Easter Recipes
E 1. Breakfast Casserole
E 2. Jelly Bean Bark E 3. Peanut Butter Coconut Easter Eggs E 4. Butter Cream Easter Eggs E 5. Peanut Butter Eggs E 6. Coconut Easter Eggs E 7. Easter Bunny Bread E 8. Cherry Chocolate Creams E 9. Fruit & Nut Easter Eggs E 10. Butter Cream Easter Eggs E 11. Hot Cross Buns E 12. 5 Cup Easter Salad E 13. Rainbow Jello eggs |
E 1. Breakfast Casserole
angelaid Posted: Mar 8 2011, 12:47 PM
Spray 9x13 pan with cooking spray.
Line with biscuits (the pre-made refrigerated ones that you ‘pop’ open)
Sprinkle with shredded Monterey Jack & Colby cheeses
On top of this, add whatever meat (cooked and drained) you prefer: Bacon, ham, sausage or sliced (thin) Kielbasa
Whip up 8-10 eggs and 1/4 cup milk in a bowl. Add a dash of salt, pepper, dry mustard and tabasco. Pour this over everything and bake in a 350 oven for about 20-25 minutes
Spray 9x13 pan with cooking spray.
Line with biscuits (the pre-made refrigerated ones that you ‘pop’ open)
Sprinkle with shredded Monterey Jack & Colby cheeses
On top of this, add whatever meat (cooked and drained) you prefer: Bacon, ham, sausage or sliced (thin) Kielbasa
Whip up 8-10 eggs and 1/4 cup milk in a bowl. Add a dash of salt, pepper, dry mustard and tabasco. Pour this over everything and bake in a 350 oven for about 20-25 minutes
E 2. Jelly Bean Bark
1 tablespoon melted butter
2 cups miniature jelly beans
1-1/4 pounds white candy coating
First, Line a 15-in. x 10-in. x 1-in. pan with foil.
Be sure to brush with butter; set aside.
Place the candy coating in microwave-safe bowl.
Microwave, uncovered, at 70% power for 3-4 minutes; stir until smooth. -Spread into prepared pan.
Sprinkle with jelly beans. Let stand until set before breaking into pieces. Yield: 2 pounds. Serves 64
Preparation time: 15 minutes
2 cups miniature jelly beans
1-1/4 pounds white candy coating
First, Line a 15-in. x 10-in. x 1-in. pan with foil.
Be sure to brush with butter; set aside.
Place the candy coating in microwave-safe bowl.
Microwave, uncovered, at 70% power for 3-4 minutes; stir until smooth. -Spread into prepared pan.
Sprinkle with jelly beans. Let stand until set before breaking into pieces. Yield: 2 pounds. Serves 64
Preparation time: 15 minutes
E 3. Peanut Butter Coconut Easter Eggs
2 c. graham cracker crumbs
1 lb. box 10x sugar
1 c. coconut
1 c. peanut butter
2 sticks margarine
1 (12 oz.) bag of chocolate chips
1/2 paraffin square
Mix margarine (soften) with peanut butter; add flaked coconut, then add graham cracker crumbs, then mix in 10x sugar with hands. Form into egg shapes. Melt chocolate chips and paraffin wax over low heat. Dip and cover eggs; set on wax paper
1 lb. box 10x sugar
1 c. coconut
1 c. peanut butter
2 sticks margarine
1 (12 oz.) bag of chocolate chips
1/2 paraffin square
Mix margarine (soften) with peanut butter; add flaked coconut, then add graham cracker crumbs, then mix in 10x sugar with hands. Form into egg shapes. Melt chocolate chips and paraffin wax over low heat. Dip and cover eggs; set on wax paper
E 4. 5 Cup Easter Salad
1 C miniature marshmallows
1 C sour cream
1 C crushed pineapple
1 C coconut
1 C Mandarin oranges
Mix all ingredients together.Chill overnight in refrigerator for best flavor.
1 C sour cream
1 C crushed pineapple
1 C coconut
1 C Mandarin oranges
Mix all ingredients together.Chill overnight in refrigerator for best flavor.
