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----- Original Message -----
From: MARY ANNE
To: phaedrus
Sent: Sunday, April 13, 2003 5:36 PM
Subject: Chocolate dipped butter cream candy eggs
It is Easter time, and all my family and friends want me to make...
chocolate dipped butter cream/peanut butter candy eggs....
I have/had the receipe...but cannot locate it at this time...and time
is running out...
Please advise.
M.
Hi Mary Anne,
See below.
Phaed
Butter-Cream Easter Eggs
1/2-pound plus 1 tbsp butter
(1) 8-ounce package cream cheese
3-boxes confectioners' sugar
8-ounces bitter or semisweet chocolate
(1) 2-inch square wax
1/4-tsp vanilla
Cream 1/2 pound butter and cream cheese; gradually blend in sugar. Shape
into small eggs. Cool for about 1 hour. Melt chocolate, remaining butter,
wax and vanilla over hot water. Dip eggs in mixture and allow to cool.
Yields: 9 to 100 eggs.
Chocolate Coating
8 ounces baking chocolate (8 1 inch squares) Chocolate disks (Wilton) can
also be used.
1/3 slab paraffin wax, broken into small pieces
Melt the ingredients in the top of a double boiler, COOL SLIGHTLY, dip the
eggs, place them on waxed paper to harden.
Peanut Butter Easter Eggs
3/4 cup peanut butter smooth or crunchy
1 cup powdered sugar
1 tsp. vanilla extract
1 8 ounce package cream cheese, softened
2 Tbsp unsalted butter, room temperature
Chocolate for dipping
Cream all ingredients together with a mixer. Roll into egg shapes and
place in the refrigerator to firm up. Melt the chocolate and dip the
eggs, place them on waxed paper to harden.
----- Original Message -----
From: Cindy
To: phaedrus
Sent: Tuesday, April 15, 2003 9:33 AM
Subject: Question about wheat ingredient for Easter Wheat Pie
Hi,
I sure would like to make the Easter Wheat Pie found on your site
which calls for cooked white wheat. We live in a rural area and
a lot of items are not readily available to us. All I could get
was Bobs Red Mill Bulgur - package states it's 'toasted cracked
wheat' and that it's also known as ALA. It indicates a cooking
time of about 20 minutes but a specific recipe for tabbouleh on
the package calls only for pre-soaking 30 mins. (no cooking).
Do I assume it's 'white'? Can I use this in the Easter Pie recipe?
Do I just soak? Or should I pre-soak and cook? What about quantities
to use if presoak or presoak and cook? I sure would appreciate any
help or answers you can provide!
Cindy
Hello Cindy,
Well, "white wheat" and "Bulgur wheat" are not the same thing at all. Bulgar wheat is wheat that has been steamed, cracked and dried.
"White wheat" is a "hard" form of wheat such as is used for pizza crusts. I found another Easter Wheat Pie that calls Specifically for "Grano",
which is a special kind of Italian white wheat. The Italian heritage cookbook says this:
"Wheat (grano) can be purchased by the ounce in an Italian Specialty Market. For this recipe use 2 1/2 ounces or 1/2 cup. Simmer grano with
1 cup water and the peeled rind of one orange to a barley form, 30 to 35 minutes. Cook, drain, and using in the recipe." (For use in the Easter Wheat Pie recipe below)
Grano (gra-NO) is probably unfamiliar to most Americans, since it's a new product in the United States. Grano (Italian for "grain") is
essentially polished durum wheat (a variety of wheat used to make pasta), and most reminiscent of barley. It has a golden hue and an appealing
chewiness when cooked. Because the bran has been removed, the starch is more accessible, which means you can cook grano as you would Arborio
rice for risotto. Or you can simmer it without stirring, which leaves the grains intact. It provides a nice combination of texture and neutral
flavor. Use grano in soups, stews, salads, and other dishes in which you might use a small pasta such as orzo.
