Tuesday, May 27, 2008

#15 Swedish Coffee Bread

This one requires a bread maker but I am sure there is a way to do it without if you don't have one, I am not that bread savy so you will have to work it out yourself.


1 cup milk
1/2 teaspoon salt
1 egg yolk (save the white for later)
2 tablespoons softened butter
3 cups all-purpose flour
1 envelope active dry yeast (I think that is ~2 1/4 teaspoons)
3 teaspoons ground cardamom ( I did not have this and used 2 teaspoons of cinnamon)

2 egg whites, slightly beaten (I just used the one from above and that was plenty)
pearl sugar (I used the raw cane sugar but you can use regular white sugar too)


Place ingredients in the pan in the order recommended by the manufacturer (I always put the liquids and the butter or oil and the sugar in first, then the flour and the ssalt and the other spices. Finally make a little depression in the flour and put the yeast in it.

Select the dough cycle; press Start.

When the machine is done (I believe it kneads for 30 minutes and rises for 1 hour), divide the dough into three equal portions. Roll each out into a rope about 12 to 14 inches long. Lay the three side by side and braid them together. Tuck the ends underneath and place on a greased baking sheet, cover loosely with a towel and allow to rise until double in size (I think it is another 45 minutes to 1 hour).

Preheat the oven to 375

Brush the braid with the beaten egg white and sprinkle with sugar. Bake for 20-25 minutes until golden brown. Trust me you will know when it is ready, it becomes a beautiful brown!

***Make sure to add the yeast, I know from personal experience:) Also, by adding the cinnamon instead of cardamom it tastes a lot like the cinnamon burst bread at Great Harvest. It is a delicious bread!!!!

Friday, May 16, 2008

#14 Last Minute Lasagna


1 jar spaghetti sauce
1 package frozen or refrigerated cheese ravioli
1 10oz package chopped frozen spinach (thawed and excess water squeezed dry)
1 8oz bag shredded mozzarella
1/2 cup grated Parmesan

Heat oven to 375 degrees

Cook ravioli according to package. Spoon a thin layer of sauce over the bottom of a 9x13 pan (I use an 9x9, I like it better). Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella and a third of the sauce. Repeat with another layer of ravioli, the remaining spinach and mozzerella and half the sauce. Top with another layer of ravioli and the remaining sauce. Sprinkle with the parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes.

Makes 6 servings
385 calories per serving.
From Real Simple 2002