This apple crumble recipe is a quicker and easier version of apple pie.
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Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
How To Make A Bacardi Cocktail
Bacardi Cocktail. Bacardi never tasted so good - prepare this for your friends and they might never leave! Relish our Bacardi Cocktail.
If you want to make this home made Bacardi Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need:
* 45 ml Bacardi light rum
* 30 ml lime juice
* 1 grenadine
* Ice cubes
* 1 egg white
* 1 tsp caster sugar
* 1 50/25ml measuring cup
* 1 shaker
* 1 strainer
* 1 chopping board
* 1 sharp knife
* 1 juice squeezer
* 1 cocktail glass
Step 1: Chill the cocktail glass.
Begin by chilling the cocktail glass - place 3 ice cubes into the glass and set aside for later.
Step 2: Prepare
Continue by filling the shaker halfway with ice cubes.
Add 45ml of Bacardi light rum into the shaker.
Using the chopping board, cut the lime in half and squeeze 30ml of the juice into the shaker.
Finally, add a splash of grenadine to the shaker.
Ensure that the lid is secure and shake vigorously.
Step 3: Strain, pour and serve.
Remove the ice cubes from the cocktail glass and strain the cocktail into the glass. Garnish the glass with a wedge of lime and sip into the early hours!
Rum:
How To Make A Bacardi Cocktail
If you want to make this home made Bacardi Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need:
* 45 ml Bacardi light rum
* 30 ml lime juice* 1 grenadine
* Ice cubes
* 1 egg white
* 1 tsp caster sugar
* 1 50/25ml measuring cup
* 1 shaker
* 1 strainer
* 1 chopping board
* 1 sharp knife
* 1 juice squeezer
* 1 cocktail glass
Step 1: Chill the cocktail glass.
Begin by chilling the cocktail glass - place 3 ice cubes into the glass and set aside for later.
Step 2: Prepare
Continue by filling the shaker halfway with ice cubes.
Add 45ml of Bacardi light rum into the shaker.
Using the chopping board, cut the lime in half and squeeze 30ml of the juice into the shaker.
Finally, add a splash of grenadine to the shaker.
Ensure that the lid is secure and shake vigorously.
Step 3: Strain, pour and serve.
Remove the ice cubes from the cocktail glass and strain the cocktail into the glass. Garnish the glass with a wedge of lime and sip into the early hours!
Rum:
How To Make A Bacardi Cocktail
How To Make A Hurricane Cocktail
Hurricane Cocktail. This classic cocktail is bound to bring a strong breeze into your hot summer afternoons by the pool. Be warned- this is strong! Enjoy our Hurricane Cocktail.
If you want to make this home made Hurricane Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need…
* 40 ml gold rum
* 40 ml light rum
* 25 ml gin
* 10 ml amaretto
* 150 ml orange juice ,
or the juice of 2 oranges
* 1 dash of grenadine
* 1 shot measure
* 1 knife
* 1 chopping board
* 1 squeezer
* 1 shaker
* 1 strainer
* 1 glass
* 1 short straw
Step 1: Prepare the cocktail
Half fill the shaker with ice.
Tip
If you don't want to use a measure why don't you just free-pour the alcohol right from the bottle?
First, pour out a large splash or 40 millilitres of Gold Rum over the ice. Next, add a large splash, 40 millilitres of Light rum, a splash or 25 millilitres of gin, and about 10 ml of amaretto. Now pour on 150 millilitres of orange juice, add a dash of grenadine.
Step 2: Shake the cocktail, strain, and garnish, and serve.
Place the strainer on the shaker and add 3 large ice cubes to a highball glass and strain the drink over the ice. Take a slice of orange, and cut a groove into the flesh of the fruit. Place this on the side of the glass and add a straw. Enjoy!
SOURCE--> VIDEOJUG.COM
If you want to make this home made Hurricane Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need…
* 40 ml gold rum
* 40 ml light rum
* 25 ml gin
* 10 ml amaretto
* 150 ml orange juice ,
or the juice of 2 oranges* 1 dash of grenadine
* 1 shot measure
* 1 knife
* 1 chopping board
* 1 squeezer
* 1 shaker
* 1 strainer
* 1 glass
* 1 short straw
Step 1: Prepare the cocktail
Half fill the shaker with ice.
Tip
If you don't want to use a measure why don't you just free-pour the alcohol right from the bottle?
