Christians across the world celebrate Easter, to commemorate the resurrection of Jesus Christ on the third day after his crucifixion, on the first Sunday after the full moon that occurs upon or next after the Spring Equinox. (In the Eastern Orthodox Church a slightly different calculation is followed, so their Easter may or may not coincide with that of the Western church).
The celebration of Easter is preceded by the forty days of Lent, a period of prayer and self-denial for Christians. The period of Lent includes Holy Week, the week immediately preceding Easter Sunday.

Easter Story Cookies

1 cup whole pecans
1 tsp. vinegar
3 egg whites
1 pinch salt
1 cup sugar
Zipper baggie
Wooden spoon

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

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.

1 7 to 8 pound fully cooked smoked ham shank
1 cup maple syrup
2 Tablespoons cider vinegar
1 Tablespoon prepared mustard whole cloves

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.

Bunny Cookies

Use your favorite bunny cookie cutter to make these charming cookies, or use the pattern you cut out of cardboard.

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

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 Nests

Green Coconut Nests are a fun and easy Easter treat to make!

1 pound green chocolate coating
1 7 oz. package flaked or shredded coconut

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.

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)
Dipping chocolate

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 Cake

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

The Cake

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

  1. Preheat the oven to 350 degrees.

  2. Grease and flour the cake pans (rub bottom of pan with butter or shortening, then sprinkle flour in the pan; tap the pan until flour spreads and covers pan bottom)

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

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

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

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

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

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

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

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

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

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

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.

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

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 Salad

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

Mix gelatin in bowl according to package instructions. Add the lemon juice and vegetables; stir.

Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed. Dry the shells, then pour the fruit salad into the opening. Cover the hole with cellophane or adhesive tape, and set into custard or muffin cups. Chill until the gelatin is firm (overnight if possible). Then break away the egg shell, place on lettuce, and top with mayonnaise.

Easter Egg Sandwiches

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

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

Raspberry Sherbert

This easy sherbert is great served with the bunny cookies

1 bag (12 ounces) frozen dry-pack raspberries, thawed.
1 cup low-fat buttermilk
2/3 cup sugar

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).

Italian Easter Bread
Servings: 1 loaf

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

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt.
Add milk and butter; beat 2 minutes on medium.
Add 2 eggs and 1/2 cup flour; beat 2 minutes on high.
Stir in fruit, nuts and anise seed; mix well.

Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured board; knead until smooth, 6-8 minutes.
Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour.

If desired, dye remaining eggs (Leave the uncooked); lightly rub with oil.
Punch dough down. Divide in half; roll each piece into a 24 rope.
Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together.
Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.

Bake at 350°F for 30-35 minutes or until golden brown.
Remove from pan; cool on a wire rack.

Easter Nests
Servings: 9

1 jar (7 oz.) marshmallow cream
1/4 cup creamy peanut butter
2 tbsp. butter or margarine, melted
1 can (5 oz.) chow mein noodles
1 cup pastel M&M’s
Confectioner’s sugar

In a mixing bowl, beat marshmallow cream, peanut butter and butter until smooth.
Fold in noodles and M&M’s.
Chill until easy to handle.
On waxed paper, form mixture by 1/3 cupfuls into 3-inch nests.
Chill for 30 minutes.
Place several M & M’s in each nest.

Easter Hunt Pie
Servings: 8

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

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

Diabetic Easter Fudge
Servings: 8

1 square unsweetened chocolate
1/4 cup evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate artificially sweetened pudding powder or 8 tsp. finely chopped nuts

Melt chocolate in top of double boiler over boiling water.
Add evaporated milk and mix.
Cook 2-3 minutes, then add vanilla and sweetener.
Spread on small foil pie pan or plate.
Chill. Cut into 8 pieces.
Form into egg-shaped balls and then roll lightly in pudding powder or chopped nuts.

Fruit And Nut Easter Eggs
Servings: 10

2-1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 lb. marshmallow cream
1/2 cup shortening, melted
1/4 cup confectioner’s sugar
2 cups candied fruit (pineapple and cherries)
Dipping chocolate

In a saucepan, cook sugar, syrup and water to 265°F on a candy thermometer.
Add marshmallow creme and beat until almost firm.
Add melted shortening, confectioner’s sugar, candied fruit and nuts. Mix well.
Shape eggs by hand and dip in dipping chocolate.
Makes 10 eggs, which will keep for 6-8 months.

Easter Peanut Butter Eggs

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

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.

Marshmallow Easter Eggs

2 tbsp. Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 tsp. vanilla
Cornstarch, for hands
Milk chocolate

Mix gelatin and cold water. Set aside until water is absorbed.
Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240°F). Cool a few minutes.
Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time.
Beat 7 to 8 minutes after the last addition of the gelatin.
Add vanilla.
Pour into a well greased 7x9-inch pan and chill thoroughly.
Dust hands with cornstarch.
Spoon marshmallow out of pan and form eggs.
Brush excess cornstarch off and let dry for 1/2 hour on waxed paper.
Pour melted milk chocolate over eggs and let set.
Refrigerate for easier handling.

