Recipes Included On This Page Easter Babka Bread Loaves (Polish recipe) Joan's Files Easter Crown Bread - Joan's Files Easter Sweet Bread Ed's French Bok Choy Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easter Babka Bread Loaves (Polish recipe) Joan's Files Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2 packets active dry yeast 1/2 cup lukewarm water 4 large eggs 7 1/2 cups flour -- (7 1/2 to 8) 1 1/2 cups raisins 1 1/2 cups milk 2 teaspoons salt 2/3 cup Crisco [white vegetable shortening] 2 teaspoons salt 4 teaspoons rum extract [I use vanilla or lemon] Scald milk and add shortening, salt and extract. Stir and cool to room temperature. Mix sugar and yeast in a large bowl and water and stir to dissolve. Add cooled milk mixture. Stir in eggs. Add flour a little at a time and blend well. Fold in raisins. Turn dough onto floured board and knead well by hand until smooth and elastic (use more flour only if needed). Place in greased bowl and turn to coat. Cover with a towel and allow to rise double, about 1 hour. Punch down and divide into 3 loaves. Place into three 9 x 13-inch greased bread pans. Allow to rise about an hour or puffy. Bake in a 350F oven about 40 minutes or golden and done. Note : a slightly sweet yeast bread made for Easter. Great also toasted. Easter Basket Tradition: Pack the Easter Basket with Babka, hard boiled eggs, ham, kielbasa, horseradish, beets, salt, dandelion wine and butter that has been hand sculpted in a shape of a lamb. Each food has a symbol: Babka - Christ, the bread of life Salt - Wisdom, hospitality Eggs - New Life Ham - Richness and abundance Kielbasa - Generosity Horseradish - Bitter herbs of Passover Beets - Passion of Christ Baranek (lamb sculpted from butter) - Lamb of God Wine - Blood of Christ Source : Polish Easter recipes from the newspaper Contributed to the FareShare Gazette by Joan in response to a request; 29 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easter Crown Bread - Joan's Files Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (3 to 3 1/2 cups) [divided use] 1/4 cup granulated sugar 1 package active dry yeast 1 teaspoon salt 2/3 cup warm milk 2 tablespoons softened butter or margarine 2 eggs 1/2 cup chopped mixed candied fruit 1/4 cup chopped blanched almonds 1/2 teaspoon aniseed 5 eggs -- uncooked ** Non-toxic egg coloring Vegetable oil ** To decorate this pretty Easter crown, you will need 5 colored eggs but they must be UNCOOKED. Be sure to use non-toxic dyes as you color them. In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes. Stir in the fruit, nuts and aniseed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour). Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes. (I use beet juice, blueberry juice, certified vegetable food color etc.) When dry, lightly rub them with vegetable oil. Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a wire rack. Contributed to the FareShare Gazette by Joan in response to a request; 29 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easter Sweet Bread Recipe By : Cooking for Christ by Florence Berger Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 yeast cakes or 2 packages dry yeast 1 tablespoon sugar 1 cup lukewarm water 6 tablespoons butter 1/2 cup sugar 3 eggs 1/2 teaspoon salt 1 cup scalded and cooled milk 7 cups flour Dissolve yeast and one tablespoon sugar in warm water. Cream butter, one- half cup sugar. Add eggs. Sir in yeast mixture and salt. Add milk and flour and knead until the dough is moderately soft. Continue kneading until the sough is smooth and elastic. Cover and let rise in a warm place until double in bulk. Punch dough down to deflate. Let dough rise again. Then, punch dough to release air and shape into loaves or dinner rolls. To Shape: Roll out in oblong strip one-fourth inch thick. Brush with melted butter. Sprinkle with sugar, raisins, cinnamon and nuts. Roll up lengthwise. Place in circle on greased sheet. Cut three-fourths inch slices almost through roll with scissors. Turn each slice partly on its side, pointing away from the center. Cover and let the bread rise again until double in bulk. Brush on beaten egg diluted with a little milk. Bake in moderate oven (350 degrees F.) for 30 minutes. While still hot, frost with confectionery icing and sprinkle with chopped nuts. Note : For Easter Bread, I have always hard boiled and colored eggs and placed them on top of the loaves then baked the bread. Contributed to the FareShare Gazette by Alice in response to a request; 29 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ed's French Bok Choy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 stalks mature bok choy -- (not baby bok choy) 1 handful oyster mushrooms 3 garlic cloves -- (3 - 4) diced Olive oil 1/4 cup broth -- or as needed Salt and white pepper Cut about 4 stalks of mature bok choy at an acute angle, for visual appeal, to about 1/2-inch to 1-inch slices. Make sure you use some of the dark green, leafy parts. You will also need to slice up a good handful of oyster mushrooms, to about 1/4-inch thick. By the way, I don't know what it is about using these two words together: "oyster mushroom" but people who are not familiar with this type of mushroom often hear and see only the word "oyster" and oysters are what they head off to find. This type of mushroom is readily available in most of the places that I have lived but I have never lived in dry country. It seems to me that it could be shipped anywhere these days. I go on and on about these oyster mushrooms because, while I can usually suggest substitutes that will not matter to a recipe that much, this time the recipe would be completely changed by a substitute. If you must, use Shitake mushrooms, but it will be very different - at least it is to me. Sauté three or four diced cloves of garlic in olive oil, add the oyster mushrooms and a splash of broth, and cook covered for a few minutes. When the mushrooms begin to go limp, add the bok choy, another splash of broth, and a little salt and white pepper. Cook over medium-high heat and in just a few minutes, when the bok choy is hot but still crispy, you will have an incredibly tasting vegetable dish. Author : Ed Murray for A Cook's Wares Newsletter Formatted by Chupa Babi in MC: 10.31.06 Author Note: The preceding instructions describe the simplest form of the recipe. I often add sweet red pepper for color and a wonderful vegetable hybrid called asparation (sometimes found under the label broccolini). Asparation is a mild, tender, sweet, and distinctive-tasting dark green vegetable that is a cross between broccoli and Chinese kale. I also like to use shallots right along with the garlic. I have other possible additions in mind for this recipe, too, but it is really wonderful as-is and goes well with a number of main courses. Contributed to the FareShare Gazette by Chupa; 4 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 1g Fat (8.5% calories from fat); 7g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable.

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