Organic Farming Association Raises Concerns About Hydrofracking

An organic farming association has raised concerns about hydrofracking, a specific method of natural gas drilling that involves pumping millions of gallons of water, plus sand and chemicals, into wells to crack open rock and release the fossil fuel within.

"Overall, we're against drilling of any kind," says Lea Kone, assistant director of the Northeast Organic Farming Association of New York (NOFA-NY). Farming depends on clean water, soil, and air -- and anything that impacts those factors is a concern for farmers, she explains.

Water for hydrofracking can be drawn from aquifers, which are limited. "In theory, people's well water can be swallowed up," Kone says. "Landowners often don't realize that when they sign a lease, they sign away both their gas rights and their water rights, which can also affect their neighbors."

Plus, Kone adds, hydrofracking is specifically exempt from the Safe Drinking Water Act, despite the many chemicals used in the drilling process. Some of the chemical combinations have been described as "breathtakingly toxic" and "terrible environmental poisons" by one scientist working on the issue.

NOFA-NY specifically supports legislation that requires gas companies to reveal all drilling chemicals. Over the summer, legislation was introduced in Congress to control drilling and protect drinking water.

"We support HR 2766, FRAC Act (Fracing Awareness and Responsibility Act), which would repeal the exemption of hydraulic fracturing in the Safe Drinking Water Act, and require the public listing of all chemicals in hydraulic fracturing fluid."

Additionally, NOFA-NY supports "passage of state legislation that would require oil and gas drilling companies to report publicly all chemicals used to drill oil and gas wells, and how and where waste material and products are disposed of. We support the passage of state legislation that prohibits the use of water from acquifers for the purpose of oil and gas drilling or fracing."

Our First Words in Food Symposium

For those of you who could not attend our first Food in Words Symposium, here is a rundown of the day, chronicled by Tulane University student Faine Greenwood.

The Southern Food and Beverage Museum's first ever Food Symposium and Literary Feast proved to be a huge success, bringing together the area's best and brightest food professionals and experts. Topics discussed included New Orleans cuisine past and present, the state of food writing, the city's diverse history, and the early writers and cookbook authors that brought New Orleans cooking to the world. The Intercontinental Hotel provided a delicious lunch.

The inaugural event's theme was "The World's Fairs in New Orleans and Inventing Creole and Cajun Cuisine," and the day began with a delightful introduction to the topic by Professor Paul Freedman of Yale University.

Freedman discussed how Creole food first defined itself via the influence of the world fair, moving from a regional cuisine into a cooking style embraced by an entire nation. According to Freedman, Creole cuisine's distinction comes from its remarkable "blended" quality - unlike that of New York City, a region that possess incredible diversity but little in the way of a characteristic cuisine, as New Orleans does.

Many reasons have been put forth for New Orleans's unique cuisine, ranging from a French food-loving culture, a similarity of tastes across class-lines, an unusual willingness to "make do" with even the basest ingredients, and the cities (still existent) love of distinguishing itself from the rest of the USA.

Tulane University archivist and food history scholar Susan Tucker followed Mr. Anderson, discussing the cookbook writer, globetrotter, and unforgettable character Lafcadio Hearn. Mr. Hearn, renowned for his writing on Japan and Asia in his later years, produced the legendary "Creole Cookbook" for New Orleans’s blowout 1884 Cotton Centennial Exposition during his stay in the city in the late 1800’s. The book did not appear until 1885, coming out rather late for the Exposition, but became a classic, gaining notoriety as one of the very first publications to attempt to define what Creole cuisine is.

The next speaker was Rien Fertel, a PHD History student at Tulane, who has done research on Creole culture in society from the early 19th century to today. Fertel is interested in the word "Creole", and how the word's use has changed and evolved over time. Fertel discussed how others, or outsiders, define Creole food and New Orleans food habits. He argues that Creole cuisine, as we know it was not defined by the Creoles themselves but rather by outsiders with no Creole heritage. These outsiders took the Creole food they found and turned it into a commodity, as evidenced by the two 1884 cookbooks, in conjunction with the 1884-1885 World's Fair. These now-famous cookbooks were Lafcadio Hearn's “Cuisine Creole” and the “Christian Women's Association Cookbook,” works that still influence aspirant Creole chefs and home-cooks.

The second discussion concerned the Depression-era Works Progress Administration and Creole Food, with Lawrence Powell, Chris Smith, and other lecturers.

Lawrence N. Powell, a Tulane University history professor and Louisiana historian, began with a discussion of the “WPA'S Guide to New Orleans,” published as part of a national series under the storied Federal Writer Project. Under the auspices of Louisiana Federal Writer's project director, Lyle Saxon, the New Orleans guide became the best of the bunch, providing a definitive and beautifully written look at New Orleans, its history, and its distinctive cuisine. Saxon, passionate about New Orleans, wrote about the gestation and genealogy of classic Creole dishes, and was among the few of his contemporaries who gave due credit to the potent African influence on the city's culture, cuisine, and music.

Chris Smith, manager of the Southern Food and Beverage Museum's collection and Big Read coordinator, discussed “Their Eyes Were Watching God” by Zora Neale Huston, one of the 20th centuries best Southern novels. Hurston herself was part of the WPA project, and spent time in New Orleans researching voodoo, securing unique information from the voodoo priestesses she interviewed during her short stay in the city. Smith stressed how Hurston's book uses food to move the plot along. Certain dishes, such as fried chicken, Mac and cheese, meatloaf, and other comfort foods - are used to define how people live and what their values are. Smith noted that Harper Lee also used food to define character in her "To Kill a Mockingbird,” among other famous Southern works that use edibles to paint a portrait of people and places. Smith then contextualized food and Hurston's political era alongside her literature, referencing such creations as her "Diddy Wah Diddy,” – a sort of food heaven only reachable on the back of a mule. As Smith’s lecture established, Hurston's status as a literary legend, oral historian, and flamboyant personality has secured her a place in the South's literary pantheon, well after her penniless death in 1960.

Rien Fertel ended the discussion with a look at Lyle Saxon's influences, especially in regard to his 1928 "Fabulous New Orleans," a work combining memoir, history and myth into one robust and rapturous account of Saxon's experiences in the city. Saxon emphasized the French Market, the different ethnic groups who sold produce and food there around the turn of the century, and his impressions of the area as a young child, emphasizing especially the cuisine of his beloved city. Saxon, unusually for his time, listed ethnic restaurants alongside Creole standards, and gave credit to both slaves and Choctaw Indians for their influence on Creole cooking. What was Lyle Saxon's motto for New Orleans and New Orleans culture? "Have a good time while you can!"

The Symposium broke for lunch, which was catered by the Intercontinental Hotel. Chefs demonstrated how to cook shrimp Étouffée, as participants sipped Sazeracs. A multi course lunch was then served, featuring a trio of soups, an entree of chicken bonne femme, and a dessert of baked pears in a bourbon sauce.

SoFAB director Liz Williams was joined by Errol Laborde to discuss the 1984 World's Fair and its impact on Creole and Cajun Food--specifically that was the first time that the two styles were lumped together. This proved to be a lasting partnership, and even today the boundaries between Creole and Cajun food remain unclear.

A panel discussion regarding "Food Writers and the Future of the Cuisine" was held next, featuring local experts Sara Roahen, Judy Walker, Ian McNulty, Pableaux Johnson, and Stephanie J. Carter. The writers hosted a lively talk about the current realities of food journalism, New Orleans cuisine, and the process and day-to-day realities of writing about food for a living. Judy Walker discussed her experience as the Times Picayune Food Editor, providing insight into the nuts-and-bolts process of constructing a cookbook - most notably last years "Cooking Up A Storm," a brilliant compilation of the Picayune’s archival recipes. Ian McNulty of the Gambit discussed his role as a freelance writer and restaurant reviewer, and discussed his protocol and parameters for assessing and writing about new restaurants and culinary culture, answering questions about the review process.

Sarah Roahen then discussed her recent book, "Gumbo Tales," a work stemming from her time as a Gambit restaurant reviewer, recent New Orleans transplant, and passionate Louisiana foodie. Stephanie J. Carter, SoFAB's Communication Director, discussed the Museum's publications and her own food research. During the panel, particular attention was paid to the future of food writing in an era of disappearing newspapers: will the future of food-related literature of necessity be online? Will New Orleans cuisine survive into the future in an era of convenience food and online-culture, and if so, what forms will it take?

The first annual Food Symposium and Literary Feast proved to be an engaging and interest event for local food writers, food professionals, and food lovers alike. The inaugural event will hopefully lead to a series of Food Symposium’s in the years to come, providing an annual venue for the discussion of - and appreciation of - New Orleans deliciously unique culinary culture.

