Easter Recipes

I know that most of us will probably not have the large family dinners and special days we have had in the past. Some of us, missing family and especially perhaps grandchildren, may just have a sandwich and that is fine. But I am going to cook Easter dinner as usual, perhaps in a lot smaller quantities, but we will celebrate with food and hope for a return to family times and dinners so large it takes all of us to cook enough food to feed the bunch of us.

So, I am sharing an old post with the bread I love to make with my granddaughter and sometimes even a grandson or two. They love rolling out the dough and especially love braiding and making loaves and rolls. Everyone must ooh and aah before we are allowed to cut the bread and eat it. I may not actually make bread this year, without my little helpers, I am still undecided about that. Only two people here this year to cook for.

Whatever your plans for the day, my prayers are with you, and I hope you will share any recipes you love, or any new ones even that might be an easy thing to accomplish with perhaps limited ingredients.

This is a modified post I did two years ago.


Later in the week I will have more somber posts as we approach Good Friday, but before that we can plan a little and look forward to the Easter celebration to come. Some years we take the easy route and cook burgers, but most of the time we have a ham or lamb, or, as our family keeps growing, both.

I hope that Stella might share her lamb recipe with us. I have fixed it several times, and I get over the top compliments on it every time, which is why they keep getting it, of course.

A couple of years ago a Jewish friend shared this video on Facebook, and I became a little bit obsessed with challah bread. I have loved bread baking for over 40 years, and my granddaughter already loves it too.  In our home, breads make the meal, and my guys expect it, whether it happens to be biscuits for breakfast or warm, fresh baked loaves for dinner.

I am including two recipes for challah bread for you. I kind of combine the two for my own recipe, because I always like King Arthur recipes, but I love the egg richness of the second one.

As we make our preparations for  Easter, may our labors keep our minds on the reasons for the celebrations. I hope you’ll share some of your old and new family favorites here with us.

Thanks be to God that even in this time of trial and suffering, we who live here in this country, can mostly carry on as usual. It might be a little harder to get the things we want in the stores, or have them delivered, but we aren’t without food and resources. I am thankful for the blessings we have, and especially for all the people who work so hard to make that happen, from farms, factories, stores, truckers (my son!) and all who work to keep us safe and healthy.



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109 Responses to Easter Recipes

  1. Happy Easter Patriot💙❤️💙🇺🇸🙏✝️🙌🏻

    Liked by 12 people

  2. ZurichMike says:

    Love the photo of the Easter bread! I usually make that every year, but I am on a reduced carb diet and don’t need the temptation this year!

    Liked by 13 people

    • mike says:

      Our Easter recipe this week:
      1.5 TSB squeezed lemon juice, 2/3rds to 4/5ths TSB saturated sodium ascorbate solution (500 mg C/mL), 4 to 6 times a day . Kinda of loose if too much but gives us confidence to go to the Asian wet market because we’re locked out of favorite groceries in another isolation zone, cases and death(s) in nearby neighborhoods. Also 10,000 IU of vit D3 and 30 mg zinc….

      Liked by 3 people

      • PatriotKate says:

        Add some Elderberry to the mix and you’ve got a great Vitamin C punch as well. I made jam last week with Elderberry, Acai, blueberries, strawberries and fortified with Amla powder for a Vitamin C packed treat. Terrific on toast, added to cottage cheese or yogurt as well. 🙂

        Liked by 2 people

      • dayallaxeded says:

        Ha, great minds think alike! My daily supplements with WuhuFlu adjustments are pretty close to yours with some multi-vits, milk thistle, magnesium, cholesterol reducers, Sambucol (elderberry), and anti-inflammatories thrown in.

        Though NOLA markets are mostly open, albeit shorter hours and with varying stock levels, we’ve also found that a suburban Asian supermarket (in Algiers or maybe it’s Gretna, for those who know the NOLA area), has great stock, is very clean and everyone’s been wearing masks and gloves for well over a month, so I feel very good about shopping there. They also always have the best and cheapest fresh herbs, like various basils and mints!


    • Kenji says:

      Sadly … when I last went to my neighborhood Safeway market, there were NO EGGS! NONE! Not a single carton of eggs. And Chicken has been scarce. So … did the CDC order all the chickens in America be slaughtered and disposed … because … of a threat of Avian Flu? Does Safeway source their poultry from China wet markets?

