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EASTER DELIGHTS


Hop to It! Spring has sprung, and now Easter is almost here! This year, be prepared with Taste of Home Holidays: Easter Delights. Choose from 50+ recipes to fit your appetizer, main meal and dessert needs. Browse an entire chapter just for brunch, or find the perfect party starter, beverage, entree, side dish and more to create a stunning meal. There’s also a special Potluck Favorites chapter filled with tasty eats and treats that serve a crowd. It’s great for a church potluck at Easter or a big gathering anytime. Bring some recipe copies, because you just might become the most popular home cook around! Who knows? With dishes this delicious, the Easter bunny may even stop by for a bite! Gather around the table and enjoy the day with Taste of Home Holidays: Easter Delights.


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Coconut Cake with White Chocolate Frosting


Contents Appetizers & Beverages Sides, Salads & Breads Main Dishes Potluck Favorites Easter Brunch Desserts Indexes


Appetizers & Beverages


APPETIZERS & BEVERAGES

Apricot Lemonade Iced Tea Every special occasion deserves a refreshing beverage (and a lovely punch bowl). My tea has a tangy taste of lemonade, apricot nectar and mint. —KAY CHON SHERWOOD, AR PREP: 10 MIN. • COOK: 5 MIN. + COOLING MAKES: 12 SERVINGS (³₄ CUP EACH)

4 7 1 1

cups water individual tea bags cup sugar can (12 ounces) frozen lemonade concentrate, partially thawed 1 cup chilled apricot nectar 4 cups cold water Ice cubes Mint sprigs

1. In a saucepan, bring water to a boil;

remove from heat. Add the tea bags; steep, covered, 5 minutes. 2. Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely. 3. Add the lemonade concentrate and nectar to tea; stir in cold water. Serve over ice with mint.

EASTER DELIGHTS


Chicken Salad in Baskets When I first made these cute little cups, they were a big hit. They’re a yummy appetizer for an Easter gathering. —GWENDOLYN FAE TRAPP STRONGSVILLE, OH PREP: 15 MIN. • BAKE: 15 MIN. + CHILLING • MAKES: 20 APPETIZERS

1 cup diced cooked chicken 3 bacon strips, cooked and crumbled š₃ cup chopped mushrooms 2 tablespoons chopped pecans 2 tablespoons diced peeled apple š₄ cup mayonnaise š₈ teaspoon salt Dash pepper 20 slices bread 6 tablespoons butter, melted 2 tablespoons minced fresh parsley

1. In a small bowl, combine the first five

3. Cool for 3 minutes before removing

ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving. 2. Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp.

bread from the pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate for up to 2 hours. Just before serving, sprinkle with parsley.

EASTER DELIGHTS


APPETIZERS & BEVERAGES

Onion, Garlic & Brie Bruschetta For a party or special get-together, prepare this rich, sweet appetizer. The roasted garlic flavor is a real treat. —CAROLE BESS WHITE PORTLAND, OR PREP: 45 MIN. • BROIL: 5 MIN./BATCH MAKES: 3š₂ DOZEN

2 whole garlic bulbs 3 tablespoons olive oil, divided 1 large red onion, halved and thinly sliced 4š₂ teaspoons sugar 1 teaspoon balsamic vinegar š₂ teaspoon salt š₂ teaspoon pepper 1 French bread baguette (10š₂ ounces), cut into scant š₂-inch slices 1 pound Brie cheese, rind removed, thinly sliced Minced fresh thyme, optional 1. Remove the papery outer skin

from the garlic (do not peel or separate cloves). Cut the tops off of the garlic bulbs. Brush with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. 2. Meanwhile, in a large skillet over medium heat, cook and stir the onion, sugar, vinegar, salt and pepper in the remaining oil for 15-20 minutes or until very tender and browned. 3. Place bread on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. Squeeze softened garlic into a small bowl; mash with a fork. Spread over the toast. Top with cheese and onion. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Sprinkle with thyme if desired.

EASTER DELIGHTS


Secret-Ingredient Stued Eggs My take on deviled eggs is full of surprises. The down-home snack Mom used to make gets an instant upgrade with chutney, goat cheese and pecans. People love these treats. — BETH SATTERFIELD DOVER, DE START TO FINISH: 15 MIN. • MAKES: 1 DOZEN

6 hard-cooked large eggs 4 tablespoons crumbled goat cheese, divided 3 tablespoons finely chopped pecans, divided 3 tablespoons mayonnaise 2 tablespoons finely chopped celery

2 tablespoons mango chutney š₄ teaspoon salt š₈ teaspoon pepper

1. Cut eggs in half lengthwise. Remove

the yolks; set the whites aside. In a small bowl, mash the yolks. Add 3 tablespoons

EASTER DELIGHTS

goat cheese, 2 tablespoons pecans, mayonnaise, celery, chutney, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving. 2. Just before serving, sprinkle with remaining goat cheese and pecans.


APPETIZERS & BEVERAGES

Shrimp Appetizer Spread I first tasted this appetizer at a friend’s house and liked it so much, I requested the recipe. It’s simply delicious! —BRENDA BUHLER ABBOTSFORD, BC START TO FINISH: 20 MIN. MAKES: 20 SERVINGS

8 ounces cream cheese, softened š₂ cup sour cream š₄ cup mayonnaise

1 cup seafood cocktail sauce 12 ounces frozen cooked salad shrimp, thawed 2 cups (8 ounces) shredded mozzarella cheese 1 medium green pepper, chopped 1 small tomato, chopped 3 green onions with tops, sliced Assorted crackers 1. In a large bowl, beat the cream

cheese, sour cream and mayonnaise until smooth. 2. Spread the mixture on a round 12-in. serving platter. Top with seafood sauce. Sprinkle with shrimp, mozzarella, green pepper, tomato and onions. Cover and refrigerate. Serve with crackers.

EASTER DELIGHTS


Grilled Prosciutto Asparagus After tasting an asparagus appetizer at a lovely restaurant, I created my own version to enjoy at home. —MICHELE MERLINO EXETER, RI START TO FINISH: 30 MIN. • MAKES: ABOUT 2 DOZEN š₂ pound thinly sliced prosciutto

1. Cut the prosciutto slices in half;

2. Grill, covered, over medium heat for

1 log (4 ounces) fresh goat cheese 1 pound fresh asparagus, trimmed

spread with cheese. Wrap a prosciutto piece around each asparagus spear; secure ends with toothpicks. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

6-8 minutes or until prosciutto is crisp, turning once. Discard toothpicks.

EASTER DELIGHTS


APPETIZERS & BEVERAGES

Stuffed Baby Red Potatoes This recipe just says “party!â€? The ingredients are basic, but the finished results make it seem as if you worked a lot harder than you did. —CAROLE BESS WHITE PORTLAND, OR PREP: 45 MIN. • BAKE: 15 MIN. MAKES: 2 DOZEN

24 small red potatoes (about 2šâ‚‚ pounds) šâ‚„ cup butter, cubed šâ‚‚ cup shredded Parmesan cheese, divided šâ‚‚ cup crumbled cooked bacon, divided ²₃ cup sour cream 1 large egg, beaten šâ‚‚ teaspoon salt š₈ teaspoon pepper š₈ teaspoon paprika 1. Scrub the potatoes; place in a large

saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. 2. When cool enough to handle, cut a thin slice off the top of each potato. Scoop out the pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.) 3. In a large bowl, mash potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in sour cream, egg, salt and pepper. Spoon the mixture into potato shells. Top with the remaining cheese and bacon; sprinkle with paprika. 4. Place the potatoes in an ungreased 15x10x1-in. baking pan. Bake at 375° for 12-18 minutes or until a thermometer reads 160°.

EASTER DELIGHTS


Spring Pea Crostini Peas are an amazing power veggie full of flavor and nutrients. Use them with parsley for a colorful and crunchy topping on toast. —ANA MARIA AVELLAR NEWPORT BEACH, CA START TO FINISH: 30 MIN. • MAKES: 40 APPETIZERS

40 slices French bread baguette (š₄ inch thick) 3 cups fresh or frozen peas 2 cups packed fresh parsley leaves ³₄ cup plain Greek yogurt 5 tablespoons olive oil, divided 1 garlic clove, minced š₂ teaspoon salt š₂ teaspoon pepper š₂ cup crumbled goat or feta cheese Thinly sliced fresh basil or whole parsley sprigs

1. Preheat broiler. Place the baguette

4. To serve, spread pea mixture over

slices on ungreased baking sheets. Broil 3-4 in. from the heat 1-2 minutes or until golden brown. 2. In a large saucepan, bring 6 cups salted water to a boil. Add peas; cook, uncovered, 3-4 minutes or just until tender. Drain. 3. Place peas and parsley in a food processor; process until chopped. Add yogurt, 3 tablespoons oil, garlic, salt and pepper; process just until blended.

baguette slices. Drizzle with remaining oil; top with cheese and basil.

