Easter Mimosa Truffles

Easter Mimosa Truffles

1/4 cup plus 2 tablespoons heavy cream
8 bars (1.5 ounces each) Godiva Solid Ivory, coarsely chopped
1 tablespoon finely grated orange zest
1 tablespoon freshly squeezed orange juice, strained
1/4 cup plus 1 tablespoon extra-dry champagne
Confectioners' sugar

Coating:
6 bars (1.5 ounces each) Solid Ivory, coarsely chopped
2 tablespoons vegetable shortening
1 1/2 tablespoons finely grated orange zest

Heat heavy cream in medium saucepan over medium heat to a gentle boil.
Remove from heat. Add chopped solid ivory and let stand 30 seconds.
Whisk until smooth. Stir in orange zest, orange juice and champagne.
Place saucepan in bowl of ice water. Stir mixture until it thickens,
holds its shape and is firm enough to pipe.
Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such as
Ateco #6). Pipe 1-inch mounds onto baking sheet. Freeze truffles for 15
minutes or until just firm enough to shape.
With hands dusted with confectioners' sugar, gently roll ganache into
1-inch balls. Refrigerate 10 minutes or just until firm.
Coat the truffles:
Place solid ivory and shortening in microwave-safe bowl. Microwave on
medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or
until solid ivory is softened. Stir until smooth. Place in larger bowl
with warm water (90°F.).
Remove one-third of truffles from refrigerator at a time. Place one
truffle on a fork and dip into melted chocolate, tapping off excess
chocolate at edge of bowl. Place on foil-lined baking sheet. Sprinkle
each with orange zest, if desired. Refrigerate 5 minutes or until
coating is set.
Store truffles in airtight container in refrigerator up to 5 days.
Remove from refrigerator 10 minutes before serving.

Godiva

EASTER HOLIDAY BRAID

EASTER HOLIDAY BRAID

6 to 6 1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon Spice Islands Ground Mace or Ground Nutmeg
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
3 large eggs
1 egg white, lightly beaten
Additional sugar

In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, lemon peel, salt, and mace.

Heat milk, water, and butter until very warm (120 to 130 degrees F); stir into flour mixture. Stir in 3 eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough in half; set aside 1 half. Divide 1 half into 4 equal pieces; roll 3 pieces to 14-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends firmly to seal. Divide remaining piece into 3 equal pieces; roll each piece to 9-inch rope. Braid. Place small braid on large braid; pinch ends to seal and to secure to large braid. Repeat with remaining dough. Cover; let rise in warm place until doubled in size, about 30 to 60 minutes.

Brush braids with egg white. Sprinkle with sugar.

Bake at 350 degrees F for 35 to 45 minutes or until done; if needed, cover with foil during last 10 minutes. Remove braids from sheets; let cool on wire racks.

VARIATION:
Replace lemon peel and ground mace with 2 teaspoons Spice Islands Ground Cardamom. After letting rest, knead in 2 cups chopped toasted nuts or chopped dried or candied fruit (or combination).

Makes 2 Coffee Cakes
Source: Fleishmann's

CHOCOLATE - PEANUT BUTTER EASTER EGGS

CHOCOLATE - PEANUT BUTTER EASTER EGGS

1/4 c. butter
3/4 c. peanut butter
2 (3 oz.) pkg. cream cheese
1 lb. powdered sugar
1 tsp. vanilla

Mix all ingredients very well until smooth and creamy. Form an egg
shape with the peanut butter mixture. Dip each into the melted
chocolate. (See recipe on package of chips for how to melt chips
for dipping).

SCALLOPED PINEAPPLE

SCALLOPED PINEAPPLE

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Ready In: 50 Minutes

Servings: 12

"This bread pudding-style side dish is light and fluffy, and pairs

perfectly with your favorite Easter ham."

3 eggs, whites and yolks separated

1 1/2 cups white sugar

1/2 cup butter

1/2 cup milk

1 (15 ounce) can crushed pineapple, drained

3 cups cubed bread

Preheat an oven to 350 degrees F (175 degrees C).

Beat egg whites until foamy in a large glass or metal mixing bowl.

Gradually add the sugar, continuing to beat until stiff peaks form.

Lift your beater or whisk straight up: the egg whites should form a

sharp peak that holds its shape.

Beat the egg yolks, sugar, butter, and milk together in a large bowl.

Stir in the pineapple and bread. Lightly fold egg whites into the

pineapple mixture, then spread the mixture into a large baking

dish.

Bake in the preheated oven until golden brown, 35 to 45 minutes.