      That egg challah looks delish!


      • There was a report a couple of weeks ago about chickens indeed being pulled for some reason. I’ll have to look up what it is, but I did read that is the reason chicken has been missing everywhere.

        Trader Joe’s has really been an eye opener with how soon they embraced the restrictive measures. The staff are mostly either young and dumb or older and clearly the hippie squad. Occasionally you encounter someone with common sense, more often older or some ex-military who made it in there because they have great work ethics and are good managers; but either they speak with a lowered voice or you can tell the staff dismiss them as just looney elderly or suffering from PTSD.


      • suzbo says:

        Check with your local farmer. They can point you to some of the best. My sis and her husband’s farm can’t keep them in stock these days.


        • Kenji says:

          Great idea! But sadly, I live in the PRC (People’s Republic of California) and I am afraid my travels to regional farm areas will be tracked on my cell phone … and I will be interdicted by a SWAT team … tasered … tossed in jail, and made to pay a $500 fine/bail … for making a “non-essential” vehicular trip. A violation of Newsom’s Social Distancing Laws … and … Global Warming automobile trip restrictions.

          Yes. I am planning my escape from the PRC


    • The Phantom Stranger says:

      I’ve been on a strict ketogenic diet for several years – pictures like this are a form of psychological torture. LOL…

      Hope everyone has a blessed Easter.

      Liked by 1 person

      • Kenji says:

        Ha! So is my adult son. And I was on a medically supervised diet like that a couple years ago … no/low, low, carbs for a year. Puréed cauliflower … cauliflower rice … was as close I ever got to a “real” carb. Hardest year of my life.

        My sister in law asked me if the diet was difficult (hoping I’d tell her it was a cake walk …. mmm mmm slurrrp drool ca,ay-ke) . My answer: Yes. Yes it was hard.

        Good luck


  3. AusLiz says:

    Happy Easter to all Treepers from DownUnder. Keep welland god Bless you All

    Liked by 14 people

  4. freepetta says:

    Thank you Menagerie. Looks wonderful! Happy Easter!!🐇

    Liked by 9 people

  5. maggiemoowho says:

    Thank you for this Menagerie , I love, love, love fresh homemade bread❤️. My mother makes it all the time, but she’s in Pittsburgh and i’m in Orlando. I’ve never made bread before, but that photo above has me thinking that it’s time to try. 👩🏻‍🍳🍞😃👍

    Liked by 5 people

  6. DJ Snyder says:

    Happy Easter to all!! 🙏

    Liked by 3 people

    • Mr. Morris says:

      Happy Easter! Thank you for posting the magnificent picture and recipes for my very favorite bread. I have never made Challah, only purchased it at bakeries and now at Publix bakery that has a plain challah and one with raisins. I do want to try your recipe.


  7. amwick says:

    Lovely pic… is that Fransican Ware in the background? My best friend had a set, and I always loved it…

    I make bread for myself, it is pretty much all I eat. I use a bread machine, because I found that it really does a better job than I ever could. So, I would love to try Challah… I will definitely check out the recipe…Ty so much…

    Liked by 4 people

    • Jeannie says:

      Yes! I spotted that pattern, “Desert Rose”, too! A couple of months ago, my daughter and I were perusing a store in Winston-Salem with a bunch of booths with this and that. I came upon a small set of Desert Rose (4 dinner plates, 4 salad, 4 dessert plates, and sugar bowl and cream pitcher, for **wait for it** $75! I wanted to get it sooo bad, but reasoned that I have PLENTY of dishes, and such, so I walked away. I regretted it sorely! Anyway…it is a lovely pattern, and unmistakable!

      Happy, Happy Easter to All!!

      Liked by 4 people

      • amwick says:

        It is just so pretty… maybe someday… I don’t even own nice dinnerware…


      • frogtongue says:

        Yup, hard to miss the Desert Rose when you have a piece or two in your cupboard. I’m hoping that Menagerie will share the bread recipe. I remember tasting cardamom.


