Homemade White Bread

Ingredients:

1 Cup Warm Water
(warm enough to activate the yeast, but not scolding hot to kill it)
1 packet Yeast
1 tsp. Salt
2 tbs. Vegetable Oil
3 tbs. Sugar
2 2/3 Cup of Flour

Directions:

In a large bowl, combine everything but half (1 1/3 Cup) of the flour.

Mix and set aside in a warm place (80-85 Degrees).

Wait 30 minutes or until doubled in size. Then add the remaining 1 1/3 cup of flour.

Knead for 8-10 minutes.

Place back in greased bowl and turn dough several times to coat it.

Cover with damp dough, place back in warm place and allow to rise for an hour, until it doubles in size.

Punch down the dough, let it rest for a few minutes and shape into a loaf.

Place dough in greased loaf pan. Let rise for another hour in a warm place.

**Do not punch dough again.**

Place in preheated oven of 350 degrees.

Bake for 30 minutes. Enjoy!

Chocolatey Caramely Nutty Cake

Ingredients:

1 3/4 Cup Flour
2 Cups White Sugar
3/4 Cup Unsweetened Cocoa Powder
2 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
2 Eggs
1 Cup Coffee, the stronger, the better
1 Cup Evaporated Milk
1/2 Cup Vegetable Oil
1 tsp. Vanilla Extract
1/2 a package of crushed Oreos
Caramel Sauce Recipe, see below
Crushed Almonds

Directions:
Preheat oven to 350 Degrees.

In large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make a well in the center.

Add eggs, coffee, milk, vegetable oil and vanilla extract into the middle of the dry mixture.

Mix together until smooth, the batter will be somewhat thin.

Fold crushed Oreos into the mixture and pour into the pan.

Bake for 30-40 minutes, until a toothpick inserted into the center of the cake comes out clean.

Cool, then top with caramel sauce and crushed almonds. Enjoy!

Caramel Sauce

Ingredients:

1/4 Cup Water
1 Cup White Sugar
6 Tbsp. Butter
1/2 Cup of Milk
1/2 Tsp. of Vanilla Extract

Directions:

In a medium saucepan over medium-high heat, combine water and sugar. Stir until dissolved. Stop stirring when it starts to boil and wait until it turns a dark amber color.

Add the butter and stir until it is dissolved. It will foam up considerably so make sure it is a big enough saucepan.

Remove from heat, wait 5 seconds and slowly pour milk into the saucepan while stirring. Add vanilla extract and stir until incorporated.

Store in the fridge for up to 2 weeks.

This recipe makes about 1 cup of sauce. Enjoy!