Easter is all about new life. It's about remembering the importance of fresh starts and cherishing the season. Around Easter, flowers start to bloom and the weather gets warmer. We're surrounded by color, sunshine, family and friends. If you're entertaining this Easter and want to dress up your home, there are many was to create a festive environment from table settings to mantle decorations to garlands. Whether it's a casual brunch or a full family dinner party, sometimes you just want your guests wowed.
A small sprig of seasonal foliage or flowers from the garden make a pretty place setting. Cover your table with a beautiful tablecloth. Arrange long stemmed spring flowers and blossoms with an array of different displays or use springs bulbs. Place the bulbs in a clear glass jar or vase with only the roots immersed in water. Do you have lovely bone china teacups? You can fill these with edible or ornamental eggs or even small bouquets of flowers lined down the center of your table with those tiny battery operated lights interspersed through and add some greenery. Bring out all your pretty china and crystal for a real show stopper to decorate your dining table or buffet. If the weather permits you can always set up a dining table on the patio or lawn choosing beautiful floral decor.
Entree, side dishes, salads and desserts will help you create a traditional Easter dinner menu. These menu ideas celebrate the best foods of spring.
I hope you have a lovely Easter and please enjoy the recipes listed below. Reminder, all eggs will be large unless otherwise noted.
Raisin Sauce for Ham - this is one of my favorite sauces to use on a perfectly baked ham
1/2 cup brown sugar
2 Tbl. cornstarch
1 tsp. dry mustard (such as Coleman's)
1 Tbl. white vinegar
2 cup raisins
1/4 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
1 1/2 cups cold water
Into a saucepan, add water, brown sugar and dry mustard mixing well to combine. Bring to a boil, add raisins and reduce to simmer. Into a small bowl whisk the cornstarch and vinegar and whisk into mixture cooking to slightly thicken.
Shrimp Appetizer - marinade must be done 1 day before
2/3 cup olive oil
1/2 cup white balsamic vinegar
1 Tbl. fresh cilantro, chopped
2 Tbl. fresh lemon zest
salt and freshly ground black pepper
Tabasco
2 lbs. large cooked shrimp - I always poach them
Romaine lettuce heart leaves
Lemon slices (garnish)
Marinade; whisk the olive oil, vinegar, cilantro, lemon zest, salt and pepper to emulsify. Place the cooked shrimp into a ziplock bag and pour in dressing. Seal and chill for 24 hours, turning bag occasionally. Arrange lettuce leaves in 8 ( 6 oz.) glasses and spoon the shrimp mixture into glasses. Garnish with lemon slices.
Deviled Eggs with Smoked Salmon
12 eggs
1/4 cup sour cream
1 1/2 Tbl. fresh chives, minced
3 Tbl. mayonnaise
1 heaping Tbl. Dijon
2 tsp. fresh dill, minced
salt and freshly ground black pepper
1 tsp. fresh lemon zest
3 oz. cold-smoked salmon, finely chopped
fresh sprigs of dill (garnish)
Place eggs into large saucepan cover with cold water. Bring to a boil and cook about 10 minutes, turn off heat cover and let stand 15 minutes. Drain and rinse in cold water. Peel eggs and cut in half lengthwise. Place yolks into a bowl and mash with fork to smooth. Add sour cream, chives, mayonnaise, Dijon, dill, pepper, lemon zest and salmon. Stir well to combine. Taste and season with some salt. Scoop filling into each egg half. Garnish with dill sprigs. Cover and refrigerate until service.
