Ingredients
5 cups chocolate milk
4 cups eggnog
1 cup heavy whipping cream, divided
2 tablespoon instant coffee granules
2-1/2 teaspoons vanilla extract
1 teaspoon rum extract
Directions
In a large saucepan, combine the milk, eggnog, 1/2 cup cream and coffee granules; heat through.
Remove from the heat; stir in extracts.
In a small bowl, beat remaining cream until stiff peaks form. Dollop over eggnog.
Yield: 2-1/2 quarts.
Source: http://www.tasteofhome.com/recipes/mocha-eggnog/
Showing posts with label Holiday. Show all posts
Showing posts with label Holiday. Show all posts
Christmas Crack (Chocolate Saltine Toffee) Recipe
Ingredients:
Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
Directions:
Preheat the oven to 425 degrees F.
Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
Directions:
Preheat the oven to 425 degrees F.
Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Peppermint Bark Cheesecake
18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
3 Tbsp. butter, melted
30 starlight mints, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1/4 tsp. peppermint extract
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
2 cups thawed COOL WHIP Whipped Topping
HEAT oven to 325°F.
MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
MEANWHILE, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
SPREAD cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.
Source: www.kraftrecipes.com/recipes/peppermint-bark-cheesecake-155124.aspx
3 Tbsp. butter, melted
30 starlight mints, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1/4 tsp. peppermint extract
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
2 cups thawed COOL WHIP Whipped Topping
HEAT oven to 325°F.
MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
MEANWHILE, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
SPREAD cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.
Source: www.kraftrecipes.com/recipes/peppermint-bark-cheesecake-155124.aspx
Tree Trim Trail Mix
Source: http://spoonful.com/recipes/tree-trim-trail-mix
Ingredients:
8 cups freshly popped corn
1 cup walnuts, toasted at 350° for 5 minutes
1/3 cup maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
Pinch of baking soda
1 cup dried cranberries
Directions:
Heat the oven to 300°. Grease a large, rimmed baking sheet. Mix the popcorn and nuts in a large, well-oiled bowl.
Bring the syrup, cinnamon, and salt to a boil in a small pot set over medium heat. Let the mixture boil for 4 minutes, swirling the pan occasionally. Turn off the heat and add the baking soda, stirring until the mixture is creamy. Pour the mixture over the popcorn and stir well.
Spread the popcorn on the baking sheet and bake until it's dry to the touch, about 15 minutes. Let the popcorn cool for 20 minutes, then mix in the cranberries and serve.
Ingredients:
8 cups freshly popped corn
1 cup walnuts, toasted at 350° for 5 minutes
1/3 cup maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
Pinch of baking soda
1 cup dried cranberries
Directions:
Heat the oven to 300°. Grease a large, rimmed baking sheet. Mix the popcorn and nuts in a large, well-oiled bowl.
Bring the syrup, cinnamon, and salt to a boil in a small pot set over medium heat. Let the mixture boil for 4 minutes, swirling the pan occasionally. Turn off the heat and add the baking soda, stirring until the mixture is creamy. Pour the mixture over the popcorn and stir well.
Spread the popcorn on the baking sheet and bake until it's dry to the touch, about 15 minutes. Let the popcorn cool for 20 minutes, then mix in the cranberries and serve.
Cranberry Fig Relish
Ingredients
1/2 cup dried figs, stems removed
2 cups fresh or frozen cranberries*
1 tablespoon snipped fresh mint leaves (optional)
1/2 cup orange marmalade
1 tablespoon balsamic vinegar
Directions
In a food processor or using a hand food chopper, process or chop figs until they are in large pieces. Add cranberries and process or chop until mixture is coarsely chopped. Transfer to a medium bowl; if desired, add mint.
In a small bowl stir together marmalade and vinegar. Add to cranberry mixture; mix well. Cover and chill for at least 2 hours.
**If using frozen cranberries, measure them while frozen. Let stand at room temperature about 15 minutes to thaw slightly before processing.**
Make-Ahead Directions:
Prepare as directed. Place in an airtight container. Seal; chill for up to 3 days. Or label and freeze for up to 6 months. Thaw overnight in the refrigerator.
Source: www.bhg.com/recipe/cranberry-fig-relish/
1/2 cup dried figs, stems removed
2 cups fresh or frozen cranberries*
1 tablespoon snipped fresh mint leaves (optional)
1/2 cup orange marmalade
1 tablespoon balsamic vinegar
Directions
In a food processor or using a hand food chopper, process or chop figs until they are in large pieces. Add cranberries and process or chop until mixture is coarsely chopped. Transfer to a medium bowl; if desired, add mint.
