Easter April 24th 2011
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Holidays and Entertaining
Easter April 24th 2011
Share your holiday tips
 I know that this is a little early,but if we could all come up with Easter and Lent recipes and get a head start,I think it would be fun.Something to look forward to SPRING!
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Forums » Baking Forums » Holidays and Entertaining » Easter April 24th 2011

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Forums  »  Baking Forums  »  Holidays and Entertaining  »  Easter April 24th 2011

Re: Easter April 24th 2011

posted at 1/8/2011 1:41 PM EST
Posts: 7304
First: 6/23/2010
Last: 4/20/2014
When I buy mayo it's always Hellmann's - good stuff (for the proper use of mayo)

Re: Easter April 24th 2011

posted at 1/8/2011 5:24 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
In Response to Re: Easter April 24th 2011:
Mayo?  MAYO?!!!???     I would never, never put ~shudder~    MAYO  in a deviled egg. The correct thing to use is Miracle Whip! I think it's against the law to use mayo in  deviled eggs.
Posted by Nancy G


I have to agree with you Nancy my hubby hates mayo in anything.  He will only eat Miracle whip and he loves Deviled eggs.

Re: Easter April 24th 2011

posted at 1/8/2011 5:37 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Spanish Deviled Eggs

Makes 24 deviled eggs

Crumbled chorizo, a splash of sherry vinegar and chopped piquant peppers add Spanish flair to the classic deviled egg. Serve as an hors d'oeuvre, or enjoy a few with a simple mixed salad for a light lunch.

Ingredients

1 dozen large eggs (hard cooked-boiled)
4 ounces packaged Spanish chorizo sausage, finely chopped (I omit this)
1 tablespoon finely chopped flat-leaf parsley, more for garnish ( I like cilantro)
1/4 cup seeded, finely diced roasted red peppers, such as piquillo (I use salsa put through a small blender)
1 tablespoon sherry vinegar
3 tablespoons Miracle Whip 
1 tablespoon Dijon mustard
2 tablespoons cold water
Salt and pepper to taste

Method

Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes. Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 or 10 minutes, then peel. Slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a rimmed baking sheet.

To prepare the filling, cook chorizo in a cold skillet over medium heat. Cook, stirring occasionally, for 10 to 12 minutes, until crisp. Meanwhile, add parsley, red peppers (salsa), vinegar, miracle whip, mustard and water to yolks. Mash to combine. Taste and adjust seasoning with salt and pepper.

Use two small spoons to scoop filling into egg white halves. When ready to serve, sprinkle eggs with warm chorizo and chopped parsley. Serve immediately.

I tweaked this recipe to my own taste as we don't care for the chorizo.  I also have used wine vineagar in place of the sherry.
Enjoy!

Re: Easter April 24th 2011

posted at 1/8/2011 5:39 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Is anyone making Hot Cross Buns for Easter?

Re: Easter April 24th 2011

posted at 1/8/2011 6:45 PM EST
Posts: 7304
First: 6/23/2010
Last: 4/20/2014
Not me  Tongue out  I bake cookies.
Yeast buns are beyond me.

Thanks for the Miracle deviled eggs recipe!

Re: Easter April 24th 2011

posted at 1/8/2011 7:29 PM EST
Posts: 1038
First: 10/1/2008
Last: 4/19/2014
I make Hot Cross Buns every Easter..Sort of a Tradition.  I also like to make Pecan Sticky Buns and Cinnamon rolls.  Yeast dough is not that hard once you gain a little confidence.  It is really a good way to get rid of your frustrations while kneading the dough!  LOL

Re: Easter April 24th 2011

posted at 1/8/2011 8:18 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Ahhhh, Sticky buns....With pecans and a cream cheese frosting plopped on the top. That is a bit of heaven.  I can't make them myself, well I should say I don't make them because a batch is so many and it is just me eating them.  So I wait for the county fair and "indulge" then or if I am out and see pecan or sticky buns on a menu I will ask about them NEVER are they "up to standards" so I usually pass on them.  I suppose I could make them and toss them into the freezer and bake them one or two at a time.

