Spatulas, Corkscrews & Suitcases

RED BLISS POTATO SALAD

                                                               
Memorial Day Is Right Around the Corner!
I hope all you mothers had a very Happy Mother's Day! I know I did, because I got to play with my brand new shiny Cuisinart Mixer! (see the previous post, thanks to my great kids!) Man, that thing is one powerful puppy! I had to keep it under control as I almost plastered the inside of the boat again, this time with Key Lime goo! Which, by the way, I'll be posting for the Tuesdays With Dorie bake-off.
                                                                      

Since my kids weren't here to enjoy the day with me, I decided to bake and cook while John gave the boat a much needed cleaning. The cockpit looked really bad! All winter long, we're shrink wrapped under a white plastic covering, and this has given us more space to use as our garage! Bad habit, because spring and summer soon follow and we have to take the "greenhouse" off and it's not a pretty sight underneath!
                                                                     

Salads, Salads and More Salads!
Anyway, I digress...I made the Florida Pie (aka Key Lime Pie) and Red Bliss Potato Salad (and I also had a Screwdriver, but hey, it's Mother's Day!)
It's salad season again! Potato Salad, Coleslaw, Pasta Salad, Ambrosia, BLT Salad, etc, etc. Today I made my Basic Red Bliss Potato Salad. I've been making this salad for as long as I can remember. It doesn't always come out the same way every time. I like to get creative with crumbled cooked bacon, kielbasa, grilled chicken and red peppers. Sometimes the fresh herbs change too. You can vary it any way you like to suit your mood! This salad is just in time for Memorial Day!
                                                                              

RED BLISS POTATO SALAD

• 8-10 red potatoes, skins left on and washed, cut in large cubes
• 1/2 cup onion, diced fine
• 2-3 Tbsp sweet green relish
• 1/2 cup mayonnaise, light or regular
• 1/2 tsp celery salt
• Fresh dill, as much as you like, minced
• 4 hard boiled eggs, peeled and sliced, optional
• Leftover grilled chicken, sliced or cubed, optional
• Tomato wedges, optional
• And anything else you'd like to add!

                                                                           

                  

Directions:

• Place potatoes in a large saucepan.
• Cover potatoes with room temperature water and bring them to a boil.
• On medium heat, cook until potatoes are not quite done. Cool one off and taste it. If it seems like it could use just a teeny bit more, take it off the heat and drain. The potatoes continue cooking for a few minutes longer while they're draining. Another way to tell if they're done is when the peels just start to pull away from the potatoes.
• Run cold water over the potatoes and drain. Set aside to cool.
• When the potatoes have cooled down, place in a large bowl and add onions and relish. Gently fold in the mayonnaise, celery salt and dill.
• Place in a pretty serving bowl and arrange the hard boiled eggs on top and garnish with a few sprigs of dill.
• Add optional ingredients and serve right away or refrigerate.
• Serves 4-6.

                                                                                 

Bon Appetit!

BAKING & DESSERTS ~ A VERY BUSY WEEK!

                                                            
CARROT CAKE with CREAM CHEESE FROSTING
Lest you think I've fallen off the face of the earth, let me give you a little taste of what I've been doing since my last post when I brought you Gooey Chocolate Cakes from Tuesdays With Dorie.

Carrot Cake, Coconut Cake and Chicken Pot Pies
Within the last few days, we made a Six Pound Carrot Cake with Cream Cheese Frosting; a luscious Coconut Cake; 6 extra large Chicken Pot Pies; a large batch of White Chocolate Butter Pecan Cookies; LOTS of Eclairs & Cream Puffs with homemade vanilla custard AND 21 Pie Crusts.

Hollywood or Bust!
We took way too much video footage for You Tube tutorials and now have to edit all the goofs and bloopers! Our son John, will be forced into slave labor to attempt this painstaking Hollywood knock-off job.  It should be interesting to see the finished videos: "How to Make Pie Crust" & "How To Decorate A Cake".  If anyone can do it, he can.

Quiche, Cupcakes and Lemon Meringue Pie
Tomorrow (Saturday) is another day, and this is what I have planned: Spinach, Garlic & Feta Quiche; Chicken, Cheddar & Broccoli Quiche, another big batch of Meringues (lots of egg whites to use up), Lemon Meringue Pie, and if I get to it, a batch of Mocha Cupcakes, a Raspberry Cream Cheese Coffeecake and The Most Extraordinary French Lemon Cream Tart!

