Egg Devil The name belies the delectability of this lip-smacking recipe which is always a foodies favorite. To make it more tasty, add more hot sauce. Cooking time - 15 mins. Ingredients: 1)Eggs - 6. 2)Celery - 1/2 stalk, finely chopped. 3)Onion - 1/4, finely chopped. 4)Mayonnaise - 1/4 cup. 5)Hot pepper sauce - 1 dash. 6)Paprika(for garnish). 7)Salt(for taste). Instructions: 1)In a medium-sized saucepan, place the eggs and cover with cold water. Boil water and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. 2)Cut eggs in half. Remove yolks and place in a medium bowl. Squash together with celery, onion, mayonnaise, salt and hot pepper sauce. 3)Stuff the white egg halves with the egg yolk mixture. Sprinkle eggs with paprika. Cover and chill in the refrigerator until serving time. Yield: 12 deviled eggs. Go to the top |
Honey Glazed Ham This ham tastes very much like the famous honey baked ham. It costs much less, but tastes as good. Add rosemary and thyme to give the dish a great flavor. If you prepare double the amount mentioned in the recipe, keep in mind that the sauce will take longer to reduce. Cooking time: 1 hr 15 mins. Ingredients: 1)Ham(ready-to-eat) - 5 pounds. 2)Whole cloves - 1/4 cup. 3)Dark corn syrup - 1/4 cup. 4)Honey - 2 cups. 5)Butter - 2/3 cup. Instructions: 1)Preheat oven to 325 degrees F (165 degrees C). 2)Score ham, and stud with the whole cloves. In a foil lined pan place the ham. 3)Heat the corn syrup, honey and butter in the top half of a double boiler. While baking ham, keep the glaze warm. 4)Brush glaze over ham, and bake in the preheated oven for an hour and 15 minutes. Baste ham every 10 to 15 minutes with the honey glaze. Turn on broiler to caramelize the glaze during the last 4 - 5 minutes of baking. 5)Remove from oven. Let sit a few minutes before serving. Yield: 12 servings. Go to the top |
Apricot Brown Sugar Ham
 A big hit with the family diners, this juicy ham makes a fabulous Easter delicacy and complements many side dishes. Cooking time: 1 Hr Yield: 15 servings Ingredients: 1)Ham - 1 (10 pound), cooked fully, cut spirally. 2)Brown sugar - 2/3 cup. 3)Apricot jam - 1/3 cup. 4)Mustard powder - 1 tsp, dry. Instructions:-
|
Blackberry Chocolate Dessert Cake Ingredients 1)Butter - 250g, chopped. 2)Dark chocolate - 250g, roughly chopped and of good-quality. 3)Milk - 1/3 cup. 4)Caster sugar - 1 cup. 5)Eggs - 4, at room temperature, separated. 6)Flour - 1/3 cup, plain. 7)Blackberries - 150g, frozen. Also needed:- Solid chocolate Easter eggs, extra blackberries and cocoa powder, to serve. Instructions: 1)Preheat oven to 200°C. Grease and line with baking paper a 23cm (base) springform pan. Melt butter in a small saucepan over medium temperature. Set aside. 2)Coalesce chocolate and milk in a large heatproof bowl. Place over a saucepan of simmering water (don't let base of bowl touch water). Stirring with a metal spoon, heat until melted and smooth. Using an electric hand mixer, beat in sugar. Remove bowl from heat. Set aside for 10 mins to cool a bit. 3)Add egg yolks(1 at a time) to chocolate mixture, beating well after each addition. Add melted butter. Stir until combined. Sieve flour over chocolate mixture and fold in gently. Whip egg whites in a separate bowl until soft peaks form. Gently fold into chocolate mixture. Sprinkle over blackberries. Gently fold in until combined. 4)Spoon mixture into readied pan. Bake for 15 minutes or until risen. Reduce oven to 160°C. Bake for 50 minutes more or until a frying pan inserted into the centre comes out clean. Leave to cool completely in pan (don't worry if cake sinks in centre). Lay the cake onto a serving plate. Garnish with chocolate eggs and blackberries; dust with cocoa. Serve slices with mascarpone or thick cream, if you wish. Yield: 8 servings Go to the top |
|
Lettuce, Avocado and Pine Nut Salad Ingredients (serves 8) 1)Olive oil - 2 tsps. 2)Pine nuts - 1/2 cup, roughly chopped. 3)Avocados - 2, peeled, thickly sliced. 4)Lemon juice - 1 tsp. 5)Baby cos lettuce - 2, trimmed. 6)Virgin olive oil - 2 tablespoons, extra. 7)White wine vinegar - 3 tsps. Instructions 1)In a small frying pan heat the olive oil over medium heat until hot. Add nuts. Stir while cooking, until it turns golden. Drain on paper towels. Drizzle avocados with lemon juice. 2)On a large serving plate, arrange the lettuce leaves. Top with avocado. Mix extra virgin olive oil, vinegar, and salt and pepper in a jar (preferably a screw-top one). Shake well. Drizzle over salad, sprinkle with pine nuts and serve. Yield: 8 servings (as a side dish). Go to the top |
| CARROT CAKE |
|
Ingredients : 3 eggs 1 1/4 cups corn oil 1 1/3 cups packed brown sugar 2 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. salt 2 cups all-purpose flour 1 8-oz. can crushed pineapple in natural syrup 1/3 cup shredded coconut 1 cup coarsely chopped walnuts 3 cups grated carrots (about 4 carrots) |
| Preparation : |
Preheat the oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch pan. In a large bowl, beat the eggs, oil and brown sugar until well blended. In a separate bowl, sift the baking soda, cinnamon, salt and flour, then gradually add it to the egg mixture; do not over mix. Add
the pineapple and syrup, coconut, walnuts and carrots, and beat well.
Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 to 15 minutes. Invert onto a cooling rack and cool completely. Serves 12 to 14.
 Go to top |
| HARELESS POTPIES ~A favorite of the Easter Bunny. | |
|
Ingredients : PIECRUST 2 1/2 cups all-purpose flour 1/2 tsp. salt 1/2 cup frozen sweet butter, cut in small chunks 1/4 cup vegetable shortening 7 to 8 tbsp. ice water FILLING 2 medium onions, diced 4 celery stalks, diced 2 tbsp. olive oil 1 1/2 cups frozen corn 2 cups frozen baby peas 2 1/2 cups carrots, peeled, chopped and cooked (about 4 carrots) 2 medium potatoes, peeled, cubed and cooked 4 cups diced cooked chicken, turkey or ham 5 tbsp. sweet butter 5 tbsp. all-purpose flour 4 1/2 cups chicken, vegetable or turkey stock 1/2 tsp. pepper Salt to taste 1 egg, lightly beaten |
The Recipe toolbar
|
| Preparation : | |
| TO MAKE THE PIECRUST: In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until the mixture resembles a coarse meal. Sprinkle with the ice water and pulse until the dough starts to come together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with plastic wrap and refrigerate while you make the filling. TO MAKE THE FILLING: In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft. Add all the vegetables, and the chicken, turkey or ham, and set aside. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth. Bring to a boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Add the pepper and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into 10 individual ovenproof bowls or two 9-inch pie pans. Preheat the oven to 400 degrees. Roll out the piecrust on a lightly floured surface. Cover the 10 (or two) pies with the dough. Use a cookie cutter to cut bunnies out of scraps of piecrust. Lightly brush the egg onto the piecrusts and place a bunny on top. Bake for 20 to 40 minutes, or until the crust is browned and the filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips. Makes 10 to 12 servings. Go to top | |
| CREAM CHEESE FROSTING |
|
Ingredients : 1/2 cup unsalted butter, softened to room temperature 1/2 cup cream cheese, softened to room temperature 2 1/2 to 3 cups sifted confectioners' sugar 1 tbsp. fresh lemon juice Green food coloring |
| Preparation : |
| In the bowl of an electric mixer, cream the butter and cream cheese until fluffy. Add the remaining ingredients and beat until smooth. Makes 3 1/2 cups.
Go to top |
| CREAMY VANILLA FROSTING: | |||
|
Ingredients : In medium bowl, beat 1/3 cup softened butter or margarine. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with 1/4 cup milk, beating to spreading consistency. About 2 cups frosting. |
|||
| Preparation : | |||
| To tint coconut, combine several drops desired color
food color with 3/4 teaspoon water; add to 1-1/2 cups coconut.
Stir until evenly tinted. Go to top | |||
|
| BRAIDED EASTER BREAD |
|
Ingredients : Serving this classic bread on Easter is a wonderful way to start an annual tradition. 2 pkgs. dry yeast 1/2 cup warm water 1/2 cup butter 3/4 cup milk 1/2 cup sugar 2 eggs, lightly beaten 1 1/2 tsp. salt 5 cups all-purpose flour 6 soft-boiled, dyed eggs (nontoxic dyes only) 1 egg 1 tsp. water |
| Preparation : |
| In a large mixing bowl, dissolve the yeast in the warm
water. Meanwhile, melt the butter in a saucepan, add
the milk and heat until just warm. Pour the mixture into
the bowl with the yeast. Add the sugar, eggs and salt,
and stir well. Mix in the flour, one cup at a time, until a
soft dough is formed. Turn the dough onto a floured
surface, adding flour if the dough is too sticky to handle.
Knead until it becomes elastic. Place it in a lightly oiled
bowl, cover, and set in a warm, draft-free area until
doubled in size (about 1 hour).
Punch down the dough. Divide it into three equal parts
and roll each piece into a 20-inch-long strand. Lay the
strands side by side and gently braid them. (To avoid
tearing the dough, braid from the middle out to an end;
repeat with the other side.) Place the woven dough in a
wreath shape on a greased cookie sheet, tucking the
ends under. Sink the eggs into the dough. Cover and let
rise until double in size. Beat 1 egg with 1 teaspoon
water and brush the wash over the dough. Bake in a
preheated 350-degree oven for 25 minutes or until
golden brown. Go to top |
| EASTER BASKETS AND BUNNIES CUPCAKES: |
|
Prep Time: 45 min.
Start to Finish: 2 Hrs. 5 min. Ingredients : 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water CREAMY VANILLA FROSTING (recipe given above) 3-3/4 cups (10-oz. pkg.) MOUNDS Sweetened Coconut Flakes, (tinted) * Suggested garnishes (marshmallows, HERSHEY'S MINI KISSES Chocolate, licorice, jelly beans) |
| Preparation : |
| 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in
diameter) with paper bake cups.
2. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press
desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny.
About 33 cupcakes. Go to top |
 |
|
Download our Free Toolbar Link to us! Download Free Goodies! |