Happy Easter Everyone! Here are a few Easter
recipes I thought you might enjoy. We also have a
Easter Recipes Section at Razzle Dazzle
Recipes with many recipes for Easter.
MORNING APPLE SQUARES
2 cups unbleached white flour
2 cups brown sugar, firmly packed
1/2 cup butter or margarine
1 cup chopped nuts (optional)
1-2 tsp cinnamon
1 tsp soda
1/2 tsp salt
1 cup sour cream or yogurt
1 tsp vanilla
2 cups apples, peeled and finely chopped (about 2 apples)
Preheat oven to 350 deg. F.
In a large bowl, combine the flour, brown sugar and margarine. Blend at low
speed, until the mixture forms fine crumbs. If you want to include them, stir in
the nuts now.
Place 2 3/4 cups of the crumb mixture into an ungreased 13x9 inch pan. Press
down firmly. Add the remaining ingredients (except for the apples) to the
remaining crumb mixture. Blend well.
Stir the chopped apples into the batter. Spoon the batter evenly over the crumb
base in the pan.
Bake at 350 deg. F for 30-40 minutes. If you use the larger pan, bake for 25-30
Cool before cutting. Better yet, let it wait 24 hours before cutting.
Store loosely covered
Makes 12-15 squares.
DO-AHEAD STRAWBERRY STUFFED FRENCH TOAST
You'll need a loaf of French or Italian bread that's at least 16" long to get
slices thick enough to hold the strawberry and cream cheese filling.
1 package (8 ounces) reduced-fat cream cheese, at room temperature
1/3 cup confectioners' sugar
1 teaspoon almond extract or vanilla
1 to 2 cups sliced strawberries
1 loaf day-old French or Italian bread
1 1/4 cups fat-free egg substitute
1 cup skim milk
1 tablespoon vanilla
To make the filling: In a medium bowl, stir the cream cheese until smooth. Stir
in the confectioners' sugar and almond extract or vanilla. Fold in the
To make the French toast: Cut a small diagonal slice off each end of the bread
and discard. Cut the bread diagonally into 10 thick slices. Cut a slit through
the top crust of each slice to form a pocket. Divide the filling among the bread
slices, stuffing each pocket with the cream-cheese mixture. Lay the slices in a
13" x 9" baking dish.
In a medium bowl, whisk together the egg substitute, milk, and vanilla. Slowly
pour over the bread, then turn the slices to coat completely. Cover with plastic
wrap and refrigerate for at least 4 hours or up to 12 hours.
Turn the slices at least once while soaking. Preheat the oven to 450 degrees F.
Coat a baking sheet with no-stick spray. Place the bread slices about 1" apart
on the sheet. Bake for 6 to 10 minutes per side, or until golden. Serve warm.
In a pinch, you can replace the confectioners' sugar with granulated sugar that
has been powdered in a spice grinder or mini food processor.
After soaking, the stuffed French toast can be stored in resealable freezer bags
and frozen for up to 1 month. Place the frozen French toast on a baking sheet
coated with no-stick spray and bake at 375F for 15 to 20 minutes per side, or
Makes 10 slices
BLUEBERRY BREAKFAST BRAID
5 to 5-1/3 cups all-purpose flour
1/2 cup sugar
2 packages (1/2 ounce or 4 1/2 tsp) Fleischmann's RapidRise Yeast
1 teaspoon salt
1 tablespoon finely shredded orange peel
1/2 teaspoon ground cinnamon
1 cup milk
1/2 cup orange juice
1/2 cup butter or margarine
2 large eggs
1 cup fresh or frozen blueberries
1 cup sugar
1/4 cup water
3 tablespoons cornstarch
1 egg yolk plus 1 tablespoon milk
Combine 1 cup fresh or frozen blueberries, 1 cup sugar, and 1/4 cup water in
medium saucepan; bring to a boil over medium heat. Cook 20 minutes, stirring
occasionally, until very thick. Stir in 3 tablespoons cornstarch dissolved in 3
tablespoons water; cook 5 minutes, stirring constantly. Let cool.
