Easter greetings to you!

Happy Easter!

In the wee hours of this morning, I realized that we never dyed our Easter eggs. I boiled a dozen eggs on Friday, left them in the fridge, and totally forgot about them! We may get around to dying the eggs today, or we might not. Perhaps I'll do them myself on Monday. Is there any such thing as April Fool's eggs?

We'll actually be having our plastic egg hunt outdoors this year! This will be only the second time ever (for us) that we have had good enough weather for an outdoor hunt. And after church, we'll enjoy our brunch on the deck. Now this is an Easter gift for us, to be able to enjoy the outdoors on this holiday, and even when Easter is so early for the year.

Yesterday, I continued working in my new area of the yard. I planted a pink-flowering rhododendron and 2 hostas to the area. My daughters helped me to haul rocks for my dry river bed. And I moved some errant grape hyacinths to a small cluster up against the walkway. I am beginning to really "see" this area's future. I picked out a spot that would be lovely for a bench. 

My husband has finished building the low retaining block wall for one of our fig trees. I just need some soil for it, and I'll transplant the fig.

I also spent some time in the kitchen yesterday. I made 2 rhubarb pies, using the last of the frozen rhubarb and the first of some spring rhubarb. I also made enough pie pastry for 3 more pies, lined the tins with it and they're now in the freezer for pies later. With the scraps of pie dough, from all 5 pies, I rerolled the dough for a meat pie topper, for a chicken pie later this week or next (also tucked into the freezer).

And now, I think I hear the pitter patter of some grown children's feet, eager to begin the Easter celebration. Oh, and giggles and whispers coming from my daughters's room. Aren't we all still kids on the inside, no matter what our age says? I am sending Easter blessings and greetings your way! Have a wonderful day and I'll be back on Tuesday for my regular post.

Sincerely,
Lili

Easter menus, plus a recipe for a sweet yeast bread

I hope that you are having a fabulous Easter weekend! Mine shall be filled with gardening on Saturday, and church and family meals on Sunday. Don't you love knowing what everyone else will be eating on a holiday? I do. Sometimes knowing what someone else is preparing will spur ideas for me. And sometimes, I just like eating vicariously.

So, here's what's cooking in my kitchen on Easter.

Easter Brunch

Scrambled Eggs with Chard

Maple Sausage

Orange wedges

Austrian Almond Braid Bread *

Sage Biscuits

Pineapple Juice

And for Easter dinner. . .

Easter Dinner

Stuffed Chicken Breasts

Potatoes Au Gratin

Asparagus

Rhubarb Pie

Coffee and Tea

I like to prepare as much ahead of time as possible, so that I'm not spending all my time in the kitchen and away from the rest of the fun. 

The other day, I stuffed the chicken breasts, rolled up and froze. I'm thawing them overnight in the refrigerator. Tomorrow, I'll bread them and brown in a frying pan, then bake for the remainder of the cooking time. I will hopefully get to the pie this afternoon. I also baked the Austrian Almond Braid, earlier this week.  I wrapped and froze it, to thaw in the morning, and put a glaze on it at the last moment. In case you're interested, here's the recipe.

Austrian Almond Braid 

2 & 1/2  to  2 & 3/4 cups flour

2 & 3/4 teaspoons dry yeast (or 1 packet)
1/4 cup sugar
1 teaspoon salt

1/2 cup milk
1/4 cup butter or shortening

2 tablespoons water

1 egg, at room temperature

1 teaspoon almond extract

1/4 cup golden raisins

1/4 cup candied mixed fruit, chopped

1/4 cup chopped or sliced almonds

Almond Icing

(This bread is delicious with a total of 1/2 cup just about any combination of candied and dried fruit. Today, I used some candied fruitcake fruit, dark raisins, and chopped, homemade candied orange peel. I also like dried cherries or cranberries with the almonds.)

In a large bowl, stir together 1 cup of the flour, sugar, salt and yeast. In a microwaveable container (I just use my large Pyrex measuring cup), heat milk, water and butter for about 1 minute (until the butter becomes very soft, about 120-130 degrees F). Stir together. allow to cool slightly. Pour the liquids over the dry ingredients, and beat well, until smooth.

In a small bowl, beat the egg with the almond extract. Add to the dough, and stir well. 

Mix in 1/2 cup of flour. Add the dried/candied fruit and almonds. Add more flour to make a soft dough. Turn out onto a lightly floured counter or board and knead until smooth and satiny, about 5-10 minutes.

Cover dough, and allow to rest for 20 minutes.

Divide dough into 2 parts, one 2/3 of the dough, the other 1/3. 

With the 2/3 dough, divide this into 3 parts. Roll each part into a long strand, about 15 inches long. 

Lay the 3 strands out side by side, and pinch one end of the 3 strands together. Braid these strands. Pinch the bottom ends of the braid together. 

Place on a buttered baking sheet.


Take the 1/3 dough and divide into 3 parts, roll into strands about 18 inches long. Braid these 3, pinching both ends of braid. Lay on top of the large braid and tuck the ends of the small braid under the large braid ends. 

For a soft crust, brush with oil. But truthfully, I never bother with this step -- too much work. Cover with a towel and set in a warm place (80 to 85 degrees F) to rise until doubled, anywhere from 45 minutes to 1 hour.

Bake in a preheated oven, at 350 degrees F, for 25 to 30 minutes, or until golden. Remove to a cooling rack. Once cool, glaze with Almond Icing. Decorate with additional chopped almonds, if desired.

Almond Icing

3/4 cup confectioner's sugar
1 tablespoon milk
1/2 teaspoon almond extract

In a small bowl, stir all together until smooth.

Wishing you Easter blessings!