Secret Recipes Revealed

Cinnamon Roll Coffee Cake

2007-06-09T11:52:00.000-07:00

This recipe is baked in an angelfood cake pan. Make and serve for a special occasion -- or "just because" when you want a delicious treat!
For more free recipes, visit -- http://ruralroute2.com
2 cups warm water 4 teaspoons of bulk yeast (or two packages of yeast) 1/2 cup sugar 1 teaspoon salt 1/2 cup canola oil (or other cooking oil) 2 eggs 5 to 6 cups of flour (I like to use 1 or 2 cups of whole wheat flour and the rest white flour). 6 tablespoons butter (melted) 1 cup of sugar 2 to 3 teaspoons cinnamon
Dissolve the yeast in the warm water. Let stand for a couple of minutes. Stir in sugar, salt and cooking oil. Beat in eggs. Add 1 cup of flour and stir until smooth. Add 2 more cups of flour and stir until smooth. Add remaining flour -- enough to make a dough that is a little sticky.
Let the dough rest for 20 minutes.
While the dough is resting, grease the angelfood cake pan. Mix up the sugar and cinnamon. Melt the butter.
Tear off chunks of dough the size of a small egg. Roll the dough between your palms to make it smooth. Roll in the melted butter. Roll in the cinnamon and sugar. Place in the bottom of the angelfood cake pan. Don't fit the dough balls into the pan too tightly. They need room to rise. Line the bottom of the pan, then add more layers until the dough is all used.
Allow to rise in a warm place for 45 minutes.
Bake in a 350 degree Fahrenheit oven for 40 minutes or until golden brown.
Let cool for 10 to 15 minutes. Turn the coffee cake out onto a large cake plate.
To serve, use a fork to separate pieces of the coffee cake.
********************************** © 2007 LeAnn R. Ralph
LeAnn R. Ralph is a newspaper reporter in Wisconsin. She also is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books "Highly recommended reading!" You are invited to sign up for the twice-monthly newsletter from Rural Route 2 -- http://ruralroute2.com

Baking Recipe - Poppy Seed Cake

2007-05-24T08:24:00.000-07:00

This is my favorite birthday cake recipe that my mom made for me every year. Mom always made us feel special on our birthdays. We got our favorite meal and she'd make whatever cake we wanted. This one was almost always the one I requested. I made it for myself once I was out on my own and finally realized just how much effort I made mom go through each year. But the payoff was so worth it. I love this cake because it is unlike traditional cake recipes. The taste and texture is so unique. I hope you like it.

Poppy Seed Cake

3/4 cup butter
3/4 cup milk
2 teaspoons baking powder
1/2 cup poppy seed
1 1/2 cups white sugar
2 cups flour
4 egg whites beaten
1/2 to 1/4 cup milk

Soak the poppy seed in 3/4 cup milk overnight or at least 2 hours. Beat egg whites in a small bowl. Reserve the egg yolks for the caramel topping below. Combine all of the other ingredients and then add the egg whites. Pour into a 9 x 13 inch greased pan. Bake at 350 degrees for 40 to 45 minutes.

The following two recipes are the frosting for this cake.

Caramel Topping

4 egg yolks
1/2 cup chopped pecans
1/2 cup cream
1 cup white sugar

Combine above ingredients and cook until thick. Spread over the top of the cooled cake.

7 Minute Boiled Frosting

1 egg white
3/4 cup white sugar
1 tablespoon white syrup
2 1/2 tablespoons water
1 teaspoon vanilla

Put the first four ingredients in a double boiler and heat over medium heat. With an electric mixer, beat the mixture until it stands in peaks. It should look white and creamy. Add vanilla and spread frosting over caramel topping on cake.

Author

Come share your own baking recipes and stories with Jill Seader at her website, YourBakingStory.com. All of the baking recipes Jill shares on her website comes with a piece of the story behind the recipe. Happy Baking!

Italian Food Recipes

2007-05-13T09:51:00.001-07:00

Italian food is famous throughout the world for being healthy, delicious and easy to prepare. Catering for a variety of tastes, famous Italian food includes pizza, pasta dishes with a variety of sauces as well as a variety of red meat dishes. Whatever your preferences, you can be sure to find a great Italian dish that you will love.

Mushroom Pesto Lasagna

This is a great dish to allow vegetarians to have a taste of Italy! For best results you should make with fresh egg pasta rather than using dried lasagna noodles. This can be served along with parmesan cheese for best results.

