Any good Easter reciepes?

Answer 1

I'm making Ham with a sweet/sour glaze, baked potatoe casserole, corn spoonbread, spinach salad with mandarin oranges, ambrosia and Irish Soda Bread. For dessert I'm having lemon meringue pie and strawberry trifle.

Sweet and Sour Barbecue Sauce:

1 can tomato sauce
3 T vinegar
1/2 tsp minced garlic
1/4 cup finely chopped onion
1/2 tsp kosher salt
1/2 tsp pepper
3 T brown sugar

Saute onion and garlic until translucent. Add to other ingrediants and simmer until thickened. Adjust seasonings to taste. Place ham in the oven and bake for 30 minutes. Brush glaze on ham at 20 minute intervals to form a crust. Serve left over glaze at table

Baked Potato Casserole

10 Yukon Gold Potatos
1 container Chicken Broth
1/2 cube butter (use your descretion here)
1 cup container sour cream
1 8 oz brick cream cheese
1 bunch green onion, chopped
2 cups sharp cheddar cheese
1 Tsp kosher salt (adjust to taste)
1/2 tsp fresh ground pepper

Boil peeled and chopped potatos in chicken broth, adding water to cover and 1 T salt. When finished, drain and add butter, 1 cup sour cream, cream cheese, and scallions. Add 1 cup cheddar cheese, salt, and pepper. Put in buttered casserole dish and top with remaining cheese. Bake at 350 degrees until bubbly.

Corn Spoonbread

1 package Jiffy Cornbread mix
1 can cream corn
1 cup sour cream
3 T melted butter
1 small can diced green chili (optional)
1 cup shredded cheddar cheese

Mix ingrediants together and bake at 350 degrees until golden browned.

Spinach Salad:

1 pkg baby spinach, stems removed
1 can mandarin oranges
1/2 cup roasted cashews
1 pkg. feta cheese crumbled
Catalina dressing

Mix the above together and toss with dressing. Serve immediately.

Ambrosia:

1 pkg miniature marshmallows
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1 cup flaked coconut
1 container CoolWhip

Mix the above together and stir in enough Cool Whip to make it moist but not too runny.

Strawberry Triffle:

1 angel food cake
2 containers fresh or 1 large package frozen strawberries
1 package vanilla pudding, instant
1 1/2 cups milk
1 container Coolwhip

If using fresh strawberries, stem and slice them in bowl. Add 2 T sugar and mulch slightly to break up. Set aside for 30 minutes. If using frozen strawberries, defrost and set in bowl. Add sugar and mulch slightly to break up. Make pudding according to directions with 1 1/2 cups milk. Add sour cream to the pudding and set aside to thicken. In glass bowl, tear up 1/3 of the cake into pieces. Top with 1/3 of the strawberry mixture and 1/3 of the pudding. Top with 1/3 of the coolwhip. Repeat using all ingrediants and ending with coolwhip. Top with remaining strawberries. Chill for several hours. To serve, spoon in to dessert dishes.

Answer 2

Creamed Eggs. I know, it sounds gross, but that's what my Grandmother called it. It's been a family tradition for years to have this for breakfast on Easter Sunday. Since you have so many hard boiled eggs, this is good for using them up. Make a cheese sauce (I always make my own, but you can use the kind from a jar if you want). Peel and slice 2 - 3 hard boiled eggs and put them over toast, English muffin or biscuit. Poor hot cheese sauce all over the top. Enjoy!

Answer 3

This is an excellent 3 course Easter Menu & Recipes:
http://www.gourmet-food-revolution.com/easter-dinner-menu.html

Answer 4

Absolutely!


Hot Cross Buns are now traditionally served during the Christian Easter Season, on Fridays during Lent and on Palm Sunday and Easter Sunday. However, their roots are rumored to have come from Pagan Spring Festivals. Easter and the Spring Equinox all represent the season of renewal of nature in different traditions. What we now consider a Cross-symbol on top of Hot Cross Buns was also originally a cross in honor of the moon for Egyptians and Greeks, a representation of a full moon and its four quarters to Romans.


