Egg-Cited About Easter

Easter has to be my favorite holiday.  Time to renew and refresh your life, your home and your soul.  Everything comes alive again- the flowers, grass and beautiful blooming trees. As with many nationalities, my ancestors live on thru me in various traditions, particularly at Easter time.  My gift for you this season is a couple traditions that have been passed along to me, which I continue to cherish each year with my family and friends.  I hope that you enjoy them as much as my father appreciates the fact that I carry on these traditions within our family. Please note: you will need half of a day for the breads, but they are well worth the time and patience to make them!  P.S. use left over Easter eggs for egg salad or interesting deviled eggs.  For the best hard boiled eggs ever: http://www.marthastewart.com/257079/perfect-hard-boiled-eggs. 

Grandma's Pastia (Rice Pie)

3/4 c. River Rice, raw and rinsed
1 1/4 c milk
2 T. butter
1 c. sugar
5 eggs
1 1/4 c. whole milk ricotta
2 t. grated orange rind
1 t. grated lemon rind
1 t. cinnamon
1/2 c. raisins or candied fruit, optional

Butter bottom and sides of 2 qt. glass casserole dish.  Dust with cracker meal or unflavored bread crumbs.  In large saucepan combine rice, milk, and bring to a boil over med. heat, stirring constantly, 20 min.  Remove from heat and add butter and sugar.  Boil again for 5 min.

In large bowl, combine eggs, ricotta, seasoning, and fruit.  Ladel a small amount of the mixture into egg mixture to heat eggs gradually.  Pour egg mixture into saucepan containing the rice mixture and whisk.  Pour mixture into prepared casserole.  Bake at 350 degrees for 45 minutes.  Note: you can also pour mixture into prepared pie crust.

Aunt Josie's Italian Easter Breads

2 pkg. yeast
1 c. warm water
1 c. sugar
1 t. salt
1/2 c. butter, melted
1 c. milk, warmed
6 c. sifted flour
3 eggs beaten
1 T. anise extract
6 hard cooked eggs, colored

Soften yeast in water- add a pinch of sugar to proof. Measure sugar and salt into large bowl.  Stir in butter and milk until sugar dissolves. Beat in 2 c. flour until smooth and add anise extract. Blend in yeast and eggs.  Stir flour to make soft dough and turn onto lightly floured surface.  Knead until satiny- about 15 min.  Shape into large ball and put into large greased bowl, turning to cover all sides.  Cover and let rise in warm place until doubled, about 3 hours. 

Punch down and let rest 10 min.  Divide dough into two large or four small portions.  Divide each portion into three pieces and roll into large ropes.  Braid three together, sealing ends.  Take braided rope and fold under itself, creating a "nest".  Insert 1 (for small) or 3 (for large) breads into center of each bread nest.  Let rise for 1 hour.  Brush with egg wash and bake at 350 degrees for 20 - 25 min until golden brown.