Shrimp Scampi

Getting this recipe right involves cooking the scampi to perfection. This recipe is great with garlic and butter, while serving crusty bread alongside it will ensure that diners have an opportunity to sop up any residual sauce.

Fish Soup with Gremolata

This can be found in different forms and with different regional takes throughout Italy. The seafood you decide to use can vary based on the preferences of the diner, and what is available for you to use at a given time. Usually cooked in white wine, this dish was originates from the Adriatic coast where it first became popular decades ago.

Chicken Scarpariello

This is a dish which is often referred to as being Italian American, translating as shoemakers chicken, the dish comprises of chicken in a lemon sauce. The chicken should be cooked until golden brown and the meal should be served alongside a dry white wine.

Chicken Marsala

This is a unique dish because it looks so elegant that it is suitable for the most sophisticated of occasions, however it is so easy to prepare. The dish is healthy because it is does not use much oil, and the chicken is usually served in a bed of flavored herb rice, alternatively it can also be served alongside potatoes.

Spaghetti and Meatballs

The trick to perfecting this recipe is to use the best possible ingredients you can find and take advantage of them. The quality of chopped tomatoes that you use can really make or break this dish. If you are making the meatballs then you could either opt for beef and veal or beef and turkey; they are probably the most suited to the sauce.

Beef Carpaccio

This dish consists of thin slices of raw beef and is generally served as an appetizer or a starter. The dish was originally conceived in Harry's Bar in Venice where it has since became popular throughout the world. The variations between Arugula Leaves, lemon wedges and raw beef make the taste so unique.

Zuppa Toscana

This dish consists of turkey sausage, onions, bacon and potatoes. Although not an overly healthy recipe, that does not stop thousands of people around the world naming it their favorite Italian dish of all time. A great aspect of this dish is that it can really be tailored to anyone's taste, such as changing the ratio of Chicken Broth and heavy cream - or alternatively including or leaving out certain meats.

About the Author

Giammarco Schisani, a proficient writer, writes for strenafoods.com. Supplementary editorials that were written by Giammarco Schisani about Italian Food and Italian Food Production and Distribution are accessible on the internet.

The Essentials For Baking Bread

2007-03-10T22:02:00.000-08:00

So you've never baked bread before. It's not as hard as you might imagine. In fact, understand a few basic techniques and you'll soon be baking bread that you'll be proud of. Just carefully follow the instructions found in these basic directions.

Preparation

The most basic bread is made with flour, salt, water, and yeast. French bread is made with only these ingredients. To these four ingredients, many recipes add a sweetener such as sugar and an oil such as butter.

1. Read the recipe. It helps to understand what you need to do before beginning.

2. Assemble the ingredients.

3. Prepare the pans. Since these are essential instructions, we will assume that you are using bread pans. Grease the inside of the pans, including the rims.

4. If the recipe calls for butter or shortening, melt the butter or shortening and set it aside to cool.

Mixing and Kneading the Dough

We will assume that you have a stand-type mixer. If you don't, at the end of these instructions, you will find instructions for mixing by hand. We will also assume that you are using instant yeast; it's easier.

1. Add one-third to one-half of the flour called for to your mixer bowl. Pour the yeast on top.

2. Add the water called for to the mixing bowl. The water should be lukewarm, about 105 degrees. The water should be slightly warmer than body temperature when you immerse your finger in it. Much of the secret of bread baking is in the water--you need the right amount of water at the right temperature.

3. Beat the water, yeast, and flour together with the dough hook attachment for about 30 seconds or until combined. This hydrates the yeast and gets it growing.

4. Add most of the rest of the flour called for in the recipe along with any remaining ingredients including the melted butter, reserving a half cup or so of the flour. Let the dough hook work at medium speed and the ingredients will aggregate together as a ball of dough. You will need to work the dough hook for about five minutes to develop the gluten and make the dough elastic. The resulting dough should be soft but not too sticky to handle, smooth, and elastic. Since you reserved part of the flour, chances are that it will too sticky. Add the rest of the flour, a little at a time, until you get the right consistency.

5. Grease a large bowl with butter or shortening. Place the dough ball in the bowl and turn it once or twice to get a bit of grease on both sides of the dough ball. Cover the ball with plastic wrap and set it aside to rise.

The Art of the Rise and the Forming of the Loaves

1. Be patient when letting the dough rise. Let it rise until it doubles--regardless of how long it takes. Rise times vary dramatically depending on kitchen conditions, the recipe, and more. It should be puffy.

