Happy Spring! The newsletters are finally resuming. Thanks
for all of your emails asking what happened to it. It should be back on a
regular basis now. I hope you have a wonderful Easter. Enjoy the recipes!
Quick Links to our Easter Recipes
Easter Candy Recipes,
Easter Brunch Recipes,
Easter Bread Recipes,
Easter Salad Recipes,
Easter Side Dish Recipes,
Easter Dinner Recipes,
Easter Ham Recipes,
Easter Dessert Recipes
COCONUT CHICKEN BITES
1 pound chicken breast, cut 2" or 3" pieces
1 cup flaked or shredded coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 tablespoon garlic powder
1 egg, lightly beaten
1/3 cup melted butter
Heat oven to 400ºF.
Mix flour, coconut, salt, pepper and garlic powder together.
Dip chicken bites in the egg then in the flour mixture. Place the chicken bites
onto a greased cookie sheet or baking pan. Drizzle with melted butter.
Bake approx. 25 minutes or until the chicken is browned and
cooked through. Turn once during cooking.
This is good served with an apricot or plum dipping sauce.
CARROT CHEESECAKE BALL
1 (8 oz.) can crushed pineapple
1/4 cup dry coconut flakes (optional)
1/2 cup finely shredded carrots
1/2 cup raisins
1 (8 oz.) package cream cheese
1/2 of an 8 oz. package light cream cheese
1/3 cup sugar
1/2 tsp. powdered ginger
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla
1 cup graham cracker crumbs
Drain a small can of crushed pineapple, and soak up excess juice with paper
towel. Set aside.
Mix your dry ingredients and toss in the carrots and raisins. Mix the pineapple,
coconut, vanilla, and cream cheeses. Add dry ingredients, form into a ball and
roll in graham cracker crumbs.
Serve with graham cracker, carrot sticks, or whatever you think would go with
BASIL CHEESE TORTA
1/2 pound softened cream cheese
4 tablespoons butter, softened
3/4 cup basil pesto
1/2 pound provolone cheese, thinly sliced
1/4 cup toasted pine nuts
1 red bell pepper, toasted, peeled, seeded - cut 3x3/8" strips
1 small jar sun-dried tomatoes
fresh basil for garnish
Mix cream cheese and butter with a fork; add pesto and mix well. Line a small
(3-cup) loaf pan or bowl with plastic wrap, leaving several inches of overhang
on each side. Make a thin layer of provolone slices on the bottom and partially
up the sides. Spread 1/3 of the pesto mixture over the cheese; artistically
arrange 2 or 3 sun-dried tomatoes, 4 to 6 bell pepper strips, and about 1
tablespoon toasted pine nuts over the pesto.
Repeat layers until all ingredients are used (reserving some of the pine nuts to
sprinkle on top), pressing down well between layers. Chill overnight or for
several days. Serve at room temperature on a platter wreathed with fresh basil
sprigs. Additional toasted pine nuts, sun-dried tomatoes cut into flowers, red
bell pepper strips, and fresh basil sprigs may be used as garnish. Note: Torta
may be presented inverted or not. Keeps several days refrigerated. Although best
served at room temperature, it slices best chilled.
BREADS AND MUFFINS
3/4 cup margarine
2 cups sugar
1 egg yolk
3 1/2 cups flour
1 tablespoon + 1/2 tsp. baking powder
1 1/2 teaspoons salt
2 cups prepared lemon pudding
3 tablespoons milk
Preheat oven to 350ºF. Grease two loaf pans.
In a large bowl, cream the margarine and sugar together
thoroughly. Add the eggs, one at a time, mixing well after each. Sift the dry
ingredients together and add them to the eggs.
Add the lemon pudding and milk, and mix until very well blended.
Pour the batter into the prepared loaf pans.
Bake at 350ºF for 40 to 50 minutes, or until a toothpick
inserted in the center comes out clean.
Yields 2 loaves.
PINA COLADA BREAD
1 1/4 cup oil
2 cups sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 teaspoon orange extract
1/4 cup pineapple juice (drained from crushed pineapple)
1/2 teaspoon grated orange zest
3 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
20 oz. can crushed pineapple (drained well)
1/2 cup flaked coconut
1/2 cup chopped maraschino cherries
1/2 cup chopped macadamia or other nuts (opt.)
