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Springtime Feasting!

Eggs, milk, cream, honey, Spring greens, sprouts, fresh bread or rolls and Spring lamb are commonly served at Spring feasts. Breakfast could consist of an egg dish accompanied by ham and hot cross buns. Any braided bread recipe is appropriate this time of year as the three braids represent the Triple Goddess. Fennel is a favorite of mine, it soothes colicky bellies and helps increase milk production in cows and humans alike. A good choice for this time of year!

Ancient Spring feasts were made up of foods readily available at this time of year and included eggs-the symbol of fertility. The equinox brings us equal days and those precious 12 hours of daylight have the chickens laying eggs once again, in the advent of electricity this miracle and wonderful, welcoming sight tends to be lost for many of us but for our ancestors this was reason to celebrate, life was beginning anew!!

Tea parties are always exciting for young and old and are quite fitting this time of year. Wonderful finger sandwiches and sweet treats with a warm cup of tea set on a table decorated with Spring flowers is one of the best parts of Spring not to mention one of the simplest ways to honor the Earth on this day.

Much of these recipes can be added to one's Bealltainn feast as well.


Dandelion Wine
Irish Creme
Sunshine Punch


Bacon Deviled Eggs
Buffalo Deviled Eggs
Ham and Horseradish Stuffed Eggs
Lemon Tarragon Stuffed Eggs
Curried Stuffed Eggs
Mini Mushroom Quiche
Mustard Ham Pinwheels
Spinach Stuffed Eggs


Lemon Poppy Seed Muffins
Ostara Hot Cross Buns
Three Flour Braided Bread
Braided Kashi Wheat Germ Yogurt Bread
Braided Eostre Bread

Sides & Salads

Sugar Snap Pea and Mint Salad
Fresh Spinach Salad with Pignoli and Raisins
Sunkist Citrus Scampi
Sunkist's Green and Orange Salad with Blue Cheese Dressing
Early Spring Salad With Creamy Lemon Dressing

Main Dishes

Roasted Rosemary Lamb and Potatoes
Low Carb Lamb Chop with Currant Sauce
Low Carb Baked Artichokes with Coddled Eggs Nicoise
Classic Quiche Lorraine


Daffodil Cake
Calla Lily Cookies
Tropical Carrot Cake
Pina Colada Cake
Luscious Lemon Bars
Lemon Lime Meringue Nests
Pecan Eostre Cake
Wake the Earth Gingered Carrot Cake

Dandelion Wine

4 pints, dandelion flowers (as little green as possible)
18 ounces, chopped sultanas (white raisins)
1--1/2 pounds, corn sugar
3teaspoons, citric acid
2 campden tablets

The recipe calls for making a "dandelion tea" by steeping the flowers in a warm water for 24 hours. I've done this part and the "tea" is a yellow- brown color with a very grassy smell and taste. Is this what is supposed to happen? I've tasted and smelled the flowers very carefully and quite frankly they don't taste like much at all. Will some "magic" happen durring fementation and aging (not at all uncommon in this type of endeavor)?

Source: Michael Yandrasits (michael@ frank.polymer, Issue #872, 4/27/92

Yields:1 gallon

Irish Creme

1 cup whisky
1 cups cream
2 large tablespoons chocolate syrup
3 eggs
2/3 can of sweetened condensed milk

Beat eggs. Add all other ingredients except cream and stir. Add cream and lightly stir into whisky mixture.

Sunshine Punch

1 qt. cranberry juice
1 c. sugar
2 c. orange juice
1 c. pineapple juice
1/2 tsp. almond extract
2 c. chilled ginger ale
1 pint pineapple sherbet

Blend the cranberry juice, sugar, fruit juices, and almond extract. Refrigerate, covered, until serving time. Just before serving, stir in the ginger ale and sherbet.

Bacon Deviled Eggs

12 large eggs; hard cooked -- peeled carefully sliced in half
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon prepared white horseradish
8 ounces bacon; cooked crisp -- drained crumbled fine
4 scallions -- chopped fine

Put egg yolks into a small bowl and mash them with the back of a spoon.
Stir in mayonnaise, sour cream, mustard and horseradish.
When yolk mixture is smooth, stir in bacon and scallions.
Taste for seasoning. Using two spoons, stuff egg whites with the yolk mixture.