Easy Elegant Easter Eggs

1 stick butter
1 tsp. vanilla
2/3 cup sweetened condensed milk
6 cups confectioners’ sugar
8 oz. unsweetened chocolate, melted

In large bowl of an electric mixer, cream butter until light and fluffy.
Add vanilla and condensed milk and beat until blended.
Add two cups of sugar and beat until blended.
Add two additional cups sugar and beat with mixer until blended.
If mixer is a heavy duty model, you may be able to use it to blend in the remaining sugar. Otherwise, remove the bowl from the mixer stand and using a wooden spoon, beat in the remaining sugar.
Remove mixture from bowl onto clean counter surface and knead with your hands if necessary to make a smooth, fondant consistency.
Pinch off about two tablespoons of the fondant and roll it between yourhands to form a smooth egg shape, slightly narrower at one end.
Place each egg on a cookie sheet covered with waxed paper.
Refrigerate a few hours or overnight to firm and chill before dipping in chocolate adhere to the eggs. Dip in chocolate.
Moist, sweetened coconut may be added to the fondant to make coconut cream eggs.
For peanut butter eggs, make a small yolk of about one tablespoon peanut butter and wrap in a thin layer of fondant. Shape as directed for shaping plain eggs.
Coat with chocolate for plain eggs.

Easter Eggs

2 boxes powdered sugar
2 sticks butter or margarine
1 tsp. salt
1 small can Carnation milk
1 pkg. chopped nuts
1 small jar maraschino cherries, drained
1 cup coconut
1 can crushed pineapple, well drained
1 pkg. (12 oz.) chocolate chips

Mix sugar, butter, nuts, cherries, pineapple and coconut.
Add salt.
Add milk to stick together, but not runny.
Shape and allow to dry.
Melt chocolate chips in double boiler. You can adds haved paraffin to chocolate chips to make chocolate shiny.
Dip shaped egg into melted chocolate and set out to dry.(Tupperware Pastry Sheet very helpful here.)
When chocolate is set, eggs can then be personalized and decorated with icing.

Creamy Easter Eggs
Servings: 16

3 tbsp. invert sugar *
1/3 cup candied fruit, chopped (cherries and pineapple)
1/3 cup walnuts or pecans, chopped
3 cups sugar
2 tbsp. light corn syrup
1 dash salt
1/2 cup water
1/2 tsp. vanilla extract
1 cup plus 2 tbsp. marshmallow cream
Dipping chocolate

In a small saucepan, combine invert sugar, fruit and nuts.
Stir and boil for 2-3 minutes; drain, reserving liquid.
Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan. Cover tightly and bring to a boil.
Uncover and place a candy thermometer in pan; cook to 250°F.
Pour candy out on a marble slab and cool to lukewarm.
Work candy with spatula until it is opaque.
Add vanilla and marshmallow creme.
Continue to paddle candy until creamy.
Add prepared fuit and nuts; knead into candy.
Form into egg shapes and let stand a couple of hours.
Dip in chocolate.

  • buy invert sugar at cake and decorating stores. This is excellent for making Easter eggs but you can also make candy bars by patting candy into a square on waxed paper, cutting into bars and dip in chocolate.

Coconut Cream Easter Eggs

1 medium potato, cooked and mashed
1 pkg. (16 oz.) coconut
1/4 tsp. salt
1 tsp. vanilla
3 lbs. confectioners’ sugar
1 lb. chocolate, melted

Thoroughly mix potato, coconut, salt and vanilla.
Gradually add sugar and mix until thoroughly blended.
Shape into eggs on cookie sheet and let ripen overnight.
Next day, dip into chocolate.
Set eggs onto waxed paper to harden.

Chocolate Covered Easter Eggs
Servings: 2 dozen

2 lbs. Confectioners’ sugar
1 stick oleo
8 oz. cream cheese

1 pkg. chocolate chips
1 cake paraffin wax

Soften oleo to room temperature.
Cream together oleo and cream cheese.
Add confectioners’ sugar and any additional flavorings.
Shape into eggs.
Place on cookie sheet lined with waxed paper.
Chill in refrigerator at least 2 hours or overnight.
Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat.

Chocolate Cream Easter Eggs

1 pkg. Betty Crocker white frosting mix
5 tbsp. soft butter
3 tbsp. flour
2 tbsp. hot water
1/2 cup candied fruit or 1/2 nuts, chopped (optional)
Chocoate 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. (Recipe is on the box.) Keep frosting mix overhot water while dipping the eggs.
Decorate with white frosting mix tinted with pastel colors.

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

Cut cherries in half; drain well on paper towels.
Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick.
Remove from stove and add cherries, nuts and enough sugar to make a thick consistency.
Form the mixture into 8 to 10 egg shapes with hands coated in butter.
Place on wax paper covered cookie sheet. Chill several hours until firm.
Melt chocolate being careful not to scorch it. Frost egg with melted chocolate.
Decorate with a buttercream icing.

Hippity Hop Easter Bunny Cake

2 1/2 c Coconut, divided
Red food coloring
2 Baked 9-inch round cake
-Layers, cooled
8 oz Cool Whip, thawed
Assorted candies for garnish

Tint 1/4 cup of the coconut pink using red food coloring.
Cut 1 cake layer as a half circle shape on each side of the cake (for the ears) leaving a bow tie shape in the center of the cake. The bow tie shape should be about 1 1/2" wide at the widest part.
Leave one layer whole. Arrange whole cake layer in center of cake platter, place half circle shapes on the top pointing up for the bunnies ears. Place the remaining piece at the bottom of the whole cake layer to make a bow tie.
Frost: With whipped Topping.
Sprinkle center of bunny’s ears and bowtie with pink coconut. Sprinkle white coconut over bunny’s head and outer edge of ears and bowtie.
Decorate with candies for eyes, nose, mouth and whiskers
Hint: For decorating you could use red string licorice, chocolate chips for the eyes nose and mouth and maybe to outline the ears and bow tie.