Beat eggs slightly. Stir in oil and sugar. Add extracts, pineapple juice, and
In a separate bowl sift together flour, salt, soda, and cinnamon. Add to egg
mixture and mix just until ingredients are moistened.
Gently stir in crushed pineapple, coconut, maraschino cherries, and nuts. Do not
stir too much or bread will be very heavy.
Pour batter into medium size loaf pans, that have been greased and floured well.
Bake at 350° F. degrees for 45- 50 minutes or until a toothpick inserted comes
out clean. Let cool in pan for 10 minutes and then remove.
Makes 2 Loaves
ORANGE PECAN CREAM CHEESE
1 3 ounce pack cream cheese, softened
1/4 cup sugar
1 egg, beaten
1/2 cup orange juice
1 3/4 cups buttermilk baking mix
1/4 cup chopped pecans
6 tablespoons orange marmalade
In mixing bowl, beat cream cheese and sugar. Add egg and juice. Beat well. Stir
in biscuit mix only until dry ingredients are moistened. Fold in pecans.
Grease six jumbo muffin tins. Spoon 1/4 cup batter into each
cup. Spoon 1 teaspoon marmalade into center of each muffin. Divide remaining
batter over marmalade.
Bake at 400ºF for 20 minutes or until golden brown. Let stand
5 minutes before removing to cooling rack.
STRAWBERRY MUFFINS AND STRAWBERRY CREAM CHEESE SPREAD
1 cup Strawberries, chopped
3/4 cup + 1 T. sugar
2 cups Flour
2 teaspoons Baking powder
1 teaspoon Salt
1/4 cup Oil
1/2 cup Milk
1 teaspoon Grated orange peel
12 Strawberries, cut fan-shape
8 ounces softened cream cheese
1/4 cup crushed strawberries (or chopped)
Sprinkle the chopped strawberries with 1 T. sugar and set aside. Sift together
flour, remaining 3/4 cup sugar, baking powder, and salt in large bowl. Beat eggs
until light in a small bowl. Add oil, milk, and orange peel, and blend well. Add
egg mixture to flour mixture. Stir until mixed, 10-15 strokes. Drain chopped
berries and fold into batter.
Fill paper-lined cups 2/3 full. Bake 400° F, 15 minutes, or
until a toothpick inserted in center comes out clean.
Serve warm or cooled with Strawberry-Cream Cheese Spread.
Garnish each muffin with a fan-shaped berry.
Cream Cheese Spread: Mix until well blended.
SWEET POTATO SALAD
2 cups medium diced sweet potatoes
1/2 cup raisins
2/3 cup finely diced red onion
1/3 cup finely diced celery
2 teaspoons fresh grated ginger
1/2 cup mayonnaise
1 tablespoon finely chopped parsley
Cook potatoes until they are fork tender in boiling water. Drain the potatoes
and cool them completely.
Soak the raisins in hot water for 15 minutes and then drain.
Combine all the ingredients and mix them thoroughly, but gently.
Chill for 24 hours before serving.
Yield: 6 servings
FLUFFY LEMONADE GELATIN
5 packages (3 oz each) lemon gelatin powder
6 cups boiling water
12 ounces frozen lemonade concentrate
12 ounces frozen whipped topping, thawed
Dissolve gelatin in boiling water; stir in lemonade until dissolved. Chill until
partially set. Fold in whipped topping.
Pour into a 13x9 inch dish. chill until firm.
Yield: 20-24 servings.
ORANGE PECAN TAPIOCA SALAD
1 package vanilla cook and serve pudding mix
3 tablespoons quick cooking tapioca
2 cups skim milk
1 package sugar free orange jello
3/4 cup cool whip Lite
1 cup mandarin oranges, drained
3 tablespoons chopped pecans
In large saucepan, combine dry pudding, tapioca, milk and gelatin. Mix well
using wire whisk, then let set 5 minutes. Cook over medium heat, stirring
constantly, until mix thickens and starts to boil. Pour into large bowl and
place bowl on wire rack. Cool 30 minutes.
Add cool whip, orange and pecans; mix gently to combine.
Cover and refrigerate at least 15 minutes.
SEVEN LAYER SLAW
2 cups coleslaw mix
2 cups shredded carrots
2 cups broccoli slaw
1 medium yellow or red bell pepper, chopped (1 cup)
1 cup coleslaw dressing
Additional broccoli slaw, if desired
In bottom of 2 1/2-quart clear glass bowl, evenly spread 1 cup of the coleslaw
Layer with 1 cup of the carrots, 1 cup of the broccoli slaw
and the bell pepper.
