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| easter recipes
Posted: 4/3/2009 6:01:47 AM | with easter rapidly approaching i am surprised no one has started an easter food thread...
what do you make traditionally at easter?...never mind the usual turkey, ham, cabbage rolls etc...there are lots of threads for holiday food...but what do you make only at easter?
here is one that has been in my family for a very long time...my nona used to make this and the recipe got handed down...near as i can figure out its from the late 1800's
cheese pie
16 oz cottage cheese
1 lb each of sharp and mild cheddar...(no its not the same as 2 lbs of med)
romano cheese...(no quantity listed)...i use equal parts of parmesan and romano
1 doz eggs
chopped ham...(no quantity listed)
chopped pepperoni...(no quantity listed)
mix all ingredients thoroughly in a large bowl...spoon out mixture into unbaked pie shells and cover with a top crust...traditionally i cut circles into the top crust...i use the large end of a metal baster but use whatever...
pop the pies into a 325 oven and bake for an hour-hour and 15 minutes...
these can be served either hot or cold...and they also freeze quite well | |
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| easter recipes
Posted: 4/3/2009 6:26:58 AM | ummmm isn't that quiche with a top crust????? lol
almost like a pizza quiche
I remember lamb at my grandmothers every easter.
In a large dutch oven a leg of lamb covered with salt, pepper, onions, and a head of shredded cabbage...maybe and inch of water to prevent burning.
just put in the oven for hours till the meat is falling apart and the cabbage is brown sweet and yummy.
She always made whipped potatoes that had butter, milk, parsley and celery salt/pepper... yummo
maybe it's time to continue the tradition and make it myself | |
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| easter recipes
Posted: 4/3/2009 6:28:50 AM | | i guess if you had to describe it...quiche would be close | |
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| easter recipes
Posted: 4/3/2009 6:57:48 AM | | WOW! The lamb recipe sounds really good. Might be on my menu this Easter. Thanks for the contribution. | |
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| easter recipes
Posted: 4/3/2009 7:38:02 AM | Diva - salt cooking is a centuries old method of cooking and can be used with chicken, fish, most cuts of beef, and pork. There are slight differences in the salt crust - some use flour with the salt, some don't use water, some have herbs/spices added, etc.
Salt Encrusted Ribeye Roast
courtesy Texas Beef Council
4-6 lb. boneless heart of prime rib
1 tbsp. vegetable oil
2-3 tsp. cracked black pepper
Salt Crust:
1 box (3 lbs.) coarse kosher salt
1-1/4 cups water
Preheat oven to 425°F. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients; mix well – mixture may appear dry, but do not add additional water. In roasting pan, pat 1-1/2 cups salt mixture into a rectangular shape about ½ to 1 inch larger than the size of the roast. Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. Occasionally, some salt mixture may fall off exposing small areas of the roast. This will not affect cooking. Roast in 425°F oven approximately 1-1/2 to 1-3/4 hours for medium rare; 1-3/4 to 2 hours for medium doneness. Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes. Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into 1/2" thick slices.
Note: Salt crust should be slightly thicker at the base of roast than at the top. Salt crust should be applied to roast just before roasting. | |
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| easter recipes
Posted: 4/3/2009 9:08:04 AM | Interesting. This thread is marked as Redundant Thread for deletion, so I searched and found the original 2 week old thread someone has already started.
Titled: Easter Foods 2009
<a href="http://forums.plentyoffish.com/datingPosts11946443.aspx">http://forums.plentyoffish.com/datingPosts11946443.aspx</a>
It's still a single page thread, and looking at both it seems the OP posted his recipes on there too.
Why start a Redundant thread and re-post the same Easter Recipes???
 | |
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| easter recipes
Posted: 4/3/2009 9:30:43 AM | Not a recipe per se, but I seem to recall having one for salt-encrusted chicken in a clay tandoori oven.
Soak the tandoor in water for 10-15 minutes, line bottom with a generous amount of salt, place a whole chicken on salt and pack firmly with more salt all around, covering completely, then bake in hot oven. Let cool enough to handle, remove all the salt from the chicken and serve.
