Recipezaar: Easter,Eggs recipes

Precious Aunt Lill's Pizzale Waffles

Mon, 05 Jun 2006 19:46:20 -0400

This is a staple in Italian households and are served mainly at holiday time or other important events such as Christenings, graduations, etc. This recipe has been in my family for generations and all my non-Italian friends love them. My Aunt, Lillian, whom we all loved so much was the lady who taught my cousins and I how to make these. She's passed away now, but Pizzale Waffles and Aunt Lill go hand in hand! I like this recipe because they are very easy to make and are beautiful to look at. Special note: you must have a Pizzale Waffle Iron to make them - the irons are available at most Italian food stores or better department stores. -- posted by FromSiCiLy 2 NY with LoVe

Hrutka (Egg Cheese)

Mon, 26 Jun 2006 18:59:05 -0400

Otherwise known in English as "egg cheese". This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. Prep time is the chilling time. -- posted by *Parsley*

Polish Braided Easter Egg Bread

Mon, 10 Jul 2006 13:22:32 -0400

Beautiful bread with easter eggs baked right in!!! -- posted by Charmie777

Easter Cake

Mon, 10 Jul 2006 23:33:46 -0400

This is a yeast-risen cake that is based on our family's Easter Bread. I have never made it, but found it on the back of a very old index card of my grandmother's. It looks to be an easier version of the bread (#165701). The instructions are vague, but I'm going to do the best I can. Times are estimates and I have no idea how much this makes. -- posted by Panthur

Spinach Breakfast Casserole!

Wed, 19 Jul 2006 11:47:12 -0400

I tweaked this recipe to give it some pizazz for a Brunch Bridal Shower! It was a huge hit and all the girls wanted a copy! It looks very pretty and it's super yummy!! You don't have to use all of the veggies- but it definately adds to the taste and overall look if you do! -- posted by chelseajoy

Eggnog

Mon, 31 Jul 2006 22:47:49 -0400

This is a delicious, and highly inhebriating Egg Nog recipe I usually make at Christmas, and Easter, and Christmas in July, and just about every other chance I get to make it, because it's so damn good! -- posted by RalMiska

Jeweled Jelly Belly Nests

Thu, 17 Aug 2006 14:02:27 -0400

These are great at Easter, but for me just another excuse to get in some jelly beans, LOL!!! they are very cute -- posted by Perfect Pixie

Reduced Fat Breakfast Casserole

Fri, 25 Aug 2006 21:25:23 -0400

My mom always made a higher calorie version of this for Christmas breakfast, and it always dissapeared. I love it and when I have kids, I'll make it for them on Christmas. -- posted by BurtonFanatic

Twice-Baked Goat Cheese Souffle

Sun, 08 Oct 2006 19:46:14 -0400

Top recipe of 2000 in the San Francisco Chronicle, from Zax Tavern in Berkeley, California. Serve it alone or surrounded by lightly dressed greens such as arugula. It also shines with baby spinach dressed with an apple cider vinaigrette, apples, celery and fennel. -- posted by evelyn/athens

Cheesy Potato and Green Chili Breakfast Casserole

Fri, 17 Nov 2006 20:51:40 -0500

I got this recipe online after searching for something my stomach was craving!!! You can any kind of cooked breakfast meat you like. Also can be made into breakfast burritos! -- posted by Charmie777

Easter Breakfast Casserole

Sat, 25 Nov 2006 19:10:44 -0500

This recipe came from our church ladies group about 18 years ago. -- posted by Lavender Lynn

Blueberry French Toast Casserole (Reduced Fat)

Mon, 27 Nov 2006 16:57:03 -0500

This is a reduced-fat version of a delicious breakfast casserole that comes out beautifully. -- posted by MrsGame

Simple Pecan Pie

Tue, 28 Nov 2006 15:19:38 -0500

Simple is best. The slow cooking time makes the most wonderful pecan pie. -- posted by Alan in SW Florida

Chocolate Meringue Cookies - Low Calorie

Wed, 06 Dec 2006 19:46:13 -0500

Dessert or snack for the low calorie lifestyle. This comes from whatscookingamerica website. -- posted by DogAndCatDoc

Thimble Cookies

Fri, 22 Dec 2006 16:43:15 -0500

This is the basic recipe for 1 dozen cookies.you will want to make waaay more than that though. Obviously you can use any kind of jam you like, but after years of experimenting I have found these to be the absolute best. I listed 2 kinds because when you are making lots it looks pretty to have the different colours. I also recommend that if you have a dainty tea service spoon to use that for filling with jamits much neater. -- posted by Daehder