First, pour out a large splash or 40 millilitres of Gold Rum over the ice. Next, add a large splash, 40 millilitres of Light rum, a splash or 25 millilitres of gin, and about 10 ml of amaretto. Now pour on 150 millilitres of orange juice, add a dash of grenadine.
Step 2: Shake the cocktail, strain, and garnish, and serve.
Place the strainer on the shaker and add 3 large ice cubes to a highball glass and strain the drink over the ice. Take a slice of orange, and cut a groove into the flesh of the fruit. Place this on the side of the glass and add a straw. Enjoy!
SOURCE--> VIDEOJUG.COM
How To Make A Mai Tai Cocktail
Mai Tai Cocktail. The cocktail you always have on holiday but can never make back home - well now you can! A combination of five liqueurs assures this is a feisty one. Savour our Mai Tai Cocktail.
If you want to make this home made Mai Tai Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
Step 1: You will need:
* 30 ml light rum
* 30 ml gold rum
* 15 ml orange curaçao
* 15 ml almond liqueur (amaretto)
* 10 ml grenadine
* 15 ml lime juice
* crushed ice
* ice cubes
* a sprig of mint
* 1 50/25ml measuring cup
* 1 cocktail shaker
* 1 strainer (or sieve)
* 1 wooden pestle (or similar)
* 1 chopping board
* 1 sharp knife
* 1 juice squeezer
* 1 old-fashioned glass
* 1 short straw
Step 1: Prepare your cocktail
First, take some ice cubes and crush them by hitting them lightly into the palm of your hand, using a pestle or something similar. Set aside for later.
Half fill the shaker with ice cubes.
Add the light rum, gold rum, orange curaçao, amaretto and grenadine.
Cut a lime in half, squeeze one half and add this to the shaker
Secure the lid on the shaker and shake well.
Remove the lid and fit the strainer over the shaker.
Step 3: Present your cocktail
Almost fill the old-fashioned glass with crushed ice and strain the cocktail into the glass.
Add the sprig of mint to decorate, the short straw and serve.
Source --> VIDEOJUG.COM
If you want to make this home made Mai Tai Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
Step 1: You will need:
* 30 ml light rum* 30 ml gold rum
* 15 ml orange curaçao
* 15 ml almond liqueur (amaretto)
* 10 ml grenadine
* 15 ml lime juice
* crushed ice
* ice cubes
* a sprig of mint
* 1 50/25ml measuring cup
* 1 cocktail shaker
* 1 strainer (or sieve)
* 1 wooden pestle (or similar)
* 1 chopping board
* 1 sharp knife
* 1 juice squeezer
* 1 old-fashioned glass
* 1 short straw
Step 1: Prepare your cocktail
First, take some ice cubes and crush them by hitting them lightly into the palm of your hand, using a pestle or something similar. Set aside for later.
Half fill the shaker with ice cubes.
Add the light rum, gold rum, orange curaçao, amaretto and grenadine.
Cut a lime in half, squeeze one half and add this to the shaker
Secure the lid on the shaker and shake well.
Remove the lid and fit the strainer over the shaker.
Step 3: Present your cocktail
Almost fill the old-fashioned glass with crushed ice and strain the cocktail into the glass.
Add the sprig of mint to decorate, the short straw and serve.
Source --> VIDEOJUG.COM
How To Make A Caipirinha Cocktail
Caipirinha Cocktail. This world-famous, Brazilian cocktail is both tangy and sweet and great to serve at parties. Relish our Caipirinha Cocktail.
If you want to make this home made Caipirinha Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need :
* 2 tsp granulated sugar
* 1 lime, cut into 8 wedges
* 75 ml cachaça
* ice cubes
* 1 strawberry, to decorate
* 1 50/25ml measuring cup
* 1 wooden pestle (or similar)
* 1 sharp knife
* 1 chopping board
* 1 old fashioned glass
Step 1: Prepare your cocktail
Take some ice cubes and crush them by hitting them lightly with the pestle in the palm of your hand.
Cut the lime in half and both halves into 4 wedges then put them into the glass.
Add the sugar and just a dash of cachaça and using the pestle, muddle the sugar into the lime.
Fill the glass to the top with ice, add the 75ml of cachaça, 2 straws and stir well.