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 

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.
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.

Easter Bunny Patch Cake

  1    10 3/4 oz. pk frozen pound 
       Cake, thawed, cut into 10 
  1    21 oz. can any pie filling 
  1    12 oz tub whipped topping, 
  1 c  Shredded coconut 
       Green food coloring 
       Jelly beans and asst. Easter 

Line bottom of 12x8 inch baking dish with cake slices. Top with pie filling and all of the whipped topping. Refrigerate 1 hour or until ready to serve.
Tint coconut pale green with food coloring. Sprinkle over center of whipped topping.
Decorate with Easter candies and decorations.

Angel Food Cake

1 1/2 c sugar
1 c flour
1 ts cream of tartar
1/8 ts salt
11 ea egg whites
1 ts vanilla

Sift together the sugar, flour, cream of tartar, and salt 4 times.
Beat the egg whites until dry. Fold dry ingredients into eggs.
Add vanilla.
Bake at 250 degrees F. for about 1 hour.
Dust with powdered sugar or frost top and sides with favorite frosting.

Chocolate Carrot Cake

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 Praline Layer Cake

1/2 c  Butter or margarine 
1/4 c  Whipping cream 
  1 c  Brown sugar; firmly packed 
3/4 c  Pecans; coarsely chopped 
  1    Devil's Food cake mix; pkg 

1 1/4 c Water
1/3 c Oil
3 Eggs

1 3/4 c Whipping cream
1/4 c Powdered sugar
1/4 ts Vanilla
Pecans; whole, if desired
Chocolate curls, if desired

Heat oven to 325 degrees.
In small heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat, just until butter is melted, stirring occasionally.
Pour into 2 - 8 or 9" round cake pans; sprinkle evenly with chopped pecans.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture.
Bake at 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.

In small bowl, beat whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form.
To assemble cake, place 1 layer on serving plate, praline side up. Spread with 1/2 of the whipped cream. Top with second layer, praline side up; spread top with remaining whipping cream.
Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator.

Easter White Chocolate & Lime Cheesecake

  6    White chocolate squares 
  6 oz Soft lady fingers 
  2 pk Philadelphia cheese (2x250g) 
  1 c  Sugar 
1/4 c  Lime juice 
  1    Gelatine env. unflavored 
  2 ts Lime peel, fine grated 
  1 c  Whipping cream, whipped 
       Lime slices 

Melt chocolate.
Halve lady fingers lengthwise. Line bottom and sides of an 8 1/2-inch springform pan with ladyfingers, rounded sides facing out.
Beat cream cheese on lowest speed of electric mixer until smooth. blend in sugar and chocolate; mix well.
Sprinkle gelatine on top of lime juice in saucepan. Let stand 5 minutes to soften.
Stir mixture over low heat until gelatine is dissolved. Blend warm gelatine and lime peel into cheese mixture.
Fold cheese mixture into whipped cream. Pour into pan.
Chill at least 3 hours. Garnish with strawberries and lime slices.

Easy Easter Cut-Outs

  1 c  Chocolate Chips 
  2 ts Shortening* 

Tinted Coconut
1 dr Food color
1/2 c Sweetened Coconut Flakes

  • NOT butter, margarine, oil, or vegetable oil spread
  1. Cover bottom of 13x9-inch pan with heavy duty foil.

  2. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.

  3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs.

Tinted Coconut:

In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup Sweetened Coconut Flakes; with fork, toss until evenly tinted.

Chocolate Pecan Pralines

  1 c  Sugar; granulated 
  1 c  Brown sugar; light, packed 
1/2 c  Light cream or half half 
1/4 ts Salt 
  2 oz Chocolate, baking; 2 squares 
  1 ts Butter 
  1 c  Pecans; coarsely chopped 
  1 ts Vanilla 

Combine the sugars, cream, and salt in a large saucepan. Cook over medium heat, stirring constantly, to 228 degrees F on a candy thermometer. Remove from the heat and add the baking chocolate, broken into small pieces, butter, and pecans. Return to the heat, stirring constantly, and cook to the soft ball stage (234 degrees F.).
Remove from the heat, add the vanilla, then cool the mixture for 5 minutes.
Beat for 10 to 15 seconds until the mixture slightly thickens. Quickly drop candy, by large spoonfuls onto greased plates or waxed paper. If the mixture becomes too thick to drop, stir in a tablespoonful of hot water. Makes about 2 dozen pieces.

Easter Egg Candies

  1 lb Confectioners sugar 
  2 tb Water 
  1 tb Light corn syrup 
  1 tb Butter; softened 
  1 ts Vanilla 
1/4 ts Salt 
1/4 ts Almond extract 
  1 pn Cream of tartar 

1 1/3 c Flaked coconut

Chocolate Coating
8 Squares semi-sweet chocolate

Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. This mixture will be crumbly. Add the coconut.
Shape into eggs (whatever size you want). Melt the chocolate in a double boiler over low heat. Cool a little and then frost the easter eggs.