In large bowl, combine 2 cups flour, sugar, undissolved yeast, salt, orange peel
and cinnamon. Heat milk, orange juice, and butter until very warm (120 to 130
F). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high
speed. Stir in enough remaining flour to make a soft dough. Knead on lightly
floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest
Divide dough in half; divide each half into 3 equal portions. Roll each to 20 x
6-inch rectangle. Spread Blueberry Filling evenly. Beginning at long end, roll
each up tightly as for jelly roll. Pinch seams to seal to form ropes. Braid
ropes; place on greased baking sheets. Cover; let rise in warm, draft-free place
until doubled in size, about 1 hour. Brush with egg mixture.
Bake at 350 F for 30 to 35 minutes or until done. Remove from sheets; cool on
24 servings, 2 Loaves or Braids
BANANA PECAN STREUSEL FRENCH TOAST
8 slices Texas bread, cubed (3/4”)
4 ripe bananas, mashed (1 1/3 cups)
1 12-ounce can evaporated milk
3 beaten eggs
½ cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
¼ teaspoon almond extract
¼ cup brown sugar
2 tablespoons flour
1 tablespoon melted butter
½ cup chopped pecans
1 teaspoon cinnamon
½ cup butter
1 cup powdered sugar
¼ cup amaretto
1 egg yolk
In a large bowl stir together bananas, milk, eggs, sugar, vanilla, cinnamon and
almond extract. Place bread cubes in a lightly greased 9"x13" pan. Pour egg
mixture evenly over bread. Cover and refrigerate overnight.
To make streusel topping, in a small bowl combine brown sugar, flour, butter,
and 1 teaspoon cinnamon. Stir in pecans. Sprinkle over bread in pan.
Bake uncovered at 350 degrees for about 45 minutes or until lightly browned.
While baking, make the amaretto sauce: Melt butter and sugar together in a small
pan over low heat. Add Amaretto and egg yolk, cooking and stirring for 2 more
Serve topped with Amaretto Sauce.
1 1/2 cup unbleached flour
2 pkgs active dry yeast
1 tsp salt
2/3 cup evaporated milk
1/2 cup water
1/2 cup honey
1/2 cup margarine, melted
3 1/2 cup unbleached flour
1/2 cup honey
1/4 cup margarine, melted
1/2 cup raisins
To prepare batter, combine 1 1/2 cups flour, undissolved yeast, and salt in a
mixing bowl; set aside. In a skillet, heat evaporated milk, water, 1/2 cup honey
and 1/2 cup margarine until very warm 120-130 degrees. Gradually add to dry
ingredients; beat 2 minutes at medium speed. Add eggs and 1/2 cup flour. Beat 2
minutes at high speed. Place in a mixing bowl coated with cooking spray. Cover
tightly with plastic wrap. Refrigerate 2 to 24 hours.
On lightly floured surface, divide dough into 15 pieces. Roll each into a
20-inch rope. Divide each rope into: 1 12-inch (body), 1 5-inch (head), and 3
1-inch (ears and tail) strips. Coil pieces to make body and head; attach ears
and tail to head and body. Place bunnies on baking sheet coated with cooking
spray. Cover; let rise in warm, draft-free place until doubled in size, 20 to 25
Bake at 375 for 12 to 15 minutes or until golden brown.
Remove to wire racks. Meanwhile to prepare glaze, combine remaining honey and
margarine in a saucepan until margarine has melted. Brush bunnies with glaze
while warm. Then, decorate with raisins for eyes.
ITALIAN BRAIDED EASTER BREAD
2 1/4 to 3 1/4 c. flour
1/4 c sugar
1 teaspoon salt
1 pkg rapid-rise dry yeast
2 eggs, beaten
2/3 c warm milk
2 Tbsp butter, melted
1 Tbsp anise seed
1/2 c candied fruit (optional)
1/4 c chopped nuts (optional)
5 raw colored eggs
Combine 1 cup of the flour, sugar, salt, and yeast. Add dry mixture to the milk
and melted butter mixture, along with the eggs. Beat with a mixer for 2 minutes.