Buffalo Deviled Eggs

12 Fresh Eggs
1/2 cup blue cheese, crumbled
1/4 cup mayonnaise
1 tablespoon parsley, minced
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery salt
2 ribs celery, finely diced

Hard cook eggs. Cool, remove eggshell, then cut in half to make 24 egg halves. Mash yolks and mix well all other ingredients except diced celery. Spoon yolk mixture back into shells. Garnish with diced celery.


Ham and Horseradish Stuffed Eggs

6 hard-cooked large eggs
3 tablespoons mayonnaise
1/2 cup minced cooked ham (about 3 ounces)
teaspoon coarse-grained mustard
1 1/2 teaspoons drained bottled horseradish, or to taste
1/2 teaspoon fresh lemon juice
cayenne to taste

Cut a paper-thin slice of both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.

Makes 12 stuffed eggs.

April 1995

Lemon Tarragon Stuffed Eggs

6 hard-cooked large eggs
3 tablespoons mayonnaise
1 large shallot, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly grated lemon zest
3/4 teaspoon fresh lemon juice
2 teaspoons minced fresh tarragon leaves

Garnish: Fresh tarragon sprigs

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered.

Just before serving, garnish eggs.

Makes 12 Stuffed Eggs.

April 1995

Curried Stuffed Eggs

6 hard-cooked large eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons plain yogurt
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon bottled Major Grey's chutney, large pieces minced
1 scallion, chopped fine
1/2 teaspoon fresh lime juice
Tabasco to taste

Garnish: thinly sliced scallion green

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.

Just before serving, garnish eggs.

Makes 12 stuffed eggs.

April 1995

Mini Mushroom Quiche

1 8 oz. package refrigerated crescent rolls
1 Portabella mushroom
8 oz small white mushrooms
2 TBS butter
1/2 cup whipping cream
1 egg
1/4 tsp salt
1/8 tsp cayenne pepper
1/2 cup shredded Swiss cheese

Wash mushrooms and chop in food processor. Place butter in a small skillet and cook mushrooms over medium heat until all liquid is evaporated.
Preheat oven to 375 degrees. Grease 2 dozen 1 3/4" muffin tins. Separate each roll of dough into six equal pieces. Cut each piece in half (to form a square) and press into muffin tins. Divide mushroom mixture evenly among shells. Beat together egg, cream, salt and cayenne. Pour egg mixture over mushrooms (approximately 2 tsp. each). Sprinkle with grated cheese. Bake at 375 degrees for 18-20 minutes or until center is set. To serve warm, cool 5 minutes before removing. To freeze, cool on rack and freeze in air tight container or bag. To reheat, place frozen quiches on cookie sheet and bake 12-14 minutes at 350 degrees. Makes 24. Freezes extremely well.

Mustard Ham Pinwheels

4 cups cooked ham
2/3 cup mayonnaise
2 tsp. Dijon Mustard or hearty mustard
1/2 cup finely shredded Cheddar cheese
2 Loaves Unsliced Sandwich Bread
1/2 cup-1 stick of butterTrim the crust off of the loaf of unsliced sandwich bread. Cut into 5 to 7 half inch horizontal slices. Set aside. Grind cooked ham in food processor or food grinder. Combine ham, cheese, mayonnaise and mustard. Mix well. Butter each horizontal slice of bread and spread filling onto each slice. Roll up tightly each horizontal slice like a jelly-roll. Wrap each roll in plastic wrap and refrigerate overnight. Remove wrap the next day and cut each roll into 8 to 12 crosswise slices. Use a very sharp knife. Keep refrigerated until ready to serve. This makes about 80 pinwheels.