Easy Creamy Pralines

  1 c  Brown Sugar 
  1 c  Sugar 
1/2 c  Evaporated milk 
1/4 ts Salt 
1/4 ts Maple flavoring 

1 1/2 c Pecans

Combine sugars, milk, and salt in a 3-quart saucepan. Slowly bring to a boil and cook to 236 degrees (soft-ball stage), stirring almost constantly.
Remove from heat and cool slightly. Add flavoring and nuts, then stir until mixture begins to thicken.
Drop quickly by tablespoonful onto waxed paper or buttered pan, making 2-1/2" to 3" patties.
To prevent hardening of candy in pan, set over hot water while spooning out.
Makes 15 to 20 pralines.

Marshmallow Easter Bunnies & Chicks

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.

Angel Food Candy

  1 c  Sugar 
  1 c  Dark corn syrup 
  1 tb Vinegar 
  1 tb Baking soda 
  1 lb Chocolate almond bark, 

In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer. Do not overcook.
Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When cool, break into bitesize pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm.
Store candy tightly covered. Yield: 1-1/2 pounds

Gingerbread Easter Bunny Cookies

1/4 c  margarine 
1/2 c  brown sugar 
1/2 c  dark molasses 

3 1/2 c flour
1 ts baking soda
1/4 ts cloves
1/2 ts cinnamon
1 ts ginger
1/2 ts salt
1/4 c water

Preheat oven to 350 degrees.
Blend the margarine and sugar until creamy, then beat in the molasses.
Sift together the flour, baking soda, cloves, cinnamon, and ginger.
Add the dry ingredients to the margarine mixture in three parts alternating with the water. The dough will be stiff; you may need to work in the last third of the flour with your hands.
Roll the dough to any thickness you like, directly onto a nonstick cookie sheet; then cut out bunny rabbits with a cookie cutter.
Bake for 8 minutes or longer, depending on their thickness. When done, the dough should spring back when pressed.

Meringue Kisses for Easter

  2    Egg whites; room temperature 
1/4 ts Cream of tartar 
    pn Salt 
1/2 c  Granulated sugar 
1/2 ts Vanilla extract 
  4 oz Semisweet chocolate chips 

Preheat oven to 375 F. Line baking sheet with parchment paper; set aside.
In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff; beat in sugar 1 tablespoon at a time. Add vanilla; fold in chocolate chips.

Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. Turn oven off; leave cookies in oven 5 hours.

Praline Apple Waffle Cookies

1 1/4 c Firmly packed brown sugar
1/2 c Butter, softened
2 Eggs
1 ts Vanilla
1 1/2 c Pillsbury BEST All
-Purpose Flour
1 ts Baking powder
1 ts Cinnamon
1/2 ts Salt
1/8 ts Nutmeg
1/2 c Shredded, peeled apples
1/2 c Finely chopped pecans

1/2 c Powdered sugar
1/4 ts Cinnamon

Heat waffle iron to medium-low.
In large bowl, beat brown sugar and butter until blended. Add eggs and vanilla; beat well.
Lightly spoon flour into measuring cup; level off. Add flour, baking powder, 1 t cinnamon, salt and nutmeg; mix well. Stir in apples and pecans.
Spray waffle iron with nonstick cooking spray. Drop dough by heaping teaspoonfuls 2 inches apart onto waffle iron. Bake 1 1/2 to 2 minutes or until cookies are deep golden brown.
Immediately remove from waffle iron; cool 1 minute on wire rack. Repeat with remaining dough.
In small bowl, combine powdered sugar and 1/4 t cinnamon; mix well. Dust top slightly warm cookies.
Serve warm or cool. Store in tightly covered container.

Easter Dream Bar Cookies

  1 c  margarine 
  1 c  brown sugar 
  1 ea egg 
  2 c  flour 
  1 ts vanilla 
 12 oz chocolate morsels 
  1 c  nuts, chopped 

Mix together margarine, brown sugar and egg, Add flour and vanilla. Mix well, and spread on a large well greased cookie sheet.
Bake at 350 degrees for 15-20 minutes. (until lightly browned)
Melt chocolate morsels, spread on top of baked mixture. Sprinkle chopped nuts on top of chocolate, pressing with spatula into chocolate so the nuts will not fall off when cutting.
When cooled cut into 1-inch squares.
Yields 8 dozen 1 inch squares.

Quick-as-a-Bunny Easter Egg Nests

  Yield: 16 Nests 

  4 tb Butter 
  4 c  Marshmallows or 10 oz 
  5 c  Rice krispie cereal 
1/2 c green-tinted coconut 
       Miniature marshmallows, jelly beans, chocolate eggs, etc. 

Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly .
Remove from heat, add Rice Krispies and coconut and stir till thoroughtly mixed.
Shape mixture into 16 3" nests. Chill thoroughly.
Fill cooled nests with miniature marshmallows, jelly beans, chocolate eggs, hershey kisses, etc.

