Italian Easter Bread

Adapted from: The Italian Dish 

makes 6 individual breads or 1 large braided loaf 

*I've included my notes in italics below if you want to make a braided loaf 

Ingredients: 

• 1 package Rapid Rise (instant) yeast, about 2-1/4 teaspoons
• 1.25 cups milk
• pinch of salt
• 1/3 cup butter
• 2 eggs, beaten
• 1/2 cup sugar

• 3.5 cups flour (approximate)
• 1 egg, beaten with 1 teaspoon of water
• 6 dyed Easter eggs *
• sprinkles or pearl sugar

Instructions:

* tip:  the Easter eggs do not need to be hard boiled.  They cook when the bread bakes.  I usually just dye the eggs uncooked, without hardboiling them.  Saves time.  Just be careful they don't crack! 

In a small saucepan, warm the milk and butter together, just till butter melts.    In a large mixer bowl, combine yeast, salt, eggs and sugar.  Add the warm (not hot - it will kill the yeast) milk and butter. Add about half the flour and beat until smooth with dough hook.   Slowly add the remaining flour to form a stiff dough.  Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. I ended up using about 5 cups of flour before it wasn't sticky anymore. 

Knead until smooth with either dough hook attachment or turn out on floured board and knead.  Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour. It took my dough about 2 hours to rise because it's still quite cold here in MA. Give yourself extra time esp. if you are preparing same day for a special occasion. I started at about 10 a.m. and it was done at 2:30 p.m. 

Punch dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends, and loop into a circle. 

If you are making a braided loaf, divide the dough into 3 equal pieces, rolling the dough until each piece is about 19" long. Stack the end of each of the 3 pieces on top of eachother and tuck under the bread. Braid the bread, securing the ends and tucking them under the loaf. 

Place on two baking sheets lined with parchment paper or on Silpat (1 baking sheet for the braided loaf).  Cover and let rise until double, about an hour again.  (Again, took about 2 hours for me)  Brush each  bread with beaten egg wash.  Put on the sprinkles or sugar.   In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.Likewise, if you are making a braided loaf, gently tuck eggs throughout the bread and push town slightly. I initially was going to do 6 eggs, but as I started putting them in, I ended up using 4. I'll probably do 5 next time. 

If making individual bread, bake at 350 degrees until golden - about 20 minutes.  Cool on rack.

If making a braided loaf, bake at 350 degrees until golden- about 30 minutes. Cool on rack. 

When the bread came out of the  oven, I gently brushed it with a little bit of butter. Be careful when you do this because if the butter touches the eggs, it will cause the dye to bleed on the bread and then you'll have blue bread. Which I guess isn't the worst thing in the world. 

Easter Egg Cookies Recipe

Cookie mix makes cookie baking super simple. A few decorating tricks makes you a pro!

PREP TIME: 1 HR 30 MINS | TOTAL TIME: 1 HR 30 MINS | MAKES: 36 COOKIES

Method:

• Heat oven to 375ºF. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
• On lightly floured surface, roll dough about 1/8-inch thick. With 3-inch egg-shaped cookie cutter, cut out eggs; place 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes. Frost and decorate. Marbled eggs In small bowl, stir 1/4 cup frosting and 1 to 2 drops favourite food colour until well blended. Frost cookies with contrasting coloured frosting. Pipe three lines coloured frosting onto each egg; using toothpick pull through frosting for marbled appearance. Candy designs Frost cookies. Decorate with candy strips, jelly beans or candy-coated chocolate candies.Easter chicks In small bowl, stir 1 1/4 cups frosting and 2 to 3 drops yellow food colour until well blended. Frost top half of each cookie with yellow frosting and bottom half with white frosting. To decorate, use black sprinkles for eyes, yellow sprinkles for feathers and pieces of orange candy slices for beak and feet.

Ingredients:

1 pouch Betty Crocker* Sugar Cookie Mix
2 tbsp (30 mL) all-purpose flour
1/3 cup (75 mL) butter or margarine, softened
1 egg
1 tub Betty Crocker* Whipped Fluffy White Frosting
Food colours
Green-coloured sour candy separated into strips
Candy-coated chocolate candies
Small jelly beans
Black and yellow sprinkles
Orange candy slices

Easter Brunch Recipe

Get this egg dish for six in the oven far faster than making individual omelets one at a time on the stove.

