My Recipe For At The World's End Pineapple Cheese Bread

Jack Sparrow was stranded on a deserted island. That was all I heard about with the release of the third installment of "Pirates of the Caribbean." Everyone was in an uproar about how stupid it was that where he went when he was eaten by the Cracken was that island. Me personally....although I don't exactly accept it as a valid plot-line, I thought it was perfect. Well, for me.

If what was at the world's end was a deserted island, then I believe I would have no problem being stranded there. While other people would probably have panic attacks, I would relish in the silence. The reason is that I know exactly what my deserted island would contain.

Alone....no one to tell you what they think about what you are wearing, what you're doing, or how you're speaking. There's no one to worry about, think about, or to talk about. It's just yourself, being, and maybe learning to enjoy your own company.

Sunshine will always prevail. Beautiful sunshine, beating down on the hot white sand touched only by the clear blue water that laps upon the shore in calming sounds. Tropical palm trees are there for your need of shade. Caves are for exploration and protection. There are coconuts and (most importantly) pineapples for you to consume all day. It comes with realizing that I meant it when I said I could live on fruit, because now I am doing it. The nights would be cool and exotic, and the days would be hot and tropical.

To me Jack Sparrow didn't have it as bad as everyone thought (minus his multiple personalities). For a captain of a ship I am sure being on a deserted island is not the best idea (being the seafaring folk that they are), but for me it would be a tropical paradise.

The inspiration for finding this recipe and modifying it was Jack's deserted island (and what I make of my own island). With its sweet light outside and its creamy filling with a pineapple finish, it embodies everything my deserted island would be.

If you want to get desserted (pardon the pun), make this delicious bread (because you won't be eating bread for awhile):

"At The World's End Tropical Cheese Danish"*

Ingredients: About 4 and 1/2 all purpose flour, 3 tbs cornstartch, 2 tbs fat free milk, 2 packages active dry yeast, ½ tsp vanilla extract, 16 oz cream cheese, 1 cup confectioner's sugar, ¼ tsp salt, 1 tbs lemon juice, 1 cup 75 degree temperature water, 5/6 cups plus 5 tbs sugar, 8 oz can of crushed pineapple, ½ cup softened butter, and 2 eggs slightly beaten.

1) In a bread machine pan put the water, butter, eggs, 5 tbs sugar, salt, flour, and yeast in that order. Put in bread machine and place on dough setting. When cycle is complete turn dough onto a lightly floured surface. Punch dough down.

2) Divide dough in half. Roll each portion into a 15 x 9 inch rectangle. Place on baking sheets greased with butter flavored cooking spray.

3) In a small mixing bowl combine the cream cheese and 1/3 cup sugar. Spread the mixture lengthwise down the center third of each rectangle.

4) Combine the pineapple, ½ cup sugar, and cornstarch in a small saucepan. Bring to a boil. Reduce heat; cook and stir until thickened. Cool. Spread the mixture on top of the cream cheese mixture.

5) On each long side of the rectangles, cut 1 inch wide strips about 3 inch into the center. Starting at one end, fold alternating strips at an angle across the filling. Then seal the ends. Cover with plastic wrap and let rise for 20 minutes.

6) Bake at 350 degrees for about 25 minutes or until golden brown. Remove from pans to wire racks to cool.

7) Combine the confectioner's sugar and milk. Drizzle over the Danish.

Likely Page Break8) Enjoy on your deserted island (it's the last piece of bread you'll have for awhile).

* Base of recipe from Taste of Home and I molded it from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

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Baby Shower Favors to Make - Five Edible Ideas Guests Will Love!

Looking for some ideas for baby shower favors to make? Here are five edible baby shower favors ideas you can easily make that will leave party guests mouths watering:

Gourmet Homemade Caramel Apples - Find a good caramel apple recipe and make caramel apples. Go an extra step and create gourmet concoctions by drizzling them with melted chocolate or rolling them in toppings like crushed toffee candy bars, mini M & Ms, crushed Oreos, or any other topping of your choosing. Wrap the apples in decorative plastic wrap or baggies and tie with fancy ribbon.

Bread Pan

Jars of Homemade Jam or Pumpkin Butter - Make homemade jam or pumpkin butter. Put into individual jars for your guests and decorate the top of the jars by wrapping a piece of fabric over it and tying with a ribbon.

