This is sort of a family tradition. My Mom used to make this every Easter. And now I do also. It is such a simple recipe and you can whip it up in minutes. I just made it this morning and will post a picture later on this afternoon.
Seafoam Salad by Beth Tewes (my grandmother)
1 large can Pears
1 small package Lime jello
1 pint Heavy Whipping Cream
1 8oz. package Cream Cheese
Drain juice from pears, reserving 1 cup of pear juice.
Whip whipping cream
Mash pears
Bring pear juice to boil and add lime jello
In a separate bowl, add the jello mixture to the cream cheese and whip
Add the mashed pears
Fold in the whipping cream
Chill until jellied.
See, isn't that easy! I guess you can change the recipe and use peaches and peach jello for a different taste - it could be very versatile.
Enjoy!
Sunday, March 31, 2013
Friday, March 29, 2013
Paska or Ukrainian Easter Bread
Do you have any special recipes that you make every year for Easter? It seems like every Holiday has its "special" recipe. When you think of Thanksgiving - at our house, it is always turkey and my corn pudding. Christmas, I make my mother-in-law's lemon cakes and decorated sugar cookies. I guess Easter is always Ham. Oh yes, my grandmother's Seafoam Salad!! Can't forget that!! What traditions do you have at Easter?
Today's adventure comes from the blog. Brown Eyed Baker. I have just started following her blog! She recently posted this recipe and it looked so good that I had to try it. Fortunately, I had all the ingredients - EVEN the golden raisins!! SO you know this was meant to be!!! Here is a link to her blog:
Brown Eyed Baker Blog
NOTES:
Her recipe calls for 2 cakes of fresh yeast. I used 4 1/2 tsp of active dry yeast or you can use 2 packets of yeast
I omitted the 1 tsp of salt - it is your choice.
She always puts an egg wash on the bread before it goes into the oven. I omitted that. If you want to do that, here is the ingredients for the egg wash:
egg yolk, beaten with 1 tablespoon water
Paska or Ukrainian Easter Bread
makes 3 loaves
Ingredients:
2 packets of active dry yeast or 4 1/2 tsp of yeast
2 cups whole milk, warmed to 110 degrees F (I used goat's milk just because that is what I had)
7 to 8 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, melted and cooled to room temperature
5 egg yolks, lightly beaten
1 tablespoon vanilla extract
1 cup golden raisins (optional)
Directions:
In large bowl, sprinkle the yeast over the warm milk, stir to dissolve the yeast. Let it sit for 5 minutes.
Add 3 cups flour and mix with a wooden or plastic spoon. Cover the bowl with plastic wrap and place in a warm, draft-free area until the dough has doubled in size. This rises fairly quickly. I placed this in my oven with the oven light on.
(NOTE: If you are going to add the golden raisins, soak the raisins for about 30 minutes in warm water to plump them up. Drain them in a colandar and pat dry with a paper towel).
Pour the dough into the bowl of an electric mixer and add the sugar, melted butter, egg yolks, salt (if using), vanilla, golden raisins and 4 cups of flour. Using a dough hook, mix until the dough comes together. The dough is a eal pretty golden color from all the egg yolks!
Turn the dough out onto a lightly floured surface and knead until it forms a smooth dough, about 5 minutes, again adding more flour as needed.
Divide the dough into three equal balls and form into loaves.
Place the loaves into three 8x4-inch greased loaf pans. Cover lightly with plastic wrap and let rise until doubled in size. This takes a little bit longer, about 1 hour to an hour and a half.
•If you are using dark, non-stick loaf pans, be sure to reduce the oven temperature by 25 degrees F
Preheat oven to 400 (or 375 if using a dark pan) . Brush the tops of the loaves with the egg wash.** (see note above about egg wash)
Bake the loaves for 10 minutes, then reduce the temperature to 350 (or 325 if using a dark pan) and bake for an additional 40 minutes, or until the loaves are golden brown.
If the loaves seem to be getting too dark, place loose piece of aluminum foil over top.
Allow the bread to cool for about 20 minutes in the pans, then remove the loaves onto a wire rack to cool completely.
Wrap leftover bread in plastic wrap and keep at room temperature for up to 3 days.
This bread freezes well. Wrap baked loaves in plastic wrap and then in foil and store in the freezer. Alternatively, wrap loaves in plastic wrap then place in airtight freezer bags.
VERDICT:
The crust definitely does get very dark, so you almost had to cover it with aluminum foil right after you lower the oven temperature.
The dark crusts make the bread look hard, but it isn't.
It is a very moist and soft bread. Would make GREAT French Toast. I think a vanilla glaze (powdered sugar mixed with some milk) would be great.
Overall, I think I would make this again.
Today's adventure comes from the blog. Brown Eyed Baker. I have just started following her blog! She recently posted this recipe and it looked so good that I had to try it. Fortunately, I had all the ingredients - EVEN the golden raisins!! SO you know this was meant to be!!! Here is a link to her blog:
Brown Eyed Baker Blog
NOTES:
Her recipe calls for 2 cakes of fresh yeast. I used 4 1/2 tsp of active dry yeast or you can use 2 packets of yeast
I omitted the 1 tsp of salt - it is your choice.
She always puts an egg wash on the bread before it goes into the oven. I omitted that. If you want to do that, here is the ingredients for the egg wash:
egg yolk, beaten with 1 tablespoon water
Paska or Ukrainian Easter Bread
makes 3 loaves
Ingredients:
2 packets of active dry yeast or 4 1/2 tsp of yeast
2 cups whole milk, warmed to 110 degrees F (I used goat's milk just because that is what I had)
7 to 8 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, melted and cooled to room temperature
5 egg yolks, lightly beaten
1 tablespoon vanilla extract
1 cup golden raisins (optional)
Directions:
In large bowl, sprinkle the yeast over the warm milk, stir to dissolve the yeast. Let it sit for 5 minutes.
