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It is nearing the end of the week and the bananas you purchased when you went shopping at hte beginning of the week are getting ripe. I know in my house that means it is time to make some Banana Bread. The people in my household have been known to allow a few bananas to get really ripe so that I have no other option but to make banana bread. They think I haven't caught on to this. I have been making this tried and true banana bread recipe for years. Trust me I have tried many recipes over the years. When it comes to baking I don't like a long list of ingredients and I like basic ingredients that I always have on hand. It really makes baking very convenient. Below I am sharing with you my families favourite recipe. I hope your family enjoys it as much as my family. BANANA BREAD 2 cups all-purpose flour 1 teaspoon baking soda 1/2 cup butter 3/4 cup brown sugar 2 eggs, beaten 3 to 4 mashed overripe bananas (medium) Preheat oven at 350 degrees. Mix flour and baking soda together and set aside. Cream butter and brown sugar then add beaten eggs and mashed bananas. Stir banana mixture into dry ingredients until combined. Put into a loaf pan. I have a larger loaf pan. In my larger loaf pan in my oven it takes about 50 minutes to bake but time could vary depending on your oven just remember to insert a toothpick to make sure it is done. Let's Chat! Do the bananas that get to ripe in your house get made into Banana Bread? Do you have another family favourite recipe you always make that your family loves? Please share in the comments below. I am determined to find a gluten free bread recipe for my daughter. She is 17 and she loves bread and there just has to be a bread recipe out there that tastes good. I priced bread at the store and it is way out of my budget. Way out! 1/4 cup honey 1 1/2 cups buttermilk, at room temperature (substitute almond milk) 1 tablespoon active dry yeast 3 eggs (room temperature) 1 tablespoon cider vinegar 1/4 cup olive oil 1 teaspoon salt 1 tablespoon xanthan gum 1/3 cup cornstarch 1/2 cup potato starch 1/2 cup tapioca flour 2 cups white rice flour 1 tablespoon unflavoured gelatin *might need to add up to 1/2c or 1c of flour mixture depends on the dough consistency Directions I proofed the yeast with the milk and honey, put the rest of the wet ingredients in my mixer and mixed them, then added the yeast mixture and mixed some more. I add the flour gradually into my mixer. I mix it in my kitchen aid mixer, and then proof it in the oven. I turn the oven on 170 until hot and then turn it off. The consistency is that of a banana bread when ready to go into the pan but it definitely comes out a lot lighter. I then put the loaf in the oven to proof for an hour and then turn the oven on to 375 for an hour. I bake it until it sounds hollow when tapped. When bread is finished, let cool for 10 to 15 minutes before removing from pan. After many years of trying I finally got a hamburger bun recipe I LOVE!!!! It is great for hotdogs, sandwich buns you name it. I have used it for sub buns as well. It freezes well and tastes so fresh when thawed. 1 cup milk 1 cup water 2 tablespoons butter 1 tablespoon white sugar 1 1/2 teaspoons salt 5 1/2 cups all-purpose flour (I have used 1/2 all purpose & 1/2 whole wheat) 1 (.25 ounce) envelope active dry yeast 1 egg yolk 1 tablespoon water Directions Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom. I have also put onion flakes, cheese and seeds on top before baking. YUMMY! These rolls taste so good they make about 24 small rolls and 12 regular size ones... if 12 is too many for your family make some into sandwich buns. Trust me they will be great!!!! 