This recipe comes from one of the members of the our momscooking support group. Kim says, "This is the Italian answer to fruitcake. A lovely textured, citrus infused fruitcake or bread that will satiate an appetite for something sweet and delicate to accompany tea or coffee. For this recipe you will need 3 (3 1/4x7 inch baking-safe paper bags. Be sure to use paper bags that are intended for baking. The lunch bags sold in most grocery stores are unsafe to use! "

What you need:

• 1/3 cup warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 4 cups all-purpose flour
• 1/2 cup warm milk
• 2/3 cup white sugar
• 4 eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 12 tablespoons unsalted butter
• 2 cups candied mixed fruit
• 2 1/2 teaspoons grated lemon zest
• 2 tablespoons orange zest
• 2 tablespoons butter, melted
• 1 egg yolk
• 1 tablespoon cream

What you do:

1. To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand 30 minutes, or until doubled. Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.
2. Combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests. Turn dough into oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, about 2 to 3 hours.
3. Fold down bags to form a 3-inch cuff. Brush inside and out with melted butter. Turn out dough onto a lightly floured work surface and knead a few times to deflate. Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared bags. Place bags on a baking sheet about 4-inches apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours.
4. Heat oven to 400 degrees F (200 degrees C). Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.
5. Place baking sheet in bottom 1/3 of oven. After 10 minutes, lower heat to 375 degrees F(190 degrees C). Bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on wire rack.
   
   Makes 3 loaves

Marylina's Panetton Cakes
This is a recipe from Marylina who has made a holiday tradition on Christmas Eve with this recipe. It is a delightful blend of lemon and vanilla with almonds, raisins and mixed dried fruits that will make a great addition to your holiday table. She says, "This recipe I have made it for the last few years, for my children and their families. We had it on vacation in Greece and wanted to share it with the children. Now it is something we have Christmas Eve when we have our annual hay ride out here at our small ranch in California."

Choco-Nut Frozen Banana
Here's a dessert that the kids will love and is simple to prepare. It combines the great taste of chocolate, peanuts and bananas. Best of all, it's easy to make and great fun for the kids to get involved.

Cyndee's Strufoli & Fiadone
This is a great pair of Italian recipes from Cyndee who offers this baked blend of honey and nuts along with another zesty lemon recipe. She says, "I have been making this for about 25 years.  I love all kinds of Italian food and make quite a lot of it.  I do not remember where I originally got this recipe from, all I know is that it is a keeper and is one of my daughters favorites."

Take time to smell the roses

basset pics
see my favorite biscotti