        • Menagerie says:

          Check the two links above. I had to fix the King Arthur one, but it works now. I’ve been baking bread a long time. I find challah very easy to make. Only thing surprising to me about it is how very much it rises in the oven. It just keeps growing.

          Liked by 2 people

    • RedBallExpress says:

      I am no expert but I am pretty sure the Fransican Ware pattern is “Apple”. My mom had a complete set and we all bought special pieces from time to time for her. We all love it. RIP Mom!

      Liked by 1 person

  8. coolmamie says:

    Gosh. That bread is a work of art!

    No recipe here, but a fun Easter idea to enjoy:

    After setting out the carrots for the Easter Bunny, take your little ones out in the yard, and scatter a few jelly beans on a small area of grass. Once everyone has gone to bed, replace each jelly bean with a lollipop stuck in the ground.

    The children will be delighted to find that the jelly beans from the night before have sprouted!

    Liked by 11 people

  9. Ann says:

    thanks for the post. There’s a recipe for blueberry french toast casserole on the internet that uses challah bread…might be an easy Easter breakfast/brunch item. I leave off the crumb topping and just use real maple syrup….with a side of sausage or bacon from a local farm…it’s perfect. All Glory and Honor to God! Remember…He is Risen!

    Liked by 9 people

    • Menagerie says:

      This is the recipe I use. I have always used store bought Texas toast but challah would be great. Absolutely do make the blueberry syrup to go on it, and double the syrup recipe! I usually snitch a few pieces of Easter or Christmas ham to go with it. People go through this like they hadn’t eaten for a week! Gives you a really easy morning too, since you put it together the night before and just cook it in the morning.


      Liked by 1 person

  10. annieoakley says:

    I have a sheet cake recipe that uses coconut/ graham crackers. Coconut on the top and I color it green and sprinkle it with jelly beans. Tastes great and looks pretty. Will try to post entire recipe later. Need more coffee.

    Liked by 1 person

  11. Stewart Dearing says:

    Thanks for you Easter sentiments….would love to try your bread recipe but can’t find yeast in our local stores…carry on Patriot.

    Liked by 2 people

  12. pyromancer76 says:

    Thanks, Menagerie, for the beautiful and delicious-looking photo. Easter will be a little different this year with young ones in masks cavorting around the yard and maintaining a six-foot distance. Coolmamie, hatching jelly beans. What an imaginative idea. Wish the young ones were little again so I could try that one.

    Instead of fresh blueberries every morning, I have resorted to blueberry juice. However, some are soon to be ripe on the homestead bushes and I am looking forward to trying the French toast casserole. Have made it before with apples and Grandchildren love it.

    Also, the Franciscan ware. I have a large set. It holds many family-dinner memories and goes back to in-laws’ family and an Aunt’s family. We were all Californians by then, ya know. That was the time of amazing free enterprise here in our beautiful state.

    Again, much appreciation to you, Menagerie, for this post every year and to all who share their bounty and the goodnesses of Easter.

    Liked by 3 people

  13. Jeannie says:

    I could literally REACH through that photo of the Challah bread and grab a knot and slather it with some cold butter! Yummmmm.

    Our Easter Dinner this year will be somewhat unusual, as we have decided to roast a turkey that I bought this past November and didn’t use. We are cleaning out the deep freeze, and it was time for it to quit taking up space! We will have mashed potatoes & gravy, cornbread stuffing, grilled asparagus, a small Cesar Salad, for supper, and some fresh Lemon Bars for dessert. And WINE, of course.

    We will all prevail and come through this difficult time! I know that there are many silver linings to this dark cloud that is passing overhead!

    I wish everyone a lovely Easter Holiday!!

    Liked by 8 people

  14. cheering4america says:

    I too hope for the lamb recipe to be posted. I made it for the first time last year and got lots of compliments! But it isn’t very big and it went very very fast, so my two quarantine-mates said they would like to have it again for Easter.

    I figured between that and deviled eggs that is about all I am good for anymore, since it is all on me. But they will also be getting a chocolate Easter bunny!

    Christ is still Risen from the Dead, and we will still celebrate in this house!

