EASTER RECIPES 1
BREADS & MEATS:
BRAIDED EASTER BREAD
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
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.
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Bake in preheated oven for 50 to 55 minutes, or until golden. Makes 1 – 1 pound loaf.
BUNNY BISCUITS
4 oz (100g) butter
6oz (150g) plain flour
2oz (50g) light muscovado sugar
half a tsp. (2.5ml) ground cinnamon
Grated rind of one lemon
The yolk of one large egg
2-3 tbsp. Water
currants and marshmallows to decorate
1. Preheat oven to 350F, Gas mark 4, 180C
2. cut the butter into small cubes and mix with the flour in a mixing bowl until like fine
breadcrumbs
3. Stir in the muscovado sugar, ground cinnamon and the grated lemon rind
4. Stir in the egg yolk and enough water to mix into a soft dough
5. Knead dough on a floured surface until smooth then roll out a quarter inch (0.5cm)
thick
6. Cut out biscuits with a rabbit cutter or make a template and cut out biscuits with a
knife
7. Place on un-greased baking sheets and bake for 10-15 minutes until a pale golden
colour
8. Transfer to a wire rack to cool completely
9. Decorate with currants for eyes and marshmallows for tails, fixing them with a little
decorating icing
BUNNY BREAD
2 pk Yeast, quick rise
1/2 c Sugar
1 1/2 ts Salt
4 1/2 c Flour, divided
6 tb Margarine
1 c water
2 Eggs, lg, reserve 1 egg white
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8 Hershey Kisses, milk chocolate
1 tb Sugar, confectioners
In bowl, combine yeast, sugar, salt, and 1 cup flour.
In saucepan over medium heat, heat margarine and water until very warm (125 degrees).
With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white;
beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour.
Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup
flour while kneading. Shape dough into ball; cover and let rest 15 minutes.
Preheat oven to 375 degrees. Grease 2 cookie sheets.
Cut dough into eighths.
For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet.
Cut other half in half; shape half into ball; brush with egg white; place next to large ball,
tucking slightly under it for head.
From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck
slightly under bunny. Brush body with egg white.
Make 3 more bunnies.
Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more.
Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face
on bunnies.
CARROT SALAD
1 1/2 lb. Carrots
1 Tbs. Olive Oil
1/2 Tbs. Red Wine Vinegar
Juice of 1 Lemon
1 clove of Garlic, finely chopped
Pinch of Black Pepper
Pinch of Paprika
1/2 tsp. Salt
1 Tbs. fresh Parsley, chopped
Cut the carrots lengthwise into four quartered sections. If they're very long, cut across so that you get eight pieces
from each carrot. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they're starting
to become tender but are still crisp. Drain the carrots. Mix the olive oil, vinegar, lemon juice, garlic, pepper, and
paprika together in the saucepan, which has been washed and dried. Add the carrot segments and the salt and
turn over a very low heat for about 5 minutes, until the flavors are all impregnated into the carrots. Remove, pile
into a dish, and sprinkle with the parsley. Leave to cool before serving. Serves 4.
CHOCOLATE BUNNY BREAD
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3 1/4 to 3 3/4 cups all-purpose flour, divided
2/3 c Sugar
1/3 c Unsweetened coca powder
2 pk Rapid rise yeast
3/4 ts Salt
2/3 c Milk
1/4 c Water
1/4 c Butter/margarine
1 Egg
1 tb Pure vanilla extract
1/3 c Milk chocolate or peanut Butter morsels
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter
until very warm (120-130 degrees).
Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add egg, vanilla and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in
enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10
minutes. Divide dough in half.
For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet;
flatten to make 5-inch round. For head, remove 1/3 of remaining half, form into ball. Place on large baking sheet
above body, flatten slightly, pinching to attach.
For nose, pinch off 1/2 inch ball from remaining dough; place on center of head. Divide remaining dough into 4
equal portions, roll each to form 6-inch rope.
For arms, arrange 2 ropes across body; attach by tucking one end of each under body.
Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head.
Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes.
Bake at 350 degrees for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess
browning. Remove from sheet; cool on wire rack.
Decorate as desired.
DEVILED EGGS
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6 eggs
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/2 teaspoon mustard powder
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.
Makes 6 servings.
DEVILED EGGS II
6 eggs
1 teaspoon white vinegar
1 tablespoon mayonnaise
1/4 teaspoon prepared mustard
salt and pepper to taste
1 teaspoon paprika
2 leaves of lettuce
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. Once cool, remove
the shell, cut the eggs in half lengthwise and scoop out the yolks.
Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise,
mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but
it should be slightly dry.
Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough
mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish
with parsley. Cool before serving. Makes 6 to 12 servings.
EASTER BISCUITS
12oz (350g) plain flour
pinch salt
1 tsp. mixed spice
6oz (150g) butter
4oz (100g) caster sugar
3oz (75g) currants
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1 lemon, finely grated rind
1 egg beaten
1 tbsp. milk
Sift flour, salt and spice into a bowl. Rub in butter, add sugar, currants and lemon rind. Beat egg and milk, add to
make a pliable dough. Roll out just under a quarter inch (5mm) thick. Cut out biscuits using a 3inch(75cm) fluted
cutter and transfer to lightly greased baking sheets. Use scraps to make more biscuits. Bake at 375F, Gas Mark
5, 190C for 10-12 minutes. Cool on a wire rack.
EASTER BREAD RING
5 eggs
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
3 cups all-purpose flour
2/3 cup milk
2 tablespoons butter
2 eggs, room temperature
1/2 cup mixed candied fruit
1/3 cup chopped blanched almonds
1/2 teaspoon anise seed
2 tablespoons melted shortening
1 cup confectioners' sugar
1 tablespoon whole milk
1/8 teaspoon vanilla extract
3 tablespoons multicolored sprinkles (jimmies)
1. Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt,
and yeast well with 1 cup of the flour.
