Friday, March 29, 2013

Happy Easter Weekend!

Let the holiday weekend begin!

For those of you who celebrate "American" Easter (or Catholic Easter, vs. Russian Orthodox Easter), we wish you a wonderful weekend!

We spent today, at first, at doctors' appointments--for a rash Sis has and for some trouble with our cat Hermione (she's edgy and fighting a lot--so we got her a phermone diffuser!).  Then I had a wonderful visit with my hospice patient--she was awake and chatty and smiled a lot; best visit yet!  Then Mama took the kids and I to a new restaurant--Venezuelan beach food!  Batidos (like a lassi--kids had mango), chi cha (rice pudding-like drink, our favorite), mango iced tea, yucca fries, this yummy chimichurri-like guasacaca sauce, ceviche, plantains, black beans and rice, chili lime corn on the cob, arepas (a fried corn cake split in two and stuffed with different fillings--we had avocado and queso blanco, pernil/roasted pork, beef, ham and cheese, crispy honey chicken, chicken stew), empanadas (black bean and queso, "cheeseburger"), black bean soup, flan, arroz con leche, coconut tres leches, and tropical fruit salad.  We'd cleaned some--we have a new-to-us pie safe that involved some rearranging downstairs--and now we're watching episodes of the colonial history cartoon, "Liberty's Kids."

And the Easter Penguin comes tonight!

Saturday we'll dye eggs and have a big Easter lunch (recipes are below) with Ma and Gong (Goo is on rotation at the hospital) and then Sunday the four of us will hunt eggs the Easter Bunny hides inside and out.

But I imagine I will post again . . . .

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In the next 24-hours or so:


Bacon Cheese Bites


1/2 stick melted butter
1-5 oz. jar Kraft Old English Cheese Spread or any potted cheddar cheese (like Wis Pride)
1 can real bacon bits
1 tablespoon mayonnaise
1 package 6 English Muffins

Mix together first four ingredients. Split muffin and spread on mixture. Quarter each half. Freeze. When ready to serve broil 5 minutes.

Gommie Hungry

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Gommie's Deviled Eggs

4 hard-boiled eggs
2 tablespoons mayonnaise
1/8 teaspoon powdered dry mustard
½ teaspoon Worcestershire sauce
3 to 4 drops bottled liquid hot pepper sauce or 1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon paprika
salt and white pepper to taste
pickles, onions (optional)

Cut eggs lengthwise and gently remove yolks. Mash yolks with a fork, but do not pack. Add mayonnaise, dry mustard, Worcestershire, pepper sauce, paprika, salt, and white pepper. Also, add finely chopped pickles and onions, if desirable. Garnish with paprika, pimiento strips, or sliced olives.

Gommie Hungry

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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

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Ham
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.
Mom

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Hasselback Potatoes
6              Medium Size Potatoes
2 - 3        Cloves Garlic, thinly sliced
2              Tbsp Olive Oil
30           g Butter
Sea Salt
Freshly Ground Black Pepper
Directions
Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

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Sumi Salad

3-6 oz. packages shredded red cabbage, or 1/2 head of firm cabbage, chopped
1 package Ramen noodles, crushed while in package (save the seasoning packet)
1 bunch scallions, sliced
1 tablespoon sesame oil
3 tablespoons slivered almonds
2 tablespoons sesame seeds
1/2 cup vegetable oil
1/2 cup sesame oil
6 tablespoons rice vinegar, plain, not seasonred
1/4 cup sugar
1/2 teaspoon pepper
1 teaspoon salt

In small pan, heat 1 tablespoon of sesame oil.  Add sesame seeds and almonds.  Brown, stirring constantly.  don't let burn.  Set aside.  Chop scallion, using tops as well.  Combine crushed Ramen, scallion, and cabbage in a large bowl.  Mix together. In another bowl, whisk the vegetable oil, 1/2 cup of sesame oil, rice vinegar, sugar, seasoning packet, salt, and pepper.  Combine all, stirring well.  Store covered in refrigerator overnight.  Stir a few times during the day before serving.  (*I'm working on using less oil and substituting olive oil in this recipe).

Church cookbook
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Virginia Light Rolls

1 cup plus 1 tablespoon milk
3 tablespoons honey
2 large eggs
6 tablespoons butter or margarine, cut into pieces
4 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons salt
2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast
4 tablespoons melted butter or margarine, for brushing

Place all ingredients in bread machine pan according to the order in the manufacturer's instructions. Program for the DOUGH cycle; press START. The dough will be soft, but add no more than 2 to 3 extra tablespoons of flour as needed.

Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured surface. Divide the dough in half, then roll each half into a 2-3" cylinder. With a dough scraper, cut the cylinder into 8 equal portions. Repeat with second cylinder, producing 16 portions total. Shape into desired shapes (I wonder if you can drop them into a greased muffin tin like my other recipe?). Brush some melted butter along the tops. Cover loosely with plastic wrap and let rise until doubled, about 45 minutes.

Twenty minutes before baking, preheat oven to 375F.

Place the baking sheet in the center of the oven and bake for 25-28 minutes, until golden brown. Remove rolls from pan and cool on a rack.

To make ahead of time: Shape rolls as directed above, but then bake in 300F oven for 15-20 minutes. Cool completely and then freeze (up to 3 weeks) or refrigerate (up to 3 days). To serve, defrost. Preheat oven to 375F. Bake 10-14 minutes, until golden brown.

Adapted from Beth Hensperger, The Bread Lover's Bread Machine Cookbook

OR

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
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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
1 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

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Citrus Crown Cake
A great upside-down candied topping cake and DP’s favorite dessert, served every Easter (plus some!).

1 package Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
1 jar (12 ounces) orange marmalade
2/3 cup flaked coconut
¼ cup butter, melted
all the ingredients to make the cake mix (eggs, oil, water)

Preheat oven to 350*. Grease generously and flour 10-inch Bundt pan. Combine
marmalade, coconut and melted butter in small mixing bowl; pour into pan.
Prepare cake following package directions; pour batter over marmalade mixture.
Bake 50-55 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate. Cool completely.
Tip: For best results, cut cake with a serrated knife; clean knife after each slice.

Great American Brand Name Baking

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