Rapsberries Bites

Raspberry Jam Bites
Ingredients:
For the bites: 2 cups raspberries 1 tbsp raw honey 1 1/2 cups raisins 15-20 medjool dates 1/2 cup shredded coconut
For the coating: 1/3 cup shredded coconut 1/3 cup freeze-dried raspberry powder
Directions:
Mash the raspberries with raw honey and set aside. In a food processor, combine the raisins, dates and coconut. Process until the mixture is uniform and sticks together.
To make the balls, wet your hands, take a large tablespoon worth of the mixture and spread it out on your palm. Lift up the sides to make a cup and place half a teaspoon worth of raspberry mixture inside, trying not to get any raspberry juices in (they will seep out). Close the ball gently and shape it between your hands. Roll it in coconut or raspberry powder. Repeat with rest of the mixture. These bites are best stored in the fridge.
Makes: 10-12 bites
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Dec. 1 – Homecooked bread!

Dec. 1 – Homecooked bread! This recipe is great and very easy. I strongly recommend it.

Recipe: No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 1oe hours plus 14 to 20 hours rising

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 + 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1oe-pound loaf.

http://www.nytimes.com/2006/11/08/dining/081mrex.html?ref=dining

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