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125+ EASTER RECIPES APP FREE

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    125+ EASTER RECIPES APP FREE

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    125+ EASTER RECIPES APP FREE

    Need to find some Easter recipes fast? This APP is for you! Over 125 delicious and easy to make Easter recipes for the special day!

    Here are just a few of the examples you will be getting with this APPlication

    HONEY GLAZED EASTER HAM
    4 lb Ham; boneless, fully cooked
    1 cn Lemon-lime soda; 12 oz,
    1/4 c Honey
    1/2 ts Mustard
    1/2 ts Cloves; ground
    1/4 ts Cinnamon; ground
    Place ham and lemon-lime soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to
    8 hours (high 3 to 4 hours). Thirty minutes before serving, combine honey, mustard, cloves, and cinnamon, and 3
    tbs drippings from bottom of crock pot. Spread glaze over ham and continue cooking.
    Let ham stand for 15 minutes before serving. Yield: 12 Servings
    HOT CROSS BUNS
    Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season,
    but they are good anytime. This recipe will make 2 1/2 dozen buns

    HARELESS POTPIES
    PIECRUST
    2 1/2 cups all-purpose flour
    1/2 tsp. salt
    1/2 cup frozen sweet butter, cut in small chunks
    1/4 cup vegetable shortening
    7 to 8 tbsp. ice water
    FILLING
    2 medium onions, diced
    4 celery stalks, diced
    2 tbsp. olive oil
    1 1/2 cups frozen corn
    2 cups frozen baby peas
    2 1/2 cups carrots, peeled, chopped and cooked (about
    4 carrots)
    2 medium potatoes, peeled, cubed and cooked
    4 cups diced cooked chicken, turkey or ham
    5 tbsp. sweet butter
    5 tbsp. all-purpose flour
    4 1/2 cups chicken, vegetable or turkey stock
    1/2 tsp. pepper
    Salt to taste
    1 egg, lightly beaten
    TO MAKE THE PIECRUST:
    In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until
    the mixture resembles a coarse meal. Sprinkle with the ice water and pulse until the dough starts to come
    together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with
    plastic wrap and refrigerate while you make the filling. TO MAKE THE FILLING:
    In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft. Add all the
    vegetables, and the chicken, turkey or ham, and set aside. In a separate saucepan, melt the butter over medium
    heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth. Bring to a
    boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Add the pepper
    and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into 10 individual ovenproof bowls
    or two 9-inch pie pans. Preheat the oven to 400 degrees. Roll out the piecrust on a lightly floured surface. Cover
    the 10 (or two) pies with the dough. Use a cookie cutter to cut bunnies out of scraps of piecrust. Lightly brush the
    egg onto the piecrusts and place a bunny on top. Bake for 20 to 40 minutes, or until the crust is browned and the
    filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips. Makes 10 to 12 servings.

    LEMON CROSS BUNS
    Easter Recipes Page 19 of 73
    e-book://Pages/easter_recipes.htm 2/16/2003
    Lemony variation of the traditional Easter bun with a tangy mamrmalade glaze.
    12 oz. (350g) strong plain flour
    3 oz. (75g) caster sugar
    3 oz. (75g) butter
    1 tsp. Salt
    half a teaspoon of cinnamon
    2 eggs, beaten
    1 tbsp. Lemon marmalade
    half a tsp. Ground cardamom
    quarter pint (150 ml.) milk, warmed
    2 tsps. Dried yeast
    grated rind of 1 lemon
    Pre-heat oven to 400F, Gas Mark 6, 204C
    Sieve the flour, spices, sugar and salt into a mixing bowl
    Rub in the butter and stir in the yeast and lemon rind
    Beat in the eggs and milk until and knead to form a soft dough
    Place in a greased bowl, cover and leave in a warm place until it has doubled in size.
    Knead again until smooth then divide into eight pieces
    Shape into rolls, cut a cross on the tops and place on a baking sheet
    Cover and leave until the rolls have doubled in size