Easter Recipes for your Easter Feast and some Wonderful Candy & Treats!

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Holiday Dishes

Bird's Nest Treats

1/4 cup butter or margarine

4 1/2 cups miniature marshmallows

1/4 cup creamy peanut butter

1/4 cup semisweet chocolate chips

4 cups chow mein noodles

1 cup jelly beans (the baby jelly beans would work better, I used the larger ones this year)

In a large sauce pan over medium heat, melt butter and marshmallows until smooth, stirring occasionally.. Add the peanut butter and chocolate chips, heat and stir for 2 minutes or until smooth. Remove from heat, Stir in the chow mein noodles until well coated. Divide into 12 mounds on wax paper. Using fingers and shape each mound into a nest, place a few jelly beans into each nest. (using the chow mein noodles makes the nest resemble wood pieces)

 Angel Biscuits

1 package regular or active dry yeast

2 tablespoons warm water (105 to 115) degrees

1 cup shorting

5 cups all-purpose flour

1/4 cup sugar

3 teaspoons baking powder

2 teaspoon salt

1 teaspoon baking soda

2 cups buttermilk

Dissolve yeast in warm water. Cut shortening into flour,sugar, baking powder, salt and baking soda with pastry blender in 4-quart bowl until mixture resembles fine crumbs. Stir in buttermilk and yeast mixture until dough leaves side of bowl. {dough will be soft and sticky}. Turn dough onto generously floured surface. Gently roll in flour to coat; shape into ball. Knead lightly 25 to 30 times. Sprinkle with flour if dough is to sticky. Roll or pat 1/2 inch thick. Cut with 2 1/2 inch cutter. Place about 1 inch apart on ungreased cookie sheet. Cover and let stand in warm place until double in bulk about 1 1/2 hours. Bake in preheated oven at 400/o 12 to 14 minutes. immediately remove from cookie sheet. Makes about 2 1/2 dozen biscuits.

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.

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.

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.

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

Directions:

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!!

 Praline Pound Cake

      1 c  Butter
      2 c  Sugar
      4    Eggs
      4 c  Flour
      1 ts Baking soda
      1 ts 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, beating well. Stir in pecans.

Grease and flour bundt pan. Pour batter in. Bake at 350~ for 60-70 minutes. Cool 15 minutes then glaze.

Glaze:
Combine the butter, brown sugar, praline liqueur, and water all in a small saucepan; bring to a boil. Stir for 5 minutes. Pour over cake.

Marshmallow Easter Bunnies & Chicks

      Yield: 12 Servings
 
  3 1/2 ts Plain gelatin soaked in 1/4 cup of water
    1/4 c  Water
  1 1/4 c  Sugar
    3/4 c  Invert Sugar
    3/8 c  Light corn syrup
    1/2 ts Vanilla
           Flavoring & color, optional
           Colored sugar
 
In mixing bowl, soak gelatin in water.

In a saucepan, combine water, sugar and invert sugar. Heat but do not boil. Pour hot syrup into gelatin, beating slowly. Gradually add corn syrup and vanilla, beating on medium high speed of mixer until mixture is fluffy, white, and doubled in bulk.

Color and flavor marshmallow as desired. Keep mixing bowl in a larger bowl of very hot water to keep marshmallow from hardening.

Butter Easter molds and spoon candy into molds. Set aside about 1 hour; remove from molds and roll in colored sugar. Dry candy for a few hours, then pack tightly in covered containers.

Easter Hunt Pie

Servings: 8

Prep. Time: 5 minutes

Ingredients:

1 (6 oz.) Keebler ReadyCrust Graham Cracker Crust

1 (8 oz.) package cream cheese , softened

1 can (14 oz.) Eagle Sweetened Condensed Milk (Not evaporated Milk)

3/4 cup cold milk

1 pkg. (4-serving size) instant vanilla flavor pudding and pie filling

1-1/2 cups non-dairy whipped topping, thawed

16 mini chocolate eggs or other holiday candy

Instructions:

In large bowl beat Cream Cheese until fluffy.

Gradually beat in condensed milk until smooth.

Add milk and pudding mix; beat on low speed until smooth.

Spoon half of filling into crust.

Place chocolate eggs evenly over filling. Top with remaining filling.

Chill 3 hours

For young Children ... use Holiday marshmallow Candies or other soft Candies !

