EASTER RECIPES
1.Eggnog
2.Chocolate Easter eggs
3.Lemon Cake
4.Hot Cross Buns
Eggnog
Ingredients:
What would Easter be without a glass of eggnog, here is the recipe of this nourishing drink.
To prepare eggnog for 4 persons you need: -
2 albumen
6 tbsp. sugar
6 yolks
Methods
Whip the whites of two eggs (until it's stiff), adding 2 tbsp of sugar at the time. Whip thoroughly as you put in the successive spoons of sugar. Finally, put in the yolks and whip it all together. The eggnog is ready to be served.
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Chocolate Easter eggs
Ingredients:
1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semisweet chocolate
Methods
Beat butter, salt and vanilla until fluffy. Add the condensed milk in the mixture, beat in sugar and lend until stiff. Dust with brown sugar and knead the mixture until smooth. Set aside 2/3s of the mixture. To the remaining, add yellow food coloring and blend. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mould white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Dip eggs in melted chocolate and cool at room temperature. Refrigerate.
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Lemon Cake
Ingredients:
1/2 c margarine
1/2 c sugar
4 egg yolks
lemon rind
2 tea c flour
1 tbsp baking powder
4 egg whites stiff
1/2 tea c sugared fruits (option)
Methods
Beat the margarine and add the sugar slowly and all the other ingredients and at last the stiffed egg whites. Pour in a greased pan and take into the oven to bake.
Filling:
1 can condensed milk
8 tbs. sugar
lemon juice
1 tsp. lemon rind
1 c sugar
Methods
Blend until it is creamy. Cut the cake in 2 pieces and fill in with the cream and some powdered sugar. Take for a few minutes in the refrigerator before serving
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Hot Cross Buns
Ingredients:
2 packages active dry yeast (1/4 ounce, each)
1/2 cup warm water
1 cup warm milk
1/2 cup sugar
1/4 cup softened butter or margarine
1 tsp vanilla extract
1 tsp salt
1/2 tsp nutmeg
6 1/2 - 7 cups all-purpose flour
4 eggs
1/2 cup dried currants
1/2 cup raisins
2 Tbsp water
1 egg yolk
Methods
Keep the water and milk at 110-115 degrees F. Take a large mixing bowl and dissolve the yeast in the warm water. To the mixture, add warm milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of the flour. Beat until the mixture is smooth. Add the eggs, one at a time, beating the mixture between the successive additions. Stir in the dried fruit and flour, knead until it is smooth and elastic (approx. 6 - 8 mins). Place the dough in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until it doubles in size (for1 hour). Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until it doubles in size (about 30 mins). Beat water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.
Icing Ingredients:
cup confectioners sugar, 4 teaspoons milk or cream, a dash of salt and 1/4 teaspoon vanilla extract. Stir until smooth. Add enough sugar and milk to make a smooth mixture.
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