- 3 eggs
- 1 3/4 cups sugar (1 brown, 3/4 white)
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 2 cups diced canned peaches, drained
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.

2. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.

3. Bake for about 1 hour, or until a tester inserted in the center comes out clean.



Notes: I made these for Eikaiwa and Shorinji. I use an oven the size of a microwave (actually, it IS a microwave) so the top of the bread got a littler burnt. I think I'll try to put tinfoil on top of the bread after it rises next time. (That's what they do for pie crust edges, right?)

Adapted from: Allrecipes's Peach Bread

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It was Katie's birthday so I made her pancakes with a side of Luffy.
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- 4 cups bread flour
- 1 Tbls sugar
- 1 1/2 tsps salt
- 1 Tbls vegetable oil
- 1 egg
- 2 tsps yeast
- 1 1/4 to 11/2 cups warm water

Directions:

1. Activate yeast with warm water and sugar (you do not need to do this if you are using instant yeast).

2. Mix together all ingredients, but with only 1/3 of the flour. Slowly incorporate as much of the rest of the flour as you can.

3. Need dough for ten minutes or until smooth. Divide into 8 pieces. Wait for 10-20 minutes.

4. Preheat oven to 425 F. Roll bagels into shape. Let them rest for 20 minutes.

5. Bring a deep saucepan of water to boil. Boil each side of bagel for 1 minute. Let them dry.

6. Place bagels on well oiled tray. Bake for 10 minutes on each side.

Notes: Made these with my tutor

Adapted from: John D Lee's Homemade Bagel Recipe
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- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 teaspoon milk
- 2 cups sugar
- 2 eggs, beaten
- 1/2 teaspoon vanilla
- 2 cups apples - peeled, cored, and coarsely chopped
- raisins

Directions:

1. In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside.

2. In large mixing bowl, place oil, milk, sugar, eggs, vanilla and apples. Stir into flour mixture. Stir the raisins in last.

3. Divided mixture between two greased 8-in. x 4-in. bread pans.

4. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

Notes: Edibles to go with departing teacher's gifts.

Adapted from: All Recipe's Apple Bread
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- 1 cup instant cocoa mix
- 1 1/2 cup sugar
- 3/4 cup milk
- 1/4 cup butter

Directions:

1. Put all ingredients in a sauce pan. Bring to a boil. Lower heat. Cook until it forms a ball when placed in cold water.

2. Remove from heat and beat for a few minutes. Pour into buttered square pan. Allow to set.

Adapted from: Cooks' Old Hard Fudge
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- 35 unsalted soda crackers, crushed
- 1 cup butter
- 1 cup packed brown sugar
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts

Directions:

1. Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.

2. Place crackers on foil in 5 x 7 inch rows.

3. Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.

4. Pour over crackers. Mix. Pour onto sheet. Bake 17 - 20 minutes.

5. Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.

6. Refrigerate 1 hour. Break into pieces.


Adapted From: All Recipe's Chocolate Brittle Surprise
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- 1 cup butter, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (180 degrees C).

2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.

3. Form cookies. Bake for 10 - 12 minutes.

Adapted from: All Recipe's Shortbread Cookies II Read more...

- 1 cup butter, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (180 degrees C).

2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.

3. Form cookies. Bake for 10 - 12 minutes.

Adapted from: All Recipe's Shortbread Cookies II Read more...

- 3 eggs
- 2 cups sugar
- 1/3 cup oil
- 2 cups yogurt
- 1 cup pumpkin puree
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1/2 tablespoon baking powder
- 1/2 cup chopped walnuts

Directions:

Preheat oven to 400°F.

Beat eggs until foamy, add sugar, oil, yogurt, pumpkin, cinnamon, and nutmeg and mix well. In a separate bowl sift together flour, salt, baking soda and baking powder. Add dry ingredients slowly to the yogurt mixture and mix until moist. Mix in half of the walnuts. Pour into 2 greased and floured 9x5x13-inch loaf pans. Sprinkle leftover walnuts onto tops of each loaf. Bake for 35-40 minutes. Loaves should be golden brown on top.

Notes: It smelled really good, but it didn't really taste like anything after it came out of the oven. It was awesome the second day though.


Adapted from: Baked Perfection's Pumpkin Bread
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- 1 cup butter, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (180 degrees C).

2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.

3. Form cookies. Bake for 10 - 12 minutes.

Adapted from: All Recipe's Shortbread Cookies II Read more...

- 3 eggs
- 2 cups sugar
- 1/3 cup oil
- 2 cups yogurt
- 1 cup pumpkin puree
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1/2 tablespoon baking powder
- 1/2 cup chopped walnuts

Directions:

Preheat oven to 400°F.

Beat eggs until foamy, add sugar, oil, yogurt, pumpkin, cinnamon, and nutmeg and mix well. In a separate bowl sift together flour, salt, baking soda and baking powder. Add dry ingredients slowly to the yogurt mixture and mix until moist. Mix in half of the walnuts. Pour into 2 greased and floured 9x5x13-inch loaf pans. Sprinkle leftover walnuts onto tops of each loaf. Bake for 35-40 minutes. Loaves should be golden brown on top.

Notes: It smelled really good, but it didn't really taste like anything after it came out of the oven. It was awesome the second day though.

Adapted from: Baked Perfection's Pumpkin Bread
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- 1 cup butter, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (180 degrees C).

2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.

3. Form cookies. Bake for 10 - 12 minutes.

Notes: I made the cookies for the graduation grade six class at Tokiwa. I tried different ways of packaging the cookies. In the end, I chose the one on the right. My microwave has hot spots so some of the cookies came out brown. They tasted exactly the same but they weren't the pretty pale brown of shortbread cookies. I put those aside and brought them to church the next Sunday.

Adapted from: All Recipe's Shortbread Cookies II Read more...

- 2 eggs
- 2 cups bread crumbs
- 2 cups grated carrots
- 4 cloves garlic, minced
- 1/4 cup okonomiyaki sauce
- 1 tsp each, ground ginger, salt
- 1/2 tsp freshly ground pepper
- 1 onion, diced
- 1 lb lean ground pork
- 1 lb chicken
- 1/4 cup okonomiyaki sauce

Directions:

1. In large bowl, whisk eggs. Mix in bread crumbs, carrots, garlic, 1/4 cup sauce, ginger, salt, pepper, and onions. Mix in meat.

2. Pack into two loaf pans, molding top. Spread okonomiyaki sauce over top; roast in 400F oven for about one hour.


Adapted from: If you’re only going to make one kind of meatloaf, this is the one you should make
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Mina Asobu Day - Every month at church, people in the community are invited to come and play. This month, we made mochi together.

Preparations before the children came: The week before, we sorted out all the bad grain from a big bag of rice. The rice had to be boiled, then drained. Anko (red bean) paste was rolled into little balls for filling.

The rice has to go through a mortar and pestle process to become sticky. First, two people with mallets slowly walk around the mortar and push the rice. Then, the rice is pounded with the hammers.

The sticky mochi is covered in flour. Uniform pieces are torn from the main glob and rolled until round.

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The pictures are pretty self explanatory.
Notes: Sayuri invited me to her church for an udon making event.
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