Apricot Squares for Easter

1/2 c  shortening 
1/2 c  sugar 
  1 ea Egg, well beaten 
1/2 ts lemon juice 

1 1/2 c flour
1 1/2 ts baking powder
1/2 ts salt
1/2 ts cinnamon
1 pn cloves
2 tb milk
3/4 c apricot preserves

Cream shortening. Add sugar, cream until fluffy. Add egg and lemon juice, blend well.
Sift together dry ingredients, add, alternately, with milk.
Spread half the batter into greased 9"x9" pan. Cover with apricot preserves. Top with remaining half of the batter.
Bake at 400 degrees for 25 minutes or until golden, and batter tests done. Cool, and cut into squares.

Chocolate Silk Pie for Easter

1/2 c  Butter 
3/4 c  Sugar 
  1 oz unsweetened chocolate, melted 
  1 ts Vanilla 
  2    Eggs 
  1    Pie shell (9 inch) 
1/2 pt Whipping cream 

Thoroughly cream butter and sugar. Blend in melted chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition on medium speed.
Pour into cool pie shell, chill for 2 hours. Then top with whipped cream.

Cool 'n Easy Easter Pie

2/3 c  Boiling water 
  1 pk (4-serving size) Jell-o, any flavor 
1/2 c  Cold water 
       Ice cubes 
  8 oz Cool Whip whipped topping, 
  1    Ready-made Graham Cracker 
       Pie Crust (6oz) 

Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound.
Spoon into crust. Refrigerate 4 hours or until firm.
Garnish with additional whipped topping. Add jelly beans, hershey kisses, small chocolate easter eggs, etc.

Easter Strawberry Marshmallow Supreme

  1    9 inch grapham cracker pie shell 
  1 c  Milk, scalded 
 12    Marshmallows, chopped 
  1 c  Thick cream 
1/2 c  Chopped nuts 
  2 c  Crushed strawberries, 

To scalded milk, add marshmallow pieces. Let cool to lukewarm.
Whip the cream and blend into milk-marshmallow mixture. Fold in nuts and berries.
Pour into pie shell and chill 8-12 hours.

Praline Creme Pumpkin Pie (Easter)

       Pastry for unbaked 
       -one-crust pie 

Pumpkin Filling
1/2 c Sugar
1 1/2 ts Pumpkin pie spice
1/4 ts Salt
16 oz Can (2 cups) pumpkin
12 oz Can (1 1/2 cups)
-evaporated milk
2 Eggs, slightly beaten

Praline Layer
1/4 c Firmly packed brown sugar
2 tb All-purpose flour
1/4 c Margarine or butter
1/2 c Chopped pecans

3 oz Pkg cream cheese, softened
2 ts Milk
1 ts Grated orange peel
8 oz 3 1/2 cups frozen whipped

Prepare pastry for unbaked one-crust pie using 9-inch pie pan. Heat oven to 425 degrees F.
In large bowl, combine all Pumpkin Filling ingredients; beat until well blended. Pour into pastry-lined pan. Bake for about 15 minutes.

Meanwhile, in small bowl combine brown sugar and flour. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in pecans. Sprinkle Praline Layer mixture over Pumpkin Filling.
Reduce oven temperature to 350 degrees; bake an additional 30 to 35 minutes or until knife inserted near center comes out clean. Cool completely.

In small bowl, combine cream cheese, milk and orange peel; mix until smooth. Gently fold whipped topping into cream cheese mixture. Spoon over cooled pie. Refrigerate until serving time. Store in refrigerator.

Bailey’s Chocolate Mousse Easter Pie

  6 oz Ready Crust (graham or 
  1 pk Unflavored gelatine 
  1 ts Vanilla 
3/4 c  Milk 
3/4 c  Bailey's Irish Cream 
  6 oz Semi-sweet chocolate chips 
  2 c  Frozen whipped topping 
       Chocolate dipped 
       -strawberries (as garnish, 
       -if desired) 

In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes.
Add chocolate and continue cooking, stirring constantly until chocolate is melted; stir in vanilla. Remove from heat and stir occasionally, adding Bailey’s about five minutes after removal from heat.
When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust.
Garnish with more whipped topping (or whipped cream) and strawberries (if desired). Chill at least 4 hours before serving.

No Crust Easter Pie

1 1/2 lb Ricotta
1 lb Cream cheese
6 Eggs
2 tb Vanilla
6 tb Flour
1 pt Sour cream

Cream the ricotta and cream cheese, add the eggs, beating them in one at a time. Add the vanilla.
Spoon in the flour and sour cream, mix well.
It’s going to be loose, don’t worry.
Pour mixture into a 10" springform cake pan. Bake in a 325 deg oven for about 1 hour.

Chocolate Amaretto Pie (easter)

1 pk Oreo cookies, freshly
2 tb Amaretto
1 tb Hazelnuts

1/2 qt Freshly whipped cream
1 ts Cocoa
1 1/2 ts Cream of tartar
1 c Melted butter
2 c Super-fine sugar
8 Eggs at room temp., beaten
1/2 c Amaretto

2 c Freshly whipped cream
1/4 c Melted butter
1/4 c Cocoa

Mix together the Oreo cookies, Amaretto, and Hazelnuts. Form like a dough and put into a springform pan, about 1/4" thick around the bottom and sides. Put aside.

Mix together the whipped cream, cocoa, cream of tartar, butter, sugar, eggs, and Amaretto. Put the filling into the crust and refrigerate for 24 hours.
After refrigeration: Bake 1/2 hour at a very low temperature - about 225’F. A too-hot oven will result in “mush.”

