HI ALL,
I thought I would stop by to send all of you my Easter Letter with some recipes.
I am doing well, and will be back now and them as time permits, because as you know this is the beginning of our busy season for foods.
Hope each of you have a wonderful Easter weekend.
Jean
The Tradition of Hot Cross Buns At Easter
Hot Cross Buns have a mixed history. Some say they were part of pagan spring festivals and later given the cross by monks wanting to give Christian meaning to the tradition. Other accounts speak of an English widow, who's son went off to sea and she vowed to bake him a bun every Good Friday. When he didn't return she continued to bake a hot cross bun for him each year and hung it in the bakery window in good faith that he would some day return to her. The English people kept the tradition for her even after she passed away.
Holiday traditions often have pagan, as well as Christian roots and many times the symbolism has been changed over time to adapt to those using it in their celebrations. I have found that what really matters is what value the tradition has in our own families, and our own communities.
Hot Cross or Paska Bread
Mother has tried about a 1,000 recipes for Easter bread for about
eighty years now, but this is her favorite. Graciously shared by
Jim Dorazio (OldYaker) and his Mother- Thank you so much!!
PASKA BREAD
2 pkgs active dry yeast
1/2 cup warm water
1 C. sugar
3 C. warm milk
16 C.'s flour
6 beaten eggs
1C. butter softened
1/4 tsp salt
1/4 tsp. lemon zest (if you want too.)
1 egg
1 tbsp water
2 tbsp butter melted
1 pound raisins
Soak yeast in 1/2 C. warm water in bowl until slightly frothy. Dissolve 1/2
C. sugar in warm milk. Cool to luke warm. Add milk mixture to yeast mixture
with 4 C. flour. Mix well with wooden spoon. Cover and put in dark, warm
place until bubbly & doubled in size, around 2 hours.
Stir in beaten eggs, remaining 1/2 C. sugar, 1 C. softened butter, salt, lemon
zest & raisins. Stir well & begin adding remaining flour 1 C. at a time to
form very soft dough.
Knead dough on board until soft and elastic, around 10 minutes. Place in
greased bowl, turning to coat both sides. Allow to rise in a warm place
until doubled, around 2 hours. Punch dough down, allow to rise around 30
minutes.
Divide dough into 3 parts, shape into slightly rounded loaves, place on
greased baking sheets.Let rise until doubled, around 1 hour. Beat 1 egg with
1 tablespoon water, brush into loaves. Bake at 350 degrees for about 45
minutes or until done. Brush tops with melted butter to soften crust.
Hint. Momma saves a little dough and roll it to out on top of loves before
baking in a shape of a cross. Hence, Easter bread.
Easter Story Cookies
The Easter Story told in the making of a cookie:
Easter Story Cookies
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggie
wooden spoon
tape
Bible
Preheat oven to 300 (this is important-don't wait till you're
half done with the recipe). Place pecans in zipper baggie
and let children beat them with the wooden spoon to break
into small pieces. Explain that after Jesus was arrested He
was beaten by the Roman soldiers. Read John 19:1-3. Let each
child smell the vinegar. Put 1 tsp. vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given
vinegar to drink. Read John 19:28-30. Add egg whites to
vinegar. Eggs represent life. Explain that Jesus gave His life
to give us life. Read John 10:10-11. Sprinkle a little salt
into each child's hand. Let them taste it and brush the rest
into the bowl. Explain that this represents the salty tears
shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27. So far the ingredients are not very appetizing.
Add 1 cup sugar. Explain that the sweetest part of the story is
that Jesus died because He loves us. He wants us to know and
belong to Him. Read Ps. 34:8 and John 3:16. Beat with a mixer
on high speed for 12 to 15 minutes until stiff peaks are
formed. Explain that the color white represents the purity in
God's eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3. Fold in broken nuts. Drop by
teaspoons onto wax paper covered cookie sheet. Explain that
each mound represents the rocky tomb where Jesus' body was
laid. Read Matt. 27:57-60. Put the cookie sheet in the oven,
close the door and turn the oven OFF. Give each child a piece
of tape and seal the oven door. Explain that Jesus'tomb was
sealed. Read Matt. 27:65-66. GO TO BED! Explain that they
may feel sad to leave the cookies in the oven overnight.
