bread

Stitch’s Bread

The one thing Ladybug would have like to done while we were at Disney World, or the one thing she’d like to go back and do someday, is go to the “Ohana Breakfast” and share a meal with Stitch at the Polynesian Village Resort. I don’t have a time machine or the ability to produce another trip, but I did find a copycat recipe for the pineapple-coconut bread they serve, and we made it on Friday.

There must have been a big air pocket in the dough, because there’s a tunnel running through the bread, but that doesn’t effect the taste, and it’s a fabulous recipe…it was nice to have a taste of the tropics in the middle of winter!

Tasty Tuesday–Fry Bread

I can’t validate the authenticity of this recipe…all I know for sure is that it’s delicious and fairly easy to make. The recipe comes from one of our school books, so I’m hopeful that it’s somewhat authentic, but even if it’s not, it’s fun to make, and makes a nice side (especially with chili) or dessert (sprinkle with powdered sugar and/or drizzle with honey while still warm).

  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 Tbsp. vegetable oil
  • 3/4 cup water
  • Oil for frying
  • Powdered sugar and honey (optional)

Mix the dry ingredients together in a bowl. Add the 1 Tbsp. oil and water. Knead the dough until it’s stretchy but not sticky. Pull off a piece the size of a plum and roll it into a ball.

Pat the dough between your hands until it’s flat, then begin gently pulling the dough to stretch it out until it’s shaped like a thin, flat pancake.

Punch a hole through the center with your thumb (this helps the bread to cook evenly).

Fry the bread in a few inches of cooking oil heated to about 365 degrees. When one side turns golden brown, turn the bread over and fry the other side.

Drain on paper towels. Enjoy!

Award-Winning Apple-Pumpkin Bread

Every Fall, I make at least one batch of my award-winning Harvest Apple-Pumpkin Bread, and it’s a huge hit with the whole family. Earlier this week, Turkey reminded me that I hadn’t baked any yet this year, so after we got home from the pumpkin patch today, I got to work.

  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can pumpkin
  • 4 large eggs
  • 1 cup cinnamon applesauce
  • 1/2 cup apple cider
  • 1 large Granny Smith apple, peeled, cored and diced

Preheat oven to 350. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, applesauce, and apple cider in large bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.