Soup Mixes in a Jar - Make homemade soup mixes in a jar to give to guests. Attach a recipe with instructions letting them know how to prepare their soup.

Mini Loaves of Bread - Make your favorite bread recipe (pumpkin, banana nut, and zucchini are great options). Pour the batter into a mini loaves bread pan. If you have a lot of party guests, you may need to double or triple your recipe to make enough loaves for each guest. Wrap each loaf nicely and attach a card with the recipe on it.

Homemade Vanilla - Making homemade vanilla extract is really easy. It only requires a bottle of vodka and some vanilla beans. Find a recipe on the internet and make a batch. Buy some two ounce glass bottles and pour the finished product into each. Attach a cookie recipe that requires vanilla extract and a cute cookie cutter to each bottle. You will need to make the vanilla at least three weeks in advance because it takes that long to brew!

These are just a few ideas of baby shower favors to make but they are all guaranteed to leave your party guests happy.

Baby Shower Favors to Make - Five Edible Ideas Guests Will Love!

For more baby shower favor ideas [http://www.baby-shower-favor-ideas.com], visit Baby-Shower-Favor-Ideas.com. There you will find plenty of other favor ideas including more homemade baby shower favors [http://www.baby-shower-favor-ideas.com/homemade-baby-shower-favors.html].

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Bread Machine Reviews - Find the Best Bread Machine

There is nothing quite like the aroma and taste of fresh baked bread but with our busy lives, how many of actually have the time to make homemade bread? The answer is - everyone does if they have a bread machine.

With a bread maker, anyone can make fresh baked bread with very little effort. The only skills required are measuring ingredients, putting them into the machine, and pushing a few buttons. And the best thing about a bread maker machine is not only do they make great bread, but they allow you to control what you put into it. If you have allergies or are gluten intolerant, a bread maker is the perfect alternative to store-bought bread.

Bread makers were introduced on the market eighteen years ago. They have undergone many changes and improvements since then. In the past bread makers had a tall, square pan producing odd-shaped loaves whereas most machines today have a rectangular pan, which makes a more traditional-looking loaf of bread. One thing that has not changed is convenience - the breadmaker features allow you to bake bread without the need to hover around the oven.

The Top Three Bread Machines

Zojirushi BBCC-X20 - According to consumers, the Zojirushi BBCC-X20 is at the top of the list of best bread machines. It is a highly advanced machine with custom cycles, a sourdough starter, and two mixing paddles. This is said to be very flexible and able to make cakes, jam, and even meatloaf. Owners prefer the horizontal loaves it makes, which are more like store-bought loaves.

Panasonic SD-YD250 - The second favorite among consumers is the Panasonic SD-YD250, a mid-range machine. According to users, the Panasonic bread machine is flexible, easy to use, and quiet. As with the Zojirushi mentioned above, this Panasonic bread maker makes horizontal loaves. Negative features about this machine are it does not have custom cycles or a viewing window.

Sunbeam 5891 - Third in line is the Sunbeam 5891. It is priced low, easy to use, and is said to be an excellent bread machine. This compact breadmaker includes a jam cycle, bake-only and dough-only settings. It also has a crust color selector, which consumers like. The cons of this machine are it has basic programming options and users have stated they have had disappointing results with the bread machine recipes included with the bread maker.

Where can you find the best bread machine? Don't buy a bread maker until you have read the bread machine reviews at http://www.bestbreadmachine.org These reviews are taken right from the source - the people who have bought breadmakers and use them.

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Bread in the Woods

We really like fresh bread while we're camping. There is something about bread products that just seems especially good in the woods. Maybe it's the fresh air; maybe it's the appetites that we work up in the woods.

When we talk about bread in the woods, two thoughts seem to flash through folk's minds: "Hey, I can barely handle yeast in the kitchen," and "Yeah, but I'm a tent camper. I can't bake in the woods." Never fear. This article will help.

Bread Pan

If you can barely handle yeast in the kitchen, maybe yeast in the campground isn't a great idea. But then, yeast is not temperamental to anything but temperature. If you solve the temperature problems, yeast in the campground is no more difficult than yeast in the kitchen. You need warm enough water to get the yeasty critters growing. Most recipes are going to ask for water in the 105 to 110 degree range. Unless you have a practiced finger, bring a thermometer.

