Where Women Cook

April 17, 2013 By Stephanie

Inside Our Latest Issue :

Laurie Rubin

The Spring 2013 (Mar/Apr/May) issue of Where Women Cook Magazine features some of the most talented people in the culinary world. We are offering you a look inside the pages of our current issue that hit newsstands March 1st. There are plenty of recipes and stories to inspire you in the kitchen this season. Inside our latest issue we’ve hit a high note with the lovely Laurie Rubin.

Laurie Rubin
www.laurie-rubin.com

“California raised, mezzo-soprano Laurie Rubin starred with compelling artistry in the operas ‘La Cenerentola,’ ‘The Rat Land’ (New York City Opera), and ‘The Return of Ulysses’ (The Greenwich Music Festival). Her career highlights include performances at Carnegie Hall, The Kennedy Center, and The White House. She has released several CDs, including ‘Do You Dream In Color?’ accompanied by her memoir, ‘Do You Dream in Color? Insights From A Girl Without Sight.’ Laurie has never let her fears hold her back and with the help of family and friends she has conquered the kitchen to become a passionate and talented cook. Laurie lives in Oahu, Hawaii, enjoying her life of limitless possibilities.” (Quoted from Laurie’s article in Where Women Cook magazine.)

Be inspired by Laurie Rubin in the Spring 2013 (Mar/Apr/May) issue of Where Women Cook Magazine. Click here to subscribe or purchase Where Women Cook Magazine.

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April 16, 2013 By Stephanie

Cinnamon Swirl Raisin Bread

Is there anything that beats the smell of fresh baked bread? How about taking that fresh bread smell and adding a sweet twist? This cinnamon swirl raisin bread recipe is an instant hit in most households. Wonderful straight out of the oven or served toasted over the next few days. I would suggest making two loaves so you don’t run out.

Cinnamon Swirl Raisin Bread

This cinnamon swirl raisin bread recipe is delicious from first to last bite. The sweet and buttery bread is perfect toasted.

Author: Stephanie Hansen Where Women Cook/The Daily Blarg

Recipe type: Bread

Ingredients

1 cup warm water
1½ tsp. active dry yeast
3 tsp. sugar
3⅓ cups all-purpose flour
1 TB. nonfat powdered milk
1 tsp. salt
3 TB. canola oil
1 cup raisins
⅓ cup sugar
4 tsp. cinnamon
1 egg, beaten
1 TB. unsalted butter, melted
1 egg white, beaten

Instructions

In small bowl place ¼ cup of warm water, sugar, and yeast. Set aside for about 10 minutes until foamy. Add flour, powdered milk, salt, canola oil, and remaining ¾ cup flour into bowl of stand mixer (or large mixing bowl if making by hand).
Add yeast mixture to mixing bowl and beat for about 1 minute with paddle attachment (or mix with wooden spoon.)
Replace paddle attachment with dough hook and knead for about 7 minutes (or 15 minutes by hand.) Adjust water as necessary. Dough should be very soft and slightly sticky. Add raisins and need for an additional 2-3 minutes.
Form dough into a ball and place in a lightly greased bowl. Cover with damp towel or plastic wrap. Let sit in a warm place to rise until double in size. About 1 hour.
Press risen dough into a 9×15 triangle, on a lightly flour surface. Lightly brush dough with beaten egg and sprinkle with cinnamon and sugar. Evenly spread melted butter over top of dough.
From the small end, roll dough tightly into a cylinder, pinching to seal at ends.
Place in a well greased bread pan (seam side down) and cover with damp towel or greased plastic wrap. Let raise for about 45 minutes.
Preheat oven to 425. Lightly brush loaf with egg white and sprinkle with a little cinnamon and sugar. Bake for 15 minutes. Reduce heat to 400 and bake for an additional 15 minutes.
Let cool on baking rack for 15-30 minutes before slicing and serving.
Store in an airtight container or wrap.

Do you have a kind of sweet bread that you just love?

1 Comment Filed Under: Recipes

April 11, 2013 By Stephanie

Chicken Salad with Grapes and Apples

Salad is a staple in many households. While a good green salad is a great compliment to a meal, what if you want the salad to be the meal? With this chicken salad with grapes and apples recipe.the salad is the meal. This salad is a family crowd pleaser whether you choose to serve it on a bed of fresh greens or on your favorite sandwich bread. It is also a perfect dish for potlucks, parties, and picnics.

Chicken Salad With Grapes and Apples

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

This is a fresh and easy chicken salad recipe that is sweet and crunchy that’s to the addition of fruit and almonds.

Author: Stephanie Hansen – Where Women Cook & The Daily Blarg

Recipe type: Salad

Serves: 12

Ingredients

5 boneless skinless chicken breasts, cooked and shredded
1½ cups seedless black grapes, halved
1 large apple, washed, cored, and finely chopped
1½ cups celery, coarsely chopped
¼ cup white onion, finely chopped
½ cup slivered almonds (can substitute cashews)
¼ fresh tarragon, coarsely chopped
⅛ cup Dijon mustard
¾-1 cup of mayonnaise (depending on your preference)
Salt and pepper to taste

Instructions

Place chicken, herbs, veggies, and fruit in large mixing bowl, mix until combined.
Add mayonnaise and mustard and mix thoroughly.
Serve on a bed of fresh salad greens, croissants, your favorite bread, or right out of the bowl with a fork.