Italian Easter Bread Recipe

 Italian Easter Bread

 2.25 tsp instant yeast

pinch of salt
2 eggs, beaten
1.25 cups milk
1/3 cup butter, melted
1/2 cup sugar
4 cups flour
1 egg, beaten with 1 tsp water
6 Easter Eggs
Decorative edible sprinkles

Combine melted butter with milk and heat til just warm. In your mixer bowl combine the yeast, salt, sugar, 2 eggs. Using your dough hook mix these until well incorporated then add warm milk/butter and combine. Once all is combined add the flour until the dough is not too sticky. Knead the dough until smooth and place in greased bowl. Cover and place in warm area to rise until double in size.

Punch down the dough, divide it into 12 pieces. Roll each piece into long strands about 12-14 inches long. Take two strands and twist. Pinch both ends then form a loop and pinch ends together. Place on a cookie sheet lined with parchment paper. Let rise til double in size, about another hour.

Once loaves are risen, paint with egg wash, add the sprinkles and place an easter egg in the center, making sure to push it down for an indention. You do not need to hard boil the eggs before, they will cook in the oven with the bread. Just be careful when coloring and placing them.

Bake at 350 degrees for about 20 minutes until the tops are a golden brown.

These make great gifts too! Put in a cello bag, tie a pretty bow around it and give to your Easter guests as a take home treat. I’d advise you to replace the real egg with a plastic egg for this, real eggs, though cooked will go bad after a bit.

Published in: on April 7, 2012 at 8:17 pm  Leave a Comment  

Anisette Cookie Recipe

A delicious cookie that is easy to make. It is a staple on Italian cookie trays!

Anisette Cookies


Ingredients 
1cup butter, softened
3/4 cups sugar

1 teaspoon anise extract

1 teaspoon lemon extract

3 cups flour

3 teaspoons baking powder

1/4 teaspoon salt

1 egg


Glaze Ingredients
1 cup powdered sugar milk

colored sprinkles


Directions
Pre-heat oven to 350F. Beat together butter and sugar until creamy.  Add anise & lemon extracts, beat some more until fully incorporated.  Add the flour, baking powder, and salt.  Mix until almost powdery.  add the egg and mix on low until a nice dough forms on the paddle.  Form into 1″ balls and place on un-greased cookie sheet about 1″ apart.  Bake for 15 minutes. Let cool for about 15 minutes then glaze.


Published in: on April 5, 2012 at 1:34 pm  Leave a Comment  

Two Tone Swirls Cookie Recipe

Watkins Chocolate Extract
Watkins fat-free liquid flavorings are economical to use and add a full, rich flavor to a variety of foods—not just baked goods. They’re concentrated, true-to-life, and all backed by the same expertise that’s made Watkins Vanilla the choice of generations. Quality Ingredients: High in flavoring content; full, long-lasting
flavor and strength. Convenient: The easy way to add some of your favorite flavors. Versatile: Rich, smooth flavor for your cakes, cookies, custards, cocoas and much more! Concentrated: Economical; a little goes a long way.

Hear what people are saying about Watkins Chocolate Extract:
“ Watkins Chocolate Extract is a sweet ‘oomph’ for your milkshakes and ice cream drinks.”
“ Combine Watkins Chocolate Extract with a variety of other Watkins Extracts for flavor that is out of this world…try using in any recipe where you’re already using  almond, Coconut, Mint, Raspberry, or even Vanilla extract!”

21200 Chocolate (8 fl oz/236 mL) Baker’s-Sized Extract $9.99
Great Value—less than $1.50 per ounce!
Click here to order your extract today!