2. In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm
and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a
wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat
vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away
from the sides of the bowl.
3. Turn out onto a floured board and knead for about 10 minutes, working in additional
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flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the
top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in
bulk, about 1 hour.
4. Meanwhile, combine the fruit, nuts, and anise seed.
5. Punch down the dough and return it to a lightly floured board. Knead in the fruit
mixture, keeping the syrupy pieces dusted with flour until they are worked into the
dough. Divide the dough in half.
6. Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly
difficult. Loosely twist the two ropes together and form a ring on a greased baking
sheet. Pinch the ends together well. Brush the dough with melted shortening. Push
aside the twist to make a place for each egg. Push eggs down carefully as far as
possible. Cover the bread with wax paper and let rise in a warm, draft-free place until
doubled in bulk, about 1 hour.
7. Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35
minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to
cool.
8. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with
colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon
whole milk, and vanilla. Makes 1 loaf.
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.
EASTER EGG STARTER
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A quick and easy starter before your main course.
One or two hard boiled egg per person
1 lettuce
pinch of salt
mayonnaise
paprika
chives
Halve the hard boiled eggs and arrange on a bed of lettuce. Top with mayonnaise and season to taste with salt
and chives. Garnish with a sprinkling of paprika and serve
EASTER GREEK LAMB
5 lb leg of lamb -- boneless
1 c olive oil
1/2 c red wine vinegar
2 TB garlic -- minced
1/2 c parsley -- chopped
1/2 c dill -- chopped
4 TB oregano -- rubbed
black pepper
Whisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper.
Butterfly the lamb and pepper generously on both sides. Cut some slits in the meat. Marinate the lamb for 2 to 24
hours
Drain marinade from lamb and put lamb in 425F oven in shallow roasting pan for about 45 minutes. You want an
internal temperature of 135F. Let lamb rest before serving. Yield: 8 Servings
EASTER HAM
12-16 lb. fully cooked whole ham (bone
in)
20 oz. can crushed pineapple,
undrained
1/2 c. apple jelly
2 tbsp. lemon juice
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
Put all ingredients, except ham, in a saucepan. Stir until cornstarch dissolves. Bring to a boil. Simmer about 1
minute. Place ham in a Reynolds Oven Cooking Bag. Pour sauce over ham in the bag. Bake 2 1/2 to 3 1/4 hours
at 325 degrees. (Bag may darken, it's not burning!)
EASTER HAM SLICE
1 1/2 c. mashed, cooked sweet potatoes
1/2 c. applesauce
1/4 tsp. cinnamon
2 center-cut ham slices, 1/2 inch
thick
1/4 c. bottled lemon juice
1/2 c. brown sugar
Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices. Place remaining slice over potato
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mixture. Bake at 325 degrees for 1 hour. Combine lemon juice, sugar and 2 tablespoons pan drippings. Baste
ham well. Bake for 15 minutes. Slice to serve. Yield: 4-6 servings.
EASTER HOT CROSS BUNS WITH CREAM CHEESE FROSTING
5 c All-purpose flour, divided
2 pk Active dry yeast
1/2 c Sugar
1 ts Salt
1 ts Ground cinnamon
1/4 ts Ground cardamom
1/4 ts Cloves
1/4 ts Nutmeg
1 1/4 c Milk
1/2 c Butter
2 Eggs, beaten
3/4 c Currants or raisins
1/3 c Candied orange peel (opt)
1 Egg yolk mixed with 2 tb Water
Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing bowl.
In a separate bowl, heat milk and butter to very warm (120 to 130ø). Add to flour.
Beat on medium speed of mixer for 1 minute. Add eggs. Beat another minute. Stir in currants, orange peel and
enough remaining flour to make dough easy to handle.
Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes, adding additional
flour as needed.
Place in a buttered bowl, turning to butter top. Cover; let rise in warm place until doubled in bulk, about 1 hour.
Punch down dough; turn onto lightly floured surface. Divide dough in half; divide each half into 9 pieces.
Form each piece into a smooth round ball. Place balls of dough in two buttered 8-inch square baking pans. Cover;
let rise in warm place until doubled in bulk, about 45 minutes to 1 hour. Brush lightly with egg yolk mixture.
Bake rolls in preheated 375 degree oven, 20 to 25 minutes, or until golden brown. Remove from pans. Cool on
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wire rack.. Drizzle frosting across the top of each bun in the shape of a cross. Makes 18 buns.
Cream Cheese Frosting:
3 oz Cream cheese, softened
1 c Confectioner's sugar
1 ts Milk
Beat cream cheese and sugar in a bowl until smooth. Add up to 1 teaspoon of milk or just till the frosting is a good
consistency for drizzling.
EASTER ROAST LAMB WITH APPLE TARTLETS
The traditional Easter fare for the family get-together. Choose succulent roast lamb with the first new potatoes for
a truly enjoyable feast.
Joint of lamb (leg or shoulder)
Salt
Gravy from half a pint (285ml) stock or vegetable water, 1 tbsp. Flour and freshly ground black pepper
Place lamb in roasting dish and lightly prick surface fat all over with fork
Rub fat over with salt
Roast joint for 25 minutes per lb (450g) plus 25mins at 325F, Gas Mark 3, 170C
Transfer to hot platter, cover with foil and stand for 10-15mins
Make gravy by tilting roasting tin, strain off excess fat, then stir flour into remaining fruit juices
Brown lightly over medium heat, stirring often, then after cooling blend in stock or vegetable water
Stir over gentle heat till smooth; bring to boil then season the gravy with salt and pepper
APPLE TARTLETS: (OPTIONAL)
An unusual and delicious accompiament to your roast lamb that cannot fail to impress your guests.