Everybody is saying "Enough Already! No more Desserts!"  But you know what? They keep coming back for seconds and thirds!

                                                                         
In addition to all the baking, I'll also be joining in on a little fun at Erika Martin's Stampin' Mama Retreat tomorrow in Middlebury, Vermont. Her friend Jen has come in from Detroit to do a few classes on Photography ~ and I desperately need some coaching in that department! Now, I want to make this perfectly clear for those of you that think I'm a Scrapbooking & Stamping freak. I have a real problem with crafts! I have absolutely no patience whatsoever with any craft other than cooking and baking. I tried, I really did. The girls tried to show me how to cross-stitch, crochet and knit. I just don't get it. However, I do love the finished cards, boxes and all the other fun things that Erika does with paper crafts! So, I bribe her into making cards for me when my stash is getting low. Lazy, huh?

                                                                                 

When I get going again, I'll be posting about all the food and baked goods we created while we were in Vermont. I'll leave you with some of the photos I took while making these desserts. Until then, make sure <<<------ to look to the left of this post and check out some of my recipes on Suite101.

MOLASSES COOKIES ~ Just like Grandma used to make!

                                                      
MOLASSES COOKIES ~JUST LIKE GRANDMA USED TO MAKE!
I'm in Vermont for the next 10 days visiting family. This isn't just a vacation, it's a working vacation.  Just so you don't think I sit on my butt and do nothing all day while I'm on my trip...er...vacation, I'll show you what I did the last time we were here visiting.
I made five Cheesecakes, Muffins, Corn Chowder, a Veggie Casserole, and a great big Tiramisu, plus a ton of dinners. Yeah, I was pretty proud of myself too!
MOLASSES COOKIES

I went to "work" at the bakery with my son. OK, so he worked and I played! He made thousands of the most amazing Molasses Cookies you could ever imagine! Close your eyes. Gently pick up a cookie and feel how soft it is, how the sugar coating feels between your fingertips. By accident, some sugar sprinkles off on your shirt and you brush it away. You put the cookie to your nose, take a deep breath and inhale the spices ~ cinnamon, ginger and cloves. Your thoughts immediately turn to your Grandma's kitchen.I know mine does!

                                                                             
The sweet molasses makes you salivate ~ you can't help it ~ and you're tempted to wolf down the whole cookie in one bite...but you wait. With eyes still closed, you gingerly take your fist bite. Without warning, the flavors explode in your mouth! Brown sugar and buttery goodness with just the right zing of ginger. The texture is exactly what you expected it to be. Soft and moist with a chewy interior, the slightly crunchy outside rolled in sugar. Now, open your eyes and pour a glass of milk. Sit back, a Molasses Cookie in one hand and a glass of milk in the other, and tell me you don't think of your Grandma?

GRANDMA'S KITCHEN
My thoughts wander back to my Grandma's kitchen where this Molasses Cookie originated from. Her name was Doris and she was one of the sweetest Grandma's anyone could ever wish for. She taught me to love the smell of yeast, the feel of the dough in my hands, how to make a flaky pie crust and how to touch a cookie and know if it was done without burning my fingers!

                                                                               
THE SECRET INGREDIENT IS LOVE!
This Molasses Cookie has gone through major transformations since the recipe was passed down to me many years ago. When we started baking commercially, the cookie dough needed to be consistent from one batch to the next. We were making thousands of cookies at a time and the "Betty Crocker" approach clearly was not working for us.  The batches were huge and the ingredients had to be weighed instead of measuring 50 cups of flour and 10 Tablespoons of cinnamon! The recipe my son uses today in his bakery is quite different from the original. There is however, one thing that has never changed....love is still the secret ingredient! The intense feeling of pleasure I get when I bite into one of Grandma's Molasses Cookies is the memory that binds this family together.

