Monday, May 28, 2012

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

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.


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

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

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.



Lissa said...

these recipes made me so hungry that I went out and bought a mini pizza! thanks for sharing!

Life with Anderson Kids said...

Thank you for sharing. I think I will try all 3 very soon!