use:

- scraping every last yummy bit of goodness out of a bowl or bottle,

- stirring a sauce as it cooks

- turning potatoes and onions as they sizzle in a pan

- scraping the edges of the bowl as I mix up batters and doughs.

- folding whipped cream or beaten egg whites into cake batter and desserts

This last tool I'll feature today is a form of mandoline or slicer.

This one slices only one thickness but makes perfect, very thin slices.

I use it for slicing cabbage, onions and potatoes.

It would be great for thinly sliced apples or pears, carrots or cucumbers.

It has a plastic guard with points that hold the vegetable

so that you don't end up adding a sliced finger tip to the mix.

These are just a few of the kitchen tools I use almost every day.

What are the things you can't cook without?

Peanut Butter Cupcakes

I made these delicious cupcakes especially for my son, he loves..really loves peanut butter! The frosting is nice and fluffy and a perfect finish for these cupcakes.

Ingredients:

• 1/3 cup butter, softened
• 1/2 cup smooth peanut butter
• 1 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup plus 2 tablespoon buttermilk

1. Line a muffin tin pan with paper cupcake liners and spray with cooking spray. 
2. In a large bowl cream butter, peanut butter, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time and stir in vanilla.
4. Blend flour, baking powder and salt and mix into the creamed mixture alternately with the buttermilk. Mix just until blended.
5. Scoop batter into prepared muffin tin.
6. Bake at 350º for 25 minutes or until toothpick inserted comes out clean.
7. Remove cupcakes to rack until completely cool before frosting.

Frosting:

• 1/4 cup butter, softened
• 1/2 cup creamy peanut butter
• 2 cups icing sugar
• 3 tablespoons cream
• 1/2 teaspoon vanilla
• Peanuts, chopped (optional)

1. Beat butter and peanut butter until light and fluffy.
2. Slowly beat in icing sugar alternately with cream. Add vanilla.
3. Beat until frosting is light and fluffy.
4. Now decorate your cooled cupcakes with frosting, a bit fancy if you like or just plain will do!
5. Sprinkle chopped peanuts on top if you wish.
6. Yields: 12 cupcakes

Oatmeal Toffee Cookies with Hazelnuts

Oatmeal, hazelnuts, toffee bits and white chocolate. 
All in a crunchy package.

Need I say more?

Ingredients:

• 1 cup sugar
• 1 cup brown sugar
• 1 cup butter or margarine
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour (or 1 cup white flour and 1/2 cup whole wheat flour)
• 1 teaspoon salt (less if using margarine)
• 1 teaspoon baking soda
• 2 1/2 cups quick oats
• 1 cup chopped hazelnuts
• 1 cup toffee bits (from the baking aisle)
• 1 cup white chocolate pieces

Method:

1. Mix sugar, brown sugar and butter in a large bowl.
2. Add eggs one at a time and mix well each time.
3. Add vanilla, flour, salt and baking soda.
4. Stir to mix.
5. Add oats and stir well.
6. Add hazelnuts, toffee bits and white chocolate pieces and mix until distributed.
7. Using a 1 1/2" scoop or 2 teaspoons, place cookies on pans.
8. Bake in preheated 350 º oven for 10 - 12 minutes or until cookies are set and beginning to brown on the edges.
9. Remove to brown paper or racks and cool.
10. Store in tightly covered container.  Makes about 3 dozen cookies. 
11. These freeze well.

Coconut Cream Pie

There are no little flakes of coconut in this Coconut Cream Pie. Coconut milk is the secret to the smooth and creamy filling that sits in a flaky crust.  Toasted coconut adds a delicate little crunch on top of the whipped cream.

