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APRIL'S RECIPES

Our recipes this month are to help us celebrate Easter


Easter Glazed Ham - 3 Variations
Ingredients

4 lb Full cooked boneless ham - up to 6 pounds

-----FIVE SPICE PLUM GLAZE-----
1 c Plum jam
1 tb Cornstarch
1/4 ts Five spice powder
1/8 ts Ground red pepper
2 tb Soy sauce
1 tb Vinegar

-----MAPLE PECAN GLAZE-----
1 c Maple syrup
1 c Orange marmalade
1 tb Butter or margarine
1/2 c Pecans -- chopped, toasted

-----CRANBERRY GLAZE-----
12 oz Cranberry juice concentrate - thawed
3 tb Dijon style mustard
2 tb Brown sugar
2 tb Lemon juice
4 ts Cornstarch
1/4 ts Ground cloves

Directions

Place ham on a rack in a shallow baking pan. If desired, use a paring knife to score top of ham in a diamond pattern, making cuts 1/4" deep. Insert a meat thermometer. Bake in 325~ oven for 1-1/4 to 2-1/2 hours or until meat thermometer registers 140~ and ham is heated through. During the last 15 minutes of baking, brush ham with one of the following glazes. Heat any remaining glaze and serve with the ham. Makes 16-24 servings.

FIVE SPICE PLUM GLAZE: In a small saucepan combine plum jam, cornstarch, five spice powder and ground red pepper. Stir in soy sauce and vinegar. Cook and stir till bubbly. Cook and stir 2 minutes more. Makes about 1 cup.

MAPLE PECAN GLAZE: In a small saucepan, combine maple syrup and orange marmalade. Heat until bubbly. Whisk in butter till smooth. Stir in pecans. Makes 2 cups.

CRANBERRY GLAZE: In a small saucepan combine all ingredients. Cook and stir mixture till thickened and bubbly. Cook and stir 2 minutes more. Makes 1-3/4 cups.


Easter Paska
Ingredients

2 packages Yeast
1 quart Milk
1 cup Sugar
1 1/2 tablespoons Salt
4 Eggs
1/4 pound Butter
1/4 pound Vegetable Shortening
3 1/2 pounds Flour(1 c for flouring board
1 cup White Raisins

Directions

Dissolve sugar in milk and heat until lukewarm. Crumble yeast into milk and let stand. Sift flour and salt into large pot or bowl. Put in eggs, melted vegetable shortening and butter. Add milk. Work until all dough is in one bulk, loose from hands and from sides of pot or bowl. Cover with pot cover or a damp cloth and set in a warm place to rise. It should be double in amount in about 2 or 2 1/2 hours.

Take three large balls of dough, the size of large grapefruits, form into 10" strips 3" in diameter and braid. Paska is always baked in a round pan, 6" high. The temperature should be 400 deg. for the first 10 min. and then lowered to 375 deg. for the next 40 to 50 minutes. When the Paska is taken from the oven, spread with melted butter. This will make 4 Paskas.


Easter Hot Cross Buns
Ingredients

1/4 cup water -- lukewarm
1/2 cup granulated sugar
1 package active dry yeast [1 tb]
3 1/2 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup milk -- warm
1/4 cup butter -- melted
1 egg
1 egg yolk
1/2 cup currants
1/4 cup mixed candied peel -- chopped
***GLAZE***
2 tablespoons granulated sugar
2 tablespoons water
***ICING***
1/2 cup powdered sugar
2 teaspoons water

Directions

In measuring cup,combine warm water with 1 tb of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in center.

In small bowl, whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. Using wooden spoon, stir until soft dough forms. Turn out onto lightly floured surface; knead for 8 minutes or until smooth and elastic.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in currants and peel. Shape into 12-inch log; cut into 9 even pieces.

Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball. Place 2 inches apart on greased baking sheet. Cover and let rise for 35 minutes or until impression remains when dough is poked.

Bake buns in 400F oven for about 16 minutes or until golden brown.

Glaze: In saucepan, stir sugar with water over medium heat until dissolved. Brush over buns. Let cool.

Icing: Stir together powdered sugar and water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.


NATURAL EGG EASTER DYES
Ingredients

-----SPRING CHICKEN YELLOW-----
1 teaspoon Tumeric
2/3 cup Boiling water
1/4 teaspoon Vinegar

-----EASTER BUNNY BROWN-----
1 tablespoon Instant coffee -- heaping Tbsp
2/3 cup -Boiling water
1/2 teaspoon Vinegar

-----SEREN"DIP"ITY-----
-----BOIL EGG WITH ONE OF THE FOLLOWING-----

Onion skins -- (golden orange)
Beets -- (reddish purple)
Spinach -- (pale green)
Red Cabbage Leaves -- (pink)
Walnut shells -- (buff)
Grape Juice -- (mauve)

add 1/4 teaspoon Vinegar

Directions

Wash eggs in mild soapy water to remove oily coating which could prevent dye from adhering. Simmer for 20 minutes. Spring Chicken Yellow: Add tumeric to boiling water, stir until dissolved. Add vinegar.

Easter Bunny Brown: Add heaping Tbsp heaping instant coffee to boiling water, stir to dissolve. Add vinegar.

Seren"dip"ity: Try boiling eggs with one of the listed ingredients. Add 1/4 tsp vinegar to water.


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