Easter Recipes
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Cherry Nut Easter Egg Recipe
1/2 c. milk
1/2 stick butter or margarine
2 (3-oz.) pkgs vanilla pudding and pie filling (not instant)
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1 (9-oz.) jar maraschino cherries
1 c. finely chopped pecans or walnuts
1 lb. To 2 lbs. confectioners' sugar
1 lb. chocolate -- melted
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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.
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Easy Elegant Easter Eggs
1 stick (4 oz.) butter
1 tsp. vanilla
2/3 c. sweetened condensed milk
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6 c. confectioners' sugar
8 oz. unsweetened chocolate -- melted
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In large bowl with electric mixer, cream butter until light and fluffy. Add vanilla and condensed milk
and beat untilblended. Add two cups of sugar and beat until blended. Add two additional cups of 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 your hands 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 according to directions that precede the recipe.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.
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Marshmallow Easter Eggs
2 tbsp. Knox gelatin
1/2 c. cold water
2 c. sugar
3/4 c. hot water
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1 c. white Karo syrup
2 tsp. vanilla
8 ounces melted milk chocolate
powdered sugar
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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 degrees). 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 7 x 9 inches pan
and chill thoroughly. Dust hands with powdered sugar. Spoon marshmallow out of pan and form eggs. Brush
excess powdered sugar off and let dry for 1/2 hour on waxed paper. Pour melted milk chocolate over eggs
and let set. Refrigerate for easier handling.
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Apricot Jello Salad
1 large package apricot Jello
1/2 cup sugar
2 jars Jr. size babyfood apricots
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1 (8 oz.) pkg. cream cheese
1 (16 oz.) can crushed pineapple
1 (8 oz.) carton Cool Whip
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Mix Jello, sugar and 2 cups boiling water, then beat in softened cream cheese;add baby apricots and pineapple
(juice included). Let sit in refrigerator for 1 hour, then add Cool Whip, folding it into the mixture.
It is best to make this a day in advance. Regular can of apricots may be usedin place of Babyfood apricots,
then use only 1/2 cup juice, blend in blender.
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Easter Sunrise Muffins
Submitted by: Judy Clark
Location: Jacksonville, Florida
2 cups white flour
2 cups whole wheat flour
2 cups sugar
4 teaspoons soda
4 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
4 cups (5 med.) apples
(peeled & shredded)
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1 cup carrots shredded
1 cup coconut
1 cup raisins
1 cup nuts, chopped
3 eggs beaten
1 1/2 cups oil
1/2 cup milk
4 teaspoons vanilla
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Mix all dry ingredients together and set aside. Shred apples, carrots & measure into another bowl.
Add coconut, raisins & nuts to apples & carrots. In large mixing bowl, beat eggs, oil, milk &
vanilla. Add dry ingredients, finish with apples, carrots, coconut, raisins & nuts. Bake in greased
muffin tins at 350 degrees for 20 mins. Yield: 36 - 40 muffins. NOTE: The muffins keep well in freezer.
Recipe can be cut in half.
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Bunny Cake
Chocolate or vanilla cake mix
(either your favorite recipe or store-bought)
White frosting
(either your favorite recipe or store-bought)
(Mom always made Seven-minute frosting)
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Food coloring
(pink and another color of your choice)
1/4 cup coconut (optional)
Licorice
Jellybeans
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Bake two cakes in 8" or 9" circular pans. Use one cake as the bunny's head and the other to
make ears and a bow tie. Cut the two ears out of either side of the second cake (diagram A). What you're
left with becomes a bow tie. Assemble the pieces (Diagram B) and spread white frosting over the entire
cake. Separate the remainder of frosting into two bowls. Add pink food coloring and coconut (optional)
to one half and the second color to the other. Use the pink frosting for the inside of the ears and the
second color for the bow tie. Construct the face by using Jelly Beans for the eyes, nose and mouth. Place
the licorice outward from the nose to create whiskers. Use remainder jellybeans to decorate the bow tie. 
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EASTER HAM QUICHE
Submitted by: Polly McIntire
Location: Birmingham, Alabama
One, 9" deep dish pie shell
1 cup chopped Ham
cup chopped onion
cup cooked broccoli florets
or spinach (chopped)
cup mozzarella cheese-grated
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cup half & half
cup whipping cream
cup ricotta cheese
2 eggs
salt & pepper
butter (to dot quiche)
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Pour first 4 ingredients into pie shell. In large mixing bowl, beat half & half with eggs and whipping
cream. Stir in ricotta cheese and season as desired. Pour mixture into pie shell evenly then dot with
butter. Shield crust with foil. Place pie in center of preheated oven at 350*. Bake for 25-30 minutes
until lightly browned and set. Let stand for 10 minutes before cutting and serve with your favorite fruit
and/or salad.
