And another holiday sneaks up on me. What's everyone doing for Easter this weekend.
- Thread starter desertjean
- Start date
Yum! I like the idea of a custard cream sauce. Do you have a recipe? And I'm with you...
I like other things on top of my waffles and pancakes. When my friend and I were backpacking in Thailand...all along "the backpacker trail" they serve pancakes topped with sweetened condensed milk and sliced bananas. I love it!
I like other things on top of my waffles and pancakes. When my friend and I were backpacking in Thailand...all along "the backpacker trail" they serve pancakes topped with sweetened condensed milk and sliced bananas. I love it!
desertjean
Well-known member
Now I have a problem.
Since we are doing Easter on Saturday I'm trying to figure out which of you I can make it to for Sunday! The menus sound wonderful.
Oh, and I almost forgot them (which would have been punishable by flogging with a wet noodle) but there WILL be deviled eggs. Whew. Could have been a disaster.
Since we are doing Easter on Saturday I'm trying to figure out which of you I can make it to for Sunday! The menus sound wonderful.
Oh, and I almost forgot them (which would have been punishable by flogging with a wet noodle) but there WILL be deviled eggs. Whew. Could have been a disaster.
claire-in-oregon
Enthusiast Member
Ham, Richard In Cincy's Divine Potatoes (lightened up) (more)
baby green beans, big green salad, some drek that the MOL insists on whipping up for every holiday (green jello slime, polluted fruit salad), some delectible breads from one of our group who is a baker, spumoni and torta di ricotta (with blueberries and lemon).
http://www.thegardengrrl.blogspot.com
baby green beans, big green salad, some drek that the MOL insists on whipping up for every holiday (green jello slime, polluted fruit salad), some delectible breads from one of our group who is a baker, spumoni and torta di ricotta (with blueberries and lemon).
http://www.thegardengrrl.blogspot.com
I always loved making these when the kids were little -- pretty and yummy!
Almond-Macaroon Easter Nests
Woman's Day Magazine, 4/21/92
2 cups all-purpose flour
1 tbl. baking powder
1/4 tsp. salt
3/4 cup butter or margarine, room temp.
8-oz. brick light cream cheese (Neufchatel), room temp.
1 cup sugar
3/4 tsp. almond extract
1 pkg. (7 oz.) sweetened, flaked coconut
red & yellow liquid food coloring
about 120 pastel-colored sugar-coated almonds (Jordan almonds)
Mix flour, baking powder and salt in medium bowl until blended.
Beat butter and cream cheese in a large bowl with mixer. Add sugar and almond extract; beat 2 minutes or until fluffy.
With mixer on low speed, gradually beat in flour mixture and 1 loosely packed cup coconut until well blended. Cover and refrigerate 45 min. or until firm enough to handle.
Meanwhile, put 1/2 cup loosely packed coconut into each of 2 glass jars and remaining 1/2 cup in a med. bowl. Add 1 drop red food coloring to 1 jar, and 1 drop yellow food coloring to the other jar. Close jars and shake vigorously until coconut is evenly tinted. Add to untinted coconut and toss to mix.
Heat oven to 350 deg. Have cookie sheet(s) ready. Divide chilled dough in half and put half back in fridge. Roll slightly rounded tablespoonfuls of dough in balls (you'll have 20). Roll each in tinted coconut until lightly coated. Place 2" apart on cookie sheets. Press 1 almond into each (the other 2 almonds are added after dough spreads while baking).
Bake 12 minutes. Remove from oven and gently press 2 more almonds into each cookie, close to the first one, to resemble eggs in a nest. Bake 4-5 min. longer until edges are firm and coconut starts to turn golden.
Cool cookie sheet on wire rack 5 minutes before removing cookies to rack to cool completely.
Repeat with remaining dough.
Makes 40 cookies
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/Easter_nests.jpg
Almond-Macaroon Easter Nests
Woman's Day Magazine, 4/21/92
2 cups all-purpose flour
1 tbl. baking powder
1/4 tsp. salt
3/4 cup butter or margarine, room temp.
8-oz. brick light cream cheese (Neufchatel), room temp.
1 cup sugar
3/4 tsp. almond extract
1 pkg. (7 oz.) sweetened, flaked coconut
red & yellow liquid food coloring
about 120 pastel-colored sugar-coated almonds (Jordan almonds)
Mix flour, baking powder and salt in medium bowl until blended.
Beat butter and cream cheese in a large bowl with mixer. Add sugar and almond extract; beat 2 minutes or until fluffy.
With mixer on low speed, gradually beat in flour mixture and 1 loosely packed cup coconut until well blended. Cover and refrigerate 45 min. or until firm enough to handle.