6oz (150g) plain flour
good pinch of salt
one and a half oz. (40g) margarine
one and a half oz. (40g) white fat
cold water to mix
one quarter pint of apple sauce
4 tbsp. red currant jelly
4 tbsp. Mint jelly
Sift flour and salt; rub into fats, and mix with just enough cold water to form a dough then roll out
thinly
With a 3in. (7.5 cm) fluted round cutter, cut into 16 rounds, using up pastry trimmings as well
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Mould rounds carefully into tartlet tins
EASTER ROLLS
2 pkg. dry yeast with 1/2 c. warm water
2/3 c. margarine
2/3 c. sugar
1 1/2 c. hot water
2 beaten eggs
1 tsp. salt
6 c. flour
Mix yeast with 1/2 cup water. Cream together margarine and sugar. Add yeast to water, eggs, salt, margarine and
sugar. Add flour until goopy. Cover with towel 2 hours. Punch once in middle. Cover with plastic wrap. Refrigerate
overnight. Shape into rolls. Let rise 30 minutes in greased muffin pans. Bake at 375 degrees for 15-20 minutes.
EASTER SPRING CHICKEN
A succulent variation on an old favorite that's both easy and economical.
1 x 3lb (1.36kg) roasting chicken
3oz butter
1/4 tsp. garlic granules
4 rashers rindless streaky bacon
one and a half tsp. Italian seasoning
Preheat oven to 375F, Gas Mark 5, 190C
Blend together the seasoning, garlic granules and softened butter
Carefully lift the skin on the chicken breast with a sharp knife and spread half the butter mixture
underneath
Prick the thighs and breast flesh with a fork and rub in a little of the butter mixture and place the
remaining mixture inside the bird
Place the chicken in a roasting tin and cover the breast with bacon rashers
Cover with foil and cook for one and a half to two hours, or until tender, basting frequently
15 minutes before the end of cooking time remove the foil and brown the bacon
EASTER LEG OF LAMB WITH APRICOTS
A special treat for a special day. The flavor of the apricots and the honey and mustard coating makes this a most
enjoyable experience.
5-6 lb (2-3kg) leg of lamb, part boned
6oz (175kg) ready to eat apricots
1lb(500g) shallots
juice of one orange
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1 tbsp. clear honey
1 tbsp. Dijon mustard
Soak the apricots in orange juice for 2 hours to soften, then pack the meat with the apricots in the
space where the bone has been removed
Tie the lamb joint neatly with string
Heat oven to 350F, Gas Mark 4, 180C
Put the meat on a rack in a roasting tin, place above the center of the oven and cook allowing 25
minutes per 1lb (500g)
About an hour before the end of cooking time, place the whole unpeeled shallots around the joint in
the tin
Mix the mustard with the honey
Thirty minutes before end of cooking time, lift the meat from the tin and pour off nearly all the fat
Replace the meat and spread the honey mixture over the surface
Return to oven to complete the cooking time
Leave to stand for 20 minutes before serving with a little of the pan juices heated with stock
EASTER SUNDAY SAFFRON CAKE
A Mediterranean flavor to the Easter table. Saffron originates from Greece; Saffron cakes and small saffron buns
were eaten with clotted cream in Devon and Cornwall during the Easter period.
8oz (225g) margarine or butter
1lb (450g) plain flour
quarter tsp. Bicarbonate of soda
quarter tsp. saffron strands
6oz (175g) sultanas
2.5fl oz (65ml) cold water
8oz currants
6oz (175g) sugar
2 eggs
2oz (50g) mixed candied peel
small amount of milk
pinch of salt
Soak the saffron in salted cold water overnight
Preheat the oven to 350F, Gas Mark 4, 180C
Grease and line a 9 inch (23cm) round cake tin making sure greaseproof paper stands above the
top of the tin
Sift together the flour and bicarbonate of soda and rub in the margarine or butter
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Mix in the candied peel, currants, sugar and sultanas
Stir in the strained saffron water and beaten eggs, then add enough milk to form a dropping
consistency
Beat well and turn into the baking tin
Bake for one and a half to two hours
If a warm skewer comes out clean, remove from oven and leave to cool for 10-15 minutes before
turning onto a wire rack to cool
GOOD FRIDAY FISH PIE
A really satisfying Good Friday supper traditionally enjoyed by fishermen and their families.
1lb (450g) cod or haddock fillets
1pint (600ml) milk
salt and freshly ground black pepper
One and a half oz (40g) butter
One and a half oz (40g) plain flour
3 tsp. chopped fresh parsley
2lb (900g) potatoes
a little cream or milk
1-2oz (25-50g) butter
4oz (100g) grated cheese
Preheat the oven to 375F, Gas Mark 5, 190C.
Put the fish in an ovenproof dish and pour over the milk
Sprinkle with salt and pepper and bake for 15 minutes before flaking fish
Strain the milk from the fish and reserve some for the sauce
Put the flaked fish back into bowl
In a medium saucepan, melt butter, add flour and mix well
Let the mixture bubble gently for 2 minutes, stirring continuously
Remove from heat and add milk stock, parsley and salt and pepper to taste
Bring back to the boil, stirring continually until sauce thickens
Pour over the fish
Boil the potatoes in salted water for about 20 minutes
Drain potatoes and mash with a little milk or cream, butter and pepper
Cover the fish with mashed potato and smooth over with a fork.
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Sprinkle the cheese over the top and bake for 20-25 minutes until top is golden
Serve with fresh garden peas
GREEK EASTER BREAD
Greek Easter Bread (tsoureki) which is baked and twisted into sweet bread-loaves are traditionally distributed on
Easter Sunday.
Three and a half pounds (one and a half kilos) flour
14 oz. (400g) sugar
12 oz. (320g) butter
8 0z. (225g) milk
three and a half ounces(100g) yeast
8 eggs
1 tsp. mastic, crushed
half a tsp. Of mahlepi (an oriental seed-type herb
almonds, blanched and coarsely crushed
Dissolve the yeast in a little warm milk and add 3-4 tbsps. of flour then leave to rise in a warm place
Put the rest of the flour into a bowl and make a well in the center
When the yeast mixture has risen considerably put it into the well in the flour
Warm the remaining milk in a saucepan with the eggs, half the mastic, the mahlepi, 9 oz.(250g) of
the butter and combine well
Add half of this mixture to the bowl with the flour and the yeast and knead well
Melt the rest of the butter and keep it to one side
Add the rest of the egg, sugar, malhepi, mastic and butter mixture to the flour and yeast mixture
Continue kneading, greasing your hands with the already melted butter
Knead the dough until it's elastic in consistency, not too stiff or too runny, adding a little more flour if
needed
Cover the dough with a clean cloth and leave in a warm place to rise
When you see it has risen considerably separate the dough into three thick strips
Plait the strips, brush with beaten egg and sprinkle them with almonds and the remaining mastic
Optionally, you could also decorate the plait with a red hard boiled egg at one end
Bake in a moderate oven for about 45 minutes
GREEK TSOUREKI (EASTER BREAD)
1 c Milk
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1/2 c Sweet butter
1 pk Active dry yeast
1/2 c Granulated sugar
1 ts Salt
2 Eggs; beaten
5 tb Orange juice, divided
1 tb Grated orange rind
5 1/2 c Sifted flour
Butter; melted
1/4 c Slivered almonds
2 tb Granulated sugar
In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then
pour into a mixing bowl.
When lukewarm, sprinkle in the yeast, and gradually stir in the 1/2 cup sugar until it dissolves.
Next add the salt, eggs, 3 tablespoons of orange juice, and the orange rind, stirring continuously.
Gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough
will be sticky, but not stiff.
Flour your fingers lightly and knead for 15 minutes.
Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to
rise until doubled in bulk (approximately 2 to 3 hours).
Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about
10" x 2". Braid the three ropes together; pinch to seal the ends.
Repeat with the other half of the dough to make a second tsoureki.
Place on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours).
Meanwhile, prepare the glaze by mixing the remaining 2 tb orange juice, 2 tb granulated sugar, and the slivered
almonds in a small bowl.
Bake at 375 degrees for about 20 minutes.
Remove from the oven and with a pastry brush glaze the tops and sides of loaves.
Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut.
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HAM GLAZE
1 c. apples, diced
1 c. apricots
1/2 tsp. dry mustard
2 c. apple cider
1/2 tsp. crushed cloves
Soak apricots in cider for 1 hour. After ham has cooked 1-1 1/2 hours, remove from oven. Add above ingredients,
blended together. Ham rule of thumb = 325 degrees at 25 minutes per pound.
HONEY COLA HAM
12-13 lb. pre-cooked ham
2-3 liters Coke Cola soda
Cloves (whole)
Clove honey or wild flower honey or
corn syrup
Prepare ham by placing in a deep steaming pan with rack. Pour soda into pan and bring liquid up to middle sides
of ham. Steam (simmer) slowly for 2 1/2 hours. Ham will look very caramalized. Place ham on cooling rack. Cool
for 10 minutes. Brush with honey. Score ham and pierce ham with whole cloves. Brush again with honey and
bake at 350 degrees for 30 minutes or until golden. Serves 10-12
HONEY GLAZED EASTER HAM
4 lb Ham; boneless, fully cooked
1 cn Lemon-lime soda; 12 oz,
1/4 c Honey
1/2 ts Mustard
1/2 ts Cloves; ground
1/4 ts Cinnamon; ground
Place ham and lemon-lime soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to
8 hours (high 3 to 4 hours). Thirty minutes before serving, combine honey, mustard, cloves, and cinnamon, and 3
tbs drippings from bottom of crock pot. Spread glaze over ham and continue cooking.
Let ham stand for 15 minutes before serving. Yield: 12 Servings
HOT CROSS BUNS
Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season,
but they are good anytime. This recipe will make 2 1/2 dozen buns
2 packages active dry yeast (1/4 ounce each)
1/2 cup warm water*
1 cup warm milk*
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
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1/2 cup dried currents
1/2 cup raisins
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2 Tablespoons water
1 egg yolk
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1 cup confectioner's sugar
4 teaspoons milk or cream
Dash salt
1/4 teaspoon vanilla
Have the water and milk at 110-115 degrees F. In a large mixing bowl, dissolve the yeast in the warm water. Add
the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at
a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl
and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled
in size (about 1 hour).
Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until
doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg
yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.)
Bake at 375-degree F. for 12 to 15 minutes.
Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make
a mixture that flows easily.
When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.
*1 1/2 cups warm skim milk may be substituted for the milk and water in the roll recipe above.
EASTER CROWN BREAD
To decorate this pretty Easter crown, you will need 5 colored eggs but they must be UNCOOKED. Be sure to use
non-toxic dyes as you color them.
3 to 3 1/2 cups all-purpose flour (divided use)
1/4 cup granulated sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 Tablespoons softened butter or margarine
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon anise seed
----------
5 uncooked eggs
Non-toxic egg coloring
Vegetable oil
In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an
electric mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes.
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Stir in the fruit, nuts, and anise seed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out
onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl,
turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled
in size (about 1 hour).
About 30 minutes before dough has finished rising, color the 5 eggs (leave them uncooked) with non-toxic dyes.
When dry, lightly rub them with vegetable oil.
Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely
twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5
colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a
350-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a
wire rack.
HARELESS POTPIES
PIECRUST
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup frozen sweet butter, cut in small chunks
1/4 cup vegetable shortening
7 to 8 tbsp. ice water
FILLING
2 medium onions, diced
4 celery stalks, diced
2 tbsp. olive oil
1 1/2 cups frozen corn
2 cups frozen baby peas
2 1/2 cups carrots, peeled, chopped and cooked (about
4 carrots)
2 medium potatoes, peeled, cubed and cooked
4 cups diced cooked chicken, turkey or ham
5 tbsp. sweet butter
5 tbsp. all-purpose flour
4 1/2 cups chicken, vegetable or turkey stock
1/2 tsp. pepper
Salt to taste
1 egg, lightly beaten
TO MAKE THE PIECRUST:
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until
the mixture resembles a coarse meal. Sprinkle with the ice water and pulse until the dough starts to come
together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with
plastic wrap and refrigerate while you make the filling. TO MAKE THE FILLING:
In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft. Add all the
vegetables, and the chicken, turkey or ham, and set aside. In a separate saucepan, melt the butter over medium
heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth. Bring to a
boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Add the pepper
and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into 10 individual ovenproof bowls
or two 9-inch pie pans. Preheat the oven to 400 degrees. Roll out the piecrust on a lightly floured surface. Cover
the 10 (or two) pies with the dough. Use a cookie cutter to cut bunnies out of scraps of piecrust. Lightly brush the
egg onto the piecrusts and place a bunny on top. Bake for 20 to 40 minutes, or until the crust is browned and the
filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips. Makes 10 to 12 servings.
ITALIAN EASTER BREAD
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3 cups all-purpose flour
1/4 cup sugar
1 pkg. active dry yeast
1 tsp. salt
2/3 cup warm milk (120-130°F)
2 tbsp. butter, softened
7 eggs
1/2 cup mixed candied fruit, chopped
1/4 cup blanched almonds, chopped
1/2 tsp. anise seed
Vegetable oil
1. In a mixing bowl, combine 1 cup flour, sugar, yeast and salt.
2. Add milk and butter; beat 2 minutes on medium.
3. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high.
4. Stir in fruit, nuts and anise seed; mix well.
5. Stir in enough remaining flour to form a soft dough.
6. Turn onto a lightly floured board; knead until smooth, 6-8 minutes.
7. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled;
about 1 hour.
8. If desired, dye remaining eggs (Leave the uncooked); lightly rub with oil.
9. Punch dough down. Divide in half; roll each piece into a 24 rope.
10. Loosely twist ropes together; place on a greased baking sheet and form into a ring.
Pinch ends together.
11. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled,
about 30 minutes.
12. Bake at 350°F for 30-35 minutes or until golden brown.
13. Remove from pan; cool on a wire rack. Makes 1 loaf.
LEMON CROSS BUNS
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Lemony variation of the traditional Easter bun with a tangy mamrmalade glaze.
12 oz. (350g) strong plain flour
3 oz. (75g) caster sugar
3 oz. (75g) butter
1 tsp. Salt
half a teaspoon of cinnamon
2 eggs, beaten
1 tbsp. Lemon marmalade
half a tsp. Ground cardamom
quarter pint (150 ml.) milk, warmed
2 tsps. Dried yeast
grated rind of 1 lemon
Pre-heat oven to 400F, Gas Mark 6, 204C
Sieve the flour, spices, sugar and salt into a mixing bowl
Rub in the butter and stir in the yeast and lemon rind
Beat in the eggs and milk until and knead to form a soft dough
Place in a greased bowl, cover and leave in a warm place until it has doubled in size.
Knead again until smooth then divide into eight pieces
Shape into rolls, cut a cross on the tops and place on a baking sheet
Cover and leave until the rolls have doubled in size
Brush with egg wash then place in the oven for 15-20 minutes by when they should be a golden
brown in colour
Warm the marmalade and brush over the tops of the rolls
Serve while still warm
MAPLE-GLAZED ROAST TURKEY BREAST WITH CORNBREAD STUFFING
1 6 to 6 1/2 lb turkey breast
1 1/2 ts dried sage
1 1/2 ts dried thyme
Freshly ground black pepper
2 TB olive oil
1 1/4 c diced celery -- with leaves
1 c chopped onion
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1/2 c chopped fresh parsley
2 TB water, or as needed
2 md Granny Smith apples, cored and diced (about 2 1/2 c)
2 bags (8 ounces each) cornbread stuffing mix
1 cn (14 1/2 ounces) chicken broth
Glaze:
1/3 c maple syrup
3 TB coarse-grained Dijon-style mustard
Remove skin and excess fat from turkey breast. Rinse turkey. Blot dry with paper towels.
In a cup mix sage, thyme, and pepper. Rub 2 teaspoons over turkey breast.
Preheat oven to 375 degrees F.
In large nonstick skillet heat oil over medium heat. Add celery, onion, parsley, and remaining herb mixture. Cook,
stirring frequently, until vegetables are slightly softened, 3 to 4 minutes. If skillet gets dry, add a tablespoon or so
of water. Stir in apples and another tablespoon water. Cook, stirring, 2 to 3 minutes more.
Spoon into large bowl. Add stuffing mix. In measuring cup add enough water to broth to equal 2 1/4 cups. Add to
stuffing. Toss gently to mix. Spoon into roasting pan. If desired, place roasting rack in pan over stuffing. Place
turkey breast on rack or directly on stuffing. Cover pan completely with foil.
Roast 1 1/2 hours.
In medium bowl mix glaze ingredients. Remove foil from bird. Spoon about one-third of glaze over breast.