Fold butter and cocoa into cream. Sweeten with sugar to taste. Top the pie.
Serve at room temperature or slightly cooler.

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.

Easy Easter Crock Pot Roast Beef

  5 lb Chuck roast* 
  2 cn French Onion Soup 
 16 oz Beer 
  2 oz Whiskey 
  2    Beef bouillon cubes 

*Cut in large chunks so it’ll fit in crockpot
Braise roast in 400F. oven for one hour.
Add all ingredients together with roast in crock pot. Stir a bit and simmer 4-5 hours.

Easy Easter Sloppy Joes

  2 lb Lean ground beef 
  1 md Onion, shopped 
  1 md Grn bell pepper, chopped 
 30 oz Tomato sauce 
  2 tb Light or dark brown sugar 
1/2 ts Garlic powder 
1/2 ts Salt 
1/4 ts Black pepper 
  6    To 8 sandwich or hamburger 
       - buns, split 

In a large skillet, brown the ground beef with the onion and green pepper over medium high heat for 7 to 9 minutes; drain off the excess liquid. Add the tomato sauce, sugar, garlic powder, salt, and pepper; mix well.
Reduce the heat to low and simmer for 8 to 10 minutes, stirring occasionally.
Serve over the hamburger buns.

Easy Baked Chicken & Potatoes for Easter

  1    3-4 pound fryer, cut into 
       -serving pieces 
  6    Potatoes, peeled & quartered 
  1 c  Crushed tomatoes 
  2 tb Parsley 
  1 ts Basil 
  2    Cloves garlic, minced 
       Salt and pepper to taste 
1/4 c  Grated Parmesan cheese 
  3 tb Vegetable oil 

Wash chicken and wipe dry with paper toweling. Put enough oil in a large roasting pan to cover bottom of the pan.
Place chicken in pan and place potatoes between the chicken pieces.
Sprinkle tomatoes, parsley, basil, garlic, salt and pepper over the chicken and potatoes. Lastly, sprinkle with the grated cheese and the oil.
Bake in 375 degree F. oven for 1 1/4 hours, or until chicken is done.
Yield: 4 servings.

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.

Fast & Easy Quick Skillet Lasagna (Easter)

  4 c  Rotini pasta [=12 oz] 
  1 ts Vegetable  oil 
  2    Zucchini, cubed 
  1    Onion, chopped 
1/2    Sweet red/green pepper, dice 
  4 c  Mushrooms, sliced 

1 1/2 c Cooked ham, diced
1 ts Dried oregano
1/4 ts Pepper
12 oz Jar spaghetti sauce [375g]
15 oz Tub ricotta cheese [475g]
2 c Mozzarella, part-skim,

In pot of boiling salted water, cook rotini until tender but firm, about 6 minutes. Drain in colander; set aside.
Meanwhile, in nonstick ovenproof skillet, heat oil over medium-high heat; cook zucchini, onion, red pepper, mushrooms, ham, oregano and pepper for 8 minutes or until tender, tossing often.
Add spaghetti sauce; cook, stirring occasionally, for 5 minutes. Stir in pasta. Spread ricotta evenly over top; sprinkle with mozzarella.
Broil for 5 minutes or until golden brown.

Easy Award-Winning 15 Minute Spaghetti Sauce

1/2    Diced green pepper 
1/2    Diced onion 
  2    cloves garlic, mashed 
  2    Large tomatoes, chopped 
  1 c  Tomato Sauce 
1/2 c  Red or white wine (or stock) 
1/2 c  Cream or milk 
       Your favorite spices 
       -oregano, basil, etc. 
       Salt & pepper 

Heat olive oil in large skillet till water sizzles. Add green pepper, onion, garlic, and tomatoes.
After they saute for about 5 minutes, add one cup tomato sauce, wine and cream. Flavor with a sprinkle of oregano, basil, salt and pepper.
Turn down heat and simmer about 5 minutes. Serve over pasta. -----

Of all the symbols associated with Easter the egg, the symbol of fertility and new life, is the most identifiable. The customs and traditions of using eggs have been associated with Easter for centuries

Originally Easter eggs were painted with bright colors to represent the sunlight of spring and were used in Easter-egg rolling contests or given as gifts. After they were colored and etched with various designs the eggs were exchanged by lovers and romantic admirers, much the same as valentines. In medieval time eggs were traditionally given at Easter to the servants. In Germany eggs were given to children along with other Easter gifts

Different cultures have developed their own ways of decorating Easter eggs. Crimson eggs, to honor the blood of Christ, are exchanged in Greece. In parts of Germany and Austria green eggs are used on Maundy Thursday (Holy Thursday). Slavic peoples decorate their eggs in special patterns of gold and silver

Austrian artists design patterns by fastening ferns and tiny plants around the eggs, which are then boiled. The plants are then removed revealing a striking white pattern. The Poles and Ukrainians decorate eggs with simple designs and colors. A number of eggs are made in the distinctive manner called pysanki (to design, to write)

Pysanki eggs are a masterpiece of skill and workmanship. Melted beeswax is applied to the fresh white egg. It is then dipped in successive baths of dye. After each dip wax is painted over the area where the preceding color is to remain. Eventually a complex pattern of lines and colors emerges into a work of art