Two-Tone Swirls
3/4 cup/175 mL butter, softened
1 1/4 cup/300 mL sugar
2 eggs
3 cups/750 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder
1/2 tsp/2.5 mL salt
1 tsp/5 mL Watkins Original
Double-Strength Vanilla
1 tbsp/15 mL Watkins Chocolate Dessert Mix
1 tsp/5 mL Watkins Almond Extract
1 tsp/5 mL Watkins Chocolate Extract

Beat butter in mixer bowl, gradually adding sugar and beating until wellblended.
Add eggs; beat until light and fluffy. Stir in flour, baking powder
and salt. Remove half of dough; set aside. Add vanilla to one half; fold
dessert mix and almond and chocolate extracts into other half. Cover each;
refrigerate 1-1/2 to 2 hours.

On lightly floured surface, roll out doughs separately to 12×8-inch/30×20-cm rectangles and cut each in half to form two 6×8-inch/15×20-cm rectangles. Place one chocolate layer on top of a vanilla layer, matching long edges. Starting with short side, roll the double layer halfway to center. Turn over and roll other half back to center, forming an “S” shape. Repeat with remaining dough. Wrap rolls tightly in plastic wrap; chill
in freezer until very firm, about 1-1/2 hours.

Cut dough into ¼-inch/6-mm slices; place on greased baking sheet about ½ inch/12 mm apart. Bake at 375°F/190°C for 9 to 10 minutes or until edges begin to brown. Cool on sheet 1 minute; remove cookies to wire rack and cool completely.
Makes 42 cookies.

Published in: on January 31, 2012 at 12:40 am  Leave a Comment  

Two Tone Swirls Cookie Recipe

Watkins Chocolate Extract
Watkins fat-free liquid flavorings are economical to use and add a full, rich flavor to a variety of foods—not just baked goods. They’re concentrated, true-to-life, and all backed by the same expertise that’s made Watkins Vanilla the choice of generations. Quality Ingredients: High in flavoring content; full, long-lasting
flavor and strength. Convenient: The easy way to add some of your favorite flavors. Versatile: Rich, smooth flavor for your cakes, cookies, custards, cocoas and much more! Concentrated: Economical; a little goes a long way.

Hear what people are saying about Watkins Chocolate Extract:
“ Watkins Chocolate Extract is a sweet ‘oomph’ for your milkshakes and ice cream drinks.”
“ Combine Watkins Chocolate Extract with a variety of other Watkins Extracts for flavor that is out of this world…try using in any recipe where you’re already using  almond, Coconut, Mint, Raspberry, or even Vanilla extract!”

21200 Chocolate (8 fl oz/236 mL) Baker’s-Sized Extract $9.99
Great Value—less than $1.50 per ounce!
Click here to order your extract today!

Two-Tone Swirls
3/4 cup/175 mL butter, softened
1 1/4 cup/300 mL sugar
2 eggs
3 cups/750 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder
1/2 tsp/2.5 mL salt
1 tsp/5 mL Watkins Original
Double-Strength Vanilla
1 tbsp/15 mL Watkins Chocolate Dessert Mix
1 tsp/5 mL Watkins Almond Extract
1 tsp/5 mL Watkins Chocolate Extract

Beat butter in mixer bowl, gradually adding sugar and beating until wellblended.
Add eggs; beat until light and fluffy. Stir in flour, baking powder
and salt. Remove half of dough; set aside. Add vanilla to one half; fold
dessert mix and almond and chocolate extracts into other half. Cover each;
refrigerate 1-1/2 to 2 hours.

On lightly floured surface, roll out doughs separately to 12×8-inch/30×20-cm rectangles and cut each in half to form two 6×8-inch/15×20-cm rectangles. Place one chocolate layer on top of a vanilla layer, matching long edges. Starting with short side, roll the double layer halfway to center. Turn over and roll other half back to center, forming an “S” shape. Repeat with remaining dough. Wrap rolls tightly in plastic wrap; chill
in freezer until very firm, about 1-1/2 hours.

Cut dough into ¼-inch/6-mm slices; place on greased baking sheet about ½ inch/12 mm apart. Bake at 375°F/190°C for 9 to 10 minutes or until edges begin to brown. Cool on sheet 1 minute; remove cookies to wire rack and cool completely.
Makes 42 cookies.

