easter

Glazed Cinnamon-Cardamom Buns recipe | Epicurious.com

milk

Tbsp. active dry yeast

(475 g) all-purpose flour

(105 g) granulated sugar

cardamom

kosher salt

Tbsp. room temperature unsalted butter,

Tbsp. unsalted butter, room temperature

Tbsp. cinnamon

(packed) brown sugar, divided

All-purpose flour (for surface)

Deep Dish Quiche with Garnishes recipe | Epicurious.com

recipe Our Favorite Pie Dough

shallots, finely chopped

Tbsp. olive oil

kosher salt, divided

Tbsp. finely chopped chives

eggs

half-and-half

tsp. black pepper

crème fraîche,

Braised Leeks, Peas, and Lettuce, prosciutto

Sourdough Biscuits recipe | Epicurious.com

baking powder

baking soda

sugar

(188 g) all-purpose flour,

(1 stick) chilled unsalted butter

Flaky sea salt (optional)

Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.

Lemon Blueberry Pound Cake

lemon zest, packed (see note)

lemon juice

salt

blueberries (if using frozen blueberries, do not defrost)

(1/2 cup) unsalted butter, softened

confectioners' sugar

lemon zest,

Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.

In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)

In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. 

Transfer the batter into the prepared pan and smooth the top. 

Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

When the cake is cool, transfer it to a serving platter.

Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. 

Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

Blueberries and lemon? Ricotta cheese in a pound cake? Yes, please! Sweet and lemony, with a delicate crumb, this cake tastes like summer. 

Lemon Blueberry Ricotta Pound Cake

(250 g) all purpose flour

(1 1/2 sticks) unsalted butter, room temperature

sugar (300 g)

eggs, room temperature

vanilla extract

lemon zest

(140 g) blueberries

"Can I substitute 1 cup of raspberries  Since I Only have 1\/2 cup of blueberries?"

"It was stupendous- the softest, crumbly cake I have ever baked with the fresh blueberries giving the right amount of tang! Very precise instructions. This is sure shot party idea. Thanks!"

Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter.

Whisk the dry ingredients: In a medium bowl, vigorously whisk together the flour, baking powder and salt.

Toss blueberries with flour: Rinse the blueberries and toss them with a little flour to lightly coat them (this will help keep them from sinking to the bottom of the cake).

Mix wet ingredients and sugar for batter: Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy.
 
Add the eggs one at a time, mixing on medium speed for one minute after each addition.
Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled; it just looks that way.

Add dry ingredients, then blueberries: Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.

Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.)

Bake: Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, or until a tester inserted into the center comes out mostly clean, or if you press on the center with your fingers and lift up, the cake surface gently bounces back.
After the first 40 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further.

Cool: Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan.
Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing.

"I'm a rookie baker from Manila. I happen to have a leftover kesong puti, (a local unaged cheese) so I looked for a recipe that could use it. I also used dried wild blueberries which is very expensive here, so I just used 1 cup.  The cake turned out great especially the texture, I just wish it was more lemony and a bit less sweet. Any suggestion?"

"This cake turned out great.  I added about 1 teaspoon of lemon extract but otherwise followed the recipe making sure all of the refrigerator ingredients were at room temperature.   Instead of of a loaf pan I used a springform pan and love the way it turned out.  There was a suggestion to tent the cake with foil after 40 minutes which I did as a precaution.  Also it was baked on a baking sheet to help keep the bottom from getting too brown.  This recipe is a keeper."

