This simple, but exceptionally tasty bread is great for toast, garlic bread, and even small sandwiches!
2 packages yeast
6 cups flour
1 teaspoon sugar
2 teaspoons salt
2 cups milk
¼ teaspoon baking soda
½ cup water
Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130F). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8½ x 4½ pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 minutes. Bake at 400F for 25 minutes. Remove from pans immediately and cool.
Take home some of these bread-making cookbooks to browse through while eating your English Muffin bread.
I have a Milford-Miami Township Branch volunteer to thank for my discovery of this simple and delicious cake. If you need a cake that can travel, this is the perfect choice. I have found it to be a hit with pretty much any audience. If you like, chopped nuts can be sprinkled on top along with the butterscotch morsels. Serve this dessert at Halloween and call it Witch’s Warts Cake!
1 box yellow cake mix
2 tablespoons oil
4 individual serving packages of pre-made butterscotch pudding
1 package butterscotch morsels
Add oil, eggs, and pudding regardless of what directions for the cake mix say. Mix ingredients and pour into a greased and floured 9 x 13 pan. Sprinkle morsels on top. Bake at 350 degrees for 35-45 minutes.
This tasty cookie had been a hit with family, friends, and coworkers alike.
1 cup butter or margarine
¾ cup packed brown sugar
½ cup sugar
1 teaspoon vanilla
2 cups flour
¼ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
1 package (4.67 oz) chocolate sandwich mints, coarsely chopped
1 cup vanilla baking chips
Heat oven to 375F. In large mixing bowl, combine butter, sugars, egg and
vanilla. Beat at medium speed until light and fluffy. Add flour, cocoa,
baking soda and salt. Beat at low speed until soft dough forms. Stir in
mints and chips.
Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie
sheets. Bake for 8-10 minutes. Cool completely before sorting.
Makes 3 dozen cookies.
Want to make more cookies? Check out some of our cookie-specific cookbooks.