Hot Creamy Baked Shrimp Dip
2 Tbl. butter
3 garlic cloves, minced
1/4 cup dry white wine
1/4 cup fresh lemon juice
2 Tbl. fresh parsley, chopped
1/2 lb. large shrimp, peeled, cleaned and chopped into chunks
salt and freshly ground black pepper
Tabasco
1 cup ricotta
1 cup white Cheddar, shredded
1/4 cup freshly grated Parmesan
Preheat oven to 350 degrees. Into a large saute pan melt butter and add garlic cooking a few minutes to soften. Add white wine, lemon juice, parsley and shrimp. Season with salt, pepper and Tabasco. Cook shrimp about 5 minutes to also reduce wine. Add ingredients to a large bowl with ricotta, cheddar and Parmesan stirring to combine. Transfer to baking dish and bake to warm and bubbly about 15 minutes. Place under broiler for a few minutes. Garnish with parsley. Serve with crackers or baguette slices.
Rainbow Roasted Carrots
1 1/2 lbs. slender rainbow carrots, trimmed, scrubbed and sliced on diagonal into 2-inch pieces
4 Tbl. butter, melted
salt and freshly ground black pepper
1 Tbl. honey
2 Tbl. fresh lemon juice
fresh chives, chopped (garnish)
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Toss carrots with melted butter, season with salt and pepper. Arrange carrots in a single layer onto baking sheet and about 15 minutes, remove and drizzle with honey, tossing. Place back into oven and roast another 10 minutes. Remove to a pretty serving bowl and garnish with chives and drizzle with lemon juice.
Decadent Baked Broccoli Cheese Casserole
2 1/2 lbs. broccoli, cut into florets
1/4 cup all purpose flour
1/4 cup butter
1 3/4 cups half and half
2 1/4 cups sharp Cheddar cheese, shredded (reserve 1/4 cup for topping)
salt and freshly ground black pepper
Tabasco, to taste
1/2 tsp. garlic powder
1/2 tsp. paprika
1 sleeve Ritz buttery crackers, crushed (or similar crackers)
1/4 cup butter, melted
Preheat oven to 350 degrees. Spray a 13x9 baking pan with cooking spray. Into a large pot of boiling salted water add broccoli and cook about 3 minutes. Drain well. Into a saucepan melt butter and whisk in flour cooking and whisking about 1 minute, whisk in garlic powder, and paprika cooking a few minutes. Whisk in half and half cooking until thickened. Remove from heat and stir in cheese (reserving 1/4 cup for topping). Season with salt, pepper and Tabasco. Pour broccoli into baking dish and pour over cheese sauce gently stirring to combine. Into a small bowl add crushed crackers with melted butter and stir in remaining 1/4 cup cheese. Sprinkle cracker mixture over casserole. Bake uncovered for about 25 minutes or until bubbly and top is lightly browned. If need be you can place under broiler for a couple of minutes, carefully watching so it doesn't burn. Let stand about 10 minutes before serving.
Southern Buttermilk Biscuits
4 cups all purpose flour
5 tsp. baking powder
1 Tbl. sugar
1 tsp. baking soda
3/4 tsp. salt
1/2 cup shortening, chilled and cut into pieces
1 1/2 cups buttermilk
3 Tbl. butter, melted
Preheat oven to 45o degrees. Line baking sheets with parchment paper. Into a food processor pulse the flour, baking powder, sugar, baking soda and salt until combined. Add shortening and pulse to coarse crumbs. Transfer flour to large bowl and stir in buttermilk until dough just comes together. Transfer dough to lightly floured work surface and knead to smooth about 8 times. Press or use rolling pin to roll dough into 2-inch thickness. Using a floured 2-inch cutter cut out biscuits without twisting. Transfer to baking sheet. Press scraps together and refold once more. Brush top of biscuits with melted butter and bake about 12 to 15 minutes to golden. Serve with butter, jam, honey or add a slice of baked ham and slather on some mustard. Delicious!!
