This issue "E" 02-28-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Easter Almond Pudding
2. Easter Baked Ham
3. Easter Bread Stuffed with Lamb - (Chaniotiki Tourta)
4. Easter Calzone
5. Easter Eggs
6. Easter Peanut Butter Eggs
1. Easter Almond Pudding

Categories: None

Yield: 4 To 6      

      1 oz Unsalted Butter
      1 c  Milk
      1 c  Heavy Cream
      1    Blade of Mace
      1    Piece of Cinnamon Stick
           Grated Rind of 1 Lemon
      3 oz Caster Sugar
      6 oz Fine Breadcrumbs
      4 oz Almond Biscuits; (Cookies), crushed
      4 oz Ground Almonds
    1/2 ts Nutmeg
      1 pn Salt
      4    Eggs; slightly beaten
      1 tb Candied Peel; (up to 2)
      1 tb Currants; (up to 2)

At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. That always leaves us with a few spare recipes, and we need to get caught up with the ever-expanding recipe collection. The result? April has been declared Members Month at Recipe-a-Day.

Thanks to Recipe-a-Day member R. Dockerty in the UK. Mr. Dockerty informs us that the British have always been obsessed with almonds. "Since the Romans brought them here nearly 2,000 years ago, we've always used enormous quantities, though we've very rarely been able to grow them successfully in our rather cool climate. In Medieval and Renaissance times they were a staple in the kitchen, and the quantity of almond based recipes, particularly puddings, to be found in the archives of the great houses testify to the tradition lasting well into the 19th century."

Thank you to all Recipe-a-Day members who took the time to send in a recipe. We're about to get the majority of the recipes published this month!

Pre-heat oven to 375-F or 190-C degrees, Gas Mark 5. Lightly butter a gratin or glass casserole dish and reserve.

In a saucepan over medium-high heat, bring the milk and cream to the boil. Reduce the heat and add the mace, cinnamon, lemon rind, and sugar; stir well and simmer for about 10 minutes.

Place the breadcrumbs and the crushed almond cookies in a mixing bowl. Pour the milk mixture through a sieve and stir in the ground almonds. Mix thoroughly.

Leave the mixture to cool a bit, then add the nutmeg and salt. Combine a few tablespoons of the mixture with the slightly beaten eggs to temper and add to the mixture along with the candied peel and currants; blend well.

Bake for about 45 minutes. Let cool before serving with cream. Refrigerate any remaining pudding.

2. Easter Baked Ham


Yield: 1 servings

1 1/2 c Dijon mustard
   1/2 c Brown sugar      
      2 tb Marjoram
      3 tb Frozen orange juice concentrate
      1 ts Pepper
      2 ts Minced garlic
      1    Fully cooked ham; (8-10 lb)
      1 c  Orange juice
  2 1/2 c  Madeira
      2 tb Chopped fresh marjoram

Combine first six ingredients. Place trimmed ham in foil lined roasting pan. Score ham to make diamond pattern. Pour orange juice and Madeira into pan. Bake ham until heated through, about 45 minutes, at 400 degrees. Remove ham from oven and spread with mustard mixture. Increase oven temperature to 450 degrees and bake ham until golden, about 40 minutes. Skim fat from pan and discard. Heat pan juices and add fresh marjoram. Season with salt and pepper. Serve with ham. Yield: 8 servings.

3. Easter Bread Stuffed with Lamb - (Chaniotiki Tourta)

Yield: 8 servings           

=== DOUGH ===
      1 pk Dry yeast -; (1/4 oz)
    1/3 c  Warm water
      4 c  Unbleached flour
      2 ts Anise seeds
      2 ts Coarse salt
      2    Eggs; lightly beaten
   1/4 c Olive oil
   3/4 c Milk; or more

=== STUFFING ===
   1/3 c Olive oil
   1/2 c Chopped onion      
      1    Bulb Fennel; finely chopped
      1 c  Fennel tops; coarsely chopped
      1 lb Boned lamb (most fat removed); cut 1/2" cubes
   1/2 ts Freshly ground black pepper
   1/2 ts Salt
      1 c Water
1 1/2 c Chopped flat-leaf parsley      
      5    Green onions - (to 6); thinly sliced
    1/3 c  Mint; chopped
      3 oz Manouri cheese or other firm goat cheese
    1/2 c  Yogurt
           === ASSEMBLY ===
           Water or milk
      2 ts Sesame or nigella seeds -;
           -- (to 3)

DOUGH: Combine yeast and water and let stand 2 minutes. Mix flour, anise seeds and salt in bowl of food processor or electric mixer fitted with dough hook. Reserve 1 tablespoon egg for brushing bread during Assembly. With motor running, pour in yeast-water mixture and remaining eggs. Add olive oil and enough milk to make smooth dough. Mix until dough forms ball and no longer sticks to sides of bowl, 2 to 3 minutes. Turn dough onto lightly floured board and knead until silky, about 5 minutes. Shape into ball. Place dough in large, oiled mixing bowl and cover with lightly oiled plastic wrap. Set aside to rise until doubled, 45 minutes to 1 hour.

STUFFING: Heat olive oil in large heavy skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add chopped fennel bulb and cook 5 more minutes. Add meat and cook, stirring, until no longer pink on outside, about 10 minutes. Add pepper, salt and water and cook over medium heat 20 minutes. Add parsley and cook until meat is almost done, about 10 minutes. Stir in green onions and fennel tops and remove from heat. Stir in mint and cool. (Dish can be prepared to this point 1 day before and refrigerated, covered. Let sit at room temperature 1 hour before proceeding.) Mash cheese with a fork. Add cheese and yogurt to meat. Stir and adjust seasoning.

