Holiday-Easter

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holiday-easter

Easter Hot Cross Buns With Cream Cheese Frosting

5 C. All-purpose flour, divided
2 pk Active dry yeast
1/2 C. Sugar
1 tsp. Salt
1 tsp. Ground cinnamon
1/4 tsp. Ground cardamom
1/4 tsp. Cloves
1/4 tsp. Nutmeg
1 1/4 C. Milk
1/2 C. Butter
2 Eggs, beaten
3/4 C. Currants or raisins
1/3 C. Candied orange peel (opt)
1 Egg yolk mixed with 2 Tblsp. Water

Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing bowl.
In a separate bowl, heat milk and butter to very warm (120 to 130ø). Add to flour.
Beat on medium speed of mixer for 1 minute. Add eggs. Beat another minute. Stir in currants, orange peel and

Easter Ham

12-16 lb. fully cooked whole ham (bone in)
20 oz. can crushed pineapple,undrained
1/2 C. apple jelly
2 Tblsp. lemon juice
1 Tblsp cornstarch
1/2 tsp. ground cinnamon

Put all ingredients, except ham, in a saucepan. Stir until cornstarch dissolves. Bring to a boil. Simmer about 1 minute.
Place ham in a Reynolds Oven Cooking Bag. Pour sauce over ham in the bag.

Bake 2 1/2 to 3 1/4 hours at 325 degrees. (Bag may darken, it's not burning!)

Easter Greek Lamb

5 lb leg of lamb -- boneless
1 C. olive oil
1/2 C. red wine vinegar
2 Tblsp. garlic -- minced
1/2 C. parsley -- chopped
1/2 C. dill -- chopped
4 Tblsp. oregano -- rubbed
black pepper

Whisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper.
Butterfly the lamb and pepper generously on both sides. Cut some slits in the meat. Marinate the lamb for 2 to 24 hours
Drain marinade from lamb and put lamb in 425F oven in shallow roasting pan for about 45 minutes.

You want an internal temperature of 135F. Let lamb rest before serving.

Yield: 8 Servings

Braided Easter Bread

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well.

Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.

Meringue Kisses for Easter

2 Egg whites; room temperature
1/4 tsp. Cream of tartar
pn Salt
1/2 C. Granulated sugar
1/2 tsp. Vanilla extract
4 oz Semisweet chocolate chips

Preheat oven to 375 F.

Line baking sheet with parchment paper; set aside.

In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt.
Beat on high speed until stiff; beat in sugar 1 tablespoon at a time. Add vanilla; fold in chocolate chips.

Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven.
Turn oven off; leave cookies in oven 5 hours.

Miniature Easter Candy Bars

1 lb Confectioners sugar
2/3 C. Sweetened condensed milk
1/2 tsp. Vanilla
1/2 tsp. Almond extract
12 oz Semisweet chocolate pieces
12 oz Butterscotch flavored pieces
1 lb Chopped Spanish peanuts

Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl. Mix
thoroughly, using hands to knead.
Roll mixture between two sheets of plastic wrap to form 13x9 rectangle. Chill in refrigerator.

Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water. Stir in peanuts.

No Crust Easter Pie

1 1/2 lb Ricotta
1 lb Cream cheese
1 1/2 cups of sugar
6 Eggs
2 Tblsp. Vanilla
6 Tblsp. Flour
1 pt Sour cream

Cream together the ricotta and cream cheese and the sugar; add the eggs, beating them in one at a time. Add the vanilla.
Spoon in the flour and sour cream, mix well.
It's going to be loose, don't worry.

Pour mixture into a 10" springform cake pan.

Bake in a 325 deg oven for about 1 hour.

Praline Pound Cake

1 C. Butter
2 C. Sugar
4 Eggs
4 C. Flour
1 tsp. Baking soda
1 tsp. Baking powder
4 oz Sour cream
4 oz Cream cheese; softened
1 C. Praline liqueur
1 C. Pecans; chopped

Glaze:
1/4 C. Butter
1/2 C. Brown sugar
1/4 C. Praline liqueur
1/8 C. Water

Cream butter and sugar. Add eggs and beat 3 minutes.
Mix together the flour, baking soda, and baking powder.
Mix together sour cream, cream cheese and liqueur. Alternately add dry ingredients with cheese mixture, beatin well.
Stir in pecans.
Grease and flour bundt pan. Pour batter in.