Polish Style Cheesecake of My Childhood

Fri, 12 Jan 2007 16:29:35 -0500

I am of Polish ancestry (both parents were Polish) and this is the recipe I came across recently that seems to be like the cheesecake we had at Easter when I was a child. This uses farmer's cheese or cottage cheese and Splenda. You can use regular sugar as well. The following note is what drew me to this recipe, because the cheesecake I had as a child was very dense and heavy: "NOTE: I found this filling to be heavy and dry, which surprised me as I assumed all the whipped ingredients would lighten it. I was wrong." -- posted by Nana Lee

For Kids: Easter Egg Salad

Sun, 21 Jan 2007 13:02:14 -0500

Simple egg salad recipe for kids. You can use this to teach them the difference between chopping and mincing. -- posted by graffeetee

Cheddar Stuffed Eggs

Mon, 19 Feb 2007 21:26:44 -0500

An alternative to deviled eggs, these are stuffed with a cheddar cheese mixture. Taken from "The Complete Family Cook Book". -- posted by jonesies

Fluffy Coconut Cake

Fri, 09 Mar 2007 18:19:28 -0500

From Chatelaine magazine. It's the coconut milk in this cake that keeps it moist. To be frosted with Recipe #216003. -- posted by Poutine

Homemade Crystallised Flowers - Violets

Sun, 11 Mar 2007 21:45:08 -0400

I love all manner of preserves, and crystallising flowers is a very therapeutic pastime if you have an hour to spare and some suitable flowers in your garden! Crystallised flowers add a touch of elegance to all manner of cakes, large and small. I love to decorate Fairy Cakes with them; they are also stunning on an Easter or Mothering Sunday Simnel Cake as well. Please make sure you take time to read my warning below about toxic flowers, and if in doubt - DO NOT use them PLEASE! Flowers that are suitable for crystallising are: Violets; Nasturtiums; Lavender flowers; Rose petals; Small rosebuds; Small mint leaves; Rosemary flowers and Primrose flowers. In this recipe, I have stipulated violets, these are my favourite flowers to preserve, and as I have so many growing in the garden each spring, I try to make enough to last me through Easter and beyond. They will keep quite happily in an airtight tin, in a cool, dry and dark place, for about 2 months. Oh yes, they look wonderful on trifles and sweet tarts too! -- posted by French Tart

Polish Easter Sauce (Sos Do Swieconego)

Fri, 30 Mar 2007 23:40:18 -0400

There was a request for a polish mayonnaise recipe and this is what I found. Adapted from a online Polish newspaper. -- posted by Lauralie41

Golden Nugget's Bread Pudding

Sat, 31 Mar 2007 15:58:41 -0400

My Mom received this recipe years ago from the casino and makes it often for Sunday brunch. -- posted by Bread 'n Butter

Easter Pie

Sat, 31 Mar 2007 16:04:29 -0400

I made this for Easter since my family had an Italian dinner. It has a phyllo pastry crust with a filling similar to a rice pudding studded with pine nuts and orange zest. It is best served on the day it is prepared. Recipe is courtesy of Giada Laurentis. -- posted by cookiedog

Nyte's Deviled Eggs

Tue, 03 Apr 2007 21:57:04 -0400

I modified my mom's deviled egg recipe. Note do NOT use Miracle Whip for this recipe. -- posted by Nyteglori

Easter Deviled Eggs

Tue, 03 Apr 2007 22:00:44 -0400

I followed Shortstuff's recipe for hard boiling eggs. (#24799) -- posted by Ruby15

Traditional Easter Marbled Pace Eggs

Fri, 06 Apr 2007 15:02:13 -0400

This is a very old British tradition & method of colouring and dying eggs to be boiled and eaten on Good Friday & throughout the Easter weekend. There are commercial dyes available nowadays, but I still prefer the traditional natural methods of colouring my Easter Pace Eggs onions skins (and also spinach & beetroot water). The name Pace is thought to derive from the French word for Easter, Pâquesand in some parts of Britain mainly Lancashire in the North West, these eggs are rolled down a hill, the winner being the owner of the egg which goes the furthest and has the least cracks or breaks in it! It is also traditional to give one of these eggs to each person who visits your home throughout the Easter period - what a wonderful alternative to the commercially over packaged chocolate eggs! -- posted by French Tart

Better for You Deviled Eggs

Mon, 09 Apr 2007 21:20:54 -0400

This recipe was developed in an attempt to make lower cholesterol deviled eggs. Note in this recipe you will need to boil one dozen eggs then separate the whites and yolks according to directions below. -- posted by Nyteglori