Ingredients:

• 1 baked pie shell (there are a number on the blog to choose from under 'Pies' in the index)
• 3/4 cup sugar
• 1 1/2 cups light coconut milk
• 1 1/2 cups milk
• 3 eggs plus 2 egg yolks
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla
• 1 tbsp butter
• 2 cups whipping cream 
• 2 tbsp sugar
• 1 tsp vanilla
• 1/2 cup coconut, toasted

Method:

1. Combine sugar, coconut milk and regular milk in a medium saucepan.
2. In a separate bowl combine, eggs and yolks, cornstarch and salt. Whisk till frothy and well combined.
3. Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam. Remove from heat. Pour about 1/2 cup of the hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
4. Stirring constantly pour egg mixture into saucepan with hot milk. Place saucepan back onto medium heat and cook until mixture begins to thicken. Stirring is key to keeping filling from scorching and also making it creamy smooth. Add vanilla and butter. Stir well.
5. Pour hot filling into your favourite baked pie shell. Cover with wax or parchment paper and allow to cool on counter for 15 minutes, then place in refrigerator for at least two hours. 
6. Whip cream with remaining sugar and vanilla until thick. Top cooled pie just before serving.
7. Spread coconut onto a baking sheet. Bake in pre heated 350º oven for 1 minute at a time, giving pan a shake every minute. After 2-3 minutes the coconut will be toasted golden. Allow to cool. It will take on a crunchy texture as it cools. Sprinkle over cream.

Chocolate Chews

The oatmeal and pecans provide fibre and the marshmallows and hint of almond add interest to these yummy cookies.

Keep them handy in the freezer for lunches.

Ingredients:

• 1/2 cup chocolate chips
• 1/2 cup mini marshmallows
• 1 tablespoon water
• 1/2 cup shortening
• 1 egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1/3 cup brown sugar
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon soda
• 1 1/4 cups oatmeal
• 1/2 cup chopped pecans
• 1/2 cup mini chocolate chips

Method:

1. Melt chocolate chips, marshmallows and water over low heat until melted, stirring constantly. Set aside.
2. In large mixing bowl, beat together shortening, sugar, brown sugar and egg.
3. Add extracts, chocolate/marshmallow mixture and mix well.
4. Add dry ingredients, oatmeal, pecans and chocolate chips and mix again.
5. Drop by rounded teaspoon onto ungreased cookie sheets.
6. Bake at 350º for 10- 12 minutes or until cookies are set.
7. Remove from pans to a wire rack or brown paper.
8. Store in tightly covered container.

Cheese Stuffed Breadsticks

If you have tried the French Bread or Pizza Buns with the same recipe, today's breadsticks should come by quite easily, as it's the same recipe recycled once again. It's the bread recipe with endless options and so easy to mix.

Ingredients:

• 2 Tbsp sugar
• 2 Tbsp oil
• 2 Tsp salt
• 2 cups hot water
• 4 - 4 1/2 cups flour
• 2 Tbsp instant yeast
• 3 cups shredded cheese (mozzarella or mix )
• 1 egg
• 2 Tbsp milk
• 2 Tbsp finely grated Parmesan
• 1 tsp oregano
• 1 clove garlic crushed

Method:

1. Line a large cookie sheet with parchment paper.
2. Put first four ingredients in mixing bowl or Kitchen Aid mixing bowl. Stir in 2 cups flour and yeast.
3. Mix until well combined and then add the rest of the flour 1/2 cup at a time, until dough can easily be shaped into a ball with all the flour well mixed in. No need to rise.
4. Divide in half. Roll first half out on floured surface, to approx size of cookie sheet. Roll up on to rolling pin and unroll unto cookie sheet. Stretch into shape where needed. Sprinkle with cheese.
5. Roll out second half, a bit larger. Roll onto pin and unroll on top of cheese. Fold under the bottom layer, along edges. Cut through the dough with a pizza cutter to create 20 - 24 pieces. Cover with a kitchen towel and let rise 20 minutes.
6. Preheat oven to 425F.
7. In a small bowl, whisk together the egg, milk, Parmesan, oregano and garlic. Brush evenly over dough.
8. Bake for about 15 minutes, until breadsticks are light golden in color. If a large bubble pops up while baking, simply break with a knife to keep the sticks even.
9. Cut along the seams of the breadsticks and serve warm with soup. Can also be used for kids' sandwiches.

Vanilla Buttermilk Cupcakes with Pistachio Cream

A tender little white buttermilk cupcake is a perfect base for all your creative ideas.

Over Easter I made cupcakes together with my grandgirlie and after they were swirled with "green grass frosting"....she sent the bunnies a - hoppin'.

