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Panettone

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  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Tuesday, July 22 2014 11:12 AM EDT2014-07-22 15:12:24 GMT
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
  • Melinda's chocolate peanut butter "dump" cake

    Melinda's chocolate peanut butter "dump" cake

    Tuesday, July 22 2014 9:20 AM EDT2014-07-22 13:20:16 GMT
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
  • Grilled Jalapeno & Tequila Chimichurri, 7/21/14

    Grilled Jalapeno & Tequila Chimichurri, 7/21/14

    Monday, July 21 2014 10:32 AM EDT2014-07-21 14:32:35 GMT
    On the Border2 cups Extra Virgin Olive Oil1 cup lime juice¼ cup Agave Nectar3 Garlic cloves½ cup cilantro leaves½ cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste)¼ cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep ½ cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Bla...More >>
    On the Border2 cups Extra Virgin Olive Oil1 cup lime juice¼ cup Agave Nectar3 Garlic cloves½ cup cilantro leaves½ cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste)¼ cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep ½ cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Bla...More >>

For the starter:

  • 1 teaspoon yeast
  • small pinch sugar
  • 2/3 cup unbleached all-purpose flour (such as King Arthur's)

For the 1st dough:

  • The starter
  • 1 teaspoon yeast
  • 1 tablespoon sugar
  • 2 egg yolks
  • 1 1/3 cups unbleached all-purpose flour

For the 2nd dough:

  • The first dough
  • 2 tablespoons honey
  • 2 ½ sticks unsalted butter
  • ¾ cup sugar
  • 5 tablespoons milk
  • 9 egg yolks
  • 3 ½ cups unbleached all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon vanilla extract
  • grated zest of 1 lemon
  • 1 cup golden raisins
  • 1/3 cup black raisins
  • ½ cup candied orange peel, diced
  • 1/3 cup candied citron, diced

Make the starter: Dissolve the yeast in 1/3 cup warm water. Add the sugar and let rest for 5 minutes. Add the flour, mixing with a wooden spoon until smooth. Let rise, covered, until tripled in volume.

Make the first dough: Dissolve the yeast in 1/3 cup warm water; let rest 5 minutes. Add the starter and mix with a wooden spoon. Add the sugar, egg yolks, and flour. Mix for 5 minutes. Let rise, covered, until tripled in volume.

Make the second dough: Place the first dough in a mixing bowl. Add the honey, 1 stick of butter, ½ of the sugar, the milk, egg yolks and flour. Knead for 5 minutes; add the remaining sugar, salt, vanilla, and lemon zest. Knead 5 minutes. Add the 1 stick of butter, 1 tablespoon at a time and knead until incorporated. Add 1 more tablespoon of butter, the raisins, and candied fruit. Shape into a ball, place in a buttered bowl, and allow to rise until doubled. On a floured counter, divide the dough into 2 pieces. With buttered hands, shape each piece into a tight ball.

Preheat the oven to 360 degrees. Place each piece in a buttered panettone mold (available from gourmet kitchen supply stores) and allow to rise for 1 hour. Bake for 45 minutes, brush a layer of water across the top using a clean paintbrush, turn off the oven, and allow the panettone to sit in the oven for 10 more minutes. Remove from oven and allow to cool. Serve warm, at room temperature, or toasted.

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!

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