Buns:
2 ounces fresh yeast

2 cups lukewarm milk

1/4 cup honey

4 tablespoons unsalted butter, diced

3 eggs

4 1/2 cups high-gluten flour

Spice mix, recipe follows

1 teaspoon kosher salt

1/2 cup dark raisins

1/2 cup golden raisins

Glaze, recipe follows


Crumble the yeast into a large mixing bowl and add 1 cup of the warm milk (the milk should feel just warm to the touch but not hot). Using the dough hook attachment, gently mix together.
Add the honey, butter, 2 eggs, flour, spice mix, salt, and raisins. Start the mixer and gently pour in the remaining 1 cup of milk while mixing. The dough should come together as a soft ball after a few minutes of mixing. If it is too sticky add a few sprinkles of additional flour; if it is too hard add a few more drops of cold milk.

Turn this soft dough out directly onto a sheet pan and cover with plastic wrap. Let it rise until about doubled in size.

Preheat the oven to 350 degrees F.

When it has double in size, turn the dough out onto a floured surface. Cut the dough in half and each half in half, etc. until you have a dozen pieces. Shape these pieces into rounds with your hands. Place these rounds equally spaced apart on a floured piece of parchment on a sheet pan. Cover with plastic wrap and allow to rise until almost doubled in size. (If you press gently with your finger on a bun it should bounce back but your fingerprint should remain a bit.)

Beat the remaining egg with a fork in a small bowl. Very gently brush this mixture on each of the buns. Using a sharp knife cut a cross shape in the top of each bun. Besides being decorative this allows the bread to rise nicely as it bakes.

Bake in for about 15 minutes or until browned. Let cool.

When cool, ice each bun with the glaze in a cross shape, following your cuts and using your spatula to drizzle icing on.


Spice Mix:
1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

3/4 teaspoon ground ginger


Mix together all the ingredients.


Glaze:
2 cups confectioners' sugar

1/4 cup milk, plus more as needed



Put the sugar in a large bowl with the milk. Work the sugar and milk together until combined, adding additional milk 1 teaspoon at a time, until you have a nice smooth thick glaze.

Answer 5

Jello Beans. There is a mold you can buy-the jello comes out shaped like jelly beans. They are so cute. Every year my mom makes them-everyone loves them. She usually makes a bunny cake and uses them for decorations. I always go to the Betty Crocker website and FamilyFun.go.com to look for seasonal recipes. FamilyFun.go.com is so awesome. Try the sites.

Answer 6

Cadburys cream eggs

Answer 7

These are some family traditions that we eat every easter...all delicious recipes

Braided Easter Egg Bread
INGREDIENTS
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
DIRECTIONS
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.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
Bake in preheated oven for 50 to 55 minutes, or until golden.


Easter Sunday Baked Macaroni and Cheese
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups milk
2 tablespoons butter or margarine
1/4 lb Velveeta cheese
1 3/4 cups elbow macaroni, cooked & drained
1/4 cup Italian seasoned breadcrumbs

Stir in milk until smooth.
Add butter, stirring constantly.
Bring to a boil over medium heat, and boil 30-45 seconds.
Remove from heat.
Stir in cheese until melted.
Add macaroni.
Pour into a 2 quart casserole.
Sprinkle with bread crumbs.
Bake uncovered@ 375 for 25 minutes, or until lightly browned.



*Easter Eggs
INGREDIENTS
2 pounds confectioners' sugar
1/4 pound margarine, softened
1 (8 ounce) package cream cheese
2 teaspoons vanilla extract
12 ounces peanut butter
1 pound flaked coconut
4 cups semisweet chocolate chips
2 tablespoons shortening
DIRECTIONS
In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

*Easter Cheesecake!
Crust
1/2 cup margarine, melted
1/3 cup sugar
1 1/4 cups ground graham crackers
Filling
3 (8 ounce) packages cream cheese, softened
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon juice
Topping
1 pint sour cream
3 tablespoons sugar
1 teaspoon vanilla
Sauce
1 (10 ounce) package frozen strawberries or frozen raspberries or frozen blueberries, thawed (save juice)
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Make CRUST: Mix together melted margarine, sugar, and graham cracker crumbs in 9x13 pan with fork to cover bottom evenly.
Press down to form crust.
Bake at 350 for 8 minutes.
While crust is baking, make FILLING: Beat cream cheese, eggs, sugar, vanilla, and lemon juice on high until whipped.
Pour over crust.
Bake at 350 for 30 minutes.
Cool completely.
Make TOPPING: Mix sour cream, sugar, and vanilla well.
Pour on top of cheesecake.
Bake at 400 for 5 minutes.
Cool 6-8 hours or overnight.
Make SAUCE: Add enough water to reserved berry juice to make 3/4 cup of juice.
Combine sugar and cornstarch in a 2-cup measuring cup; mix well.
Stir in juice and lemon juice.
Microwave on HIGH for 3-5 minutes, until thick.
Stir occasionally.
Stir in fruit; cool completely.
Pour over cheesecake and serve.
(For a shortcut, you may also use canned pie fruit filling instead of the sauce).

Answer 8

http://allrecipes.com/HowTo/Easter-Menus/detail.aspx

http://www.twingroves.district96.k12.il.us/Easter/EasterRecipes.html

Answer 9

Easter Ham

What would Easter dinner be without ham? This type of pork is popular throughout the world. The custom of serving ham at Easter goes back as far as William the Conquerer, who served it along with such things as gammon and tansy pudding. Some believe that ham became traditional because the pig is a symbol of prosperity in many cultures. Schwean haben, a popular German expression, literally means to "have a pig." At one time it was fashionable to wear little figures of pigs on watch chains and charm bracelets. Piggy banks for children may also be an expression of this age-old idea.
You will need: ·
1 7 to 8 pound fully cooked smoked ham shank ·
1 cup maple syrup ·
2 Tablespoons cider vinegar ·
1 Tablespoon prepared mustard ·whole cloves

How to Make Your Easter Ham
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.

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Raspberry Sherbert

This easy sherbert is great served with the bunny cookies (see below).
You will need: ·
1 bag (12 ounces) frozen dry-pack raspberries, thawed. ·
1 cup low-fat buttermilk ·
2/3 cup sugar

How to Make Your Raspberry Sherbert
Combine raspberries, buttermilk and sugar in blender. Whirl until smooth. Strain through sieve to remove seeds. Freeze in ice-cream maker according to manufacturer's directions. To freeze by hand, place puree in 13 x 9 x 2-inch baking dish. Freeze. Scrape into food processor. Whirl, scraping down side of work bowl as needed, until smooth. Serve immediately. Garnish with a sprig of mint and a few fresh raspberries if desired (Optional).

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Bunny Cookies

Use your favorite bunny cookie cutter to make these charming cookies, or use the pattern you cut out of cardboard.
You will need: ·
3 cups all purpose flour ·
2 teaspoons baking soda ·
1-1/2 teaspoons ground ginger ·
1/2 teaspoon ground cinnamon ·
1/2 teaspoon ground cloves ·
1/4 teaspoon salt ·
1/2 cup solid vegetable shortening ·
1/2 cup sugar ·1 egg ·
1/2 cup molasses ·
1-1/2 teaspoons cider vinegar

How to Make Your Bunny Cookies
Step 1
Sift together flour, baking soda, ginger, cinnamon, cloves and salt onto waxed paper.
Step 2
Beat together shortening, sugar and egg in large bowl with electric mixer until fluffy, for about 3 minutes. Beat in the molasses and cider vinegar. Stir in flour mixture until blended and smooth. Gather dough into ball; wrap and chill for several hours.
Step 3
Preheat oven to 375 degrees. Divide dough in half. Roll out half of the dough with lightly floured surface to generous 1/8-inch thickness. Keep remainder of dough refrigerated while working with first half.
Step 4
To use a bunny pattern, draw a pattern onto a piece of cardboard. Make sure ears are attached to the head. Cut out pattern. Place pattern on dough and trace with a toothpick. Cut out cookies. Place 1 inch apart on lightly greased baking sheets. Reroll scraps, using up all the dough. Repeat with remaining dough.
Step 5
Bake in preheated 375 degree oven for 5-7 minutes or until firm. Transfer to wire rack to cool completely. Step 6 If you wish to decorate cookies, prepare Decorator Icing, tinting portions if you wish. Decorate cookies as desired. Let cookies stand until icing is firm. Store in airtight container between sheets of waxed paper for up to 2 weeks.