In a small bowl stir together marmalade and vinegar. Add to cranberry mixture; mix well. Cover and chill for at least 2 hours.
**If using frozen cranberries, measure them while frozen. Let stand at room temperature about 15 minutes to thaw slightly before processing.**
Make-Ahead Directions:
Prepare as directed. Place in an airtight container. Seal; chill for up to 3 days. Or label and freeze for up to 6 months. Thaw overnight in the refrigerator.
Source: www.bhg.com/recipe/cranberry-fig-relish/
Melting Snowmen Cookie Balls
Source: Melting Snowmen Cookie Ball
Ingredients:
1 pkg. (8 oz.) Cream Cheese, softened
24 Nutter Butter Cookies, finely crushed (about 3 cups)
2 pkg. (6 squares each) Baker's White Chocolate, melted
48 Mini Oreo Bite Size Cookies
2 Tbsp. decorating icing
Directions:
MIX cream cheese and cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.
REFRIGERATE 1 hour or until firm. Keep refrigerated.
Ingredients:
1 pkg. (8 oz.) Cream Cheese, softened
24 Nutter Butter Cookies, finely crushed (about 3 cups)
2 pkg. (6 squares each) Baker's White Chocolate, melted
48 Mini Oreo Bite Size Cookies
2 Tbsp. decorating icing
Directions:
MIX cream cheese and cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.
REFRIGERATE 1 hour or until firm. Keep refrigerated.
Sticky Toffee Pudding
Source:Sticky Toffee Pudding
Ingredients
Pudding:
2 cups pitted dates
3/4 cup dark spiced rum
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
Pinch salt
2 cups brown sugar
1 stick butter, at room temperature, plus extra for baking dish
3 eggs, separated
Toffee Sauce:
3 sticks butter
1 1/2 cups brown sugar
1/2 cup brandy
Heavy cream, whipped, for topping, optional
Directions:
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
For the pudding: In a small saucepan, combine the dates, rum and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer and simmer for 5 to 7 minutes. Remove the pan from the heat and add the vanilla extract. Let the liquid cool, and then puree the dates with their liquid in a food processor. Reserve.
Sift together the flour, baking powder, cinnamon and salt.
Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat the butter and sugar together until they are a homogeneous mixture. Beat in the eggs one at a time. Gently mix in the flour mixture in thirds over a low speed. Stir in the date puree.
Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.
For the toffee sauce: Make this while the pudding is baking. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a sauce consistency, about 15 minutes.
To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes. Using a skewer or chopstick, poke holes in the pudding about every inch or so.
Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.
Ingredients
Pudding:
2 cups pitted dates
3/4 cup dark spiced rum
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
Pinch salt
2 cups brown sugar
1 stick butter, at room temperature, plus extra for baking dish
3 eggs, separated
Toffee Sauce:
3 sticks butter
1 1/2 cups brown sugar
1/2 cup brandy
Heavy cream, whipped, for topping, optional
Directions:
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
For the pudding: In a small saucepan, combine the dates, rum and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer and simmer for 5 to 7 minutes. Remove the pan from the heat and add the vanilla extract. Let the liquid cool, and then puree the dates with their liquid in a food processor. Reserve.
Sift together the flour, baking powder, cinnamon and salt.
Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat the butter and sugar together until they are a homogeneous mixture. Beat in the eggs one at a time. Gently mix in the flour mixture in thirds over a low speed. Stir in the date puree.
Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.
For the toffee sauce: Make this while the pudding is baking. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a sauce consistency, about 15 minutes.
To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes. Using a skewer or chopstick, poke holes in the pudding about every inch or so.
Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.
Thanksgiving Stuffing
INGREDIENTS:
1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble,buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
1/4 cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs
DIRECTIONS:
Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.
Source: www.allrecipes.com
1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble,buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
1/4 cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs
DIRECTIONS:
Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.
Source: www.allrecipes.com
Mashed Sweet Potatoes
Ingredients:
3 pounds sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 banana, sliced
1 orange, zested and juiced
1 cup chicken stock
1/2 cup brown sugar
1/2 teaspoon grated nutmeg
Salt and pepper
Directions:
Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.
