Goldenrod
If you are looking for a recipe using hard-cooked eggs, you might want to make some Goldenrod. It is a simple dish, but very pretty and quite tasty.
You make a white sauce, then add chopped up egg whites. Season with salt and pepper. When ready to serve, pour the hot egg white mixture over toast and then put the egg yolks in a small strainer or sieve and press them through the strainer over the egg whites.
The yolks turn into a powder and the end result looks quite pretty. I like goldenrod served over English muffins, but you can serve it over toasted bread, biscuits or bagels.
This is a very sentimental dish for me. In my family, it was a tradition every year, after Easter. Goldenrod was a way of using up some of the eggs we had decorated. My Busha, (Polish grandmother) made it, as did my mother. I remember them both when I make goldenrod.
Goldenrod
4-6 hard cooked eggs
2 T. flour
2 T. butter
1-1 1/2 c. milk
salt and pepper to taste
2-4 slices bread, toasted
Peel eggs and separate whites from yolks. Chop egg whites and set aside. In saucepan cook flour and butter together until smooth. Stir in milk and cook until thickened and bubbly. Be careful not to burn the sauce. Season to taste and add reserved egg whites, heating through. Arrange toast on serving dishes and cover with the sauce. Place reserves egg yolks in a fine sieve and press through over sauce, dusting as evenly as possible. Serves 2-4.
Lemon Squares
Lemon Squares
For me, Lemon Squares are a blast from the past. They were a treat I remember making with my mother when I was a kid. A crisp, tender crust, topped with a lemon custard. Just the right balance of sweet and tart.
I decided to make them for a dinner with my cousin and her husband. They loved them.
I forgot just how much I loved them, too. I also forgot how easy they are to make. These are a great dessert any time of the year, but I think especially nice for Spring. They also would make a wonderful dessert for Easter.
Lemon squares are baked in two steps. The crust is pressed into the pan and baked. Then the crust is topped with the egg/lemon mixture and returned to the oven for the second bake. So simple- and so good.
I did make a couple of changes from the original recipe. I was very happy with how they came out.
Here is the recipe. Enjoy!!
Lemon Squares
1 c. flour
½ c. butter
¼ c. powdered sugar
3 eggs
1 c. sugar
2 T. lemon juice
2 t. lemon zest
½ t. baking powder
¼ t. salt
Mix together flour, butter and powdered sugar and press into the bottom of an 8×8-inch pan. Bake in a 350-degree oven for 20 minutes. Beat together remaining ingredients and pour over baked crust. Return to oven for 20-25 minutes or until golden and puffed. Cool. Cut. Makes 16 squares.
Honey Bunnies
Honey Bunny
I make these sweet rolls every year for Easter but they are so good you can enjoy them any time. 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 each 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 inch pieces to form ears and tail. Place on greased cookie sheet and 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. Brush with additional glaze before serving, if desired. Makes 15 bunnies.
Roll dough out into a rope
Cut dough into pieces for the bunny
Assemble into bunny shapes
Let bunnies rise before baking
Brush baked bunnies with warm honey glaze
