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Easter Recipes

9 posts in this topic

Baked Ham

 

1 12# smoked ham

½ cup brown sugar

½ cup vinegar

3 cups dry bread crumbs

½ cup water from ham

½ cup melted margarine

½ cup finely chopped relish

pineapple and cherries for garnish

 

Cover ham with cold water adding vinegar and sugar and simmer about 4 hours until done.Cut away skin and score fat in diamond shapes. Combine crumbs, water from ham, margarine and relish making a paste. Pat into the scored part of fat and make a layer over the top. Bake at 375 for 2 hours. Just before finished add garnish of pineapple and cherries.

 

 

 

Boneless Pork Loin with Wild Rice and Apricot Stuffing

 

4 # boneless pork loin

salt, garlic powder and pepper

1 cup wild rice, uncooked

1 onion, finely chopped

⅓ cup pine nuts

½ cup fresh parsley, chopped

½ cup celery, minced

1 cup dried apricots, coarsely chopped

½ tsp sage

½ tsp thyme

1 egg, well beaten

½ # bacon

 

Cook and drain rice. With sharp knife, butterfly the pork loin by slicing down center lengthwise, cutting almost all the way through, then open up the 2 halves and lay flat. Butterfly each half the same way as in step one(cut down center of each so that you have 2 parallel cuts and open out into a flat, single piece of meat). Sprinkle 1 cup salt, garlic powder and pepper. Blend remaining ingredients except bacon. Pile half the mixture in center of pork loin and roll up lengthwise. Tie a string at 2" intervals. Line roasting pan with foil and grease. Spoon remaining stuffing down the center of pan to make a bed for pork, then place it on top. roast in a preheated oven at 350 for 1 1/2 hours. Remove from oven and take off, stirring carefully. Place bacon strips over top of roast. put back in oven and cook another half hour, basting with pan juices every 10 minutes. Place loin on serving platter with spoon stuffing and pan juices around it. Garnish with parsley. Cut into thick slices to serve.

 

Ham Glaze

 

2 cans beer

3 tbsp. dijon mustard

⅔ cup brown sugar

small can concentrated orange juice

1 tbsp. ground cloves

 

Mix and heat. Pour over scored ham.

 

 

Ham with Honey Mustard Glaze

10 servings

 

1 5# canned ham

½ cup honey

1 tbsp. prepared mustard

½ tsp. cinnamon

2 medium oranges , peeled and sliced crosswise

parsley

 

Have meat cutter slice ham 1/8 inch thick and tie in original shape. Place ham in 12 x 8 x 2 inch heat proof baking dish. Bake in 325 oven 1 hour and 5 minutes. Blend honey, mustard and cinnamon; brush over ham. Bake 30 minutes longer brushing with honey mustard mixture occasionally. Place on platter; remove string. Garnish with oranges and parsley.

 

 

Marinated Leg of Lamb

8 servings

 

1 5 to 6 # leg of lamb

½ cup lemon juice

½ cup cooking oil

¼ cup finely chopped onion

2 tbsp finely snipped parsley

1 tsp salt

½ tsp dried thyme , crushed

½ tsp dried basil, crushed

¼ tsp dried tarragon, crushed

 

Have butcher bone leg of lamb and slit lengthwise so you can spread it flat on the grill like a thick steak. Combine lemon juice, oil, onion, parsley, salt, thyme, basil, and tarragon. Place lamb in large plastic bag set in deep bowl. Pour lemon juice mixture over lamb; close bag. Refrigerate 4 to 6 hours, turning bag occasionally to coat lamb evenly. Drain lamb, reserving marinade.

 

Insert two long skewers through meat at right angles making a +, or place meat in a wire grill basket. (this makes for easy turning of meat and keeps meat from curling during cooking.) Grill over medium coals, turning every 15 minutes minutes, till desired doneness, about 1 1/2 hours for medium or 2 hours for well-done. Baste frequently with reserved marinade. Place lamb on carving board; remove from basket or remove skewers. Cut lamb across grain into thin slices.