EASTER DELIGHTS


APPETIZERS & BEVERAGES

Fruity Frappe I styled this drink after a restaurant’s. My frappe gets its sweetness from berries, juice and honey. —PATRICIA CROUSE WARREN, PA START TO FINISH: 10 MIN. MAKES: 4 SERVINGS

1 cup water 1 cup fat-free milk ²₃ cup thawed orange juice concentrate 3 tablespoons honey šâ‚‚ teaspoon vanilla extract 1 cup ice cubes 1 cup frozen unsweetened mixed berries

Place all ingredients in a blender; cover and process until blended. Serve immediately.

EASTER DELIGHTS


Sides, Salads & Breads


SIDES, SALADS & BREADS

Ricotta Scones with RhubarbOrange Compote Eaten warm with a dollop of fruit compote, these scones are a little piece of heaven. If serving to guests, be prepared to share the recipe. —MARILYN RODRIGUEZ SPARKS, NV PREP: 30 MIN. • BAKE: 15 MIN. MAKES: 1 DOZEN (³₄ CUP COMPOTE) ³₄ cup sugar

2 tablespoons cornstarch š₂ cup orange juice

1 cup finely chopped fresh or frozen rhubarb, thawed š₂ small navel orange, peeled and pureed SCONES

3 cups all-purpose flour š₃ cup sugar

2 teaspoons baking powder ³₄ teaspoon salt š₂ teaspoon baking soda š₂ cup cold butter

1 1 1 2

large egg, beaten cup heavy whipping cream cup ricotta cheese teaspoons grated orange peel

TOPPING

2 tablespoons heavy whipping cream 2 tablespoons sugar š₄ teaspoon ground cinnamon 1. In a small saucepan, combine the

sugar, cornstarch and orange juice until smooth. Stir in the rhubarb and orange. Bring mixture to a boil; cook and stir until thickened and the rhubarb is tender. Remove from the heat; cool. 2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange peel;

stir into the crumb mixture just until moistened. Turn dough onto a floured surface; knead 10 times. 3. Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with the sugar and cinnamon. Bake at

EASTER DELIGHTS

375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with the compote. NOTE If using frozen rhubarb, measure the rhubarb while still frozen, then thaw completely. Drain rhubarb in a colander, but do not press liquid out.


Watercress & Orange Salad Keep this recipe on hand for when you need to make a sophisticated salad in a hurry. The citrus vinaigrette adds a refreshing taste to the greens and oranges. —ALPHA WILSON ROSWELL, NM START TO FINISH: 20 MIN. • MAKES: 12 SERVINGS

3 bunches watercress, trimmed (about 10 cups) 4 medium oranges, peeled and sectioned š₄ cup olive oil 3 tablespoons orange juice

2 teaspoons grated orange peel š₂ teaspoon lemon juice š₄ teaspoon sugar š₈ teaspoon salt

Dash pepper

EASTER DELIGHTS

In a large bowl, combine watercress and oranges. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.


SIDES, SALADS & BREADS

Parmesan Asparagus When cooking for a crowd, nothing could be simpler than this tasty side dish. With just four ingredients, it’s assembled in no time and ready to pop in the oven. It turns out beautifully every time! —MARY ANN MARINO WEST PITTSBURGH, PA START TO FINISH: 20 MIN. MAKES: 10-12 SERVINGS

4 pounds fresh asparagus, trimmed š₄ pound butter, melted

2 cups shredded Parmesan cheese š₂ teaspoon pepper

1. In a large saucepan, bring ½ in. of

water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain water. 2. Arrange the asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with the Parmesan cheese and pepper. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.

EASTER DELIGHTS


Cheddar Mashed Potatoes A sweet potato added to the usual Yukon golds gives these cheesy potatoes a slightly sweet burst and rich color. —CONNIE BOLL CHILTON, WI PREP: 35 MIN. • COOK: 10 MIN. • MAKES: 12 SERVINGS (³₄ CUP EACH)

3³₄ pounds Yukon Gold potatoes, peeled and cubed 1 large sweet potato, peeled and cubed 6 garlic cloves, halved 1 cup (8 ounces) reduced-fat sour cream 1 teaspoon minced fresh thyme or š₄ teaspoon dried thyme 1š₂ teaspoons salt

š₂ teaspoon pepper

2. In a large bowl, mash potatoes. Stir in

2 cups (8 ounces) shredded reducedfat cheddar cheese, divided

the sour cream, thyme, salt, pepper and 1 cup cheese. Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 10-15 minutes or until the potatoes are heated through.

1. Place potatoes and garlic in a large

saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain.

EASTER DELIGHTS


SIDES, SALADS & BREADS

Rustic Garden Herb Biscuits Rosemary butter takes these warm biscuits to another level. I use herbs straight from my garden, but dried work, too. —MICHELLE GAUER SPICER, MN PREP: 25 MIN. • BAKE: 25 MIN. MAKES: 12 BISCUITS (š₄ CUP ROSEMARY BUTTER)

3³₄ 6 3 2 2 2 1 1 1 ³₄ š₂

1 ³₄ 1š₂ š₄

cups all-purpose flour tablespoons sugar teaspoons baking powder teaspoons dried minced onion teaspoons minced fresh basil teaspoons minced fresh parsley teaspoon salt teaspoon snipped fresh dill garlic clove, minced teaspoon baking soda teaspoon minced fresh rosemary cup cold butter, cubed cup shredded Monterey Jack cheese cups buttermilk cup chopped roasted sweet red peppers

ROSEMARY BUTTER š₄ cup butter, softened

1 teaspoon honey š₂ garlic clove, minced

Dash minced fresh rosemary 1. Preheat oven to 350°. In a large bowl,

whisk the first 11 ingredients. Cut in the butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened. 2. Drop mixture by â…“ cupfuls into the greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack. 3. In a small bowl, mix the remaining ingredients until blended. Serve warm biscuits with rosemary butter.

EASTER DELIGHTS


Strawberry Spinach Salad with Poppy Seed Dressing I love to make this spinach salad in the spring when I have fresh, yummy strawberries. Every time I make it I get rave reviews. —ERIN LOUGHMILLER RIDGECREST, CA PREP: 25 MIN. + CHILLING • MAKES: 10 SERVINGS š₃ cup olive oil šâ‚„ cup sugar

š₄ teaspoon paprika š₄ teaspoon Worcestershire sauce

3 tablespoons white or balsamic vinegar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1 tablespoon chopped onion

1 package (9 ounces) fresh spinach, trimmed 4 cups fresh strawberries, sliced š₄ cup chopped pecans, toasted

EASTER DELIGHTS

1. Place the first eight ingredients in

a jar with a tight-fitting lid; shake well. Refrigerate for 1 hour. 2. Just before serving, combine the remaining ingredients in a large bowl. Shake dressing and drizzle over salad; toss to coat.


SIDES, SALADS & BREADS

Creamed Potatoes and Peas Try potatoes and peas in a smooth sauce for a dressed-up spring side. —JANE UPHOFF CUNNINGHAM, KS START TO FINISH: 25 MIN. MAKES: 12 SERVINGS

2 3 1 2 2 3 1š₂ š₄

2 1

pounds small red potatoes, quartered cups fresh or frozen peas cup water tablespoons chopped onion tablespoons butter tablespoons plus 1 teaspoon allpurpose flour teaspoons salt teaspoon pepper cups 2% milk cup half-and-half cream

1. Place potatoes in a large saucepan and

cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until tender. Drain. 2. Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain. 3. In a large saucepan, saute the onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through.

EASTER DELIGHTS


Orange-Glazed Bunny Rolls I make these tender yeast rolls for family gatherings. Orange zest and marmalade give a pleasant citrus flavor. Shape them any way you like for year-round enjoyment. —GERRI BROWN CANFIELD, OH PREP: 45 MIN. + RISING • BAKE: 15 MIN. + COOLING • MAKES: 1 DOZEN

2 packages (š₄ ounce each) active dry yeast š₄ cup warm water (110° to 115°) 1 cup warm 2% milk (110° to 115°) š₂ cup shortening 2 large eggs š₃ cup sugar š₄ cup orange juice 2 tablespoons grated orange peel 1 teaspoon salt 5 to 5š₂ cups all-purpose flour GLAZE

2 cups confectioners’ sugar š₄ cup water

1 tablespoon orange marmalade

3. Punch dough down; turn on a lightly

š₂ teaspoon butter, softened

floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open end twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes. 4. Bake at 375° for 12-15 minutes or until the rolls are golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients. Spread over rolls.

1. In a large bowl, dissolve the yeast in

warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. 2. Turn onto a floured surface; knead dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

EASTER DELIGHTS


SIDES, SALADS & BREADS

Mustard Brussels Sprouts Mustard boosts the sprouts in this versatile side dish. I recommend serving it alongside pork or chicken, but it really could go with just about anything. —LEAH-ANNE SCHNAPP GROVE CITY, OH START TO FINISH: 25 MIN. MAKES: 5 SERVINGS

1šâ‚‚ pounds fresh Brussels sprouts š₃ cup chopped shallots 1 tablespoon butter š₃ cup half-and-half cream 4šâ‚‚ teaspoons Dijon mustard šâ‚„ teaspoon salt šâ‚„ teaspoon dried tarragon š₈ teaspoon pepper 2 tablespoons grated Parmesan cheese 1. Cut an “Xâ€? in the core of each Brussels sprout. In a Dutch oven, bring ½ in. of

water to a boil. Add the Brussels sprouts; cover and cook for 8-12 minutes or until sprouts are tender. 2. Meanwhile, in a small saucepan, saute the shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain the sprouts; add the cream mixture and heat through. Sprinkle with cheese.

EASTER DELIGHTS


Main Dishes


MAIN DISHES

Maple-Peach Glazed Ham Try a different glaze and sauce on your Easter ham this year. My husband makes this recipe regularly because it’s so good and, with only four ingredients, easy. It’s one of our favorites. —BONNIE HAWKINS ELKHORN, WI PREP: 5 MIN. • BAKE: 2 HOURS MAKES: 16 SERVINGS (ABOUT 2 CUPS SAUCE)

1 fully cooked bone-in ham (7 to 9 pounds) 2 cups peach preserves or orange marmalade š₂ cup maple syrup š₃ cup orange juice 2 tablespoons ground ancho chili pepper, optional 1. Preheat oven to 325°. Place the ham

on a rack in a shallow roasting pan. Cover and bake the ham 1ž-2Ÿ hours or until a thermometer reads 130°. 2. Meanwhile, in a small saucepan, mix preserves, syrup, orange juice and, if desired, chili pepper until blended. Remove ž cup mixture for glaze. 3. Remove ham from oven; brush with some of the glaze. Bake, uncovered, for 15-20 minutes longer or until the thermometer reads 140°, brushing ham occasionally with remaining glaze. 4. Bring preserves mixture in saucepan to a boil over medium heat, stirring occasionally. Cook and stir 1-2 minutes or until slightly thickened. Serve sauce with the ham.

EASTER DELIGHTS


Cherry Balsamic Pork Loin After having a wonderful Brie with cherry topping from a local market, I just knew I had to create one for pork. If you’re really crazy about cherries, add even more to the dish. —SUSAN STETZEL GAINESVILLE, NY PREP: 20 MIN. • COOK: 3 HOURS + STANDING • MAKES: 8 SERVINGS (1š₃ CUPS SAUCE)

1 boneless pork loin roast (3 to 4 pounds) 1 teaspoon salt šâ‚‚ teaspoon pepper 1 tablespoon canola oil Âłâ‚„ cup cherry preserves šâ‚‚ cup dried cherries š₃ cup balsamic vinegar šâ‚„ cup packed brown sugar

1. Sprinkle roast with salt and pepper. In

3. Remove roast from slow cooker; tent

a large skillet, heat oil over medium-high heat. Brown roast on all sides. 2. Transfer to a 6-qt. slow cooker. In a small bowl, mix the preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low 3-4 hours or until tender (a thermometer should read at least 145°).

with foil. Let stand for 15 minutes before slicing. Skim fat from the cooking juices. Serve pork with sauce.

EASTER DELIGHTS


MAIN DISHES

Seared Salmon with Strawberry Basil Relish Take a sweet new approach to salmon by topping it off with a relish of strawberries, basil, honey and pepper. —STACY MULLENS GRESHAM, OR START TO FINISH: 20 MIN. MAKES: 6 SERVINGS

6 salmon fillets (4 ounces each) 1 tablespoon butter, melted š₄ teaspoon salt š₈ teaspoon freshly ground pepper RELISH

1š₄ cups finely chopped fresh strawberries 1 tablespoon minced fresh basil 1 tablespoon honey Dash freshly ground pepper 1. Brush fillets with melted butter;

sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork. 2. In a small bowl, toss strawberries with basil, honey and pepper. Serve salmon with relish.

EASTER DELIGHTS


Lemon-Garlic Cream Fettuccine I’ve been making this dish for my family for years. It’s simple and indulgent at the same time. —ANNE MILLER GLENFIELD, NY PREP: 25 MIN. • COOK: 15 MIN. • MAKES: 4 SERVINGS

3 2 2 8

teaspoons grated lemon peel teaspoons minced fresh parsley garlic cloves, minced ounces uncooked fettuccine

SAUCE š₄ cup butter

1 small onion, chopped 2 garlic cloves, minced 1 teaspoon grated lemon peel š₂ cup heavy whipping cream š₄ teaspoon salt

š₈ teaspoon pepper

4 2 2 2

ounces cream cheese, cubed tablespoons lemon juice plum tomatoes, chopped teaspoons minced fresh parsley Grated Parmesan cheese, optional

1. In a small bowl, mix the lemon peel,

parsley and garlic. Cook the fettuccine according to package directions; drain. 2. For the sauce, in a large skillet, heat

EASTER DELIGHTS

butter over medium-high heat. Add onion; cook and stir for 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. 3. Add the pasta, tomatoes and parsley to the skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan cheese.


MAIN DISHES

Honey-Glazed Pork Tenderloins Honey, smoky chipotle pepper and soy sauce help to spice up this no-fuss pork tenderloin. Serve it with veggies for a satisfying meal. —DIANE COTTON FRANKLIN, NC PREP: 15 MIN. • BAKE: 20 MIN. MAKES: 6 SERVINGS š₂ teaspoon garlic powder š₂ teaspoon ground chipotle pepper š₂ teaspoon pepper

2 pork tenderloins (1 pound each) 1 tablespoon canola oil š₂ cup honey 2 tablespoons reduced-sodium soy sauce 1 tablespoon balsamic vinegar 1 teaspoon sesame oil 1. Preheat oven to 350°. Combine the

first three ingredients; rub over pork. In a large ovenproof skillet, brown pork in canola oil on all sides. 2. In a small bowl, combine honey, soy sauce, vinegar and sesame oil; spoon over pork. Bake, uncovered, 20-25 minutes or until a thermometer reads 145°, basting occasionally with pan juices. Let stand 5 minutes before slicing. Serve with the pan juices if desired.

EASTER DELIGHTS


Mint-Pesto Lamb Chops The simple mint-cilantro pesto marries well with the lamb in this recipe, while the pomegranate-balsamic reduction adds the perfect balance to finish off the dish. The entree is a breeze to prepare and sure to impress. —MELANIE STEVENSON READING, PA PREP: 40 MIN. • BAKE: 20 MIN. • MAKES: 8 SERVINGS

2 cups pomegranate juice 1 cup balsamic vinegar PESTO š₄ cup fresh mint leaves š₄ cup fresh cilantro leaves

8 garlic cloves, peeled 1 teaspoon salt 1 teaspoon pepper š₄ cup olive oil LAMB

8 double-cut lamb rib chops (2 inches thick and 4 ounces each) 1 tablespoon olive oil

1. In a large saucepan, bring the

4. Bake, uncovered, at 450° in oven for

pomegranate juice and vinegar to a boil over medium heat; cook until reduced to ½ cup. 2. Meanwhile, for pesto, place the mint, cilantro, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream. 3. Coat the chops with pesto. In a large ovenproof skillet, brown the lamb in oil on all sides.

15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Drizzle with the pomegranate sauce.

EASTER DELIGHTS


MAIN DISHES

Ham with CranberryPineapple Sauce Flag this slow-cooker dish for the times you crave the mouthwatering combo of fruit and stone-ground mustard served with thick slices of smoky boneless ham. Even better, it’ll save oven space on Easter. —CAROLE RESNICK CLEVELAND, OH PREP: 15 MIN. • COOK: 5 HOURS MAKES: 20 SERVINGS (4š₂ CUPS SAUCE)

1 fully cooked boneless ham (5 to 6 pounds) 12 whole cloves 1 can (20 ounces) crushed pineapple, undrained 1 can (14 ounces) whole-berry cranberry sauce 2 garlic cloves, minced 2 tablespoons stone-ground mustard š₂ teaspoon coarsely ground pepper 2 tablespoons cornstarch 2 tablespoons cold water 1. Score the ham, making ½-in.-deep

diamond shapes; insert a clove in each diamond. Place ham in a 5-qt. slow cooker. In a large bowl, combine the pineapple, cranberry sauce, garlic, mustard and pepper; pour over ham. 2. Cover and cook on low for 5-6 hours or until a thermometer reads 140°. Remove meat to a cutting board and keep warm; remove and discard cloves. 3. Transfer sauce to a small saucepan. Bring to a boil. Combine the cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice ham and serve with sauce.