Layer with remaining coleslaw mix, carrots and broccoli slaw.
Pour dressing over coleslaw. Sprinkle with additional broccoli slaw.
Cover and refrigerate at least 2 hours but no longer than 24
hours. Toss before serving.
Makes 6 servings
LONG ISLAND DELI POTATO
2 lb. potatoes boiled in their skin and cooled
1 cup white vinegar
1 1/3 cups water
3/4 cup sugar
1 onion, chopped
salt and pepper to taste
1/2 cup mayonnaise
3/4 cup sour cream
2 1/2 Tbsp. tarragon-flavored vinegar
1 1/2 tsp. salt
3/4 tsp. celery seed
4 cups cold, boiled potatoes, peeled, diced
3/4 cup sliced green onions
1 small jar chopped pimentos
3 hard-cooked eggs, chopped
Combine brine ingredients and boil for 5 minutes.
Slice potatoes thin and pour hot brine over them. Let them marinate for 24
Drain in colander but do not drain dry.
Add mayonnaise, enough to make it as creamy as you like. It is better to make it
the day before, or even 2 days before.
Dressing: Mix well and refrigerate while making the rest of the salad.
Salad: Mix potatoes, onions in bowl. Drain pimentos well and then put on a paper
towel so that the salad doesn't turn pink. Add eggs.
Mix dressing gently with all the above stuff and keep refrigerated until ready
GRILLED ZUCCHINI SALAD
4 to 6 medium zucchini
1-1⁄2 teaspoons sea salt
1⁄2 teaspoon freshly ground pepper
1⁄3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh marjoram leaves or 1 teaspoon dried marjoram leaves
Prepare a hot fire.
Slice zucchini crosswise on the diagonal into long slices about1⁄2 inch thick.
Toss with salt, pepper and olive oil. Grill zucchini, turning once, until
browned and tender (about 6-7 minutes).
Return zucchini to bowl and let cool to room temperature. Gently toss with
vinegar and season with more salt and pepper, if needed.
Transfer to serving platter and sprinkle with chopped marjoram. Serve at room
BOURSIN POTATO GRATIN
2 C whipping cream
1 5-ounce package Boursin cheese w/ herbs
3 pounds red potatoes, peeled, thinly sliced
Preheat oven to 400 degrees. Butter 9x13-inch baking dish with 2-inch-high
Stir whipping cream and Boursin cheese in heavy large
saucepan over medium heat until cheese melts and mixture is smooth.
Arrange half of sliced potatoes in baking dish. Generously
season potatoes in dish with salt and pepper. Pour half of cheese mixture over.
Arrange remaining potatoes atop potatoes in dish. Season again with salt and
pepper. Pour remaining cheese mixture over potatoes.
Bake until top is golden brown and potatoes are tender when
pierced with knife, about 1 hour.
PECAN WILD RICE PILAF
4 cups chicken broth
1 cup wild rice, rinsed well
1 3/4 cups wheat pilaf
1 cup pecan halves
1 cup dried currants
1 bunch scallions, thinly sliced
1/2 cup chopped Italian parsley
1/2 cup fresh mint leaves, chopped
grated zest of 2 oranges
2 tablespoons olive oil
1 tablespoon orange juice
fresh ground black pepper
In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth.
Bring back to a boil, reduce heat to medium-low and cook, covered, for 50
minutes or until rice is tender. Do not overcook. Remove to a large bowl.
While the rice is cooking, in another saucepan bring about 2
1/4 cups water to a boil. Stir in the pilaf, cover and bring back to a boil.
Reduce heat to low and simmer 15 minutes, or until pilaf is tender.
Remove from heat, let rest 15 minutes, and add to the
(cooked) wild rice. Add remaining ingredients and toss well. Serve at room
CARROTS WITH RUM RAISINS
1/2 cup rum or 1/2 cup water mixed with 1 teaspoon rum extract
1/2 cup raisins
8 pearl onions, peeled and cut in half
3 tbsp stick margarine or butter
2 pounds baby carrots
1/3 cup dry white wine or apple juice
3/4 tsp finely chopped fresh or 1/4 tsp dried dill weed
3/4 tsp salt
1/4 tsp crushed red pepper
3/4 cup whipping (heavy) cream
Pour rum over raisins. Let stand 30 minutes.
