Cook Yourself Thin Book

When immigrants from the four corners of Europe came to America, they brought a variety of traditional Easter bread recipes. Now chocolate Easter bunnies, yellow marshmallow chicks and jelly beans signify the holiday but at one time families served Easter breads, which are rich in symbolism and history.Father Dominic Garramone, a Catholic priest, cookbook author and host of the TV show “Breaking Bread with Father Dominic,” would like to ensure that Easter bread traditions are not forgotten. “Bread for Easter is one way of bringing some tradition and meaning back to the holiday,” he says. Here are two of his tried-and-true brunch recipes:French Toast Custard CasserolesFor each casserole, you will need:1 egg2 Tbs. whole or reduced-fat milk2 thick or 3 medium slices of day-old bread (store- bought bread works well)2 Tbs. chopped pecans1/3 cup maple-flavored syrup1 Tbs. butter1 small ovenproof bowl, about 5″ across and 2″ deep (a small soup bowl with a handle works well.)Preheat oven to 350° F. Lightly coat the interior of the ovenproof bowl with cooking spray or butter. Trim bread slices to a shape and size that will fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter. Place the soaked bread slices on top-they should not reach past the lip of the bowl. Place bowl on a baking sheet to prevent drips, and place in the preheated oven. Bake for 30 to 35 minutes, until top is lightly browned and center is firm. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate, remove bowl and serve.Ham and Cheese Braid1 pkg. active dry yeast11/4 cups warm milk (100° to 110° F)1 Tbs. sugar1 Tbs. vegetable oil11/2 tsp. salt1 egg3 to 31/2 cups all-purpose flour11/2 cups ham, coarsely chopped 11/2 cups shredded sharp cheddar cheese 1/2 cup walnuts, chopped (optional)1 egg white, beaten with 1 Tbs. waterPut warm milk into a medium-size bowl. Add yeast, stir to dissolve. Add sugar, egg, salt and oil. Add 3 cups of flour and beat well. Work in enough of remaining flour to form a soft dough. Knead for 6 to 8 minutes. Rinse and dry the bowl, then oil the surface of the dough and place in the bowl. Cover with a clean, dry dish towel, and let rise in a warm place free from drafts for about one hour, or until doubled in volume. Mix ham, cheese, and nuts (if desired) in medium-size bowl. Roll out dough 10″ x 18″. Spread filling lengthwise in the center third of the dough; press filling together slightly. Using a sharp knife, cut each outer third of the dough (the part not covered by filling) into 5 to 7 diagonal strips, cutting from the edge of the dough to about 1″ from the edge of the filling. Brush the strips lightly with water. Fold the dough strips over the filling, alternating left and right, being careful not to stretch the dough. Tuck in the ends of the last strips to seal. Carefully transfer loaf to a lightly greased nonstick 9″ x 13″ cake pan. Cover and let rise in a warm, draft-free place for 30 minutes, or until doubled in size. Brush the surface of the dough with the egg white wash. Bake at 400° in a preheated oven for 30 minutes, or until the top is golden brown and the temperature of the filling is about 160°.When immigrants from the four corners of Europe came to America, they brought a variety of traditional Easter bread recipes. Now chocolate Easter bunnies, yellow marshmallow chicks and jelly beans signify the holiday but at one time families served Easter breads, which are rich in symbolism and history.Father Dominic Garramone, a Catholic priest, cookbook author and host of the TV show “Breaking Bread with Father Dominic,” would like to ensure that Easter bread traditions are not forgotten. “Bread for Easter is one way of bringing some tradition and meaning back to the holiday,” he says. Here are two of his tried-and-true brunch recipes:French Toast Custard CasserolesFor each casserole, you will need:1 egg2 Tbs. whole or reduced-fat milk2 thick or 3 medium slices of day-old bread (store- bought bread works well)2 Tbs. chopped pecans1/3 cup maple-flavored syrup1 Tbs. butter1 small ovenproof bowl, about 5″ across and 2″ deep (a small soup bowl with a handle works well.)Preheat oven to 350° F. Lightly coat the interior of the ovenproof bowl with cooking spray or butter. Trim bread slices to a shape and size that will fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter. Place the soaked bread slices on top-they should not reach past the lip of the bowl. Place bowl on a baking sheet to prevent drips, and place in the preheated oven. Bake for 30 to 35 minutes, until top is lightly browned and center is firm. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate, remove bowl and serve.Ham and Cheese Braid1 pkg. active dry yeast11/4 cups warm milk (100° to 110° F)1 Tbs. sugar1 Tbs. vegetable oil11/2 tsp. salt1 egg3 to 31/2 cups all-purpose flour11/2 cups ham, coarsely chopped 11/2 cups shredded sharp cheddar cheese 1/2 cup walnuts, chopped (optional)1 egg white, beaten with 1 Tbs. waterPut warm milk into a medium-size bowl. Add yeast, stir to dissolve. Add sugar, egg, salt and oil. Add 3 cups of flour and beat well. Work in enough of remaining flour to form a soft dough. Knead for 6 to 8 minutes. Rinse and dry the bowl, then oil the surface of the dough and place in the bowl. Cover with a clean, dry dish towel, and let rise in a warm place free from drafts for about one hour, or until doubled in volume. Mix ham, cheese, and nuts (if desired) in medium-size bowl. Roll out dough 10″ x 18″. Spread filling lengthwise in the center third of the dough; press filling together slightly. Using a sharp knife, cut each outer third of the dough (the part not covered by filling) into 5 to 7 diagonal strips, cutting from the edge of the dough to about 1″ from the edge of the filling. Brush the strips lightly with water. Fold the dough strips over the filling, alternating left and right, being careful not to stretch the dough. Tuck in the ends of the last strips to seal. Carefully transfer loaf to a lightly greased nonstick 9″ x 13″ cake pan. Cover and let rise in a warm, draft-free place for 30 minutes, or until doubled in size. Brush the surface of the dough with the egg white wash. Bake at 400° in a preheated oven for 30 minutes, or until the top is golden brown and the temperature of the filling is about 160°.