Read more at: http://www.foodnetwork.com
3 pounds sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 banana, sliced
1 orange, zested and juiced
1 cup chicken stock
1/2 cup brown sugar
1/2 teaspoon grated nutmeg
Salt and pepper
Directions:
Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.
Read more at: http://www.foodnetwork.com
Irish Potato Cake (Boxty)
1/2 pound potatoes, unpeeled
1 1/2 cups buttermilk
1/2 pound potatoes, peeled and grated
1 3/4 cups all-purpose flour
1 teaspoon baking soda
salt and ground black pepper to taste
2 tablespoons butter, or as needed
Directions
Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper. Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.
Source: http://allrecipes.com/Recipe/Boxty/Detail.aspx
1 1/2 cups buttermilk
1/2 pound potatoes, peeled and grated
1 3/4 cups all-purpose flour
1 teaspoon baking soda
salt and ground black pepper to taste
2 tablespoons butter, or as needed
Directions
Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper. Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.
Source: http://allrecipes.com/Recipe/Boxty/Detail.aspx
Fresh Cranberry Spread
Ingredients
8 ounces fresh cranberries
3/4 cup sugar
1/2 cup water
1 cinnamon stick
1/8 tsp. ground nutmeg
Juice and grated peel of 1 orange
2 Tbsp. I Can't Believe It's Not Butter!® Spread
Directions
Bring cranberries, sugar and water to a boil over medium heat in 2-quart saucepan. Reduce to heat to low. Stir in cinnamon and nutmeg. Simmer, stirring occasionally, 7 minutes or until cranberries begin to burst. Stir in orange juice and grated peel. Simmer 5 minutes. Turn into bowl; cover with plastic wrap so it does not form a skin as it cools. Refrigerate until cooled completely.
Whisk I Can't Believe It's Not Butter!® Spread in small bowl until smooth. Remove the jam from the refrigerator and stir to break it up. Gently stir in about 2 tablespoons jam into Spread, stirring so the fruit is running through the spread without completely blended in. Serve on the side with anything from toast to waffles. It is also great melted and drizzled over roasted turkey!
Source: http://www.icantbelieveitsnotbutter.com
8 ounces fresh cranberries
3/4 cup sugar
1/2 cup water
1 cinnamon stick
1/8 tsp. ground nutmeg
Juice and grated peel of 1 orange
2 Tbsp. I Can't Believe It's Not Butter!® Spread
Directions
Bring cranberries, sugar and water to a boil over medium heat in 2-quart saucepan. Reduce to heat to low. Stir in cinnamon and nutmeg. Simmer, stirring occasionally, 7 minutes or until cranberries begin to burst. Stir in orange juice and grated peel. Simmer 5 minutes. Turn into bowl; cover with plastic wrap so it does not form a skin as it cools. Refrigerate until cooled completely.
Whisk I Can't Believe It's Not Butter!® Spread in small bowl until smooth. Remove the jam from the refrigerator and stir to break it up. Gently stir in about 2 tablespoons jam into Spread, stirring so the fruit is running through the spread without completely blended in. Serve on the side with anything from toast to waffles. It is also great melted and drizzled over roasted turkey!
Source: http://www.icantbelieveitsnotbutter.com
Day 4 through Day 8 with I'm At Home Baking
Head over to "I'm At Home Baking" and see all the goodies being made! YUM!
Day 4: Mint Chocolate Delights
Day 5: Orange Candy Cane Kisses
Day 6: Soft Molasses Cookies
Day 7: Chocolate Peppermint Cookies
Day 8: Lemon Cookies
Day 4: Mint Chocolate Delights
Day 5: Orange Candy Cane Kisses
Day 6: Soft Molasses Cookies
Day 7: Chocolate Peppermint Cookies
Day 8: Lemon Cookies
Check out Day 3 of 25 Days of Christmas Cookies
"I'm At Home Baking" is whipping up more goodies today!!!
25 Days Of Christmas Cookies. Day 3: Peanut Butter Pumpkin Spice Kisses
25 Days Of Christmas Cookies. Day 3: Peanut Butter Pumpkin Spice Kisses
Check out Day 2 of 25 Days Of Christmas Cookies
Another great treat over at "I'm At Home Baking"!
25 Days Of Christmas Cookies. Day 2: Snickerdoodles
25 Days Of Christmas Cookies. Day 2: Snickerdoodles
Check Out - Day 1 of 25 Days Of Christmas Cookies
25 Days Of Christmas Cookies. Day 1: Chocolate Chip
Check out this excellent chocolate chip cookie recipe that "I'm At Home Baking" is so kind to share!
