I’ve said it before and I’ll say it again…the bread
is sometimes what makes a table. Hot Cross Buns are
traditionally served on Good Friday (the Friday before
Easter) and during the Lenten season, but they are also
good anytime so no time like the present to get you a
great recipe. You’re sure to already see these in bakeries
everywhere. They are a yeast roll decorated with a simple
frosted cross on the top. This recipe makes 18 buns but you
can also cut all of the recipe ingredints in half for a
smaller amount. Don’t be intimidated by the long directions
it’s pretty easy.

Enjoy! Marzee

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

RECIPE: HOT CROSS BUNS

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
1/2 cup lukewarm water
1 cup granulated sugar
4 teaspoons active dry yeast
7 cups all-purpose flour
4 tablespoons cinnamon
2 teaspoons nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups warm milk
1/2 cup melted butter
2 eggs
2 egg yolks
1 cup raisins (or currants)
1/2 cup mixed candied peel, chopped

* FOR GLAZE:
4 tablespoons granulated sugar
4 tablespoons water

(In saucepan, stir sugar with water over medium heat
until dissolved.)

** FOR ICING:
1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla

(Combine all ingredients and mix well until smooth.)

DIRECTIONS:
In a small glass bowl combine warm water with 1 tb of the sugar;
sprinkle yeast over top. Let stand for 10 minutes or until frothy.
Meanwhile, in large bowl blend together remaining sugar, flour,
cinnamon, nutmeg, salt and cloves; make a well in center.
In small bowl, whisk together milk, butter, egg and egg yolk; pour
into well. Pour in yeast mixture. Using wooden spoon, stir until
soft dough forms. Turn out onto lightly floured surface; knead for
8 minutes or until smooth and elastic. Place in greased bowl, turning
to grease all over. Cover with plastic wrap; let rise in warm place
for 1 hour or until doubled in bulk. Punch down; turn out onto
floured surface; knead in raisins and peel. Shape into 12-inch log;
cut into 9 even pieces. Stretch, tuck and pinch sides of dough all
around to meet underneath. Using cupped hand, roll into seamless ball.
Place 1 1/2 inches apart on greased baking sheet. Cover and let rise
until almost doubles, about 1 hour. With a serrated knife cut a
cross into the surface of each bun. Bake buns in a preheated 400
degree oven for about 16 minutes or until golden brown. When removed
from the oven, brush buns with glaze and let cool for 5 minutes. With
a tip of a butter knife or a small spoon, fill in crosses with white
frosting.

Yield: 18 buns
Category: Breads, Rolls, Holiday
http://www.thedailyrecipe.com

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

MARZEE’s CORNER

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

EGG COLORING SAFETY TIPS:

Thoroughly wash hands before all stages of egg handling
cooking, cooling, dyeing and hiding.

If eggs cannot be colored right away, store them in their
carton in the refrigerator until they can be properly colored.

Do Not Color, Hide or Eat Cracked Eggs

Use water warmer than the eggs when coloring the eggs.

Store cooled, colored, dry eggs in their cartons in the
refrigerator until hiding, eating or displaying.

DO NOT eat eggs which have been out of refrigeration for
more than two hours.

Carefully consider hiding places. Avoid areas where eggs
might come into contact with pets, wild animals, birds,
reptiles, insects or lawn chemicals.

After eggs have been hidden and found, keep them refrigerated.
DO NOT eat cracked eggs.

If you plan to use colored eggs as decorations or center
pieces where eggs will remain out of refrigeration for many
hours or even days, prepare extra eggs for eating and discard
the display eggs when they have served their purpose.

Did you miss me yesterday? Just a reminder this ezine
publishes now 3x per week on Mon-Wed-Fri.

I think we need some good dinner rolls to soak up all of
that turkey gravy next week. You may not have known that
if you have a favorite loaf bread recipe or see one that
catches your eye, you can easily make it into rolls by
simply shaping the dough into individual serving sizes and
baking until golden brown, usually around 20 to 30 minutes.
I tend to like these HEARTY OATMEAL DINNER ROLLS I came
across for their unique flavor and I thought I would share.
I usually overstuff too much by munching on the rolls early
so I’ll have to try and take it easy this year.

Enjoy!

