Bread Sticks

I was prepared not to like this recipe as the directions I received were kind of sketchy. But I've made them twice now in three days, at my husband's request, so I'd say we have a winner.

Where the instructions were vague was just what size to roll the dough out to, how thin to roll it, how many bread sticks a recipe should make. So I just did what I thought was best, and we love the results. If you're serving people with small appetites, you could probably cut them in half once they're baked. We do not have small appetites. So we leave them -- large, irregular, a little goofy looking. But delicious.

And more bread-like than bread stick-like. But enough of the chatter.

BREAD STICKS

1 1/4 c. water

3 c. flour

2 T. sugar

1/2 t. salt

1 T. yeast

1/4 c. butter, melted

In bread machine pan, place water, flour, sugar, salt, and yeast. Put machine on the manual "dough" setting and push start.

When cycle is through, remove dough to well-floured board. Pat it down into a rectangle, about 6 inches by 12 inches.

Melt the butter and pour it onto a cookie sheet with sides. Swirl the butter so it thinly covers entire sheet.

With sharp knife, cut the dough into 12 strips, approximately 6 inches by 1 inch. Place dough strips onto cookie sheet. They should all fit onto one sheet.

Bake at 350 degrees for 9-10 minutes; pull out pan and use a fork to flip the sticks over and bake for another 10 minutes. That's it.

Anyone else ever made homemade bread sticks? I'd love to hear how you make them.

Note: for more recipes or food ideas, check out Tempt My Tummy Tuesdays.

Chocolate-Marshmallow Banana Boats

Well it's a little early for National Banana Lover's Day (August 27) or the International Banana Festival (September 21). But just try this little snack/dessert idea anyway, and if you like it, tuck the recipe away for those special upcoming events.

Take one banana. Slit it down the middle, taking care not to go all the way through the underside of the peel. Stuff into the cavity as many chocolate chips and mini marshmallows as you can fit. Wrap it all in foil and put in the oven, set on broil, for 8 to 10 minutes. Open foil expectantly, and dive in with a spoon.

And remember, you're eating fruit! So it hardly counts as dessert, don't you think?

Speaking of lemons

I learned a few lemon tips today. Such as, a lemon will yield twice as much juice if you freeze it before squeezing. And putting salt on a lemon half will clean the lime buildup off sinks and faucets.

For more fun lemon facts, and to read the first chapter of author James Watkins' new book, Squeezing Good Out of Bad -- with a lovely lemon cover, I might add -- check it out here.

Note: Hop over to Works for Me Wednesday to read ideas, ideas, ideas galore. Really, if you can get through all of them, you are truly amazing.

Lemon Curd

I am thrilled to be able to report that this year the deer have bypassed our little tree as their midnight snack, and have left all these beautiful yellow jewels for me to grate and squeeze in my neverending quest to locate mouth-watering recipes. I know, work, work, work. But someone's gotta do it. May as well be me.

I have bought lemon curd occasionally in the past, to spread on scones or muffins or to plop into the center of blueberry muffins as they bake. (Two thumbs up on that idea, by the way.) But I'd never tried making it before. This year, thanks to the restraint of Bambi and co., I have plenty of lemons with which to experiment.

It's not at all hard -- though it does take some patience to keep stirring until it thickens (maybe 15 - 20 minutes). But it takes the juice of just three lemons and the peels of two, and you end up with one jar to keep and one to give away. Seems like a pretty good deal, to me.

The recipe, by the way, comes from Homemade Christmas: Holiday Recipes, Gifts, Decorations and Memories to Treasure, by Mary Harvey Gurley. I know, I know, Christmas is over, but I already told you last week. I am not done.

LEMON CURD

1 c. sugar

1/4 c. butter

grated peel of 2 lemons

juice of 3 lemons

3 eggs, beaten

In medium saucepan, place sugar, butter, lemon peel and lemon juice. (The official recipe recommends you use a double boiler, but I never use double boilers, preferring just to keep the pan on low heat. If your stove runs hot, you may need a double boiler. My stove, on low, is barely even on.) Place over low heat. (Again, low heat is hardly even warm for me, so I used medium-low, then gradually moved it up to medium.) Cook until butter melts, then stir in eggs with whisk. Keep whisking until it thickens, about 15 - 20 minutes. (The book warns you not to let it boil or it will curdle.) Pour into jars and enjoy your lovely lemon curd.

Anyone else have great lemon recipes to share?

Note: Check out Tasty Tuesday for more great recipes.

Equally important note: see Tightwad Tuesday for great money-saving ideas.

Oatmeal Molasses Cookies

I highly recommend DarcyLee's Oatmeal Drop Cookies, which can be found here. They are yummy with oatmeal, molasses, raisins (I used dried cranberries), and nuts.

Delicious. Thanks, DarcyLee, for sharing.

Gingerbread with Lemon Sauce

This one's for you, Smily.

GINGERBREAD

1 1/2 c. flour
1 1/2 t. baking soda
1/4 t. salt
1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1 egg
1 c. molasses
1/2 c. butter, melted
1/2 c. hot water

Preheat oven to 375 degrees. Grease and flour an 8 x 8 inch pan. Set aside.

In medium bowl, mix flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

In large bowl, beat egg, molasses, butter, and water with electric beaters until well mixed. Add in flour mixture and beat until smooth. Pour into pan and bake for 25 minutes, until toothpick inserted in center comes out clean. Let cool, then cut into 9 squares.

LEMON SAUCE

1/2 c. sugar

2 T. cornstarch

1 c. water

1/4 c. butter

2 t. grated lemon peel

dash salt

1/4 c. lemon juice

In small saucepan, mix sugar and cornstarch. Add water and stir, over high heat, until boiling. Reduce heat and simmer, stirring, until mixture thickens and turns transluscent. (This will take just a couple of minutes.) Remove from heat, stir in butter, lemon peel, salt, and lemon juice. Cool slightly, then serve over slices of gingerbread.

Fudgy Rice Pudding

Bring on the leftover rice! This recipe for fudgy rice pudding is so delicious, it might even have you making extra rice on purpose. One recipe serves two or three, so multiply accordingly.

1 c. cooked rice

1 c. milk

1 T. sugar

pinch salt

1 T. butter

1/4 t. vanilla

1/4 c. chocolate chips (you can use broken bits of leftover chocolate candy from Christmas, too)

In medium saucepan, combine rice, milk, sugar, salt, and butter. Cook over medium heat about 20 minutes, stirring occasionally. The last few minutes, as mixture begins to thicken, stir more often. Stir in vanilla. Place in small dishes, sprinkle chocolate chips (or bits) over pudding, and enjoy your feast.

Note: For more great ideas, go check out Works for Me Wednesday here.