(Look for recipes posted below)
What a fantastic Easter weekend we had! First off, the weather was amazing... which made me extra happy because it reminded me of Easter growing up in Las Vegas where there was lots of sunshine and warmth.
Because of several conflicts, we had to get flexible with the timing of our Easter celebrations. We had a Passover Type of Meal on Saturday Evening, which included:
- Grape juice- the wine press and Christ's Atonement
- Grapes- food they would have access to
- Cucumbers- food they would have access to
- Olives- food they would have access to, also the olive has great meaning and symbolism
- Dill Dip- they may have had some of these simple ingredients or something close to it
- Pita Pockets- the unleavened bread represents the haste the children of Israel made to flee.
- Seasoned roast baked in the oven and thinly sliced- I found this on a Mediterranean recipe website and they would have eaten close to a Mediterranean diet.
There have been years I make the bread from scratch, but not enough time this year.
Then we had a wonderful lesson about Easter and what it means, given by my husband. He showed these two videos which are both touching and fill me with hope:
Click here- "Because of Him"- 2 minutes
Click here- "He Is Risen"- 12 minutes
On Sunday we had a wonderful church service that reminded me of resurrection and the hope that all that was lost will be restored, and also that Christ lovingly comes to our aid to help us repent and overcome sin and grief.
I then baked my way through the day: buttermilk pie, hot cross buns, and a gigantic fresh fruit salad. We got together with friends for a lovely dinner, had more Easter lessons, then played games. We visited with several different friends in the evening, too (Joyce, Lisa, and the Q's).
This was also the time of year that my grandmother passed away exactly 3 years ago. So I always like to take some time to think of her. She loved making ceramic figurines, and I love pulling these out at Easter. I still remember the morning she gave these to me, over 30 years ago. Aren't they sweet?
While shopping a few weeks ago, I found this enormous ceramic Easter Bunny at a second-hand shop. It reminded me so much of Grandma and something she might make, and it went with my collection-- I thought it would be a fun reminder of her and Easter, so I bought it.
My girls are getting older and weren't too interested in some of our old traditions like dying eggs and having treats. I think if they hadn't been so busy, I could have got them to do the eggs. So I just set our chocolate bunnies and a few treats out for them.
Today we go shopping for new dresses. I know that is backwards, but since they weren't super into it this year, I figured why not go on Monday when all the dresses are likely marked down and on sale since we have the day off of school!
Every year, we have tried to make Easter special. We have tried to teach the reason behind the eggs, bunnies, and things like getting a new dress (rebirth and newness of life) but keep it separate by having very spiritual discussions and lessons and church so that they can gain their own personal knowledge of the deeper meaning of Easter and Christ's life and Resurrection. I loved having Easter Egg hunts with friends, but also in our own home with hidden treasures in years past. It was always so sweet to have the girls find a new Easter dress waiting for them on the couch when they woke up each Easter. It really should be Easter more often- the hope in it is a wonderful message to take with you each day!
Recipes:
Pita Pockets: Mel's Kitchen Cafe
INGREDIENTS
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 2/3 cup warm water (about 100 degrees, warm but not hot to the touch)
- 1/2 cup warm milk (about 100 degrees, warm but not hot to the touch)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 3 cups bread flour, more or less (see note)
DIRECTIONS
- In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined.
- Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch (see the note). Knead the dough for 4-5 minutes until it is soft and smooth.
- Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so.
- Divide the dough into six or eight equal pieces. Cover with a cloth or plastic wrap and let the dough pieces rest for 10-15 minutes (this helps relax the gluten so they are easier to roll out).
- Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter.
- Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden and spotty. If the skillet isn't hot enough, the bread can turn out dry (and won't bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side.
- Transfer the flatbread to a plate or work surface and cover with a clean kitchen towel. Repeat with the remaining dough (I can fit two pieces of flatbread on my electric griddle so I roll out two at a time), stacking each warm flatbread on top of the others and covering with the towel.
- The flatbread can be made, cooked, cooled and frozen with great results. It is best served the day it is made but can be reheated gently the day after, if needed.
Recipe Source: adapted from Jaclyn at Cooking Classy (reduced sugar, oil and salt, used instant yeast and adapted bread flour amounts, as well as adapting the method a bit)
Dill Dip- found this years ago from the "recipe corner" from the elementary school newsletter
- 1 cup cottage cheese
- 4 oz. cream cheese
- 3 tbls milk
- 1 tbls minced dried onions
- 1 tsp dried dill
- Blend it all in the blender until it is nice and smooth. Use as a dip for veggies. I put it in my pita with roast beef and cucumbers.
Buttermilk Pie
I was introduced to this by Becky L, and have loved it ever since!
3 eggs
1 tsp vanilla extract
1/4 cup butter, melted
2 cups buttermilk
1/4 cup flour
1 1/4 cup sugar
Directions
Mix sugar and flour. Add buttermilk, beaten eggs, vanilla. Melt the butter and and to buttermilk mixture and mix well.
Pour into pie crust. Sprinkle with about 2 tbsp sugar (this will make the top crispy and sweet). Bake at 350 for 35-40 minutes. You want the pie to be slightly jiggly in the middle (it will set).
Hot Cross Buns
The Pioneer Woman
We make these because my husband served a 2 year mission to Australia and this was a huge tradition there at Easter time. He loves to eat these at Easter.
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
Preparation Instructions
BUNS
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.
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.
Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.
Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.
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.)
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.
PREHEAT OVEN TO 400 degrees
GLAZE
Mix 1 egg white with a splash of milk. Brush onto each roll.
Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.
Remove from pan and allow to cool on a cooling rack.
ICING
1 cup powdered sugar
2-3 tsp milk
1/2 tsp vanilla
Mix together then put in a ziploc bag and snip a tiny hole in the corner. Place the frosting in the shape of crosses on the top. (Note- this lightens as it sets so the white doesn't pop out as much as some recipes that might include an egg white which I didn't want to use).