MERINGUE COOKIES ~ MERINGUE KISSES RECIPE

                                                                  
Meringues So Light, They Melt in Your Mouth!
Also known as Meringue Kisses, these delightful little puffs of air are so light, they literally melt in your mouth! Made with just 3 ingredients, it's hard to believe something so simple could be so pleasurable. If you've been keeping up with my baking escapades this week, you'll know why I had so many freakin' egg whites left over! I needed eight egg yolks for the Chocolate Bread Pudding I was making last Saturday. That left me with eight egg whites that I put in a container and hid in the fridge. When I say I hid them, the truth is I forgot about them. When I got around to organizing the fridge a few days later, I found the egg whites. And you know what they say? "When life throws you egg whites, make meringues!"
                                                                                 
Meringues, Meringues and More Meringues!
I love making meringues! They're just so....cute! And, one recipe makes so many featherweight puffs with such little effort! I whipped up a batch in no time and by the end of the night, half of them were gone. It's so easy to pop them in your mouth, one right after the other without thinking. Add different extracts and colors to make a rainbow of meringues. Sprinkle them with coarse colored sugar before baking. Add ground almonds and sprinkle some slivers on top. They're so much fun to eat and play with! Pretty soon, you'll be making meringue mushrooms!
                                                                      
Cookie, Candy or Confection?
Meringues aren't really cookies and not quite candy, but I do know they're very sweet! They would probably be classified as a confection of some sort. I have no idea what the nutritional value is, although they are cholesterol free! So, make a batch for Easter and enjoy!

Meringue Cookies ~ Meringue Candies~ Meringue Kisses, Whatever!

• 6 large egg whites
• 1/4 tsp cream of tartar
• 1 1/2 cup superfine sugar
• 2-3 drops of extract ~ almond, vanilla, orange, peppermint, etc. (optional)
• 2-3 drops food coloring (optional)

Meringues are best when made with superfine sugar. Regular sugar is OK, but it might give the meringues a gritty feel. You can make superfine sugar yourself by pulsing regular white sugar in a food processor until extra fine.

Directions:

• Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper.
• Fit a pastry bag with a large star or round tip and set aside.
• Using a clean, dry mixing bowl, whip egg whites on medium speed until foamy in a Kitchen Aid mixer or a similar high-speed mixer.
• Add cream of tartar and whip until meringue starts to form soft peaks.
• Add sugar a little at a time. Continue to whip until meringue forms very stiff peaks that hold their shape.
• Add extract and coloring if desired and whip just until mixed.
• Transfer to the pastry bag.
• Get creative and pipe swirls and swans and mushrooms!
• Bake at 225 degrees for 60-70 minutes, or until meringues are light in color, crisp and dry.
• Turn oven off and let the meringues sit in the oven for another hour or more.
• Cool completely. Store in an airtight container.
• Yields A LOT!

HOT CROSS BUNS FOR GOOD FRIDAY

Good Friday ~ Another March Holiday
OK, here I go again ~ talking about food on another religious holiday. I have a good reason though. According to Wikipedia, Hot Cross Buns do have Christian roots. "In many historically Christian countries, the buns are traditionally eaten on Good Friday, with the cross standing as a symbol of the crucifixion. They are believed by some to pre-date Christianity, although the first recorded use of the term "hot cross bun" is not until 1733." You can read more about Hot Cross Buns on Wikipedia.
                                                                           
Hot Cross Buns
As kids, we always had fresh-from-the-bakery Hot Cross Buns from Good Friday until Easter. Yup, we ate them all three days because that's the only time Mom brought them home. Today, I see them in the stores weeks before Good Friday. A marketing ploy to be sure!

At the bakery, we only made them the week before Easter and they had to be pre-ordered. The holidays came so close together and we were already baking wholesale pies and cheesecakes like crazy. We were burned out and Hot Cross Buns were just an add-on for our customers. How could we say NO during Easter?
                                                                              
Our rich buns were buttery soft and melted in your mouth. They were filled with black and golden raisins, with just a touch of nutmeg and cardamom to make you wonder what the spices were.
So, get down to your favorite bakery (not the grocery store, yuck!) and pick up a six-pack of fresh, hand rolled Hot Cross Buns. When you get home, make a pot of tea and dream of bunnies and ham!

CHOCOLATE BREAD PUDDING

WILD BAKING FRENZY
I've been a crazy woman this weekend! It's been a wild baking frenzy here the last few days and the kitchen looks like a tornado went through it. Clanging pots and pans, baking dishes and ceramic ramekins. The sink was absolutely loaded with baking utensils and mixing bowls. My poor hubby can't keep up with all the treats that have been pouring out of the oven. He's like a kid in a candy shop. "What can I have? Wow, that smells good! When will it be done? What are you making now?" Then the inevitable, "I can't believe I ate the whole thing!" The camera comes out next because I HAVE to take pictures or no one would ever believe me. I wonder if I can change the name of my blog to Extreme Baking or Reality Baking?
                                                                             