Jesus' followers were in despair when the tomb was sealed.
Read John 16:20 and 22. On Easter morning, open the oven and
give everyone a cookie. Notice the cracked surface and take a
bite. The cookies are hollow! On the first Easter Jesus'
followers were amazed to find the tomb open and empty.
Read Matt. 28:1-9
Resurrection Rolls - Author Unknown
Ingredients:
1 can refrigerated crescent roll dough
8 large marshmallows
Melted butter
Cinnamon
Sugar
Give each child one triangle shaped section of crescent roll. This represents the tomb. Each child takes one marshmallow which represents the body of Christ. Dip the marshmallow in the butter
and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.
Lay the marshmallow on the dough and carefully wrap it around the marshmallow. Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams)
Bake according to package directions and let cool.
Break open the tomb and the body of Christ is no longer there!!
Just Like Cadbury Eggs
1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
4 drops yellow food coloring
2 drops red food coloring
1 (12 ounce) bag milk chocolate chips
2 tablespoons shortening
Combine corn syrup, butter, vanilla extract
and salt in large bowl. Beat well with electric mixer.
Add confectioners' sugar, one cup at a time, mixing
by hand after each addition. Remove about 1/3 of the
mix and place in small bowl. Add yellow and red
colorings and stir. Cover both mixes and
refrigerate at least 2 hours.
When mixes are firm, roll a small ball from the orange
filling and wrap around it a portion of the white filling
that is twice that size. Form into the shape of an egg and
place onto a cookie sheet that has been brushed with shortening.
Repeat with remaining ingredients. Refrigerate 3-4 hours.
Combine chocolate chips with shortening in glass bowl.
Microwave on HIGH for 1 minute. Stir
and microwave an additional minute.
Use a fork to dip each center into the chocolate.
Place candy onto wax paper to dry.
After 1-2 hours of chilling, dip each candy one more
time and chill.
Natural Ingredients To Dye Easter Eggs:
To obtain different colors for your Easter eggs, use the following materials:
For pinkish red - use fresh beets
For orange - use yellow onion skins
For yellow - use ground turmeric
For pale green - use spinach leaves
For blue - use canned blueberries
For beige to brown - use strong brewed coffee
For brown-orange - use chili powder
Place eggs in a saucepan, then cover with water. Add a tablespoon of white vinegar for each cup of water used and one of the items from the chart below. Simmer eggs for 20 minutes.
Coconut Cookie Nests
These delightful coconut cookies make adorable nests for your favorite NESTLÉ® NESTEGGS™. No wonder every bunny loves them.
Preparation Time: 20 mins
Cooking Time: 20 mins
Cooling: 20 mins
Makes: One dozen cookies
Ingredients:
2 large egg whites
2 cups shredded sweetened coconut
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 colors of food coloring (optional)
12 NESTLÉ CRUNCH or BUTTERFINGER NestEggs
Directions:
PREHEAT oven to 325° F. Lightly grease and flour baking sheet.
WHISK egg whites until frothy in medium bowl. Stir in coconut, sugar, flour, vanilla extract and salt until well blended. Divide coconut mixture into 4 bowls. Add 1 to 2 drops different color food coloring to each bowl; mix until colors are dispersed evenly. Drop by tablespoonfuls into 12 mounds 1 1/2 inches apart. Press centers in slightly to form nests.
BAKE for 20 to 22 minutes or until set and lightly golden brown. Remove baking sheet to a wire rack. Cool on baking sheet for 10 minutes; transfer nests to wire rack to cool completely. Place 1 Nestlé NestEgg in each nest before serving.
"What I Learned From The Easter Bunny"
Don't put all of your eggs in one basket
Walk softly and carry a big carrot
Everyone needs a friend who is all ears
There's no such thing as too much candy
All work and no play can make you a basket case
Everyone is entitled to a bad hare day
Let happy thoughts multiply like rabbits
Some body parts should be floppy
Keep your paws off other people's jellybeans
Good things come in small sugar-coated packages
The grass is always greener in someone else's basket
An Easter bonnet can tame even the wildest hare
To show your true colors you have to come out of your shell
The best things in life are still sweet and gooey
SOME BUNNY LOVES YOU!!