You may already know that heart-healthy margarine spreads are great for topping foods to give them a tasty, buttery flavor. But did you know that they are good for cooking and baking, too?To check if a spread is heart-healthy, look for a cholesterol-free soft tub spread that is made from 50 percent to 60 percent vegetable oils, has 2 grams or less of saturated fat and contains no trans fat per serving. Dana Jacobi, author of the “12 Best Foods Cookbook,” offers these tips for cooking and baking with margarine spreads:* To measure soft tub spread correctly, make sure to level the cup or spoon. * When sautéing, use medium heat to maintain the flavor and to avoid burning the spread.* For baking, chill the spread in the freezer before measuring it if the recipe calls for creaming it with sugar.* When melting a spread for baking, remember that it melts quickly. In the microwave, 3 tablespoons of tub spread melts in 15 seconds, versus 30 seconds for butter. Now that you know which spreads to choose and how to cook with them, try it for yourself. The following recipe uses a heart-healthy spread and produces perfect results.DANA JACOBI’S OATMEAL-RAISIN COOKIES(Makes 36 cookies)1/3 cup chilled Promise Buttery Spread 1 cup sugar 1 large egg, at room temperature1 tablespoon mild molasses 1 teaspoon vanilla extract1/2 teaspoon salt1 cup all-purpose flour1 1/2 cups rolled oats 1/2 teaspoon baking soda1/2 teaspoon ground cinnamon 1/2 cup raisins3/4 cup sliced almondsPreheat oven to 350 degrees. Line baking sheet with parchment paper and set aside. Use an electric mixer on medium speed to cream Promise Buttery Spread with sugar until it is pale and fluffy, about 2 minutes.Mix in egg, molasses, vanilla and salt. Using a rubber spatula, stir in flour, oats, baking soda and cinnamon until almost blended. Add raisins and almonds, mixing gently until ingredients are combined.Drop the dough 1 tablespoon at a time onto the baking sheet, spacing them 3 inches apart. Bake for 12 minutes or until cookies are golden brown. Cool for 1 minute on the pan, then transfer to a wire rack and cool completely.  – NUYou may already know that heart-healthy margarine spreads are great for topping foods to give them a tasty, buttery flavor. But did you know that they are good for cooking and baking, too?To check if a spread is heart-healthy, look for a cholesterol-free soft tub spread that is made from 50 percent to 60 percent vegetable oils, has 2 grams or less of saturated fat and contains no trans fat per serving. Dana Jacobi, author of the “12 Best Foods Cookbook,” offers these tips for cooking and baking with margarine spreads:* To measure soft tub spread correctly, make sure to level the cup or spoon. * When sautéing, use medium heat to maintain the flavor and to avoid burning the spread.* For baking, chill the spread in the freezer before measuring it if the recipe calls for creaming it with sugar.* When melting a spread for baking, remember that it melts quickly. In the microwave, 3 tablespoons of tub spread melts in 15 seconds, versus 30 seconds for butter. Now that you know which spreads to choose and how to cook with them, try it for yourself. The following recipe uses a heart-healthy spread and produces perfect results.DANA JACOBI’S OATMEAL-RAISIN COOKIES(Makes 36 cookies)1/3 cup chilled Promise Buttery Spread 1 cup sugar 1 large egg, at room temperature1 tablespoon mild molasses 1 teaspoon vanilla extract1/2 teaspoon salt1 cup all-purpose flour1 1/2 cups rolled oats 1/2 teaspoon baking soda1/2 teaspoon ground cinnamon 1/2 cup raisins3/4 cup sliced almondsPreheat oven to 350 degrees. Line baking sheet with parchment paper and set aside. Use an electric mixer on medium speed to cream Promise Buttery Spread with sugar until it is pale and fluffy, about 2 minutes.Mix in egg, molasses, vanilla and salt. Using a rubber spatula, stir in flour, oats, baking soda and cinnamon until almost blended. Add raisins and almonds, mixing gently until ingredients are combined.Drop the dough 1 tablespoon at a time onto the baking sheet, spacing them 3 inches apart. Bake for 12 minutes or until cookies are golden brown. Cool for 1 minute on the pan, then transfer to a wire rack and cool completely.  – NU

There is nothing more comforting than the smell of Christmas cookies fresh out of the oven. As a little girl, I remember eagerly watching my mom, as she would carefully remove the hot cookie sheets from the oven. I couldn’t wait to help decorate with the homemade frosting, the cinnamon candies and the multi-colored sprinkles that would make each cookie design come to life. Those were different times then. Mom didn’t work outside the home and family lives weren’t as hectic as they are today. Today, it seems like there is a mad rush from Halloween to Christmas Day and little time to simply enjoy the moments shared. You can enjoy the fun times of homemade holiday baking by planning ahead of time. Christmas cookies make delicious, thoughtful gifts and are a great way to involve children in the festivities. First, let’s look at the calendar and start planning with enough time. The first thing is to decide if you are going to bake