Brunch Casserole

Sat, 14 Apr 2007 15:12:13 -0400

A favorite casserole that my family has been making for years -- posted by Anme

Gran's Tiramisu

Sun, 13 May 2007 18:01:34 -0400

This is a recipe I got off my Gran. I haven't made it myself yet but I know its good :) -- posted by sweet daddy apples

Steamed Eggs (Kai Meung)

Sat, 19 May 2007 19:40:00 -0400

I found this interesting idea in the book Thai Food by David Thompson. The author suggests steaming for 10 minutes for a slightly soft yolk, but as I desired a firmer yolk steamed for 12 minutes and let them cool at room temperature for a while. David is right that they are more tender than a boiled egg, not a huge difference but these are just that subtly bit better than a boiled egg. Well worth a try for anything where you would otherwise use a boiled egg. -- posted by Peter J

Swedish Mustard Crust for Ham

Tue, 29 May 2007 12:41:47 -0400

Usually served at Christmastime, however, tasty year round. From Swedish Foods web site. Prep time does not include pre-baking the ham, if needed. -- posted by Caroline Cooks

Grandma's Dumplings

Tue, 26 Jun 2007 21:13:27 -0400

Grandma's Dumplings -- posted by mmalaniuk

Easter Peeps Pots De Crème

Wed, 27 Jun 2007 15:20:55 -0400

Something a little different for Easter Sunday. overnight refrigeration needed. -- posted by Julie B's Hive

Rice Flour Crepes

Tue, 14 Aug 2007 16:58:10 -0400

Found this recipe on line while having a late night craving! Tried them the next day - and I was not disapointed! I no longer have to just drool over Nalesniki at family holiday brunches! I just made these (double recipe) and used the crepes as noodles for GF Lasagna - fingers crossed this works! -- posted by ukichix

Egg Gravy

Mon, 27 Aug 2007 18:21:20 -0400

This is an odd little recipe that my family has always made around Easter. It's great served over toast, biscuits, an english muffin, or bagel. This is a lightened recipe, as the original was far too heavy. -- posted by Wolf Göttin

Picky Eaters Deviled Eggs

Thu, 06 Sep 2007 14:08:03 -0400

I am a very picky eater so when I make things I make them knowing what I like and take certain things out of other recipes that I won't eat. So this is my version of Deviled Eggs. -- posted by WishfulThinking83

Country Breakfast Casserole

Sun, 23 Sep 2007 23:13:04 -0400

A one-dish casserole with all of your Sunday morning favorites: sausage, gravy, eggs, cheese, and toast. A little different from most breakfast casseroles, as the bread goes on top and is nicely toasted when this recipe is complete. I got this recipe from Allrecipes.com, and tweaked it to my own tastes. I hope you like it, it's one of my favorites. -- posted by Lacer

Crispy Eggplant Fritters With Smoked Mozzarella

Sat, 29 Sep 2007 23:07:06 -0400

Im very fond of fritters Ive found that they make great breakfast food as leftovers. :) (See recipe #120987.) So I was pretty excited to come upon this recipe from Jimmy Bradley in the August 2007 Bon Appétit. Fritters made from eggplant (yum!) that come with a creamy cheese center (double yum!) what more could I ask for? Prep time includes draining the eggplant. -- posted by Julesong

Peppermint Stars

Thu, 18 Oct 2007 21:55:31 -0400

These peppermint-flavored meringues are virtually fat-free and they're fun to eat, too, because they melt like magic on your tongue. -- posted by Annacia

Linda's Green Eggs and Ham Appetizers

Sun, 21 Oct 2007 01:10:40 -0400

These are GREAT around the holidays to bring, especially to a Halloween, Christmas, Easter or St. Patrick's Day Party!!! Cooking time is time it takes to make your hard boiled eggs. -- posted by Linda's Busy Kitchen

Triple Cheese Broccoli Puff

Sun, 25 Nov 2007 02:30:55 -0500

I made this rich tasting souffle from a recipe I found in a Taste of Home magazine. I had it as a side to my Thanksgiving meal and it was a hit. Definitely could be eaten as a breakfast too. -- posted by Chef #305799

Costco-Style Cheesecake

Sun, 23 Dec 2007 18:37:37 -0500

If you've ever had a cheesecake from Costco, you know they are unlike any other ! -- posted by Karen Anne Newton RN