Cook onions in margarine in 3-quart saucepan over low heat 5
minutes, stirring occasionally, until onions begin to soften. Stir in carrots
and raisins (with rum). Cook, stirring occasionally, until liquid has
evaporated. Stir in wine, dill weed, salt and red pepper.
Cover and cook over medium heat 25 minutes, stirring
occasionally, until carrots are tender. Stir in whipping cream. Heat to boiling.
Boil uncovered 5 minutes, stirring occasionally.
ROASTED CAULIFLOWER WITH CHEESE SAUCE
1 cauliflower, cut into florets
2 tablespoons olive oil
salt and black pepper
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3/4 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup shredded gruyere cheese
Preheat oven to 400°.
In a large bowl, toss together cauliflower florets, olive oil
and salt and pepper. Transfer to large rimmed baking sheet. Roast, stirring
occasionally for 30 minutes or until tender.
Near the end of
roasting time, in medium saucepan, melt butter over medium heat, whisk in flour
until blended and slightly browned. Gradually whisk in the milk until smooth.
Add salt and pepper and simmer for 3 minutes, whisking occasionally. Remove pan
from heat and whisk in cheese until melted and well blended.
Place cauliflower on serving platter and spoon sauce on top.
Sprinkle with parsley for garnish.
APRICOT ORANGE GLAZED CARROTS
8 medium carrots, sliced
½ cup dried apricots, sliced
½ cup orange juice
1 tablespoon butter
1½ teaspoons brown sugar
½ teaspoon salt
¼ teaspoon grated orange peel
1/8 teaspoon ground ginger
Place 1 inch of water in a large saucepan. Add carrots and bring to a boil.
Reduce heat, cover and simmer for 9 to 11 minutes or until carrots are
crisp-tender. Drain and set aside.
In the same pan, combine the remaining ingredients and cook
and stir until slightly thickened. Return carrots to the pan and stir until
glazed and heated through.
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GINGER RUM GLAZED HAM
1 half of fully cooked cured ham -- shank end (7-8 lb)
1/3 cup chopped preserved ginger in syrup
3 tablespoons firmly packed brown sugar
3 tablespoons dark rum
If the ham comes with the skin still attached, remove most of it with a sharp
knife, leaving a layer of fat and a collar of skin around the shank bone. Trim
the fat, leaving a layer about 1/3-inch thick, and score the layer remaining
into diamonds. Bake the ham on a rack in a roasting pan in a preheated 350ºF
oven for 55 minutes.
In a blender blend together the ginger, the brown sugar, and the rum, spoon the
glaze over the ham, spreading it, and bake the ham for 30 to 35 minutes more, or
until the glaze is brown and bubbly.
Transfer the ham to a platter, garnish the platter with the
parsley, and let the ham stand for 15 minutes before carving.
Yield: 8 servings.
HAM WITH GOLDEN RAISIN GLAZE
1 ham (10 lb.)
1/2 c. golden raisins
1/2 c. rum
1/2 c. apple jelly
1/2 c. orange juice
2 tbsp. cornstarch
2 tbsp. brown sugar
1 tbsp. mustard
Bake ham according to the oven temperature and cooking time indicated on the
label. While the ham bakes, prepare the glaze.
In saucepan combine raisins, rum, apple jelly and orange
juice. Cook until jelly melts.
Mix together cornstarch, brown sugar, and dry mustard and
blend into the rum mixture.
Cook and stir over low heat until is thickened. Spoon glaze
over top and sides of ham during the last 30 minutes in the oven. Serve warm.
Serves 10 people.
CHERRY DIJON GLAZED HAM
6 tbl Dijon Mustard such as Grey Poupon
3 1/2 lb fully cooked boneless ham
1 can pitted dark sweet cherries (16-1/2 oz.)
1/2 cup red wine
1/4 cup firmly packed dark brown sugar
4 tsp cornstarch
1 tbl orange juice concentrate
Brush 4 Tbsp. mustard over ham. Bake according to label directions. Drain
cherries, reserving syrup. Blend cherry syrup, wine, brown sugar, remaining
mustard, cornstarch and orange juice concentrate in small pan. Cook on
medium-high heat, stirring constantly until mixture thickens and begins to boil.
