Kathryn once again prepares Easter Bread from an old family recipe from Poland. Kathryn also prepares various dishes from ham provided by Circle B Ranch Pork.
Bochenek Easter Bread Recipe
From Chris & Mary August handed down from Chris’s Mother, Marianna Louska Bochenek. Permission to use. This recipe is so close to my Grandmother Stella Bochenek's Recipe
- 1 qt Milk
- 1 lb Salted Butter
- 5 lb All Purpose Flour
- 12 Egg Yolks
- 1 cup Sugar
- 1 heaping tsp salt
- 2 tsp Vanilla depends on taste, add less or more
- 1 1/2 cups Golden Raisins
- 2 Packets Fast Rising Yeast
- ¾ cup hot tap water about 104° to 110°
- (For yeast Preparation) in a small bowl pour two packets of yeast an add water stir and let sit
- Pour flour in a large Baking Pan – I used an Extra Large Pan and then make a hole in the center and add prepared yeast and sprinkle with a little flour. In a another bowl add softened butter and use mixer and cream butter add sugar and beat until smooth then add salt and vanilla and gradually add milk. Mix thoroughly and add golden raisins and fold into the mixture.
- Pour wet ingredients into the flour and start kneading until the dough comes off your fingers easily and the sides of the pan. Cover and let rise in warm place until doubles about 1 1/2hour. The take-off cloth and punch down thoroughly all over the risen dough in the pan. Then cover and let rise again until it doubles. Grease and flour pans.
- Meantime Pre-heat oven to 350 degrees, divide the dough equally into pans equally and then cover and let rise again until it doubles. Make and egg wash and then use a brush and brush wash on top of each individual bread. Place Pans in Oven I did three in the back of the shelf and two in the front. And midway through the baking time I moved the ones in the back to the front. I baked my bread for 45 to 50 minutes or until using a long wooden skewer comes out clean. Put bread on cooling racks for 10 minutes. Take out of pans and serve with butter or jam. Delicious!!!!
HAM SLIDERS WITH PIMENTO CHEESE SPREAD
- ½ cup mayonnaise
- 2 cups shredded Cheddar cheese
- 1 4 oz. jar pimento peppers, drained and chopped
- ½ pound Circle B Ranch Hickory Smoked sliced ham
- 4 Tbsp. cream cheese softened
- 2 Tbsp. poppy seeds
- 1 tsp. garlic powder
- 1 tsp. coarse salt
- 12 mini rolls
- 4 Tbsp. butter melted
- Preheat oven to 350°F.
- Make the pimento cheese spread. In a medium bowl, combine mayonnaise, Cheddar, pimento peppers and cream cheese. Stir until evenly combined. Season with salt and pepper to taste. In a 9×13-inch baking dish, lay down the bottom halves of the mini-rolls. Spread the pimento cheese spread on top of the bread and evenly lay ham slices on top of the pimento layer. Top with more pimento spread, then place the other halves of the rolls on top. Brush the bread with melted butter. Sprinkle with poppy seeds, garlic powder and salt. Cover with foil and bake for 10-15 minutes, until the cheese begins to melt and rolls are golden. For a more toasted bun, uncover the pan during the last few minutes of baking.
Best Ham Salad Recipe
With permission to use from Circle B Kitchen
- 2 Pounds of Circle B Ranch Hickory Smoked Ham
- 1 Cup Sweet Pickle Relish I used bread and butter pickles I had made
- 1 Cup Mayonnaise
- 1 Tbsp Celery Seeds
- 1 ½ tsp Yellow Mustard
- 1 tsp Refrigerated Horseradish
- ½ tsp PT Garden Lemon Pepper
- 1 French loaf to Make Crostini optional
- Cut the ham into cubes, place in a food processor and process until coarsely ground. Stop occasionally to scrape the sides. Place ground ham in a bowl, stir in pickle relish and remaining ingredients. Serve on crostini or crackers.
THE BEST SPLIT PEA SOUP RECIPE WITH HAM
- 1/4 cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot 1/4-inch dice
- 1 cup diced celery 1/4-inch dice
- 1 tsp kosher salt to taste
- 1/2 tsp freshly-ground black pepper plus additional to taste
- 2 cloves garlic* minced (*not in mine)
- 1 pound dried split peas rinsed and sorted
- 1 large bay leaf or 2 small
- 1 tsp dried oregano
- 8 cups chicken stock Homemade is best
- 1 cup leftover Circle B Ranch Hickory Smoked ham
- In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
- Add bay leaf, and 1 teaspoon oregano. Stir in chicken stock. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
- Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard bay leaf. Season to taste with salt, if needed.