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

RECIPE: HEARTY OATMEAL DINNER ROLLS

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
 
DIRECTIONS:    
BRING 2 cups water to a boil in a medium saucepan; stir in oats
and butter. Boil, stirring constantly, 1 minute. Remove from heat;
let cool to 110 degrees. STIR together yeast, 1/2 cup warm water,
and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5
minutes. BEAT oat mixture, yeast mixture, flour, salt, and brown
sugar at medium speed with an electric mixer until smooth. TURN
dough out onto a lightly floured surface; knead until smooth and
elastic (about 5 minutes). Place in a well-greased bowl, turning
to grease top. COVER and let rise in a warm place (85 degrees),
free from drafts, 1 hour or until dough is doubled in bulk. PUNCH
dough down, and divide in half; shape each portion into 16 (1 1/2-
inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch
round cake pans. COVER and let rise in a warm place (85 degrees),
free from drafts, 30 minutes or until doubled in bulk. BAKE at 375
degrees for 15 minutes or until golden brown
 
YIELD: 32 Rolls
Categories: Breads

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

                  MARZEE’S CORNER

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

           TIMESAVING HELPER FOR THANKSGIVING:

* Make the dough for your bread or rolls a few weeks
ahead of time. Allow the dough to rise fully once,
shape it, wrap it well in freezer-safe plastic wrap or
foil and freeze. When ready to bake, thaw the dough in
the refrigerator. This will usually take a least a few
hours or overnight. Set it in a warm place and give it
its second rise and bake.

* If you have a bread machine use it to mix the dough.
Bake the bread the night before the big day and refresh
it in a 350 degrees F (175 degrees C) oven for 10 minutes
just before serving.

Foccacia bread [foh-KAH-chyah] is a flat oven-baked
Italian bread, which may be topped with herbs or other
ingredients. Homemade Foccacia Bread right out of the
oven is just THE best and oh-so-savory with the fresh
herbs like rosemary…I do love my rosemary. This is
the stuff you’ll pay and arm and a leg for in the
store or bakery and you can easily make it yourself!

Enjoy! Marzee

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

RECIPE: ROSEMARY FOCCACIA BREAD

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
3 1/2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon active dry yeast
1 cup water
2 tablespoons vegetable oil
1 egg
3 tablespoons olive oil
1 teaspoon crushed rosemary

DIRECTIONS:
Combine 1 cup flour, sugar, salt, and yeast. Mix well. Heat
water and vegetable oil until warm, and add to yeast mixture
along with the egg. Blend with an electric mixer at low speed
until moistened. Beat for 2 additional minutes. Stir in 1 3/4
cup flour while beating, until dough pulls away from side of
bowl.  Knead in 3/4 cup flour on floured surface. Cover dough
with a bowl, and let sit for 5 minutes. Place dough on a
greased baking sheet. Roll out to 12 inch circle. Cover with
greased plastic wrap and a cloth towel. Place in a warm place
for 30 minutes. Uncover dough, and poke holes in it with a
spoon handle at 1 inch intervals. Drizzle olive oil on dough,
and sprinkle with crushed rosemary. Bake at 400 degrees F
(205 degrees C) for 17 to 27 minutes, until just golden.
Remove from baking sheet, and cool on rack. 

Yield: 1 loaf
Categories: Breads

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
                  MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

                BREAD BAKING TIPS:

Having problems with your bread rising? It is “ALWAYS THE
YEAST”.  When you purchase a two pound package of active dry
yeast or a one pound package of instant yeast, (also known as
bread machine yeast), proof it. Put two cups of water at 110
degrees in a bowl. Actually measure the temperature of the
water with a candy thermometer. Sprinkle in one table spoon
of yeast. Stir so that every granule gets wet. At five minutes
the yeast should start to bloom, blossom, grow, foam, froth,
bubble-up. At seven minutes the yeast should look like the
picture. If the yeast does not bloom, take it back to the
store cause it’s no good.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

     >—>—> Your Video Snack Bar <—<—<
            Top Videos Of The Week

     1. Steam Trains   
     http://c.gophercentral.com/aqEl

     2. Incredible Shark Jump
     http://c.gophercentral.com/94gj

     3. Classic Amos & Andy – IRS Office…   
     http://c.gophercentral.com/Wswr
 
     4. Amazing Cat Plays Piano
     http://c.gophercentral.com/egO5

     5. Wacky and Wild Photos
     http://c.gophercentral.com/pklo

     6. Cartoon Classics – Tom and Jerry
     http://c.gophercentral.com/ce2m

  More Viral Videos on the Net at EVTV1.com
           http://www.evtv1.com/

Hubby and I are celebrating our 15th wedding anniversary
tomorrow my how time flies when you’re having fun! I
recall all of the trips we would go on around this time
of year whether it be doing the coast of Maine, some
exotic island adventures or even B&B hopping through
some pretty scenic areas. Nothing too glamourous in
store for trips this year but we definitely have some
fun Summer adventures planned.

