Surprise Lemon Bread:
Ingredients:
-1 package Lemon Poppy Seed Bread mix
-Ingredients to prepare mix as directed
-1/2 C golden raisins
-1 Tbsp orange zest
-1/2 C dried cranberries
-Non-meltable goodies to add into the bread, such as:
-A shiny coin
-A piece of gold or silver jewelry
-A ring
-A polished crystal
-Vanilla ice cream
Preparation:
1) Prepare the bread mix as directed.
2) Once it's all mixed together, add in the golden raisins, the orange zest, and the cranberries.
3) Finally, fold in a few small treasures, such as a ring, a cleaned coin, or a polished crystal. Be sure you select items that won't melt when you bake it in the oven!
4) Bake as directed on the package, and then remove from oven.
5) Allow to cool. To serve, slice off pieces, keeping an eye out for the hidden treasures. Top each slice off with a scoop of vanilla ice cream.
This dessert bread can be used as a snack or appetizer, or you can incorporate it into your Cakes and Ale ceremony, if you include that as part of your Ostara rituals.
Spring Sprout Salad with Homemade Honey Mustard Dressing
Ingredients:
-1 C Mung bean sprouts
-1 C alfalfa sprouts
-2 C baby spinach
-2 green onions, chopped
-1/2 C slivered almonds
-1/2 C dried cherries or craisins
-1/2 C mayonnaise
-2 Tbsp Dijon mustard
-2 Tbsp honey
-A dash of lemon juice
Preparation:
1) To make the salad, place the baby spinach at the bottom of the plate or bowl, and then add the sprouts.
2) Spread them out so they're not all clumped together.
3) Sprinkle the top with the chopped green onions, the almonds, and the craisins.
4) To make the dressing, combine the mayonnaise, mustard, honey and lemon juice and mix well.
5) Drizzle over the salad to serve.
If you're not crazy about the flavor of mayonnaise, you can reduce the amount you use by a couple of tablespoons.For a healthier and sweeter choice, you can substitute plain white yogurt for the mayo.
Deviled Eggs
Ingredients:
-1 dozen eggs
-1 Tbsp. Dijon mustard
-1/4 C. mayonnaise
-1 tsp. Curry powder
-1/2 tsp. white vinegar
-Salt and pepper to taste
-Paprika
-Parsley, for garnish
Preparation:
1) Hard-boil the eggs and allow them to cool before peeling.
2) Peel the eggs and slice each one in half lengthwise.
3) Remove the yolks and place them in a bowl.
4) Mash the yolks up with a fork, and add the Dijon mustard, mayonnaise, curry powder, vinegar and salt and pepper.
5) Blend it all together.
6) Gently spoon the yolk mixture into the white halves, and sprinkle with paprika.
7) Garnish with parsley sprigs for serving.
Roasted Lamb with Mint Chutney
Ingredients:
-Leg of lamb
-1 C white cooking wine
-2 cloves garlic, minced
-Juice from 2 oranges (or 1/2 C orange juice)
-1 Tbsp. freshly chopped rosemary
-Pepper and sea salt to taste
-Olive oil (about 2 Tbs.)
Mint Chutney Ing.:
-3 C. fresh mint leaves, off stems
-1/2 C. fresh cilantro
-1/2 C. fresh parsley
-1/2 C. green pepper, chopped
-1/2 C. red pepper, chopped
-1 small onion, chopped
-1/2 Tsp. sea salt
-A dash of lemon juice
-Water
Preparation:
1) To make the marinade, combine everything except the lamb in a bowl.
2) Blend it together with a whisk.
3) Pour into a plastic bag and then add the leg of lamb.
4) Seal the bag, and let it sit overnight.
5) Allow the lamb to reach room temperature before you put it in the oven.
6) Remove from the bag, place in a roasting pan (along with all the marinade juices), and bake on the lower rack at 450 degrees.
7) Roast the lamb until it reaches an internal temperature of about 135, or about an hour.
Mint Chutney Prep:
1) Throw everything in your food processor or blender and chop until it forms a paste.
2) Add water gradually to thin it out, and continue blending until the water and paste have formed a smooth sauce.
3)Refrigerate if you're not going to serve it right away.
The secret to a good lamb dish is to not overcook it, so it should still be pink in the middle when it comes out of the oven. Place it on a rack, cover with foil, and allow it to sit in its own juices for about twenty minutes before serving. This will help the roasting process finish without drying out the meat.
Marshmallow Peep Ambrosia
Ingredients:
-1 pkg of 12 marshmellow Peeps (chicks or bunnies)
-2 cans mandarin oranges
-2 cans pineapple tidbits
-1 jar maraschino cherries
-2 chopped bananas
-2 C. shredded coconut flakes
-1 16-oz tub cottage cheese
-1 8-oz tub of Cool Whip or other dessert topping
Preparation:
1) Dice the Peeps into small pieces.
2) Drain the juices from all the fruit.
3) Mix all ingredients together, and allow to chill in the refrigerator for a few hours.
4) Serve as dessert following your Ostara celebration.