BLT PASTA SALAD

This was served at a bridal shower I attended over the past

weekend. The hostess made copies of the recipe and put them

next to the dish. Everyone raved about it and kept going for

seconds. I'll be making it for my next cookout. Betty/VA

Easter Biscuits -Biscotti

Easter Biscuits -Biscotti

12 eggs
2 tbsp. salt
1 tbsp. black pepper (or more to taste)
2 c. flour (to start)
1 tsp. baking powder
2 tbsp. shortening, melted

Mix flour, salt, pepper and baking powder together. Make a well of flour and pour eggs and shortening in center. Mix together to form a ball, if dough is sticky add more flour. Pull apart and make bagel shaped biscuits. Drop a couple at a time in a large pot of boiling water, boil until they double in size. Remove from water and slit around outer edge with a knife (don't go through biscuit). Drain on paper towels. Cook on oven rack at 400 degrees for about 20 minutes or until light brown.




Dorie

Triple Decker Strawberry Cake

Triple Decker Strawberry Cake

More soulful recipies
Solid vegetable shortening for greasing the pans

Flour for dusting the pans

1 box of White cake mix
1 sm. Box of strawberry jello
4 tbs. of all purpose flour
½ cup sugar
½ cup of frozen strawberries  finely chopped and juice
½ cup whole milk
1 cup oil
4 eggs
1 cup of chopped pecans (optional)
1/2 cup coconut flakes (optional)

Icing
1 pkg (8 oz.) cream cheese room temperature
1 stick of butter room temperature
3 ½ cups of confectioners’ sugar sifted
3/4 cup  strawberries rinsed, capped, and mashed and drained to
make ½ cup
½ cup pecans (optional)
½  cup coconut (optional)

Set oven at 350 degrees. Place rack in center of oven.  Lightly
greese and flour 3  nine in. cake pans. Shake out excess flour.
Put cake mix, strawberry gelatin, flour, oil, sugar, milk, eggs,
 strawberries and juice, coconut, and pecans (if used) in large
mixing bowl and blend with electric mixer for 1 minute on low.
Scrape sides of bowl and increase speed to medium for 2
minutes.  Divide batter among pans.  Bake cakes in oven for 33
to 35 minutes or until cake springs back when lightly pressed
with finger and cake starts to pull away from sides of pan.
Remove pans from oven, place on wire rack to cool for 10 minutes.
Run a dinner knife around the edge of each layer and invert each
cake onto wire rack. Invert cakes again so they are sitting right
side up.  Cool for 30 more minutes.
Icing
Combine cream cheese and butter in a medium bowl with electric
mixer on low speed for 30 seconds. Add sugar and drained
strawberries. Blend on low speed until all is mixed.  Raise the
speed to medium and mix another minute or until the frosting
lightens and is well combined.  Fold in coconut and pecans (if
used).  Put cake on platter and frost bottom layer, put second
layer on and frost, put top layer on and frost top and sides.
Serve the cake at once or chill.  To chill put cake in
refrigerator uncovered for 20 minutes or until frosting sets.
Cover cake with wax paper and store in refrigerator up to 1 week
or wrap in aluminum foil and freeze for up to 6 months.  Thaw
cake in refrigerator overnite before serving.  The cake is to
die for.  We make this every Easter.  Enjoy.   Jackie Guedry

'Sometimes in the winds of change we find our true direction.'
~Be Blessed, Sugar

1920s EASTER MEATLOAF

1920s EASTER MEATLOAF

1 medium boiling potato, grated
1 c. bread crumbs
2 T. + 2 t. dried parsley
1 t. + 1/4 t. garlic powder
1 t. paprika
1 t. salt
1/2 t. coarsely ground black pepper
1 c. red wine
1 1/2 lbs. ground beef
1/2 c. chopped onion
2 eggs, beaten
1/3 c. ketchup
3 T. Dijon mustard
4 large eggs, hardboiled and shelled

Preheat oven to 350 degrees. Line bottom and narrow ends of 9x5x3 loaf pan
with a single strip of parchment, allowing 1 to 2 inches to overhang each
end. Spray pan and liner with vegetable oil. Squeeze grated potato in clean
dish towel to remove excess liquid. Place potato, bread crumbs, 2 T.
parsley, 1 t. garlic powder, paprika, salt, pepper and wine in a bowl and
stir with a wooden spoon. Add ground beef, onion, beaten eggs, ketchup and
mustard and mix thoroughly with hands. Do not overmix.

Place half of mixture in pan and smooth the top. Arrange hard-boiled eggs in
a line and press gently into meatloaf. Place remaining mixture on top of
eggs. Smooth the top. Mix remaining 2 t. dried parsley and 1/4 t. garlic
powder and sprinkle over top. Bake about 90 minutes, or until internal
temperature reaches 160 degrees. Grasp ends of parchment liner and remove
from pan. Let stand for 5 minutes. Cut into 10 slices. Serves 5.

From the upcoming "Heirloom Cooking with the Brass Sisters."

