CARROT KUGEL

CARROT KUGEL

2 c. all-purpose flour

2 c. sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

4 1/2 c. shredded carrots

1 c. oil

4 eggs

1 tsp. salt
Mix flour, sugar, baking powder, baking soda, salt and cinnamon. Add carrots, oil and eggs. Mix until moistened. Beat at medium speed for 2 minutes. Pour into a greased 13x9x2 inch pan (or a springform mold). Bake at 325 degrees for 50-60 minutes. Cool well before removing from pan.

Challah in a Hurry

Challah in a Hurry

INGREDIENTS
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 cup margarine, melted
3/4 cup white sugar
3 egg, beaten
4 1/2 teaspoons active dry yeast
1 teaspoon salt
7 1/2 cups bread flour
1 egg, beaten
2 tablespoons poppy seeds (optional)
2 tablespoons sesame seeds (optional)
DIRECTIONS
In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs
In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.
Knead dough on a floured surface with remaining flour until smooth.
Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.
Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.

White Chocolate, Chocolate Cookies

White Chocolate, Chocolate Cookies

INGREDIENTS
1 cup unsalted butter
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/4 cups unsweetened cocoa powder
1 3/4 cups all-purpose flour
2 teaspoons baking soda
2 cups white chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Homesteader Cornbread

Homesteader Cornbread

INGREDIENTS
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.