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| All that falls shall rise again." - Wiccan Harvest Chant |
that the souls of the dead returned to Mexico with
the migration of the monarch butterfly each Fall,
spawned today's popular Día de los Muertos during
which sugar skulls and Pan de Muerto or 'bread of the
dead at graveside feasts.
Pan de Muerto
1/4 cup butter
1/4 cup milk
1/4 cup warm water
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed
1/4 cup sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup sugar
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons sugar
the migration of the monarch butterfly each Fall,
spawned today's popular Día de los Muertos during
which sugar skulls and Pan de Muerto or 'bread of the
dead at graveside feasts.
Pan de Muerto
1/4 cup butter
1/4 cup milk
1/4 cup warm water
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed
1/4 cup sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup sugar
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons sugar
1 pie Crust
For the ganche: 5 ounces dark chocolate
5 ounces heavy cream
For the pie filling:1 cup brown sugar
1 cup Lyle's Golden Syrup (or dark corn syrup)
4 tablespoons butter, melted
4 eggs beaten
2 tablespoons brandy
2 tablespoons vanilla
2 tablespoon cider vinegar
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
2 cups Old Fashioned rolled oats toasted until
brown
For the ganche: 5 ounces dark chocolate
5 ounces heavy cream
For the pie filling:1 cup brown sugar
1 cup Lyle's Golden Syrup (or dark corn syrup)
4 tablespoons butter, melted
4 eggs beaten
2 tablespoons brandy
2 tablespoons vanilla
2 tablespoon cider vinegar
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
2 cups Old Fashioned rolled oats toasted until
brown
Oatmeal Pie with Chocolate Ganache
Bring the flavors of fall together with this adaptation of an old Fashioned Oatmeal Pie recipe. Updated with a rich layer of
chocolate ganache this recipe is sure to become a family favorite. It is told that this southern 'poor man’s pecan pie' recipe
came about during the Civil War when pecans became scarce and oatmeal was substituted resulting in a pie better than the
original. Oats hold energy for prosperity and wealth.
Bring the flavors of fall together with this adaptation of an old Fashioned Oatmeal Pie recipe. Updated with a rich layer of
chocolate ganache this recipe is sure to become a family favorite. It is told that this southern 'poor man’s pecan pie' recipe
came about during the Civil War when pecans became scarce and oatmeal was substituted resulting in a pie better than the
original. Oats hold energy for prosperity and wealth.
Directions: Ready your pie crust.
Make the ganache: Put cream and chocolate in a medium-sized
saucepan, set over medium heat, and stir until smoothly melted.
Remove from the stove and pour into the bottom the pie crust. Place
in the fridge until the ganache has hardened, at least 1 hour.
Make the oatmeal filling: In a large bowl, whisk together brown
sugar, syrup, eggs and melted butter, brandy, vanilla, vinegar,
cinnamon, nutmeg and salt. Stir in oats. Pour over chilled ganache
and spread it evenly. Shield edge with foil and bake at 350 until pie
is set about one hour. Allow the pie to cool completely before
serving.
Make the ganache: Put cream and chocolate in a medium-sized
saucepan, set over medium heat, and stir until smoothly melted.
Remove from the stove and pour into the bottom the pie crust. Place
in the fridge until the ganache has hardened, at least 1 hour.
Make the oatmeal filling: In a large bowl, whisk together brown
sugar, syrup, eggs and melted butter, brandy, vanilla, vinegar,
cinnamon, nutmeg and salt. Stir in oats. Pour over chilled ganache
and spread it evenly. Shield edge with foil and bake at 350 until pie
is set about one hour. Allow the pie to cool completely before
serving.
heat and add water. The mixture should be around 100
degrees. Allow to cool if it is too hot or it will kill the yeast.
In a large bowl combine 1 cup of the flour, yeast, salt, anise
seed and 1/4 cup of the sugar. Beat in the warm milk
mixture then add the eggs and orange zest and beat until
well combined. Stir in 1/2 cup of flour and continue adding
more flour until the dough is soft.
Turn the dough out onto a lightly floured surface and knead
until smooth and elastic.
Place the dough into a lightly greased bowl cover with
plastic wrap and let rise in a warm place until doubled in
size. This will take about 1 to 2 hours.
Punch the dough down and shape it into a large round loaf
with a round knob on top. Place dough onto a baking sheet,
loosely cover with plastic wrap and let rise in a warm place
for about 1 hour or until just about doubled in size.
Bake at 350 degrees for 35 - 45 minutes.
Remove from oven let cool slightly then brush with glaze.
To make glaze: In a small saucepan combine the 1/4 cup
sugar, orange juice and orange zest. Bring to a boil over
medium heat and boil for 2 minutes. Brush over top of bread
while still warm. Sprinkle glazed bread with sugar.
degrees. Allow to cool if it is too hot or it will kill the yeast.
In a large bowl combine 1 cup of the flour, yeast, salt, anise
seed and 1/4 cup of the sugar. Beat in the warm milk
mixture then add the eggs and orange zest and beat until
well combined. Stir in 1/2 cup of flour and continue adding
more flour until the dough is soft.
Turn the dough out onto a lightly floured surface and knead
until smooth and elastic.
Place the dough into a lightly greased bowl cover with
plastic wrap and let rise in a warm place until doubled in
size. This will take about 1 to 2 hours.
Punch the dough down and shape it into a large round loaf
with a round knob on top. Place dough onto a baking sheet,
loosely cover with plastic wrap and let rise in a warm place
for about 1 hour or until just about doubled in size.
Bake at 350 degrees for 35 - 45 minutes.
Remove from oven let cool slightly then brush with glaze.
To make glaze: In a small saucepan combine the 1/4 cup
sugar, orange juice and orange zest. Bring to a boil over
medium heat and boil for 2 minutes. Brush over top of bread
while still warm. Sprinkle glazed bread with sugar.
