CHEDDAR BAY'S EASTER RECIPES

RICE KRISPIES EASTER EGGS

3 T. margarine or butter
1 (10 oz., about 40) pkg. regular marshmallows
(or 4 c. miniature marshmallows)
6 cups Rice Krispies
Prepared frosting

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

Using 1/3 cup mixture, shape into egg shapes. Decorate as desired. Best if served the same day. Makes 12.

Bunnies, Chicks and Lambs

1 (16 oz) box pound-cake mix
1 (16 oz) can vanilla frosting
2 c. flaked coconut
9 plain doughnut holes
Plain paper
Yellow food coloring
Marshmallows, mini candy-coated chocolates, small candy hearts, red licorice laces, Tootsie Rolls

Heat oven to 350°. Grease and flour nine 6-ounce glass custard cups. Prepare cake mix according to package directions. Divide batter evenly among custard cups. Bake 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Transfer to wire rack, and cool 5 minutes. Invert and cool completely. Trim top to make level.

Bunnies: Cover three doughnut holes and three cupcakes with frosting; roll in coconut, covering completely. Place cupcakes on serving plate, and attach doughnut holes, for heads, using frosting. Cut marshmallows in quarters for paws and feet. Cut bunny ears out of paper and press into heads. For each face, use candy-coated chocolates for eyes and a candy heart for mouth.

Lambs: Cover three doughnut holes and three cupcakes with frosting; roll in coconut, covering completely. Place cupcakes on serving plate. Attach doughnut holes, for heads, using frosting. Cut two Tootsie Rolls in half, and arrange as legs. For each face, shape another Tootsie Roll into a 1" rounded triangle, and attach with frosting. Use candy-coated chocolate pieces for eyes. For ears, cut marshmallows in half and trim. Wrap licorice laces around necks for collars; trim. Place small candy below each collar for bell.

Chicks: With food coloring, tint remaining coconut yellow, rubbing coconut between fingers to distribute color evenly. Cover three doughnut holes and three cupcakes with frosting; roll in coconut, covering completely. Place cupcakes on serving plate. Attach doughnut holes, for heads, using frosting. For each face, use candy-coated chocolates for eyes and a candy heart inserted into frosting for beak. Place several 10 pieces of licorice lace into tops of doughnuts for crests.

Hot Cross Buns

A traditional favorite on Good Friday in England, Hot Cross Buns are a spicy currant or raisin studded yeast bun, topped with a "Cross" of lemon flavored icing. The buns were limited to being sold only on Good Friday.

1 c. milk
2 T yeast
1/2 c. sugar
2 tsp. salt
1/3 c. butter, melted and cooled
1 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
5 c. flour
1 1/3 c. currants or raisins
1 egg white

Glaze:

1-1/3 c. confectioner's sugar
1-1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
1 to 2 T milk

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.

With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough "rest" for 30-45 minutes.

Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator (see note at right if you're in a hurry). Excess moisture will be absorbed by the morning.

Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

In the meantime, pre-heat oven to 400° F.

When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible (Hot Cross Buns).

Best Ways to Use Leftover Easter Eggs

Scotch Eggs

6 hard boiled eggs
1 lb. spicy sausage meat
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 C flour, divided
1 C breadcrumbs
1 tsp. salt
2 tsp. pepper
1 tsp. paprika
2 eggs, beaten
oil for frying

Peel the eggs and set aside. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions, set aside. Mix breadcrumbs with salt, pepper and paprika, set aside.

Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, shape a coating around the hard boiled egg, completely enclosing it (see photos). Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.

Heat about 2-3 inches of oil in a large skillet. Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each in half and serve with some good mustard.

       

   

Deviled Eggs

6 hard boiled eggs
2 T mayonnaise
3/4 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
salt & pepper to taste
paprika for garnish

Cut each egg in half and carefully scoop out the yolk. Mash yolks and remaining ingredients together to make a paste. Wether to make it completely smooth, or leave small lumps is a matter of personal taste, much the same way that some people, myself included, like lumpy mashed potatoes. If you're in the smooth camp, you can make the egg yolk mixture in a food processor.