Rosemary Dinner Rolls
1 cup whole milk
1 egg
3 1/2 cups all purpose flour
2 1/4 tsp. instant yeast
1/4 cup brown sugar
1 1/4 tsp. salt
8 Tbl. butter, melted and divided
2 Tbl. fresh rosemary
Into a microwavable bowl whisk the milk and egg to combine. Microwave on high for 2 minutes or until very warm. Lightly oil a large bowl. Into a mixer with a paddle attachment, mix flour, yeast, sugar, salt and 3 Tbl. melted butter mixing to combine. Add milk mixture, mixing to combine. Remove attachment and add dough hook, kneading dough about 8 minutes or until smooth and comes together. Transfer dough to oiled bowl and rub top of dough with some of the oil, cover with plastic wrap and let rise in war spot for 1 1/2 hours. Brush a 13x9 metal baking pan with 1 Tbl. melted butter. On floured work surface divide dough into 4 equal pieces. Working with 1 piece at a time roll dough into a 12x4 rectangle. Brush top with melted butter. Fold long side over to form a 12x2 rectangle. Cut dough in to 4 equal pieces. Arrange in prepared pan in a row along long side. Repeat with remaining dough. Lightly cover pan with plastic wrap and let rise in warm spot for 45 minutes. Preheat oven to 375 degrees. Ross rosemary with any remaining butter and sprinkle over top of dough. Bake 20 to 25 minutes or until golden brown. mmmm, making myself hungry thinking of these with a slice of baked ham and slathered with mustard!
Roasted Asparagus Ricotta Tart
1 sheet frozen puff pastry (half of a 17.3 oz. package) thawed
1 egg
1 cup ricotta cheese
salt and freshly ground black pepper
1 lemon
2 scallions, chopped including green part
1/4 cup fresh parsley, chopped
12 oz. fresh asparagus, trimmed and halved
1/2 Tbl. olive oil
Preheat oven to 425 degrees. Unfold pastry onto piece of parchment paper and roll 1/2-inch larger on all sides. Slide parchment paper onto baking sheet. into a bowl beat egg and lightly brush 1/2-inch border of egg around pastry. Add ricotta to remaining egg in bowl and season with salt and pepper. Finely grate zest into the bowl and fold in scallions and parsley. Spread onto pastry leaving border uncovered. Top filing with asparagus and drizzle with oil. Bake about 18 to 20 minutes. Remove and slice into pieces. This is a great appetizer or served with the meal.
Frisee Salad
8 slices thick cut bacon, sliced
1 shallot, sliced
1 Tbl. water
2 Tbl. fresh lemon juice
2 tsp. Dijon
2 tsp. red wine vinegar
salt and freshly ground black pepper
1/4 cup extra virgin olive oil
12 large eggs
12 oz. baby spinach, rinsed in cold water, spun dry
2 heads frisee, rinsed in cold water, spun dry
Croutons, homemade are best
Into a saute pan, cook bacon to browned and crisp, remove to paper towels. Drain most of bacon fat and add sliced shallot cooking and stirring to soften. Dressing; into a blender add cooked shallot, lemon juice, Dijon, vinegar, and 1 Tbl. water. Puree and with blender running drizzle in oil to combine. Into a pan, add 2 cups of water and bring to simmer, crack eggs into simmering water to poach, remove with slotted spoon using a paper towel underneath to remove excess moisture and place cooked eggs onto plate. Onto a rimmed serving platter add spinach, frisee and bacon, tossing with some of the dressing to combine. Top salad with poached eggs and croutons, serve.
Golden Beet and Potato Salad - I recently had something very similar at a restaurant and loved it, here is my version
1 lb. baby golden beets, trimmed
1 lb. baby red potatoes, quartered
3 thyme sprigs
2 garlic cloves, smashed
salt and freshly ground black pepper
2 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
1 tsp. white wine vinegar
2 Tbl. fresh dill, chopped
4 Tbl. plain Greek yogurt
4 Tbl. sour cream
Into a pot of boiling water add beets and cover, reduce to simmer uncovered and cook about 20 minutes or until tender. Drain and cool to handle. Peel beets and cut into quarters. Place into large mixing bowl. Into a pot of boiling salted water add potatoes, garlic, and thyme. Cook uncovered about 15 minutes or until tender. Drain and discard garlic and thyme. Cool to handle. Add cooled potatoes to bowl with beets, refrigerate and chill. Dressing; Into a bowl whisk the yogurt, sour cream, zest, juice, vinegar, dill, salt and pepper. Gently pour into potato/beets and toss with enough dressing to coat, taste and adjust flavorings. Pour onto serving platter and garnish with some dill sprigs.
