Wednesday, March 6, 2013

Ostara recipes

Merry Meet everyone! It has been a while since I've posted here. However, today I was inspired by the upcoming Spring Equinox (also known as Ostara - or Easter for others) and I wanted to share with you some recipes that will brighten up your festivities.

So here is the first recipe;

Coconut Carrot Cake 

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
4 eggs 2 cups white sugar
2 teaspoons vanilla extract
1 1/4 cups vegetable oil
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
1/2 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins


1- Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.

2- In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

3- In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding.

4-Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.

5-  Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

Spinach & Brocoli Quiche:


1 9-in pie crust, unbaked
3 eggs, beaten
8 oz pkg of Swiss cheese slices
1/2 tsp salt
2 Tbsp flour
Dash pepper
1 cup milk dash nutmeg
1 small onion, sliced and lightly sauted
10 oz pkg frozen chopped spinach and broccoli, cooked and drained


1- Preheat the Oven at 350 degrees

2-Cut cheese into strips and toss with flour.

2- In your pie crust, alternate layers of onion, spinach and broccoli and cheese, ending with a layer of cheese.

3- In a bowl, mix the milk, eggs, and spices and stir it in the crust.

4- Bake for one hour or until toothpick comes out clean.


This is a traditional Russian Easter Cake.


2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container cottage cheese
1 (8 ounce) container sour cream
1/4 cup butter, melted
1 cup sugar
1/4 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 cup finely chopped blanched almonds
1/2 cup dried currants, cherries, berries or mixture


1- In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.

2-Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.

3- Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.

4- Decorate the cake with candied eggs, flowers, chocolates, or other spring delicacies. Keep refrigerated.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...


Archanges & Protection/My Witch's Kitchen © 2010-2012. Powered by Blogger.