Comes out incredibly juicy, with a nice crisp golden brown skin. | |
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| easter recipes
Posted: 4/3/2009 9:37:37 AM | Funny, I don't see one recipe on that thread, although I see a lot of chatter about brunch and food. Not sure how that makes this thread redundant. At least here, people are posting recipes.
PS Learn some BB code if you're going to try to post links. | |
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| easter recipes
Posted: 4/3/2009 10:08:32 AM |
Interesting. This thread is marked as Redundant Thread for deletion, so I searched and found the original 2 week old thread someone has already started.
sanderick...do you have anything worth contributing here?...
i also did a search and could not find anything comparable so i started this thread... | |
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| easter recipes
Posted: 4/3/2009 10:47:40 AM | interesting fishing dude...
has anyone ever had bacala as a typical easter food? | |
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| easter recipes
Posted: 4/3/2009 11:00:25 AM | depends on whether the rugrats are coming or not but there's always a leg of lamb and Mrs. Marcus' easter egg bread. Will do 1 of the pies if the kids are staying overnight.
Roast Leg of Lamb with Rosemary and Garlic
5-6 lb. leg of lamb
2 sprigs rosemary, chopped
3 cloves garlic, minced
4 tbsp. olive oil
In small bowl, combine rosemary, garlic and olive oil; set aside. Cut small slashes in lamb, fill with rosemary mixture; rub remaining mixture over lamb. Roast at 400°F for 2-3 hours.
Stuffed Roast Leg of Lamb with Rosemary and Garlic
5-6 lb. leg of lamb, butterflied
2 sprigs rosemary, chopped
3 cloves garlic, minced
4 tbsp. olive oil
12 slices prosciutto
1 cup dry white wine
In small bowl, combine rosemary, garlic and olive oil. Spread mixture evenly over butterflied lamb; layer with prosciutto; roll up and tie. Place in shall roasting pan, add white wine. Bake at 400°F for 2-3 hours, basting occasionally.
Easter Italian Pie
Filling
1-1/2 lbs. sweet Italian sausage, fresh
1 lb. ham sliced
1 small pkg. mozzarella sliced
6 small eggs, hard boiled, sliced in half
1 lb. ricotta cheese
nonpareils – sprinkles, dragées
fresh flat leaf parsley
Dough
3 raw eggs
1/4 lb. margarine
1 tbsp. salt
2 tbsp. sugar
5 cups bread flour, give or take
3/4 - 1 cup water
1/2 cake/pkg. fresh yeast
Boil 6 eggs; cool, shell, slice in half and store. Parboil the sausage, cool and slice diagonally into approximately 1/4" slices. Slice the ham and mozzarella. The above can be prepared the evening before the preparation of the pie.
Dissolve the yeast in warm water. Let stand 5 minutes. Stir to dissolve. Add part of the flour, about 2 cups, and the remaining dough ingredients. Beat until smooth and well blended. Gradually add the remaining flour to make soft bread dough that does not cling to the sides of the bowl. Knead 5-7 minutes by machine or until smooth and elastic by hand. Put into a greased bowl, cover and let rise until doubled. Punch the dough down and let rest for about 15 minutes.
Preheat oven to 350-400°F.
Prepare ricotta filling by mixing 2-3 eggs into the ricotta and beating until smooth and creamy. Divide the dough in half. Roll out one portion to cover a medium to large sized pizza pan or cookie sheet. Place the dough on the pan and fill as follows – do not deviate from the specified layering sequence. Layer of sausage; layer of ham; layer of mozzarella; layer of ricotta filling; arrange 6 boiled egg halves on top of the ricotta; sprinkle chopped parsley over all. Roll out the remaining portion of dough and use to cover the pie. Wet the edges with water, pinch together and roll under the pie – the edges should be trimmed to even up or remove excess dough. Cut several holes in the top crust with a scissors. Bake until golden brown, about 45-60 minutes. Prepare an egg wash by beating one egg yolk, sugar and water. As soon as the pie is removed from the oven brush the top with the egg wash and sprinkle with the nonpareils. Allow to sit for about 15 minutes before cutting.
This dish is traditionally prepared on the Holy Saturday and eaten as the noon meal. If any is left, it is good served cold for breakfast, lunch, dinner or a snack.
