* Exported from MasterCook * Braided Easter Bread Recipe By : Serving Size : 24 Preparation Time : 0:45 Categories : Fleischmann's Yeast Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups) 3 tablespoons sugar 2 packages Fleischmann's. Rapid Rise Yeast 1 1/2 teaspoons salt 1 cup very warm water (120 to 130:F) 1/3 cup butter or margarine -- softened 4 eggs In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt. Add very warm water and butter; blend well. Stir in 3 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into two equal pieces. Reserve one piece. Divide remaining dough into three equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat reserved egg white, brush on loaves. Sprinkle with remaining 1 tablespoon sugar. Bake at 400:F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time. Cover with foil if needed during last 5 minutes to prevent excess browning. Remove from sheets; cool on wire racks. Preparation Time: 45 minutes, excluding rising time. Cooking Time: 20 to 25 minutes Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bread Basket with Easter Eggs Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Breads Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups all-purpose flour (5 to 5 1/2 cups) 1/3 cup plus 1 tablespoon sugar 2 packages Fleischmann's. Rapid Rise Yeast 4 teaspoons grated lemon peel 1/2 teaspoon salt 2/3 cup milk 1/3 cup water 1/3 cup butter or margarine 1 egg white 2 eggs -- at room temperature 1 cup chopped or pitted dates -- snipped 1/2 cup sliced almonds -- lightly toasted Combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120: to 130:F). Stir into dry ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Reserve 1/3 of dough. Divide remaining dough into three pieces; roll each to 30-inch rope. Braid ropes. Place on greased baking sheet. Form into ring; pinch ends to seal. Divide remaining dough into 8 pieces; form into oval rolls. Place on separate greased baking sheet. Cover wreath and rolls; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350:F for 15 to 20 minutes for rolls and 30 to 35 minutes for wreath, or until done. Switch positions of sheets after 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost and decorate rolls as desired. Makes 1 basket and 8 rolls Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crispy Easter Nests Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (7 ounce) ja marshmallow creme (about 2 cups) 1/4 cup creamy peanut butter 2 tablespoons butter or margarine -- melted 1 (5 ounce) ca chow mein noodles (about 3 cups) 1 cup chopped chocolate candies Combine marshmallow crhme, peanut butter and butter; mix until well blended. Add noodles and chopped chocolate candies. Drop by rounded tablespoonfuls onto greased cookie sheets; shape with greased fingers to form nests. Let stand until firm. Dust bottom of nests lightly with confectioners sugar, if desired. Filled with chocolate candies before serving. Description: "This is a fun activity for kids." Source: "Chocolate Manufacturers Association" S(Internet Address): "http://207.197.202.83/indexcur.html" Yield: "12 nests" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easter Basket with Decorated Easter Egg Rolls Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Breads Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 cups all-purpose flour (6 1/2 to 7 1/2 cups) 2/3 cup plus 1 tablespoon sugar 2 packages Fleischmann's. Rapid Rise Yeast 2 teaspoons grated lemon peel 3/4 teaspoon salt 1 cup milk 1/2 cup water 1/2 cup butter or margarine 3 eggs 1 egg white 1 cup sliced almonds -- lightly toasted Frosting (recipe follows) FROSTING 1 cup powdered sugar 1 tablespoon milk (1 to 2 tablespoons) Combine 2 1/2 cups flour, 2/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (125: to 130:F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in 3/4 cup nuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Reserve 1/4 of dough. Divide remaining dough into two pieces; roll each to 34-inch rope. Loosely twist ropes together. Place on large baking sheet sprayed with cooking spray. Shape into circle; pinch ends to seal. Divide remaining dough into 6 equal pieces; form into oval rolls. Place on separate large baking sheet sprayed with cooking spray. Spray top of wreath and rolls with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350:F for 15 to 20 minutes for rolls and 35 to 40 minutes for wreath, or until done. Switch positions of sheets after 8 to 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost rolls and decorate as desired. Makes 1 basket and 6 rolls ____________________ Frosting: Combine 