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ITALIAN EASTER BREAD
1/4 c Sugar
1 tsp Salt
1 pk Dry yeast
2 1/2 To 3-1/2 cups flour
2/3 cup Milk
2 Tbsp. Butter
2 Eggs, at room temperature
1/2 cup mixed candied fruit
1/3 cup chopped blanched almonds
1/2 tsp Anise seed
2 Tbsp. Melted shortening
5 Uncooked eggs colored with
Easter Egg Dye
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Icing:
1 cup powdered sugar
1 tbsp. Milk
1/8 tsp Vanilla
colored sprinkles
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In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of the flour. In a saucepan,
combine milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into
the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to
make a thick batter. Beat vigorously for 2 minutes. Then stir in enough flour to make a ball of dough
that draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 minutes,
working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease
the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk about
1 hour. Meanwhile, combine the fruit, nuts, and anise seed. Punch down the dough and return it to a lightly
floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are
worked into the dough. Divide the dough in half. Carefully roll each piece into a 24 inch rope - the fruit
and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a
greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside
the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with
wax paper and let rise in a warm, draft-free place until double in bulk, about 1 hour. Bake the bread
in a preheated 350 F oven for about 35 minutes or until a toothpick inserted in a twist comes out clean.
Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate
with colored sprinkles. Makes 1 loaf.
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Easter Eggs
Submitted by: Judy Clark
Location: Jacksonville, Florida
Ingredients:
1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
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10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semisweet chocolate
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Method: 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. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mould
white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.Melt chocolate
in double boiler or in microwave until smooth. Dip eggs in chocolate. (paraffin 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!!
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.
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Hot Cross Buns
3 to 3 1/2 cups all-purpose flour
3 tablespoons sugar
1 package Rapid Rise Yeast
1 teaspoon salt
1 teaspoon freshly grated lemon peel
1/4 teaspoon Ground Nutmeg
1/2 cup milk
1/4 cup water
1/4 cup (1/2 stick) butter or margarine
2 eggs
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1/2 cup dried currants or raisins
1/4 cup finely chopped dried
or candied pineapple
1 egg white, lightly beaten
Icing:
3/4 cup sifted powdered sugar
1/2 teaspoon Pure Vanilla Extract
2 to 3 teaspoons milk
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To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, lemon peel and nutmeg.
Heat milk, water and butter until very warm (120 to 130F); stir into dry ingredients. Stir in 2 eggs,
currants, pineapple and enough remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces;
form each into a ball. Place 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free
place until doubled in size, about 30 to 45 minutes. With sharp knife, cut shallow cross in top of each
bun. Brush egg white over tops. Bake at 375F for 15 to 18 minutes or until done. Remove from pan; cool
on wire rack. To make icing: In small bowl, combine all icing ingredients; stir until smooth. Drizzle
over buns in shape of cross. Makes 12 buns.
Among the most popular Easter foods are hot cross buns, which are marked with the symbol of the cross.
The buns are believed to have originated in England during the 14th century. They are now customarily
served during Lent.Bread has always played a major role in the observance of holidays, especially Easter
and Christmas. Hot Cross Buns with their combination of spicy, sweet and fruity flavors have long been
an Easter tradition. These little treats make a delicious addition to an Easter brunch. To give the buns
a glossy appearance, brush beaten egg white over the top before baking.
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Bird Nest Cookies
Submitted by: Judy Clark
Location: Jacksonville, Florida
1 1/3 cups (3 1/2 ounces) flaked coconut
1 cup (2 sticks) butter
1/2 cup granulated sugar
1 large egg
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1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
Assorted Candies
(for filling when done)
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Preheat oven to 300F. Spread coconut on ungreased cookie sheet. Toast in oven, stirring occasionally until
coconut just begins to turn a light golden color, about 25 minutes. Remove toasted coconut from cookie
sheet; set aside. Increase oven temperature to 350F. In large mixing bowl, cream butter and sugar until
light and fluffy. Beat in egg and vanilla. Combine flour and salt; add to creamed mixture, only until
combined. Form dough into 1 1/4-inch balls. Roll heavily in toasted coconut. Place 2-inches apart on lightly
greased cookie sheets. With thumb, press indentation in center of each cookie. Bake 12 to 14 minutes or
until coconut is golden brown. Remove cookies to wire rack; immediately fill indentations with candies,
using a scant teaspoonful in each. Cool completely. Wrap in plastic wrap and place in Easter basket.
