324 master recipes

golden suryp steam pudding-gluten free

Raspberry Queen of Puddings with a lemon breadcrumb custard base, a layer of raspberry jam, and golden meringue piped on top. A classic British baked pudding served hot.

Paskha, the traditional Russian Easter cheese dessert with cottage cheese, farmer's cheese, raspberry jam, candied orange peel, and almonds. Molded, drained, and served cold.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

Pickled eggs in pickled beet juice, turning hard-boiled eggs Pennsylvania Dutch pink with sweet-spiced beet brine. A roadside bar classic and Easter party showstopper.

Traditional Russian Pascha (Paskha) made with cream cheese, butter, raisins, sultanas, and cherries, drained in muslin for 24 hours. A rich, no-bake Easter dessert.

Chocolate-dipped coconut macaroon Easter eggs made with egg whites, unsweetened coconut, pecans, and brown sugar. A homemade holiday candy project.

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Scottish hot cross buns with currants, candied citron, allspice, nutmeg, and cinnamon, finished with a sweet milk glaze. Traditional Easter baking with a Scottish twist on the classic.

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

Eastern European poppyseed strudel with a buttery yeasted dough rolled around poppy seed filling, raisins, walnuts, and honey. The traditional makowiec for Christmas and Easter tables.

Homemade chocolate covered peanut butter eggs with a sweet brown sugar filling dipped in melted chocolate. A no-bake Easter candy made from scratch.

Mom's Portuguese sweet bread (massa sovada) for the bread machine, with eggs, milk, and butter for a tender, slightly sweet loaf. Three loaf sizes given. Adjust sugar for sweeter or more savory. The classic Easter and holiday bread.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.