Beyond the egg: Easter recipes
- Page 2© Lee Ward
Page 2
Apr 1, 2004
In medium saucepan, combine cranberry sauce, cornstarch and remaining sugar. Stir and cook until thick and bubbly, then continue for a minute longer Stir in liquor. Cool.
In small saucepan, melt white chocolate pieces over low heat. Remove from heat. In small mixing bowl, slightly beat egg and water. Gradually stir half of the melted pieces into egg. Add egg mixture to saucepan; cook and stir over medium heat about 7 minutes or until thickened. Remove from heat. Stir in almond extract; cool. Fold about half of the Cool Whip into the candy mixture. Spoon half of the candy-Cool Whip mixture into the pie shell. Set aside 1/4 cup of the cranberry mixture and put the rest on top of the candy mixture in the shell. Top with the remainder of the candy mixture. Top with remaining Cool Whip. Garnish with reserved cranberry mixture and slivered almonds. Chill for up to 8 hours.
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Let me put in a good word for some fun eggs for Easter breakfast. I have done lots of fun things with eggs with my Sunday school children. Here is one of the ideas. It is an adaptation of what we u
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In response to message posted by Red:
Was finally checking my messages at Suite101 and saw your comments about your
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In response to message posted by lwmcsweeney:
Sorry it took so long to reply to the question about what kind of ham
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In response to message posted by Red:
I feel like I should put in a vote for lamb, which is my favorite. I'm curious,
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Lee,We usually have ham for Easter dinner. It has always been a tradition for our family. We lived on a farm and Grandpa butchered his own hogs, so ham was readily available. We didn't raise sheep
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