Step 2: Present your cocktail
Make a cut into the bottom of the strawberry, place it on to the edge of the glass and serve.
source-->VIDEOJUG.COM
If you want to make this home made Caipirinha Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need :
* 2 tsp granulated sugar
* 75 ml cachaça
* ice cubes
* 1 strawberry, to decorate
* 1 50/25ml measuring cup
* 1 wooden pestle (or similar)
* 1 sharp knife
* 1 chopping board
* 1 old fashioned glass
Step 1: Prepare your cocktail
Take some ice cubes and crush them by hitting them lightly with the pestle in the palm of your hand.
Cut the lime in half and both halves into 4 wedges then put them into the glass.
Add the sugar and just a dash of cachaça and using the pestle, muddle the sugar into the lime.
Fill the glass to the top with ice, add the 75ml of cachaça, 2 straws and stir well.
Step 2: Present your cocktail
Make a cut into the bottom of the strawberry, place it on to the edge of the glass and serve.
source-->VIDEOJUG.COM
How To Make A Pina Colada Cocktail
Pina Colada Cocktail. As the song goes, "if you like Pina Coladas... And the taste of champagne," you can't go wrong with this creamy recipe! Appreciate our Pina Colada Cocktail.
If you want to make this home made Pina Colada Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
* 50 ml rum
* 50 ml coconut rum
* 50 ml coconut cream
* 3 pineapple chunks
* 2 scoops of crushed ice
* 1 25ml/50ml measure
* 1 chopping board
* 1 blender
* 1 highball glass
* short straws
Step 1: Prepare your cocktail
Into the jug of the blender add the light rum, coconut rum, coconut cream and crushed ice. Put the blender onto a low speed and blend for about 20 seconds. When blended, pour the drink into the highball glass.
Step 2: Present your pina colada cocktail
Add a slice of pineapple to the side of the glass and enjoy this rich, creamy pina colada cocktail as an aperitif to a light summer's meal.
If you want to make this home made Pina Colada Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
* 50 ml rum
* 50 ml coconut rum* 50 ml coconut cream
* 3 pineapple chunks
* 2 scoops of crushed ice
* 1 25ml/50ml measure
* 1 chopping board
* 1 blender
* 1 highball glass
* short straws
Step 1: Prepare your cocktail
Into the jug of the blender add the light rum, coconut rum, coconut cream and crushed ice. Put the blender onto a low speed and blend for about 20 seconds. When blended, pour the drink into the highball glass.
Step 2: Present your pina colada cocktail
Add a slice of pineapple to the side of the glass and enjoy this rich, creamy pina colada cocktail as an aperitif to a light summer's meal.
How To Make A Sex On The Beach Cocktail
This video shows you how to make a Sex On The Beach Cocktail as it should be done.
* Serves:1
* Preparation Time:5 minutes
* Cooking Time:10 minutes
For this home made Cocktail video recipe you need the following Ingredients:
* 50 ml vodka
* 150 ml orange juice
* 25 ml peach liqueur
* 1 dash grenadine
* 1 cherry
* ice cubes
* 1 50/25ml measure
* 1 knife
* 1 chopping board
* 1 cocktail shaker
* 1 strainer
* 1 highball glass
* 1 straw
Step 1: Prepare the cocktail
Add 3 ice cubes to the cocktail shaker, followed by the vodka, peach liqueur and orange juice.
Put on the lid and shake well
Add 3 ice cubes to the highball glass and strain the cocktail over the ice.
Finally, add the dash of grenadine for the perfect sex on the beach cocktail.
Step 2: Present the cocktail
Slice a groove in the bottom of the cherry and place it on the side of the glass.
Add the straw and serve.
Step 4:Now relax and enjoy our sex on the beach cocktail.
How To Make A Chocolate Godiva Kiss Martini Cocktail
Thanks for watching our video How To Make A Chocolate Godiva Kiss Martini Cocktail For more how to videos, expert advice, instructional tips, tricks, guides and tutorials on this subject, visit the topic Drinks.
Visit http://www.drinkstv.com/recipe5504.aspx?ref=tube to download and print this video drink recipe and more!
How To Make Brandy Butter
Brandy Butter Recipe. A delicious, buttery brandy topping for your Christmas pudding. It's simple to make and you won't find better on the shelf! Savour our Brandy Butter recipe.
Step 1: You will need …
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
Step 1: You will need …
Units:
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
* Serves:
* makes 250g brandy butter
* Preparation Time:
* 10 minutes
Step 2: Mix the butter and sugar
Into the medium bowl put the butter and sugar and lightly mix together.
