In celebration of the Easter season, here are some delicious recipes that will add an extra element of enjoyment to your special meals this weekend. We’ve selected recipes that can be used for an Easter Brunch, including a tasty old fashioned punch from the Cooking with Anne of Green Gables cookbook. In addition, Sullivan Insiders have access to a special Easter Dinner recipe download on SullivanMovies.com. To find out how to become an Insider, click here!
Potato Flour Waffles
-from Beyond Green Gables
Preheat oven to 250 F., then turn off heat. Preheat waffle iron. If necessary, grease with oil. Sift or blend together:
1 cup potato flour
2 teaspoons baking powder
¾ teaspoon salt
Beat 2 egg whites until stiff
Beat 2 whole eggs until thick and lemon-coloured
Blend in 1 cup heavy cream, then stir in dry ingredients, beating until mixture thickens. Fold in egg whites. Pour batter onto preheated waffle iron using 1 ½ cups batter for each 9-inch square waffle. Bake until waffle iron stops steaming. Place on oven rack to dry for 30 to 40 minutes. When cool, store in a covered container. These waffles may be kept for 1 month, and reheated in a toaster.
Makes 8 to 10 waffles.
Jellied Grapefuit Salad
-from Beyond Green Gables
When preparing gelatine mixtures, the settling of the jelly can be speeded up, if desired, by placing the mold in the freezing section of the refrigerator until set. Once the mixture is set, remove it from this area to prevent freezing. Jelly set at room temperature will not melt as readily as when served in warm weather.
1 tbsp. gelatine
¼ cup cold water
¼ cup boiling water
½ cup sugar
1 cup grapefruit juice
1 tbsp. lemon juice
2 cups grapefruit sections
½ cup pecans
Soften the gelatine in cold water. Make a syrup of boiling water and sugar; boil 3 minutes. Pour over softened gelatine. When dissolved add fruit juices; strain and chill. When beginning to set, add grapefruit sections and pecans. Pour into mold and allow to set in refrigerator.
Red Velvet Punch
-from Cooking with Anne of Green Gables
8 cups cranberry cocktail
1 can frozen orange juice
1 can frozen pineapple juice
1 can frozen lemonade
2 (750 ml) bottles ginger ale
1 litre bottle white grape juice
Mix together in punch bowl. Top with lime and lemon slices. Makes 20 to 25 servings.