Delicious Rich Potato Casserole
4 lbs. Yukon Gold potatoes
salt and freshly ground black pepper
5 egg yolks
2 garlic cloves, finely grated
1 1/4 cups heavy whipping cream
3/4 cup sour cream
10 Tbl. butter, melted
Into a pot of boiling salted water add potatoes and cook until tender about 35 minutes. Drain and cool slightly. Preheat oven to 425 degrees. Into a large bowl whisk the egg yolks, garlic, heavy cream, sour cream, butter and pepper, season with salt. Peel the potatoes and mash in the bowl with egg mixture. Transfer to a 3 qt. baking dish and swirl the surface. Bake about 40 minutes to slightly puffed and golden brown. You can make this dish 1 day ahead, cover and chill.
Artichoke and Spinach Strata - please note this has to sit 8 hours or overnight before baking
1 1/2 Tbl. canola oil, divided
1 (9 oz.) package frozen artichoke hearts, thawed
4 garlic cloves, minced and divided
1 lb. fresh spinach
2 1/2 cups milk
salt and freshly ground black pepper
6 eggs
12 oz. whole baguette, cut into 3/4-inch cubes
3 oz. Boursin garlic and herb cheese spread, crumbled
3/4 cup Swiss cheese, shredded
Into a large saute pan add 1 1/2 tsp. oil along with artichoke's and 2 garlic cloves, saute to soften about 4 minutes. Remove from pan. Add remaining 1 Tbl. oil and 2 garlic cloves cooking and stirring about 30 seconds. Add spinach stirring to wilt about 3 minutes. Transfer spinach to a strainer to cool. Into a bowl whisk the milk, salt, pepper and Tabasco with eggs. Squeeze spinach to remove excess moisture. Add spinach, artichokes, bread, cheese spread to milk mixture and toss. Spoon mixture into a 13x9 baking pan coated with cooking spray; sprinkle with Swiss cheese and cover, chilling 8 hours. Preheat oven to 350 degrees. Uncover strata and bake about 45 minutes to set and lightly browned. Remove from oven and let stand 10 minutes before slicing.
Simple Old-fashioned Creamy Potato Salad
3 lbs. red or Yukon Gold potatoes, cut into chunks
4 stalks celery, thinly sliced including tops
1/4 cup fresh parsley, chopped
4 hard boiled eggs, chilled and chopped
3 Tbl. fresh chives, chopped OR 4 scallions, thinly sliced including green parts (or use both)
Dressing
1/2 cup mayonnaise
1/2 cup heavy whipping cream
2 Tbl. distilled white vinegar
1 tsp. sugar
salt and freshly ground black pepper
Into a large saucepan add potatoes and cover with cold water. Season with some salt and bring to a boil covered. Reduce to slow boil and cook potatoes about 15 minutes or until tender, drain well and pat dry with paper towels. Dressing; into a large bowl whisk the mayonnaise, cream, vinegar, sugar with some salt and pepper. Add half of the cooked potato3es to dressing and with a spatula gently mix to combine. Let cool. Mix in celery, chopped hard boiled eggs and remaining potatoes tossing to combine. Fold in parsley and chives. Cover and refrigerate to chill completely.
