French Peasant Bread

Here is the recipe:

1 package (2 1/2 tsp.) dry yeast
2 cups warm water
1 tbsp. sugar
2 tsp. salt
4 cups flour
oil
corn meal
melted butter

Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds (they're not particularly pretty, and yes, the dough should be very sticky and goopy!) on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter (sometimes I just use cooking spray!) and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

Here's what I love: You are making 2 loaves at a time. You don't have to wait for your yeast to proof. You don't have to knead a thing. Seriously, you stir it all up with a spoon and that's it!

Carrot Cake

Sini’s Carrot Cake Recipe (courtesy of her mom)

Cake:
3 c carrots, grated
2 c flour
1 1/2 c sugar
1 t baking powder
2 t baking soda
1/2 t salt
3 t cinnamon
4 eggs
1 1/2 c vegetable oil
3 t vanilla
1 small can crushed pineapple

Preheat oven to 350. Mix the dry ingredients in a large bowl. Add the wet ingredients and mix. Pour batter into a greased cake pan. Bake for 35 minutes or until a toothpick stuck into the cake comes out clean. Cool before frosting.

Frosting:
1 package cream cheese, softened
1 cube butter, softened
3 t vanilla
powdered sugar
chopped nuts (optional)

Mix cream cheese, butter, and vanilla. Sini uses a beater to mix them. Keep mixing and add powdered sugar a little bit at a time until you get the desired consistency. Sini doesn’t know exactly how much she uses--probably about 3 cups. Spread frosting on the top of the cake. Garnish with nuts if desired. Enjoy!

Kathy's Soft Sugar Cookies

Kathy's Soft Sugar Cookies

2/3 c. butter
1 1/2 c. sugar
3 eggs, beaten
1/4 c. milk
3 1/2 c. flour
1 t. baking soda
1 t. vanilla
1/4 t. salt

Cream butter and sugar; add eggs. Dissolve baking soda in milk and blend. Add vanilla. Sit flour and salt; add gradually to mixture. Chill. Roll about 1/8" thick and bake on a greased cookie sheet @ 350 degrees for 8-10 minutes.

The dough is very sticky, so sometimes I add a tiny bit more flour, but mostly it's important to chill it for a long time. Mine was in the fridge for several hours (or maybe overnight, I can't remember). Then I roll it out on powdered sugar. This time I also tried keeping the cut-out cookies in the fridge for a few minutes, and I think that helped them keep their shape in the oven. Oh, and I do mine a little thicker than 1/8".

Creamy White Frosting
(From Better Homes and Gardens Cookbook)

1 c. shortening
1 1/2 t. vanilla
1/2 t. lemon, orange, or almond extract (I used almond)
4 1/2 c. sifted powdered sugar (about 1 pound)
3 to 4 T. milk

In a medium mixing bowl beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar and enough remaining milk to reach spreading consistency.

When I used this for a birthday cake I used 1/2 c. margarine and 1/2 c. shortening. For the cookies I used 1 c. butter. I liked both ways, and I think both would be better than just shortening. I frosted 30-35 cookies (about 4") with this recipe.

PB Cookies

1 C brown sugar
1 C sugar
1 C peanut butter
1 C butter
1 T vanilla
2 eggs
1/2 t. salt
1 t. baking soda
3 1/2 C white flour

Bake @ 350 for 16 minutes
Makes about 18 cookies (1/4 C scoop size)

Microwave Caramel Corn in minutes

Here is a link to some quick caramel corn!
http://pvduersch.blogspot.com/2009/05/popcorn-popping.html

Sugar Cookies

From Tauna:

Sweetheart Sugar Cookies

½ c butter or margarine

½ c sugar

1 tsp vanilla

2 eggs

2 tsp baking powder

2 ¾ c flour

Cream butter and sugar together until smooth. Add eggs, vanilla, and baking powder and mix well. Add and flour and combine thoroughly. It will be a very stiff dough. Immediately roll to 1/8 inch thickness and cut as desired. Bake on top rack of 400* oven for 6 to 7 minutes or until lightly brown. Immediately remove from baking sheets and cool on wire racks.

Easy Soft Sugar Cookies

1 c sugar

½ c milk

½ c shortening

½ tsp salt

2 eggs

4 tsp baking powder

1 tsp vanilla

3 ½ c flour

Cream sugar and shortening. Add eggs, vanilla, milk, salt, and baking powder. Mix well. Stir in flour until completely blended. Chill dough for ease in rolling. Roll out to ¼-inch thickness and cut out desired shapes. Bake at 300* for 10 minutes or until lightly brown on bottom.

From Kristen:

Sugar Cookies

1 1/2 c. sugar

1 c. butter

2 eggs

2t. vanilla

1t. salt

1 1/2 t. baking powder

3 3/4 c. flour

Cream sugar and butter. Add eggs and vanilla. Mix in dry ingredients.
Bake at 375 for 8-9 minutes.

I usually check them after 5 minutes depending on how small they are.

Gingerbread Cookies

Gingerbread Cookies

2 3/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla

Sift flour, baking soda, salt and spices onto waxed paper. Beat vegetable shortening with sugar until fluffy in a large bowl; beat in molasses, egg, and vanilla. Stir in flour mixture, a third at a time, blending well after each addition, to make a soft dough. Wrap dough in foil and chill 4 hours, or overnight. Roll out dough, one quarter at a time, to a 1/8" thickness on a lightly floured pastry board.Cut with 3" cookie cutters. Place 1" apart on ungreased cookie sheet. Bake in moderate oven (350 degrees) 8 minutes, or until cookies are firm but not too dark. Remove to wire rack with spatula, cool.

I ignore the sifting part and just stir all the dry stuff together. I also found, thanks to my mom, that using powdered sugar instead of flour when you roll out the cookies works great!