Easter Bread:
Ingredients:2 Pkgs dry yeast, softened in 1/4 cup warm water
1/2 cup butter softened
1 cup milk, scalded and cooled
1/2 cup sugar
1 3/4 tsp salt
4 egg yolks plus one egg for later
4 cups flour
Oil
Optional: 1 tsp vanilla, orange zest
In a small bowl, soften yeast in 1/4 cup warm water. (Add a pinch of sugar to activate the yeast).
In a large bowl combine butter, sugar, salt, egg yolks. Beat to combine well. Add vanilla and orange zest if using.
Add the lukewarm milk and stir to combine. Add half the flour and stir. Add the yeast then the rest of the flour and knead into a soft, sticky ball The dough should be smooth and elastic. Add more flour if it’s too sticky. Shape into a smooth ball, brush with oil and place in a bowl, covered with a dish towel for two hours.
Shape the dough into two braids. Roll into four equal strips and twist two strips together and pinch the ends to seal. Place the braids onto a lightly greased baking sheet and cover with the dish towel. Let raise for another hour.
Brush with 1 beaten egg.
Bake 35 minutes at 350 F.
They should be golden when done and the house will smell wonderful, like Easter Sunday!
Spinach Pie:
Ingredients:
9 inch pie shell (use the same recipe for apple and pumpkin pie) — unbaked
Filling:
4 Pkgs of frozen chopped spinach
4 TBS olive oil
2 cloves of garlic, chopped
2 eggs
1/2 cup seasoned breadcrumbs
8 oz mozzarella, cubed
Pinch of salt and pepper
Cook spinach in oil and garlic and cool. In a separate bowl, mix eggs, breadcrumbs, mozzarella, salt and pepper. Add spinach and stir to combine well. Put the mixture into the pie crust (in a pie pan). Sprinkle more shredded mozzarella on top. Bake for 45 minutes at 350 F.
Lamb:
Usually we use leg of lamb for this recipe
4 cloves of garlic, finely chopped
1/2 cup fresh parsley, finely chopped
Pinch of salt and pepper
3 TBS seasoned bread crumbs
1/4 cup olive oil
1 TBS grated parmesan cheese
Red wine
Trim excess fat from lamb but leave a little for flavor and to keep the lamb moist. Make 1/2-inch deep crosses with a sharp knife all over the lamb.
Combine garlic, parsley, salt, pepper, breadcrumbs, olive oil and parmesan in a small bowl. Press the mixture into the crosses in the lamb. Put into a roasting pan. Pour about 1/2 cup of red wine over the lamb. Let marinate several hours.
Roast the lamb at 350 F about 20 minutes per pound. The lamb is done when you can pierce the meat and no red juices run out. (I prefer my lamb well done but not dry).
Optional — the last half hour of roasting, slice potatoes and onions and put them in the pan with the lamb.