PREP TIME: 10 MINS | TOTAL TIME: 35 MINS | MAKES: 6 SERVINGS

INGREDIENTS:

1 TBSP (15 ML) BUTTER OR MARGARINE
1/2 CUP (125 ML) CHOPPED RED OR GREEN BELL PEPPER (1 SMALL)
1/4 CUP (50 ML) CHOPPED ONION (1/2 MEDIUM)
12 EGGS
1 CUP (250 ML) SOUR CREAM
1/2 TSP (2 ML) SALT
1/8 TSP (1 ML) PEPPER
1 1/2 CUPS (375 ML) SHREDDED CHEDDAR-MONTEREY JACK CHEESE BLEND

METHOD:

• HEAT OVEN TO 325ºF. SPRAY 12X8-INCH (2-QUART) GLASS BAKING DISH WITH COOKING SPRAY. IN 8-INCH SKILLET, MELT BUTTER OVER MEDIUM HEAT. ADD BELL PEPPER AND ONION; COOK 2 TO 3 MINUTES, STIRRING OCCASIONALLY, UNTIL TENDER.
• IN LARGE BOWL, BEAT EGGS, SOUR CREAM, SALT AND PEPPER WITH WIRE WHISK UNTIL WELL BLENDED. STIR IN BELL PEPPER MIXTURE AND CHEESE. POUR INTO BAKING DISH.
• BAKE UNCOVERED 20 TO 25 MINUTES OR UNTIL EGGS ARE SET. CUT OMELET INTO SQUARES TO SERVE.

VARIATION : ADD A BIT OF SPICE TO THIS RECIPE WITH COLBY-MONTEREY JACK CHEESE WITH JALAPENO PEPPERS INSTEAD OF THE CHEDDAR-MONTEREY JACK CHEESE BLEND. GARNISH WITH FRESH PARSLEY.

Real Estate Information

Chad Campbell Sales Representative Trinity Realty1249 Mosley Street Wasaga Beach, Ontario 705-443-9444 (direct) 1-800-572-3981 (toll free) www.WasagaBeachAgent.com

CONTECH FRAMES GARDEN OFFERING WITH NEW LINE

Contech Enterprises – the makers of the ScareCrow motion-activated animal deterrent and Tanglefoot insect control products – recently announced the acquisition of Scenery Solutions – the company behind the Frame It All line of raised garden beds, landscape edging and playground borders.

“The addition of Frame It All significantly expands our line of innovative lawn and garden products, “said Contech president and CEO, Mark Grambart.  “We continue to see growth in the lawn and garden sector and this product, because of its flexibility and range, shows incredible potential.”

Frame It All modular systems are easy-to-assemble, durable solutions that can be used for raised flower and vegetable gardens, landscape edging and water gardens.  Not just for yards, Frame It All beds can be tailored to fit any outdoor space, making them the ideal solutions for patio and other small space gardeners.

“We developed Frame It All six years ago in response to the demand we were hearing from urban gardeners and others with limited space,” said Frame It All founder, Anthony Topping.  “As a broader audience discovers gardening, the need for flexible and multi-use space has grown as well.”

In addition to its range of raised beds – including curved and new classic white versions - Frame It All offers animal barriers, trellises, greenhouses, deck tiles, sandboxes, playground borders and composters; all of which work with its green manufactured, composite wood systems.

With an attractive look and endless creative design options, Frame It All has set the standard in do-it-yourself landscape design, delivering professional quality at an affordable price.  Frame It All products are currently sold through retailers in the US and Canada, including many of Contech’s existing customers.

For more information:

Tracey Robertson

Communications

Contech Enterprises, Inc.

250.413.3250 ext. 124

1.800.767.8658

www.contech-inc.com

www.frameitall.com

Colon Cancer Awareness Month (March)

everydayliving™: Canadian parents struggle for short and long term ...

everydayliving™: Canadian parents struggle for short and long term ...:

Many Canadian families struggle with short- and long-term care needs, especially during school holidays like the recent March Break.