 

 

Moroccan Roasted Lamb

 

2 tbsp ground coriander seeds

4 gloves garlic, peeled and crushed

1 ½ tsps ground cumin

1 ½ tsps paprika

2 tsps freshly gound black pepper

1 tsp salt

¼ cup olive oil or ghee

1 5# leg of lamb

garnish:

1 tbsp ground cumin, mixed with

1 tbsp salt

 

Mix all the ingredients except the garnish and rub on the leg of lamb. Let sit 10 minutes.

 

For Rare Lamb: Have the lamb at room temperature. Heat the oven to 400. Using a paring knife, poke 6 small holes in the fat side of the roast and insert garlic cloves. Rub the roast all over with salt and pepper and a little bit of oil. Insert a meat thermometer in the thickest part of the leg, being careful not to touch the bone. Place in a pan with a roasting rack and roast at 400 for about 40 minutes, so the meat can brown. turn down the oven to 325 and roast for an additional 40 to 50 minutes, or until the thermometer registers 140.

 

For medium lamb

 

Follow the above instruction but cook a bit longer so that the thermometer registers 145 to 150.

 

Remove the meat from the oven and allow it to sit 1/2 hour before slicing. It will continue to cook during this time. Allow it to sit a few minutes before slicing.

 

Place the cumin and salt garnish in a small dish and let each guest sprinkle a bit on his or her sliced lamb.

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American Apple Custard Bake

8 servings

 

Crust:

2 cups flour

¼ cup brown sugar

¾ cup butter, melted

2 cups cheese(Cheddar or Colby), shredded

Filling:

3-4 large Granny Smith Apples, peeled & sliced thin

Custard:

3 large eggs , beaten

2 cups sour cream

2 cups sugar

3 tbsp. flour

½ tsp salt

1 tsp vanilla

¼ cup butter, melted

topping:

⅓ cup butter

½ cup brown sugar

½ cup flour

 

For crust: Mix flour, brown sugar and butter together and press into 9 x 13 pan. Sprinkle cheese over crust. Slice the apples and layer these over the crust.

 

For custard: Mix all ingredients with mixer until well blended; pour over apple slices.

 

For topping: Combine ingredients to form a crumble mixture; sprinkle over custard.

Bake in a 325 oven for 30 minutes. Reduce heat to 300 and bake 50-60 minutes more or until crust is golden brown. Serve warm with vanilla ice cream.

 

 

Asparagus with Almond Butter

4 servings

 

2 #s asparagus spears, cleaned

4 tbsp olive oil

1 clove garlic, peeled and crushed

3 tbsp butter

4 tbsp sliced almonds

juice of 1/2 lemon

 

Cut the spears into 1 inch long pieces and set aside. Bring 2 quarts of water to a boil and add 2 tbsp of the olive oil. Trow in the asparagus and cook for 2 minutes. Drain and rinse with cold water immediately. This can be done up to an hour before dinner if you wish. Keep the blanched asparagus in cold water.

 

Heat a large frying pan and add the remaining olive oil and garlic. Add the drained asparagus and cook only until it is hot. Remove from the pan to a serving dish. Add the butter and sliced almonds to the pan. Stir about until the almonds are toasty brown. Add the lemon juice and immediately pour the sauce over the asparagus. Serve right away.

 

 

Baked Apple & Carrot Casserole

 

6 apples , cored, peeled and sliced thin

2 cups cooked carrots slices

½ cup brown sugar

2 tbsp. flour

¾ cups orange juice

salt to taste

 

Place half of apples in greased 2 qt. baking dish and cover with half the carrots. Mix brown sugar, flour and salt then sprinkle half the mixture over carrots. Repeat layers and pour orange juice over top. Bake at 350 for 45 minutes. A perfect companion for baked beans and ham.

 

 

Broccoli & Cashew Salad

 

12 slices bacon

4 cups broccoli, fresh, chopped

½ cup onions, diced

1 cup cashews

⅓ cup sugar

1 cup raisins

1 cup light mayonnaise

2 tbsp. vinegar

 

Fry bacon until crisp; drain on paper towels and crumble. In a large bowl, combine bacon, broccoli, onion, raisins and cashew. Mix mayonnaise, sugar and vinegar. Toss with salad. Cover and refrigerate. Best made at least 8 hours in advance.

