recipe: traditional amish bread

Makes 2 loaves

Ingredients:

2 cups warm water
1/2 cup white sugar
1 ½ tbsp active dry yeast
1 ½ tsp salt
¼ cup canola oil
6 cups all purpose flour

Steps: 

1. Mix the warm water and sugar in a large bowl until sugar is dissolved. Next, stir in the yeast and set aside for at least 10 minutes, or until mixture becomes quite foamy. Then add salt, oil, and flour one cup at a time until the dough forms a nice consistency.

2. Remove from bowl and knead on a floured surface. Once smooth, place in a large, oiled bowl, coating the dough once over. Cover with a tea towel and let rise for approximately one hour.

3. Punch the dough down, then remove from bowl. Cut in half. Form into two smooth loaves, and place each one in a well-oiled loaf pan. Cover, and let rise for an additional 30 minutes.

4. Place both in oven and bake at 350°F for around 40 minutes. Do not refrigerate.

Emory

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recipe: sea salt almond clusters

Ingredients:

3 cups whole almonds
1 ½ cup bittersweet chocolate, chopped
white sugar
sea salt

Steps:

1. Preheat oven to 300°F. Spread almonds onto a baking sheet. Bake for 12 minutes. Remove from oven.

2. Put chocolate into a medium-sized microwave-safe bowl. Place in microwave, cooking for 40 seconds at a time. Stir frequently, until chocolate is melted.

3. Remove chocolate from microwave. Stir in almonds, completely covering each one.

4. Spoon a cluster of chocolate-covered almonds onto a baking sheet (I tried for 10 per cluster). Repeat until cookie sheet is full. Sprinkle with sea salt and sugar. Put in refrigerator for at least 1 hour in order to set. Clusters will keep for about one month!

Emory

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recipe: strawberry + banana nut muffins

Ingredients:

¾ cup milk
¼ cup canola oil
1 egg
1 large banana
½ tsp salt
1 tsp baking powder
1 tsp cinnamon
¾ cup white sugar
2 cups all-purpose flour
1 cup strawberries, chopped
½ cup peanuts, chopped
butter, to grease

Steps:

1. Preheat oven to 375°F. Prepare muffin tray by greasing with butter. In a small bowl combine first 4 ingredients. Mix and set aside.

2. Combine remaining ingredients in a large bowl. Mix well. Next, gently fold the wet ingredients into the large bowl.

3. Spoon mixture into the muffin tray, filling each cup ⅔ full. Bake for approximately 25 minutes.

Emory

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recipe: peanut butter cup brownies

An Instagram friend posted a picture of some peanut butter cup brownies that she had baked a few months back. I thought that they looked soooo delicious, and so I asked her to send me the recipe. She did, and after changing a few ingredients, I went on to make them for our family. I think that they were only in our fridge for about three days before we devoured them all. This is something that I will definitely be making again and again.

Peanut Butter Cup Brownies

Ingredients: 

1 cup semi-sweet chocolate chips
¾ cup butter
½ cup peanut butter
½ cup unsweetened cocoa powder
3 large eggs
1 ½ cup white sugar
1 tsp vanilla extract
¾ cup all-purpose flour
½ tsp salt
9 peanut butter cups
butter, to grease

Steps:

1. Preheat oven to 350°F. Grease a 9×9 baking dish with butter.

2. In a microwave-safe bowl, combine first 4 ingredients. Place in microwave and cook for 40-second increments until mixture is smooth.

3. Beat eggs, sugar, and vanilla together in a large bowl. Stir in microwave ingredients. Slowly add flour and salt and mix until well combined.

4. Pour half of the mixture into the prepared baking dish. Put peanut butter cups evenly on top. Then pour the remaining mixture on top. Place in oven for about 45 minutes, or until a toothpick comes out clean. Do not overcook.

Emory

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recipe: roasted chickpeas

This pregnancy, I seem to crave nothing but sweet foods during the day, and savory foods at night. Not wanting to gain a hundred pounds (I’m not a pretty pregnant woman), I’m trying to substitute healthy alternatives to classic salty snacks- ie. chips and popcorn. I remembered a recipe that I used to make back when I was a vegetarian and needed more protein in my diet. Enter roasted chickpeas. They are super salty and crunchy, and all sorts of healthy. Enjoy!

Roasted Chickpeas

Ingredients:

2 cups chickpeas, drained
1 tbsp olive oil
1 tsp seasoning salt
½ tsp chili powder
½ tsp garlic powder

Steps:

1. Preheat oven to 375°F. In a medium-sized bowl, combine all ingredients. Toss until chickpeas are well coated.

2. Spread the chickpeas onto a baking sheet. Place in the oven for approximately 45 minutes, or until desired crunchiness. Remove from oven, and put into airtight container. Eat whenever you are craving something salty, healthy, and delicious!

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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