The Charmed Kitchen

Easter Egg Biscotti

I get so many requests for this recipe I decided to post it again. This is a treat from my childhood. Rose Dieglio was the mother of my best friend, Debbi. Rose made these every year, and I loved them. Years later, she was kind enough to share her recipe with me.  I always make a bunch to hand out to friends and family. It is a tradition I enjoy very much. The dough is a type of cookie. You roll the dough out in pieces about the size of eggs. Make an intent in the dough and press in a tinted egg. The egg does not have to be cooked- it will cook when the biscotti bakes. Once baked, the biscotti can be topped with a powdered sugar glaze and sprinkles, if you like.

Easter Egg Biscotti

1 c. shortening or butter- I use butter*

1 ½ c. sugar

4 eggs

5 t. baking powder

1 t. salt

2 t. vanilla

1 c. milk

6 c. flour

24-30 eggs, plain or dyed

Powdered sugar glaze

Preheat oven to 350 degrees. Cream together butter or shortening and sugar. Beat in eggs. Add next 4 ingredients and blend until smooth. Stir in flour 2 cups at a time. Dough should be pliable. If dough is too sticky add a little more flour. Take a piece of dough about the size of a large egg and place on a greased baking sheet. Indent middle slightly and then place an egg in the center, pressing down slightly. It should look like a nest. Continue with remaining dough allowing about 2-3 inches in between as they spread when baking. You can fit 6-8 on a large baking sheet. Bake 20 –25 minutes or until browned on the bottom. Cool on wire rack before drizzling with frosting. Makes 24-30. Store in fridge.

* If using butter- chill dough a couple of hours before baking.

Sugar glaze

2 c. powdered sugar

2-3 T. milk or orange juice

1 t. vanilla

Food coloring, if desired

Mix together until smooth and of drizzling consistency.

Easter Pierogi

I already enjoy making pasta with veggie- based dough. The colors are so pretty, and I love the way they taste. So, since it is almost Easter, I went a step further and used my veggie-based dough to make pierogi. They remind me a little of Easter eggs. They came out so nice I will be making them again soon. I used a potato and cheese filling, so that part is pretty traditional. The pierogi are also a nice choice for a meat-free Friday diner. I served them with sauteed onions.  Here is the recipe for all.

Easter Pierogi

 All of the doughs were mixed using a food processor. If you want to mix them by hand- puree the veggies first.  Once the doughs are made allow them to rest at least 30 minutes. Since veggie pasta dough tends to be a little softer than traditional pasta- I actually prefer to make them a day ahead and chill. Chilling the dough, even for an hour, will help.

When ready to roll out your dough, grab a hunk of each dough and press them together. If the the dough is a little sticky that will help. Then on a floured surface roll out to the desired thickness. I use a template to make my pierogi- but you can cut them out with any round cutter or even a glass or jar. Spoon filling of your choice on center of dough circle. Fold dough in half over filling and press edge with fork to seal. Wetting the edge of the dough will help the dough to stick. Don’t overfill or pierogi will split. Test a couple first to get the hang of it. Place a few at a time into salted boiling water and cook until they float. You can eat them as is, or brown cooked pierogi in butter in a skillet. Serve with grilled onions and/or sour cream. We would often make a larger batch and then freeze them, uncooked on wax paper-lined baking sheets. When frozen they would be transferred to a freezer bag or container. Place right from the freezer into boiling water when ready to use.

Carrot Pasta

1 c. flour

1/2 t. dried dill

1/3 c. carrot puree

1-2 T. water, if needed

   Beet Pasta

1 c. flour

1/2 t. dill

1/3 c. beet puree

1-2 T. water, if needed

Spinach Pasta

2 c. flour

1 10 oz. package frozen spinach, cooked, drained, reserving some of the liquid

Mix this dough as for other pastas, but don’t be too quick to add reserved liquid. While kneading you’ll get water out of the spinach. May require more kneading and rolling than other pasta doughs. Be patient, it’s worth the work.