holiday cookies for home, for entertaining or if you are going to be giving them as gifts and how many. Allow yourself plenty of time to start getting things together. Late October isn’t too early. Next, let’s decide how many varieties of cookies to bake. A variety is nice, but too many can be overwhelming. I like to bake three to four different types of cookies. This way, I can make larger dough batches ahead of time, and still have a nice display. Once you’ve decided how many different kinds you are going to bake, the next thing to do is pick your recipes. Whether you use your own Christmas cookie book or find recipes on the web, make a copy of each so that you can keep them all together. This makes it simpler than flipping around from the various cookbooks and will also help to make sure your cookbooks don’t get soiled, either. Now it’s time to gather your ingredient list. Determine how many cookies you want to make of each recipe and then adjust your ingredients accordingly. Make one list of all ingredients, so that shopping can be done in one trip without forgetting important items. Let’s review the recipes to see if there is any dough that can be made and frozen ahead of time. This will be a huge time-saver as later on, you will simply be able to defrost the dough, bake and decorate. Since you have all already shopped for the ingredients, set aside an hour or so to mix the dough recipes. Let’s get out that calendar again and pick a time to set aside for the actual baking. Since we’ve already prepared the dough, all we need to do is organize our decorations. It’s best to just do one type of cookie at a time, this way you won’t have to go back and forth between cookies. Whether it’s during the week or on the weekend, clear off everything else from that day except for your baking. This way, you’re not rushed and can simply enjoy the day. If you will be involving children, this is a great time to just enjoy very special moments together. These special times come once a year and sometimes once in a lifetime. Christmas baking is a memorable tradition that you can start with your family. There is nothing more comforting than the smell of Christmas cookies fresh out of the oven. As a little girl, I remember eagerly watching my mom, as she would carefully remove the hot cookie sheets from the oven. I couldn’t wait to help decorate with the homemade frosting, the cinnamon candies and the multi-colored sprinkles that would make each cookie design come to life. Those were different times then. Mom didn’t work outside the home and family lives weren’t as hectic as they are today. Today, it seems like there is a mad rush from Halloween to Christmas Day and little time to simply enjoy the moments shared. You can enjoy the fun times of homemade holiday baking by planning ahead of time. Christmas cookies make delicious, thoughtful gifts and are a great way to involve children in the festivities. First, let’s look at the calendar and start planning with enough time. The first thing is to decide if you are going to bake holiday cookies for home, for entertaining or if you are going to be giving them as gifts and how many. Allow yourself plenty of time to start getting things together. Late October isn’t too early. Next, let’s decide how many varieties of cookies to bake. A variety is nice, but too many can be overwhelming. I like to bake three to four different types of cookies. This way, I can make larger dough batches ahead of time, and still have a nice display. Once you’ve decided how many different kinds you are going to bake, the next thing to do is pick your recipes. Whether you use your own Christmas cookie book or find recipes on the web, make a copy of each so that you can keep them all together. This makes it simpler than flipping around from the various cookbooks and will also help to make sure your cookbooks don’t get soiled, either. Now it’s time to gather your ingredient list. Determine how many cookies you want to make of each recipe and then adjust your ingredients accordingly. Make one list of all ingredients, so that shopping can be done in one trip without forgetting important items. Let’s review the recipes to see if there is any dough that can be made and frozen ahead of time. This will be a huge time-saver as later on, you will simply be able to defrost the dough, bake and decorate. Since you have all already shopped for the ingredients, set aside an hour or so to mix the dough recipes. Let’s get out that calendar again and pick a time to set aside for the actual baking. Since we’ve already prepared the dough, all we need to do is organize our decorations. It’s best to just do one type of cookie at a time, this way you won’t have to go back and forth between cookies. Whether it’s during the week or on the weekend, clear off everything else from that day except for your baking. This way, you’re not rushed and can simply enjoy the day. If you will be involving children, this is a great time to just enjoy very special moments together. These special times come once a year and sometimes once in a lifetime. Christmas baking is a memorable tradition that you can start with your family.