I loved Easter when I was a child. We didn't get a lot of candy really, a chocolate bunny, some coloured candy eggs, with a white nougat filling, maybe a few chocolate eggs, and coloured Real Easter Eggs.
The eggs were always raw, and my mother would poke a hole into them with a darning needle and blow them out so we could have scrambled eggs for breakfast.
Then she would string the empty egg shells onto yarn and we would wear them like a necklace all day, trying to see how long we could go without them breaking up.
It was a time also of reflections on the meaning of Easter and the Saviour's sacrifice. There would be special activies at Sunday School and church and of course we would celebrate on the Sunday with a lovely ham dinner baked by my mom. A
nother of my favourite memories is of the beautiful Easter Breads that my Aunt Thelma would bake and send up to us. They were always iced and decorated with candied fruit. We loved them.
Aunt Thelma & Mom, circa 1936
Aunt Thelma was my mother's oldest sister. She didn't have a lot, but she was so very generous to share what she had with us. She brought up five children all on her own, and she did it on her hands and knees cleaning other people's houses.
Her own home was spotless and she was a fabulous cook. She made the best Potato Rolls. I wish I had her recipe, and I wish I had the recipe for those lovely Easter Breads she used to make us as well.
Alas she has been gone for a while now and nobody has the recipes. I think of her often and with love, but most especially at Easter when I think of her loving generosity to us.
This recipe today is from one I put together in memory of my dear Aunt. I can't promise that it is as good as hers was, but it is pretty good and not all that hard to make.
I think hers was a bit lighter in texture, but that could just be the rose coloured glasses of my memory doing that.
Its an easy sweet dough, containing eggs, and makes one braided loaf. Make sure you warm the milk to blood temperature before you add the yeast and sugar.
It is also a sticky dough, but if you use a well floured board when you are kneading it, this isn't a problem.
Its very easy to shape.
Just cut your risen dough into three, shape
each into a longish log (maybe 12 inches in length) and then braid them
together.
Fold the ends under to finish them off nicely, and then you pop it onto a baking sheet to raise a bit more.
I flavoured the dough with some ground cardamom . . . I think cardamom goes wonderfully in sweet breads such as this.
You finish the baked and cooled loaf off with a simple icing sugar and milk drizzle and then sprinkle it with some candy sprinkles for colour.
I didn't have any cherries today, or I would have used them instead.
This really is a beautiful loaf.
I am not a great bread baker and the fact that it turned out well for me is a testimony to the greatness of the recipe! Yahoo!
It has a beautiful even crumb, without any big holes. And the glaze is just the right touch without being too sweet.
I am not normally overly fond of sprinkles, but must needs do whatever you have to to make it look all pretty for Easter.
*Glazed Easter Bread*
makes 1 loaf
2 tsp active dry yeast
2 TBS softened butter2 large free range eggs
Mix the milk and yeast in a bowl. Let stand for five
minutes. Stir in the sugar, butter, flour, ground cardamom, and salt.
Blend well together with an electric whisk. Beat in the eggs, one at a
time. The dough will be fairly sticky.
Tip out onto a well floured
bread board, and knead for about five minutes until you have a smooth
non-sticky dough, shape into ball, drop into a lightly oiled bowl,
turning to grease the ball. Cover with a clean tea towel and leave to
rise for an hour in a warm place.
Tip out onto a lightly floured surface and divide in three. Shape each piece into a long thin rope. Braid the ropes together into a plait. Tuck ends under and place onto a parchment paper lined baking sheet. Lightly cover with a clean tea towel and allow to rise for about half an hour.
Preheat the oven to 180*C/350*F gas mark 4. Bake the bread in the preheated oven for 20 to 25 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Place onto a wire rack to cool completely.
Whisk together the icing sugar and milk to give you a smooth drizzle. Spoon over the loaf of bread and sprinkle with sprinkles. Let set before cutting into slices to serve.
My husband enjoyed some sliced and buttered and spread with plum jam. He does love his bread and jam. This bread would make a welcome addition to your Easter morning breakfast. Bon Appetit!
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I'm almost ashamed to show you this recipe today as it is such an easy one that you will probably be smacking yourself on the forehead and saying, "Why didn't I think of that!"
Easy Caesar Chops.
Three ingredients and about half an hours baking time, and presto! You have delicious pork chops that your family are really going to fall in love with.
Today I used bone in chops. You could use boneless chops, but I actually prefer the ones with the bones attached. Almost like the T-bone equivalent of a pork chop.
Mine are about 1/2 inch thick. I love that tender meat that is next to the rib bone. Its my favourite part, so filled with flavour.
I always slash the fatty edge of my chops at intervals, which helps to prevent them from curling up when you cook them.
They stay nice and flat as you can see above. I hate it when chops curl all up. They don't look nice and I think they are tougher.
Just a handy tip I know you will thank me for at some point.