Easter Italian Cake
2-1/4 cups all-purpose flour
3/4 cup cornmeal
1/2 tsp. salt
3/4 cup butter, diced
2 eggs
4 tbsp. cold water
1-1/2 cups ricotta cheese
5 oz. feta cheese
1 cup grated Parmesan cheese
1 egg
1/4 cup chopped parsley
2 tbsp. chopped fresh basil
2 tsp. chopped fresh oregano
2 cups shredded smoked mozzarella cheese
1/2 lb. prosciutto ham slices
1 package (10 oz.) frozen chopped spinach, thawed and drained
8 oz. roasted red peppers, drained and patted dry
1 egg
Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll. Then, in separate bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended. Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15” diameter circle; carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1” from pan rim. Scatter half of the mozzarella over the bottom of the crust. Next arrange half the prosciutto ham slices in an even layer. Spread with ricotta cheese mixture; sprinkle with spinach. Cover with the remaining prosciutto slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again. Roll out remaining dough to 8-9” circle. Place over filling to cover. Moisten edges, and seal crusts together; crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape. Now, bake at 375°F for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.
Easter Egg Bread
courtesy Mrs. Marcus
2 pkg. yeast
1/2 cup warm water, 110-115°F
3/4 cup scalded milk
1/2 cup butter
1/3 cup granulated sugar
2 tsp. salt
2 tsp. anise extract, or to taste
5-8 cups bread flour
3 eggs
6-8 hard-boiled eggs, coloured if desired, cooled, optional
Dissolve yeast in water. Combine yeast mixture with milk, butter, sugar, salt and eggs. Add flour and thoroughly mix; knead until smooth. Cover and let rise until doubled. Punch down and divide into 3 strands. Braid the strands together to form circle. Place coloured, hard-boiled eggs if using in the strands. Cover and let rise until doubled. Bake at 350°F for 30-35 minutes.
Italian Easter Bread
1 pkg. active dry yeast
4 large eggs
1 cup granulated sugar
2/3 cup vegetable oil
2/3 cup whole milk – do not use low fat or non-fat milk
2 tsp. spirit of anise – if you can’t find spirit of anise try anise extract
4 cups all-purpose flour plus extra to form dough if needed
1 tsp. salt
hard-boiled eggs, cooled, optional
Follow the directions on the packet of yeast and dissolve in warm water. Wait 10 minutes for the yeast to foam. In a large bowl, beat the eggs with the sugar until smooth. Add the vegetable oil, milk and anise and mix well. Add the yeast mixture and mix well. Add the four cups of flour and the salt and stir with a fork or a wooden spoon. Eventually soft dough will form. Continue adding flour until you can gather the dough into a ball. Turn the dough onto a work surface and knead for 10 minutes. The dough should be smooth and not sticky. If the dough is sticky, continue to work in a few tablespoonfuls of flour at a time until you have smooth dough. Let the dough rest for 5 minutes and then begin forming the bread. Cut off a piece of dough about 3” in size. Roll the dough into a ball and then place on a work surface and roll the dough into a strip that’s about 1/2" - 1” in diameter and about 6” long. Form a circle with the strip of dough, pressing the ends together. Place the dough circle on a cloth in a warm area. Continue forming the dough circles. Once the dough has been completely used, cover the rings with a cloth and let rise for 2-3 hours. To bake the rings, preheat oven to 350°F and line two baking sheets with parchment paper. Brush the tops of the rings with an egg wash (one egg beaten with a tablespoon of water) and bake for 10-15 minutes, depending on the size of the rings.