Add 3 cups flour and mix with a wooden or plastic spoon. Cover the bowl with plastic wrap and place in a warm, draft-free area until the dough has doubled in size. This rises fairly quickly. I placed this in my oven with the oven light on.
(NOTE: If you are going to add the golden raisins, soak the raisins for about 30 minutes in warm water to plump them up. Drain them in a colandar and pat dry with a paper towel).
Pour the dough into the bowl of an electric mixer and add the sugar, melted butter, egg yolks, salt (if using), vanilla, golden raisins and 4 cups of flour. Using a dough hook, mix until the dough comes together. The dough is a eal pretty golden color from all the egg yolks!
Turn the dough out onto a lightly floured surface and knead until it forms a smooth dough, about 5 minutes, again adding more flour as needed.
Divide the dough into three equal balls and form into loaves.
Place the loaves into three 8x4-inch greased loaf pans. Cover lightly with plastic wrap and let rise until doubled in size. This takes a little bit longer, about 1 hour to an hour and a half.
•If you are using dark, non-stick loaf pans, be sure to reduce the oven temperature by 25 degrees F
Preheat oven to 400 (or 375 if using a dark pan) . Brush the tops of the loaves with the egg wash.** (see note above about egg wash)
Bake the loaves for 10 minutes, then reduce the temperature to 350 (or 325 if using a dark pan) and bake for an additional 40 minutes, or until the loaves are golden brown.
If the loaves seem to be getting too dark, place loose piece of aluminum foil over top.
Allow the bread to cool for about 20 minutes in the pans, then remove the loaves onto a wire rack to cool completely.
Wrap leftover bread in plastic wrap and keep at room temperature for up to 3 days.
This bread freezes well. Wrap baked loaves in plastic wrap and then in foil and store in the freezer. Alternatively, wrap loaves in plastic wrap then place in airtight freezer bags.
VERDICT:
The crust definitely does get very dark, so you almost had to cover it with aluminum foil right after you lower the oven temperature.
The dark crusts make the bread look hard, but it isn't.
It is a very moist and soft bread. Would make GREAT French Toast. I think a vanilla glaze (powdered sugar mixed with some milk) would be great.
Overall, I think I would make this again.
Tuesday, March 19, 2013
Chipmunk Pie??? It's not what you think!
Now doesn't this catch your attention!! And no, it isn't made from those cute, little flurry creatures that scurry around your yard! Whew!! I know I live out in the country, but I am not THAT much country!! It is basically an apple pie with nuts (I am thinking because of the addition of the nuts that the pie got its name).
I found this recipe last year in the book, United States of Pie. According to the book, the recipe comes from The Delaware Heritage Cookbook.
It is really a very simple pie. Takes only a few minutes to whip together and you might already have all the ingredients in your kitchen.
Chipmunk Pie
Pie crust - I cheated and used Pillsbury Pie Crusts or use your favorite pie crust recipe
2 large eggs
1/2 cup white sugar
1/2 cup brown sugar (doesn't specify either dark or light - I used light since that is what I had on hand)
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp vanilla extract
1 1/2 cups peeled, cored and diced baking apple - I used 2 Granny Smith apples
Preheat oven to 350 F degrees
Place the pie crust over a pie plate and ease it into the plate. Trim the edges to leave a 1 inch overhang. Fold the edges over and then decoratively crimp the edges. Place the pie shell in the refrigerator until the filling is ready.
In a medium size bowl, beat the eggs. Add the sugars and flour, mix thoroughly.
Remove the pie shell from the refrigerator and pour the filling into the shell. Don't worry the pie filling won't fill the entire pie plate, as it bakes, it does expand - look at the picture at the top!
Bake for 40 to 45 minutes, until the surface of the pie is golden brown and crisp.
Let the pie cool to room temperature (if you can!!). I bet this is really good with ice cream - YUM!!!
Enjoy!
Verdict:
We had the pie for dessert last night (with ice cream!!). It was a huge hit. Will I be making this again - most definitely!
I found this recipe last year in the book, United States of Pie. According to the book, the recipe comes from The Delaware Heritage Cookbook.
It is really a very simple pie. Takes only a few minutes to whip together and you might already have all the ingredients in your kitchen.
Chipmunk Pie
Pie crust - I cheated and used Pillsbury Pie Crusts or use your favorite pie crust recipe
2 large eggs
1/2 cup white sugar
1/2 cup brown sugar (doesn't specify either dark or light - I used light since that is what I had on hand)
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp vanilla extract
1 1/2 cups peeled, cored and diced baking apple - I used 2 Granny Smith apples
Preheat oven to 350 F degrees
Place the pie crust over a pie plate and ease it into the plate. Trim the edges to leave a 1 inch overhang. Fold the edges over and then decoratively crimp the edges. Place the pie shell in the refrigerator until the filling is ready.
In a medium size bowl, beat the eggs. Add the sugars and flour, mix thoroughly.
Add the baking powder and vanilla and continue to stir. Fold in the apple pieces and nuts.
Let the pie cool to room temperature (if you can!!). I bet this is really good with ice cream - YUM!!!
Enjoy!
Verdict:
We had the pie for dessert last night (with ice cream!!). It was a huge hit. Will I be making this again - most definitely!
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