Thank you, Faine, for recording the entire event! We are looking forward to next year's symposium, which is already in progress. Check back for more information in the coming months.

Eating from prison trays

It still amazes me when I see children expected to eat their lunch from horrible plastic prison style trays. We had a big argument about this in London Borough of Merton back in 2005/6.

Below is an article I wrote back then to persuade every school to change over. The kids comments are really interesting!If anyone is interested I have written a paper aimed at Headteachers/Govs to persuade them why they should make the change.Contact me if you want a copy.


Fears about replacing flight trays.

"I would not want to eat out of a prison tray. Would you? So why do we think it’s the right thing for children?"
Prue Leith, Chair of the School Food Trust

In 2006 the London Borough of Merton replaced flight trays with a simple plain black tray and white plates and bowls. Some schools had a number of concerns:

“But the children like flight trays”:

Undoubtedly some of the children were happy to eat from flight trays and did n’t see getting rid of them as a priority. They had become so common place in schools and we know that some children find change unsettling. However as schools the changes they began to report that most children preferred the replacement plates as it makes them feel less “babyish”. The vast majority of the children consulted by Merton Parents for Better food in Schools over this issue were happy to use plates with only a small minority preferring flight trays.

Here are some of the children’s comments:

I don't like the plastic trays at school because they look a bit grungy and dirty. I prefer to eat my dinner off a plate which has been cleaned properly and doesn't have knife cuts in it. They make you feel like you're in hospital and the food tastes of plastic. You wouldn't expect to eat off a tray in a cafe or restaurant so why would you at school.
Katie
Yr 6 Pupil

The trays were disgusting – there was often old bits of food on them as they weren’t washed properly and then our food was put on top of that. It was difficult to use your knife and fork in the little holes.”
Luke, aged 8

I would rather have a normal plate because the food gets all mushed up on the
trays - especially the main course - because there is not enough room. It
also makes me feel quite babyish.
Ceridwen, age 11

"Eating from the trays is like eating from dog bowls"
Harriet, aged 11

You can get more food onto a plate. You get bowls for pudding. It is more like at home.
Thomas, aged 9

“The plastic trays were grubby and dirty...the food looks much nicer on the china plates”
Lewis, age 8

“ I found it disturbing having your pudding next to your dinner. I prefer real plates.”
Ryan, year 5

I prefer real plates – its more hygienic and you feel more homey, (normal)
Sophia, year 5

“When we had trays I used to see people eating their pudding before their dinner.I prefer to use plates. I think other schools should use plates like you do at home.

Natasha, year 5
“The food looks nicer if you have it on a plate.”
Dom, aged 10

Plastic food trays are for babies.
James Richardson, year 8

“Our Children won’t manage.”

Some schools feared that children wouldn’t cope with carrying a plate. Initially children needed help and guidance from mid day supervisors in making the change over but most learnt how to manage quickly. Schools are used to teaching children new skills so this was no different. Interestingly many special schools outside the borough but attended by Merton pupils (including a residential visual impairment unit, Linden Lodge, and a specialist school for children with Autistic Spectrum Disorders). Forum School, Dorset ) use plates and bowls to create a civilised pleasant dining room. Some schools in Merton have taken the decision to allow the youngest children to use flight trays but others use plates through out the school

Here are some comments from mid day supervisors:

“Having supervised at school during lunchtime I have seen firsthand the huge improvement of the children’s table manners where they now have plates and bowls rather than those ridiculous trays. The children use their knives and forks correctly – the trays made this difficult so they inevitably used their fingers. Many children used to complain that some of their pudding was mixed in with their dinner.The whole dining experience has greatly improved.”
Mid day Supervisor and teaching assistant, Di Williams, Poplar Primary School

I ate the Christmas dinner and there is no way I would have done if the food had been served on one of those impersonalised plastic trays. I did have to witness and help to clear up many 'mixed dinners' on the flight/prison trays. The children were distressed when it happened and nothing similar has occurred since the change over to plates.
Mid day Supervisor and teaching assistant, Poplar Primary Emma Harper

A good reason for getting rid of prison style trays,
is the food can become mixed up when being served and this obviously is
very unappetising.
Parent and former mid day supervisor, Sandra Beale

I was a mid-day supervisor for 8 years, over which time the dinnertime team were constantly appalled at the quality of the food served up and the way in which it was presented. The issue of the quality of the food has now been addressed so surely the logical next step in order to completed the transition to a civilised lunchtime experience for the children, which in some cases may be the only time they sit down at a table with other people to eat, must be the way the food is presented... on a plate!
Linda Ludlow, teaching assistant Poplar Primary School

“It creates extra washing up”

Yes it did. However many catering staff reported that it was much easier to clean plates and bowls than flight trays. Even staff who were nervous about making the change reported back that it did not lead to an increase in time. Staff found it easier to serve the food directly on to plates than filling up compartments on flight trays. It reduced the problem of puddings and main courses getting splashed over each other.

“The plates and bowls are easier to wash than the flight trays. They are also easier to serve the food on to.”
School Cook, Hatfeild Primary Celia Kelly

It is very encouraging to see the move back to plates and bowls to serve school lunches and I particularly welcome the return of white plates as it certainly displays food to its best advantage. Plates and bowls certainly bring a more homely atmosphere to lunchtimes
The flight trays may have been suitable at the time they were introduced but they have certainly outlived their usefulness.
ISS Caterhouse area manager, Merton , Roger Denton

Views from teaching staff

We made the switch from the “prison – style” trays mainly because it made the food look so unappetising. Having the main meal next to the dessert was unappealing. We have haven’t experienced any significant difficulties making the move to plates. The children took a little while to adjust to the new plates sliding on the trays that they are now using. The children prefer the plates and we have seen a big improvement in their table manners.
Deputy Head, Hatfeild Primary Stuart Atherton

I have seen an improvement in the way the children behave in the dinning hall since they have started using plates. As always we encourage children to be respectful to each other as well as to adults, but we equally need to show children respect in the way we treat them. This can be shown through the equipment that we give them to use!! If we give them plates we are giving a positive message that we value them and we value what they eat and that they are important to us.
Teacher, Poplar Primary School Wendy Ellis

Views from parents.

“Its not just about getting the food right – as important as that is – but children need to learn how to eat a meal properly, with a knife and fork, off a proper plate in a pleasant dining environment. Making them eat off these horrid plastic trays is giving a false impression of a real meal and making it more difficult for the children to enjoy their food and learn good habits for the future.
Parent Governor, Poplar Primary School, Paula Sutcliff

I am often appalled by the lack of table manners and basic skills in using cutlery. I believe that using the proper tools for a meal, i.e. a plate, knife, fork and spoon, is fundamental in teaching our children how to eat properly. I cannot bear to see children who appear to be completely lost it they need to actually cut something on their plate. Also, carrying a plate should not be difficult for children who are old enough to eat school meals.
Basically, I think that children eating at school should use the same utensils that they should be using at home.
Parent, Hatfeild Primary School, Dia Garrido

The trays reminded me of the plates used for toddlers - surely by primary school we want to encourage children to adopt more 'grown-up' eating habits. The trays give the impression of serving of 'rations' rather than a nutritious, appealing meal.
Parent, Julie Johns, Richards Secondary School

My personal feeling is that you give them a trough, they'll eat like pigs- , they will live down to our expectations, it's to do with convenience, a bit like factory farming. However if you treat them like they are worthy of effort, with proper plates, maybe even calming music, they they will live up to our expectations, enjoy their meals, feel valued, and hopefully in return, value the effort from those who have provided for them.
Parent, Wimbledon Park Primary, Ali Keen

Both my boys go to Wimbledon Park Primary School where they have already replaced the trays with plates and both boys think this is much better so you are preaching to the converted, however the key issue for me is food quality and I would rather the school caterer spent money on improving food quality than the implements however I do agree that separate plates are a much better option.
Parent from Wimbledon Park Primary,Anne Davies

And the last word goes to Stephen Black - the contracts manager

We have found that since the introduction of trays, plates and bowls in the schools it has improved the presentation of the food to the children, they can see their food clearly and it encourages them to try to eat properly using knives and forks and helps to develop a calmer dining experience.
It is necessary to engage headteachers as younger children need more supervision and assistance at the the servery and to their table, midday supervisors have some involvement as the there are more dishes to be stacked in trolleys in the hall and catering staff also need extra time as there is more washing to be done. However it is now recognised within our schools that it has been a positive improvement for both children and staff and on the general dining experience.

Contracts Manager London Borough of Merton, Steve Black

Merton Council Children and Young Person Plan 2010

I spent yesterday morning with key staff from Merton Childrens's services and members of voluntary groups being consulted on the priorities for children and young people. The authority have to produce a plan which they publish.