Its as simple as laying the chops out in a single layer on a baking tray. I lightly season them with sea salt and black pepper.
I line the tray with foil first, which I spritz with a low fat cooking spray. This helps prevent sticking.
I spread each chop with some creamy Caesar salad dressing. You could use more, but I find a tablespoon is just about the right amount.
You don't want it to be gloopy or overly thick. Too much would totally overpower the dish.
After that you sprinkle on some grated Parmesan cheese. Just sprinkle it evenly over top of each chop.
I like to use a coarsely grated Parmesan Cheese for this. I find that if it is too finely grated it kind of melts into the dressing and you don't get as nice a finish.
Then you just pop them into the oven and bake.
I like to add some clusters of cherry tomatoes on the vine to the pan for an added extra, but you can leave them out if you wish.
I like them and think they add an extra layer of flavour, not to mention some colour.
In any case I am sure that this is bound to become a favourite in your household as it is a favourite in ours.
A favourite because it is basically no fuss, no muss, and because they are quite simply delicious! Tender, juicy and full of flavour!
*Easy Caesar Chops*
Serves 4
Serves 4
Delicious and tender, everyone loves these!
4 pork loin chops, preferably with the bone in
salt and black pepper.
4 TBS creamy Caesar Salad dressing
8 TBS freshly shredded Parmesan Cheese
4 clusters of cherry tomatoes on the vine (optional)
Preheat the oven to 190*C/375*F/Gas mark 5. Line a baking tray with foil and then spritz lightly with low fat cooking spray. Slash the fatty edge of the chops at 1/2 inch intervals to help prevent them from curling up. Place them onto the prepared baking tray. Season lightly as required. Top each with 1 TBS of the salad dressing and spread it out to cover the chop with the back of a spoon. Sprinkle 2 TBS of the cheese evenly over top of each chop. Place clusters of cherry tomatoes around the chops on the baking tray.
Bake in the heated oven for 35 to 40 minutes, until the pork is done and nicely browned. The juices should run clear. Place on heated plates along with your desired accompaniments and serve!
These really are quite delicious. I have another recipe that I use which you need to dust the chops with flour etc. first, but this cuts out that step entirely and to be honest, these are every bit as tasty!
Like I said, no fuss, no muss. I am all for that! Bon Appetit!
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Funny how things are named different things in different places. In
Canada, we would call this a jelly roll . . . over here it becomes a
Swiss Roll . . . and I have no real idea of where the name came from,
but if you click here,
you can find out all sorts of things about them.
I found it quite
fascinating, and what was really interesting was that there seems to be a
similar creation in a lot of cultures . . . a rose by any other name
and all that!!
At the end of the day it doesn't really matter what it's
called . . . it only really matters that it tastes good and goes down
well with a hot cuppa!
Swiss Roll is the perfect cake to bake. It goes together very quickly
and you can have one done and finished and be eating it well within half
an hour,seriously!!
But . . . that's not the best news. The really good news is that . . . IT'S COMPLETELY FAT FREE!
I know . . . what a bonus!! I am all for fat free . . . of course that
doesn't mean it's calorie free . . . and you still do have to bear in
mind that extra calories are extra calories and they still add up.
It is nice to know, howver, that if you are going to indulge in a treat, it
can at least be that little bit less bad for you than say . . . a chocolate brownie or some other decadent indulgence!!
Yep! Not an ounce of fat to be seen. Well . . .of course that is all
depending on what you fill it with.
Obviously cream and curds and
caramel are going to be more fattening . . . but using preserves . . .
well, there's no fat in there, and if you get the low sugar jam, or the
sugar free jam, how bad can that be, really???
It's really quite a versatile cake actually. You can fill it with all sorts . . . whipped cream and fresh fruit, any flavour of jam which strikes your fancy.
Then there is lemon curd . . . caramel . . . chocolate . . . it's
really all up to you and what you feel like eating!!
Todd, being the old fashioned fella that he is . . . likes it plainly
filled with just raspberry jam. Happily I quite concur! I am a real
jam lover myself I have to say!
It REALLY is quite scrummy. Nom Nom!! Enjoy!! (I do think a dollop of whipped cream is also very nice on this . . . just sayin'!!)
*Swiss Roll*
Makes one 13 inch long roll, serving 6 to 8 people
Makes one 13 inch long roll, serving 6 to 8 people
A fatless sponge, rolled up with a jam filling. You can of course get more creative and fill it with all sorts, such as whipped cream and fresh fruit, Lemon curd, etc. Quick and easy to do and makes a fabulously quick teatime treat!
4 large free range eggs
95g (1/2 cup) caster sugar
100g self raising flour (a scant 3/4 cup)
caster sugar to sprinkle
To fill:
4 heaped tablespoons of strawberry or raspberry jam
(I go for the larger amount rather than the smaller)
Preheat the oven to 220*C/425*F/Gas mark 7. LIghtly butter a 13 by 9 inch swiss roll tin and then line with baking parchment.
