Apple
Twists
Submitted
by: Sugie |
1 1/2 cups
all-purpose flour
1 teaspoon salt
1/2 cup vegetable shortening
4 to 5 tablespoons ice-cold water
4 large Granny Smith apples
1 to 2 tablespoons lemon juice |
1/3 cup
butter, melted
1/2 cup sugar
2 teaspoons ground cinnamon
1 1/4 cups water
vanilla ice cream for accompaniment
|
| Combine
flour and salt; cut in shortening with a pastry
blender until mixture is crumbly. Sprinkle the
ice-cold water, 1 tablespoon at a time, evenly
over surface; stir with a fork until dry
ingredients are moistened. Shape into a ball;
chill. Peel and core apples; cut each apple into
8 wedges. Sprinkle with lemon juice and set
aside. Roll pastry into a 10 x 16-inch rectangle
on a floured surface. Cut into 32 (10 x 1/2-inch)
strips. Wrap 1 strip diagonally around each apple
wedge. Arrange in a greased 13 x 9 x 2-inch
baking pan. Brush with melted butter. Combine
sugar and cinnamon; sprinkle over wedges. Pour
the water around wedges. Bake at 400°F for
35 to 40 minutes or until apples are tender and
pastry is lightly browned. Serve warm with ice
cream, if desired.
Makes 8 servings. |
Italian
Easter Bread
Submitted
by: Barbiel |
3 cups all-purpose flour
1/4 cup sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
vegetable oil |
2 tablespoons
butter, softened
7 eggs
1/2 cup mixed candied fruits, chopped
1/4 cup blanched almonds, chopped
1/2 cup anise seed
|
| In
a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add
milk and butter; beat 2 minutes on med. Add 2 eggs and 1/2 cup
flour; beat 2 minutes on high. Stir in fruit, nuts and
anise seed; mix well. Stir in enough remaining flour to
form a soft dough. Turn onto a lightly floured board;
knead until smooth, 6-8 min. Place in a greased bowl; turn once.
Cover and let rise in a warm place until doubled about 1 hour.
If desired, dye remaining eggs (Leave the uncooked); lightly rub
with oil. Punch dough down. Divide in half; roll each piece into
a 24" rope. Loosely twist ropes together; place on a
greased baking sheet and form into a ring. Pinch ends together.
Gently split ropes and tuck eggs into openings. Cover and let
rise until doubled, about 30 min. Bake at 350°F for 30-35
minutes or until golden brown. Remove from pan; cool on a wire
rack. Makes one bread. |
Portuguese
Easter Bread
Submitted
by: Barbiel |
1/2 cup milk
1 egg
1 tablespoon butter (margarine)
1/4 cup sugar |
1/2 teaspoon salt
1 1/2 cups bread flour
1 teaspoon yeast
|
| Put
ingredients into bread machine according to manufacturer's
directions. This makes a small loaf and serves 8. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|