Category Archives: Step Eight
One of my friends gave this to me 11 days ago. Yesterday, I finally was able to bake the bread and fell in love with this recipe. It was so simple and easy to make. I was very hesitant at first because I am not the type that likes to do the whole pass along to friends deal. I hate it in fact. If people send me emails saying I have to send it to 10 friends or something happens, I delete it. So when I received this Ziploc bag full of weird liquid and a paper that said I needed to squish and mush, I thought, oh boy, what am I in for now? I faithfully followed the directions and wham-mo, I almost ate the whole 2 loves by myself. Luckily I have a house full of 5 boys and 1 husband to help me make sure I didn’t gain 10 pounds in one day! Thanks guys! I have included the PDF you give to people when you give them their own starter and also the recipe for the starter. Enjoy and share the love of this FABULOUS bread.
IMPORTANT NOTE: DO NOT SKIP the step of sprinkling the sugar/cinnamon mixture all over the bottom and sides of the pans. This is a crucial overall yummy effect that you will miss the flavor of if you don’t do it.
My oldest son was in the mood to fix dessert for the family last night. I told him he could pick what ever he wanted and he decided on a new recipe. We REALLY loved it. Remember to have plenty of vanilla ice cream to serve with this. One 9×9 pan was enough for our family of 7 for one serving each. He made two pans so we will some more tonight! Another reason why I like this recipe is it’s all made in the pan you bake it in. No mixing bowls to clean up afterward. This is also a GREAT food storage recipe as it uses everything you have in your storage. No store bough items. LOVED IT!!
Hot Fudge Sundae Cake
1 cup flour 2 Tbl oil
3/4 cup sugar 1 tsp. vanilla
2 Tbl cocoa 1 cup chopped nuts (opt)
2 tsp baking powder 1 cup brown sugar
1/4 tsp. salt 1/4 cup cocoa
1/2 cup milk 1 3/4 cup super hot water
Heat oven to 350 degrees. Mix flour, sugar, 2 Tbl cocoa, baking powder, and salt in an ungreased 9 inch square pan. Mix in milk, oil, and vanilla with a fork until smooth. Stir in nuts. Spread batter evenly in the pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. While warm, sppon into desert dishes and top with lots of ice cream. Spoon sauce from pan onto each serving. Note: sauce will thicken as it cools.
I LOVE homemade mashed potatoes. I HATE the long process of making them. I don’t know what it is about them, but if I had to choose between fixing them and fixing pre-packaged stuff, I would choose the pre-packaged for ease of time. Yet, the taste of homemade mashed potatoes cannot compare to anything at all. This year I will be making mine the day before, so my Thanksgiving Dinner isn’t filled with me in the kitchen all day long. This recipe can be made a day or two ahead of time and stored in the fridge until you are ready for them. I am sure it’s all a mental thing, but sometimes we need those mental times to help us along life’s road.
Make-Ahead Mashed Potatoes
5 pounds potatoes, cooked and mashed
1 8oz. package cream cheese
1 cup sour cream
1/2 cup milk
2 tsp. garlic salt
Salt and pepper to taste
Combine all the ingredients. Mix well and place in a large, greased casserole dish. If making ahead, refrigerate. Otherwise, cover and bake at 325 for 45 minutes. (If refrigerated first, let stand 30 minutes at room temperature and then bake as directed.) Makes 6 to 8 servings.