EASTER LAMB CAKE
My grandmother started the tradition of making this molded Easter lamb cake when I was little. We continue to make it every Easter. The memory is so special that I keep the lamb mold in my kitchen next to my cookbooks as a decoration. Make sure to grease and flour the mold really well so that the cake does not stick. - Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.
Nutrition Facts : Calories 377 calories, Fat 17g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 0 fiber), Protein 4g protein.
WOOLLY BUTTER LAMB
I love purchasing a butter lamb for Easter to serve with homemade Easter bread; however, I had to give this a try of making my own. This is a very traditional part of Easter for our Polish families in our area where we live. Some families even have a mold that they use to form a beautiful lamb. Once, you get the base of the...
Provided by Kimberly Biegacki
Categories Spreads
Number Of Ingredients 8
Steps:
- 1. Take 1lb of butter or 4 sticks (that is what I did) I placed two on a plate side by side and let them sit for a little while. Then, I began cutting and rounding the body. I used the excess butter to blend the two sticks together. Then I took the third stick and cut a piece off that looked to be about the size of the head. I began cutting and molding it with my hands. I made little ears and then cut a piece out of head to make nose stand out. I thought I had black peppercorns and coldn't find them so I just used some popcorn for the eyes and hooves. I used an olive for the heart shaped nose and a slit for mouth. I also used chervil instead of parsley cause I liked how it looked. I did forget his neck and had to cut a slice of butter to lift his head. LOL
- 2. Take your butter out of refrig. and press through a mesh strainer or garlic press. Use your knife to lift the butter off the grater and place it right on the body of the lamb. Now begin dressing your lamb with his wool. Make sure your butter doesn't get too soft or it won't look like wool anymore when pressed through.
- 3. Add your eyes, nose (if you want), ribbon around the neck, flag and parsley or chervil around and one in the mouth of lamb.
- 4. This is a very detailed and beautiful lamb. (For many Polish families the butter lamb goes into a basket with other foods and items to be taken to the church and blessed by the priest.) This pic is from the internet.
- 5. Most of the time I buy my butter lambs at the store but I wanted to try making my own this year. This is what a store bought one looks like. They start selling them in the grocery stores right after St. Patty's Day usually. (This one was my back up and since it went well making the bigger one I may doctor this one up and make him woolly too. LOL I will put him at the kids table since he is smaller in size.
- 6. Here is a pic of the real deal. I wanted a woolly lamb like this one. hehe
- 7. OK, fixed his eyes and added a tiny bit of pink food coloring to color inside of his ears.
- 8. Woolly Butter Lamb's Easter Debut....He was so festive and brought beauty to the table that I couldn't resist putting him on a pedestal stand. smile...
- 9. My sweet little Momma was the only one who didn't have a problem cutting the little lamb....she was hungry. hehe.....even the kids said "No Way, I not cutting the lamb" .
- 10. Main Table for Easter
- 11. A great way to share about the real meaning of Easter; Jesus Christ. He is the One and Only Lamb of God. John 1:29 --- The next day John saw Jesus coming toward him and said, "Look, the Lamb of God, who takes away the sin of the world! Here is a beautiful music video of Kirk Franklin singing "Precious Lamb of God". http://www.youtube.com/watch?v=Pg3oKBSG8NQ
POLISH EASTER, BUTTER LAMB
Steps:
- 1. Try to get one solid block of butter. I've started the process directly on the plate I'm going to serve on. That's because it would be impossible to slide off the finished product to a different plate. 2. This shows how much butter was taken off, as well as how the base (sheared) lamb looks 3. A better picture of the lamb prior to putting any wool on him. One thing about the neck. Over the years there have been many funny disagreements about my Mother's lamb telling her that it looked like a dog instead of a lamb. I finally figured it out, by accident, that if you make the neck too tall, it looks more like a dog than a lamb. Be sure to make a very short neck, so it'll look like a lamb. 4. To make the fur, work with the butter you've shaved off the block. Be careful of the temperature. It should be quite cold and a little hard. While you're working with it, you will probably have to put it in the freezer for a couple of minutes every once in a while. If this butter gets too warm, it will come through the mesh and not be separated. For 2005, I probably placed it back in the freezer 5 - 6 times, for the length of time it took me to take the fur off the strainer. 5. Pushing the butter through the strainer. 6. A picture of when the butter was too soft. If you look closely, you can see where the butter is a little shiny and smooth where it was too soft (warm). 7. The first of the fur around the neck. This illustrates how thick the fur should be. 8. Taking the fur off the strainer with a thin, pointed knife. 9. On the larger areas you can slide the fur off with your finger. However, if you're working around the neck of the base, you might want to slide it off with another knife. 10. Last, but not least, place the cloves for the eyes, nose, and one rear hoof
POLISH EASTER BUTTER LAMB
This is a recipe for making a butter lamb from scratch without using a mold. I can't emphasize too much that the butter MUST be the proper temperature to make the fur. Too soft and it will come out like butter (smooth, shiny, and unlike any fur that I've ever seen), too cold, and you won't be able to press it through the strainer. Pictures are worth a ton of words, and the written directions are designed to go with the pictures. IU've posted them, and the full recipe on my website: http://www.capnrons.com/Easter_Butter_Lamb.html
Provided by Capn Ron
Categories Polish
Time 2h
Yield 1 Lamb, 10 serving(s)
Number Of Ingredients 2
Steps:
- Try to get one solid block of butter. If you'll look closely at this one, I had 2 half pounders, and had to let them get real soft so I could put it together. I then trimmed a little off the top of where the body would be and added that piece to the end to make it a little longer. I've also started the process directly on the plate I'm going to serve on. That's because it would be impossible to slide off the finished product to a different plate.
