Post by April B. on Apr 1, 2004 12:20:37 GMT -6
Easter Babka
Cake:
1-1/4 cups lukewarm milk
2 packages active dry yeast
6 Tbsp sugar
6 to 6-1/2 cups all-purpose flour
1/2 tsp salt
10 egg yolks
3/4 lb plus 2 Tbsp unsalted butter - softened
1 cup white seedless raisins
2 Tbsp finely grated orange peel
1 Tbsp finely grated lemon peel
White Icing
2 cups confectioner's sugar
1/4 cup cold water
2 tsp fresh lemon juice
Pour the lukewarm milk into a small bowl and sprinkle it
with the yeast and add 1/2 teaspoon of the sugar. Let the
mixture stand for 2 or 3 minutes, then stir to dissolve
the yeast completely. Set the bowl in a warm draft free
place for about 10-15 minutes, or until the mixture doubles
in size.
Place the 6 cups of flour and the remaining sugar and the
salt in a deep mixing bowl and make a well in the center.
Pour the yeast mixture into the center and the egg yolks,
and with a large spoon, gradually stir in the flour into
the liquid ingredients. Continue to stir until well mixed,
and then beat in 3/4 lbs of butter a few tablespoonfuls at
a time. The dough should be firm enough to to be gathered
into a medium soft ball. If you have to, stir in about
1/2 cups more of flour, but add it by the tablespoons.
Transfer the dough to a electric mixer equipped with a
kneading hook and knead for about 20 minutes, or until the
dough is very smooth, or knead the dough by hand for about
40 minutes.
Shape the dough into a ball, place it in a lightly buttered
bowl and dust the top with flour. Drape a towel over the
bowl and set it aside in a draft free place for about
1 hour, or until the dough doubles in size. With a pastry
brush, spread the 2 tablespoons of softened butter over
the bottom and the sides of a 12 inch tube pan or a turban
mold. Sprinkle the butter with the remaining 1/4 cup of
flour and tip the pan form side to side to spread it evenly.
Remove the excess flour from the pan.
Punch the dough down and then knead the raisins, orange
peel and lemon peel. Pat the dough evenly over the bottom
of the buttered and floured mold, drape with a towel, and
set aside for another hour, or until the dough has doubled
in size. Almost to the top of the mold.
Preheat the oven to 375 degrees F and bake the cake in the
middle of the oven for about 40 minutes, or until it is
golden brown. Turn the cake out onto a cake rack and let it
cool.
In a small bowl, combine the confectioners sugar, water and
lemon juice, and beat with a spoon until it is smooth. Pour
the icing slowly over the top of the warm cake. Allow it to
run down the sides. Let the Babka cool at room temperature
before serving.
Cool 'n Easy Easter Pie
Yield: 8 Servings
Ingredients:
2/3 cup Boiling water
1 pkg (4-serving size) Jell-o, any flavor
1/2 cup cold water
ice cubes
8 oz Cool Whip whipped topping, thawed
1 Ready-made Graham Cracker Pie Crust (6oz)
Preparation:
Stir boiling water into gelatin in a large bowl for 2
minutes or until completely dissolved. Mix cold
water and ice to make 1-1/4 cups. Add to gelatin,
stirring until slightly thickened. Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth.
Refrigerate 10 minutes until mixture will mound.
Spoon into crust. Refrigerate 4 hours or until firm.
Garnish with additional whipped topping. Add jelly beans,
hershey kisses, small chocolate easter eggs, etc.
Cake:
1-1/4 cups lukewarm milk
2 packages active dry yeast
6 Tbsp sugar
6 to 6-1/2 cups all-purpose flour
1/2 tsp salt
10 egg yolks
3/4 lb plus 2 Tbsp unsalted butter - softened
1 cup white seedless raisins
2 Tbsp finely grated orange peel
1 Tbsp finely grated lemon peel
White Icing
2 cups confectioner's sugar
1/4 cup cold water
2 tsp fresh lemon juice
Pour the lukewarm milk into a small bowl and sprinkle it
with the yeast and add 1/2 teaspoon of the sugar. Let the
mixture stand for 2 or 3 minutes, then stir to dissolve
the yeast completely. Set the bowl in a warm draft free
place for about 10-15 minutes, or until the mixture doubles
in size.
Place the 6 cups of flour and the remaining sugar and the
salt in a deep mixing bowl and make a well in the center.
Pour the yeast mixture into the center and the egg yolks,
and with a large spoon, gradually stir in the flour into
the liquid ingredients. Continue to stir until well mixed,
and then beat in 3/4 lbs of butter a few tablespoonfuls at
a time. The dough should be firm enough to to be gathered
into a medium soft ball. If you have to, stir in about
1/2 cups more of flour, but add it by the tablespoons.
Transfer the dough to a electric mixer equipped with a
kneading hook and knead for about 20 minutes, or until the
dough is very smooth, or knead the dough by hand for about
40 minutes.
Shape the dough into a ball, place it in a lightly buttered
bowl and dust the top with flour. Drape a towel over the
bowl and set it aside in a draft free place for about
1 hour, or until the dough doubles in size. With a pastry
brush, spread the 2 tablespoons of softened butter over
the bottom and the sides of a 12 inch tube pan or a turban
mold. Sprinkle the butter with the remaining 1/4 cup of
flour and tip the pan form side to side to spread it evenly.
Remove the excess flour from the pan.
Punch the dough down and then knead the raisins, orange
peel and lemon peel. Pat the dough evenly over the bottom
of the buttered and floured mold, drape with a towel, and
set aside for another hour, or until the dough has doubled
in size. Almost to the top of the mold.
Preheat the oven to 375 degrees F and bake the cake in the
middle of the oven for about 40 minutes, or until it is
golden brown. Turn the cake out onto a cake rack and let it
cool.
In a small bowl, combine the confectioners sugar, water and
lemon juice, and beat with a spoon until it is smooth. Pour
the icing slowly over the top of the warm cake. Allow it to
run down the sides. Let the Babka cool at room temperature
before serving.
Cool 'n Easy Easter Pie
Yield: 8 Servings
Ingredients:
2/3 cup Boiling water
1 pkg (4-serving size) Jell-o, any flavor
1/2 cup cold water
ice cubes
8 oz Cool Whip whipped topping, thawed
1 Ready-made Graham Cracker Pie Crust (6oz)
Preparation:
Stir boiling water into gelatin in a large bowl for 2
minutes or until completely dissolved. Mix cold
water and ice to make 1-1/4 cups. Add to gelatin,
stirring until slightly thickened. Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth.
Refrigerate 10 minutes until mixture will mound.
Spoon into crust. Refrigerate 4 hours or until firm.
Garnish with additional whipped topping. Add jelly beans,
hershey kisses, small chocolate easter eggs, etc.