ORANGE RICOTTA PANCAKES WITH RASPBERRIES

*Holiday Collection- These can be made full- or silver dollar-size.   4 eggs,separated  1 1/3 cups part-skim ricotta cheese 2 TB. sugar 2 TB orange rind 1/2 cup flour 1/8 tsp salt 2 TB melted butter 1 cup fresh raspberries * Maple syrup  In a med bowl,beat egg yolks, sugar, and orange rind on medium until creamy. Beat in flour and salt. In a separate bowl, beat egg whites on high until stiff peaks form. Whisk into ricotta mixture. Spoon batter onto a preheated,lightly bittered griddle. When small bubbles appear on surface of pancakes, flip and cook on other side. Brush pancakes with melted butter. Serve with raspberries and syrup.  An ideal Easter breakfast!! Serves 4 Hands on: 15 min. Total cooking time: 30 min. (Source: dashrecipes.com)

COOKING TIP

*Egg whites freeze perfectly for up to one year. Two TB defrosted white equals one egg white.

EASTER RECIPES ARE ON THE WAY!!!

TO ALL MY VIEWERS!!!

SLOW COOKED CORNED BEEF & CABBAGE

HOLIDAY COLLECTION- 3 1/2 cups beef broth or beef stock  1/4 cup cider vinegar 2 medium onions,cut in quarters  5 medium potatoes (can use red potatoes also) peeled and cut into quarters (about 5 cups)  5 medium carrots, cut into 2-inch pieces (about 2 1/2 cups)  1 corned beef or beef brisket (about 3 pounds)  1 head green cabbage, trimmed and cut into 6 wedges (about 2 pounds) Bouquet Gami   Stir the broth and vinegar into a 6-quart slow cooker. Add the onions,potatoes, carrots, beef and cabbage. Submerge the Bouquet Gami in the broth mixture. Cover and cook on LOW for 8-9 hours or until the beef is fork-tender. Remove the Bouquet Gami

RECIPE TIPS:  *Time-Saving:  Or you make cook the recipe on HIGH for 4-5 hours.     *For thicker sauce:  Remove the beef and vegtables from the cooker. Stir 2 TB cornstarch and 2 TB water in a small bowl until smooth. Add to the slow cooker and cook on HIGH for 15 min or until the mixture boils and thickens.  *Bouquet Gami:  Lay a 4-inch square of cheesecloth flat on the counter. Place 4 cloves garlic, 1 TB pickling spice and 2 bay leaves in the center of the cloth. Bring the corners of the cheesecloth together and tie with kitchen string into a bundle.  (Source: Cambells Kitchen)       

IRISH SODA BREAD

HOLIDAY COLLECTION!!  This bread is delicious warm or at room temperature. If you have leftovers, toast the next day.  2 cups flour 5 TB sugar divided 1 1/2 teaspoon baking powder 1 teaspoon salt 3/4 teaspoon baking soda 3 TB cold butter diced 1 cup buttermilk 2/3 cup raisins(optional) Preheat oven to 375 degrees. Coat an 8-9-inch round cake pan with cooking spray in a large mixing bowl, combine flour, 4 TB sugar, baking powder,salt, and baking soda. Add butter,rubbing it into flour mixture with your fingers until a coarse meal forms. Make a well in the center of flour mixture. Pour in buttermilk and stir to blend. Stir in raisins. Flour your hands and shape into a ball. Transfer dough to pan and flatten slightly (not all the way to edges of pan). Sprinkle with 1 TB sugar. Bake for 40 minutes or until a toothpick inserted into center of bread comes out clean. Remove from oven and let sit for 10 minutes; transfer to a rack to finish cooking.  NOTE: Serve this bread with steaming cups of tea,along with butter and your favorite fruit preserves. (Source: dashrecipes.com)

COOKING TIP

*Running low on mashed potatoes- use cut up cabbage. Cook cabbage with the potatoes,drain and add milk,butter,etc. You will never know the difference and some people like it better.