Place the eggs and sugar in a large bowl. Whisk with an electric mixer on high until the mixture is light and frothy and the whisk leaves a ribbon train when lifted out of the bowl. Sift the flour into the mixture, carefully folding it in at the same time. Do not over mix or your cake will not be as light as it could be. Turn into the prepared tin and gently shake it to level it out, making sure that it spreads into the corners.
Bake in the preheated oven for about 10 minutes, or until the sponge is golden brown and has begun to shrink from the edges of the tin.
While the cake is cooking lay a piece of parchment paper on the counter top larger than the tin the cake is cooking in. Sprinkle evenly with several tablespoons of caster sugar.
Invert the baked cake onto the sugar covered parchment paper. Quickly loosen the paper on the bottom of the cake and carefully peel it off. Trim one short edge of the sponge with a sharp knife, about 1 inch in from the edge, making sure you do not cut it all the way through.
Allow to cool for several minutes and then spread the jam evenly over the cake. If the cake is too hot it will absorb too much of the jam. Roll the cake up firmly, starting at the scored edge. Allow to cool before slicing with a serrated knife. Delicious!
T really is one of my family's very favourite of all cakes. I have always wanted to try it with a sugar substitute, but haven't really gotten around to it yet.
Maybe filled with a low sugar jam. That would make it fat free and very low in sugar. I will let you know when I do!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Who doesn't love a Cadbury's Creme Egg or two at this time of year! Does the Easter Bunny ever bring enough? I think not. Cadbury has teamed up with Georgia Green of Georgia's Cakes to develop three beautiful recipes for your Easter Bakes using their fabulous Cream Eggs!
*Cream Egg Layer Cake*
Serves 20
Ingredients:
5 Cadbury Creme Egg halves to decorate
250g butter (1 cup)
250g caster sugar (1 1/2 cups)
225g self raising flour (1 1/2 cups plus 2 TBS)
25g cocoa powder (3 1/2 TBS) sifted
1 tsp vanilla paste
For the buttercream:
150g softened butter (2/3 cup)
60ml milk (1/4 cup)
425g icing sugar (3 1/4 cup)
75g cocoa powder, sifted (2/3 cup)
For the chocolate drips:
50g double cream (3 1/2 TBS)
40g dark chocolate (1 1/2 ounces)
You will also need:
meringue kisses
Method:
For
the cake, melt the butter and whisk together with the caster sugar.
Add the eggs and mix through, then add the flour and mix until
incorporated.
Line 2 six inch round cake tins with
baking paper. Divide the batter equally amongst them, and then bake at
180*C/350*F/ gas mark 4 for 30 to 40 minutes until they spring back when
lightly touches and a toothpick inserted in the centre comes out
clean. Leave to cool on cooling racks.
To make the butter cream, beat together the icing sugar, cocoa powder, butter and milk until the mixture is light and fluffy.
Level
each cake off on the top and carefully cut in half through the middle
so that you have 4 equal layers. Save one of the bottoms to be used as
the top layer.
Place a layer on a cake plate and
spread with a layer of butter cream. Place a second layer on top, and
spread with butter cream. Repeat with a third layer. When you get to
the fourth layer, make sure the top layer is face down so that you have
the flattest side on top, Spread butter cream over the whole cake.
Scrap off any excess buttercream and leave in the fridge/freezer until
it is set firm.
Heat the cream and pour
over the chocolate, mixing until it is melted and thoroughly combined.
Pour this melted chocolate mixture over the cake, pushing it towards the
edges with a palatte knife and allowing it to drip down the sides.
*Cadbury Creme Egg Cheesecake*
Makes 1 8-inch cheesecake
Ingredients :
10 Cadbury Creme Eggs
6 mini Cadbury Creme Eggs
150g digestive biscuits (1 2/3 cups graham cracker crumbs)
75g melted butter (1/3 cup)
750g full fat cream cheese (26 1/2 ounces)
150g icing sugar, sifted (1 cup, plus 2 1/2 TBS)
1 vanilla pod
300ml double cream (10 1/2 fluid ounces)
White chocolate melted
Dark chocolate melted
Caramel sauce
You will also need:
8 inch cake ring or spring form tin
Acetate
Line the inside of the tin or ring with acetate. This will make it easier to remove the cheesecake after it has set.
Crush
the digestive biscuits into fine crumbs and stir in the melted butter.
Press into the bottom of the prepared ring/tin, pressing to compact
well. Place in the refrigerator to chill.
Chop five of the creme eggs into small chunks and set aside.
In a bowl beat together the cream cheese, caviar from the vanilla pod and sifted icing sugar.
