Garlic Butter Shrimp Pad Thai

This recipe is very flavourful and so easy to make! If you love Pad Thai try this recipe! You could always substitute chicken for the shrimp. This review comes from Half Baked Harvest. You can also see the recipe here.

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 5
    • Rating: Moderate
  • Involvement
    • 30 min of prep
    • Rating: Moderate
  • Ingredients & availability
    • 14-16 ingredients
    • All ingredients you can easily find at your local grocery store
    • Rating: Moderate

Equipment Required:

  • Saucepot
  • Mixing bowl
  • Large skillet
  • Measuring cups/spoons
  • Cutting board
  • Knife

Time: 30 min.

Yield: 4 servings

Calories/Scone: ~355

Ingredients:

  • 225 g (0.5 lb) wide rice noodles*
  • 3-4 tablespoons low sodium soy sauce, using more or less to taste
  • 2 tablespoons fish sauce
  • 2 tablespoons white vinegar
  • 3 tablespoons honey or maple syrup
  • 1/4-1 teaspoon chili flakes, plus more for serving
  • 1 pound raw jumbo shrimp, peeled and deveined
  • 3 tablespoons peanut oil or extra virgin olive oil
  • 4-6 cloves garlic, finely chopped or grated
  • 3 tablespoons salted butter
  • 2-3 eggs, beaten
  • 2 cups bean sprouts or chopped baby bok coy (or other greens)
  • 4 green onions, chopped, plus more for serving
  • 1/4 cup roasted peanuts, chopped
  • Thai or regular basil and limes, for serving

*The packing for these noodles said to put the pasta in warm tap water for 25-30 minutes. I would advise against this b/c the pasta didn’t cook properly. I would recommend boiling it for 6-7 minutes or until cooked before adding it to the stir fry.

Directions:

1. Cook the rice noodles according to packaged directions.

2. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.

3. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.

4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.

5. Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.


Mini Egg Cookie Bars

These squares are to die for! But I mean hey…who doesn’t love Cadbury Mini Eggs 😉 You will not be able to eat just one! These are soft, chewy, chocolatey goodness. You’ll definitely want to make these for your next Easter gathering or just to enjoy for yourself 😉 If you don’t want to use Mini Eggs you could use M&M’s or another small chocolate of your choice!

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 15 minutes prep time
    • Rating: Easy
  • Ingredients & availability
    • 10-11 ingredients
    • Most ingredients you can find at your grocery store. You may not be able to find Mini Eggs unless it’s Easter but you can substitute it for another small chocolate.
    • Rating: Easy

Equipment Required:

  • Measuring spoons/cups
  • Parchment paper
  • Whisk and/or Electric beaters
  • Mixing bowls
  • Spatula or mixing spoon
  • Knife

Time: 15 min. prep & ~ 20 min bake = ~ 35 min. total

Servings: 16 – 25 pieces

Calories/serving: ~ 188 – 293

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cornstarch*
  • 1/2 cup unsalted butter
  • 1/4 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 300 g (~1 3/4 cups) Mini Eggs
  • 100 g (~1/2 – 2/3 cup) milk chocolate chips

Directions:

  1. Preheat your oven to 375F and line a 9x9inch square pan with parchment paper, and leave to the side for now.
  2. Whisk/Mix the flour, baking soda, salt and cornstarch together so its evenly distributed – leave to the side.
  3. In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the egg and the vanilla, and whisk again briefly till smooth. (I used an electric beater)
  4. Add in the dry ingredients, the Mini Eggs (apart from a handful), and the chocolate chips and mix with a spatula till a thick cookie dough is formed.
  5. Press the mixture into the bottom of the tin and press in the handful of Mini Eggs into the top for decoration. Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’!
  6. Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. Cut the bake into 4×4 for decent sizes, or 5×5 for smaller ones! Enjoy!

Notes:

*If you don’t have cornstarch – use 3 tbsp more flour, but the texture may change. 

I got this recipe from Jane’s Patisserie – you can find the original recipe HERE.


Maple-Glazed Cardamom Apple Fritters

I tried this recipe from Half Baked Harvests Super Simple cookbook. You can purchase it HERE. These fritters are so delicious! Who doesn’t love a homemade donut? They are a bit finicky because the apple filling tends to fall out when frying but still so worth the effort! I highly recommend purchasing this book as there are so many delicious recipes!

