Extract Your Own DNA!


What is the white stringy stuff in the photo?  That is strawberry DNA!  You can see DNA as well with just a few household ingredients and materials.  Strawberry season is almost here and sometimes… well not every strawberry is great.  You can mash just 3 of these up over spring break or the summer for a little in home science experiment!


-1 tall glass
-measuring cup
-3 strawberries
-1 small jar like baby food size
-1 Tb. dish soap
-1/2 cup rubbing alcohol
-cheesecloth – about 12″
-funnel (even one for canning will work)
-1/2 tsp. salt

  1.  Put the rubbing alcohol bottle in the freezer to get it cold for later.

  2.  Into a measuring cup, add 1/2 teaspoon salt, 1/3 cup water and 1 Tb. of dish soap.  Stir until mixed well!  This is the extraction liquid.
  3. Now, take your funnel and put the cheesecloth on top.  Put the funnel and cheesecloth on top of your tall glass.

  4. Wash and remove the tops off of the strawberries.  Add them to a plastic sandwich bag that can be resealed.  Mash them for about 2 minutes.

    Make sure to squeeze the air out of the bag and if the bag gets a small hole, just put the bag inside of another bag.

  5. Take 3 Tb. of the extraction liquid and add it to the mashed strawberries.  Mix that around another minute or so.

    Extract strawberry DNA

  6. Carefully, pour the strawberry mix through the prepped cheesecloth funnel and into the glass.

  7. Next, pour that strawberry liquid into your small baby food jar until it is only one-quarter the way full.  You can make another experiment with the remaining strawberry liquid in the tall glass, or just throw it away.

  8. Remove the rubbing alcohol from the freezer.  Pour about 1/3 cup of it into a clean measuring cup.  GENTLY tip your baby food jar slightly and gently and slowly pour the alcohol into the baby food jar.  Stop when you have 1 inch of alcohol in the jar.  Try to not mix the alcohol and strawberry mixture.

  9. Observe and admire!

I found this experiment at a Food Festival actually.  There were STEM booths and one had this on it.  But we never saw how they did it and I found the experiment online here at Scientific American.

Lemon Snack Cake

Lemon Snack Cake 05 Mary Riley Photography Wentzville Missouri

Woo hoo!!  The studio smells like fresh new babies again!  🙂  This is Baby Bryce – sweetest little guy who loves to lay on his side.  I think I smelled like new baby all day – sigh.

Bryce Collage copy

The official day of summer is almost here!  Next Monday – but you can make this yummy dessert any day.  The berries in season right now are the perfect compliment to this light and refreshing dessert.

Lemon Snack Cake 03 Mary Riley Photography Wentzville Missouri

The whole family and guests LOVED this cake.  The kids even asked for second and third helpings – so we know it’s a winner.  I love Bundt cakes and there is a great lemon bundt cake that America’s Test Kitchen makes.  This cake is great if you don’t have a bundt pan or do not need that much cake.  A bundt serves a lot of people.

Lemon Snack Cake

This recipe can also be cut in half if you don’t want a full 9×13 sheet cake.  It was also made in a 7×11″ pan with perfect results.

Lemon Snack Cake 04Mary Riley Photography Wentzville Missouri

The taste?  I love LEMON!  This is lemony without being too tart.  The cake texture reminds me of my lemon muffins (which you should also check out!).