3 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1/2 cup vegetable oil 1/2 cup Apple Sauce 1 cup white sugar 1 cup brown sugar 3 teaspoons vanilla extract 2 cups grated zucchini DIRECTIONS: 1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. **Do not drain zucchini** Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. Butter can be added about 20 minutes into cook time. How I wish I had some bananas at the house to make this... I think a trip out to Briwood might be in order for today so that I can make some banana bread. 1 3/4 C. flour 2/3 c. sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup mashed ripe (this is usually 2 or 3 bananas) 1/3 cup margarine 2 tablespoons milk 2 eggs 1 cup chopped walnuts (divided into 2 (1/2 C.) portions (OPTIONAL) Preheat the oven to 350 degrees. In a medium size bowl combine all dry ingredients (flour, baking powder, baking soda, and salt), stir together to combine. In another medium size bowl combine margarine and sugar, with a mixer cream the margarine, and sugar together until light and fluffy. Add in mashed bananas, eggs, milk and mix well. Add 1/2 of the dry ingredients into the wet ingredients, mix until the flour is just mixed in, then add in the remaining flour and 1/2 cup walnuts, blend together until everything is mixed together. Do not over stir. Pour batter into a greased 8×4 inch loaf pan. Then top the batter with the remaining chopped walnuts. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. I have been trying to perfect our pizza crust in this house for a while and by golly I think I have got it!!!!! makes 2 regular-crust pizzas or 4 thin-crust or individual pizzas: 2 envelopes active dry yeast (I used just over a tablespoon of bulk yeast) 1 tsp. salt 1 tsp. sugar 2 cups warm water 5 cups all-purpose flour olive oil (I just drizzle in enough to make the dough easier to work with, probably a tablespoon or so) cornmeal Combine the yeast, salt, sugar, and warm water in a bowl. Cover and leave in a warm place for 10 minutes, or until foamy. Place flour in a bowl. Make a well in the center, add the yeast mixture and olive oil, and mix well. Preheat oven to 400. Knead the dough on a floured surface for 5 minutes, or until smooth and elastic. For 2 thick-crust pizzas, divide in half, then roll each portion out to a 14-inch round. For 4 thin-crust pizzas, divide in 4, then roll each portion out. Sprinkle a pizza pan with cornmeal. Place the dough onto the pan. Top and cook according to recipe. Cook until done. Found this recipe online going to try my hand at making these this week. I love cooking from scratch because then I know what is in our food and not to mention how much cheaper it is. Homemade Biscuit Mix 1 cup flour baking powder 1/2 tsp salt 1 Tbsp shortening Mix all of your dry ingredients together making sure that they are fully incorporated. Then add the shortening and cut in until crumbly. This is equivalent to 1 cup of Bisquick, so you can use interchangeably. For bulk purposes: 8 cups flour 1/4 c baking powder 1 Tbsp plus 1 tsp salt 1/2 cup shortening Because of the shortening, I prefer to store this in an airtight container in the refrigerator. However, I do believe that you can store it at room temperature, but I wouldn't do it for more than 2 weeks. Today I am making bread for the first time... okay not my first time but it has always been a dud in my house. I am determined not to purchase bread anymore. It is so expensive and not to mention the preservatives in factory produced bread. Off I go to make a loaf of bread... wish me luck. Update... 