Whole Wheat Molasses Bread

This recipe is from the Joy the Baker Website (www.joythebaker.com). This recipe comes together very quickly, and is very easy to make. I tried a slice spread with Nutella, as she suggested.....and I can say is, "WOW!" Makes one 8×4 or 9×5-inch loaf

1 2/3 cups buttermilk or plain yogurt 2 1/2 cups whole wheat flour 1/2 cup cornmeal 1 teaspoon salt 1 teaspoon baking soda 1/2 cup molasses

Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour an 8×4 or 9×5-inch loaf pan. Non-stick baking spray works well too.

In a large bowl, whisk together flour, cornmeal, salt and baking soda.

In a small bowl whisk together buttermilk or yogurt and molasses.

Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry. Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour. Depending on how evenly your oven bakes, you might want to rotate the loaf in the middle of baking. Be careful though. Don’t manhandle it too hard or it might deflate.

(Note: Also, don't pull it out of the oven even a few minutes early, even if it looks like it is done or possibly even overdone.....I ruined the first loaf doing that)

When a skewer inserted in the center of the loaf comes out clean, remove the loaf from the oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack.

Loaf will keep, well wrapped at room temperature, for up to 4 days.

Serve with cream cheese, jam, salted butter or Nutella.

Almond Chocolate Fudge Bars

These were made and brought into class by an instructor of mine one time. Quite tasty, and more than a little addictive! Crust: 1/2 cup ground almonds 1 cup flour 1/4 cup sugar 1/2 tsp salt 1 stick cold unsalted butter 1 large egg Process dry ingredients to a course meal in a food processor, or by using a pastry cutter. Add butter and egg and mix or process until a dough forms; don't overmix or the dough will become tough. On a floured surface, roll out dough into a large rectangle. Place dough in a greased and floured 9 x 13 baking pan. Perforate dough randomly with a fork. Bake at 350 degrees for 20 minutes until the edges begin to brown. Cool completely. Fudge Topping: 1 can sweetened condensed milk 2 Tbs sugar 2 Tbs butter 1/4 tsp almond or vanilla extract 12 oz pkg semi-sweet chocolate chips Stir the mil, sugar, butter and extract over medium-low heat until sugar is dissolved, being careful not to scorch or boil the milk. Add chocolate chips and stir until melted. Spread over cooled crust and chill.

Party Meatballs

These are a wonderful party appetizer or finger food. 1 - 16 oz can Ocean Spray jellied cranberry sauce 1 - 12 oz bottle Heinz Chili Sauce 1 - 2 lb bag frozen precooked cocktail-sized meatballs Combine sauces in a large saucepan. Cook ever medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. These can also be cooked in a crockpot: Place meatballs in a crockpot. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH. Makes 30 appetizer servings.

Seven Layer Cookies

An old recipe, but a good one. 1 cup butter 1 cup graham cracker crumbs 1 cup coconut 1 cup chopped nuts 1 cup chocolate chips 1 cup butterscotch chips 1 cup sweetened condensed milk Preheat oven to 375 degrees. Melt butter in baking pan; sprinkle crumbs over butter. Springkle over remaining ingredients, one layer at a time. Bake for 15-20 minutes or until chips melt. Cool completely; cut into squares.

Cinnamon-Roasted Almonds

These are great during the Holidays, as a snack, or place them in a decorated jar or gift tin for a quick gift! 1 egg white 1 tsp. cold water 4 cups whole almonds 1/2 cut white sugar 1/4 tsp salt 1/2 tsp cinnamon Preheat oven to 250 degrees. Lightly grease a large baking sheet. Lightly beat the egg white, add water, and beat until frothy but not stiff. Add almonts and stir until well coated. Mix the sugar, salt and cinnamon, sprinkle over the nuts. Toss to coat, and spread evenly on prepared pan. Bake for 1 hour, stirring occasionally, until golden. Allow to cool completely; store in airtight container.

Chocomallowriffic Brownies

A tasty, fun alternative to plain traditional brownies. 1 Brownie mix, 13x9 (Family) size Canned Chocolate Fudge frosting 1 - 7 oz. jar Marshmallow Creme Prepare brownies per package directions. Let cool completely. Spread marshmallow creme over top of brownies. Place 1/3 cup chocolate fudge frosting in microwave-safe bowl; microwave on high for 10-10 seconds or until melted. Stir until smooth. Drizzle over marshmallow creme and swirl with a knife. Store loosely covered in refrigerator.

Key Lime Fudge

SO good! 3 cups white chocolate baking pieces 14 oz. can sweetened condensed milk 2 Tbs bottled Key Lime juice or regular lime juice Line an 8x8 pan with foil, extending foil over the edges of pan. Butter foil, set aside. Stir baking pieces and condensed milk in a large heavy saucepan over low heat, just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime juice. Spread mixture evenly into the prepared pan. Cover and chill for 2 hours or until firm. Lift fudge from pan using edges of foil. Peel off foil and cut into squares. Store in an airtight container at room temperature for up to one week, or in the freezer for up to 2 months. Makes 2-1/2 pounds of fudge.

Double-Chocolate Spiced Snack Mix

When placed in a glass canning jar with the lid decorated with Holiday material and/or yarn, it makes a wonderful gift! 1 - 12-oz package Crispix cereal (about 10 cups) 1-1/2 cups mixed nuts 1/2 cup packed brown sugar 1/2 cup light colored corn syrup 1/2 cup butter 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1 cup chocolate covered peanuts 1 cup chocolate covered raisins 2 cups chocolate chips (semi-sweet, milk or dark; your preference) Preheat oven to 300 degrees. In a large roasting pan, combine cereal and nuts; set aside. In a small saucepan, combine brown sugar, corn syrup, butter, cinnamon, and ginger. Cook and stir over medium heat until butter is melted and mixture is smooth. Pour over cereal mixture; stir gently to coat. Bake for 30 minutes, stirring twice. Remove from overn. Spread mixture onto a large piece of buttered foil and let cool. (NOTE: I use butter-flavored cooking spray and it works just as well.) When cooled, break into pieces and place in a large bowl. Stir in chocolate covered peanuts, chocolate covered raisins, and chocolate chips. Place in an airtight container (can be stored at room temperature for up to one week), or into canning jars or other pretty jars to give as gifts. Makes 16 cups.

Monkey Bread

The grandsons love this! 1-1/2 cups brown sugar 2 tsp. ground cinnamon 3 - 10 oz pkgs biscuits 1-1/2 sticks unsalted butter Preheat oven to 350 degrees. Mix together 3/4 cup brown sugar and cinnamon. Cut biscuits into quarters, then dip each into sugar mixture and place in a greased Bundt pan. Do this until all biscuits are used and all sides of the pan are evenly filled with dough. Melt butter and mix with remainder of brown sugar. Pour mixture over biscuits. Bake for 30-35 minutes. Flip pan over onto a serving dish, serve hot.