 Pierogi Filling

1 lb. Potatoes, peeled and boiled
4 oz. cream cheese – normally I would use farmer’s cheese or cottage cheese, but cream cheese was what I had
1/2 c. shredded cheddar cheese, optional
salt and pepper to taste
Mash potatoes with other ingredients and season to taste.

I usually add some chopped sweet onion to my filling, but one of my guests isn’t crazy about onions, so I am leaving them out.

Reuben Calzone

While more often made with Italian inspired ingredients, you can calzones with other fillings, too. I made these for a friend a while back and we were talking about them the other day. I decided to make them again. These are a fun way to make a Reuben, but with a twist. You can leave the sauerkraut out, if you like.  I add some thousand island dressing to the calzones, but serve extra on the side. They also freeze well, so you can make a batch, enjoy some fresh, and freeze some for later. I thought I would share the recipe with you.

Corned Beef Calzones

3 ¼ c. flour

1 c. rye flour

1 T. sugar

1 t. salt

1 package quick-rising yeast

1⅓ c. hot water

1 T. oil

1 c. Thousand Island dressing, recipe follows

1 lb. thin sliced corned beef

8 oz. shredded Swiss cheese

1 c. sauerkraut, squeezed dry

1 egg , beaten

Caraway seeds, optional

Set aside 1 cup of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 8 pieces and roll one piece into a 6-8 -inch circle. In the middle of the dough, add a spoonful of Thousand Island dressing,  place 1 ounce of the Swiss cheese and 2 ounces of the corned beef. Add a tablespoon or two of the sauerkraut, if using. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 8 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and sprinkle with the caraway seeds, if you like. Also poke a few holes in the tops with a fork to help steam to escape while baking. I put both baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking both at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers.

If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.

If you want to make your own dressing, here is the recipe

Thousand Island Dressing

1/2 c. ketchup

1/2 c. mayo

1/2 c. sweet pickle relish

Mix ingredients together and serve, or chill until needed.

Easter Bread Wreath

I love braided wreath breads, often served for holidays. The Easter bread wreath, with eggs baked on top, is a favorite of mine. I hadn’t made one in a long time, and when I went to find my recipe, I couldn’t locate it. So I decided to make a new recipe. I wanted it to have a lot of flavor- something that would be fun served at a breakfast or brunch, but not too sweet. I added spices and raisins, but I could see using other dried fruits. I left it plain on top – but you could easily add a powdered sugar glaze. No, I did not hard cook the eggs first. They cook while the bread is baking. Saves a step, for sure. I tested the bread out with friends last night. Almost half was eaten before dinner, so I am confident to say, that this recipe is a winner. The texture of the bread is really nice and the dough is richly spiced. I added mace, but if you don’t have any mace, add a little more nutmeg or allspice. Mace is a spice I would encourage you to try sometime. So here is the recipe. Hope you like it as much as we did.

