Tuesday, April 14, 2009

Easter Recipes

I realized that I hadn't posted my Easter menu recipes.  Here you go!  My favorites were the bread, pimiento cheese sandwiches, the noodle souffle, and the ambrosia gelatin mold.  I guess that's everything but the ham.

Noodle Souffle

Preheat oven to 325F.  Remove 1/2 pound sweet butter and 1/2 pound cream cheese from refrigerator and let come to room temperature.

Cook 1 pound wide egg noodles in boiling salted water until just done. Drain.  Meanwhile, set out a 3 quart Pyrex or other baking dish.

In mixer, cream butter and cream cheese together with 3/4 cup plus 2 tablespoons sugar.  Mix well.  Add 9 eggs, one at a time, beating well.  Add 4 cups sour cream, 1/2 cup lemon juice, and 1 tablespoon salt.  Taste for sour, sweet, and salt.  All flavors should be strong.  

Turn noodles into pan; pour cream cheese batter over noodles.  Stir lightly.

About an hour before serving, preheat oven to 325F and bake noodle souffle until puffed and browned.  Leftover portions may be reheated, uncovered, in oven or toaster oven. 

The Best of Bloodroot, Volume 1, Vegetarian Recipes


Pimiento Cheese
Makes 4 cups
Prep: 15 min.
11/2 cups mayonnaise
1 (4-oz.) jar diced pimiento, drained
1 tsp. 
Worcestershire sauce (Margie added a bit more)
1 tsp. finely grated onion (Margie added a bit more)
1/4 tsp. ground red pepper
1 (8-oz.) block extra-sharp 
Cheddar cheese, finely shredded
1 (8-o.z) block sharp Cheddar cheese, shredded
Stir together first 5 ingredients in a large bowl; stir in cheeses. Store in refrigerator up to 1 week.

Jalapeño Pimiento Cheese: Add 2 seeded and minced jalapeño peppers.

Cream Cheese-Olive Pimiento Cheese: Reduce mayonnaise to 3/4 cup. Stir together first 5 ingredients, 1 (8-oz.) package softened cream cheese, and 1 (53/4-oz.) jar sliced salad olives, drained. Proceed with recipe as directed.

Pecan Pimiento Cheese: Stir in 3/4 cup chopped pecans, toasted.
Rev. M


Cardamom Easter Braid

1/2 cup milk
1/4 cup water
1 large egg
4 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1/3 cup sugar
1 1/2 teaspoons salt
grated zest of 1 lemon
1 1/2 teaspoons ground cardamom or 8 cardamom pods, crushed
2 3/4 teaspoons bread machine yeast
1 1/4 cups golden raisins or chopped glaceed dried fruit
egg white mixed with 1 teaspoon water for glaze
raw or decorating sugar, for sprinkling

Place the dough ingredients, except the raisins or fruit, in the pan according to the order in the manufacturer's instructions.  Program for the Dough cycle; press Start.

Line a large baking sheet with parchment paper.  When the machine beeps at the end of the cycle, press Stop and unplug the machine.  Immediately turn the dough out onto a lightly floured work surface.  Pat into a fat rectangle and sprinkle with raisins or fruit.  Fold the dough over in thirds and knead gently to distribute evenly.  Cover with a clean tea towel and let rest on the work surface for 15 minutes to relax the dough.

Divide the dough into 3 equal portions.  Using your palms, roll each section into a fat rope about 15 inches long and tapered at each end.  Be sure the ropes are of equal size and shape.  Place the 3 ropes parallel to each other and braid like you are braiding hair.  Adjust or press the braid to make it look even.  Transfer to the baking sheet.  Tuck the ends under, pinching the ends into tapered points.  Cover loosely with plastic wrap and let rise at room temperature until the dough is almost doubled in bulk, about 1 hour.

Twenty minutes before baking, set the oven rack in the middle of the oven and preheat it to 375F.

