Recipezaar: Easter,Vegetarian recipes

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

State Fair Winning Coconut Cake

Thu, 17 Aug 2006 15:33:27 -0400

This is my favorite coconut cake recipe. What makes it so delicious and unusual is the frosting. It is made in a very different manner and isn't ultra-sweet. Just yummy. I think this recipe appeared in the Columbus Dispatch when they posted award-winning recipes from the Ohio State Fair. I can see why it could have walked away with a blue ribbon. -- posted by Debbie R.

Asparagus With Sesame Oil Vinaigrette

Thu, 05 Oct 2006 16:56:45 -0400

This is the Runner-Up recipe for 1987 in the San Francisco Chronicle. Because sesame oil is such an integral part of the dressing, be sure you use fresh oil of the highest quality. This asparagus makes a perfect accompaniment to grilled, broiled or fried salmon fillets or steak. Toasted sesame seeds sprinkled over the asparagus just before serving are a nice touch. Other vegetables, such as green beans, work well with this dressing. From Bruce Cost. -- posted by evelyn/athens

Warm Asparagus With Tarragon Vinaigrette

Thu, 05 Oct 2006 16:58:46 -0400

This is one of two Runner-Up recipes for 1993 in the San Francisco Chronicle, and was developed by Georgeanne Brennan. -- posted by evelyn/athens

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

Perfect Purple Punch

Mon, 13 Nov 2006 18:51:02 -0500

This is my variation of a punch recipe from the Better Homes & Gardens cookbook. Raspberry everything! I've made it for several parties and potlucks and always have requests for the recipe. If I don't make it people get mad! I usually double or triple it and always have extra ginger-ale on hand to pour in when it gets thick. The dry ice is optional but makes for a very cool bubbly fog effect. -- posted by Engrossed

Fruit and Nut Roll

Mon, 20 Nov 2006 21:42:19 -0500

Raisins, walnuts, pecans, almonds, and honey cozy up in a rich, buttery pastry roll. Great served with coffee and covered in berries and whipped cream. Plan a little ahead, as this must chill for a couple hours. Adapted from Chef2Chef. -- posted by Sharon123

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

Quick BBQ Asparagus

Mon, 18 Dec 2006 17:49:24 -0500

Quick and tasty way to do asparagus on the BBQ. -- posted by Peter J

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

Green Fairy Caliente Chocolate

Tue, 13 Feb 2007 15:58:04 -0500

Complex, luscious hot chocolate that will put that special green spark in the eyes of your decadent beloved. -- posted by Geist

Orange Ginger Asparagus

Mon, 26 Mar 2007 21:33:07 -0400

An easy asparagus dish that has a refreshing citrus and ginger addition. This is even better the next day! I just sliced the spears into 1/3's toss and served cold! A great salad! -- posted by ~Rita~

Russian Easter Cheese Paska

Thu, 29 Mar 2007 21:22:15 -0400

This is my mother, Stacey Leon's, traditional Russian Easter dessert served with Easter bread (Kulich). I always had a difficult time making this before I started using this recipe. If you don't have a cheese mold, use a clay flower pot. -- posted by Chef #357997

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

Scenter Garlic & Rosemary Baby Potatoes

Tue, 03 Apr 2007 22:10:58 -0400

For the Black & Decker Scented Steamer -- posted by Nyteglori

Easter Fruit Salad

Thu, 05 Apr 2007 23:17:24 -0400

Recipe source: local newspaper -- posted by ellie_

Smashed Red Potatoes With Parmesan Basil Butter

Thu, 05 Apr 2007 23:21:38 -0400

Adapted from the DesBarres Manor Inn in Guysborough, Nova Scotia, this is a great side dish! -- posted by Sharon123

Carrot Cake

Fri, 06 Apr 2007 14:54:00 -0400

This healthier version comes from Bob's Red Mill and uses whole wheat pastry flour. There's a simple frosting recipe given in the last step that doesn't give the powdered sugar amount. Just keep adding it in until it is the texture you like, or you can use your favorite frosting recipe instead! -- posted by Vino Girl

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

Traditional Fruity and Spiced Hot Cross Buns: Bread-Maker

Fri, 06 Apr 2007 15:03:05 -0400

A wonderful old family recipe for HUGE and very light spiced Hot Cross Buns! I discovered that most of the hard work is taken out of making these, by proving & kneading them in the Bread Maker/Machine......unless you NEED to expel any frustrations, and then you MUST knead these yourself! You can make the crosses by either marking them before baking or, as I have done, by putting thinly rolled pastry crosses on top. An absolute "must" for the Spring and Easter Tea table! I also make these throughout the rest of the year - minus the crosses - for fruity, spiced English style teacakes! -- posted by French Tart

