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by melting the butter in the bowl, add the evaporate milk and sugar, stir well
until sugar dissolves. Meanwhile, activate the yeast with hot water; allow to
sit aside for ten minutes. Add the yeast to the butter mixture, mix well. Zest
about half the lemon and place in the bowl. Place one egg into a bowl, separate
the second egg by placing the whites in a separate bowl and add the yolk to the
bowl with the other egg. Add the egg and yolk to the mixture, set remaining egg
add the flour, one cup at a time, mixing all together. Dough will be slightly
sticky, placing onto floured surface and begin to knead. Knead the dough for
about ten minutes, adding a little flour if needed. Place into an oiled bowl and
cover with a towel. Allow to double in size, about 1-2 hours.
the dough has risen, punch it allowing the air to release and separate into two
balls. Take one ball and roll out into a 10 x 12 rectangle. Melt the butter for
the filling (reserve half for other ball) and brush the surface of the dough.
Mix the filling cinnamon and sugar together and place across the surface of the
dough (reserve half for other ball). Starting with the bottom of the dough,
slowly roll up the dough to resemble a jelly roll. Repeat with other dough ball.
the dough is filled and rolled, the next step is rolling the two together. Place
the two logs next to each other, start by placing one log on top of the other
and slowly twist the two dough logs together. Pinch the ends together so it
resembles a braided circle and place on a cooking sheet. Cover with towel and
allow to rise an additional twenty minutes.
oven to 350. Brush the dough with the egg white set aside. Place the bread into
oven, allow to bake for twenty-five to thirty minutes, mixture will be a dark
golden brown. Remove from oven and allow to cool.
powdered sugar with the milk mixture, glaze the bread over the tops and side
with icing. Using three separate bowls, add one tablespoon of sugar in each.
Make one yellow, one green and the other purple (use red and blue). Alternately
place the sugars on top of the bread, making a colorful pattern. Serve and
Enjoy! Go Saints!
Seared Salmon with Blackberry Wine Sauce
2 fillets of salmon
½ c blackberries
½ c red wine (we used Merlot)
2 T butter
½ c chicken broth
Head of romaine lettuce
Drizzle of olive oil
Salt and pepper
by making the blackberry sauce. Cut the blackberries in half and dice the
shallots. In a saucepan, add the wine, blackberries, shallots and butter. Allow
mixture to melt and thicken. Add the chicken broth, bring to a boil, reduce
heat and allow to simmer ten to fifteen minutes.
salt and pepper the salmon. Drizzle a pan with olive oil and bring to medium
heat. Place the salmon in the heated pan, sear on both sides, about five
minutes on each side. Meanwhile, cut up the lettuce and place into two bowls. Cut
the lemon in wedges.
the salmon on top of romaine, pour blackberry sauce over the salmon, serve with
lemon. Enjoy! Go Seahawks!