 Cinnamon Raisin Easter Wreath Bread

4½ -5 c. flour

1 pkt. yeast

½ c. brown sugar

2 t. cinnamon

1 t. salt

½ t. allspice

½ t. nutmeg

½ t. mace

1 c. warm water

½ c. butter, melted

2 eggs

½ c. raisins

5-6 uncooked eggs, dyed if you like

Combine 2 cups flour, yeast, sugar, seasonings and salt in large bowl.  Heat together water and butter until warm and add to flour mixture. Beat 2-3 minutes. Beat eggs and reserve 1 tablespoon of the eggs for brushing the top of the bread later. Add remaining eggs and another cup of flour to the bowl. Beat 4 minutes. Add the raisins and enough of the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, but still soft. Place in oiled bowl turning to oil top. Note: I actually used my stand mixer, and just left the dough in the bowl to knead, and then covered it to rise. I was able to leave the dough a little sticky this way, using less flour. Cover and let rise until doubled, about 45 minutes. While dough is rising, prepare a pan. Grease a large baking sheet- or use a silicone baking mat. Grease a one cup oven-proof custard cup and place it upside down on the middle of the baking sheet. This will keep a “hole” in the middle of your wreath. If you don’t have a custard cup, you can use a metal one-cup measure instead. Punch dough down and divide in three pieces. Roll each piece into a 20-inch long rope. Braid the ropes together. Wrap the braid around the custard cup on the baking sheet and pinch ends together to keep the braid from coming apart. Cover and allow to rise until doubled (50-60 minutes). Just before baking, combine reserved egg with a little water and brush the wreath with the egg wash. Place 5 or 6 eggs on the top of the braid- being careful not to press down too hard.  Bake in preheated 350-degree oven for 25 minutes. Cover bread with foil and bake 10-15 minutes longer, or until bread sounds hollow when tapped lightly. Here is the only tricky part. You have to remove the wreath, but not drop the glass custard cup in the middle. You can let the bread cool a few minutes before moving. I use a silicone baking sheet so I slide the whole thing off the baking sheet and onto a cooling rack. I use two large spatulas to lift the wreath up and leave the custard cup behind. If it doesn’t come right out, use a knife to loosen.  Just lift the wreath up enough to slide the custard cup out. Let cool before serving- store leftovers in fridge – because of the eggs on top.  Makes 1.

Ready for the oven

Place eggs on top before baking

Honey Bunny

If you are looking for a fun dish to serve for Easter, you might want to make a batch of these rolls. The slightly sweet yeast dough is rolled into ropes, and then the ropes are formed into these bunny shapes. Once the rolls are baked, they are brushed with a mixture of warm honey and melted butter. This is also a fun recipe to make with kids. I make them every Easter. Sweet and so cute, they are sure to be a hit when you make them. The dough is chilled before rolling, so you can mix up a batch in the evening- put in the fridge- then roll them out the next day.

Honey Bunnies

 4-5 c. flour

2 packages yeast

1 t. salt

2/3 c. evaporated milk

½ c. each water, honey and butter

2 eggs

Raisins, optional

Honey glaze

1/2 c. honey and 1/4 c. butter or margarine heated together until warm.

In bowl combine 1 c. flour, yeast and salt. Heat together milk, water, honey and butter until very warm and beat into the flour mixture. Beat 2 minutes on high speed. Beat in 1 cup flour and eggs. Beat 2 more minutes, until batter thickens. Stir in enough flour to make a stiff batter and chill, covered with plastic wrap for 2-24 hours.

Place dough on lightly floured surface and divide into 15 equal pieces. Roll one piece of dough into a 20- inch rope. Cut rope into a 12- inch piece, a 5-inch piece and 3 one-inch pieces. Coil 12 inch piece to form body, five inch piece to form head and one inch pieces to form ears and tail. Place the body on greased cookie sheet and then place the head next to the body, making sure they are touching. Place ears and tail on the bunny, making sure they make good contact with the rest of the “bunny”. I tuck them under a little. Repeat with the remaining dough. Let rise, covered until doubled, about 25 minutes. Bake in a 375-degree oven for 12-15 minutes. Remove to cooling rack and brush with honey glaze. Place raisins on each to make eyes, if you like. Brush with additional glaze before serving, if desired. Makes 15 bunnies.

Dough is rolled out and cut into pieces for each of the bunny parts

Unbaked bunny

A colony of rabbits!!

Brushing baked bunnies with honey/butter glaze

Chocolate Cherry Bread Pudding

We all make mistakes. It’s what we do about our mistakes that matters. Let me explain. I was making a bunch of mini brownies for a kid’s program. The kids are going to decorate them. There are 50 kids, so I needed quite a few. I was using my mini muffin pans, and when I was getting ready to remove a batch, they stuck. I was sure I had greased the pan, but I guess not enough. The others had come out easily enough. I made more, but had this pile of crumbled brownies. I was going to just dump them, but my frugal nature prevailed. I decided to turn them into a bread pudding. I wanted something to cut the sweetness/denseness of the brownies, so I thought maybe a fruit element. I had a can of cherries in the pantry. Just plain cherries, canned in water- not pie filling and not sweetened. Like the flavor combination in a Black Forest Cake. It was pretty simple after that. I make bread puddings often. I made a custard and poured it over the brownies and cherries in the baking dish and baked it. So here is a more detailed recipe, in case you want to make this. Now I have a yummy dessert to share with friends this weekend.