 A recent entry into the Canadian market could help ease child care resource struggles. Care.com, the largest online care destination in the world with more than 7 million members, has an extensive database of qualified Canadian caregivers providing child care, special needs care, senior care, pet care, tutoring, and housekeeping. On average, more than 50 jobs are currently posted daily to the site, with more than double the number of caregivers joining the site each day.

Recent media reports also highlight affordability as an issue, citing wide variations of daycare costs in Canada, from $7 a day at a Quebec subsidized daycare to $75 a day and higher for infants in some Canadian cities. For one-on-one care, nanny agencies can charge finder’s fees of thousands of dollars to place one nanny.

“In Canada, finding affordable, quality and flexible care has become a real source of stress for families,” said Katie Herrick Bugbee, parenting expert and managing editor, Care.com. “Our goal is to make it easier for Canadian families to find caregivers who meet their specific needs. Part of that is providing tools and resources to help families make more informed hiring decisions.”

Parents struggle to find care to suit their unique needs. While some parents may be looking for a full-time nanny, others may need help only over weekends or for that occasional date night. So a one-size-fits-all daycare solution does not work.

Care.com can help make care more affordable providing considerable savings to families with a competitive and flexible subscription structure for finding any number of caregivers providing any number of services.

Currently, the site is offering 20 percent off a premium membership with code SPRING20. This promotion expires March 22, 2013 so if you are in need of looking for care solutions we highly recommend you try it out!

Freshline Gourmet launches Feta Cheese!

Freshline Gourmet Feta Cheese

Ingredients:

Our P.D.O. (Protected Designation of Origin) Feta Cheese is produced from fresh, pasteurized sheep and goat's milk in strict proportions (up to 30% of this milk is goat's milk).

Best Consumed:

In Salads, Cooked with other Foods, with Meat, in various Sauces, with Pasta & inside many Pies.

Offered in 13 formats:

Vacuum Packagings: 200 gr, 400 gr, 1 - 3 kg Barrel Wedge.

Plastic Packagings in Natural Brine: 400 gr, 1 kg, 2kg, 4 kg, 4 kg in Slices, 8 kg, 34 kg.

Metallic Packagings: 7.5 kg, 15 kg.

Wooden Barrel in Natural Brine: 62 kg Wooden Barrel.

Oak Ridges SurgiCentre, 13291 Yonge Street, Suite 401, Richmond Hill in FoundLocally.com's York Region directory

Oak Ridges SurgiCentre, 13291 Yonge Street, Suite 401, Richmond Hill in FoundLocally.com's York Region directory


Certified Cosmetic Plastic Surgery, Wrinkle Injections, Medical Skin Care Products

Everyday Living ™ Shop on-line

everydayliving™: Everyday Living ™:    Shop on-line   -   http://www.everydayliving.net/ Omega J8006 Nutrition Center Commercial Masticating Juicer (Black and Chrome) Fr...

everydayliving™: Savory Chicken Crepes Courtesy Egg Farmers of Onta...

everydayliving™: Savory Chicken Crepes Courtesy Egg Farmers of Onta...:


Crepes are great to make ahead and stuff with your favourite fillings. Make these easy crepes for a delicious dinner for your family and friends.

Crepes:

1 cup (250 mL) all-purpose flour 
 /4 tsp (1 mL) salt 3 eggs 
 1-1/4 cups (300 mL) milk, 
1% or 2% 2 tbsp (25 mL) butter, melted

Chicken and Garlic Filling:

5 tbsp (75 mL) butter 4 cloves garlic, minced 2 tsp (10 mL) chopped fresh thyme or 3/4 tsp (4 mL) dried thyme leaves 2 1/2 cups (625 mL) chopped cooked rotisserie chicken 1/3 cup (75 mL) herb and garlic cream cheese 2 tbsp (30 mL) fresh parsley, chopped

To make the crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl. Heat small non-stick skillet or crepe pan over medium heat. Brush pan with some oil. Pour approximately 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter.

