BingoT

Happy Easter Everyone & God Bless
A Friend gave me this a few years back & every year I have to make 10 of them for her family.
It is so good too.


Italian Easter Bread

3 cups all-purpose flour
1/4 cup sugar
1 pkg. active dry yeast
1 tsp. salt
2/3 cup warm milk (120-130°F)
2 tbsp. butter, softened
7 eggs
1/2 cup mixed candied fruit, chopped
1/4 cup blanched almonds, chopped
1/2 tsp. anise seed
olive oil
Combine 1 cup flour, sugar, yeast and salt in a large mixing bowl. Pour in milk and softened butter. Beat for 2 minutes on medium speed with an electric mixer.
Stir in 2 eggs and 1/2 cup flour. Beat 2 minutes on high speed. Stir in fruit, nuts and anise seed; mix well.

Stir in enough remaining flour to form a soft dough (you do not need to add it all).

Turn dough out onto a lightly floured work surface. Knead until dough is smooth and elastic, about 6-8 minutes. (You may also use an electric mixer's dough hook for 5 minutes, then finish kneading for 1 minute, by hand.)

Place in a bowl greased with olive oil; turn once so that dough is lightly coated in oil.

Cover with a damp cloth and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Remaining eggs (uncooked, in shell) may be colored with food coloring, if desired, before using, then sprayed with oil after dry.

Punch dough down. Divide in half; roll each piece into a 24 inch rope. Loosely twist ropes together; place on a greased baking sheet and form into a circle.

Pinch rope ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.

Bake at 350°F for 30-35 minutes or until golden brown. Remove from pan. Brush top of bread with melted butter.

Cool on a wire rack.

BingoT

A great friend passed this on to me.


RED VELVET CAKE
1 1/2 cup cooking oil
1 1/2 cup sugar
2 1/2 cup plain flour
1 cup buttermilk
2 eggs
1 tsp. vanilla
1 tsp. vinegar
1 tsp. cocoa
1 tsp. baking soda
small bottle red food coloring
Combine all ingredients together on medium speed until batter is smooth. Pour into 3 greased and floured pans and bake for 30-35 minutes on 325°F.
Red Velvet Frosting:
1 (1 lb.) box powdered sugar
1 (8 oz.) cream cheese
1 stick butter
1 cup pecans, chopped
1 tsp. vanilla
Combine all ingredients, mixing together until smooth. Spread on top and between layers of cake. Sprinkle chopped nuts on top.