Hot Cross Buns I grew up in New England – just north of Boston. When Ash Wednesday rolled around, my Mom would be at the bakery down the street to buy some Hot Cross Buns. The bakery always used candied fruit instead of the raisins. […]
Lemon Buttermilk Pound Cake This cake is so wonderfully moist. I didn’t add the glaze, but it does add alot of lemon flavor. Lemon Buttermilk Pound Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: 70 mins Total time: […]
Alfredo Twice Baked Potatoes
These are fantastic! They go great with your Easter ham. I added some bacon bits and red onion to mine.
- 2 large baking potatoes
- 1 cup Alfredo sauce (I used some in the jar)
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese divided
- bacon bits
- chopped red onion
- Scrub and dry the potatoes. Brush them with olive oil and sprinkle them with a little bit of salt before baking. If you prefer the skins to stay soft, you can wrap them in aluminum foil instead. Either way, make sure to pierce them with a fork three or four times before baking. Bake at 375 for an hour, or until the centers are soft when poked with a fork.
- Remove the potatoes from the oven and slice each one in half horizontally.
- In a mixing bowl, combine the Alfredo sauce, garlic powder, mozzarella cheese and half of the cheddar cheese and the bacon bits and onion (if you’re using them). Once combined, scoop out the pulp and add to the sauce mixture. Mix until completely combined and then put the mixture back into the potato skins.
- Sprinkle them with the remaining cheddar cheese and then put them back in the oven for about 5-6 minutes, or until the cheese on top is completely melted. Serve immediately.
Vanilla Maple Glazed Carrots You have just got to try these! They’re so good and just a bit different from brown sugar glazed carrots. They’re really easy to make and a great side dish for your Easter dinner. Vanilla Maple Glazed Carrots Recipe Type: Side […]
This is another dessert that my friends mother would make. These are so good! If you try it, let me know what you think in the comments.
- 1/2 cup lukewarm milk
- 3 large eggs, at room temperature
- heaping 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup (4 tablespoons) softened butter
- 2 cups (8 1/2 ounces) All-Purpose Flour
- 2 teaspoons instant yeast
- 1/4 cup golden raisins or mixed candied fruit
- Rum Syrup:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 to 2 tablespoons rum, apple juice or water
- Beat at medium speed until cohesive. Increase your mixer’s speed to high, and beat for 2 minutes. The dough will be very soft; more thick batter than dough.
- Add golden raisins or mixed candied fruit. Beat gently just to combine.
- Cover the bowl, and let the dough/thick batter rest/rise for 60 minutes; it won’t appear to do too much.
- Scoop the batter into a greased 9- or 10-cup Bundt pan.
- Cover the pan, and let the dough rest/rise for 30 minutes, while you preheat your oven to 350°F. Again, very little (if any) discernible rise; still, the yeast is working, even if you can’t see the result.
- Bake the babka for 35 to 40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190°F.
- While the babka is baking, prepare rum syrup. Put the ingredients in a saucepan over medium heat.
- Bring the mixture to a boil, and boil, swirling the liquid in the pan, until the sugar dissolves. Remove from the heat.
- When the babka is fully baked, remove it from the oven. Poke it all over gently with a toothpick or fork, and slowly pour the syrup over the babka’s surface.
- When the syrup is fully absorbed (about 20 minutes or so), carefully loosen the babka’s edges, and turn it out of the pan onto a rack.
- It may stick a bit in places; but don’t worry, once you slice it no one will notice.
- If the rough spots bother you, you can cover it with a simple vanilla icing. Mix together 1 cup confectioners’ sugar, a pinch of salt, and 2 tablespoons milk; or a combination of milk and rum or apple juice. Drizzle over the completely cool babka. Slice and serve.
Polish Nut Rolls Years ago (back when I was still single) I had a friend who was of Polish descent. Every Easter her mother would make up these wonderful nut rolls. They were so good. I decided to try to find a recipe so I […]