Step 3: Add the brandy
Gradually combine in the brandy until it forms a creamy, smooth paste.
Step 4: Serve
Your brandy butter is now ready to serve! And it goes perfectly with a Videojug Christmas pudding? The recipe can be found here on the website. Merry Christmas!
Less than 15 mins:
How To Make Brandy Butter
Step 1: You will need …
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
Step 1: You will need …
Units:
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
* Serves:
* makes 250g brandy butter
* Preparation Time:
* 10 minutes
Step 2: Mix the butter and sugar
Into the medium bowl put the butter and sugar and lightly mix together.
Step 3: Add the brandy
Gradually combine in the brandy until it forms a creamy, smooth paste.
Step 4: Serve
Your brandy butter is now ready to serve! And it goes perfectly with a Videojug Christmas pudding? The recipe can be found here on the website. Merry Christmas!
Less than 15 mins:
How To Make Brandy Butter
How To Make Vanilla Custard
Vanilla Custard Recipe. Creamy Vanilla Custard flavoured with coffee, rum or chocolate. Can be served with a variety of tasty desserts. Experience our Vanilla Custard recipe.
Step 1: You will need
* 6 egg yolks
* 100 g sugar
* 230 ml milk
* 230 ml cream
* 1 vanilla pod
* 2 bowls
* 1 saucepan
* 1 whisk
* 1 wooden spoon
* 1 sieve
* 1 cutting board
* 1 knife
Step 2: Prepare the vanilla pod
Begin by cutting the vanilla pod lengthwise without cutting it all the way through. Next, scrape the pulp from the inside and put both the pod and the pulp into a pan.
Step 3: Warm the milk and cream
Now place the pan over a medium heat adding the cream and milk, being careful not to let it boil. Allow it come to a slow simmer and then immediately remove it from heat.
Step 4: Blend the yolks and sugar
In a bowl mix the yolk and sugar together with the whisk, blending well until the mixture turns pale.
Step 5: "Temper" the yolks
While continuing to whisk the yolk and the sugar, slowly add some of the milk into the bowl a little at a time. This action is called “tempering.”
It is done to slowly bring the temperature of the egg mixture up to the temperature of the milk without cooking the eggs. When the eggs are tempered, add them to the milk. Mix together gently without creating a foam.
Step 6: Cook the custard
Place the mixture over a medium heat while slowly stirring using the wooden spoon. Be sure to scrape the spoon along the bottom of the pan so that the custard does not stick and overcook.
Continue to cook until the mixture begins to thicken. The sauce is thick enough when you can draw a line along the surface of the spoon with your finger and the line remains visible.
VIDEOJUG TIP:
The custard should never be allowed to come to a boil. The moment it begins to thicken, remove from the heat. If it overcooks the custard will curdle and you'll have to start again!
Step 7: Strain the custard
After removing the custard from the heat, immediately pour it through a sieve and strain. It needs to have a smooth but slightly clingy consistency.
Step 8: Serve
Serve your custard with fresh berries or any puddings and serve it either hot or cold.
VIDEOJUG TIP:
The custard can be flavoured by adding: Instant coffee (add to milk and cream as it comes to a simmer); Rum (add in at the end of cooking along with 2 Tbsp of coconut milk); or Chocolate (add about 75 g. just before straining the custard).
Custards, Jams, Curds & Coulis:
How To Make Vanilla Custard
Step 1: You will need
* 6 egg yolks
* 100 g sugar
* 230 ml milk
* 230 ml cream
* 1 vanilla pod
* 2 bowls
* 1 saucepan
* 1 whisk
* 1 wooden spoon
* 1 sieve
* 1 cutting board
* 1 knife
Begin by cutting the vanilla pod lengthwise without cutting it all the way through. Next, scrape the pulp from the inside and put both the pod and the pulp into a pan.
Step 3: Warm the milk and cream
Now place the pan over a medium heat adding the cream and milk, being careful not to let it boil. Allow it come to a slow simmer and then immediately remove it from heat.
Step 4: Blend the yolks and sugar
In a bowl mix the yolk and sugar together with the whisk, blending well until the mixture turns pale.
Step 5: "Temper" the yolks
While continuing to whisk the yolk and the sugar, slowly add some of the milk into the bowl a little at a time. This action is called “tempering.”
