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Wilton Cross Pan
$9.99
#2554
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Uses a 2-layer cake mix,
Makes a cross 14.5" long, 11.25" wide, 2" deep,
Each leg is 4.25" wide,
Aluminum
Made in China
 Instructions |
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7" Upright Lamb Mold
$49.99
#97929
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Makes a lamb 6.75" long, 3" wide, 5.5" high,
Heavy cast aluminum,
Separately balanced halves
Instructions |
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12" Upright Lamb Mold
$69.99
#16031
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Makes a lamb about 12" long,
Heavy cast aluminum,
Separately balanced halves
Instructions |
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Wilton Stand-Up Lamb Mold
$14.99
#2535
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10" long,
7" high,
Takes 6 cups batter,
Aluminum,
Separately balanced halves
Instructions |
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4" Lamb Mold, Tinned Steel
$1.99
#11448
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4-1/2" wide,
3" long,
1-1/8" deep,
Heavy tinned steel
Made in EU |
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Lamb Butter Mold |
On our Butter page |
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Jackrabbit Cast Aluminum Mold
$59.99
#97937
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10-1/2" high,
9" wide,
Takes 3 cups boxed cake mix
 Made in USA |
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12" Bunny Mold, Tinned Steel
$13.99
#11451
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12-1/2" high,
7-1/4" wide,
2-1/4" deep,
Heavy tinned steel
Made in EU |
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5" Bunny Mold, Tinned Steel
$1.99
#11452
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5" high,
3-1/4" wide,
1-1/8" deep,
Heavy tinned steel
Made in EU |
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Dove Cake Pan
$34.99
#12219
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9.5" x 6.25",
1.75" deep,
Tinned steel,
Welded construction,
Made in Portugal |
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Colomba Easter Dove Bake &
Serve Pan
$0.89 each
#17813
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17 oz capacity,
9-3/4" long, 7" wide, 2" deep,
Made in Italy
Keeps its form during baking.
Bake and serve right in the mold.
Oven and microwave safe, heat resistant up to 390°F.
Printed with food-safe inks that are heat- and alcohol-resistant.
Pinhole base perforations prevent surface sweating from excess humidity.
Certified Kosher by authority of KOF-K.
SIDES: High density, pure cellulose, glossy, micro-fluted corrugated
paper.
Paper weight: 125 g/m² (grams per square meter of paper stock).
Rotogravure (engraved) printing, using alcohol- and heat-resistant inks.
BOTTOM: Pure cellulose, glossy, micro-fluted corrugated paper.
Paper weight: 125 g/m².
Sweat-preventing pinhole perforations.
The walls and the bottom of these moulds are composed of two layers: one
smooth and the other corrugated. Together, they form a series of air
chambers that promote more even baking plus greater firmness and
stability of the mould. |
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Colomba di Pasqua
Easter Dove Sweet Bread
 The dove, a symbol of peace, gives form to this traditional
Italian sweet bread. Widely sold in Italy during Holy Week, Colomba di
Pasqua is to Easter what Panettone is to Christmas.
The origin of this bread is unknown, however it is traditionally credited to
the end of military conflicts in either the city of Pavia in 750 A.D., or
the city of Milan in 1176.
Ingredients:
500 g all purpose flour
150 g sugar
14 g active dry yeast
150 g butter
1 cup milk
4 whole eggs
2 egg yolks
100 g candied orange peel
50 g coarse sugar
100 g almonds
Salt
Peel the almonds. They will be easier to peel after
blanching them in boiling water.
Make a paste using half the flour, add the yeast after it dissolves
in a quarter cup of warmed milk, make it into a round loaf shape, cover it
with a dishcloth, and leave it to rise.
When it has doubled in size, mix the whole eggs, one egg yolk, the
remaining flour, sugar, butter, a pinch of salt, candied orange peel, and
the milk.
Leave it to rise again on a buttered dish, making the dough into
the form of a dove; it may help if you use a dove template, cut from heavy
paper into the proper shape.
Beat the remaining egg white, and brush the mixture onto the dough.
Sprinkle with the almonds and the coarse sugar.
When the dough has doubled in size, cook in a hot oven (375°F) for
a few minutes, then in a moderate oven (325°F) for about an hour or until
golden.
Makes enough to fill 2 of the above Colomba Bake & Serve Pans.
You can fill and decorate with chocolate, a pastry cream, or mascarpone
cream.
Mascarpone Cream
You'll need 250 g of sugar, 5 eggs separated into whites and
yolks, and 500 g of mascarpone cheese.
Beat the egg whites until they form a firm peak.
Blend the sugar into the egg whites and whip until the sugar is
fully dissolved. Then add this mixture to the mascarpone and beat until it
becomes a smooth cream.
Then gently add the yolks and mix until well blended.
(Also view Colomba di Pasqua recipes from Ciao Italia, or print from
PDF -
61.9KB)
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 Holiday Recipes
These recipes were sent to us by our friend Emeril Lagasse,
so that we might share them with you. Enjoy!
Passover Brisket
Ingredients:
-8 to 10 pound brisket
-Garlic cloves
-1 quart beef stock (unsalted or low salt)
-3 large onions, sliced
-3 tablespoons vegetable oil
-2 teaspoons salt
-2 teaspoons Emeril's Original Essence
-1 teaspoon freshly ground black pepper to taste
-1 teaspoon onion powder
-1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar
Preparation Instructions:
Preheat oven to 500°F.
Using a paring knife and your finger, stuff brisket all over with garlic.
Place brisket in a baking dish or casserole and bake until browned on top,
remove from oven, turn brisket and return to oven until browned on both
sides. Reduce oven temperature to 350°F. Add enough beef stock to casserole
to come up 1 inch on sides, cover with foil and bake one hour.
