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----- Original Message -----
From: Cindy
To: phaedrus
Sent: Saturday, May 31, 2003 1:55 PM
Subject: Easter bread
I once had a recipe for an Easter bread (I honestly cannot remember if
it used yeast or not - I tend to think not) which was separated into
2 sections and then shaped into a dove (This I remember how to do).
Almonds were set into the 'tail feathers' and almond paste was used
somehow. It was an Italian recipe and I have hunted all over the world
and cannot find it. I would truly love to have this recipe again.
Thanks
Cindy
Hello Cindy,
See below.
Phaed
Colomba di Pasqua - Colomba Pasquale
Easter Dove - Italian Easter Bread
These traditional holiday loaves are made in several easy steps over about
18 hours. We recommend doing steps one through four on the first day, since
step four includes an eight- to ten-hour rising that, ideally, could be done
overnight. Then finish the next day.
Yield: 2 loaves.
Step 1 (Starter)
3 tablespoons plus 1 teaspoon cool water
1/4 teaspoon sugar
1 1/2 teaspoons dry yeast
7 tablespoons unbleached all purpose flour
Step 2
2/3 cup unbleached all purpose flour
4 large egg yolks
3 tablespoons cool water
2 teaspoons sugar
Step 3
6 tablespoons (3/4 stick) unsalted butter, room temperature (very soft), cut into 6 pieces
5 tablespoons sugar
2 large egg yolks
2 tablespoons lukewarm whole milk
1 tablespoon honey
2 1/4 cups unbleached all purpose flour
Step 4
1/2 cup cool water
1 1/2 teaspoons dry yeast
2 cups unbleached all purpose flour
1 cup (2 sticks) unsalted butter, room temperature (very soft), cut into 12 pieces
6 tablespoons sugar
4 large egg yolks
3 tablespoons lukewarm whole milk
2 teaspoons vanilla extract
1 1/2 teaspoons fine sea salt
1 1/2 cups (about 10 oz.) chopped candied orange peel (can be found in some specialty foods stores)
Step 5
1/2 cup (about) all purpose flour
2 dove-shaped paper baking molds (Sur La Table may have them) or two buttered
and floured ten-inch-diameter cheesecake pans
Step 6 (Glaze and baking)
1 cup sugar
1/2 cup whole unblanched almonds
3 large egg whites
1/4 teaspoon almond extract
1 1/3 cups sliced almonds
Powdered sugar
For step 1 (Making starter):
Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let
stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix
in flour (dough will be firm). Cover bowl with plastic wrap. Let starter
rise until puffy, about 45 minutes. (Initially, the starter is firm and
compact, but it softens and becomes puffy and spongy after rising.)
For step 2:
Attach dough hook to mixer. Add all ingredients in step 2 to starter. Beat
until blended, scraping down sides of bowl often, about 5 minutes (dough
will be soft and thick). Scrape dough off hook; remove hook. Cover bowl
with plastic. Let dough rise at room temperature until puffy and bubbly on
top, about 1 hour. The dough will look thick, shiny, and slightly puffed.
For step 3:
Reattach clean dough hook. Add first 5 ingredients in step 3 to dough; beat
until blended. Add flour. Beat at low speed until smooth, scraping down bowl
and hook often, about 5 minutes (dough will be firm and compact). Scrape
dough off hook; remove hook. Cover bowl with plastic; let dough rise at
room temperature until lighter in texture and slightly puffed, about 3 1/2
hours. The dough will double in volume and become lighter in texture but
less glossy.
For step 4:
Reattach clean dough hook. Mix water and yeast in small cup. Let stand until
yeast dissolves, about 10 minutes; add to dough. Add 1 1/3 cups flour, half
of butter, sugar, and 2 yolks; beat until dough is smooth, about 3 minutes.
Scrape down dough hook and sides of bowl. Add remaining 2 yolks, milk,
vanilla extract, and salt. Beat at low speed until blended, about 3 minutes.
Scrape down hook. Add remaining 2/3 cup flour, remaining butter, and orange
peel. Beat dough until well blended, about 5 minutes. Scrape dough into very
large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise
at room temperature until doubled and indentation remains when 2 fingers
are pressed about 1/4 inch into dough, 8 to 10 hours.