Lemon Snack Cake Mary Riley Photography Wentzville Missouri



Lemon Snack Cake
Serves: 12 large slices; 20 small slices
  • 3 cups all purpose flour (healthier version: use part or all white whole wheat flour)
  • 2 cups sugar
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup milk or almond milk
  • ½ cup lemon juice (fresh from about 3-4 lemons or organic bottled lemon juice)
  • ⅔ cup vegetable or canola oil (fewer calories: substitute applesauce)
  • 1 tsp. vanilla (I use ½ tsp. vanilla and ½ tsp. Fiori di Sicilia)
  • 1 Tb. lemon zest - zest from 2 of the lemons that you juiced
  • 2 eggs
  • Toppings: chopped strawberries with a little sugar, blueberries, blackberries, raspberries, whipped cream, powdered sugar glaze (powdered sugar mixed with a little fresh lemon juice), simple syrup glaze etc.
  1. Preheat oven to 350 degrees. Or 325 degrees if using convection oven or Pyrex dish.
  2. Spray your 13x9" pan with baking spray or grease and flour.
  3. In a great big bowl, mix the dry stuff: flour, sugar, baking powder and salt.
  4. In a mixing bowl, mix the wet stuff: milk, juice, oil and/or applesauce, lemon zest, vanilla and eggs.
  5. Add the wet to the dry and mix until combined.
  6. Bake 35 minutes for a 9x13" pan. Bake for 25 minutes for a 7x11" pan (recipe cut in half of course).
  7. Cool and serve with toppings.
  8. Powdered Sugar Icing: sift 1 and ⅓ cups of powdered sugar. Mix with about 2 Tb. lemon juice. Spread and let harden about 15 minutes.
  9. Simple Syrup Glaze: Mix ¾ cup sugar, 2 Tb. lemon zest and 6 Tb. lemon juice in a saucepan. Boil and then simmer 5 minutes. With cake still warm, poke with a fork and brush syrup on top.
Recipe adapted from Crazy for Crust http://www.crazyforcrust.com/2015/06/lemon-snack-cake/

Lemon Snack Cake Pinterest Whisk Together

Lemon Cream Cheese Dip & Cheesecake

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Books:  Kiddo is back in school and that means more reading books around his level.  We have been reading “Rump: The True Story of Rumpelstiltskin” by Liesl Shurtliff.  The kids are just loving it because the main character’s name refers to a “butt”, so anything butt/fart related is of course instantly amusing to kids.  So far they enjoy it and the action moves fast enough to keep them entertained.

We had started reading “The Great Trouble: A Mystery of London, the Blue Death and a Boy Named Eel” by Deborah Hopkins.   What is with this trend of lengthy titles with colons???  Well, anyway, I really really liked this book although it might be best for over age 10.  There is a lot going on in the book including fiction AND non-fiction.  The non-fiction portion discusses Dr. John Snow, a real doctor in 1854 who attended Queen Victoria himself and discovered the cause of the cholera outbreak.  A lot of great information both historically and biologically.  It also makes you appreciate clean water and our current system of water and sewers.  **Spoiler** Over 600 people died simply because a mother cleaned out her baby’s diapers into the cesspool and the cesspool water seeped into the Broad Street Water Pump well.

Lemon Cream Cheese Dip-3356 on Whisk Together

Recipe:  Firstly, I have updated the Sloppy Joe mix and recipe since last posted.  On my sixth run through of the recipe, the family decided that the extra tomato paste made the dish super duper awesome instead of super awesome.  So, the printable recipe has been updated and the spice mix remains the same for Christmas or party gifts or your pantry!

Now to the cream cheese dip that the kids are giving the thumbs up for:
The kids have been eating this up all year for snack time or dessert!  Always a thumbs up in this house.  This recipe base is perfect for making double, triple or quadruple servings.  Orange, lime, lemon or grapefruit zest could all substitute for the lemon powder.  Vanilla beans or espresso powder could be added as well in lieu of the fruity flavors.

You can put this in little ramekins or disposable plastic cups with graham crackers, oreos or vanilla wafers for a crust.  Top with cherry or blueberry pie filling.  Or use as a dip as we did here with strawberries, kiwi and graham crackers.
Use a chocolate cracker crust and orange zest for Fall.
Use plain graham crackers and lime with toasted coconut topping.
Use full fat cream or neufchetal cheese.
Use Vanilla Wafers for the bottom and bananas on top.
Use Oreo cookies for the crust and more chocolate on top.
Use raspberries on top of lemon zest cheesecake.
Use caramel in the cheesecake and cooked apples on top.
Use almond extract with cherry or blackberry topping
The combinations are endless!