HAPPY EASTER FROM JEAN AND SAM SPANGENBERG
I thought I would stop by to send all of you my Easter Letter with some recipes.
I am doing well, and will be back now and them as time permits, because as you know this is the beginning of our busy season for foods.
Hope each of you have a wonderful Easter weekend.
Jean
The Tradition of Hot Cross Buns At Easter
Hot Cross Buns have a mixed history. Some say they were part of pagan spring festivals and later given the cross by monks wanting to give Christian meaning to the tradition. Other accounts speak of an English widow, who's son went off to sea and she vowed to bake him a bun every Good Friday. When he didn't return she continued to bake a hot cross bun for him each year and hung it in the bakery window in good faith that he would some day return to her. The English people kept the tradition for her even after she passed away.
Holiday traditions often have pagan, as well as Christian roots and many times the symbolism has been changed over time to adapt to those using it in their celebrations. I have found that what really matters is what value the tradition has in our own families, and our own communities.
Hot Cross or Paska Bread
Mother has tried about a 1,000 recipes for Easter bread for about
eighty years now, but this is her favorite. Graciously shared by
Jim Dorazio (OldYaker) and his Mother- Thank you so much!!
PASKA BREAD
2 pkgs active dry yeast
1/2 cup warm water
1 C. sugar
3 C. warm milk
16 C.'s flour
6 beaten eggs
1C. butter softened
1/4 tsp salt
1/4 tsp. lemon zest (if you want too.)
1 egg
1 tbsp water
2 tbsp butter melted
1 pound raisins
Soak yeast in 1/2 C. warm water in bowl until slightly frothy. Dissolve 1/2
C. sugar in warm milk. Cool to luke warm. Add milk mixture to yeast mixture
with 4 C. flour. Mix well with wooden spoon. Cover and put in dark, warm
place until bubbly & doubled in size, around 2 hours.
Stir in beaten eggs, remaining 1/2 C. sugar, 1 C. softened butter, salt, lemon
zest & raisins. Stir well & begin adding remaining flour 1 C. at a time to
form very soft dough.
Knead dough on board until soft and elastic, around 10 minutes. Place in
greased bowl, turning to coat both sides. Allow to rise in a warm place
until doubled, around 2 hours. Punch dough down, allow to rise around 30
minutes.
Divide dough into 3 parts, shape into slightly rounded loaves, place on
greased baking sheets.Let rise until doubled, around 1 hour. Beat 1 egg with
1 tablespoon water, brush into loaves. Bake at 350 degrees for about 45
minutes or until done. Brush tops with melted butter to soften crust.
Hint. Momma saves a little dough and roll it to out on top of loves before
baking in a shape of a cross. Hence, Easter bread.
Easter Story Cookies
The Easter Story told in the making of a cookie:
Easter Story Cookies
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggie
wooden spoon
tape
Bible
Preheat oven to 300 (this is important-don't wait till you're
half done with the recipe). Place pecans in zipper baggie
and let children beat them with the wooden spoon to break
into small pieces. Explain that after Jesus was arrested He
was beaten by the Roman soldiers. Read John 19:1-3. Let each
child smell the vinegar. Put 1 tsp. vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given
vinegar to drink. Read John 19:28-30. Add egg whites to
vinegar. Eggs represent life. Explain that Jesus gave His life
to give us life. Read John 10:10-11. Sprinkle a little salt
into each child's hand. Let them taste it and brush the rest
into the bowl. Explain that this represents the salty tears
shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27. So far the ingredients are not very appetizing.
Add 1 cup sugar. Explain that the sweetest part of the story is
that Jesus died because He loves us. He wants us to know and
belong to Him. Read Ps. 34:8 and John 3:16. Beat with a mixer
on high speed for 12 to 15 minutes until stiff peaks are
formed. Explain that the color white represents the purity in
God's eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3. Fold in broken nuts. Drop by
teaspoons onto wax paper covered cookie sheet. Explain that
each mound represents the rocky tomb where Jesus' body was
laid. Read Matt. 27:57-60. Put the cookie sheet in the oven,
close the door and turn the oven OFF. Give each child a piece
of tape and seal the oven door. Explain that Jesus'tomb was
sealed. Read Matt. 27:65-66. GO TO BED! Explain that they
may feel sad to leave the cookies in the oven overnight.