One of their key priorities is reducing obesity. Merton's rates are above avaerage. As you would expect I made the case for Merton to ensure every secondary school student will have the time and space to eat a meal every day which is both tasty and freshly prepared. There was no disagreement but there was no clear agreement on how we make that happen. Tom Proctor was there from the contracts department and I know he is really doing his bit to ensure we get better food provision but the elephant in the room was how we persuade the Heads to look at their timetabling so all kids get a chance to eat in a civivlised way.

After we finished we had a lovely lunch and of course we had a table and chair for each person, enough time to eat and we didn't have to choose between eating or going to see a collegue. The food did n't run out and nobody made us stand in line for 15 mins. How different from a secondary school lunch at a Merton school!

The next step for us is to produce a written submission for the Childrens and young person plan to see if we can get our secondary school aims enshrined. We are meeting with the contracts department on friday 4 Dec to look at the timetable for going out to tender for a new catering company. We now have governors from each of the secondary schools who are deeply unhappy with the food to come on to a secondary school sub committee. 2010 is going to be the year Merton secondary school meals get dramatically better.

We are going to have to return to some good old fashioned campaigning to speed things up! Please join us by clicking here

If you have any points you would like us to raise about any Merton School dinner issue, primary or secondary, let me know by Thursday 3 Dec.

Royal Hawaiian (Waikiki) BANANA BREAD recipe?

Okay so I stayed at the Sheraton in Waikiki (pink hotel) and they gave us some banana bread in the hotel room. It tastes AMAZING! Does anyone have the exact recipe for it? Thanks!





http://www.royal-hawaiian.com/Royal Hawaiian (Waikiki) BANANA BREAD recipe?
This may be close :)


Pineapple Banana Bread








INGREDIENTS:


3 cups plain flour


2 cups sugar


1 tsp. baking soda


1 tsp. cinnamon


1 cup chopped nuts (walnuts, pecans or macadamia)


2 tsp. vanilla


3 eggs, beaten


1 1/4 cups vegetable oil


2 cups mashed bananas


1 (8 oz.) can of crushed pineapple (well drained)


PREPARATION:


In a large bowl combine flour, sugar, baking soda, and cinnamon; stir in nuts. Set aside.


Combine remaining ingredients in another mixing bowl; blend well. Pour wet ingredients into dry ingredients and stir until just moist.





Pour into 2 greased and floured loaf pans. Bake at 350掳 for approximately 1 hour 30 minutes. Check center of loaf with toothpick and if it comes out clean, its done. Cool 10 minutes before removing from the pan.

Banana bread Recipe Question?

I heard that Sour cream added to a Banana bread recipe will make it more moist. Is this true? as well, NOT counting nuts or chocolate chips or other flavor enhancments, what are someother secrets that make the bread bake better?Banana bread Recipe Question?
I make banana bread at least twice a month. Sour cream does make the bread moist. If you go to allrecipes.com you can find several great recipes.





My secrets to great banana bread are put a little cinnamon in the flour mixture, add a little vanilla and the kicker is also add some banana flavoring. You will be surprised how the banana flavoring 'kicks-it-up-a-notch'.





Have fun with your baking and Good Luck!!!!!Banana bread Recipe Question?
Sour cream or plain yogurt, not vanilla just plain. It makes the bread alot more moist and adds a little something extra to it. I like to add lemon zest and lemon juice to mine.
http://search.yahoo.com/search?p=banana+鈥?/a>
I add sour cream to my cakes, cupcakes, muffins and breads. Moist every time.





About a cup.

Does anyone have the recipe for ';Cranberry Banana Bisquick Bread';?

I'm not sure where the recipe originated......I made it for YEARS, and then lost the recipe in a house fire. It's made with frozen, whole cranberries and Bisquick.......ANYONE know it?????Does anyone have the recipe for ';Cranberry Banana Bisquick Bread';?
Cranberry Banana Bread





2 cups Bisquick


1/4 cup quick oats


2/3 cup sugar


1 cup mashed ripe bananas


1/3 cup milk


2 eggs


1 cup cranberries





Heat oven to 350*. Grease bottom only of loaf pan.





Mix all ingredients except for cranberries blending together well. Add cranberries. Pour into pan.





Bake for 55 to 60 minutes or until toothpick inserted into center comes out clean. Let cool completely before slicing.

Recipe for for rum sauce to go with bread pudding?

I want the rum sauce to be white, not clear or light brown. I had a recipe, but I don't know what happened to it.Recipe for for rum sauce to go with bread pudding?
Rum Sauce:


1/2 stick butter


1/4 cup sugar


16 oz whipped topping


2 鈥?3 oz white rum (to taste)


Rum Sauce Instructions: Melt the butter, add sugar and mix together in a bowl until the sugar is dissolved. Add the whipped topping and whip with a wire whip. Drizzle the rum into the mixture a little at a timeRecipe for for rum sauce to go with bread pudding?
http://allrecipes.com/recipe/rum-sauce/d鈥?/a>

Does anyone have a recipe for Amish Friendship Bread batter starter?? I lost mine :( Directions too?

Amish Friendship Bread Starter:


1 tablespoon Active Dry Yeast


2 cups Warm Water 鈥?(110 degrees)


1 cup Flour


1 cup Sugar


1 cup Milk


Bread:


1 cup Vegetable Oil


1 cup Sugar


2 cups Flour


3 Eggs


1 small Vanilla Pudding Mix 鈥?Instant


1 teaspoon Cinnamon


1/2 teaspoon Salt


1/2 teaspoon Baking Soda


1/4 teaspoon Baking Powder


1/2 cup Milk


Cinnamon Sugar:


1 cup Sugar


2 tablespoons Cinnamon





For Amish Friendship Bread Starter:


Dissolve yeast in 1/2 cup of the warm water in a deep glass container. Stir


in remaining warm water, flour and sugar. Beat until smooth. Cover. A large


glass jar or bowl with a tight fitting lid works best for this. Because your


first batch of starter contains fresh yeast, you can skip the next set of


directions and go directly to the instructions for splitting your start.





Do not refrigerate! Do not stir with a metal spoon! The starter requires 10


days for fermentation.





Day 1- Begin or receive starter


Day 2- Stir with wooden spoon


Day 3- Stir with wooden spoon


Day 4- Stir with wooden spoon


Day 5- Add 1 cup sugar, 1 cup flour, 1 cup milk


Day 6- Stir with wooden spoon


Day 7- Stir with wooden spoon


Day 8- Do Nothing


Day 9- Do Nothing


Day 10- Add 1 cup sugar, 1 cup flour, 1 cup milk





Put 1 cup of starter in each of three containers. Give 2 away to friends and


keep one. This will begin their Day 1.





For Amish Friendship Bread





You will have about 1 cup of batter left besides the 1 cup you have saved for


yourself. To the remaining batter add vegetable oil, sugar, flour, baking


powder, baking soda, eggs, milk, vanilla pudding mix, cinnamon, and salt. Beat


until well blended. Add one cup raisins, chocolate chips or nuts, if desired.


Grease 2 loaf pans well, and sprinkle with cinnamon sugar, coating bottom well.


Turn batter into pans, and sprinkle remaining cinnamon sugar onto tops of


loaves. Bake at 325 F degrees for one hour.





Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.Does anyone have a recipe for Amish Friendship Bread batter starter?? I lost mine :( Directions too?
Try this recipe...





~Amish Friendship Bread Starter~


* 1 (.25 ounce) package active dry yeast


* 1/4 cup warm water (110 degrees F/45 degrees C)


* 3 cups all-purpose flour, divided


* 3 cups white sugar, divided


* 3 cups milk





1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.


2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.


3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).





Hope this help... Enjoy!! :)Does anyone have a recipe for Amish Friendship Bread batter starter?? I lost mine :( Directions too?
AMISH FRIENDSHIP BREAD STARTER





3 c. sugar


3 c. flour


3 c. milk





On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don't use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don't refrigerate).





On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.





On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.





On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.





On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.





AMISH FRIENDSHIP BREAD:





1 c. Amish friendship bread starter


2/3 c. oil


3 eggs


2 c. flour


2 tsp. baking powder


1/2 tsp. baking soda


1/2 tsp. salt


2 tsp. vanilla


1 1/2 tsp. cinnamon


1 c. sugar





In mixing bowl, combine all ingredients. Bake in 2 well greased and floured or sugared 9';x5'; bread pans. Bake in 350 degree oven for 40 to 45 minutes.