It is done to slowly bring the temperature of the egg mixture up to the temperature of the milk without cooking the eggs. When the eggs are tempered, add them to the milk. Mix together gently without creating a foam.
Step 6: Cook the custard
Place the mixture over a medium heat while slowly stirring using the wooden spoon. Be sure to scrape the spoon along the bottom of the pan so that the custard does not stick and overcook.
Continue to cook until the mixture begins to thicken. The sauce is thick enough when you can draw a line along the surface of the spoon with your finger and the line remains visible.
VIDEOJUG TIP:
The custard should never be allowed to come to a boil. The moment it begins to thicken, remove from the heat. If it overcooks the custard will curdle and you'll have to start again!
Step 7: Strain the custard
After removing the custard from the heat, immediately pour it through a sieve and strain. It needs to have a smooth but slightly clingy consistency.
Step 8: Serve
Serve your custard with fresh berries or any puddings and serve it either hot or cold.
VIDEOJUG TIP:
The custard can be flavoured by adding: Instant coffee (add to milk and cream as it comes to a simmer); Rum (add in at the end of cooking along with 2 Tbsp of coconut milk); or Chocolate (add about 75 g. just before straining the custard).
Custards, Jams, Curds & Coulis:
How To Make Vanilla Custard
How To Ice Your Christmas Cake
How To Ice Your Christmas Cake. Always stuck at Christmas for a decent cake? Follow this video to learn how to ice your cake perfectly and we also have the actual cake recipe here on VideoJug. Try our How To Ice Your Christmas Cake.
Step 1: You will need …
* 1 VideoJug Christmas cake
* 1 packet of pre-rolled marzipan
* 750 g icing sugar
* 100 ml cold water
* 1 baking tray
* 1 spatula
* 1 bowl
* 1 wooden spoon
* 1 wire rack
Step 2: Lay the marzipan
Have the cake already prepared on the wire rack and baking tray. Next, unroll the marzipan, releasing it from its protective covering and lay the circle of marzipan over the cake. Squeeze the marzipan around the edges, using your fingers and whole hand, gently pressing down, so that it fits firmly over the cake.
Step 3: Make the icing sugar
Into the large bowl add the icing sugar and a dash of water and begin to mix it in. Gradually add the rest of the water, while stirring constantly, until it forms a thick, smooth paste.
Step 4: Ice the cake
Using your spatula, spoon a dollop of icing sugar on the cake and spread it over evenly. Spoon on a little more and spread it over around the sides. Continue until the entire cake has been covered. Smooth over and around the fringe of the cake as a final finish.
VIDEOJUG TIP
Why not reserve a little of the icing and add it to some food colouring to write a colourful Christmas greeting on your cake !
Once iced, place your cake into the fridge for half an hour to chill and set.
Step 5: Present and serve
Your cake it now ready to serve. Or you can decorate with some Christmas goodies for that extra festive feel! Merry Christmas!
Classic Recipes:
How To Ice Your Christmas Cake
Step 1: You will need …
* 1 VideoJug Christmas cake
* 1 packet of pre-rolled marzipan
* 750 g icing sugar
* 100 ml cold water
* 1 baking tray
* 1 spatula
* 1 bowl
* 1 wooden spoon
* 1 wire rack
Step 2: Lay the marzipan
Have the cake already prepared on the wire rack and baking tray. Next, unroll the marzipan, releasing it from its protective covering and lay the circle of marzipan over the cake. Squeeze the marzipan around the edges, using your fingers and whole hand, gently pressing down, so that it fits firmly over the cake.
Step 3: Make the icing sugar
Into the large bowl add the icing sugar and a dash of water and begin to mix it in. Gradually add the rest of the water, while stirring constantly, until it forms a thick, smooth paste.
Step 4: Ice the cake
Using your spatula, spoon a dollop of icing sugar on the cake and spread it over evenly. Spoon on a little more and spread it over around the sides. Continue until the entire cake has been covered. Smooth over and around the fringe of the cake as a final finish.
Why not reserve a little of the icing and add it to some food colouring to write a colourful Christmas greeting on your cake !
Once iced, place your cake into the fridge for half an hour to chill and set.
Step 5: Present and serve
Your cake it now ready to serve. Or you can decorate with some Christmas goodies for that extra festive feel! Merry Christmas!