CHOCOLATE BREAD PUDDING
One of the desserts I made this weekend was a sinfully rich Chocolate Bread Pudding. (click link for recipe) This is another excuse to have Portuguese Sweet Bread around. Along with Challah Bread, Sweet Bread makes the most divine bread pudding ~ chocolate or otherwise. Room temperature is best, but it's great right out of the fridge too.
                                                                               
INTOXICATING DESSERT
The first whiff is intoxicating, like being in a chocolate shop while they're dipping handmade truffles. Then you notice another scent. The aroma is subtle. You know there's something else in there but you just can't identify the spice. The intense flavor comes from soaking pure vanilla beans and cinnamon sticks in the cream. The lightly sweetened whipped cream is drizzled with just a bit of chocolate ganache and maybe some chocolate curls.
                                                                                   
DRESSED TO THE NINES
You play around with the pudding, not quite sure if you should take a dainty spoonful or wolf it right down. It's a man's dessert after all ~ or is it? Don't let this Chocolate Bread Pudding fool you. Its silky, luscious texture is a woman's dessert too. Very ravishing and passionate, this is dressed to the nines with fresh whipped cream, it's classy presentation is perfect for your next dinner party ~ or for just the two of you!

RECIPE BOX
You can find my recipe by clicking here: Chocolate Bread Pudding.

CHALLAH BREAD FRENCH TOAST with VERMONT MAPLE SYRUP

                                                               
French Toast
There are few breakfasts that knock my socks off. French Toast is definitely one of them. Eggs Benedict and German Pancakes take a close second and third. I don't make French Toast as a typical breakfast though. It's reserved for special weekends or when we show up as company with a bottle of maple syrup. I love making it with either Challah Bread or Portuguese Sweet Bread. Maybe I'll add cinnamon to the batter, other times I put a teaspoon of vanilla in it and sometimes I have been known to get wild and sprinkle powdered sugar on top! The French Toast always gets a big pat of butter or two and ALWAYS gets doused with pure Vermont Maple Syrup!
                                                                                 
Challah Bread
Challah Bread is very popular during the Easter season and is traditionally eaten on the Sabbath. I could eat it all year long! Challah is sometimes called an Egg Bread due to the large amount of eggs in it. It is very similar to Portuguese Sweet Bread, although a bit firmer and not quite as sweet. My Portuguese Sweet Bread is made with  quite a bit of butter making it a much richer and heavier bread. Some bakers add raisins to the dough and others sprinkle seeds on top. I also love using it for bread pudding.
                                                                                 
Vermont Maple Syrup
I can't imagine how anyone can go through the trouble to make a really great French Toast and then use an imitation bottled "maple syrup". Having lived in Vermont, I may be biased, but I firmly believe Vermont produces the absolute BEST maple syrup anywhere. Vermont is the biggest producer in the US, followed by Maine and New York. The short Vermont maple syrup season usually starts in early March and goes through April ~ roughly 6-8 weeks long. There are always big festivals and "Sugar-on-Snow" parties. Dakin Farms in Ferrisburgh Vermont, has one of the biggest Maple Syrup Sugarhouses in the state. We've been there during many sugaring seasons for pancake breakfasts.

Grades of Maple Syrup
Most people like Grade A Light Amber also known as fancy grade syrup and generally the most expensive. There's a reason they call this "Liquid Gold". My favorite is Grade A Dark Amber or Grade B. I think it has more flavor which makes it perfect for cooking and baking. When we go home to visit family, we always pick up at least 6 decorative glass bottles to bring back as gifts. We save the big jug for ourselves!

WHITE CHOCOLATE BAILEYS IRISH CREAM MOUSSE PIE

St. Patrick's Day and Irish Cream
Irish Cream and St.Patrick's Day go together like Homemade Eggnog and Christmas. It's just meant to be. Even though I'm Irish, I'm not one for Irish Whiskey. In fact, I can't stand the stuff. It's just too strong for my liking. So, if I have a drink on St. Patrick's Day, it's going to be Irish Cream. What I didn't know, was that Baileys is made with Irish Whiskey. Because it's blended with cream, chocolate, vanilla and sugar, I don't taste the whiskey. So make that a double for me!

Baileys hasn't been around forever like I thought. It hit the shelves in 1974 as the first Irish Cream on the market. There are so many Irish Cream choices today and I think I've tried all of them. WOW! We were married in 1974...Even better! Make that a triple for me. On the rocks please!