For the filling: In a skillet, melt 3 tbsp (45 mL) of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tbsp (30 mL) butter and drizzle over stuffed crepes. Place in preheated 350 F (180 C) oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Prep Time: 15 minutes Cook Time: 20 minutes Yield: 14 to 16 crepes

Nutrition analysis per serving: Protein: 11 grams, Fat: 8 grams, Carbohydrate: 7 grams Fibre: 0g, Sodium : 130 mg Calories: 150 

Treasure Tails ~ supports the Humane Society

Treasure Tails

104-186 Hurontario St, Collingwood, ON L9Y 4T4

705-293-3233

Treasure Tails is the Georgian Triangle Humane Society's amazing retail store sells donated items to raise money for the Humane Society.

everydayliving™: Ham Florentine Mini-Cups Recipe

everydayliving™: Ham Florentine Mini-Cups Recipe:

Ham Florentine Mini-Cups Recipe

Ingredients:

1 box frozen spinach, thawed, squeezed to drain
1/3 cup (75 mL) garlic-and-herbs spreadable cheese
Additional freshly grated Parmesan cheese, if desired
1/4 cup (50 mL) shredded mozzarella cheese
1/4 cup (50 mL) shredded Italian cheese blend
3 tbsp (45 mL) freshly grated Parmesan cheese
2 tbsp (25 mL) finely chopped shallot or onion
1/4 tsp (1 mL) garlic powder
1/8 tsp (.5 mL) pepper
1 can (8 rolls) Pillsbury* Original Crescents or Pillsbury* Multugrain Crescents
24 paper-thin slices (about 4 inch diameter) smoked ham  

                                               

Method:

• STEP 1 - Heat oven to 375ºF. In medium bowl, mix all ingredients except crescents and ham until well blended. Set aside.  Unroll dough; seperate into 4 rectangles. Firmly press perforations to seal.
• STEP 2 - Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups. Pat each ham slice dry with paper towel. Place 1 ham slice over dough in each cup (edges of ham will be higher than side of cup.) Spoon rounded 1 teaspoon spinach mixture onto ham in centre of each cup.
• STEP 3 - Bake 14 to 18 minutes or until crust is golden brown and filling is hot. To prevent excessive browning of ham, cover lightly with foil after first 5 minutes of baking. Cool in pan 1 minute. Gently remove from pan; let stand 3 minutes. Sprinkle lightly with Parmesan cheese before serving. Serve warm.

Health myths busted!

How to keep our New Year’s resolution (past January):

Whether it’s to shed a few pounds, stay in shape or make a lifestyle change, making healthier food choices is likely a top resolution among many us. But as the days and weeks progress (and temptations arise) most of us tend to fall off the wagon right about now. But why is sticking to resolutions such a challenge? 

Perhaps one reason may be due to ‘biting off more than we can chew’ when it comes to goal setting. While we all want to set ambitious goals, they must also be realistic. For example, eating healthier options doesn’t mean you have to give up great-tasting food or even give up all your favourite treats. In fact, we keep fit and still enjoy nutritious and energizing snacks.

To help Canadians keep their fitness resolutions , Clif Bar & Company’s Registered Dietician and Nutrition Strategist, Tara Dellolacono Thies shared the following tips:

Moderation, not deprivation - Eating small servings of all foods will prevent feelings of food deprivation. It’s okay to say “Yes!” to that piece of chocolate cake. Just not every day and not several pieces at once, of course. Find balance and inner peace by giving yourself permission to have small servings of those decadent treats and you won’t feel guilty.

Plan ahead - Knowing what you’re going to eat in advance guides your food choices and keeps you from eating the whole bag of chips. If you pack your own lunch, you can determine your portion sizes and even save money, to boot! Keep healthy snacks like pistachios or almonds on hand for snacking on-the-go. Nutritional snacks like CLIF CRUNCH are also handy items to keep in your desk drawer, tote or gym bag.

Munch a bunch - Eating 2 cups of fruit and 2 ½ cups of vegetables a day may seem challenging, but it’s one of the healthiest gifts you can give your body! Dive into some seasonal fruits and veggies to liven up your diet, or if you’re adventurous, try a new vegetable or fruit you’ve never had before.

For more Information, Please visit: www.clifbar.com 

Bug season will be here before you know it..

Organic Living and Beyond

Skin Care Chronicle: All-Day Skin Hydration with Obagi Hydrate™

Skin Care Chronicle: All-Day Skin Hydration with Obagi Hydrate™: New Obagi Hydrate™ Moisturizer provides speedy relief and rejuvenation, and continues to release active compounds for all-day moistur...