EASTER DELIGHTS


Lemon Dill Chicken The lemon and dill in this recipe give the chicken a bright, fresh taste. Pair the entree with a mixed green salad or a side of noodles. —LORI LOCKREY PICKERING, ON PREP: 20 MIN. • COOK: 4 HOURS + STANDING • MAKES: 6 SERVINGS

2 medium onions, coarsely chopped 2 tablespoons butter, softened š₄ teaspoon grated lemon peel 1 broiler/fryer chicken (4 to 5 pounds) š₄ cup chicken stock 4 sprigs fresh parsley 4 fresh dill sprigs 3 tablespoons lemon juice 1 teaspoon salt 1 teaspoon paprika š₂ teaspoon dried thyme š₄ teaspoon pepper

1. Place onions on bottom of a 6-qt. slow

3. Drizzle lemon juice over chicken;

cooker. In a small bowl, mix butter and lemon peel. 2. Tuck wings under the chicken; tie the drumsticks together. With your fingers, carefully loosen skin from the chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill.

sprinkle with seasonings. Cook, covered, on low for 4-5 hours (a thermometer inserted in chicken thigh should read at least 170°). 4. Remove chicken from slow cooker; tent with foil. Let stand for 15 minutes before carving.

EASTER DELIGHTS


MAIN DISHES

Ham and Broccoli Bake Plan ahead and start this satisfying and comforting casserole the night before you bake it. It’ll free you up for other things on Easter Sunday. —HARMONY TARDUGNO VERNON CENTER, NY PREP: 15 MIN. + CHILLING • BAKE: 35 MIN. MAKES: 8 SERVINGS

1 loaf (8 ounces) day-old French bread, cubed š₂ cup butter, melted 2 cups (8 ounces) shredded cheddar cheese 2 cups frozen chopped broccoli, thawed 2 cups cubed fully cooked ham 4 large eggs 2 cups 2% milk š₄ teaspoon pepper 1. Toss the bread cubes with the butter.

Place half in a greased 13x9-in. baking dish. Layer with half of the cheese and broccoli; sprinkle with the ham. Layer with remaining broccoli, cheese and bread cubes. 2. In a large bowl, whisk the eggs, milk and pepper. Pour over casserole. Cover and refrigerate overnight. 3. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

EASTER DELIGHTS


Potluck Favorites


POTLUCK FAVORITES

Easter Egg Bread I’ve made this treat for more than 20 years, and it goes especially well with baked ham. Colored hardcooked eggs baked in the dough give the sweet bread an Easter look, but you can leave the eggs out to enjoy the bread anytime. —HEATHER DURANTE WELLSBURG, WV PREP: 55 MIN. + RISING BAKE: 25 MIN. + COOLING MAKES: 1 LOAF (16 SLICES) š₂ cup sugar

2 packages (š₄ ounce each) active dry yeast 1 to 2 teaspoons ground cardamom 1 teaspoon salt 6 to 6š₂ cups all-purpose flour 1š₂ cups whole milk 6 tablespoons butter, cubed 4 large eggs 3 to 6 hard-cooked large eggs, unpeeled Assorted food coloring Canola oil 2 tablespoons water 1. In a large bowl, mix the sugar, yeast,

cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes. 3. Meanwhile, dye hard-cooked eggs with food coloring following package directions. Let the dyed eggs stand until completely dry. 4. Punch down the dough. Turn onto a lightly floured surface; divide into thirds.

Roll each portion into a 24-in. rope. Place the ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes. 5. Cover dough with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.

EASTER DELIGHTS

6. In a bowl, whisk remaining egg and

water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.


Slow-Cooked Ham with Pineapple Sauce We serve this dish for special occasions because everyone is crazy about it. But it’s so simple to prepare, it makes its way to the table often, all year long. —TERRY ROBERTS YORKTOWN, VA PREP: 10 MIN. • COOK: 6 HOURS • MAKES: 12 SERVINGS

1 fully cooked boneless ham (4 to 5 pounds) 1 can (20 ounces) unsweetened crushed pineapple, undrained 1 cup packed brown sugar 1 tablespoon cornstarch

š₄ teaspoon salt

2 tablespoons lemon juice 1 tablespoon yellow mustard

Place ham in a 5-qt. slow cooker. In a small saucepan, mix the remaining

EASTER DELIGHTS

ingredients, stirring to dissolve the cornstarch. Bring to a boil, stirring occasionally. Pour over ham, covering completely. Cover and cook on low for 6-8 hours.


POTLUCK FAVORITES

Mashed Potatoes with Garlic-Olive Oil Garlic mashed potatoes are high on my family’s love-it list. To intensify the taste, I combine garlic and olive oil in a food processor and drizzle it on top of the potatoes. —EMORY DOTY JASPER, GA START TO FINISH: 30 MIN. MAKES: 12 SERVINGS (³₄ CUP EACH)

4 pounds red potatoes, quartered š₂ cup olive oil

2 garlic cloves ²₃ cup heavy whipping cream šâ‚„ cup butter, softened

2 teaspoons salt šâ‚‚ teaspoon pepper ²₃ to Âłâ‚„ cup whole milk

3 green onions, chopped Âłâ‚„ cup grated Parmesan cheese, optional

1. Place potatoes in a Dutch oven; add

water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. Meanwhile, place oil and garlic in a small food processor; process until blended. 2. Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach the desired consistency. Stir in green onions. Serve with garlic olive oil and, if desired, Parmesan cheese. NOTE For food safety purposes, prepare garlic olive oil just before serving; do not store leftover oil mixture.

EASTER DELIGHTS


Granola Blueberry Muffins I wanted to put a new spin on muffins, so I mixed in some granola that contains lots of nuts, pumpkin seeds and shredded coconut. The result makes a great addition to an Easter potluck. —MEGAN WEISS MENOMONIE, WI PREP: 20 MIN. • BAKE: 15 MIN. • MAKES: 1 DOZEN

1š₂ cups whole wheat flour š₂ cup all-purpose flour š₄ cup packed brown sugar 2 teaspoons baking powder š₂ teaspoon salt š₂ teaspoon baking soda 1 cup granola without raisins, divided 1 large egg 1 cup buttermilk š₄ cup canola oil 2 tablespoons orange juice 1 tablespoon lemon juice 1 cup fresh or frozen unsweetened blueberries

1. Preheat the oven to 400°. In a small

bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in ½ cup granola. In another bowl, whisk the egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. 2. Fill greased muffin cups three-fourths full; sprinkle the remaining granola over batter. Bake for 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

EASTER DELIGHTS

FREEZE OPTION Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through. NOTE If using frozen blueberries, use without thawing to avoid discoloring the batter.


POTLUCK FAVORITES

Mini Lemon Cheesecake Tarts Dainty and light, these tartlets feature two of my favorites: lemon and cheesecake. And all in one yummy bite! They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. —GWYN BRANDT HIBBING, MN PREP: 35 MIN. + CHILLING BAKE: 20 MIN. + COOLING MAKES: 2 DOZEN

8 ounces cream cheese, softened, divided šâ‚‚ cup plus 2 teaspoons butter, softened, divided šâ‚„ teaspoon grated lemon peel 1 cup all-purpose flour šâ‚‚ cup plus š₃ cup sugar, divided 1 teaspoon plus 2 tablespoons lemon juice, divided šâ‚‚ teaspoon vanilla extract 1 large egg, lightly beaten 4 teaspoons cornstarch š₃ cup water 2 drops yellow food coloring Fresh raspberries 1. In a small bowl, beat 3 ounces cream cheese, ½ cup butter and lemon peel

until blended. Gradually add the flour, mix well. Refrigerate, covered, 1 hour or until firm. 2. Preheat the oven to 325°. Shape the dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups. 3. For the filling, in a small bowl, beat ½ cup sugar and the remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run

a knife around tarts to loosen from pan. Cool in pans on wire racks. 4. Meanwhile, in a small saucepan, combine the cornstarch and remaining sugar; whisk in the water. Bring to boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove

EASTER DELIGHTS

from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature. 5. Remove the cooled tarts from pans. Spoon on topping; top with raspberries. Store tartlets in an airtight container in the refrigerator.


Scalloped Potatoes and Ham A friend of mine served this scrumptious, hearty dish at her wedding. I liked it so much, I asked for the recipe. The potatoes and ham taste great covered in a creamy cheese sauce, and the dish makes plenty for a big group. —RUTH ANN STELFOX RAYMOND, AB PREP: 30 MIN. • BAKE: 1 HOUR 20 MIN. • MAKES: 4 CASSEROLES (10 SERVINGS EACH)

2 cans (10Âłâ‚„ ounces each) condensed cream of mushroom soup, undiluted 2 cans (10Âłâ‚„ ounces each) condensed cream of celery soup, undiluted 1 can (10Âłâ‚„ ounces) condensed cheddar cheese soup, undiluted 1 can (12 ounces) evaporated milk 10 pounds medium potatoes, peeled and thinly sliced

5 pounds fully cooked ham, cubed 4 cups (16 ounces) shredded cheddar cheese 1. Preheat oven to 325°. In two large

bowls, combine soups and milk. Add potatoes and ham; toss to coat. Divide mixture among four greased 13x9-in. baking dishes.

