Recipes Included On This Page Greek Easter Bread - 3 pts (CL) Greek Easter Bread - Lambropsomo Grilled Loin Chops with Blood Orange, Mint and Mustard Greens Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Greek Easter Bread - 3 pts (CL) Recipe By : Cooking Light, March 2005 Serving Size : 20 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon whole allspice 1 cinnamon stick -- (3-inch) 1 cup warm water -- (100F to 110F) 1 dash salt 1 dash sugar 2 packages dry yeast [about 2 1/4 teaspoons each] 4 3/4 cups bread flour -- divided 1/2 cup sugar 3 tablespoons butter 3 large eggs 1 teaspoon salt Cooking spray 1 tablespoon water 1 large egg yolk Place allspice and cinnamon in a spice or coffee grinder and process until finely ground. Set aside. Combine water, dash of salt, dash of sugar and yeast in a large bowl, stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring until well combined. Let stand 20 minutes. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in allspice mixture. Add yeast mixture to butter mixture; stir with a whisk until well combined. Stir in 1 teaspoon salt. Add 3 1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Divide dough into 3 equal portions, shaping each portion into a 14-inch- long rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 350F. Combine 1 tablespoon water and egg yolk, stirring with a whisk. Brush half of yolk mixture over loaf. Let stand for 5 minutes. Repeat procedure with the remaining yolk mixture. Bake at 350F for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack for 20 minutes. Yields 20 servings (serving size: 1 slice) Source : Cooking Light, March 2005. Formatted by Chupa Babi in MC: 03.15.05 This sweet, spiced loaf is not only beautiful and delicious but it is also large enough to feed your whole holiday crowd. Use leftovers to make French toast. Contributed to the FareShare Gazette by Chupa in response to a request; 29 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 3g Fat (17.8% calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 150mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Greek Easter Bread - Lambropsomo Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon anise seeds 1/4 teaspoon whole allspice 1/2 cup butter -- sliced 1/3 cup milk 1/2 teaspoon salt 1/2 cup sugar 1 package active dry yeast -- (2 1/4 teaspoons) 3 large eggs -- lightly beaten 5 cups all-purpose flour -- (approximately) 5 hard-cooked eggs -- dyed deep red 2 tablespoons sesame seeds 1. In a small pan, lightly crush anise seeds and allspice with a wooden spoon. Add 1/4 cup water and bring to a boil over high heat. Remove from heat and let steep 15 to 30 minutes, then pour through a fine wire strainer; reserve liquid and discard spices. 2. In another small pan over medium-low heat, combine butter, milk, and salt. Heat just until warm (110F; butter doesn't need to melt completely). Stir in sugar. The temperature may continue to rise even off the heat; if it gets too hot, let cool before adding to yeast mixture. 3. In the bottom of a large bowl, combine yeast and 1/4 cup warm (110F) water; let stand until yeast is dissolved, about 5 minutes. 4. Reserve 1 tablespoon of the beaten eggs; cover and chill. Add remaining beaten eggs, spice-infused water, and butter mixture to yeast mixture; stir until well blended. Stir in 2 cups flour. With a heavy-duty electric hand or standing mixer on medium speed, beat until dough is stretchy, 6 to 10 minutes, scraping it down if it rises up beaters. 5. If using a heavy-duty mixer with a dough hook, beat in 2 1/4 more cups flour on low speed until well blended. Then beat on medium speed, gradually adding just enough of the remaining 3/4 cup flour needed, until dough is smooth and no longer sticky, 6 to 10 minutes. If kneading by hand, with a wooden spoon, stir in 2 1/4 more cups flour until blended. Dust board generously with some of the remaining 3/4 cup flour. Scrape dough onto the board and knead, adding just enough of the remaining flour needed to prevent sticking, until dough is smooth and no longer sticky, 10 to 15 minutes. Return dough to bowl. 6. Cover bowl with plastic wrap and let dough rise in a warm (70F to 80F) place until doubled, 1 1/2 to 2 hours. 7. Preheat oven to 350F (325F for convection heat). Punch dough down and knead briefly on a lightly floured board to release air. Shape into a smooth round and place in a buttered 10-inch cheesecake pan with removable rim at least 2 inches tall; press dough lightly to fill pan. Set 1 hard- cooked egg in the center and 4 eggs around edge, at the points of a cross. Cover pan lightly with plastic wrap and let rise in a warm (70F to 80F) place just until almost doubled, 35 to 50 minutes. 8. Brush bread with reserved beaten egg and sprinkle evenly with sesame seeds. Bake until bread is richly browned and a wooden skewer inserted in the center comes out clean, about 45 minutes. Let cool on a rack about 10 minutes, then run a knife around pan rim and remove; remove pan bottom. Let bread cool on rack at least 30 minutes. Cut into wedges to serve. Yield : Makes 1 loaf (3 pounds, including hard-cooked eggs); about 12 servings Source : Sunset, APRIL 2006. Formatted by Chupa Babi in MC: 03.27.07 In this symbolic, traditional Greek Easter bread, dyed hard-cooked eggs are placed in the shape of a cross. Preparation and Cook Time: about 1 1/2 hours, plus about 2 1/2 hours to rise. Notes : In step 4, if you don't have an electric mixer, stir in flour with a spoon until blended, then proceed to step 5. Knead at least 15 minutes. You can make this bread up to a day ahead; cover and store at room temperature (but don't eat the eggs the next day). To reheat, wrap loaf loosely in foil and bake in a 350F oven until warm, 10 to 15 minutes. Contributed to the FareShare Gazette by Chupa in response to a request; 31 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 355 Calories; 13g Fat (32.2% calories from fat); 10g Protein; 49g Carbohydrate; 2g Dietary Fiber; 163mg Cholesterol; 215mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Grilled Loin Chops with Blood Orange, Mint and Mustard Greens Recipe By : Heritage Foods USA Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds lamb loin chops 7 blood oranges 1 bunch Vietnamese mint 2 pounds mustard greens 2 head garlic -- peeled 1 shallot -- peeled and minced 2 scallions thinly sliced on a bias 6 Thai chilies sliced thinly crosswise Fish sauce Worcestershire sauce Honey Canola oil Extra virgin olive oil Salt and pepper The day before: crush 3 sprigs of the mint, crush half the garlic and add half the chilies to a bowl. Add 1/4 cup of Worcestershire sauce, 1 tablespoon of fish sauce and canola oil to cover. Mix and pour over the lamb chops, let marinate for 24 hours. Juice 3 of the blood oranges, zest and supreme the other 4; set aside in a mixing bowl. Pick and tear the leaves of 2 sprigs of the mint, mince, add 3 cloves of garlic, add the shallot, scallions and remaining chilies. Season with fish sauce, Worcestershire sauce, honey and the extra virgin olive oil, salt, pepper and a little sugar to balance. Set aside at room temperature and let the flavors marry. Season and grill the lamb chops to the desired temperature. Saute the mustard greens in olive oil and season with salt and pepper. Serve the lamb with the greens and orange relish to dress. Serves 4 Source : Heritage Foods USA. Formatted by Chupa Babi in MC: 11.06.06 Contributed to the FareShare Gazette by Chupa; 22 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 621 Calories; 48g Fat (69.2% calories from fat); 36g Protein; 13g Carbohydrate; 5g Dietary Fiber; 133mg Cholesterol; 159mg Sodium. Exchanges: 4 Lean Meat; 2 1/2 Vegetable; 7 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.