HOW TO MAKE ARMENIAN COFFEE RECIPES

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CHOEREG (ARMENIAN EASTER BREAD) RECIPE | ALLRECIPES



Choereg (Armenian Easter Bread) Recipe | Allrecipes image

Ok...so my mother would just kill me if she knew I made our family recipe for Choereg public. But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem. You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices. Please do not omit it, as this is what gives it its distinctive flavour and aroma.

Provided by Ani

Categories     Yeast Bread

Total Time 6 hours 25 minutes

Prep Time 6 hours 0 minutes

Cook Time 25 minutes

Yield 5 loaves

Number Of Ingredients 14

1 cup whole milk
1 cup unsalted butter
1 cup margarine
1 cup white sugar
½ cup lukewarm water
2 teaspoons white sugar
2 (.25 ounce) envelopes active dry yeast
5 eggs
6 cups all-purpose flour, or as needed
1 ½ teaspoons baking powder
1 ½ tablespoons ground mahleb
1 ½ teaspoons salt
1 egg, beaten
1 tablespoon sesame seeds

Steps:

  • In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
  • Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
  • Crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add the yeast mixture, and stir just until blended.
  • In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, and pour in the wet mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
  • When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
  • Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
  • Preheat the oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg, and sprinkle with sesame seeds.
  • Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.

Nutrition Facts : Calories 248 calories, CarbohydrateContent 26.8 g, CholesterolContent 54.3 mg, FatContent 13.8 g, FiberContent 0.8 g, ProteinContent 4.5 g, SaturatedFatContent 5.5 g, SodiumContent 229.6 mg, SugarContent 7.5 g

CRACKER JACK RECIPE | HOW TO MAKE ... - TOP SECRET RECIPES



Cracker Jack Recipe | How to Make ... - Top Secret Recipes image

In 1871 a German immigrant named F. W. Rueckheim came to Chicago with $200 in his pocket. He used all of his money to open a small popcorn shop in the city and started selling a sweet caramel-and-molasses-coated popcorn confection. Rueckheim's big break came in 1893, when the treat was served at Chicago's first world's fair. From then on the popcorn's popularity grew enormously. In 1896 a salesman tasting the treat for the first time said, "That's a cracker jack," and the name stuck. Shortly after Cracker Jacks debut another customer commented, "The more you eat, the more you want," and that's still the slogan today. In 1912 the Cracker Jack Company started adding toy surprises, ranging from small books to miniature metal toy trains. To date they have given away more than 17 billion toy surprises. In 1964 Borden, Inc. bought the Cracker Jack Company, and today the Cracker Jack division is the largest user of popcorn in the world, popping more than twenty tons of corn a day.  Check out my clones for Fiddle Faddle, Poppycock, Screaming Yellow Zonkers, and Crunch N' Munch.  Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 0 minutes0S

Prep Time 30 minutes0S

Cook Time 30 minutes0S

Number Of Ingredients 8

Nutrition Facts : Calories 197 calories

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