WAIT! Stop the press! I want to remind everyone to put your  --->>> email address in that little box to the right. That way, you'll never miss one of my posts. Besides, I'm very anal about numbers and statistics. I count cards too!

Now, Let's Talk Pie!
For years I made a pie that's so rich, you can only eat one piece. OK, so my hubby can eat two, but that's because I only make it once a year! You can make it in my Flaky Pie Crust or a Graham Cracker Crust. If you want to skip the crust altogether, just pipe it into pretty parfait glasses and drizzle a bit of Baileys over the top. It doesn't matter which way you serve it, just make it for St. Patrick's Day!

Irish Cream Mousse is made with raw egg whites, so it is very important that you use perfectly fresh eggs, with no cracks. Make sure to keep the finished pie refrigerated too. Use a good quality white chocolate like Callebaut or Ghirardelli's. There is a difference. Chocolate chips are easier to work with, but shaved or chopped white chocolate bars can also be used. This recipe is for two pies. Hey, if you're going to go through the trouble to make one pie, you may as well make two. Trust me, you're going to be glad you did!

WHITE CHOCOLATE BAILEYS IRISH CREAM MOUSSE PIE
Makes two ~ 10 inch pies

Best Ever Flaky Pie Crust  or...

Graham Cracker Crust:

• 2 1/2 cups Graham Cracker Crumbs, ground
• 2 Tbsps Sugar
• 8 Tbsps Butter or Margarine, melted
• Preheat oven to 350 degrees.
• Grind graham crackers in a food processor or crush very fine with a rolling pin.
• Mix crust ingredients and press crumbs all the way up to the top of the pans.
• Bake crusts for 10-12 minutes or until light golden. Let cool completely.

Irish Cream Mousse Filling:

• 2 3/4 cups White Chocolate, melted with
• 1/2 cup Baileys Irish Cream
• 1 cup Egg Whites
• 1/2 cup sugar
• 2 cups Heavy Whipping Cream

Sweetened Whipped Cream Topping:

• 2 cups Heavy Whipping Cream
• 1/2 cup Powdered Sugar, sifted
• 1 tsp Vanilla
• White Chocolate curls for garnish, optional

Directions:

• Melt chocolate and Irish Cream in a metal bowl over hot water. Make sure no water touches the chocolate or it will seize up. Use a spatula to blend well and keep from burning. Remove from heat, you can always rewarm it later.
• Using a high speed mixer, whip egg whites until soft peaks form. Add sugar 2 Tbsp at a time and beat until stiff peaks hold their shape. Remove to a large bowl and set aside.
• Whip 2 cups heavy cream until stiff.
• Gently fold egg whites and whipped cream together.
• With a large spatula, fold white chocolate and Irish Cream into eggs and whipped cream. Do not over mix.
• Pile into baked pie crusts. Chill while the whipped cream topping is being made.
• Whip 2 cups heavy whipping cream until soft peaks form.
• Add powdered sugar and vanilla and whip until stiff.
• Spoon into pastry bag fitted with large star tip and pipe onto pie using a swirling motion.
• Decorate with white chocolate curls.
• Refrigerate at least 4 hours before serving.

                                                                        

 

(photos by clarita,morguefile and doctor_bob,morguefile)

ST. PATRICK'S DAY ~ ANOTHER MARCH HOLIDAY FOR FOODIES

Hello, my name is Donna and I'm Irish. There, I said it. And I'm not afraid to flaunt it either. When March 17th rolls around, I pull out all the stops! St. Patrick's Day is a big holiday here in Rhode Island. The concentration of the Irish population in RI is very high, so that means we have another great food holiday to celebrate! I do draw the line at green beer though. Why would anyone ruin such a wonderfully outrageous beverage?  What a waste!
                           
I grew up without a clue that I had green blood flowing through my veins. It wasn't until the 7th grade when my class did a genealogy lesson that I finally knew the truth. My mother always hated the fact that she was Irish and denied it even though she knew that we knew it was true. Her mother made her wear a green skirt and blouse to school on St.Patrick's Day and all the kids razzed her. I guess she had issues with the patron saint of leprechauns! Poor Mom. I was even more Irish after I found out!