To create decorative bread, create braids and garnish with hard-boiled egg. When you’ve formed your ring or braid, place the egg on the bread and let the bread rise with the egg on it. The eggs will be fine in the oven and you can eat them if you wish once the bread has been baked. | |
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| easter recipes
Posted: 4/3/2009 11:49:59 AM | Thanks for starting this, Mik. I'm always racking my brain looking for tried and true recipes for special days. I LOVE the sound of that Cheese Pie! | |
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| easter recipes
Posted: 4/3/2009 2:36:39 PM | | My gramma would make something called Paska (don't know if that is spelled right). Anyone hear of that and have a recipe? | |
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| easter recipes
Posted: 4/3/2009 2:48:57 PM | paska- is Eastern European easter bread.. yes you spelled it right, no recipe, nobody in my family ever did anything by recipe! But its really good. See if you can get a recipe from a Polish, Slovak or Ukranian church (if there are any around you). The Easter bread posted previously with the eggs is close but we never had eggs in ours. I love paska
Happy Easter everyone! | |
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| easter recipes
Posted: 4/3/2009 2:54:42 PM | cut the recipe in half if you like retrddiva...it does make about 4 pies...
a friend of mine gave me a recipe for ricotta fritters...i got a feelin they will become traditional here...anything deep fried...with sugar on it hasta be good... | |
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| easter recipes
Posted: 4/3/2009 2:57:26 PM | | Well those had HARD BOILED eggs in them. Not quite the same. But thanks for the info Joanne | |
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| easter recipes
Posted: 4/3/2009 3:34:41 PM | this isn't actually a recipe for easter dinner but if you'd like to teach your children, or even children in church class, the real meaning of easter this is a pretty cool way to do it. and you can eat the cookies too after your "lesson". of course in church you would have to pretend to make them since you won't have an oven there to use but they will still get the picture.
Cookies are to made the evening before Easter:
1 cup whole pecans
1 t. vinegar
3 egg whites
pinch of salt
1 cup sugar
zipper baggie
wooden spoon
tape
Bible
Preheat oven to 300 degrees. place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19: 1-3
Let each child smell the vinegar. Put 1 teaspoon into a mixing bowl. explain that when Jesus was thirsty on the cross He was given vinegar to drink. read John 19: 28-30
Add egg whites to vinegar. Eggs represent life. Jesus gave His life to give us life. read John 10: 10-12
Sprinkle a little salt into each child's hand. let them taste it and brush the rest into the bowl. the salt represents the salty tears shed by Jesus' followers and the bitterness of our sins. read luke23: 27
So far, the ingredients are not very appetizing. Add 1 cup of sugar. the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. read Psalm 34:8 and John 3:16
Beat with a mixer on high speed for 12-15 minutes till stiff peaks are formed. The color white represents purity in God's eyes of those whose sins have been cleansed by Jesus. read: isiah 1: 18 and John 3:14
Fold in broken nuts. drop by teaspoons onto waxed paper covered cookie sheet. Each mound represents the rocky tomb where Jesus' body was laid. read Matthew 27:57-60
Put the cookie sheet into the oven, close the door and turn off the oven. Give each child a piece of tape and let them seal the oven door. Jesus' tomb was sealed. read Matthew 27: 65-66
Go to bed. explain to the children that they may be sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed and they had to leave. read John 16: 20-21
On Easter morning, open the oven and give everyone a cookie. ask them to notice the cracked surface and then take a bite- the cookies are hollow. On the first Easter Jesus' followers were amazed to find the tomb open and empty. read Matthew 28: 1-9
the kids will really be surprised when they discover the cookies are hollow plus it will be a Bible lesson they won't forget. | |
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| easter recipes
Posted: 4/3/2009 3:53:35 PM | this is one that my mother in law has been making for years at easter time, mik...not one of my personal faves, but everyone else seemds to love it....
Easter Grain Pie
INGREDIENTS (Nutrition)
* 2 (9 inch) unbaked pie crusts
* 5 cups water
* 1/2 cup whole wheat berries
* 6 eggs
* 1 cup white sugar
* 1 (8 ounce) package mixed candied fruit
* 1 1/2 pounds ricotta cheese
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1 teaspoon grated lemon zest
* 2 teaspoons grated orange zest
* 1 tablespoon shortening
* 1 teaspoon salt
* 2 tablespoons confectioners' sugar for dusting
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Bring water to a boil in a large saucepan. Pour in wheat and allow to boil 40 minutes. As wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup sugar to eggs. Mix in fruit, ricotta, vanilla extract, cinnamon, lemon rind, and orange rind.
2. When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl, and mix in shortening and salt. Stir until shortening is melted, then stir wheat mixture into ricotta mixture.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Line two 9 inch pie pans with pastry. Cut remaining pastry into strips for tops of pies. Spoon half of filling into each pan. Cover with pastry strips to form lattice tops. Crimp edges.