Classic Recipes:
How To Ice Your Christmas Cake
How To Make Double Chocolate And Chocolate Chip Cookies
Double Chocolate and Chocolate Chip Cookies recipe. Rich and chocolaty yet honeycomb light melt-in-the-mouth cookies, to be enjoyed at any time of the day! Savour our Double Chocolate and Chocolate Chip Cookies recipe today.
Step 1: You will need…ingredients:
* 180 g chopped dark chocolate
* 180 g chocolate chips
* 300 g all purpose flour
* 1 ½ tsp of baking powder
* ½ tsp of salt
* 150 g brown sugar
* 1 whole egg & 1 egg yolk
* 160 g soft butter
* 80 ml of milk
* 1 bowl
* 1 saucepan
* 1 spatula
* 1 spoon
* 1 baking tray lined with parchment paper
Chocolate:
How To Make Double Chocolate And Chocolate Chip Cookies
Step 1: You will need…ingredients:
* 180 g chopped dark chocolate
* 180 g chocolate chips
* 300 g all purpose flour
* 1 ½ tsp of baking powder
* ½ tsp of salt
* 150 g brown sugar
* 1 whole egg & 1 egg yolk
* 160 g soft butter
* 80 ml of milk
* 1 bowl
* 1 saucepan
* 1 spatula
* 1 spoon
* 1 baking tray lined with parchment paper
Chocolate:
How To Make Double Chocolate And Chocolate Chip Cookies
Decorative Easter dinner rolls
Ingredients
12 Rhodes™ Dinner Rolls, thawed but still cold
egg yolks
food coloring
Instructions
Flatten each dinner roll into an egg shape and place on a sprayed baking sheet. (The shape you originally create will fill out and distort while rising so make sure you emphasize the defining characteristics.) Cover with sprayed plastic wrap and let rise until almost double in size. Mix egg yolks with food coloring to get your desired colors. Remove wrap from rolls and paint with colored egg yolk as desired. Bake at 350°F 15-20 minutes.
12 Rhodes™ Dinner Rolls, thawed but still cold
egg yolks
food coloring
Instructions
Flatten each dinner roll into an egg shape and place on a sprayed baking sheet. (The shape you originally create will fill out and distort while rising so make sure you emphasize the defining characteristics.) Cover with sprayed plastic wrap and let rise until almost double in size. Mix egg yolks with food coloring to get your desired colors. Remove wrap from rolls and paint with colored egg yolk as desired. Bake at 350°F 15-20 minutes.
Traditional Italian Easter bread dolls
Ingredients
1 1/2 cups golden raisins
1/2 cup dark rum
1 cup milk
1 cup granulated sugar plus 2 tablespoons
Four 3/5-ounce cakes fresh yeast, crumbled (1/3 cup), or four 1-ounce packages instant dry yeast
9 cups unbleached all-purpose flour, or as needed, sifted
3 large eggs, at room temperature
6 large eggs yolks, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the bowl of dough
1/2 cup Vin Santo, Verduzzo, or other sweet white wine
Grated zest (yellow part only, without the underlying white pith) of 2 large lemons
Grated zest (orange part only, without the white pith) of 1 orange
1 1/2 teaspoons salt
2 teaspoons pure vanilla extract
2 tablespoons water
Preparation
Combine the raisins with the rum in a small bowl and toss to mix. Let soak, tossing occasionally, while preparing the bread.
In a medium-size saucepan, heat the milk over medium heat to lukewarm, about 100°F. Pour the warmed milk into a large bowl and add 1/2 cup of the sugar and the yeast. Stir until they are dissolved. Add 1 cup of the flour and stir until the mixture is smooth. Cover the bowl with a kitchen towel and let it rise in a warm, draft-free place (such as on top of the refrigerator or in a gas oven with the pilot light on) until frothy. (If it doesn’t get frothy, that means the yeast is no longer active and you will have to start again with fresh yeast.)
Stir the dough with a fork to deflate it, then let it rise and froth two more times, stirring it down thoroughly and covering it again after each time. Depending on the environment, these three risings can take from 20 minutes to 45 minutes each.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, whip 2 of the whole eggs, 2 of the yolks, and the remaining 1/2 cup sugar together at medium speed until foamy and pale yellow. Add 1/4 cup (1/2 stick) of the butter, the wine, zests, salt, and vanilla. Beat until only small pieces of butter remain. Scrape the yeast mixture into the mixer bowl and beat until blended.
