Cousin's dinner recipes

Just enjoyed one more cousin's dinner! We love visiting with the college age cousins who live in UT County.
We have enjoyed a loaf of hot Artisan bread the last two dinners, and Julie has requested that the recipe be posted on the blog.
the menu:
Chicken, broccoli, mushroom Alfredo
Linguine
brussel sprouts
spring mix salad
no-knead Artisan Bread
Chocolate covered cherry cake
hot fudge sauce & ice cream with the cake

Alfredo: saute onions and mushrooms. Micro cook a chopped head of broccoli.
water saute 2 chicken breasts, sliced into three slices each, then chop into small pieces.
Dump all into a large sauce pan, and pour 1 or more jars of classico Alfredo sauce over. Add 3 T water per jar to thin the sauce. Serve over hot noodles.

Brussel sprouts: buy large bag at costco. place a bit of water in a casserole or pyrex, add some sprouts, cover with plastic wrap. Micro cook on high for 6 - 10 minutes, depending on how many you are cooking.

Chocolate covered Cherry cake:
1 devil's food cake mix, 1 can 20 oz cherry pie filling, 2 eggs. beat all together for 2 -3 minutes. Pour into 9 x 13 and bake 30 minutes at 350.

HOT FUDGE SAUCE
1/2 c. butter
1/2 c. cocoa (mixed with a little water)
1/8 tsp. salt
1 1/2 c. sugar
1 can evaporated milk less 2 tbsp.
1 tsp. vanilla
Heat butter and cocoa until melted. Keep stirring. Add salt, then sugar. Mixture becomes thick and grainy. Now stir in milk and cook additional 5-6 minutes, until slightly thick. Stir frequently.
Remove from heat; stir in vanilla. Pour into a jar. To use as hot fudge sauce, put jar into hot water for 30 minutes. Keep well if tightly covered.

no-knead Artisan Bread recipe here:

I added a bit more water since my flour was pretty dry. I let mine rise on a floured and cornmeal covered cutting board - easier to flip. I cover my pan with a pie pan, since I don't want my lid handle to go in a 450 degree oven. Perfectly easy and so crusty and moist at the same time.

No - Knead Artisan Bread ( Sullivan bakery in NY)
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

large loaf: 6 cups flour, ½ t yeast, 2 ¾ c water 2 ½ t. salt,