Time: 1 hour prep + 30 min cook time = 1.5 hours

Servings: 12 – 14 fritters

Calories/Fritter: ~ 400 – 463

The recipe below is different but I’m sure it is just as delicious and would be worth a shot!

Link to the recipe and ingredients is here: https://www.halfbakedharvest.com/maple-glazed-apple-fritters/

Equipment Required:

  • Skillet
  • Measuring cups/spoons
  • Cutting board
  • Knife
  • Rolling pin
  • Parchment paper
  • Plastic wrap
  • Saucepan
  • Paper towel
  • Whisk
  • Mixing bowls

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE – DIFFICULT

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 1 hour prep
    • Rating: Moderate
  • Ingredients & availability
    • 17 ingredients
    • All ingredients except for the apple butter I could easily find at my local grocery store. I tried making my own apple butter by boiling down applesauce. All-in-all the fritter was still delicious whether I did it right or not.
    • Rating: Difficult

15-Minute Garlic Butter Ramen

This recipe is so easy and soo delicious! Garlic, butter, ramen? What’s not to love? For anyone who doesn’t love cooking and wants a fast easy meal to prepare this is for you! The only comment I have is that it was a bit salty but you could probably cut down on the soy sauce and adjust to taste. Otherwise, definitely going to be one of my go-to recipes in the future!

Time: It actually took me 20 minutes to prep but maybe now that I know how to make it I can shorten it to 15 minutes 😉

Servings: 4

Calories/serving: ~ 413

I got this recipe from Half Baked Harvest Super Simple Cookbook which you can get HERE. However, I found recipe on her website that is very similar. See below or HERE.

Ingredients:

  • 2 ramen noodle packs, seasoning packet discarded*
  • 6 tablespoons butter
  • 4 cloves garlic, minced or grated
  • 1 inch piece fresh ginger peeled + grated**
  • 1 tablespoon white miso paste***
  • 2 small or 1 medium zucchini spiralized or grated****
  • 1/4 cup low sodium soy sauce
  • 1/4 cup fresh basil chopped
  • 4 soft boiled or fried eggs
  • toasted sesame seeds for serving

Directions:

  1. Bring a large pot of water to a boil. Cook ramen noodles according to package directions. Drain.
  2. Meanwhile heat a large skillet over medium heat. Add the butter and garlic and cook for 3-5 minutes, stirring often to ensure the garlic is not burning. You want to slowly caramelize the garlic in the butter.
  3. Add the ginger and miso paste and cook another minute.
  4. Add the zucchini and cook 2-3 minutes.
  5. Toss in the cooked ramen noodles and remove from heat.
  6. Add soy sauce and basil. Toss to combine.
  7. Divide the noodles among bowls and top with eggs and sesame seeds.

Notes:

*I just used Mr. Noodles.

**I used 1 teaspoon dried ground ginger

***I have never been able to find this in grocery stores. I’ve read you can substitute soy sauce but there is already enough in this recipe so you could just omit the miso paste.

****You could use any vegetable here such as spinach.

Equipment Required:

  • Stove pot
  • Large skillet
  • Mixing spoon
  • Measuring spoons/cups

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 7
    • Rating: Moderate
  • Involvement
    • 15-20 minutes prep time
    • Rating: Easy
  • Ingredients & availability
    • 10 ingredients
    • Most ingredients are normal but I am unable to find miso paste
    • Rating: Easy

Slow-Cooker Chili Chicken Tacos

This meal is soo good and soo EASY to make! It has so much flavour. This is the perfect workday meal because you throw everything into the slow cooker and in 8 hours its done when you are home from work! This is a go-to recipe in our house!

