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Easter Bread is very traditional in most holiday meals.
There are recipes that have been handed down from grandma's
mother up to and including the "mom" making the Easter
meal. There are also some symbols that have endured the
generations - namely, rabbits, chicks, bonnets, and tulips.
But there is one that should be part and parcel of Easter, namely,
the frog that makes everyone think Spring. Spring and Easter
were made in heaven so both should be enjoyed.
You can surprise guests at your holiday meal with a bit of
"whimsy" when they sit down to eat. Having Spring Frogs
alongside each plate may startle a few but in the long run, it
will be a meal to be remembered and then some.
You start out with five frozen dinner rolls, thawed but still
cold to the touch. Then you will need 1 beaten egg. For the
body of your frog, press two rolls together and this should form
an "egg" shape. Place the body with the pointed end up on a
cookie sheet covered with either parchment paper or non-stick
spray. For the back legs, cut one thawed roll in half. Form each
of the halves into a crescent shape. Place each crescent roll on
the sides of the body, in the back, and at the bottom. Cut another
roll in half to form the back feet. Roll each half, making one end
thicker than the other end. Flatten each wider end and cut two
very deep slits to make three toes. Place each frog foot horizontally
along the bottom of the body and the hind legs. Spread the toes gently.
Cut the last roll into thirds.
To form the front legs and the feet,
roll and flatten each of the pieces the same as you did for the
back legs. Cut two slits in each of the rolls to form toes. Attach
the legs where the body and back legs join. Spread the toes gently
apart. Shape the remaining piece of roll into two large balls and
two small balls. With your thumb, push a deep depression into
the middle of the two larger balls to form "eye" sockets. Place
these sockets on each side of the narrow end of the frog body.
Set the smaller balls into the sockets. Cut a nice happy deep smile
from one side of the body to the other. Brush your frog with
the beaten egg and let it rise about 30 mins. Bake for 20 mins.
until a nice golden brown. After ten minutes of baking, take the
frog out the oven and make the mouth opening a bit larger with a
knife. Return frog to the oven and finish baking. Set him on a nice
plate of green Easter grass, and add a few "treats" around him/her.
Fun, yes, and a different take on the usual Easter breads, but a very
welcome addition. Your Easter frogs will become a family favorite
and you just may have to make them several times during the Spring
season -
Something to think about,
©Arleen M. Kaptur
March, 2008
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