Adaptation from Baking with Julia by Dorie Greenspan. I make this every year for Christmas as a braided wreath or as 2 large braided loaves. It is a fabulous recipe, and hunting down where to buy the cardamom pods to make it every year is worth every minute. A little sweet, full of flavor, this makes a fantastic dinner bread for Christmas Eve and an even better bread for Eggnog French Toast for Christmas breakfast.
This is one of my favorites from "Culinary Journey to the Mediterranean." It is very easy to make and open to adaptation. Don't skip the fresh Parmesan cheese... it makes the dish! Eggplant, baby carrots, red onion or shallots, and zucchini are my personal favorites for this.
I created this because I wanted a MSG-free, spicy Ramen that was also vegetarian (ramen packets use beef/chicken stock). The result is almost just as easy and a lot healthier.
If it is important to you, check that the bouillon does not have MSG. You can also omit it as most of the flavor comes from the Sriracha and soy sauces.
NOTE: Sriracha hot chili sauce comes in a large clear bottle with a green topper. You can find it often in the Thai/Chinese food sections of grocery stores or with the other hot sauces. It is VERY spicy. :) I highly recommend only using Sriracha sauce as it has a unique flavor which I don't think can be replaced by a mexican or other hot sauce.
Layered chocolate & plain batter. One of my ideas for a holiday cheesecake... remember not to whip too much air into the batter, and don't peek in the oven while it's baking to keep a constant humidity.
The orange flavored raisins make these so good. Make sure to soak them at least 15 minutes!
EDIT: I tried these with cranberries and they do not work as well as the raisins. I would imagine any *dried* fruit would work best, since letting it soak in liquid (triple sec) reconstitutes its moisture, whereas cranberries will not absorb as much liquid. Hope that helps!
Modified from BH&G's Homemade Bread Cookbook.
Tip: if you don't have whole milk on hand, mix your low-fat milk with a pat of melted butter. It helps preserve the fat ratio in the recipe and keeps the muffins from being dry.
All the caffeine of espresso with the flavor of chai :) Use 2 tea bags for an extra strong flavor. I like to top with whipped cream and sprinkled cinnamon or drizzled honey.
Tip: If you don't have an espresso machine and use regular strength coffee, you can vary the recipe as follows: 1) brew coffee; 2) place tea bags & sugar in hot coffee to soak and place in the refrigerator to chill; 3) mix with half n half.
I altered this recipe from an old 1950s cookbook called "A world of breads" by Dolores Casella. I make 18 large muffins with the batter and bake for an extra 5 or so minutes until they look a little crispy. The spices really stand out with the berries -- I eat these with butter and blackberry jam... delicious!
Note: The original recipe called for 3 eggs and no oil, so I assume you could substitute either an egg or 1/4 cup applesauce for the oil in the recipe. Also, don't cut back the sugar!!! The sweetness in these is perfect.