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  #91  
Old 03-11-2008, 04:07 AM
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Strange....there are Freebie posts mixed in this thread.
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  #92  
Old 03-14-2008, 01:17 PM
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Default What to do with aaaaaaaalllll them easter eggs!

These are prolly eggs that would be favored by the adult crowd.

PESTO DEVILED EGGS


INGREDIENTS:

1 TBSP plus 1 TSP drained and chopped oil-packed sun-dried tomatoes
6 hard-cooked eggs, peeled and cut in half, yolks mashed in a bowl
1/4 cup sour cream
2 TBSP prepared pesto, plus more for garnish
1/4 teaspoon garlic powder
salt and pepper to taste

DIRECTIONS:

Gently press the sun-dried tomatoes between several layers of paper towel to remove excess oils.

Combine the thoroughly mashed yolks with the sour cream and pesto. Stir in the sun-dried tomatoes and garlic powder. Taste, then season with salt and pepper.

Fill the whites evenly with the mixture and garnish each egg half with a little dab of pesto.


WASABI DEVILED EGGS


INGREDIENTS:

2 TSP wasabi powder
6 hard-cooked eggs, peeled and cut in half, and yolks mashed in a bowl
2 TBSP sour cream
2 TBSP plus 2 TSP prepared horseradish
1 TSP Dijon mustard
1/2 TSP dry mustard
salt and pepper to taste
Fresh Italian parlsey leaves for garnish

DIRECTIONS:

Mix the wasabi powder with just enough water to make a paste and let sit for 15 minutes before using.

Combine the thoroughly mashed yolks with the sour cream.

Stir in the wasabi paste, horseradish, and both mustards. Taste, then season with salt and pepper.

Fill the whites evenly with the mixture and garnish each egg half with a parsley leaf.
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  #93  
Old 03-19-2008, 03:50 AM
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Cool

DH wants one of the $5.99 turkeys we bought at Thanksgiving for Easter dinner.
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  #94  
Old 03-21-2009, 01:34 AM
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NOTE: This year, Easter Sunday falls on April 12, 2009.

Carrot Cheesecake

This needs to be refrigerated overnight, so make sure there's room in the fridge!

Ingredients:

2 cups graham cracker crumbs
1/4 cup Granulated Pure Cane Sugar
1/3 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese, softened
1-1/4 cups granulated sugar
2 tablespoons dark brown sugar
3 eggs, lightly beaten
1/4 cup heavy whipping cream
2 tablespoons cornstarch
1 tablespoon sour cream
1-1/2 teaspoons vanilla extract
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1-1/3 cups chopped carrots, cooked and pureed

TOPPING:

1 cup graham cracker crumbs
2 tablespoons dark brown sugar
1-1/2 teaspoons ground cinnamon
1/4 cup butter, melted

Directions for Pullin' it All Together:

In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350 for 6-8 minutes. Cool on a wire rack.

In a large bowl, beat the cream cheese and sugars until they're smooth, then add the eggs and beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon. Fold in the carrots.

Pour your cake into the crust. Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap the foil around pan (juuuust in case you have a leak!). Place in a larger baking pan and add 1 in. of hot water to larger pan (this helps stop your cheesecake from cracking!). Bake at 350 for 55-60 minutes until center is just set.

Combine the topping ingredients and sprinkle them over filling. Bake 7-10 minutes longer.

Remove the pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
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  #95  
Old 04-07-2009, 11:51 AM
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Default Easter "Duck Eggs"

This recipe is a little time consuming, but both the kids and adults will be surprised by these duck egg sized chocolate shells filled with tart, lemony mousse. Let the kids help blow up the balloons and coating them in chocolate.