Overnight Hash Browns Breakfast Casserole

Thu, 27 Dec 2007 19:38:33 -0500

Easy and delicious breakfast you start the night before. -- posted by Sooz Cooks

Mud Puddle Cookies

Fri, 28 Dec 2007 20:06:44 -0500

Any time a recipe says "ganache" it gets my attention! These are great cookies to make for your family or to give out at Halloween, or Christmas trays. These freeze very well. -- posted by FLUFFSTER

Pancakes With Lemon and Sugar for Shrove Tuesday - Pancake Day

Sat, 02 Feb 2008 23:42:28 -0500

This is my family's old recipe for traditional English pancakes - served the way we like them in the Britain - with a squeeze of fresh lemon and sprinkled with sugar! Please note, that these are NOT thick pancakes, but thin and lacey - more like a French crepe. Scotch pancakes and Welsh cakes are also different - they are thicker, and belong to the family of griddle cakes, and drop scones. These are what we will be making and eating on Shrove Tuesday - Pancake Day! The only accompaniment that is needed, is a fresh lemon or two and caster sugar.........some people have jam , honey or syrup with their pancakes, although that is not traditional! Now - how to TOSS that pancake without it landing on the floor, and will I WIN the Pancake race this year??!! A little information about this great British tradition: Origins - Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent - the 40 days leading up to Easter - was traditionally a time of fasting and on Shrove Tuesday Christians went to confession and were "shriven" (absolved from their sins). It was the last opportunity to use eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients. Pancake Tradition - A thin, flat cake, made of batter and baked on a griddle or fried in a pan, the pancake has a very long history and featured in cookbooks as far back as 1439. The tradition of tossing or flipping them is almost as old: "And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne." (Pasquil's Palin, 1619). Tossing pancakes - Certainly these days part of the fun of cooking pancakes is in the tossing. To toss a pancake successfully takes a combination of the perfect pancake and good technique - it's so easy to get it wrong and end up with half the pancake still stuck to the pan while the other half is stuck to the ceiling or floor. All in all, it's probably best to practise a few times without an audience. Pancake races - In the UK, pancake races also form an important part of the Shrove Tuesday celebrations - an opportunity for large numbers of people to race down the streets tossing pancakes. Mardi Gras - The French name (literally "fat Tuesday" ) for Shrove Tuesday has been given to a number of Mardi Gras carnivals around the world. Among the most famous are those of Rio de Janeiro and New Orleans -- posted by French Tart

Another Perfect Poached Egg

Tue, 05 Feb 2008 22:52:00 -0500

There's already a couple of recipes on here for poached eggs but the technique for this one is a bit different and it works! -- posted by Hey Jude

Easter Egg Spread

Wed, 13 Feb 2008 17:06:07 -0500

This is a wonderful way to use your leftover Easter eggs, or just any time you want to serve something instead of deviled eggs. It can be spread on crackers or cocktail rye bread, or as a stuffing for celery stalks. You can also use it as a sandwich filling. -- posted by JackieOhNo!

Coconut Chiffon Cake

Mon, 03 Mar 2008 19:31:48 -0500

A wonderful cake to impress any dinner guests. Plan ahead: You can bake and frost cake up to 2 days before serving. Store, covered, at room temperature. Recipe is from Woman's Day. -- posted by Lainey6605

Bacon Deviled Eggs

Wed, 05 Mar 2008 00:15:37 -0500

I was looking for some different recipes for deviled eggs and came across this Sunset recipe. -- posted by Lvs2Cook

Easter Bunny's Favorite Carrot Cheesecake

Wed, 05 Mar 2008 18:51:40 -0500

This is a unique make-ahead cheesecake with a streusel-crumb topping. Cooking time doesn't include refrigeration time. -- posted by Mom2Rose

Delia Smith's Traditional Scotch Eggs With Fresh Herbs

Mon, 10 Mar 2008 23:32:43 -0400

Scotch eggs are marvelous for travelers or picnickers! Take some spring onions to go with them and, if you've got plates, some chutney (see my recipe #379361 or recipe #145401 or recipe #118249). This recipe is taken from Delia Smith's Complete Cookery Course. -- posted by BecR

British Breakfast in Bed - Boiled Eggs and Marmite Soldiers

Tue, 11 Mar 2008 01:56:15 -0400

The quintessential British breakfast, and perfect for breakfast in bed - Boiled Eggs and Marmite Soldiers are a British culinary institution! The following instructions give you a perfect soft-boiled egg, suitable for "dipping" with your "soldiers"! You either love marmite or hate it, don't use it if you cannot find it locally or just don't like it!! You must still cut your toast into "soldiers" however!! -- posted by French Tart