Beet and Mozzarella Salad
1 1/2 lbs. beets, scrubbed and trimmed and slice into 1/4-inch sliced
3 Tbl. olive oil
salt and freshly ground black pepper
1 English cucumber, chopped
10 red radishes, thinly sliced
6 cups baby arugula
3 Tbl. red wine vinegar
8 oz. fresh mozzarella, torn into pieces
Preheat oven to 450 degrees. Toss beets with 2 Tbl. olive oil and some salt and pepper. Arrange on single layer on 2 rimmed baking sheets and roast about 25 minutes to golden and crisp. Remove and let cool. Into a large bowl toss cooled beets with cucumber, radishes, arugula, vinegar and remaining 1 Tbl. oil along with some salt and pepper. Pour onto serving platter and top with mozzarella.
Spicy Sugar Snaps
1 lb. sugar snap peas, strings removed
2 Tbl. toasted sesame oil
3 garlic cloves, minced
1 small red chili pepper, thinly sliced
2 Tbl. red wine vinegar
Fresh cilantro, chopped (garnish) or you can use parsley
Into a large saucepan add peas and cover with cold water and bring to a boil, cooking about 3 minutes to just tender. Drain and transfer to an ice bath. Let cool completely, drain and pat dry with paper towels. Into a saute pan, add oil with garlic and chili cooking on medium low stirring until just light golden. Add peas and heat through. Remove and stir in vinegar and season with salt. Pour into a bowl or small serving platter and garnish with cilantro or parsley.
Classic Salmon Oscar - one of all time favorite dishes. The first time I had this delicious dish was in the 1970's in La Conner, WA.
6 thick cut salmon fillets
1 bunch fresh asparagus, trimmed
2 Tbl. olive oil
salt and freshly ground black pepper
2 garlic cloves, finely minced
8 oz. lump crab meat, remove all shells
2 Tbl. butter
Hollandaise Sauce
4 egg yolks
1 Tbl. fresh lemon juice
1/2 cup butter, melted
pinch of cayenne
salt
Heat grill and grill your salmon or you can pan sear it. Preheat oven to 435 degrees, place asparagus onto baking sheet and drizzle with olive oil, season with garlic, salt and pepper. Arrange in single layer. Bake about 12 minutes or tender. Place 2 Tbl. butter in non-stick pan over medium and once melted, add crab, cooking about 2 minutes to heat through, don't break up the meat. Set aside and keep warmed. Hollandaise sauce; whisk the egg yolks and lemon juice in a stainless bowl until mixture has thickened. Use a double boiler over barely simmering water and don't let water touch bottom of the bowl. Continue whisking and slowly drizzle in melted butter and continue whisking to sauce is thickened and doubled in volume. Remove from heat and whisk in cayenne and some salt to taste. Cover and keep warm until ready to use. Divide asparagus and place onto 6 serving plates. Top asparagus with cooked salmon. Spoon over some crab meat on salmon and drizzle over that lovely rich thick yellow hollandaise sauce. Mmmm, I love this dish!
Baked Ham with Apricot Glaze - or you can just bake the ham and use the raisin sauce at top of page
1 (10 lb.) fully cooked bone-in smoked half ham (not spiral sliced)
1 cup brown sugar, packed
1 cup apricot jam
1/2 cup Dijon
Preheat oven to 300 degrees. Place ham in roasting pan, cut side down. With tip of sharp paring knife make long cuts from top of ham to bottom cutting through tough skin and fat. Make perpendicular cuts to form diamonds. Cover with foil and bake 1 1/2 hours. Into a bowl whisk the sugar, jam, mustard and freshly ground black pepper. Transfer 1 cup of glaze to separate bowl; cover and refrigerate. Remove foil from ham and brush some of the remaining glaze all over ham. Bake, uncovered another 1 1/2 hours or until glaze is dark brown and internal temperature of ham is 140 degrees brushing with glaze every 1/2 hour. Allow ham to rest 20 minutes before carving and placing onto serving platter. Serve with reserved glaze. Garnish.