Spinach Stuffed Eggs

12 hard-cooked eggs
1 (10-ounce) package frozen chopped spinach or 1 bunch fresh spinach, cooked and chopped
1/4 cup sugarfree mayonnaise
2 Tablespoons olive oil
2 Tablespoons freshly grated parmesan cheese
Salt and freshly ground pepper to taste

Cook the spinach. Drain and squeeze dry, getting out as much water as possible so spinach doesn't dilute the filling. Peel eggs and cut in half. Mash yolks with spinach, mayonnaise, oil, cheese, salt and pepper. Carefully fill each egg white half with the yolk mixture. Cover with plastic wrap and refrigerate until well chilled.

Serves 6. 3 grams per serving.

Lemon Poppy Seed Muffins

1 1/4 cups all-purpose flour
1/2-cup sugar
1-tablespoon poppy seed
1 tablespoon finely shredded lemon peel
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil

For topping:
2 tablespoons butter
2 tablespoons sugar

In a medium mixing bowl stir together flour, 1/2-cup sugar, poppy seed, lemon peel, baking powder and salt.
In another medium bowl combine egg, milk and oil. Add all at once to dry mixture. Stir just until moistened. Spoon batter into prepared muffin pans, filling each 2/3 full. Bake 20-25 minutes in preheated 375-degree oven. Cool on wire rack for 5 minutes. Remove muffins from muffin cups. Dip tops of muffins into melted butter then in the 2 tablespoons sugar. Serve warm.

Makes 12.

Ostara Hot Cross Buns

4 1/2 cups unbleached all-purpose flour
1/3 cup sugar
1 pkg. yeast
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 tsp. allspice
2 cups warm milk
1/4 cup melted butter
2 eggs
1 cup currants
1/2 cup candied peel

1/2 cup confectioner's sugar
2 tbs. milk

Add yeast to sweetened milk let sit 5 minutes. Mix dry ingredients, cut in butter, then eggs, then milk. Stir in currants and candied peel. Cover and let stand for 10 minutes. Spray 24 medium/large muffin cups, fill 2/3 full. Spray tops with butter spray, cover and let rise until almost double, about 20-30 minutes. Preheat oven to 375o. bake for about 20 minutes, until browned. Cool on rack until warm. Combine sugar and milk until smooth, spoon into piping bag.
Pipe Celtic crosses on top. Or cut across buns with bolline.
These cakes are traditional treats at the Vernal Equinox. The equilateral solar cross on top predates Christianity and represents the minor Sabbats; the solstices and the equinoxes


Three Flour Braided Bread


2 1/4 cups white flour
2 tbs. sugar
2 tbs. salt
2 packages active dry yeast
1/4 cup margarine, softened


2 1/4 cups very warm water (120 - 130 F)
Beat 2 minutes at medium speed


1 cup white flour

Beat at high speed 2 minute
Divide batter into 3 bowls

Make whole wheat dough by beating
2 tbs. molasses and 1 1/4 cup whole wheat flour into 1/3 of batter.

Make rye dough by adding
2 tbs. molasses, 1 teaspoon caraway seed, 1 tablespoon cocoa,
and 1 1/4 cups rye flour to 1/3 of batter.

Make white dough by beating
1 1/4 cups white flour into remaining batter.

Knead each dough until smooth and elastic, about 5 minutes. Cover. Let rise in warm place until doubled, about 1 hour. Punch down. On floured board, divide each dough in half. Roll each piece into a 15 inch rope. On a greased baking sheet, braid together a white, whole wheat, and rye rope. Pinch ends to seal. Repeat with remaining dough. Cover, let rise until doubled about 1 hour. Bake at 350 F for 30 - 40 minutes or until done. Cool.

Makes 2 loaves

Braided Kashi Wheat Germ Yogurt Bread

3 cups whole wheat flour
1 cup cooked Kashi Pilaf, cooled
3/4 cup nonfat dry milk
5 teaspoons salt
2 packages dry yeast
2-3/4 cups water
1 cup plain yogurt
1/4 cup honey
1/4 cup molasses
2 tablespoons canola oil
3-1/2 to 4 cups bread flour
1 cup plus 2 Tbls wheat germ
1 egg, beaten