Stir in enough of the remaining flour and the anise seed plus any of the candied
fruit or nuts to make a soft dough. Knead for 8 to 10 minutes. Add flour as
necessary so dough is not sticky. Let rise for about 1- 1 1/2 hour or until
double in size.
Divide dough in half. Roll each piece into 24" rope. Overlap dough over itself
(twist 2 pieces together) connecting the 4 end pieces to form a wreath. place on
greased baking sheet. Place the five raw colored eggs into spaces between
twists. Brush with melted butter. Let rise for 1 hour. Bake at 350 for 35-50
EASTER MAIN DISHES
SPRING HAM WITH RHUBARB SAUCE
4-lb. ham, boneless and fully cooked
1/2 cup water
3 cups rhubarb, cut up (you may use frozen)
1-1/4 cups sugar
1/2 cup orange juice
2 teaspoons orange zest
3/4 teaspoon dry mustard
1 cinnamon stick
Place ham on a rack in a shallow roasting pan. Add 1/2 cup water. Insert a meat
thermometer into the thickest part of the ham. Cover tightly with aluminum foil,
leaving thermometer dial exposed. Roast in a 325° F oven until thermometer
registers 135° F, about 20 minutes per pound.
combine all other ingredients in large saucepan and bring to a boil. Reduce heat
and simmer, uncovered, 20 minutes, stirring occasionally. Remove cinnamon stick.
Remove foil from ham and spoon small amount of sauce over ham 15 minutes before
cooking time ends. Remove ham when meat thermometer reaches 140° F. Let ham sit
15 minutes before slicing. Serve sauce over ham slices.
PINEAPPLE GLAZED HAM
4 cups pineapple juice
1 (1-inch) piece fresh ginger, peeled and sliced
4 garlic cloves, pressed
1 (7- to 9-pound) bone-in smoked fully cooked ham
12 to 16 whole cloves
1/4 cup Dijon mustard
1 cup firmly packed light brown sugar
1 (20-ounce) can pineapple slices in juice, drained
10 maraschino cherries, halved
Stir together first 3 ingredients in a saucepan; bring to a boil. Reduce heat to
medium-low, and simmer 25 minutes or until liquid is reduced by half. Pour
mixture through a wire-mesh strainer into a bowl, discarding solids.
Remove skin and excess fat from ham. Make 1/4-inch-deep cuts in a diamond
design, and insert cloves at 1-inch intervals. Place ham in an aluminum
foil-lined roasting pan. Spread Dijon mustard evenly over ham. Pat brown sugar
on top of the mustard. Pour pineapple juice mixture into pan.
Arrange pineapple and cherries evenly over mustard layer on ham; secure with
Bake at 325° for 1 hour. Shield with aluminum foil after 1 hour to prevent
excess browning, and bake 1 to 1 1/2 hours or until a meat thermometer inserted
into thickest portion registers 140°, basting every 30 minutes with pan juices.
Let stand 15 minutes before slicing.
Remove from pan, reserving drippings. Cover ham, and chill, if desired. Chill
Remove and discard fat from drippings. Bring drippings to a boil in a small
saucepan. Serve warm with ham.
ORANGE HONEY GLAZED HAM
1 8-pound Hickory Smoked Ham
1 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Carefully remove peel from orange in long strips. Squeeze the
orange, reserving juice. For glaze, in a small bowl combine 2 tablespoons of the
orange juice, the honey, cinnamon and cloves; mix well.