EASTER DELIGHTS

2. Cover and bake 1Âź hours or until

potatoes are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.


POTLUCK FAVORITES

Veggie Chopped Salad My husband’s aunt gave me this recipe in 1987, and it’s been a staple at our house ever since. Make it a day ahead, because some time in the fridge makes it even better. Be sure to keep save yourself some leftovers, too. —MADELINE ETZKORN BURIEN, WA START TO FINISH: 25 MIN. MAKES: 12 SERVINGS (³₄ CUP EACH)

3 3 3 2

cups finely chopped fresh broccoli cups finely chopped cauliflower cups finely chopped celery cups frozen peas (about 8 ounces), thawed 6 bacon strips, cooked and crumbled 1š₃ cups mayonnaise šâ‚„ cup sugar 2 tablespoons grated Parmesan cheese 1 tablespoon cider vinegar šâ‚„ teaspoon salt Âłâ‚„ cup salted peanuts

In a large bowl, combine the first five ingredients. In a small bowl, mix the mayonnaise, sugar, cheese, vinegar and salt until blended. Add to the salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.

EASTER DELIGHTS


Shrimp & Cucumber Rounds I always make these appetizers for get-togethers. They’re easy to prepare and a snappy addition to any party or potluck. —KELLY ALANIZ EUREKA, CA START TO FINISH: 25 MIN. • MAKES: 3 DOZEN š₂ pound cooked shrimp, peeled,

deveined and finely chopped š₂ cup reduced-fat mayonnaise 2 green onions, thinly sliced 1 celery rib, finely chopped

1 teaspoon dill pickle relish Dash cayenne pepper 1 medium English cucumber, cut into š₄-inch slices

EASTER DELIGHTS

In a small bowl, combine the first six ingredients. Spoon onto the cucumber slices. Serve immediately.


POTLUCK FAVORITES

Easter Bunny Cupcakes Guaranteed to put a smile on your face, these cupcakes definitely bring on the cute. This Easter, delight adults and kids alike with adorable bunny cupcakes. Hop to it! —TASTE OF HOME TEST KITCHEN PREP: 1 HOUR MAKES: VARIED

1 to 2 cans vanilla frosting (16 ounces each) Green paste food coloring Cupcakes and miniature cupcakes of your choice Candy-coated sunflower kernels Assorted stick chewing gum Jumbo heart sprinkles Canned chocolate frosting Miniature marshmallows Corn syrup White nonpareils 1. Tint desired amount of frosting green.

Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto the desired number of cupcakes. Sprinkle with sunflower kernels. 2. For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting. 3. Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting. 4. For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake, if desired; secure with a toothpick. For a bunny tail,

dip a marshmallow in corn syrup; roll in nonpareils. Place on the cupcake. Repeat as desired.

EASTER DELIGHTS

NOTE Use of a coupler ring will allow you to easily change pastry tips for different frosting designs.


Easter Brunch


EASTER BRUNCH

Eggs Benedict Brunch Braid I like serving this for special holiday breakfasts. Eggs Benedict components are encased in puff pastry to create a beautiful presentation for a group. —SARAH STROHL COMMERCE TOWNSHIP, MI PREP: 45 MIN. • BAKE: 20 MIN. MAKES: 8 SERVINGS

3 large egg yolks 1 tablespoon lemon juice š₄ teaspoon salt š₄ teaspoon Dijon mustard Dash cayenne pepper š₂ cup unsalted butter, melted BRAID

1 tablespoon unsalted butter 6 large eggs, divided use š₂ teaspoon salt š₄ teaspoon pepper 1 sheet frozen puff pastry, thawed 6 slices Canadian bacon 2 tablespoons minced chives, divided 1 teaspoon water 1. In a blender, combine the first five

ingredients. Cover and process on high. While processing, gradually add melted butter in a steady stream until combined. Set aside. 2. For braid, in a large skillet, melt butter over medium-high heat. Whisk five eggs, salt and pepper; add to skillet. Cook and stir until barely set; stir in sauce. 3. On a lightly greased baking sheet, roll out the pastry into a 12x10-in. rectangle. Layer Canadian bacon and egg mixture down the center of the rectangle; sprinkle with 1 tablespoon chives. 4. On each long side, cut ½-in.-wide strips. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk remaining egg and water; brush over braid.

5. Bake braid at 375° for 20-25 minutes

or until golden brown and the eggs are completely set. Let stand for 5 minutes

EASTER DELIGHTS

before cutting. Sprinkle with the remaining chives.


Zesty Ham and Cheese Muffins This recipe has become one of my mother’s favorites. I often make a batch for the two of us to share. The muffins are great for brunch or an on-the-go breakfast. —JULIE HESS LITITZ, PA START TO FINISH: 30 MIN. • MAKES: 14 MUFFINS

2 cups all-purpose flour š₄ cup minced fresh chives

1 teaspoon baking powder 1 teaspoon dried parsley flakes š₂ teaspoon baking soda š₂ teaspoon salt š₂ teaspoon dried minced onion š₂ teaspoon ground mustard 1 large egg 1 cup plus 2 tablespoons buttermilk 6 drops hot pepper sauce 1 cup cubed fully cooked ham ³₄ cup shredded cheddar cheese ³₄ cup shredded process cheese (Velveeta)

2. Fill the greased muffin cups

TOPPING

5 tablespoons shredded Parmesan cheese 3š₂ teaspoons butter š₂ teaspoon paprika š₂ teaspoon dried parsley flakes š₄ teaspoon pepper 1. In a large bowl, combine the first

eight ingredients. In another bowl, beat the egg, buttermilk and pepper sauce. Stir into dry ingredients just until moistened. Fold in the ham, cheddar cheese and the process cheese.

EASTER DELIGHTS

three-fourths full. Top each muffin with about 1 teaspoon Parmesan cheese and Ÿ teaspoon butter. Combine the paprika, parsley and pepper; sprinkle over muffins. 3. Bake at 450° for 10-14 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate the leftovers.


EASTER BRUNCH

Cinnamon Coffee Cake I love the texture of this old-fashioned streusel-topped coffee cake. Always a crowd-pleaser, its lovely sour cream-enriched vanilla flavor may remind you of brunch at Grandma’s! —ELEANOR HARRIS CAPE CORAL, FL PREP: 20 MIN. • BAKE: 1 HOUR + COOLING MAKES: 16-20 SERVINGS

1 2Âłâ‚„ 4 2 3 1 1 2 2

cup butter, softened cups sugar, divided large eggs teaspoons vanilla extract cups all-purpose flour teaspoon baking soda teaspoon salt cups (16 ounces) sour cream tablespoons ground cinnamon š₂ cup chopped walnuts

1. In a large bowl, the cream butter and

2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with the sour cream, beating just enough after each addition to keep batter smooth. 2. Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and the remaining sugar; sprinkle a third over batter in pan. Repeat the layers two more times. Bake cake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

EASTER DELIGHTS


Potluck Eggs Benedict If you’re looking for a hearty breakfast or brunch dish, look no further. Folks can’t wait to dig in to the combination of eggs, ham, cheese and asparagus in this recipe. —PAULINE VAN BREEMEN FRANKLIN, IN START TO FINISH: 30 MIN. • MAKES: 10-12 SERVINGS

1 pound fresh asparagus, trimmed Âłâ‚„ cup butter, cubed Âłâ‚„ cup all-purpose flour

4 1 1 1

cups milk can (14š₂ ounces) chicken broth pound cubed fully cooked ham cup (4 ounces) shredded cheddar cheese 8 hard-cooked large eggs, quartered

š₂ teaspoon salt š₈ teaspoon cayenne pepper

10 to 12 biscuits, warmed 1. Cut asparagus into ½-in. pieces, using

only the tender parts of spears. Cook in a small amount of boiling water until the pieces are tender, about 5 minutes; drain. Set aside to cool.

EASTER DELIGHTS

2. Melt butter in a saucepan; stir in flour

until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add the ham and cheese; stir until cheese is melted. Add the eggs, salt, cayenne and asparagus; heat through. Serve mixture over biscuits.


EASTER BRUNCH

Mushroom & Smoked Salmon Tarts I needed to use a few ingredients I had in my refrigerator and produced this hearty tart of smoked salmon, mushrooms and feta. It quickly became a staple. Make it for brunch or dinner. —JACQUELYN BENSON SOUTH BERWICK, ME PREP: 30 MIN. + CHILLING • BAKE: 25 MIN. MAKES: 2 TARTS (6 SERVINGS EACH)

1 package (14.1 ounces) refrigerated pie pastry 1 tablespoon olive oil 1 medium red onion, thinly sliced 1 tablespoon butter 4 cups sliced fresh mushrooms (about 10 ounces) ²₃ cup smoked salmon or lox š₃ cup crumbled feta cheese 8 large eggs, divided use 4 teaspoons drained capers, divided šâ‚‚ teaspoon salt, divided šâ‚‚ teaspoon pepper, divided 2 teaspoons snipped fresh dill, optional, divided 1. Unroll pastry sheets into two 9-in.

fluted tart pans with removable bottoms; trim edge. Refrigerate for 30 minutes. Preheat oven to 400°. 2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 2-4 minutes longer or until the bottom is golden brown. Cool on a wire rack. Reduce oven setting to 375°. 3. In a large skillet, heat the oil over medium-high heat. Add the onion; cook and stir 5-7 minutes or until tender and lightly browned. Remove from pan. Add the butter and mushrooms; cook and stir

6-8 minutes or until mushrooms are tender. Cool slightly. 4. Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with the salmon and cheese. In a bowl, whisk 4 eggs, 2 teaspoons capers and Âź teaspoon each salt and pepper; if desired, stir in

EASTER DELIGHTS

1 teaspoon dill. Pour over one of the tarts. Repeat with remaining ingredients. 5. Bake 15-20 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. NOTE Tarts may also be prepared in two 9-in. springform pans or pie plates; bake as directed.