Mix whole wheat flour, dry milk, salt and yeast in large bowl. Combine water, yogurt, honey and molasses in saucepan and heat to 115 to 120 degrees. Add yogurt mixture to yeast mixture and beat vigorously.
Add oil and 2 cups bread flour, beating until smooth. Stir in wheat germ and cooked Kashi Pilaf. Add enough additional flour to make soft, yet manageable dough. Knead bread about 5 minutes.
Shape into a round and place in greased bowl. Lightly grease top, cover and let rise in warm place free from draft until doubled. Punch down dough.
Divide into 4 sections. Divide each section into thirds, shaping each into 12-inch long rope. Braid each set of 3 ropes, forming 4 oval loaves. Place on greased baking sheets or 9x5 inch loaf pans. Cover and let rise until doubled. Brush with egg and sprinkle with remaining 2 tablespoons wheat germ. Bake at 350 degrees for 25 to 35 minutes.

Nutrition Facts
Cholesterol 11 mg Serving Size: 1 slice 3.82 oz Sodium 238 mg Calories 223 Total carb 41 g Fat cal 25 Fiber 4 g Total fat 3 g Sugar 10 g

Makes 4 loaves.


Braided Eostre Bread

5 1/2 cups flour, sifted
1 cup milk, scalded
1/2 cup shortening (1 stick)
3/4 cup sugar
1/2 t. salt
2 pkgs. yeast
1/4 cup water
2 eggs, beaten
1/2 cup raisins
1/4 cup chopped almonds

Scald the milk, stir in shortening, sugar and salt. Soften the yeast in water and stir in the milk mixture which has been cooled to lukewarm. Add the beaten eggs and 3 cups of flour. Beat until smooth. Stir in raisins and almonds. Mix in remaining 2 1/2 cups flour. Knead well until smooth and elastic. Place in greased bowl and let raise about 1 1/2 hours. Make braid by cutting dough in half. Cut one half into 3 pieces for a braid. Roll each piece into a long 12 inch piece. Cut other half of dough into 3 pieces. Use only 2 pieces for a second braid, which should be placed on top of the first braid. Twist the last piece and place on top of the first two. This should all be placed on a greased cookie sheet when starting to braid. Bake at 375 degree oven for about 45 minutes.


Sugar Snap Pea and Mint Salad

1-1/2 lb. (750 g) sugar snap peas, ends trimmed
1 tablespoon Champagne vinegar
1small shallot, minced
3 tablespoons extra virgin olive oil
salt and freshly ground pepper
1/4 cup (1/4 oz/7 g) fresh mint leaves, cut into thin strips, plus mint sprigs for garnish

Have ready a bowl of ice water. Bring a large saucepan three-fourths full of salted water to a boil. Add the sugar snap peas and simmer until bright green and almost tender, 1-1/2 to 2 minutes. Drain immediately and transfer to the ice water to halt the cooking. Let stand for 5 minutes, then drain and set aside.

To make the dressing, in a small bowl, whisk together the vinegar, shallot, olive oil and salt and pepper to taste.

To serve, place the sugar snap peas and thin strips of mint in a bowl and drizzle with the dressing. Toss to coat the ingredients evenly. Transfer to a serving bowl and garnish with mint sprigs. Serve immediately, arranging the salad attractively on each plate, if desired.

Serves 4-6

Spring: Recipes Inspired by Nature's Bounty by Joanne Weir

Fresh Spinach Salad with Pignoli and Raisins

800 g fresh spinach leaves
100 g pignoli (pine kernels/nuts)
100 g raisins or sultanas
lemon vinaigrette

Soak the raisins in warm water for half an hour, drain and dry. Wash the spinach in cold water several times, dry and chop. Place them in a salad bowl and dress with a lemon vinaigrette. Let it rest half an hour then and mix in the the pignoli and raisins.

