April 6, 2018 at 1:53 p.m.
EASTER EATS
Reader recipes
CUCOLI (Matilda Cuomo's Italian Easter bread)
(submitted by Kevin Leyden of Albany):
"I first received one when I worked with Mrs. Cuomo - an instant favorite with my family. Mrs. Cuomo taught me to make them and ever since, every Holy Saturday we make them as a family and give them to friends and family - a tradition that I believe will continue with my daughters, Katie and Kara, an Academy of the Holy Names alumnus and an AHN eighth-grader. They both baked these with their classes over the years and gave the recipe to their classmates."
5 eggs
1 cup sugar
1 cup milk
1/4 lb. butter, melted
3 teaspoons baking powder
5-6 cups flour
if desired, 1 1/2 teaspoons lemon or vanilla extract
6 raw, colored eggs
1 egg, beaten, for wash
nonpareils
In a large bowl, combine sugar, baking powder and flour. Make a well in the center and add eggs and melted butter. Add milk and flavoring and work mixture into dough. Roll dough into a log. Cut into 6 equal portions.
Using one portion at a time, remove 1/4 of the dough and set it aside. Roll the larger portion into a rope about 20 inches long and form it into a horseshoe shape with the two ends facing you. Twist a loop at the top, leaving a space large enough to fit an egg, and continue twisting loosely until the end. Lay one egg in the loop formed by the dough (or take all the dough and form it into the ring.)
Roll out reserved dough into a 12-inch rope. Lay it over the egg and twist it the same way. Repeat with remaining dough and eggs. Brush dough with beaten egg and sprinkle with nonpareils.
Place on non-stick or parchment-lined baking sheets. Bake in a 350-degree oven 25-30 minutes or until golden brown. Makes 6 breads. (You can also make a centerpiece by braiding the dough and inserting the colored eggs.)
CORNBREAD SALAD
(submitted by Pam Wobrock of Our Lady of Victory parish, Troy) Cornbread:
1 1/4 cups cornmeal
3/4 cup flour
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 tablespoons baking powder
1 cup milk
1/4 cup butter,melted
1 egg, beaten
In a large bowl, combine cornmeal, flour, sugar, salt and baking powder. Add milk, butter and egg. Stir. Pour batter into greased 8-inch square pan. Bake at 400 degrees for 20-25 minutes. Cool completely and crumble. Set aside.
Salad:
3/4 cup each, chopped: cauliflower, broccoli, red or green bell pepper, carrots, red onions, celery, radishes
3/4 cup sweet pickle juice
1 cup mayonnaise
Combine vegetables in a large bowl. Mix the pickle juice and mayonnaise and toss with the vegetables. Add the cornbread and mix well, making sure cornbread is coated. Seal and chill overnight. Toss before serving. Makes 8 servings.
LEMON CHIFFON CHEESECAKE WITH RASPBERRIES
(submitted by Pam Wobrock of Our Lady of Victory parish, Troy) Crust:
1 3/4 cups gingersnap crumbs (about 30 cookies)
1/4 cup butter, melted
Filling:
3 8 oz. packages cream cheese, softened
1 cup sugar
4 eggs
1 15-16 oz. can lemon pie filling
1 8 oz. container sour cream
1 teaspoon lemon zest
Topping:
1 cup raspberry preserves
2 pints fresh raspberries
2 teaspoons lemon juice
In a medium bowl, combine gingersnap crumbs with butter. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake at 350 degrees for 5 minutes.
Meanwhile, prepare filling: In a large bowl, combine cream cheese and sugar and beat on low speed until light and fluffy. Add eggs, one at a time, beating well after each egg. Reserve 1/2 cup of pie filling for the top. Add remaining pie filling, sour cream and lemon zest and blend well. Pour filling over crust into pan, spreading evenly.
Bake at 350 degrees for 70-80 minutes. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack during baking.) Cool on wire rack for 1 hour. Cover and refrigerate at least 24 hours.
Before serving, remove sides of pan and place cheescake on serving plate. Spread reserved pie filling over top of cheesecake. Combine raspberry preserves, lemon juice and 1 pint of raspberries in a pan and heat until preserves are just warm. Remove from heat, fold in remaining pint of raspberries and spread on top of cheesecake. Serves 12.
RICE PIE
(submitted by Evie Camerato of Mechanicville) 1 1/2 cups cooked rice
1 cup sugar
6 eggs, beaten
1 large can crushed pineapple, drained
1 lb. ricotta cheese
1 teaspoon lemon flavoring
5 tablespoons Bisquick
1/2 cup milk
Beat all ingredients together and place in 9X13-inch pan.
Bake at 350 degrees for one hour.[[In-content Ad]]
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