Once you've finished the egg yolk mixture, it's time to carefully spoon it back into the egg white. For more decorative eggs you can put the egg yolk mixture in a pastry bag and pipe it back into the white. Sprinkle with a little paprika for color and flavor.

Pickled Eggs

12 hard boiled eggs, peeled
1 T kosher salt
1 1/2 C cider vinegar
1/2 C water
1 1/2 tsp. sugar
1 tsp. white peppercorns, crushed
1/2 tsp. crushed allspice
1/2 tsp. ground turmeric
1/4 tsp. celery seeds
2 shallots, thinly sliced

Take a fork and gently pierce each egg through the white to the yolk about 6 times, but leaving the whole egg intact. Pack the eggs into a clean 1 quart jar.

Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Let liquid cool for about 10-15 minutes.

Pour liquid over eggs in jar, tightly cap jar and refrigerate. It will take about a week for the eggs to absorb the flavorings and they will keep, refrigerated, for several weeks.

Beet Pickled Eggs

12 hard boiled eggs, peeled
1 1/2 C cider vinegar
1 C beet juice
8-10 whole peppercorns
3 whole cloves
3 -4 cloves garlic
1 bay leaf
1 T sugar
1/2 tsp. salt
1/8 tsp. ground allspice
2 sprigs fresh dill

Pack peeled eggs in a clean one quart jar.

Combine remaining ingredients, except dill in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Pour hot mixture over eggs, add dill and cover tightly. Refrigerate for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.

Egg Salad

6 hard boiled eggs, peeled
1/2 C celery, chopped
1/3 C scallions, chopped
4 T mayonnaise
1 tsp. Dijon mustard
1/4 tsp. Worcestershire sauce
salt and pepper to taste

Mash eggs and mix all ingredients together until well mixed.

Use this salad for a sandwich spread, stuff it into a tomato or celery or serve on crackers. Makes 4 Sandwiches or Stuffed Tomatoes.

Potato Salad

5 pounds potatoes peeled
2-3 stalks celery, finely chopped
1 medium onion, chopped
1/4 C cider vinegar
1 T Dijon mustard
salt and pepper to taste
1 cup mayonnaise
6-8 hard boiled eggs
3-4 ripe tomatoes, cut in wedges for garnish (opt)

Cut peeled potatoes into cubes and cook in boiling water until tender -- do not overcook. Drain and cool slightly.

In a large bowl, combine all ingredients except tomatoes. Mix well to combine flavors. Arrange tomatoes on top. Cover and chill thoroughly before serving. Serves 12 to 14.

Scalloped Eggs

(This is a very old-fashioned recipe that was popular in the early 1900s.)

8 hard boiled eggs
about 3/4 C milk, half & half or cream
about 3/4 C seasoned breadcrumbs
about 2 T butter
salt and pepper to taste
4 slices crumbled cooked bacon

Pre-heat oven to 350°. Grease an 8" square glass baking dish and cover bottom with a layer of crumbs. Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon if using, dot with a few bits of butter, then repeat this layer process, finishing with a layer of buttered crumbs. Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish. Place in oven until heated and browned, about 4-6 minutes. Serves 4 to 8.

Cobb Salad

3 to 4 C Romaine lettuce, shredded
2 med ripe tomatoes, diced
1 large avocado, diced
4 slices bacon
3 T blue cheese, crumbled
1 C cooked turkey or chicken breast, diced
2 hard boiled eggs
Blue Cheese Dressing (recipe below), or dressing of choice

Place shredded lettuce in a bowl and arrange remaining ingredients in rows on top. Serve with dressing on the side. Serves 2.

Blue Cheese Dressing

3/4 c. sour cream
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/2 tsp. salt
1/3 tsp. garlic powder
1 tsp. Worchestershire sauce
1-1/3 c. mayonnaise
1 T. green onion, finely minced (optional)
6 oz. crumbled Blue Cheese

Combine first 6 ingredients in a mixing bowl and blend with an electric mixer for 2 minutes at low speed. Add mayonnaise and blend for about 2 more minutes at medium speed. Slowly add blue cheese and blend at low until completely combined, but with some small chunks of cheese remaining. Refrigerate for 24 hours before serving. Makes 2-1/2 cups.


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