SOURCE: unknown

Sunkist Citrus Scampi

12 Sunkist fresh orange segments
12 Sunkist fresh lemon segments
12 Sunkist fresh pummelo segments (use Sunkist grapefruit segments when the pummelos are not in season)
20 Raw, large shrimp, peeled, deveined, tails on
4 tablespoons Butter
4 tablespoons Olive oil
2 teaspoons Garlic, minced
8 cups Baby spinach leaves (Sunkist Citrus Scampi can also be served over 1 cup rice)

Take shrimp and butterfly them, slicing down the back and almost in half. This will make the shrimp curl when cooking.
Melt butter and olive oil in skillet over medium heat. Stir in garlic and shrimp.
Cook shrimp 4 - 5 minutes until they turn pink and tails curl.
Add Sunkist fresh orange, fresh lemon and fresh pummelo segments to pan, and stir gently to heat through.
Place baby spinach leaves on serving plate. Arrange shrimp on top of spinach. Pour garlic butter with Sunkist fresh orange, lemon and pummelo segments over shrimp.

Serve immediately.

Serves 4


Sunkist's Green and Orange Salad with Blue Cheese Dressing

8 cups assorted salad greens, torn into bite-size pieces
3 Sunkist oranges, peeled and cut into bite-size pieces
1/3 cup vegetable oil
1/2 cup sour cream
Grated peel and juice of 1/2 Sunkist lemon
2 ounces (about 1/2 cup) crumbled blue cheese
1 small clove garlic, minced
1/2 teaspoon dried dill weed
1/4 teaspoon seasoned salt

In a large bowl, combine the salad greens and oranges, cover and chill.
In a small bowl, gradually add the oil to the sour cream, stirring constantly with a wire whisk.
Stir in remaining ingredients, cover and chill.
To serve, pour the dressing over the salad mixture and toss well.

Serves 6-8

SOURCE: unknown

Early Spring Salad With Creamy Lemon Dressing

4 cups wild greens (including Shepherd's Purse)

1-1/2 cups olive or vegetable oil
1 tsp rosemary
1 cup water
1 tsp turmeric
2 cloves garlic
1 tsp miso
1 tsp fresh ginger
1/2 cup any cooked root vegetable (potatoes, yams, yuccas, evening primrose root, etc.)
1/2 small onion
Juice of 1 lemon
Small handful parsley or cilantro

1.Wash the greens and pat dry with towels.
2.Chop greens into bite-sized pieces.
3.Into a blender, add oil, water, and lemon. Blend. Whilethe blender is running, put in the remaining ingredients except root vegetable. This will prevent anything from getting stuck under the blender blades.
4.Blend until smooth, then add the root vegetable to thicken the dressing. Vary the amount of the root vegetable according to how thick you like your dressing.
5.Toss the salad with the dressing and serve.


Dandelion Salad

**DO NOT pick dandelions from a lawn that has been chemically treated**

1 Tb vegetable oil
1 tsp cider vinegar or lemon juice
2 c. young dandelion leaves
1/4 c. sliced green onion or leeks
2 hard boiled eggs, sliced
1/2 c. grapefruit or tangerine sections or mandarin oranges
Dandelion blossoms, optional

In a small bowl, whisk together oil and vinegar. Combine dandelion leaves and onions; add dressing and toss to coat. Arrange on two salad plates; top with eggs and fruit. Garnish with dandelion blossoms, if desired.

SOURCE: unknown

Roasted Rosemary Lamb and Potatoes

5 lb. leg of lamb
2 tbsp. Dijon mustard
2 tbsp. chopped or dried rosemary
2 cloves minced garlic
1 tsp. black pepper
2 tbsp. olive oil
2 lb. Idaho baking potatoes
2 lg. onions, sliced
1 c. dry white wine

Remove membrane and fat from lamb. Wash and pat dry. Mix mustard, 1 tablespoon rosemary, 1/2 teaspoon pepper, half of garlic and 1/2 teaspoon salt. Spread evenly over lamb and let stand at room temperature while preparing potatoes. Brush oil over bottom of roasting pan. Peel potatoes and cut into 1/4 inch slices and arrange in pan, then onion slices. Sprinkle with remaining salt, pepper, garlic, and rosemary. Place lamb on top of vegetables and pour wine over lamb. Roast in preheated oven at 375 degrees for about 1 hour and 20 minutes or until meat thermometer registers 140 degrees for rare or 160 degrees for medium. Turn lamb during cooking. Place lamb on platter and cover loosely with foil for 10 minutes to set. Slice and serve with vegetables.
Serves 6-8.