Roast, uncovered, 30 to 40 minutes longer, basting two or three times with remaining glaze, or until instant-read
meat thermometer inserted in thickest part of breast registers 165 degrees.
Transfer turkey to platter and stuffing to covered serving dish. Let turkey stand 20 minutes. Carve into thin slices.
Yield: 12 servings
MUSTARD SAUCE FOR HAM
1 (10 oz.) can pineapple tidbits,
drained and juice reserved
2 tbsp. sugar
1 tbsp. cornstarch
1/4 tsp. salt
2 tbsp. mustard
12 maraschino cherries, sliced
Combine reserved juice and enough water to make 1 cup. Combine sugar, cornstarch and salt; stir into reserved
juice mixture. Cook, stirring, until thick and clear. Add mustard, pineapple and cherries. Serve hot over ham.
Yield: 20 servings.
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PINEAPPLE GLAZED EASTER HAM
1 tbsp. flour
1 (20 oz.) can crushed pineapple, drained
1 tbsp. cornstarch
Big oven cooking bag
12 to 16 lb. fully-cooked ham
1/2 c. apple jelly
2 tbsp. lemon juice
1/8 tsp. ground cinnamon
Shake flour in cooking bag. Place in large roasting pan at least 2 inches deep. Lightly score surface of ham. Place
ham in bag. Combine pineapple, jelly, lemon juice, cornstarch and ground cinnamon in saucepan; stir and cook
until cornstarch dissolves. Bring to a boil. Simmer 1 minute. Pour sauce over ham in bag. Bake 2 1/2 to 3 1/4
hours.
RAISIN SAUCE FOR HAM
1 1/2 c. raisins
2 tsp. prepared mustard
1/2 tsp. salt
1 tbsp. (or more) vinegar
2 tbsp. cornstarch
Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and vinegar. Dissolve cornstarch in small
amount of cold water; add to sugar mixture. Bring to a boil, stirring constantly. Serve hot with baked ham.
RESURRECTING ROLLS
3/4 cup warm water
1 large egg
3 cups flour
1 tsp. salt
3 Tbs. sugar
6 Tbs. butter
3 Tbs. dry milk
1-1/2 tsp. yeast
1/2 cup butter
1 cup sugar
1 Tbs. cinnamon
24 marshmallows
Combine first 8 ingredients. Let rise till double. Divide into 24 balls and flatten.
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Mix sugar and cinnamon together. Dip rolls in melted margarine, then into sugar mixture.
Wrap roll around a marshmallow, covering completely. Dip once more into butter, and again into sugar. Place rolls
in a large greased pan and allow to rise till double. (approx. 35 min) Bake at 375 for about 15 minutes, or until
done.
Rolls should be completely empty when cooled...like the empty tomb.
ROMANO CHEESE EASTER BREAD
1 cup warm milk (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
2 1/2 cups all-purpose flour
6 eggs
1 1/2 cups grated Romano cheese
1 tablespoon butter, softened
In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Lightly grease two 9x5
inch loaf pans. 2 In a large bowl, combine the yeast mixture with the flour, eggs, cheese and butter; beat well.
Scoop dough into prepared loaf pans. Cover and let rise for 30 minutes, or until nearly doubled. Meanwhile,
preheat oven to 350 degrees F(175 degrees C). 3 Bake in preheated oven for 60 minutes, or until loaves are
golden brown and sound hollow when their bottoms are tapped. Remove from pans and place on a wire rack to
cool. Makes 2 – 9x5 loaves.
DESSERTS & SNACKS:
ALMOND MACAROON NESTS
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
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1 (8 ounce) package cream cheese
1 cup white sugar
3/4 teaspoon vanilla extract
2 cups flaked coconut
2 drops red food coloring
2 drops yellow food coloring
1 cup chocolate coated peanuts
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets. Sift together the flour,
baking powder and salt, set aside.
In a medium bowl, cream together the butter, cream cheese, and sugar until smooth. Stir in the
vanilla, then gradually beat in the dry ingredients. Divide the coconut into three separate containers.
Color one portion red, one yellow, and leave one plain. Toss the colored coconut together with the
plain. Roll cookie dough into walnut sized balls, roll the balls in the coconut mixture, then place them
2 inches apart onto the prepared cookie sheet. Press 1 candy into the center of each cookie.
Bake for 12 minutes in the preheated oven, then remove from the oven and press 2 more candies
into the center of each cookie. Return to the oven to continue baking for another 4 to 5 minutes, until
golden brown. Cool cookies on the baking sheet for a few minutes before removing to a wire rack to
cool completely. Makes 3 dozen.
BIRD'S NESTS (Peanut Butter)
1 bag Reeses peanut butter chips (10 oz. )
1 TBSP. solid shortening (Crisco)
1 large can (5oz.) LaChoy thin chow mein noodles
1 bag pastel colored M&M peanut candy
Melt entire bag of chips and 1 tbsp. of shortening slowly in microwave or in double boiler on stove top. If using
microwave, heat full power in intervals of 30 seconds at a time and then less as chips begin to melt. You want the
chips and shortening to be well blended and creamy and hot. DO NOT OVERCOOK!!!
Immediately pour the can of chow mien noodles into the peanut butter mixture and toss lightly to coat noodles.
Avoid crunching noodles. Using a spatula can help. Do this quickly, making sure the noodles are evenly coated.
Drop by spoonfuls onto WAX PAPER and gently form into the shape of a nest, leaving a hollowed area in the
center in which you immediately place three M&M peanut candies for the "birds eggs".
Each batch makes approximately 14 nests.
BIRD NESTS II (with White Chocolate)
2 cups chow mein noodles
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2 cups crushed cornflakes cereal
16 (1 ounce) squares white chocolate
1/3 cup chocolate covered raisins
Place a sheet of waxed paper or foil on a large cookie sheet. In a large bowl, combine the noodles
and the cereal and set aside.
