DeL Sisters

For this week we did the Rugloski's sugar cookies! I could not find any red white and blue sprinkles around our house so we (well actually Kathryn:) picked out pink hearts! They turned out pretty cute.........I also used a sinkerdoole recipe and rolled them into balls!

The DeL Sister's

Rosemary Bread - Kathryn & Tara

Once again, I am sorry for not posting on Saturday, we were gone all day. I made this and when I put it to rise the second time I didn't grease the plastic wrap on top, so when I took it off they went kind of flat. :-) Oh well. They still tasted ok!

Kathryn for both of us

Tea Muffins - Kathryn & Tara

Mmmmm, these were good! Sorry we didn't post on time, we forgot to make them by Saturday so we made them today to make up (better late than never, right?). We really liked them - they weren't too sweet but sweet enough. The recipe didn't say how long to bake them, so we baked them for about 20 minutes. We will make them again!

Kathryn & Tara

P.S. We thought our picture turned out looking very DeL-Sister-ish! :-)

Del Sisters

We made the strawberry tarts this week for the 4th. We thought they needed a little changing, something with a little more umph:-)
So we 1/2 the recipe, added lemon zest to the crust. Made a mousse strawberry filling out of cashews, water, agave, and strawberries.
And then topped them with some more lemon zest. Popped them into the freezer to get chilled and firm up a little, them ate them! They were so delicious! Thank you Adams sisters!

Gluten Free Raw Strawberry Tart for July 4 from the Adams Sisters

For the crust:
2 cups raw almonds, finely ground in a food processor
1/3 cup agave nectar

Combine the ground almonds and agave nectar, and mix well. Press the mixture evenly into the bottom and sides of a 5-inch tart dish.

For the filling:
1 1/2 cups strawberries -- sliced
1/4 cup agave nectar

Combine the sliced berries and the agave in a bowl and mix well. Spoon the mixture into the pie crust and serve.

Recipe from RAWvolution by Matt Amsden

Red white and blue cookies for July 18 from the Rugloski Sisters

Prep Time: 1 hour 10 minutes
Total Time: 2 hours 20 minutes
Makes: 6 dozen cookies

1 cup granulated sugar
1 cup butter or margarine
1/2 teaspoon almond extract
1 egg
2 1/4 cups all-purpose flour
2 tablespoons red colored sugars
2 tablespoons blue colored sugars

1. Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed for 2 minutes. Stir in flour.

2. Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using wax paper to lift, roll up dough. Repeat with remaining dough and remaining sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.

3. Heat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.

4. Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.

Rosemary Bread for July 11th from Kathryn & Tara

Sorry I am waiting till THE very last minute to post this. :-) We didn't really have any savory yeast breads in our recipe collection so we just found one that looked good - this will be our first time making it too. :-)

PREP TIME 25 Min
COOK TIME 20 Min
READY IN 2 Hrs 45 Min
Original recipe yield 2 loaves


INGREDIENTS
1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten (optional)

DIRECTIONS
Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.

Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Preheat oven to 375 degrees F (190 degrees C).

Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.