Aunt Bonnie made this cake for Dad McGuire’s birthday in 2011. It is simple, but very good. It also made a great cake for Adrian’s 14th birthday. Serve with ice cream, whipped cream or a glass of milk!
The recipes calls for a 9×13 pan. If you prefer use two round cake pans. Be sure to grease and flour the pans well.
After making a batch of bread dough, we discovered that our oven died. Instead of throwing the dough away, we decided to try making flat bread with it. The bread turned out much better than expected.
We made the dough and let it sit overnight. The first batch of bread (after about 18 hours sitting) was perfect. The second night’s bread was still good but was starting to taste a little strong (sitting close to 32 hours). We recommend letting the dough set no longer than 24 hours.
When Allan started cutting gluten from his diet, a friend from work gave him this recipe. It is good fresh, but we think it tastes better toasted. It works very well for sandwiches also.
A few helpful hints on this bread:
This is a super easy no knead bread. It needs to sit over night, so plan accordingly.
I do not remember where we found this recipe, but it was one of the first candy recipes we learned how to make.
While the recipe is very easy to make, it is also easy to let the temperature get to high. Because of this, I changed our recipe to a slightly lower temperature so that the candy is pulled off the heat earlier and has less chance of being overcooked.
Use your favorite recipe for the dipping chocolate. While confectionery coating is okay, a good milk chocolate or dark chocolate makes the candy taste the best.
We discovered this candy a few years ago while browsing a candy store. Mark quickly declared it was his favorite candy ever. When looking for “sea foam”, we realized this candy comes with many different names; honeycomb candy, sponge candy, or fairy food.
For fun, we decided we needed to learn how to make his favorite treat. At first, we could not find any recipes or information about it, except in an old cookbook. However, now we can find different recipes for it in cookbooks or looking on line.
This is not a super hard recipe to make, but sometimes it turns out wonderfully and other times it is a little finicky. We have not learned why, but it is a great reason to make more.
We prefer the candy with a touch of molasses (or dark corn syrup) but it is just as good either way. However, the candy lasts longer coated in chocolate, so we highly recommend that if you want to save for longer.
Cornbread goes with so many meals, but it is especially good with chili! This recipe makes a very small batch, but you can double it and bake in larger pan if desired.
This is a sweet, but not overly sweet shortcake. It makes a great base for strawberries or other favorite berries. While we often use whipped cream with this, vanilla ice cream also works well.
I learned how to make elephant ears in high school cooking class. But I never made them again until after we went to the fair in 2009.
The kids all wanted elephant ears and we were on a tight budget. I told them that we could make elephant ears at home. So we researched recipes and made them.
We often make them after the fair now.
This is our favorite sugar cookie recipe. It is a flat, crisp cookie that is great for decorating. We usually use lemon extract (or 1/2 tsp lemon peel), but almond extract is good in these cookies also.