Spring Berry Muffins

Sun, 08 Apr 2007 20:16:55 -0400

I altered this recipe from an old 1950s cookbook called "A world of breads" by Dolores Casella. I make 18 large muffins with the batter and bake for an extra 5 or so minutes until they look a little crispy. The spices really stand out with the berries -- I eat these with butter and blackberry jam... delicious! Note: The original recipe called for 3 eggs and no oil, so I assume you could substitute either an egg or 1/4 cup applesauce for the oil in the recipe. Also, don't cut back the sugar!!! The sweetness in these is perfect. -- posted by ~heidi~

Garlic & Rosemary Baby Potatoes

Mon, 09 Apr 2007 21:22:02 -0400

Easter 2007 -- posted by Nyteglori

Cauliflower Sheep

Tue, 10 Apr 2007 16:05:48 -0400

These are cute little decorative items that are fun and easy to make. Let the kids help they will love putting together the sheep. -- posted by Nyteglori

Banana Bread French Toast With Crème Fraîche

Fri, 13 Apr 2007 12:00:51 -0400

This recipe comes from the April 1st, 2007 Chicago Tribune. The original recipe is by JeanMarie Brownson. We made it for my dad's birthday on Easter this year -- it was a huge hit. Top with sliced bananas, and powdered sugar, and serve with dollops of marmalade and Crème Fraîche on the side. Personally, we all could have done without the marmalade and just gone with the creme fraiche or sour cream. We used Emeril's banana bread recipe, but of course, you can use store-bought banana bread. If you use your own recipe, make sure that the consistency is more like cake than like the moist bread -- otherwise it will fall apart in the pan. -- posted by nelbel

Tomato & Pistachio Asparagus

Mon, 07 May 2007 13:22:35 -0400

Asparagus is one of my favorite culinary ways to welcome spring. I almost always make this recipe for Passover, which falls at just the right time of year. It would also be great for Easter for the same reason. This is a pretty flexible dish -- you can play with quantities, change up the onions, etc. and it still turns out delicious. I have been replacing much of the butter with olive oil, and that works fine too. Cooking time assumes pre-trimmed and pre-cooked asparagus, though what I usually do is trim it (it's more tender if you break it wherever it breaks naturally than if you cut it) and start it steaming, then make the sauce. -- posted by Kitchen Kozy

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

Bunny Toast !

Wed, 20 Jun 2007 16:46:35 -0400

Butter + Honey = Bunny ! A sweet Easter treat for kids. -- posted by NOOBchef

Four Season's Pea Salad - Easy to Make Vegan!

Sun, 24 Jun 2007 23:17:40 -0400

This is a wonderful recipe that always makes me think of spring! The total recipe time includes 1 hour to chill in the fridge. -- posted by merron-iru kami

Danish Sweet Rice

Wed, 11 Jul 2007 00:12:10 -0400

My mom found this recipe years ago, and it quickly became a favorite for special occasions. It's not hard to make--it's just so good, it seems like it needs to be reserved for something special! -- posted by Battle in Seattle

Grilled Sweet Potatoes

Mon, 03 Sep 2007 21:07:02 -0400

This is a very easy grilling recipe with easy tinfoil cleanup. I tried this on my family this weekend and they loved it. I think it may be a new Thanksgiving classic. -- posted by enestvmel

Hawaiian Bubble Bread

Fri, 21 Sep 2007 09:42:06 -0400

This recipe came from Cooking Lights 20th Anniversary issue, and was voted by staff as the Best Yeast Bread in the magazine in its 20 year history. This irresistible sweet yeast bread is a staff favorite. Dough is shaped into balls bubbles and layered into a tube pan. Because its a yeast bread this recipe takes a bit of time, but its well worth it! Prep time includes time allowed for dough rising. -- posted by Julesong

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

Coconut Filled Chocolate Cookies Aka Mounds Cookies

Tue, 13 Nov 2007 01:40:41 -0500

Adapted from a recipe found online at thatsmyhome.com, these are going on my Christmas trays this year! **12/21/07 Update: I have now made these and have to admit the dough is pretty hard to handle, but the end result is worth it! -- posted by Karen=^..^=

