Sunday, September 23, 2007

Easter Recipes

Easter Recipes

Make these tasty Easter treats for your Easter feast!

Easter Ham
Raspberry Sherbert
Bunny Cookies
Green Coconut Nests
Fruit and Nut Easter Eggs
Rabbit Cake
World's Best Chocolate Easter Eggs
Easter Egg Salad
Easter Egg Sandwiches

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.
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).
Bunny CookiesUse 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.
Green Coconut NestsGreen 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.
Fruit and Nut Easter EggsThese 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.
Rabbit CakeUtensils: flour sifter, rubber spatula, measuring spoons, two 8-inch round cake pan, measuring cups electric mixer and bowl, serrated knifeThe Cake2 cups all-purpose flour1/2 cup shortening1-1/2 cups sugar1 cup milk3-1/2 teaspoons baking powder1-1/4 teaspoons vanilla1 teaspoon salt3 eggs1. 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 Frosting1 3-ounce package cream cheese, softenedDash salt1 tablespoon milk2-1/2 cups confectioners' sugar1 teaspoon vanilla1. 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!
World's Best Chocolate Easter EggsThese 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 chocolateMethod: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!!
Easter Egg SaladUtensils: small bowl, measuring spoons and cups, spoon or fork for mixing, serrated knife1 3-oz. package of gelatin-- any flavor1 teaspoon lemon juice1/2 cup finely chopped celery and carrots12 egg shellsLettuceMayonnaiseMix 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 Egg SandwichesUtensils: small bowl, measuring spoons and cups, spoon or fork for mixing, serrated knife6 hard-cooked eggs, peeled and chopped1/2 cup finely chopped celery1/4 cup chopped green pepper (optional)2 tablespoons finely chopped green onion1/3 cup mayonnaise1/4 teaspoon saltA dash of pepperMix all ingredients and spread on bread; makes 6 sandwiches.

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