Bake at 350~ for 60-70 minutes.

Pecan Easter Cake

2 C. All-purpose flour
1 tsp. Baking powder
1/2 tsp. Baking soda
1 C. Butter, softened
1 1/4 C. Brown sugar, packed
2 Eggs
1 c Nonfat plain yogurt
1 tsp. Vanilla

Topping:
1 C. Pecans, coarsely chopped
1/4 C. Brown sugar, packed
1/2 tsp. Ground nutmeg
1/2 tsp. Ground allspice

Combine the pecans, brown sugar, nutmeg, and allspice and set aside.

Heat oven to 350 degrees F. Grease an 8-cup tube pan.

Stir together flour, baking powder, baking soda; set aside.
With electric mixer, beat butter and brown sugar until fluffy.

Rabbit Cake

2 C. all-purpose flour
1/2 C. shortening
1-1/2 C. sugar
1 C. milk
3-1/2 tsp baking powder
1-1/4 tsp. vanilla
1 tsp. salt
3 eggs

Preheat the oven to 350 degrees.
Grease and flour the cake pans (rub bottom of pan with butter or shortening, then sprinkle flour in the pan; tap the pan until flour spreads and covers pan bottom)
Sift the flour, sugar, baking powder, and salt into the electric mixer bowl.
Add the shortening, milk, vanilla, and eggs. Mix on low speed for one minute.
Scrape the sides of the bowl, then turn mixer to high speed. Beat for 3 minutes.

Strawberry Easter Pie

1 1/4 C. crushed round buttery crackers
1 (8 oz.) pkg. cream cheese, softened
2 Tblsp. Milk
1 pkg. instant sm. vanilla pudding
1 (4 1/2 oz.) Cool Whip, thawed
1/4 C. melted butter
2 Tblsp. Sugar
1 C. or more of halved strawberries
1 1/2 C. cold milk

Roll out crumbs, mix with melted butter.
Bake in 8 x 8 cake pan at 375 degrees for 8 minutes.
Beat cream cheese with 2 tablespoons sugar and 2 tablespoons milk.
Spread over crumbs, spread strawberries over cream cheese layer.
Beat pudding and 1 1/2 cups milk until well blended, fold in 1 cup Cool Whip. Spoon over strawberries.

Quick-As-A Bunny Easter Egg Nests

4 Tblsp. Butter
4 C Marshmallows or 10 oz
5 C Rice krispie cereal
1/2 C green-tinted coconut
Miniature marshmallows, jelly beans, chocolate eggs, etc.

Melt butter in saucepan over low heat. Add marshmallows and stir till melted. You can add food coloring if you want your bird nests to be a spring color
Cook 3 minutes, stirring constantly .
Remove from heat, add Rice Krispies and coconut and stir till thoroughtly mixed.
Shape mixture into 16 3" nests. Chill thoroughly.

Fill cooled nests with miniature marshmallows, jelly beans, chocolate eggs, hershey kisses, etc.

Ressurection Cookies

1 C. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 C. sugar
zipper baggie
wooden spoon
tape
Bible

Preheat oven to 300 F.
Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life.

Sugar Easter Eggs (NonEdible) Decorations

Sugar Easter Eggs (Nonedible)

* NOTE: These make a wonderful decoration but remember these are NOT edible.

1 beaten egg white
1/2 C. confectioners sugar
3 1/2 C. granulated sugar

Beat egg white, add confectioners sugar, then add granulated sugar. Use food coloring if desired.

Put in mold; let dry for about 1/2 hour; scoop out mold to the right thickness.
You can fasten the two halves of the eggs together with Royal Icing and decorate inside with scene and outside with the icing.

These make a great gift and can be stored for the following year.

World's Best Chocolate Easter Eggs

1 C. soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 C. icing sugar
1 tsp. yellow food coloring
1 lb. semisweet chocolate

Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead til smooth.

Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well.

Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mould white around yellow to form an egg shape.

Dry at room temperature on paper towels for 24 hours.

Homemade Natural Dyes For Easter Eggs

For a fool-proof way to hard-boil eggs:
Place eggs in a single layer in a saucepan; add enough tap water to cover at least 1 inch above eggs. Cover and bring to boiling.
Remove from heat and leave for about 1/2 hour.
Immediately place pot under cold running water until water in pot is cold.

Dry eggs and decorate immediately or store in refrigerate.
Do not decorate cracked eggs, instead use them in recipes or eat them up as soon as possible.

Different Shades of Red: beets, raspberries, cranberries, grape juice, or red onions

Hot Cross Buns

4 1/2 C. All-Purpose Flour
1/4 C. Melted Butter
1/3 C. Granulated Sugar
2 Eggs, beaten
2 tblsp. Quick Rise Instant Yeast
1 C. Raisins or part currants
1 tsp. Salt
1/2 C. Mixed Candied Peel
2 tsp. Cinnamon
1 1/2 C. Icing Sugar
1/2 tsp. Grated Nutmeg
2 tblsp. Milk
2 C. Warm Water

In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using
a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins and candied peel.

Easter Nests

12 oz. butterscotch chips
1/2 C. peanut butter
1 C. Spanish peanuts
5 oz. Chinese noodles

Melt butterscotch chips, add peanut butter and blend. Add peanuts and Chinese noodles and blend well.
Form into nests on waxed paper and cookie sheet. Cool in refrigerator.
Add jelly beans, M & M's or candy of your choice.

Easter Peanut Butter Eggs

2 eggs, well beaten
1/8 tsp. salt
1-1/2 to 2 cups peanut butter
4 to 5 cups powdered sugar
1 tsp. vanilla
1 Hershey chocolate bar
1 pkg. (6 oz.) chocolate chips

Mix the eggs, salt, peanut butter, sugar and vanilla in order listed.
Form dough into egg shapes.
Melt the chocolate bar and the chocolate chips in a double boiler.
Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.

Cherry Nut Easter Egg

1/2 cup milk
1/2 stick butter or margarine
2 pkg. (3 oz. each) vanilla pudding and (not instant)
1 (9 oz.) jar maraschino cherries
1 cup pecans or walnuts, finely chopped
1 to 2 lb. confectioners' sugar
1 lb. chocolate, melted

1. Cut cherries in half; drain well on paper towels.
2. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick.
3. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency.
4. Form the mixture into 8 to 10 egg shapes with hands coated in butter.

Chocolate Carrot Cake

1 1/2 C. Finely grated carrots
3/4 C. Granulated sugar
1/2 C. Canola oil
1 C. Boiling water
1 1/2 C. Whole wheat flour
1/2 C. Unsweetened cocoa powder
1 tsp. Cinnamon
1 1/2 ts Baking powder
1/2 tsp. Salt

Pre-heat oven to 350 degrees F.
In a large bowl, combine carrots, sugar & oil. Pour water over the mixture.
In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a lightly
oiled & floured 8" square pan.
Bake for 35 minutes

Yield: 6 Servings

Chocolate Covered Easter Eggs

2 lbs. Confectioners' sugar
1 stick oleo
8 oz. cream cheese
Coating:
1 pkg. chocolate chips
1 cake paraffin wax

1. Soften oleo to room temperature.
2. Cream together oleo and cream cheese.
3. Add confectioners' sugar and any additional flavorings.
4. Shape into eggs.
5. Place on cookie sheet lined with waxed paper.
6. Chill in refrigerator at least 2 hours or overnight.
7. Coat with chocolate. Melt together in top of double boiler.
Dip eggs into chocolate mixture to coat.

Makes 2 dozen.

