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April 14, 2014
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Rocky Mountain Recipes 4-14-14

Easter Babka From Tarnow
Iola Egle • Bella Vista, Ark.
1/2 c. Butter, softened
1/2 c. Sugar
5 Egg yolks
1 c. Milk, scalded
1 Cake yeast
Zest of 1 lemon rind
1/2 c. White raisins
1/4 c. Lukewarm water
4 c. Flour
1 t. Salt
1 t. Cinnamon
Fine bread crumbs
1 Egg yolk, beaten
2 Tbsp. Water
Mix butter and sugar in a large bowl. Add salt to egg yolk and beat until thick. Add to sugar mixture. Add yeast softened in lukewarm water, lemon zest and cinnamon. Add flour alternately with milk and beat well to make smooth batter. Add raisins and knead with hands until batter leaves the fingers. Let rise in warm place until double in bulk. Butter pan generously and sprinkle with fine bread crumbs and fill with dough. Brush with egg yolk beaten in water. Let rise and bake at 350 degrees for 30 minutes.

Easter Basket
Irene Muller • Wray, Colo.
1 medium Potato, cooked, riced
1 Egg
Salt and pepper
Cheese, grated
Sausage, cooked, crumbled
Press riced potato around sides and bottom of one muffin cup of regular sized muffin pan. Add egg and sprinkle with salt and pepper. Bake at 350 degrees for 30 minutes or until egg is the constituency you like. Sprinkle with grated cheese and sausage. This makes one serving.

Chocolate Peanut Butter Easter Eggs
Sharon Raasch • Imperial, Neb.
4 Egg whites, well beaten
1/8 t. Salt
1-1/2 to 2 c. Peanut butter
4 to 5 c. Powdered sugar
1 t. Vanilla
1 Dark chocolate bar
6 oz. Carob chips
Mix the egg whites, salt, peanut butter, powdered sugar, and vanilla in order listed to make a dough. Form dough into egg shapes. Melt the chocolate bar and the chocolate chips in a double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.

Baked Sausage and Eggs
Tamra Palmer • Elizabeth, Colo.
2 c. Herb croutons
1 lb. Bulk sausage, cooked, well drained
4 Eggs, slightly beaten
2-1/2 c. Milk
1 t. Dry mustard
1-1/2 c. Cheddar cheese, shredded
1 (10-3/4) can Cream of mushroom soup
Line the bottom of greased 9-by-13-inch glass baking dish with croutons. Cover with sausage. Combine eggs, milk, mustard, cheese and soup. Pour over sausage. Run a knife cross-wise through mixture, as you would a marble cake batter. Cover and refrigerate overnight. When ready to bake, preheat oven to 325 degrees. Bake uncovered 1 hour and 15 minutes or until firm in center and brown on top. Let stand 5 minutes before cutting into squares.

Fluffy Stuff Salad
Patsy Denham • Olathe, Colo.
1 (32 oz) container Strawberry Yogurt
1 (5.1 oz.) pkg. Instant vanilla pudding
10 Strawberries
1/2 lb. Blackberries
1/2 lb. Blueberries
1/2 lb. Red raspberries
1 (16 oz) container Cool Whip
Miniature marshmallows
Mix dry pudding mix and yogurt until well blended. Add fruit, Cool Whip and Marshmallows and mix well. Chill and serve.

Double-Lemon Cheesecake Bars
Marlene Maurer • Lakewood, Colo.
2 c. Vanilla wafer crumbs
3 Tbsp. Butter, melted
4 (8 oz) pkgs. Cream cheese, softened
1-3/4 c. Sugar, divided
3 Tbsp. Flour
1 Tbsp. Lemon zest
1/3 c. Lemon juice, divided
1/2 t. Vanilla
4 Eggs, 1 separated
2 Tbsp. Cornstarch
1/2 c. Water
Preheat oven to 325 degrees. Mix wafer crumbs and butter then press onto bottom of a foil lined 13-9-inch pan. Bake 10 minutes. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tablespoons lemon juice and vanilla with mixer until blended. Add 1 egg white and remaining whole eggs, beating after each just until blended. (Reserve yolk for later use.) Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour, refrigerate 4 hours. Mix cornstarch and remaining sugar in a saucepan; gradually stir in water and remaining lemon juice. Bring to boil, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk until blended. Stir in 2 Tablespoons hot cornstarch mixture. Return to remaining mixture in saucepan; cook and stir 1 minute or until thickened. Cool. Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.

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The Fence Post Updated Apr 14, 2014 02:43PM Published Jul 21, 2014 03:31PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.