Delicious Recipes

Here are a few recipes that I have been asked for:

Bread - I am no expert bread maker.  I am still learning and trying to figure it all out.  My bread rarely looks perfect, but it does always taste delicious! I have two recipes that I use depending on how many loaves I want to make, but the method is the same.  We prefer smaller loaves because it fits into the lunch baggies perfect and they are just the right size sandwich for all the kids (except Brett - he eats a few of them).
 
This first recipe is from my Aunt Susan and makes two loaves.
1 T. yeast
2 3/4 warm water
1 T. salt
1/3 cup oil (I use olive oil)
1/3 cup honey or sugar (I always use honey)
6 cups wheat flour

This is Mark's mom's recipe.  She makes 3 huge loaves, but I make 4 regular size.
2 T. yeast
5 cups warm water
2 T. lemon juice
12 cups wheat flour
1/2 cup honey
1/2 cup oil
8 t. salt

Method:
Mix water, yeast, lemon juice (if called for) and half of the flour.  Mix for 1 minute.  Scrape sides of bowl and cover for 20 minutes or until double in size.  Add the rest of the ingredients and mix for 7-8 minutes.  Form into loaves and place in oiled pans.  Let rise until ready to bake.  Bake at 350 degrees for 24 minutes.

GOOD LUCK!!

This morning I made Gingerbread Waffles with Buttermilk Syrup.  Mark's mom introduced it to us when we were in Quincy for Spring Break.  They are DELICIOUS and I highly recommend them.

Gingerbread Waffles
Mix together:
2 cups flour
1 t. ground ginger
1/2 t. cinnamon
1/4 t. cloves
1/2 t. salt
1 t. baking soda
1 t. baking powder

Add:
3 eggs
1/2 cup molasses
1 1/2 cup buttermilk
1/2 cup melted butter

Buttermilk Syrup (from Kristen Child)
1 cup butter
2 cups sugar
1 cup buttermilk
1 t. baking soda
Boil for 1 minute.  Remove from heat and add 1 T. vanilla.

This last recipe, Cavity Maker Cake, comes from LaDawn Reynolds in Quincy.  It is delicious when served warm with vanilla bean ice cream.

Mix together:
1 chocolate cake mix
3 eggs
1 small box instant chocolate pudding
16 oz. sour cream
1/3 cup oil
1/4 cup water
1/4 cup caramel ice cream topping

Add:
1 cup milk chocolate chips
1 cup semi sweet chocolate chips

Bake in a greased bundt pan for 1 hour at 350 degrees.  Cool 10-15 minutes.  Invert onto plate and dust with powdered sugar.

ENJOY!

Housing update...

After much thought and discussion we decided to sell the two lots we own up off of Reata Road.  If you know anyone looking to build a house on 1/2 acre that doesn't mind waiting until the fall to start (or put in fire sprinklers), check out the listings on Craigslist.  They are great lots on a quiet cul-de-sac.  One of them will never have a neighbor on one side because it borders a "valley."  When these two lots sell we have one reserved just down the street from the third (and final) lot we already own.  We thought of building on it now, but really feel like we need to save it for our last house.  It's perfect for a daylight basement and on the end of the street bordering BLM land.  It will be great...one day!  We had to get another excavation bid and one for a well, plus re-do the lumber package since the price has increased quite a bit over the last two months.  So, once again we are all ready to go to the bank - just as soon as the two lots sell.  We have someone who is interested and we are supposed to hear from them on Tuesday.  Our fingers are crossed for good news this week!

Brett had his final track meet on Friday.  He's in lane 6.  He did good, but it wasn't his best day on the field.  He talks about doing Cross Country in the fall.  That will keep him in good shape for Track next Spring.  I can't believe my baby is turning 16 next weekend!!

Evan brought his caterpillar home from school at the end of April.  It just formed it's chrysalis and will hopefully become a beautiful butterfly some time next week.