Here is a photo of the lemon juice powder.  It is so handy for adding lemon flavor without wondering if we have lemons in the house.  This way I can always make a smoothie or dessert with lemon flavor with what is in my pantry. King Arthur Flour usually has sales around the holidays to stock up the pantry at a discounted price or free shipping.

Lemon Cream Cheese Dip-3357 on Whisk Together


Lemon Cream Cheese Dip & Cheesecake
  • 4 ounces softened cream cheese or neufchatel cheese
  • 4 ounces (1/2 cup) plain Greek yogurt (or vanilla)
  • 1 Tb. lemon juice powder or ½ tsp. lemon zest (or favorite flavor) or ½ tsp. vanilla extract (or other)
  • 2 Tb. sugar or powdered sugar
  • For more of a cheesecake and less of a dip:
  • 16 oz. softened cream cheese or neufchatel cheese
  • ½ cup powdered sugar
  • 1 tsp. lemon juice
  • ½ tsp vanilla extract or 1 tsp. lemon zest
  • 1 cup Greek yogurt - plain or vanilla
  1. To make it fast: mix everything together with a fork. This will be faster, but you may also have lumps from the cream cheese.
  2. To make it pretty: make sure the cream cheese is softened and beat on low to medium speed with beaters for 1-2 minutes or until smooth. Add the sugar or powdered sugar and beat until smooth. Add the remaining ingredients and beat until mixed well.
  3. Dip can be eaten immediately.
  4. Cheesecake needs mixed and put into the fridge until firm and ready to serve - about 2 plus hours.
Reduce or double/triple/quadruple as needed!
Don't be afraid to change the flavors. The blog post has LOTS of great flavor combinations like almond and cherry, vanilla wafers and banana, raspberries and lemon, etc.


Chocolate Stuffed Strawberries

Chocolate Stuffed Strawberries-2582 on Whisk Together


Recipe Updates:
I made the Tortellini with Italian Sausage two more times now.  I used only one pound of Italian sausage and another time used one pound of turkey Italian sausage (Aldi carries it).  The taste is a little different, but still very good.

I tried to make chocolate chia pudding.  Day 1, none of us could eat it.  On day 7, Juliana and I could eat it…. but I had no desire to eat it.  Chia Fail #1.  I should have taken a photo before dumping it down the drain…

After making my own apple chips, I found an 8 oz. package at Trader Joe’s.  They contain no extra sugars, sulfur, etc. and were VERY tasty.  With the amount we got in the package, it is probably cheaper to buy them there.

Exercise:  For upper body strength and cardio, I’ve been doing “Fit is Better than Skinny” on Fitness Blender.  Upper body doesn’t burn enough calories or get a sweat going, so this is a good mix. In 30 minutes,  “Fat Blasting Booty Builder” is a lower body strength and cardio HIIT routine.

Chocolate Stuffed Strawberries-2583 on Whisk Together


What’s better that cheesecake stuff strawberries?  Chocolate stuff strawberries!  🙂  I love these little appetizers (or dessert!) because I can make them the morning of a party and still have time afterwards to relax.  Just keep them chilled until serving.  I would not let them sit longer than 6 hours in the fridge because of the fresh whipped cream. If time will be a problem, the alternative would to use a stabilized whipped cream with gelatin or use the Cool Whip alternative like TruWhip.  Walmart, Kroger and our local Dierberg’s started carrying it.  Trader Joe’s stopped carrying it – their price point was $1.99.

Chocolate Stuffed Strawberries-2585 on Whisk Together

Don’t have strawberries?  Use the chocolate whipped cream on cakes, cookies, as a filling or dip!  Want the cream cheese flavor?  Add in 4 to 8 ounces of cream cheese with the whipping cream.