Today, my family looks forward to St. Patrick's Day all year long because they know it brings out the best in me ;-) Even my sons-in-law ~ who are as far removed from the shamrock as can be ~ become Irish for the day! Every year I go all out with the food and drinks. There's always Corned Beef & Cabbage. I buy at least 15 pounds of meat, sometimes more ~ Hey, you need leftovers! 3 big heads of cabbage, 15 pounds of potatoes, 3-4 large onions and 5 pounds of carrots. I pull out the three pressure cookers and start cooking. Oh, the intoxicating smells that come wafting from the kitchen! My son John makes a HUGE batch of Irish Soda Bread. We usually make 12-16 loaves of this freakin' good bread at a time. That's way down from the hundred or so we used to make every year. We had customers order 6-10 at a time just to put some away in the freezer for later. I make the Bailey's Irish Cream Mousse because that's what I do! And last but not least, a bucket full of Homemade Irish Cream Liqueur that is to-die-for! You can find my recipe for this liquid gold over at Suite101.

Then we eat and eat and eat. Just to put your minds at rest...we are not gluttons. St. Patrick's Day only comes once a year and we live it up in a BIG way!

Coming up next...My personal recipe for Irish Soda Bread!

I'll leave you with a famous Irish Toast

May the road rise to meet you
May the wind be always at your back
The sun shine warm upon your face
The rain fall soft upon your fields
And until we meet again
May God hold you in the hollow of his hand.

(shamrock photo by scol22,sxc)

THE BEST IRISH SODA BREAD RECIPE

Irish Soda Bread is considered a quick bread. This basically means that you use a chemical leavening agent like baking soda, baking powder or a combination of both. In this case, the baking soda is added to the beaten eggs, buttermilk and sour cream to start the chemical reaction. (I like to add sour cream to the batter because I believe it makes a more tender crumb) You have to work quickly at this point so the leavening doesn't lose it's power. Quick breads are handled different than yeast breads in that you don't knead them. The dough should be worked as little as possible or it will end up as a tough loaf. And there's nothing worse on St. Patrick's Day than a heavy loaf of Irish Soda Bread!
                                                                      
IRISH SODA BREAD ~ THE RECIPE:

• 7 to 7 1/2 cups Unbleached white flour, sifted (King Arthur rocks!)
• 2/3 cup Sugar
• 1 tsp Salt
• 1 Tbsp Baking Powder
• 3 Tbsp Caraway seeds, optional
• 6 Tbsp Cold Butter (3/4 stick)
• 2 1/2 cups Raisins, Currants and/or Golden Raisins
• 1 3/4 cup Buttermilk
• 1/2 cup Sour Cream
• 2 large Eggs
• 2 tsp Baking Soda
• 1 egg yolk beaten with 1 Tbsp milk or cream

This recipe can also be made with a KitchenAid mixer, but you have to be real careful that  you don't overwork the dough.

Directions:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper or spray with vegetable spray.
• Sift flour into a large bowl and add sugar, salt, baking powder and caraway seeds.
• Cut in butter with a pastry blender until it looks like peas. You can also rub the butter into the flour with the palms of your hands. Keep your hands full of flour and with the butter in the middle, work it into what looks like small peas.
• Mix in raisins and set aside.
• In a small bowl, whisk together buttermilk, sour cream and eggs. Add baking soda and mix.
• Fold the wet and dry ingredients together. Working with your hands, pull up all the dry ingredients from the bottom of the bowl and mix just enough to make sure all the dry ingredients are blended with the wet.
• Work the dough as little as possible. Add more flour if necessary to keep it from being sticky.
• The dough is ready when it holds together and and can be shaped.
• Divide into 3 or 4 round loaves and place on baking sheet. Do not flatten loaves.
• Brush with the yolk and cream mixture.
• Using a sharp knife, cut an X into the top of each loaf.
• Bake at 350 degrees for 60-70 minutes or until oaf is golden brown and knife comes out clean.

Yields 3-4 Magnificent Loaves!
                                                                           
Another Irish Toast for you! And speaking of toast, Irish Soda Bread makes the most awesome toast!

Here's to you and yours and to mine and ours,
And if mine and ours ever come across you and yours,
I hope you and yours will do as much for mine and ours,
As mine and ours have done for you and yours.

PORTUGUESE SWEET BREAD WITH EASTER EGGS

                                                                        
Living in Rhode Island can be very tempting to someone who is totally addicted to chocolate and pastries. Rhode Island is the land of yummy bakeries ~ all sorts of mouthwatering ethnic bakeries. Italian, Jewish, Portuguese, Irish, Greek and all American bakeries. There are so many tantalizing bakeries in my area alone, that it is almost impossible to drive by one without my car turning into the parking lot by itself. Because they all have their own religious traditions, their specialties depends on the season or a particular holiday. For example, March is a huge pastry month. Why? Because there are so many religious holidays in March this year!