Easter Story Cookies

Prep. Time: 20 minutes

Total Time: 1 day Ingredients:

1 cup whole pecans

1 tsp. vinegar

3 egg whites

1 pinch salt

1 cup sugar

Zipper baggie

Wooden spoon

Tape

Bible

Instructions:

Preheat oven to 300°F.
Place pecans in zipper baggie and let the 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. Explain that Jesus gave His life to give us life. Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing...

 

Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.
Beat with a mixer on high speed until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa. 1:18 and John 3:1-3.
Fold in broken nuts.
Drop by teaspoons onto wax paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was lain. Read Matt. 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.
GO TO BED! Explain that they may feel sad to leave them in the oven overnight. Jesus' followers felt despair when the tomb was sealed. Read John 16:20 and 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9

Chef's Comments
To be made the evening before Easter.

Easter Peanut Butter Eggs

Ingredients:

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

Instructions:

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.

Easter Brisket

7 lb Brisket; trimmed

2 ts Onion salt

1 tb Celery salt

1 ts Garlic salt

2 tb Worchestershire sauce

1 1/2 tb Liquid smoke

Rub brisket with onion salt, celery salt, and garlic salt; let stand for about 30 minutes.

Place in a roaster and pour worchestershire sauce and liquid smoke over surface of roast.

Cover and refrigerate several hours. Drain off marinade, wrap brisket, fatty side up, in heavy duty aluminum foil and seal.

Bake 5 hours at 300 degrees.

Apricot Mustard Glazed Leg of Lamb for Easter

1/4 c Apricot jam

2 tb Honey mustard

2 Garlic cloves; chopped

2 tb Soy sauce

2 tb Olive oil

1 ts Dried rosemary

3 lb Lamb leg; butterflied

1/2 c Red wine

1 c Beef stock; canned/homemade

Salt Ground pepper; to taste

Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper.

Marinate for 30 minutes.

Broil lamb for 3 minutes per side. Then bake lamb at 425F, fat side up for 25 to 30 minutes.

Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan.

Add red wine to pan and reduce to 1 tb. Add beef broth, reserved marinade and any extra lamb juices from the serving dish.

Bring to boil and hoil for 2 minutes.

Slice lamb in thin slices against the grain. Serve with some sauce poured over.

Deviled Eggs

Ingredients

6 eggs

1/2 teaspoon paprika

2 tablespoons mayonnaise

1/2 teaspoon mustard powder

Directions

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.

Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve.

BRAIDED EASTER BREAD

Ingredients :
Serving this classic bread on Easter is a wonderful way to start an annual tradition.
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
2 eggs, lightly beaten
1 1/2 tsp. salt
5 cups all-purpose flour
6 soft-boiled, dyed eggs (nontoxic dyes only)
1 egg
1 tsp. water

Preparation :

In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until a soft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (To avoid tearing the dough, braid from the middle out to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown.

Easter Trifle

Serves 6

Description/Notes:

This delicious trifle full of fruits and liqueur serves six although it's almost too good to share

Ingredients:

15 oz. (425g) can black cherries, drained and pitted

one and a quarter pints (750 ml) fresh milk

7 fl. oz. double cream, whipped

4 tbsp. cherry brandy

4 tbsp black cherry jam

5 oz. (150g) Madeira cake, cut into 8 slices

1 chocolate flake, crumbled

3 tbsp. (45 ml) custard powder

1 oz. (25g) caster sugar

walnut halves and mini Easter eggs to decorate

Cooking Instructions:

Spread 4 slices of the Madeira cake with jam then sandwich together wit the remaining slices

cut into cubes and place in a trifle dish

Sprinkle with the cherry brandy

Top with chocolate flake and cherries

Mix the custard powder with the sugar and a little milk

Heat remaining milk until it boils then stir in the custard powder and cook until it thickens, stirring continuously

Leave the custard to cool then pour gently over the trifle

Top with the cream then decorate with walnut halves and mini Easter eggs

BUNNY BREAD

You will need 2 cans of refrigerated biscuits, plain or cinnamon. (20 biscuits needed)

Grease cookie sheet. Preheat oven according to package directions. Open cans and place biscuits on cookie sheet according to drawing below. Press gently to close spaces between biscuits. Decorate with cherries or raisins and bake according to package directions. After Bunny Bread is cooked, add icing, if cinnamon rolls have been used.

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