Easter Dinner -   Easter Recipes  (298 views) Notify me whenever anyone posts in this discussion.Subscribe
 
From: Margie (ILovePhotos) Posted by hostDec-29 2:08 PM 
To: All  (1 of 79) 
 1.1 

Italian Easter Pie 

2 crust pie dough
1 pound ricotta cheese
2 eggs
1/4 pound grated mozzarella cheese
1/2 pound chopped cooked ham
1/4 pound chopped salami
2 ounces chopped prosciutto
2 tablespoons grated Parmesan cheese

Preheat oven to 325°F.
Beat ricotta; add eggs one at a time.
Stir in mozzarella, ham, salami, and prosciutto.
Line a 9 inch pie pan with pastry.
Spoon mixture into pan.
Sprinkle with Parmesan.
Cover with top pastry.
Crimp edges and cut steam vents in tops.
Bake 1 hour or until crust is golden brown.
Cool on rack.

 

 

 
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From: Margie (ILovePhotos) Posted by hostDec-29 2:15 PM 
To: All  (2 of 79) 
 1.2 in reply to 1.1 
Braided Easter Bread

2 pkgs. dry yeast
1/2 cup warm water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
2 eggs, lightly beaten
1-1/2 tsp. salt
5 cups all-purpose flour
6 soft-boiled, dyed eggs (nontoxic dyes only)
1 egg
1 tsp. water 


In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until a soft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (To avoid tearing the dough, braid from the middle out to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-29 2:15 PM 
To: All  (3 of 79) 
 1.3 in reply to 1.2 

Honey Glazed Easter Ham

4 lb. Ham; boneless, fully cooked
1 can Lemon-lime soda; 12 oz,
1/4 cup Honey
1/2 tsp. Mustard
1/2 tsp. Cloves; ground
1/4 tsp/ Cinnamon; ground

Place ham and lemon-lime soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours).

Thirty minutes before serving, combine honey, mustard, cloves, and cinnamon, and 3 tbsp. drippings from bottom of crock pot. Spread glaze over ham and continue cooking.

Let ham stand for 15 minutes before serving.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-29 2:16 PM 
To: All  (4 of 79) 
 1.4 in reply to 1.3 

Whole Baked Sweet Potatoes

  • 4 medium sweet potatoes, even in size
  • vegetable oil
  • butter
  • salt and paprika or cinnamon sugar

Scrub sweet potatoes; brush each with vegetable oil. Arrange potatoes on oven rack and bake at 450° for 35 to 45 minutes, until tender. Remove at once and prick with a fork to let steam out. Cut a 1-1/2-inch cross in the center of each potato.

Hold each potato with pot holder and press upwards until filling "bursts" up through the cuts.

Top with butter and sprinkle with salt and paprika or a mixture of cinnamon and sugar.

 

 

  • Edited December 29, 2022 2:16 pm  by  Margie (ILovePhotos)
 

 
From: Margie (ILovePhotos) Posted by hostDec-29 2:16 PM 
To: All  (5 of 79) 
 1.5 in reply to 1.4 

Daffodil Cake w/Lemon Frosting

  • 1 angel food cake mix
  • 1/4 teaspoon yellow food coloring, or enough to reach desired daffodil color
  • 1 teaspoons water
  •  
  • Lemon Boiled Frosting:
  • 2 egg whites
  • 2 tablespoons fresh lemon juice
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • dash salt
  • 1 cup miniature marshmallows
  • 1/2 teaspoon finely grated lemon zest

Prepare angel food cake mix as directed on package. Combine yellow food coloring with the water. Spoon half of the cake batter into a separate bowl. Fold yellow food coloring water mixture into half of the batter until well blended.

Spoon batters into an ungreased 10-inch tube cake pan, alternating white and yellow batters. Bake cake as directed on package. Invert and cool as directed.

Prepare frosting. In top of double boiler combine egg whites, lemon juice, sugar, cream of tartar, and salt. Beat for 1 minute with electric mixer. Cook over boiling water, beating constantly until stiff peaks form. Fold in marshmallows and lemon zest. Frost cooled daffodil cake.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-29 2:17 PM 
To: All  (6 of 79) 
 1.6 in reply to 1.5 

Herbed Leg of Lamb w/Pan Gravy

  • 1 leg of lamb, about 5 pounds
  • 4 cloves garlic, crushed
  • 2 teaspoons salt
  • 2 teaspoons dried leaf oregano, crushed
  • 1/2 teaspoon pepper
  • 1 cup dry red wine
  • 1/4 cup sliced green onions
  • 2 tablespoons lemon juice
  • 2 tablespoons flour
  • salt and pepper to taste

Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper; press into the slits in meat. Place lamb on a rack, fat side up, in open roasting pan. Mix red wine and green onions and lemon juice; reserve 1 cup of mixture for gravy.