For step 5:
Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto floured
work surface (dough will be soft and sticky). Gently toss dough in flour
until easy to handle. Brush away excess flour. Divide dough into 3 equal
pieces. Divide 1 piece in half; shape each half into 10-inch-long log.
Arrange 1 log crosswise in each paper baking mold, curving ends to fit.
Roll each remaining dough piece into 11-inch-long log, slightly tapered
at ends. Place 1 log across dough in each mold. (If using 2 cheesecake
pans, divide dough in half; place half in each prepared pan). Cover molds
(or pans) with plastic. Let stand at room temperature until dough rises
to top of each mold and indentation remains when 2 fingers are pressed
about 1/4 inch into dough, about 3 1/4 hours.
For step 6 (Glaze and baking):
Position rack in bottom third of oven and preheat to 375 F. Finely grind
sugar and whole almonds in processor. Add egg whites and almond extract;
blend 10 seconds. Peel plastic off dough in molds. Spoon half of almond
glaze over top of each. Sprinkle each with sliced almonds. Sift powdered
sugar over. Slide rimless baking sheet under molds; slide molds directly
onto oven rack.
Bake breads until brown on top and slender wooden skewer inserted into
center comes out clean, about 45 minutes. Cool breads completely on rack.
(Can be made ahead. Wrap; let stand at room temperature up to 2 days or
freeze up to 1 week.)
Source: Bon Appetit
----- Original Message -----
From: Claudine
To: phaedrus
Sent: Saturday, May 31, 2003 11:00 AM
Subject: pan de manteca
looking for the correct recipe that really works!
Pan de manteca - a bread made in Puerto Rico.
Thanks for the help.
Claudine
Hello Claudine,
The recipe below is the only one that I could find for pan de manteca. Pan de manteca is very similar to "shortening bread", so you might compare recipes for the two.
Phaed
Pan de Manteca (Sobao)
5 lbs. Flour
1 1/2 oz. Salt
3/4 cup of sugar
1/2 cup shortening
2 litres water
1/2 oz. of dry yeast
Mix water, sugar, salt and shortning for 2 or 3 minutes. Add flour and
yeast.. Using a heavy duty mixer; knead the dough for 15 minutes.
Divide the dough in 5 equal portions and shape them into loaves. Place
loaves on baking sheets and allow to rise til doubled.
Bake in a 340º F to 350º F preheated oven, til golden. The loaves are
done if tapping on them makes a hollow sound.
----- Original Message -----
From: Robyn
To: phaedrus
Sent: Sunday, June 01, 2003 1:43 PM
Subject: (no subject)
I've been looking everywhere for the recipe for "Cranberry Apple-Jack
muffins." I used to buy them from the bakery at Whole Foods Market in
Houston, TX. I have since moved out of state and have had no luck
locating the muffins or the recipe at local Bread and Circus, the only
local affiliate of Whole Foods. I would appreciate any information.
Thank you in advance,
Robyn
Hello Robyn,
While there are a few Whole Foods Market recipes on the "copycat" sites, that's not one of them. Nor can I find another recipe on the Internet with the name
"cranberry apple-jack muffins". However, there are recipes for "cranberry apple muffins" and "apple cranberry muffins". See below for a sampling of those.
Phaed
Apple-Cranberry Muffins
Ingredients :
1 c. flour
1/2 c. quick oats
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1 egg
3/4 c. packed brown sugar
1/4 c. melted margarine
1 tsp. vanilla
3/4 c. diced apples, tart and unpeeled
3/4 c. fresh or frozen cranberries
1/4 c. raisins
Preparation :
Heat oven to 350 degrees. Grease muffin pans, or use foil cups.
Mix dry ingredients in large bowl. Break egg into another bowl.
Add sugar and whisk until smooth. Whisk in margarine and vanilla.
Stir in apple, cranberries and raisins. Pour over dry ingredients.
Fold in just until dry ingredients are moistened. Scoop batter into
muffin cups. Bake 20-25 minutes or until browned and firm to the
touch. Turn out onto a rack. Let cool. Store 1 to 2 days in a
plastic bag or airtight container before reheating and serving. Do
not freeze.
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Cranberry Apple Muffins
Ingredients :
1 c. flour
1/2 c. whole wheat flour or oat bran
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
2 lg. eggs
3/4 c. packed brown sugar
1/4 c. oil
1 tsp. vanilla
3/4 c. diced, unpeeled tart apples
3/4 c. fresh or frozen cranberries
1/2 c. chopped walnuts
Preparation :
(Make 1 day ahead for best flavor.) Heat oven to 350 degrees.