I hope you enjoy these recipes and have a blessed Ostara heart
Ingredients:
-1 package Lemon Poppy Seed Bread mix
-Ingredients to prepare mix as directed
-1/2 C golden raisins
-1 Tbsp orange zest
-1/2 C dried cranberries
-Non-meltable goodies to add into the bread, such as:
-A shiny coin
-A piece of gold or silver jewelry
-A ring
-A polished crystal
-Vanilla ice cream
Preparation:
1) Prepare the bread mix as directed.
2) Once it's all mixed together, add in the golden raisins, the orange zest, and the cranberries.
3) Finally, fold in a few small treasures, such as a ring, a cleaned coin, or a polished crystal. Be sure you select items that won't melt when you bake it in the oven!
4) Bake as directed on the package, and then remove from oven.
5) Allow to cool. To serve, slice off pieces, keeping an eye out for the hidden treasures. Top each slice off with a scoop of vanilla ice cream.
This dessert bread can be used as a snack or appetizer, or you can incorporate it into your Cakes and Ale ceremony, if you include that as part of your Ostara rituals.
Spring Sprout Salad with Homemade Honey Mustard Dressing
Ingredients:
-1 C Mung bean sprouts
-1 C alfalfa sprouts
-2 C baby spinach
-2 green onions, chopped
-1/2 C slivered almonds
-1/2 C dried cherries or craisins
-1/2 C mayonnaise
-2 Tbsp Dijon mustard
-2 Tbsp honey
-A dash of lemon juice
Preparation:
1) To make the salad, place the baby spinach at the bottom of the plate or bowl, and then add the sprouts.
2) Spread them out so they're not all clumped together.
3) Sprinkle the top with the chopped green onions, the almonds, and the craisins.
4) To make the dressing, combine the mayonnaise, mustard, honey and lemon juice and mix well.
5) Drizzle over the salad to serve.
If you're not crazy about the flavor of mayonnaise, you can reduce the amount you use by a couple of tablespoons.For a healthier and sweeter choice, you can substitute plain white yogurt for the mayo.
Deviled Eggs
Ingredients:
-1 dozen eggs
-1 Tbsp. Dijon mustard
-1/4 C. mayonnaise
-1 tsp. Curry powder
-1/2 tsp. white vinegar
-Salt and pepper to taste
-Paprika
-Parsley, for garnish
Preparation:
1) Hard-boil the eggs and allow them to cool before peeling.
2) Peel the eggs and slice each one in half lengthwise.
3) Remove the yolks and place them in a bowl.
4) Mash the yolks up with a fork, and add the Dijon mustard, mayonnaise, curry powder, vinegar and salt and pepper.
5) Blend it all together.
6) Gently spoon the yolk mixture into the white halves, and sprinkle with paprika.
7) Garnish with parsley sprigs for serving.
Roasted Lamb with Mint Chutney
Ingredients:
-Leg of lamb
-1 C white cooking wine
-2 cloves garlic, minced
-Juice from 2 oranges (or 1/2 C orange juice)
-1 Tbsp. freshly chopped rosemary
-Pepper and sea salt to taste
-Olive oil (about 2 Tbs.)
Mint Chutney Ing.:
-3 C. fresh mint leaves, off stems
-1/2 C. fresh cilantro
-1/2 C. fresh parsley
-1/2 C. green pepper, chopped
-1/2 C. red pepper, chopped
-1 small onion, chopped
-1/2 Tsp. sea salt
-A dash of lemon juice
-Water
Preparation:
1) To make the marinade, combine everything except the lamb in a bowl.
2) Blend it together with a whisk.
3) Pour into a plastic bag and then add the leg of lamb.
4) Seal the bag, and let it sit overnight.
5) Allow the lamb to reach room temperature before you put it in the oven.
6) Remove from the bag, place in a roasting pan (along with all the marinade juices), and bake on the lower rack at 450 degrees.
7) Roast the lamb until it reaches an internal temperature of about 135, or about an hour.
Mint Chutney Prep:
1) Throw everything in your food processor or blender and chop until it forms a paste.
2) Add water gradually to thin it out, and continue blending until the water and paste have formed a smooth sauce.
3)Refrigerate if you're not going to serve it right away.
The secret to a good lamb dish is to not overcook it, so it should still be pink in the middle when it comes out of the oven. Place it on a rack, cover with foil, and allow it to sit in its own juices for about twenty minutes before serving. This will help the roasting process finish without drying out the meat.
Marshmallow Peep Ambrosia
Ingredients:
-1 pkg of 12 marshmellow Peeps (chicks or bunnies)
-2 cans mandarin oranges
-2 cans pineapple tidbits
-1 jar maraschino cherries
-2 chopped bananas
-2 C. shredded coconut flakes
-1 16-oz tub cottage cheese
-1 8-oz tub of Cool Whip or other dessert topping
Preparation:
1) Dice the Peeps into small pieces.
2) Drain the juices from all the fruit.
3) Mix all ingredients together, and allow to chill in the refrigerator for a few hours.
4) Serve as dessert following your Ostara celebration.
I hope you enjoy these recipes and have a blessed Ostara heart