Jesus' followers were in despair when the tomb was sealed.
Read John 16:20 and 22. On Easter morning, open the oven and
give everyone a cookie. Notice the cracked surface and take a
bite. The cookies are hollow! On the first Easter Jesus'
followers were amazed to find the tomb open and empty.
Read Matt. 28:1-9
Resurrection Rolls - Author Unknown
Ingredients:
1 can refrigerated crescent roll dough
8 large marshmallows
Melted butter
Cinnamon
Sugar
Give each child one triangle shaped section of crescent roll. This represents the tomb. Each child takes one marshmallow which represents the body of Christ. Dip the marshmallow in the butter
and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.
Lay the marshmallow on the dough and carefully wrap it around the marshmallow. Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams)
Bake according to package directions and let cool.
Break open the tomb and the body of Christ is no longer there!!
Just Like Cadbury Eggs
1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
4 drops yellow food coloring
2 drops red food coloring
1 (12 ounce) bag milk chocolate chips
2 tablespoons shortening
Combine corn syrup, butter, vanilla extract
and salt in large bowl. Beat well with electric mixer.
Add confectioners' sugar, one cup at a time, mixing
by hand after each addition. Remove about 1/3 of the
mix and place in small bowl. Add yellow and red
colorings and stir. Cover both mixes and
refrigerate at least 2 hours.
When mixes are firm, roll a small ball from the orange
filling and wrap around it a portion of the white filling
that is twice that size. Form into the shape of an egg and
place onto a cookie sheet that has been brushed with shortening.
Repeat with remaining ingredients. Refrigerate 3-4 hours.
Combine chocolate chips with shortening in glass bowl.
Microwave on HIGH for 1 minute. Stir
and microwave an additional minute.
Use a fork to dip each center into the chocolate.
Place candy onto wax paper to dry.
After 1-2 hours of chilling, dip each candy one more
time and chill.
Natural Ingredients To Dye Easter Eggs:
To obtain different colors for your Easter eggs, use the following materials:
For pinkish red - use fresh beets
For orange - use yellow onion skins
For yellow - use ground turmeric
For pale green - use spinach leaves
For blue - use canned blueberries
For beige to brown - use strong brewed coffee
For brown-orange - use chili powder
Place eggs in a saucepan, then cover with water. Add a tablespoon of white vinegar for each cup of water used and one of the items from the chart below. Simmer eggs for 20 minutes.
Coconut Cookie Nests
These delightful coconut cookies make adorable nests for your favorite NESTLÉ® NESTEGGS™. No wonder every bunny loves them.
Preparation Time: 20 mins
Cooking Time: 20 mins
Cooling: 20 mins
Makes: One dozen cookies
Ingredients:
2 large egg whites
2 cups shredded sweetened coconut
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 colors of food coloring (optional)
12 NESTLÉ CRUNCH or BUTTERFINGER NestEggs
Directions:
PREHEAT oven to 325° F. Lightly grease and flour baking sheet.
WHISK egg whites until frothy in medium bowl. Stir in coconut, sugar, flour, vanilla extract and salt until well blended. Divide coconut mixture into 4 bowls. Add 1 to 2 drops different color food coloring to each bowl; mix until colors are dispersed evenly. Drop by tablespoonfuls into 12 mounds 1 1/2 inches apart. Press centers in slightly to form nests.
BAKE for 20 to 22 minutes or until set and lightly golden brown. Remove baking sheet to a wire rack. Cool on baking sheet for 10 minutes; transfer nests to wire rack to cool completely. Place 1 Nestlé NestEgg in each nest before serving.
"What I Learned From The Easter Bunny"
Don't put all of your eggs in one basket
Walk softly and carry a big carrot
Everyone needs a friend who is all ears
There's no such thing as too much candy
All work and no play can make you a basket case
Everyone is entitled to a bad hare day
Let happy thoughts multiply like rabbits
Some body parts should be floppy
Keep your paws off other people's jellybeans
Good things come in small sugar-coated packages
The grass is always greener in someone else's basket
An Easter bonnet can tame even the wildest hare
To show your true colors you have to come out of your shell
The best things in life are still sweet and gooey
SOME BUNNY LOVES YOU!!
HAPPY EASTER FROM JEAN AND SAM SPANGENBERG