Chocolate Covered Marshmallow Eggs

flour
hard boiled egg
2 envelopes unflavored gelatin
1 tablespoon cold water
1 cup boiling water
2 cups sugar
1/2 teaspoon vanilla
1 box vanilla wafers
2 (8 ounce) chocolate bars and half a stick paraffin or dipping chocolate

Fill four 9 x 13 inch pans with flour and use the egg to make egg impressions in the flour.
Dissolve gelatin in cold water (to soften) then stir in boiling water. Add 2 cups sugar and vanilla; whisk until soft peaks form.
Spoon immediately into egg impressions and lay a vanilla wafer on top (curved side down). Let set.

Chocolate Cream Easter Eggs

1 package white frosting mix
5 tablespoons soft butter
3 tablespoons flour
2 tablespoons hot water
1/2 cup chopped candied fruit or 1/2 cup chopped nuts (optional)
1 package chocolate fudge frosting mix

Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts.
Knead 20-30 times on board lightly dusted with confectioners sugar.
Divide and shape into 8 eggs; chill.
Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top.
Keep frosting mix over hot water while dipping the eggs.

Chocolate Eggs

1 large egg
1 needle
plain or milk chocolate
1 egg cup
1 small jug
sugar flowers or white icing

Use the needle to make a fairly big hole in the to of the egg. Shake out the yolk and white into a bowl to cook later.
Melt the chocolate in a small pan set in a larger pan of boiling water. Pour the melted chocolate into the jug.
When the emptied egg has dried out, support it in an egg cup and pour the melted chocolate through the hole.
Leave the egg in a cool place to harden, then break open the shell.

Coconut Cream Easter Egg

3 lb. confectioners sugar
7 oz. flakes coconut
1/8 lb. melted butter
6 oz. evaporated milk
2 lb. melted semi-sweet chocolate
1/2 block paraffin wax
Wax paper

Cream sugar, coconut, butter and milk together. Shape into candy egg shape and chill. Add chilled, melted chocolate and paraffin wax in double boiler.
Dip chilled eggs into chocolate and cool on wax paper.

NOTE: Chocolate is VERY hot - not suggested for preparing by young children.

Coconut Easter Eggs

3 oz Cream cheese, softened
1/2 tsp. Vanilla
1 lb Confectioners sugar
1/4 C. Flaked coconut
Dash salt
1 lb Chocolate, melted

Combine cream cheese and vanilla in bowl. Gradually add confectioners sugar, coconut and salt.
Mix to consistency that can be easily handled, adding more confectioners sugar if necessary.
Form candy into eggs; set aside for about an hour.
Dip into chocolate; let set until firm.

Easter Bunny Cake

1 (18 ounce) package Carrot Cake Mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 (12 ounce) can Soft Whipped Fluffy White Frosting, ready to spread
1 cup flaked coconut
construction paper
jelly beans or small gumdrops
1 cup flaked coconut
green food color

Preheat oven to 350 .
Grease (or lightly spray with cooking spray) bottoms only of two 8-inch or 9- inch round pans.
Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans.

Easter Bunny Patch Cake

1 10 3/4 oz. pk frozen pound
Cake, thawed, cut into 10 Slices
1 21 oz. can any pie filling
1 12 oz tub whipped topping,
Thawed
1 C. Shredded coconut
Green food coloring
Jelly beans and asst. Easter Decorations.

Line bottom of 12x8 inch baking dish with cake slices. Top with pie filling and all of the whipped topping.
Refrigerate 1 hour or until ready to serve.
Tint coconut pale green with food coloring. Sprinkle over center of whipped topping.
Decorate with Easter candies and decorations

Yield: 12 servings

Easter Cookies

3/4 C. Butter; softened
3/4 C. Sugar
3 Egg yolks
4 tsp. Orange Juice
2 tb Milk
3/4 C. Currants
4 C. All-purpose flour
1 pinch Salt

Easter Cookie Glaze
1 Egg white; lightly beaten
2 tb powdered sugar
Food Coloring (optional)

Preheat oven to 350 F (175 C). Grease several baking sheets with butter.
In a large bowl, beat butter with sugar until creamy. Beat in egg yolks, orange juice, and milk. Add currants.
Sift flour and salt into bowl; mix in to form a fairly stiff dough. Knead lightly on a floured surface until smooth.