November 24, 2008

My Martin Luther King Jr., Senior High School teacher days

I always got a kick out of the name of the school. Since MLK was a junior, but the school is a senior high school, they'd write out (and say) his whole entire name, but they'd add the senior bit in there lest anyone think we were a junior high school. ;-)

You can see the gold suit in all its glory, and more students pics, and another suit my grandmother sent (orange), in my Detroit photo album.

November 16, 2008

Easy No-Knead Whole Wheat Bread

This recipe is from the More-with-Less Cookbook (put out by the Mennonites). Rob has been using a Joy of Cooking recipe to make bread every once in awhile but he couldn't get it to rise properly. He tried this recipe yesterday and the bread rose wonderfully and tastes delicious!

3 c. whole wheat flour
1/2 c. sugar
2 T. salt
3 pkg. dry yeast
2 c. milk
1/2 c. oil
2 eggs
5-6 c. more flour

Combine the 3 cups of flour, sugar, salt and yeast. Heat 2 c. water along with milk and oil in a saucepan until warm. Combine dry ingredients, warmed liquids and 2 eggs. Beat at low speed until moistened. Beat for 3 minutes as medium speed. Stir in by hand 5 - 6 cups additional flour.

Use enough flour to form a stiff batter. Cover and let rise until double. Stir down and spoon into 2 greased 9x5" bread pans. Let rise 20-30 minutes. Bake at 375° F for 35 - 40 minutes.

Tastes great with butter and honey slathered on top.

Double Chocolate Snack Cake

This recipe is from Betty Crocker's 40th Anniversary Edition Cook Book. The problem with "upgrading" from one cook book to another is that the new version might not have all your favorite recipes from the old one. So this is one of those recipes that I can't find in the new BC cook book. (I think it's in there, but it's hidden within another cake recipe.) As I transfer cook books, I'm hoping to get all of my old favorites listed here so they're easy to find.

I like using this snack cake when I make a trifle (which Melanie got me hooked on. I'd never heard of a trifle before she posted a lavish photo spread of one she made.) The cake tends to be a bit dry on its own.

1 2/3 cups flour
1 cup packed brown sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup semisweet chocolate chips

Heat oven to 350° F. Mix ingredients together and pour into an 8x8x2 in. pan. (The directions say to hold back the chips and sprinkle them on top, but I've also made it where I've just mixed them in. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool, sprinkle with powdered sugar or slather jam on top as I do.

I've also made this where I sprinkled chocolate and peanut butter chips on top. (As pictured.) The only problem with this is that the cake is really too dry without something custardy poured on. But once I put the peanut butter chips on it looks done and I tend to skip the custard.