NOTE: Raisins, chopped apples, drained, crushed pineapple, candied fruit, coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup each) may be added to batter before baking.
1 (.25 ounce) package active dry yeast


1/4 cup warm water (110 degrees F/45 degrees C)


3 cups all-purpose flour, divided


3 cups white sugar, divided


3 cups milk








DIRECTIONS


In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.


On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.


Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Does any one have a reliable bread machine friendly recipe for challa?

note: I want a pareve / dairy-free recipe that does not rely on substitutions (i.e. no soy, margerine, etc.) - just the correct proportions of eggs, water, flour, etc.


Does any one have a reliable bread machine friendly recipe for challa?
http://www.recipesource.com/ethnic/non-r鈥?/a>Does any one have a reliable bread machine friendly recipe for challa?
Recipe makes 1 loaf)





1 1/2 pound loaf





3/4 cup water


2 large eggs


1 tablespoon honey


3 tablespoons vegetable oil


3 cups bread flour


1 tablespoon gluten


1 1/2 teaspoons salt


1 3/4 teaspoons fast rising yeast (or 2 1/4 t. bread machine yeast)


1 tablespoon poppy seed or sesame seed, for sprinkling








2 pound loaf


1 cup water


2 large eggs, plus


1 egg yolk


1 1/2 tablespoons honey


1/4 cup vegetable oil


4 cups bread flour


1 tablespoon gluten, plus


1 teaspoon gluten


2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast)


1 tablespoon poppy seed or sesame seed, for sprinkling


Directions


1Place the ingredients in the pan according to the order in the manufacturer鈥檚 instructions.


2 Set crust on medium and program for the Basic cycle; press Start.


3 During Rise 3, carefully lift the lid and sprinkle just the top of the dough with poppy or sesame seeds.


4 Close the lid to finish the rising and baking.


5 When the baking cycle ends, immediately remove the bread from teh pan and place it on a rack; let cool to room temperature before slicing.

eye pencil

Recipe for spelt and brown rice flour bread?

I'm looking for a recipe to bake spelt and brown rice flour bread.Recipe for spelt and brown rice flour bread?
This is the recipe for spelt-





Basic White Spelt Bread





Makes 1 large loaf


680 g Bo-Oz White Spelt Flour


15g Celtic sea salt


15g fresh yeast


410 mls cool water





Place all ingredients into a bread making machine and turn onto “ dough” setting.





After the dough has risen remove from the machine punch it down and place into a well greased heavy bread tin. Cover the tin with a damp tea towel.





Allow the bread to rise. ( If the bread is allowed to rise in a cool place the size of the gas bubbles in the dough will be smaller and the bread will last longer after it is cooked. ) When the dough has doubled in size place it into the oven that is pre heated to 230C. Bake for 15 minutes and turn the temperature to 200 C and bake for 20-30 minutes until the loaf sounds hollow when tapped.


Cool on a wire rack.

eye pencil

Does anyone have a recipe for panko, the japanese style bread crumbs?

I'd like to find a recipe for panko. I understand that the bread crumbs are light and crispy. I'd like to try them with a fish or pork recipe.


thanks,Does anyone have a recipe for panko, the japanese style bread crumbs?
Basic Panko Recipe








Any white bread will do for making panko. An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread!





If you don鈥檛 have white bread, use soda crackers--such as Saltines and oyster crackers--or Melba toast instead.





1. Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.





2. Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!





3. Immediately remove bread crumbs from oven and allow them to cool.Does anyone have a recipe for panko, the japanese style bread crumbs?
Panko is a variety of breadcrumb used in Japanese cuisine as a crunchy, coating for fried foods such as tonkatsu. Panko is made from wheat bread, but it has a crisper, airier texture than most types of breading found in Western cuisine. Outside Japan, it is becoming more popular for use in Asian and non-Asian dishes, and is often available in Asian markets or specialty stores.





In Japanese, panko (銉戙兂绮? refers to all types of breadcrumb, not just the flaky variety used for frying.
Chicken breast sandwich(can substitute fish filets for chicken breasts-just don't pound the fish!








1 cup all-purpose flour





3 eggs, lightly beaten





2 cups Panko Bread Crumbs





Canola oil, for frying





4 large skinless chicken breasts, pounded as needed for consistent thickness





salt and freshly ground black pepper to taste





2 tablespoons Dijon mustard





1/4 cup mayonnaise





4 sesame seed鈥搕opped buns, split





1 head of iceberg lettuce, shredded





1 large ripe tomato, cored and sliced 1/4 inch thick





1. Place the flour, eggs, and panko crumbs in 3 separate shallow dishes.





2. Heat a large, heavy saut茅 pan over high heat. Pour in 12 inch of oil and heat. Meanwhile, season the breasts with salt and pepper. Dredge them in the flour, shaking off the excess. Dip the breasts in the eggs and then the panko, and fry the breasts, turning once, until they are golden brown and their juices run clear when the breasts are pricked with the tip of a knife, 3 to 5 minutes per side. Remove and drain on paper towels.





3. Meanwhile, in a small bowl, combine the mustard and mayonnaise. To assemble the sandwiches, spread the mustard mixture lightly on the bun tops and bottoms. Top the bottoms with the lettuce, a fried breast, and tomatoes. Season the tomatoes with salt and pepper, and cover with the bun tops. Halve each sandwich and serve.
I just buy it from an oriental store.
Try google, it gives great answers!
I just used Panko for last night's dinner. I made Tonkatsu, pronounced tone-cot-sue (Japanese for pork cutlet).





I added garlic salt and pepper to the Panko to give it more flavor.





Tonkatsu Recipe





ingredients:


pork chops (thinly sliced)


1 bag of Panko


2 eggs (beaten)


garlic salt and pepper to add to the Panko


oil for frying





Pour about 1-1/2'; of oil in the frying pan.


Dip pork chop in eggs then coat with Panko.


I really press the Panko into the meat to coat better otherwise just sprinkling it on the meat will leave some open spaces when you lift the meat to place in the oil.


When oil becomes hot enough, place pork chop carefully in the pan.


The Panko will turn a nice golden brown. Turn pork chop over and cook other side.


Place cooked pork chop on a plate covered with a couple sheets of paper towels to absorb excess oil.





I serve Tonkatsu with rice and veggies.
You can use them in any recipe that calls for bread crumbs.


Chicken Parm is good
i use them to make my sushi crunchy i brown them in a non stick pan to a light golden brown, then i turn my already made California rolls or ahi rolls in them to coat my rice ...it makes the perfect crunchy outside they stick to the rice minimum. a good recipe is to coat fish in milk (i use soy) and egg mixture .1 egg 1 cup milk, mix well , then dip fish in egg and milk then dip in panko crumbs (not pan browned just straight from box) put the fillets that are coated in bread crumbs on a baking sheet that has been sprayed with a non stick oil. bake uncovered at 375 or 400 for about 20 min check fish if it flakes apart it is done, just make sure its not mushy. this recipe works with chicken and fish and shrimp, even tofu. good luck enjoy.

Does anyone have the recipe for Johnny Carino's Italian Bread Soup?

They no longer serve it (big mistake) but would love to find the recipe. The Italian Bread Soup recipes I found on the net are not as good as Johnny Carinos.Does anyone have the recipe for Johnny Carino's Italian Bread Soup?
Johnny Carino's Bread Soup





2 cans Italian styled stewed tomatoes


1 can cooked chicken breast, or left over grilled chicken


1/4 cup Italian bread crumbs


garlic/butter croutons


fresh grated parmesan cheese





In food processor or blender, puree tomatoes. Add chicken and pulse a few times to chop up the chicken. Transfer to sauce pan and heat to desired temperature.





Garnish with fresh parmesan and croutons.Does anyone have the recipe for Johnny Carino's Italian Bread Soup?
Maybe this one? I've never had it myself so good luck!





Bread Soup


Minestrone di Pane





Ingredients: Ingredients for 6 persons: 1 lb. 12 oz. fresh red kidney beans - salt -


1 3/4 oz. fatty bacon - 1 onion - 1 stalk celery - 1 clove garlic - some basil leaves -


1 bunch parsley - 1 hot red pepper - extra-vergine olive oil - 3 1/2 oz. pork rind -


1/4 head cabbage - 1 lb. 1 1/2 oz. tomatoes - pepper - bread of a home-made type.





Cook the beans in 2 qt. water, adding salt only when they are almost cooked. Finely chop the


bacon, onion, celery, garlic, basil, parsley and red pepper. Heat 4 tbsp. olive oil in a pan


and stew the chopped condiments. Boil the pork rind in water. Cut the cabbage in thin strips


and cook it for 10 minutes with the rind. Cut the tomatoes in pieces and remove the seeds.


Add the rind, cabbage and tomatoes to the beans, along with more salt, if needed, and a pinch


of pepper. Stir thoroughly and cook for at least 40 minutes over moderate heat or until the


rind is tender.