 

 

Candied Carrots

4 servings

 

8 medium carrots

½ cup water

1 cup brown sugar

2 tbsp. butter

Method

 

Wash carrots and boil until skin will slip off(about 10 minutes). Mix remaining ingredients and boil to make a syrup. Place peeled carrots in a baking dish and cover with the syrup. Bake until candied, about 20 minutes.

 

 

Carrot Ring

8 servings

 

2 cups shortening

1 cup brown sugar

2 eggs, beaten

2 tbsp lemon juice

6 cups grated carrots

2 ½ cups flour

2 tsps baking powder

1 tsp salt

½ cup Wheaties

 

 

Cream the shortening, and add the sugar, then the eggs, and then the lemon juice. Stir in the carrots. Mix the flour, baking powder, and salt together, and stir into the carrot mixture.

 

Grease a 3 to 4 quart ring mold, and line it with the Wheaties. Pour in the carrot mixture, and bake the mold in a pan of hot water, coming up one-third the height of the ring mold, in a 350 oven for 1 hour.

 

Invert onto a plate to serve.

 

 

Carrots in Beer and Dill

 

4 large carrots, peeled

1 tbsp butter

1 cup beer

¼ tsp salt

1 tsp sugar

1 tsp dill weed, dried

Cut the carrots into small sticks and saute in butter, uncovered, over medium heat until they are barely browned. Add the beer and dill and cover. Cook slowly until the carrots are tender, stirring often, for about 15 minutes. Add the salt and sugar and continue to cook, uncovered, for about 3 minutes more.

 

 

 

Cinnamon Carrot Pie

8 servings

 

2 cups cooked mashed carrots

1 12 oz can evaporated milk

1 cup sugar

2 eggs , beaten

½ tsp salt

¼ tsp ginger

2 tsp cinnamon

1 10 inch unbaked pie shell

 

Preheat oven to 400. Combine carrots, milk, sugar, eggs, salt, ginger and cinnamon; beat for 2 minutes. Pour into unbaked piecrust. Bake 15 minutes; lower heat to 350 and bake 45 minutes longer or until filling is set.

 

 

 

Cold Artichoke Vinaigrette

8 servings

 

8 artichokes

1 lemon, quartered

to taste salt

2 tbsp grated Parmesan cheese

Vinaigrette:

½ cup olive oil

¼ cup tarragon vinegar

2 tbsp fresh orange juice

1 tsp fresh lemon juice

1 tsp Dijon mustard

to taste salt and pepper

 

Trim the top and stem from each artichoke. Using kitchen shears, trim the points off the outer leaves. Wash well.

 

Place the artichokes in a heavy saucepan with water to cover. Add the lemon quarters and salt to taste. Bring to a boil, cover, and cook for approximately 40 minutes or until they are just tender. Remove from water. Drain, upside down, until cool.

 

When well drained and cool, place in individual salad bowls and cover with vinaigrette. Sprinkle with grated cheese.

 

Vinaigrette:

Whisk all ingredients together. Store, covered, in the refrigerator until ready to use. It will keep for up to one week.

Makes 1 cup.

 

 

Crabby Deviled Eggs

24 servings

 

12 hard boiled eggs

½ cup mayonnaise

3 tbsp. prepared horseradish

3 tbsp. finely minced sweet onion

2 tbsp. sweet pickle relish

1 tbsp. dijon mustard

½ tsp. salt

⅛ tsp. cayenne pepper

¾ # cooked crabmeat, coarsely chopped

 

Cut eggs in half and put the yolks in a bowl. Mash and add remaining ingredients. Stir to combine well. Fill each egg white with this mixture. Chill. Serve cold.

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Creamed Peas & New Potatoes

4 servings

 

1 ½ # tiny new potatoes(about 15)

2 cups shelled peas or 1 10oz pk frozen

¼ cup sliced green onions

2 tbsp. butter

1 tbsp. flour

½ tsp salt

dash pepper

1 cup milk

 

Scrub potatoes and peel narrow strip around center. Boil 15 minutes until tender. Boil peas 10 minutes until tender. Stir in flour, salt and pepper. Add milk, cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Combine vegetable and onion mixture.