Deviled Egg Mold

Wed, 12 Mar 2008 23:35:01 -0400

Posted in response to a recipe request. Chilling time not included in preparation time. -- posted by Molly53

Italian Easter Cake Pastiera Napoletana

Sat, 15 Mar 2008 00:37:50 -0400

For Easter in Naples and now every where in Italy, we prepare Pastiera Napoletana. Is a ester cake with some strange ingredients, and Im not sure I can translate. Ill try :-) An American friend tell to me that the corn in the recipe is actually a wheat, spring wheat, many Italian specialty shops carry the wheat around Easter time, it can come in cans (already cooked), some shops actually cook the wheat and you can buy it ready to go, and you can also buy it dry, look for skinless wheat if its dry. In this case, soak wheat for a few days making sure to change the water daily. The day before you make the pastiere, drain the corn well, and cook it for about fours hours in half a liter of milk, adding the rind of half a lemon and a pinch of salt. Cover the pan with a lid and allow to cook on a low flame. When cooked, scent the corn with the grated rind of half an orange, and add a pinch of vanilla. -- posted by foodandmood.eu

Old Drover's Inn Stuffed Eggs With Hickory-Smoked Salt

Thu, 20 Mar 2008 17:19:23 -0400

According to the New York Times, Old Drover's Inn in Dover Plains, New York is recognized as one of the most historically interesting and superbly appointed -- in an Early American way -- hostelries in the world.Old Drovers Inn is almost a destination in itself, a trip into the past with all the comforts of the present, where, from about 1750 and for the next 100 years, cattle drovers driving their herds to Manhattan found sustaining food and drink. I had the pleasure of dining here in 1982, where, once seated, we were brought generous platter of deviled eggs and crudites. I was fortunate enough to find the recipe for those eggs in a cookbook called Country Inns of America, and have been making them ever since. They are truly incomparable! -- posted by JackieOhNo!

Raspberry & Lemon Spring / Easter Cake

Fri, 21 Mar 2008 02:57:09 -0400

This is a perfect Easter or spring time cake! Found in the Morrisons magazine - this cake looks so pretty! -- posted by Um Safia

The Best Easter Chocolate Brownies Ever!

Mon, 24 Mar 2008 18:45:07 -0400

This is our family recipe for chocolate brownies that we make for Easter. They never hang around long so I try to make at least 2 batches at a time! These are incredibly easy to make - the kids can make them without any fuss! -- posted by Um Safia

Easter Rice Pie II

Mon, 24 Mar 2008 19:13:49 -0400

Another variation of the Italian Easter pie, which is a regional Italian dessert, traditionally served on Easter. This one yields a more dense pie which is not too sweet. -- posted by CHRISSYG

Cheese Babka Made Easy in the Bread Machine

Mon, 24 Mar 2008 23:36:38 -0400

I used my Recipe #163041 as a guide and made this babka simple by using the bread machine. If you want you can use farmers cheese or a mix of cream cheese and farmers cheese. You can mix any dried fruit you enjoy. -- posted by ~Rita~

Spicy Ham and Eggs Benedict With Chive Biscuits

Tue, 25 Mar 2008 01:28:47 -0400

If you are an eggs benedict purist, this recipe is not for you but, if you are like me and like to change things up, this recipe is a delicious twist on eggs benedict. I made it for Easter breakfast and it's wonderful and not too difficult with some help from the supermarket. I used chopped Canadian bacon in place of the ham. I also have an egg poacher insert so I didn't make the poached eggs the way it said to in the recipe. -- posted by Lvs2Cook

Eggs Fairlee

Thu, 01 May 2008 23:51:04 -0400

A great way to use up Easter eggs, but good at any time of year. This recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Garlic and Herb Deviled Eggs

Mon, 05 May 2008 01:46:55 -0400

This is a recipe that I created using Mrs. Dash Salt Free seasoning. For garnishing, you can either use paprika or additional Mrs. Dash. -- posted by KimberlyV65

Anna Olson's Deviled Eggs

Wed, 28 May 2008 01:11:29 -0400

Recipe by Canadian chef Anna Olson. Posted for ZWT4. -- posted by Sue L

Russian Eggs With Horseradish Sauce

Wed, 04 Jun 2008 19:22:33 -0400

A different and interesting way to eat eggs. The cooking time includes the 30 minute chilling time. -- posted by Sarah_Jayne

Sausage Pie (Easter Pie)