Now you've got to keep the yeasty critters growing. That involves temperature too. Instead of covering your dough with plastic wrap, place the dough, bowl and all, in a large food-safe plastic bag. It'll keep the surface of the dough from drying out, the drafts away from the dough, and you'll have a little mini greenhouse. If you have some sun, you can probably get the dough warm enough for the yeast to work. Once at 11,000 feet in Montana with a youth group, we moved a tent into the brunt of the sun to absorb the afternoon rays and create enough heat to make the dough rise.

But you still don't have an oven. You can use a Dutch oven. You can fry your yeasted bread. (In some parts of the West, these are called scones.) Raised doughnuts-Spudnuts®-are fried yeast breads. We've written before about fried bread.

If you don't want to mess around with the yeast, you can still make some great fried breads. What follows is an easy flatbread recipe. Or try a versatile Sopaipillas Recipe.

You can also make some wonderful steamed breads around a campfire or on a cook stove. Many of these are sweetbreads, maybe even dessert breads, but they can be very good-good enough to make at home.

And of course, you can always rely on pancakes. In fact, pancakes may be one of the most versatile of camping foods. It works on the trail on a backpacking trip, in an RV, and everything in between. You can make them sweet or savory. You can top them with syrups or sauces. You can even stuff them, roll them, and eat them as a burrito.

Here's a good recipe to start with, Indian Flatbread.

Indian Flatbread

This makes a quick side dish to feed the kids, a bread that you can make without an oven, and a great trail bread. You can double or triple the recipe depending on how big your tribe is.

4 cups bread flour

4 teaspoons baking powder

1 cup dry milk solids

1 teaspoon salt

2 tablespoons sugar

1 1/2 cups warm water

Enough vegetable oil to fill the frying pan to 1/2-inch deep.

Mix the dry ingredients together. Form a depression in the dry ingredients and slowly pour half the water in. Mix and add the remaining water as needed to form a soft but not sticky dough. Knead the dough lightly. Cut pieces from the dough and form them into round discs about 1/4-inch thick.

Heat the oil until hot. When the oil is hot enough, a small piece of the dough placed in the oil should brown quickly but not burn. Slip the dough pieces into the hot oil, fry them until brown on one side, and turn. When done, remove them to paper towels. Serve them hot as a bread or with syrup or honey as a side dish.

For more about making bread without an oven or bread in woods, we recommend that you check out our Emergency and Outdoor Bread Manual-it's a free download consisting of about 28 pages of goodies.

Bread in the Woods

Dennis Weaver is the author of How to Bake, a free 250-page e-book. Which is free at The Prepared Pantry The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.

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Panera Bread Recipes

Bread is biblically the first food that was fed to mankind. In this present generation, bread is part of every meal or snack time. It leaves the consumer a stomach full of protein and carbohydrates that supply energy to our body. For bread makes a good breakfast along with butter, milk and eggs, the quest for more bread varieties is never-ending. More variations are introduced with Panera bread recipes being no exclusion.

Families enjoy savoring some slices of bread especially for breakfast. Toasted with butter, jam, mayonnaise or peanut butter, any plain bread can come with tastiness when served fresh from the oven. When bread is topped with vegetables and meat, it becomes tastier and meatier. One of the interesting Panera bread recipes is the Overnight Brunch Casserole Panera Bread.

In Panera bread recipes like Overnight Brunch Casserole, you will need eight pieces of one-inch sourdough, five beaten eggs, two cups, two tablespoons of softened butter, 1 and ½ cups of shredded cheddar cheese, one teaspoon of salt, one teaspoon of dry mustard, three green onions to be chopped, and one tablespoon of chopped parsley. You will also need a choice of one pound of bacon, ham or sausage that is either cooked or crumbled. One-third cup of chopped broccoli, tomatoes, mushrooms, peppers or spinach can add a twist to your bread.

To get your Panera bread recipes have the taste you can't resist, you must follow recipe procedures. First, you must place butter in you baking pan, then add the bread cubes in it. This is will be followed by adding crumbled meat and chopped vegetables, then top them with cheese. Beat your eggs, half and half, and then add dry mustard and salt. You can now throw over your bread mixture and cover it completely. When covering the baking pan, you must use a plastic wrap. Afterwards, you can store the bread mixture at a low temperature overnight. When baking your sourdough, you must set your oven to 350 degrees and leave them for 45 minutes. When you notice them turning brownish on top, then your Overnight Brunch Casserole is ready to be served.