Check out this excellent chocolate chip cookie recipe that "I'm At Home Baking" is so kind to share!
Easter Egg Bread
6 cups all-purpose flour
1/2 cup sugar
2 (.25 ounce) packages active dry yeast
1 teaspoon ground cardamom
1 teaspoon salt
1 1/2 cups milk
6 tablespoons butter, cubed
4 eggs
3 hard-cooked eggs
vegetable oil
2 tablespoons cold water
Directions
In a large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Dye hard-cooked eggs; lightly rub with oil. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each portion into a 24-in. rope.
Place ropes on a greased baking sheet and braid; bring ends together to form a ring. Pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.
Beat water and remaining egg; gently brush over dough. Bake at 375 degrees F for 28-32 or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.
Source: http://allrecipes.com/recipe/easter-egg-bread/detail.aspx posted by Heather Durante
1/2 cup sugar
2 (.25 ounce) packages active dry yeast
1 teaspoon ground cardamom
1 teaspoon salt
1 1/2 cups milk
6 tablespoons butter, cubed
4 eggs
3 hard-cooked eggs
vegetable oil
2 tablespoons cold water
Directions
In a large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Dye hard-cooked eggs; lightly rub with oil. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each portion into a 24-in. rope.
Place ropes on a greased baking sheet and braid; bring ends together to form a ring. Pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.
Beat water and remaining egg; gently brush over dough. Bake at 375 degrees F for 28-32 or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.
Source: http://allrecipes.com/recipe/easter-egg-bread/detail.aspx posted by Heather Durante
Easter Cheese Ball
2 (8-ounce) packages cream cheese, room temperature
1 1/2 cups cheddar cheese (preferably orange), shredded, plus additional for rolling
2 tablespoons minced shallot
1 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce (such as Tabasco)
Coarse salt and white pepper, to taste
Directions
Put all ingredients into the bowl of a mixer, and blend thoroughly. Form into an egg-like chick shape, and refrigerate until firm, about an hour. Before serving, roll the cheese ball in shredded cheese (this will look like feathers). Use a whole almond for the chick's beak, raisins for eyes and slivers of carrot or orange peppers for the feet. Serve with crackers or crudites.
The results are at once delightful and delicious; don't expect the little guy to last very long.
Source: www.cookingchanneltv.com/recipes/easter-cheese-ball-recipe/index.html
1 1/2 cups cheddar cheese (preferably orange), shredded, plus additional for rolling
2 tablespoons minced shallot
1 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce (such as Tabasco)
Coarse salt and white pepper, to taste
Directions
Put all ingredients into the bowl of a mixer, and blend thoroughly. Form into an egg-like chick shape, and refrigerate until firm, about an hour. Before serving, roll the cheese ball in shredded cheese (this will look like feathers). Use a whole almond for the chick's beak, raisins for eyes and slivers of carrot or orange peppers for the feet. Serve with crackers or crudites.
The results are at once delightful and delicious; don't expect the little guy to last very long.
Source: www.cookingchanneltv.com/recipes/easter-cheese-ball-recipe/index.html
Chocolate Cream Filled Easter Eggs
½ cup sweetened condensed milk
½ cup butter , softened
1 ½ teaspoons corn syrup
1 teaspoon salt
1 teaspoon vanilla
6 -7 cups sifted icing sugar
yellow food coloring
1 lb semisweet chocolate
1 ounce paraffin wax (optional)
Directions:
In a large bowl, mix milk, butter, corn syrup, salt and vanilla. Add icing sugar in 3 or 4 batches,stirring well after each addition. Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
Take 1/4 of the mixture, and color it yellow for yolks. Form it into 10 to 15 small balls, set aside.
Make 10 to 15 Larger balls with the remaining mixture. Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate. Place eggs on tray lined with waxed or parchment paper. Put in a cool place until chocolate is firm. Decorate if desired.
Source: http://www.food.com
½ cup butter , softened
1 ½ teaspoons corn syrup
1 teaspoon salt
1 teaspoon vanilla
6 -7 cups sifted icing sugar
yellow food coloring
1 lb semisweet chocolate
1 ounce paraffin wax (optional)
Directions:
In a large bowl, mix milk, butter, corn syrup, salt and vanilla. Add icing sugar in 3 or 4 batches,stirring well after each addition. Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
Take 1/4 of the mixture, and color it yellow for yolks. Form it into 10 to 15 small balls, set aside.
