In bowl, combine yeast, sugar, salt, and 1 cup flour. In saucepan over medium
heat, heat margarine and water until very warm (125
degrees).
With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat
2 minutes. Reserve 1 egg white; beat in egg and egg
yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4
cups flour.
Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes,
working in about 1/4 cup flour while kneading. Shape
dough into ball; cover and let rest 15 minutes.
Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into eighths.
For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in
center, for body. Place on cookie sheet.
Cut other half in half; shape half into ball; brush with egg white; place next
to large ball, tucking slightly under it for head. From
remaining half, pinch off 3/4-inch piece for tail and
shape 2 ears. Brush tail and ears with egg white; tuck
slightly under bunny. Brush body with egg white. Make
3 more bunnies.
Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more.
Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food
coloring (for pink); use to draw face on bunnies.
1 1/2 lb. Carrots 1 Tbs. Olive Oil 1/2 Tbs. Red Wine Vinegar Juice of 1 Lemon
1 clove of Garlic, finely chopped Pinch of Black Pepper
Pinch of Paprika 1/2 tsp. Salt 1 Tbs. fresh Parsley,
chopped
Cut the carrots lengthwise into four quartered sections. If they're very long,
cut across so that you get eight pieces from each carrot.
Put the carrots into lightly salted boiling water and
cook for about 5 minutes, until they're starting to
become tender but are still crisp. Drain the carrots.
Mix the olive oil, vinegar, lemon juice, garlic, pepper,
and paprika together in the saucepan, which has been
washed and dried.
Add the carrot segments and the salt and turn over a very low heat for about
5 minutes, until the flavors are all impregnated into
the carrots. Remove, pile into a dish, and sprinkle
with the parsley. Leave to cool before serving. Serves
4.
3 1/4 to 3 3/4 cups all-purpose flour, divided 2/3 c Sugar 1/3 c Unsweetened
coca powder 2 pk Rapid rise yeast 3/4 ts Salt 2/3 c
Milk 1/4 c Water 1/4 c Butter/margarine 1 Egg 1 tb Pure
vanilla extract 1/3 c Milk chocolate or peanut Butter
morsels
1) In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved
yeast and salt. Heat milk, water and butter until very
warm (120-130 degrees).Gradually add to dry ingredients;
beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. 2) Add egg, vanilla and 1/2
cup flour, beat 2 minutes at high speed, scraping bowl
occasionally. With spoon, stir in enough additional
flour to make soft dough. Knead on lightly floured surface
until smooth and elastic, about 4-6 minutes. Cover,
let rest on floured surface 10 minutes. Divide dough
in half. 3) For body, knead chocolate morsels
into 1 half, form into ball. Place on bottom end of
large greased baking sheet; flatten to make 5-inch round.
For head, remove 1/3 of remaining half, form into ball.
Place on large baking sheet above body, flatten slightly,
pinching to attach. 4) For nose, pinch off 1/2
inch ball from remaining dough; place on center of head.
Divide remaining dough into 4 equal portions, roll each
to form 6-inch rope. 5) For arms, arrange 2 ropes
across body; attach by tucking one end of each under
body. 6) Shape remaining ropes into ears; arrange
above head. Attach by tucking one end of each under
head. 7) Cover, let rise in warm draft-free place
until doubled in size, about 30-45 minutes.
Bake at 350 degrees for 45-50 minutes or until done, covering aluminum foil after
20 minutes to prevent excess browning. Remove from sheet;
cool on wire rack. Decorate as desired.
6 eggs 1/2 teaspoon paprika 2 tablespoons mayonnaise 1/2 teaspoon mustard powder
Place eggs in a pot of salted water. Bring the water to a boil, and let eggs
cook in boiling water until they are hard boiled, approximately
10 to 15 minutes. Drain eggs, and let cool.
Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in
a small mixing bowl.
Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells,
cool and serve.
Makes 6 servings.
6 eggs 1 teaspoon white vinegar 1 tablespoon mayonnaise 1/4 teaspoon prepared
mustard salt and pepper to taste 1 teaspoon paprika
2 leaves of lettuce
Place eggs in a pot of salted water. Bring the water to a boil, and let eggs
cook in boiling water until they are hard boiled, approximately
10 to 15 minutes. Drain eggs, and let cool. Once cool,
remove the shell, cut the eggs in half lengthwise and
scoop out the yolks.
Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar,
mayonnaise, mustard, salt and pepper. You may need to
add more mayonnaise to hold the mixture together, but
it should be slightly dry.
Carefully put the egg yolk mixture back into the egg whites but do not pack it.
There will be enough mixture so the whites are overfilled.
Sprinkle with paprika. Place on bed of lettuce and/or
garnish with parsley. Cool before serving. Makes 6 to
12 servings.
12oz (350g) plain flour pinch salt 1 tsp. mixed spice 6oz (150g) butter 4oz (100g)
caster sugar 3oz (75g) currants 1 lemon, finely grated
rind 1 egg beaten 1 tbsp. milk
Sift flour, salt and spice into a bowl. Rub in butter, add sugar, currants and
lemon rind. Beat egg and milk, add to make a pliable
dough. Roll out just under a quarter inch (5mm) thick.
Cut out biscuits using a 3inch(75cm) fluted cutter and
transfer to lightly greased baking sheets. Use scraps
to make more biscuits. Bake at 375F, Gas Mark 5, 190C
for 10-12 minutes. Cool on a wire rack.
5 eggs 1/4 cup white sugar 1 teaspoon salt 1 (.25 ounce) package active dry yeast
3 cups all-purpose flour 2/3 cup milk 2 tablespoons
butter 2 eggs, room temperature 1/2 cup mixed candied
fruit 1/3 cup chopped blanched almonds 1/2 teaspoon
anise seed 2 tablespoons melted shortening 1 cup confectioners'
sugar 1 tablespoon whole milk 1/8 teaspoon vanilla extract
3 tablespoons multicolored sprinkles (jimmies)
- Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar,
salt, and yeast well with 1 cup of the flour.