Chocolate Cherry Bread Pudding

5-6 c. crumbled brownies – stale brownies would be great in this recipe

1 (15 oz.) can plain, canned cherries, drained- or 2 cups pitted cherries

4 eggs

1 c. half and half- you could use milk

1 T. vanilla

1 t. cinnamon

Pinch of salt

Preheat oven to 350 degrees. Lightly grease a baking dish or casserole dish. Place the crumbled brownies in the prepared pan. Pour the cherries over the brownies- trying to spread them out as evenly as possible. Combine remaining ingredients in a medium bowl and beat until well mixed. Pour over the brownie mix and bake for about 40 minutes, or until bread pudding is set in the middle. Serve as is, or with some whipped cream or ice cream.

Chicken in Spiced Romaine Lettuce Sauce

I like to use lettuce in cooked dishes sometimes. I have added lettuce to soups in the past, and a stir fry or two. Don’t get me wrong, I love salads, but I just wasn’t in the mood for a salad today. I had a big head of Romaine lettuce and some chicken and used them together in this dish. I added some parsley and spices to brighten up the dish. It came out really good. I served it over brown rice, but it could be served over pasta, potatoes or just on its own. I used boneless thighs, but you also make this dish with bone-in chicken. Just allow more time to cook.

Chicken with Spiced Romaine Lettuce Sauce

oil

1 medium onion, sliced

6 boneless, skinless chicken thighs

flour

salt and pepper

6-8 cups shredded Romaine lettuce

1 c. chicken stock

1 t. cumin

1/2 t. cinnamon

fresh chopped parsley

hot pepper sauce

Heat oil in a large skillet and cook onion until golden. Meanwhile combine about 1/2 cup of flour in a plastic bag and season with salt and pepper. Add the chicken pieces and shake to coat. Add chicken to the skillet and brown chicken pieces on both sides. Cover and let the chicken cook on medium heat for about 5 minutes longer. Add lettuce and stir in along with the chicken stock, cumin, cinnamon, parsley and hot sauce. Cover and allow to cook for 5 -10 more minutes or until chicken in cooked through and sauce has thickened. Serve alone or over pasta or rice. Serves 2-3.

Rich Butter Cookies

Some cookies are just classic. These butter cookies are a family favorite. Simple, rich and delicate. I had a cookie baking class with some kids a couple of weeks ago. We made these cookies in class, and the kids loved making them. The kids rolled the dough into balls, and then pressed the tops in nonpareils, before baking. Others, they left plain, then baked them. Once baked and cooled, they dipped the cookies in melted chocolate, and topped with sprinkles. Simple and very good. Topped with pastel-colored sprinkles, these would be a nice cookie for Easter, too.

Rich Butter Cookies

1 c. butter
1 c. sugar
1 egg
1 t. vanilla
2 ¼ c. flour
1 t. baking powder
¼ t. salt

Beat sugar and butter together until fluffy and then beat in egg and vanilla. Combine dry ingredients and stir into butter mixture. Chill dough at least a couple of hours. Roll dough into ¾-1 inch balls and roll in sugar, sprinkles or nuts. Place 2 inches apart on ungreased baking sheet and bake in a preheated 375 –degree oven for 8-10 minutes. Cookies will flatten somewhat. Makes about 6 dozen cookies.
Variations: You can bake plain cookies and then dip cooled cookies in melted chocolate and then in chopped nuts or sprinkles.
Form into balls and place on baking sheet then press a nutmeat into the center of each. When cool you can drizzle with a small amount of melted chocolate or glaze.

