| 3 c flour 1 1/2 c warm water 2 1/4 tsp (1 pkg) yeast |
1/2 tsp baking soda 1 tsp salt 1 c milk |
Combine flour, water and yeast and let rise 1 hour.
Dissolve baking soda and salt in milk and add to flour mixture. Beat to mix.
Cook about 2 tablespoons at a time over low heat for 7 minutes on one side and 2-3 minutes on the other. Serve with jelly.
| 1 c flour 1 tsp baking powder |
2 Tbsp sugar 1/2 c milk |
Mix flour and baking powder. Add sugar and milk into weel in the center and mix. Drop by the tablespoon into hot oil and cook 3-5 minutes until done.
| 1 c rolled oats 1/2 c flour 1/2 c brown sugar, firmly packed 1/4 tsp baking soda 1/4 tsp baking powder |
1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt 1/2 tsp vanilla 1/4 c honey |
Combine oats, flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Add vanilla and honey. Mix well.
Press into an 8x8 greased pan. Bake 18-20 minutes at 325*. Cool completely before cutting.
1 cup dried fruit or coconut can be added with the vanilla and honey.
| 1 12 ounce package of peanut butter chips 1 1/2 c mini marshmallows 1 14 oz can sweetened condensed milk |
2/3 c peanut butter 1 tsp vanilla |
Line an 8x8 baking dish with foil. Grease and set aside. Put the peanut butter chips and marshmallows in a mixing bowl. Add sweetened condensed milk. Mixrowave for 5 minutes. Stir until mixture is nearly smooth. Add peanut butter and vanilla. Stir hard until well mixed. Pour into foil-lined baking dish. Cover and chill in the refrigerator for 2 hours or until firm. To serve, lift foil lining out of the baking dish and cut into 48 squares.
| 2 slices bread 1 c corn flakes, crushed |
1/4 c peanut butter 1 Tbsp oil |
Toast bread and cut each slice unto 4 1" wide sticks. Set aside. Spread the crushed corn flakes in a thick layer on a piece of waxed paper. Combine the peanut butter and oil and microwave for one minute. Stir. Roll the toast sticks in the peanut butter mixture and then in the crushed cornflakes.
Peanut Buttery Caramel Dip
(from Rachael Ray)
| 24 Caramels (Kraft brand works best) 1 Tbsp water |
3 Tbsp peanut butter 2 apples, cored and sliced |
Place caramels, water, and peanut butter in a bowl. Microwave for 30 seconds. Stir, and microwave in 15 second increments until caramels are melted and combined with the peanut butter. Serve with the apples.
| 2 slices of bread 1/4 c mozzarella cheese |
Pizza sauce |
Sprinkle cheese on bread. Microwave for 30 seconds or until cheese is melted. Cut into slices. Serve with pizza sauce to dip bread sticks in.
| 2 lbs baking potatoes, cubed Olive oil |
Salt and Pepper Various herbs |
Combine potatoes, oil, salt, pepper, and herbs. Spread in a single layer on a baking sheet. Bake about 20 minutes at 350*.
| 4 apples, peeled, quartered, and sliced Sugar |
Water |
Place apples, sugar, and a little water in a pan. Stir. Bring to a boil and then simmer, stirring occasionally, until apples are soft.
| 2 c warm water 2 1/4 tsp (1 pkg) yeast 1 tsp sugar |
4 c flour 1 tsp (plus) salt 2 Tbsp baking soda |
Combine 1 1/2 c water, yeast, and sugar. Add 2 c flour and 1 tsp salt. Mix well, gradually stirring in 1 1/2 c of flour. Knead, adding flour if needed. Shape into a ball and let rise 30 minutes.
Punch down dough and cut into 12 pieces. Roll pieces into 24" long ropes and shape into pretzels. Combine 1/2 c water and baking soda. Dip pretzels in baking soda mixture and place 1 1/2" apart on greased cookie sheet. Sprinkle with salt. Bake 16-18 minutes at 400*.
| Strawberries | Sugar |
Slice strawberries. Combine with sugar and let sit for 20-30 minutes before serving.
| 2 3/4 c all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1 c butter, softened |
1 1/2 cups white sugar 1 egg 1 tsp vanilla extract |
Stir together flour, baking soda, and baking powder. Set aside.
Cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes at 375*, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Tropical Yogurt Parfaits
(from Rachael Ray)
| 2 c custard-style vanilla yogurt 1 small can mandarin oranges, drained |
1 small can crushed pineapples, drained 1 c puffed rice cereal |
Combine yogurt, oranges, pineapples, and cereal. Serve immediately.