Sweet Amish White Bread

2 cups warm water

1/2 c. white sugar

1 1/2 T. active dry yeast

1 1/2 t. salt

1/4 c. canola oil

5-6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast.

Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast.
Mix in flour one cup at a time.

Knead dough on a lightly floured surface until smooth.

Place in a well oiled bowl, and turn dough to coat.

Cover with a damp cloth.

Allow to rise until doubled in bulk, about 1 hour.

Punch dough down.
Knead for a few minutes, and divide in half.
Shape into loaves, and place into two well oiled 9x5 inch loaf pans.

 Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees for 30 minutes.

Sticky Toffee Pudding

"pudding" Ingredients:

unsalted butter for baking dish

1 cup and 1 tablespoon all purpose flour

1 teasoon baking powder

3/4 cup pitted dates

7 tablespoons unsalted butter

3/4 cup sugar

1 egg, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla

1-1/4 cup boiling water

Toffee Sauce

5 tablespoons brown sugar, packed

2 tablespoons heavy cream

whipped cream for topping

Directions:

Heat the oven to 350° F. Butter an 8x8" baking dish.

Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. 

Chop the dates fine; toss with 1 tablespoon flour in a small bowl. 

(I bought my dates already chopped at wally world. :) )

Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy.

 Beat in the egg along with a little of the flour mixture; beat for 1 minute.

 Beat in remaining flour mixture.

Add dates, baking soda and vanilla to the 1-1/4 cups boiling water, stirring to combine (this will be black in color, don't stress about it! ); add to batter, beating until well blended. 

Pour batter into a prepared baking dish; bake until set and well browned on top, 35- 40 minutes. Remove from oven to wire rack.

Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. 

I double to toffee sauce recipe, to have more on hand.

Store extra sauce in fridge for ice cream topping.. ;)

.

I have been told by my British friends that custard, ice cream or heavy whipping cream is good with this..

Cinnamon Rolls

◦1 envelope active dry yeast or 1 tablespoon of bulk rapid rise Yeast

*1/4 cup warm water

◦1 cup milk, scalded then cooled

◦1/2 cup butter, melted with the scaled milk

◦1/3 cup sugar

◦1 1/2 teaspoons salt

◦4 1/2-5 cups all-purpose flour

* 2 eggs

*FILLING

◦4 tablespoons butter, room temperature

◦1/2 cup brown sugar

◦1 tablespoon ground cinnamon

◦POWDERED SUGAR ICING

◦1 cup sifted powdered sugar

◦1/4 teaspoon vanilla

*1 tablespoon melted unsalted butter

◦1 tablespoon scalded milk, plus additional as needed

Directions:

1.In a large bowl, stir the yeast  into the warm water and let stand for 5 minutes; stir in milk, melted butter, eggs. 1/3 cup sugar, salt and 1 cup flour; beat with a spoon or an electric mixer until smooth.

Gradually stir in 1 1/2 cups flour, keeping the dough smooth; if the dough is still moist, stir in 1 tablespoon flour at a time to make a soft dough; cover with a dry cloth and let it rise in a warm place until doubled in bulk, about 1 hour.

Heat oven to400°.

Divide the raised dough in half.

On a lightly floured board, roll out or stretch with your hands 1 piece of dough to make a 12-by-8-inch rectangle; spread 2 tablespoons of the soft butter over the top of the dough; sprinkle with half of the brown sugar and cinnamon; beginning on the long side, roll up tightly, jelly-roll fashion.

Repeat with remaining dough.

Cut the dough into 2-inch slices (i use dental floss to cut it); place on parchment paper on your baking sheets; let the dough rise (in a warm place) until doubled..

Bake in the oven for 12-15 minutes, or until golden brown.

Take the baking sheets out of the oven.

Top rolls with powdered sugar icing immediately.

Serve warm or at room temperature.

Powdered Sugar Icing:

Combine sugar, vanilla and 1 tablespoon milk in a small bowl; stir in additional milk, 1 teaspoon at a time, until icing is loose enough to drizzle.

Buffalo Chicken Wing Dip

 2 cups cooked chicken breast, diced or chopped
4-8 oz. Franks Hot Sauce
2 pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
2 cups shredded sharp Cheddar cheese, divided
1 bunch celery, washed and cut into sticks

Tortilla Chips

Preheat Oven: 350°

In a large bowl combine: chicken, hot sauce, cream cheese, dressing and ½ of the shredded cheese. (Adjust the amounts of hot sauce and/or cream cheese to make the dip mild, medium or hot per your own taste.)

Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 350º F for 25 to 30 minutes.