Archive for February, 2010

I have always LOVED bread (personal weakness of mine).  I have not wanted to dedicate the time to make homemade bread (on a regular basis) because of the time commitment.  That is, until now.  Wow!  I found this bread recipe and it takes maybe 5 minutes to make the dough….you leave it on the counter for about 2-1/2 hours and then refrigerate it overnight.  The best part is it will keep up to TWO weeks in your fridge.  Just take out however much dough you want to cook and whala…fresh bread!   This recipe is taken from this book….so if you want more recipes….consider renting it from your local library or buying it.  It’s wonderful!

3 cups lukewarm water
1-1/2 TB granulated yeast (1-1/2 pkgs)
1-1/2 TB kosher salt or other coarse salt
6 1/2 cups unsifted, unbleached, all-purpose white flour, measured by scooping the flour into the measuring cup and with a knive, scrape the top off the measuring cup

In a 5 quart container, put all the ingredients in and just mix it up with a wooden spoon.  Mix it until all the flour is worked into the liquid and it is all moist. Make sure your container is in a 5 qt lidded, but not airtight, bowl.  Put the lid on with one corner cracked (to let the gases escape as it rises).  Let it sit on your counter for 2-1/2 hours then put it in the refrigerator over night….

For cooking instructions, watch this video clip…it is VERY helpful.  ENJOY!!!!

You’ll need: 

-  Two  packages instant vanilla pudding mix (3.5 ounce)
- 1 container frozen whipped topping, thawed (8 oz.)
- 3 cups of milk
- 1 package of graham cracker squares (16 oz.)
- 1 container prepared chocolate frosting (16 oz.)

1. In a bowl, blend the pudding mix, whipped topping and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

This is so yummy!!  This recipe is by Cathy Gordon.