Add cherries to remaining sauce; keep warm. Spoon reserved sauce over ham during
last 30 minutes of cooking time. RESERVE 1/3 cup of sauce to use as glaze.
Serve ham with cherry sauce.
LEG OF LAMB WITH HERBS AND OLIVE OIL
5 lb leg of lamb -- (5 to 6)
1/2 cup whole garlic cloves
1/2 cup whole peppercorns
1 cup chopped fresh rosemary
1/4 cup sea or kosher salt
2 cans ripe pitted olives, in their juice
1/4 cup olive oil
3/4 cup lemon juice
Preheat oven to 350F. In a mortar with a pestle grind garlic, peppercorns,
rosemary and salt with a pestle until a well blended poultice. Trim excess fat
from lamb. Rub olive oil onto the leg of lamb. Scoop out the poultice from the
mortar and pack it completely around the leg of lamb. Make sure the leg is
"sealed" with the poultice to keep in the flavor. Place the lamb into a roasting
pan and pour in 1 or 2 cans (depending on size of roasting pan) ripe pitted
olives in their juice.
The lamb should be swimming in about 1-inch of juice. Put
roasting pan in the oven and roast for 45 to 1 hour, depending on size and
density of lamb. The lamb must not be over-cooked. Serve it pink.
DEEP FRIED STRAWBERRIES
30-40 fresh and large strawberries
2 cups of flour
1/4 tsp. Salt
1/4 tsp. Sugar
1 1/2 cups of beer
5 egg whites
cream of tartar
cooking oil (Peanut)
Wash, dry and hull strawberries. Heat oil to 375 F.
In a bowl,
combine 2 cups of flour and 1/4 tsp. of sugar and salt. Add 1 1/2 cup of beer
and beat the mixture until smooth.
In another bowl beat 5 egg whites with a pinch of
cream of tartar stiff. Fold egg whites into beer batter gently, but thoroughly.
Dip strawberries into batter and fry a few at a time, (1-2 minutes or until
golden brown). Drain on a plate lined with paper towels. Roll strawberries in
MILK CHOCOLATE BLUEBERRY CLUSTERS
1 11-1/2-ounce package milk chocolate pieces 1/4 cup shortening
2 cups fresh blueberries, rinsed and drained well
In a heavy saucepan over low heat or in the top of a double boiler set over hot
water, melt milk chocolate pieces and shortening. Stir until smooth. Remove from
Gently fold in blueberries until well coated. Drop by
teaspoon into 1-1/4 - 1-1/2-inch paper candy cups or onto a baking sheet lined
with waxed paper.
Chill in refrigerator for 20 to 30 minutes or until chocolate
is set. Candies can be kept at room temperature for about 1 hour. If chocolate
becomes soft and sticky, return to refrigerator. Store in refrigerator for up to
Makes bout 36 candies.
White Blueberry Clusters: Follow directions for Milk
Chocolate Blueberry Clusters, except substitute 12 ounces white baking bars with
cocoa butter, cut up, for milk chocolate.
To Use Your Microwave Oven: Place the milk chocolate pieces
or the cut-up white baking bars and shortening into a 1-1/2-quart microwave-safe
bowl. Micro-cook, uncovered, on 100 percent power (high) for 1-1/2 to 2-1/2
minutes or just until the mixture becomes smooth when stirred. Complete the
candy as above.
RHUBARB CRUMBLE ICE CREAM
1 lb trimmed rhubarb
15 fluid ounces whipping cream
8 ounces sugar
1 tablespoon lemon juice
3 ounces plain white flour
2 ounces butter
2 ounces light brown muscavado sugar
1/2 teaspoon ground ginger
First of all make the crumble by combining all the ingredients together in a bow
and using your hands to rub the butter into the flours that the mixture comes
together to form small, pea-sized balls of dough. Sprinkle this evenly into an
11 X 7 inch baking tin and set aside.
Cut the rhubarb into 1/2 inch lengths and place them in a
large shallow baking dish along with the sugar and lemon juice. Place the dish
on a lower shelf in an oven, preheated to 375*F, Place the tin containing the
crumble mixture on the shelf above it. The crumble needs to be baked for 10
minutes, then remove it from the oven and cool. The rhubarb may need a further
15 to 20 minutes cooking before it is completely tender: when it is cooked, take
it out and puree it in a food processor or blender til smooth. Transfer to the
fridge and chill.
