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Author: Beth
Isabel de Vargas’ Folar da Páscoa (Portuguese Easter Bread with Eggs)
Isabel de Vargas’ Folar da Páscoa (Portuguese Easter Bread with Eggs) Decorated with eggs and crosses, this golden sweet bread from the Azores is served with coffee or sweet wine for dessert on Easter Sunday. 1 pkg. active dry yeast ½ cup lukewarm water 1 tsp. sugar ⅓ cup flour 3 eggs 1 cup […]
Glazed Nuts
Glazed Nuts 1 egg white ½ cup brown sugar 1 tsp cloves 1 tsp cinnamon ½ tsp vanilla 1 lb pecans ((or nut of choice)) In a large bowl whip 1 egg white. Continue mixing as you individually add the other ingredients. Place on buttered cookie sheet. Bake at 350° for 30 minutes [eafl […]
Link to instructions for making masks
lookaside.fbsbx.com/file/Hospital-masks.pdf
Mrs. Simchian’s Easter Cheoreg recipe
Easter Cheoreg 3 lbs. or 12 cups of flour ¼ lb butter 2 cups milk {lukewarm} 1 cup sugar 5 eggs 1 tablespoon salt 1 yeast cake 1 tablespoon ground mahleb sifted Sift flour, put in a large bowl. Make a hole in center. Dissolve yeast, melted butter, beat. eggs, and pour all this […]