Oatmeal Honey Bread

This "Oatmeal Honey Bread" recipe is easy to make and delicious. A bread for the Gods.

Ingredients 

1 cup Quick-cooking oats; not instant

2 cups Hot Milk

2 ½ Teaspoons Active Dry Yeast (I use loose yeast & this is about 1/4 teaspoon more than a package it makes the bread lighter.) 

½ cup water½ cup + 1 Tablespoon Honey

2 Teaspoons Sea Salt

¼ Teaspoon Ground Ginger

4 ½ cups (+ OR -) Gluten-Free Flour

Directions

Put oats in large bowl and cover with milk.  

Stir and let stand until lukewarm.  

Sprinkle or crumble yeast into water.  

Use very warm water (1050F to 1150F.) for dry yeast; use lukewarm (800F to 900F for compressed.  

Let stand a few minutes; then stir until dissolved.  

Add yeast mixture, honey, salt and ginger to oat mixture.  

Stir in 4 ½ cups all purpose flour  

Dough will be “sticky” not firm.  

Cover and let rise in warm place until double in bulk, about 1 to 1 ½ hour.  

Knead down on lightly floured surface and divide in half, put into 2 greased (I found that buttery Pam works best) loaf pans (9 x 5 x 3 inches).  

Let rise until double or nearly so, about 45 to 60 minutes.  

Bake in preheated oven at 3500 for 45 to 50 minutes.  

Bread keeps well for about 5 days if kept in airtight container. 

Gluten Free Amish White Bread

 There's nothing in the world like "Gram's Gluten-Free Amish White Bread" recipe absolutely mouth watering delicious. As a matter of fact, once the aroma from the bread cooking escapes your kitchen a line will quickly develop for a slice.

Ingredients

2 cups warm water (110O F or 45O C)

2/3 cup white sugar

1 ½ Tablespoons active dry yeast

1 ½ Teaspoon Sea Salt

¼ Cup vegetable oil

6 Cups +/- Gluten-Free all purpose flour

Directions

In a large bowl dissolve, the sugar in the warm water.

Add the yeast and stir until it has dissolved.

Allow to proof until yeast resembles a creamy foam; about 10-15 minutes.

Mix in the sea salt.

Begin adding one cup of the flour at a time to the yeast mixture.

If you’re not using mixer knead dough on a lightly floured surface until smooth; no lumps.

Place in a well-oiled bowl and turn dough to coat the outside layer of the dough.

Cover with a damp cloth; barely damp not dripping wet.

Place in a warm draft free area and allow to rise until doubled in size; about 1 hour to 1 ½ hours.

Remove cloth and punch dough down.

Knead for a for 1 to 2 minutes.

Divide in half and shape into loaves.

Place into two well-oiled 9x5 inch loaf pans and turn dough to coat the outside layer of the dough.

Clover with damp cloth; barely damp not dripping wet.

Allow to rise 30 to 45 minutes or until the dough rises 1 inch above rim of bread pan.

Preheat over 375 degrees 8-10 minutes.

Lower temp. to 350 degrees F. for 35 minutes or until top is golden brown.

Remove pans oven and turn pans upside-down to allow for the bread to fall out of the pan.

Place bread on cooling racks for 30-45 minutes before the hungry hounds hoards hound you out of a slice of warm bread.

Serve.

Amish White Bread

 There's nothing in the world like "Gram's Amish White Bread" recipe absolutely mouth watering delicious. As a matter of fact, once the aroma from the bread cooking escapes your kitchen a line will quickly develop for a slice.

Ingredients

2 cups warm water (110O F or 45O C)

2/3 cup white sugar

1 ½ Tablespoons active dry yeast

1 ½ Teaspoon Sea Salt

¼ Cup vegetable oil

6 Cups +/- Flour or Gluten-Free all purpose flour

Directions

In a large bowl dissolve, the sugar in the warm water.

Add the yeast and stir until it has dissolved.

Allow to proof until yeast resembles a creamy foam; about 10-15 minutes.

Mix in the sea salt.

Begin adding one cup of the flour at a time to the yeast mixture.

If you’re not using mixer knead dough on a lightly floured surface until smooth; no lumps.

Place in a well-oiled bowl and turn dough to coat the outside layer of the dough.

Cover with a damp cloth; barely damp not dripping wet.

Place in a warm draft free area and allow to rise until doubled in size; about 1 hour to 1 ½ hours.

Remove cloth and punch dough down.

Knead for a for 1 to 2 minutes.

Divide in half and shape into loaves.

Place into two well-oiled 9x5 inch loaf pans and turn dough to coat the outside layer of the dough.

Clover with damp cloth; barely damp not dripping wet.

Allow to rise 30 to 45 minutes or until the dough rises 1 inch above rim of bread pan.