Now onto another Hotly debated subject here.  Mayo VS Miracle Whip.  
I will use either for Deviled Eggs.  My husband will have only Mayo on a sandwich (both slices of bread) I will use either but have been cutting back and often use 0 Fat  Greek Yogurt in place of mayo.  Sort of like using sour cream, needs a little flavor boost but texture wise it's ok. 

Re: Easter April 24th 2011

posted at 1/8/2011 8:23 PM EST
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: Easter April 24th 2011:
I will be trying those cookies Sharon thanks for posting them.  You are a real sweetheart for sharing them with all of us!
Posted by Elsa M


Elsa...

Your so very welcome!  I enjoy sharing recipes and ideas with all of you!

Re: Easter April 24th 2011

posted at 1/8/2011 8:27 PM EST
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: Easter April 24th 2011:
Is anyone making Hot Cross Buns for Easter?
Posted by Elsa M


Elsa...

Don't laugh, but what are hot cross bunns?  Do you want me to look in my recipe books for a recipe for you...I will if you want?!!

Re: Easter April 24th 2011

posted at 1/8/2011 8:30 PM EST
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: Easter April 24th 2011:
I make Hot Cross Buns every Easter..Sort of a Tradition.  I also like to make Pecan Sticky Buns and Cinnamon rolls.  Yeast dough is not that hard once you gain a little confidence.  It is really a good way to get rid of your frustrations while kneading the dough!  LOL
Posted by Barbara B


Barbera...

I never worked with yeast...kinda afraid to try it!!

Re: Easter April 24th 2011

posted at 1/8/2011 8:52 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: Easter April 24th 2011:
In Response to Re: Easter April 24th 2011 : Barbera... I never worked with yeast...kinda afraid to try it!!
Posted by Susan K

Re: Easter April 24th 2011

posted at 1/8/2011 9:01 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
As far as Mayo vs.Miracle Whip that is a matter of personal taste.Helmans Mayo rules in my kitchen.I do use Miracle Whip on my BLT'S,I like the tanginess with the saltiness of the bacon,but that is as far as it goes.My Mom always used Miracle Whip and I liked it until I tasted Mayo on potato salad and I was hooked,in my early teens.I use it for deviled eggs,coleslaw,potato and macaroni salad and on other sandwiches.But again it's a matter of personal taste.

Re: Easter April 24th 2011

posted at 1/8/2011 9:02 PM EST
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: Easter April 24th 2011:
In Response to Re: Easter April 24th 2011 : Hi Susan,Are you going to be scared off by flour and 2 1/4 teaspoons of yeast? NO!!! It is so easy just try something simple and you will be hooked.There is nothing more satisfying than the taste and smell of a yeast dough in the oven.Susan I know that you can do this.I make bread and pastries and pizza dough,even raised donuts.I will post a Hungarian raised dough recipe later,it is called Aranygaluska.Americans call it monkey bread.There are easier recipes out there using refrigerated biscuit dough I'll look around for one.Hot cross buns are a sweet spiced raised dough with raisins,after it is baked and cooled a white icing of confection sugar and milk is put on each bun in the sign of the cross
Posted by gale g


Gale...

Your so kind...I really love chatting with you! 

I always heard that working with yeast is hard so that is why I stayed away from it.  If I can get that recipe, I will try it!  I will even let you know how it goes! lol  

Thanks for the information on the hot cross buns...very interesting and I must say they sound yummy!!   Are they hard to make?

Re: Easter April 24th 2011

posted at 1/9/2011 2:15 PM EST
Posts: 1038
First: 10/1/2008
Last: 4/19/2014
Hi again,  this is my favorite yeast dough for sweet rolls.  It is done in the food processor, and doesn't make a huge batch.  That is great when one has a smaller family.

