Today I made Chocolate-Raisin Bread!
1 envelope dry yeast, 1/4C water, 1C skim milk, 2/3C sugar, 3T butter, 3 eggs, 4-5C flour, 12 oz chocolate-covered raisins
Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.
Mix in about 1C flour.
Mix in sugar.
Mix in 1C milk.
Chop butter into small pieces. Mix into batter.
Mix in enough flour to form a dough that is a little tacky.
Knead a few minutes. Roll into a ball. Place in a large, greased bowl. Turn ball over once. Cover bowl with plastic wrap. Refrigerate overnight. Punch down dough. Divide in two. Roll or stretch one half out on floured surface.
Sprinkle half of chocolate-covered raisins evenly onto dough.
Place in greased loaf pan.
Repeat with other half. Let rise one hour. Preheat oven to 325F. Bake 45-50 minutes or until golden brown.
Today I made Banana Mint Almond Cake!
2T butter, 4 oz slivered almonds, 1/2C sugar, 3 medium bananas, mashed,
8 oz chocolate-covered mints
(Junior Mints or coarsley chopped After Eight or chopped Andes Candies or chopped Peppermint Patties or the like),
2 eggs, 1 1/4C flour, 3/4t baking soda, 1/4t salt
Preheat oven to 350F.
Sift together flour and baking soda. Stir in salt. In separate bowl, cream together butter and sugar.
Stir in eggs. Blend well.
Alternately add dry and bananas to butter mixture, beginning and ending with dry, until just blended.
In separate bowl, stir together mints and almonds. Stir into batter.
Turn into greased 9″ round cake pan.
Bake 30-35 minutes or until lightly browned and cake slightly recedes from edges of pan. Cool 20 minutes in pan.
Today I made No-Bake Fudge!
4C powdered sugar, 8oz cream cheese (fat-free, if desired), 4oz unsweetened chocolate, melted, 1 pinch salt, 1/2C chocolate covered almonds
Mix sugar with cream cheese until well blended.
Add melted chocolate and salt. Stir well.
Stir in almonds.
Pour into greased square baking dish. Spread evenly.
Freeze 3 hours. Cut into squares.