"Well I too had leftover ricotta from another recipe and I love blueberry and lemon ricotta pancakes, so this cake sounded perfect! Thank you for the bit about looking like the ingredients were separating...I thought maybe one of my ingredients wasn’t fresh as that was taking place. There is a lot to be said for reading the recipe through before beginning! Next time I will read all of the reviews too. Thankfully I did put a cookie sheet under my loaf pan, as other reviewers said it was way too much batter even for my Pyrex loaf pan. Happy  to not have those drips on my oven interior. Next time I will scoop out a couple of muffins, then make the loaf. Things I did differently 1. because I only had salted butter was to reduce my salt to 1\/4 tsp. 2. In addition to the vanilla, I added 1\/8 tsp lemon extract as I wasn’t sure the zest would be enough. I love a lemony pop!  It is cooling for 15 min before I attempt to remove it from the pan. ...reveal...well it’s not my prettiest cake...as it overflowed the pan it stuck to the pan’s edge and as I tried to pry it out it broke off the cake’s  corners...I’ll cut those away for me and share slices from the middle☺️The cake is light and so delicious! I will make it again and have a loaf cake AND 2 muffins. thank you for sharing your recipe!"

To make the best French toast, Alton Brown uses day-old bread and honey instead of sugar in this recipe from Good Eats on Food Network.

French Toast

honey,

bread

butter

French Toast covered with syrup alongside a serving of raspberries and blackberries on a pale blue plate

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

I've made this recipe a handful of times, but following the directions exactly as written will make the bread very very soggy in the middle, and the "toast" will be incredibly thin and flat. I've tweaked the recipe and cooking times and I've finally mastered it to perfection. The results of my tweaks: Deliciously thick slices of golden toast with a soft, moist (but not soggy) insides. Divine! Here are the changes I made:<br /><br />-Use challah bread- cut into generous 1 &amp; 1/2 inch slices, since the bread will deflate while cooking.<br />-Add a splash of vanilla to the egg<br />-DIP the the bread in the egg mixture. DO NOT soak it at all, or it will turn out soggy in the middle.<br />-Skip the step of letting it sit before cooking.  It Wastes time and doesn't help the texture any.<br />-Bake for 10 minutes at 400 degrees on a baking stone.<br />-Serve with powdered sugar and syrup. YUMMO!!<br /><br />

I made this for the first time for dinner tonight. It was delicious! I used brioche, dried it for 8 hours before sitting it in the custard. It still seemed a little hard when I took it out, but after cooking it in the butter, it was fine. <div>I followed his instructions exactly and it turned it perfect. </div><div>I might try adding a little cinnamon to the custard next time. </div>

Made this for my hubby, mom, and daughter on Sunday. Best French Toast I've ever made (and possibly better than any I've had at a restaurant)! I used the Challah bread and sliced it the night before and stood the slices up in taco holders for about 12 hours before cooking. I added a dash of vanilla and a few shakes of cinnamon to the custard (which I also mixed up the night before). Other than those extra ingredients, I followed the recipe and directions exactly. I received rave reviews from all three generations! Thanks Alton!

Without a doubt, this was the best French Toast that I have ever made, and in the top of the best French Toasts that I have ever eaten.  We used sourdough brought home from a business trip to California.  I found that 3 minutes per side in the skillet was a bit too much, and the bread would get a bit too dark; about 2.5 minutes was perfect.  The outsides were browned and crispy, and the inside light and fluffy.  I"m freezing the rest of the sourdough to make this again later.

Used some small thin sliced French bread.  Came out perfect.  Kids loved it.  

Loved this recipe. It was easy and delicious. I didn’t have any trouble with the honey (mentioned in another post) but I didn’t have brioche bread so I used thick sliced bread (it was a last minute decision to make French toast) and just soaked it a little over half the time listed. It was still delicious and tasted so good I didn’t add syrup, just plain was perfect!  I’m also a huge Alton Brown fan and his recipes are usually my “go tos”. This one is added to my list. 

Have been making this type of french toasts for decades.  It's the same recipe that my mom taught me 50 years ago.  We would use thick sliced homemade white bread growing up and we put cinnamon and vanilla to taste in ours.  We don't have <span>brioche or challah bread available in my small town Minnesota area so we use texas toast now. Leftovers are used the next day for a quick out the door breakfast by warming it in the toaster, buttering it, adding cinnamon/sugar to taste, roll it up and out the door we go.  Fabulous.</span>

This is the only French Toast Recipe I use. I use Texas Toast, added 1 tsp cinnamon, 1 tsp vanilla and my family loves it. 

