29 July 2008 - by newurbanfarms
In a large ceramic bowl with a wooden spoon or in a mixer with a dough hook mix together the flour, eggs and salt to make a stiff dough that pulls away from the walls of the bowl. You may end up using your hands to finish the job if mixing with a wooden spoon. If the dough is still sticky to the touch add more flour. Knead the dough on a lightly floured surface until smooth and doesn’t stick to your fingers. . Quarter the dough and roll the segments into ropes the thickness of 1/2-inch. Cut off knobs of dough 1/2-inch long (some people roll these into balls but I don’t).
Recipes : Pignolatta : Food Network
29 July 2008 - by newurbanfarms
These sunny, seductive little cakes are perfect mouthfuls of coffeecake from the golden crumb to the zingy cranberry bits to the browned, chunky topping that crumbles apart in your mouth. A basket of these is equally good for breakfast, teatime, or as an autumnal dessert for Thanksgiving. Cranberries are indigenous to America and are harvested in the fall by flooding their fields with water. Each berry contains a bubble of air which causes it to float, float right off the branches of their bush. The only step left is to skim all the glissening garnet colored berries off the surface of the water–and they’ve already had their bath! All the old baking books in my collection include page after page of coffeecake recipes. Back then, the midmorning coffee break a stimulating cup and a bite of something sweet was a given.
Recipes : Cranberry Walnut Crumb Cakes : Food Network
28 July 2008 - by newurbanfarms
Licorice dates back to the early times of man. Many pharaohs and prophets enjoyed licorice. Soldiers were recorded drinking licorice to quench their thirsts on long marches.
Licorice comes from a plant called the Glycyrrhiza, meaning ‘sweet root’ in Greek. During the Middle Ages, crusaders brought licorice to England.
Many years later, a monastery in Pontefract, England began producing licorice candy. Early settlers brought licorice recipes to America. Since then, America has produced and imported delicious licorice products.
More on the History of Licorice from Candy USA!
28 July 2008 - by newurbanfarms
The gummi bear is a German creation. Hans Riegel, a candy maker from Bonn, Germany, invented the gummi bear in 1922. Initially, he called his invention the ‘dancing bear” and named the company that manufactured the bears “Haribo,” an acronym for Hans Riegel Bonn. The confection became popular by the end of its first year.
For many years, gummi bears were imported to America. American high school students were among the first Americans to know about the gummi bear. They learned about the candy through their German classes. In 1981, the Herman Goelitz Company (now Jelly Belly Candy Company) created the first American-made gummi bear. A year later, the Haribo Company brought their business to the U.S., and the candy was now easily accessible to Americans.
More on the History of Gummi Bears at Candy USA!
28 July 2008 - by newurbanfarms
The story of chocolate, as far back as we know it, begins more than 2000 years ago in equatorial Central America where the Mayan Indians held cocoa beans in high regard. Images of cocoa pods were carved into the walls of their elaborate stone temples, and Mayan writings refer to cacao as “food of the gods.” It was the Mayans who first created a beverage from crushed cocoa beans which was enjoyed by royalty and shared at sacred ceremonies.
Read more about the History of Chocolate at Candy USA!
28 July 2008 - by newurbanfarms
- Some recipes call for ground macadamia nuts. Simply put them in a food processor and pulse until desired consistency is achieved. Beware over-processing — you’ll end up with nut butter.
- If you do over-process, macadamia nut butter is delicious as a spread. Add a touch of vegetable oil and a bit of honey for smoothness and added flavor.
- Ground macadamia nuts can be used as a filler and flavor enhancer in ground meat, poultry and seafood dishes.
- Use ground nuts in pastry dough or sprinkle on the bottom of pie shells for a delightful change of taste.
- Toasting nuts before adding to the recipe will yield a brighter flavor.
- Always let toasted nuts cool down before grinding or chopping to prevent them from becoming oily or pasty in texture.
- To toast: Spread nuts in a single layer on a baking sheet. Place in 350-degree F. oven. Toast until golden, about 12 to 15 minutes. When using a toaster oven, cut the time in half.
- It’s best to toast only what you need at the time as toasted nuts will not store as well as raw nuts.
- Macadamia nuts pair particularly well with coconut, chocolate, and fish.
Read more Macadamia Nuts Cooking Tips and Hints at About.com
28 July 2008 - by newurbanfarms
Here’s a great recipe from About.com - you could use both our Sliced Natural Raw Almonds and our Sweet Coconut Flakes for this great dish!
Almond Coconut Cake Recipe from About.com
28 July 2008 - by newurbanfarms
A Great Find! Take a look at the all new website from the Almond Board of California. It’s a great resource to better educate yourself about the awesome health benefits of Almonds.
Almond Board of California - “Almonds Add”
