Pickled Beets

 

Pickled beets go great any time of the day, but for Easter I love them!

 

Ingredients

 

10 pounds fresh small beets, stems removed

2 cups white sugar

1 tablespoon pickling salt

1 quart white vinegar

¼ cup whole cloves

 

Put the beets in a large stockpot and add enough water to cover. Bring to a boil and simmer for 15 minutes or until the beets are cooked, depending on their size. Cut beets into quarters if they are big. After draining, chill and peel, setting aside 2 cups of the beet water.

Boil jars and lids for at least ten minutes to sterilize them. As you add several whole cloves to each jar, fill it with beets. In a large pot, combine the vinegar, pickling salt, sugar, and beet water. Heat to a sharp boil. Cover the beets in the jars with the hot brine and screw on the lids. A big stockpot should have a rack in the bottom and be halfway filled with water. Using a holder, carefully lower the jars into the saucepan after bringing it to a boil over high heat. Space the jars apart by two inches. If additional boiling water is required, add it until the water level is at least 1 inch over the jar tops. Boil the water to a rolling boil, put a lid on it, and let it cook for ten minutes.

Easter Breakfast Casserole

 

 Every Easter holiday, everyone looks forward to making this hash brown, bacon, and green bell pepper breakfast dish. It tastes very good!

 

cooking spray

1 pound bacon

8 large eggs

2 cups milk

3 cups shredded Cheddar cheese

¼ cup diced onion

¼ cup diced green bell pepper

1 (16 ounces) package of frozen hash brown potatoes, thawed

 

Turn the oven on to 350 degrees Fahrenheit.  Grease a 7 x 11-inch casserole dish with a light coating.

In a big, deep pan, cook bacon over medium-high heat for approximately ten minutes, or until it is browned all over. Drain onto a platter lined with paper towels. Break apart.

In a large bowl, beat together eggs and milk; stir in cheese, bacon, onion, and green pepper. Add frozen hash browns and stir. Fill the prepared casserole with the mixture. Cook for forty-five minutes in an already-heated oven with an aluminum foil cover. After 30 minutes, uncover and continue baking until the eggs are set.

Italian Easter Bread

  

A sugary, milk-based sweet bread with an Easter egg in the center! Easter breads are made in many different ways in Italy; some are sweet, some savory. This one is fascinating.

 

Ingredients:

1 package Rapid Rise yeast

1.25 cups scalded milk, cooled to room temperature

pinch of salt

1/3 cup butter, softened

2 eggs, beaten

1/2 cup sugar

3.5 cups flour (approximate)

1 egg, beaten with 1 teaspoon of water

6 dyed Easter eggs

sprinkles

 

Mix the yeast, warm not hot milk, butter, eggs, and sugar in a large mixing dish. Using the dough hook, add roughly half of the flour and beat until smooth.   Add the remaining flour gradually to make a firm dough. Countless amounts of flour will work; simply add more till the dough loses its stickiness.  Using a dough hook attachment or by turning out onto a floured surface, knead until smooth. Transfer to a bowl that has been oiled, cover, and let rise in a warm location until doubled approximately one hour. The dough is pounded down and divided into 12 halves. Roll each piece into an approximately 14-inch-long rope that is 1 inch thick. Then, using two pieces, twist the rope to create a "braid" by pinching the ends together and looping it into a circle. Transfer to a baking sheet that has been oiled or covered with parchment paper or a Silpat. Once more, give it an hour or so to allow it to rise to double. Apply beaten egg wash to each piece of bread. Turn on the sprinklers. Place an Easter egg carefully, creating an indentation with the egg, in the center of each bread ring. For about twenty to twenty-five minutes, or until brown, bake at 350 degrees. Chill on the rack.

Traditional Italian Easter Pie

  

Easter Pie is an Italian delicacy that consists of combining boiled rice, eggs, sugar, toasted pine nuts, plus fresh ricotta. The combination is then wrapped in layers of buttery, crispy phyllo. To elevate the ricotta and rice combination, orange zest is incorporated. The top and edges of the pie turn a gorgeous golden brown as it bakes. The filling within the pie is delicate and excellent, with a creamy, textured feel as you cut into it.

 

This pie is typically given as dessert after a large Easter Sunday meal, but it's equally great for breakfast, lunch, or dinner!

 

Ingredients

3/4 cup powdered sugar, plus extra for garnish

3 large eggs

2 teaspoons pure vanilla extract

1 tablespoon orange zest

1 (15-ounce) container of whole milk ricotta cheese

1/2 cup cooked short-grained rice

1/3 cup toasted pine nuts

6 sheets fresh phyllo sheets or frozen, thawed

3/4 stick (3 ounces) of unsalted butter, melted

 

In a food processor, blend 3/4 cup powdered sugar, eggs, vanilla, orange zest, and ricotta until smooth. Add the pine nuts and rice and stir. The ricotta mixture should be set aside.

 

Start the oven at 375 degrees Fahrenheit.

 

Grease a 9-inch glass pie plate with butter. One phyllo sheet should be placed over the dish's bottom and up its sides, leaving excess to hang over the edges. Melted butter should be brushed over the phyllo. Place a second phyllo dough sheet on top, orienting it in the opposite direction from the previous one. Continue layering the remaining phyllo sheets, buttering each sheet in between layers and alternating between them.  Transfer into the plate the ricotta mixture. To fully encompass the filling, fold the excess phyllo dough over the top. Apply melted butter all over.

 

Cook for approximately thirty-five minutes or until the filling is set and the phyllo is golden brown. After moving the pan to a rack, let it cool fully. After serving, sprinkle the pie with powdered sugar.