2:17pm.... bread is rising... looking good. I hope it turns out so I can say goodbye to store bought bread. A slightly sweet, healthy half-whole-wheat bread (also includes instructions for making this a 100% whole wheat loaf!) 1 loaf 1 cup warm water (110-115 degrees F) 1 tablespoon milk 2 tablespoons oil 2 tablespoons honey 2 tablespoons brown sugar 1 teaspoon salt 1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version) 1 1/2 cups whole wheat flour 2 teaspoons instant active dry yeast *Combine first 6 ingredients in a large mixing bowl; stir. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed. *If you have a bread maker, you can use the dough setting to knead it for you. Just put ingredients in according to order listed. I added all the ingredients in the bread machine in order it was given and put it on the dough cycle. After the dough cycle I put the dough on a lightly floured counter and started my water. I then made 9 balls---> Then I poked a whole in the center of the dough balls and twirled it around my finger to make the whole big--> (My daughter helped me twirl) Let them rest for 10 minutes---> Boiling water should be ready too Then I place a couple bagels at a time in the boiling water--for 30 seconds on each side---> They all get placed on a clean dish towel out of there water bath----> *Note--don't use paper towel--it sticks bad. Then the bagels are placed on a cookie sheet that has corn meal sprinkled over it---> Baked for 20 minutes or so---I don't let them get too dark, because we toast them in the toaster when we want one----and I don't want them too dark----> Here is the recipe I used: "The bread machine does the heavy work, but you still boil and bake these bagels. Top them with poppy seeds, garlic or whatever pleases you." INGREDIENTS: 1 cup warm water (110 degrees F/45 degrees C) 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 1 tablespoon cornmeal 1 egg white 3 tablespoons poppy seeds DIRECTIONS: 1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting. When 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 to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned. This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!). Knead out until dough is soft and does not stick to your hands. Cover and let rise 45 minutes. Punch down and let rise 30 minutes. Shape into buns and let rise for 2 hours. Bake at 375 for 15-17 minutes or until golden brown. Reviews: OUTSTANDING - excellent flavor. These deserve more than 5 stars!!! Light textured buns, even made with 1/2 whole wheat flour! Since there were no assembling instructions, here's what I did. After step 1, I added salt, sugar, vinegar, wheat germ, and oil to yeast mixture, and mixed 30 seconds. Added oil and mixed 30 seconds. I then added half unbleached flour and mixed to form a soft dough. Then added the remaining flour (whole wheat) one cup at a time, until the dough was stiff. I skipped step 2. Sprayed mixing bowl with Pam covered with plastic wrap, and let dough rise as instructed in step 3. Continued with rising and baking instructions as listed. They were fabulous! I rolled out dough to about 3/4" thickness and cut 24 3-inch rounds. After rising, half the recipe made 24 light 3-1/2" diameter buns 1-3/4" tall. As soon as a friend make me the larger cutter, I can make those X-large hamburger buns in healthy whole wheat. I am pleased to add this recipe to my permanent cookbook. I may never buy hamburger buns again! I made these buns today and they were delicious. I scaled the recipe to yield 12 buns (~3 c flour), and used 1 c white whole wheat flour and 1/4 c soy flour with bread flour making up the remainder. I shaped them into long buns for brats (AKA bratwurst, not spoiled kids!), and brushed the top with an egg wash so a sprinkle of poppy or sesame seeds would stick. What a great texture...soft but with substance. Really good. Thanks! 