Tue, 17 Jun 2008 01:28:43 -0400

This is the traditional family recipe from my grandmother. Although when I made it, I added a little easter ham in it as well for some extra flavor. This recipe is very very tasty, but not the most figure friendly dish. This is a large recipe which is freezable. I froze about 1/2 the recipe for a few months later and it still tasted just as good. -- posted by Abbey212

Frittata D'aosta

Tue, 15 Jul 2008 19:59:44 -0400

Easy, versatile and scrumptious egg frittatta with great presentation. Something to make when you need a whole new idea. Can be served for main course, side dish or even appetizer. -- posted by JoAnne1441

Easter Egg Surprise

Fri, 25 Jul 2008 02:37:48 -0400

I haven't tried this yet, but I can't wait to see if it works! Write secret messages on hard cooked eggs - messages that appear only when the egg is shelled and ready to eat. You put the design on the eggs BEFORE they are cooked. -- posted by Texas Aggie Mom

Loaded Scrambled Eggies With Cream Cheese

Thu, 21 Aug 2008 11:44:17 -0400

Are you kidding? You are NOT going to believe what your mouth is telling you! Don't bother explaining--just enjoy it. If you can get your hands on some FARM FRESH eggs...these will be all the better for it. I'm on a Gooseberry Patch kick lately....they've got some WINNERS--and this one proves it! -- posted by Debber

Gina's Carrot Souffle

Tue, 09 Sep 2008 02:20:24 -0400

This recipe is from Gina McCausland. Gina gladly donated this recipe for our J. Byrne Agency cookbook and she said "It's easy and a very colorful side dish usually made at Thanksgiving, Christmas or Easter." -- posted by senseicheryl

Daffodil Cake

Wed, 10 Sep 2008 16:16:45 -0400

This is an Easter beauty from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Baby Face Cupcakes

Tue, 04 Nov 2008 22:02:37 -0500

Baby Face, You've got the cutest little baby face.... What a cute idea for a baby shower or similar idea. Little cupcake with baby faces. I use pink, yellow, and blue paper liners. In addition to the ingredients listed below, you will also need cheap plastic baby pacifiers for decoration. I suggest checking the dollar store or party supply store. -- posted by Jess4Freedom

Brown Sugar Cutouts

Mon, 10 Nov 2008 23:49:52 -0500

These homemade cookies are very popular to anyone who tries them. I make them every Christmas. I got this recipe from Taste of Home. Preparation time includes chilling time. -- posted by Lainey6605

Chocolate Raspberry Cookies

Tue, 18 Nov 2008 00:46:55 -0500

This recipe is from Paula Deen. -- posted by Lainey6605

Creamy Cheesy Scrambled Eggs: Christmas Morning Eggstravaganza!

Sat, 13 Dec 2008 23:33:27 -0500

Are you kidding? They LET you eat this stuff? Oh my!! Don't wait for Christmas morning, have some ANY day of the year. We raise our own laying hens, so I'm always on the look-out for bumper-crop recipes like this for my crew. Thanks to the Gooseberry Patch ladies for another egg-cellent recipe--altho' I've tweaked for my family. -- posted by Debber

Easter Eggs/ Christmas Eggs.

Tue, 30 Dec 2008 21:21:11 -0500

My Mother got tired of rotted eggs on Easter. We liked coloring them but they never seemed to get eaten. So she put her thinking cap on and came up with the best idea ever. -- posted by Chef #1077831

Easter Egg Cheese

Fri, 06 Feb 2009 15:57:08 -0500

This is a traditional Easter cheese, that is quite bland. In fact, it really isn't a cheese at all. The cheese that you see on the plate is 1/3 of the recipe. Even though this dish is not too popular at my house, we still make it as part of the tradition. Quite often guests just fall in love with it. For additional pictures, please visit: http://www.capnrons.com/R_S_Easter_Egg_Cheese.html?id=RZ -- posted by Cap'n Ron

Easter Hard Boiled Eggs

Fri, 06 Feb 2009 16:00:01 -0500

A Gruszecki tradition and now ours, is that each person gets a colored egg at the beginning of the meal, right after "grace". Each person uses his/her egg to tap on everyone else at the table, while wishing them a Happy Easter. Part of the trick is to be the last one with an egg not crushed. After you smack eggs with everyone at the table, the egg gets peeled and eaten. The following are a few hints that will help you cook the best hardboiled eggs: The fresher the egg, the harder it will be to peal it. You should purchase your eggs 2 weeks before you'll be cooking them in order to get them to peal easy. And, the way to get the yolk to be in the center of the egg after it's boiled, is to store them on their side. This relieves the pressure on the membrane within the egg that holds it suspended. The green coloring on the outside of the yolk is caused by cooking them too long. Cooking by the directions below will eliminate that. For additional pictures, please visit: http://www.capnrons.com/R_S_Easter_HardBoiled_Eggs.html?id=RZ -- posted by Cap'n Ron

