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Colombo di Pasqua

  ----- Original Message ----- 
  From: Cindy 
  To: phaedrus
  Sent: Saturday, May 31, 2003 1:55 PM
  Subject: Easter bread

  I once had a recipe for an Easter bread (I honestly cannot remember if 
  it used yeast or not - I tend to think not) which was separated into 
  2 sections and then shaped into a dove (This I remember how to do).  
  Almonds were set into the 'tail feathers' and almond paste was used 
  somehow.  It was an Italian recipe and I have hunted all over the world 
  and cannot find it.  I would truly love to have this recipe again.

Hello Cindy,

See below.


  Colomba di Pasqua - Colomba Pasquale
  Easter Dove - Italian Easter Bread
  These traditional holiday loaves are made in several easy steps over about 
  18 hours. We recommend doing steps one through four on the first day, since 
  step four includes an eight- to ten-hour rising that, ideally, could be done
  overnight. Then finish the next day.

  Yield: 2 loaves.

  Step 1 (Starter)
  3 tablespoons plus 1 teaspoon cool water
  1/4 teaspoon sugar
  1 1/2 teaspoons dry yeast
  7 tablespoons unbleached all purpose flour

  Step 2
  2/3 cup unbleached all purpose flour
  4 large egg yolks
  3 tablespoons cool water
  2 teaspoons sugar

  Step 3
  6 tablespoons (3/4 stick) unsalted butter, room temperature (very soft), cut into 6 pieces
  5 tablespoons sugar
  2 large egg yolks
  2 tablespoons lukewarm whole milk
  1 tablespoon honey
  2 1/4 cups unbleached all purpose flour

  Step 4
  1/2 cup cool water
  1 1/2 teaspoons dry yeast
  2 cups unbleached all purpose flour
  1 cup (2 sticks) unsalted butter, room temperature (very soft), cut into 12 pieces
  6 tablespoons sugar
  4 large egg yolks
  3 tablespoons lukewarm whole milk
  2 teaspoons vanilla extract
  1 1/2 teaspoons fine sea salt
  1 1/2 cups (about 10 oz.) chopped candied orange peel (can be found in some specialty foods stores)

  Step 5
  1/2 cup (about) all purpose flour
  2 dove-shaped paper baking molds (Sur La Table may have them) or two buttered 
    and floured ten-inch-diameter cheesecake pans

  Step 6 (Glaze and baking)
  1 cup sugar
  1/2 cup whole unblanched almonds
  3 large egg whites
  1/4 teaspoon almond extract
  1 1/3 cups sliced almonds
  Powdered sugar

  For step 1 (Making starter):
  Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let 
  stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix 
  in flour (dough will be firm). Cover bowl with plastic wrap. Let starter 
  rise until puffy, about 45 minutes. (Initially, the starter is firm and 
  compact, but it softens and becomes puffy and spongy after rising.)

  For step 2:
  Attach dough hook to mixer. Add all ingredients in step 2 to starter. Beat 
  until blended, scraping down sides of bowl often, about 5 minutes (dough 
  will be soft and thick). Scrape dough off hook; remove hook. Cover bowl 
  with plastic. Let dough rise at room temperature until puffy and bubbly on 
  top, about 1 hour. The dough will look thick, shiny, and slightly puffed.

  For step 3:
  Reattach clean dough hook. Add first 5 ingredients in step 3 to dough; beat 
  until blended. Add flour. Beat at low speed until smooth, scraping down bowl 
  and hook often, about 5 minutes (dough will be firm and compact). Scrape 
  dough off hook; remove hook. Cover bowl with plastic; let dough rise at 
  room temperature until lighter in texture and slightly puffed, about 3 1/2 
  hours. The dough will double in volume and become lighter in texture but 
  less glossy.

  For step 4:
  Reattach clean dough hook. Mix water and yeast in small cup. Let stand until 
  yeast dissolves, about 10 minutes; add to dough. Add 1 1/3 cups flour, half 
  of butter, sugar, and 2 yolks; beat until dough is smooth, about 3 minutes. 
  Scrape down dough hook and sides of bowl. Add remaining 2 yolks, milk, 
  vanilla extract, and salt. Beat at low speed until blended, about 3 minutes.
  Scrape down hook. Add remaining 2/3 cup flour, remaining butter, and orange 
  peel. Beat dough until well blended, about 5 minutes. Scrape dough into very 
  large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise 
  at room temperature until doubled and indentation remains when 2 fingers 
  are pressed about 1/4 inch into dough, 8 to 10 hours.

