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| Fresh Dyad Bread, Galley of Imagine |
Dave and Kathi, along with Danforth the Beagle, live on Dyad. They have a fabulous website called Big Dumb Boat. I found this recipe there and have been sharing it ever since. It requires no milk or eggs does not tie the cook to the kitchen.
1 packet dry yeast
2 teaspoons sugar
6 tablespoons lukewarm water
3 cups flour
2 teaspoons salt
4 tablespoons olive oil
1 cup lukewarm water
Directions: Combine yeast, sugar, and the 6 tablespoons of water. Set aside until puffy (10-20 minutes). In a larger bowl mix the flour and salt. Add puffy yeast, olive oil, and the cup of water. Mix well.
Set aside at least 45 minutes then knead 8-12 minutes. I knead for 15 minutes... great exercise for the arms and makes a smoother texture. Shape and place into a lightly sprayed baking pan. Allow to rise at least 30 minutes.
Bake at 435 for 35 minutes. (My oven runs hot and it bakes in 30 minutes) Once you get the knack for it, try the recipe with different types of flour. Robin Hood makes a multi grain flour that makes a delicious nutty textured bread. One can also experiment with with add-ins like nuts, grains, seeds, dry fruit, molasses, herbs, cheese, etc.
Use sea salt in place of table salt and you'll get even tastier bread! On Imagine, we make bread about every three days. We've made pizza crust, wrapped hotdogs, made pepperoni bread, raisin bread and coconut bread. Thanks Dave and Kathy for the great recipe. The recipe can be easily doubled to share with friends.
BAKED ONION (Onion soup in a oven)
4 sweet medium to large onions
4 low sodium beef (or vegetable) bullion cubes
4 tsp of butter or olive oil
4 squares of aluminum foil
Preheat oven to 400. (Can also be cooked on a grill) Peel and core onions 3/4 way down. Put cores aside. Place 1 tsp butter or olive oil in cored center. Add a bullion cube. Used cores can be placed on top of onion. Set onion in square and pull corners of foil up. Seal with a twist. Bake for a hour. The slow cooking brings out the sugars in the onion. Let onions sit for 15 minutes. Unwrap, put in a bowl and eat. Goes great with steaks. To make onion soup. Add a slice of muenster cheese and melt in microwave. YUM! This recipe came from some Nova Soctian friends, Barbara and Gordie Harrison. We met them in the Bahamas where they were visiting with Ralph on Tyler J.
NO BAKE CHERRY CHEESE PIE
1 Prepared chocolate or graham cracker crust
1 Can condensed sweetened milk (I use low fat)
1 Can of cherry pie filling (Blueberry and Pineapple work well too)
1/3 Cup of lemon juice
1 8 oz block of cream cheese softened
1 tsp vanilla
Stir or mix softened cream cheese and condensed milk until smooth. (Electric mixer works best, but I use a whip on the boat.) Add lemon juice and vanilla and continue mixing until well blended. Pour mixture into prepared crust. Add cherries and refrigerate until ready to serve. This recipe came from my mother. It is one of my daughter's favorites. She preferred this to birthday cake.
DOUBLE CHOCOLATE BANANA BREAD
1 Cup Sugar
2 Eggs
1 Cup Sugar
2 Eggs
1/3 Cup
Vegetable Oil
1 ¼ Cup of Mashed Banana (about 3)
1-teaspoon vanilla
1 ½ Cup Flour
½ Cup Cocoa
1 teaspoon backing soda
½ teaspoon of salt
1 Cup semi-sweet chocolate chips
½ cup of coconut, walnuts or pecans optional
Preheat oven to 350
degrees. Grease and flour 8X4 inch
loaf pan (or baking spray). Beat
eggs, sugar, and oil together in a large bowl until combined. Beat in vanilla and banana. Combine flour, cocoa, baking soda in
medium bowl and stir into the banana mixture. Stir in chocolate chips and nuts. Spoon batter into pan and bake 60 to 70 minutes or until
toothpick inserted in center comes out clean. Cool in pan 10 minutes and remove from pan Cool on rack. This treat came from a young cruising couple who sent us some bread as a way to say thank you for Ed's mechanical assistance on their boat. It was so good, Ed went back and begged for the recipe.
SHARRON'S FROM SCRATCH COCONUT POUND CAKE
2 1/4 Cup Flour
2 teaspoons baking powder
½ teaspoon salt
11/2 Cup Sugar
½ Cup plus 2 T butter
¾ Cup Coconut milk (cream of coconut if you don't have fresh)
1 teaspoon vanilla
3 Large Eggs
Preheat oven to 350 degrees. Grease and flout 8X4 inch loaf pan (or use baking spray) Beat together Sugar, Butter and Eggs. Add coconut milk and vanilla. Mix dry ingredients together and slowly stir into wet mixture. Spoon batter into pan and bake 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes and remove from pan and cool completely on rack. When completely cool add frosting. Okay this came about after I decided to harvest a coconut. Getting the yellow woody fibrous outer husk off took a hacksaw and a lot of effort. I should have watched how the Bahamians did it. Once out of the husk, I was faced with the small brown coconut that we see at the grocery store. Let's just say, whatever they charge for fresh coconut... it's cheap. After two days of work the cake making was the easy part.
BUTTER CREAM COCONUT FROSTING
4 ½ Cups of Powdered Sugar, sifted
1/3 Cup softened butter
¼ Cup coconut milk (cream of coconut)
1 ½ teaspoon vanilla or coconut extract
½ - ¾ Cup of fresh grated coconut.
Beat butter and vanilla until fluffy. Slowly beat in ½ of the sugar. Add coconut milk and stir in remaining
sugar to a stiff by spreadable consistency. Add more or less powdered sugar to get right amount. Frost cake. Gently pat coconut on frosting immediately.
SUBSTITUTE ½ Cup of Sugar with Powdered Cocoa.
HOLIDAY CHOCOLATE CHIP COOKIES
1 Cup plus 2 T of flour
½ t baking soda
½ t salt
½ Cup butter, softened
½ Brown Sugar
1/3 Cup granulated sugar
½ teaspoons of vanilla
1 large egg
½ Cup semi sweet chocolate chips ½ Cup white chocolate chips
½ Cup walnuts or pecans
½ Cup dried cranberries
Preheat oven to 375 degrees. Combine dry ingredients in a small bowl. Beat butter, brown sugar, and granulated sugar, vanilla in large bowl. Add egg. Gradually add dry ingredients. Stir in chips and nuts. Drop by tablespoonfuls on un-greased baking tray. Bake 9 to 13 minutes.
CRAB/SHRIMP DIP
1 pkg cream cheese
1 can of crabmeat (drained)
1 can of ship (drained)
2T milk
1/4 cup horseradish sauce
1/4 cup finely minced green pepper
1/4 cup finely minced sweet onion
3 T lemon juice
1 cup of grated white cheese
Almonds
Saute onion, green pepper in lemon juice until tender. Add drained crab and shrimp and mix. Put cream cheese and milk in sauce pan and slowly melt stiring until creamy. Add crab and shrimp mix, 1/4 cub or horseradish sauce and cheese. Stir over heat until mixed and bubbly. Spoon into glass dish and sprinkle almonds on top. Bake in 350 degree oven until bubbly and almonds toast slightly. If in a hurry I sometimes skip the oven and almonds and serve hot with crackers. Also good as a garnish of steak or fish.