5. Bake in preheated oven for 45 minutes, until crust is golden brown. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving. Store any leftovers in refrigerator. | |
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| easter recipes
Posted: 4/3/2009 4:06:37 PM | Traditional we have a cold canteloupe soup with breakfast and panna cotta with blackberry sauce for one of the desserts. This year we are having neither though. We always have what I think is the best coconut cream pie. I am not a fan of coconut cream pie at all, but this recipe is fantastic. The coconut is spread on the bottom of the pie shell, it's not mixed into the cream. Then the cream is piled on the coconut, then meringue is piled on the cream. The pie crust stays crispy and flakey, the cream is smooth. It's just a great dessert pie:
Pie-O-Neer Coconut Cream Meringue Pie
Pastry for a 9 inch single crust pie
1 cup sweetened flaked dried coconut
1 1/3 cups sugar
1/4 cup plus 1 1/2 teaspoons cornstarch
2 1/4 cups whole milk
3 large eggs, separated
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1/8 teaspoon salt
Preparation
1. With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes. Let cool on a rack.
2. Scatter coconut over bottom of pastry.
3. In a 2- to 3-quart pan, mix 1 cup sugar, 1/4 cup cornstarch, milk, and egg yolks until well blended. Stir over medium-high heat until mixture boils and thickens, 10 to 15 minutes. Remove from heat and stir in vanilla. Pour over coconut in crust.
4. In a small bowl, mix remaining 1/3 cup sugar and 1 1/2 teaspoons cornstarch.
5. In a deep bowl, with a mixer on high speed (use whisk attachment if available), beat egg whites, cream of tartar, and salt until very foamy. Add sugar-starch mixture, 1 tablespoon every 30 seconds, and continue to beat until meringue holds stiff, glossy peaks.
6. Spoon meringue onto hot pie filling. With a spatula, spread meringue evenly to rim of pie shell.
7. Bake in a 325° regular or convection oven until meringue is lightly browned, 15 to 20 minutes.
8. Let pie cool on a rack about 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch meringue) and chill up to 1 day.
I wish we could post pictures because I make the cutest bunny cupcakes for my students. 
I just finished our Easter menu for this year. It will be:
Breakfast:
Lemon Raspberry Bread Pudding (new recipe, never tried)
Scrambled Eggs with Bell Peppers and Onion
Scapple
Lunch/Dinner
Baked Ham with Raisin Pineapple Sauce (new recipe, never tried)
Horseradish Mustard New Potato Salad (new recipe, never tried)
Pineapple Stuffing
Aspargus
Green Beans
Deviled Eggs
Pie-O-Neer Coconut Cream Meringue Pie
Strawberry Cream Pie
Strawberry Mint Lemonade (new recipe from a new picnic book I just bought, Festive Picnics) | |
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| easter recipes
Posted: 4/3/2009 4:12:45 PM | Italian Easter Bread
1 package Rapid Rise yeast
1 1/4 cups scalded milk, cooled to room temperature
pinch of salt
1/3 cup butter, softened
2 eggs, beaten
1/2 cup sugar
3.5 cups flour (approximate)
1 egg, beaten with 1 teaspoon of water
6 dyed Easter eggs
sprinkles
Notes- the Easter eggs do not need to be hard boiled. They cook when the bread bakes. I usually just dye the eggs right out of the fridge, without hardboiling them. Saves time. Just be careful they don't crack!
In a large mixer bowl, combine yeast, warm (not hot) milk, salt, butter, eggs and sugar. Add about half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.
Punch dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends, and loop into a circle.
Place on a greased baking sheet. Cover and let rise until double, about an hour again. Brush each bread with beaten egg wash. Put on the sprinkles. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.
