Bread: Oatmeal-Cinnamon-Raisin Scones

http://threemanycooks.com/recipes/sweet-treats/oatmeal-cinnamon-raisin-scones/

Makes 8

2 cups all-purpose flour
1 cup old-fashion oatmeal
1/3 cup, plus 1 teaspoon sugar, divided
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup raisins
1/2 cup sour cream
1 large egg
1 stick (8 tablespoons) frozen butter

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, oatmeal, 1/3 cup of sugar, cinnamon, baking powder, salt, baking soda, and raisins in a medium bowl. Whisk sour cream and egg until smooth. Grate butter into the flour mixture on the large holes of a box grater; toss to combine. Stir in sour cream mixture until large dough clumps form. Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured work surface and pat into a 7 1/2-inch circle, about 3/4-inch thick. Sprinkle with remaining teaspoon of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably parchment-lined), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve—hot, warm, or at room temperature

Bread: Super Awesome Pretzels

http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/super-awesome-pretzels/

• 1 Tablespoon Active Dry Yeast
• ½ cups Warm Water
• ½ cups Milk
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Unsalted Butter, Softened
• 1 whole Egg
• ½ teaspoons Salt
• 3-¼ cups All Purpose White Flour
• _____
• FOR THE POACHING LIQUID:
• Water
• ¼ cups Baking Soda
• _____
• FOR THE TOPPING:
• 1 whole Egg Yolk
• 1 Tablespoon Water
• 1 Tablespoon Sesame Seeds, Or More If Desired

Preparation Instructions

1. Sprinkle yeast into warm water until bubbles form, about 5 minutes. In a large bowl, mix yeast/water, milk, brown sugar, butter, egg and salt until combined. Gradually add flour until dough becomes a slightly sticky ball.

2. Knead dough on floured surface for 10 minutes, adding extra flour if necessary, until ball becomes tacky and satiny. Place in an oiled bowl, turn dough over, and cover with towel. Let dough rise for 1 hour, or until doubled in size, then knead again for 30 seconds. Spray 2 large baking pans with non-stick spray.

3. Preheat oven to 450 degrees F. Cut dough into 16 pieces. Cover pieces with a towel so they don’t dry out. On an unfloured surface, roll each piece into an approximately 18” rope* and fold into a pretzel shape. Place formed pretzels onto cooking sheets, covering them with a towel. Let rest for 15 minutes. In the meantime: in a large pot, bring 2” of water to a boil for the poaching liquid. Add baking soda, then reduce to a simmer.

4. Drop 2 pretzels at a time into the poaching liquid for 1 minute, turning midway. Place poached pretzels back onto the pan (you should sprinkle corn meal on the pan first to prevent sticking). Mix the egg yolk with water and brush onto the poached pretzels. Sprinkle on seeds or kosher salt.

5. Bake pretzels for 10-13 minutes or until golden. Cool on wire racks. Yum!

*NOTE: Try not to stretch the dough. If you have trouble rolling them to 18”, roll each one to about 10”, making sure to keep them covered. Then, go back to the first pieces and roll them longer.

Dessert: Frozen Hot Chocolate

http://thepioneerwoman.com/tasty-kitchen/recipes/drinks/frozen-hot-chocolate-2/

• 3 Tablespoons Granulated Sugar
• 1 package Hot Cocoa Mix (about 3 Tablespoons)
• 2 Tablespoons Unsalted Butter
• ⅓ cups Semi-Sweet Chocolate Chips
• ⅓ cups White Chocolate Chips
• 12 ounces, fluid Can Evaporated Milk, Divided
• 4-½ cups Ice
• Whipped Cream, To Taste
• Mini Marshmallows, To Taste

Preparation Instructions

Combine sugar, cocoa mix, and butter in the top of a double boiler that is set over gently boiling water. Stir often until melted and a smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup of evaporated milk. Stir until smooth. Cool to room temperature.

Combine the chocolate base mixture, the remaining evaporated milk and ice in a blender (you can do this in batches) and cover. Blend until smooth. Pour into frosty glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired.

Bread: Banana and Kiwi Bread

http://www.cookingbread.com/classes/class_banana_kiwi.html

Ingredients

* 4 cups flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 2 teaspoons cinnamon
* 1 teaspoon salt
* 1/2 cup butter
* 1 1/2 cups sugar

* 1/3 cup brown sugar
* 6 eggs
* 1 cup buttermilk
* 2 teaspoons vanilla
* 4 over ripe bananas (mashed)
* 6 kiwis (diced)


Method

Prepare all your ingredients before you begin, that way you know you have everything you need. Place the flour into a large bowl.

Add the cinnamon, baking soda, baking powder and salt. Using a wire whisk, blend all the ingredients together.

In a separate bowl combine the butter and the brown sugar.

Add white sugar and mix together till well blended.

Add one egg at a time and whisk till smoothing, once all the eggs are blended, add the vanilla.

Pour in the buttermilk and the mashed bananas, continue mixing till smooth.

Add in the diced kiwi fruit, once mixed add in the flour mixture and blend. Do not over mix.

Pour banana mixture into two well greased loaf pans with a little flour dusted on the bottom. Bake in a preheated 350F oven for 55-60 minutes or until a skewer inserted in the center comes out clean.If you are using a heat thermometer you want it to read between 180F to 185F. Allow to cool in the loaf pans for 10 minutes before removing and cooling on a wire rack.

Dessert: CrockPot Chocolate Peanut Butter Cake

http://crockpot365.blogspot.com/2010/04/slow-cooker-peanut-butter-cup-cake.html

The Ingredients.
serves 8

1 cup all-purpose flour (I used Pamela's Baking Mix)
1 cup sugar (divided. this is important, don't just start dumping, read on!)
1 teaspoon baking powder (even though Pamela's has baking powder in it, I used this amount)
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter (unless you're a rebel. then use chunky)
1/2 cup milk (I used fat free cow's. to keep it light. HA!)
1 tablespoon canola oil
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water

The Directions.

Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.