“Jesus, remember me when you come into your kingdom. 43 Jesus answered him, “Truly I tell you, today you will be with me in paradise.” Luke 23: 42 & 43
Well, Happy Easter Everyone! Today is Easter, Resurrection Sunday, the day Christ rose from the grave. A very important day for all Christians. That’s all I’m going to say, if you have any questions about Easter, just ask.
We had our Easter Dinner last night, Easter Eve. That’s when the whole family was able to get together. What ever works. As long as I can have my whole family together, I’m a happy camper. There were 11 of us, should be 12 but our granddaughter couldn’t be with us this year. This is my dad’s 91st Easter! In sorting through stuff a week ago I came across my mom’s Platzgraff dish set, very old. My mom has been with Jesus for almost 10 years now and these dishes have been packed away since then. So, when we came across them, we brought them into the house to see exactly what was in there. Funny thing, there were enough for 11 place settings! So, they were our Easter dishes this year.
Our menu: I made, Deviled Eggs & Avocado (recipe below), Cream of Asparagus Soup (recipe below), Mashed Sweet Potatoes, Mashed White Potatoes, Leg of Lamb (recipe below) and Stuffed Peep Cake (recipe below). My daughter in law, Abby made Corn Casserole & Cherry Cheesecake and my daughter in law, Val made Ham (she’s our designated Ham person, she just makes the best ham. It’s the Love she puts into it according to our grandson Tyler. I’m sure he’s right) and she made some cookies also. Both our daughter in laws are very good in the kitchen, as well our our daughter, so I know my sons & son in law are very well taken care of! 😉
Below are my ‘recipes’. The Stuffed Peep Cake will have a video attached that I found on Facebook I believe. I will also post my pics and my cake recipe. I made mine gluten free, its a new recipe and its definitely a keeper!
Oh, before I forget, my daughter, MaLinda, is now a Pampered Chef consultant, so now I’m beginning to use some of their products in my food prep and baking. Also, my girlfriend, Pam, is now a Wildtree consultant and has me testing out some of her products. I must say, I’m thoroughly enjoying testing stuff!
Okay, here we go!
DEVILED EGGS & AVOCADO
(these would be great to have, if your having a Green Eggs & Ham meal)
Ingredients: 2 ripe avocados, 18 hardboiled eggs, Wildtree Dill Dip Blend, Sweet Pickle Relish, Spicy Brown Mustard (which I forgot! and you do need it)
Okay, simply put. Peel your hard boiled eggs, I hard boiled mine the day before. Cut your hard boiled eggs in half, length wise. Take the yolk out and put in a mixing bow, place the white part on a deviled egg tray and set aside. Along with the egg yolk, add your avocados, sweet relish, mustard and seasonings. Mix with mixer or food processor until smooth. You can spoon into your eggs or use a icing bag and pipe the mixture into your egg whites. Its entirely up to you, I do it both ways, I had time this time, so I piped them. Store in refrigerator until ready to serve. And YES, they are green not yellow.
CREAM OF ASPARAGUS SOUP
Ingredients: 1 stalk of celery cut up, 1 large onion skinned & cut up, 1 pound of carrots, washed well & cut (I don’t skin them you loose too many nutrients, so I just scrub well), 4 cloves of garlic, smashed & skins removed, 2 red bell peppers, enough grape seed oil (or oil of your preference) to coat the bottom of the pot generously. I use Mrs. Dash Garlic Blend, Salt & Pepper, for seasoning. 3 bunches of Asparagus washed well & cut (reserve 1/2 a bunch or more for the end) and 3 Green Zuchinni washed a cubed. 1 quart Heavy Cream. (If you want to omit the dairy, by all means do so, add your favorite milk, coconut, almond, whatever. I’m sure the flavor might be a tad different but if you work with your spices, you should be okay, just take your time with spices, add a little at a time and keep tasting. You’ll know when its right)
I use a big….huge…. soup pot, I really don’t know how much it holds, but I can feed a small army when I make soup. What you see in the crock pot is only half of what I made. I made this the day before and just put half in the crock pot to reheat.
