Hawaiian Bread

This recipe is from allrecipes.com, I do have the following suggestions though to make it better.

Prep Time: 20 Min

Cook Time:30 Min

Ready In:2 Hrs 35 Min

Original Recipe Yield 3 round loaves

Ingredients

• 2 (.25 ounce) envelopes active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 3 eggs
• 1 cup pineapple juice
• 1/2 cup water
• 3/4 cup white sugar (add some honey too if you like. Or just put lots on once it's done)
  
• 1/2 teaspoon ground ginger (up to you, you could always replace this with coconut extract if you prefer that to ginger)
  
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 6 cups all-purpose flour

Directions

1. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
3. Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

Super Fast Salsa

This is a great recipe that I got from a girl in my ward. There are lots of variations--you can essentially add in whatever you like. This version will be pretty mild so you could add in spicy peppers and stuff if you'd like.

1 can corn, drained
1 can black beans (or you could use black-eyed peas or another type of bean that you choose)
3-4 medium/large tomatoes, cut to be about the same size as the corn and beans
1/4 of an onion (I prefer the red ones but you could leave the onions out completely if you don't want to have onion breath forever)
1/2 a bunch of cilantro--basically do this to taste. I like a lot of cilantro!
1/2-1 cup Italian salad dressing (the Zesty/spicy kind works the best, but all of them are delicious)

Stir and Enjoy! You will want to eat it the minute you are done and it is delicious that way too but it gets more delicious as you let it sit in the refrigerator.

Easy OREO Truffles

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Ready In:
1 Hr 30 Min

Pumpkin Cake Roll

3 eggs
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts
Powdered sugar
1/4 cup margarine, softened
2 (3-ounce) packages cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Line a 10 x 15-inch jelly roll pan with parchment paper, grease paper, and set aside.
In a large bowl, beat eggs with an electric mixer until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt; fold into egg-pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with chopped nuts. Bake for 15 minutes.
Lay a clean kitchen towel out on the counter. Sprinkle powdered sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer.
While cake cools, beat margarine and cream cheese together until smooth. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling, then roll up again. Wrap roll in plastic wrap and refrigerate until served. Cut roll into 1-inch slices.

From Carl

Welcome!

This morning a decision was made by Angela and Lindsey to start a recipe blog! Yay! :)Please post your yummy recipes!