Easter (March 23rd) has so many traditions that's it hard to know what the original religious foods were.
There are Easter Eggs and Bunny Cakes, Roasted Lamb and Baked Ham (where did the pig come from?) and the all-time beloved symbol of the Easter holiday ~ PEEPS! Did you know there's a whole book dedicated to Peeps? I kid you not!

Because I'm a hopeless bakery addict, I wait all year long for Portuguese Sweet Bread with Easter eggs. This heavenly specialty is made by Portuguese bakeries all over Rhode Island and around the Fall River area of Massachusetts.
I remember waiting for my mother to come home from work during the Easter season with a huge Portuguese Sweet Bread. Nestled into the shiny round bread was at least 4 colored hard boiled eggs. I was always amazed at how these eggs made it into the bread. It wasn't until I was much older that I learned they are hard boiled first, then colored ~ or not ~ and baked into the sweet dough. It was a real treat to find the eggs and a wise mother made sure she ordered one with just the right ratio of eggs to children in the family!

When we opened our bakery in New Hampshire just before Easter 19 years ago, I decided that I would carry on the tradition of baking colored Easter eggs into my authentic hand-crafted Portuguese Sweet Bread. I was shocked when my customers had no idea what this delicacy was, but after one loaf they were hooked! We had so many orders I wasn't sure we could fill them all. We eventually got every one of them baked and delivered, but not without doing a 24 hour baking marathon! I still have the original recipe that came to me by way of an elderly Portuguese woman 30 years ago. To this day, it brings back fond memories.                                                   
                                                                         
 

EASY TOASTED ALMOND TIRAMISU

I love Tiramisu! Just about everyone in my family loves Tiramisu! And I'm sure most of you love it just as much as I do.
I've tried Tiramisu in a number of restaurants, but none of them made me happy. Even the famous Tiramisu from Olive Garden didn't do it for me. There was only one thing left for me to do. I decided I would go on a quest for the perfect Tiramisu! This is not a new stunt for me. I've been known to go on ridiculous quests for the perfect New England Clam Chowder, the best Blueberry Muffins, the perfect Strawberry Cheesecake, the perfect hot weiners and on and on and on!

So, with a list in my hand, I was off to the supermarket...many, many times! Not only did I waste a lot of time practicing and more money on ingredients, but I was getting mighty discouraged and almost sick at the thought of another bite of Tiramisu! I think my family was getting tired of all my crazy experiments as well. But I couldn't quit!

The problem as I see it now, was that every recipe I came across was made with marscapone cheese, espresso and homemade sponge cake. I didn't want to go through all that trouble. I wanted to make a "Lazy Tiramisu" that tasted delicious! That's when I came up with this recipe for what I believe is the best Tiramisu I've ever made. Quick, easy and less expensive! You can make it with Kahlua, Amaretto or both for Toasted Almond Tiramisu. Or, you can make it with all instant coffee and water for a non-alcoholic Tiramisu. And, if you can't drink regular coffee you can substitute decaf!
Here is the link for my Easy Kahlua Tiramisu Recipe. You can find it at Suite101.com along with some tasty variations. Try it, I think you'll like it too. We do! Try experimenting a little with Bailey's Irish Cream for St. Patrick's Day!

 

"101 Easy Peasy Cookie Recipes" by Lucinda & Heather Wallace ~ A Cookbook Review

COLOSSAL DOUBLE CHOCOLATE WHITE CHIP COOKIES

                                                                                                                                                      
A few months ago, I received an email from Mother & Daughter tag-team bakers, Lucinda Wallace & Heather Wallace, authors of "101 Easy Peasy Cookie Recipes". Would I be interested in receiving a copy of their new cookie cookbook and possibly do a review and interview for them? Let me think about this... Two seconds later, I decided what a delicious opportunity that would be and said "YES!"

I wrote that exclusive interview just recently for Suite101 with Lucinda & Heather. To see the complete two-part review and interview, go to Suite101.com, "101 Easy Peasy Cookie Recipes" and "Lucinda & Heather Wallace's Exclusive Interview". The articles tell how they got their start, what motivated them to bake and write a cookbook and last but not least, a personal peek into their lives as bakers.

For more information or to order a book for yourself, go to Amazon.com. You won't be sorry!

They were also kind enough to share two awesome cookie recipes with us. Here's the first delicious recipe.