Brush lamb with a little of the remaining wine mixture. Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 175° for medium. Lift roast to a warm platter and make gravy.

Pour juices into a measuring cup; skim off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add meat juices and reserved red wine mixture. Cook, stirring constantly, until hot and bubbly. Cook for 1 minute then season with salt and pepper to taste.
Serves 8.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-29 2:17 PM 
To: All  (7 of 79) 
 1.7 in reply to 1.6 

Herbed Leg of Lamb w/Pan Gravy

  • 1 leg of lamb, about 5 pounds
  • 4 cloves garlic, crushed
  • 2 teaspoons salt
  • 2 teaspoons dried leaf oregano, crushed
  • 1/2 teaspoon pepper
  • 1 cup dry red wine
  • 1/4 cup sliced green onions
  • 2 tablespoons lemon juice
  • 2 tablespoons flour
  • salt and pepper to taste

Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper; press into the slits in meat. Place lamb on a rack, fat side up, in open roasting pan. Mix red wine and green onions and lemon juice; reserve 1 cup of mixture for gravy.

Brush lamb with a little of the remaining wine mixture. Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 175° for medium. Lift roast to a warm platter and make gravy.

Pour juices into a measuring cup; skim off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add meat juices and reserved red wine mixture. Cook, stirring constantly, until hot and bubbly. Cook for 1 minute then season with salt and pepper to taste.
Serves 8.

 

 

 

 
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From: Margie (ILovePhotos) Posted by hostDec-29 2:18 PM 
To: All  (8 of 79) 
 1.8 in reply to 1.7 

Easter Sunday Cheesecake

Try adding a dash of cinnamon to the crust mixture.
Crust
1/2

 cup margarine, melted

1/3  cup sugar 
1-1/4  cups ground graham crackers
Filling
3 (8 ounce) packages cream cheese, softened
2 eggs 
3/4  cup sugar 
1  teaspoon vanilla 
1/2  teaspoon lemon juice 
Topping
1  pint sour cream
3  tablespoons sugar 
1  teaspoon vanilla
Sauce
1 (10 ounce) package frozen strawberries or frozen raspberries, or frozen blueberries, thawed (save juice)
2  tablespoons sugar 
 1  tablespoon cornstarch 
teaspoon lemon juice
...[Message truncated]

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-29 2:18 PM 
To: All  (9 of 79) 
 1.9 in reply to 1.8 

Easter Bonnets (Alcoholic Beverage)

Smooth and delicious drink, but guest must be warned - two is the limit!
1-1/2 ounces vodka
1-1/2 ounces apricot brandy 
1-1/2 ounces peach brandy
1/4 lemon, juiced champagne
1 slice orange, or 1 cherry or 1 slice pineapple 
Place first 4 ingredients in a tall glass. Add ice to top of glass and fill with champagne. Garnish with a slice of orange, a cherry or slice of pineapple. Serve with a straw.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-29 2:19 PM 
To: All  (10 of 79) 
 1.10 in reply to 1.9 

Fresh Apple Easter Cake

1/2 cup walnuts, chopped
1 (18 ounce) box spice cake mix
1 small box instant butterscotch or vanilla pudding and pie filling
4 eggs
1/2 cup vegetable oil
1/2 cup cold water
3 medium Washington apples (Braeburn or Granny Smith) peeled, cored and coarsely chopped
1 cup golden raisins
Confectioners’ sugar (optional)

Sprinkle walnuts in bottom of greased and floured 10-inch tube pan or 12-cup fluted tube pan; set aside

Mix cake mix, pudding mix, eggs, oil and water in large bowl with mixer at medium speed for 3 minutes or until well blended. Stir in apples and raisins if desired. Pour batter into prepared pan.

Bake at 325 degrees F for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes; invert onto rack and cool completely. Sprinkle with confectioners’ sugar before serving.

 

 

 

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