I am addicted to cooking and baking. I love to find and make delicious recipes. Sometimes I create my own and I post them here. Other times I find a recipe and adapt it. I have posted those recipes here as well. Enjoy.

Thursday, October 30, 2014


adapted from  (PHOENICIAN BREAD from Story of the World V 1 , by Susan Wise Bauer pgs. 58-59)
6 cups flour
2 teaspoons salt
1 tablespoon yeast
2 cups warm water
1 - 6 tablespoon honey (depending on how sweet you want your bread)
½ cup sugar
Some butter and extra flour for preparation
¼ cup melted butter
½ cup cornmeal

Let the yeast dissolve in the warm water.  Stir the honey in the water and yeast mixture,  then add the salt, sugar and flour, slowly stir until it becomes tough to mix.
Put the dough on a surface lightly covered with flour (a pastry mat).
Knead for about 10 minutes.  Then, place the dough in a buttered bowl (make sure all the sides are buttered).  Spray the dough with cooking spray.  Cover the bowl with plastic wrap or a damp dishtowel.  Let Rise for 1 to 2 hours or until it doubles in size.
After punching down the dough, shape it into 8 – 10 balls and place on a baking sheet or baking stone that has been sprinkled with cornmeal.  Brush tops with melted butter and sprinkle with cornmeal
Set them aside for about 15 minutes  - then put them into the preheated oven.

(To make into pita pockets, shape them into 6” or 7” round shapes (like mini pizza crusts).)

Preheat the oven to 450 degrees F.  Place dough on a cookie sheet (baking stone).  Bake for 10 to 12 minutes on the lowest rack in the oven.  Makes about 8 – 10 pita bread rounds.

Remove from oven (test to see if they are done by tapping them with your knuckle.  If they sound hollow, they are done) . For Pita Pockets, Using a bread knife, make a horizontal cut partway in the bread to make a pocket.  Stuff with butter, cheese, bacon, broccoli, etc.  Enjoy.

Monday, October 20, 2014


14 oz. can of sweetened condensed
8 oz. milk chocolate, premium chocolate, chopped
1 teaspoon vanilla
2 cups heavy whipping cream, whipped
7 tablespoons Ultra Gel (for Cold Recipes)


In a heavy sauce pan, heat the sweetened condensed milk just until it boils (continually stirring).  Turn it to low and add the chocolate.  Let the chocolate melt, stirring while it melts.  Remove from heat and set aside and let cool to room temperature (approximately 2 hours).  Whip the Heavy Whipping Cream with the Ultra Gel and the vanilla.    Whip it just until it is SUPER THICK.  In a blender, blend the chocolate into the whipping cream.  Pour into serving containers and refrigerate for at least 4 hours.  Serve with sliced strawberries, raspberries or peppermint whipping cream and candy cane chips. Enjoy.