I can't believe that I have not blogged on Easter Bread as it is very much something my granddaughter and enjoy doing together. There was a lot of excitement especially by the older grandkid and planning to make the different breads for Easter. The individual bread is made for each of the girl's basket to be taken to be blessed Easter weekend for Easter Sunday Brunch.
The girls love to make the birds for their Paska bread.
So proud of her Paska
Each of the girls have their own Paska Basket and are learning the traditional foods that are part of this and the symbolism.
There is always an air of excitement with everyone when the food is displayed and blessed. The love put into preparing and arranging the basket is apparent.
I am also looking for recipes to use my cast iron pan what is moulded and in which I have cooked Danish Pancakes and Japanese Octopus ball called Takoyaki. So far, I have loved cooking meatballs in this pan the best as it keeps the shape of your meatballs and the meatballs can be baked in the oven in this pan.
Thai Coconut Pudding or Khanom Krok is a street food that is cooked in this cast iron pan and served with two half cooked puddings together to form a ball.
The recipe seemed simple enough for the grandkids to make. The green onions and corn seemed odd, but does work!
The Thai coconut puddings have two layer
1 cup rice flour
2 cup water
handful of cooked rice
1/2 c coconut
1 cup coconut cream
1/2 cup sugar
pinch of salt
green onions chopped
Bottom layer; Mix rice flour with 1 c water in a bowl. Mix well, and let it sit for at least and hour.
In a blender, mix cooked rice with shredded coconut, add the salt and 1 cup water. Blend together until finely mixed. Pour into the bowl of rice flour and water.
Mix well by hand.
Top layer; Mix coconut cream, sugar and salt in a bowl until dissolved.
The cast iron pan needs to be heated and oiled well. Fill the moulds 2/3 full with the bottom layer mixture. Let cook for 1-2 minutes and then fill with the top layer. Sprinkle the top with a few corn kernels and chopped green onions. Cover with lid to steam the puddings. cook until crispy bottoms, about 8 to 10 minutes. Serve warm!
My grandchild has been asking for a Tiger Cake since her older sister's birthday last Sept.
This request was always the same even when her birthday came closer. When asked how old she was, she would hold up 3 fingers and say that I was making her a Tiger Cake and that the Tiger said "Grrrrrrr"
The look on her face told me the cake was a big success!
The cake was baked in two 8" round pans.
When the white batter cake is mixed up, using three bowls, divide your cake batter into three parts. I needed more white batter to get more white in the cake.
One bowl of batter is left white;
to one of the other white cake batter, add about 1/2 c of cocoa;
to the three bowl of white cake batter, add orange dye until you get the desired orange colour.
Line both of the baking pan with parchment paper, first drop about a 1/3c of one of the batter in the centre, then the next colour of the batter, drop it over the first layer, then the same with the next colour, continue until you have used use half of the amount in each bowl. Then do the next round pan, the same way to get the tiger coloured cake!
The cake was first assembled on a pedestal cake stand, with chocolate chip cookies for the ears and the paws along with large marshmallows for the tail. Remember to line under the cake and cookies with parchment before icing the cake. Butter Frosting was used to cover the cake and in between the layers Butter Frosting
1/2 c butter, softened
1/2 c shortening, softened
1 tsp vanilla
2 T milk
4 c icing sugar
Blend shortening, butter and vanilla
Add cup of icing sugar at a time, beat well
Add in the milk, beat until fluffy
Chocolate frosting was melted and poured in a plastic zip bag. The end was cut to use as decorating tip, but the chocolate was still hot and the tip too big, so the tiger had thick Strips!
Cheesecake for Easter Dinner, why not? I have been making cheesecake with cottage cheese and quark cheese for Easter, but not recently. This year, I decided to find my recipe and was reminded that using cottage cheese is more like a cheese tasting cake than when using the sweet cream cheese version
The recipe I used was very easy to make and delicious. Very much like my Grandmother used to make. Cottage Cheese Cheesecake
2c Cottage Cheese
1/2 c Milk
1 Lemon, juice and rind
1 tsp Vanilla
pinch of salt
3/4 c flour
1/2 c oatmeal
1/2 c butter
1/2 c nuts
This is a great base for the cheesecake. I prefer this base to a graham wafers base
Place everything into the blender or food processor to blend until smooth! Since I did not have any graham wafers, I used coconut cookies and pulsed them in a food processor to make crumbs, pulse in 1/3 c of melted butter and form crumbs Press into a spring form pan, pour in the cottage cheese mixture Bake in a preheated oven of 325 for 50 to 60 minutes
I have seen topping of Rhubarb for cheesecakes in Europe Rhubarb topping
2 cups Rhubarb
1/3 c sugar, or to taste
Lemon rind and juice
Cook on the stove in a sauce pan until rhubarb soft
Yes, peeps and sprinkles certainly add to this cheesecake in my grandchild's opinion!
Use the cast iron Takoyaki or Aebierskiver pan to baking meatballs to keep the great shape of the meatballs. These pans work great on the oven! The meatballs were a mixture of pork and beef which I prefer, salt pepper, bread crumbs, one egg and chopped parsley
My husband and I did not like bread crumbs in the meatballs. We decided the bread took away from the taste of the meat!
Refrigerator Bread dough was used to form these buns. The extra touch was to brush the buns when hot with Olive Oil with chopped parsley and garlic!