Since I have my Hubby honey on the brain and a toast is
in order here’s a recipe for HONEY WHEAT BREAD that is
sure to satisfy your bread needs. Hmmm I’ll try this
with some of the weekend’s strawberry jam (well let’s
say strawberry topping since it was our first time and
it’s more along the soupy consistency).

Enjoy! Marzee

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 
 RECIPE: HONEY WHEAT BREAD
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
1 1/2 cup water
8 ounce cottage cheese
1/3 cup good quality honey
1/4 cup margarine
4 cups white flour
3 cups whole wheat flour
2 tablespoons sugar
1 tablespoon salt
2 packages yeast
1 egg

DIRECTIONS:
Heat water, cottage cheese, honey and margarine until
very warm (125 degrees). Combine warm liquids, 2 cups
white flour, sugar, salt yeast and egg. Beat 2 minutes
at medium speed. Mix wheat flour and remaining 2 cups
white flour in separate bowl. Stir into first moisture
to make stiff dough. Knead 2 minutes. Place in greased
bowl and let rise until double. Punch down and shape
into 2 loaves. Place in greased 9×5-inch loaf pans. Cover
and let rise until double. Bake at 350 degrees for 40-45
minutes.

Yield: 2 Loaves
Categories: Breads

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 
                 MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

           SUBSTITUTING WHOLE WHEAT FLOUR

Do not feel you have to use 100 percent whole wheat flour.
Half white and half whole wheat gives excellent results.
Here are some tips on substituting whole wheat in your
favorite recipes…

- Whole wheat is heavier than white flour and needs more
leavening.

- In yeast breads, use more yeast and/or let it rise longer
 
- In baking powder leavened products, increase baking powder
by 1 tsp for every 3 cups whole wheat flour.

- Recipes using baking soda need not be adjusted.

- In baked products using eggs, separate the eggs and beat
whites until stiff. Then fold in just before baking. For
extra lightness, an extra separated egg may be added. Good
for waffles and especially cakes.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/

We all know what tends to happen when you purchase those
appliances… they get put away and never come back. C’mon
and break it out today for this quick and easy BREAD MACHINE
BAGEL recipe. (because you’ll have already gotten recipes for
the basics that came with the machine.)

Our office is just CRAZY for bagels and the’re nothing better
than the ones fresh out of the oven. So let the aroma fill
your kitchen and Enjoy!

Enjoy!  Marzee

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: BAGELS FOR THE BREAD MACHINE
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
1 cup warm water
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
corn meal
egg white
poppy seeds
dried onions
 
DIRECTIONS:
Place water, salt, sugar, flour, and yeast in the bread
machine pan according to the order recommended by the
manufacturer. Select dough setting. When dough cycle is
complete, let dough rest on a lightly floured surface.
Meanwhile, in a large pot bring 3 quarts of water to a boil.
Stir in 3 tablespoons of sugar. Cut dough into 9 equal
pieces and roll each piece into a small ball. Flatten balls.
Poke a hole in the middle of each with your thumb. Twirl
the dough on your finger or thumb to enlarge the hole and
even out the dough around the hole. Cover bagels with a
clean cloth and let rest for 10 minutes. Carefully transfer
bagels to boiling water. Boil for 1 minute, turning half
way through. Drain briefly on clean towel. Move boiled
bagels to baking sheet sprinkled with corn meal. Glaze
tops with egg white and sprinkle with your choice of
toppings. Bake in a preheated 375 degree oven for 20 to
25 minutes, until well browned. 

Yield: 9 Bagels
Category: Bread

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 
                 MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

              BREAD MACHINE TIMERS:

Using your machines timer does come in handy. However,
there are a few things you need to understand before
you do use it.

Use only tried and true recipes. If you have not made
the recipe in the machine before, do not attempt it
on the dough cycle. If something should happen and the
dough is too dry or wet, you will get a flop. Also, if
the dough is too dry, you could damage the motor or
cause the unit to walk off the counter.

Do not use any ingredients that spoil at room temperature.
These include eggs, milk, cream, meats or anything you
normally store in the fridge or freezer. The only exception
to this is butter or margarine. If you need to use milk or
eggs, then we recommend that you use powdered whole eggs
and powdered milk.

Make sure to place your machine as far from the edge of
the counter as possible. This is to diminish the chances
of the machine falling off the counter. Good machines
don’t walk. Bad machines don’t generally walk, unless the
dough is too dry.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/
Subscribe to more Free GopherCentral Newsletters
http://www.gophercentral.com
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 

END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved