BANANA SPLIT CAKE
BERRY GELATIN DESSERT with LEMON CREAM
BUNNY OR CHICK POPS
EASTER BONNET CAKE
EASTER BUNNIES FOR KIDS
EASTER CHICK CAKE
EASTER EGG SALAD
EASTER JELL-O DESSERT
EASTER LILY CONES
EASTER MEAT PIES
EASTER PLACE CARDS
GREEK EASTER COOKIES
HONEY & ORANGE GLAZED HAM
HONEY GLAZED HAM
HOT CROSS BUNS 1
HOT CROSS BUNS 2
ITALIAN RICE PIE
LEMON EASTER COOKIES
MOLDED VANILLA CUSTARD
MONKEY BREAD >Back to
1 cup sugar
3/4 cup margarine or butter
1-1/2 Tablespoons cinnamon
1 teaspoon vanilla
1 teaspoon nutmeg
Bring to boil
3 tubes refrigerated biscuits
3/4 cup sugar
1 Tablespoon cinnamon
In a gallon baggie or bowl, mix the 3/4 cup sugar and cinnamon.
biscuit, and roll in the cinnamon/sugar mixture. Evenly distribute
in layers-- bisquits then mixture you boiled -- in a
Bundt pan. At this time, you may also add chocolate chips, or
between layers. Bake at 350 for 40 to 45 minutes. Let stand 5 minutes before inverting
onto large plate (or a pizza pan works well, also).
ASPARAGUS QUICHE >Back
1 Deep-dish pie shell (frozen)
4 ounces Bacon, diced
1/4 cup Onion, diced
3 Swiss cheese slices
1/4 pound Asparagus, steamed and cut into 1/4-inch pieces
1-1/2 cups Cream
Salt and pepper to taste
Brown the bacon in a skillet. Drain on paper towels. Add the onion to the bacon grease and cook until just soft.
Pre-heat the oven to 375. Sprinkle the bacon in the pie shell. Top with the cheese slices. Add the cooked asparagus
and onions. Lightly beat the eggs. Blend in the cream. Season. Pour into the crust. Place on a cookie sheet and
bake for 30 minutes (or until the quiche is firm and lightly browned). Serve warm or at room temperature.
SPRING FRITTATA >Back to
Fresh vegetables and a light sprinkling of cheese help create this satisfying meatless egg dish.
3 Eggs, lightly beaten
1-1/2 teaspoon Olive oil
1/4 cup Mushrooms, sliced
1/4 cup Zucchini, halved and sliced
2 Tablespoons Asparagus tips
2 Tablespoons Tomatoes, diced
2 teaspoons Basil, fresh, chopped
1 tablespoon Parmesan cheese, grated
Heat the oil in a small non-stick skillet. Add the mushrooms, zucchini and asparagus. Cook until just soft.
Add the basil and tomatoes and cook for 1 minute longer. Pour the eggs over the vegetables. When set, turn the
frittata over, sprinkle with the cheese and place under the broiler for 45 seconds (or until the cheese has melted).
Serve with grilled garlic bread.
HOT CROSS BUNS 1 >Back to
1/2 cup lukewarm water
1 cup granulated sugar
4 teaspoons active dry yeast
7 cups all-purpose flour
4 tablespoons cinnamon
2 teaspoons nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups warm milk
1/2 cup melted butter
2 egg yolks
1 cup raisins (or currants)
1/2 cup mixed candied peel, chopped
* FOR GLAZE:
4 tablespoons granulated sugar
4 tablespoons water
(In saucepan, stir sugar with water over medium heat
** FOR ICING:
1-1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1 to 2 tablespoon milk
1/2 teaspoon vanilla
(Combine all ingredients and mix well until smooth.)
In a small glass bowl combine warm water with 1 Tablespoon of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy.
Meanwhile, in large bowl blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in center.
In small bowl, whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. Using wooden spoon, stir until
soft dough forms. Turn out onto lightly floured surface; knead for 8 minutes or until smooth and elastic. Place in greased bowl, turning
to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk.