Tender Lemon Rolls Light and delicate, these golden rolls are filled with a lemon curd sauce and lightly glazed. Whether or not you add a sprinkle of walnuts, this sweet roll is hard to resist. —SHIRLEY DUNCAN WILLIS, VA PREP: 30 MIN. + RISING • BAKE: 25 MIN. • MAKES: 1 DOZEN

2šâ‚‚ to 3 cups all-purpose flour š₃ cup sugar 1 tablespoon active dry yeast šâ‚‚ teaspoon grated lemon peel šâ‚„ teaspoon salt šâ‚‚ cup sour cream š₃ cup butter, cubed šâ‚„ cup water 2 large eggs Âłâ‚„ cup lemon curd 1 egg, lightly beaten šâ‚‚ cup chopped walnuts, optional ICING šâ‚‚ cup confectioners’ sugar

1 teaspoon water 1 teaspoon lemon juice š₄ teaspoon grated lemon peel

1. In a large bowl, combine 1½ cups

3. Punch dough down; turn onto a

flour, sugar, yeast, lemon peel and salt. In a small saucepan, heat the sour cream, butter and water to 120°-130°; add to the dry ingredients. Beat on medium speed 2 minutes. Add the eggs and ½ cup flour; beat for 2 minutes longer. Stir in enough of remaining flour to form a soft dough (dough will be sticky). 2. Turn onto a floured surface; knead dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover dough and let rise in a warm place until doubled, about 1 hour.

floured surface. Roll into an 18x12-in. rectangle. Spread lemon curd to within ½ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 slices. 4. Place rolls, cut side down, in a greased 13x9-in. baking dish. Cover and let rise until doubled, about 30 minutes. 5. Preheat oven to 350°. Brush rolls with beaten egg and sprinkle with walnuts if desired. Bake 25-30 minutes or until golden brown. In a small bowl, combine icing ingredients; drizzle over warm rolls.

EASTER DELIGHTS


EASTER BRUNCH

Tangy Poppy Seed Fruit Salad For a salad that’s delightful and pretty, I combine berries and other fruits with a honey-lime dressing flecked with poppy seeds. —CARRIE HOWELL LEHI, UT START TO FINISH: 20 MIN. MAKES: 10 SERVINGS

1 can (20 ounces) unsweetened pineapple chunks, drained 1 pound fresh strawberries, quartered 2 cups fresh blueberries 2 cups fresh raspberries 2 medium navel oranges, peeled and sectioned 2 medium kiwifruit, peeled, halved and sliced DRESSING

2 to 4 tablespoons honey š₂ teaspoon grated lime peel

2 tablespoons lime juice 2 teaspoons poppy seeds

Place all fruit in a large bowl. In a small bowl, whisk dressing ingredients. Drizzle over fruit; toss gently to combine.

EASTER DELIGHTS


Asparagus & Corn Quiche My mom loves quiche, so for Mother’s Day one year I created a recipe just for her. I’ve been making it ever since! If you have the time, make the pie pastry from scratch. —YANIQUE DOUGLAS WAYNESBORO, PA PREP: 30 MIN. • BAKE: 35 MIN. + STANDING • MAKES: 6 SERVINGS

2 teaspoons olive oil 2 cups cut fresh asparagus (š₂-inch pieces) 1 small onion, finely chopped š₄ teaspoon salt š₈ teaspoon cayenne pepper 3 large eggs š₂ cup heavy whipping cream 1 tablespoon cornstarch 3 medium ears sweet corn 1 cup (4 ounces) shredded sharp white or yellow cheddar cheese 1 refrigerated pie pastry

1. Preheat the oven to 350°. In a large

nonstick skillet, heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or just until tender. Stir in salt and cayenne; remove from heat. 2. In a bowl, whisk the eggs, cream and cornstarch until blended. Use a largehole grater to remove corn kernels from cobs; add to egg mixture. Stir in cheese. 3. Unroll the pastry sheet into a 9-in. pie plate; flute edge. Add asparagus mixture; pour egg mixture over top. 4. Bake quiche on a lower oven rack for 35-40 minutes or until a knife inserted

EASTER DELIGHTS

near the center comes out clean. Let stand 10 minutes before cutting. FREEZE OPTION Securely wrap and freeze cooled, baked quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap the quiche; reheat on a lower oven rack 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.


EASTER BRUNCH

Caramel-Pecan Monkey Bread You can cut this bread into generous slices or let guests pick off the gooey pieces themselves, just like monkeys! No one can resist this caramel-coated treat. —TASTE OF HOME TEST KITCHEN PREP: 20 MIN. + CHILLING BAKE: 30 MIN. + COOLING MAKES: 1 LOAF (20 SERVINGS)

1 package (š₄ ounce) active dry yeast š₄ cup water (110° to 115°) 1š₄ cups warm 2% milk (110° to 115°) š₃ cup butter, melted š₄ cup sugar

2 large eggs 1 teaspoon salt 5 cups all-purpose flour CARAMEL ²₃ cup packed brown sugar šâ‚„ cup butter, cubed šâ‚„ cup heavy whipping cream

ASSEMBLY Âłâ‚„ cup chopped pecans

1 cup sugar 1 teaspoon ground cinnamon š₂ cup butter, melted 1. In a large bowl, dissolve yeast in warm

water. Add the milk, butter, sugar, eggs, salt and 3 cups of flour. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. 2. Turn onto a floured surface; knead the dough until smooth and elastic, for about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. 3. For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half the pecans. 4. Punch the dough down; shape into 40 balls (about 1Âź-in. diameter). In a shallow bowl, combine the sugar and

cinnamon. Place the melted butter in another bowl. Dip balls in butter, then roll in sugar mixture. 5. Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.

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6. Preheat the oven to 350°. Bake

30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate. Serve bread warm.


Decadent Desserts


DECADENT DESSERTS

ChocolateDipped Strawberry Meringue Roses Eat these beautiful roses as they are, or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted the crushed option! —AMY TONG ANAHEIM, CA PREP: 25 MIN. • BAKE: 40 MIN. + COOLING MAKES: 3š₂ DOZEN

3 large egg whites š₄ cup sugar š₄ cup freeze-dried strawberries

1 package (3 ounces) strawberry gelatin š₂ teaspoon vanilla extract, optional 1 cup 60% cacao bittersweet chocolate baking chips, melted 1. Place egg whites in a large bowl; let

stand at room temperature 30 minutes. Preheat oven to 225°. 2. Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend. 3. Beat the egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until the sugar is dissolved. Continue beating until stiff glossy peaks form. 4. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1½ in. apart onto parchment paper-lined baking sheets. 5. Bake 40-45 minutes or until set and dry. Turn off oven (do not open oven

door); leave meringues in oven 1½ hours. Remove from oven; cool completely on baking sheets. 6. Remove meringues from paper. Dip bottoms in melted chocolate; allow

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excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.


Easy Lemon Curd Bars A cup of tea looks lonely without something sweet beside it, like these lovely bars. I’m partial to the combination of the nutty crust and zippy lemon curd. —DONNA HARDIN NEW VIRGINIA, IA PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN

1 cup butter, softened 1 cup sugar 2 cups all-purpose flour šâ‚‚ teaspoon baking soda 1 jar (10 ounces) lemon curd ²₃ cup flaked coconut šâ‚‚ cup chopped almonds, toasted 1. Preheat oven to 350°. In a large bowl,

cream butter and sugar until light and fluffy. Combine flour and baking soda;

gradually add to creamed mixture and mix well. 2. Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9-in. baking dish. Bake 12-15 minutes or until edges are lightly browned. Cool for 10 minutes. 3. Spread lemon curd over crust. In a small bowl, combine coconut, almonds and reserved topping mixture; sprinkle over lemon curd.

EASTER DELIGHTS

4. Bake for 18-22 minutes or until golden

brown. Cool completely on a wire rack. Cut into bars. EASY LIME CURD BARS Substitute the lime curd for the lemon curd and ½ cup coarsely chopped macadamia nuts for the almonds. EASY RASPBERRY CURD BARS Substitute raspberry curd for the lemon curd and ½ cup toasted chopped walnuts for the almonds.