 

 

Cucumbers in Sour Cream

6 servings

 

3 large cucumbers

1 cup thick sour cream

1 tbsp chopped onion

3 tbsp vinegar

¼ tsp salt

⅛ tsp white pepper

 

Peel cucumbers. Run tines of fork lengthwise on the cucumber and cut crosswise into thin slices. Combine remaining ingredients and pour over sliced cucumber. Marinate 30 minutes before serving.

 

 

Deviled Eggs

 

6 hard boiled eggs

2 tbsp mayo

2 tbsp prepared mustard

1 tsp garlic powder

paprika

salt, if needed

 

Peel eggs and cut in half lengthwise. Remove yolk from the white and set the white aside. Mash the yolks with a fork and add the mayo and the mustard and garlic powder. Spoon mixture back into egg whites and put on a serving plate maybe with lettuce or parsley as a garnish. Sprinkle paprika over top for color.

 

 

Easy Garden Bake

6 servings

 

1 cup zucchini, chopped

1 cup tomato, chopped

½ cup onion, chopped

½ cup parmesan cheese, grated

1 cup milk

½ cup bisquick

2 eggs

½ tsp. salt

¼ tsp. pepper

 

 

Heat oven to 400. Lightly grease square baking dish, 8x8x2" or pie plate, 9x1 1/4". Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Bake remaining ingredients in blender on high speed 15 sec, with hand beater 1 min or until smooth. Pour evenly in dish. Bake 30 to 35 min or until knife inserted in center comes out clean. Let stand 5 min before cutting.

 

Notes

 

Variation: Add 2 cans(5 oz each) chunk chicken, drained, or 1 cup cut-up cooked chicken with the vegetables. Use a 10x1 1/2" pie plate.

 

High altitude: Bake about 50 min.

 

 

Good Spuds

 

¼ cup parmesan cheese

3 potatoes, cooked and mashed

½ of a 3 oz pkg cream cheese

1 tbsp. butter

½ pkg dry onion soup mix

1 egg, beaten

1 ½ cups crushed corn flakes

 

Mix spuds, cheese, butter and onion soup mix. Make into balls, dip into beaten eggs, roll in 1 1/2 cups crushed corn flakes. Put on a greased cookie sheet. Bake at 400 for 10-15 minutes.

 

 

Green Beans with Hazelnut - Lemon Butter

4 servings

 

1 # fresh green beans

¼ cup butter or margarine

½ cup toasted, chopped hazelnuts

1 tbsp. lemon juice

1 tsp. minced fresh parsley

½ tsp. dried basil

½ tsp. salt

 

Cook beans until crisp tender. In small sauce pan over medium heat, brown the butter, hazelnuts, lemon juice, parsley, basil and salt. Heat through. Drain beans, add butter mixture, toss to coat. Serve immediately.

 

 

Key Lime Pie

6 servings

 

1 9" graham cracker crumb crust

2 14 oz cans Eagle Brand condensed(not evaporated)milk

4 egg yolks, beaten

¾ cup lime juice

1 tbsp grated lime peel

1 pint heavy cream, whipped

mint leaves

8 lime slices

 

Mix condensed milk with egg yolks, lime juice and lime peel. Pour into pie crust. Bake 5 minutes in 300F oven. Refrigerate for 1 hour. Cover with shipped cream; garnish with lime slices and mint leaves.

 

 

Layered Vegetable Cheesecake

 

1 ⅓ cup dry breadcrumbs

⅓ cup butter, melted

2 pkgs(8oz) cream cheese, softened

2 eggs

1 cup sour cream

⅓ cup all purpose flour

¼ cup finely chopped onion

¼ tsp salt

¼ tsp white pepper

¾ cup shredded carrot

¾ cup diced green pepper

¾ cup diced sweet red pepper

cucumber dill sauce:

1 cup plain yogurt

⅓ cup mayonnaise or salad dressing

½ cup finely chopped unpeeled cucumber

¼ tsp salt

¼ tsp dill weed

 

Combine bread crumbs and butter, press into the bottom and 1" up the sides of an ungreased 9" springform pan. In a mixing bowl, beat cream cheese until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream, flour, onion, salt and pepper, mix well. Pour 1 cup into crust, sprinkle with carrots. Continue layering with 1 cup cream cheese mixture, green pepper, another cup of cream cheese mixture, red pepper, then remaining cream cheese.