Pistachio instant pudding was a staple in our home when our boys were growing up.

It makes me think...it it time to revisit the pistachio pudding cake...

one of these days.

I am making good use of the Buttermilk Powder that I found in the last months.

It is so handy to have tucked away and I do find it creates the lightest products.

You can of course...

*just substitute Buttermilk for the powder and the water adding it when you would add the water.

• 1/2 cup shortening
• 1 1/4 cup white sugar (divided)
• 2 egg whites
• 4 tablespoons Buttermilk Powder *
• 2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 cup water

1. Preheat the oven to 350.
2. Cream together the shortening and 1 cup of the sugar in a large mixing bowl until it is light.
3. Beat the 2 egg whites in a clean bowl with a hand mixer.  Once the egg whites are foamy, add the 1/4 cup sugar and beat until stiff.
4. Sift together the dry ingredients and add to the shortening/sugar mixture, alternately with the water.
5. Fold in the egg whites and vanilla until evenly combined. 
6. Divide into 24 paper cup cake liners.
7. Bake for about 25 minutes or until lightly browned and a toothpick comes out clean.

Pistachio Cream Frosting

• 2 cups whipping cream
• 1 - 4 serving size Pistachio instant pudding

1. In a medium mixing bowl beat the whipping cream until it is beginning to thicken.
2. Add the Pistachio pudding and continue to beat until it is thick and holding its shape.
3. Either spread evenly over cupcakes or put the Frosting into a piping bag with a wide star tip and swirl around each cupcake.
4. Refrigerate.

Rhubarb Cake

 Fresh rhubarb season is almost here! I've been checking my rhubarb plants, they are growing but not quite ready to pick. So I checked my freezer and was happy to find a package of rhubarb. This is a quick and easy dessert to put together. Serve warm and if you like you can top it with a scoop of frozen yogurt or ice cream and you have a wonderful dessert!
Ingredients:

• 4 1/2 cups rhubarb, chopped
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1 small package strawberry flavored gelatin powder
• 1  517g (18.25 oz) package of yellow or white cake mix
• 1/2 cup butter, melted
• 3/4 cup water

Method:

1. Place chopped rhubarb evenly in an ungreased 9 x 13 inch baking pan.
2. Mix sugar and cinnamon and sprinkle over rhubarb.
3. Next sprinkle strawberry gelatin powder on top of the sugar mixture.
4. Sprinkle cake mix on top of the gelatin powder.
5. Drizzle melted butter on top of the cake mix.
6. Pour water over all.
7. Bake at 350º for 1 hour.
8. Yields: 12 generous pieces

Tip: I used slightly frozen rhubarb..if you use fresh rhubarb increase water to 1 cup.

Creamy Carrot Soup

Carrot soup...good anytime of the year!  Though most of us harvest our carrots in fall, I just dug up the carrots that spent the winter in the ground.  They were crisp and tasty, and some of them found their way into the soup pot before long. 

• 2 tablespoons butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 1/2 tablespoons ginger root, minced
• 2 pounds carrots, sliced
• 2 medium potatoes, peeled and cubed
• 5 cups chicken broth (or vegetable broth)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• dash of nutmeg
• 1/2 cup cream (or milk, if you prefer)

1. Melt butter in large pot, over medium heat.
2. Add onion and saute until transparent.
3. Add garlic and ginger root.  Cook for several minutes longer.
4. Add broth, carrots and potatoes.
5. Simmer for 20-30 minutes, or until very tender.
6. Remove from heat.
7. Puree with hand held blender until smooth.
8. Return to stove.
9. Add seasonings and cream. 
10. Heat until steaming.
11. Serve.

Cashew Broccoli with a Garlic Butter Sauce

If you are like me, I really try to serve some sort of veggies either in the form of a side dish or salad at most meals. It is difficult to be creative and always come up with a fresh idea not always serving the same old thing. This is a nice recipe serving broccoli with a garlic butter sauce instead of the usual cheese sauce or plain.  What is your favorite veggie side dish?

• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 2-3 tablespoons butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons vinegar or lemon juice (I prefer the lemon juice)
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews (I used unsalted)

1. Cook the broccoli with about 1 inch of water in the pot.
2. Bring to a boil, and cook for 5-7 minutes, or until tender but still crisp.
3. Drain, and arrange broccoli in a serving bowl.
4. Meanwhile, melt the butter in a small skillet over medium heat.
5. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic.
6. Pour over the broccoli.
7. Top with chopped cashews.

Plumi Moos

I chose this recipe for this Easter weekend because Plumi Moos was often served along side a ham dinner on Easter Sunday in many Mennonite homes. This may bring back some memories around your family Easter table. I remember eating this at my Grandma Janzen's house. You can serve this 'fruit soup' warm or cold. It's a really nice addition to a potluck or buffet table. 

Ingredients:

• 10 cups water
• 1 cup white sugar
• 1 cup prunes, cut in half
• 1 cup raisins
• 1 cup dried apples, diced
• 1/2 cup dried apricots, cut in half
• juice of half a lemon
• 1/2 tsp cinnamon
• 1/3 cup cornstarch
• 1/4 cup water

Method:

1. In a large pot bring water. Add all the chopped fruit. Turn to a slow boil and cook for 10 minutes.
2. Shake together cornstarch and remaining water until you have a smooth paste. Stir into water and fruit. 
3. Add remaining ingredients and continue cooking at a slow boil until fruit is soft, and the moos begins to thicken slightly. The total cooking time should be no longer than 30 minutes.

Plumi Moos can be served immediately, or re heated later. You can let this fruit soup cool down and then place in a sealed container in the fridge to get really cold. A nice serving suggestion is to place moos in a large glass serving bowl with little fruit nappies to dish it into. 

Simple Strawberry Topping

This simple sauce would be a nice topping for shortcake or you could try it on your Easter Paska.

Simple Strawberry Topping

1/3 cup white sugar
1 tsp. vanilla
1 pint strawberries stemmed and halved

Combine sugar, vanilla and 2/3 of the strawberries in a saucepan. Over medium high heat cook, stirring occasionally, until sauce thickens, approx. 5 minutes. Remove from heat.
Smooth out sauce with a whisk, immersion blender, or standing blender. Stir remaining 1/3 strawberries into sauce.

Serve as a topping over ice cream, angel food cake, shortcake, waffles, or pancakes. Refrigerate any leftovers.

Bunny Bread

With Easter just around the corner try this fun version of "French Bread" shaped into a Bunny. Cut out the belly of the bunny and fill with your favorite dip, serve along a vegetable tray and extra bread for dipping.
My recipe is so close the Anneliese's Recipe, however for convenience sake I will post my version here.
I doubled the recipe (except the yeast amount) to have extra bread on hand for dipping.

• 2 tablespoons of quick rise yeast
• 2 tablespoons sugar
• 2 teaspoons salt
  
• 2 1/2 cups warm water
• 2 tablespoons oil
• 5 1/2 - 6 1/2 cups flour
• 1 beaten egg mixed with 1 tablespoon water to brush over bread

1. Mix all the dry ingredients together, including the dry quick rise yeast, holding back about 1 cup of flour.
2. Make a well in the center of the flour mixture.
   
3. Add the oil and water in the center slowly incorporating the dry ingredients with the wet.
4. Knead together til a soft dough that is no longer sticky using a bit of the extra flour as needed to make it smooth and elastic.
5. Divide the dough into the parts for the bunny like the picture. There is no exact size, just big enough to fit you baking sheet.
6. Use two raisins for the eyes, two almond slices for the teeth, and cut in the whiskers and into the paws with a sharp knife or kitchen shears.
7. Brush the dough with the beaten egg.
8. Let rise on for 30-40 minutes, covered with a tea towel.
   
9. Bake at 400 for 20 minutes or until golden brown.
   

Place the finished and cooled "bunny" onto a platter lined with lettuce leaves. Surround with a variety of cut vegetables. Cut out a whole in the tummy of the bunny and scoop out the bread saving it for dipping. Fill with you favorite dip. Serve extra bread along side for dipping as well.