Punch down; turn out onto floured surface; knead in raisins and peel. Shape into 12-inch log;
cut into 9 even pieces. Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball.
Place 1 1/2 inches apart on greased baking sheet.
Cover and let rise until almost doubles, about 1 hour. With a serrated knife cut a
cross into the surface of each bun. Bake buns in a preheated 400 degree oven for about 16 minutes or until golden brown.
When removed from the oven, brush buns with glaze and let cool for 5 minutes. With
a tip of a butter knife or a small spoon, fill in crosses with white frosting.
Yield: 18 buns
HOT CROSS BUNS 2 >Back to
These slightly sweet rolls are an Easter tradition in many families.
Makes about 2 dozen
1 cup Milk
8 Tablespoons Butter
1/2 cup Sugar
1 teaspoon Salt
1 package (1/4 ounce) Dry active yeast
4 cups Flour
1 teaspoon ground Cinnamon
1 cup Raisins
Scald the milk (bring to just under a boil). Stir in the butter, sugar and salt. Cool slightly. Whisk in the yeast
and allow to sit 5 minutes. Lightly beat 1 egg and add to the mixture.
Sift the flour and cinnamon together. Add to the wet mixture to form a dough. Fold in the raisins. Cover
and let it sit in a warm place for 2 hours. Lightly oil a cookie sheet. Form the dough into large buns. Return to a
warm place for 1 hour. Pre-heat the oven to 400.
Brush the tops of the buns with the other beaten egg. Bake for 20 minutes.
Cool. Make a cross on top of each bun with an icing made of an egg white, powdered sugar, and a dash of
lemon juice (blend them until a thick icing forms).
EASTER BREAD >Back to
Many variations of this recipe are prepared in Europe. This one is adapted for bread machines.
Makes 1 loaf
1 cup Milk, whole
2 Eggs, lightly beaten
3 Tablespoons Butter, melted
1/2 cup Granulated sugar
1 teaspoon Salt
3 cups Bread flour
1 packet (2-1/4 teaspoon) Dry active yeast
Add all ingredients to a bread machine in the order listed. Do not use a delayed start program. Use a basic bread
HONEY GLAZED HAM >Back to
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Preheat oven to 325 degrees F (165 degrees C).
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep
glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last
4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
CANNED HAM >Back to Top<
7 pounds canned ham
2 cups orange juice
1 (20-ounce) can crushed pineapple
3 tablespoons brown sugar
1/2 cup water
Place the ham in the slow cooker. Pour orange juice, water and pineapple over the top of the ham. Sprinkle brown sugar along the top and sides. Cook on low for 8 hours.
Makes 24 servings
ITALIAN RICE PIE >Back to
1-1/2 cups white sugar
2 pounds ricotta cheese
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup cooked white rice
1 (15-ounce) can crushed pineapple, drained
Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked
rice and crushed pineapple.
Pour into a 9 x 13-inch buttered pan.
Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be
golden brown. Refrigerate until thoroughly cooled.
EASTER BUNNIES FOR KIDS >Back
Planning Tip: Bunnies may be made up to 1 day ahead. Refrigerate covered. Place on cucumber slices just before serving.
1 package (5.2 ounces) herb-and-garlic cheese spread
1 brick (3 ounces) cream cheese, at room temperature
12 long, thin slices carrot, halved crosswise, each piece trimmed into an ear
Halved currants or snipped raisins
Roasted red pepper, cut in triangles
1/2-inch-long pieces chives. 24 slices unpeeled cucumber
Stir both cheeses in a small bowl until blended. Refrigerate 2 hours or until firm.
Using about 2 teaspoons for each, roll cheese mixture into 24 balls. Insert ears, eyes, noses and whiskers. Cover and refrigerate.
Up to 1 hour before serving: Place a bunny on each cucumber slice; arrange on platter. Refrigerate until serving.
Per Bunny: 39 calories, 1 gram protein, 1 gram carbohydrate, 0 grams fiber, 3 grams fat (2 grams saturated fat), 10
milligrams cholesterol, 53 milligrams sodium
LEMON EASTER COOKIES >Back
Makes: about 36 (3-inch) cookies. Prep: 20 minutes. Chill: 2 hours or overnight. Bake: at 350° for 8 to 10 minutes.
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
2/3 cup sugar
2 teaspoons grated lemon rind
2 tablespoons lemon juice
Paste food colors OR: soft gel food colors
Combine flour, baking powder and salt on sheet of waxed paper.
Beat butter and sugar in bowl with mixer until smooth, 2 minutes. Beat in egg, rind and juice until fluffy, 1 minute. Gradually beat in flour mixture on low, or
by hand, until a stiff dough forms. Divide in half. Flatten each into 6-inch square; wrap in plastic. Refrigerate 2 hours or overnight. Let stand at room
temperature 15 minutes for rolling.
Heat oven to 350°. Coat baking sheets with cooking spray. Lightly flour dough. Roll half of dough on lightly floured surface to 1/4-inch thickness. Cut
out into shapes, using cutters. Reroll scraps; cut out shapes to use all dough. Place cookies, 1 inch apart, on baking sheet. Repeat with other half of
Bake in 350° oven 8 to 10 minutes or until lightly golden around edges. Remove to rack to cool.
Decorate cookies: Using small fine-tipped paintbrush, coat cookies with thinned Royal Icing. Let stand until dry. Decorate with thicker icing, piping
with pastry bag fitted with fine writing tip.
Royal Icing: Beat together 3 tablespoons meringue powder or powdered egg whites, 4 cups (1-pound box) confectioners' sugar, sifted, and 6 tablespoons
water in bowl until peaks form, 10 minutes. (Makes 3 cups.) Divide icing in half. To make base coat for glaze: Thin half of icing with water, a drop at a
time, until consistency of sour cream. Use thicker half of icing for piping. Tint
icing with food colors as desired. Keep icing covered when not using. Make
additional icing as needed for decorating cookies.
EASTER BONNET CAKE >Back to
2 boxes (18.25 ounces each) white cake mix
2 boxes (1 pound each) confectioners' sugar
1/2 cup (1 stick) butter, at room temperature
1/3 cup heavy cream
Yellow food paste color
Purchased decorative blossoms and daisies
Preheat oven to 325°. Grease a 12-inch-round glass or ceramic quiche dish with 1-1/4-inch-high sides (or a 12-inch-round cake pan), and a 1-1/2-quart
ovenproof glass bowl (do not use a metal quiche pan or metal bowl). Dust the dish and bowl with flour; tap out excess flour.
Prepare the 2 boxes of cake mixes separately, according to the package directions. (Or prepare the 2 boxes together in a large bowl, according to
directions on the inside of the box; use the recommended 3 whole eggs rather than just the egg whites). Pour half of the batter into the prepared bowl
and the remaining half of the batter into the prepared quiche dish.
Place the quiche dish and bowl with batter in 325° oven. Bake quiche dish for 30 to 35 minutes and bowl for 60 to 75 minutes, or until wooden pick inserted
in centers comes out clean. Cover cakes loosely with foil if they begin to brown too quickly. When cakes are done, transfer quiche dish and bowl to
wire rack to cool for 10 minutes. Loosen the cakes with a metal spatula and invert them onto wire racks to cool completely.
To prepare frosting: Beat together confectioners' sugar, butter and heavy cream in medium-size bowl at medium speed until frosting is smooth. If
frosting is too thick, gradually stir in water, 1 tablespoon at a time, until good
spreading and piping consistency. Tint frosting with small amount of yellow food paste until frosting is a pale yellow; cover with plastic wrap and set
Place the 12-inch cake layer on large round platter. Slide strips of waxed paper under bottom edges of cake to keep frosting off plate. Thinly spread
frosting over top and side of cake. If bottom of bowl cake is not flat and level,
cut a slice off with serrated knife. Place bowl cake, flat side down, in center of
bottom layer. Thinly spread frosting over top and side of cake.
To make basket weave: Fit one pastry bag with medium-size round tip, and second pastry bag with a ridged basket-weave tip. Fill each bag with icing.
Using bag fitted with round tip, pipe one vertical bar from bottom to top of cake. Using pastry bag fitted with basket-weave tip, and starting at bottom of
cake, pipe horizontal band around side of cake, crossing the vertical bar. Moving up side of cake, leaving a decorator-tip width between bands, pipe
another horizontal band. Using round tip, pipe another vertical bar up side of cake, 1 inch to right of first vertical bar. Repeat piping horizontal bars across
second vertical bar, filling in blank decorating-tip width and creating a basket-weave effect. Repeat until there are vertical bars and horizontal bands
all around the cake, resembling a basket. Remove the waxed paper strips from under the bottom of the cake.
Decorate the cakes with purchased decorative blossoms and daisies. Place a cookie on the bonnet brim, and attach ribbon with a little frosting.
Makes 20 servings.
EASTER CHICK CAKE >Back to
1 box (16 ounces) pound cake mix
1 can (16 ounces) fluffy white vanilla frosting
2 cups sweetened flaked coconut
Tail, wing, crest and wattle:
1 bag (14 ounces) gummy candies (such as Jolly Jellies), cut in half lengthwise
1 small, round blue candy
Feet and beak:
2 jelly-candy orange slices
Trace outline of cake body and head. Cut head pattern from cardboard.
Heat oven to 350°F. Grease and flour 1 round 9 x 2-inch cake pan. Prepare cake batter as directed on box; pour into prepared pan. Bake 40 to 45 minutes or until golden and a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes, then invert cake on rack to cool completely.
Place head pattern on cake and cut out; cut off piece of cake above dotted line (save piece for snacking). Place body of cake on a serving platter; attach head
using some of the frosting as glue.
Frost cake with remaining frosting. Press coconut over top and sides. Attach gummy candies, cut sides down, as shown. Press eye in place. Trim orange slices for feet and beak; press in place.
EASTER BASKET >Back to Top<
3 cups of flour
2 packs of dry yeast
1 cup of milk
4 Tablespoons of butter
1 teaspoon sugar
½ teaspoon salt
2 egg yokes
Combine flour with yeast. Heat milk, add butter, let it melt. Add milk, salt and sugar to flour mixture. Mix well with electric mixer. Form a ball and leave it to rise. On a flat surface, roll ¾ of dough with rolling pin until you get a
10-inch square. Cut into 24 strips. Lay 12 strips next to each other, and use the other 12 to weave between them.
Cover ovenproof bowl with butter. Place it upside down on a cookie sheet. Place the strips on top of the bowl, cut the ends. Cover the strips with egg yolk. Bake for 45 minutes in 350 oven. After 20 minutes, cover the strips with aluminum foil so they would not burn.
Remove from the oven and let it cool. Roll the remaining dough into a rectangle; cut it into 3 strips (to create a rim for a basket). Braid the strips and place them on a cookie sheet. Cover with egg yolk and bake for 20 minutes. Gently remove basket from a bowl and pin the rim into it with toothpicks
MOLDED VANILLA CUSTARD >Back to Top<
May be refrigerated in mold up to 3 days. Cover mold with plastic wrap once gelatin sets.
1 quart whole milk
2 Tablespoons (from 3 packages) unflavored gelatin
1-1/2 cups heavy (whipping) cream
3/4 cup sugar
1 Tablespoon vanilla extract
Accompaniment: grapes and cut-up fruit
Have ready a 6-cup-capacity bundt pan or ring mold.
Pour milk into a medium saucepan. Sprinkle with gelatin and let stand 5 minutes for gelatin to soften. Stir in cream and sugar. Place over medium-low
heat and stir occasionally with a rubber spatula until mixture is hot but not boiling, has a thin layer of very fine foam on top and gelatin and sugar have dissolved. (To make sure gelatin has dissolved, rub some mixture between your thumb and fingertips. Mixture should be smooth and slightly slippery, and should have no tiny swollen granules.) Remove from heat and stir in vanilla.
Set saucepan in a large bowl half-filled with ice and water. Stir with a rubber spatula until cold and thick enough so the spatula leaves a trace when the custard is stirred. Pour into bundt pan or mold, cover loosely and refrigerate at least 8 hours or until firm enough to unmold (mixture will wobble slightly when pan is moved).
Up to 2 hours before serving: Dip pan up to rim in warm (not hot) water about 5 seconds. Tip to check that custard is released. Invert platter over pan. Invert pan and platter together and shake gently from side to side until custard drops. (If custard doesn't drop, drape a hot damp kitchen towel over pan and shake again.) Refrigerate until serving. Serve with fruit.
EASTER LILY CONES >Back to Top<
2/3 cup granulated sugar
1/4 teaspoon lemon extract
1/4 cup cold water
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
sweetened whipped cream
Separate eggs. Beat yolks until thick and lemon colored. Gradually add sugar, lemon extract, and water. Mix well.
Sift together dry ingredients and add to the egg mixture.
Whip egg whites until stiff peaks form. Fold egg whites into egg yolk mixture.
Grease and flour a cookie sheet.*
Drop batter by spoonfuls onto the cookie sheet. Spread batter into 6-inch circles with the back of the spoon
approximately 1/8-inch thick. Bake at 375 degrees until edges are golden brown (approximately
6 to 8 minutes). When done, remove from oven and quickly shape cookies into cone
shapes. Hold cookies until cone shape is set and place seam side down to cool.
When ready to serve, fill with sweetened whipped cream.
Yield: 16 to 20 cones.
* Note: Wash cookie sheet after each batch of cookies. Grease and flour each time the cookies are baked to prevent
EASTER HAM >Back to Top<
1 (7 to 8) pound fully-cooked, smoked ham shank
1 cup maple syrup
2 Tablespoons cider vinegar
1 Tbsp prepared mustard
Combine syrup, vinegar and mustard. Place ham, fat side up, on rack in shallow roasting pan. Pour about 1/2 cup mixture
over ham and bake, uncovered, in a preheated 325 degree oven for 1-1/2 hours. Baste every 30 minutes with additional sauce.
Remove ham from oven and score fat into diamond shapes. Insert a clove into each diamond. Bake ham an additional 30 minutes
or until a meat thermometer inserted into the thickest part of meat registers 140 degrees.
Let ham rest 15 minutes before carving.
Makes 10 to 12 servings.
EASTER EGG SALAD >Back to Top<
1 (3-ounce) package of gelatin-- any flavor
1 teaspoon lemon juice
1/2 cup finely chopped celery and carrots
12 egg shells
Mix gelatin in bowl according to package instructions. Add the lemon juice and vegetables; stir.
Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is
removed. Dry the shells, then pour the fruit salad into the opening. Cover the hole with cellophane or adhesive
tape, and set into custard or muffin cups. Chill until the gelatin is firm (overnight if possible). Then break away
the egg shell, place on lettuce, and top with mayonnaise.
EASTER MEAT PIES >Back to Top<
4 (9-inch) unbaked pie shells
2 pounds ricotta cheese
1/2 pound smoked mozzarella cheese, grated
1 pound cooked ham, chopped
1/2 pound Genoa salami, chopped
1/4 pound proscuitto, chopped
1/4 cup grated Parmesan cheese
Preheat oven to 325 degrees. Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie. Cover with top crust and crimp edges. Cut steam vents in tops. Bake in preheated oven for 1 hour until crust is golden brown. Cool on racks.
EASTER JELL-O DESSERT >Back to Top<
1 package lemon jell-o
1 package assorted color jelly
beans or small Easter eggs
You must use clear glass bowl to enjoy!
Follow package directions for preparing jell-o.
Just before jell-o sets, add jelly beans so that they may be visible throughout.
Dye enough coconut green to cover top of jell-o. When firmly set, cover top of
jell-o with coconut forming a grass effect. Place remaining jelly beans in grass.
BERRY GELATIN DESSERT with LEMON CREAM >Back
The gelatin mold may be made through Step 3 up to 3 days ahead and the lemon cream up to 2 hours ahead.
2 packages (3 ounces each) sparkling white-grape gelatin
1 package (3 ounces) red-raspberry gelatin
2 pint (12 ounces each) ripe strawberries, rinsed, hulled, patted dry and halved or quartered, if large lemon whipped cream
1-1/2 cups heavy (whipping) cream
1/4 cup plus 2 Tablespoons sugar
1-1/2 Tablespoons freshly grated lemon peel
1/2 teaspoon vanilla extract
Strawberries and grape clusters
Have a 10-cup mold ready.
Bring 3 cups water to a boil. Place gelatins into a medium metal bowl. Add boiling water and stir with a rubber spatula 2 to 3 minutes until granules are completely dissolved. Stir in 2 cups cold water.
For speedy gelling, set bowl of dissolved gelatin in a larger bowl half-filled with ice and water. Stir gelatin occasionally until consistency of unbeaten egg whites. Remove from ice water and stir in strawberries until evenly distributed. Pour into mold. Refrigerate at least 8 hours until firm or up to 3 days.
About 4 hours before serving: Moisten serving plate with cold water (if gelatin lands off-center when unmolded, you can slide it to the middle). Dip mold up to rim in warm (not hot) water about 5 seconds. Invert serving plate over mold. Invert bowl and plate together, and shake gently from side to side to release gelatin. Repeat dipping if necessary. Refrigerate until serving.
Lemon Whipped Cream: Beat cream and sugar in a medium bowl with mixer on high speed until soft peaks form when beaters are lifted. Stir in lemon peel and vanilla. Cover; refrigerate up to 2 hours.
To serve: Garnish dessert with berries and grapes. If cream has separated, whisk gently to blend; spoon into a serving bowl.
Per serving: 225 calories, 3 grams protein, 30 grams carbohydrates, 1 gram fiber, 11 grams fat (7 grams saturated fat), 41
milligrams cholesterol, 66 milligrams sodium
EASTER CUPCAKES >Back to Top<
Sweet and green--and speckled with jellybeans! These colorful cupcakes bring spring fever to a delicious, new level.
1 box (18.25 ounces) yellow cake mix
1 container white frosting
1 bag Jellybeans
Green food coloring
Make cupcakes according to package directions.
Tint frosting with green food coloring to resemble grass.
Pipe or spread frosting onto cooled cupcakes and place Jellybeans on top.
Makes about 24 cupcakes.
SWEET CARROTS >Back to Top<
Vegetables were never this much fun! These great gifts are so easy you can make a whole "bushel" for Easter celebrations.
Two 14-inch squares orange cellophane (available in arts and crafts stores. Alternatively, use colored plastic wraps available at most
Green curling ribbon
1 bag "M&M's Chocolate or Peanut Chocolate Candies (14 ounces)
Cut each square in half on the diagonal. You will now have four triangles.
Using your thumb and forefinger, hold the middle of the cut diagonal edge of cellophane (the longest side). This middle
point will become the tip of the cone. Using your other hand, roll the cellophane around, keeping that middle point as the tip, and make the cone. Tape both the inside and outside edges of the cone closed.
Fill the cones 2/3 full with the chosen candy.
Twist the top and tie it closed with the green ribbon.
Makes 4 carrots.
BUNNY OR CHICK POPS >Back to Top<
Kids can help create funny bunny faces and chirping chick characters. They'll be the most popular pops around.
1 roll refrigerated sugar cookie dough
1 tub prepared white frosting (16 ounces)
Pink, red or yellow food coloring
Lollipop sticks (available in arts and crafts stores)
Large chick and bunny cookie cutters.