        NORENE'S YUMMY YEAST DOUGH

1 tsp. sugar
1/4 c Warm water
1 pkg yeast ( I use the rapid rise)
1/3 c lukewarm milk or water
3 c flour
1/3 c sugar
1/2 tsp salt
1/2 c butter (1 stick cut in chunks)
2 eggs

Dissolve sugar in 1/4 cup water.  Sprinkle yeast over and let stand for 8-10 min. Stir to dissolve.  Meanwhile heat milk until steaming, but not boiling.  Cool to lukewarm.
   (Steel Knife)  Place flour, sugar and salt in processor bowl.  Pulse to mix.  Add butter and process for 20 seconds until no large pieces of butter remain.  Add dissolved yeast mixture and process for another 5 seconds.  Beat eggs slightly and add to milk. 
Add to dough through feed tube while machine is running.  If machine begins to slow down add a little more flour( up to 1/4 cup).  Once dough has formed a mass or ball around the blades, process about 30-40 seconds longer.
   Empty bowl onto lightly floured board.  Knead dough by hand for 1-2 minutes until smooth and elastic.  Small bubbles will begin to form under the surface of the dough, and it will not cling to your hands or the board.  Try to work with as little flour as possible in order to prevent dough from becoming too dry once baked.
   Place dough into a large bowl which has been greased with about 2 tsp of salad oil, butter or margarine.  Turn dough over so that all surfaces are lightly greased.  Cover with tin foil, or plastic wrap and let rise until double in bulk.  Punch down and let rise again if desired or form into rolls and then let rise.  Dough may be used to make Cinnamon buns, Crescents, Sticky buns , Hot cross buns etc.

Re: Easter April 24th 2011

posted at 1/9/2011 4:53 PM EST
Posts: 58
First: 11/27/2010
Last: 5/27/2011
In Response to Re: Easter April 24th 2011:
Hi again,  this is my favorite yeast dough for sweet rolls.  It is done in the food processor, and doesn't make a huge batch.  That is great when one has a smaller family.         NORENE'S YUMMY YEAST DOUGH 1 tsp. sugar 1/4 c Warm water 1 pkg yeast ( I use the rapid rise) 1/3 c lukewarm milk or water 3 c flour 1/3 c sugar 1/2 tsp salt 1/2 c butter (1 stick cut in chunks) 2 eggs Dissolve sugar in 1/4 cup water.  Sprinkle yeast over and let stand for 8-10 min. Stir to dissolve.  Meanwhile heat milk until steaming, but not boiling.  Cool to lukewarm.    (Steel Knife)  Place flour, sugar and salt in processor bowl.  Pulse to mix.  Add butter and process for 20 seconds until no large pieces of butter remain.  Add dissolved yeast mixture and process for another 5 seconds.  Beat eggs slightly and add to milk.  Add to dough through feed tube while machine is running.  If machine begins to slow down add a little more flour( up to 1/4 cup).  Once dough has formed a mass or ball around the blades, process about 30-40 seconds longer.    Empty bowl onto lightly floured board.  Knead dough by hand for 1-2 minutes until smooth and elastic.  Small bubbles will begin to form under the surface of the dough, and it will not cling to your hands or the board.  Try to work with as little flour as possible in order to prevent dough from becoming too dry once baked.    Place dough into a large bowl which has been greased with about 2 tsp of salad oil, butter or margarine.  Turn dough over so that all surfaces are lightly greased.  Cover with tin foil, or plastic wrap and let rise until double in bulk.  Punch down and let rise again if desired or form into rolls and then let rise.  Dough may be used to make Cinnamon buns, Crescents, Sticky buns , Hot cross buns etc.
Posted by Barbara B

Thanks for the recipe-does not look to hard to make. I will attempt to make it!

Re: Easter April 24th 2011

posted at 1/9/2011 5:18 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
In Response to Re: Easter April 24th 2011:
I make Hot Cross Buns every Easter..Sort of a Tradition.  I also like to make Pecan Sticky Buns and Cinnamon rolls.  Yeast dough is not that hard once you gain a little confidence.  It is really a good way to get rid of your frustrations while kneading the dough!  LOL
Posted by Barbara B


Can you share your recipe for the sticky buns and the cinnamon rolls with us? 