Chocolate Stuffed Strawberries
  • 1 pound strawberries, washed and hulled
  • 1 cup whipping cream
  • ½ cup powdered sugar
  • 2 Tb. cocoa powder (Dutch process preferred. Natural will work)
  • 2 Tb. chocolate chips
  1. Lay out the strawberries on paper towels if they are still a little wet. This will draw away their moisture.
  2. Sift the powdered sugar and cocoa together into a large bowl or mixing bowl.
  3. Add whipping cream. Start on low to mix and then increase to high speed until the whipped cream forms soft peaks.
  4. Put into a icing bag or ziplock bag with the corner trimmed off. Pipe into the strawberries and top with a chocolate chip. Keep chilled.
For the whipped cream, I used my 1M Wilton tip to pipe it. But a ziplock bag will work just as well.


Mango Strawberry Crisp

Mango Strawberry Crisp on Whisk Together-2881

Books:  I’m reading two books at the same time right now.  Why?  Uh, I dunno.  The other one is “When to Rob a Bank”… which has nothing to do with the other book…..
In a Pit with a Lion on a Snowy Day by Matt Batterson.  It makes for a good read.  Although after repeating the same idea for 20 pages+…. it tends to get a little old.  I would give it 3.5/5 stars.  The book has some good points and quotes in it:

Interesting question to ask ourselves:  “Are you living your life in a way that is worth telling stories about?”

“Worship is forgetting about what’s wrong with you and remembering what’s right with God.”

“Part of spiritual maturity is caring less and less about what people think about you and more and more about what God thinks about you.”

 “If you take a second to reflect on your life, you’ll discover that the greatest experiences are often the scariest, and the scariest experiences are often the greatest.”

“Don’t accumulate possessions; accumulate experiences!”

Mango Strawberry Crisp on WHisk Together-2869


Ooh yes!  Another strawberry recipe 🙂  I love strawberries and they are the best fresh.  Once you start buying strawberries in the winter, I’m sorry they just don’t taste as good.  So, we really like to load up on fresh ones this time of year.  Here is a crisp recipe that used up some of my strawberries and mangoes.  The second time I used up my frozen peaches in lieu of mangoes, and it was fantastic that way as well.  You can make it either way.  You can also make this using all frozen peaches or mangoes and strawberries – just reduce the cornstarch to 1 Tb.

Mango Strawberry Crisp-on Whisk Together2890

Top it with vanilla ice cream, or divide it up into ramekins to make individual crumbles (reduce the baking time!), or top with whipped cream.   This recipe has 71 five star reviews on Food Network because it is so good!

Mango Strawberry Crisp on Whisk Together-2887

Mango Strawberry Crisp
  • 2 Tb. lemon juice
  • 1.5 Tb. cornstarch
  • 1 lb. strawberries, trimmed of leaves and cut in half
  • 1.5 lbs. mangoes or peaches, peeled and chopped into 1" pieces
  • ½ cup (3.5 oz.) brown sugar
  • Topping:
  • ⅔ cup flour
  • ⅔ cup old fashioned oats
  • ½ cup sliced almonds
  • ¼ cup brown sugar
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 8 Tb. (1 stick) butter, melted
  1. Preheat oven to 350 degrees.
  2. Grease a 9x9" or 1.5 qt. casserole dish with butter or cooking spray.
  3. In a great big bowl: toss together the lemon juice, cornstarch, strawberries, peaches or mango, and brown sugar. Add to the casserole dish.
  4. In a medium bowl, toss together the flour, oats, almonds, brown sugar, cinnamon and salt. Stir to combine. Drizzle melted butter on top. Stir until mixture it wet. Sprinkle onto the fruit mixture.
  5. Bake 40 minutes. The fruit filling will be bubbly and the top will be golden brown. Cool for 1-2 hours.
Recipe slightly adapted from Food Network


Strawberry Lemon Pancakes

Lemon Pancakes-2367 w title on Whisk Together


I have spent the past few evenings making cookies for “Amerikids” the musical.  It is a play Wentzville Christian Church is performing this Sunday at 6pm.  And…. there are cookies afterwards!  The musical talent is awesome.  Plus, it’s free!