Grease muffin tin or use foil cups. Mix flours, soda, cinnamon and
salt in large bowl. Break eggs into another bowl. Add sugar and
whisk until smooth. Whisk in oil and vanilla. Stir in apples,
cranberries and walnuts. Pour over dry ingredients. Fold in just
until dry ingredients are moist. (Do not overmix.) Scoop batter
into muffin cups. Bake 20 to 25 minutes, or until browned and firm
to the touch. Store 1 to 2 days in a plastic bag or airtight
container before reheating and serving. Do not freeze.
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Cranberry - Apple Muffins
Ingredients :
1/2 c. whole cranberry sauce
1/2 tsp. shredded orange peel
1 1/2 c. all-purpose flour
1/2 c. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 c. peeled shredded apple
1 slightly beaten egg
1/3 c. milk
1/3 c. cooking oil
1/2 c. sifted powdered sugar
2-3 tsp. orange juice
Preparation :
Combine cranberry sauce and orange peel; set aside. In a mixing
bowl stir together flour, granulated sugar, cinnamon, soda, baking
powder and salt. Make a well in center. Combine egg, apple, milk
and oil. Add egg mixture all at once to dry ingredients. Stir just
until moistened. Fill greased 2 1/2 inch muffin cups half full.
Make a well in center of each muffin with back of spoon. Spoon 2
teaspoons of cranberry mixture into each. Bake in a 375 degree oven
for 18-20 minutes. Combine powdered sugar and juice to drizzling
consistency. Drizzle over warm muffins. Makes 12.
----- Original Message -----
From: Rucker
To: phaedrus
Sent: Sunday, June 01, 2003 12:02 AM
Subject: sugar molds
I am looking for the recipe to make simple sugar cubes using candy molds
Hello Rucker,
I couldn't locate any recipes for "sugar cubes", but there are recipes for making molded sugar decorations for cakes. See below.
Do not substitute raw egg whites for the "Just Whites" or the meringue powder. Raw egg whites carry salmonella.
Phaed
Sugar Molds
2 cups granulated sugar
1 teaspoon liquid food coloring
3 teaspoons "Just Whites" pasteurized egg whites
Place sugar in bowl, add food coloring and egg white and knead with your
hands until well blended. Pack firmly into mold and level top with a
spatula. Cover mold with cardboard, turn over and lift mold off. (For
sparkle, immediately dust with edible glitter.)
Dry thoroughly, about five hours. For a large hollow mold, place in
200'F oven five minutes. Carefully tip sugar mold into your palm and
scoop out damp sugar inside with a teaspoon. Replace on cardboard and
dry thoroughly about 24 hours.
--------------------------------
Recipe
2 cups Granulated sugar
4 tsp Water
1/4 tsp Meringue powder
Food coloring (optional)
Mix by hand, kneading for about 1 minute until sugar is moistened and
packs like wet sand. Keep mixture covered with a damp cloth. Add 1/4 tsp
meringue powder for strength.
To tint, substitute part liquid food color for water in recipe. Tinted
sugar makes the pretties molded decorations.
To make sugar molds, pack the sugar mixture into mold as firmly as possible.
To make multicolored mold, start with features and press the desired tinted
sugars into mold. When making more than 4 sugar decorations from the same
mold, dust mold with cornstarch to prevent sticking. Scrape off excess sugar
mixture with a spatula, so top is even with edge of mold. Unmold sugar at once
by placing cardboard over mold. Turn mold and cardboard upside down and lift
mold off releasing sugar shape. Let dry 5 hours or in 200 degree oven for 5-10
min.
----- Original Message -----
From: "Crystal"
To: phaedrus
Sent: Sunday, June 01, 2003 5:20 PM
Subject: Desperatly Seeking recipes!
> Hi there!
> I have seen all of the amazing stories of families &
> "memorable" foods recipes, lost, & found by you! I
> have come to a dead end and am desperate for *any*
> help! I want to make candy- SugarFREE candy!
> Preferably hard candies,but soft is fine! I have been
> unable to find any recipes to make diabetic candies.
> Can you help me? Thanks soo much!
> ps, if you dont mind keeping just my email address
> private, that would be wonderful 8)
> Regards, Crystal
Hello Crystal,
Hard candies are difficult, because they're almost all sugar to begin with.