Makes about 3 dozen cookies.
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Bunny Patch Dessert
1 package (10 3/4 oz.) Sara Lee Pound Cake,
frozen, cut into 10 slices
1 can (21 oz.) Comstock, Thank You
or Wilderness Pie filling, any flavor
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1 tub (12 oz.) Cool Whip
Whipped Topping, thawed
1 cup Baker's Angel Flake
Coconut (optional)
Green food coloring (optional)
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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 like Marshmallow Bunnies and jelly
beans. Makes 15 servings.
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Pineapple Bake
Submitted by: Carol
Location: Florida
1 20 oz. can pineapple chunks
1/2 c. sugar
3 Tbs. all-purpose flour
1 c. shredded cheddar cheese
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1/4 c. melted butter or margarine
1/2 to 1 c. cracker crumbs
(I use ritz or other buttery-flavored cracker)
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Drain pineapple, reserving 3 Tbs. of the juice,combine sugar and flour, stir in pineapple juice add cheese
and pineapple. Mix well. Spoon into greased 1qt. casserole, combine butter and cracker crumbs, sprinkle
over casserole and bake at 350 degrees for 30 mins.Makes 4 servings. This can be doubled.
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Honeyed Fruit Salad
2 cups pineapple chunks
4 cups strawberries, hulled and cut in half
4 bananas, cut into 1 inch slices
4 oranges, peeled, with pith cut away
and thinly sliced
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2 cups red seedless grapes
1 cup plain yogurt
1/4 cup honey
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Combine all ingredients in a mixing bowl and mix thoroughly. Let stand 15-20 minutes before serving.
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Easter Story Cookies
Submitted by:
Melissa Hill
Spring, Texas
and
Tammy McLaughlin
Springdale, Arkansas
1C. Whole Pecans
1 tsp. Vinegar
3 Egg whites
Pinch salt
1C. Sugar
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Zipper Baggie
Wooden Spoon
Tape
Bible
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To be made the evening before Easter.
Preheat oven to 300F.
Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested, the Roman soldiers beat him. 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 then 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 1C. 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 for 12 to 15 minutes 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 into wax papered cover cookie sheet. Explain that each mound represents
the rocky tomb where Jesus' body was laid. 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 the cookies in the oven overnight. Jesus' followers
were in 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.
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Easter Eggs
1/4 lb.butter
8oz. cream cheese
1/2 tsp salt
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1 1/2 tsp vanilla
1 1/2 c. peanut butter or coconut
4 c. confectioners sugar
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Soften and mix cream cheese and butter. Add remaining ingredients and chill for 2 hours. Form into eggs
and dip in melted chocolate.
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Easter Coconut-Pina Colada Cake
Submitted by: Judy Clark
Location: Jacksonville, Florida
cake mix
1- 8 ounce (oz.) can crushed pineapple,
in own juice
1- 6oz. can unsweetened pineapple juice
3 large eggs
1/3 cup vegetable oil
2 envelopes unflavored gelatin
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1/2 cup water
1 - can of cream of coconut
2 cups heavy whipping cream
2 tablespoons dark rum
2 cups shredded coconut, toasted
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Preheat oven to 350 degrees. Grease and flour 2- 8 inch round pans. Mix first five ingredients with mixer
on low until just combined. Mix on high for two minutes. Pour batter in pans and bake for 30-35 minutes.
Cool in pans for 15 minutes. Cool completely on wire racks. For the frosting, sprinkle gelatin over cold
water in saucepan. Heat over low heat for 3 - 5 minutes, stirring occasionally, until dissolved. Whisk
cream of coconut in a large bowl until smooth. Whisk in gelatin until well blended. Refrigerate until
mounds slightly when dropped from a spoon about 10 - 15 minutes. Beat cream and rum in bowl until stiff
peaks form. Whisk 1/2 whipped cream mixture into coconut mixture. Fold in the rest of cream with a rubber
spatula. Refrigerate until set, 15 - 20 minutes.Slice each layer in half horizontally. Place one half
on the serving plate. Use 1/3 of the frosting to frost in between all the layers. Once all assembled,
use the remaining 2/3 of the frosting to cover the top and the sides of the cake. Gently press the toasted
coconut into the top and sides of the cake. Refrigerate for at least 1 Hour. Delicious and worth all the
work!! Enjoy!
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