Easy Bread

If you like a crusty bread such as French, Foccacia, or sourdough, you will love this bread. I am not a great bread maker, but this is unbelievably easy. My uncle sent me this recipe, along with the link to You Tube, where he found it. You must watch the video & do exactly as he shows. There is an added bonus with the video, Jim Mortenson is very entertaining!

I have made it about 4 times this past week & it turns out every time. I will confess that I don't let it set overnight. That takes too long, so when I get it stirred up in my bowl, I just set it over a pan of warm water, like I would do with any yeast bread to let it rise. It turns out exactly the same. I let it rise 4-6 hours, depending on what I am doing. The beauty of this bread is that it's not fussy. It just hangs out until you are ready to deal with it...my kind of breadmaking!

I bake it in the pie tin, like he shows & when it comes out of the oven, I brush the top with butter, but you wouldn't have to.

I am only listing the ingredients because you need to watch the video for the details of shaping it. You need to give this a try, it is so good & so easy. It's great for panini's, garlic toast, or grilled cheese.

3 C. flour
1 1/2 C. water
1/4 t. yeast
2 t. salt

http://www.youtube.com/watch?v=E68iNfRHBpI

Kettle Corn

One of the best reasons I know of for going to Silver Dollar City is to pick up some of their fresh Kettle Corn. I do not have a big kettle to make mine in, but I have experimented with my popcorn popper & have come up with an acceptable alternative. I have the old fashioned kind that has a handle attached to the lid. When you turn the handle it stirs the popcorn continually to keep it from burning. I highly recommend it. I have experimented with the amounts & have found that equal amounts of oil, popcorn & sugar work the best. It will burn easily, so once it starts popping, you have to turn the handle continually until popcorn is all popped.

For a 6 quart popper, I use:

1/3 C. popcorn, 1/3 C. oil, & 1/3 C. of sugar.

http://www.popcornpopper.com/24000.html

Oven Beef Stew

This is the only recipe that I ever use for beef stew. It is so quick & easy to put together & it smells wonderful, simmering in the oven. I usually serve it with cornbread. I also cook it on low in my slow cooker if I am going to be gone all day. It's just as good!

Layer the following ingredients in a dutch oven

Beef Stew meat - cubed
Onions
Celery
Carrots
Potatoes
Tomato Soup - 1 family size can
1 C. of water
Salt & Pepper to taste

Bake covered in the oven, at 250 for about 3 hours - no peeking

Homemade Caramels

Homemade Caramels

1/2 cup butter (not margarine)

1/2 cup brown sugar

1/2 cup white granulated sugar

1/2 cup white corn syrup

1/2 cup sweetened condensed milk

1/2 cup chopped nuts (optional)

Using large microwave-safe dish, melt butter. Add corn syrup, sugars and milk. Stir well and microwave for 6-8 minutes, stirring half way through time. Pour into greased 8x8 pan and refrigerate for 30 minutes. Cut into pieces. Wrap in wax paper (twist the ends).

I microwaved it for 8 minutes & they turned out perfect.

I found this recipe on the web at: http://www.northpole.com/Kitchen/Cookbook/rec0622.html

Carrot Cake

This recipe was given to me by Evelyn Mayab about 36 years ago. I had just got married & at the time she was married to my husband's cousin. Although her marriage didn't last, our friendship did. This is the only recipe that I have ever used for Carrot Cake, as you cannot improve on perfection. I have had tons of compliments on it over the years & since it was well received again at Thanksgiving, I decided to share it. Enjoy!

CARROT CAKE

CREAM: 4 eggs
2 c. sugar
1 ½ c. vegetable oil

ADD: 2 c. sifted flour
2 t. baking soda
3 t. cinnamon
1 t. salt

ADD LAST: 3 c. grated carrots (1 lb. of carrots)

Bake in 350 degree oven until done. Can bake in layer pans or 9 x 13 pan.


CREAM CHEESE FROSTING:

½ stick butter or margarine
8 oz. Cream cheese
1 lb. Powdered sugar
2 t. vanilla
1 c. chopped nuts

Mix all together until creamed well. Stir in nuts.