Easter Recipes

When you need special Easter recipes, this is the place to get them. This important time of year for Christians traditionally culminates with a feast to celebrate the resurrection of Jesus after his crucifixion.

It is one of the holidays where the meal includes special dishes that have significance related to events. Hot Cross Buns include the cross symbol, breads shaped like a crown signify the crown of thorns Jesus wore, Resurrection breads and cookies perform miracles similar to that of Jesus resurrection from the tomb.

Also included on most tables are Easter eggs, Easter Bunny cakes and a wide variety of tasty sweets and treats. From beginning to end, our Easter recipes are sure to make your holiday delicious!

BRAIDED EASTER BREAD

Ingredients:

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

Directions:

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.

Bake in preheated oven for 50 to 55 minutes, or until golden.

BUNNY BREAD

Ingredients:

2 packages yeast, quick rise
1/2 cup sugar
1 1/2 teaspoon Salt
4 1/2 cups flour, divided
6 Tablespoons margarine
1 cup water
2 eggs, large (reserve 1 egg white)
8 Hershey Kisses, milk chocolate
1 Tablespoon confectioners’ sugar

Directions:

In bowl, combine yeast, sugar, salt, and 1 cup flour.

In saucepan over medium heat, heat margarine and water until very warm (125 degrees F).

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 F. 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.

CHOCOLATE BUNNY BREAD

Ingredients:

3 1/4 to 3 3/4 cups all-purpose flour, divided
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 pkgs. rapid rise yeast
3/4 teaspoon salt
2/3 cup milk
1/4 cup water
1/4 cup butter
1 egg
1 Tablespoon pure vanilla extract
1/3 cup milk chocolate or peanut butter morsels

Directions:

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 F).

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 F 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.

EASTER CROWN BREAD RING

Ingredients:

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

Directions:

1. Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with one 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.

3. Pour the milk into the dry ingredients and beat 100-150 strokes with a wooden spoon.

4. 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.

5. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness.

6. 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.

7. Meanwhile, combine the fruit, nuts, and anise seed.

8. 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.

9. Divide the dough in half.

10. Carefully roll each piece into a 24-inch rope. The fruit and nuts will make this slightly difficult.

11. 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.

12. 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.

13. Bake the bread in a preheated 350 degrees 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.

14. 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.

EASTER HOT CROSS BUNS WITH CREAM CHEESE FROSTING

Ingredients:

5 cups all-purpose flour, divided
2 packages active dry yeast
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 1/4 cup milk
1/2 cup butter
2 eggs, beaten
3/4 cup currants or raisins
1/3 cup candied orange peel (optional)
1 egg yolk mixed with 2 Tablespoons water
cream cheese frosting (recipe below)

Directions:

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 130 degrees F). 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 one 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 degrees F oven, 20 to 25 minutes, or until golden brown. Remove from pans.

Cool on wire rack. Drizzle frosting across the top of each bun in the shape of a cross. Makes 18 buns.

Cream Cheese Frosting:

Ingredients:

3 oz. cream cheese, softened
1 cup confectioner's sugar
1 teaspoon milk

Directions:

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.

GREEK EASTER BREAD

Ingredients:

1 cup milk
1/2 cup sweet butter
1 package active dry yeast
1/2 cup granulated sugar
1 teaspoon salt
2 Eggs; beaten
5 Tablespoons orange juice, divided
1 Tablespoon grated orange rind
5 1/2 cups sifted flour
butter; melted
1/4 cup slivered almonds
2 Tablespoons granulated sugar

Directions:

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 Easter Bread.

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 Tablespoons orange juice, 2 Tablespoons granulated sugar, and the slivered almonds in a small bowl.

Bake at 375 degrees F 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.

RESURRECTING ROLLS

Ingredients:

3/4 cup warm water
1 large egg
3 cups flour
1 teaspoon salt
3 Tablespoons sugar
6 Tablespoons butter
3 Tablespoons dry milk
1-1/2 teaspoon yeast
1/2 cup butter
1 cup sugar
1 Tablespoon cinnamon
24 marshmallows

Directions:

Combine first 8 ingredients. Let rise till double. Divide into 24 balls and flatten.

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 degrees F for about 15 minutes, or until done.