    Liked by 5 people

  15. Jacaranda11816 says:

    That’s gorgeous bread, Menagerie. I love recipe threads but most of my special occasion dishes have 10-15 of ingredients –of which, the stores are sure to be out of at least 3-5 these days 😦

    So lately, cooking at home has become all about flexibility and going back to basics; that seems true for many people right now. On the upside, I’ve been getting regular deliveries from two local farms, so the quality of the ingredients has been superb — especially the dairy items; I plan to keep up these farm relationships after things settle down. [Getting fresh cow’s milk in glass bottles straight to my door at 4am is a small thrill for me 🙂 Can’t explain.]

    Here are a couple recommendations if people are trying to figure out how to improvise with limited ingredients — on Easter or any other day.

    Charlie Trotter’s Kitchen Sessions – a fantastic old PBS series (with accompanying book) that departed radically from the recipe-based model of culinary instruction (that tends to make home cooks perpetually dependent on recipes) as opposed to learning the way culinary students do: by focusing solely on Ingredients, Equipment, and Techniques. He also trashes the old standard “red wine with beef; white wine with fish” advice by showing you how to “steer beef into white wine territory or steer chicken into red wine territory” depending on — what else– the equipment and techniques you use. It’s a solid addition to any home cook’s collection.

    Epicurious has a pretty good guide to improvisation on their homepage:

    Liked by 1 person

  16. Parker Longbaugh says:

    I want some of that bread NOW!

    Liked by 1 person

  17. spoogels says:

    You can make the dough and fashion smaller loaves.
    Then bake, cool and freeze them
    They won’t take as long to bake
    To serve, defrost and reheat briefly
    Thats what I do, bcause nowadays a large loaf is too much for me and my daughter who lives with me when we dont have visitors for Friday nights

    Liked by 1 person

  18. dee says:

    the link to the recipe does not work


  19. bmwjac says:

    Glory be to God , i am so greatful to live in the United States of America
    We will repent give praise to the Father the son and the Holy Spirit.. on friday we will Watch on EWTN the Stations of the Cross and on saturday night I will light a candle proving that Jesus has Risen He is the Light in this dark World. Sunday we will repent pray and Honor and give thanks. praise the Lord Jesus & Holy Spirit . God bless you all .

    Liked by 4 people

  20. I love baking bread with my granddaughter (she’s almost 6 now). She LOVES to put ingredients into the mixer and knead the dough, but her FAVORITE recipes are ones that tell us to “Punch Down” the dough after the first rising! POW! BAM! ZOWIE!

    As for “Simple recipes” the EASIEST one I have is for PEANUT BUTTER COOKIES.
    All you need are the 3 ingredients, a mixing bowl, foil covered cookie sheets, measuring cup, and a fork.

    Preheat oven to 350

    Mix 1 cup sugar and 1 egg by hand, then add 1 cup of peanut butter.
    Put in frig for a few minutes to make the dough firmer and less sticky
    Put TBSP sized gobs on foil covered cookie sheet, press down w/fork
    Bake in oven for 9-10 minutes
    Let Cool at least 10 before removing from sheet, or they’ll crumble
    Makes about 18

    I know this isn’t very “Easter-y” but they ARE very “Easy-y!!”

    Liked by 4 people

  21. Ringo Phonebone says:

    “ATM Machine” Automated Teller Machine Machine – No, just ATM.
    “PIN Number” Personal Identification Number Number – No, just PIN.
    “Sharia Law” Islamic Law Law – No, Just Sharia.
    “Challah Bread” “Bread bread” – No, just Challah.

    Please make it and enjoy it on Easter, but it is NOT Easter Bread. Cultural appropriation at its finest.

    Liked by 1 person

    • Menagerie says:

      Guilty and not sorry one bit. I got the video from a Jewish friend who shared it on Facebook. So far the Haganah haven’t come knocking on my door yet.

      Liked by 2 people

      • Ringo Phonebone says:

        If you have a Jewish friend who eats Challah on Easter, they are lying to you about one thing or the other.


        • Menagerie says:

          Look, I did not say he eats it on Easter. He posted it publicly so I assumed I was welcome to make the bread for my purposes. Call that cultural appropriation if you wish, I mean no harm with it.

          I wish that just one single time I could do a post that someone does not have a gripe about. Clearly, if it can’t be a recipe post it is never going to happen. I am sorry that I offended you.


