Monday, April 19, 2010

Two Recipes

Both are good. One is good for you.

Stevie’s Peanut Butter Crunch Cake

(From a friend in CO)

1 pkg. Yellow cake mix

1 C. peanut butter

½ C. packed brown sugar

1 C. water

3 eggs

¼ C. vegetable oil

½ to ¾ C. EACH, chocolate and peanut butter chips

½ C. peanuts, chopped

In a mixing bowl, beat cake mix, peanut butter and brown sugar till crumbly. Set aside ½ C. for topping. Add water, eggs and oil and mix on low till moist. Beat on high for 2 minutes. Add ½ C. each, chocolate and peanut butter chips. Combine remaining chips with crumb mix and peanuts. Sprinkle over batter. Bake at 350 degrees for 40-45 minutes. (I think its even better the next day)

Serious Whole Wheat Bread

1 1/2 Cups whole wheat flour
2 Cups unbleached white flour (Or you can use more WW flour, or part oat or spelt flour)
1 1/2 Cups old fashioned oatmeal - NOT quick cooking oats
2 heaping tsp. dry yeast
1 1/2 tsp. sea salt
2 heaping TBlsp. wheat gluten
3 TBlsp. wheat germ
2 TBlsp. oat bran
1 TBlsp. sesame seeds
1 TBlsp. poppy seeds
1/2 cup ground flax seed
1/3 Cup sweetener (Honey or Molasses, or a combination)
1/3 Cup olive oil
1 2/3 Cup warm water

Put water, sweetener and yeast in a bowl. Let sit til foamy. Add everything but 1 or 2 cups of flour. Stir well and knead remaining flour as needed. Knead for about 10 minutes. Put in a greased bowl and cover with a damp tea towel. Let rise til doubled, about an hour. Punch down, put into two greased bread pans, cover and let rise again.
Bake at 350 degrees for 35-40 minutes til it starts to brown and sounds hollow when you tap on it.

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