Preheat over 375 degrees 8-10 minutes.

Lower temp. to 350 degrees F. for 35 minutes or until top is golden brown.

Remove pans oven and turn pans upside-down to allow for the bread to fall out of the pan.

Place bread on cooling racks for 30-45 minutes before the hungry hounds hoards hound you out of a slice of warm bread.

Serve.

Cherry Dr. Pepper Chocolate Bundt Cake

" Cherry Dr. Pepper Chocolate Bundt Cake" you'll get a toothache just looking at. What a delicious treat!

by: C. Westefeld

Ingredients

1 box chocolate cake mix

1 box instant vanilla pudding

4 eggs

3/4 cup oil

1 10 oz. can of Cherry Dr. Pepper

3/4 cups dried black cherries; chopped

Glaze

3 1/4 cups powdered sugar 

1 tsp. vanilla extract 

3 Tbsp water

1/4 cup cold Cherry Dr. Pepper to make a a thin glaze.

Directions

Cake

Mix Cherry Dr. Pepper, oil and pudding together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add cake mix slowly.

Beat for 3-4 minutes; scrape down the sides of the bowl.

Add cherries mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Serve.

Dr. Pepper Chocolate Bundt Cake

"Dr. Pepper Chocolate Bundt Cake" you'll get a toothache just looking at. What a delicious treat!

by: C. Westefeld

Ingredients

1 box chocolate cake mix

1 box instant vanilla pudding

4 eggs

3/4 cup oil

1 10 oz. can of Dr. Pepper

3/4 cups walnuts; chopped

Glaze

3 1/4 cups powdered sugar 

1 tsp. vanilla extract 

3 Tbsp water

1/4 cup cold Dr. Pepper to make a a thin glaze.

Directions

Cake

Mix Dr. Pepper, oil and pudding together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add cake mix slowly.

Beat for 3-4 minutes; scrape down the sides of the bowl.

Add walnuts mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Serve.

Amaretto Bundt Cake

The warm toasty flavor of almonds, reminiscent of the classic Italian recipe. A creamy, nutty splash brings a taste of Tuscany home. Stir up a moment of sweet inspiration and make an International Delight Amaretto Bundt Cake.

Ingredients

1 1/2 cups margarine or butter

3 cups sugar 5 eggs 
3 cups flour 
2 Tbsp. water
3/4 cup (6 oz.) International Delight Amaretto
3 1/4 cups powdered sugar
1 tsp. vanilla extract 

Glaze:

3 1/4 cups powdered sugar 

1 tsp. vanilla extract 

3 Tbsp water

1/4 cup cold International Delight Amaretto

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight^® Amaretto; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

White Chocolate Mocha Bundt Cake

Bring the coffeehouse home with rich white chocolate flavor in a luscious, creamy blend. It's just what you need to stir up a moment of sweet inspiration and make your party your own.

Ingredients

1½ cups margarine or butter

3 cups sugar 5 eggs
3 cups flour
2 Tbsp. water
¾ cup (6 oz.) International Delight White Chocolate Mocha 
3¼ cups powdered sugar
1 tsp. root beer extract
¼ cup cold International Delight White Chocolate Mocha 

Glaze:

3¼ cups powdered sugar 
1 tsp. vanilla extract 
3 Tbsp water
¼ cup cold International Delight White Chocolate Mocha

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight White Chocolate Mocha; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Eggless Chocolate Cake

In this episode, chef Annuradha Toshniwal makes delicious and yummy Chocolate cake. Watch the video and learn how to make tasty chocolate cake and make your Family & Friends happy!

Ingredients

Dry Ingredients:
1 cup Flour
1/4 tsp salt
1 tsp Baking Powder
1/2 Cup Castor Sugar
1/4 Cup Brown Sugar
1/2 or 1/3 cup Cocoa Powder
1 tbsp cornflour

Wet Ingredients:
3/4 tbsp White Vinegar
1 tsp Vanilla Essence
1/4 Cup Oil
3/4 cup Plain Water

Directions

Mix all the wet ingredients in a bowl and keep it aside.

Mix well all the dry ingredients in a bowl except cornflour and pour the wet mixture on it bit by bit.

Whisk all the ingredients well till the batter is runny.

In a baking container pour the batter.

Put the container in a baking oven at 140 Degree Celsius for about 20 - 25 Minutes.

Take it out when it is baked properly and let it cool take out the cake from the container & put it on a plate.

Meanwhile, prepare the chocolate sauce.

In a frying pan pour 1 cup of water, 1 tbsp of cocoa powder, 1 tbsp of brown sugar and 1 tbsp of cornflour.

Mix all the ingredients well to make a smooth running liquid add boil for 2mins.

Add a tsp of butter to it and the chocolate sauce is ready.

Cool the sauce and pour it all over the cake and it is ready to be served.