In Germany and other countries eggs used for cooking where not broken, but the contents were removed by piercing the end of each egg with a needle and blowing the contents into a bowl. The hollow eggs were dyed and hung from shrubs and trees during the Easter Week. The Armenians would decorate hollow eggs with pictures of Christ, the Virgin Mary, and other religious designs

Easter Egg Games

Eggs play an important part in Easter sports. The Romans celebrated the Easter season by running races on an oval track and giving eggs as prizes. Two traditional Easter egg games are the Easter Egg Hunt and the Easter Egg Roll

On Easter morning the children of the house join in a search to locate the eggs that the Easter Bunny had hidden while they where asleep. The searching might continue though out the house with the older children helping the youngest. Sometimes prizes of candy are awaiting the child finding the most eggs

Easter egg hunts can are also part of a community’s celebration of holiday. The eggs are hidden in public places and the children of the community are invited to find the eggs

The rules of an Easter Egg Roll are to see who can roll an egg the greatest distance or can make the roll without breaking it, usually down a grassy hillside or slope

Maybe the most famous egg rolling takes place on the White House Lawn. Hundreds of children come with baskets filled with brightly decorated eggs and roll them down the famous lawn, hoping the President of the United States is watching the fun.

How To Boil Perfect Easter Eggs

Have you ever eaten Easter Eggs that are so dry their yolks look almost green?

Perfect boiled eggs have fluffy, yellow yolks. Here’s how to get perfect results every time, so your eggs will taste as good as they look.

Put eggs in a large pot, in a single layer and cover with COLD water. Turn on the heat under the eggs and as soon as they come to a full boil, remove them from the heat and let them sit in the hot water for about 15-20 minutes.

How Fresh Are Your Eggs?

To make sure your eggs are fresh, put raw egg in a glass of water. If it lays on the bottom, it’s fresh. If it is on the bottom, but the small end is up, it’s still fine. If it is floating in the middle, but not on top, it should be safe, but not very fresh. If it floats, throw it away, it’s a rotten egg.

If you don’t want to purchase dyes for coloring your Easter eggs,
here are some natural substitutes…

Orange: Paprika; 4 Tbsp er quart of water

Blue: red cabbage; 4 cups, sliced, per quart of water

Red: Pomegranate juice in place of water

Pink: Cranberry juice in place of water

Green: Spinach; 4 cups per quart of water

Ocher: Onion skins; 4 cups of the dry outer skins

Mocha: One quart of strongly brewed coffee in place of water

To use:
Combine dye materials, 2 Tbsp vinegar and water, in a large pot.


We love coloring eggs as much as anyone. But we HATE wasting food. What follows is a list of ten fabulous things to make with leftover eggs. Oh, by the way, you don’t have to wait till Easter to enjoy these recipes.

  1. Scotch Eggs – Britain’s favorite bar food makes a great snack, hot or cold.

6 hard boiled eggs
1 lb. spicy sausage meat
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 C flour, divided
1 C breadcrumbs
1 tsp. salt
2 tsp. pepper
1 tsp. paprika
2 eggs, beaten
oil for frying
Makes 6 Eggs

Peel the eggs and set aside. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions, set aside. Mix breadcrumbs with salt, pepper and paprika, set aside.
Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, shape a coating around the hard boiled egg, completely enclosing it. Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.
Heat about 2-3 inches of oil in a large skillet. Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each in half and serve with some good mustard.

  1. Deviled Eggs – Why wait till your next party to serve this great hors d’ouervre?

6 hard boiled eggs
2 T mayonnaise
3/4 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce*
salt & pepper to taste
paprika for garnish
Serves 6 as an appetizer

Cut each egg in half and carefully scoop out the yolk. Mash yolks and remaining ingredients together to make a paste. Whether to make it completely smooth, or leave small lumps is a matter of personal taste, much the same way that some people, myself included, like lumpy mashed potatoes. If you’re in the smooth camp, you can make the egg yolk mixture in a food processor.
Once you’ve finished the egg yolk mixture, it’s time to carefully spoon it back into the egg white. For more decorative eggs you can put the egg yolk mixture in a pastry bag and pipe it back into the white. Sprinkle with a little paprika for color and flavor.

  1. Pickled Eggs – Another pub favorite!

12 hard boiled eggs, peeled
1 T kosher salt
1 1/2 C cider vinegar
1/2 C water
1 1/2 tsp. sugar
1 tsp. white peppercorns, crushed
1/2 tsp. crushed allspice
1/2 tsp. ground turmeric
1/4 tsp. celery seeds
2 shallots, thinly sliced
Makes 1 Dozen Pickeled Eggs

Take a fork and gently pierce each egg through the white to the yolk about 6 times, but leaving the whole egg intact. Pack the eggs into a clean 1 quart jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Let liquid cool for about 10-15 minutes.
Pour liquid over eggs in jar, tightly cap jar and refrigerate. It will take about a week for the eggs to absorb the flavorings and they will keep, refrigerated, for several weeks.

