Last night I made some Spaghetti for supper. After beginning to saute' the ingredients for the sauce, I realized that needed something to go with it. Usually we have Salad, and Bread. So I thought why not Fry Bread?

I took my fry bread recipe and upgraded it to add spices and garlic which made it so great. It was enjoyed by all!

Hope you enjoy too! 

INGREDIENTS
2 C Flour
1 tsp Salt
2 Tbs Italian Seasoning
2 tsp granulated garlic
3 tsp Baking Powder
1 C Milk

Mix flour, salt, spices, and baking powder together. Add milk and stir to make a stiff dough. Turn onto well-floured surface and pat down to 1/2 inch thick. Cut into squares. You can adjust to size you prefer. Roll out on lightly floured surface into round shape and pat to remove excess flour. 

Fry in oil of choice at 375 degrees, turning as needed until golden brown. Then place onto paper bag or paper towels to remove excess oil after cooking. I use clean dish towel to keep warm until serving.

​Enjoy!
​

There is nothing like a seasonal cake to brighten your day. We love trying new things here and today it's going to be Tangerine Dream Cake!

​I'm so excited to taste it! 

 ​INGREDIENTS

• ½ cup softened butter
• 2 large eggs
• 1½ cups unbleached flour
• 1 cup organic sugar
• 2 teaspoons baking powder
• 2 tablespoons Finely grated tangerine zest
• ⅓ cup tangerine juice fresh from the fruit (blended with all pulp)
• ½ cup sour cream

FOR THE GLAZE

• 4 tablespoons tangerine juice fresh from the fruit
• ½ cup organic sugar

INSTRUCTIONS
Preheat the oven to 350ºF
Prepare a loaf pan by greasing it with butter.
in a large mixing bowl, beat together the eggs, flour, sugar, butter, baking powder, zest, sour cream, and juice until smooth.
Fill the pan evenly with the batter.
Bake in the preheated oven for about 20-30 mins, or until golden brown and a cake tester comes out clean.
Leave to cool 5 minutes in the pan.
While the cake is cooling in the pan, mix together the juice of three tangerines and 1/2 cup of sugar to make the drizzle.
While the cake is still warm, transfer to a wire rack and prick the warm cake all over with a skewer and then pour over the drizzle – the juice will sink into the cake and the sugar will form a lovely, crisp topping.
Leave to cool 5 minutes in the pan before transferring to a wire wrack.