Here im going to post some recipes that can be made for Ostara:
Honey Fry Bread
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 cup honey
2 cups vegetable oil, for frying
Mix the flours, salt, sugar and baking powder together.
Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough.
Turn out on lightly floured surface and knead until dough becomes elastic and smooth. Let rest for 10 minutes.
Roll out 1/2 inch thick. Cut into squares, strips, or circles. Deep fry in very hot oil until golden brown.
Drain on brown paper bags or paper towels. Drizzle honey in a very thin stream over bread and serve immediately.
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Orange Apricot Juice
1 (12 ounce) can apricot nectar, chilled
1 1/2 cups orange juice, chilled
2 tablespoons lemon juice
In a pitcher, combine apricot nectar, orange juice, and lemon juice. Serve chilled
Fresh Asparagus Omelet
1 TB butter
1 TB olive oil
8 stalks asparagus, cut into ½ inch pieces
¼ onion, chopped
6 eggs, beaten
¼ cup milk
Salt and pepper to taste
½ cup shredded swiss cheese
In a non-stick skillet, heat butter and oil over medium heat. Add asparagus and onion; cook for 5 mins, or until tender. In a bowl, combine eggs, milk, salt and pepper. Beat egg mixture with a fork just until bubbles begin to appear; pour over asparagus mixture. Cook until eggs set on top; lift edges with a spatula to allow uncooked eggs to run under cooked eggs. When eggs are set, top with cheese. Cut into wedges. Serves 2 – 4.
Honey Sunflower Bread
*Makes 2 loaves
2 cups water
1 cup rolled oats
½ cup honey
1 TB butter
2 tsps salt
1 cup roasted sunflower kernels
1 (1/4oz) package active dry yeast
½ cup warm water
2 ½ cups whole-wheat flour
2 cups white flour
Bring the water to a boil and and stir in the oats. Set aside for 1 hour. Spray two 9 x 5 x 3 inch loaf pans with vegetable oil spray.
Add the honey, butter, salt and sunflower seeds to oat mixture and stir well.
Dissolve the yeast in the warm water and allow to stand for 5 minutes. Stir the yeast mixture into the oat mixture. Blend in both flours, stirring until the dough pulls cleanly away from the sides of the bowl. Form the dough into a ball and place in a greased bowl, turning to coat. Cover loosely with plastic wrap and let rise in a warm place for 1 hour or until doubled in size. Punch down the dough. Knead until smooth and elastic. Divide into two loaves and place in the prepared pans. Cover and let rise again until doubled in size.
Preheat the oven to 350*. Bake until golden brown, about 45-50 mins. It if appears that breat is browning too quickly, cover with foil the last 10-15 mins of baking time. Remove bread from pans and cool on a wire rack.
Carrot Pecan Wild Rice
1 1/2 cups wild rice
2 carrots sliced into 1/2-inch rounds
1/4 cup raisins
1/4 cup pecans
The zest and juice from 1 orange
1/4 cup chopped parsley
4 tablespoons melted butter
Salt and pepper to taste
Add wild rice to a sauce pot with about 4 1/2 cups of water, and cover. Bring the rice to a boil and then simmer for about 40 minutes according to the package directions.
While the rice is cooking, slice carrots into 1/2-inch rounds and then simmer for about 5 to 7 minutes until they are tender. In a large bowl combine raisins, pecans, the zest and juice from an orange, chopped parsley, melted butter and salt and pepper, to taste. To the large bowl combine the wild rice and carrots. Mix. Makes 8 servings.
Fruit and Spinach Salad
1 pound fresh spinach, torn
4 cups strawberries, sliced
1 (11 ounce) can mandarin oranges, drained
1 star fruit, sliced
GINGER SALAD DRESSING:
1/3 cup lemon juice
2 tablespoons olive or canola oil
2 tablespoons sugar
3/4 teaspoon ground ginger
2 teaspoons grated lemon peel
Arrange spinach and fruit on salad plates. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salads; serve immediately.
Ostara Lemon Cake
1 box lemon cake mix
1 (3.4oz) package instant lemon pudding mix
4 eggs
¾ cup oil
¾ cup water
Glaze:
1 TB water
2 TBs melted butter
1/3 cup lemon juice
2 cups powdered sugar
Preheat the oven to 350*. Grease a 9 x13 baking pan. Prepare the cake mix using the pudding mix, eggs, oil and water. Bake in the prepared pan for 35-45 mins, until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the glaze, mixing together all the ingredients until smooth. Pour the glaze over the warm cake and serve. Makes 10-12 servings
mmmmmm sounds good....my have to give this a try
Let me know how it turns out. Feel free to add some recipes if you have any your willing to share, i'm always looking for new ones to try:)