DECADENT DESSERTS

Peeps Sunflower Cake The inspiration for this cake comes from a sunflower. The yellow Peeps make flower petals, and chocolate chips resemble the seeds. It’s a fun addition to the end of any meal. —BETHANY ELEDGE CLEVELAND, TN PREP: 15 MIN. • BAKE: 30 MIN. + COOLING MAKES: 12 SERVINGS

1 package yellow cake mix (regular size) 2 cans (16 ounces each) chocolate frosting 19 to 20 yellow chick Peeps candies 1š₂ cups semisweet chocolate chips (assorted sizes) 1. Prepare and bake the cake mix

according to package directions, using two parchment paper-lined and greased 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. 2. If cake layers have rounded tops, trim with a long serrated knife to make level. Spread frosting between layers and over top and sides of cake. 3. For petals, arrange Peeps around edge of cake, curving slightly and being careful not to separate chicks. For sunflower seeds, arrange chocolate chips in center of cake.

EASTER DELIGHTS


Pastel Tea Cookies These glazed sugar cookies are perfect for nibbling between sips at an Easter brunch, tea party or shower. —LORI HENRY ELKHART, IN PREP: 1 HOUR + CHILLING • BAKE: 10 MIN./BATCH + STANDING • MAKES: 4 DOZEN

1 cup butter, softened ²₃ cup sugar

1 large egg 1 teaspoon vanilla extract 2š₂ cups all-purpose flour š₂ teaspoon salt 1š₄ cups confectioners’ sugar 2 teaspoons meringue powder 5 teaspoons water Pastel food coloring 1. In a large bowl, cream butter and

and vanilla. Combine the flour and salt; gradually add to creamed mixture. Cover and refrigerate 1-2 hours or until dough is easy to handle. 2. Preheat oven to 350°. On a lightly floured surface, roll out dough to ⅛-in. thickness. Cut with floured 2½-in. butterfly or flower cookie cutters. Place 1 in. apart on ungreased baking sheets. 3. Bake 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool.

sugar until light and fluffy. Beat in egg

EASTER DELIGHTS

4. For glaze, in a small bowl, combine

confectioners’ sugar and meringue powder; stir in water until smooth. Divide among small bowls; tint pastel colors. Spread over cookies; let stand until set. NOTE Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.


DECADENT DESSERTS

Cornmeal Towers with Strawberries & Cream My kids love to help make these towers. They measure, mix, whisk and build stacks. It’s a family tradition and a sweet dessert. —JOSIE SHAPIRO SAN FRANCISCO, CA PREP: 40 MIN. • COOK: 5 MIN./BATCH MAKES: 12 SERVINGS

3 1 1 1 1š₂ š₂ š₄ 1š₄

1 š₄

2 1 1 1 2

large egg whites cup heavy whipping cream cup cornmeal cup all-purpose flour teaspoons baking powder teaspoon ground cardamom teaspoon salt cups 2% milk cup whole-milk ricotta cheese cup orange juice tablespoons honey teaspoon almond extract to 2 tablespoons butter pound fresh strawberries, sliced tablespoons sugar

1. Place egg whites in a small bowl; let

stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat the cream until soft peaks form; refrigerate, covered, until serving. 2. In a large bowl, whisk cornmeal, flour, baking powder, cardamom and salt. In another bowl, mix milk, ricotta cheese, orange juice, honey and extract until blended. Add to cornmeal mixture; stir just until moistened. With clean beaters, beat egg whites on high speed until stiff but not dry; fold into batter. 3. Heat a griddle or large nonstick skillet over medium heat; grease with butter. Filling a Âź-cup measure halfway with batter, pour batter onto griddle or skillet. Cook until the edges begin to dry and

bottoms are golden brown. Turn; cook until second side is golden brown. Cool pancakes slightly. 4. In a bowl, toss strawberries with sugar. For each serving, stack three pancakes,

EASTER DELIGHTS

layering each pancake with strawberries and whipped cream.


Coconut Cake with White Chocolate Frosting My husband adores coconut but doesn’t like cake as much. When I put the two together and take this beauty to family potlucks though, he really enjoys it. —SHARON REHM NEW BLAINE, AR PREP: 40 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 16 SERVINGS

1 package white cake mix (regular size) 1š₄ cups coconut milk (about 10 ounces) 3 large eggs š₃ cup butter, melted FROSTING

1 cup butter, cubed 12 ounces white baking chocolate, chopped š₂ cup coconut milk (about 4 ounces) 2š₂ cups confectioners’ sugar, sifted 1 to 2 cups unsweetened coconut flakes

1. Preheat oven to 350°. Line bottoms of

two greased 8-in. round baking pans with parchment paper; grease paper. 2. In a large bowl, combine cake mix, coconut milk, eggs and melted butter; beat on low speed 30 seconds. Beat on medium 1½ minutes. Transfer to prepared pans. Bake and cool as the package directs. 3. For frosting, in a small saucepan, combine butter, chocolate and coconut

EASTER DELIGHTS

milk; heat and stir over medium heat until blended. Remove from heat; gradually stir in confectioners’ sugar until smooth. Transfer to a bowl. 4. Place bowl in an ice-water bath. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Spread between layers and over top and sides of cake. Cover with coconut.


DECADENT DESSERTS

Jelly Bean Bark Homemade Easter candy really doesn’t get easier than this. It’s so simple—all you need are three ingredients, a microwave and a pan! —MAVIS DEMENT MARCUS, IA PREP: 15 MIN. + STANDING MAKES: 2 POUNDS

1 tablespoon butter 1š₄ pounds white candy coating, coarsely chopped 2 cups small jelly beans 1. Line a 15x10x1-in. pan with foil; grease

foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Top with jelly beans, pressing to adhere. Let stand until set. 2. Cut or break bark into pieces. Store in an airtight container.

EASTER DELIGHTS


Mamaw Emily’s Strawberry Cake My husband loved his Mamaw’s strawberry cake. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —JENNIFER BRUCE MANITOU, KY PREP: 15 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 12 SERVINGS

1 package white cake mix (regular size) 1 package (3 ounces) strawberry gelatin 3 tablespoons sugar 3 tablespoons all-purpose flour 1 cup water š₂ cup canola oil 2 large eggs 1 cup finely chopped strawberries FROSTING š₂ cup butter, softened š₂ cup crushed strawberries 4š₂ to 5 cups confectioners’ sugar

1. Preheat oven to 350°. Line the

bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. 2. In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans. 3. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before

EASTER DELIGHTS

removing to wire racks; remove paper. Cool completely. 4. For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.


DECADENT DESSERTS

Citrus Cheesecake Here’s the perfect cheesecake for spring. The rich cookielike crust and creamy filling make the zesty citrus taste a wonderful surprise. —MARCY CELLA L’ANSE, MI PREP: 30 MIN. + CHILLING BAKE: 65 MIN. + CHILLING MAKES: 12-14 SERVINGS š₂ cup butter, softened š₃ cup sugar

1 large egg yolk š₂ teaspoon vanilla extract 1š₄ cups all-purpose flour

1 teaspoon grated lemon peel FILLING

5 packages (8 ounces each) cream cheese, softened 1³₄ cups sugar 3 tablespoons all-purpose flour 1š₂ teaspoons grated lemon peel 1š₂ teaspoons grated orange peel š₄ teaspoon vanilla extract 5 large eggs, lightly beaten 2 large egg yolks, lightly beaten š₄ cup heavy whipping cream TOPPING

1š₂ cups (about 12 ounces) sour cream 3 tablespoons sugar 1 teaspoon vanilla extract 1. In a large bowl, cream the butter

and sugar until light and fluffy. Beat in the egg yolk and vanilla. Combine the flour and lemon peel; gradually add to creamed mixture. Mix until the dough forms a ball and pulls away from the sides of the bowl. Divide the dough in half; cover and refrigerate for 1 hour or until easy to handle. 2. Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert the dough onto bottom of pan. Remove paper; trim dough to fit pan.

3. Place on a baking sheet. Bake at 400°

for 6-8 minutes or until lightly browned. Cool completely on a wire rack. 4. Attach sides of the pan and grease sides. Pat remaining dough 1½ in. up sides of pan, pressing dough to bottom crust to seal. 5. For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined.

EASTER DELIGHTS

Stir in cream just until combined. Pour into crust. Return pan to baking sheet. 6. Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. 7. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.