SOURCE: unknown

Low Carb Lamb Chop with Currant Sauce

1/3 cup currant jelly
2 tbsp cider vinegar
2 tbsp orange juice
2 to 3 tsps chopped fresh tarragon or 1/2 to 1 tsp dried tarragon leaves
8 lamb loin chops (3/4 to 1 inch thick)

Grill Directions: Heat grill. In small saceupan, combine jelly, vinegar, orange juice, and tarragon. Cook over medium heat for about 5 minutes or until jelly melts, stirring frequently. Reserve 1/4 cup currant sauce in small bowl. Set remaining sauce aside. When ready to grill, oil grill rack. Sprinkle both sides of lamb chops with salt and epepper. Place chops on gas gril over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until of desired doneness, turning once and brushing frequently with reserved 1/4 cup sauce. To serve, spoon remaining currant sauce over lamb chops.

Makes 4 servings.

Carbs: 19g per serving

SOURCE: unknown

Low Carb Baked Artichokes with Coddled Eggs Nicoise

4 medium to large globe artichokes
2 T unsalted butter
1/2 C dry white wine
2/3 C water
4 large eggs
2/3 C heavy cream
2 plum tomatoes, skinned, seeded and cut into small dice
8 fresh basil leaves, roughly chopped
salt and pepper to taste

With a large, sharp knife, slice one third off the top of each artichoke. Pull off the outer leaves and discard them. Break the artichoke stems off at the base, then trim about 1/4 inch from the base. Use the butter to grease a flameproof casserole dish just large enough to hold the artichokes. Place the artichokes in it and pour the wine and water over them. Bring to a boil, then reduce the heat, cover and cook gently for 15-20 minutes or until just tender; test the base of each artichoke with the point of a knife. Remove the artichokes from the casserole, reserving the cooking liquid. Leave the artichokes to cool, placing them upside down to drain off any liquid. Preheat the oven to 400 F. To create a central cavity in each artichoke, pull out the small inner leaves, then use a teaspoon to scrape out the fibrous choke. Place the artichokes in a baking dish and crack an egg into the center of each one. Season generously with salt and pepper and bake in the oven for 5 minutes, or until the eggs are lightly set. Meanwhile, make the sauce: Reheat the cooking liquid, then add the cream and boil for 5 minutes. Stir in the tomatoes and basil and season to taste. Place each artichoke on a serving plate, coat lightly with the sauce and serve immediately.

Serves 4


Classic Quiche Lorraine

1 pie crust (9 inch)
6 bacon slices -- crisply cooked
6 ounces Swiss cheese -- shredded
1 1/2 cups half and half
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup ham cubes
4 egg
1/8 onion -- sliced

Prepare pie crust. Sprinkle crumbled bacon and cheese on the bottom of pie crust. Put remaining ingredients in blender container. Blend on high for 10 seconds; blend until onion is mixed but do not over-blend. Pour into pie crust over bacon and cheese. Bake in preheated oven at 350-degrees for 30 minutes, until top is golden brown and mixture is set. Serve warm.

SOURCE: unknown

Daffodil Cake

1/2 cup sifted cake flour
6 egg whites
1/2 teaspoon vanilla
1/2 cup granulated sugar
3/4 teaspoon baking powder
2 tablespoons lemon juice
1/2 cup granulated sugar white part:
1/2 cup sifted powdered sugar
1/2 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sifted cake flour
6 egg yolks
1 tablespoon cold water
powdered sugar

Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three times. Beat egg whites till frothy; add cream of tartar, vanilla, and salt. Beat till soft peaks form. Gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in. Yellow part: Sift 3/4 cup cake flour and baking powder together three times. Beat yolks with juice and water until thick, 5 to 7 minutes; gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in. lternately spoon yellow and white mixtures into an ungreased 9- or 10-inch tube pan. Bake at 375 degrees for 35 to 40 minutes. Invert and cool. Dust cake ith powdered sugar.