Alton is my favorite chef of all time. Every single recipe of his I have tried is phenomenal. I love this French toast. It doesn’t have to be super complicated or fancy to be delicious. High fives for quick yummy breakfast/snack/anytime chow. 

This was amazing. I used some super thick cut sandwich bread I made a couple days before, added a bit of grated nutmeg (my personal love). The texture was perfect and the flavor was awesome.<br />

https://www.foodnetwork.com/videos/french-toast-0126565

Alton shuffles into the kitchen to make a breakfast treat: French toast.

Resurrection Rolls

pk crescent rolls

marshmallows

tbsp sugar

cinnamon

tsp nutmeg

Set oven according to crescent roll instructions.

Prep baking pan with parchment paper.

Unroll crescents and place on parchment.

Melt butter in a skillet or microwave and pour into a small bowl.

Combine sugar, cinnamon, and nutmeg in a small bowl.

Using a toothpick inserted into the end of a marshmallow or your fingers, dip the marshmallow into the melted butter and then roll in the cinnamon/sugar until thoroughly covered.

Place cinnamon/sugar covered marshmallow on center of crescent roll and carefully wrap completely.

Repeat for all crescent rolls.

*If desired, drizzle the baked crescents with leftover melted butter and sprinkle with cinnamon/sugar or leave plain to add sifted confectioners sugar after baking.

Bake approximately 10 minutes or until rolls are cooked and lightly browned.

Cool slightly before serving.

https://content.jwplatform.com/videos/e2QGnjIR.mp4

This Resurrection Rolls Recipe is one of our most favorite Easter traditions that we did when our kids were little.

With a gorgeous ribbon of chocolate running through it, this marbled banana bread is as impressive looking as it is delicious. 

Marbled Banana Bread

all purpose flour, spooned into measuring cup and leveled-off

bananas

sour cream

semisweet chocolate, chopped (a heaping 1/2 cup)

natural unsweetened cocoa powder,

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan generously with butter or nonstick cooking spray.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition.  Add the flour mixture and mix on low speed until just combined. Add the mashed bananas, sour cream and vanilla extract and beat until just combined. Do not overmix.

Place the chocolate in a microwave safe bowl. Cook on high power in 20 second intervals, stopping to stir in between, until about 80% melted. Stir until smooth, letting the residual heat in the bowl melt the remaining bits of unmelted chocolate. Add the cocoa powder and stir until dissolved. Add one cup of the banana bread batter to the melted chocolate and stir until well combined.  

Spoon the plain batter and chocolate batter alternately into the prepared loaf pan. Swirl the batters together with a knife (don't overdo it or the colors will get muddled -- up and back 4 to 5 times should suffice). Bake for about 1 hour and 10 minutes, or until a cake tester comes out clean. Cool in the pan on a wire rack for about 10 minutes, then remove the loaf from the pan and set on the wire rack to cool completely.  

<strong>Freezer-Friendly Instructions:</strong> The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag.  Thaw overnight in the refrigerator before serving. 

Never fear! Making an omelette at home is not difficult. With a few basic steps and a flip of the wrist you can pull this off in minutes. Fill it with whatever you have on hand—it's a great way to use up leftovers!

How to Make an Omelette

unsalted butter

cheese,

basil, parsley,

"Thank you for giving ME a recipe of an omelette. \r\nThis is very useful"

Prep the eggs:  In a bowl, beat the eggs with a fork.

Melt the butter: In an 8-inch nonstick skillet over medium-low heat, melt the butter.

Add the eggs and cook the omelette: Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.
Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes.

Fill the omelette: Place the cheese, tomatoes, and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.