Holida y

Easter Delights GENERAL INDEX APPETIZERS Chicken Salad in Baskets Grilled Prosciutto Asparagus Onion, Garlic & Brie Bruschetta Secret-Ingredient Stuffed Eggs Shrimp & Cucumber Rounds Shrimp Appetizer Spread Spring Pea Crostini Stuffed Baby Red Potatoes

Mamaw Emily’s Strawberry Cake Peeps Sunflower Cake

ASPARAGUS Asparagus & Corn Quiche Grilled Prosciutto Asparagus Parmesan Asparagus Potluck Eggs Benedict

CHEESE & CREAM CHEESE Cheddar Mashed Potatoes Citrus Cheesecake Grilled Prosciutto Asparagus Ham and Broccoli Bake Mini Lemon Cheesecake Tarts Onion, Garlic & Brie Bruschetta Parmesan Asparagus Scalloped Potatoes and Ham Secret-Ingredient Stuffed Eggs Shrimp Appetizer Spread Zesty Ham and Cheese Muffins

BACON & CANADIAN BACON Chicken Salad in Baskets Eggs Benedict Brunch Braid Stuffed Baby Red Potatoes BEVERAGES Apricot Lemonade Iced Tea Fruity Frappe BREADS Caramel-Pecan Monkey Bread Easter Egg Bread Granola Blueberry Muffins Orange-Glazed Bunny Rolls Ricotta Scones with Rhubarb-Orange Compote Rustic Garden Herb Biscuits Tender Lemon Rolls Zesty Ham and Cheese Muffins

CARAMEL Caramel-Pecan Monkey Bread CASSEROLES Ham and Broccoli Bake Scalloped Potatoes and Ham

Cornmeal Towers with Strawberries & Cream Jelly Bean Bark Mini Lemon Cheesecake Tarts EGGS Asparagus & Corn Quiche Easter Egg Bread Eggs Benedict Brunch Braid Potluck Eggs Benedict Secret-Ingredient Stuffed Eggs FISH & SEAFOOD Mushroom & Smoked Salmon Tarts Seared Salmon with Strawberry Basil Relish Shrimp & Cucumber Rounds Shrimp Appetizer Spread

CHICKEN Chicken Salad in Baskets Lemon Dill Chicken

FRUITS (also see specific kinds) Apricot Lemonade Iced Tea Cherry Balsamic Pork Loin Fruity Frappe Granola Blueberry Muffins Ham with Cranberry-Pineapple Sauce Maple-Peach Glazed Ham Slow-Cooked Ham with Pineapple Sauce Tangy Poppy Seed Fruit Salad

CHOCOLATE & WHITE CHOCOLATE Chocolate-Dipped Strawberry Meringue Roses Coconut Cake with White Chocolate Frosting Peeps Sunflower Cake

GARLIC Lemon-Garlic Cream Fettuccine Mashed Potatoes with Garlic-Olive Oil Onion, Garlic & Brie Bruschetta

CINNAMON Cinnamon Coffee Cake

HAM & PROSCIUTTO Grilled Prosciutto Asparagus Ham and Broccoli Bake Ham with Cranberry-Pineapple Sauce Maple-Peach Glazed Ham Potluck Eggs Benedict Scalloped Potatoes and Ham Slow-Cooked Ham with Pineapple Sauce Zesty Ham and Cheese Muffins

BREAKFAST Asparagus & Corn Quiche Caramel-Pecan Monkey Bread Cinnamon Coffee Cake Eggs Benedict Brunch Braid Mushroom & Smoked Salmon Tarts Potluck Eggs Benedict Rustic Garden Herb Biscuits Tangy Poppy Seed Fruit Salad Tender Lemon Rolls Zesty Ham and Cheese Muffins

COCONUT Coconut Cake with White Chocolate Frosting

CORN & CORNMEAL Asparagus & Corn Quiche Cornmeal Towers with Strawberries & Cream

CAKES & CUPCAKES Coconut Cake with White Chocolate Frosting Easter Bunny Cupcakes

DESSERTS (also see Cakes & Cupcakes; Cookies & Bars) Citrus Cheesecake

COOKIES & BARS Chocolate-Dipped Strawberry Meringue Roses Easy Lemon Curd Bars Pastel Tea Cookies

HERBS Lemon Dill Chicken Mint-Pesto Lamb Chops Rustic Garden Herb Biscuits Seared Salmon with Strawberry Basil Relish HONEY Honey-Glazed Pork Tenderloins


LAMB Mint-Pesto Lamb Chops

ORANGES Citrus Cheesecake Orange-Glazed Bunny Rolls Ricotta Scones with Rhubarb-Orange Compote Watercress & Orange Salad

LEMON Apricot Lemonade Iced Tea Citrus Cheesecake Easy Lemon Curd Bars Lemon Dill Chicken Lemon-Garlic Cream Fettuccine Mini Lemon Cheesecake Tarts Tender Lemon Rolls

PASTA Lemon-Garlic Cream Fettuccine PEAS Creamed Potatoes and Peas Spring Pea Crostini

MAIN DISHES (also see Casseroles) Cherry Balsamic Pork Loin Ham with Cranberry-Pineapple Sauce Honey-Glazed Pork Tenderloins Lemon Dill Chicken Lemon-Garlic Cream Fettuccine Maple-Peach Glazed Ham Mint-Pesto Lamb Chops Seared Salmon with Strawberry Basil Relish Slow-Cooked Ham with Pineapple Sauce MAPLE Maple-Peach Glazed Ham MUSTARD Mustard Brussels Sprouts

POPPY SEEDS Strawberry Spinach Salad with Poppy Seed Dressing Tangy Poppy Seed Fruit Salad PORK (also see Bacon; Ham) Cherry Balsamic Pork Loin Honey-Glazed Pork Tenderloins POTATOES (also see Sweet Potatoes) Cheddar Mashed Potatoes Creamed Potatoes and Peas Mashed Potatoes with Garlic-Olive Oil Scalloped Potatoes and Ham Stuffed Baby Red Potatoes

SIDE DISHES Cheddar Mashed Potatoes Creamed Potatoes and Peas Mashed Potatoes with Garlic-Olive Oil Mustard Brussels Sprouts Parmesan Asparagus SLOW-COOKER RECIPES Cherry Balsamic Pork Loin Ham with Cranberry-Pineapple Sauce Lemon Dill Chicken Slow-Cooked Ham with Pineapple Sauce STRAWBERRIES Chocolate-Dipped Strawberry Meringue Roses Cornmeal Towers with Strawberries & Cream Mamaw Emily’s Strawberry Cake Seared Salmon with Strawberry Basil Relish Strawberry Spinach Salad with Poppy Seed Dressing VEGETABLES (also see specific kinds) Ham and Broccoli Bake Mushroom & Smoked Salmon Tarts Mustard Brussels Sprouts Shrimp & Cucumber Rounds Strawberry Spinach Salad with Poppy Seed Dressing Veggie Chopped Salad Watercress & Orange Salad

RHUBARB Ricotta Scones with Rhubarb-Orange Compote

NUTS Caramel-Pecan Monkey Bread Secret-Ingredient Stuffed Eggs

SALADS Strawberry Spinach Salad with Poppy Seed Dressing Tangy Poppy Seed Fruit Salad Veggie Chopped Salad Watercress & Orange Salad

ONIONS Onion, Garlic & Brie Bruschetta

ALPHABETICAL INDEX A Apricot Lemonade Iced Tea Asparagus & Corn Quiche C Caramel-Pecan Monkey Bread Cheddar Mashed Potatoes Cherry Balsamic Pork Loin Chicken Salad in Baskets Chocolate-Dipped Strawberry Meringue Roses Cinnamon Coffee Cake Citrus Cheesecake Coconut Cake with White Chocolate Frosting Cornmeal Towers with Strawberries & Cream Creamed Potatoes and Peas E Easter Bunny Cupcakes Easter Egg Bread Easy Lemon Curd Bars Eggs Benedict Brunch Braid F Fruity Frappe G Granola Blueberry Muffins Grilled Prosciutto Asparagus

H Ham and Broccoli Bake Ham with Cranberry-Pineapple Sauce Honey-Glazed Pork Tenderloins J Jelly Bean Bark L Lemon Dill Chicken Lemon-Garlic Cream Fettuccine M Mamaw Emily’s Strawberry Cake Maple-Peach Glazed Ham Mashed Potatoes with Garlic-Olive Oil Mini Lemon Cheesecake Tarts Mint-Pesto Lamb Chops Mushroom & Smoked Salmon Tarts Mustard Brussels Sprouts O Onion, Garlic & Brie Bruschetta Orange-Glazed Bunny Rolls P Parmesan Asparagus Pastel Tea Cookies Peeps Sunflower Cake Potluck Eggs Benedict

R Ricotta Scones with Rhubarb-Orange Compote Rustic Garden Herb Biscuits S Scalloped Potatoes and Ham Seared Salmon with Strawberry Basil Relish Secret-Ingredient Stuffed Eggs Shrimp & Cucumber Rounds Shrimp Appetizer Spread Slow-Cooked Ham with Pineapple Sauce Spring Pea Crostini Strawberry Spinach Salad with Poppy Seed Dressing Stuffed Baby Red Potatoes T Tangy Poppy Seed Fruit Salad Tender Lemon Rolls V Veggie Chopped Salad W Watercress & Orange Salad Z Zesty Ham and Cheese Muffins

Taste of home holiday easter delights 2016  
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