- : - G. Granaroli XBRG76A
- : - MM:MK VMXV03A
2 : c Water
1 : c Pitted prunes
1 : c Dried appricots
2 : md Red pears, cored and sliced
1/4 : c Sugar
1 : c Amaretto
1 : ts Shredded lemon peel
1/2 : c Butter
2 : tb Molasses
2 : Eggs
1 : c Almonds, ground toasted
1/2 : ts Lemon rind; grated
1 : ts Almond extract
1/2 : c Amaretto liqueur
2 : c Pastry flour, whole wheat
1 : Sponge Cake
1/2 : c Hazelnuts
1/4 : c Amaretto
1/4 : c Light rum
1 : /3 c Whipping cream
1/3 : c Powdered sugar
1/3 : c Almonds; blanched,
- : - chopped, toasted
1 : oz Unsweetened chocolate;
- : - grated
1 : cn Condensed milk; sweetened
1 : /2 c Whipping cream
1 : c Amarreto
2/3 : c Vodka
1 : ts Vanilla extract
2 : tb Almond extract
0: 1
1: Dissolve yeast in water
2: Add sugar and let stand 5 minutes
3: 2
4: Place in bowl of kitchen aid and add oil, then flour and salt stirring and kneading in kitchen aid
5: Add oregano
6: 3
7: Knead 8 minutes
8: Then turn dough onto a working surface and knead 3 minutes by hand
9: 4
10: Place in an oiled bowl and turn dough around to coat with oil
11: Cover with plastic, and let rise 1 hour
12: 5
13: Divide dough in 2 , 6
14: Roll out each into a rectangle and spread garlic, anchovy paste and olives
15: Roll jellyroll fashion
16: 7
17: Keep rolling to form a thin baguette
18: Let rise 30 minutes
19: Brush with a little olive oil
20: 8
21: Bake in pre heated 450 oven for 30 minutes
22: NOTES : Serve sliced with dips
23: Recipe by: Miriam Podcameni Posvolsky Posted to Digest bread-bakers
24: v097
25: n054 by Leon & Miriam Posvolsky <miriamp@pobox
26: com> on Aug 25, 1997