SOURCE: unknown


1 cup butter
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon baking powder
1/3 cup sugar
1/2 teaspoon brandy extract, optional
2 cups flour
1 teaspoon ground cloves
top with:
powdered sugar

Preheat oven to 350 F (moderate). Mix first five ngredients together thoroughly. Blend flour, baking powder, and cloves; stir into butter mixture and mix well. Shape dough into small balls about 3/4" in diameter, or in cylindrical shapes formed in 2"-long half moons. Bake on lightly greased baking sheet for 10-12 minutes, until cookies are set but not browned. Let stand 2 minutes before removing from baking sheet. When cool, dust with powdered sugar. For a more authentic Greek cooky, omit ground cloves and place a whole clove in center of each cooky before baking. If you use self-rising flour, omit baking powder.

SOURCE: unknown

Calla Lily Cookies

2 egg whites
2 egg yolks
1 C. light brown sugar
6 T. flour
1 C. finely chopped pecans, toasted
1 t. vanilla
1/2 C. heavy cream, sweetened and whipped

Preheat oven to 350 degrees F. Grease and flour 3 large cookie sheets. Beat egg whites until they form stiff peaks. Set aside. Clean mixer and beaters. Beat egg yolks until light yellow. Add sugar to yolks and beat long and hard. Remove from mixer and fold in egg whites, flour, pecans and vanilla. Drop batter with a tablespoon, allowing for only 4 or 5 cookies per cookie sheet. Bake 10 to 12 minutes or until slighly browned on edges and bottom. Working quickly, roll each cookie into a cone. Cool completely. Using a piping bag*, fill each cooled cookie with 1 T. of whipped cream. Refrigerate for at least 6 to 8 hours before serving. Unfilled cookie shells can be frozen and filled at a later date.

* A piping bag can be made by putting the whipped cream in a plastic storage bag. In one of the corners of the bag, poke a hole large enough to squeeze the whipped cream through.

~adapted from Pure and Simple, An InCircle Cookbook of Neiman Marcus, 1991

Tropical Carrot Cake

2 cups sugar
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1 1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

Preheat the oven to 350 degrees F. Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans. Bake for 1 hour or until done. Completely cool cakes before frosting.


1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut

Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.

Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.

SOURCE: unknown

Pina Colada Cake

1 white cake mix
1- 8 ounce (oz.) can crushed pineapple, in own juice
1- 6oz. can unsweetened pineapple juice
3 large eggs
1/3 cup vegetable oil
2 envelopes unflavored gelatin
1/2 cup water
1 - can of cream of coconut
2 cups heavy whipping cream
2 tablespoons dark rum
2 cups shredded coconut, toasted

Preheat oven to 350 degrees. Grease and flour 2- 8 inch round pans. Mix first five ingredients with mixer on low until just combined. Mix on high for two minutes. Pour batter in pans and bake for 30-35 minutes. Cool in pans for 15 minutes. Cool completely on wire racks. For the frosting, sprinkle gelatin over cold water in saucepan. Heat over low heat for 3 - 5 minutes, stirring occasionally, until dissolved. Whisk cream of coconut in a large bowl until smooth. Whisk in gelatin until well blended. Refrigerate until mounds slightly when dropped from a spoon about 10 - 15 minutes. Beat cream and rum in bowl until stiff peaks form. Whisk 1/2 whipped cream mixture into coconut mixture. Fold in the rest of cream with a rubber spatula. Refrigerate until set, 15 - 20 minutes. Slice each layer in half horizontally. Place one half on the serving plate. Use 1/3 of the frosting to frost in between all the layers. Once all assembled, use the remaining 2/3 of the frosting to cover the top and the sides of the cake. Gently press the toasted coconut into the top and sides of the cake. Refrigerate for at least 1 hour or overnight. Store leftovers in the refrigerator.

SOURCE: unknown

Luscious Lemon Bars

1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
2 eggs
1/4 tsp. salt
1 cup sugar
3 tbsp. lemon Juice
Grated rind of lemon
2 tbsp. flour
1/2 tsp. baking powder

Cream 1 cup flour, butter and powdered sugar. Press into a greased 9"x9" pan and bake at 350 degrees for 225 minutes.
Beat the eggs, salt, sugar, Lemon juice and rind. Mix 2 tbsp. flour and the baking powder and fold into egg mixture.
Pour over baked crust and return to oven for an additional 25 minutes.
Cool and cut into bars.


