A traditional treat during the Easter season, these rolls are easy to prepare and yummy to eat. Hot crossed buns are traditionally filled with raisins or currants, just as these are. They are wonderfully spiced and have a subtle sweetness. These buns perfectly pair with coffee or a strong tea. They are very filling too - perfect for breakfast! This wonderful recipe comes from King Arthur Flour and makes a lovely soft roll that will have you coming back for more.
If you do not have a heavy duty mixer, you can prepare the dough by hand. When the fruit is cool, mix all of the dough ingredients along with the fruit and any liquid not absorbed. Turn the dough out to a lightly floured surface. Knead the dough for about seven minutes and then continue on according to directions.
For a more tender roll, after you let the dough rise (for 1 hour), punch the dough down and let rise for another 40 minutes. Continue on according to directions.
It is that time of the year again where there is an over abundance of hard boiled eggs to be used. With spring, comes Easter and with Easter, comes eggs - lots of eggs! One of my favorite ways to use up hard-boiled eggs is to make egg salad. Here is a bit of a twist on an old favorite - curried egg salad! If you are a curry fan, you must try this recipe. You can serve this egg salad on bread, the classic way, or you can change it up a bit and make wraps. Either way you serve the salad, I guarantee this curried egg salad will be a hit with your friends and family.
If you like a strong curry flavor, use the greater amount of curry powder in the recipe. I tend to use about 1/2 teaspoon for a subtle curry flavor.
Here is my favorite way to hard-boil eggs - place eggs in a small saucepan and cover eggs with cold water. Heat the saucepan over medium-high heat until water comes to a rapid boil. Remove the saucepan from heat, and immediately pla...
I adapted this wonderful pasta primavera from one of Giada De Laurentiis' recipes. The pasta is loaded with vegetables and topped with parmesan reggiano cheese. To make this pasta shine, use the best ingredients. I often try to get clean, natural, and/or organic ingredients if at all possible. You may pay more, but I find that there is definitely a difference in taste. In the tips section, I mention a few of my favorite staple ingredient brand names that I use in this dish.
One of the reasons why I love this pasta primavera, is it is not loaded down with cream and fat. It is light and delicious - a perfect embodiment of spring! Primavera is the Italian word for 'spring'. You can serve this dish for a main course or a side course, and if you miss the meat, you can simply add grilled chicken (or shrimp). Serve this with a crusty artesian bread, and you have a lovely meal!
Make sure to read through the instructions before preparing thi...
Here is a lovely quiche that I created when I needed to use some leftover roasted salmon. The combination of leek, asparagus, and salmon is perfect for spring! This dish makes for a lovely luncheon or a special occasion like Mother's Day. I like to serve it with a fresh green salad with a French vinaigrette. This quiche is simple but elegant.
My favorite way to make this quiche is with fresh salmon that has been oven roasted. During spring when salmon is in season, I always buy extra to use in recipes like this one!
To test the quiche to see if it is done, simply insert a butter knife about 1/2 inch deep into the center of the quiche. If it comes out clean, it is finished.
I got this recipe from a magazine, and it has been in my food file for a long while now. You might ask, 'What magazine?' I have no idea! But I am glad that I ran across it a few weeks ago. If you love fish tacos, you are going to love this recipe. It is so simple and so yummy! These two tacos take about 30 minutes to prepare, so you can have them on the table fast. They are perfect for Cinco de Mayo or for any weeknight meal. These tacos are delicious, fast and healthy - that is my kind of dinner! Give these fish tacos a try and let me know what you think.
I like to use the fajita size tortillas, but you can use any size you prefer.
For those who do not like cilantro, replace it with parsley.
1 pound fresh or frozen skinless tilapia fillets (or other white fish)
1/2 cup dairy sour cream
1 teaspoon chipotle chile pepper in adobo sauce, finely chopped
One of the things that I love about spring and early summer is rhubarb. Rhubarb is an old fashioned plant that you would likely find at grandma's house growing in her backyard. The leaves are poisonous, but the stalks are typically used in sweet recipes. Often, you can find rhubarb stalks in your grocery store in the spring and early summer season. I have several rhubarb plants growing in my yard, and if you have room and like rhubarb, I highly recommend growing this plant.
These rhubarb muffins are sweet with just a little of that tart taste rhubarb lovers adore! With a delicious buttery-cinnamon topping that adds a hint of decadence, these muffins are sure to please! I have been making these muffins for the last couple of years, and we enjoy them so much that I believe these muffins will be a mainstay for years to come. Give these great rhubarb muffins a try, and you will definitely see why my family loves them.
Warning: these cookies are very addicting! They are the best coconut macaroon cookies that I have ever tasted. And paired with a kiss (a chocolate one)? Who can resist that! I have been making these little sweet treats for many years, and they are always a hit! Even people who are not macaroon fans usually like them. I encourage you to give these delicious cookies a try. Taste for yourself how great these cookies are!
1/3 cup butter, softened
1 (3 ounce) package, cream cheese
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 1/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups sweetened coconut flakes, divided
1 (8 ounce) bag chocolate kisses
Beat the butter, cream cheese, and sugar in a large bowl until well blended. Add the egg yolk, almond extract, and orange juice; then beat well. In a separate bowl, stir together...
This recipe is a wonderful way to use any leftover lamb (specifically from the Herb-Roasted Boneless Leg of Lamb that we posted last week). It is very easy to prepare, and it tastes refreshing and light. I love the Mediterranean flavors of these pita pockets. If you try this recipe, you can experience the taste of the Mediterranean too!
2 1/2 cup cooked lamb, diced
1 tablespoon olive oil
1 1/2 cup chopped romaine lettuce
1/4 cup crumbled feta cheese
2 small tomatoes, sliced
3 tablespoons bottled Greek dressing
4 whole wheat pita rounds, halved and warmed
For Yogurt Sauce:
1 cup Greek yogurt
1/3 cup loosely packed fresh mint, finely chopped
1/4 cup sour cream
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 medium cucumber; peeled, seeded, and chopped
1 teaspoon Kosher salt
Sauté lamb in hot olive oil in a medium skillet over high heat for 2 minu...
These adorable white chocolate bonbons are delicious and delightful! If you like coconut and white chocolate, you are going to love these sweet treats. They are easy to make, and it only takes a few ingredients to put these chocolates together. Bunny Tail Bonbons make a nice addition to a Spring gathering of friends and family.
I used Archway Coconut Macaroon Cookies. Place them in a food processor and pulse several times to make crumbs.
1 1/2 (4 ounce) white chocolate baking bars, melted according to package directions
1 (8 ounce) package cream cheese, softened
3/4 cup coconut cookies, crumbs
1 tablespoon coconut rum or water
1/8 teaspoon kosher salt
1 1/2 cup shredded coconut, plus more for rolling
Beat chocolate and cream cheese at medium speed with an electric mixer until smooth. Add the cookie crumbs, coconut rum (or water), kosher salt, and shredded coconut, beating just until blended. (You can sk...
This recipe comes from Jacques Pepin, and it is delicious! On the day before you serve the ham, you boil it. Jacques explains in his book, Heart & Soul in the Kitchen, that by poaching the ham, you remove some of the salt, while also improving the taste of the ham. I have never prepared a ham this way, but it turned out beautifully. The meat was tender and not at all dry or tough. This is my new way to prepare ham for Easter. The sauce is very yummy and has a little kick to it. It's best to precook the ham a day before serving it as it makes the rest of the preparations easier to handle. I really encourage you to give this mouthwatering ham a try!
1 bone-in cured smoked ham from the shank end (about 6 to 8 pounds), with rind