Pineapple Pickle Relish

Thu, 22 Nov 2007 23:21:05 -0500

My grandmother's recipe. Wonderful with turkey or ham for the holidays. Looks very pretty in jars for a nice gift, too. Best when made several days ahead. -- posted by LonghornMama

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

Cheesy Scalloped Potatoes

Sat, 01 Dec 2007 14:47:24 -0500

Cheesy goodness from Heritage Manor of Oklahoma. -- posted by cookiedog

Lemon Creme Pie

Sun, 02 Dec 2007 23:45:05 -0500

I just love lemon desserts and plan to make this soon! From the Sherwood Inn. Skaneateles, New York. -- posted by cookiedog

Chocolate Coconut Nut Clusters

Mon, 10 Dec 2007 18:41:44 -0500

A quick and easy chocolate fix. -- posted by Karen=^..^=

Italian Honey Balls (Pignolata or Struffoli)

Wed, 19 Dec 2007 02:39:08 -0500

Delectable sweets from Italy. Perfectly crunchy. -- posted by Vicki in CT

Easy Cheesy Zucchini Gratin

Thu, 17 Jan 2008 16:34:50 -0500

Adapted from the Barefoot Contessa show, this is easy to make! Oh, and did I mention it's delicious too?! -- posted by Sharon123

Sauerkraut Filling (Pierogi Filling)

Tue, 22 Jan 2008 01:13:33 -0500

My absolute favorite pierogi filling! In fact, I remember us kids fighting over the sauerkraut filled pierogi's. The younger children's favorite is usually the farmers cheese filling. I prefer not to have mushrooms in my sauerkraut filling, but am listing it in the ingredients as optional. These recipes came from a newspaper clipping from 1981 from my mom. -- posted by chefRD

Orange Truffles from the Farmhouse

Tue, 22 Jan 2008 02:21:50 -0500

Altho' a bit putzy to make, they are definitely worth the effort! The burst of citrus is a surprise; change the extract and have a whole 'nuther flavor. Credit goes to Reiman's *Best of Country Cooking 2003* for the original recipe. HEADS-UP: Cooking time includes CHILLING time. -- posted by Debber

Tofu and Wild Mushroom Bread Pudding (Vegan)

Tue, 29 Jan 2008 02:22:58 -0500

Vegan creamy and savory bread pudding. Better than stuffing with all whole food ingredients.Great for thanksgiving or christmas. From christina cooks series -- posted by YogaLife

Asparagus Ala Muah!

Tue, 29 Jan 2008 19:51:07 -0500

I have been making this for years. Very easy, and yummy! -- posted by Erin Harris

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

Opposite of a Smoothie: Breakfast Crunchy

Tue, 04 Mar 2008 23:38:18 -0500

Beautiful presentation: a breakfast parfait! Instead of slurping, you get to spoon it up. Endless variations depending on your own tastes--so customize as you like. The recipe is made for ONE serving, adjust to the number of diners. If you let the Crunchy sit for an hour or so, the cereal absorbs moisture from the yogurt and goes from crunchy to chewy. Use frozen or fresh fruit, depending on what you have available. -- posted by Debber

Original Be-Ro Melting Moments-Afternoon Tea Biscuits or Cookies

Wed, 05 Mar 2008 18:42:55 -0500

These are great little "light as a feather" and meltingly crisp English style biscuits, or cookies. This recipe is the slightly adapted recipe from the Be-Ro Flour cookbook - they suggest lard, but I don't "do" lard! Melting Moments ALWAYS made an appearance on my grandmother and mum's afternoon tea table, and we also had them popped into our lunch boxes for school. The recipe is SO easy to rustle up and they stay crisp and fresh for up to 5 days in an airtight tin. You can roll them in coconut or oats, I prefer coconut - but I am sure they would be just as nice with oats, which is a suggested alternative. Children and "big children" love these, and they really are melting moments, great with a cuppa English tea! -- posted by French Tart

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

Cream Biscuits

Sat, 15 Mar 2008 18:39:12 -0400

Fluffy biscuits made with heavy cream instead of butter and milk -- posted by Amandochka

Pineapple Upside Down Cake

Fri, 21 Mar 2008 15:42:03 -0400

This dense cake has the flavors of almond, caramel, and pineapple. Recipe is from Simply Recipes. Change of plans for Easter... Now i'll be making this cake as it is the favorite of Uncle Shane. -- posted by cookiedog

