Easter Bread

Easter Greek (Orthodox)just kidding Tcheurek:
Say a prayer to Tante Astkhig (Stella) before starting ...it is her own recipe.

5 eggs
1 cup milk
1and 1/2 cup sugar (I add a little more)
2 sticks unsalted butter...must be unsalted.(.some sweet butter have salt).
1 teaspoon mahlab ( I add a little more)
1 teas. Habet Baraka..the black small seed.
raisins..(Optional)
now for flavor.
grate(rind) one orange + one Lemon..
Or 2 oranges
or 1 teaspoon..mastica.
For flour...I start with 6 cups..but add more when I knead.
2pks of yeast in 1/2 a cup warm water .remember to add a little sugar to help with the rise of yeast.
(1 pkg yeast is equal to 2teasp and 1/2)
--------------------------------------------------
Beat the eggs, the sugar, the milk (I would barely warm the milk just a little to break the cold from it). Beat these then add the melted butter, the orange rind, .....beat by hand or mixer..
Prepare now the yeast wait till it rises a little then add it to these wet ingredients.
Add the raisins, the flour, the habet baraka the mahlab.
Knead and knead. if it is too sticky add flour..knead more add flour till you think it's enough..add a little flour at a time...Dough must be STICKY...now make the sign of the cross on it..cover and keep in a warm place.
Dough will rise ..maybe in 4 to 5 hours depending on the warmth of the place and the power of the yeasts...sometimes I put more yeast so it can rise faster but be careful not to overdue with the yeast ..because it can be bitter..
After the rising of the dough..shape it like a braid...brush them with eggs(after y. beat it)
and sesame seed (optional) and let them rise again it can take again few hours or less.
Bake ..make sure they won't be too brown..because the bottom will be burned..
Good Luck..
Mom

Noelle's Spicy Bean and Beef Pie

Spicy Bean and Beef Pie

1 pound ground beef
2 to 3 garlic cloves, minced
1 can (11 1/2 ounces) condensed beean with bacon soup, undiluted
1 jar (16 ounces) picante sauce, divided
1/4 cup cornstarch
1 tablespoon chopped fresh parsley
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups (8 ounces) shredded cheddar cheese, divided
3/4 cup sliced green onions, divided
Pastry for double-crust pie (10 inches)
1 cup (8 ounces) sour cream
1 can (2 1/4 ounces) sliced black olives, drained

In a skillet, cook beef and garlic, until beef is browned; drain. In a large bowl, combine soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, 1 1/4 cup of cheese, 1/2 cup onions and the beef mixture. Line pie plate with bottom pastry; fill with bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. Bake at 425 degrees for 30-35 or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives and remaining picante sauce, cheese and onions. Yield: 8 servings

Karen's Taco Soup

This is SUPER easy to make and SUPER delicious.

-Tomato Soup
-Taco Seasoning-1 packet
-Corn
-Kidney Beans
-Ground Beef

Cook the ground beef, drain the fat, add to the heated Tomato Soup. Stir in the Taco Seasoning, Corn, and Beans. Top and serve with grated cheddar cheese, avocados, and sour cream if you prefer. Eat with tortilla chips.

Lorraine's Apple Cake Recipe

1 c. oil
1 and ½ cup sugar
3 c. flour
4 eggs
¼ c. apple juice, cider or water
1 Tbs. vanilla
1 Tbs. baking powder
½ tsp. salt

Mix all in large bowl until smooth.

In small bowl, mix 5 Tbs. sugar and 1 Tbs. cinnamon. Pare and slice 5-6 large apples. Mix with above. Grease tube pan. Pour half batter in pan, cover with half apples and cinnamon sugar; repeat. Bake at 350 degrees for 1 to 1 and ½ hours. Cool 10 minutes before flipping onto baking rack. Sprinkle with 10x sugar. Refrigerate after well-cooled. Better on the second day.

Heidi's Lamb Recipe

Rack of Lamb (you can just use a regular lamb leg / chop, anything lamb I would say)
1 1/2 tablespoons kosher salt (regular salt is fine to use)
2 tablespoons minced fresh rosemary leaves (if you don't have them fresh cause they are kind of expensive just use dried rosemary but not as much b/c dried is more potent)
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb (like I said before any kind of lamb roast will work)

In the bowl of a food processor fitted w/ a steel bade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan w/ the ribs curving down, and coat the tops w/ the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450 degrees F.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover w/ aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Beth's Biscuits-A Family Recipe

2 cups white flour
1 cup whole wheat flour
3 Tablespoons sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 Tablespoons butter
1 cup buttermilk

Blend the dry ingredients.
Cut in butter till size of coarse crumbs.
Add buttermilk and stir, knead dough.
Roll out dough and cut biscuits or drop dough onto lightly oiled baking sheet.
Bake 12 minutes at 425 degrees.

(Nota bene from Miss Killion: If I don't have buttermilk, I'll just use sour milk or a cup of milk with a little vinegar added.)

Pumpkin Drop Cookies

INGREDIENTS:

* 1/2 cup butter flavored shortening
* 3 cups sugar
* 1 (15 ounce) can solid pack pumpkin
* 2 eggs
* 1/2 cup milk
* 6 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 teaspoon ground allspice
* 1/2 teaspoon ground cloves

FROSTING:

* 1/2 cup butter, softened
* 2 1/2 cups confectioners' sugar
* 2 tablespoons milk
* 1 teaspoon vanilla extract

DIRECTIONS:

1. In a large mixing bowl, cream shortening and sugar. Beat in the pumpkin, eggs and milk. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 10-13 minutes or until lightly browned. Remove to wire racks to cool completely.

2. In a small mixing bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.