Decorator Icing
Prepare one recipe Royal Icing, using packaged meringue powder and following the directions on the package. Dried meringue powder is best for uncooked frostings due to the increased concern about the presence of salmonella bacteria in raw eggs. Meringue powder is available in stores where decorating and baking supplies are sold.

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Green Coconut Nests

Green Coconut Nests are a fun and easy Easter treat to make!
You will need: ·
1 pound green chocolate coating ·
1 7 oz. package flaked or shredded coconut

How to Make Your Green Coconut Nests.
In the top of a double boiler, melt coating over hot, not boiling, water. Add coconut and mix together well. Add very small amounts of water to coconut mixture until it thickens enough to hold shapes. Form into small nests by making mounds and then hollowing them out with the bowl of a spoon. Fill nests with jelly beans or molded chocolates. Makes 8 nests.

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Fruit and Nut Easter Eggs

These can be made long before needed. Their flavor improves as they ripen.
You will need: ·
2-1/4 cups sugar ·
1 cup light corn syrup ·
3/4 cup hot water ·
1/2 lb. marshmallow creme ·
1/2 cup shortening, melted ·
1/4 cup confectioners' sugar ·
2 cups candied fruit (cherries and pineapple) ·
Nuts ·
Dipping chocolate

How to Make Your Fruit and Nut Easter Eggs.
In a saucepan, cook sugar, syrup, and water to 265 degrees. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioners' sugar, candied fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs will keep 6 to 8 months. Makes 10 eggs.

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Rabbit Cake

Utensils: flour sifter, rubber spatula, measuring spoons, two 8-inch round cake pan, measuring cups electric mixer and bowl, serrated knife

The Cake

2 cups all-purpose flour
1/2 cup shortening
1-1/2 cups sugar
1 cup milk
3-1/2 teaspoons baking powder
1-1/4 teaspoons vanilla
1 teaspoon salt
3 eggs

1. Preheat the oven to 350 degrees.

2. 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)

3. Sift the flour, sugar, baking powder, and salt into the electric mixer bowl.

4. Add the shortening, milk, vanilla, and eggs. Mix on low speed for one minute.

5. Scrape the sides of the bowl, then turn mixer to high speed. Beat for 3 minutes.

6. Pour into pans and bake for 30 to 35 minutes, or until a wooden pick inserted in the cake center comes out clean (not sticky!).

7. Cool in pans for 10 minutes, then turn cake layers onto a wire rack (you might need help with this step).

Cream Cheese Frosting
1 3-ounce package cream cheese, softened
Dash salt
1 tablespoon milk
2-1/2 cups confectioners' sugar
1 teaspoon vanilla

1. Place the cream cheese, milk, vanilla, and salt in the electric mixer bowl. Mix on medium speed until well blended.

2. Gradually add sugar, beating at medium to high speed until the frosting is smooth and will spread easily. If necessary, add more milk.

3. Cut the cooled cake and arrange as shown in the drawing. One layer is left intact, and the other is cut to form the bunny's ears and bow tie. Spread the frosting between the head, ear, and bow tie pieces, then over top and sides.

4. Add jelly beans for the bunny's eyes, strips of licorice for whiskers. You could also cover the rabbit with coconut for a very special Easter dessert!

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World's Best Chocolate Easter Eggs

These delicious cream filled eggs taste just like a very famous store bought one. They are easy to make and kids and adults love them.

Ingredients:
1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semi-sweet chocolate

Method:
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. Divde yellow and white into 16 or 24 pieces. Shape yellow into ball, mold white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.

Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (parafin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool.

When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!

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Easter Egg Salad

Utensils: small bowl, measuring spoons and cups, spoon or fork for mixing, serrated knife

1 3-oz. package of gelatin-- any flavor
1 teaspoon lemon juice
1/2 cup finely chopped celery and carrots
12 egg shells
Lettuce
Mayonnaise

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.

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Easter Egg Sandwiches

Utensils: small bowl, measuring spoons and cups, spoon or fork for mixing, serrated knife

6 hard-cooked eggs, peeled and chopped
1/2 cup finely chopped celery
1/4 cup chopped green pepper (optional)
2 tablespoons finely chopped green onion
1/3 cup mayonnaise
1/4 teaspoon salt
A dash of pepper

Mix all ingredients and spread on bread; makes 6 sandwiches.