Time: 13 min prep & 4 – 8 hours cooking time in slow cooker

Servings: 6

Calories/Serving: ~ 193

Ingredients:

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 4 cloves garlic, thinly sliced (I use minced)
  • 1/2 cup tomato salsa, plus more for serving (optional)
  • 1 – 2 tbsp. chopped canned chipotle peppers in adobo
  • 1 tbsp. chili powder
  • 1 tsp salt and 1 tsp ground pepper
  • 12 hard corn taco shells
  • cilantro, shredded cheese, lime wedges, guacamole, and sour cream, for serving (optional)

Directions:

  1. In slow cooker, combine chicken, garlic, salsa, chipotle peppers, chili powder, 1 tsp salt, and 1 tsp pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
  2. Transfer chicken to serving bowl, and shred, using 2 forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Equipment Required:

  • Slow cooker
  • Mixing cups/spoons
  • Forks
  • Knife
  • Cutting board

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 13 min. of prep
    • Rating: Easy
  • Ingredients & availability
    • 8 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Butternut Squash and Apple Pizza

You might turn your nose up at the sound of the toppings on this pizza… and at first I thought it was a little strange, but I’m telling you it works! This pizza is sooooo good! It is now one of my all-time favourite pizza’s to make. The sweet and savoury toppings mix so well together! This pizza is uniquely divine!

Time: 1 hour prep & 25 minutes cook = 1 hour 25 min. total

Yield: 8 slices

Calories/Slice:~300

Ingredients:

  • 1 tbsp extra-virgin olive oil, plus more for greasing
  • 2 shallots, thinly slice (1)
  • 1/2 pound pizza dough (I used 1 pound)
  • 2 tbsp apple butter (2)
  • 1 Honeycrisp apple, thinly sliced (I used Gala)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese (I used Balderson)
  • 1/2 small butternut squash, shaved into ribbons using a vegetable peeler (3)
  • 8 fresh sage leaves
  • 3 ounces thinly sliced prosciutto, torn
  • salt and freshly ground pepper
  • crushed red pepper flakes
  • 2 ounces blue cheese, crumbled (optional) (4)
  • honey, for drizzling (5)
  • fresh thyme leaves, for serving (5)

Directions:

  1. Preheat the oven to 450F. Grease a baking sheet.
  2. Heat the 1 tbsp. of olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2 to 3 minutes. Remove the skillet from the heat.
  3. On a lightly floured work surface, roll out the dough to a 1/4 Рinch thickness. Carefully transfer the dough to the prepared baking sheet. Spread the apple butter over the dough, leaving a 1-inch border. Add the saut̩ed shallots and the apple slices. Layer on the mozzarella and cheddar, then top with the butternut squash, sage, and prosciutto. Season the pizza with a pinch each of salt, pepper, and red pepper flakes and sprinkle the blue cheese (if using) on top.
  4. Bake until the crust is golden and the cheese has melted, 10 to 15 minutes (took me 25 but depends on your oven). Drizzle with honey and sprinkle with thyme to finish. Slice and serve.

Notes:

(1) I can never find just 1 shallot in the grocery store, only a bag of them. So I usd half an onion.

(2) I found apple butter hard to find so I tried simmering down apple sauce to make my own. I’m not convinced it really worked so I’m sure apple sauce would work in this instance.

(3) I don’t have a good peeler for shaving into ribbons so I just used a cheese grater and grated the squash.

(4) I didn’t have blue cheese on hand and I don’t really like it. However, I had feta and it was a fantastic addition.

(5) I never added these toppings to the pizza and it was still delicious!

Equipment Required:

  • Skillet
  • Knife
  • Cutting Board
  • Flour
  • Rolling pin
  • Baking sheet
  • Cheese grater

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 1 hour prep
    • Rating: Moderate
  • Ingredients & availability
    • 13 – 16 ingredients
    • All ingredients are normal except I wasn’t able to find apple butter
    • Rating: Moderate

Curried Chicken Turnovers

This recipe is great if you have leftover chicken or shredded turkey in your freezer! The sweet and savoury filling inside pie pastry is so delicious! Pair with your favourite salad and you have yourself a meal! You can also freeze leftover turnovers and then just pop them in the oven or microwave to eat later.

Time: 45 min prep + Bake 20 min. = 1 hour 5 min.