Cut the bread in slices, toast them in the oven and rub with garlic. Arrange the slices in


individual soup bowls, pour over the soup and serve. Pass around olive oil
e-mail Lucky Luciano's son.

Anyone have a recipe for crusty,thick doorstep bread?

You make your bread as normal (any recipe you have) and just slice it thickly. Hence the name ';doorstep';. It only means extra thick slices.Anyone have a recipe for crusty,thick doorstep bread?
First you buy a crusty loaf (from an independent baker - not the squishy supermarket stuff) and then you cut it in slices which are larger than those in 'thick slice bread'.

Recipe for Johnny Carino's herbed bread and dipping oil?

I am in love with these but can't seem to find any copycat recipes. I do not have a bread machine, so recipes without one would be a great help.Recipe for Johnny Carino's herbed bread and dipping oil?
Bread Dipping Oil


A simple recipe for making an herbed olive oil dip for Italian bread. Serve in a shallow bowl, and let your guests help themselves.~~~~~~~~


Makes 1 Cup :





1 Cup Extra Virgin Olive Oil


1 Tablespoon Balsamic Vinegar (Optional)


1 Tablespoon Each: Chopped Fresh Basil %26amp; Parsley


1 Tablespoon Chopped Dried Oregano


1 to 2 Minced Fresh Garlic Cloves (Depending On Your Preference)


1/2 Teaspoon Salt


1 Teaspoon Fresh Ground Coarse Black Pepper


Dash of Red Pepper Flakes (Optional)


1 Tablespoon Sundried Tomatoes, finely chopped.~~~~~~~ I tried looking for your ';Herb Bread';. I looked in all the recipes at www.recipelink.com and found lots of them. Dont know if they are like the bread served at ';Johnny Carino's';. You could try a few recipes to see if they come close. I hope I have helped you. Good Luck !Recipe for Johnny Carino's herbed bread and dipping oil?
Carino's uses an oilive oil blended with soybean oil. That allows the olive oil to now overpower the herbs. Report Abuse

Recipe for peach cobbler using white bread?

Does anyone have the recipe for easy peach cobbler that calls for white bread to be used as the cobbler? I have the recipe already, but I don't know whether to layer the bread twice or use as a single layer. When I do two layers, the bottom layer gets puffy and soggy when it cools, but the top stays nice.


Thanks in advance and have a great day!Recipe for peach cobbler using white bread?
here is another recipe, it sounds good, I've never tried it, but will now


INGREDIENTS


1 (29 ounce) can sliced peaches, drained


5 slices white bread, crusts trimmed


1 1/2 cups white sugar


2 tablespoons self-rising flour


1 egg, beaten


1/2 cup margarine, melted


DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C).


Place the peaches into the bottom of a buttered 9 inch square baking dish. Cut each slice of bread into 4 strips, and place over the peaches. In a medium bowl, whisk together the sugar, flour, egg and margarine; pour over the bread.


Bake for 35 to 45 minutes in the preheated oven, or until golden brown.Recipe for peach cobbler using white bread?
If you insist on using bread to make cobbler for heavens sake one layer is the only way to go.


Would suggest you try regular receipts first this is about the simplist and best dessert to make,about every cook has their favorite.

What is the best recipe for Garlic Bread?

Crushed garlic, chives, and butter mixed in a bowl to make a paste...spread the paste over your bread. . .place in oven so that it can get a slight toast...mmmmWhat is the best recipe for Garlic Bread?
grind some garlic, finely chop some celery (optional) and mix them with butter. then spread it on top of sliced french bread, both sides if you like. Then bake it until golden brown... enjoy!!What is the best recipe for Garlic Bread?
In a large square of aluminum foil cut the top of several garlic bulbs off, sprinkle with olive oil and salt . form a package and roast in oven 300 degrees for about an hour or until garlic is soft. Let cool squeeze garlic cloves out into a bowl and add butter , and fresh chives .Mix garlic and butter until creamy . Cut french bread in half lenght wise and spread garlic butter on bread , Put bread in foil and warm in the oven . Put leftover garlic in refrigerator good to add to mashed potatoes .
GARLIC BREAD?...GARLIC? BREAD?...BREAD?...WITH GARLIC?
IT WOULD BE MUCH BETTER IF YOU BOUGHT GARLIC BREAD FROM THE SUPERMARKET AND THEN HAD A LOOK AT THE INGREDIENTS ON THE PACKET!
Quick and EASY!!!!! Spread margarine or butter on the bread and the sprinkle some garlic powder on top of the butter. Put it in the oven at 300 for about 10 minutes or so till toasted to your liking. If you like cheese put it on after the butter and garlic powder.
....fresh long rolls halved,,,lots of crushed garlic (when crushing use the SIDE OF biggest blade knife and while smearing the garlic several times, then sprinkle a little salt on it. ..Will turn into a nice flowing garlic paste!) Then add to butter, spread on the halves, place on baking sheet, GENEROUSLY sprinkle lots of parmesan cheese or Romano. ( the kind u have to grate!) Then broil 5 minutes or til nicely toasted!
I don't know if its the best but try the site below. I'll be happy to try one of your samples. Grrrrrrrrrrr
first smear a raw garlic over the bread...then butter the bread. add garlic powder and then your favourite shredded cheese. broil in the oven until brown and the cheeses has melted.

Can you substitute bread flour for regular flour in a recipe?

Yes you can, bread flours just tend to have a slightly higher gluten content, but it is negligible and won,t effect the quality of your baking, all other things being equal.Can you substitute bread flour for regular flour in a recipe?
you can, but remember:





cake flour is the finest grind of wheat flour


all purpose flour is fine grind of wheat flour


bread flour is less finely ground


whole wheat flour is coarse grind


graham flour is the coarsest.





so you would want to use a bit less. It will also give your cakes a much less soft texture.Can you substitute bread flour for regular flour in a recipe?
It depends on what you are making. The gluten levels are different. If you use bread flour the resulting product might be a little gummy in consistency.
yes. I think the only difference is one is bleached and sifted and the other is not.
you can
Yes, but it won't be as light.
i think its the same thing!... so YES!

Recipe for pumpkin bread?

I lost mine!Recipe for pumpkin bread?
I use Quick Breads, adding pumpkin and nuts...Recipe for pumpkin bread?
one,onehafe cup flour 1 tsp soda 1tsp baking powder three quarter salt 1 tsp cinnamon three quarter cup vegetable oil 1 cup white sugar 2 eggs beaten well 1 cup of pumkin bake at 350 degrees for 1 hour.
here goes


2.5 cups sugar , 2 and 3/4 cup flour


2 sticks margarine , 1 tsp baking soda


3 eggs , 2 tsp baking powder


1 cups pumpkin , 1 T cinnamon


1 T vanilla , 1 tsp nutmeg


1 tsp cloves , 1/2 tsp salt


1 c. nuts (opt)





using larges bowl, cream together sugar and margarine. Add eggs, one at a time and beat using electric mixer. Sift flour and measure accurately, Sift again with bakinig soda, baking powder, cinnamon , nutmeg,cloves and salt. Add the flour mix to the sugar , margarine and egg mixture. Blend well with wooden spoon, Add pumpkin, vanilla and nuts. Blend well after each addition. but do not beat. Bake in 325 degree oven for 1 hour or tube pans which have been lightly greased and floured. Fill pans 2/3 way full.





Hope it turns out ..
Pumpkin Bread Recipe





1 1/2 cups (210g) flour


1/2 teaspoon of salt


1 cup (200 g) sugar


1 teaspoon baking soda


1 cup (1/4 L) pumpkin purée


1/2 cup (1 dL) olive oil


2 eggs, beaten


1/4 cup water


1/4 teaspoon nutmeg


1/4 teaspoon cinnamon


1/4 teaspoon allspice


1/2 cup (1 dL) chopped walnuts





(metric measurements in parentheses)





Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a straw poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.





Makes one loaf.





