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| << March24, 2003 - Cajun Cooking |
March26, 2003 - Cajun Cooking >> |
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Hi y'all! OOPS! Looks like the rain is coming back! That's okay though, we had a really wonderful week without it! :o) ***************************************** Enjoy todays recipe and great product offers. ***************************************** Crawfish Pie is another popular Louisiana dish. We have added the recipe at: http://www.cajuncookingrecipes.com/crawfishpie.html Or just click here ***************************************** This recipe was sent to us from Jane, thanks so much! Jane says: "I make this at Easter time. This is good for Good Friday.....Jane" Italian Easter Bread (Makes 1 loaf) 3 cups all-purpose flour 1/4 cup sugar 1 pkg. active dry yeast 1 tsp. salt 2/3 cup warm milk (120-130?°F) 2 tbsp. butter, softened 7 eggs 1/2 cup mixed candied fruit, chopped 1/4 cup blanched almonds, chopped Vegetable oil In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth, 6-8 minutes. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs (Leave the uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24 rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack. ***************************************** If you haven't visted our Party Supply Store, go check it out! We have loads of party supplies for any event! Easter and Cinco de Mayo is right around the corner! http://partysupply.makesparties.com/catalog/template.php3?event=7 Or just click here ***************************************** We hope you enjoyed today's newsletter. ***************************************** THANKS FOR READING EVERYONE, ~~Peggy And That Wacky Quacky, Georgette! ***************************************** Come visit the website for even more recipes! http://www.cajuncookingrecipes.com/ Or just click here ***************************************** Dont forget to update our email address: cajuncookrecipes@aol.com ***************************************** |
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