剛從Big Bend National Park 回來，趁著不多的暑假（其實只有一個禮拜）
趕做一些食物儲存，也一解口腹之慾，
因為在BIG BEND實在是太天然了，連找食物吃都是個不太容易的事
哈哈！ 再寫篇遊記吧！
Japanese Cheesecake
Ingredients:
Fresh Whipping Cream / 200 cc (Cup 4/5)
2 eggs
Cream Cheese / 250 g (7 oz)
Flour / Tbs 3
Sugar / (1/2 cup) * Preferable
Yogurt / Tbs 3
Lemon Juice / 1/2 cup
Procedures:
Mix 1-6 well in a bowl until it gets smooth
Then, bake it with 350° in a pre warmed up oven for 50 minutes to an hour
我覺得WHIPPING CREAM實在太油，所以改用一半牛奶，一半鮮奶油做起來還好，
下次可以試試用HALF＆HALF，應該也會成功熱量也比較低，
有放檸檬，不過味道不太夠，用檸檬精或香草精1Tbsp應該會好些吧！
Honey Whole Wheat Bread
Ingredients: makes 1 loaves
2 cup whole wheat flour
1/2 Cup bread or all-purpose flour
6 oz can evaporated milk (or milk, or more water or soy if you are vegan)
1/3 cup honey
1 teaspoons salt
2 tablespoons melting Butter
2 tablespoons water
1/4 Cup Warm water(110F/45C)
1.5 teaspoons instant yeast
1/2 teaspoons white sugar
an additional 1/2-1 cup flour, as necessary, to achieve the desired consistency
Directions
1. Dissolve yeast and sugar in 1/4 cup warm water.
2. Combine milk, 2tbsp water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
3. Punch down, Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
成功的麵包喔！又很營養，嚼勁十足！
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