Place ham on rack in a shallow roasting pan. Insert meat thermometer in thickest
part of ham. Bake, uncovered, in a 325 degree F. oven for 1 1/2 to 2 hours or
until meat thermometer registers 135 to 140 degrees F., basting with the honey
glaze during the last 45 minutes of baking. Garnish with the orange peel, if
1 pound ground ham
3/4 pound ground sweet pork
2/3 cup unsalted Saltine crackers
1 small onion, chopped
1/2 green pepper, chopped
1/2 cup milk/OR pineapple juice
1/2 cup firmly packed brown sugar
1/4 cup cider vinegar
2 ounces 7-up
Dash or two of soy sauce
1/2 cup crushed pineapple
1/2 teaspoon dry mustard
Preheat oven to 350 degrees F.
Mix all loaf ingredients and shape into a loaf; place in a
Mix sauce ingredients and pour over the ham loaf.
Cover ham loaf the first 45 minutes in the oven, then remove
covering to allow loaf to brown.
Bake for 1-1/2 hours.
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EASTER SIDE DISHES
2 pounds carrots, julienned
1/4 cup apple juice
1/4 cup butter or margarine
2 tablespoons brown sugar
1 teaspoon salt, optional
Minced fresh parsley
In a 2-qt. microwave-safe casserole, combine carrots and apple juice. Cover and
microwave on high for 10-12 minutes or until crisp-tender, stirring once.
Add butter, brown sugar and salt if desired; toss to coat.
Sprinkle with parsley.
Yield: 12 servings.
EASTER EGG SPREAD
1 (3 oz.) pkg. cream cheese, softened
2 1/2 Tbsp. half and half, cream or milk
1/2 tsp. salt
1/2 tsp. curry powder
1/4 tsp. pepper
4 hard-cooked eggs, chopped
In small bowl, beat cream cheese and half and half until smooth. Add seasonings;
beat until blended. Stir in eggs; cover and chill to blend flavors. Spread on
crackers or cocktail rye bread as an appetizer. Use as a sandwich filling or as
a stuffing for tomatoes or celery sticks.
Makes About 1 1/3 Cups
EASTER WHITE LASAGNA
8 lasagna noodles, uncooked
1-1/2 pounds ground round
1 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 cup half-and-half
3 ounces cream cheese, softened
1/2 cup dry white wine
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) shredded gouda cheese
12 ounces small-curd cottage cheese
1 large egg, lightly beaten
2 cups (8 ounces) shredded mozzarella cheese
Cook noodles according to package directions, drain and set aside. Cook ground
beef and the next 3 ingredients in a large skillet, stirring until meat
crumbles, drain. Stir in basil and next 5 ingredients. Stir in wine and cheddar
and gouda cheeses; cook, stirring constantly until cheeses melt. Set aside.
Combine cottage cheese and egg, set aside. Arrange half of noodles in a lightly
greased 13x9x2-inch baking dish, top with half each of meat mixture, cottage
cheese mixture and mozzarella cheese. Repeat layers with remaining meat mixture,
cottage cheese mixture and mozzarella cheese. Bake uncovered at 350 degrees for
40 minutes. Let stand 10 minutes before serving.
CHEESY SPINACH MASHED POTATOES
vegetable cooking spray
24 ounces fresh spinach
1 clove minced garlic
4 pounds Yukon Gold potatoes - peeled and chopped
1/2 cup butter
1 1/4 cups milk - warmed
3 cups Swiss cheese
salt and pepper - to taste
In a large skillet coated with cooking spray, cook spinach (in batches if
necessary) and garlic over medium high heat until it wilts, but retains a fresh
green color. Set aside.
Cook potatoes in a large pot of boiling water until tender,
about 25 minutes. Drain well. Return to pot and mash well. Add butter and milk
gradually. Stir until smooth. Add Swiss cheese and spinach, stirring until
cheese melts. Season with salt and pepper.
EASTER BASKET CUPCAKES
1 box cake mix, any flavor
1 can prepared vanilla icing
Green food coloring (preferably the paste type)
1 bag small jelly beans or malted milk robins eggs
1 bag green apple licorice
Prepare cupcakes as directed on package.