Published in: on January 31, 2012 at 12:40 am  Leave a Comment  

>Creamy Coconut Cake Recipe

>

Creamy Coconut Cake

1 box white cake mix
1/4 cup/60 mL Watkins Original Grapeseed Oil (Or EVOO)
3 eggs, beaten
1/ 2 tbsp/7.5 mL Watkins Double-Strength Imitation Clear Vanilla
8 oz/227 g sour cream
8 oz/227 g cream of coconut
Cream Cheese Frosting:
1 box (1 lb/454 g) powdered sugar
1/4 cup/60 mL (1/2 stick) butter
2 tbsp/30 mL milk
2 tsp/10 mL Watkins Double-Strength Imitation Clear Vanilla
1 pkg (8 oz/227 g) cream cheese, softened
1 cup/240 mL coconut flakes

Preheat oven to 350°F/180°C. Mix all ingredients. Pour into 9 x 13 (23 x 33 cm) pan which has been sprayed with Watkins Cooking Spray. Bake 35 minutes, or until cake tests done. Cool completely before frosting.
Frosting:
Mix all frosting ingredients except coconut; spread on cake. Top with coconut.

Published in: on June 22, 2011 at 8:41 pm  Leave a Comment  

Creamy Coconut Cake Recipe

Creamy Coconut Cake

1 box white cake mix
1/4 cup/60 mL Watkins Original Grapeseed Oil (Or EVOO)
3 eggs, beaten
1/ 2 tbsp/7.5 mL Watkins Double-Strength Imitation Clear Vanilla
8 oz/227 g sour cream
8 oz/227 g cream of coconut
Cream Cheese Frosting:
1 box (1 lb/454 g) powdered sugar
1/4 cup/60 mL (1/2 stick) butter
2 tbsp/30 mL milk
2 tsp/10 mL Watkins Double-Strength Imitation Clear Vanilla
1 pkg (8 oz/227 g) cream cheese, softened
1 cup/240 mL coconut flakes

Preheat oven to 350°F/180°C. Mix all ingredients. Pour into 9 x 13 (23 x 33 cm) pan which has been sprayed with Watkins Cooking Spray. Bake 35 minutes, or until cake tests done. Cool completely before frosting.
Frosting:
Mix all frosting ingredients except coconut; spread on cake. Top with coconut.

Published in: on June 22, 2011 at 8:41 pm  Leave a Comment  

>Homemade Cinnamon Roll Recipe

>

Homemade Cinnamon Rolls

Ingredients
4-1/4 to 4-3/4 cups/1 to 1.25 liters all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups/325 mL milk
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/4 cup/60 mL sugar
1/4 cup/60 mL butter
1 tsp/5 mL salt
1 tsp/5 mL Watkins Purest Ground Cinnamon 6 oz.
2 eggs
6 tbsp/90 mL butter, softened
1/2 cup/125 mL brown sugar
4 tsp/20 mL Watkins Purest Ground Cinnamon 6 oz.
1 cup/250 mL powdered sugar
1 tsp/5 mL Watkins Original Double-Strength Vanilla
4 to 5 tsp/20 to 25 mL milk

Cooking Directions
Combine 1-1/2 cups/375 mL of the flour and yeast in large mixing bowl.

Heat the 1-1/4 cups/325 mL milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F/50-55°C), stirring constantly.

Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes.

Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total).

Shape dough into a ball; place in a lightly greased bowl, turning once.

Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours). (The dough is ready for shaping when you can lightly press two fingers 1/2-inch/1-cm into dough and an indentation remains.)

Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball.

Cover and let rest 10 minutes.

On lightly floured surface, roll half the dough into a 12 × 8-inch/30 × 20-cm rectangle. Spread with 3 tbsp/45 mL of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough. Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch/33 × 23-cm baking dish. Cover and let rise until nearly doubled (about 30 minutes). Bake at 350°F/180°C for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly.

Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or store in an air-tight container.

Makes 15 servings.