Yield: 8 turnovers

Calories/Turnover: ~512

Ingredients:

  • 1 cup finely chopped cooked chicken (or turkey)
  • 1 medium apple, peeled and finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup chopped cashews or peanuts
  • 1 green onion, finely chopped
  • 1 to 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (I used Pillsbury)
  • 1 large egg, lightly beaten

Directions:

  1. Preheat oven to 425F. In a small bowl, combine the first eight ingredients. Divide dough into eight portions.
  2. On a lightly floured surface, roll each portion into a 5-in. circle. Place about 1/4 cup filling on one side. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal.
  3. Place on greased baking sheets. Brush with egg. Cut 1/2-in. slits in top of each. Bake 15-20 minutes or until golden brown.

Equipment Required:

  • Bowl
  • Slap chop
  • Mixing spoons/cups
  • Knife
  • Cutting board
  • Rolling pin
  • Brush

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 45 min prep
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Blueberry Swirl Coffee Cake Muffins

These muffins are so far the best blueberry muffins I have ever had. The blueberry jam swirled in the batter is genius! You definitely need to add this to your weekend baking list! This muffin with some butter and a cup of coffee is perfection!

Time: 30 min. + 25 – 30 min. bake time = 1 hour total

Yield: 16 muffins

Calories/Muffin: ~266

Ingredients:

  • 1/2 cup salted butter, melted
  • 1/2 cup real maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup plain greek yogurt
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries
  • 1/3 cup blueberry jam

Streusel

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons cinnamon
  • 6 tablespoons cold butter, cubed or grated

This recipe review comes from Half Baked Harvest. You can see the original recipe HERE or below.

Directions:

1. Preheat the oven to 350 F. Line 12-16 muffin tins with paper liners.

2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.

3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth.

4. Add the flour, baking powder, baking soda, cinnamon, and salt, mix until just combined.

5. Gently fold in the blueberries and blueberry jam, being careful not to over mix. Remember, you’re going for a blueberry swirl look.

6. Divide the batter among the prepared tins. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

Equipment Required:

  • Mixing bowls
  • Mixing spoons
  • Measuring cups/spoons
  • Muffin tin
  • Muffin liners
  • Whisk
  • Knife

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 6 (The website says 4 but if you break it down I consider it 6 steps)
    • Rating: Moderate
  • Involvement
    • 30 min of prep
    • Rating: Moderate
  • Ingredients & availability
    • 14 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Cheesy Chicken and Leek Phyllo Pie

I decided to try out this recipe because I had 2 leeks I needed to use up. I’m so glad I did. This chicken pot pie is so flavourful and has a springtime vibe with the mushrooms, leeks and lighter phyllo pastry. It’s also pretty simple to make! I paired it with a Beaujolais (see below) and it was delightful!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 6
    • Rating: Moderate
  • Involvement: 35 min prep
    • Rating: Moderate
  • Ingredients & availability
    • 12 ingredients
    • All ingredients are normal. I couldn’t find Gruyere but there are lots of substitutes such as Emmental which I used.
    • Rating: Moderate

Equipment Required:

  • Large skillet
  • Knife
  • Cutting board
  • Cheese grater
  • Measuring cups/spoons
  • Can opener
  • Basting brush
  • 9-in pie plate
  • Mixing spoon

Time: 35 min prep + 35 minutes bake = 1 hour 10 min. total

Yield: 6 servings

Calories/Serving: ~433

Ingredients:

  • 6 tablespoons olive oil, divided
  • 2 medium leeks (white portion only), thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon all-purpose flour
  • 1 cup chicken stock
  • 1 can (354 ml) evaporated milk
  • 3 cups cubed cooked chicken (or turkey)
  • 3/4 cup plus 2 tablespoons shredded Gruyere cheese, divided (I couldn’t find Gruyere so I used Emmental)
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 sheets phyllo dough (14×9-inch size)

I got this recipe from Taste of Home. You can find it HERE.

Directions:

  1. Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender.
  2. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened.
  3. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper.
  4. Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate.
  5. Transfer chicken mixture to crust.
  6. Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.

You can get this Beaujolais wine at the LCBO for $14.05 HERE.