E 5. Peanut Butter Eggs
2 lbs. 10-X sugar(8 cups)
8 oz. cream cheese
1 cup butter(2 sticks)
2 tsp. vanilla
32 oz. peanut butter
2 lb. milk chocolate
Cream butter and cream cheese. Add peanut butter and vanilla, beat until creamy. Slowly add 10-X sugar. Chill several hours. Shape, chill and dip in melted chocolate
8 oz. cream cheese
1 cup butter(2 sticks)
2 tsp. vanilla
32 oz. peanut butter
2 lb. milk chocolate
Cream butter and cream cheese. Add peanut butter and vanilla, beat until creamy. Slowly add 10-X sugar. Chill several hours. Shape, chill and dip in melted chocolate
E 6. Coconut Easter Eggs
1/4 lb. butter, softened
3 oz. cream cheese, softened
1 lb. 10-X sugar
14 oz. coconut
1 tsp. vanilla
Baker's semi-sweet chocolate(6 squares)
Cream butter and cream cheese. Add 10-X sugar and then coconut and vanilla. Shape, chill until firm and dip in 6 squares of melted dark chocolate.
3 oz. cream cheese, softened
1 lb. 10-X sugar
14 oz. coconut
1 tsp. vanilla
Baker's semi-sweet chocolate(6 squares)
Cream butter and cream cheese. Add 10-X sugar and then coconut and vanilla. Shape, chill until firm and dip in 6 squares of melted dark chocolate.
E 7. Easter Bunny Bread
Posted by angela_nor_calif (My Page) on Tue, Mar 8, 11 at 15:08
I love this bunny bread. Very easy to make too
24 Servings Prep: 20 min. + rising Bake: 25 min. + cooling
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice
Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.
I love this bunny bread. Very easy to make too
24 Servings Prep: 20 min. + rising Bake: 25 min. + cooling
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice
Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.
E 8. Cherry Chocolate Creams
Posted by patti43 (My Page) on Sat, Mar 19, 11 at 13:18
I may just make my own Easter candy this year.
1 (6 oz.) pkg. semi-sweet chocolate pieces (1 cup chocolate chips)
1/3 cup Pet Evaporated Milk
1 1/2 cups sifted powdered sugar
1/3 cup cut-up nuts
1/3 cup cut-up maraschino cherries, well drained
1 1/4 cups coconut
1/2 tsp. Almond Extract (optional)
Stir chocolate pieces and Evaporated Milk (undiluted) in a heavy 2 quart saucepan over very low heat until chocolate melts. Take off heat. Stir in until well mixed powdered sugar, nuts and maraschino cherries. Chill until cool enough to handle. Roll teaspoonfuls of mixture in coconut. Chill until firm, about 4 hours. Keep chilled. Makes 2 dozen.
I may just make my own Easter candy this year.
1 (6 oz.) pkg. semi-sweet chocolate pieces (1 cup chocolate chips)
1/3 cup Pet Evaporated Milk
1 1/2 cups sifted powdered sugar
1/3 cup cut-up nuts
1/3 cup cut-up maraschino cherries, well drained
1 1/4 cups coconut
1/2 tsp. Almond Extract (optional)
Stir chocolate pieces and Evaporated Milk (undiluted) in a heavy 2 quart saucepan over very low heat until chocolate melts. Take off heat. Stir in until well mixed powdered sugar, nuts and maraschino cherries. Chill until cool enough to handle. Roll teaspoonfuls of mixture in coconut. Chill until firm, about 4 hours. Keep chilled. Makes 2 dozen.
E 9. Fruit & Nut Easter Eggs
1 1/2 cups butter
1/2 teaspoon vanilla
1/2 teaspoon salt
2 pounds confectioners' sugar
1/2 cup (4 oz) maraschino cherries, drained and finely chopped
1 cup finely chopped pecans
1/2 cup coconut
Sweetened condensed milk
Extra confectioners' sugar
1 pound dark chocolate candy melts, dark chocolate candy coating, or semi-sweet chocolate chips
In a medium size mixing bowl, combine the butter, vanilla and salt. Mix well with an electric mixer. Beat in the confectioners' sugar gradually.
