Archive for March, 2018


Easter Bread

You need time to make this bread.
Ingredients:
3 1/4 cups flour
4 large eggs (one is for egg wash)
1/4 cup sugar
3 tbs. butter
1 pkg. dry yeast
1/2 tsp. salt
1/2 cup milk
2 tsp. orange or lemon peel (your choice) optional
colored eggs
Directions:
1. In a bowl, mix 1 cup of flour, sugar, salt and yeast.
2. Warm butter and milk and mix into dry ingredients. Add in 3 eggs and another 3/4 cup of flour.
3. Add in peel, if using. Mix well.
4. On a floured board begin to knead dough. Add remaining flour while kneading. Knead for approximately 8 minutes.
5. Place dough in a large greased bowl. Cover bowl with towel. Let rise for about 90 minutes.
6. When dough has risen, shape to desired look. You can braid it into a circle. Let dough rise for another hour.
Preheat oven to 400 degrees.
7. Decorate with colored eggs. (eggs should not be cooked, just colored) Press gently into dough.
8. Take one egg and beat with 1 tsp. of water. This is your egg wash. Brush on top of bread. You can also sprinkle sesame seeds on top, if you like.
9. Bake for 25 minutes or until golden brown. Use toothpick to see if cooked inside.

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A real treat to be invited to meet movie icon Hayley Mills after her performance in the play “Party Face”. What’s your favorite Hayley Mills movie?

Pizza Rustica

*This Pizza Rustica Is Traditionally Eaten The Night Before Easter Sunday.

Ingredients:
2 tbsp. olive oil
8 ounces sweet Italian sausage (casings removed)
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup freshly grated Parmesan cheese
4 ounces thinly sliced prosciutto, coarsely chopped
1/3 lb. ham (chopped)
4 large egg yolks (beaten)
1 large egg (beaten)
2 tbsp. chopped fresh parsley
Pastry Dough Recipe:
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter (cut into pieces)
1/4 cup cold solid vegetable shortening (cut into pieces)
1 tsp. sea salt
3 large eggs (beaten)
2 to 4 tbsp. ice water
Blend the flour, the butter, the shortening and salt in a food processor until the mixture is coarse. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Roll the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.
Directions:
1. Preheat the oven to 375 degrees.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Transfer the mixture to a small bowl and set aside to cool.
3. In large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and Parmesan cheese. Add the sausage, fresh parsley, ham and prosciutto to the mixture and stir well.
4. Roll out larger piece of dough on a lightly floured work surface to a 18-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch.
5. Add the ricotta mixture into the dough-lined pan.
6. Roll out the remaining piece of dough into a 12-inch round.
7. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges.
8. You can cut the extra overhanging dough into strips and put on top of pie. (see photo)
9. Brush the beaten 1 large egg over the entire pastry top. Bake on the bottom shelf of the oven until the crust is golden brown. (about 1 hour)
Let cool for about 15-20 minutes before cutting.

 

 

Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup green sugar for decoration
Directions:
Preheat oven to 350 degrees
In a medium bowl, stir together flour, baking soda, and salt.
In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy.
Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
Roll the dough into walnut sized balls and roll the balls in green sugar.
Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.