COLOSSAL DOUBLE CHOCOLATE WHITE CHIP COOKIES

Makes about 2 dozen cookies.

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 ½ cups butter or margarine, softened
• 1 ¼ cups granulated sugar
• 1 ¼ cups packed brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• ½ cup white chips
• 1 cup chopped nuts

Preheat oven to 350ºF. In a medium bowl, stir together flour, baking powder, and baking soda. In a large bowl, cream together butter, granulated sugar, and brown sugar. Beat eggs and vanilla extract into butter mixture. Gradually stir in flour mixture. Stir in milk chocolate chips, semi-sweet chocolate chips, white chips, and nuts. Drop by level ¼-cupfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 12 to 14 minutes or until light golden brown. Allow cookies to cool for 2 minutes on baking sheets, then transfer to wire racks to cool completely.

Permission granted by authors Lucinda Wallace and Heather Wallace to publish personal interview and recipes.

SHORTBREAD RASPBERRY KISSES

                                                                                                                                                                 

 

"101 Easy Peasy Cookie Recipes" by Lucinda & Heather Wallace

ORANGES AND CREAM COOKIES                                                                                
Another Outrageous Cookie Recipe from "101 Easy Peasy Cookie Recipes" by Lucinda & Heather Wallace.

ORANGES AND CREAM COOKIES

Makes about 3 ½ dozen cookies.

• 2 ¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter or margarine, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 egg
• 2-3 teaspoons grated orange peel
• 1 package (12 ounces) white chips

Preheat oven to 350ºF. In a small bowl, stir together flour, baking soda, and salt. In a large bowl, cream together butter, granulated sugar, and brown sugar. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in white chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until edges are light golden brown. Allow cookies to cool for 2 minutes on baking sheets, then transfer to wire racks to cool completely.

Just a reminder to read the complete two-part Exclusive Interview and book review "101 Easy Peasy Cookie Recipes" on Suite101.com.

SWEET CHERRY WRAP-AROUNDS                                                                          

Raspberry & Strawberry Cheesecake Muffins

In keeping with the spirit of Valentine's Day, I've decided that you really need to try these amazing Raspberry Cheesecake Muffins! If you love raspberry or strawberry cheesecake, then you're going to love these muffins. They are so decadent and delicious, they will make your mouth sing! Make a batch and surprise your loved ones on Valentine's Day. Take a basket full of muffins to work and you might even get a raise! Send some to school with the kids ~ they're so good they'll think they're eating cupcakes! Make them for a special occasion or just because. Either way, they'll become one of your favorites too!
If by some weird chance you don't like raspberry, you can substitute strawberry, blueberry, cherry, peach or any other seedless jam that suits your fancy.
Raspberry Cream Cheese Coffee Cake is another recipe you might want to try for a Valentine's Brunch.

Raspberry Cheesecake Muffin Recipe

• 5 1/2 cups unbleached white flour, sifted
• 2 Tbsp baking powder
• 3/4 tsp salt
• 2 large eggs, beaten
• 2 1/2 cups milk
• 1 cup brown sugar
• 2/3 cups melted butter
• 1 tsp lemon peel, grated
• 1/2 tsp almond extract
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup seedless raspberry or strawberry jam
• 1/4 cup sugar

Directions:

1. Preheat oven to 350°F.
2. Grease 24 regular size muffin pans with vegetable spray or use paper muffin cups.
3. In a large mixing bowl, blend flour, baking powder and salt together. Set aside.
4. In another large mixing bowl, whisk together eggs, milk, brown sugar, melted butter, lemon peel and almond extract until mixed well and set aside.
5. Beat cream cheese and powdered sugar together in a small bowl.
6. Add liquid ingredients to dry ingredients and mix only until blended. Do not over mix, it makes tough muffins.
7. Spoon about 1/3 muffin batter in pans, plop about a tablespoon of cream cheese batter on top and then a teaspoon of jam on top of that. Add enough muffin batter to fill cups 3/4 full.
8. Sprinkle a little sugar on top of muffins before baking.
9. Bake for 20-25 minutes at 350° depending on your oven. The muffins should be light golden brown and spring back when you touch them.
10. Remove from pans and cool completely before storing them in a tight fitting container.
11. Makes 20 - 28 muffins depending on how big your pans are.

Make a pot of tea, invite a friend over and enjoy!

(photos by ladyheart,morguefile and fishmonk,sxc)