You can buy grano online at:
grano
Phaed
Easter Wheat Pie
Dough
2 cups flour, sifted
1/2 cup sugar
pinch salt
1/4 cup butter
3 egg yolks
1 Tbsp. milk
Filling
1 can wheat
1/4 cup milk, scalded
1/4 tsp. salt
1/4 tsp. sugar
1/4 cup citron, diced (optional)
1/4 orange peel, diced
1 1/2 lbs. ricotta
1 cup sugar
6 eggs, separated
1 Tbsp. orange water
1 tsp. vanilla
2 Tbsp. confectioners sugar
Crust
Mix flour, salt and sugar. Cut in butter evenly through flour mixture.
Stir in egg yolks one at a time. Work until dough is manageable. Add
milk. Turn onto a lightly floured board and knead until smooth. Form
into a ball and chill for 30 minutes. Divide the ball in half, roll
on lightly floured board to about 1/8" thick (large enough to line a
deep 10" pie plate). Butter pie plate and line with pastry, leaving
1/2" overhang. Roll out other piece of dough and cut into 3/4" strips
for lattice topping.
Filling
In the scalded milk, mix wheat, salt and sugar. Boil for 5 minutes.
Remove from heat, add citron and orange peel, set aside. To prepare
filling, beat ricotta and sugar, then add egg yolks, vanilla and orange
water, blend well. Stir in prepared wheat and fold in beaten egg whites.
Pour into pie shell. Arrange lattice topping over filling, flute the edge.
Bake in preheated 350 degree oven for 1 hour or until firm in center.
Let cool in oven with door open. Refrigerate. To serve dust with
confectioners sugar.
----- Original Message -----
From: Angela
To: 'phaedrus
Sent: Monday, April 14, 2003 12:44 PM
Subject: Easter - White Polish Borscht
I have searched your website, but can only find Borscht recipes
that have beets in it. As I try to remember as a child the White
Polish Borscht did not have beets. I can remember it is a warm
soup.
Hello Angela,
White Borscht is called "Zurek". See below.
Phaed
Zurek (Barszcz Bialy) (White Borscht)
Recipe:
Cook a bouillon from soup vegetables and 6 c. water. Shortly before
straining, add the sausage. Peel potatoes, cut into large cubes and
cook in boiling lightly salted bouillon. Mix flour with a few T. water,
add to the bouillon along with the ryemeal sour, sliced sausage, and
garlic crushed with salt, and bring the soup to a boil. Serve with
hard boiled eggs.
Ingredients:
Zurek:
1/2 lb. soup vegetables (carrot, parsnip, celery root, leek)
1/2 lb. kielbasa
1 lb. potatoes
2 c. ryemeal sour
1 rounded T. flour
garlic clove
salt
RYEMEAL SOUR:
Mix 3/4 cup rye flour with 2 c. pre-boiled warm water. Pour into a jar
or crockery bowl, cover with cheesecloth and let stand in a warm place
for 4-5 days.
--------------------
Zurek (White Borscht)
1/2 lb. soup vegetables (carrots, parsnips, celery root, leeks)
6 C water plus a few T
1 lb. potatoes
1 rounded T flour
2 C sour rye starter (below)
1/2 lb. kielbasa, sliced
1 clove garlic
Salt to taste
Hard-cooked eggs and fresh dill for garnish
Boil soup vegetables in covered stockpot with 6 cups water for 1 to 2 hours.
Strain vegetables and lightly salt broth to taste. Peel potatoes, cut into
large cubes and cook in boiling broth until soft, approximately 20 minutes.
Mix flour with a few tablespoons water and add to broth along with sour rye
starter, sliced sausage and garlic crushed with salt. Bring to boil.
To serve, soup may be poured over cut-up, hard-cooked eggs and garnished
with fresh dill.
Sour Rye Starter
3/4 C rye flour
2 C pre-boiled warm water
Mix rye flour with water. Pour into jar or crockery bowl, cover with
cheesecloth and let stand in warm place for four to five days.
(May be purchased in Polish delicatessen or grocery store.)
----- Original Message -----
From: Ann
To: phaedrus
Sent: Monday, April 14, 2003 10:19 PM
Subject: italian egg basket search!!!!
Hi!
I've enjoyed browsing through your website in search of an Italian
recipe that I can't find anywhere. It's an Easter specialty that
my Sicilian grandmother used to make every year. We always called
it "egg baskets," but Nan's were different than any I've seen recipes
for.
