Thursday, July 10, 2008

Archives of the Recipe of the Week

Cinnamon Butter
This is a great way to include the little ones so they can contribute to the enjoyment of homemade bread: CINNAMON BUTTER 1/4 cup organic unsalted butter 2 tbsp organic sugar 1 tbsp organic brown sugar 1 tbsp ground cinnamon Soften unsalted butter to room temperature. Combine the softened butter and other ingredients together until they are completely blended. Place the compound butter in a container. Or, shape butter in logs and wrap in parchment paper, then cut into 1/4- to 1/2-inch discs. Chill for a at least 1 hour and preferably one day. NOTE: Compound butters can be store under refrigeration for up to 5 days or up to 6 months in the freezer

Strawberry Bread

Adapted from (Ellen Rainey)

  • 3 cups of fresh strawberries, smashed
  • 3 cups all-purpose unbleached flour
  • 1/8 cup wheat flour
  • 2 cups white sugar
  • 1/2 tablespoon ground cinnamon
  • 1 tablespoon vanilla
  • 1tsp salt
  • 1tsp baking soda
  • 1 1/4 cup vegetable oil
  • 4 eggs, beaten

Preheat oven to 350 degrees. Butter and flour two 9x5 inch loaf pans
Sprinkle smashed berries with some of the sugar.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl and mix.
Blend oil and eggs into strawberries.
Add strawberry mixture to flour mixture, until just moistened.
Divide batter in half into pans.
Bake 45 to 50 minutes. Let stand 10 minutes on wire rack. Turn loaves out and cool completely.

4/15/08 11:03 AM

Open a ziploc bag. Place several drops of food coloring inside the bag. Add one tablespoon of white vinegar to the bag. Place two cups of rice into the bag. Seal the bag and squish the rice around the bag until all the grains are colored. Pour the rice on a cookie sheetl, spreading it out into a single layer of grains. Bake on 200 degrees for 30 minutes.

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