Deviled Egg Chicks

Recipe by Better Homes & Gardens™

Yield: 12 Servings

  • hard-cooked eggs*
  • 1/4cup mayonnaise or salad dressing
  • teaspoon prepared mustard
  • teaspoon vinegar
  • Capers, carrots pieces and fresh herbs

Directions

  1. Halve hard-cooked eggs crosswise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Place yolk mixture into a resealable plastic bag and close bag while removing excess air. Snip off a small corner of the bag and pipe the filling into the bottom half of the egg white. Place other half of egg on top to form the “chick”. Add capers for eyes and pieces of carrots for the beak. Add fresh herbs, as desired.
  2. Cover and chill until serving time (up to 24 hours).

From the Better Homes and Gardens™ Test Kitchen

*TO HARD COOK EGGS:

To hard-cook the eggs, place 6 large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end.

 

Nutrition Facts (Deviled Egg Chicks)

Per serving: 72 kcal cal., 6 g fat,(1 g sat. fat, 109 mg chol., 62 mg sodium, 0 g carb., 0 g fiber,3 g pro., Percent Daily Values are based on a 2,000 calorie diet

Hot Cross Buns

According to Wikipedia.org, “Hot Cross Buns” is an English language nursery rhyme, Easter song and street cry referring to the spiced English bun associated with Good Friday known as a Hot Cross Bun. It has a Roud Folk Song Index number of 13029.

 

Lyrics:

The most common modern version is:

Hot cross buns!
Hot cross buns!
one a penny, two a penny,
Hot cross buns!

If you have no daughters,
give them to your sons.
One a penny two a penny,
Hot cross buns!

 

Origins
The earliest record of the rhyme is in Christmas Box, published in London in 1798. However, there are earlier references to the rhyme as a street cry in London, for example in Poor Robin’s Almanack for 1733, which noted:

Good Friday comes this month, the old woman runs
With one or two a penny hot cross buns

 

Below is a recipe from Pioneer Woman by Ree

Ingredients:  

BUNS:

  • 2 cups Whole Milk
  • 1/2 cup Canola Oil
  • 1/2 cup Sugar
  • 1 package (2 1/4 Teaspoons) Active Dry Yeast
  • 4 cups All-purpose Flour
  • 1/2 cup (additional) Flour
  • 1/2 teaspoon (heaping) Baking Powder
  • 1/2 teaspoon (scant) Baking Soda
  • 2 teaspoons Salt
  • 1/4 cup Sugar
  • 1 teaspoon Cinnamon
  • Spices: Cardamom, Nutmeg, Allspice (optional)
  • 1/2 cup Raisins

GLAZE:

  • 1 whole Egg White
  • Splash Of Milk

ICING:

  • 1 whole Egg White
  • Powdered Sugar
  • Splash Of Milk

 

Directions:

BUNS:

  1. Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.
  2. Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.
  3. Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.
  4. Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.
  5. Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)
  6. Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.
  7. PREHEAT OVEN TO 400 degrees

GLAZE

  1. Mix 1 egg white with a splash of milk. Brush onto each roll.
  2. Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.
  3. Remove from pan and allow to cool on a cooling rack.

ICING

  1. Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.
  2. Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.

Easter Pie Recipe

Easter Pie is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. —Barbara Tierney, Farmington, Connecticut

Yield: 6-8 Servings

Easter Pie

photo by Taste of Home©

Ingredients:

CRUST:

  • 1-2/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 eggs, lightly beaten

FILLING:

  • 1 carton (15 ounces) ricotta cheese
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon grated orange peel
  • Dash salt
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup diced citron, optional
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg
  1. Directions:
    In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
  2. For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

Nutritional Facts
1 serving (1 piece) equals 482 calories, 23 g fat (11 g saturated fat), 196 mg cholesterol, 349 mg sodium, 56 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Easter Pie in Reminisce March/April 1995, p47

Rabbit Facts

  • Contrary to popular belief, rabbits main food source is hay and leafy greens, not carrots!
  • Because of the position of their eyes, rabbits are able to see close to 360 degrees all around! However, they have a blind spot in front their nose.
  • Adult Rabbits have 28 teeth including 4 incisors. Their teeth grow continually for their entire life, but they are normally worn down through constant chewing.

Source: Animal Planet.  Check out Animal Planet’s Live Bunny Cam.  

Karl Szmolinsky and his rabbit "Robert", the World's Largest Rabbit

EBERSWALDE, GERMANY – Pensioner Karl Szmolinsky, who raises a breed of rabbits called giant grays, shows Robert 2, an 8.5kg giant grey who is 74cm long and has ears 25.5cm long, in the backyard of his house on January 15, 2006 in Eberswalde, Germany. Szmolinsky said his rabbits reach a maximum weight of 10.5 kg (23.1lbs.). (Photo by Sean Gallup/Getty Images)

Top 20 Facts about Rabbits

Here is a list of the top 20 interesting facts about rabbits…

1. The World’s Largest Rabbit named “Darius” weighs approximately 50 pounds and is currently 4 feet, 3 inches. Although this might sound unbelievable, “Darius” is indeed a real rabbit that currently lives with its owner Annette Edwards from the UK. It has been reported that Darius thinks he is a dog.
2. The “most valuable” rabbit on Earth, “Darius”, is currently insured for around $1.6/million and has his own personal caretaker aka body guard. (Not that anyone would be brave enough to mess with a 50 pound rabbit anyhow.)
3. In the wild some female rabbits can produce about eight litters of bunnies per year.
4. The largest litter of bunnies every reported consisted of 24 kits.
5. Rabbits are natural runners and can reach speeds of up to 30 to 40 mph.
6. Domesticated rabbits that people raise do not open their eyes until they reach about 2 weeks of age.
7. Baby domestic rabbits are actually born fur-less.
8. Rabbits have 28 teeth.
9. The World’s oldest rabbit on record lived to be 16 years old.
10. The average lifespan of a domesticated rabbit is around 5 to 8 years.
11. Pet rabbits generally live longer than rabbits used for production and those living in the wild.
12. With the right guidance rabbits can be trained to live indoors perfectly.
13. In the UK the rabbit is the third most popular pet option.
14. The average heart rate of a rabbit ranges between 130-325 beats per minute.
15. It is estimated that over 2 million U.S. households own a pet rabbit.
16. Thousands of rabbit shows take place annually in the Continental United States alone, each year.
17. Male rabbits are referred to as “bucks” and female rabbits are referred to as “does”.
18. Believe it or not, a rabbit’s teeth never stop growing throughout its life.
19. Rabbits can jump up to 36 inches or higher.
20. In general rabbits are very clean animals that will groom themselves and even each other.

Check out this article on the topic of raising rabbits.