Easter Cooking and New Cookbook

Easter dinner was at my parents house this year. I decided to bake a cake with a recipe I found in the All You magazine that my sister sent me. I forgot to take a photo of my cake so here is a photo of the recipe from the magazine. Let's just say mine looked just like the photo in the magazine and leave it at that.I also baked Resurrection buns. These buns can be used to explain the Easter story to younger children. I found the directions on the Internet and most recipes call for using Pillsbury Grand biscuits or Crescent rolls. I tried both and Grands worked best for me. I won't go into the directions here because they can easily be found on the Internet. I also won't show you what mine looked like because I forgot to take a photo. Next year look up this recipe and make them with the younger children in your family.

I also made deviled eggs for the very first time. And I might as well say this right off the bat.....I did not get a photo. I know...what was I thinking??? Obviously I was not...LOL. The best part about the deviled eggs was that I used a recipe from my newest cookbook titled, Sunday Dinner by the Mt. View Cumberland Presbyterian Church in Dover Tennessee. This cookbook was sent to us by our friends Sonny and Barb Humphries. They escaped the snow of Michigan and relocated in Tennessee. Thank you Barb and Sonny.
Here is the recipe I used

Deviled Eggs by Ann Allen

6 hard boiled eggs
3 Tbsp Mayo
1 Tbsp sugar
1 tsp dry mustard
1 tsp white vinegar
salt and pepper to taste
Paprika (Optional)

Cook eggs and chill. Peel eggs and cut in half lengthwise. Mash yolks with fork, add remaining ingredients. Spoon mixture back into the egg white halves. Sprinkle with paprika if desired.

Let me say paprika is not optional in this Hungarian home. Paprika is mandatory...LOL. I also added just a touch of dill weed to the top of the deviled eggs. I use dill weed in many of my recipes especially chicken based soups.

These were deeeeeelish.

Angel food cake with strawberries and Hagen Daz

R brought home 2 quarts of strawberries today. Rather than have the store bought little short cakes I made angel food cake from scratch. I love this cake. Once you make it you'll never eat a store bought angel food cake again.

Angel Food Cake Recipe

1 C sifted cake flour

1 1/2 C sugar

1 1/2 C egg whites (10-12 medium size eggs)

1/4 t salt

1 1/2 t cream of tartar

1/2 t almond extract

1 1/2 t vanilla extract

Sift flour and 3/4 C of sugar together. Beat egg whites with salt and cream of tartar in large bowl using high speed setting on mixer, until light and fluffy. Sprinkle remaining 3/4 C sugar over egg whites, 2 T at a tine, beating thoroughly after each addition. Continue beating until stiff peaks form. Fold in extracts. Sift dry ingredients, 2 T at a time, over beaten egg whites. Fold in gently but thoroughly with a wire whip or rubber spatula. I cut a piece of wax paper exactly the size of the bottom of pan. Place in pan before pouring batter into pan. Pour batter into ungreased tube pan. Bake in preheated 350 degree oven for 40 to 50 minutes or until crust is golden brown and cracks are dry. Invert pan immediately. Cool cake in upside down pan for 1 hour.

After the cake is cool, place pan right side up. Run a knife between the cake and pan to make removal easier. Place plate on top of pan and invert the pan and plate. Lift the outer pan from the cake leaving the tube part and cake. Place a knife between waxpaper and pan bottom loosening the cake. The cake should fall onto the plate with the waxpaper still attached. Peel the waxpaper from the cake.

Now time to eat. Add a couple scoops of vanilla ice cream. Add some sliced starwberries. Enjoy.

Oops...I forgot to take a photo. Take my word for it. It was delicious and looked good too. I fibbed...found a photo.