While brisket is cooking, heat a large skillet over medium high heat and
sauté onions in vegetable oil, stirring occasionally, until caramelized and
most liquid has evaporated, about 20 minutes. Set aside.
Remove brisket from oven after one hour and add caramelized onions and all
remaining ingredients, moving meat around to combine ingredients. Cover and
continue to bake until very tender but not falling apart, another 2 to 3
hours. Remove brisket to a carving board and slice. Strain reserved cooking
liquids and pour over sliced brisket. Brisket may be returned to casserole
dish and allowed to cool, then served the next day. (Reheated in oven.)
Brisket is better if made a day in advance.
Yield: 8 to 10 servings
Sugarcane Baked Ham With Spiced Apples and Pears
Ingredients:
-12 sugarcane swizzle sticks, each cut into about 3 inch pieces
-1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added,
cooked)
-1 cup firmly packed light brown sugar
-1 cup Steen's 100 percent Pure Cane Syrup
-1/2 cup dark molasses
-1/2 cup dark corn syrup
-1/8 teaspoon freshly grated nutmeg
-1/4 teaspoon ground cloves
-1/8 teaspoon ground allspice
-1/2 teaspoon ground cinnamon
-1 teaspoon dry mustard
-1/4 cup water
-1 1/2 pounds (about 4) Bartlett pears
-1 1/2 pounds (about 4) Granny Smith apples
-2 dozen medium buttermilk biscuits
Preparation Instructions:
Preheat the oven to 350 degrees F. Line a shallow baking pan with parchment
or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch
intervals. Tie the ham, using kitchen twine, at two inch intervals
horizontally and vertically to keep it together. Place on a wire rack in the
baking pan. In a mixing bowl, combine all of the ingredients together except
for the mustard and water. Mix well. In a small bowl, dissolve the mustard
in the water, then add to the spice mixture. Blend well. Makes about 2 1/2
cups. Brush the entire ham with the glaze, coating it evenly. Wash, core,
and halve the fruit. Place all around the ham. Baste the ham a second time
and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and
fruit again. Bake another 45 minutes. Remove the ham from the oven and let
it rest for 5 minutes. Remove and discard the string and swizzle sticks.
Serve the apples and pears on a platter with the ham. Serve everything warm
or at room temperature. Serve the biscuits on the side.
Yield: 10 to 12 servings
Portuguese Five Egg Easter Bread
Ingredients:
-4 cups milk
-1 teaspoon salt
-1/2 pound lard
-Three 1/4-ounce envelopes active dry yeast
-5 pounds flour (St. Elizabeth or Rose brand preferred)
-12 large eggs
-4 cups sugar
-Zest of 1 lemon, grated
-1 large egg beaten with 1 tablespoon water, for glaze
-5 eggs (optional)
Preparation Instructions:
In a saucepan combine the milk, salt, and lard and bring to a boil. Set
aside.
In a small bowl combine the yeast, 1 cup of the flour, and 1/2 cup warm
water and set aside.
In a large bowl, with a whisk, combine the eggs, sugar, and lemon zest and
mix thoroughly. Add the milk mixture, yeast mixture, and remaining flour and
thoroughly combine. Set aside to rise, kneading 6 times every half hour. The
bread will take 6 hours to rise.
Prepare 5 round loaf pans with butter or lard. Divide the batter among the
pans (pans should be half full). Press the dough evenly in the pan and let
it rise again until it reaches the top of the pan.
Preheat the oven to 350°F. Brush with beaten egg and bake for about 1 hour,
until golden brown.
Yield: 5 loaves
Note: If you choose to add the five eggs for Easter, place an egg on top of
each loaf during the final rising.
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Fondant Crème Eggs
2 ½ Lbs. Fondant
½ Cup Heavy Cream
½ Lb. Butter
1 Tsp. Pure Vanilla Extract
Blend the fondant and butter together until crumbly in texture.
Cover and refrigerate overnight.
Bring the cream to a boil in a heavy saucepan.
Mix the cream with the fondant mixture until well blended.
Allow mixture to rest for 3 to 4 hours.
Form mixture into egg shapes and allow to air dry for 4 to 6 hours before
dripping.
Coconut Cream Eggs
Add 8 Oz. of coconut to the mixture during the addition of the cream.
Irish Potatoes
Can be made with the coconut crème recipe by shaping like potatoes
and rolling in cinnamon.
EASTER EGGS
From Monica’s Kitchen
Makes 5 Pounds
4 One Pound Boxes 10X Sugar
2 Tablespoons Pure Vanilla
1 Pound Softened Butter
1/2 Cup Evaporated Milk
2 Cups Peanut Butter
2 Cups Coconut
Confectionary Coating
-Cream butter and vanilla.
-Add sugar one box at a time.
-Blend with electric mixer until smooth.
-Add evaporated milk as needed to moisten evenly.
-Continue until all sugar is added and mixture is smooth.
-Separate batter into three bowls.
-To the first bowl, add 2 cups peanut butter to make Peanut Butter Eggs.
-To the second bowl, add 2 cups coconut to make Coconut Cream Eggs.
-The last bowl remains plain to make Butter Cream Eggs.
-Mold candies into egg shapes, either by hand or with a candy mold. Then
place on wax paper to set, for about an hour.
-Melt confectionary coating by placing the coating in a double boiler.
The container that the coating is in must be thoroughly dry. The water
in the bottom container must be at around 115° F, never hot.
-Dip eggs into melted confectionary coating, then place on wax paper until
it sets.
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Discontinued Pans
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