Save $2.00 on Watkins Original Double Strength Vanilla
• Premium-grade Madagascar Bourbon vanilla beans for full, rich flavor.
• Double strength. Extremely concentrated— 132 uses (1/2 tsp/2.5 mL per use) per 11 fl. oz./ 325 mL bottle.
• Bake-proof/freeze-proof. Flavor won’t dissipate when making ice cream or foods baked at high temperatures.
• Low alcohol. Only 8.25% versus pure vanilla extract which contains 35% alcohol and can carry away delicate flavor components under high heat.

Published in: on March 1, 2011 at 5:58 pm  Leave a Comment  

Homemade Cinnamon Roll Recipe

Homemade Cinnamon Rolls

Ingredients
4-1/4 to 4-3/4 cups/1 to 1.25 liters all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups/325 mL milk
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/4 cup/60 mL sugar
1/4 cup/60 mL butter
1 tsp/5 mL salt
1 tsp/5 mL Watkins Purest Ground Cinnamon 6 oz.
2 eggs
6 tbsp/90 mL butter, softened
1/2 cup/125 mL brown sugar
4 tsp/20 mL Watkins Purest Ground Cinnamon 6 oz.
1 cup/250 mL powdered sugar
1 tsp/5 mL Watkins Original Double-Strength Vanilla
4 to 5 tsp/20 to 25 mL milk

Cooking Directions
Combine 1-1/2 cups/375 mL of the flour and yeast in large mixing bowl.

Heat the 1-1/4 cups/325 mL milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F/50-55°C), stirring constantly.

Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes.

Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total).

Shape dough into a ball; place in a lightly greased bowl, turning once.

Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours). (The dough is ready for shaping when you can lightly press two fingers 1/2-inch/1-cm into dough and an indentation remains.)

Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball.

Cover and let rest 10 minutes.

On lightly floured surface, roll half the dough into a 12 × 8-inch/30 × 20-cm rectangle. Spread with 3 tbsp/45 mL of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough. Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch/33 × 23-cm baking dish. Cover and let rise until nearly doubled (about 30 minutes). Bake at 350°F/180°C for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly.

Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or store in an air-tight container.

Makes 15 servings.

Save $2.00 on Watkins Original Double Strength Vanilla
• Premium-grade Madagascar Bourbon vanilla beans for full, rich flavor.
• Double strength. Extremely concentrated— 132 uses (1/2 tsp/2.5 mL per use) per 11 fl. oz./ 325 mL bottle.
• Bake-proof/freeze-proof. Flavor won’t dissipate when making ice cream or foods baked at high temperatures.
• Low alcohol. Only 8.25% versus pure vanilla extract which contains 35% alcohol and can carry away delicate flavor components under high heat.

Published in: on March 1, 2011 at 5:58 pm  Leave a Comment  

>Maple Pecan Pie Recipe

>

GREAT Holiday Recipe Featuring
Imitation Maple Extract

Watkins fat-free liquid flavorings are economical to use and add a full, rich flavor to a variety of foods — not just baked goods. They’re concentrated, true-to life, and all backed by the same expertise that’s made Watkins Vanilla the choice of generations.

21385 (2 fl. oz./59 mL)

Maple Pecan Pie
This decadent pie is the perfect ending to any holiday meal.
Our Maple Pecan Pie features Watkins Maple Extract, Original Double-Strength Vanilla and Baking Cocoa.

Ingredients
Pastry
1 cup/250 mL all-purpose flour
1/3 cup/80 mL plus 1 tbsp/100 mL shortening
1/8 tsp/0.6 mL salt
1/3 cup/80 mL cold water
1/2 tsp/2.5 mL Watkins Original Double-Strength Vanilla

Filling
3/4 cup/180 mL Homemade Maple Syrup (recipe below)
1/4 cup/60 mL light corn syrup
2/3 cup/160 mL sugar
1/3 cup/80 mL melted butter
3 eggs
1/2 tsp/2.5 mL salt
1 cup/250 mL chopped pecans

Homemade Maple Syrup
1 cup/250 mL packed brown sugar
1 cup/250 mL granulated sugar
1 cup/250 mL water
1/8 tsp/0.6 mL salt
1/2 tsp/2.5 mL Watkins Maple Extract

Chocolate Drizzle
1 tbsp/15 mL Watkins Baking Cocoa
1 tbsp/15 mL powdered sugar
1 tbsp/15 mL shortening

Cooking Directions

Pastry
Mix flour, salt and shortening. Stir extract into water; add to flour mixture. Mix until dough forms a ball. Roll dough on floured surface. Put pastry into a 9-inch/23-cm pie pan. Flute edges.