Dainty Egg and Chive Tea Sandwiches for Tea-Time

Fri, 13 Feb 2009 13:51:01 -0500

I am compiling a sandwiches cookbook, or sarnies as we call them in the UK, and here is my first recipe! Sandwiches come in many guises, from simple and elegant to hearty and robust; in my cookbook I aim to have them ALL in there! Sandwiches tick all the boxes for so many meals and events: the obvious high teatime table, cricket teas, picnics, packed lunches and quick snacks. These sandwiches are dainty and elegant and would be ideal for the teatime table. The use of fresh chives gives them a bit of a lift and you must try to use the salad cream as well as the mayonnaise; salad cream has a pronounced vinegary flavour which cuts through the richness of the mayonnaise and eggs. -- posted by French Tart

Caramel Custard

Tue, 03 Mar 2009 13:07:10 -0500

Custard is one of my favorite desserts, however finding a custard that is a little "lower in fat" next to impossible! This however meets the criteria and still tastes delicious! Please Note: This recipe does take time, plan ahead!!! Cooking time includes cooling time. -- posted by kittycatmom

Broccoli Bacon Quiches

Sun, 08 Mar 2009 01:42:21 -0500

A hint of Swiss cheese plus plenty of bacon and broccoli in fluffy eggs. So yummy you won't even miss the extra calories! from TOH -- posted by kittycatmom

Coconut Cream Tarts With Macadamia Nut Crusts

Wed, 11 Mar 2009 01:50:12 -0400

Beautiful little tarts in a delicious Macadamia crust. Found on myrecipes.com -- posted by kittycatmom

Orange Eggs Benedict

Thu, 12 Mar 2009 14:09:25 -0400

This dish is truly spectacular, perfect for a birthday, anniversary, Mother's Day, or any other special brunch occasion. My hubby discovered it in The New Basics Cookbook by Rosso & Lukins a few years ago. He had forgotten to get reservations at my favorite restaurant for Mother's Day brunch so he made this instead. It was better than my favorite restaurant! The original recipe says it serves 4. But it is very rich and it's enough food for 8 if you're serving with a side of fresh fruit. That cuts the calories and fat in half. -- posted by appleydapply

Victorian Spring Posy Cake for Easter or Mother's Day

Sun, 22 Mar 2009 03:11:13 -0400

One of my recent cake inventions - a standard Victoria Sandwich Sponge with a few delicious additions! Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the Easter Sunday tea-time table, or for Mum on Mother's Day! I used lemon curd for the icing, but orange curd would also work if you wanted a mellow flavour. I have a recipe for crystallised violets on Zaar, Recipe #216296, and if you don't have any fresh violets, use any sugar paste flowers or cake decorations that work for you - the object is to make a Posy of flowers! This makes a big cake with one layer, you can cut the cakes again and make a three layer gateau if you wish. This cake disappeared quite quickly, but if you have any left, it keeps EXTREMELY well in a tin for up to one week. The sponge cakes can be frozen before icing, cutting back on time if you are going to be busy for the special event. -- posted by French Tart

Romanian Deviled Eggs

Sat, 28 Mar 2009 17:09:08 -0400

Served mostly on holidays like Christmas or Easter when after all the preparation there is no cooking for three days.Preparation time does not include boiling the eggs. -- posted by littlemafia

Deviled Eggs With Olives

Wed, 01 Apr 2009 10:32:33 -0400

Since we have our own chickens, we're always trying out new egg dishes. Here's the latest, just in time for Easter! -- posted by Trinkets

Grand Ma-Ma's Deviled Eggs (No Mayo!!)

