Friday, February 24, 2017

Funnel Cakes

3 to 4 cups all-purpose flour
3 eggs
2 cups milk
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Heat a dutch oven fry pan (or any other deep pan) with oil to fairly hot. 

Beat eggs and then add sugar and milk. In a separate bowl combine 2 cups flour, salt, and baking powder. Then add the flour mixture to the milk, sugar, and egg mixture.

Mix while adding more flour until the batter is smooth and not too thick. Your funnel should have an opening of at least 1/2 inch and be able to hold approximately 1 cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the hot oil. Be careful! The hot oil may splash!

Gradually swirl the batter outward in a circular motion or criss-cross back and forth to make a cake about 7 to 8 inches around.

Check it with a pair of tongs and turn over when the bottom becomes golden brown.

When both sides are done, remove with tongs and let the funnel cake drip on a paper towel.

Serve with powdered sugar sprinkled on top, with your favorite fruit topping and whipped cream, or combine sugar and cinnamon and sprinkle over the top.

Makes 6-7 funnel cakes.

Thursday, February 23, 2017

Better than "ANYTHING" Cake

One of my husband's favorite desserts! He reminded me that I made this for his birthday when we were engaged so 12 years later we made it for his birthday again! This time I had a cute helper to assist me. We always use Heathy candy bars for the topping but my husband's favorite candy bar is Butterfinger so this time we tried 1/2 and 1/2. Both were better than "ANYTHING". 

1 box Devil's Food Cake Mix (plus ingredients on the box)
1- 14 oz. can sweetened condensed milk
1 12 oz. jar or caramel sauce
1-8oz. tub cool whip
1 bag of Hersey's toffee bits (approx. 4-5 Heath bars or your favorite candy bar.)

Bake cake in a 9x13 baking dish according to the directions on the box. Take the cake out of the oven and let cool.    

Using the end of a wooden spoon, poke holes into your cake. Lots of them!

Drizzle caramel sauce and sweetened condensed milk over the top of the cake, letting the sauces soak into the holes. Make sure the cake is completely cooled and then spread cool whip over the top.

Crush candy bars and sprinkle on top of the cool whip. Refrigerate until ready to eat! 

Tuesday, February 21, 2017

Colleen's Whole Wheat Bread

A delicious homemade whole wheat bread recipe that you can make in a little over an hour! 

5 c. hot water
1/2 c. canola or vegetable oil
1 T. salt
2/3 c. brown sugar or honey
1/2 c. powdered milk
3 T. dry yeast
10-12 c. fresh ground whole wheat flour

In a large bowl, combine the water, oil, salt and powdered milk. Blend together well with beaters (or use your Bosch bread mixing bowl). Gradually add 5 cups of the whole wheat flour and then add 3 T. of dry yeast. Continue to add the flour 1 cup at a time until the dough leaves the sides of the bowl. Knead the dough for 10 minutes gradually adding additional flour if needed.

After kneading the dough, preheat oven to 150 degrees. Divide the dough into 4 to 5 loaves. Spray your loaf pans with Pam (or other vegetable spray). Shape loaves and place in loaf pans, turning loaf over one time (to coat with Pam). Turn off oven, place loaves into the oven. Allow bread to raise 20 minutes in the oven (time precisely- don't forget!).

After 20 minutes, turn the oven back on to 350 degrees and bake the bread for 30 minutes. Remove bread from pans immediately after taking pans from the oven. Place on a cooling rack and brush with butter if desired. Enjoy!