This bread is absolutely fantastic and a staple for Easter morning when I was growing up. I like it because it's not too sweet. It is an egg dough which is really amazing in texture at the end. There are other versions of this bread but it is too sweet for my liking. I prefer the mildly sweet Easter bread. At our house we slather REAL butter on top of wedged slices of this bread. I also like to slice hard boiled eggs in rounds and place the slices on top of the bread wedge. My father spent time in Norway so we inherited the placement of creamed herring on top of the Easter bread as well. I enjoy it both ways. This is a recipe that my mother has been using for years from a Ukrainian cookbook that she got when she got marriedRead More
I've been seeing this dip posted on several other blogs and was intrigued to make it myself. I've always been a fan of spinach and artichoke dips, so this could possibly be good. This recipe can be found in
by Todd Porter and Diane Cu of the blog
(one of my favorite food blogs). Anyway, this recipe is super easy, has loads of flavor and is aptly named "crack dip"!
- 1 (8-oz) package cream cheese, softened/room temp
- 1 cup mayonnaise
- 1 cup freshly grated Parmesan cheese
- 1 cup diced sweet onion
- 1 T freshly cracked black pepper
- toasted Sourdough bread, French baguette, pretzel flats or crackers
- Preheat oven to 350 degrees.
- In a large bowl, combine cream cheese, mayo, Parmesan, onion and pepper. Mix until thoroughly combined.
- Spread the mixture into a 6-inch baking dish or small oven-safe dish. Bake for 40 to 50 minutes until ingredients are melted together and crust is a dark golden brown. The darker brown the crust, the better the flavors.
- Serve hot with your favorite bread or crackers. The crispier the better.
This was really good!
If you haven't visited Bucky's Butchery on the UW-Madison campus you should. The selection and choices are endless. I especially like that it is a teaching butchery and all proceeds got back to education, research and extension activities. They sell every cut of meat and you can special order anything from a 1/2 of a cow to fresh lamb chops and pork sausage. I also like that they have farm fresh eggs too.
The butchery is located in the UW Meat Science and Muscle Biology Laboratory and is a part of the Meat Science program in the Department of Animal Sciences. The Meat Lab and Bucky’s Butchery is operated by about 10-15 undergraduates. These undergraduates gain valuable experience in many facets of the meat industry including cutting and processing meat as well as food safety, proper sanitation and product sales.
This past February they had a special offer for Valentine's Day. It was a heart-shaped dry aged rib eye! I couldn't pass this up as this would out do any other Valentine's present I've ever given my husband. It was hands amazing! My husband couldn't have been more excited to get a huge piece of heart-shaped beef!
Bucky's Butchery is only open on Fridays from 11am-3pm!
Address: 1805 Linden Drive, Madison, WI 53706