Change to the dough hook attachment of the mixer and reduce the speed to low. Add 5 cups of the remaining flour, 1 cup at a time, beating until the mixture forms a sticky dough. Wait for each cup of flour to be incorporated before adding the next and stop the machine occasionally to scrape any unmixed ingredients from the sides and bottom of the bowl into the dough. The dough will be quite sticky; form it into a rough ball, clean the sides of the bowl, and cover the bowl with a kitchen towel. Let the dough rise in a warm, draft-free place until doubled in bulk, 1 to 2 hours.
Return the bowl of dough to the mixer fitted with the dough hook. Mix the dough at medium-low speed until deflated. Add the remaining 4 egg yolks and 1/4 cup (1/2 stick) butter and beat until incorporated. Gradually add enough of the remaining flour — about 2 cups — to form a firm but slightly sticky dough, stopping the mixer occasionally to scrape any unmixed ingredients from the bottom of the bowl into the dough. Add the raisins and rum and mix until incorporated. Dough will be quite wet and sticky at this point.
Turn the dough out onto a well-floured surface. Knead the dough, adding as much of the remaining 1 cup flour as necessary to prevent the dough from sticking to your hands and to the table, until the dough is smooth, soft, and only very slightly sticky if left to rest a minute.
Place the dough in a large lightly buttered bowl and turn the dough to butter all sides of it. Cover the bowl with a kitchen towel and set the dough to rise in a warm, draft-free place until doubled in bulk, 1/2 to 2 hours, depending on the environment.
Turn the risen dough out onto the floured work surface and knead until deflated. Cut the dough into three equal pieces and knead each into a ball, gathering and pinching the seam side of the dough together to form as smooth a ball as possible. (These formed loaves can be tightly wrapped in plastic wrap and refrigerated overnight. Allow extra time for refrigerated loaves to rise in the following step.)
Line two baking sheets with parchment paper. Place two loaves on one of the baking sheets, leaving as much space between them and the edges of the pan as possible. Place the third loaf in the center of the other baking sheet. With a pair of kitchen scissors, make three 1 1/2-inch-deep, 3-inch long intersecting cuts that meet at the center to form a six-pointed star pattern on the rounded top of each loaf. The cuts should be quite deep — at least halfway through the loaf — to allow the dough to rise up from the center and form the traditional crests on the loaf. Cover the loaves lightly with kitchen towels and let rise in a warm, draft-free place until doubled in bulk, 1 to 2 hours.
Preheat oven to 325°F. Bake the bread for 35 minutes. Whisk the remaining whole egg with the remaining 2 tablespoons sugar and the water until very smooth and the sugar is dissolved. Brush the pinze with this egg mixture, return them to the oven, and continue baking until very deep golden brown and a knife inserted into the center of the loaves comes out clean, about another 20 minutes.
Cool the pinze completely on a wire rack before slicing.
1 1/2 cups golden raisins
1/2 cup dark rum
1 cup milk
1 cup granulated sugar plus 2 tablespoons
Four 3/5-ounce cakes fresh yeast, crumbled (1/3 cup), or four 1-ounce packages instant dry yeast
9 cups unbleached all-purpose flour, or as needed, sifted
3 large eggs, at room temperature
6 large eggs yolks, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the bowl of dough
1/2 cup Vin Santo, Verduzzo, or other sweet white wine
Grated zest (yellow part only, without the underlying white pith) of 2 large lemons
Grated zest (orange part only, without the white pith) of 1 orange
1 1/2 teaspoons salt
2 teaspoons pure vanilla extract
2 tablespoons water
Preparation
Combine the raisins with the rum in a small bowl and toss to mix. Let soak, tossing occasionally, while preparing the bread.
In a medium-size saucepan, heat the milk over medium heat to lukewarm, about 100°F. Pour the warmed milk into a large bowl and add 1/2 cup of the sugar and the yeast. Stir until they are dissolved. Add 1 cup of the flour and stir until the mixture is smooth. Cover the bowl with a kitchen towel and let it rise in a warm, draft-free place (such as on top of the refrigerator or in a gas oven with the pilot light on) until frothy. (If it doesn’t get frothy, that means the yeast is no longer active and you will have to start again with fresh yeast.)
