Welcome to our kitchen! Our goal is to create tasty kitchen concoctions and share them with friends and family. We hope you enjoy browsing through our favorite appetizers, breads, breakfasts, desserts, meals, and sides, as well as looking through general baking and cooking tips. Feel free to leave comments and suggestions of how to make these recipes even better. Enjoy!

Sunday, March 13, 2011

Dried Cranberry Bread

I was in the mood for a bread with dried cranberries today. I found this recipe with sunflower seeds - absolutely delicious! Because the bread is so moist, I can imagine it will keep well too.

1 package fast-acting yeast
1 1/3 C warm water
1 Tbsp olive oil
2 Tbsp honey
1 1/4 tsp salt
3 1/2 C flour
1/2 C dried cranberries
1/3 C sunflower seeds

1.) Mix yeast and water until frothy.
2.) Allow to rest for 5 minutes.
3.) Mix in oil, honey, and salt.
4.) Add flour, 1/2 C at a time. Stir well.
5.) Knead dough until smooth and elastic.
6.) Knead in cranberries and sunflower seeds.
7.) Place dough in a bowl and cover.
8.) Allow dough to rise in a warm place for 1 hour.
9.) Punch down dough and form into 2 loaves or desired shape.
10.) Bake at 350F until golden brown (took about 15 minutes on a baking stone).

Makes 2 small loaves.

Oatmeal Scotchies

These are a childhood favorite of mine. Perfectly simple.

1 C flour,
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 C butter
3/4 C sugar
3/4 C brown sugar
2 eggs
1 tsp vanilla
3 C oats
2 C butterscotch chips

1.) Combine flour, baking soda, salt, and cinnamon.
2.) In separate bowl, cream butter and sugar.
3.) Add eggs and vanilla to butter mixture.
4.) Add dry mixture to other ingredients and stir.
5.) Mix in oats and butterscotch chips.
6.) Drop dough onto cookie sheet.
7.) Bake at 375F for 7-8 minutes for chewy cookies.

Makes 2-3 dozen cookies.


Yum! These marshmallows are more soft, fluffy, and melt-in-your-mouth scrumptious than Jet Puffed could ever be. You've truly not lived until you've tried one of these marshmallows in a mug of hot chocolate. Thanks for passing along the recipe, Erin!

3 packages unflavored gelatin
1 C cold water, divided
1 1/2 C sugar
1/4 tsp salt
1 tsp vanilla
1/2 tsp peppermint extract (optional)
1/4 C cornstarch

1.) Place gelatin and 1/2 C water in bowl of stand mixer.
2.) Meanwhile, combine 1/2 C water, sugar, and corn syrup in a small, covered saucepan.
3.) Place over medium high heat for 3-4 minutes.
4.) Remove the cover from pan.
5.) Cook for an additional 7-8 minutes, until the mixture reaches 240F on a candy thermometer.
6.) Immediately remove pan from heat.
7.) Turn the mixer on low speed.
8.) Slowly pour the sugar mixture down the side of bowl.
9.) When entire sugar mixture has been added, increase speed to high.
10.) Continue to whip until the mixture becomes very thick and is lukewarm (about 12-15 minutes).
11.) During the last minute of whipping, add vanilla and flavoring.
12.) Combine powdered sugar and corn starch in small bowl.
13.) Sprinkle 1/2 of this mixture into a 9x13" greased pan.
14.) Shake the mixture around pan, so all surfaces are covered.
15.) Pour the whipped mixture into the pan and smooth the top.
16.) Allow the marshmallows to sit uncovered for 4-8 hours.
17.) Prepare a large piece (larger than 9x13") of wax paper.
18.) Cover the wax paper with remaining powdered mixture.
19.) Turn the pan of marshmallows upside down on wax paper.
20.) Using a pizza cutter, slice marshmallows into desired sizes.
21.) Roll each marshmallow piece in the powdered mixture to prevent sticking to others.
22.) Leave the marshmallows uncovered for an additional 24 hours.
23.) Then, store in an airtight container for up to 4 weeks.

Makes 3 dozen large marshmallows.