Mrs. Suzie Homemaker

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Basic Honey Wheat Bread

Yep, I bake sometimes! Honey Wheat Bread 2 cups warm water (110 degrees F/45 degrees C) 2 cups whole wheat flour 1 tablespoon active dry yeast 1 teaspoon salt 2/3 cup honey 1/2 cup butter 5 cups all-purpose flour Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and melted butter. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes. Step 1 Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it...

Prepping on a Budget

Pumpkin Pie Dump Cake

This pumpkin dump cake is just as easy as the classic. Yellow cake mix, pumpkin, butter and pecans are the ingredients that make this Pumpkin Pie Dump Cake a favorite. 1 (29 ounce) can pure pumpkin 1 (12 ounce) can evaporated milk 3 whole eggs 1 cup white sugar 3 teaspoons cinnamon or pumpkin pie spice 1 yellow cake mix 1 cup chopped pecans (optional but highly recommended) 3/4 cup butter, melted Preheat oven to 350°F and grease a 9x13 baking dish. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon/spice until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet. Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes. Cool. Top with whipped cream or ice cream.

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