ASSEMBLY: Turn Dough onto lightly floured surface. Cut off piece about size of tennis ball and set aside. Divide rest of Dough into 2 pieces, making 1 piece slightly larger. Lightly oil 10- by 8-inch roasting pan and lay larger piece of Dough on bottom, flattening with palms and pressing up on sides of pan. Spoon Stuffing over Dough, distributing evenly. Flatten second piece of Dough on lightly floured surface to shape of pan. Place over Stuffing. Fold Dough on sides of pan down over top piece of dough, rolling to make cord all around. Press folded edge with tines of fork, making sure seam is securely sealed. Make snake-like cord, thick as little finger, with reserved piece of Dough. Place on surface of tourta in shape of square to decorate. Dilute reserved 1 tablespoon egg with few drops of water or milk and brush bread. Sprinkle with sesame or nigella seeds. Bake at 425 degrees 15 minutes. Reduce heat to 350 degrees and bake until golden brown on top and hollow-sounding when tapped on bottom, about 45 minutes. Cool before cutting. Yields 8 servings.

Each serving: 492 calories; 934 mg sodium; 94 mg cholesterol; 23 grams fat; 50 grams carbohydrates; 20 grams protein; 0.49 gram fiber

Recipe Source: Los Angeles Times - 03-28-1999 Recipe from "Molyvos and the Cooking of the Greek Islands" by Aglaia Kremezi (Houghton-Mifflin)


4. Easter Calzone

Yield: 1 servings


      4 c Flour
1 1/2 ts Salt
1 1/2 Sticks butter or Crisco      
      1    Egg mixed with 1/2 cup warm water
      1 tb Sugar
           Pepper to taste

      5    Links Italian sausage; (dried in refrigerator for 3 days)
      6    Hard-boiled eggs
      3 lb Ricotta cheese
      3    Eggs
      2 tb Sugar
           Salt and pepper to taste


   1/4 Stick Crisco
   1/2 c Sugar      
      1    Egg yolk mixed with 2 ounces of water

Prepare dough by sifting flour, salt, sugar and pepper together in a bowl. Cut in butter or Crisco until mixture is the consistency of corn meal. Add egg and water and blend until smooth. Knead dough gently on a floured board and cut in half. Roll out one half (thicker than pie crust) and fit into a greased, glass baking dish, about 10 x 14 x 2 inches. Make sure the edges of the dish are covered with the dough to enable sealing with the top crust.

Broil the sausages until brown, cut in half lengthwise and slice into small pieces. Set aside to cool. Beat eggs with sugar, salt and pepper and blend with Ricotta. Reserve in refrigerator.

Slice hard-boiled eggs in 1/4 inch pieces. Smooth a layer of sausage over the dough, then a layer of Ricotta mixture and then evenly distribute hard-boiled Eggs as a third layer. Follow with another layer of sausage and another layer of Ricotta mixture. Sprinkle a generous amount of sugar on top. Roll out the rest of the dough and cover the dish so that the edges can be crimped to seal the two layers of dough together. Prick top crust every inch along top. Brush top with Crisco. Cut leaves design with ravioli crimper, also cut along leaf edge and form small vines of rolled dough to lay on top. This decoration must be thicker than other crust as it will melt into top layer and disappear. Brush final top with beaten egg yolk and water mixture. Pre-heat oven to 375/ and bake calzone for 30 to 50 minutes (brushing occasionally with egg yolk mixture ) until crust is golden brown and rising. Remove from oven and sprinkle top evenly with sugar, and return to oven for 5 to 10 minutes longer until crust is crunchy and golden. Remove and cool on a pie rack. Serve luke-warm for best results.

Busted and entered for you by: Bill Webster


5. Easter Eggs

Categories: Choco2

Yield: 1 servings      

      2    Boxes powdered sugar
      2    Sticks butter or margarine
      1 ts Salt
      1 sm Can Carnation milk
      1 pk Chopped nuts
      1    Sm.bottle maraschino cherries
      1 c  Coconut
      1 cn Crushed pineapple; well drained
      1 pk Chocolate chips; (12 oz.)

Preparation : Mix sugar, butter, nuts, cherries, pineapple and coconut. Add salt. Add milk to stick together, but not runny. Shape and allow to dry. Melt chocolate chips in double boiler. You can add shaved paraffin to chocolate chips to make chocolate shiny. Dip shaped egg into melted chocolate and set out to dry.(Tupperware Pastry Sheet very helpful here.) When chocolate is set, eggs can then be personalized and decorated with icing. NOTE: Large bowl necessary for easy mixing. Tupperware Fix-N-Mix is perfect for this!

6. Easter Peanut Butter Eggs

Categories: Choco2

Yield: 1 servings

      2 Eggs; well beaten
   1/8 ts Salt
1 1/2 c Peanut butter; (1 1/2 to 2)      
     4 c  To 5 c. powdered sugar
      1 ts Vanilla
      1    Hershey chocolate bar
      1 pk Chocolate chips; (6oz.)

Preparation : Mix the eggs, salt, peanut butter, sugar and vanilla in order listed. Form dough into egg shapes. Melt the chocolate bar and the chocolate chips in a double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.




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A CraftELady Mailing
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