  22. Mrs. E says:

    Trying something new this year, and thought I would share it here. Since just the two of us, I will not make an entire lemon curd cheessecake, but rather make shooters for dessert. Going to take Walker’s shortbread and crumble it. Then using the cheese section from the strawberry pretzel salad recipe, I will make that as my cheesecake. And then make lemon curd. Will put the crumbled shortbread into the bottom of my “shooter” cups, and layer the cheesecake and lemon curd, probably twice on top of the cookie crumbles. Should be pretty good, I think. Looking forward to trying it.

    Liked by 1 person

  23. 4EDouglas says:

    I remember “hot cross buns.” which my Mom made, she also did soda bread.(Mom was Scots, Ulster Irish and German Swiss-she also was raised in a Ranching family in NW Kansas. Lots of different influences in Cuisine.. Saw the full Moon last night-the “Paschal” or “pink Moon”. warmish evening and finally spring in NEOregon.Blessed Easter to all…

    Liked by 1 person

    • aez says:

      King Arthur also has a great Hot Cross Buns recipe, minus the baked-in cross (I pipe a powdered-sugar glaze on top once they’ve cooled, so mine are not authentic either!). I normally make them for my church, and am thinking of distributing them to neighbors on Sunday a.m….if I can find some all-purpose flour and some more raisins! We’ve been able to find eggs, though they are scarce. And we’re going to grill gyro meat for Easter dinner, and have that with roasted potatoes (not scarce in the least) and homemade flatbread – also with homemade tzatziki (I have had no trouble finding yogurt or cucumbers – most produce has been no problem.)

      Liked by 1 person

    • auntiefran413 says:

      Wasn’t that moon spectacular? I got to watch it move across the living room window from my recliner! Tonight’s was equally gorgeous.

      Liked by 1 person

  24. thedoc00 says:

    One of my Grandmothers was from Calabria in Southern Italy. She had a fritata recipe I still use on occasion. It was a family holiday tradition to gather at her house to feast on this delicacy. Can’t give you any measurements because she never used them and still don’t, it is mixed using; taste, sight and feel.

    First mix:
    6-18 eggs, depending on amount to be made
    ground black pepper and 1-2 pinches of salt
    sharp brick cheese (I have experiment successfully using different cheeses)
    hard, cured homemade Italian Pork Sausage called Soppressata (my grandfather made every summer) cut into small cubes
    a bunch of grated sharp Italian cheese of your choice to taste (parmigiano-regiano usually)

    Then stir in flour until a fork just about stood up in it.

    Then fold in ricotta cheese (from whole milk)

    Then fry it in a (cast iron) skillet using enough oil to nearly cover the pancake. Be darn sure the oil is super heated before starting to cook. Also, if your wife is squeamish about her stove, cook outside on your gas grill or cover the stove as best as possible.

    Serve with strong dark coffee or large cups of expresso.

    Liked by 1 person

  25. boomerbeth says:

    Moses 2.0 aka TRUMP: “Let Death Pass … you will remember this night from generation to generation, forever…”

    foods with leavening agents that are forbidden on the Jewish holiday of Passover. According to halakha, Jews may not own, eat or benefit from chametz during Passover. This law appears several times in the Torah; the punishment for eating chametz on Passover is the divine punishment of kareth (cutting off).


    This is a year to sacrifice…..



  26. thedoc00 says:

    There is a similar Italian Traditional holiday sweet bread loaf that looked very similar but actually had boiled eggs implanted in it. Never could figure that one out as I had watched my Italian grandmother make 100’s of times form Easter and Christmas.

    Have also had the bread loaf shown in SD’s article. Really good with strong black coffee.