So, what I did:
I put the grape seed oil in the pot, heated to almost med/high heat, a little more than medium heat. Added the onion, garlic, celery, peppers & onion, sprinkled with a generous amount of salt, the Mrs. Dash garlic and some pepper. Cooked till they were almost translucent. I then added water to fill about 3/4 of the pot, brought to a boil, then reduced to a simmer. Simmer for a couple of hours. After a few hours I added the zucchini and 2 1/2 bunches cut asparagus, possibly a little more water and more salt and spice if needed. Bring back to a boil, then reduce to simmer again. When the asparagus is soft, you can put the soup through a blender, or I use my immersion blender (if you don’t have one of these and you make a lot of soup, you should have one, makes life easy) Once blended, add in heavy cream and the rest of the asparagus, taste to see if you need to add any more seasoning. Once the asparagus is cooked the soup is ready.
LEG OF LAMB
Preheat oven to 375°
Ingredients used: Leg of Lamb approx. 8 lbs., Garlic powder parsley spice mix, Wildtree Mediterranean Spice Mix, Brown sugar and rosemary.
Make a dry rub using brown sugar (approx. 3/4 cup), garlic powder parsley spice mix (approx 1/4 cup), Wildtree Mediterranean Spice Mix (approx. 3 TBL) & dried rosemary (approx. 1 TBL). I don’t measure, I just add spice, until it tastes and smells right.
Place lamb in a big roaster pan on a rack, fat side up. Cut slits in the fat. Apply dry rub to the underside, then to the top. Bake at 375° for approx. 2 1/2 hrs, depending on how many pounds your cooking. Cook till the internal temperature with a cooking thermometer reads 140°. Bring it out of the oven and let it set for about 20n minutes, cut and serve. I actually served this with nothing more, sometimes I make a balsamic reduction or just use garlic jam or mint jam. It’s up to you.
STUFFED PEEPS CAKE
Before getting started watch this video:
Gluten Free Yellow Cake
Ingredients for cake:
This recipe make 1 9″ x 13″ cake, so you need to make the 9″ x 13″ then you need to make a cake in a bowl like in the video, so you’ll have some mix left over to fill an 8″ x 8″ pan, which you’ll use for snacking on or cake balls or something. We snacked on it!
- 2 1/2 cups Betty Crocker Gluten Free Rice Flour blend
- 1 tablespoon baking powder
- 2 cups sugar
- ⅔ cup butter, melted (or DF margarine)
- 1½ cups almond milk (milk or rice milk)
- 4 teaspoons pure vanilla extract
- 4 egg whites (or 2 eggs), I used 2 eggs
- Preheat oven to 350 degrees. Grease 9″ x 13″ pan.
- In a large bowl combine flour and sugar.
- Beat the egg whites.
- Add milk and melted butter.
- Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
- Pour batter into 9 x 13 inch cake pan. Bake at 350 for 35 minutes.
- Place on a cooling rack to cool. Once cooled frost.
To put the cake together watch the video. It’s very easy. I did not use the marshmallow cream icing, I used 7 minute frosting. Worked well, of course didn’t look exactly like a peep but did taste like one! So here’s my recipe for 7 minute frosting:
- 1¼ cup sugar
- ⅓ cup water
- 4 egg whites
- ¼ teaspoon cream of tartar
- 1 teaspoon pure vanilla
- Place the sugar, water, egg whites and cream of tartar into a large glass bowl. Place the bowl over a pot of simmering water to create a makeshift double boiler. Make sure that the steam has a way to vent out.
- Beat with a handheld mixer on high until the meringue make peaks.
- Remove from the heat, add the vanilla and continue to whip until thicken and cooled.
- Frost your cake immediately with the frosting. If you leave the frosting, the top will dry out, if you have to leave the frosting, put a damp paper towel on top.
So there are my recipes! Enjoy! Let me know if you make any! This cake is amazing, my hubby loved it, my grandson loved the peeps inside. I probably won’t ever make the stuffed peeps cake again, but the cake will definitely be my cake recipe from now on.