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

Our Family Favourite Lemon Spring / Easter Cake

Tue, 25 Mar 2008 00:52:51 -0400

This is a delicious cake which is perfect for celebrating spring or Easter!.The base is an Algerian sponge cake known as 'Meskucho'. For an easter feel decorate with chocolate mini eggs, easter chicks etc. The cake is very easy to make & decorate so don't be put off by the long list of instructions & ingredients! This is my husbands favoruite kind of cake as it is light, fluffy & moist. You can eat it with just the icing on for a less heavy cake but the addition of the filling makes it a perfect dessert! -- posted by Um Safia

Pink Pussycat

Tue, 15 Apr 2008 02:08:46 -0400

This recipe uses Passionfruit liqueur such as Alize or X-rated Fusion. Delightful -- posted by cookiedog

Strawberry-Cream Angel Food Cake - Emeril Lagasse

Tue, 22 Apr 2008 01:53:45 -0400

Cream cheese and strawberries dress up a plain angel food cake. Makes a light summertime dessert. -- posted by cookiedog

Cream Cheese and Pecan Stuffed Berries

Tue, 22 Apr 2008 13:59:53 -0400

Adapted from Paula's Home Cooking. You can also garnish these with melted chocolate. -- posted by cookiedog

Holiday Tofu Loaf

Tue, 06 May 2008 14:00:55 -0400

My friends tell me to make this every holiday as the vegan main course. It looks really pretty and tastes great. You can adjust the oil/ Juice ratio to suit your fancy, just be sure you baste it throughout the cooking process. -- posted by beet_lust

Tahinopita

Mon, 12 May 2008 01:04:40 -0400

This dense, cookie-like cake- traditionally made in Greece during Lent- is filled with nuts and raisins and the taste... nothing short of incredible. To a hardcore sesame lover like myself, that is! This recipe is from Jennifer of The Vegan Lunchbox- visit her site for MANY more wonderful recipes, but this is quite possibly the best! -- posted by White Rose Child

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

Pick Your Colors Pasta Salad

Wed, 02 Jul 2008 00:40:43 -0400

Customize the color of your pasta to go along with whatever holiday, sports team, etc! Since the 4th of July will be here soon I'm posting this with red, white and blue pasta, but the possibilities are endless! Use red and green pasta for Christmas, Easter egg colors for Easter, or for Halloween use orange pasta and throw in some black olives. For Superbowl parties or tailgating, match the pasta to your team's colors! We're Auburn University fans, so I make a blue and orange pasta salad. Have fun with it! -- posted by mailbelle

Stuffed French Toast and Berries

Mon, 07 Jul 2008 03:43:45 -0400

This is an amazing dish to serve for breakfast or brunch for young and old alike! Using the evaporated milk really makes a nice french toast! This recipe comes from the very best baking websight. -- posted by Girly_Girl_Lori

Baked Mac and Cheese Casserole

Tue, 05 Aug 2008 00:43:21 -0400

I decided to make this dish after my Mac and Cheese cheese mix expired. Kraft Mac and Cheese noodles (minus that nasty neon orange cheese) with real cheddar, mozarella, and ricotta cheese with a warm vegetable filling. -- posted by La Petite Madeline

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

Orange Creamsicle

Mon, 25 Aug 2008 23:04:22 -0400

a sweet, creamy, and tangy orange shake. to make it more orangy, add mor orange juice. to make it more creamy, use less orange juice. -- posted by Chef #907351

Olive Oil Mashed Potatoes

Tue, 26 Aug 2008 00:35:27 -0400

With only three ingredients salt, potatoes and extra virgin olive oil, and you are rewarded with a divinely creamy and buttery dish of mashed potatoes. Yukon Gold potatoes have a naturally unique buttery flavor with no butter added! Ordinary salt is one of the ingredients here. Use any salt you like, but (imo) great salt will give even more great flavor! I can't wait to try this with different varieties of salt to discover the differences. I think this recipe leaves lots of room for experimenting with flavored or infused extra virgin olive oil and various salts. Experimenting is half the fun! Let me know what you use please. I am so interested! I do not know much about Kosher or Jewish food and cooking but I think these might even work well there as well. Discovered in Gourmet Magazine, Paris! 9/2008. -- posted by mama's kitchen

Southern Yellow Squash Casserole

Fri, 12 Sep 2008 13:17:24 -0400

Also known as Summer Squash Casserole, this is a very simple yet authentic Southern recipe that my family has been making for years. This casserole goes very well with those summer, fresh vegetable dinners and is also a hit at pot luck dinners, family reunions, or any other gathering of people. As with all good southern food, make sure you have your bottle of bright red paprika ready to sprinkle on top. Enjoy! -- posted by jpknight22