 

Bake at 300 for 1 hour or until set. Turn oven off; cool cheesecake in oven for 1 hour with door propped open. Carefully run a knife between crust and sides of pan. Cool completely at room temperature. Chill at least eight hours.

 

Just before serving, remove sides of pan. Garnish as desired with vegetables and herbs. Serve cool or warm. To serve warm, remove from the refrigerator one hour before serving.

 

Let cheesecake come to room temperature for 30 minutes, then reheat at 300 for 20 to 25 minutes or until warm. Combine sauce ingredients in a small bowl, chill.

 

 

M & M Cake

 

½ # dates

1 tsp. soda

1 ½ cups boiling water

½ cup shortening

½ tsp. salt

1 tsp. vanilla

1 cup sugar

2 eggs , well beaten

1 tsp. baking powder

1 ½ cups flour

1 pkg M&M s

½ cup sugar

½ cup nutmeats

 

Heat and stir dates, soda and boiling water. I always boil the dates and water and then add the soda. Let cool. Cream together shortening, salt, vanilla, 1 cup sugar and eggs. Sift together baking powder and flour. Mix the batter and the cooled mixture. Put about half the package of M & M s in the cake. Over the top of the cake add 1/2 cup sugar, nutmeats and remaining M&M s. Bake at 350 for 1/2 hour or a little longer.

 

 

Mad Mandarin Salad

6 servings

 

1 20 oz can pineapple chunks, (drained)

1 11 oz can mandarin oranges, (drained)

1 cup coconut, shredded

1 cup miniature marshmallows

1 cup sour cream

 

toss together.

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Mandarin Orange Cheesecake

 

Crust:

1 ½ cups graham cracker crumbs

½ cup butter, melted

1 tbsp. sugar

½ tsp cinnamon

Filling:

2 pkgs(8oz) cream cheese, softened

2 eggs

¾ cup sugar, divided

1 tsp vanilla

2 cups sour cream

2 cans(11oz ea) mandarin orange , drained

glaze:

½ cup orange juice

¼ cup sugar

1 ½ tsp cornstarch

 

Combine crust ingredients. Press into bottom and sides of a 9 " springform pan. Bake at 350 oven for 5 minutes. Cool and set aside.

 

For filling: Beat cream cheese, eggs, 1/2 cup sugar and vanilla until fluffy. Pour into the crust. Bake at 350 oven for 30 minutes.

 

Meanwhile, in a small bowl, mix together remaining sugar and sour cream. spoon over top of cake and bake 15 minutes longer. Cool.

 

For glaze: Combine juice, sugar and cornstarch in a saucepan. Cook over medium heat until clear, stirring constantly. Cool. Arrange orange slices on top of cheesecake, spoon glaze over fruit.

 

 

Mandarin Orange Pie

 

2 graham cracker pie crusts

1 can Eagle Brand Milk

9 oz Cool Whip

juice from 2 lemons

1 cup chopped pecans

3 cans chopped mandarin oranges

 

Blend Eagle Brand Milk and Cool whip, and lemon juice. Fold in oranges and nuts. Pour into pies crusts, chill before serving.

 

 

Orange Salad

 

1 8 oz Cool Whip

1 6 oz orange gelatin

1 16 oz large curd cottage cheese

1 large can mandarin oranges, drained

 

Blend Cool Whip and dry gelatin. Fold in cottage cheese and oranges. Chill.

 

 

Peanut Butter Pie(sugar free)

 

1 cup natural peanut butter

1 8 oz package cream cheese, room temperature

½ cup Splenda

1 12 oz tub whipped topping

 

In a medium mixing bowl, combine peanut butter, cream cheese and Splenda. Beat with a mixer until well blended. Stir in half the topping and whip together. Spoon mixture into lightly greased 9 inch glass pie plate. Freeze for 2 to 3 hours top with remaining whipped topping before serving. If your not counting calories, chocolate syrup can be drizzled over the whipped topping at serving time.