Re: Easter April 24th 2011

posted at 1/9/2011 5:21 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
In Response to Re: Easter April 24th 2011:
In Response to Re: Easter April 24th 2011 : Elsa... Don't laugh, but what are hot cross bunns?  Do you want me to look in my recipe books for a recipe for you...I will if you want?!!
Posted by Susan K

  I know whatca r thinkin.....!!!!  Really they are a egg type bun that has a icing cross on the top and Yes I would like recipes for any Hot Cross Buns!  Thanks

Re: Easter April 24th 2011

posted at 1/9/2011 5:23 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
In Response to Re: Easter April 24th 2011:
In Response to Re: Easter April 24th 2011 : I have never tried to make hot cross buns myself,my Mom did and no I don't think that it would be hard.That monkey bread I was talking about is great ,it is a pull apart sweet bread,the dough is a sweet yeast dough,it's raised twice then you make little balls of dough that you roll in butter,sugar,cinnamon and ground nuts,you could use walnuts or pecans.They are piled up on top of one another in a grease tube pan or bundt pan and allowed to rise the third time and then baked.I love chatting with you also,I know that we will learn from each other and all the other nice people on VBB.I love to bake and cook as you can tell,sometimes it's hard for me to come up with recipes because I seldom use them.This is the way my Mom taught me.I'm starting to write things down for my boys so they will have our family recipes.
Posted by gale g


I have tried both and the monkey bread is like a sticky bun where the hot cross bun is like a little fruit cake.

Re: Easter April 24th 2011

posted at 1/9/2011 5:28 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
In Response to Re: Easter April 24th 2011:
In Response to Re: Easter April 24th 2011 : Great idea! Thanks Nikki.
Posted by gale g


That is a really GREAT Idea!!!!

Re: Easter April 24th 2011

posted at 1/9/2011 5:51 PM EST
Posts: 1038
First: 10/1/2008
Last: 4/19/2014
I have already posted the sweet dough that I use for most of my rolls, so for Cinnamon rolls.....divide the dough in half and roll out into a rectangle.  Spread with melted butter.  Sprinkle with cinnamon-sugar mixture (1-2 Tbsp cinnamon to 1 cup sugar, mix thoroughly ) and optional raisins and/or nuts. Roll up like a jelly roll cut in 1-1 1/2 " slices.  Place cut side down in greased muffin tins or in a 9x13 greased pan.  You can also use a sided cookie sheet.  Leave about 1 1/2 " between rolls.  Cover and let rise until double in bulk.  Brush with egg wash (1 egg yolk blended with 2 tsp water) or melted butter.  Bake at 375 degrees for about 15 minutes.  Frost with a white glaze ( 1 c. powdered sugar, 1/2 tsp vanilla and 2 Tbsp milk)  Or make your favorite cream cheese frosting ( I use equal parts cream cheese and butter with powdered sugar and vanilla  Add powdered sugar until spreading consistency-  can use small amount of milk if needed)

For sticky buns  follow basic recipe for cinnamon roll, but do not use raisins or nuts in rolls.  Cinnamon- sugar mixture can be brown sugar and cinnamon if you choose.  Grease a 9x13 pan.  Before placing buns in pans prepare the following mixture:   1/2 c butter, 1 cup brown sugar, packed, 2 Tbsp water, and 2 c. roughly chopped pecans.  Melt butter in saucepan, add brown sugar and water.  mix well.  Fold in pecans.  Spread over bottom of greased pan.  Arrange rolls on top of sugar mixture.  Cover and let rise until double in bulk.  Bake at 375 degrees until brown and bubbly ( probably about 25-30 min)   After rolls are done  immediately turn pans upside down on tray or cookie sheet with sides, and let stand for a minute or so, so the sugar mixture will run over the buns.  These also can be done in muffin tins  for individual servings. ENJOY!!
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Forums » Baking Forums » Holidays and Entertaining » Easter April 24th 2011