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:
To keep gluten free, but sure to check ingredient labels.
The bread will stick, so use a nonstick bread pan or grease the pan well. If it does stick, let it sit a few minutes before trying to remove from pan.
Do not let the dough rise over the pan, it will “boil over” and make a mess.
Also, be sure to bake the bread long enough. It may sound hollow, but still be sticky inside. A thermometer should read between 208-210 when done.
Let cool before cutting. It does not have to be completely cooled though.
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.
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.
When we were overseas, we could not find graham crackers. We found a lot of other really good cookies and crackers, but sometimes I just wanted a graham cracker to dunk in milk or a good base for a s’more.
Cutting into long thin rectangles, and then baking the crackers until crisp, we often used these for when the children were teething. As they grew older, we cut them into small animal shapes for “animal crackers”. They also enjoyed these cut into large hearts and stars with shaped cut out from the middle.
The recipe makes a lot, but if stored in a cool dry place, they last for weeks. Unless your family enjoys them as much as mine, then the crackers only last a short while.
There are so many uses for hummus! This is just a starting point recipe for reference. Adjust the seasonings, garlic and tahini to your personal taste.