Her recipe called for sour cream in the dough, which was like a dense,
sweet, cookie--not so much a bread as a cookie. She'd coil snakes of
the dough into baskets, place a greased raw egg in the middle of each,
then criss-cross dough over the egg as a handle. Then she'd brush on
an egg wash and spoon on multicolored sprinkles. They were baked on
Holy Saturday and served with our big breakfast on Easter morning,
after Mass. They were my favorite.
My mother made them for several years after my grandmother died, but
this year, no one can find the original recipe card. As you might
imagine, we're on the verge of frantic. If you can help with the
recipe, you'd have a lot of gratitude coming at you!
Hope to hear from you. Either way, Happy Easter! THANKS!
Anna
Hi Anna,
Happy Easter to you, too.
I cannot find a recipe with sour cream. The two below are the only ones that I can locate.
Phaed
Easter Egg Bread Basket
Ingredients (Makes about 4 Baskets)
5 cups all-purpose flour, sifted
4 teaspoons baking powder
3/4 cup sugar
Colored sprinkles
13/4 cup corn oil
1 teaspoon of Vanilla
6 eggs
Milk & Egg White for brushing
1-2 Packets of Dye for the eggs
This is a very familiar sight to many people, especially those who
grew up Italian. This tradition has occurred in many Italian families
both here after immigration, and those from the old country of Italy
and Sicily. Very often, you can see these in Italian bakeries around
Palm Sunday and Easter time. It is one of the many symbols and traditions
of our ancestors and being Italian.
---------------------------------------------
Easter Egg Bread Basket
This Sicilian tradition occurred in many Italian families both here after
immigration and before in the old country. In fact, you can see them in
Italian bakeries just before Easter. They symbolize tradition and culture of
our ancestors.
Color eggs first, set oven for 350°F. Line 2 cookie sheets with foil - makes
6 baskets.
Ingredients
6 cups all-purpose flour, sifted
4 1/2 teaspoons baking powder
1 cup sugar
colored sprinkles
1 cup corn oil
1 1/3 teaspoons vanilla
7 eggs
milk & egg white, for brushing.
To color the eggs boil a half cup water for each color and add 1 teaspoon
vinegar. Add 10 drops of the food color, roll the egg in water solution.
Take pan off stove and let eggs dry on a spoon.
Combine sifted four, baking powder and sugar and set aside. Beat together
the eggs, oil & vanilla. Knead with spoon while adding dry mixture to egg
mixture a little at a time. Knead with hands on a clean surface until evenly
mixed. Be sure not to over knead! On tine lined with foil, carefully shape a
cupful of dough into a basket shape. Place the colored eggs in center and
cover with a small piece of rolled dough, sealing edges to basket. Using
your hands, roll a 1" wide and 6"long piece of dough lengthwise and curve
to resemble basket handles. Brush the basket with egg white and apply
sprinkles, then brush with milk.
Bake 20 minutes at 350°F on foil lined cookie sheet. Let cool before
removing with wide spatula. Serve or give on paper plates with decorated
border. Wrap in plastic, tie with colored ribbon for a traditional and
unique Easter cookie gift! Makes 6 baskets.
----- Original Message -----
From: Amethyst
To: phaedrus
Sent: Monday, April 14, 2003 12:05 PM
Subject: albanian tagliatelli with sugar and nuts for palm sunday
I would really appreciate your help with this recipe. My mother-in-law
always made this on Palm Sunday. She recently passed away and none of
us know how to make it. It was kind of a tradition and we would like
to continue it. Please help.
amethyst
Hello Amethyst,
I wish that I could help, but that is not a common recipe and it is not to be found on the Internet.
The closest that I can find is the Italian one below.
Phaed
Palm Sunday Tagliatelle
1 lb tagliatelle
2/3 cup seasoned bread crumbs
1/2 cup walnuts, chopped
2 cups tomato sauce
1/2 cup Romano Cheese
salt & pepper
Cook tagliatelle al dente. Stir in 1 cup tomato sauce. Add mixture
of seasoned bread crumbs, cheese, and chopped walnuts. Salt & pepper
to taste. Cover with remaining sauce and serve
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