1 cup all-purpose flour (plus 2 tbl)
1/8 tsp salt
1 pkt fast-rising active dry yeast
2 tbsp warm water (see yeast package for t, emperature)
3 tbsp granulated sugar, divided
2 eggs
8 tsp reduced-calorie margarine
1/2 tsp each grated orange peel and brandy, extract
3 oz mixed dried fruit, coarsely chopped
Directions
Sift together flour and salt onto sheet of wax paper; set aside. In
small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir
to dissolve. Let stand until foamy, about 5 minutes. In mixing bowl,
using electric mixer at medium speed, beat eggs with remaining sugar
until frothy; add margarine and beat until well combined. Continue to
beat while adding orange peel and brandy extract. Add yeast mixture,
then gradually beat in sifted flour; beat at high speed for 5
minutes. Add dried fruit, beating until thoroughly combined. Cover
bowl with clean damp towel or plastic wrap and let stand in warm
draft-free area until dough is doubled in volume, about 30 minutes.
Preheat oven to 400F. Spray 3-cup fluted mold with nonstick cooking
spray. Punch dough down, then turn into prepared mold; bake in middle
of center oven rack for 10 minutes. Reduce oven temperature to 325 F
and bake until top is browned and cake begins to pull away from mold,
about 30 minutes longer (cover with foil if Panettone is browning too
quickly). Unmold onto wire rack and let cool.
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Servings: 4 servings
Panettone (Italian Fruitcake) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit; Italian; Weight Watchers
The History of Recipes
Food historians have tracked the existance of recipes far back into distant history, certainly as far back as ancient Egypt, and possibly even further than that. In practice though, sadly, these early cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to historians are some tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient cooks used a wide range of aromatic flavours, including some familiar names like thyme, rue and asafoetida. Closer to modern times, we find two books which date from the 14th Century ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books have no connection with the spicy food that is served today, but rather accounts of the types of food on the menues of the rich and powerful of that period. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, such as rosemary and coriander. The introduction of these new culinary ideas led to an explosion in manuscripts on cookery, the majority of which still exist in private cookery archives. During the next few hundred years, the upper classes strove to lay on the most exotic meals, and because of this cooks and their recipe collections were much in demand. However, it was during the 19th century that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookbooks were starting to become popular mostly due to higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Panettone (Italian Fruitcake) recipe.