  For step 5:
  Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto floured 
  work surface (dough will be soft and sticky). Gently toss dough in flour 
  until easy to handle. Brush away excess flour. Divide dough into 3 equal 
  pieces. Divide 1 piece in half; shape each half into 10-inch-long log. 
  Arrange 1 log crosswise in each paper baking mold, curving ends to fit. 
  Roll each remaining dough piece into 11-inch-long log, slightly tapered 
  at ends. Place 1 log across dough in each mold. (If using 2 cheesecake 
  pans, divide dough in half; place half in each prepared pan). Cover molds 
  (or pans) with plastic. Let stand at room temperature until dough rises 
  to top of each mold and indentation remains when 2 fingers are pressed 
  about 1/4 inch into dough, about 3 1/4 hours.

  For step 6 (Glaze and baking):
  Position rack in bottom third of oven and preheat to 375 F. Finely grind 
  sugar and whole almonds in processor. Add egg whites and almond extract; 
  blend 10 seconds. Peel plastic off dough in molds. Spoon half of almond 
  glaze over top of each. Sprinkle each with sliced almonds. Sift powdered 
  sugar over. Slide rimless baking sheet under molds; slide molds directly 
  onto oven rack.

  Bake breads until brown on top and slender wooden skewer inserted into 
  center comes out clean, about 45 minutes. Cool breads completely on rack. 
  (Can be made ahead. Wrap; let stand at room temperature up to 2 days or 
  freeze up to 1 week.)

  Source: Bon Appetit 

Pan de Manteca

  ----- Original Message ----- 
  From: Claudine 
  To: phaedrus
  Sent: Saturday, May 31, 2003 11:00 AM
  Subject: pan de manteca

  looking for the correct recipe that really works!    
  Pan de manteca - a bread made in Puerto Rico.    
  Thanks for the help.

Hello Claudine,

The recipe below is the only one that I could find for pan de manteca. Pan de manteca is very similar to "shortening bread", so you might compare recipes for the two.


  Pan de Manteca (Sobao)  
  5 lbs. Flour
  1 1/2 oz. Salt
  3/4 cup of sugar
  1/2 cup shortening
  2 litres water
  1/2 oz. of dry yeast

  Mix water, sugar, salt and shortning for 2 or 3 minutes. Add flour and 
  yeast.. Using a heavy duty mixer; knead the dough for 15 minutes. 
  Divide the dough in 5 equal portions and shape them into loaves. Place 
  loaves on baking sheets and allow to rise til doubled. 
  Bake in a 340 F to 350 F preheated oven, til golden. The loaves are 
  done if tapping on them makes a hollow sound.  

Cranberry Apple Muffins

  ----- Original Message ----- 
  From: Robyn
  To: phaedrus
  Sent: Sunday, June 01, 2003 1:43 PM
  Subject: (no subject)

  I've been looking everywhere for the recipe for "Cranberry Apple-Jack 
  muffins." I used to buy them from the bakery at Whole Foods Market in 
  Houston, TX.  I have since moved out of state and have had no luck 
  locating the muffins or the recipe at local Bread and Circus, the only 
  local affiliate of Whole Foods.  I would appreciate any information.  
  Thank you in advance,

Hello Robyn,

While there are a few Whole Foods Market recipes on the "copycat" sites, that's not one of them. Nor can I find another recipe on the Internet with the name "cranberry apple-jack muffins". However, there are recipes for "cranberry apple muffins" and "apple cranberry muffins". See below for a sampling of those.


  Apple-Cranberry  Muffins

   Ingredients : 
   1 c. flour
   1/2 c. quick oats
   1 tsp. baking powder
   1 tsp. ground cinnamon
   1/4 tsp. salt
   1 egg
   3/4 c. packed brown sugar
   1/4 c. melted margarine
   1 tsp. vanilla
   3/4 c. diced apples, tart and unpeeled
   3/4 c. fresh or frozen cranberries
   1/4 c. raisins

   Preparation : 
     Heat oven to 350 degrees.  Grease muffin pans, or use foil cups. 
   Mix dry ingredients in large bowl.  Break egg into another bowl. 
   Add sugar and whisk until smooth.  Whisk in margarine and vanilla. 
   Stir in apple, cranberries and raisins.  Pour over dry ingredients. 
   Fold in just until dry ingredients are moistened.  Scoop batter into
   muffin cups.  Bake 20-25 minutes or until browned and firm to the
   touch.  Turn out onto a rack.  Let cool.  Store 1 to 2 days in a
   plastic bag or airtight container before reheating and serving.  Do
   not freeze.  
   Cranberry  Apple  Muffins

   Ingredients : 
   1 c. flour
   1/2 c. whole wheat flour or oat bran
   1 tsp. baking soda
   1 tsp. cinnamon
   1/4 tsp. salt
   2 lg. eggs
   3/4 c. packed brown sugar
   1/4 c. oil
   1 tsp. vanilla
   3/4 c. diced, unpeeled tart apples
   3/4 c. fresh or frozen cranberries
   1/2 c. chopped walnuts