~~This is a great recipe site~~:


http://www.elise.com/recipes/
Pumpkin Bread


1 cup butter or margarine, softened


3 cups sugar


3 eggs


3 cups all-purpose flour


1 tablespoon baking powder


1-1/2 teaspoons baking soda


1-1/2 teaspoons ground cinnamon


1-1/2 teaspoons ground cloves


1-1/2 teaspoons ground nutmeg


1 can (16 ounces) solid-pack pumpkin


In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans for 10 minutes before removing to wire racks. Yield: 2 loaves.


http://recipes.tasteofhome.com/eRMS/recp…
* 1 1/2 c. flour


* 1/2 tsp. salt


* 1 c. sugar


* 1 tsp. baking soda


* 1 c. pumpkin puree


* 1/2 c. vegetable oil


* 2 eggs, beaten


* 1/4 c. water


* 1/4 tsp. nutmeg


* 1 tsp. cinnamon


* 1/4 tsp. allspice


* 1/4 tsp. cloves


* 1/2 c. chopped nuts (optional)





or





3 cups sifted all-purpose flour


1/2 teaspoon baking powder


1 teaspoon baking soda


1 teaspoon ground nutmeg


1 teaspoon ground cloves


1 teaspoon ground cinnamon


1/2 teaspoon salt


3 cups sugar (can be made with only 1 1/2 cups)


1 cup vegetable oil


3 eggs


1 16-ounce can pumpkin


1 cup dark seedless raisins


1 cup chopped pecans





last one





* 2 1/4 c. sugar


* 2 1/2 cups packed light brown sugar or 1 box brown sugar (1 lb.)


* 1 - 29 oz. can pumpkin


* 6 eggs


* 1 1/2 cups canola oil


* 1 c. water


* 5 1/4 c. flour


* 1 Tbs. plus 1 tsp. ground cinnamon


* 1/2 tsp ground ginger


* 1 Tbs. ground nutmeg


* 1 tsp ground cloves


* 2 1/2 tsp salt


* 3 tsp. baking soda


* 6 aluminum loaf pans, 4 x 8 inches
Kim's Best Pumpkin Bread:





1/3 cup fat-free milk


2 1/2 tablespoons vegetable oil


2 large eggs


2 large egg whites


1 (15-ounce) can pumpkin


2 cups all-purpose flour


1 cup quick-cooking oats


1 cup sugar


2 teaspoons baking powder


2 teaspoons ground cinnamon


1/2 teaspoon baking soda


1/2 teaspoon salt


1 cup raisins


1/4 cup chopped pecans


Cooking spray





Preheat oven to 350°.





Combine the first 5 ingredients in a medium bowl; stir well with a whisk.





Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.





Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.





Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze up to 4 months. To thaw, let stand at room temperature.





Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)
Pumpkin Bread





1 1/2 c. flour


1/2 tsp. salt


1 c. sugar


1 tsp. baking soda


1 c. pumpkin puree


1/2 c. vegetable oil


2 eggs, beaten


1/4 c. water


1/4 tsp. nutmeg


1 tsp. cinnamon


1/4 tsp. allspice


1/4 tsp. cloves


1/2 c. chopped nuts (optional)








Preheat your oven to 350. Sift together the flour, salt, sugar, %26amp; baking soda. In a separate bowl, combine the pumpkin, oil, eggs, water, %26amp; spices. Pour into the bowl w/ dry ingredients %26amp; mix just until all are combined - don't stir too much! Stir in the nuts, if you're using them (I like it better w/o the nuts). Pour into a well-buttered 9x5x3-in. loaf pan, bake 50-60 minutes until done in the middle. Remove from pan, cool on a rack.


Keep wrapped in the refrigerator. Really good w/ cream cheese, or chopped walnuts in cream cheese.





More recipes using pumpkins


http://www.dianaskitchen.com/page/favori…
Pumpkin Bread. Makes 2 loaves.





INGREDIENTS:


•3 1/2 cups all-purpose flour





•2 tsp. baking soda





•1 1/2 tsp. salt





•2 tsp. cinnamon





•2 tsp. nutmeg





•3 cups sugar





•4 eggs, beaten





•2 cups of fresh pumpkin --%26gt; 16 ounces if using canned pumpkin





•2/3 cup water --%26gt; if pumpkin is canned





•1/2 cup water --%26gt; if pumpkin is fresh or frozen





•1 cup vegetable oil •1 cup chopped pecans





DIRECTIONS:


Preheat oven to 350 F. Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9x5'; loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.
1 1/2 cups flour


1/2 teaspoon of salt


1 cup sugar


1 teaspoon baking soda


1 1/2 cups pumpkin purée


2 eggs


1/4 cup water


1/4 teaspoon allspice


1/4 teaspoon nutmeg


1/4 teaspoon cinnamon


1/2 cup chopped walnuts

Who has Jim Lahey's recipe for no knead bread Re Woman's Day Magazine June 2007 issue?

Recipe: No-Knead Bread


3 cups all-purpose or bread flour, more for dusting


录 teaspoon instant yeast


1录 teaspoons salt


Cornmeal or wheat bran as needed.





1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.





2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.





3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.





4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.





Yield: One 1陆-pound loaf.Who has Jim Lahey's recipe for no knead bread Re Woman's Day Magazine June 2007 issue?
here it is,


http://wednesdaychef.typepad.com/the_wed鈥?/a>

eye pencil

What are the whole eggs at the end of the recipe used for when baking Greek sweet bread?

I'm making Greek sweet bread and I wanted to know what the whole eggs placed in between the braids at the end of the recipe are used for and are they necessary. I'm not sure if its shape or flavor (hopefully not flavor) but I was hoping I didn't have to use them at all.What are the whole eggs at the end of the recipe used for when baking Greek sweet bread?
I guess when you say Greek sweet bread you mean ';tsoureki';. Tsoureki is usually baked for Easter celebrations, so red painted boiled eggs are some times placed in the center of it or in between the braids. On Greek easter day, there is a tradition where people hold red eggs in their fists and tap the end against the end of their opponent's egg, trying to crack it. Red coloring symbolizes the blood of Christ.


Tsoureki is nowadays baked on many occasions in Greece (I had chocolate filled tsoureki for breakfast, yummy!), but red eggs are used only on Easter. So you can skip them..


Check my recipies and picture of tsoureki!What are the whole eggs at the end of the recipe used for when baking Greek sweet bread?
The eggs are symbolic, and are not necessary when making this bread (answerer above covered this very well). However, I have always added the eggs as it is tradition (I'm American, not Greek), and it brings so much beauty and character to the bread.





I'd add them ;)

Is there a recipe for french bread with milk?

a similar recipe is pain au lait(milk bread)





2lb 4oz bread flour


3.5oz sugar


.75oz salt


1oz fresh yeast(or other yeast product)


3.5oz egg


1lb 2oz milk


5oz butter


malt syrup





mix with dough hook 12 min, proof, and bake at 425 degrees til g.b.d.Is there a recipe for french bread with milk?
if you mean French Toast you could add some milk to you eggs.


Dip in your bread and fry.





That's all I can come up with.Is there a recipe for french bread with milk?
I don't think so. Traditional French bread should only contain flour, water, salt and yeast.

What does it mean when a recipe says you need ';oven dried bread';?

I am making Good Old Country Stuffing for thanksgiving but the recipe calls for ';oven dried bread';.





Here is the link for the recipe.





http://www.foodnetwork.com/food/recipes/鈥?/a>





thanks for your help.What does it mean when a recipe says you need ';oven dried bread';?
It is just regular slices of bread that has been put in the oven on about 325' until it is no longer soft ..you can get the same results in a regular toaster.What does it mean when a recipe says you need ';oven dried bread';?
It just means dried or day old bread. We always let the bread lay out the night before. It stands up so much better in a stuffing than just regular loaf bread. So, you can dry it or toast it lightly in an oven for a few minutes. That will work too.
you can cube bread the day before and let it sit out to dry, or you can cube it, spread it over a cookie sheet and toast it in the oven for about 15-20 minutes on low heat ( about 250 conventional) or until it feels dry . If this is a stuffing or bread pudding recipe, this is the method I use.
Cut your bread into cubes and dry at low heat (250) in the oven.
It means you put bread in a warm oven to dry it out.





There are also acceptable alternates that I have used.





Methods you can choose from:


1) set oven to 200 and put bread out on a cookie sheet in oven. Check regularly. Turn over when top is obviously dried out, but bottom is still moist. WATCH CAREFULLY so you don't overheat. Cube or tear when you remove from oven.





2) set oven to 250. When warm, turn oven off. While oven is warming to temp, tear or cut bread into cubes. Place on cookie sheet and place in oven just before you turn oven off.





3) toast bread in toaster and tear into chunks.





Any one of these methods with give you dry bread that will work great in your recipe. The point of drying the bread is so it will absorb the liquids in the recipe more readily, as well as their flavors to make a more flavorful recipe.
it just means that you take bread and put it in the oven at 200 degrees and let it dry out. Its just a faster method to drying out bread.

Can someone share with me their recipe for monkey bread? Thanks!?

3 (12 ounce) packages refrigerated biscuit dough


1 cup white sugar


2 teaspoons ground cinnamon


1/2 cup margarine


1 cup packed brown sugar


1/2 cup chopped pecans








Preheat oven to 350F. Grease a 10 inch tube pan.


