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Photo by manella

Cooking Level: Intermediate

manella is looking for: (5 recommendations)
Good morning looking for a good Easter Treat?Inside is what we had growing up.

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Last updated: Mar. 23, 2013 8:07 am
Posted: Mar. 15, 2013 6:58 am
Commented by: manella
Mar. 15, 2013 6:59 am
Mar. 15, 2013 7:08 am
That looks good saved a copy
Mar. 15, 2013 7:48 am
They look so good, manella. I love lemon. We won't be home for Easter but I will try them soon. My girls don't know it yet but we're invited to the White House Easter Egg Roll! I can't wait. My niece lives right in DC and I have a sister in Gaithersburg, MD. So we're taking the train down and staying to sight see.
Mar. 15, 2013 8:24 am
janet7th,how wonderful for you,have a great time.Can't wait to hear how you all did in the hunt.
Mar. 15, 2013 8:34 am
Nadine,they are good,my mom only made them at Easter,i make them when the mood strikes.
Mar. 15, 2013 9:07 am
Manella-your lemon fritters sound like such a wonderful treat. I will have to try these. I never have brandy around. What brand of brandy do you use?
Mar. 15, 2013 9:36 am
Hi Lela,i use ST-REMY French Brandy,only cause that's what my mom used,i imange any brandy would work.We buy this one but it lasts a long time.If you make them I hope you enjoy.
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Photo of: Corn Fritters

Corn Fritters

Submitted by: Joan Zaffary 
Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious! 
Recommended by: Nadine
Mar. 15, 2013 7:08 am
At DIL's we always did this to go with the ham
Mar. 15, 2013 8:35 am
Haven't had corn fritters in years,thanks Nadine saved.
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Photo of: Polish Cream Cheese Coffee Cake

Polish Cream Cheese Coffee Cake

Submitted by: SAXYBONE 
Home Town: Spokane, Washington, USA
Living In: Elizabethtown, Kentucky, USA
A moist coffee cake with a sweet cream cheese center and crunchy pecan topping is the perfect treat to serve at your next brunch. 
Recommended by: Nadine
Mar. 15, 2013 7:09 am
This year I am going to make this. Do not know if we will all be getting together this year but plaining on taking this down.
Mar. 15, 2013 7:24 am
Manella, I haven't had these in many years! Ours were topped with honey instead of sugar. (My father was raised in Ancona, maybe that's why.)
Mar. 15, 2013 8:37 am
Where is Acona? I was born in Treviso,small town outside of Rome.
Mar. 15, 2013 9:03 am
Ancona is is the Marche, just at the "calf" of the leg of Italy. From what I read in wikipedia, I guess it's a big seaport on the Adriatic.
Mar. 15, 2013 9:08 am
So sounds like he is from the South of Italy?Do you speak any?
Mar. 15, 2013 10:48 am
Only a few phrases that he used to use, from time to time. Nothing worth repeating. And, actually, Ancona is northwest of Roma, on the other side of the 'boot'.
Commented by: Don
Mar. 15, 2013 7:12 am
Hi, The Brit special easter treat. Afraid, can't stand them BUT the rest of the world loves them. cheers
Mar. 15, 2013 7:13 am
Hot Cross Buns Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year. Ingredients For the buns 625g/1.3lb strong white flour, plus extra for dusting 1 tsp salt 2 tsp ground mixed spice 45g/ 1.5 oz unsalted butter, cut into cubes, plus extra for greasing 85g/3oz sugar 1 lemon, zest only 1½ tsp fast-action yeast 1 egg 275ml/10fl oz tepid milk 125g/4oz mixed dried fruit For the topping 2 tbsp plain flour vegetable oil, for greasing 1 tbsp golden syrup, gently heated, for glazing Preparation method 1.For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast. 2.Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough. 3.Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic. 4.Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove. 5.Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise. 6.Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes. 7.Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise. 8.Preheat the oven to 240C/475F/Gas 8. 9.Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water. 10.When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun. 11.Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.
Mar. 15, 2013 8:39 am
Thank you Don.Sounds yummy.
Mar. 15, 2013 11:43 am
Cadbury Eggs 1/2 cups light corn syrup 1/4 cup butter, softened 1 teas. vanilla 1/4 teas. salt 3 cups powdered sugar 4 drops yelllow food coloring 2 drops red food coloring 1 - 12 oz. bag milk chocolate chips 2 Tbls. shortening Combine corn syrup, butter, vanilla and salt in large bowl. Beat well with electric mixer. Add sugar, one cup at a time, mixing by hand after each addition. Remove about 1/3 of the mix and place in small bowl. Add yellow & red coloring and stir. Cover both mixes and refrigerate at least 2 hours. When mixes are firm, roll a small ball from the orange filling and wrap around it a portion of the white filling that is twice that size. Form into the shape of an egg and place onto a cookie sheet that has been brushed with shortening. Repeat with remaining ingredients. Refrigerate 3-4 hrs. Combine chocolate chips with shortening in glass bowl. Microwave on high for 1 minute. Then stir and microwave another minute. Use a fork to dip each center into the chocolate. Place candy onto wax paper to dry. After 1-2 hours of chilling, dip each candy one more time and chill.
Mar. 15, 2013 11:49 am
Hello Rosebud,do you think this would work with lactose free margarine?
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Photo of: Irish Peanut Butter Potato Candy

Irish Peanut Butter Potato Candy

Submitted by: teacher4life 
Living In: Liberty, Mississippi, USA
This sweet Irish potato candy combines a mashed potato and powdered sugar with a layer of peanut butter in the middle. It is then rolled into a log and cut into slices. 
Recommended by: misty
Mar. 15, 2013 3:24 pm
We always had this.
Mar. 15, 2013 7:15 pm
I will have to try this.
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