Dessert

Panettone (2 Loaves)

Listen to Episode 52: 2nd Anniversary & Panettone

Ingredients:

  • 3-4 c flour
  • 1 c very warm water
  • 1/4 c melted butter
  • 1 tsp vanilla
  • 1/2 tsp orange extract
  • 1 1/4 tsp salt
  • 1/2 c sugar
  • Fruits & almonds, listed in directions
  • 2 eggs
  • 1 Tbs or 1 packet yeast

Directions:

  • Mix 2 c flour, sugar, salt, and yeast in a large bowl. Add melted butter, water, vanilla, orange extract, and eggs, mix well.
  • Knead in additional 1-2 c flour to make a soft dough. Cover and let rise.
  • In a separate bowl, mix together 1/3 c each of golden raisins, craisins, dried cherries, dried apricots, and slivered almonds.
  • After dough doubles in size, press dough down. Knead in fruit and almond mixture and let rise again.
  • Form into two balls. Place into paper baking cups or tall round pans and let rise for a 3rd time before baking.
  • Bake 10 minutes at 400°F, 10 minutes at 375°F, then 30 minutes at 350°F. Cool on a wire rack.
Dessert

Cookie Icing

Listen to Episode 30: Classic Cut Out Cookies

Ingredients:

  • 1 tsp vanilla
  • 1/2 c butter, soft but not melted
  • 32-oz bag powdered sugar
  • Milk

Directions:

  • In a big bowl, whip butter with a wooden spoon. Add vanilla and blend.
  • Add half of the bag of powdered sugar. Blend and add 1 Tbs of milk at a time until smooth.
  • Add the rest of the powdered sugar, then milk 1 Tbs at a time until the icing is a nice spreading consistency. If it’s too thin, you can add more powdered sugar. If it’s too thick, add more milk.
  • Divide icing into separate bowls to tint. If using liquid food coloring, make the icing a little thicker as the color will thin it.
  • Decorate and let cookies sit on a rack for a while so icing can set up. It will get stiff on the outside but stay soft on the inside.