1 cup powdered sugar and 1 to 2 tablespoons milk. Beat until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "6 rolls" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easter Baskets Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup light corn syrup 1/3 cup water 1/4 cup butter or margarine 1 teaspoon salt 2 quarts warm popped popcorn Pipe cleaners 1 Small rib bon bows Green colored shredded coconut OR Shredded green cellophane Jelly beans Combine first five ingredients. Cook slowly to the crack stage (280-290 degrees Fahrenheit). Place popcorn in large buttered mixing bowl. Drizzle syrup over corn; stir just until corn is uniformly coated with syrup. Press a thin layer of popcorn mixture evenly over outside bottom and sides of buttered custard cups or small cereal bowls. Allow to cool. Remove from cups or bowls. Use pipe cleaners to make handles, attach a tiny ribbon bow to handles; fill baskets with green colored coconut or green cellophane and top with jelly beans. Source: "The Popcorn Institute" S(Internet Address): "http://www.popcorn.org" Yield: "4 baskets" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easter Chicks Recipe By : Serving Size : 18 Preparation Time : 0:00 Categories : Breads Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 5 cups all-purpose flour (5 to 5 1/2 cups) 1/2 cup sugar 2 packages Fleischmann's. Rapid Rise Yeast 1 tablespoon freshly grated lemon peel 3/4 teaspoon salt 3/4 cup evaporated milk (6 ounces) 1/2 cup water 1/3 cup butter or margarine (2/3 stick) -- cut up 2 eggs Raisins GLAZE 1 1/4 cups sifted powdered sugar 2 tablespoons evaporated milk (2 to 3 tablespoons) 1/2 teaspoon pure vanilla extract To make dough: Combine 2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120: to 130:F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. To shape: Divide dough into 18 equal pieces; roll to 10-inch ropes. Tie each into knot, with one end slightly shorter than other. Place knots, short ends up, 2 inches apart on 2 greased baking sheets. Pinch short end of knot to form head and pointed beak. Insert 2 raisins for eyes. With fingers, flatten long end of knot. With sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 30 minutes. Bake at 375:F for 12 to 15 minutes or until golden brown, covering with foil after 8 minutes to prevent excess browning. Remove from pans to wire racks. Place racks over jelly roll pans or waxed paper; immediately brush with glaze while warm. ____________________ To make glaze: In small bowl, combine all glaze ingredients; stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 Chicks" - - - - - - - - - - - - - - - - - - - NOTES : * If desired, cover well with plastic wrap after shaping; refrigerate 2 to 24 hours. When ready to bake, let stand, uncovered, 10 minutes at room temperature. Bake and glaze as directed Nutr. Assoc. : 0 * Exported from MasterCook * Easter Egg Nest Recipe By : Serving Size : 7 Preparation Time : 0:00 Categories : Breads Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1/3 cup sugar 2 packages Fleischmann's. Rapid Rise Yeast 2 teaspoons grated orange peel 1 teaspoon salt 3/4 cup water 1/3 cup milk 1/4 cup butter or margarine 9 eggs 1/2 cup chopped almonds -- toasted Food coloring ORANGE ICING 1 cup powdered sugar 2 tablespoons orange juice In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel and salt. Heat water, milk and butter until very warm (120: to 130:F); stir into dry ingredients. Stir in 1 egg, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half; roll each to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet; shape into circle and pinch ends together to seal. Place 7 clean eggs, evenly spaced, on dough, pressing between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Beat remaining egg with 1 tablespoon water; brush on dough (not on eggs). Bake at 350:F for 30 to 35 minutes or until done. Remove from sheet; cool on wire rack. Brush eggs with food coloring. Drizzle bread with Orange Icing. Serve promptly. Refrigerate any leftover eggs to preserve freshness. ____________________ ORANGE ICING: In small bowl, combine powdered sugar, sifted and 1 to 2 tablespoons orange juice. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Coffee cake" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ginger and Sesame- Scented Rack of Lamb Recipe By : Serving Size : 6 Preparation Time : 24:00 Categories : International Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stalk (1-inch) fresh ginger root 2 medium clove garlic 1 large orange 2 tablespoons soy sauce 1 tablespoon dark sesame oil 2 racks lamb -- chine bones removed PREPARATION: Peel the ginger and garlic. Remove two 1-inch by 3-inch strips of zest from the orange. Squeeze 1/3 cup orange juice into the workbowl of a food processor fitted with the metal blade. Add the ginger, garlic, soy sauce, and sesame oil, and process until smooth. Put the lamb in a large bowl and rub the meat with the ginger paste. Refrigerate, covered, for 24 hours, turning the racks occasionally in the seasoning paste. COOKING: Bring meat to room temperature. Adjust oven rack to high position and heat oven to 450:F. Wrap the rib bones in foil to prevent blackening and put the racks meat-side up in a shallow roasting pan. Spread any remaining ginger paste over the meat and roast for 10 minutes. Lower oven to 350:F and roast until the internal temperature of the meat at the thickest point registers 130:F (medium rare), 15-20 minutes. SERVING: Let racks rest 5 minutes, cut into chops and serve immediately. Serves: 4 to 6 Prep Time: More than 1 day Description: "The rack, or rib roast is a very tender and elegant cut." Cuisine: "Middle Eastern" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - - NOTES : Ask the butcher to remove the chine bone from each rack, to trim and "french" the ribs, remove the fell, and trim the fat to no more than 1/4-inch in thickness. To present the racks standing upright, slice a thin wedge of meat off the bottom of the eye. This creates a flat base and simplifies carving Nutr. Assoc. : 0 * Exported from MasterCook * Italian Easter Dove Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Bread Machine Recipes Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 2 large eggs 1/2 cup milk 1/4 cup butter or margarine (1/2 stick) -- cut up 1/4 cup water (70: to 80:F) 1 teaspoon salt 3 1/4 cups bread flour 1/2 cup sugar 1 tablespoon freshly grated lemon peel 2 teaspoons Fleischmann's. Bread Machine Yeast TOPPING 1/2 cup almond paste (3 1/2 ounces) 1/4 cup bread flour 1 large egg -- divided use 1/4 cup slivered almonds 1 whole clove To make dough: Measure 2 eggs, milk, butter, water, salt, 3 1/4 cups flour, sugar, lemon peel and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make topping: Combine almond paste, 1/4 cup flour and 1 egg yolk (reserve egg white); knead 5 to 6 times or until smooth. Form into 1/2-inch balls; set aside. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For wings, roll one half of dough to 10 W 5-inch oval. Arrange in center of greased large baking sheet, curving ends downward. For body, roll remaining half of dough to a triangle, 15 inches high and 6 inches wide (at base); place on center of oval. Fold over top third of triangle from left to right; shape to form dove head. Fold over bottom third of triangle from right to left to form tail. With sharp knife, slash wings and tail at 1-inch intervals to form feathers. Lightly beat reserved egg white; brush on dough. Arrange almond paste balls, 1/2 inch apart, on body, tail and wings. Press one slivered almond into each ball. Press clove into head for eye. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 325:F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack. Description: "Italians celebrate holidays with specially flavored breads baked in unique shapes. This rich and tender loaf is formed into a dove and decorated with balls of sweet almond paste. It graces Italian tables again at Christmas as a dove of peace." Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Dove" - - - - - - - - - - - - - - - - - - - NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines Nutr. Assoc. : 0 * Exported from MasterCook * Paasiaisleipa (Finnish Easter Bread) Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Fleischmann's Yeast Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all-purpose flour (6 to 6 1/2 cups) 3/4 cup sugar 2 packages Fleischmann's. Active Dry or Rapid Rise Ye 2 tablespoons orange peel 2 teaspoons lemon peel 1 teaspoon ground cardamom 1/2 teaspoon salt 3/4 cup milk 1/2 cup water 1/2 cup butter or margarine 2 eggs -- at room temperature 1 cup chopped dates or pitted dates -- snipped 1/2 cup chopped slivered almonds -- toasted Confectioners' sugar frosting -- optional In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt. Heat milk, water, and butter until very warm (120: to 130:F). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down; turn out onto lightly floured surface. Knead in dates and almonds. Divide dough in half; shape into 2 balls. Place in 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350:F for 35 to 40 minutes, or until done. Remove from pans; cool on wire racks. Top with confectioners' sugar frosting, if desired. Description: "Ground cardamom combined with grated orange and lemon peels gives this Finnish loaf an exotic taste, while dates and slivered almonds give it a rich, hearty texture. When spread with cream cheese, this bread makes a delightful breakfast or snack." Cuisine: "Finnish" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Holiday Cream Cheese Pound Cake Recipe By : Serving Size : 24 Preparation Time : 0:35 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 POUND CAKE 1 1/2 packages (12 ounces) cream cheese -- softened 16 tablespoons (2 sticks) unsalted butter -- softened 3 cups granulated sugar -- divided 6 eggs -- separated 3 cups cake flour 1/4 teaspoon salt 1 teaspoon vanilla 1 cup coarsely chopped glaceed mixed fruit 2/3 cup chopped toasted pecans CREAM CHEESE GLAZE 1/4 (2 ounce) pa cream cheese -- softened 1 cup powdered sugar 1 teaspoon (1 to 2) lemon juice or milk GARNISHES Glaceed fruit (i.e. cherries and pineapple -- halved, optional Pecan halves For Pound Cake Beat cream cheese and butter in large bowl until smooth; gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating until light and fluffy after each addition. Mix in flour, salt and vanilla. Using clean beaters, beat egg whites in large bowl to soft peaks. Gradually add remaining 1/2-cup sugar and beat to stiff peaks. Stir 1/4 of the egg whites into batter. Fold batter into remaining egg whites. Fold in chopped glaceed fruit and pecans. Pour batter into greased and floured 12-cup fluted cake pan. Bake at 325 until toothpick inserted in center of cake comes out clean, about 1-1/2 hours. Cool on wire rack for 20 minutes. Invert cake onto wire rack and cool completely. For Cream Cheese Glaze Beat cream cheese, sugar and enough lemon juice to make glaze consistency. To assemble, drizzle cake with Cream Cheese Glaze and garnish with glaceed cherries and pecans. Refrigerate cake. Let stand at room temperature 1 to 1-1/2 hours before serving. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "1:30" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hippity Hoppity Popcorn Bunnies Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 quarts popped popcorn 1 teaspoon pure vanilla extract GLAZE 2 cups sugar 1 1/2 cups water 1/2 cup light corn syrup 1/2 teaspoon salt 1 teaspoon vinegar MATERIALS 24 large gumdrops Wooden picks Candies (Lifesavers and licorice drops) 2 black licorice strings Keep popcorn warm in a 300-degree Fahrenheit oven. In a heavy medium saucepan, combine sugar, water, corn syrup, salt and vinegar. Bring to a boil, stirring until sugar dissolves; clip candy thermometer to pan. Cook syrup to 250 degrees (hard-ball stage); remove from heat and add vanilla. Pour syrup in thin stream over popcorn, tossing to coat kernels evenly. Butter or dampen hands: quickly shape glazed popcorn into 7 or 8 egg-shaped forms for bunny bodies, about 6 inches long each. With a rolling pin, roll 15 to 16 gumdrops on a sugared board until flat. Cut 7 or 8 pairs of rabbit ears from gumdrops; insert wooden picks at one end and stick 1 pair into head end of each popcorn bunny. Use Lifesavers or licorice drops for eyes, gumdrop "trimmings" for noses and mouths, and several short pieces of licorice strings for whiskers; attach to bunny faces with a little hot corn syrup. For tails, secure remaining gum drops to bunnies with wooden picks. Source: "The Popcorn Institute" S(Internet Address): "http://www.popcorn.org" Yield: "8 bunnies" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Mushroom, Onion and Walnut Stuffing Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pound fresh white or crimini (brown) mushrooms 3 tablespoons butter -- divided 1 cup coarsely chopped onions 1 package (about 4 cups) herb-seasoned stuffing mix 1/2 cup coarsely chopped walnuts 1/2 cup finely chopped sweet red bell pepper Heat oven to 350 degrees. Trim and slice mushrooms. In a large skillet, over medium heat, melt 1 tablespoon of the butter. Add onions; cook and stir until tender, about 5 minutes. Spoon into large bowl. Melt another tablespoon of the butter in the same skillet. Add half of the prepared mushrooms; cook and stir until golden, about 5 minutes; remove to the bowl with the onions. Repeat with remaining butter and mushrooms. Add 2 cups water to skillet; stir to loosen browned bits; pour into mushroom mixture. Stir in stuffing mix, walnuts, pepper, and salt to taste. Spoon into shallow 2 to 3 quart casserole. Bake until hot and crisp on top, about 45 minutes. Sprinkle with chopped parsley, if desired. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0