GRANDMA'S EASTER BREAD
A recipe from our friend Patricia Lilly. This "Pizza di Pasqua" was from her grandmother's family. Exquisite when lightly toasted and spread with butter and a small amount of honey!
Provided by Baritone Bob
Time 3h10m
Yield 16
Number Of Ingredients 12
Steps:
- Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
- Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
- Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
- Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
- Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
- Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
- Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 43.4 g, Cholesterol 55.3 mg, Fat 8.7 g, Fiber 1.6 g, Protein 8 g, SaturatedFat 4.9 g, Sodium 293.5 mg, Sugar 14.4 g
BREADED FILLETS OF SOLE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the fillets on a flat surface. There may be a small bone line running partly down the center of each fillet. If so, cut on both sides and discard it.
- Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
- Put the flour in a flat dish and toss the fillets in it. Shake off excess.
- Put bread crumbs in a flat dish.
- Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
- Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding. Cook until golden brown on one side, about one and one-half to two minutes. Turn and cook about one and one-half minutes on the second side. The cooking times will depend on the thickness of the fish. It may be necessary to add more oil if it disappears. As the fillets are cooked transfer them to a warm serving platter. Continue cooking until all the fillets are done.
- Pour off the oil from the skillet and wipe it out with paper towels.
- Put the butter in the skillet and swirl it around over high heat until it starts to foam. Continue cooking until it starts to become hazelnut brown. Pour this over the fish. Sprinkle the fish with the lemon juice and serve.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 26 grams, Carbohydrate 72 grams, Fat 40 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams
GRANDMA'S SOURDOUGH BREAD
This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this bread for the first time a year ago. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it (the brand with rocky mountain water in it) and it takes a nice flavor from the beer. I hope everyone likes it as much as I do ! I have also posted the starter recipe. ENJOY!!!!!!
Provided by Stevens Dad
Categories Sourdough Breads
Time 3h30m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Soften yeast in warm beer. Blend in 2 cups of the flour, Grandma's starter, sugar, butter and salt. Combine 1 cup of the flour and the baking soda; stir into flour-yeast mixture.
- Stir in as much of the remaining flour as you can with a wooden spoon. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 to 8 minutes total).
- Place in greased non metallic bowl; turn once. Cover; let rise till double in size, 1 to 1 1/2 hours. Punch down; divide dough in half. Cover; let rest 10 minutes.
- Shape into two oblong or round loaves.
- Place on greased baking sheet which has been sprinkled with yellow corn meal. Cover; let rise till almost double in size, about 1 hour. brush with a little water. Make diagonal slashes across tops of the loaves.
- Twenty minutes before rising is complete pre-heat oven to 375 degrees.
- Bake in the oven at 375 degrees for 30 to 35 minutes.
Nutrition Facts : Calories 356.8, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 684.9, Carbohydrate 67.7, Fiber 2.4, Sugar 5, Protein 8.8
BREADED FILLETS OF SOLE WITH TOMATOES
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the fillets on both sides with salt and pepper.
- Peel the tomatoes and cut them in half crosswise. Squeeze gently to remove the seeds. Cut each tomato half into thin, half-inch slices. Set aside.
- Beat together the egg and melted butter. Pour the mixture into a flat dish.
- Put the bread crumbs in a flat dish.
- Dip the fillets, one at a time, into the egg mixture to coat well.
- As the fillets are coated with egg, dip them in the bread crumbs to coat well. Tap the the fillets with the side of a kitchen knife to help the crumbs adhere.
- Heat the oil in a skillet, preferably Teflon-coated, until it is very hot and almost smoking. Add two fish fillets and cook 1 1/2 minutes on one side, then turn and cook the same amount on the other. Transfer the fillets to a warm serving dish.
- Cook the second pair of fillets and transfer them to the dish.
- Heat the two tablespoons butter in a skillet. Add the shallots, tomatoes, salt and pepper. Cook, stirring and shaking the skillet, about two minutes. Add the vinegar and toss.
- Spoon equal portions of the tomato sauce over each fillet. Sprinkle with chopped parsley and serve.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 30 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 791 milligrams, Sugar 6 grams, TransFat 1 gram
GRANDMA'S BREADED SOLE
My Grandma always made this when I was a kid. You can eat it warm and fresh out of the pan, or I like to stick it in the fridge and then snack off the cold pieces for lunch.
Provided by horseplay
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut the sole up into pieces about 2 inches wide.
- In a small bowl, beat the egg and cornstarch together.
- On a plate, break up the crackers and corn flakes into crumbs.
- My grandma liked to use her potato masher to do this.
- I just crumble them up in my hands.
- Make sure they're really small.
- One piece at a time, dip the sole first into the egg mixture, then cover it with crumbs.
- Melt some butter in a frying pan.
- Fry the pieces of sole for about 10 minutes, until they're cooked.
- Make sure the bottom of the pan is always buttery, even if it's a non-stick pan.
- It softens the crust and makes it stick together.
Nutrition Facts : Calories 362.3, Fat 7.1, SaturatedFat 1.6, Cholesterol 184, Sodium 560.2, Carbohydrate 35.7, Fiber 1.2, Sugar 2.5, Protein 37.3
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