California Sweet Treat

Mon, 13 Oct 2008 01:36:37 -0400

Yum! Rich and full of flavor! California figs are awesome in this treat. Adapted from the California Fig folks! -- posted by Sharon123

Lavender and Honey Shortbread

Thu, 27 Nov 2008 00:38:46 -0500

Delight guests with a buttery lavender shortbread. The subtle floral flavor of dried lavender lends the perfect accent to this traditional cookie There was a paragraph about Chef Cat Cora, being the spice amassador for the McCormick Gourmet Collections, and she suggested that this would be a special holiday treat! -- posted by Manami

Honey Blueberry Spread

Wed, 03 Dec 2008 00:12:24 -0500

I found this in a cookbook my mother haws called 'Sweetened with Honey'. It sounds yummy. -- posted by Sarah_Jayne

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

Bed and Breakfast Cranberry Biscuits

Wed, 17 Dec 2008 01:17:07 -0500

These are a favorite at Hidden Falls, a Canadian Bed and Breakfast in Canmore, Alberta. They stay soft and moist! -- posted by Sharon123

Raspberry Coconut Trifle

Mon, 29 Dec 2008 22:41:38 -0500

This recipe was supposed to be a cake, but after slicing my finger trying to cut the cake into three layers, I said to heck with this! The cake was turned into a more traditional trifle. We had it for dessert at Christmas dinner and it was a huge hit! Just one word of advice: Start this dessert the day before as it takes quite a while for the custard to thicken. I am including the chilling time in the cooking time. -- posted by Irmgard

Divine Chocolate Coated Coconut Truffles

Tue, 30 Dec 2008 20:53:26 -0500

easy no bake candy made in the food processor, tastes like a mounds bar except much more elegant -- posted by lizzypoo222

Easter Cookies

Tue, 27 Jan 2009 19:50:00 -0500

Fruity spicy little cookies - great for easter ot anytime! -- posted by English_Rose

Easter Bunnies

Sat, 31 Jan 2009 12:57:00 -0500

Tasty little Easter treats made with yeast. They look great on any Easter buffet and are especially kids pleasing. Though a little more effort than other baked goods, very easy nonetheless. Prep time does include time for dough to rise. -- posted by Lalaloula

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

Honey Cranberry Butter

Sun, 01 Mar 2009 18:22:56 -0500

This is by far the best cranberry butter I have ever had. I just made this to spread on some fresh bread from the oven. I think I may just be in foodie heaven! I use my kitchenaid mixer with the paddle attachment. You can use whatever you want. Frozen cranberries may be used in place of fresh - Chop before thawing. -- posted by Jess4Freedom

Peas and Pearls (Creamed Green Peas With Pearl Onions)

Sat, 07 Mar 2009 02:32:40 -0500

Peas & Pearls are a lovely accompaniment to Sunday roast chicken, or to traditional ham or lamb dishes! You may use fresh seasonal petite baby peas and white pearl onions, when available. -- posted by BecR

Raisin-Vanilla-Plaits

Thu, 12 Mar 2009 11:05:19 -0400

This is a wonderful recipe for yeast-free raisin-plaits. It is quite easy to make and tastes very yummy! I cant wait to serve this at Easter Sunday for breakfast. Great warm from the oven with just a touch of butter. For a variation try substitutin chocolate chips of cranberries for the raisins. -- posted by Lalaloula

Spinach and Sun-Dried Tomato Bechamel Lasagna

Sun, 15 Mar 2009 01:07:40 -0400

A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe --- if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this takes very little time to put together and you may completely layer the lasagna and refrigerate up to 24 hours in advance before baking --- start the bechamel sauce slightly in advance, you will need to cool a portion of it to add to the ricotta mixture --- this is very good! -- posted by KITTENCAL

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

Irish Cream Coffee Fudge

Sun, 29 Mar 2009 20:39:12 -0400

Fudge, coffee, Irish Cream. Yeah! -- posted by Annacia

Lemony Limoncello, Raspberry & Mascarpone Mousse Verrines

Wed, 01 Apr 2009 04:01:25 -0400

A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy--this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines. -- posted by BecR

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

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

Gumbo Zherbes

Thu, 09 Apr 2009 19:59:45 -0400

Gumbo zherbes, a smothered greens dish, is traditionally served on Good Friday during Lent. I pulled this from www.Chow.com to cook for Good Friday supper. Other versions here on Zaar have meat & this one is vegetarian. Healthy, economical & so very good. We are liberal with the Green Tabasco sauce LOL! -- posted by Buster's friend