Before making the ice cream, use your hands to break up the
cooled crumble and restore it to small peas sized pieces. (If they are too big
the pieces are too unwieldy to eat, if too small, they tend to disappear.) Next,
stir the cream into the rhubarb puree, pour it into an ice-cream maker and churn
until the mixture has the consistency of softly whipped cream. Quickly spoon
into a plastic freezer box and stir in the crumble pieces. Put on the lid, and
then freeze for a minimum of 2 hours, or until the ice cream is firm enough to
To make without an ice-cream maker, freeze the mixture,
without the crumble, in the box for 3 to 4 hours,then whisk and return to the
freezer. Refreeze for a further 2 hours, then whisk again, and stir in the
crumble before the final freezing.
BUNNY CARROT COOKIES
1 cup sugar
1 cup Soft Baking Butter with Canola Oil
3 cups all-purpose flour
1/2 cup finely shredded carrot
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
Miniature marshmallows, if desired
2 cups powdered sugar
1/4 cup Soft Baking Butter with Canola Oil
1 teaspoon vanilla
2 to 3 tablespoons milk
Heat oven to 350 degrees. Combine sugar, 1 cup Soft Baking Butter with Canola
Oil and egg in large bowl. Beat at medium speed until creamy. Reduce speed to
low; add all remaining cookie ingredients except marshmallows. Beat until well
To shape bunnies, roll dough into 30 (1-inch) balls, 30 (3/4-inch) balls and 60
(1x1/4-inch) logs. For each cookie, place 1 (1-inch) ball onto ungreased cookie
sheet; top with 1 (3/4-inch) ball and 2 logs for ears. (Make sure dough pieces
are touching so that bunny is formed during baking.) Bake for 10 to 13 minutes
or until top springs back when touched lightly in center.
Remove from oven; place 1 marshmallow on half of bunny cookies to resemble
tails, if desired. Continue baking for 1 to 2 minutes or until marshmallow is
slightly melted. Cool completely.
Combine powdered sugar, 1/4 cup Soft Baking Butter with Canola Oil and vanilla
in small bowl. Beat at low speed, gradually adding milk, until desired spreading
consistency. Place frosting in pastry bag fitted with decorator tip. Decorate
cookies as desired.
Makes 2 1/2 dozen cookies
STRAWBERRY CREAM DESSERT
2-1/4 cups graham cracker crumbs (about 36 squares)
6 tablespoons sugar
10 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners sugar
2 cartons (one 16 ounces, one 8 ounces) frozen whipped topping, thawed, divided
1 package (3 ounces) strawberry gelatin
1/2 cup boiling water
1 cup (8 ounces) strawberry yogurt
2 tablespoons graham cracker crumbs
1-1/2 teaspoons sugar
1-1/2 teaspoons butter, melted
In a bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased
13-in. x 9-in. x 2-in. dish. Refrigerate for 15 minutes. Meanwhile, in a mixing
bowl, beat cream cheese and confectioners? sugar until smooth. Whisk in 1 cup
whipped topping. Spread over the prepared crust.
In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt and 6 cups
of whipped topping until blended. Pour over cream cheese layer. Refrigerate for
1 hour. Spread remaining whipped topping over strawberry layer. Cover and
refrigerate overnight. Just before serving, combine topping ingredients;
sprinkle over the whipped topping. Makes 12-15 servings.
ORANGE CHOCOLATE PUFFS
1 cup water
1/4 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
1 1/2 cups whipping (heavy) cream
1/3 cup powdered sugar
3 tablespoons baking cocoa
1 1/2 teaspoons grated orange peel
4 ounces semisweet baking chocolate
2 tablespoons water
1 tablespoon honey
Heat oven to 400 degrees. Grease cookie sheet; lightly flour. Heat 1 cup water,
the butter and salt to a rapid boil in 2 1/2-quart saucepan. Stir in flour. Stir
vigorously over low heat about 1 minute or until mixture forms a ball; remove
from heat. Cool 5 minutes.
Beat in eggs, one at a time with wire whisk, until smooth. Drop by rounded
tablespoonfuls about 2 inches apart into 16 mounds onto cookie sheet.
Bake about 30 minutes or until puffed and golden brown; cool. Cut off tops;
reserve. Pull out any strands of soft dough.
Beat whipping cream, powdered sugar, cocoa and orange peel in chilled medium
bowl on high speed until stiff. Fill puffs with whipped cream mixture; replace
tops. Mound puffs on large serving plate.