Grilled Pork Loin with Blackberry Glaze
4 cups blackberries
2 cups white balsamic vinegar
2 cups water
1 cup sugar
6 fresh thyme sprigs
salt and freshly ground black pepper
2 Tbl. fresh rosemary, chopped
1 Tbl. grape seed oil
4 garlic cloves, minced
1 (4 1/2 lb.) bone-in pork loin rack, Frenched
salt and freshly ground black pepper
Glaze; into a large saucepan stir together the blackberries, 2 cups vinegar, 2 cups water and 1 cup sugar with thyme sprigs. Bring to a boil over medium high and reduce to simmer until blackberries have broken down about 15 minutes. Remove from heat and cool 10 minutes. Remove and discard thyme sprigs. Transfer to a blender and process to smooth. Pour into a fine mesh strainer and discard solids. Stir in some salt and pepper. Pork; into a bowl stir rosemary, oil and garlic rub mixture over pork. Sprinkle with salt and pepper. Let stand at room temperature 30 minutes. Preheat a charcoal grill to medium high. Grill pork covered for 30 minutes turning twice, Brush with 1/3 cup of glaze and grill covered until thermometer inserted in thickest part registers 145 degrees, about 25 minutes, turning and brushing with glaze twice. Remove pork from grill and let rest 10 minutes before slicing into chops. Place on serving platter and garnish with whole blackberries.
Springtime Strawberry Pound Cake
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plain Greek yogurt
1 cup sugar
3 eggs
1 1/2 tsp. almond extract
1/2 cup vegetable oil
1 cup diced strawberries
Glaze
1/2 cup smashed strawberries (I use a potato masher)
1 tsp. fresh lemon zest
2 cups powdered sugar
Preheat oven to 350 degrees. Spray a 9-inch loaf pan with non-stick cooking spray. Into a bowl whisk the flour, baking powder and salt. Into a large mixing bowl whisk the yogurt, sugar, eggs, extract and oil. Slowly stir in dry ingredients to just incorporated. Fold in strawberries and pour batter into pan. Bake about 50 minutes until set. Remove from oven and turn out onto wire rack to cool completely. Glaze; into a bowl combine the smashed berries, zest and powdered sugar. Pour glaze over cooled cake.
Chocolate Mint Brownies
1/2 cup butter, soft
1 cup sugar
4 eggs
1 (16 oz.) can chocolate syrup (good quality)
1 tsp. pure vanilla extract
1 cup all purpose flour
1/2 tsp. salt
Filling
1/2 cup butter, soft
2 cups powdered sugar
1 Tbl. water
1/2 tsp. mint extract
3 drops green food coloring
Topping
1 (10 oz.) package mint chocolate chips
1/2 cup, plus 1 Tbl. butter, cubed
Preheat oven to 350 degrees. Into a large bowl of electric mixer cream butter and sugar to light and fluffy. Add eggs beating well after each addition. Beat in syrup and vanilla. Add flour and salt mixing well to combine. Pour into a greased 13x9 baking pan and bake 30 minutes. Remove and cool on wire rack. Filling; into a bowl cream the butter and powdered sugar, add water, mint extract and food coloring to blend. Spread over cooled brownies. Refrigerate until set. Topping; into a saucepan over a double boiler, melt chocolate chips and butter. Cool about 30 minutes stirring occasionally. Spread over filling and chill. Cut in to bars and store in refrigerator.
