Wednesday, June 1, 2011

Homemade Wheat Bread

My husband is a bread fanatic... if you haven't figured that out by now. My other bread recipes that are not from scratch, kneaded by hand and all that, he does eat but doesn't LOVE it! This bread recipe is pretty much the same as the one he LOVES except I substituted about 6 cups of whole wheat flour for part of the unbleached flour. I am really trying to add whole grains where ever possible. Here's hoping he loves it just as much. If not, I'll be making more tomorrow.


6 cups hot water
2 Tbsp yeast
1/2 cup LDS church dry milk or 1 cup regular dry milk
1 cup sugar
6-8 cups of unbleached flour - plus extra for kneading
2 Tbsp salt
3/4 cup oil
6 cups whole wheat flour


Mix the first 4 ingredients together with a wire whisk. Then add 6 cups of unbleached flour and whisk until a paper mache' consistency. Then whip for another 100 strokes. Let set for approx. 1 hour

then add the salt and oil, stir with a fat plastic spatula (I got mine at IKEA). Then add the 6 cups of whole wheat flour. mixing as best you can, then turn onto a floured surface (use unbleached flour). Then start kneading the rest of the flour in to it. Once it isn't too sticky, then let set for 5 minutes.
Place dough into a large metal bowl (also from IKEA) let rise til double in size three times. Each time punching it down and turning it over. Then form into loaves, pizza dough, or rolls.  Let rise until double in size.

Bake 350F for 26 minutes for bread and 18 minutes for rolls. Pizza dough is 10 minutes to pre-bake, then another 10 minutes with toppings at 450F.

Tuesday, May 31, 2011

Ooey Gooey Cake

The name of this cake may seem quite in appropriate... but it so is. This cake is so delicious! It is heaven in cake form. At least in my opinion. If you like chocolate, caramel, and more chocolate... then this is your kind of cake. This is a very rich cake. So a glass of milk is totally needed. And if your on a "diet" you will have to make believe that your no longer on a "diet", because your going to die and go to heaven, and forget about what ever it was you were trying to avoid... It's all here! This cake is what I'm going to eat for breakfast, I made it last night and because it's so rich I only can eat one piece a day. However, my children can eat it non stop... so I have to put limits on this cake. I think if I had made a jello cake instead I could eat the whole thing in one night, but this takes time to savor and enjoy! You'll see what I mean when I tell you how to make it. Oh, and it's so easy it's a semi-from scratch. I made it at home but with items that can be purchased from the store. Be fore warned.. this may cause sever drooling, chocolate fit attacks, and a sweet tooth...

1 chocolate cake mix (including ingredients to make cake mix)
1-2 cans of sweetened condensed milk
chocolate syrup
caramel sauce
whipped cream
1 bamboo skewer

Make the chocolate cake mix according to package directions in a 13X9 pan. After you pull it out of the oven HOT. (That is key) poke holes in the cake mix with the bamboo skewer (all along the top of the cake). Next, pore sweetened condensed milk on top of the Hot cake, then pore caramel and chocolate sauce on top of the sweetened condensed milk.

Either place in the refrigerator or set out on the counter top to allow the cake to cool and soak up the deliciousness. Before serving. Either spread non-dairy whipped topping, or Whipped Cream (I recommend) on top, then drizzle more chocolate sauce and caramel sauce on top.

Serve with a large glass of milk.

HEAVEN in a pan! That is if your a chocolate fan! if not, try my jello cake if you prefer a fruity flavor or non-chocolate and lower calorie cake.

Jello Cake

This dish is a deliciously sweet EASY cake. I know how easy can it be? you may be asking yourself. But it really is. I like this dish on a hot summer day. It's cold and delicious. It's sweet and light. It is also fruitie (is that really a word, for me it is) without adding any fruit to it. I also like to make jello cakes to go along with some holidays like St. Patricks day, or Easter. Even the 4th of July!  This cake will make you want to add jello to almost every cake you make. At least for me it does. I don't make this very often because I tend to forget about it sometimes, or I don't want to wear it out too much.

1 cake mix (preferably white, yellow, butter or french vanilla)
1 box jello mix (plus hot water to help dissolve, and cold water - per package instructions)
whipped cream/non-dairy whipped topping
1 bamboo skewer

Make cake mix per box instructions in a 13X9. Make jello per package instructions in a medium bowl - set aside (do not refrigerate yet). After cake is removed from the oven-HOT- poke holes all over the top of the cake with the bamboo skewer. Next - Pour the whole bowl of dissolved jello on top of the HOT cake. (Yes, I said pour the whole thing). Then place the pan in the refrigerator for 4-5 hours to let the jello set, and the cake cool. After jello has congealed, and cake is cooled. Spread the whipped cream or non-dairy whipped topping on top. And dig in!

So delicious, and tasty. I have used strawberry jello, lime jello, and even mixed jello flavors (I don't use all of it then. But it tastes delicious. These are light, yet flavorful cakes without adding too much to the waist line. Always a winner in my book.