In a small sauce pan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute then lower heat to keep warm.


Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake several pieces in the sugar %26amp; cinnamon mix. Arrange pieces in the bottom of the prepared pan. Sprinkle the nuts over the biscuit pieces then drizzle with the brown sugar/butter mixture. Continue to layer until all biscuits are used.


Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate.Can someone share with me their recipe for monkey bread? Thanks!?
go to www.allrecipes .com


3 (10 ounce) packages refrigerated biscuit dough


3/4 cup white sugar


3 tablespoons ground cinnamon


1/2 cup margarine


3/4 cup white sugar


DIRECTIONS


Mix together 3/4 cup sugar and cinnamon.


Quarter the biscuits with kitchen shears. Dip shears in water after each cut to keep the biscuits from getting too sticky. Dip biscuits into sugar mixture, and place in a greased tube pan. Do this until all biscuits are used.


Melt butter or margarine, and mix in 3/4 cup sugar. Pour mixture over biscuits.


Bake in a preheated 350 degree F (175 degrees C) oven for 30 to 35 minutes.Can someone share with me their recipe for monkey bread? Thanks!?
ingredients:


3 (12 ounce) packages refrigerated biscuit dough


1 cup white sugar


2 teaspoons ground cinnamon


1/2 cup margarine


1 cup packed brown sugar


1/2 cup chopped walnuts (optional)


1/2 cup raisins





directions:


Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.


Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.


In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.


Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
10 cups of monkey


10 loafs of bread...





put the monkey inside the bread... enjoy!





the best thing u can do with monkey bread is put a baby between two slices of monkey bread...
1/2 cup milk


2 Tbs. water


1 large egg


1 Tbs. butter


1/2 tsp. salt


2 1/4 cups bread flour


4 tsp. sugar


1 1/2 tsp. b.machine yeast


1/2 tsp. cinnamon


2 Tbs. melted butter or margarine


Add milk water,egg,1 Tbs. butter,salt,flour,4 tsp. sugar and yeast to bread machine. Select dough cycle. When cycle is complete roll dough into 20 balls,stir sugar and cinnamon together.





Roll each ball in butter then in sugar.arrange half of the balls in the bottom of a greased ring mold or tube pan.





Repeat with the remaining dough, making a second layer, cover and let rise till doubled 35-45 min.





Bake at 375* F for 25-30 min.cool 1 min. on rack then invert onto a plate.





Serve warm.
MONKEY BREAD





3 packages of buttermilk biscuit tubes


1 cup sugar (divided)


2 teaspoons cinnamon


1 cup butter


1/2 cup brown sugar








Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 teaspoons cinnamon. Drop sugar-coated pieces into a well buttered Bundt pan (don't squish roll pieces when placing them in the Bundt pan).


Put 1/2 cup of the left-over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into a small saucepan.





Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll pieces.





Bake at 350掳F for 30 minutes.





Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.

Good afternoon......would you have a recipe for sourdough bread. Thank-you?

I would like to make this in my breadmakerGood afternoon......would you have a recipe for sourdough bread. Thank-you?
To make sourdough bread, you must have an active healthy sourdough starter already. There are *hybrid* recipes that have you start out with a commercial yeast and let it set for a day or so, but that is not sourdough. That is a poolish, biga, or preferment (depending upon what country you come from, different terms)





If you want a real sourdough, take the time to develop a traditional starter. It is well worth it, and the culinary journey (learning experience) is fantastic!





Here is a popular site for getting a traditional sourdough starter going: http://www.squidoo.com/sourdoughstarter. Then once you have the sourdough starter viable and active for a couple weeks you are ready to make bread: http://www.squidoo.com/real-sourdough. Sourdough takes extra time to rise, so you will have to make those timing adjustments with the bread machine and not just put the dough in and expect it to act like commercial yeast. Sourdough is not a fast food. It is slow and worth every moment that it takes. :-)





Wish you lots of fun with sourdough!Good afternoon......would you have a recipe for sourdough bread. Thank-you?
Take a look at this recipes:





http://www.cooks.com/rec/doc/0,1664,1411鈥?/a>

I would like the recipe for German Brochen its a type of bread, Lord is it good?

It is a hard shelled bread, with a smooth soft white center. It is made in the Bakery, You can have it withe toast and jam or a lunch meat sandwich. I have yet to find thamin the United States.I would like the recipe for German Brochen its a type of bread, Lord is it good?
Brötchen


(Hard Rolls)





1 lb. bread flour


1 tsp. salt


1 package yeast (rapid rise)


1 1/2 c. (about) lukewarm milk


1/2 oz. butter or maragarine


grease for the pan


5 tbsp. milk mixed with 1/2 tsp. sugar for coating





Mix the flour and salt. Dissolve yeast in 1/2 cup milk and stir in some of the flour/salt mix to make a fluid batter. Cover and let rise for about 20 minutes. Dissolve the butter or margarine in the milk. Add the rest of the flour and milk.





Knead the dough until it comes away easily from the side of the bowl. Flour the bowl and let the dough rise for about 1 1/2 hours.





Form the dough into about 12 rolls and set them on a greased baking sheet. Let rise for about 10 minutes.





With the back of a knife, make a long indentation in every roll. Brush with water and bake in a preheated 400 degree oven for about 20-25 minutes.





After removing from the oven, brush with the sweetened milk immediately.





http://www.cyber-kitchen.com/ubbs/archiv…





Brotchen (German Rolls)





If you like rolls with a tough crust, this is your roll.





2 1/2-3 cups flour


2 1/2 teaspoons dry active yeast


1 teaspoon sugar


1 teaspoon salt


1 teaspoon oil


1 cup warm water


1 egg white





Preheat oven to 450 deg.F.


1. Pour 2 1/2 cups flour into a large bowl and form a well in the center.


2. In a seperate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).


3. Pour yeast mixture into the well but do not mix with the flour at this time.


4. Cover bowl with a cloth and set it in a warm place for 15 minute to rise.


5. Add remaining water and oil and beat until mixed.


6. Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed.


7. Put dough in bowl, cover and let rise until double in size. (about 30-40 min).


8. Punch down and divide dough into 12 parts.


9. Shape into oval rolls and place 3'; apart on greased and floured cookie sheet.


10.Cover and let rise until double in size.


11.Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.


12. Bake for 15-20 minutes or until golden brown.


The time is an estimate, depending on how fast your dough rises.





http://www.recipezaar.com/155240





Brotchen (German Breakfast Rolls)


2 1/2 - 3 cups flour





1 teaspoon sugar





1 teaspoon salt





1 package active dry yeast





1 tablespoon oil





1 cup warm water





1 egg white





Pour 2 1/2 cups flour into a large bowl and make a well. Pour yeast, sugar, and two tablespoons of warm water (the water comes from the 1 cup listed above) in the well. Mix yeast, sugar and water carefully within the well. Do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.





Turn out on counter top and knead until smooth. Add the remaining 1/2 cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size.





Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3 inches apart on a greased and floured cookie sheet. Cover and let rise until double in size.





Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls. Bake in a preheated oven at 450 for 15 to 20 minutes until golden brown.





Source: “Authentic German Home Style Recipes” by Gini Youngkrantz





http://www.thatsmyhome.com/bakery/specia…





(*-*)I would like the recipe for German Brochen its a type of bread, Lord is it good?
Broetchen





2 1/2 to 3 cups of flour


1 package of active instant yeast


1 tsp. sugar


1 tsp. salt


1 tsp. oil


1 cup warm water











Pour 2 1/2 cups flour into a large bowl and form a well in the center.





In a separate container, mix yeast, sugar, and 2 tsp. of water(water comes from the 1 cup listed from above)Pour mixer into well but do not mixwith the flour at this time. Cover bowl with a cloth and set in warm place for 15 minutes. Add remaining water and oil and beat until mixed.





Turn dough out on counter top and need until smooth. Add the remaining 1/2 cup of flour as needed. Put dough in bowl,cover, and let it raise until double in size. Punch down and divide the dough into 12 parts. Shape in oval rolls and place 3'; apart on a greased and flour cookie sheet. Cover and let rise until double in size. Beat egg white and 1 tsp. of water with fork until frothy and brush on the rolls.





Bake in preheated oven at 450F for 15 to 20 minutes until golden brown
Brochen(German Hard Rolls)





1 pkg. yeast


1 1/4 c. lukewarm water


2 tsp. sugar


1/2 tsp. salt


2 tbsp. shortening


1 egg white, stiffly beaten


4 c. flour








Dissolve yeast in 1/4 cup warm water. In mixing bowl combine yeast, 1 cup water, salt and shortening. Fold in stiffly beaten egg white. Add enough flour to make a soft dough. Let dough rise twice until doubled, punch down and let rise again. Punch down and divide in 10-12 pieces. Form into slightly flattened balls and place on greased baking sheet.