(This recipe will make 6 servings)

For the lemon cream:

INGREDIENTS:

9 eggs
1-1/2 cups sugar
1 cup fresh lemon juice
2 tablespoons grated lemon zest
1/2 cup (1 stick) unsalted butter, at room temperature, cut into table spoon-sized pieces
2 cups heavy cream

For the "eggshells":

INGREDIENTS:

6 small, round balloons (size 5)
2 bags (12 ounces each) white chocolate morsels
nonstick cooking spray

For the "egg yolk":

INGREDIENT:

Lemon curd (You may buy or make this...recipe below) or lemon pie filling

DIRECTIONS:

To make the lemon cream (OR, INSTEAD OF THESE DIRECTIONS, YOU CAN SIMPLY BUY THE LEMON CURD), combine the eggs, sugar, lemon juice, and zest in a heatproof bowl placed over (not touching) simmering water. Whisk continuously until thickened, 8 to 10 minutes. Whisk in the butter, 1 tablespoon at a time. Transfer to a cool bowl and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until very cold, at least 2 hours or up to 12 hours.

To complete the lemon cream, pour the cream into a chilled bowl and beat with an electric mixer at medium speed until it starts to thicken, about 1 minute. Increase the speed to high and continue beating until firm peaks form, 3 to 4 minutes.

Remove the plastic wrap from the lemon cream base and fold in one-third of the cream to loosen it up. Fold the remaining cream into the lemon base just until no white streaks remain.

Cover and chill until ready to fill the chocolate shells.

DIRECTIONS FOR THE CHOCOLATE EGG SHELLS:

To make the "eggshells," line a baking sheet with parchment or waxed paper. Blow the balloons up until they are approximately 4 inches high and 6 to 7 inches in diameter. Knot the balloons and rinse under cool water. Dry thoroughly. Set aside.

Place half of the chocolate morsels in a heatproof bowl over (not touching) barely simmering water. Heat, stirring occasionally, until melted and smooth.

Spray 1 balloon lightly with nonstick cooking spray. Hold the balloon by the knot and dip and roll half the balloon in the melted chocolate until it is evenly coated. Hold the balloon upright over the bowl and allow any excess chocolate to drip off.

Position the balloon firmly, standing upright, on the lined baking sheet and refrigerate. Repeat with the remaining balloons, melting more chocolate morsels as needed and immediately placing each balloon in the refrigerator. Refrigerate until the coating is very hard, 1 to 2 hours.

To remove the balloons, grasp a knot firmly and pierce the balloon with a pin. Hang on to the knot and carefully pull the deflating balloon away from the sides of the eggshell. Discard the balloon. Spoon the lemon cream into a large pastry bag fitted with a large, plain tip. Carefully pipe the lemon cream in the eggshells, filling to within 1 to 2 inches of the top. Place a round dollop of lemon curd or lemon pie filling on the lemon cream in each cup to simulate an egg yolk (see photo). Using your fingers, carefully break and pick at the top of the shell to give it a just-cracked look. Serve immediately or refrigerate for a few hours before serving.
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  #96  
Old 03-27-2010, 04:07 PM
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  #97  
Old 03-28-2010, 09:56 PM
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Coconut Cream Cake


Cake:
1 C. butter
2 C. sugar
1 t. vanilla extract
1/2 t. coconut flavoring
5 egg yolks
2 1/4 C. flour
1 1/2 t. baking soda
1/2 t. salt
1 C. thick sour milk or buttermilk
3/4 C. flaked coconut
5 egg whites, stiffly beaten

Icing:
1/2 C. butter
1 8 oz. package cream cheese, softened
1/2 t. vanilla extract
1/4 t. coconut flavoring
3 C. confectioners' sugar
3/4 C. flaked coconut

Directions:

Preheat oven to 350F. Grease and flour 3 9-inch layer pans; set aside.

In a large bowl, thoroughly mix margarine and sugar. Add vanilla and coconut flavoring. Add egg yolks one at a time, beating well after each addition. Sift flour, baking soda and salt together. Add sifted dry ingredients alternately with milk. Blend in coconut, then fold in egg whites. Pour into prepared layer pans. Bake in preheated oven 20 to 25 minutes. Turn layers out onto wire racks to cool.

Icing:

With an electric mixer on medium speed, mix margarine, cream cheese, vanilla and coconut flavoring. Gradually add confectioners' sugar, beating until smooth. Spread icing between cooled cake layers and on top of cake. DO NOT ice the sides. Sprinkle the coconut over the top.
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  #98  
Old 04-05-2012, 01:18 PM
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