2 pk Active Dry Yeast 3/4 c Warm Water, luke warm 1/2 c Sugar 1 ts Salt 2 lg Eggs 1/2 c Shortening (Part Butter) 4 c Unbleached Flour Butter Or Regular Margarine, Softened In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture. Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.) Let rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours. Divide the dough in half, rolling each half into 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour. Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter. Makes 32 crescent rolls. This is a delicious and frugal alternative to store bought French bread! You can even make it with whole wheat! We brought it to a friend’s house for dinner last night and it received unending rave reviews! Original recipe from More with Less, but I made it more healthy. Makes 2 loaves Dissolve and let active for 5-10 min: 5 Tbls. active dry yeast 1/2 cup warm water 1/2 Tbls. honey Combine together with: 2 Tbls. honey 2 Tbls. olive oil/coconut oil 2 tsp. salt 2 cup hot water Stir in: 7 1/2- 8 cups flour (I used 3/4 part of whole wheat and 1/4 part white flour) - less is more on quantity! Knead dough for 10 minutes, or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled (I like to put mine, covered with a towel inside a slightly warm oven, works wonders!). Punch down and let rest 15 min (Opps.. I skipped the resting!). Divide dough in half. On floured surface, roll each halfinto a 12×15” rectangle. Roll up, starting from the 15” edge. Place loaves on a greased cookie sheet and make 4-5 slashes diagonally across tops. Let rise until double.
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subota, siječnja 08, 2011 Božićne vanilice Original recept sam preuzela sa coolinarike uz minimalne dorade prema osobnom ukusu. Sastojci: 200g margarina 200g maslaca 5 velikih žlica šećera 1 vanilin šećer 2 jaja 100g badema 1 limun ili naranča - sok + naribana korica 750g glatkog brašna Pekmez Šećer u prahu Priprema: Margarin i maslac narezati na listiće i povezati sa šećerom, jajima, mljevenim bademom i glatkim brašnom. Dodati sok od limuna i naribanu koricu. Zamijesiti tijesto da bude dovoljno kompaktno za razvaljati, ali da se ne lijepi. Prema potrebi dodajte još brašna. Tanko razvaljati i vaditi kružiće od tijesta sa manjim kalupom, npr. čep od litrenke ruma. Kružiće peći u prethodno zagrijanoj pećnici na pek papiru na 180 stupnjeva 5-7 minuta ili dok ne počnu dobijate bojicu. Pustiti da se ohlade, a potom ih spajati sa pekmezom i valjati u šećer u prahu. NAPOMENE: Preporučujem neki kiseliji pekmez jer se bolje osjeti okus. Vanilice je najbolje čuvati u limenoj kutiji na hladnijem mjestu, a i bolje su kad malo odstoje. Ako se šećer upio nakon dužeg stajanja u kutiji, prije serviranja ga možete ponovo uvaljati u šećer. Ljepše će izgledati. utorak, ožujka 04, 2008 Američki krckavci Sastojci:10 dag maslaca od kikirikija 7,5 dag oljuštenih neposoljenih kikirikija 10 dag čokolade za kuhanje 1 žličica gorkog kakaa 7,5 dag brašna 10 dag maslaca 10 dag smeđeg šećera 10 dag kristal šećera 1 jaje 1 žličica praška za pecivo nekoliko kapi ekstrakta vanilije Priprema:Pećnicu zagrijte na 190 stupnjeva. Omekšajte i pomiješajte obje vrste maslaca te dodajte obje vrste šećera. Miješajte dok se šećer ne rastopi. Oljušteni kikiriki malo popržite u tavi, bez masnoće, na umjerenoj temperaturi i pustite da se ohlade. Smjesi dodajte kakao i krupno rezanu čokoladu, te brašno sa praškom za pecivo. Posebno zamutite jaje kao za omlet i dodajte par kapi ekstrakta vanilije. Umješajte u smjesu, te dodajte i prženi kikiriki. Prema želji možete staviti više ili manje