Melt white chocolate or vanilla candy-coating in a double boiler over hot water (or in the microwave).
Remove from heat and pour over noodles and cereal.
To form nests, mound 2 tablespoons of the mixture onto the prepared cookie sheet. With the back of
a teaspoon, make an indentation in the center of each mound. Press 3 or 4 candies in the center of
each "nest". Allow to set at room temperature until firm. Makes 1 ½ dozen.
BIRD NESTS III (WITH JELLYBEANS)
4 cups chow mein noodles
3 cups miniature marshmallows
3 tablespoons butter
30 small jellybeans
Line a cookie sheet with foil and grease with spray-on cooking oil.
Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until
smooth. Pour marshmallow mixture over noodles, stirring until well coated.
Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared
cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow
indentation.
Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice
may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered
peanuts, etc.) Makes 6 nests.
Bird Nests IV
1 cup butter, softened
1/2 cup white sugar
2 eggs
2 cups all-purpose flour
2 cups chopped pecans
1/4 cup warm water
3/4 cup shortening
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1 teaspoon vanilla extract
1/4 cup butter, softened
4 cups confectioners' sugar
Separate the eggs. Chop the nuts fine.
Cream together 1 cup softened butter and sugar. Add the yolks, and beat well. Add the flour, and
mix well.
Make small balls out of dough. Roll balls in egg white, and then in the nuts. Place balls on greased
cookie sheets, and press center of cookie with thumb. Bake at 350 degrees F (175 degrees C) for 8
minutes. Press center of cookie again, bake until lighly browned 4 to 6 minutes. Cool cookies on
racks.
To make frosting, begin by blending the water, shortening, vanilla, and 1/4 cup softened butter or
margarine together thoroughly. Slowly add cofectioners' sugar, and mix until smooth and creamy.
More water may be needed to make desired consistency. Makes 3 dozen.
BIRD NEST CUPCAKES
Your favorite cupcake mix
Your favorite frosting mix
Long strand coconut
jelly beans (pastel Easter colors)
Bake your cupcakes. When cool frost with white or chocolate frosting. Decorate with coconut around the outside
circle of cupcake. Place colored jelly beans in center. Coconut can be toasted if you prefer a brown nest!
BUNNY COOKIES
1 1/4 cups white sugar
2/3 cup shortening
2 eggs
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 1/2 teaspoons orange zest
1 tablespoon orange juice
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1/4 cup cinnamon red hot candies
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the sugar and shortening. Add eggs and beat until smooth. Stir in
the flour, baking powder, and salt until well blended. Mix in the orange juice and orange zest.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut out rabbit shapes with a
cookie cutter. Place rabbits onto an unprepared cookie sheet and place the cinnamon candies onto
them for eyes. Bake in the preheated oven for 8 to 10 minutes. Frost if desired. Makes 3 to 4 dozen.
BUNNY SALAD
4 salad plates
1 head lettuce
8 almonds
Maraschino cherries
Marshmallows
1 can pears
Shred lettuce, make a bed of lettuce on each plate and place 1/2 pear, the round side up, in the center of each
bed of lettuce. Insert 2 almonds in the narrow end of the pear for the ears. Slice a cherry in half and cut each half
into 3 parts. Insert the cherries to look like the eyes and nose of the bunny. Cut marshmallows to look like tail.
CARROT CAKE
3 eggs
1 1/4 cups corn oil
1 1/3 cups packed brown sugar
2 tsp. baking soda 2 tsp. cinnamon
1/2 tsp. salt
2 cups all-purpose flour
1 8-oz. can crushed pineapple in natural syrup
1/3 cup shredded coconut
1 cup coarsely chopped walnuts
3 cups grated carrots (about 4 carrots)
Preheat the oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch pan. In a large bowl, beat the eggs, oil
and brown sugar until well blended. In a separate bowl, sift the baking soda, cinnamon, salt and flour, then
gradually add it to the egg mixture; do not over mix. Add the pineapple and syrup, coconut, walnuts and carrots,
and beat well. Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in
the center of the cake comes out clean. Cool in the pan for 10 to 15 minutes. Invert onto a cooling rack and cool
completely. Serves 12 to 14.
CATHEDRAL WINDOWS
4 egg yolks
1 cup butter
1 cup white sugar
1 egg
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3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon orange zest
1 cup candied mixed fruit, chopped
1 cup candied cherries
To hard cook the egg yolks, separate eggs, and slip the yolks into enough hot water to cover them.
Cook just below the boiling point until firm, about 5 to 8 minutes.
In a medium bowl, cream butter and sugar until light and fluffy. Beat in the egg, mashed yolks and
orange zest. Stir in the flour and salt until well blended, then stir in the candied fruit and cherries.
Divide dough in half and shape into rolls 1 1/2 inches in diameter. Wrap in foil or plastic and chill for
at least 2 hours.
Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets.
Unwrap rolls of dough and slice into 1/4 inch slices. Place 1 inch apart on the prepared cookies
sheets.
Bake for 8 to 10 minutes in the preheated oven. Cookies should be set, but not browned. Remove
from baking sheets to cool on wire racks. Makes 5 dozen.
CHERRY NUT EASTER EGG
1/2 cup milk
1/2 stick butter or margarine
2 pkg. (3 oz. each) vanilla pudding and (not instant)
1 (9 oz.) jar maraschino cherries
1 cup pecans or walnuts, finely chopped
1 to 2 lb. confectioners' sugar
1 lb. chocolate, melted
1. Cut cherries in half; drain well on paper towels.
2. Cook milk, butter and pudding in a medium saucepan on low heat until well blended
and thick.
