Tuesday, January 26, 2010
Wednesday, January 13, 2010
The thing I really liked about it was that I could come home after school and get it made, let it rise and have delicious hot bread for dinner. Intrigued? For the recipe, click here.*
Then, I was reading Charlotte's blog and she posted about her discovery of leftover ham, which she turned into this delicious and practical soup (it's at the bottom of the post). EPIPHANY!!! I had a ziploc bag in my fridge of ham that I needed to either get used or frozen. The weather outside is quite cold, I had this inspiration to cook this bread and the soup sounded like a perfect match. So, because of wonderful people who talk about delicious food on their blogs for all to enjoy, my family was served this tonight.
The best thing about all of this was it was all made from things I have in my house all the time anyway (almost)**
*If you are NOT using instant yeast, don't forget to mix the yeast with the water first eventhough the recipe says different.
**I didn't have any dill but the bread was still delicious and I didn't put the corn in the soup.
Monday, January 11, 2010
Monday, January 4, 2010
These are pretty easy to make and really don't take much time. You may even already have all the ingredients in your house. (Okay, maybe not the whole milk)
Here's how to make these delicious sweets.
Box of Club Crackers
1 Cup of Butter
2 cups graham cracker flour (blend or process until VERY fine)
1 c firmly packed brown sugar
1/2 cup whole milk
1/3 c sugar
2/3 c creamy peanut butter
1/2 c semi-sweet chocolate chips
1/2 c butterscotch chips
Line an ungreased 9x13 pan with club crackers. Make them fit. In a large saucepan, melt the butter over medium heat. Add the graham cracker flour, brown sugar, milk and sugar. Bring to a boil (still medium heat). When you first see bubbles, start a timer for five minutes and stir constantly. Then, remove from heat and pour half of the mixture over the crackers (pour it slowly and around the edges first - makes it easier to even out). Add another layer of club crackers, lining them up directly over the first layer, then add the rest of the mixture. Add one more layer of club crackers. In a small saucepan, combine the chips and peanut butter. Melt slowly and spread over the top of the last layer of crackers. Gently shake the pan to even out the chocolate mixture. Chill at least one hour, cut along cracker lines and serve.
Note: because of the chocolate on top, these really are best served while still chilled so you don't have a melted chocolatey mess.