   Preparation : 
      (Make 1 day ahead for best flavor.)  Heat oven to 350 degrees. 
   Grease muffin tin or use foil cups.  Mix flours, soda, cinnamon and
   salt in large bowl.  Break eggs into another bowl.  Add sugar and
   whisk until smooth.  Whisk in oil and vanilla.  Stir in apples,
   cranberries and walnuts.  Pour over dry ingredients.  Fold in just
   until dry ingredients are moist.  (Do not overmix.)  Scoop batter
   into muffin cups.  Bake 20 to 25 minutes, or until browned and firm
   to the touch.  Store 1 to 2 days in a plastic bag or airtight
   container before reheating and serving.  Do not freeze.  
   Cranberry - Apple  Muffins

   Ingredients : 
   1/2 c. whole cranberry sauce
   1/2 tsp. shredded orange peel
   1 1/2 c. all-purpose flour
   1/2 c. granulated sugar
   1 tsp. ground cinnamon
   1/2 tsp. baking soda
   1/4 tsp. baking powder
   1/4 tsp. salt
   1 c. peeled shredded apple
   1 slightly beaten egg
   1/3 c. milk
   1/3 c. cooking oil
   1/2 c. sifted powdered sugar
   2-3 tsp. orange juice

   Preparation : 
      Combine cranberry sauce and orange peel; set aside.  In a mixing
   bowl stir together flour, granulated sugar, cinnamon, soda, baking
   powder and salt.  Make a well in center.  Combine egg, apple, milk
   and oil.  Add egg mixture all at once to dry ingredients.  Stir just
   until moistened.  Fill greased 2 1/2 inch muffin cups half full. 
   Make a well in center of each muffin with back of spoon.  Spoon 2
   teaspoons of cranberry mixture into each.  Bake in a 375 degree oven
   for 18-20 minutes.  Combine powdered sugar and juice to drizzling
   consistency.  Drizzle over warm muffins.  Makes 12. 

Sugar Molds

  ----- Original Message ----- 
  From: Rucker
  To: phaedrus 
  Sent: Sunday, June 01, 2003 12:02 AM
  Subject: sugar molds

  I am looking for the recipe to make simple sugar cubes using candy molds 

Hello Rucker,

I couldn't locate any recipes for "sugar cubes", but there are recipes for making molded sugar decorations for cakes. See below. Do not substitute raw egg whites for the "Just Whites" or the meringue powder. Raw egg whites carry salmonella.


  Sugar Molds

  2 cups granulated sugar
  1 teaspoon liquid food coloring
  3 teaspoons "Just Whites" pasteurized egg whites

  Place sugar in bowl, add food coloring and egg white and knead with your 
  hands until well blended. Pack firmly into mold and level top with a 
  spatula. Cover mold with cardboard, turn over and lift mold off. (For 
  sparkle, immediately dust with edible glitter.)  

  Dry thoroughly, about five hours. For a large hollow mold, place in 
  200'F oven five minutes. Carefully tip sugar mold into your palm and 
  scoop out damp sugar inside with a teaspoon. Replace on cardboard and 
  dry thoroughly about 24 hours.
  2 cups Granulated sugar
  4 tsp Water
  1/4 tsp Meringue powder
  Food coloring (optional)

  Mix by hand, kneading for about 1 minute until sugar is moistened and 
  packs like wet sand. Keep mixture covered with a damp cloth. Add 1/4 tsp 
  meringue powder for strength.

  To tint, substitute part liquid food color for water in recipe. Tinted 
  sugar makes the pretties molded decorations. 

  To make sugar molds, pack the sugar mixture into mold as firmly as possible. 
  To make multicolored mold, start with features and press the desired tinted 
  sugars into mold. When making more than 4 sugar decorations from the same 
  mold, dust mold with cornstarch to prevent sticking. Scrape off excess sugar
  mixture with a spatula, so top is even with edge of mold. Unmold sugar at once 
  by placing cardboard over mold. Turn mold and cardboard upside down and lift 
  mold off releasing sugar shape. Let dry 5 hours or in 200 degree oven for 5-10

Diabetic Candy recipes

----- Original Message ----- 
From: "Crystal" 
To: phaedrus
Sent: Sunday, June 01, 2003 5:20 PM
Subject: Desperatly Seeking recipes!

> Hi there!
>  I have seen all of the amazing stories of families &
> "memorable"  foods recipes, lost, & found by you!  I
> have come to a dead end and am desperate for *any*
> help!    I want to make candy- SugarFREE candy!
> Preferably hard candies,but soft is fine! I have been
> unable to find any recipes to make diabetic candies.
> Can you help me? Thanks soo much!
> ps, if you dont mind keeping just my email address 
> private, that would be wonderful 8)
>        Regards, Crystal

Hello Crystal,

Hard candies are difficult, because they're almost all sugar to begin with. I don't know how sugar-free hard candies are made commercially. There seem to be a lot of commercial brands for sale, but almost no homemade sugar-free hard candy recipes at all.

