How to prevent eggs from cracking...

Yep, it's that time of the year, Easter! That means boiling white eggs, egg dying and egg hunts. This is a great little tip to prevent those little suckers from cracking during the cooking process which happened quite frequently to me. How many eggs did I go through to get a perfect dozen? You don't want to know....After many years I've finally learned.....

1st. Eggs must be at room temperature before boiling.

2nd. Add a few drops of vinegar to the water your boiling your eggs in.

This really works and has saved me time as well as money...lol Have fun decorating.

Happy Easter!

A lil Country Store

European Easter Bread with colored eggs

Traditional European Easter Bread with the colored eggs used for breakfast in many homes. Use your Pampered Chef round or rectangle stoneware for true bakery flavor.

Ingredients

* 6 cups all-purpose flour
* 1/2 cup sugar
* 2 (.25 ounce) packages active dry yeast
* 1 teaspoon ground cardamom
* 1 teaspoon salt
* 1 1/2 cups milk
* 6 tablespoons butter, cubed
* 4 eggs
* 3 hard-cooked eggs
* vegetable oil
* 2 tablespoons cold water

Directions

1. In a large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Dye hard-cooked eggs; lightly rub with oil. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each portion into a 24-in. rope.
4. Place ropes on a greased baking sheet and braid; bring ends together to form a ring. Pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.
5. Beat water and remaining egg; gently brush over dough. Bake at 375 degrees F for 28-32 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.

A lil Country Store

Special Easter Treat for the entire family

We looked forward to Easter and receiving our Old Italian favorite....Easter cookie with the colored eggs. I still make these every Easter and pass them out to our constantly growing family. You can get creative with this recipe and make smaller individual ones with one or 2 eggs for each child or do the traditional braided wreath for the whole family to enjoy. There is also a traditional European Easter bread recipe with colored eggs that I will be posting. Use your Pampered Chef medium or large round stoneware, bar pans, rectangle stone or any of their baking sheet pans for this recipe.


Pastelli Di Pasqua

4 C flour
4 t baking powder
1/2 C shortening
4 raw eggs
1/4 C orange juice
1 C sugar
2 t vanilla
12 hard-boiled colored eggs (i only used 6)
1 egg, beaten
colored sprinkles

sift flour, baking powder, and salt on board. Cut in shortening. Add raw eggs one at at a time; mix. Add orange juice, sugar, and vanilla. Mix until dough is soft. Knead 10 minutes, or until smooth and satiny. Place in covered bowl; set aside 1/2 hour.

Roll dough under palms of hands on floured board; flatten slightly; shape into large ring. Press colored eggs on top of ring; brush with beaten egg; dust with sprinkles; bake in hot over (425 degrees) 30 minutes, or until golden brown.

Traditional Italian Easter Cookie Wreath with colored Easter Eggs

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A lil Country Store

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