brašna. Ukoliko stavite više brašna, smjesa će biti čvršća i keksiće će biti lakše oblikovati. Sa manje brašna, smjesa će biti rjeđa, pa možete napraviti keksiće većeg promjera. Lim prekrite masnim papirom i nanesite male hrpice smjese. Ostavite oko 1cm prostora između ukoliko je smjesa gusta (ili više, ako je smjesa rjeđa) Pecite oko 12-15 minuta. utorak, veljače 12, 2008 Fini keksi Sastojci: 1 jaje 20dg glatkog brašna 14dg maslaca 7dg šećera 1 žumanjak 2 žlice vrhnja malo soli naribana korica limuna Priprema:Skuhajte jaje utvrdo, izvadite žutanjak i protisnite ga kroz gusto cjedilo, te pomiješajte s brašnom. Istresite na radnu plohu, dodajte maslac sobne temperature, narezan na listiće, šećer, malo soli, limunovu koricu i sirovi žutanjak. Brzo zamijesite s vrhnjem i stavite u hladionik na sat-dva. Razvaljajte na 2-3mm i izrežite razne oblike. Pecite 5-7 minuta u pećnici prethodno zagrijanoj na 175ºC. Dobro ohladite pa čuvajte u zatvorenoj limenoj posudi kako bi duže držali svježinu. ponedjeljak, prosinca 24, 2007 Božićni keksi Od ovih keksi možete napraviti i prekrasne ukrase za bor ili dekoraciju za blagdanski stol. Sastojci: 25dg maslaca 50dg glatkog brašna 4 žutanjka 25dg šećera u prahu naribana korica limuna 1 žumanjak za ukrašavanje šarene ukrasne mrvice Priprema: Pomiješajte brašno sa šećerom u prahu, prosijte na radnu površinu i u sredini načinite udubinu u koju stavite žutanjak, limunovu koricu i maslac narezan na listiće. Brzo zamijesite tijesto. Neka odleži pola sata u hladioniku. Zatim razvaljajte na 4mm debljine, izrežite keksiće u raznim božićnim oblicima, poslažite na jedan ili dva lima, te namažite žumanjkom i pospite šećernim mrvicama. Pecite 6-7 minuta u pećnici prethodno zagrijanoj na 200ºC. nedjelja, prosinca 23, 2007 Čokoladni prhki užitak Sastojci: 125g omekšanog margarina 1 šalica šećera 2 jaja 2 žličice ekstrakta od vanilije 2 šalice brašna 2/3 šalice kakao praha 1 žličica praška za pecivo 1/4 žličice soli 1 šalica komadića čokolade 1/2 šalice komadića lješnjaka (prema želji) Priprema: Umutite margarin, šećer, jaja i vaniliju dok ne dobijete pjenastu smjesu. Umiješajte brašno, kakao prah, prašak za pecivo i sol. Dodajte komadiće čokolade i prema želji komadiće lješnjaka. Na limu prekrivenom papirom za pečenje napraviti manje hrpice i pecite u prethodno zagrijanoj pećnici na 180ºC na 8-10 minuta, odnosno dok malo ne potamne. Dobro ohladite pa poslužite. petak, prosinca 21, 2007 Čokoladni makaroni Sastojci:2 bjelanjka 15dg šećera u prahu 20dg krupno mljevenih badema 25dg krupno mljevenih lješnjaka 1/2 žličice cimeta 5dg kakaa čokoladna glazura Priprema:Načinite smjesu kao za Beze poljupce, primiješajte bademe, lješnjake, kakao i cimet. Na lim naštrcajte prutiće, te pecite 30-35 minuta u pećnici prethodno zagrijanoj na 150ºC. Ohlađene umočite u čokoladnu ocaklinu. srijeda, prosinca 12, 2007 Srcoliki kolačići Sastojci:75g maslaca 200g meda 100g šećera 1 jaje 40g kakaa 400g pšeničnog glatkog brašna ½ žličice klinčića u prahu ½ žličice cimeta u prahu malo naribanog muškatnog oraščića 2 žličice praška za pecivo teglica pekmeza Za čokoladnu glazuru: 200g čokolade 80g maslaca Priprema:Maslac, med i šećer otopiti na laganoj vatri. Dodati jaje, kakao i brašno koje ste prethodno pomiješali s klinčićem, cimetom, muškatnim oraščićem i praškom za pecivo.Zamijesite tijesto i ostavite ga u hladnjaku na pola sata. Tijesto razvaljajte na cca 1cm debljine i kalupom izrežite srca. Pecite ih u pećnici zagrijanoj na 175 stupnjeva oko 10 minuta dok ne počne poprimati rumenu boju. Ohlađena srca umočite u čokoladu koju ste prethodno rastopili na pari sa maslacom, te ih ostavite na rešetki da se posuše. Međusobno ih spojite pekmezom ili nekim drugim