Stir the dough with a fork to deflate it, then let it rise and froth two more times, stirring it down thoroughly and covering it again after each time. Depending on the environment, these three risings can take from 20 minutes to 45 minutes each.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, whip 2 of the whole eggs, 2 of the yolks, and the remaining 1/2 cup sugar together at medium speed until foamy and pale yellow. Add 1/4 cup (1/2 stick) of the butter, the wine, zests, salt, and vanilla. Beat until only small pieces of butter remain. Scrape the yeast mixture into the mixer bowl and beat until blended.
Change to the dough hook attachment of the mixer and reduce the speed to low. Add 5 cups of the remaining flour, 1 cup at a time, beating until the mixture forms a sticky dough. Wait for each cup of flour to be incorporated before adding the next and stop the machine occasionally to scrape any unmixed ingredients from the sides and bottom of the bowl into the dough. The dough will be quite sticky; form it into a rough ball, clean the sides of the bowl, and cover the bowl with a kitchen towel. Let the dough rise in a warm, draft-free place until doubled in bulk, 1 to 2 hours.
Return the bowl of dough to the mixer fitted with the dough hook. Mix the dough at medium-low speed until deflated. Add the remaining 4 egg yolks and 1/4 cup (1/2 stick) butter and beat until incorporated. Gradually add enough of the remaining flour — about 2 cups — to form a firm but slightly sticky dough, stopping the mixer occasionally to scrape any unmixed ingredients from the bottom of the bowl into the dough. Add the raisins and rum and mix until incorporated. Dough will be quite wet and sticky at this point.
Turn the dough out onto a well-floured surface. Knead the dough, adding as much of the remaining 1 cup flour as necessary to prevent the dough from sticking to your hands and to the table, until the dough is smooth, soft, and only very slightly sticky if left to rest a minute.
Place the dough in a large lightly buttered bowl and turn the dough to butter all sides of it. Cover the bowl with a kitchen towel and set the dough to rise in a warm, draft-free place until doubled in bulk, 1/2 to 2 hours, depending on the environment.
Turn the risen dough out onto the floured work surface and knead until deflated. Cut the dough into three equal pieces and knead each into a ball, gathering and pinching the seam side of the dough together to form as smooth a ball as possible. (These formed loaves can be tightly wrapped in plastic wrap and refrigerated overnight. Allow extra time for refrigerated loaves to rise in the following step.)
Line two baking sheets with parchment paper. Place two loaves on one of the baking sheets, leaving as much space between them and the edges of the pan as possible. Place the third loaf in the center of the other baking sheet. With a pair of kitchen scissors, make three 1 1/2-inch-deep, 3-inch long intersecting cuts that meet at the center to form a six-pointed star pattern on the rounded top of each loaf. The cuts should be quite deep — at least halfway through the loaf — to allow the dough to rise up from the center and form the traditional crests on the loaf. Cover the loaves lightly with kitchen towels and let rise in a warm, draft-free place until doubled in bulk, 1 to 2 hours.
Preheat oven to 325°F. Bake the bread for 35 minutes. Whisk the remaining whole egg with the remaining 2 tablespoons sugar and the water until very smooth and the sugar is dissolved. Brush the pinze with this egg mixture, return them to the oven, and continue baking until very deep golden brown and a knife inserted into the center of the loaves comes out clean, about another 20 minutes.
Cool the pinze completely on a wire rack before slicing.
Easter Ham- video recipe for home
Ingredients:
3/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
3/4 cup orange marmalade
1/2 cup Dijon mustard
1/2 fully cooked-bone-in ham (6 to 8 pounds)
1-1/2 teaspoons whole cloves
Directions:
In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove in the center of each diamond.
Place ham cut side down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a meat thermometer reads 140°.
Brush ham with glaze. Bake 45 minutes longer, brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham. Yield: 16-18 servings (2 cups glaze).
3/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
3/4 cup orange marmalade
1/2 cup Dijon mustard
1/2 fully cooked-bone-in ham (6 to 8 pounds)
1-1/2 teaspoons whole cloves
Directions:
In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove in the center of each diamond.
Place ham cut side down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a meat thermometer reads 140°.
Brush ham with glaze. Bake 45 minutes longer, brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham. Yield: 16-18 servings (2 cups glaze).
Bunny Bread Holiday Easter of hoppy
Ingredients:
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice
Directions:
Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice
Directions:
Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.
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