2. Turn the dough onto a lightly greased or lightly floured work area. Deflate the dough by gently folding and pressing most of the air from the dough.

3. If making two loaves, divide the dough in two with a knife. Using your hands, form a cylinder by pulling the dough around the center and tucking the seams together on the bottom, thus gently stretching the surface of the dough. Pinch the seams together to keep them from opening as the loaf expands. Place seam side down in a prepared pan and repeat with the second loaf. Gently work the dough toward the corners of the pans to create uniform loaves.

4. Cover lightly with greased plastic wrap and set aside to rise until doubled, at least one hour. Again, rise times will vary with conditions, especially temperature--yeast is very sensitive to temperature. Let the bread rise until "poofy". Don't worry about it over-rising. If it starts to blister, poke the blisters with the point of a knife and hurry the bread to the oven.

The Bake

1. While the bread is still rising, preheat the oven to 350 degrees.

2. When the bread has risen, place the loaves on the center rack of the oven and leave as much room for the air to circulate around the loaves as possible. Bake for 35 minutes or until the bread is done and well-browned. If you have a probe-type thermometer, the internal temperature should reach 190 to 210 degrees. If the bread is browning too rapidly, loosely cover the loaves for the last five minutes with aluminum foil. Once baked, immediately remove the loaves from the pans and cool them on a wire rack. The bread should cool completely before slicing.

Directions for Hand Mixing

You can bake great bread without a mixer. In fact, some of the best bakers prefer the intimacy of working the dough by hand.

Place the dough mix and yeast in a large bowl and stir to combine. Add two-thirds of the water and melted butter to the bowl and mix with a spatula. When the dough becomes too heavy to continue mixing with a spatula, grease your hands with shortening along with a 15-inch square area on a clean counter. Scrape the partially mixed dough onto the counter. Knead the dough by pressing the heel of your hand into the dough, turning the dough, and then pressing again until the mix is absorbed into the dough. Add more of the water as necessary until the dough is as moist as you can handle. Continue kneading for eight to ten minutes adding more shortening to your hands and counter as needed. If the dough becomes too sticky to work, even with greased hands, add flour (not included) one tablespoon at time, kneading between additions. Do not add more than is necessary--a softer dough will rise more readily and have a better structure. When the dough is smooth and elastic, it is ready to rise. Follow the remaining directions.

The Recipe for a Perfect Wedding Favor

2007-02-27T00:17:00.000-08:00

We've all left weddings with them: a small picture frame; a chocolate bar with the bride & groom's married name on the wrapper; even a monogrammed match box. Where do these tokens of thanks end up? Under the car seat, in the junk drawer or, yes, in the garbage (are you supposed to keep the wrapper once you've eaten the chocolate?).

Though they have become a standard of a traditional wedding, the wedding favor has really lost its edge over the years. Of course you could drop a few extra bucks per person on something more impressive, but is it worth it?

A wedding favor doesn't need to be flashy or expensive. In this case, the sentiment "it's the thought that counts," really means something. You can say "thanks" to the family and friends who help you celebrate your big day with a small gift that "gives" forever: a recipe.

First, you have to pick the right recipe. Here are some suggestions:

Go with something regional or seasonal: Does your family put its own twist on a favorite regional dish? Is it warm, comforting soup season, or summer grilling season? Think of something your guests will want to make the night after your wedding.

Choose something from your wedding menu: Talk to the caterer about using a recipe from one of your menu items. Or, provide the recipe for a special wedding cocktail served.

Get sentimental: Is there a special dish between you and your husband-to-be?

Celebrate family tradition: Is there a traditional food associated with the wedding celebration in your family?

Family recipes are best, but don't be afraid to consult a cookbook: If you can't find a perfect family recipe, visit the library or the Internet and find a recipe for one of your favorite dishes.

You don't have to stop at one recipe: If you can't decide between two or three, use them all. Then, guests won't all get the same thing.

Once you've selected the recipe or recipes, it's time to consider packaging. Here are some ideas:

* Present the recipe on the side of a custom food box; nutrition facts can be fun facts about you and your group. * Write the recipe on a writable desert plate. Once the goodies are gone, the recipe remains. * Pack non-perishable items or food into a take-out box, include recipe on box. * Make your own printed gift bags with your monogram; put your favorite food and the recipe inside (cookies would be my choice!). Fold the bag over; punch two holes and slide a ribbon through. * Use a double-sided picture frame; recipe on one side, special picture on the other side. * Design recipe cards that match your wedding décor; print the recipe on one side and use the other for table assignments. * Attach the recipe to a non-perishable ingredient - like vanilla extract or other spice.