- This shows how much butter was taken off, as well as how the base (sheared) lamb looks.
- A better picture of the lamb prior to putting any wool on him. One thing about the neck. Over the years there have been many funny disagreements about my Mother's lamb telling her that it looked like a dog instead of a lamb. I finally figured it out, by accident, that if you make the neck too tall, it looks more like a dog than a lamb. Be sure to make a very short neck, so it'll look like a lamb.
- To make the fur, work with the butter you've shaved off the block. Be careful of the temperature. It should be quite cold and a little hard. While you're working with it, you will probably have to put it in the freezer for a couple of minutes every once in a while. If this butter gets too warm, it will come through the mesh and not be separated. For 2005, I probably placed it back in the freezer 5 - 6 times, for the length of time it took me to take the fur off the strainer.
- Pushing the butter through the strainer.
- A picture of when the butter was too soft. If you look closely, you can see where the butter is a little shiny and smooth where it was too soft (warm).
- The first of the fur around the neck. This illustrates how thick the fur should be.
- Taking the fur off the strainer with a thin, pointed knife.
- On the larger areas you can slide the fur off with your finger. However, if you're working around the neck of the base, you might want to slide it off with another knife.
- Last, but not least, place the cloves for the eyes, nose, and one rear hoof.
More about "polish easter butter lamb recipes"
HERE'S WHY YOU SHOULD PUT A BUTTER LAMB ON YOUR EASTER …
From tasteofhome.com
Author Jennifer SchwarzkopfEstimated Reading Time 4 mins
14 TRADITIONAL POLISH EASTER RECIPES - POLKA-DELI.COM
From polka-deli.com
RECIPE: CREATE A BUTTER LAMB FOR EASTER BRUNCH
From faithandfabricdesign.com
TRADITIONAL EASTER LAMB-SHAPED POUND CAKE RECIPE
From thespruceeats.com
NO-FAIL EASTER LAMB CAKE - POLISH HOUSEWIFE
From polishhousewife.com
HOW TO MAKE A BUTTER LAMB FOR EASTER | KITCHN
From thekitchn.com
Estimated Reading Time 50 secs
HOW TO MAKE A BUTTER LAMB BY EVAN AND EMILY - YOUTUBE
From youtube.com
BUNNY-SHAPED BUTTER IS HERE FOR EASTER—AND WE'RE HOPPING TO …
From tasteofhome.com
36 EASTER RECIPES | OLIVEMAGAZINE
From olivemagazine.com
HOW TO MAKE POLISH EASTER RECIPES - PAINLESS COOKING
From painlesscooking.com
POLISH EASTER, BUTTER LAMB - GREATIST
From greatist.com
THE POLISH LAMB CAKE YOU SHOULD CONSIDER FOR YOUR EASTER …
From tastingtable.com
WHAT IS A BUTTER LAMB? - BUTTER LAMB EASTER TRADITION, EXPLAINED
From thepioneerwoman.com
12 DELICIOUS POLISH EASTER RECIPES | KEY TO POLAND
From keytopoland.com
TRADITIONAL POLISH EASTER FOOD (WITH RECIPES) - POLISH FOODIES
From polishfoodies.com
POLISH EASTER LAMB CAKE RECIPE - ANNA IN THE KITCHEN
From annainthekitchen.com
POLISH EASTER LAMB – JOURNEY FROM A POLISH KITCHEN
From journeyfromapolishkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #occasion #5-ingredients-or-less #side-dishes #easy #european #no-cook #holiday-event #easter #polish #technique #4-hours-or-less
You'll also love