Mushroom, Leek and Asparagus Quiche

Sometimes there are happy accidents in the kitchen. This recipe is one of those. I had made kolachy for a class I had recently. Kolachy are filled cookies, made with a cream cheese based dough. There was some dough leftover, and I did not want to waste it. I decided to use it for a quiche. Well, technically a tart, since it was baked in a tart pan. I looked through my fridge for what I had, and came up with the combination of leeks, mushrooms and asparagus. I also had a nice chunk of Swiss cheese, so away I went. The rest was pretty easy. I just added the eggs, half and half and seasonings to complete the dish. You could, of course, use any crust recipe you prefer. I must admit, the kolachy dough worked really well. I would most definitely make this recipe again, using the cream cheese crust. I did include the recipe for the kolachy dough at the bottom of this post. So here is the recipe. Hope you enjoy it.

Mushroom, Leek and Asparagus Quiche

1 unbaked pie shell*
2 T. oil or butter
1 c. sliced leek- white or light green part only
4 oz. sliced mushrooms- I used baby Portobello
8 oz. asparagus, trimmed and sliced
4 oz. shredded Swiss cheese
2 T. flour
3 eggs, beaten
¾ c. half and half
1 T. fresh dill or 1 teaspoon dried dill
Salt and pepper to taste
Hot sauce to taste

Roll out crust to fit a 9 or 10- inch tart pan. Place crust in pan and trim edges. Chill crust until ready to use. Preheat oven to 400 degrees. In skillet, heat oil or butter and cook leeks until tender. Add mushrooms and continue cooking until mushrooms are golden. Set aside. Steam asparagus for 3-4 minutes, or until just tender. Set aside. Combine flour with cheese and toss to coat. Spread cheese in prepared tart shell. Top with the mushroom and leek mixture. Season with salt and pepper. Combine the eggs with the half and half, dill and hot sauce. Pour over the mushrooms mixture in the tart shell. Add the asparagus. Place in preheated oven and bake at 400 for 30 minutes. Turn down heat and cook for 20-25 minutes longer, or until crust is golden and filling has set up. Serves 4-6.

 
* While I would normally use a more traditional pie crust, I ended up using the dough I normally use for my kolachy. It was leftover and seemed like a nice choice. The kolachy dough is 3 sticks of softened butter, 8 oz. of cream cheese and 3 cups of flour. Mix all ingredients until smooth and chill until ready to use. It was leftover, so hard to say how many crusts a full recipe would make. I would think you could easily get three crusts from one recipe. You can, of course, use your favorite pie crust recipe.

Crumpets

I love crumpets when I make them myself. They are a cross between a pancake and an English muffin. Crumpets should be moist, soft and light. The ones I’ve tried from the grocery store are heavy and dry. If the only crumpets you have ever tried were from the store, you probably don’t like them either. I think if you make your own, you will be surprised at just how tasty crumpets can be. I’d suggest serving them with jam and clotted cream. You will need crumpet rings to cook them in. Crumpet rings and English muffin rings (they are pretty much the same thing), can be purchased online and in some specialty cooking supply stores. Many years ago my father made some for me from cans. We saved cans from things like canned tomatoes or corn. He cut off the lids on both sides and then cut the cans to about 1 1/2 inches in height. There is a rough edge, so I am always very careful when handling them. Buying them is probably a better idea.

Crumpets

 2 c. skim milk, scalded

3 c. flour

1 t. salt

1 package active dry yeast

¼ c. warm water

¼ c. butter, melted

Cool milk to lukewarm, then stir in flour and salt, beating until smooth. In small bowl place water and sprinkle over with the yeast. Let stand 5 minutes until bubbly. Stir in butter then add this to the flour mixture, beating well. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Grease 2 ½ inch muffin rings, or use 3 ½ oz. tuna fish cans and place in a hot, lightly greased skillet. Spoon 2 tablespoonfuls of batter into each ring, reduce heat to low and cook crumpets 12 minutes per side. Remove from rings and set aside to cool. Repeat procedure with remaining batter. Makes about 32 crumpets. Serve split and topped with jam or preserves and Devonshire clotted cream. You can make a mock version of clotted cream- recipe follows.

Mock Clotted Cream

1 c. whipping cream

¼ c. sour cream

Just beat together whipping cream and sour cream until soft peaks form.