Bake 350F degrees until golden - about 20 - 25 minutes. Cool on rack. | |
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| easter recipes
Posted: 4/3/2009 4:19:41 PM | another one i forgot about...
khrustiki
3 egg yolks
2 whole eggs
Half teaspoon salt
1 cup of flour
1 tablespoon sugar
1 teaspoon vanilla
1 tablespoon sweet cream or evaporated milk
To lessen soaking up oil in frying add 1 tablespoon brandy
or half teaspoon of vinegar (optional)
METHOD
Beat the eggs thoroughly, add the rest of ingredients, except flour,
and beat again, add 1 cup of flour, stir and if necessary add more,
a teaspoon at a time until the dough is of rolling consistency (about 5 to 6 teaspoons).
Knead until smooth, cover and let rest for at least 15 minutes.
On a board, lightly greased with oil, then wiped with a paper towel,
roll out the dough quite thin (one eighth of an inch or less).
The dough may now be used to make khrustiki.
i think i hadta add more flour than this recipe called for...the trick to getting them really light is to roll as thin as possible | |
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| easter recipes
Posted: 4/3/2009 4:22:31 PM | My gramma would make something called Paska (don't know if that is spelled right). Anyone hear of that and have a recipe?
Two types of paska - one is what we'd call a regular Easter bread as well as a version that uses a basic dough and a dry cottage cheese type dough. | |
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| easter recipes
Posted: 4/3/2009 4:39:39 PM | Paska Slovak Easter Bread
Appeared in the Sacred Heart Byzantine Catholic Church Cookbook in Livonia, Michiganhttp from
This is my great-great grandmother’s Solvak Easter bread recipe. From Mrs. Anna Haschak. Appeared in the Sacred Heart Byzantine Catholic Church Cookbook in Livonia, Michigan courtesy of . From Mrs. Anna Haschak
Basic Dough
1 cake yeast
1 cup warm water
1 tablespoon sugar
2 cups milk, brought to a boil
1/2 cup sugar
1/4 pound butter (1 stick)
8 cups flour
2 tablespoons salt
3 eggs
~Cheese Dough
1 cake yeast
1/2 cup warm milk
1 tablespoon sugar
1 pound dry cottage cheese
1 cup yellow raisins
4 egg yolks
1 cup sugar (or to taste)
1 teaspoon salt
1 teaspoon lemon rind
1 teaspoon baking powder
3 cups sifted flour
Crumble yeast in 1/2 cup water and 1 tablespoon sugar. Set aside for 5 minutes. Pour boiling milk over remaining 1/2 cup water, sugar and butter. Cool to lukewarm. Sift flour into bowl; add salt, eggs, milk mixture and yeast. Knead dough until smooth and elastic. Cover and let rise until doubled in bulk, about 2 hours, in a warm place.
Crumble yeast in warm milk to which 1 tablespoon of sugar has been added and let stand 5 minutes. Mix cottage cheese with spoon until smooth. Add raisins and yeast mixture. Add unbeaten egg yolks, remaining sugar, salt, lemon zest, baking powder and flour; knead well. Set aside to rise until doubled in bulk (about 2 hours).
When the basic dough has doubled in size, turn out onto a lightly-floured board and divide into 4 parts (one part of the basic dough is for decorating, the remaining 3 parts are for the 3 loaves). Shape three of the parts into rounds. Let basic dough stand on the board covered for 15 minutes. Take one part of the basic dough and lightly punch around the edge so that the center is elevated. Take the cheese dough divide it in thirds. Place one third of the cheese dough around the elevated edge of the basic dough; then lightly make an opening in the center. Join edges; press carefuly so that the cheese dough is completely covered. Place dough in a pan and let rise about 30-45 minutes. (Round pans or stainless steel bowls are typically used here.) Use the remaining part of basic dough to make braids, crosses, etc and attach with a little egg yolk. Brush the top with egg yolk before placing in oven. Bake for 10 minutes at 325° F. Increase to 350° F and bake for an additional 40 minutes.
Notes -Can shape into a braid Put the plain dough braid on the outside edge of a round pan and put the rich dough coiled inside the plain dough.
Let rise until doubled and bake.
There are more complicated methods but not more attractive | |
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| easter recipes
Posted: 4/3/2009 5:23:24 PM |
Well those had HARD BOILED eggs in them. Not quite the same. But thanks for the info Joanne
Using all caps is yelling just in case you didn't know. Joanne said the recipes were similar - nothing else. The recipes said optional for the eggs - that means leave them out if you don't want/like them. | |
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