Make 10 to 15 Larger balls with the remaining mixture. Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate. Place eggs on tray lined with waxed or parchment paper. Put in a cool place until chocolate is firm. Decorate if desired.
Source: http://www.food.com
Easter Nests With Jelly Bean Eggs
4 cups chow mein noodles
½ cup light corn syrup
½ cup sugar
¾ cup peanut butter
36 jelly beans
Directions
Break chow mein noodles into small pieces; set aside in large mixing bowl.
Combine sugar and corn syrup in large saucepan.
Cook on medium heat until the sugar is melted and there are bubbles at the edge of the pan.
Add peanut butter and stir until smooth.
Pour peanut butter mixture over crunched up noodles; toss until completely coated.
Let cool slightly to avoid burns.
Butter hands lightly and use approx 1/4 cup mixture to form a compact ball.
Make indention in the middle of each ball to resemble a bird's nest.
Place on waxed paper and let cool completely.
Place 2-3 jelly beans inside each nest.
Serve on a bed of green-tinted coconut for extra festive look.
Source: http://www.food.com/recipe/easter-nests-with-jelly-bean-eggs-87879
½ cup light corn syrup
½ cup sugar
¾ cup peanut butter
36 jelly beans
Directions
Break chow mein noodles into small pieces; set aside in large mixing bowl.
Combine sugar and corn syrup in large saucepan.
Cook on medium heat until the sugar is melted and there are bubbles at the edge of the pan.
Add peanut butter and stir until smooth.
Pour peanut butter mixture over crunched up noodles; toss until completely coated.
Let cool slightly to avoid burns.
Butter hands lightly and use approx 1/4 cup mixture to form a compact ball.
Make indention in the middle of each ball to resemble a bird's nest.
Place on waxed paper and let cool completely.
Place 2-3 jelly beans inside each nest.
Serve on a bed of green-tinted coconut for extra festive look.
Source: http://www.food.com/recipe/easter-nests-with-jelly-bean-eggs-87879
Shamrock Stew
1/4 cup all-purpose flour
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1-1/2 to 2 pounds beef top round steak, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (8 ounces) tomato sauce
2 cups water
1 large onion, sliced
1 teaspoon dried marjoram
1 bay leaf
1 pound carrots, cut into 1-inch pieces
1 package (10 ounces) frozen peas
DUMPLINGS:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 egg, lightly beaten
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley, optional
Directions:
In a large bowl, combine flour, salt if desired and pepper; set aside 2 tablespoons. Add meat to bowl and toss to coat. In a Dutch oven or large soup kettle, over medium heat, cook the meat in oil until no longer pink; drain. Stir in tomato sauce, water and reserved flour mixture. Add onion, marjoram and bay leaf; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots; cover and simmer for 45 minutes. Stir in peas. Cover and simmer for 15 minutes for until the vegetables are tender. Remove bay leaf. For dumplings, in a large combine flour and baking powder. Stir in milk, egg, oil and parsley if desired. Drop by tablespoonfuls onto simmering stew. Cover and cook for 12-14 minutes or until done. Do not lift the cover. Serve immediately.
Source: www.tasteofhome.com/Recipes/Shamrock-Stew
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1-1/2 to 2 pounds beef top round steak, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (8 ounces) tomato sauce
2 cups water
1 large onion, sliced
1 teaspoon dried marjoram
1 bay leaf
1 pound carrots, cut into 1-inch pieces
1 package (10 ounces) frozen peas
DUMPLINGS:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 egg, lightly beaten
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley, optional
Directions:
In a large bowl, combine flour, salt if desired and pepper; set aside 2 tablespoons. Add meat to bowl and toss to coat. In a Dutch oven or large soup kettle, over medium heat, cook the meat in oil until no longer pink; drain. Stir in tomato sauce, water and reserved flour mixture. Add onion, marjoram and bay leaf; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots; cover and simmer for 45 minutes. Stir in peas. Cover and simmer for 15 minutes for until the vegetables are tender. Remove bay leaf. For dumplings, in a large combine flour and baking powder. Stir in milk, egg, oil and parsley if desired. Drop by tablespoonfuls onto simmering stew. Cover and cook for 12-14 minutes or until done. Do not lift the cover. Serve immediately.
Source: www.tasteofhome.com/Recipes/Shamrock-Stew
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