Mix icing with green food coloring
until a nice smooth Easter-green color is achieved. Ice cupcakes when they are
cool, using a knife to simulate grass or piping on in a grassy design (reserve a
small amount of icing).
Cut a length of green apple licorice and place an end into each side of the
cupcake to make a basket.
Place jelly beans on top of icing before it dries, and using
extra icing, place a dot of that on the bottom of the jelly beans to sort of
glue them on top of the others, forming a pile. Allow to set, then serve.
EASTER EGG HUNT PIE
1 prepared Keebler graham cracker crust
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup cold water
1 (4 ounce) box instant vanilla or white cheesecake flavor pudding mix
1 1/2 cups non-dairy whipped topping, thawed
16 miniature chocolate eggs or other holiday candies
Additional colorful Easter egg candies and green tinted coconut for garnish, if
In a large mixer bowl, beat cheese until fluffy; gradually beat in sweetened
condensed milk until smooth. Add water and pudding mix; on low speed, beat until
smooth; gently stir in whipped topping.
Spoon half of filling into pie crust and top with chocolate eggs; top with
remaining filling. Chill at least 3 hours.
Garnish as desired.
JELLY BEAN COOKIES
¼ cup flour
¼ tsp salt
3 beaten eggs
1 cup sugar
¾ cup jelly beans -- cut in half (or teeny ones)
1 tsp baking powder
1 cup blanched almonds -- finely chopped
Preheat oven to 300°. Sift flour, sugar, baking powder and salt in bowl. Stir in
remaining ingredients. Turn mix into greased jellyroll pan.
Spread evenly (mix will be thick). Bake for 25-30 min or until golden. Turn out
of pan to cool. When cool, break in pieces or cut in squares and roll in
MARSHMALLOW PEEPS CUPCAKES
1 (18.25 ounce) white cake mix or scratch cake ingredients (your choice)
Green food coloring
Marshmallow Peeps (yellow, pink, white, blue or lavender)
Peeps Jelly Beans or Teenee Beanee Gourmet Jelly Beans
Bake cupcakes as per directions on box and frost. Color grated coconut with
green food coloring.
Top with Marshmallow Peeps (one sits perfectly on a cupcake)
and add a few Peeps Jelly Beans or Teenee Beanee Gourmet Jelly Beans (they make
(Note: If you don’t like coconut, use green sugar sprinkles.
You don’t get the same "grass" effect as the coconut, but you might like the
Another option is to pipe a "nest" of green icing to encircle
the top and place a Peep in the center.
Sprinkle with colored sprinkles for a
EASTER COCONUT CREAM CAKE
1 Cake Mix (boxed) - French Vanilla
1 Container French Vanilla frosting
1 Can Lopez cream of coconut
1 Package shredded coconut
Food Color (optional)
Prepare cake mix as directed on box. When cake is done, remove from oven and
poke holes in it with a straw.
Pour cream of coconut into holes while cake is still hot. Let
cake cool to room temperature and then frost. Pour coconut over whole cake.
Food color is in case you want to color the coconut.
CHOCOLATE FILLED EASTER BASKETS
2/3 cup butter
2-3/4 cups sifted flour
1 cup light brown sugar
2-1/2 teaspoons baking powder
3/4 cup granulated sugar
1 teaspoon salt
2 large eggs
1-1/4 cup milk
1 teaspoon almond extract
24 small chocolate Easter eggs
Preheat oven to 350 degrees F. Line muffin tins with paper baking cups. Blend
butter, sugar, eggs and almond extract in a large mixing bowl. Beat on high
speed for 5 minutes. At low speed, slowly add flour, baking powder, salt and
milk, alternating the wet and dry ingredients. Fill muffin cups 1/3 full. Place
unwrapped chocolate Easter egg in the center of each muffin and cover with more
batter filling each cup 2/3 full. Bake for 18 to 20 minutes or until cake
springs back when touched. Frost while still warm.