Baked Angel Hair Pasta & Shrimp for Easter

Baked Angel Hair Pasta & Shrimp for Easter
 Categories: Casseroles, Low-fat, Pasta
      Yield: 5 Servings
 
           Nonstick cooking spray
      8 oz Uncooked angel hair pasta
     12 oz Frozen, fully cooked, peeled
           Shrimp, thawed
      1    Green onion, chopped
      2    Plum tomatoes, peeled,
           Seeded, and chopped
      2    Cloves garlic, crushed
    1/2 c  Chopped fresh basil, or
           A tsp dried
    1/4 c  Dry white wine
      1 c  Clam Chowder
  3 1/2 tb Grated parmesan cheese, divided
 
Spray a baking dish with a 5 cup or larger capacity with nonstick cooking spray. Set aside.
Heat oven to 350 degrees.
Cook the angel hair pasta in lightly salted boiling water according to the package directions. When tender, drain, rinse under cold running water and drain again. Set aside.
In a large bowl, combine the thawed shrimp, green onion, tomatoes, garlic, basil, white wine and clam chowder. Sprinkle in 3 T of the parmesan cheese, reserving 1/2 T for the top.
Stir in the cooked angel hair pasta and toss to coat the ingredients evenly. Spoon into the prepared baking dish. Sprinkle the reserved parmesan cheese on top.
Lightly coat a sheet of aluminum foil with nonstick cooking spray. Cover the baking dish and bake for 20 to 25 minutes. Serve hot from dish with lemon wedges on the side if desired.
You can prepare this dish up to 8 hours in advance and bake it when you are ready to serve

 
Laura

Easy Easter Crock Pot Roast Beef

Easy Easter Crock Pot Roast Beef  Categories: Crockpot
      Yield: 6 Servings
 
      5 lb Chuck roast*
      2 cn French Onion Soup
     16 oz Beer
      2 oz Whiskey
      2    Beef bouillon cubes
 
*Cut in large chunks so it'll fit in crockpot
Braise roast in 400F. oven for one hour.
Add all ingredients together with roast in crock pot. Stir a bit and simmer 4-5 hours.

No-Bake Cherry Date Balls

No-Bake Cherry Date Balls

(gluten-free, dairy free, vegan)

1 cup unsalted mixed nuts (1/3 almonds, 1/3 pecans, 1/3 walnuts)

pinch fine sea salt

2/3 cup dates, pitted

1/3 cup dried cherries, unsweetened

1/4 teaspoon vanilla extract

2 tablespoons water

1/4 cup flaked coconut, unsweetened

Line a baking sheet with parchment paper. Place nuts and salt in a food processor or blender; blend until fine. Add dates and cherries and pulse until incorporated. Add vanilla and water and pulse for a few seconds, or until the mixture is sticky. Shape mixture into 1-inch smooth balls. Dip date balls into coconut flakes. Place on baking sheet and freeze for 1 hour. Serve cool.

Makes about 15 (1-inch) date balls.

Bennigan's Linguini Diablo with Two Sauces

    Bennigan's Linguini Diablo with Two Sauces

    1 pound linguini

    1 tablespoon vegetable oil

    12 scallops

    10 shrimp (26-30 count), peeled and deveined

    8 clams

    1/3 cup Garlic Lemon Butter

    4 cups Marinara sauce

    1/4 cup grated Parmesan cheese

    1 tablespoon plus 1 teaspoon parsley

    Garlic Lemon Butter

    1/2 cup (1 stick) butter, room temperature

    2 teaspoons crushed garlic

    1 1/2 teaspoons lemon juice

    Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon

    juice, continue mixing until smooth. Cover and refrigerate until needed.

    Marinara Sauce

    3 1/2 tablespoons vegetable oil

    8 1/2 ounces diced yellow onions

    1 tablespoon chopped garlic

    1 (6 pound 4 ounce) can crushed tomatoes

    3 1/2 tablespoons minced fresh parsley

    2 1/8 teaspoons dried oregano leaves

    1 1/4 teaspoons dried basil leaves

    1 3/4 teaspoons salt

    1 whole bay leaf

    In large saucepan, heat oil over medium heat until hot. Add onions. Cook,

    stirring frequently until onions start to become limp and are clear, about 5

    minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining

    ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally.

    Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay

    leaf. Makes 3 quarts.

    Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to

    prevent sticking. Place garlic lemon butter in a large sauté pan over

    medium-high heat.

    When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5

    minutes.

    Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure

    even heating of all the ingredients. Add linguini and toss until noodles are

    well covered with sauce. Continue to cook for additional 2 minutes.

    Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and

    parsley to garnish.

    Serves 4.

    Source: Bennigan's International Cookbook

Yogurt Dill Dip

Yogurt Dill Dip

1 cup plain yogurt
1 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill (or 2 teaspoons dried dill weed)

Combine the ingredients in a medium-size bowl and mix until smooth. Chill for
several hours or overnight before serving. Makes 2 cups. This is great with
raw veggies and it's better when made a day before serving.

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~*Piper*~