 

 

Piffle Trifle

 

1 large angel food cake, torn in pieces

1 can raspberry juice concentrate, thawed

1 large cool whip

raspberries

blueberries

strawberries

mandarin oranges

pineapple(canned)

 

In a large glass bowl (a footed one makes a lovely presentation), put a layer of cake. Drizzle with juice concentrate that has been thinned with slightly cold water. Add fruit, the choice is up to you. Cover with a dollop of cool whip. Repeat entire sequence until all the ingredients are gone. Top with pretty fruit slices.

 

 

Purple Lady Salad

 

1 large raspberry jello

1 cup boiling water

1 can blueberries with juice

1 cup pecans, chopped

1 small can crushed pineapple w/juice

1 8 oz cool whip

 

Mix jello with water. Add blueberries and pineapple with juices. Let set until jello begin sit firm. Mix cool whip and nuts into jello mixture. Finish letting jello set.

 

 

Raisin Pie

 

1 egg

1 tsp. vanilla

⅛ tsp. ground nutmeg

½ cup brown sugar

1 9" unbaked pie shell

whipped topping , optional

1 cup sour cream

¼ tsp. salt

1 cup raisins

 

Heat oven to 350. Beat egg slightly. Stir in sour cream, vanilla, salt, nutmeg. Add brown sugar and blend until smooth. Stir in raisins. Pour into pie shell. Bake 30-35 minutes. Serve at room temperature with whipped topping if desired.

 

 

Rhubarb Kuchen

 

1 pkg cherry jello

½ tsp. salt

½ cup butter

1 cup flour

3 cups rhubarb

topping:

½ cup flour

¼ cup butter, melted

1 cup sugar

 

Put flour, salt & butter mixture into 9x9 pan, greased and floured. Spread 3 cups rhubarb over this. Sprinkle 1 package jello(cherry)over rhubarb. Sprinkle with topping. Bake 40 minutes, 350 oven. Serve plain or with whipped cream.

 

 

Rhubarb Strawberry Pie

 

1 ½ cups sugar

3 tbsp. quick cooking tapioca

¼ tsp. salt

¼ tsp. nutmeg

3 cups(1#) rhubarb , cut up

2 cups sliced stawberries

pastry for double crust pie

1 tbsp. butter

 

Mix together sugar, tapioca, salt, nutmeg. Add rhubarb pieces and strawberries, toss to coat fruit. Let stand 15 minutes. Line 9" pie pan with 1/2 pastry. Pour fruit into pastry lined pie plate. Dot with butter. Top with remaining pastry, cut slits in top crust for steam to escape. Seal and flute edge. To prevent over browning, cover edge of pie with tin foil. Bake at 375 for 25 minutes. Remove foil, bake 25 more minutes until golden brown.

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Scalloped Cabbage and Apples

 

2 qt cabbage, shredded

1 qt tart apples, sliced

2 tsp. salt

1 tsp. sugar

2-4 tbsp. butter

1 cup buttered bread crumbs

 

In a greased baking dish place alternate layers of the cabbage and the apples, seasoning each with salt and butter and sprinkling sugar on the apples. Over the last layer spread the buttered crumbs. cover, and bake in a moderate oven for 45 minutes, or until the cabbage and apples are tender. Toward the end, remove the cover so the crumbs can brown. Serve in the baking dish.

 

 

 

Spinach Provencale

4 servings

 

2 #s fresh spinach, washed

1 large onion, chopped

1 clove garlic, minced

olive oil

butter

2 eggs, beaten

1 cup FRESH parmesan cheese

salt and pepper

 

Heat olive oil in large kettle. Saute onion and garlic. When onion is transparent, add spinach and cover. In about 2 minutes, stir spinach mixture to "mix-in" onions and garlic. Cook 3 minutes more, and remove from heat. Butter a baking dish. When spinach has cooled slightly, add eggs and 1/2 Cup cheese. Season and pour into baking dish. sprinkle with the rest of the cheese and dot with butter. Bake at 375 for 10 to 15 minutes. Serve hot.

