Cranberry-Nut Wheat Loaf

Cranberry-nut Wheat Loaf Andra Mikolan This one is also from the low-fat cookbook, but again, you can't tell! It's also only 153 calories a serving.

Makes 1 loaf (16 servings)

1 package active dry yeast 3/4 cup warm water (110-115 degrees) 3 Tablespoons honey 2-3 Tablespoons margarine or butter, room temperature 1 egg 1-2 cups all-purpose flour, divided 1 cup whole wheat flour 1 teaspoon salt 1 cup dried cranberries (I used some frozen ones from last fall that I thawed in the oven for about 15 minutes... they worked just fine.) 2/3 cup coarsely chopped walnuts Fat-free milk (to brush across the top and make it shiny)

Gently mix yeast, warm water and honey in large bowl. Let stand five minutes. (Try not to be creeped out by the yeast practically swarming to the honey) Add margarine, egg, 1 cup all-purpose flour, whole wheat flour and salt, mixing until blended. (I used a wooden spoon rather than a mixer. Then I got my hands in it.) Mix in cranberries, and walnuts and the remaining flour until it makes a smooth dough. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in a greased bowl; let rise, covered in a warm place until it doubles in size. 1-1 1/2 hours. Punch dough down. (It doesn't take much but it's fun too!) Shape into loaf and place in greased 9x5 inch loaf pan. Let stand, covered until double in size, about 45 minutes. Brush top of loaf with the milk. Bake at 375 degrees until loaf is golden and sounds hollow when tapped, 35 to 40 minutes. Remove from pan and cool on a wire rack or plate.

It's yummy with a smidge of butter! It takes about 3 hours but it's so worth it

Ajah cocktails & Bubbly Drinks Classic Champagne Cocktail Put a sugar cube in the bottom of a Champagne flute. Add 4 drops Angostura bitters, then 20ml Cognac. Top up with Champagne and serve. WHITE Ajah - WHITE lady cocktail Ingredients 50ml/2fl oz gin 25ml/1fl oz orange liqueur ½ free-range egg white 25ml/1fl oz lemon juice 1 tsp sugar syrup Method

1. Place the gin, orange liqueur, egg white, lemon juice and sugar syrup into a cocktail shaker filled with ice and shake well.

2. Strain into a sour glass

Yellow Ajah cocktail – Mimosa 5 oz sparkling wine & 1 oz fresh orange juice

Red Ajah cocktail – Red Mist 1 shot of cherry brandy 1 shot of cranberry juice Pour cherry brandy and cranberry juice into champagne flute glass, top up with champagne. Stir gently and serve.

Green Ajah cocktail – The Ghost 15 ml (half an ounce) of Midori liquer Top with champage

Blue Ajah cocktail – Blue Disco Fizz 0.5 shot blue Curacao 1 shot pineapple juice 1 dash lemon juice 0.5 shot elderflower cordial Pour all ingredients into a champagne flute glass & top up with champagne

Brown Ajah cocktail – There Will Be Rum • oz Malibu Rum • 1 oz ruby red grapefruit juice • dash of grenadine syrup • chilled champagne • strawberry slice for garnish 1. Shake the rum, grapefruit juice and grenadine in a cocktail shaker filled with ice. 2. Strain into a Champagne glass. 3. Fill up with Champagne. 4. Garnish with a strawberry slice on the rim.

Gray Ajah cocktail – Earl Grey Fizz 1 oz vodka 3/4 oz Earl Grey Tea Syrup* 3 oz champagne Shake Vodka and syrup on ice and strain into a chilled champagne flute. top with champagne. Garnish with a lemon twist.

• make 1 cup of Earl Grey tea and add 2 cups of sugar to make syrup.

Black Ajah cocktail – Black Velvet Equal quantities of Guinness and champagne.

Home-made Lemonade Makes 3 pints (1.75 litres) Ingredients 6 large lemons about 5 oz (150 g) granulated sugar

First scrub the lemons in warm water, then thinly pare the coloured outer zest from 3 of them using a potato peeler or zester. After that any white pith will need to be pared from the strips of zest with a sharp knife – this is important to prevent the lemonade tasting bitter. Now put the zest in a large bowl and add the squeezed juice of all the lemons (don't bother to strain the juice at this stage) and the sugar.

Next pour in 2½ pints (1.4 litres) of boiling water, then stir well, cover and leave overnight in a cool place. Next day stir again and taste to check the sweetness, adding a little more sugar if it needs it. Now strain through a fairly coarse sieve, as it's nice if some of the lemon remains. Pour it into bottles, using sterilised corks, then chill thoroughly.

Serve the lemonade either straight or diluted with soda water (for maximum bubbliness), with lots of ice.

Bubble Milk Alex & Lizzie Chang via Natalya Laragan

1 tall glass of milk

straw.

Blow through the straw to the milk.

Enjoy the bubbles.