Strawberry Rhubarb Crisp
2 lbs. fresh rhubarb, sliced 1/2-inch thick
1 1/4 cups sugar
1 lb. fresh strawberries, hulled and quartered
3 Tbl. cornstarch
2 tsp. fresh lemon juice
1 tsp. pure vanilla extract
Topping
1 stick butter, soft
1 1/2 cups brown sugar, packed
1 1/2 cups all purpose flour
1 1/4 cups quick cooking rolled oats
3 Tbl. canola oil
1 1/2 tsp. cinnamon
1/2 tsp. salt
Preheat oven to 375 degrees. Into a large bowl add rhubarb with 3/4 cu sugar and let stand 15 minutes, stirring occasionally. Into another bowl toss the strawberries with 1/2 cup sugar and let stand 10 minutes, stirring occasionally. With a slotted spoon transfer the rhubarb to the strawberries and discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to fruit and stir well to combine. Transfer mixture to a 13x9 baking dish. Topping; add all ingredients to a bowl and with your fingers mix together to form large crumbs. Sprinkle topping evenly over filling and bake 30 minutes. Reduce oven to 325 degrees and bake 30 more minutes until bubbly and browned. Remove to cooling rack and let rest about 20 minutes before serving with freshly whipped cream or vanilla ice cream. This is so good.....
Coconut Layer Cake
3 cups cake flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 1/2 sticks unsalted butter, soft
1 1/2 cups sugar
4 eggs
1 Tbl. pure vanilla extract
1 cup sweetened cream of coconut
2/3 cup buttermilk
Frosting
2 (8 oz.) packages cream cheese, soft
2 sticks unsalted butter, soft
2 tsp. pure vanilla extract
pinch of salt
3 cups powdered sugar
8 oz. sweetened flaked coconut
Preheat oven to 325 degrees. Grease 3 (8-inch) round cake pans. Line bottoms with parchment paper. Into a bowl whisk the flour, baking powder, salt and baking soda. Into a bowl of electric mixer beat butter and sugar to blended, add eggs one at a time beating well after each addition, scraping bowl. Beat in vanilla. Into another bowl whisk the cream of coconut and buttermilk and on low speed add flour mixture alternating with coconut mixture beginning and ending with flour mixture. Scrape bowl with spatula. Divide evenly in pans. Bake about 35 to 40 minutes. Cool in pans on wire racks for 10 minutes before turning out. Cool completely. Frosting; into a bowl of electric mixer beat cream cheese and butter to smooth. Beat in vanilla and salt, gradually beating in powdered sugar to fluffy. Assemble the cakes; place 1 layer onto plate and spread with some frosting, add another layer, repeat and top with remaining layer, frosting top and sides. Cover with coconut and refrigerate a few hours covered loosely with plastic wrap. Any leftovers refrigerate.
Lemon Tea Cake with Glaze
Cake
1 1/2 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1 Tbl. fresh lemon juice
1 1/2 Tbl. lemon zest
3/4 cup plus 2 Tbl. sugar
1 stick butter, soft
2 eggs
1 tsp. pure vanilla extract
Syrup
1/4 cup sugar
1/4 cup fresh lemon juice
2 tsp. water
Glaze
1 Tbl. fresh lemon juice
1 Tbl. milk
1 cup powdered sugar
Cake; preheat oven to 350 degrees. Grease a 8x4-inch loaf pan. Into a bowl sift the flour, baking powder, baking soda and salt. Into a small bowl mix the buttermilk and lemon juice. Into another small bowl toss the sugar and zest together to combine. Into a bowl of electric mixer beat the butter and sugar to fluffy. Add eggs beating well after each addition. Beat in vanilla and beat on low the flour mixture, alternating with buttermilk mixture, starting and ending with flour. Pour into pan and bake about 45 to 60 minutes. If top is browning too much tent with foil. Remove and cool for 10 minutes before turning out. Syrup; into a small saucepan combine sugar, lemon juice and water cooking and stirring to dissolve sugar. Set aside to cool. Place a tray underneath cake and poke holes in top/sides with toothpick brushing top and sides with syrup. Allow to cool to room temperature. Glaze; into a bowl combine sugar, lemon juice and milk whisking to smooth. Add more lemon juice if required. Pour over top of cake and let drizzle down sides. Allow glaze to set about 30 minutes. Store in airtight container in refrigerator.
