Easter Babies ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a. primorski uskrsne bebe ) are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies. If you're already making challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
How to Freeze Avocados to Use in Smoothies We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado! 6 avocados, ripe 6 TBL lemon juice, fresh-squeezed 6 sandwich-sized zip-loc plastic bags 1 ice-cream scoop that measures 1/4-cup servings 1 large tray Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to
Sweet Potato-Coconut Puree Makes 6 Cups (scant) This naturally sweet dish is perfect if you are craving something sweet and creamy. It's a delicious hot purée. Freshly grated nutmeg is key here. It's also delicious served cold or partially frozen for a treat, it's taste is reminiscent of pumpkin-pie ice cream if you double the spices (freezing subdues the spices, that's why you add more). I've noticed that sweet potatoes can come nearly as large as footballs and as small as dinner-rolls. It's hard to guess what size sweet potato to get for most recipes if no weight measurement is given. I once mistakenly chose enormous Russets for my first vichyssoise and I could have spackled a wall with it. So for this recipe, I give some guidelines: choose large sweet potatoes, about 1 pound each, and it will be thick and creamy, like my first, ahem, "vichyssoise".