Wednesday, April 25, 2012
1 package of butternut squash ravioli
1 stick of butter
1/2 c. chopped walnuts
fresh sage leaves(about 10-15 leaves)
Bring water to a boil in a large pot .Add the ravioli and cook for 5 minutes if fresh,or about 10 if frozen.Drain.
*** I use salted butter and parmesan,so I do not add additional salt to the dish.
Thursday, April 12, 2012
Saturday, April 7, 2012
1- 14oz. package of flaked coconut
14 oz. sweetened condensed milk
1 tsp. vanilla
pinch of salt
2 egg whites
Drop the batter onto parchment-lined baking sheets(I used about 1 Tbsp. full),and bake at 325 degrees for about 25-30 minutes until golden.Enjoy!
***I dipped mine in melted chocolate.Wrapped well,these stay fresh for a few days.
Wednesday, April 4, 2012
1-1/2 sticks of butter,melted & cooled
1 c. milk
1/2 c. sugar
2 1/4 oz. envelopes of active dry yeast(4-1/2 tsp)
2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
5-1/2 c. all-purpose flour
1-1/3 c. currants(optional)
-Butter a large bowl.Heat the milk in a small saucepan until it reaches 110 degrees.Pour it into the bowl of your mixer,and add the yeast, butter,sugar,cinnamon,nutmeg,salt and eggs.Mix in the flour ,1 cup at a time.The dough will form around the dough hook.Continue mixing for another 4 minutes.The dough should be smooth.
If using currants,add them now.
Turn the dough out onto a well-floured area.Knead until the currants are spread throughout the dough.If not using currants,just knead for about 2 minutes.Place in the large buttered bowl,turn once,then cover tightly with plastic wrap.Place in a warm area,free of drafts.Let rise until doubled in size,about 1 hour and 20 minutes.
2 c. powdered sugar
1 Tbsp. milk
2 Tbsp. fresh lemon juice
Whisk together,add a few extra drops of milk if necessary.Place into a pastry bag fitted with a circle tip,or into a squeeze bottle.....make a cross pattern with the icing on each bun.
Sunday, April 1, 2012
***The puzzle piece cookie cutter can be purchased at http://www.autismspeaks.com/ for $5.00