    Liked by 1 person

  27. Patriot1783 says:

    Thank you Menagerie for all your posts from your heart and hearth ❤️

    Liked by 3 people

  28. Tiffthis says:


    2 to 3 lbs. Chicken pieces (I prefer boneless, skinless, breasts, but always include thighs and/or drumsticks with bones and skin – they add to the flavor)
    4 cloves of garlic (minced)
    1 large onion (diced)
    1 bell pepper (diced)
    1 small can tomato sauce
    1 jar red diced pimientos (reserve a little bit for garnish)
    1 can peas (reserve about a third for garnish)
    1 can asparagus (cut up)
    ½ tsp. Salt
    ½ tsp. Pepper
    2 Bay leaves
    1 tsp. Cumin
    1 tsp. Oregano
    2 cups dry white wine
    1 cup chicken broth
    Bitter Orange (powder or marinade)
    Olive oil
    3 cups rice (long grain)
    1 tsp. Bijol or Goya Seasoning con Azafran
    3 or 4 threads of saffron – crushed (this is optional)
    1 – 8 oz. beer
    1) Prepare the chicken broth

    2) Coat chicken pieces with bitter orange spice or marinade along with the pressed garlic cloves and marinade for about an hour. (not necessary, but it’s awesome if you have the time)

    3) Brown chicken in large frying pan in olive oil – remove to a large pot (or cazuela) after they’re browned.

    4) To make the sofrito: sauté the onion & pepper in the frying pan (with the bits of garlic and olive oil) until soft, then add tomato sauce, pimientos, peas, asparagus (all with their liquid) salt, pepper, bay leaf, cumin, oregano, wine & broth.

    5) Pour in the rice and add the Bijol (or Goya Seasoning) and saffron to color and flavor the rice.

    6) Pour all of this over the chicken in the pot.

    7) Bring to a boil, then lower to a fast simmer.

    8) Cook on medium-low heat for about 40 minutes, then check it and stir it. Rice should be soft and liquid absorbed. If there’s still liquid, keep cooking, checking, & stirring.

    9) I like the rice a little soupy, or asopado, so I like to add 8 0z. of beer to the finished product.

    10) Pour reserved peas and pimientos as a garnish over the finished arroz con pollo.

    I know. I had you at “To make the sofrito….”

    Liked by 3 people

  29. thank you for everything you do here.
    Happy Easter

    Liked by 1 person

  30. moe2004 says:

    So very happy to see this post, something normal. Will read the posts and save some recipes, I have decided to get take out for Easter, Just don’t want to risk running all over town, sick of not buying what I want, plus here in NY (yuk) the numbers are very high. Happy Easter!

    Liked by 1 person

  31. Wolverine State Republican says:

    Easter cheesy potatoes

    * One large bag of frozen southern style hash browns (cubed), 24-32 oz
    * One can of condensed cream of chicken soup
    * One 16 oz container of sour cream
    * 16 oz of shredded cheddar cheese
    * leftover easter ham from breakfast / brunch, diced
    * 1 cup of crushed corn flakes / triscuits / saltines / bread crumbs

    Directions: mix everything up except the last item in a big bowl until all ingredients are combined well. Pour mixture into a large greased pan. Sprinkle crushed crunchy stuff on top, put in 350F oven for one hour. Take out and let cool for about ten minutes. Leftovers can be sliced up into blocks, put into individual sandwich bags and frozen for ready to go lunch.

    Liked by 4 people

  32. Avi says:

    That sure is a delicious looking challah. Will be without for a week

    Liked by 1 person

  33. stella says:

    Since you asked, Menagerie, this is the way I prepare a boneless leg of lamb:

    (recipe from a friend who caters):

    Preheat oven to 425 degrees.

    Use whole New Zealand boned leg of lamb (Costco). Remove wrapping except for small ‘girdle’ around the center to hold it together.

    Make slits in meat. Insert 1/2 cloves of garlic and fresh rosemary. Rub with olive oil, salt with kosher salt and heavily pepper with fresh cracked pepper. Squeeze fresh lemon juice over the leg. (The idea is to create a heavy crust on the roast) Place on rack over roasting pan.

    Roast at 425 degrees for the first 30 minutes, then reduce heat to 325 degrees. Baste every 30 minute with more fresh lemon juice (squeeze over). Cook to internal temperature of 140 degrees; roast will increase temp to 145 degrees while resting. Remove roast on rack to a platter (cover with foil).

    Remove fat from roasting pan. Deglaze pan with white wine, then put drippings into a sauce pan. Make gravy, adding chicken stock and more lemon juice to taste; thicken with slurry of cornstarch and water or stock.

