Christmas is here again, and I love gingerbread cookies at Christmas time. You can buy different cookies cutter and have fun with your children and make these cookies, decorate them any way you like or leave them plain. December is my favorite month of the year it means family time, celebration with friends and family.
INGREDIENTS
¾ cup Butter
1 cup brown Sugar
¼ cup Molasses
1 Egg
1 table spoon Fresh Ginger (grated)
1 tablespoon Candied Ginger (grated)
2 ¼ cups All Purpose Flour
1 ½ tea spoons Baking Soda
½ teaspoon Salt
1 teaspoon Cinnamon
¼ teaspoon Cloves
¼ teaspoon Nutmeg
1 table spoon Ground Ginger
DIRECTION
Preheat the oven to 375 degrees.
Sift together the dry ingredients.
Combine the egg with the molasses and the fresh and candied ginger.
In a separate bowl, cream together the butter and sugar.
Scrape the bowl with a rubber spatula then add the egg mixture. Mix until incorporated and then scrape sides of the bowl again.
Add the dry ingredients and mix until fully incorporated.
Need into a big ball.
Flour the countertop with dry flour.
Place the dough and take the rolling pin and roll the dough out 1in thick
Take you cookies cutter and cut the cookies out.
Place onto a parchment lined sheet pan and bake for 10 to 12 minutes.
Makes 3 dozen cookies. let cool and decorate at your desire.
Challah bread is a white, leavened, braided bread with Ashkenazi Jewish origins. It’s typically made with eggs, yeast, flour, honey (or sugar), and salt. Challah is a staple of every Jewish table on the sabbath — Friday evening to Saturday evening — and many Jewish holidays like Hanukkah and Yom Kippur (it’s often the first food eaten to break the fast). Challah bread is also part of many important Jewish rituals, from weddings to funerals and nearly every occasion in between. The way the challah is braided or shaped also has its own meaning in Judaism. A three-stand brand symbolizes truth, peace, and justice. A braid with twelve “humps” represents the twelve tribes of Israel. Round or spiral-shaped challahs are eaten during Rosh Hashanah, the Jewish New Year, as a symbol of the cycle of the seasons.
Challah Bread
How to Make Challah
Activate the yeast.
Make the dough.
Turn out and knead the dough.
Let the dough rise.
Roll and braid the dough according to the below directions.
Let the dough rise again.
Add an egg wash and sprinkle with poppy seeds.
Bake the challah bread until golden brown.
How to Braid Challah
Once your dough has risen, divide into three equal pieces and gently roll into 11/2-inch-thick ropes with the palms of your hands (the ropes should be about the same length). Pinch the ropes together at one end and braid fairly tightly. Pinch the opposite ends together. Tuck the ends underneath the loaf.
Ingredients
2 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
½ cup honey
4 tablespoons vegetable oil
3 eggs, divided
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds (Optional)
Directions
Gather all ingredients.
Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together.
Turn it out onto a lightly floured surface and knead until smooth and elastic.
Place dough in a large, lightly-oiled bowl and turn to coat.
Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.
Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.
Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter.
Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.
Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C).
Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.
Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.
The fifth day of Diwali celebrates the relationship of brothers and sisters together with family Bhai Dooj (the fifth day of Diwali) is a very special day for brothers and sisters. It is the day when they are revered by their siblings and given gifts. The festival signifies the bonds that tie a brother and sister together. Diwali, the festival of lights, is celebrated throughout the world by Hindus and non-Hindus. All is welcome to celebrate good triumph of evil. Hindu leaching, we are all judge by our actions and deed nothing else.
On this day there are gift giving, celebrating with family, sweets and all different types of food all vegetarian.
Dhal Puri is an East Indian-inspired dish, This ROTI is made in the Caribbean. The roti is stuffed with a seasoned filling of ground split peas. A Dhal Puri can be eaten by itself, meat or with vegetable the choice is yours.
INGREDIENTS
FILLING:
1 cup yellow split peas
1/2 tea spoon of softran
Salt to taste
4 cloves garlic, chopped
Hot pepper to taste, chopped
2 tsp ground cumin
DOUGH:
4 cups all purpose flour
4 tsp baking powder
1 tsp sugar
1/2 tsp salt
1 Tbsp oil
1 1/4 cups water
Canola oil or butter or you can use Ghee for a more traditional taste PREPARATIONFILLING:
In a pot add 2 cups of water bring the water to a boil ,add the split peas, softran and salt to the water, boil until split peas is soft. Drain the peas of all the water,add garlic and pepper to the bowl of a food processor and pulse to mince. Scrap down the sides of the bowl. Add peas and pulse until the mixture is very fine.
This is what your finis product should look likeDOUGH:
Flour, baking powder,and salt to a large bowl and mix thoroughly with water until the mixture becomes a nice soft dough add some oil into the mixture let the dough sit for 15 mins.
ASSEMBLING:
Knead rested dough for 1 – 2 minutes and then cut into 10 – 12 equal pieces.Working with one piece of dough at a time, pat each piece into a round disk, about 3 inches wide. Place the dough in one hand and form a cup. Using a tablespoon, add the filling to the dough (do not over stuff). Pinch the ends of the dough together to seal in the filling.Place the stuffed dough, seam-side down on an oiled baking sheet. Pat each stuffed dough-ball with a little oil to prevent a skin from forming.Repeat steps 2 and 3 until all the dough is stuffed. Cover the stuffed dough with plastic wrap and let rest for 30 minutes.
Second step filling the doughCOOKING:
Heat a thawah or a 10 – 12 inch cast iron skillet over medium heat.Meanwhile, flour work surface and rolling pin. Take one of the stuffed dough-balls and flatten with your hand; working from the center, start rolling the dough back and forth, turn the dough to a 90-degree angle and keep rolling and turning until you have a round, thin, flat dough (it may be necessary to dust the rolling pin or work surface with a little extra flour as you work).Dust off any excess flour and transfer the rolled dough to the thawah, griddle or cast iron skillet. Let cook until parts of the dough start to puff up with little bubbles; immediately flip the roti, brush with oil, let cook for 30 seconds then flip and brush the other side, cook for another 30 – 45 seconds and then remove from heat with a flat spatula. Reduce heat if the roti is browning quickly and not cooking through.Place in a basket lined with a tea towel and kitchen paper.Repeat steps 2 and 3 until all the dhal puri is cooked.
:max_bytes(150000):strip_icc():format(webp)/9093420_ChallahI4x3photobymurphylee-278b45fea3fe4e2886b1a6f948606b7f.jpg)
Nutritionbygaitrie 