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
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
Years ago when I first came to Saudi I was at a shop and came across a very old poorly made recipe book. The instructions and recipes are kind of hard to read like most recipe books you find that come from Saudi they do not have exact instructions or measurements and sometimes the names are really off and although they say one thing it sounds and should be spelled an entirely different way. I usually talk to my mother in law to make sure everything is correct so I can share it here with you all but she happens to be out of town for the Summer so I am just going to go with it and post it here hoping that the name is right as written.
This cake is a Saudi yogurt cake and what I really love about it the most is that it does not have any sugar incorporated into it. I was worried that it would be sour with the yogurt and no sugar but the sugar syrup on top was just perfect. My husband loathes super sweet desserts and he really loved this one as in he has already ate half. I especially love that it has black seeds in it which is a sure sign its a Saudi dish.
In Islam we have a hadith that says:
“Use this Black Seed regularly, because it is a cure for every disease, except death.” [Al-Bukhaari and Muslim]
1 cup all purpose flour
2 cups plain yogurt
1 tablespoon baking powder
1/2 teaspoon black seeds
1/2 teaspoon vanilla extract
1 cup sugar syrup
1. Pre-heat oven to 350F. In a large mixing bowl add eggs and yogurt. With a hand-mixer mix well. Add vanilla and black seed, mix. Sift flour into bowl, add baking powder and mix.
2. Grease a 30 cm round baking pan (I used 2 loaf pans). And fold the batter into the pan. Bake for 45 minutes or until toothpick comes out clean.
3. Remove from heat and carefully pour syrup on top (use as much as you like) and allow to sit for 15 minutes before serving.
Yields: 1 30cm or 2 loaf cakes
When I saw this recipe floating around Pinterest I just knew I had to make it. I cannot say I was always a big fan of bundt cakes because when you’re a kid you just kind of think of them as old people cakes. I mean a cake without frosting? I have came to appreciate bundt cakes and now even look at them as rather classy. The thing about a good bundt cake is that it’s so amazing you do not need all that frosting on top. Just a sprinkle of sugar and maybe some fresh fruit and there you have it.
This cake is so moist hence it being a butter cake after all. My husband says that Southerners are obsessed with butter and he’s right we are. My mom has a picture of me as kid sitting on the kitchen counter eating out of the Blue Bonnet tub. But hey I did not remember Arabs being that healthy did you?
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
Powdered sugar, for topping
1. Preheat the oven to 325°F. Grease and flour a 10-cup bundt pan.
2. Mix the flour, sugar, salt, baking powder and baking soda in a large bowl. Add in the buttermilk butter, vanilla, and eggs. Beat for three minutes at medium speed. Pour the batter into the bundt pan.
3. Bake for 60 minutes or until an inserted tester comes out clean. Allow cake to cool, remove from pan and place on cake platter then sprinkle powdered sugar on top.
Yields: 1 cake
adapted from simmer and shoot