In
a separate bowl, whisk the double cream just until it begins to form
soft peaks. Gently fold the cream into the cream cheese mixture to
combine. Mix in the reserved chopped cream eggs.
Take
the tin out of the refrigerator. Cut the remaining creme eggs in half,
length ways and arrange them facing out around the sides of the tin.
(Use the goo to help them stick.) Pour the cheesecake mixture in and
smooth the top with a spatula or palette knife.
Chill in the refrigerator for at least 1 hour.
*Cracking Creme Egg Macarons*
Makes 20 - 25
Heat oven to 135*C/275F/gas mark 3. Bake the macarons for 10 to 12 minutes.
Make
the filling by heating the cream and pouring it over the chocolate.
Stir to melt the chocolate and combine well together. Leave the ganach
to cool and thicken, stirring every now and then.
Once the macaron shells have cooked, remove them from the oven and leave to cool completely before removing them from the tray.
Heat a knife in hot water and slice the Cadbury Creme Eggs widthways into 5 to 6 circular pieces.
For a handy printable of all three recipes please click here. Make sure you pick up some extra eggs just for munching on! They are available in several different sizes. It wouldn't be Easter without them! Happy Easter!
If you are looking for a worthy candidate for a side dish for your Easter dinner this year, look no further. Twice Baked Mash just might be exactly what you are looking for. Its delicious. Its simple. It goes with everything, and everyone loves it!
When I was a child, my mother sometimes made twice baked potatoes. When that happened, we were all happy campers! She would carefully scoop out the potato pulp from the baked potatoes and mash it together with milk, butter, seasoning and chopped onion and then pile it back into the potato skins and bake then in the oven again until the potato flesh got a nice golden crust on it. They were so good and a real treat!
As a grown up, and with more sophisticated tastes, I added extras to them, like cheese and bacon. Spring onions were more available, so I added those as well as their flavour was milder than the regular onions my mother would have used. They mimicked somewhat the baked potatoes and options for topping them that were often available in restaurants.
It wasn't much of a stretch to replace the butter in the old fashioned ones with cream cheese and sour cream, other things that were becoming more readily available, and adding bacon was another treat!
This recipe today is a rif on all of that except that there is no baking of the potatoes, scooping them out, etc. You just simply peel and boil potatoes as if to make mashed potatoes.
Crisp rashers of bacon are crumbled and stirred in along with some minced spring onions and some seasoning . . . you can leave the bacon out if you want to or if you are watching the fat and calories.
For special occasions, like Easter, I go full fat and leave in the bacon. After all it is a celebration meal. Spread it all into a buttered shallow casserole dish and sprinkle some strong cheddar cheese over top and bake . . .
Until all the ingredients meld together in a creamy deliciousness and that cheese melts on top . . .
You simply garnish the finished dish with more chopped spring onions to serve and everyone's a happy camper.
Oh boy but this is some good . . . rich, creamy and delicious. Going well with any roast and in particular roast ham, which is what we have had for Easter Dinner my whole life.
*Twice Baked Mash*
Serves 6
Serves 6
This makes an excellent side dish and goes with just about everything.
6 medium sized potatoes, peeled and cut into chunks
115g herbed cream cheese, softened (4 ounces)
60g sour cream (1/2 cup)
1 spring onion, finely chopped
4 slices of streaky bacon, cooked until crisp and then crumbled
1/2 tsp black pepper
1/4 tsp salt
60g grated strong cheddar cheese (1/2 cup)
to garnish:
additional chopped spring onion
6 medium sized potatoes, peeled and cut into chunks
115g herbed cream cheese, softened (4 ounces)
60g sour cream (1/2 cup)
1 spring onion, finely chopped
4 slices of streaky bacon, cooked until crisp and then crumbled
1/2 tsp black pepper
1/4 tsp salt
60g grated strong cheddar cheese (1/2 cup)
to garnish:
additional chopped spring onion
Preheat the oven to 180*C/350*F/gas mark 4. Butter a large shallow baking dish. (2 litre/2qt) Set aside.
Place the potatoes into a pot of lightly salted water. Bring to the boil, then simmer, partially covered, for 15 to 20 minutes or until tender and cooked through. Drain well and then return to the pot and mash well with a potato masher until smooth. Stir in the cream cheese, sour cream, spring onions, bacon bits, seasoned pepper and salt, mixing all in until well combined. Taste and adjust seasoning as necessary. Spoon this mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over top.
Bake in the heated oven for 20 minutes. Remove from the oven, sprinkle the additional onions on top and serve.
Another plus for this dish is that it is very easily made ahead of time. Just make it up, sprinkle on the cheese and then refrigerate covered until you are ready to bake it, removing it from the refrigerator and bringing it to room temperature prior to baking. Its also a GREAT take-along, so works well if you have been asked to bring a side dish to a friend or family celebration dinner or covered dish supper! This really is a winning side dish. Bon Appetit!
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