Stir in the chopped cherries, pecans and coconut.
Add just enough sweetened condensed milk to moisten and hold the mixture together.
Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.)
Place the candy egg shapes on a wax paper lined cookie sheet.
Chill in the refrigerator for several hours or overnight.
Melt the chocolate in a microwave oven or in a double boiler.
Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
1/2 teaspoon vanilla
1/2 teaspoon salt
2 pounds confectioners' sugar
1/2 cup (4 oz) maraschino cherries, drained and finely chopped
1 cup finely chopped pecans
1/2 cup coconut
Sweetened condensed milk
Extra confectioners' sugar
1 pound dark chocolate candy melts, dark chocolate candy coating, or semi-sweet chocolate chips
In a medium size mixing bowl, combine the butter, vanilla and salt. Mix well with an electric mixer. Beat in the confectioners' sugar gradually.
Stir in the chopped cherries, pecans and coconut.
Add just enough sweetened condensed milk to moisten and hold the mixture together.
Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.)
Place the candy egg shapes on a wax paper lined cookie sheet.
Chill in the refrigerator for several hours or overnight.
Melt the chocolate in a microwave oven or in a double boiler.
Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
E 10. Butter Cream Easter Eggs
1 package (8 oz) cream cheese, softened
1/4 pound butter, softened
1 teaspoon vanilla
2 pounds confectioners' sugar
12 ounces dark chocolate melts, dark chocolate candy coating, or semi-sweet chocolate chips
Mix the cream cheese, butter and vanilla together until well blended.
Add the confectioners' sugar and mix well.
Place the mixture in the refrigerator to chill for at least 2 hours.
Using the palms of your hands, roll the mixture, a small amount at a time, into small egg shapes.
Refrigerate again for at least 1 hour. Melt the chocolate in a microwave oven or in a double boiler.
Using a large toothpick, dip each cream egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
1/4 pound butter, softened
1 teaspoon vanilla
2 pounds confectioners' sugar
12 ounces dark chocolate melts, dark chocolate candy coating, or semi-sweet chocolate chips
Mix the cream cheese, butter and vanilla together until well blended.
Add the confectioners' sugar and mix well.
Place the mixture in the refrigerator to chill for at least 2 hours.
Using the palms of your hands, roll the mixture, a small amount at a time, into small egg shapes.
Refrigerate again for at least 1 hour. Melt the chocolate in a microwave oven or in a double boiler.
Using a large toothpick, dip each cream egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
E 11. Hot Cross Buns
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 eggs
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
until dissolved.)
** FOR ICING:
1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla
(Combine all ingredients and mix well until smooth.)
In a small glass bowl combine warm water with 1 tb 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
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 eggs
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
until dissolved.)
** FOR ICING:
1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla
(Combine all ingredients and mix well until smooth.)
In a small glass bowl combine warm water with 1 tb 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
E 12. Rainbow Jello Eggs
Easter Bunny Cake
Remember old-fashioned cutout cakes? This cute bunny is easily made from carrot cake mix frosted and covered with mouthwatering coconut.
Prep Time: 30 min Total Time: 2 hrs 10 min Servings: 12 servings Ingredients
Prep Time: 30 min Total Time: 2 hrs 10 min Servings: 12 servings Ingredients
- 1 box Betty Crocker® SuperMoist® carrot cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Tray or cardboard, covered with foil
- 1 container Betty Crocker® Whipped fluffy white frosting
- 1 cup shredded coconut
- Construction paper
- Jelly beans or small gumdrops
- 1 cup shredded coconut
- Green food color
- 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
- 2 Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
- 3 Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
- 4 Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
- High Altitude (3500-6500 ft):Follow High Altitude directions on cake mix box for two 8- or 9-inch round pans.
No need to fuss over frosting. Freeze cut cake pieces uncovered for about 1 hour; this will make frosting a lot easier.
To neatly display your cake, cover a large tray or cutting board with aluminum foil or colorful plastic wrap.