Heat remaining ingredients over low heat until smooth; drizzle over puffs.
Refrigerate any remaining puffs.
SUGARED MARSHMALLOW BUNNIES AND CHICKS
1/4 cup water
3 1/2 tablespoons unflavored gelatin
1/4 cup water
1 1/4 cups sugar
3/4 cup invert sugar*
3/8 cup light corn syrup
1/2 teaspoon vanilla
* you can buy invert sugar at cake supply stores or sometimes at large
In a mixing bowl soak gelatin in 1/4 cup water. In a saucepan, combine 1/4 cup
water, sugar and invert sugar. Heat but do not boil; pour hot syrup into
gelatin, beating slowly. Gradually add corn syrup and vanilla, beating on
medium-high speed of an electric mixer until mixture is fluffy, white and
doubled in bulk.
* Color and flavor marshmallow as desired.
Keep mixing bowl in a larger bowl of very hot water to keep
marshmallow from hardening. Butter Easter molds and spoon candy into the molds.
You can also pour this mixture onto a well oiled cookie sheet and cut out with
Set aside for about 1 hour then remove from molds and roll in
colored sugar. Dry candy for a few hours then pack in tightly covered
Makes 12-15 molds.
FRUIT AND NUT EASTER EGGS
2-1/4 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 lb. marshmallow creme
1/2 cup shortening, melted
1/4 cup confectioners' sugar
2 cups candied fruit (cherries and pineapple)
In a saucepan, cook sugar, syrup, and water to 265 degrees. Add marshmallow
creme and beat until almost firm. Add melted shortening, confectioners' sugar,
candied fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate.
Makes 10 eggs.
COCONUT MARSHMALLOW NESTS
1/2 teaspoon water
3 to 4 drops green or other food color
1-1/4 cups Sweetened Coconut Flakes
2/3 cup miniature marshmallows
1 tablespoon plus 1 teaspoon butter
Candy-Coated Milk Chocolate Eggs
Combine water and food color in small bowl or small jar with cover or
re-sealable plastic bag. Add coconut; toss with fork or shake closed jar or
plastic bag until coconut is evenly coated.
Microwave marshmallows and butter in medium microwave-safe bowl 30 seconds at
high; stir. If necessary, microwave an additional 15 seconds at a time, stirring
after each heating, until mixture is melted and smooth when stirred. Stir in
Line tray or cookie sheet with wax paper. Drop coconut mixture in 12 equal
mounds onto prepared tray. Shape coconut mounds with moistened fingers into
small nest shapes. Cool completely. Allow to air dry until slightly hardened.
Fill with milk chocolate eggs.
Makes 12 candies.
JELLY BEAN BARK
1 tablespoon butter (no substitutes), melted
1-1/4 pounds white candy coating
2 cups miniature jelly beans
Line a 15-in. x 10-in. x 1-in. pan with foil. Brush with butter; set aside.
Place the candy coating in a microwave-safe bowl.
Microwave, uncovered, at 70% power for 3-4 minutes; stir until smooth. Spread
into prepared pan. Sprinkle with jelly beans. Let stand until set before
breaking into pieces.
Makes 2 pounds.
8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner's sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts
Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth. Add melted
white chocolate and mix well. Chill for at least 1 hour or until easy to handle.
Use a small melon baller (or small spoon) to scoop out the
center of each strawberry, half way down each fruit. Pat strawberry dry.
Put a little crystallized ginger into each strawberry. Shape
the cheese mixture around the fruit.
Coat one end in the toasted coconut, the other in the
pistachio nuts. Place truffles in candy cups and chill until serving time.
Yield: 18 Pieces
LEFTOVER BOILED EGGS
DIJON DILL EGG SALAD WRAPS
4 hard-cooked eggs whites chopped
2 tablespoons finely chopped red or green bell pepper
2 tablespoons finely chopped green onions
3 tablespoons plus 2 teaspoons mayonnaise divided use
1 tablespoon Dijon-style mustard (or less to taste)
1 tablespoon chopped fresh or 1/4 teaspoon dried dill
Mix eggs, bell pepper, onions, 3 tablespoons mayonnaise, mustard and dill.
Spread 1 teaspoon mayonnaise down center of each lettuce
Top with about 1/4 cup egg mixture, top with alfalfa sprouts.