My Mother, Dorothy's Really Great Chocolate Cake with Frosting
1 cup butter, soft
3 cups brown sugar, packed
4 eggs
2 tsp. pure vanilla extract
2 2/3 cup all purpose flour
3/4 cup baking cocoa
3 tsp. baking soda
1/2 tsp. salt
1 1/3 cup sour cream
1 1/3 cup boiling water
Frosting
1/2 cup butter
3 oz. unsweetened chocolate chopped
3 oz. semisweet chocolate, chopped
5 cups powdered sugar
1 cup sour cream
2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Grease and flour three 9-inch round baking pans. Cake; into a large bowl of electric mixer cream butter and brown sugar to light and fluffy. Add eggs beating well after each addition. Beat in vanilla. Into another bowl whisk the flour, cocoa, baking soda and salt add to creamed mixture alternating with sour cream beating well after each addition. Stir in water until blended. Pour batter evenly into pans. Bake 30 to 35 minutes. Cool in pans 10 minutes before turning out onto wire racks to cool completely. Frosting; into a double boiler melt butter and chocolates; stir until smooth and cool slightly. Into a large bowl combine powdered sugar, sour cream and vanilla. Add chocolate mixture beating to smooth. Spread frosting between layers, over top and sides of cake in a pretty swirl pattern. Refrigerate.
My Oh My Do I Love Banana Pudding Pie
Filling
3/4 cup sugar
1/3 cup all purpose flour
2 eggs
4 egg yolks
2 cups whole milk
2 tsp. pure vanilla extract
Crust
1 (12 oz.) box vanilla wafers, divided
1/2 cup butter, melted
2 large firm but ripe bananas, sliced
Meringue
4 egg whites
1/2 cup sugar
Filling; into a saucepan whisk the sugar, flour, eggs, yolks and milk. Cook over medium low whisking constantly about 10 minutes until it reaches the thickness of chilled pudding. Remove from heat and stir in vanilla, set aside do not chill. Preheat oven to 350 degrees. Set aside 30 vanilla wafers and pulse the remaining wafers in a food processor to coarsely crushed. Stir together the crushed vanilla wafers and melted butter to blend. Press firmly onto bottom and up sides of a 9-inch pie plate. Bake for 10 minutes. Remove to wire rack to cool about 30 minutes. Arrange banana slices evenly over bottom of crust and spread half of the hot filling over bananas, top with 20 vanilla wafers and spread remaining hot filling over vanilla wafers. Meringue; beat egg whites at high speed in an electric mixer until foamy. Add sugar 1 Tbl. at a time beating until still peaks form and sugar dissolves. Spread meringue evenly over hot filling sealing the edges. Bake at 350 for about 12 minutes until golden brown, remove from oven and cool 1 hours on wire rack. Coarsely crush remaining 10 vanilla wafers and sprinkle evenly over top of pie. Chill 4 hours before serving.
Bon Appetit
The angel said to the women, “Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; he has risen, just as he said. Come and see the place where he lay.” - Matthew 28:5-6
He is not here; he has risen! Remember how he told you, while he was still with you in Galilee: ‘The Son of Man must be delivered over to the hands of sinners, be crucified and on the third day be raised again.’ - Luke 24:6-7
“Don’t be alarmed,” he said. “You are looking for Jesus the Nazarene, who was crucified. He has risen! He is not here. See the place where they laid him.” - Mark 16:6
They stripped him and put a scarlet robe on him, and then twisted together a crown of thorns and set it on his head. They put a staff in his right hand. Then they knelt in front of him and mocked him. “Hail, king of the Jews!” they said. - Matthew 17:28-29
When he had received the drink, Jesus said, “It is finished.” With that, he bowed his head and gave up his spirit. - John 19:30
The crowds that went ahead of him and those that followed shouted, “Hosanna to the Son of David!” “Blessed is he who comes in the name of the Lord!” “Hosanna in the highest heaven!” - Matthew 21:9
Jesus called out with a loud voice, “Father, into your hands I commit my spirit.” When he had said this, he breathed his last. - Luke 23:46
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