Fold and plate the omelette: Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half. Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate. Voila!
  

"Thanks for the great instructions! I’ve never been successful with omelettes, but I’m going to master this now!"

"I had never made on omelette before and it turned out perfect. Thanks!"

"I have not made omelettes for about 4 years so this was a welcoming refresher course on how to make them."

Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you're looking to buy one, check out <a href="http://thesweethome.com/reviews/the-best-food-processor/">this guide from our colleagues at The Sweethome</a>.)

All-Purpose Biscuits

all-purpose flour,

cold, unsalted butter,

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

Southern Smashed Potato Salad

petite red potatoes,

mayonnaise

dry mustard powder

yellow mustard

celery

shallots

black pepper

scallions,

Bring the potatoes to a boil in a large pot of salted water. Cook until tender and easily pierced with a knife, 20 to 25 minutes total. Drain potatoes and return to the pot.

Add the mayonnaise, dry mustard powder, yellow mustard, celery, shallots, salt, and a generous amount of pepper. Smash using a potato masher until desired texture is reached. (I like small chunks of potatoes throughout.)

Refrigerate until chilled. Adjust seasonings to personal preference upon serving; the flavors will have married and become a bit less pungent.

How To Make the Absolute Easiest Crustless Quiche

spinach

cooked vegetables, such as zucchini or eggplant

potatoes

meat,

Heat the oven to 375°F and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish.

Whisk the eggs. Place the eggs in a large bowl and whisk until fully beaten.

Whisk in the milk, salt, and pepper. Add the milk, salt, and pepper, and whisk until frothy.

Add the mix-ins. Stir in any mix-ins such as meat, cheese, vegetables, or herbs. At this point the casserole may be refrigerated overnight, or frozen. (If freezing, thaw overnight before cooking and proceed to bake as directed below.)

Bake for 45 minutes. Pour into the prepared baking dish. Bake until puffed around the edges and a tester inserted in the center comes out clean, about 45 minutes.

Pickled eggs! Four ways. Brilliant fuchsia red beet pickled eggs, a Indian version featuring yellow curry, jalapeno pickled eggs, and a tarragon mustard version.

Pickled Eggs

beet,

beet juice*

apple cider vinegar

onion, sliced

cardamom pods

star anise

hard cooked eggs**, peeled

cider vinegar

water

white granulated sugar

mustard seeds (yellow

Tbsp yellow curry powder

cloves

jalapeno peppers,

cumin seeds

bay leaf

dry oregano

garlic clove,

tarragon

mustard seeds

herbs de provence

"I have pickled eggs this way for years I also like to put sliced tomatoes ln with eggs and beets  Oh yer you should try puting in a few garlic  cloves as well."

"Thank you for all the great recipes, I've already tried many of them and I am excited to try the pickled eggs.  The pastrami and corned beef has so far been a huge success (have a batch on the smoker right now!). I really like to see the different combinations of spices people are using because I think there is nothing better than putting your own personal note of flavor into what you love to make for people. Simply recipes is quickly turning into my go to site!"

"All the options sound wonderful!! And they are on my list to try. Was wondering if you strain the liquid before you place it in the jars? (wondering about the floating dry oregano, etc.). Thanks!!"

Peel the eggs and place in the bottom of a clean, quart-sized glass jar.

In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar's cover. Refrigerate up to a month.
The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

"Love the beet juice idea... although I cheat.  I buy a jar of pickles and reuse the juice... one jar is good for 1-2 uses... lol.  #semihomemade"

"My mother made these when I was a kid and that was back in the 50s when pickled eggs were staples in beer joints sitting on the bar at all times.   So I’ve used everything from traditional pickling spices to any combo I feel like, it all works and the eggs literally keep forever. If they last that long.  Quick on the run protein or egg salad!  Ummm..."

This classic chocolate mousse is light yet intensely chocolate. Don't be fooled by the French name -- it's quick and easy to make!

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