Optional: 10-inch squares cellophane, Fruit Chews rolled and cut into 1 1/2-inch strips for bunny whiskers, tube of
decorating icing, curling ribbon
Following the directions on the package, roll the cookie dough to 1/4-inch thick.
Cut cookie shapes from the dough. Arrange them on a non-stick baking sheet.
Press a lollipop stick into the bottom half of each cookie.
Bake in a preheated 350 degrees F oven for 12 to 14 minutes. Cool completely.
Put 1/2-cup of frosting into one small bowl for each color and
tint with food coloring. Spread the frosting on the surface of the cookie. Use the decorating icing to make faces and then arrange the candy on the
Optional: Adhere the whiskers made from the Fruit Chews.
For a gift: wrap each cookie in a square of cellophane, tying it closed with a piece of ribbon.
Makes 8 to 10 cookie pops.
CELEBRATING EASTER >Back to Top<
Ideas to turn the traditional egg hunt upside down.
1. Hide a key in one of the eggs that unlocks a special basket of treats for everyone.
2. Personalize the eggs with kids' names or favorite colors.
3. Hide letters or words inside the eggs for kids to find, then put them together to make a message. For little ones, use pictures clipped from coloring books or magazines.
4. Hiding places: In cupboards and drawers, under cushions, on top of shelves, in bookbags or backpacks, under furniture.
EGG-SHAPED CAKE >Back to Top<
For a quick holiday centerpiece, bake your next cake in an egg-shaped
cake pan. Frost the cake with white icing and cover with "M&M's"(R)
Brand Chocolate Candies for Easter.
EASTER PLACE CARDS >Back to Top<
For a quick and sweet place card: put your guest's name on half of a
SNICKERS(R) Brand Egg with white decorative icing.
HONEY & ORANGE GLAZED HAM >Back to
8 pound fully-cooked ham
2 tablespoons orange juice
1 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
For glaze, in a small bowl combine orange juice, honey, cinnamon and cloves; mix well. Place ham on rack in shallow roasting pan.
Roast in a 325 degrees. oven for 1 1/2 to 2 hours, or until meat thermometer registers 135 to 140 degrees F., basting with the
honey glaze during the last 45 minutes.
Yield: 24 Servings
GREEK EASTER COOKIES >Back
2 cups (450 grams) Butter
1-1/2 cups (300 grams) Sugar
4 Egg Yolks
1/2 cup (125 millimeters) Milk
8 cups (1.12k grams) Flour
2 teaspoons Baking Powder
1 Tablespoon Orange Zest
In a bowl, sift together flour and baking powder and set aside. In large bowl, cream together butter and sugar.
Add 4 egg yolks one at a time, beating well after each one.
Add milk and then slowly mix in the sifted flour. The dough will get slightly stiff so work with your hands
until the dough is smooth. Add grated orange rind. Dough should be stiff so add additional flour, if needed.
Break off small portions of dough and roll out into pencil-size strips about 11 inches long. Fold each
strip into thirds, sideways, and press lightly together
at ends. Place cookies on ungreased baking sheet and brush tops with beaten egg.
Bake at 350F (180C) for 18 to 20 minutes. Makes 5 dozen
BANANA SPLIT CAKE >Back to Top<
2 cups graham cracker crumbs
1 stick melted margarine
1 cup unmelted margarine
2-1/2 cups powdered sugar
4 to 5 sliced bananas
1 large can crushed pineapple (drained)
1 large container cool-whip
1 cup chopped pecans
1 cup coconut
1 can cherry pie filling
In a small bowl, mix graham cracker crumbs and melted margarine until moistened. Firmly press mixture into bottom of 9x13" pan. In a large mixing
bowl, mix on medium speed, remaining margarine, eggs & powdered sugar for 15
minutes. Spread over graham cracker crust. Layer bananas, pineapple & cool-whip over "powdered sugar" mixture. Sprinkle with coconut &
cherries and top with pecans. Refrigerate overnight.
***Note: if you do not like bananas, this cake is still DELICIOUS without
the bananas**** so I guess you could say that the bananas are optional.