Beat the egg white and water for the glaze with a fork until foamy.  Using a pastry brush, brush the tops fo the loaves with the egg glaze and sprinkle liberally with the sugar.  Bake for 40-45 mintues, or until the loaves are golden brown and the bread sounds hollow when tapped on the bottom with your finger.  Cool on the baking sheet on a rack.  Let cool to room temperature before slicing.

Beth Hensperger, The Bread Lover's Bread Machine Cookbook


Always ham for Easter and we’d pick off the chewy dark bits as soon as it was out of the oven.  Very good the next day cut up into macaroni and cheese.
To make red eye gravy, merely boil ham drippings and add water.  Some people add coffee.

Bake uncovered at 325°F for 1 1/2-2 hours.
Green Bean Casserole
The old standby.  Everybody has this for the holidays.  Though, it is hard to remember where they keep those onions in the stores.  Mama had a devil of a time finding them the first year we made Thanksgiving.  She’d never had it before and now loves it.

2-16 oz. cans whole green beans, drained (can also use frozen)
1 can Cream of Mushroom soup
½ cup milk
Dash pepper
1 teaspoon soy sauce
1-2.8 oz. can of French-Fried Onions

            Combine soup, milk, soy sauce and pepper.  Stir in green beans and ½ can of onions.  Bake at 350°F for 25 minutes or until hot; stir.  Top with remaining onions.  Bake 5 minutes.

Miss B's Dinner Rolls

1 1/4 cup water (less 1 tablespoon if you use liquid milk)
1 tablespoon skim milk powder (Miss B just uses milk)
2 tablespoons shortening
2 tablespoons sugar
1 1/2 teaspoons salt
3 1/2 cup unbleached white flour
1 1/2 teaspoon yeast

Combine ingredients in container of bread machine. Use on dough setting.

Remove dough from machine. Punch down. Roll into dough log and pinch into 12 balls. Place in greased muffin tin. Brush with melted butter. Cover with towel and set in warm place to rise 20-25 minutes.

Preheat oven to 375F. Bake 15-20 minutes or until golden brown (can partially bake, 7-11 minutes and then freeze and/or reheat/finish off later).

Miss B

Ambrosia Gelatin Mold

1-8 oz. box lemon jello
1 ½ cups boiling water
1-17 ¼ oz pineapple tidbits
2-11 oz. cans mandarin oranges, drained
3 cups miniature marshmallows
1 cup sweetened flaked coconut

            Place gelatin in a large metal bowl.  Add boiling water and stir until dissolved.  Drain pineapple in a strainer set over 2- to 4-cup measure.  Add enough cold water to pineapple juice to bring liquid to 1 ¾ cups.  Add to gelatin.  Half fill a large bowl with ice cubes and cold water.  Set bowl with gelatin in ice bath and stir occassionally with a rubber spatula until mixture is as thick as unbeaten egg whites.  Remove bowl of gelatin and fold in remaining ingredients.  Pour into mold.
            Refrigerate at least 4 hours until very firm, or up to three days.  After 20-30 minutes, and if marshmallows are sticking up, push them down.  To unmold, dip mold up to rim in warm water about 10 seconds.                                                                                                                                                               

Marion's Carrot Cake 

2 cups flour
2 tsp. Baking soda
1/2 tsp salt
2 tsp. cinnamon
3 eggs, beaten
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
2 tsp. vanilla
1-8 oz. can crushed pineapple
1 1/2 cups grated carrot
3 oz. flaked coconut
1/2 cup raisins
1/2 cup chocolate chips (optional: I've never used it)
1/2 cup chopped walnuts

Combine flour, baking soda, salt, cinnamon. Set aside.
Combine eggs, oil, buttermilk, sugar, vanilla. Beat until smooth.  Stir in flour mixture, raisins, chocolate chips, pineapple, carrots, coconuts, and walnuts.
Pour into two greased and floured 9' round pans.  Bake at

Cream cheese frosting

3/4 cup of softened butter
4-3 oz. packages of cream cheese, softened
2 tsp. vanilla
3 cups powdered sugar
Combine butter and cream cheese, beat until light and fluffy. Add vanilla and sugar and beat until smooth.

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