WHOLE WHEAT BREAD

1/4 cup warm water
1 1/2 Tblsp dry yeast
1/3 cups oil
1/3 cup honey
2 cup warm water
1 Tblsp salt
3 cup wheat flour
3 cup white flour

In a liquid measuring cup, dissolve yeast in warm water and 1 Tablespoon sugar. Mix the oil, honey, water, and salt. Add wheat flour and mix. Add dissolved yeast and remainder of the white flour. Knead for 10 minutes. Let rise until double in size. Form dough into 2 large loaf pans and let rise again until double. Bake at 350 for 30 minutes.

Moist Caramel Apple Cake

(picture from kraftfoods.com)

This is so easy and so good! I served it with vanilla ice cream and it was delicious!

1 pkg. (2 layer size) yellow cake mix
1 pkg (4 serving size) Vanilla or French Vanilla instant pudding
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, coarsely chopped
20 caramels, unwrapped
1/4 cup milk

Preheat oven to 350 degrees. Grease and flour a 12-cup fluted bundt pan or a 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs, and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.

Bake 50- 60 minutes or until toothpick comes out clean. Cool 20 minutes; remove from pan. Cool completely on wire rack.

Microwave caramels and milk on high for 1 1/2 min., stirring every 30 sec., until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.

Chocolate Beet Cake

Yes, I did say beet cake, you read that right. :) I had some beets that I needed to use and I'd heard of this before, so I looked online for a good recipe. I found a winner! This is so good, super moist, and has beets in it?!? Go figure. :) This is the link to the original recipe I used, but I used the converter at the top to 1/2 the recipe, since I only had about 4 large beets. (about a cup when pureed. And not that it's difficult to 1/2 a recipe, but I think that little tool is nifty. tee hee.) So I ended up with with a cute little squatty 1/2 bundt cake.

1 cup butter or margarine, softened, divided
1 1/2 cups packed dark brown sugar
3 eggs
4 (1 oz each) squares semisweet chocolate
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
confectioners' sugar

In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. bundt. Bake at 375* for 45-55 minutes or until a toothpick near the center comes out clean. Cool in pan 10 min before removing to a wire rack. For the top, I just made a simple powdered sugar/milk/butter/vanilla frosting and drizzled it over while it was still warm. The recipe calls for just a dusting of powdered sugar before serving, so either way.

You'll be surprised how moist and nummy it is. Yay beets. :)