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Mediterranean Black Olive Bread

Reviewed: May 30, 2012

I baked this bread on the Pizza Stone. The Stone helps to make an even crust on the bottom. I pre-heated the oven on 500 for 30 minutes with the stone INSIDE. Then I lowered the temperature to 375 and I added the bread on parchment to bake for 45 minutes. If you don't have the stone bake it for 375 for 45 minutes. It makes a wonderful bread! Very soft inside and perfect to eat with soups, salads, or sandwiches.

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Brazilian Cheese Puffs (Pao de Queijo)

Reviewed: Jan. 25, 2012

I am Brazilian and I tweeked this recipe to make it easier and less fat. I added only 1/2 tsp of salt. I used no fat greek yogurt and Low Fat Crumbled Feta Cheese. I did NOT use water and I did not boil anything. I simply mixed all the ingredients. The trick to make it puff is to really knead it. Without water it makes a very thick dough that you can knead some more and then roll into little balls. It takes only 15 minutes baking on a greased baking sheet. Do not let it brown.

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Panettone I

Reviewed: Dec. 26, 2009

I added a few changes based on what I read. - 1/2 cup of Splenda(instead of Sugar) - 1/2 cup of Sugar free Mapple Syrup - 3/4 cup of raisins that had been soaking in Rum - 1 tbsp of the rum that soaked the raisins - 1 tbsp Mapple Extract - 1 tbsp Orange extract - 1 tbsp Lemon Extract - 1 tbsp Vanilla imitation - 1 tbsp Orange zest(whole orange) - 1 tbsp lemon zest(whole lemon) - 1/8 tsp cardamon - 4 drops orange oil - 2 cups of chopped dried fruits (prunes, dates, apricots) I heated the 2 cups of dried fruits with water and I used this water instead of regular water to add taste to the bread. Then I chopped the fruits to use later in the bread.I found that this raw dough can be stored in refrigerator in a tupperware with lid for about 3 days. I used 5 cups of flour. The dough was indead a bit sticky but I wanted the bread to keep some of the moisture. To make it easier to handle-AFTER IT HAS RISEN-I put the dough back in refrigerator for(minimum)of 3 hours. Cold dough is easier to manipulate. Then let it rise again for about 2 hours till it gets back to room temperature and doubles its size.I baked the bread in a small metal bucket (Walmart Home N Garden). I covered the bucket with parchment paper and sprayed it with butter spray.Yes, this bread takes some time between rising and baking. But if you want it to be tasty you have to be patient so it will acquire all the fruity taste.This recipe is a keeper!

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Squash Braid

Reviewed: Dec. 9, 2009

I made this bread with left-overs I had from a huge baked butternut dish. So mine was on the salted side - no sugar and seasoned with green onions. I pureed all the wet ingredients and then I added flour. I used Crisco butter flavored instead of butter. Yes, the dough is a bit on the sticky side. I mixed everything inside a big tupperware and close the lid. I add a bit more flour to the surface only when I am going to deflate it. This way the dough won't stick to the surface or rolling pin and the bread keeps its moisture. Mine was ready in 30 minutes. This bread has a rich golden tone, it is flaky, light and very flavorful! I found that the raw dough can be stored in the refrigerator for 3 days. I have made many variations. I placed the braid in a Bundt pan and baked it. Then- after baking it - I placed a glass with cranberry sauce extraodinaire(recipe in this site)right in the middle of the braid.It is a perfect combination! I have also made stuffed bread. I opened the dough and placed ham, ricotta with cilantro, cheddar cheese and artichoke. Then wrap the rectangle and bake it. I have also made crescent rolls. This recipe is certainly a keeper!! Thank you!

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Chestnut Pasta

Reviewed: Jan. 10, 2006

Excellent pasta! The nutty taste of the chestnut gives the past an exquisite touch. It is a very flavorful pasta. I made changes to the sauce though. I sauteed 1/2 cup of minced wallnuts and 1/2 cup of scallions in olive oil and added to the cooked pasta. It was delicious! It can be stored dried too. Thanks Dave!

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31 users found this review helpful