Tag Archive: Easter


Custard Fruit Tart

Ingredients:
1 ( 9 inch) tart shell
1 cup fresh blackberries
1 cup fresh raspberries
1 cup fresh blueberries
3 kiwis (sliced)
2 slices mango
1 strawberry (for the center) *optional
3 boxes Jello-Cook and Serve Custard (you can make your own custard, this is easier)
Directions:
1. Follow directions on custard boxes and make custard. Let cool in refrigerator. (at least 4 hours)
2. Take tart shell. Fill evenly with creamy cooled custard.
3. Decorate top of custard with a variety of fruit. (see photo)
4. Return to refrigerator, so it sets. Keep refrigerator.
Serve cold.
*You can use any fruit toppings of choice. Also, some people like it with vanilla pudding instead of custard.

IMG_5229

Put a book in a basket this Easter. Put my new children’s picture book, “Cooking With Mr. C.” Just click one of the links to get your copy today.

https://mascotbooks.com/mascot-marketplace/buy-books/childrens-books/cooking-with-mr-c/

http://www.amazon.com/Cooking-Mr-C-John-Contratti/dp/1631772589

Chocolate Peanut Butter Cup Cookies

IMG_4649

Ingredients:

½ cup butter (softened)

½ cup chunky peanut butter

½ cup granulated sugar

½  cup brown sugar

1 large egg

1 ¼ cup all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

1 cup Mini Chocolate Peanut Butter Cups (*If you get large one, crumble them.)

1 cup of semi-sweet chocolate morsels

Directions:

Preheat oven to 375 degrees.

1. Cream the butter and the sugars until smooth and light. Add  egg and mix until well combined.

2. In a large bowl, whisk the flour, baking soda, baking powder together.

3. Add the dry ingredients to the butter mixture. Stir in the mini chocolate peanut butter cups and chocolate morsels.

4. With an medium-sized spoon, round cookie dough onto the cookie sheet. Bake for 10 to 12 minutes until lightly golden.

24 medium-sized cookies or 12 large cookies

*The size of the cookie depends on you. So do watch your oven while baking. If you’re making larger cookies, it will have to bake a little longer.

Let cool before eating.

IMG_1362

 

Ingredients For Dough:
2 cups all purpose flour
1 cup of Crisco
1 tsp. salt
1/2 cup ice water
2 oz. sugar
1 tsp. vanilla extract
Ingredients For Filling:
1/2 lb. milk chocolate chips
1/2 lb. pine nuts (pignoli nuts)
1/2 lb. walnuts (chopped)
1 box raisins (15 oz.)
1 tbsp. grated orange peel
Directions:
1. Soak raisins in cold water overnight. Drain very well.
2. In a large bowl, add chocolate chips, pine nuts, walnuts, raisins and orange peel. Stir and mix well. Refrigerate.
Preheat oven to 350 degrees.
3. To make dough, combine all ingredients and mix well to form dough. Roll out dough to make small circles. (We use the cover of a sugar bowl. You can also use a small dish, depending on the size turnover you wish to make.)
4. Remove raisin mixture from refrigerator and spoon mixture on each circle. The amount will depend on the size circles you have created. It should be enough, but not to much where the turnover will break open when you fold it over. Fold the turnover and seal edges with a fork. Place on a greased (about a tbs. of butter) baking sheet.
5. Take one egg and beat it. Add 1 tbs. of water. Beat again. This is your “eggwash”. Brush a little on each turnover. This helps the turnover turn golden brown.
6. Bake in oven for 15-18 minutes. Watch so they don’t burn. Remove and let cool.
Makes about 2 dozen. (depends on the size of your turnover)
Note: If you have extra raisin mixture, refrigerate and make another batch of dough.

Easter Bread

Image

 

You need time to make this bread.

Ingredients:

3 1/4 cups flour

4 large eggs (one is for egg wash)

1/4 cup sugar

3 tbs. butter

1 pkg. dry yeast

1/2 tsp. salt

1/2 cup milk

2 tsp. orange or lemon peel (your choice) optional

colored eggs

Directions:

1. In a bowl, mix 1 cup of flour, sugar, salt and yeast.

2. Warm butter and milk and mix into dry ingredients. Add in 3 eggs and another 3/4 cup of flour.

3. Add in peel, if using. Mix well.

4. On a floured board begin to knead dough. Add remaining flour while kneading. Knead for approximately 8 minutes. 

5. Place dough in a large greased bowl. Cover bowl with towel. Let rise for about 90 minutes. 

6. When dough has risen, shape to desired look. You can braid it into a circle. Let dough rise for another hour. 

Preheat oven to 400 degrees.

7. Decorate with colored eggs. (eggs should not be cooked, just colored) Press gently into dough.

8. Take one egg and beat with 1 tsp. of water. This is your egg wash. Brush on top of bread. You can also sprinkle sesame seeds on top, if you like.

9. Bake for 25 minutes or until golden brown. Use toothpick to see if cooked inside.