Spiced Easter Biscuits

Sun, 26 Apr 2009 21:46:22 -0400

A delicious recipe from the Usbourne Yummy Little Cookbook. I still haven't tried it, so pls tell me how they come out. eat within 5 days. -- posted by cocoholic kitty

Peanut Butter Banana Cream Pie

Wed, 29 Apr 2009 15:15:48 -0400

I'm afraid to make this because I think I won't be able to control myself if it is in my fridge. Maybe you should try it? Bon Appetit May 2009 -- posted by cookiedog

Portuguese Sweet Bread for Bread Machine

Sat, 09 May 2009 00:40:21 -0400

I found this recipe when preparing for ZWT 5. I am not sure if the asorbic acid is a must but the recipe does sound tasty and easy. -- posted by Sarah_Jayne

Lemon-Lime Fruit Dip

Wed, 13 May 2009 01:02:49 -0400

This simple yogurt and creme fraiche (or sour cream) based dip with honey and lime is wonderful served with an assortment of your favorite fresh fruit. -- posted by BecR

Snowball Carrot Muffins

Fri, 22 May 2009 12:13:52 -0400

With the addition of a can of pineapple you won't need as much sugar as usual making it ideal for kids. The muffins are removed from their casing then dipped in icing and rolled in desicated coconut making it look like a snowball, of course you could just leave the paper case on and just dip the top. -- posted by Wild Thyme Flour

Gluten Free Corn Casserole

Mon, 01 Jun 2009 11:41:16 -0400

This corn casserole recipe is almost identical (at last) to the traditional Jiffy corn mix, sour cream, etc recipe that my family has made for years. Upon diagnoses of celiac disease, this was one of the first things I decided to try and replicate while converting it to gluten free ingredients....and I think Ive got it!! Since we never make this casserole just for my family, many non-celiacs have tried it as well and cannot believe it is Gluten Free! In fact, some relatives of mine have even proclaimed that this version is better than the original! Not bad, eh? :) Check out this recipe and more at my blog: www.glutenfreegirls.blogspot.com -- posted by Chef #1283639

Grandma's Blueberry Streusel Coffeecake

Mon, 24 Aug 2009 10:39:27 -0400

My grandma cut out this recipe from the Daily Herald newspaper many years ago. I think it may be the best coffeecake I've ever had. -- posted by KissKiss

Hearty Meatless Tater Tot Casserole

Wed, 07 Oct 2009 12:10:44 -0400

For us vegetarians who want the heartiness of a tater tot casserole without the hamburger or ground beef. I found a terrific tater tot casserole recipe on here-- which I altered a bit, then found some more tips on how to make this awesome, tasty, and cheap meal and also adjusted it to the pan size constraint. I couldn't use a real casserole dish because I live in the ghetto and don't have a real oven; I rely on a convection oven. So please note, this recipe's measures are based on using a deep (about 5") 2-quart loaf pan! It's so hearty and filling that I get at least 3-4 meals out of it for just me. But if you want to use a real 13 x 9 casserole dish because you're doing OAMC/OAWC or cooking for your family? Never fear, just double the amounts shown! -- posted by the80srule

Rachel's Green Bean Casserole

Wed, 07 Oct 2009 12:13:50 -0400

Yummy Thanksgiving classic dish, and a little twist on tradition...I made it by accident because I don't like French-fried onions so I wanted to make my own and add a little something extra! -- posted by the80srule

Healthy Apricot Ginger Cake

Sun, 08 Nov 2009 19:53:01 -0500

This recipe is gluten-free, vegan, delicious and wholesome. I found this at the Care2 website @ http://www.care2.com/greenliving/healthy-ginger-apricot-cake.html The recipe comes courtesy of The Food Intolerance Bible (Conari Press, 2008). I'm completely guessing on servings. -- posted by SassiFras

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

Cranberry Swirl Bread

Thu, 17 Dec 2009 13:03:49 -0500

So perfect for the holidays. They say this can be made with Cranberries or Dates. . .you pick! Recipe from Taste of Home, so you know it's good!!! Prep time including rising time. -- posted by JanuaryBride

Oh so Easy Blueberry Cinnamon Ring

Tue, 05 Jan 2010 19:26:04 -0500

Made with frozen blueberries - this oh so easy to make little ring is killer (which is a good thing). From Sam the Cooking Guy. -- posted by Sharon123