    Be sure to use an instant read thermometer to check internal temperature of the roast. That’s the only way you can be sure it is done enough for you. 145 degrees is medium rare. 160 is medium. Remove from the oven when about 5 degrees less than what you want.

    Another thing – remove the meat from the refrigerator and allow it to warm a bit before cooking, and always allow the meat to rest 15 – 30 minutes after removing it from the oven. My beef roast at Christmas was much more uniform in color because I followed these two rules, particularly the resting time.

    The only caution I have is that you may, following his directions, add too much lemon. Basting with pan juices after a while might be best.

    Liked by 2 people

    • treestar1313 says:

      Wow, that’s almost exactly how my grandparents prepared it, heavy on the garlic. They owned a restaurant in the 60s and both were fro. Spain where they used simple ingredients to make awesome food. . But they would put carrots, celery and onion in the pan to add flavor to the gravy. Great recipe Stella!


    • Menagerie says:

      I agree on the lemon juice.


    • Menagerie says:

      I know I have told you this before, but this has become one of my family’s favorite recipes. I was not able to go to Costco to get the lamb, so it is my hope that the one I have from a local grocer will be good as well.

      Last year one of my sons, who travels to Atlanta a lot for business, told me he has a favorite restaurant there, a very nice place, and they are known for their lamb. He says this is just as good.


    • Patriot1783 says:

      Thank you for sharing Stella, I added the lemon to my recipe (did already have the garlic & rosemary) and used your cooking temps… the lamb was perfect!
      I hope you had a nice Easter ❤️

      Liked by 1 person

  34. dallasdan says:

    The Franciscan dinner plate in the photo is the pattern that my family used for special occasions. Thanks for your post and enabling me to recall happy times!

    Liked by 1 person

  35. WeThePeople2016 says:

    Love the picture of the bread. Absolutely golden and perfectly done. Yum.
    Happy Easter Treepers!

    Liked by 1 person

  36. john says:

    Question for experienced bread makers out there:
    I purchased a bread machine a couple weeks ago thinking I’d be “smart” and have a source of fresh bread even if the stores didn’t have it on the shelves. Apparently everyone else thought the same but beat me to the punch. The stores now have plenty of readymade bread but no yeast, no baker’s dried milk, no bread flour, and usually no kind of ANY flour. Feeling pretty stupid now.
    If I were to be lucky enough to find some all purpose flour, would it work? What’s so special about bread flower? And is there a modification to a recipe one could make to compensate for using normal flour?
    I’ve never baked a loaf in my life so I have no idea what I’m doing. Trusting that the Cuisinart machine will do all the hard work because I don’t have a clue. Also wondering which is best: honey, molasses, or maple syrup as the sweetener?
    Thanks for any advice!

    Liked by 1 person

    • Menagerie says:

      I wish I could help with your questions, but I have never owned a bread machine, so I do not know. I can tell you this. If you are able to get the ingredients to the King Arthur recipe and make this, it is easy. Follow the instructions and you are going to have a really good loaf of bread, no bread machine needed. Of course, however you make it, you will need yeast. Have you checked Amazon or Walmart online?

      Liked by 1 person

      • john says:

        Thank you! Yep, can’t find it anywhere unless I purchase a 50 lb bag. I like bread, but not THAT much. Not sure how long it would take to use up that amount. But I could start a black market side business in some back alley.
        “Psssst. Hey, buddy… wanna buy some flour?”
        At least I have your bread-porn photo to lust over in the meantime.

        Liked by 2 people

      • The Devilbat says:

        Menagerie, Here is another good recipe for challah bread. I enjoy making bread. It is one of my hobbies that my wife also enjoys as she loves fresh bread from the oven.


        Liked by 1 person

    • Kathy says:

      Hi John … You can absolutely use all-purpose flour to make your bread, though it might have slightly less “chew” than if made with bread flour. Bread flour contains more protein than all-purpose, and it’s the protein which creates the gluten which, in turn, provides the “chew”. FYI, some bakers add gluten (purchased separately) to their all-purpose flour, in varying amounts, depending on the type of bread they’re making. If you’d like more info, here’s a helpful link: https://modernistcuisine.com/2018/04/gluten-how-does-it-work/


      • john says:

        Cool! I was hoping adding gluten or something would offset the affects of using the “wrong” kind. I’d seen a YouTube video where someone did a side-by-side test. They felt like there was little difference and theorized the all-purpose flour was preventing some moisture from escaping and canceling out the lack of gluten. But I wanted a second opinion, doc. Thank you for your reply and the link.