  1. Beet Pickled Eggs – Brightly colored pub food. Yummm!

12 hard boiled eggs, peeled
1 1/2 C cider vinegar
1 C beet juice
8-10 whole peppercorns
3 whole cloves
3 -4 cloves garlic
1 bay leaf
1 T sugar
1/2 tsp. salt
1/8 tsp. ground allspice
2 sprigs fresh dill
Makes 1 Dozen Pickled Eggs

Pack peeled eggs in a clean one quart jar.
Combine remaining ingredients, except dill in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Pour hot mixture over eggs, add dill and cover tightly. Refrigerate for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator

  1. Egg and Arugula Stuffed Tomato – Cut up a tomato and stuff it with a special egg salad. Almost instant lunch.

6 hard boiled eggs, peeled
1/4 C mayonnaise (or light mayonnaise)
1 tsp. lemon juice
1/2 tsp. Dijon mustard
1/4 lb. arugula
salt and pepper to taste
4 large tomatoes
lettuce leaves for garnish
Serves 4

Cut the top off a large tomato, about 1/3 of the way down. Scoop out the seeds, leaving a hollow shell. For a more decorative tomato, you can cut the top using a zig-zag design, using a special knife like in the photo, or using a paring knife to make the cuts.
Finely chop eggs and stir in remaining ingredients. stuff into the hollowed tomatoes. Serve on a large lettuce leaf.

  1. Egg Salad Sandwich – A classic: egg salad spread it on bread, topped with lettuce and sliced tomato (pumpernickel bread is especially good).

6 hard boiled eggs, peeled
1/2 C celery, chopped
1/3 C scallions, chopped
4 T mayonnaise
1 tsp. Dijon mustard
1/4 tsp. Worcestershire sauce
salt and pepper to taste
Makes 4 Sandwiches or Stuffed Tomatoes

Mash eggs and mix all ingredients together until well mixed.

  1. Meatloaf – Bury a few of hard boiled eggs in a meatloaf for a visual and taste surprise.
    If you want to add the optional hard boiled eggs, just fill the meatloaf pan half full, insert the whole, hard boiled eggs in the center, and fill in with the rest of the meatloaf mixture. This makes for a great presentation when the meatloaf is cut open.

2 cups bread crumbs
1 pound lean ground beef
1 pound lean ground pork
1 egg, slightly beaten
3 T chopped parsley
1 medium onion, chopped
3 cloves garlic, chopped or pressed
1 stalk celery, finely chopped
1/2 tsp. thyme
1/2 tsp pepper
1 1/2 tsp. salt
3 hard boiled eggs, peeled (optional)
Serves 8

Pre-heat oven to 350°F. Mix all ingredients together. Shape into a loaf pan. Bake for 1 1/2 hours. If desired, spoon onion gravy over baked meatloaf slices.
1/2 cup onion, minced
3 T butter
3 T flour
1 1/3 cup beef stock
1 T minced parsley
1/4 cup dry red wine
Makes About 2 cups

Sauté onion in butter for about 3-5 minutes, or until slightly browned. Stir in flour and add remaining ingredients. Simmer for 3-5 minutes, stirring constantly. Serve.

  1. Potato Salad – Bet you never think of this favorite picnic side dish until summer, but it makes a great way to use extra boiled eggs now.

5 pounds potatoes peeled
2-3 stalks celery, finely chopped
1 medium onion, chopped
1/4 C cider vinegar
1/4 C cilantro, stemmed and chopped
1 T Dijon mustard
salt and pepper to taste
1 cup mayonnaise
6-8 hard boiled eggs
3-4 ripe tomatoes, cut in wedges
1-2 cucumbers, cut in slices
Serves 12-14

Cut peeled potatoes into cubes and cook in boiling water until tender – do not overcook. Drain and cool slightly.
In a large bowl, combine all ingredients except tomatoes, and cumcumbers. Mix well to combine flavors. Arrange tomatoes and cucumbers on top. Cover and chill thoroughly before serving.

  1. Cobb Salad – Eggs add the perfect touch!

3 -4 C Romaine lettuce, shredded
2 med ripe tomatoes, diced
1 large avocado, diced
4 slices bacon
3 T blue cheese, crumbled
1 C cooked turkey or chicken breast, diced
2 hard boiled eggs
2 T diced olives (optional)
Blue Cheese Dressing (or dressing of choice)
Serves 2

Place shredded lettuce in a bowl and arrange remaining ingredients in rows on top. Serve with dressing on the side.

Very rich bleu cheese dressing
3/4 C sour cream
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/2 tsp. salt
1/3 tsp. garlic powder
1 tsp. Worchestershire sauce
1 1/3 C mayonnaise
1 T green onion, finely minced (optional)
6 oz. crumbled Blue Cheese
Makes about 2 1/2 Cups

Combine first 6 ingredients in a mixing bowl and blend with an electric mixer for 2 minutes at low speed. Add mayonnaise and blend for about 2 more minutes at medium speed. Slowly add blue cheese and blend at low until completely combined, but with some small chunks of cheese remaining.
Refrigerate for 24 hours before serving.

  1. Scalloped Eggs – This is an old fashioned recipe that was a favorite in your grandmother’s (or great grandmother’s¸) day.

8 hard boiled eggs
about 3/4 C milk, half & half or cream
about 3/4 C seasoned breadcrumbs
about 2 T butter
salt and pepper to taste
4 slices crumbled cooked bacon
Serves 4-8

Pre-heat oven to 350°F.
Grease an 8" square glass baking dish and cover bottom with a layer of crumbs. Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon if using, dot with a few bits of butter, then repeat this layer process, finishing with a layer of buttered crumbs. Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish. Place in oven until heated and browned, about 4-6 minutes.