DoddemaGen
gathering ground for our families
Dinner Rolls
Dec 16th
A sister in our church gave me this recipe.
Ingredients:
- 3 C flour
- 2 pkg yeast
- 2 T sugar
- 1 T salt
Add:
- 2 C hot water
- 1/4 C oil
Directions 1:
- Beat 20 seconds slow in mixer
- 3 minutes fast
- add 2 C flour +/-
- 4-5 minutes with the hook attachment
- Place dough in greased bowl at 170 degree oven 30 minutes covered
- Form dough balls and place into buttered 9X13″ pan
- place in oven 170 degrees to rise 30 minutes take OUT and preheat oven to 350
- place pan back into oven for 15-18 minutes
Wheat Version
- 3 C white flour
- 2 pkg yeast
- 1/4 C wheat germ
- 1 T salt
- 1/2 C brown sugar
Directions 2
- 2 3/4 C water
- 1/4 C oil
- 1/4 C molassess
- Follow as above; beat 30 sec slow then 3 min. high. Then add:
- 3 C wheat flour
- 1-2 C white flour
- Continue to follow above instructions for rising and baking
Toffee
Dec 15th
Toffee
Toffee
Ingredients:
- 2 C butter
- 2 C sugar
- 2 C almonds chopped
- 6 T water
- 2 T light karol syrup
- 1 t. vanilla
- 8 oz. milk chocolate
Directions:
- Butter a cookie sheet
- In medium sauce pan heat butter, sugar,water & syrup
- Boil till candy thermometer reaches 300 degrees
- Remove from pan and stir in vanilla and almonds
- Pour into pan
- Add chocolate pieces and spread after it has melted
- Garnish w/ extra almond pieces if you prefer
Lemon Cake
Dec 14th
The best spring, Easter cake (bread) to have! It’s become a tradition. It maybe a little time consuming but oh so worth it! Nothing beats a great lemon cake from scratch!
Lemon cake/bread
Lemon cake/bread
Ingredients:
- 2 sticks unsalted butter, softened
- 2 1/2 C. sugar, divided
- 4 extra large eggs, room temperature
- 1/3 C. grated lemon zest (6-8 lemons)
- 3 C. flour
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1 t. salt
- 3/4 C. squeezed lemon juice, divided
- 3/4 C. buttermilk, room temp
- 1 t. vanilla
Glaze:
- 2 C. sifted powder sugar
- 3 1/2 T. lemon juice
Directions:
- Preheat oven 350. Grease and flour two loaf pans. Line bottom with parchment paper
- Cream butter and 2 cups sugar in bowl till light and fluffy (5 min)
- Add eggs one at a time and lemon zest
- Sift together the flour, baking powder, baking soda and salt in a bowl
- In another bowl combine 1/4 cup lemon juice, buttermilk, and vanilla
- Add the flour and buttermilk alternately to the batter
- Begin and end with the flour
- Divide evenly to loaf pans
- Smooth tops and bake 45 minutes
- Combine 1/2 cup sugar with 1/2 cup lemon juice in small pan
- Cook over low heat till sugar dissolves.
- When cake is done, allow to cool for 10 minutes
- Remove cakes and set them on a rack
- Poke holes in bread so syrup will go through the bread
- Spoon syrup over the bread
- Allow to cool completely
- Mix glaze with a whisk and drizzle over the cake (loaf) and down the sides
Chocolate Zucchini Bread
Dec 14th
A nurse at work gave me this recipe when I was tired of making the traditional zucchini bread. This is moist and it’s chocolate!
Ingredients:
- 3 eggs well beaten
- 2 C. sugar
- 3 C. flour
- 1 t. salt
- 1 t. baking soda
- 1 C. Nestles Quick powdered chocolate milk (Must Use)
- 1 C. oil
- 2 C. grated zucchini
- 1 T. vanilla
- 1/4 t. baking powder
- 1/2 t. cinnamon
- 1 C. chopped nuts
Directions:
- Combine all ingredients
- Divide into 2 greased and floured bread loaves
- Bake 325 for 1 hour
Carmel Brownies
Dec 14th
Got this recipe from Taste of Home magazine. Love it! If you can’t find Hershey’s carmels you can substitute for Brach’s carmels instead.
Ingredients:
- 2 C. sugar
- 3/4 C. baking cocoa
- 1 C. vegetable oil
- 4 eggs
- 1/4 C milk
- 1 1/2 C. flour
- 1 T. salt
- 1 T. baking powder
- 1 C. semisweet chocolate chips
- 1 C. chopped walnuts, divided
- 1 package (14 oz) Hershey’s carmels
- 1 can (14 oz) sweetened condensed milk
Directions:
- In a mixing bowl, combine the sugar, cocoa, oil, eggs and milk.
- Combine the flour, salt, and baking powder
- Add to egg mixture and mix until combined.
- Fold in chocolate chips and 1/2 cup of walnuts.
- Spoon two thirds of the batter into a greased 12-9-2 inch baking pan.
- Bake at 350 for 12 minutes
- Meanwhile, in a saucepan, heat the caramels and condensed milk over low heat until caramels are melted.
- Pour over baked brownie layer.
- Sprinkle with remaining walnuts.
- Drop remaining batter by spoonfuls over caramel layer
- Carefully swirl brownie batter with a knife.
- Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs
- Cool
Yield 2 dozen