Frosting - Sift 2 cups confectioner's sugar. Beat 3 tablespoons butter until
soft. Gradually add sugar, blending ingredients until creamy. Add 1/4 teaspoon
salt and 2 teaspoons vanilla extract. To remove the cornstarch flavor from the
frosting, place the bowl over hot water for about 10 or 15 minutes being careful
not to submerge it in the water. Remove from heat and add 2 teaspoons vanilla
extract, mixing well. Tint with food coloring. Ice each cupcake.
Basket - to make the basket handles, cover pipe cleaners with pastel pink
ribbon. Anchor in opposite sides of each cupcake. Tint shredded coconut with a
few drops of green food coloring to make Easter grass. Sprinkle coconut on top
of each cupcake. Top with jelly beans.
1 (7-ounce) jar marshmallow creme
1/4 cup creamy peanut butter
2 Tablespoons butter or margarine -- melted
1 (5-ounce) can chow mein noodles
1 cup pastel M&M's
Pastel peanut M&M's
In a mixing bowl, beat marshmallow creme, 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-in. nests. Chill for 30 minutes. Dust with
confectioners' sugar. Place several peanut M&M's in each nest.
Serving Size: 9
JELLY BEAN BARK
1 Tablespoon butter (no substitutes), melted
1 1/4 pounds white candy coating
2 cups miniature jelly beans
Line a 15-in. x 10-in. pan with foil. Brush with melted butter; set aside.
Place the candy coating in a microwave-safe bowl. Microwave,
uncovered, at 70% power for 3-4 minutes; stir until smooth. Spread into prepared
Sprinkle with jelly beans. Let stand until set before
breaking into pieces.
COCONUT EASTER EGGS
8 ounces cream cheese -- softened
1 tablespoon butter -- softened
4 cups powdered sugar
1 cup coconut flakes
2 cups semisweet chocolate chips
1 tablespoon shortening
Combine the cream cheese and butter until smooth. Add powdered sugar and
coconut, stir until completely mixed. Refrigerate dough for 1 1/2 hours or until
easy to handle.
Using hands dusted with powdered sugar, mold dough into small egg shapes. Place
on a baking sheet lined with waxed paper. Freeze for two hours or until firm.
Melt together the chocolate chips and shortening; let cool slightly. Dip eggs
into chocolate mixture until completely coated. Return to waxed paper;
refrigerate until hardened. Store in the refrigerator.
CHERRY NUT EASTER EGGS
1/2 cup milk
1/2 stick butter or margarine
2 (3 ounce) packages vanilla pudding and filling (not instant)
1 (9 ounce) jar maraschino cherries
1 cup finely chopped pecans or walnuts
1 to 2 pounds confectioner's sugar
1 pound chocolate; melted
Cut cherries in half, and 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
butter cream icing.
JELLY BEAN CARROTS
Green Easter grass
Orange jelly beans (multi colored will work also)
Cut triangles out of the cellophane. Wrap into the shape of a carrot and hot
glue into place.
Fill each carrot with jelly beans, leaving enough room at the top to stuff
Easter grass for topping. Tie off with a curly green ribbon.
EASTER EGG COLORS
To make the following colors, add the number of food
coloring drops as stated to 1/2 cup boiling water and 1 tsp. vinegar...
Lime - 24 yellow, 4 green
Purple - 15 blue, 5 red
Cantaloupe - 24 yellow, 2 red
Jade - 17 green, 3 blue
Plum - 10 red, 4 blue
Spearmint - 12 green, 6 yellow, 2 blue
Raspberry - 14 red, 6 blue
Maize - 24 yellow, 1 red
Watermelon - 25 red, 2 blue
Teal - 15 green, 5 blue
Grape - 17 blue, 3 red
Fuchsia - 18 red, 2 blue
Orange Sunset - 17 yellow, 3 red
Jungle Green - 14 green, 6 yellow
Any questions or
comments? I'd love to hear from you. E-mail me:
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