Thu, 02 Apr 2009 01:40:22 -0400

This recipe is unique in that it doesn't have mayonnaise, if you are one that is expecting a "creamy" mayo type deviled egg, this recipe may NOT be for you!! For me the melted butter gives these eggs a unique and added flavor. Adapted from Gooseberry Patch Newsletter. *Cooking time varies based on your method of boiling eggs, so that is a broad estimate!!! -- posted by kittycatmom

No Mayo Stuffed Eggs

Sun, 05 Apr 2009 01:58:38 -0400

These have a wonderfully Italian flavor. Adapted from "The Good Egg" by Marie Simmons. -- posted by Elisabetta47

Red Velvet Cake With Cream Cheese Icing

Sun, 05 Apr 2009 22:02:55 -0400

A special cake! -- posted by Lainey6605

Bread Machine Italian Easter Bread

Mon, 06 Apr 2009 21:52:27 -0400

This is a modified Italian Easter bread made with a bread machine. Saves time, kneading, etc. The same ingredients are used but simplified by using a bread machine. This was a recipe handed down by my grandmother. -- posted by Chef #213751

Monte Cristo Strata

Thu, 09 Apr 2009 02:03:12 -0400

Going to a restaurant for Sunday brunch can be wonderful, but, maybe you prefer the comfort and economy of a home-cooked meal, especially when you are entertaining guests. A strata, including this one, is a great way to go, since you make it the night before, and when you are ready the next day, just pop it in the oven. -- posted by Alan in SW Florida

Torta Di Pasquetta (The Pasquetta/Easter Tart)

Sun, 12 Apr 2009 02:32:32 -0400

The day after Easter is referred to as Pasquetta, or little Easter. On this Monday, most Italians gather together with friends for a picnic. This tart can be prepared up to two days in advance - some say the flavors improve. -- posted by Celticevergreen

Chocolate Easter Truffle Cake

Tue, 14 Apr 2009 01:53:30 -0400

I found this recipe in a sunday magazine, and as it seemed so simple decided to use it as the base for the chocolate strawberry cake with cream I promised the children. It tasted great, I'm thinking of using it with orange next time. -- posted by Chef #571761

Ww Deviled Eggs With Roasted Red Pepper (2 Points)

Tue, 14 Apr 2009 13:39:41 -0400

from the WW website. 2 points per serving. A serving equals two halves. -- posted by HollyGolightly

Ww Curried Deviled Eggs (2 Points)

Tue, 14 Apr 2009 13:41:51 -0400

from the WW website. 2 WW points per serving. One serving is 2 halves. -- posted by HollyGolightly

Chocolate Pecan Coffee Cake - Just Right for Any Time!

Fri, 22 May 2009 12:10:10 -0400

Not yer average "okay, serve me for breakfast" coffeecake, this one screams: "Darhling, you simply MUST serve me as I am bursting with delicious flavors!" Calorie counters and carb-busters should cut smaller pieces--everyone else may have a normal-sized slice! Makes a very nice family-sized 'cake loaded with crunchy sweetness. Serve with a plate of fried eggs, fruit slices and milk, tea or coffee. Adapted from *Midwest Living* December 2006. -- posted by Debber

Relish and Ham Deviled Eggs

Fri, 26 Jun 2009 11:43:28 -0400

My DH loves deviled eggs and would enjoy the addition of chopped ham. I have always liked dill relish in mine so this will be a winner for us. Recipe from Pillsbury's website. Prep time includes standing time. -- posted by Lauralie41

Creamy Deviled Eggs

Mon, 31 Aug 2009 11:36:31 -0400

Everyone wants to know what the secret is to making creamy deviled eggs. Can you keep a secret... it's the cream cheese. -- posted by Nasseh

Chocolate Malt Crinkles

Thu, 03 Dec 2009 22:35:14 -0500

Found this gem in The Seattle Times. Keeping because I have just enough Ovaltine to try these out. Have some friends coming in tomorrow to serve as tasters. Note the recipe calls for a 2 hour (preferably overnight) refrigeration of the dough not included in the prep time... Update - made these tonight & they are sooooo good! I rolled them into balls, coated in the Ovaltine & chilled them on the greased baking sheet until my oven came to temp. Next time I'll let them sit at room temp because they didn't spread very much. Taste? Like amazing dark rich little rich brownie bites - we served them with fresh whipped cream... soooo good! Like chocolate? Make them! BUT DO NOT Overcook them! -- posted by Buster's friend

German White Chocolate Cake

Sat, 02 Jan 2010 18:03:27 -0500

This is an elegant-looking cake and one bite will have you sold! Please use the very best white chocolate that you can find.This is a cake that has to "stand alone" on the merits of the white chocolate, so if you're going to use the cheaper stuff, please pass this cake up. If you can find the clear vanilla, it's really worth it. I didn't list it but it really makes a difference. It's sometimes hard to find,but it won't do any harm using the regular. This was in Mass Recipes. -- posted by FLUFFSTER

Savory Egg Nests

Wed, 13 Jan 2010 15:15:05 -0500

A fun breakfast for kids to make (with supervision). I made this with my four year old at a "Kids Cook" type of business. -- posted by Mickey in MN