Bunny Bread

 

2 Loaves Rhodes Bread Dough, thawed but still cold

2 sliced almonds
2 large raisins
1 egg, beaten

Instructions

Cut one loaf of bread into 1/4 and 3/4 portions. Shape 3/4 portion into egg shape for body and place on a large sprayed baking sheet. Shape 1/4 portion into pear shape and place above body for head. Clip side whiskers with scissors. Cut second loaf in half. Cut one half in half again for ears and roll into two 16-inch ropes. Fold together and place on top of head.

With remaining half of loaf, divide dough in half. Take one half and cut into two pieces. Shape into 2 large thumper feet and place under bunny. Clip toes. Divide last piece of dough into 1/3 and 2/3 portions. Divide 2/3 portion into two hands and place on side of body and clip fingers. Divide remaining 1/3 dough into two large balls and one small ball. Place two large balls on face for cheeks and one small ball for nose.

Place 2 raisins on face for eyes and 2 almonds for teeth. Brush everything with beaten egg, even the teeth. Cover with sprayed plastic wrap. Let rise 15-30 minutes. Remove wrap and bake at 350 degrees F 30 minutes or until browned. Let cool. Hollow out tummy and fill with your favorite dip.

With 24 rolls instead. 

Bunny Bread

3 rolls head ( pear shaped clip whiskers)

9 rolls (egg shaped body)

3 rolls ear

3 rolls ear

3 rolls split into two feet

2 rolls 2 hands

1 rolls- nose and two cheeks

Thai Peanut Noodles

 https://ourbestbites.com/thai-peanut-noodles/

Ingredients

• 8 ounces linguine noodles or Asian style noodle of choice
• ½ cup chicken or vegetable broth
• 1 ½ tablespoons finely minced fresh ginger or a heaping 1/4 teaspoon dry ginger in a pinch
• 3 cloves garlic pressed or minced
• 3 tablespoons soy sauce
• 3 tablespoons peanut buttercreamy
• 1 ½ tablespoons honey
• 1-2 teaspoons Sriracha chili sauceplus more for serving if desired (see note below), optional
• 1 bunch green onions chopped
• ½ cup cilantro chopped
• 2 limes cut into quarters
• ¼ cup peanuts chopped

Optional:

• chili crisp oil as desired, for serving
• 8-10 ounces Shrimp or grilled, sliced chicken or steak

Tracy’s Cornbread

 1 C butter (melted)

1 1/3 C sugar

4 eggs

2 C buttermilk

1 tsp baking soda

2 C cornmeal

2 C flour

1 tsp salt 

Cook at 375 for 25-30 min 

9x13 glass pan 

Mom’s Easy Bread

 https://jamiecooksitup.net/2023/12/no-knead-peasant-bread-the-easiest-bread-you-will-ever-make/

Ingredients

• 4 C all purpose flour
• 1 1/2 tsp salt
• 2 tsp sugar
• 1 Tb instant or active dry yeast (I've tested it with both, and they do equally well) 
• 2 C warm water

Instructions

1. Grab your flour, and before measuring out the 4 cups, toss it a bit with a fork, allowing it to fluff up and become airy. This will keep the bread from becoming too heavy. 
2. Into a large mixing bowl, place all the ingredients but the water. Toss them together with a fork. 
3. Add the warm water and use a sturdy rubber spatula to mix until there are no more flour streaks and the mixture is well hydrated. 
4. Cover and allow to double in size. Should take between 60-90 minutes. 
5. Preheat your oven to 425 degrees and spray a 9 inch pie plate generously with cooking spray. 
6. Using a rubber spatula, scrape the dough away from the sides of the bowl and pull the bottom up and over the top several times
7. 1. Spray your hands with cooking spray, then use your hands to scoop the dough up and lay it into the pie plate. 
   2. Let it rest, uncovered for 15 minutes or until slightly puffy. 
   3. Bake for 15 minutes, then reduce the heat to 375 and continue to bake for 15-20 minutes or until golden brown along the top on bottom. 
   4. Remove from the oven and allow to cool on a wire rack for 15 minutes. Slice and enjoy!

   Notes

   This recipe can easily be doubled. You can use half wheat flour and half white flour with great success. You can add rosemary and garlic for a fabulous tasting loaf. You can make this in a regular loaf pan.

Mom’s Vanilla Pudding & protein roll up crepes

 Vanilla pudding that goes great with crepes! 

Lunch Lady Peanut Butter Bars

 

Candied Pecans (Britt)

 https://natashaskitchen.com/candied-pecans-recipe/

• 1 cup sugar
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1 egg white
• 2 tsp water
• 2 tsp vanilla extract
• 1 lb pecan halves, about 4 cups

• Prep: Preheat the oven to 250˚F and line a rimmed baking sheetwith parchment paper.
• In a small bowl, stir together sugar, cinnamon and salt.
• In a second large mixing bowl, whisk egg white, water, and vanilla until frothy.
• Add pecans to egg white mixture and stir to coat.
• Add cinnamon and sugar mixture to the coated pecans and mix to combine.
• Spread nuts into a single layer on the parchment-lined baking sheet and bake for 1 hour, stirring every 20 minutes. Let cool to room temperature and enjoy.