Preheat oven to 450 degrees and bake 20 minutes. To ensure a hard crust, place pan with boiling water in bottom of oven during baking. Serve warm with jam, or cold.

Banana Bread Recipe ? ~Please Read Details .?

I am looking for a Banana Bread recipe with ONLY 1 EGG / NO Vanilla .





Thank You !Banana Bread Recipe ? ~Please Read Details .?
Banana Bread


1 1/2 cup sifted flour


1/2 tsp salt


1/2 tsp baking soda


2 oz unsalted butter, room temp


1/2 cup light brown sugar


1 egg


1/2 cup whole oats


3-4 med sized bananas - ripe!


2 tbsp water


Sift dry ingredients together. In large bowl, beat butter until soft. Add brown sugar and combine. Add egg and beat until pale. Stir in oats, set aside. Peel bananas, add water and mash w/ back of fork until coarse. Thoroughly mix the bananas with the butter mixture and mix in dry ingredients gently. Place in buttered 5x9 loaf pan that has been dusted w/ plain bread crumbs. Bake for 1 hour at 350. PS. The banana flavor comes out better after 24 hours.Banana Bread Recipe ? ~Please Read Details .?
Why would you even consider making bland stuff like that? Go heavy on the vanilla for great flavor. If you do not like the alchohol used to extract the vanilla, use imitation vanilla. Without vanilla I wouldn't want to eat it. It would most likely taste like all of those cookies I got at Christmas in a cookie exchange process-Garbage. People need to learn how to bake with eggs, vanilla and real butter and lard in some applications like our ancestors did-That is why my baked goods win prizes at the county fairs and people can't get enough of them.
Your going to have a hard time finding a recipe with just one egg...this recipe calls for 2 and no vanilla..you can cut the recipe in half, use only 1 egg and just have a smaller loaf..good luck,,





MOMMA BEAL'S BANANA NUT BREAD





2. c white flour


1/2 tsp. salt


2 eggs


2 tsp. baking powder


1/2 c. soft butter


1 1/2 c. ripe mashed bananas


1 c. sugar


3/4 c. chopped walnuts or pecans





Sift flour with baking powder and salt. Cream butter, gradually beat in sugar. Add an egg at a time, beating well after each addition.


Add mashed bananas, mix well. Blend in sifted ingredients. Fold in nuts.





Pour into greased loaf pan 9';,5';,3';.





Bake at 325 for 1 hour and 25 mins.

What is the starter recipe for making Amish Friendship Bread?

Try this ebook for some amish recipes





http://www.ebook-maniacs.com/65_Amish_Re鈥?/a>What is the starter recipe for making Amish Friendship Bread?
Starter





2 cups sugar, divided


2 cups milk, divided


2 cups flour, divided





Bread


1 cup oil


1/2 cup milk


3 whole eggs


1 teaspoon vanilla extract


2 cups flour


1 cup sugar


1 1/2 teaspoons baking powder


2 teaspoons cinnamon


1/2 teaspoon salt


1/2 teaspoon baking soda


1 (5 1/8 ounce) box instant vanilla pudding


1 cup chopped nuts


1 tablespoon cinnamon, combined with


1/2 cup sugar





Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.





Cover lightly with plastic wrap and set on your counter at room temperature.





Stir with a wooden spoon everyday for 17 days.





On day 18 do nothing.





On days 19, 20, and 21, stir.





On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.





On days 23, 24, 25, and 26 stir.





On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.





It's now ready to use to make the bread.





Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going.





When you give away a cup of the starter, give these directions for keeping it going: Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.





AMISH FRIENDSHIP BREAD: Mix oil, eggs, and vanilla with the starter mix.





In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.





Add to liquid mixture and stir thoroughly.





Pour into two large well-greased 9x5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.





Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325F for one hour or until done.What is the starter recipe for making Amish Friendship Bread?
Buy some eggs.
That stuff is good, my mom made some like 12 years ago, we still have the original reciope and a loaf that is cooked, one in the icebox and 4 friends have thiers.

A good gooey monkey bread recipe....?

don't care about calories.. looking for somthing yummy! Please help!A good gooey monkey bread recipe....?
Use any of the recipes others have given you but make it into Gorilla Bread by wrapping the biscuits around a chunk of cream cheese first. Roll them in sugar/cinnamon, then follow the rest of the recipes.A good gooey monkey bread recipe....?
Monkey Bread





Ingredients:





4 cans refrigerated biscuits


1 cup packed brown sugar


1 1/2 sticks butter (3/4 cup)


1/2 cup white sugar


2 tablespoons cinnamon


1/2 cup raisins (these are optional, it's great with or without them)





Directions:





1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.





2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.





3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.





4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.





5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Here's all kinds...





http://allrecipes.com/Recipes/Bread/Brea鈥?/a>
i've got 2 recipes:





1- Monkey bread





3 cans biscuits (cut in quarters)


3/4 cup sugar


3 teaspoons cinnamon


1/2 cup pecans


1 1/2 cups melted butter or margarine


1 cup sugar


2 teaspoons cinnamon


nonstick cooking spray








1-In a bag or bowl, place biscuits, sugar, and cinnamon and coat the biscuits well.





2-Spray bundt pan or bread pan with non stick coating.





3-Sprinkle pecans on bottom.





4-Cover with biscuits.





5-Mix butter with sugar and cinnamon.





6-Pour over top.





7-Bake at 350 for 35 minutes.





8-When done cooking, turn pan upside down on a plate, to let the goo run all over.





9-Serve hot.








2- Monkey Bread





1 loaf rhodes frozen bread dough


2-3 tablespoons butter or margarine


1/2 cup brown sugar


3/4 teaspoon cinnamon








1-Break dough into small balls (golf ball size).





2-Melt butter in medium size bowl.





3-Mix sugar and cinnamon in separate bowl.





4-Roll the balls into the butter bowl, then the cinnamon-sugar bowl and place in pan (loaf, cake, bundt, etc.).





5-Pour remaining butter and cinnamon-sugar mixture onto balls; mix.





6-Let rise until doubled (about 30 minutes in a warm place).





7-Bake at 350 degrees F for 20-25 minutes.





8-Let cool for approximately 2 minutes, then flip over onto plate.





9-If desired, drizzle icing over top while hot.





Hope i helped =]

eye pencil

Kitchen to Couch

In the last six months since it was published in The New York Times, Michael Pollan's article, Out of the Kitchen, Onto the Couch, has stayed with me, acting like a small voice, a call to action. In it, he reports on and explains our society's move away from time in the kitchen actually cooking to instead watching, discussing, and writing about food. If you didn't read it, you should, especially since you're reading this blog and probably have some interest in food writing: http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html.

Winter weather stimulates my appetite for slow-cooked, lovingly prepared foods. But am I making them? Nope. Sure, I will host a dinner party (or New Year's brunch), but when it comes to my daily food needs, I am far more likely to defrost a frozen meal or eat out rather than come anywhere near "cooking." Yet I write a food blog, watch cooking shows, discuss food and restaurants with my friends, and generally think about food.

It's apparent I'm not alone. Pollan ponders the disconnect. He reports that our food preparation time has halved since the time Julia Child was on television to about twenty-seven minutes a day, roughly half the time of an episode of Top Chef. (My ratio is more pronounced, with about five minutes of preparation to a full hour of Top Chef watching). When did we trade time in the kitchen for, as Pollan eloquently puts it, "hyperexuberant, even fetishized images of cooking that are presented on screen"?

In case it's escaped you, let me underline one of Pollan's points: today's cooking shows teach you nothing about how to actually prepare the dishes. I've certainly been sucked into Food Network's "Challenge" series about building the largest structure out of sugar or the cake that looks most like a cartoon character. Um, learning about cooking? Not so much. Pollan suggests that what used to be education has now become more about selling -- a brand of chef, a prepared sauce, and whatever else fills the content of the commercials.

Pollan closes on two notes that smack of hard truth. Pollan points out that cooking strikes "a deep emotional chord" in us, an anthropologically identifiable part of our culture, and then throws in this doozy: "obesity rates are inversely correlated with the amount of time spent on food preparation." And cites the studies, admonishing us in the end that the diet to embrace is to "cook it yourself."

So, in January, in this time of acknowledgements and resolutions, I confess that I watch more food television and eat out more than I cook, that I cannot cook a meal without following a recipe, that I cannot remember the last time I cooked for myself after work, and that I want to change. I resolve in 2010 to "cook it myself," not to stop eating out, but to perfect a routine of home cooking that works into my life and is healthy and workable long term. Wish me luck.