I will take some more detailed photos and explain how to do the cookies step by step in another post.

Amerikids Cookies


Recipe:  Strawberry season has hit St. Louis and we have lots of cool pick your own farms nearby like Thies Farm to pick fresh strawberries.  These pancakes are PERFECT for those strawberries!  Or blueberries!  Or just eat them with syrup like my son does.

Lemon Pancakes-2377 on Whisk Together

The pancakes have a few extra steps, but they were still easy and fun to make.  The flavor is lemon heaven; the texture is light and fluffy.

Lemon Pancakes-2380 on Whisk Together

The original recipe uses all-purpose flour and I use white whole wheat flour.  Feel free to use whatever you like.  They will be lighter with the all-purpose flour.  I have also tried doubling this recipe with success.  I like to have leftover pancakes to freeze and eat throughout the week.

Lemon Pancakes-2370 on Whisk Together

Strawberry Lemon Pancakes
  • ½ cup old fashioned rolled oats
  • 1 and ¼ cups buttermilk
  • 1 cooking apple (like Granny Smith), peel and grate
  • 1 lemon, grate entire lemon
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 cup (4.25 ounces) all purpose flour or white whole wheat flour
  • 1 egg
  • 2 Tb. butter, melted
  • 1 cup strawberries, chopped (or cherries, blueberries, blackberries, etc.)
  • sweetened whipped cream
  1. Before you do anything, in a medium bowl, mix the oats and buttermilk together. Set aside.
  2. Grate the apple and lemon.
  3. In a large bowl, whisk together the dry stuff: salt, baking soda, baking powder and flour.
  4. Add lemon, apple, egg and butter to the wet oat mixture.
  5. Pour the wet ingredients over the dry ingreidents. Stir until just combined.
  6. If using whole wheat flour, allow the wheat to soak for 5 minutes. If using all purpose, cook immediately.
  7. Pour batter in spoonfuls onto a hot non-stick (or buttered) skillet or griddle (I set my griddle for 350 degrees). Once bubbles form on top, flip and cook another 2-3 minutes.
  8. Serve with strawberries and whipped cream.
To measure flour without scale, spoon the flour out of the flour container into the measuring cup.

Recipe adapted slightly from King Arthur Flour


Berry Baked Oatmeal

Berry Baked Oatmeal-1927 on Whisk Together


Books:  I checked out some new slow cooker books along with “Little Women” (which I just realized is almost 500 pages long!  Oops, I have a week to finish!).

Berry Baked Oatmeal-1909 on Whisk Together

The library presentation is at Corporate Parkway Library on May 5th here in Wentzville MO if anyone is interested.  It is how to “Make Your Favorite Foods Healthy” and part of the St. Charles Library Modern Parenting series.  See the website for more details – it is free as usual and we will make a recipe to take home and try!

Here is the link to sign up.  Go to Programs and Calendar of Events.  They do fill fast sometimes.

Berry Baked Oatmeal-1922 on Whisk Together

Recipe:  Berry season is here in Missouri next month!  Woo hoo!!!!   Strawberries are my favorite food EVER.   Here is another version of the Baked Oatmeal that Juliana and I eat every other week when we have extra time in the morning.  Or, prep this in the evening and just pop it in the oven in the morning!  It will bake while you get ready for work and have a hot, delicious breakfast all ready to go.

Berry Baked Oatmeal-1929 on Whisk Together

Feel free to change the berry though.  We just got a bunch of fresh raspberries at the produce stand for $1 a box and will substitute those next.  A friend posted on another blog post that she used raspberries and peaches.

**Update** I have substituted almond milk for cow’s milk in several baked oatmeal recipes and it works!  I used use unsweetened vanilla almond milk.