Rolls should be completely empty when cooled…like the empty tomb.

ROMANO CHEESE EASTER BREAD

Ingredients:

1 cup warm milk (110 degrees F)
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

Directions:

In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.

Lightly grease two 9×5 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).

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.

EASTER BRISKET

Ingredients:

7 lb. brisket, trimmed
2 teaspoons onion salt
1 Tablespoon celery salt
1 teaspoon garlic salt
2 Tablespoons Worcestershire sauce
1 1/2 Tablespoons Liquid Smoke

Directions:

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

Place in a roaster and pour Worcestershire 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 F.

GREEK EASTER LAMB

Ingredients:

5 lb. leg of lamb, boneless
1 cup olive oil
1/2 cup red wine vinegar
2 Tablespoons garlic, minced
1/2 cup parsley, chopped
1/2 cup dill, chopped
4 Tablespoons oregano, rubbed
black pepper

Directions:

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 425 degree F oven in shallow roasting pan for about 45 minutes, until it has an internal temperature of 135 degrees F. Let lamb rest before serving.

EASTER HAM SLICES

Ingredients:

4 1/2 cup mashed, cooked sweet potatoes
1 1/2 cups applesauce
1/2 teaspoon cinnamon
4 center-cut ham slices, 1/2 inch thick
1/2 cup bottled lemon juice
1 cup brown sugar

Directions:

Combine potatoes, applesauce and cinnamon. Spoon over 2 of the ham slices.

Place remaining slices over potato mixture.

Bake at 325 degrees F for 1 hour.

Combine lemon juice, sugar and 4 tablespoons pan drippings. Baste ham well.

Bake for 15 minutes. Slice to serve.

HONEY COLA HAM

Ingredients:

12-13 lb. pre-cooked ham
2-3 liters Coca-Cola
cloves (whole)
honey

Directions:

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 caramelized.

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 F for 30 minutes or until golden. Serves 10-12.

HONEY GLAZED EASTER HAM

Ingredients:

4 lb. ham; boneless, fully cooked
1 can Lemon-lime soda; 12 oz,
1/4 cup honey
1/2 teaspoon mustard
1/2 teaspoon cloves; ground
1/4 teaspoon cinnamon; ground

Directions:

Place ham and lemon-lime soda into crock pot. 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 Tablespoons drippings from bottom of crock pot.

Spread glaze over ham and continue cooking.

Let ham stand for 15 minutes before serving.

PINEAPPLE GLAZED EASTER HAM

Ingredients:

1 Tablespoon flour
1 (20 oz.) can crushed pineapple, drained
1 Tablespoon cornstarch
Big oven cooking bag
12 to 16 lb. fully-cooked ham
1/2 cup apple jelly
2 Tablespoons lemon juice
1/8 teaspoon ground cinnamon

Directions:

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

Ingredients:

1 1/2 cup raisins
2 teaspoons prepared mustard
1/2 teaspoon salt
1 Tablespoon (or more) vinegar
2 Tablespoons cornstarch

Directions:

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.

MUSTARD SAUCE FOR HAM

Ingredients:

1 (10 oz.) can pineapple tidbits, drained and juice reserved
2 Tablespoons sugar
1 Tablespoon cornstarch
1/4 teaspoon salt
2 Tablespoons mustard
12 maraschino cherries, sliced

Directions:

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.

HAM GLAZE

Ingredients:

1 cup apples, diced
1 cup apricots
1/2 teaspoon dry mustard
2 cup apple cider
1/2 teaspoon crushed cloves

Directions:

Soak apricots in cider for 1 hour.

After ham has cooked 1-1 1/2 hours, remove from oven.

Blend together all ingredients, cover ham with glaze. Finish cooking ham with glaze until done.

BIRD NESTS WITH JELLYBEANS

Ingredients:

4 cups chow mien noodles
3 cups miniature marshmallows
3 tablespoons butter
30 small jellybeans

Directions:

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. Makes 6 nests.

BIRD NEST CUPCAKES

Ingredients:

1 box cupcake mix
vanilla frosting mix
Long strand coconut (tinted with green food coloring)
jelly beans (pastel Easter colors)

Directions:

Bake cupcakes according to directions.

When cool frost with white frosting.