Lemon Lime Meringue Nests


3 large egg whites
3/4 cup granulated sugar
1/4 teaspoon cream of tartar

Filling and Garnish

3 large eggs
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
3/4 cup chilled butter, cut into small pieces
1 cup granulated sugar
1/4 cup fresh lime juice

Garnishes: colored jelly beans and candied lemon strips

Preheat oven to 275 F Line a baking sheet with waxed paper. Using a 3" round cookie cutter, trace 6 circles, 2" apart, on prepared baking sheet. To prepare meringue, beat together egg whites and cream of tartar at high speed until foamy. Beat in sugar, 1 tablespoon at a time, until stiff, but not dry, peaks form. Spoon meringue mixture into a large pastry bag fitted with a star tip. Pipe around 1 circle tracing, then fill in completely. Pipe 2 layers of meringue around outside edges of circle, forming a wall for filling. Repeat with remaining tracings and meringue. Bake meringues until firm and dry, 45 minutes. Turn off oven; let meringues stand in oven with the door closed for 2 hours or overnight. To prepare filling, in the top of a double broiler set over simmering (not boiling) water, beat eggs and sugar until light and fluffy. Stir in lemon juice, lime juice, lemon peel, and lime peel. Cook, stirring constantly, until mixture thickens slightly, 15 to 20 minutes. Remove from heat and stir in butter. Pour filling into a bowl. Press plastic wrap onto surface; chill 2 - 3 hours. Spoon filling evenly into meringue shells. Garnish with jelly beans and candied lemon strips.

Note: Do not prepare meringues on a rainy or humid day - the moisture will make them soggy.

SOURCE: unknown

Pecan Eostre Cake

2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 c Butter, softened
1 1/4 c Brown sugar, packed
2 Eggs
1 c Nonfat plain yogurt
1 ts Vanilla


1 c Pecans, coarsely chopped
1/4 c Brown sugar, packed
1/2 ts Ground nutmeg
1/2 ts Ground allspice

Heat oven to 350 degrees F. Grease an 8-cup tube pan. Stir together flour, baking powder, baking soda; set aside. With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, yogurt and vanilla. Gradually beat flour mixture into the batter until well blended. Sprinkle one-fourth of the topping into the prepared pan. Spoon on one-third of the batter. Continue layering. Bake in a 350 degree oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove from pan to a rack; serve warm.

Makes 12 servings.

Topping: Combine the pecans, brown sugar, nutmeg, and allspice and set aside.

Nutrition facts per serving: 357 cal; 16 g fat; 21.8 mg chol; 4.1 g pro; 50.2 g carbo; 210 mg sodium.


Wake the Earth Gingered Carrot Cake

2 cups flour
2 cups sugar
2 tsp. baking powder
1/2 tsp. baking soda
4 eggs, beaten
3 cups finely shredded carrot
3/4 cup cooking oil
3/4 cup dried fruit bites (your choice, currants, raisins, papaya, mango, pineapple, etc)
2 tsp. grated gingerroot or 3/4 tsp. ground ginger
1 recipe Orange Cream Cheese Frosting
1 cup toasted, finely chopped pecans (optional)

Grease and flour two 9 x 1 1/2 inch round baking pans; set aside. In large mixing bowl stir together flour, sugar, baking powder, and baking soda. In another bowl combine eggs, carrot, oil, dried fruit, and gingerroot. Add egg mixture to flour mixture. With a spoon, stir till combined. Pour batter into prepared pans. Bake in a 350-degree oven for 30 to 35 minutes or till toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Frost top and sides with Orange Cream Cheese Frosting. If desired press nuts on sides of the cake. Store in the refrigerator. Makes 12 to 15 servings.

Orange Cream Cheese Frosting:
In a bowl beat together two 3-ounce packages cream cheese,. 1/2 cup softened butter, and 1 tablespoon apricot brandy or orange juice. Gradually beat in enough honey to make frosting spreadable. Stir in 1/2 teaspoon finely shredded orange peel. Makes about 2 3/4 cups.

SOURCE: unknown