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Wednesday, March 19, 2008

Wednesday Recipes -- Eggs and Dessert

Wednesday, March 19, 2008
I always wondered over the waste of colored Ostara Eggs and why people don't cook with them. Well at least my family didn't always. So I figured today I would cover some recipes that include eggs. I also figured I would cover one of my favorite deserts.

Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Now in my experience it is easier to use mustard in a jar (the stuff you use for hot dogs and the such) instead. And cut out the mustard powder and the vinegar and

Hot Cross Buns
Recipe courtesy of Emeril Lagasse, 1999

1 envelope (1/4-ounce) dry yeast
3/4 cup sugar
1 1/2 cups warm milk (about 110 degrees F.)
1 stick of butter, melted
1 egg
1/2 cup of raisins
1 teaspoon salt
3 1/2 cups bleached all-purpose flour
1 teaspoon vegetable oil
1 large egg, beaten
1 cup powdered sugar
3 tablespoons milk

Combine the yeast, sugar and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the butter, egg and raisins. Mix for 1 minute. Add the salt and flour. Beat on low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of the dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth, round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool slightly on a rack. In a mixing bowl, combine the powdered sugar and milk. Mix until smooth. Ice each bun with the frosting in the shape of a cross. Serve warm.

Now I know that Hot Cross Buns are traditionally a Easter dish but if you look closely at the 'cross' on most of them it is a solar cross. The kind with four arms equal in length. More Pagan than Christian.

Good Luck and Happy Cooking!

Blessed Be!

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