Homemade Croutons


I love croutons on my salad and nothing can top a freshly made batch. You can really use any type of bread that you have on hand but I always just use sliced white bread. You can store these in a covered container or plastic bag if you have any leftover and you can also use different seasonings to create your own taste.

4 slices of white bread
1/2 cup olive oil
1/4 teaspoon garlic salt
1/4 teaspoon Italian seasoning

1. Pre-heat oven to 350F. In a bowl add olive oil, garlic salt and Italian seasoning, mix.

2. Cut bread into cubes then add into the bowl coating every piece. On a non-stick baking sheet add the bread and cook in the oven until golden, about 10-13 minutes.

Yields: 6 servings

Easy Nutella Cookies


Last night my son was talking about wanting nutella and cookies so I did a quick search and found this recipe floating all over Pinterest which. I am not sure who the original recipe came from but it’s a pretty good one. The only thing I changed was that I used milk instead of water. They were so simple to make and delicious. I prefer them the next day when they have hardened a bit. I also think these would taste great with a scoop of peanut butter added to the mix if you like peanut butter that is.

1 cup all-purpose flour
1/2 cup sugar
3/4 cups nutella
1 egg, beaten
1/4 cup milk

1. Pre-heat oven to 350F. In a mixing bowl add sugar and egg, mix. Add nutella, flour and a bit of milk at a time mixing with a hand help mixer. Until a thick dough consistency (not too thick) has formed.

2. On a baking sheet with a non-stick baking mat or on parchment paper place 1 dozen heaps of dough (lines of 4). And bake for 13 minutes.

3. Place cookies on a wire rack to cool.

Yields: 2 dozen cookies





In Islam we have a hadith that says:


1 cup all purpose flour
6 eggs
2 cups plain yogurt
1 tablespoon baking powder
1/2 teaspoon black seeds
1/2 teaspoon vanilla extract
1 cup sugar syrup




Yields: 1 30cm or 2 loaf cakes


Kentucky Butter Cake




3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla
4 eggs
Powdered sugar, for topping




Yields: 1 cake

adapted from simmer and shoot