lylezapatolifestyle

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in order to live the lifestyle of Lyle Zapato.
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zapatocooking:

Kitchen Tip:

Don't burn yourself! Use "oven mitts" when removing hot objects from the oven.

Regional Cuisine:

Sasquatch gathering tree octopus
- Tree Octopus Harvesting In Sasquatch Country
- Belgium: Nonexistent land of sprouts and chocolate

Modern Living:

A frozen cornucopia of food
- Frozen Foods: Gift Of The Lord Kelvin
- Aluminum foil - Not just for cooking!

Kids' Projects:

Mmmm... I scream for ice cream!
Homemade Ice Cream - an educational and tasty project for kids!

Featured Recipe:

Peanut Butter & Jelly Biscotti

Ingredients:

  • 1/2 cup chopped roasted peanuts (optional)
  • 2 tablespoon peanut butter
  • 1/3 cup butter
  • 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4-6 tablespoon fruit/berry jelly

Recipe:

Roast your goobers (if not already roasted) and chop them up in a grinder. With a blender, cream the butter and sugar until fluffy, then mix in the eggs, peanut butter, and vanilla. In another bowl, combine the flour, baking powder, and salt. Pour in the creamed ingredients and mix until evenly blended. Fold in the peanuts. Divide the dough into quarters and place two of them on a greased and floured baking sheet. With a rolling pin, roll out the two dough balls so that they are each about 1 foot by 5 inch thin loaves. Place the two remaining dough balls onto separate pieces of wax paper and roll them out to the same dimensions. With the butt end of a spoon or fork handle (or similar rounded, narrow, metal implement,) make a series of diagonal, shallow furrows into the surface of all four rolled loaves. Spread 2-3 tablespoons of jelly onto each of the two loaves on the baking sheet, making sure to leave about a 1/2 inch jelly-free area around the edges. Also, try to get most of the jelly into the furrows, leaving some ridges of non-jellied dough. Carefully place the wax paper rolled loaves on top of the ones on the baking sheet. Do this by lining one end up with its mate and sort of "reverse peeling" it into place, keeping the edges lined up and applying pressure as you go to keep air pockets out. Remove the wax paper and repeat with the other loaf. Crimp the edges of both a bit to make sure the two halves are joined. With a fork, poke some holes into the tops of the loaves. Place the baking sheet into a preheated 325 degree oven and bake for about 25 minutes, or until it looks lightly brown. remove loaves from the sheet to cooling racks and let sit for 5 minutes. Slice the loaves diagonally so that you get long, 1/2 to 1 inch thick bars. Lay the slices on their sides on the sheet and return to the oven for 5 minutes, turn them all over, and put in for another 5 minutes. This will dry them a bit. Let cool then eat (or go wild and eat them while hot!) Makes 2-3 dozen biscotti, depending on how uniformly you cut them.