Berry Baked Oatmeal
  • ¾ cup frozen or fresh blueberries
  • ¾ cup fresh strawberries, roughly chopped
  • 2 cups old fashioned oats
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 cups milk or almond milk
  • 2 eggs, beaten
  • ¼ cup honey or real maple syrup (optional)
  • 1 tsp. vanilla extract
  • ¼ cup chopped nuts (optional)
  • ¼ cup brown sugar
  1. Preheat oven to 375 degrees.
  2. Spray a 7x11 or 9x9 or 2 qt. casserole dish with baking spray.
  3. Sprinkle half the berries on the bottom of the dish.
  4. In a great big bowl, mix the dry stuff: oats, cinnamon, baking powder, and salt.
  5. Add the wet stuff to the dry stuff: milk, eggs, honey and vanilla. Stir until mixed well.
  6. Dump the oatmeal mixture into the pan over the berries.
  7. Sprinkle the rest of the berries on top of the oatmeal. Sprinkle the nuts and brown sugar on top.
  8. Pop in the oven for about 30-35 minutes. The middle shouldn't jiggle once removed from the oven when you shake the pan.
  9. Serve warm with more brown sugar, maple syrup, warm milk or plain.


Fresh Strawberry Pie

Fresh Strawberry Pie-2065 on Whisk Together

Recipe:  So this is like my favorite dessert ever.  I’m not sure why it took 4 years to post it.  There are other versions like the one my mom makes for my birthday.  (Yes, I get a strawberry pie instead of a cake.)  Most have lots of Jello brand strawberry gelatin and some cut up strawberries in a pie crust.  

Fresh Strawberry Pie-2069 on Whisk Together

America’s Test Kitchen said, “Woah!  Wait a minute!  Strawberries have pectin.  Why don’t we use their pectin to help gelatinize the strawberry pie and make it taste better?”

Fresh Strawberry Pie-2080 on Whisk Together

And everyone replied, “Amen.”

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So, here is the recipe you need for next month’s strawberry season.  The low calorie graham cracker crust I used will be posted next!  Unless I get sidetracked…. which never happens.  SQUIRREL!

Fresh Strawberry Pie-2062 on Whisk Together

(My spellchecker says “gelatinize” is not a word.  If it isn’t, well it should be.)


Fresh Strawberry Pie
  • 3 lbs. fresh strawberries, washed and dried and tops cut off
  • ¾ cup sugar
  • 2 Tb. cornstarch
  • 1 and ½ tsp. Sure Jell for low -sugar recipes
  • pinch of salt
  • 1 Tb. lemon juice
  • 1 pre-baked pie shell or graham cracker crust
  1. Take about 1 and ½ cups of strawberries and puree the strawberries until liquid . This can be done in a blender or food processor.
  2. In a medium pot, mix the sugar, cornstarch, Sure Jell and salt. Add strawberry liquid puree. Turn the burner to medium high and cook until the mixture comes to a hard boil (where when you stir the bubbles do not go away). Stirring constantly, continue to boil for two minutes.
  3. Take the pot off the stove and add the lemon juice. Let it sit out until it cools to room temperature.
  4. Once cool, add the pretty strawberries to the strawberry gelatin in the pot. Stir until coated. Pour it - strawberries and all - into your baked pie crust. Allow to set up in the fridge for at least 2 hours.
  5. Try to consume within 5 hours. Why 5 hours? Well, I found out after 6 hours it becomes more like strawberry soup. But still delicious.
Recipe from America's Test Kitchen


Lemon Berry Twist Bread & We’re Moved!

Whew!  So I finally have a kitchen again that has more than 2 drawers, but with that comes LOTS of moving and unpacking.  Bonus – I didn’t have to exercise because I was moving furniture!  I love practical and functional in one 🙂  So here are the rooms I have done so far in the house.  This is basically the back on the house where we eat, drink and play, so it was put together first.

Here is the Family Room:

Family Room on Whisk Together

Here is the breakfast room/kitchen area which is behind the couch in the family room:

Breakfast Room 2 on Whisk Together


Here is the sideboard in the breakfast room.  I love this painting!