Filling
Heat oven to 350°F/180°C. Beat the syrups, sugar, butter, eggs and salt in bowl with mixer until smooth. Stir in pecans. Pour into pastry-lined pie pan. Cover edge of crust with foil to prevent excessive browning. Remove during last 15 minutes of baking. Bake for 40 to 50 minutes or until set. Cool 15 minutes. Drizzle Chocolate Icing (below) over the top.

Homemade Maple Syrup
Combine sugars, water and salt in saucepan. Bring to a boil. Remove from heat and add the maple extract. Cool.

Chocolate Icing
Melt shortening in microwave. Stir in cocoa and sugar until smooth. Cool until it thickens. Drizzle over top of pie.

Published in: on December 7, 2010 at 3:50 pm  Leave a Comment  

Maple Pecan Pie Recipe

GREAT Holiday Recipe Featuring
Imitation Maple Extract

Watkins fat-free liquid flavorings are economical to use and add a full, rich flavor to a variety of foods — not just baked goods. They’re concentrated, true-to life, and all backed by the same expertise that’s made Watkins Vanilla the choice of generations.

21385 (2 fl. oz./59 mL)

Maple Pecan Pie
This decadent pie is the perfect ending to any holiday meal.
Our Maple Pecan Pie features Watkins Maple Extract, Original Double-Strength Vanilla and Baking Cocoa.

Ingredients
Pastry
1 cup/250 mL all-purpose flour
1/3 cup/80 mL plus 1 tbsp/100 mL shortening
1/8 tsp/0.6 mL salt
1/3 cup/80 mL cold water
1/2 tsp/2.5 mL Watkins Original Double-Strength Vanilla

Filling
3/4 cup/180 mL Homemade Maple Syrup (recipe below)
1/4 cup/60 mL light corn syrup
2/3 cup/160 mL sugar
1/3 cup/80 mL melted butter
3 eggs
1/2 tsp/2.5 mL salt
1 cup/250 mL chopped pecans

Homemade Maple Syrup
1 cup/250 mL packed brown sugar
1 cup/250 mL granulated sugar
1 cup/250 mL water
1/8 tsp/0.6 mL salt
1/2 tsp/2.5 mL Watkins Maple Extract

Chocolate Drizzle
1 tbsp/15 mL Watkins Baking Cocoa
1 tbsp/15 mL powdered sugar
1 tbsp/15 mL shortening

Cooking Directions

Pastry
Mix flour, salt and shortening. Stir extract into water; add to flour mixture. Mix until dough forms a ball. Roll dough on floured surface. Put pastry into a 9-inch/23-cm pie pan. Flute edges.

Filling
Heat oven to 350°F/180°C. Beat the syrups, sugar, butter, eggs and salt in bowl with mixer until smooth. Stir in pecans. Pour into pastry-lined pie pan. Cover edge of crust with foil to prevent excessive browning. Remove during last 15 minutes of baking. Bake for 40 to 50 minutes or until set. Cool 15 minutes. Drizzle Chocolate Icing (below) over the top.

Homemade Maple Syrup
Combine sugars, water and salt in saucepan. Bring to a boil. Remove from heat and add the maple extract. Cool.

Chocolate Icing
Melt shortening in microwave. Stir in cocoa and sugar until smooth. Cool until it thickens. Drizzle over top of pie.

Published in: on December 7, 2010 at 3:50 pm  Leave a Comment