Meanwhile, put 1/2 cup loosely packed coconut into each of 2 glass jars and remaining 1/2 cup in a med. bowl. Add 1 drop red food coloring to 1 jar, and 1 drop yellow food coloring to the other jar. Close jars and shake vigorously until coconut is evenly tinted. Add to untinted coconut and toss to mix.
Heat oven to 350 deg. Have cookie sheet(s) ready. Divide chilled dough in half and put half back in fridge. Roll slightly rounded tablespoonfuls of dough in balls (you'll have 20). Roll each in tinted coconut until lightly coated. Place 2" apart on cookie sheets. Press 1 almond into each (the other 2 almonds are added after dough spreads while baking).
Bake 12 minutes. Remove from oven and gently press 2 more almonds into each cookie, close to the first one, to resemble eggs in a nest. Bake 4-5 min. longer until edges are firm and coconut starts to turn golden.
Cool cookie sheet on wire rack 5 minutes before removing cookies to rack to cool completely.
Repeat with remaining dough.
Makes 40 cookies
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/Easter_nests.jpg
dawn_mo
Well-known member
Oh, don't get me started down memory lane, lj.
There was a little Mexican restaurant that I met one of my girlfriends at for years, called O'Linda's. It was on that main road that runs through Old Town over by Washington. She just recently moved over to Clairmont Blvd. They made the best enchilada/burrito "gravy" sauce. Sort of a brown gravy. I loved it. A restaurant in La Mesa, Por Favor also makes one I love. See what you did, it's not even 7 AM here and you have me craving enchilada gravy! smileys/smile.gif
There was a little Mexican restaurant that I met one of my girlfriends at for years, called O'Linda's. It was on that main road that runs through Old Town over by Washington. She just recently moved over to Clairmont Blvd. They made the best enchilada/burrito "gravy" sauce. Sort of a brown gravy. I loved it. A restaurant in La Mesa, Por Favor also makes one I love. See what you did, it's not even 7 AM here and you have me craving enchilada gravy! smileys/smile.gif
I'm sorry! I know what you mean about those mexican food
cravings. When we were living in Belgium we would bribe my husband to bring back El Indio chips and "real" tortillas. A friend that also lived there at the same time we did brought a tortilla maker. Once it's in the blood - look out. LOL
Have a Happy Easter
LJ
cravings. When we were living in Belgium we would bribe my husband to bring back El Indio chips and "real" tortillas. A friend that also lived there at the same time we did brought a tortilla maker. Once it's in the blood - look out. LOL
Have a Happy Easter
LJ
desertjean
Well-known member
I was so glad to move back to CA so that I could have good Mexican food again
Growing up in the midwest, if it had chili powder it was considered Mexican.
Our first duty station after we were married took us to Great Lakes Naval Station and we were lived in an all Mexican neighborhood, complete with the wonderful little markets that started our adventure toward real Mexican food. Next was San Diego and that's where we found the Taco Barrel. It was a huge barrel in a parkinglot with a window carved out. The burritos must have weighed 3 pounds. For $1.25 we would get 6 taquitos (exotic to us) with guacamole, sour crema and cheese.
We then headed North and eventually East. The nearest authentic Mexican restaurant was an hour away and, just before moving, taken over by new owners and ruined. Feta on tacos?
Growing up in the midwest, if it had chili powder it was considered Mexican.
Our first duty station after we were married took us to Great Lakes Naval Station and we were lived in an all Mexican neighborhood, complete with the wonderful little markets that started our adventure toward real Mexican food. Next was San Diego and that's where we found the Taco Barrel. It was a huge barrel in a parkinglot with a window carved out. The burritos must have weighed 3 pounds. For $1.25 we would get 6 taquitos (exotic to us) with guacamole, sour crema and cheese.
We then headed North and eventually East. The nearest authentic Mexican restaurant was an hour away and, just before moving, taken over by new owners and ruined. Feta on tacos?
claire-in-oregon
Enthusiast Member
NFC - Yes, it is...
When I moved from California, the first little job I got was typing fire runs and sheriff's reports for the weenie local paper. When the Garden Guy and the editor had a parting of the ways, I asked if I could have that article and she said yes. Thus, The Garden Grrl was born. I'm hoping to get it into another paper as well since I've already met with the home and garden editor from that paper and am very excited about it.
http://www.thegardengrrl.blogspot.com
When I moved from California, the first little job I got was typing fire runs and sheriff's reports for the weenie local paper. When the Garden Guy and the editor had a parting of the ways, I asked if I could have that article and she said yes. Thus, The Garden Grrl was born. I'm hoping to get it into another paper as well since I've already met with the home and garden editor from that paper and am very excited about it.
http://www.thegardengrrl.blogspot.com