Recipes make fabulous shower favors as well. If you're planning a shower for a bride-to-be, ask all guests to include their favorite recipes in their gifts. Or, ask them to include them with their RSVP and put together a custom cookbook for the bride.

Remember, wedding favors aren't a "must-have," but they are a nice touch, especially when they are meaningful. Choose a recipe that has some sentimental value and add a personal touch in the packaging, and guests will remember (and prepare) your favor for years to come.

About the Author

Kate Walling is founder of Secret Ingredients (www.TheSecretIngredients.com). She so cherished the traditions passed down in her family that she came up with a way to help other families do the same by creating personalized heirloom cookbooks. Visit http://www.thesecretingredients.com or contact her at kate@thesecretingredients.com.

Valentine Day Recipes

2007-02-06T06:43:00.000-08:00

Valentines Day is a day to express your love, and to celebrate the spirit of love. You will love this absolutely wonderful Recipe Book for valentine's day recipes, We have one of the best selections for valentine recipes with 148 all time favorite valentine recipes...

Valentine's Day is named in honor of Saint Valentine, who lived during the Roman times. There is a belief that when Valentine died, he left a note to his jail keeper's daughter which was signed, "Your Valentine." People have been sending similar messages to their loved ones since then.

You can get it HERE..

Spanish Food - How To Make Spicy Gazpacho Soup.

2007-02-06T05:58:00.000-08:00

Home-made soups are so good for you - all that nourishing stock and chock-a-block full of vitamins and minerals.

But ... who on earth could face boiling bones for hours on end during the scorching Spanish summer weather, not to mention preparing the soup once the stock is made? I don´t think it would tickle anybody´s fancy to then have to tuck into a piping-hot soup!

For this reason, the Spanish came up with their wonderful, ice-cold soup - gazpacho - beautifully colorful, packed with goodness, cheap and simple to prepare, no cooking and ... most important of all, an absolute delight to drink.

Traditional gazpacho originates from romantic Andalucia - that large, exotic southerly region of Spain which is home to such extensive Arabic influence.

The chilled, raw soup was originally made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender renders this effortless! Olive oil endows it with a smooth, creamy consistency and vinegar adds a refreshing tang - just what you need when life gets too hot to handle!

The spicy soup should be served in true Spanish style with small bowls of accompaniments - finely chopped peppers, cucumber, onion ... even hard-boiled eggs and croutons, if you feel up to it! Guests will then sprinkle what appeals to them on the soup.

Traditional gazpacho is tomato-based, with most Spanish families having developed their own, unique recipes. However, nowadays, you will also find gazpacho recipes that have nothing to do with tomatoes - white, almond-based gazpachos, fruit-based gazpachos, etc.

Do you suffer from insomnia? Could be that drinking gazpacho is the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde De Un Ataque De Nervios", various characters help themselves to the soup and promptly fall asleep!

However, don´t fall asleep just yet as you haven´t read over the recipe!

Ingrediants for 4 servings:

- 4 ripe tomatoes - 1 onion - ½ red pepper - ½ green pepper - ½ cucumber - 3 cloves garlic - 50 g bread - 3 dessertspoons vinegar - 8 dessertspoons olive oil - Water - Salt/pepper - ¼ chilli pepper (optional)

Garnishings:

- 2 hard-boiled eggs - ½ finely chopped onion - ½ finely chopped red pepper - ½ finely chopped green pepper - ½ finely chopped cucumber

Method:

1. Break up bread and soak in water for 30 minutes.

2. Skin tomatoes, remove seeds and stalks from peppers.

3. Peel cucumber, onion and garlic.

4. Chop onion, garlic, tomatoes, peppers and cucumber.

5. Place in electric blender.

6. Squeeze out excess water from bread and add to blender.

7. Add oil and vinegar.

8. Blend well.

9. If necessary, add sufficient water for soup-like consistency.

10. Pour into a bowl with ice cubes.

11. Fridge for a couple of hours.

12. Serve in bowls, with garnishings in separate dishes.

Gazpacho is best enjoyed sitting in the shade, looking out onto an azure sea, blue sky and golden sun and sands!

Linda Plummer is webmistress of the site: http://www.top-tour-of-spain.com which provides a wide range of information regarding Spain and the Spanish language.