Decorate with coconut around the outside circle of cupcake. Place colored jelly beans in center.

CARROT CAKE

Ingredients:

3 eggs
1 1/4 cups corn oil
1 1/3 cups packed brown sugar
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon 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)

Directions:

Preheat the oven to 350 degrees F. 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

Ingredients:

4 egg yolks
1 cup butter
1 cup white sugar
1 egg
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon orange zest
1 cup candied mixed fruit, chopped
1 cup candied cherries

Directions:

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, and 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 cookie 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.

Cadbury Creme Eggs Recipe Clone

This recipe duplicates those famous creme eggs that appear every year in Easter baskets far and wide. Make them at home and get your Cadbury Creme Egg cravings satisfied any time of the year.

Ingredients:

1 cup unsalted butter, softened (not melted)
1/2 teaspoon salt
4 teaspoons vanilla
1 can sweetened condensed milk
10 cups powdered confectioner's sugar
brown sugar, for dusting
1 teaspoon yellow food coloring
1 pound semisweet chocolate

Directions:

1. In a large mixing bowl, beat butter, salt and vanilla until fluffy. Add sweetened condensed milk, and beat in icing sugar. Blend until stiff.

2. Remove mixture from bowl. Dust with brown sugar. Knead until smooth.

3. Set aside about 2/3 of the white mixture. This will be the whitse of the eggs.

4. To the remaining mixture add yellow food coloring. Blend in well. This will be the yolks of the eggs.

5. Divide yellow and white mixtures into 24 pieces each.

6. Shape each yellow piece into a ball, mold a piece of the white mixture around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.

7. Melt chocolate in double boiler or fondue pot and dip eggs in chocolate.

8. Cool to room temperature and then refrigerate after cool.

COCONUT EASTER EGGS

Ingredients:

3 oz. cream cheese, softened
1/2 teaspoon vanilla
1 lb. confectioners’ sugar
1/4 cup flaked coconut
1/8 teaspoon salt
1 lb. Chocolate, melted

Directions:

Combine cream cheese and vanilla in bowl.

Gradually add confectioners’ sugar, coconut and salt. Mix to consistency that can be easily handled, adding more confectioners’ sugar if necessary.

Form candy into eggs; set aside for about an hour.

Dip into chocolate; let set until firm.

EASTER PARTY CAKE

Ingredients:

1/4 cup butter
1/4 cup shortening
1 cup white sugar
1 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 egg whites, stiffly beaten

1 cup white sugar
2 tablespoons water
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2 egg whites
2 drops red food coloring

1/2 cup candy-coated milk chocolate eggs
1 cup flaked coconut

4 drops green food coloring

Directions:

1. Cream butter or margarine and shortening. Add 1 cup sugar gradually, beating until mixture resembles whipped cream.

2. Sift flour and baking powder together 3 times; add to creamed mixture alternately with milk. Stir in 1 teaspoon vanilla extract and almond extract. Fold in stiffly beaten egg whites carefully. Pour batter into two greased 8 inch round pans.

3. Bake for 20 to 30 minutes at 375 degrees F (190 degrees C). Cool layers on wire racks.

4. To Make Boiled Icing: Place 1 cup sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites, and red food coloring in top of double boiler. Cook, beating constantly, until frosting is thick and creamy.

5. Frost cake with icing. Make a nest of green coconut on top of cake, and fill nest with candy eggs. Sprinkle a border of coconut around base of cake. Makes 15-20 servings.

6. To make green tinted coconut, Place coconut in a large plastic bag, put a few drops of green food color in the bag and shake until desired consistency is achieved.

EASTER PEANUT BUTTER EGGS

Ingredients:

1/2 cup Egg Beaters egg substitute (this is a safe replacement for raw eggs) 
1/8 teaspoon salt
1-1/2 to 2 cups peanut butter
4 to 5 cups powdered sugar
1 teaspoon vanilla
1 Hershey chocolate bar
1 pkg. (6 oz.) chocolate chips

Directions:

1. Mix the egg substitute, salt, peanut butter, sugar and vanilla in order listed.

2. Form dough into egg shapes.

3. Melt the chocolate bar and the chocolate chips in a double boiler.

4. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.