This site has a recipe, but it uses their special ingredient:
sugar free candy

These sites have some diabetic candy recipes:
diabetic recipes

more diabetic recipes (at bottom of page)

And, see below for some diabetic non-hard candy recipes.


Diabetic  Chocolate-Nut  Candy

 Ingredients :
 1 (.75 oz.) envelope chocolate Alba 77
 3 tbsp. water
 1/4 c. Grape-Nut flakes
 2 tbsp. chunky peanut butter
 2 tbsp. raisins (optional)

 Preparation :
    Mix Alba and water together until smooth; add Grape-Nut flakes
 and peanut butter and raisins, if you wish.  Mix well.  Form into a
 2x5 inch bar on aluminum foil. Wrap in foil and freeze for 2 hours.
 Recipe makes 1 bar.  1 bread, 1 milk, 2 protein, 1 fruit (if raisins
 are used.)
Chocolate  Chews  (Diabetic  Candy)

 Ingredients :
 6 oz. cream cheese
 4 tsp. cream
 2 tsp. vanilla
 5 tsp. chunky peanut butter
 1 pkg. diet chocolate pudding
 1 tsp. lemon juice
 1/2 c. chopped walnuts

 Preparation :
    With a fork blend the first 6 ingredients together.  Roll into
 tiny balls and roll in nuts.  Store in freezer as they are better
 Diabetic  Peanut  Butter  Candy

 Ingredients :
 2 tbsp. peanut butter
 2 tbsp. milk
 2 tbsp. raisins
 1 med. size graham cracker
 1/2 tsp. liquid artificial sweetener
 1 tsp. vanilla

 Preparation :
    Cream peanut butter until smooth.  Blend in 1 tablespoon milk.
 Add raisins and mix well.  Break graham cracker into small pieces
 and mix with other ingredients.  Add rest of milk, sweetener, and
 vanilla.  Form into balls.  Substitution:  1 meat substitute; 1
 fruit; 1/2 slice bread.  Subtract milk from daily allowance.
 Diabetic  Candy  Bar

 Ingredients :
 3 packets or 1 tsp. Sweet & Low
 1/3 c. powdered milk
 1/3 c. peanut butter
 1/3 c. oats
 1/2 tsp. vanilla
 1 1/2 tsp. water

 Preparation :
    Mix all ingredients.  Shape into bar. Wrap in wax paper.
 Refrigerate until firm.  Exchange - 1 fat and 1 milk for daily count.
 Fudge  Candy  (Sugar Free)

 Ingredients :
 13 oz. can skim evaporated milk
 3 tbsp. cocoa
 1/4 c. butter
 1 tbsp. granulated sugar, replacement
 Dash salt
 1 tsp. vanilla extract
 2 1/2 c. unsweetened
      cereal crumbs
 1/4 c. nuts, very finely chopped

 Preparation :
    Combine milk and cocoa in saucepan; cook and beat over low heat
 until cocoa is dissolved.  Add butter, sugar replacement, salt and
 vanilla.  Bring to a boil; reduce heat and cook for 2 minutes.
 Remove from heat; add cereal crumbs and work in with wooden spoon.
 Cool 15 minutes.  Divide in half; roll each half into a tube, 8
 inches long.  Toll each tube in finely chopped nuts.  Wrap in waxed
 paper; chill overnight.  Cut into 1/4 inch slices.  Yield: 64
 slices.  Exchange, 2 slices:  1/2 bread, 1/2 fat.  Calories: 60.
 Healthy  Sugar  Free  Candy  Bars

 Ingredients :
 6-8 slices bread
 2 tbsp. chopped nuts
 1 tbsp. wheat germ
 1/4 c. peanut butter
 1 tsp. cocoa (optional)

 Preparation :
   Trim crust off bread, cut in half, let all bread dry overnight
 including crust or in oven at 350 degrees for 1/2 hour.  Crumble
 crust.  Add chopped nuts, wheat germ, mix peanut butter in mixture.
 Add peanut oil until thin.  Dip bread in peanut butter mixture.
 Roll in nuts.  Eat.
 Chocolate  Candy  (Sugar Free)

 Ingredients :
 1 tbsp. peanut butter
 2-3 tbsp. water
 1 pkt. Alba chocolate drink mix or 2 scoops chocolate slim fast

 Preparation :
    Mix well.  Drop 1 inch balls onto cookie sheet and freeze 1-2 hours. 


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