12 Eggs, separated,
1 Lb. Confectioner's Sugar,
1 1/2 Cup Whiskey, Ale, or Dark Rum,
2 Quarts Whipping Cream,
3/4 tsp. Ground Nutmeg,
1/4 tsp. Salt,
1 tsp. Vanilla,
1 Cup Water,
1 Cup Milk
Mix eggs yolks, sugar, alcohol, and salt and let stand in the refrigerator overnight. The next day, beat the egg white until just stiff, and mix them and the rest of the ingredients together. Serve chilled.
(Makes approximately 1 1/2 dozen)
3 Cups Flour,
3/4 Cup Sugar,
1 Cup Evaporated Milk,
1/4 Cup Melted Butter or Margarine,
1/4 tsp. Salt,
1 Pkge. (1 oz.) Dry Yeast,
1 Large Egg, Well-beaten,
1 tsp. Cinnamon,
1/8 tsp. Allspice,
3/4 Cup Raisins (optional),
2 Cups Confectioners'Sugar,
1 tbsp. Milk,
2 Cups Orange Juice
Combine all ingredients except yeast and eggs and mix well. Dissolve the yeast in 1/4 cup hot water.
Add yeast and eggs to the rest and mix well. Cover with a cloth and allow the dough to rise in a warm spot until it has nearly doubled. This will take about an hour. Preheat oven to 400 degrees F. Shape the dough into round balls about 3 inches across and place them on a lightly greased cookie sheet or jelly roll pan.
After 5 minutes, remove buns and cut into the dough about 3/4 of an inch down, slicing equilateral crosses into the tops. Return to oven. Allow to bake for another 15 to 20 minutes. Remove the buns from the oven and drizzle on the Honey Cake frosting mentioned for Imbolic.
2 1/2 Lbs. Small Curd Cottage Cheese,
1 1/4 Cups Sugar,
3/4 Cup Chopped Almonds or Pecans,
3/4 Cup Chopped Peaches,
1/2 Cup Maraschino Cherries,or Dried Cherries,
1 1/4 tsp. Vanilla,
2 Sticks Melted butter,
1/4 tsp. Salt,
2 Cups Evaporated Milk or Cream,
2 Eggs
Mix all ingredients except the cottage cheese in a large pan over low heat until it thickens to the consistency of pudding. Remove from heat and allow to cool completely. Mix in the cottage cheese and beat well for about 3 minutes. Place in a cake pan and chill over night. Decorate the cake with candied eggs, flowers, chocolates, or other spring delicacies. Keep refrigerated.
(Serves two people, 30-day supply)
6 Cups raw honey,
6 Cups apple cider Vinegar
Heat equal parts (no more than 2 cups of each at a time) of the honey and vinegar in a large non-metal saucepan over medium heat.
Stir occasionally with a wooden spoon. The honey will melt into the vinegar in a few minutes, making the mixture easier to stir.
Keep stirring until you no longer feel heaviness or see any areas of thickness on the spoon (about 15 minutes). Remove from heat and let cool for 30 minutes. Pour into canning jars and cap tightly. Store in the refrigerator.
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