Breakfast Room on Whisk Together


I managed to finish a craft before we moved.  I can’t wait to get some more tiles and make more for birthdays and holidays!


Recipe: This bread originally has cinnamon in it with the berries.  I don’t care for cinnamon and berries… so I used lemon zest instead.  It was delightful to make… I love the smell of yeast breads.  A dusting of powdered sugar on top would make it very pretty!

Berry Twist Bread_3 on Whisk Together

Berry Twist Bread


  • Dough:
  • 2 and 1/4 tsp. active dry yeast
  • 1 T sugar
  • 3/4 cup warm milk
  • 1 egg yolk
  • 2 T melted butter
  • 2 and 1/4 cups AP flour
  • 1/2 tsp. salt
  • Filling:
  • 1/4 cup softened butter
  • 1/4 cup sugar
  • 1 Tablespoon lemon zest
  • 2 cups fresh berries
  • 1 egg


  1. For the dough: In a large measuring cup, mix the yeast, sugar and milk. Add yolk and butter. Sit 5 minutes. If it has bubbles on top, you know your yeast is alive!
  2. In a great big bowl, mix dry stuff: flour and salt. Add wet stuff to dry stuff. Knead by hand for about 10 minutes. Or mix in a mixer with the bread attachments for 5 minutes or until the dough pulls away from the sides of the bowl.
  3. Grease a large bowl with oil or cooking spray and let the dough rise about an hour. While waiting...
  4. For the filling: mix together the butter, sugar and zest.
  5. Take a little oil and wipe a cast iron 10" skillet or baking dish equivalent in size.
  6. Preheat the oven to 375 degrees.
  7. Roll out the dough to a 18x12" rectangle. Spread the butter/zest except for the top 1". Scatter berries on top.
  8. Roll very carefully into a long log. Seal the edges by pinching the dough together. Cut the log in half with a serrated knife and twist the two pieces. Be careful. Yes, some berries will fall out. Just put the back in later. Take the two ends and pinch them together to form a circle.
  9. With a large scraper, spatula or just both hands, carefully lift and put the bread into the skillet.
  10. Beat the 1 egg and brush on top of the bread. Bake for 25-35 minutes. Cool and serve.

Berry Twist Bread_2 on Whisk Together

Lemon Berry Twist

2 and 1/4 tsp. active dry yeast
1 T sugar
3/4 cup warm milk
1 egg yolk
2 T melted butter
2 and 1/4 cups AP flour
1/2 tsp. salt

1/4 cup softened butter
1/4 cup sugar
1 Tablespoon lemon zest
2 cups fresh berries (strawberries, blueberries, blackberries, etc.)  Or thaw and drain some frozen ones.
1 egg

Optional: powdered sugar

For the dough: In a large measuring cup, mix the yeast, sugar and milk. Add yolk and butter. Sit 5 minutes. If it has bubbles on top, you know your yeast is alive!
In a great big bowl, mix dry stuff: flour and salt. Add wet stuff to dry stuff. Knead by hand for about 10 minutes. Or mix in a mixer with the bread attachments for 5 minutes or until the dough pulls away from the sides of the bowl.
Grease a large bowl with oil or cooking spray and let the dough rise about an hour. While waiting…
For the filling: mix together the butter, sugar and zest.
Take a little oil and wipe a cast iron 10″ skillet or baking dish equivalent in size.
Preheat the oven to 375 degrees.
Roll out the dough to a 18×12″ rectangle. Spread the butter/zest except for the top 1″. Scatter berries on top.
Roll very carefully into a long log. Seal the edges by pinching the dough together. Cut the log in half with a serrated knife and twist the two pieces. Be careful. Yes, some berries will fall out. Just put the back in later. Take the two ends and pinch them together to form a circle.
With a large scraper, spatula or just both hands, carefully lift and put the bread into the skillet.
Beat the 1 egg and brush on top of the bread. Bake for 25-35 minutes. Cool and serve.  Or, top with a dusting of powdered sugar.

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