- In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid
is warm and butter is melted. Pour the milk into the
dry ingredients and beat 125 strokes with a wooden
spoon. Add eggs and 1/2 cup flour or enough to make
a thick batter. Beat vigorously for 2 minutes. Stir
in enough flour to make a ball of dough that draws
away from the sides of the bowl.
- Turn out onto a floured board and knead for about 10 minutes, working in additional
flour to overcome stickiness. Place the dough in a
greased bowl, turning to grease the top. Cover tightly
with plastic wrap and put in a warm, draft-free place
until doubled in bulk, about 1 hour.
- Meanwhile, combine the fruit, nuts, and anise seed.
- Punch down the dough and return it to a lightly floured board. Knead in the
fruit mixture, keeping the syrupy pieces dusted with
flour until they are worked into the dough. Divide
the dough in half.
- Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this
slightly difficult. Loosely twist the two ropes together
and form a ring on a greased baking sheet. Pinch the
ends together well. Brush the dough with melted shortening.
Push aside the twist to make a place for each egg.
Push eggs down carefully as far as possible. Cover
the bread with wax paper and let rise in a warm, draft-free
place until doubled in bulk, about 1 hour.
- Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35
minutes or until a toothpick inserted in a twist comes
out clean. Place on a wire rack to cool.
- Once the bread is cool, drizzle the icing on top between the eggs, and decorate
with colored sprinkles. To make icing: mix together
confectioners' sugar, 1 tablespoon whole milk, and
vanilla. Makes 1 loaf.
7 lb Brisket; trimmed 2 ts Onion salt 1 tb Celery salt 1 ts Garlic salt 2 tb
Worchestershire sauce 1 1/2 tb Liquid smoke
Rub brisket with onion salt, celery salt, and garlic salt; let stand for about
30 minutes. Place in a roaster and pour worchestershire
sauce and liquid smoke over surface of roast.
Cover and refrigerate several hours. Drain off marinade, wrap brisket, fatty
side up, in heavy duty aluminum foil and seal.
Bake 5 hours at 300 degrees.
A quick and easy starter before your main course.
One or two hard boiled eggs per person 1 lettuce pinch of salt mayonnaise paprika
chives
Halve the hard boiled eggs and arrange on a bed of lettuce. Top with mayonnaise
and season to taste with salt and chives. Garnish with
a sprinkling of paprika and serve 5 lb leg of lamb --boneless
1 c olive oil 1/2 c red wine vinegar 2 TB garlic --
minced 1/2 c parsley -- chopped 1/2 c dill -- chopped
4 TB oregano --rubbed black pepper
Whisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper.
Butterfly the lamb and pepper generously on both sides.
Cut some slits in the meat. Marinate the lamb for 2
to 24 hours
Drain marinade from lamb and put lamb in 425F oven in shallow roasting pan for
about 45 minutes. You want an internal temperature of
135F. Let lamb rest before serving. Yield: 8 Servings
12-16 lb. fully cooked whole ham (bone in) 20 oz. can
crushed pineapple, undrained 1/2 c. apple jelly 2 tbsp.
lemon juice 1 tbsp. cornstarch 1/2 tsp. ground cinnamon
Put all ingredients, except ham, in a saucepan. Stir until cornstarch dissolves.
Bring to a boil. Simmer about 1 minute. Place ham in
a Reynolds Oven Cooking Bag. Pour sauce over ham in
the bag. Bake 2 1/2 to 3 1/4 hours at 325 degrees. (Bag
may darken, it's not burning!)
1 1/2 c. mashed, cooked sweet potatoes 1/2 c. applesauce 1/4 tsp. cinnamon 2
center-cut ham slices, 1/2 inch thick 1/4 c. bottled
lemon juice 1/2 c. brown sugar
Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices. Place remaining
slice over potato mixture. Bake at 325 degrees for 1
hour. Combine lemon juice, sugar and 2 tablespoons pan
drippings. Baste ham well. Bake for 15 minutes. Slice
to serve. Yield: 4-6 servings.
5 c All-purpose flour, divided 2 pk Active dry yeast 1/2 c Sugar 1 ts Salt 1
ts Ground cinnamon 1/4 ts Ground cardamom 1/4 ts Cloves
1/4 ts Nutmeg 1 1/4 c Milk 1/2 c Butter 2 Eggs, beaten
3/4 c Currants or raisins 1/3 c Candied orange peel
(opt) 1 Egg yolk mixed with 2 tb Water
- Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing bowl.
In a separate bowl, heat milk and butter to very warm
(120 to 130ø). Add to flour.
- Beat on medium speed of mixer for 1 minute. Add eggs. Beat another minute. Stir
in currants, orange peel and enough remaining flour
to make dough easy to handle.
- Turn dough out onto lightly floured surface and knead until smooth and elastic,
about 5 minutes, adding additional flour as needed.
Place in a buttered bowl, turning to butter top. Cover;
let rise in warm place until doubled in bulk, about
1 hour.
- Punch down dough; turn onto lightly floured surface. Divide dough in half; divide
each half into 9 pieces. Form each piece into a smooth
round ball. Place balls of dough in two buttered 8-inch
square baking pans. Cover;let rise in warm place until
doubled in bulk, about 45 minutes to 1 hour. Brush
lightly with egg yolk mixture.
- Bake rolls in preheated 375 degree oven, 20 to 25 minutes, or until golden brown.
Remove from pans. Cool on wire rack.. Drizzle frosting
across the top of each bun in the shape of a cross.
Makes 18 buns.