    • Snow White says:

      John, this is the easiest and best bread I make all the time. All you need is a 5 quart dutch oven. No bread machine necessary.



  37. NJF says:

    Gearing up to make 2 Easter staples in our Italian household.

    Spaghetti pie: one pound spaghetti, 8-10 eggs 3/4- 1 lb of butter, Parmesan cheese salt & pepper. Make pasta, drain. Mix eggs, butter (cubed) cheese salt & pepper. In large bowl add pasta using your hands to mix. Pour into greased baking dish & bake @350 for 45 minutes. Serve with salad and Italian bread. serve cold or room temp.

    And pizza rustica: pie crust. Cubed meats approx 1/4 to 3/4 lb ea: salami, ham, pepperoni, Pancetta, or Prosciutto. Ricotta, mozzarella, eggs

    Mix together cubed meat, cheese line baking dish with pie crust, add mixture to pan and top with pie crust. Bake @350 for about an hour. Serve with salad & Italian bread. Serve cold or at room temp.

    We usually cook these on Good Friday. Oh and wine, lots of wine.

    Liked by 2 people

  38. Watch this video. It’s not only a recipe. This Italian-American lady is like a godmother to us all.

    Liked by 1 person

  39. NYSE says:

    If it’s Easter, it’s rabbit stew with prunes and brandy.

    Liked by 1 person

  40. ip siscr says:

    These and other Easter breads, with their suggestion of a unity made from parts always remind me of the mystical body of Christ, the Church

    Psalm 121 (or 122) 3 Jerusalem, which is built as a city, which is compact together.

    Liked by 2 people

  41. cbugs4him says:

    A favorite meal of mine, especially during passover to Easter is an unleavened bread, and tilapia and honey. I wash, dry tilapia and fry it in olive oil without breading and dip it in honey when i eat it. The unleavened bread is a cup of flour, 1/2 tsp salt and water, flatten or roll and fry in olive oil. dip it garlic flavored oil to eat. This is a staple with lamb. My friend marinated lamb in cilantro, olive oil and minced garlic. Enjoy and happy Passover to Easter!

    Liked by 1 person

  42. Kathy says:

    For anyone unable to find yeast, be sure to try looking in your supermarket’s refrigerated area (oftentimes near the display for tubed crescent rolls). Active DRY yeast is typically shelved in the baking supply aisle and is packaged in flat pouches. Some stores, however, also carry cubed-shaped FRESH yeast which requires refrigeration.

    Liked by 1 person

  43. Avi says:

    happy Easter and Passover to all Treepers!
    and that Challah looks delicious( Ill wait a week)

    Liked by 2 people

  44. The Devilbat says:

    Here’s one of my original creations:

    Mock Octopus Chowder

    1 can mushroom soup
    1 cup pencil erasers

    Combine. Heat and serve.

    You’re welcome.

    PS: For the totally thick amongst us, this is a joke so don’t make it.

    Liked by 3 people

  45. Tl Howard says:

    That bread has been made by a baker skillful enough to get a handshake and a “Well done” by Paul Hollywood on The Great British Baking Show.” Looks delicious! May you have a blessed Easter.

    Liked by 2 people

  46. Laurie Walker says:

    Thanks for posting the bread making video, I found it fascinating.

    Does anyone recognize the language? It sounds Central/Eastern European to me.

    Liked by 1 person

  47. auntiefran413 says:

    No recipe here…I haven’t made this since 1992, but was my husband’s favorite — home made angel food cake, sliced horizontally into four layers and frosted with your basic frosting to which a small can of crushed pineapple has been added. RIP, Fred

    Liked by 1 person

  48. Brandon says:

    High quality content! I like!

    This will be our first holiday in isolation.

    Plenty of opportunities from this situation though. Financial to self-growth.
    Some will improve, others will perish.

    I’ve explored these myself recently.

    Lots of ways to spend it.
    Lovely post. Thanks for sharing! (:


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