I don't know how sugar-free hard candies are made commercially. There seem
to be a lot of commercial brands for sale, but almost no homemade sugar-free
hard candy recipes at all.
This site has a recipe, but it uses their special ingredient:
sugar free candy
These sites have some diabetic candy recipes:
diabetic recipes
more diabetic recipes
(at bottom of page)
And, see below for some diabetic non-hard candy recipes.
Phaed
Diabetic Chocolate-Nut Candy
Ingredients :
1 (.75 oz.) envelope chocolate Alba 77
3 tbsp. water
1/4 c. Grape-Nut flakes
2 tbsp. chunky peanut butter
2 tbsp. raisins (optional)
Preparation :
Mix Alba and water together until smooth; add Grape-Nut flakes
and peanut butter and raisins, if you wish. Mix well. Form into a
2x5 inch bar on aluminum foil. Wrap in foil and freeze for 2 hours.
Recipe makes 1 bar. 1 bread, 1 milk, 2 protein, 1 fruit (if raisins
are used.)
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Chocolate Chews (Diabetic Candy)
Ingredients :
6 oz. cream cheese
4 tsp. cream
2 tsp. vanilla
5 tsp. chunky peanut butter
1 pkg. diet chocolate pudding
1 tsp. lemon juice
1/2 c. chopped walnuts
Preparation :
With a fork blend the first 6 ingredients together. Roll into
tiny balls and roll in nuts. Store in freezer as they are better
cold.
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Diabetic Peanut Butter Candy
Ingredients :
2 tbsp. peanut butter
2 tbsp. milk
2 tbsp. raisins
1 med. size graham cracker
1/2 tsp. liquid artificial sweetener
1 tsp. vanilla
Preparation :
Cream peanut butter until smooth. Blend in 1 tablespoon milk.
Add raisins and mix well. Break graham cracker into small pieces
and mix with other ingredients. Add rest of milk, sweetener, and
vanilla. Form into balls. Substitution: 1 meat substitute; 1
fruit; 1/2 slice bread. Subtract milk from daily allowance.
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Diabetic Candy Bar
Ingredients :
3 packets or 1 tsp. Sweet & Low
1/3 c. powdered milk
1/3 c. peanut butter
1/3 c. oats
1/2 tsp. vanilla
1 1/2 tsp. water
Preparation :
Mix all ingredients. Shape into bar. Wrap in wax paper.
Refrigerate until firm. Exchange - 1 fat and 1 milk for daily count.
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Fudge Candy (Sugar Free)
Ingredients :
13 oz. can skim evaporated milk
3 tbsp. cocoa
1/4 c. butter
1 tbsp. granulated sugar, replacement
Dash salt
1 tsp. vanilla extract
2 1/2 c. unsweetened
cereal crumbs
1/4 c. nuts, very finely chopped
Preparation :
Combine milk and cocoa in saucepan; cook and beat over low heat
until cocoa is dissolved. Add butter, sugar replacement, salt and
vanilla. Bring to a boil; reduce heat and cook for 2 minutes.
Remove from heat; add cereal crumbs and work in with wooden spoon.
Cool 15 minutes. Divide in half; roll each half into a tube, 8
inches long. Toll each tube in finely chopped nuts. Wrap in waxed
paper; chill overnight. Cut into 1/4 inch slices. Yield: 64
slices. Exchange, 2 slices: 1/2 bread, 1/2 fat. Calories: 60.
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Healthy Sugar Free Candy Bars
Ingredients :
6-8 slices bread
2 tbsp. chopped nuts
1 tbsp. wheat germ
1/4 c. peanut butter
1 tsp. cocoa (optional)
Preparation :
Trim crust off bread, cut in half, let all bread dry overnight
including crust or in oven at 350 degrees for 1/2 hour. Crumble
crust. Add chopped nuts, wheat germ, mix peanut butter in mixture.
Add peanut oil until thin. Dip bread in peanut butter mixture.
Roll in nuts. Eat.
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Chocolate Candy (Sugar Free)
Ingredients :
1 tbsp. peanut butter
2-3 tbsp. water
1 pkt. Alba chocolate drink mix or 2 scoops chocolate slim fast
Preparation :
Mix well. Drop 1 inch balls onto cookie sheet and freeze 1-2 hours.
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