namazom po želji. utorak, prosinca 11, 2007 Mirisni keksi Sastojci:500g brašna 2 žličice praška za pecivo 100g mljevenih oraha 50g mljevenih lješnjaka 200g šećera u prahu 1 omot praška za pecivo 2 jaja 2 žlice mlijeka 10-15 kapi arome limuna 1 omot začina za medenjake 250g maslaca 1 omot vanilin šećera u prahu 2 žlice vode šarene mrvice za dekoraciju Priprema:Pomiješajte brašno sa praškom za pecivo, orasima, lješnjacima, šećerom u prahu, vanilin šećerom, jajima, mlijekom, aromom limuna, začinom za medenjake i maslacom te sve dobro izmijesite. Tijesto razvaljajte na 5mm debljinu te kalupima izrežite željene oblike. Kekse položite na lim prekriven papirom za pečenje i pecite u prethodno zagrijanoj pećnici na 200-210ºC oko 10 minuta ili dok ne porumene. Pečene kekse još vruće ukrasite glazurom od šećera u prahu koji ste prethodno rastopili u vodi, te ukrasite šarenim mrvicama. EXTRA SAVJET: U glazuru od šećera u prahu možete ubaciti i prehrambene boje. ponedjeljak, prosinca 10, 2007 Medenjaci Sastojci:3 jaja 4 žlice meda 2 žličice praška za pecivo 25dg brašna 10dg mljevenih oraha 1 žličica cimeta 1/2 žličice mljevenih klinčića 1 limun šećer u prahu za bijelu ocaklinu zlatne i šarene ukrasne kuglice Priprema:Pomiještajte brašno, prašak, začine i naribanu koricu limuna. Istucite jaja s medom, umiješajte u smjesu s brašnom, te zamijesite glatko tijesto. Neka odleži preko noći. Sutradan premijesite, tanko razvaljajte i izrežite željene oblike s kalupima. Pecite 20 minuta u pećnici prethodno zagrijanoj na 175ºC. Pečene medenjake ukrasite bijelom ocaklinom i ukrasnim kuglicama. Medenjake možete ukrasiti i ocaklinom u boji ukoliko umiješate prehrambene boje. Ocaklinu radite otapanjem šećera u prahu u malo vode. Količina šećera ovisi o načinu ukrašavanja. petak, prosinca 07, 2007 Linzeri Prhki keksići sa namazom od marmelade mogu poprimiti različite oblike ili poslužiti kao simpatičan poklon. Sastojci: 300g brašna 200g maslaca 50g šećera 2 žličice vanilin šećera 1 žumanjak 1/2 žličice praška za pecivo 100g šećera u prahu 4 žličice vanilin šećera Priprema: Zamjesite glatko tijesto od brašna, maslaca, šećera, vanilin šećera, žumanjka i praška za pecivo. Tanko ga razvaljajte i izrežite kekse sa kalupima željenog oblika. Na polovici keksa izdubite rupice.Pecite u prethodno zagrijanoj pećnici na 180ºC oko 15-20 minuta. Polovicu pečenih linzera premažite marmeladom pa prekrijte s linzerima koji imaju na sebi rupicu. Pospite ih šećerom u prahu. srijeda, prosinca 05, 2007 Vanilin kiflice Sastojci:200g maslac 125g šećer 3 žumanjka 250g brašna na vrh noža praška za pecivo 10g vanilin šećer 125g oguljenih, mljevenih badema Priprema:Pomiješajte maslac s šećerom, vanilin šećerom, žumanjcima, praškom za pecivo i brašnom. Dodajte mljevene bademe. Tijesto oblikujte u 4-5 cm duge valjčiće debljine olovke i stavite ih na lim obložen papirom za pečenje. Peče se u prethodno zagrijanoj pećnici na temperaturi od 180-190 stupnjeva oko 10 minuta. Pečene vanilin kiflice posipajte s šećerom u prahu. Vanilin kiflice možete pripremiti i nekoliko dana prije posluživanja jer tijekom stajanja omekšaju, a mogu poslužiti i kao simpatičan poklon. utorak, prosinca 04, 2007 Beze poljupci Sastojci:4 bjelanjka 5dg kristal šećera 10dg šećera u prahu 10dg oljuštenih samljevenih badema limunov sok šarene ukrasne mrvice Priprema:Malo istucite bjelanjke, ali ne da postanu tvrdi snijeg. Pomalo umiješajte kristal šećer pa tek onda istucite vrlo čvrsti snijeg da se pritom dokraja otopi kristal šečer. Prosijani šećer u prahu pomalo primiješajte u snijeg te dodajte bademe i nekoliko kapi limunovog soka. Štrcaljkom oblikujte krugove od beze smjese, pospite šarenim mrvicama i pecite 20-25 minuta na 160ºC.