EASTER WHITE CHOCOLATE & LIME CHEESECAKE

Ingredients:

6 white chocolate squares
6 oz. soft lady fingers
2 packages (8 ounces each) Philadelphia Brand cream cheese
1 cup sugar
1/4 cup lime juice
1 envelope unflavored gelatin
2 teaspoons Lime peel, fine grated
1 cup whipping cream, whipped
strawberries
lime slices

Directions:

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 gelatin on top of lime juice in saucepan. Let stand 5 minutes to soften.

Stir mixture over low heat until gelatin is dissolved. Blend warm gelatin 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 PRALINE COOKIES

Ingredients:

1/2 cup butter
1 1/2 cup packed brown sugar
1 egg
1 1/2 cup flour
1 teaspoon Vanilla
1 cup chopped pecans

Directions:

Preheat oven to 350 degrees.

Cream butter, sugar and egg. Stir in flour, vanilla and pecans. Mix well by hand.

Shape into balls about the size of walnuts, place on cookie sheets and flatten to about 1/8 inch.

Bake 10 to 12 minutes, or until brown. Remove from oven and allow to cool completely.

Makes 36 servings.

FRUIT AND NUT EASTER EGGS

Ingredients:

2-1/4 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 lb. marshmallow creme
1/2 cup shortening, melted
1/4 cup confectioners' sugar
2 cups candied fruit (cherries and pineapple)
Nuts
Dipping chocolate

Directions:

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. Makes 10 eggs.

EASTER BUNNY CAKE

Ingredients:

2 1/2 cups coconut, divided
red food coloring
2 baked 9-inch round cake layers, cooled
8 oz. Cool Whip, thawed or vanilla frosting
assorted candies for garnish

Directions:

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 or vanilla frosting.

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

HUMMINGBIRD CAKE

Ingredients:

3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 teaspoons vanilla
8 oz. crushed pineapple
1 cup pecans, chopped
1 3/4 cup bananas, mashed
cream cheese frosting (see below)
1/2 cup pecans, chopped

Directions:

Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl.

Add eggs and oil, stirring until dry ingredients are moistened. Do not beat.

Stir in vanilla, pineapple, pecans and bananas. Pour batter into 3 greased and floured 9 inch pans.

Bake at 350 degrees F for 25 to 30 minutes or until a wooden toothpick comes out clean.

Cool in pans for 10 minutes; remove from pans and let cool on wire racks.
Stir 1/2 cup of pecans in cream cheese frosting or reserve them for the top and the sides.

Cream Cheese Frosting

Ingredients:

4 oz. butter
8 oz. cream cheese
1 lb. powdered sugar

Directions:

Blend softened cheese and margarine in mixer. Blend and whip in the sugar.

RESURRECTION COOKIES

Ingredients:

1 cup whole pecans
1 teaspoon vinegar
3 egg whites
1/8 teaspoon salt
1 cup sugar
zipper baggie
wooden spoon
tape
Bible

Directions:

Preheat oven to 300 degrees F.

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Each action has a biblical significance relating to the Easter story. Beating the pecans refers to what happened after Jesus was arrested. He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 teaspoon. vinegar into mixing bowl. Refer to Jesus being thirsty on the cross, and 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 everlasting. Read John 10:10-11.

Sprinkle a little salt into each child's hand to taste. Place the rest of the salt into the bowl. The salt represents the salty tears shed by Jesus' followers, along with the bitterness of our own sin. Read Luke 23:27.

Up until now, the ingredients are not appealing at all.

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 Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain The significance of the color white. It 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 teaspoon onto wax paper covered cookie sheet. Each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.

Place the cookie sheet in the oven, close the door and turn the oven off completely. Give each child a piece of tape and seal the oven door (be sure the oven door is not hot). Explain how Jesus' tomb was sealed. Read Matt. 27:65-66.

Now comes the hard part…leaving them overnight. Tell children that while they may feel sad to leave the cookies in the oven overnight. Jesus' followers were anguished when his tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and serve each child a cookie. Point out the cracked surface and have them take a bite.

The cookies are now hollow…empty just like the tomb on Resurrection Day. Jesus' followers were amazed to find the tomb open and empty. Jesus had risen. Read Matt. 28:1-9.