If you want an Asian touch of your Panera bread recipes, you can sample Panera Bread Asian Sesame Dressing. You will only require a few ingredients like ¼ cup of rice wine vinegar, ¼ cup of vegetable oil, one teaspoon of crushed red pepper flakes, one teaspoon of toasted sesame seeds, two tablespoons of soy sauce, and ¼ cup of toasted sesame oil. Except for vegetable oil, you can blend together all ingredients in a mixing bowl. Once they are all combined thoroughly, you can gradually add the vegetable oil. Whisk them all to create a good blend.

Ian Pennington is an accomplished niche website developer and author. To learn more about bread recipes [http://bestbreadmakingtoday.info/panera-bread-recipes], please visit Best Bread Making Today [http://bestbreadmakingtoday.info] for current articles and discussions.

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Just One of Rachel Ray's Delicious Recipes

Want to learn how to cook like the great Rachel Ray? This is just one of my favorite portions I picked up from her site that is so delicious. In this article I will tell you how to make Philly Cheesesteak Lunchbox Roll-ups.

As far as ingredients goes you will need olive oil. It is best to have Extra Virgin Olive Oil because it is better to cook with and adds more flavor. You are also going to need a medium sized onion, thyme leaves, salt, ground black pepper, whole wheat bread, provolone cheese, roast beef, sour cream, and last but not least horse radish.

Bread Pan

As you can see Rachel Ray knows her stuff. Now let's move on to the directions.

Have a medium pan handy because you are going to want to place it on the stove over medium-high heat. Drop two tablespoons of olive oil on the pan and spread it out. Throw in a tablespoon of thyme, a chopped medium onion, salt, and pepper into the pan. Now put a lid on top. Cook the onions for about ten minutes stirring every so often. After they turn golden brown scrape them into a bowl and let cool.

Now time to prepare the roll-ups. Get two slices of the whole wheat bread and cut the crusts off. Flatten them out with a rolling pin. Now put two tablespoons of the onions on to each slice. Place one or two slices of roast beef on top followed by a slice of the provolone cheese. Now carefully roll up the slices of bread the long way. Cut each roll-up into three pieces making sure they are tight. You are done and they are ready to be eaten and if you want have some with the horse radish for an extra kick.

And there you have it. This is just one of Rachel Ray's many recipes.

Just One of Rachel Ray's Delicious Recipes

To learn more about healthy eatings that taste great and help keep the weight off click on this link. ---> Best Fat Loss Program

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6 Key Elements to Making Whole Wheat Challah With A Bread Machine

Making your own Whole Wheat Challah is easy, inexpensive and enables you to know exactly what ingredients are used in it. Buying commercially produced Challah is not difficult; but knowing exactly what ingredients are used to produce it is less clear. I make my own because I want to be sure that all ingredients are healthy for my family to consume. This article teaches you 6 key elements to making Whole Wheat Challah with a Bread Machine.

Equipment needed:

Bread machine or Food Processor to knead the dough

Flat Baking Pan or Cookie Sheet

Ingredients:

¾ cup of water

1 ½ tablespoon Canola or Safflower oil

1 ½ tablespoon Honey or Date Syrup

1 tablespoon of ground Flax seeds

2 eggs

3 cups of Whole Wheat Flour

4 teaspoons of Gluten

1 teaspoon of Salt

1 ½ teaspoons of Active Dry Yeast

For this recipe, I use a Bread machine for kneading and rising. You can use a Food processor or knead the dough by hand, if you prefer. If using a Bread machine, be sure to read the User Manual to find out in which order you need to add the ingredients for your specific machine.

The 6 Key Elements to Making Whole Wheat Challah are:

1. Add all ingredients to Bread machine and start the kneading/rising process (requires 1 ½ hours for my machine).

2. Remove dough from machine and divide into 3 equal portions. Pull and squeeze each part until it looks like ropes about 12 inches long and 1 ½ inches in diameter.

3. Braid the 3 ropes of dough and pinch the ends together.

4. Put the braided dough on an oiled baking pan or cookie sheet, cover with a damp towel and set it aside in a warm place for 30 minutes to rise.

5. Preheat your oven to 375 degrees F/190 degrees C

6. Bake for 30 to 40 minutes.

Be sure to check it after 20 minutes to make sure that it is not browning too fast. When the Homemade Whole Wheat Challah is ready, it should have a beautiful brown color. Enjoy.

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