Easter Bread (Paska)

This bread is near and dear to my heart. This is my grandma, Viola Eckert’s, Paska recipe. Paska is an eastern European egg bread and because of my strong Mennonite German heritage my grandma always had it for Easter growing up. This delicious soft and sweet bread covered with icing and sprinkles is heavenly. This recipe makes 7 loaves and is an 8 hour commitment but I promise is so worth it. You can freeze the extra loaves or give them away. I usually eat this bread with butter and jam or more icing 😉

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE – DIFFICULT

  • Steps: 8
    • Rating: Moderate
  • Involvement
    • 1.5 hours prep + 6 hours of rising
    • Rating: Difficult
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Equipment Required:

  • Mixing bowls
  • Mixing spoons/cups
  • Hand beater or stand mixer
  • Plastic wrap
  • Tea towel
  • Cake pans and/or baking sheets

Time: 1.5 hours prep + 6 hours rising + 15 – 20 min bake = ~ 8 hours total

Yield: 7 loaves

Calories/Loaf: ~1,417

Ingredients:

  • 1 cup warm water
  • 2 packets active dry yeast
  • 2 tsps. sugar
  • 1 tsp salt
  • 2 cups milk, scalded and cooled (1.5 minutes on high in the microwave)
  • 2 cups sugar
  • 1 cup shortening, melted
  • 10 egg yolks, whisked
  • 2 tbsps. lemon juice
  • 5 egg whites, beaten till stiff
  • 12 – 13 cups flour

Directions:

  1. Mix warm water with 2 tsps. sugar in small bowl. Sprinkle yeast on top. Put in warm place (I turn the oven on briefly to 100F and then turn it off before putting yeast in. Turn on oven light.) and let stand for 10 minutes.
  2. Meanwhile, in very large mixing bowl combine salt, milk, 2 cups sugar, shortening, egg yolks and lemon juice. Mix well. Add 4 cups flour to make a soft batter. Stir yeast mixture (after 10 minutes are up) in its bowl and then add to large mixing bowl. Mix well. Fold in beaten egg whites. Add remaining flour to make a soft dough. Knead well with hands.
  3. Place dough in well-greased very large bowl and turn over once so top is greased. Place plastic wrap lightly over top of bowl and then cover with a light cotton T-towel. Place bowl in warm place. Once again, I use my oven with the light on inside. Let rise until doubled in size about 2 hours.
  4. Uncover and punch down dough. Cover again and put back in warm place and let rise another 2 hours.
  5. Uncover and punch down again. Divide and form into loaves, jelly braid, buns, or use to make cinnamon buns. Makes 7 loaves. Grease pans before placing dough inside.
  6. Cover again (no need for plastic wrap this time) and let rise in warm place another 2 hours.
  7. Bake loaves, a few at a time or as many will fit in the oven with space between pans, at 350F for approximately 15 – 20 minutes. Watch at the end as they can over-brown.
  8. Can be frozen at this point. Just prior to serving, frost room temperature loaf with a glaze made from icing sugar and milk. Or use another icing recipe such as cream cheese icing. Sprinkle with decorative sprinkles. Best to slice with an electric knife.

TO MAKE CINNAMON BUNS:

Ingredients:

  • 1 loaf of paska dough
  • 3 – 4 tbsps. butter + extra for spreading
  • 1/4 – 1/3 cup brown or white sugar + extra for sprinkling
  • 1 tsp cinnamon+ extra for sprinkling
  • Nuts and/or raisins (optional)
  • Icing or cream cheese frosting
  1. Melt 3 – 4 tbsps. butter in the bottom of a 9 x 9 inch pan. Add 1/4 – 1/3 cup brown or white sugar and 1 tsp cinnamon and mix.
  2. Roll out one loaf of paska so that it is flat and 12 inches long. Spread with butter, sprinkle with sugar (brown or white) and cinnamon. Can sprinkle with nuts and/or raisins as well if desired.
  3. Roll up from 12 inch side. Mark roll into 12 pieces with knife and then slice. Place slices cut side down in 9 x 9 prepared pan.
  4. Let rise as for bread and bake as directed above. Serve warm with glaze of cream cheese frosting.

TO MAKE JELLY BRAID:

  1. Using one loaf of paska, separate into 3 pieces and roll on counter into long 1 inch wide snakes. Pinch together at one end and place on greased cookie sheet.
  2. Braid strands
  3. Let rise and bake as directed above. When cooled, ice with glaze. Then put jam in crevices of braid.