Fold like a burrito and eat.
1/2 cup plus 2 tablespoons fine-quality olive oil
1 cup chopped onion
1 tablespoon minced garlic
2 pounds lean ground beef
1 pound hot or sweet Italian sausage meat, removed from casings and chopped
1/2 cup red wine
3 (28 ounce) cans imported San Marzano Italian tomatoes, with juice,
3 tablespoons tomato paste
5 cups water
Salt and pepper to taste
2 pounds ricotta cheese
2 egg yolks
1 pound lasagna noodles
2 cups grated fresh mozzarella cheese
1 cup freshly grated Pecorino Romano cheese
1 pound fresh mozzarella cheese, sliced
Heat 1/2 cup oil in a large saucepan over medium-high heat. Add onion and garlic
and sauté for 3 minutes. Stir in the beef and sauté for 5 minutes or until well
browned. Remove the beef with a slotted spoon and set aside. Add the sausage to
the saucepan and sauté until browned. Return beef to saucepan.
Add the wine to the saucepan and cook for 5 minutes or until it has evaporated.
Stir in tomatoes, tomato paste, and water. Add salt and pepper. Simmer, stirring
occasionally, for about 2 hours or until thick and rich in flavor. If needed,
add more water, a quarter cup at a time. If sauce is fatty, either skim off the
fat or put a few layers of paper towel on the top to absorb the excess fat. (If
you have the time, refrigerate the sauce until the fat congeals on top; then
simply lift it off.)
Put ricotta into a cheesecloth lined colander and allow it to drain in the
refrigerator for about 2 hours. Combine with egg yolks; blend well. This will
keep the lasagna from being watery.
Add the noodles and remaining 2 tablespoons oil to a large, deep pot filled with
rapidly boiling salted water. Cook noodles until al dente. Drain well in a
colander and then run under cold running water to stop the cooking process. Put
noodles, in a single layer, on clean, damp kitchen towels. Cover with clean,
Preheat oven to 350 degrees F.
Ladle a thin layer of meat sauce info a lasagna pan (12 x I8 x 2 inches or 14 x
I0 x 3 inches), Cover with noodles, laid lengthwise, then cover noodles with a
layer of meat sauce, Spread a thin, smooth layer of ricotta over the meat sauce.
Sprinkle with grated mozzarella and Pecorino Romano. Continue layers of pasta,
sauce, and cheese, alternating the pasta )n opposite directions for each layer
(lengthwise, then crosswise, etc.). Finish with a layer of meat sauce covered
with sliced mozzarella and sprinkle with Pecorino Romano.
Bake in preheated oven for about 45 minutes or until cheese topping has melted
and lasagna is bubbling.
Remove from oven and allow to rest for 15 minutes before cutting into squares
MARGARITAVILLE'S ISLAND LIME SHRIMP
1/4 cup Triple Sec
1/4 cup Tequila
1 teaspoon grated lime rind
1/4 cup fresh lime juice
2 teaspoons cumin
1/2 teaspoon salt
1/8 teaspoon cayenne
3 garlic cloves, minced
1 lb. medium shrimp, deveined (tails on)
bamboo skewers, soaked
Mix first 8 ingredients in a shallow dish. Marinade shrimp for one hour.
Place on skewers and grill until pink and cooked through.
DOLLYWOOD DIPPED CHOCOLATE CHIP COOKIES
2 1/4 Cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 Cup butter, softened
3/4 Cup sugar
3/4 Cup brown sugar, firmly packed
1 tsp. vanilla extract
12 oz. semi-sweet chocolate chips
1 (6 oz.) bag semi-sweet chocolate morsels
1 (6 oz.) bag white chocolate morsels
Preheat oven to 375ºF.
In a small bowl, combine flour, baking soda, and salt; set aside. In a large
bowl combine butter, sugar, and vanilla extract; mix until creamy.
Beat in eggs. Gradually add flour mixture. Stir in 12 ounces semi-sweet chips.
Drop by level teaspoonfuls onto un-greased baking sheet.
Bake 9-11 minutes. Cookies should still be soft when removed from oven. Place on
cooling racks. In separate small saucepan, melt bags of semi-sweet and white
chocolate morsels. Add a small amount of vegetable oil to each saucepan. Dip
each cookie halfway in dark chocolate and return to rack to cool. After cooled,
dip the other half in the white chocolate. Allow to cool.
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