3. Remove from stove and add cherries, nuts and enough sugar to make a thick
consistency.
4. Form the mixture into 8 to 10 egg shapes with hands coated in butter.
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5. Place on wax paper covered cookie sheet. Chill several hours until firm.
6. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate.
7. Decorate with a buttercream icing.
CHOCOLATE CARROT CAKE
Yield: 6 Servings
1 1/2 c Finely grated carrots
3/4 c Granulated sugar
1/2 c Canola oil
1 c Boiling water
1 1/2 c Wholewheat flour
1/2 c Unsweetened cocoa powder
1 ts Cinnamon
1 1/2 ts Baking powder
1/2 ts Salt
Pre-heat oven to 350 degrees F.
In a large bowl, combine carrots, sugar & oil. Pour water over the mixture.
In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a lightly
oiled & floured 8" square pan.
Bake for 35 minutes.
CHOCOLATE COVERED EASTER EGGS
2 lbs. Confectioners' sugar
1 stick oleo
8 oz. cream cheese
Coating:
1 pkg. chocolate chips
1 cake paraffin wax
1. Soften oleo to room temperature.
2. Cream together oleo and cream cheese.
3. Add confectioners' sugar and any additional flavorings.
4. Shape into eggs.
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5. Place on cookie sheet lined with waxed paper.
6. Chill in refrigerator at least 2 hours or overnight.
7. Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate
mixture to coat. Makes 2 dozen.
CHOCOLATE COVERED MARSHMALLOW EGGS
flour
hard boiled egg
2 envelopes unflavored gelatin
1 tablespoon cold water
1 cup boiling water
2 cups sugar
1/2 teaspoon vanilla
1 box vanilla wafers
2 (8 ounce) chocolate bars and half a stick paraffin or dipping chocolate
Fill four 9 x 13 inch pans with flour and use the egg to make egg impressions in the flour. Dissolve gelatin in cold
water (to soften) then stir in boiling water. Add 2 cups sugar and vanilla; whisk until soft peaks form. Spoon
immediately into egg impressions and lay a vanilla wafer on top (curved side down). Let set. Melt chocolate and
wax. Shake flour from marshmallow egg and dip in chocolate. Lay on waxed paper. Allow to set. Decorate with
colored frosting if desired
CHOCOLATE CREAM EASTER EGGS
1 package white frosting mix
5 tablespoons soft butter
3 tablespoons flour
2 tablespoons hot water
1/2 cup chopped candied fruit or 1/2 cup chopped nuts (optional)
1 package chocolate fudge frosting mix
Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts. Knead 20-30 times on
board lightly dusted with confectioners sugar. Divide and shape into 8 eggs; chill. Coat eggs with Chocolate
Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top. Keep frosting mix over hot water while
dipping the eggs. Decorate with white frosting mix tinted with pastel colors.
CHOCOLATE EASTER CREAM-FILLED EGGS
1 cup butter, softened
1/2 tsp salt
4 tsp vanilla
1 can sweetened condensed milk
10 cups icing sugar
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Brown Sugar, for dusting
1 tsp. yellow food coloring
1 lb. semisweet chocolate
Beat butter, salt and vanilla until fluffy. Add sweetened condensed milk, and beat in icing sugar. Blend until stiff.
Dust with brown sugar. Knead until smooth.
Set aside about 2/3 of of mixture.
To the remaining mixture add yellow food coloring. Blend in well.
Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mould white around yellow to form an egg
shape. Dry at room temperature on paper towels for 24 hours.
Melt chocolate in double boiler and dip eggs in chocolate.
Cool to room temperature and then refrigerate after cool.
CHOCOLATE EGGS
1 large egg
1 needle
100g plain or milk chocolate
1 egg cup
1 small jug
sugar flowers or white icing
Use the needle to make a fairly big hole in the to of the egg. Shake out the yolk and white into a
bowl to cook later.
Melt the chocolate in a small pan set in a larger pan of boiling water. Pour the melted chocolate into
the jug.
When the emptied egg has dried out, support it in an egg cup and pour the melted chocolate
through the hole.
Leave the egg in a cool place to harden, then break open the shell.
You can decorate the chocolate egg with sugar lowers stuck on with more melted chocolate, or with
swirls of white icing squeezed through an icing nozzle.
CHOCOLATE NEST CAKE
6 oz Soft Margarine
6 oz Caster Sugar
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3 Eggs, Beaten
6 oz Self-Raising Flour
Grated Rind and juice of 1 lemon
2 oz Plain Chocolate
The Decoration:
4 oz Slightly Salted Butter
8 oz Icing sugar, Sifted
4 oz Plain chocolate
3 tb Apricot Jam
4 lg Cadbury's Flake Bars
8 oz Cadbury's Mini-eggs
Preheat oven to 375 degrees F.
Put margarine, caster sugar, eggs and self-raising flour in a bowl. Combine ingredients, then beat well until
mixture is light in colour and texture. Stir in orange rind and half of the juice.
Break up chocolate for cake. Place on a plate over a pan of simmering water until completely melted. Stir
chocolate through cake mixture so that it is streaked. turn mixture into a greased 9 inch ring tin and spread level.
Bake cake in preheated oven for 30 minutes until spongy to touch. Turn on to a wire tray and leave to cool. Beat
butter until soft, then gradually beat in icing sugar and remaining orange juice.
Melt chocolate for decoration, as before, and beat into buttercream to make a smooth mixture. Split cake in half.
Spread both halves with jam and sandwich back together.
Place cake on a plate and, using a small palette knife, spread chocolate buttercream over surface, leaving it
rough in appearance.
Using a sharp knife, cut flake bars into long pieces and arrange over cake to give a nest effect. Fill centre of cake
with Mini-eggs.