 

 

Strawberry Banana Trifle

14 servings

 

1 cup sugar

¼ cup cornstarch

3 tbsp. strawberry gelatin powder

1 cup cold water

1 pint fresh strawberries, sliced

1 ¾ cups milk , cold

1 pkg(3.4 oz size) instant vanilla pudding mix

3 medium firm bananas, sliced

1 tbsp. lemon juice

6 cups angel food cake, cubed

2 cups whipping cream, whipped

additional strawberries or banana slices, optional

 

In a saucepan. combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. In a mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. combine the bananas and lemon juice and stir to coat. Place half of the cake cubes in a trifle bowl or 3 quart or 3 quart serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 12 hours. Garnish with additional fruit if desired.

 

 

Strawberry Glaze Pie

 

5 cups whole strawberries

¾ cups water

3 tbsp cornstarch

1 cup sugar

1 teaspoon lemon juice

1 9" pie shell, baked and chilled

1 cup whipping cream, whipped

few drops red food coloring

 

Fill pie shell with 4 cups whole strawberries, reserving 1 cup for glaze. Crush the reserved 1 cup berries, add water and simmer 3-4 minutes. Combine cornstarch and sugar; add to cooked fruit. Cook until thickened and clear, stirring constantly. Add lemon juice and red food coloring. Cool slightly. Pour over berries in pie shell. Chill, decorate around edges with whipped cream.

 

 

 

Stuffed Sweet Potatoes

 

3 large sweet potatoes, (3 cups)

¾ cup crushed pineapple, drained

¼ cup reserved pineapple juice

¼ cup chopped dates

¼ tsp. cinnamon

⅛ tsp. salt

 

Scrub potatoes and prick with fork. Bake 1 hour in 400 oven or microwave 8 minutes. Halve potatoes lengthwise and scoop out pulp. Mash and combine with mixture of remaining ingredients. Pile into shells. Bake at 350 for 15 minutes or microwave until potatoes are heated thru. If you prefer, you may discard shells and bake in casserole dish.

 

 

 

Sunshine Muffins

12 muffins

 

1 ¾ cups flour

2 tsps baking soda

2 tsps ground cinnamon

¼ tsp salt

3 eggs

1 cup prepared pumpkin

1 cup granulated sugar

¾ cup packed brown sugar

½ cup vegetable oil

1 cup grated apples or sauce

⅔ cup milk

1 tbsp lemon zest

1 cup(about 3 medium) carrots, grated

1 cup golden raisins

 

Preheat oven to 350. Line muffin tins with paper liners. Sift together dry ingredients; set aside.

 

In large mixing bowl, cream together eggs, pumpkin and sugars. Add oil, banana, milk and lemon zest; beat until smooth. Add flour mixture and carrots to the mixer and blend well. Remove from mixer and sir in raisins.

 

Divide batter into 12 muffin cups. Bake for 20 to 25 minutes until the top springs back after you gently press on the center of the muffin, or when a toothpick inserted in the middle comes out clean.

 

Notes

 

You can substitue mashed sweet potatoes for the pumpkin if that's what you have available.

 

 

 

Surprise Carrot Cake

 

2 cups flour

2 tsps baking soda

2 tsps cinnamon

½ tsp ginger

½ tsp salt

3 eggs

1 ½ cups sugar

¾ cups mayonnaise

1 8 oz can crushed pineapple in its own juice, undrained

2 cups carrots, shredded

 

Grease and flour a 9x13 pan. In bowl, stir together first 5 ingredients; set aside. In a large bowl with mixer at medium speed, beat next 4 ingredients until well blended. Gradually beat in flour mixture until well mixed. With spoon, stir in carrots. Pour into pan. Bake at 350 for 45 minutes or when cake center test comes out clean. Frost with cream cheese frosting.

 

Cream Cheese Icing

 

4 oz cream cheese, room temperature

4 tbsp. butter, room temperature

¾ teaspoon vanilla

2 cups confectioners sugar, sifted

 

In mixing bowl. blend cream cheese and butter together until smooth and creamy. Beat in vanilla. Gradually add the sifted sugar. Beat until smooth. The longer you beat the frosting, the softer it will become.

 

 

 

Walnut Grove Salad

4 servings

 

½ # cream cheese

¼ cup mayonnaise

3 tbsp walnuts, finely chopped

3 tbsp black olives, finely chopped

to taste salt

8 tomato slices, 1/4" thick

1 green pepper, seeded and cut into strips

2 cups mix of salad greens, torn

8 black olives, pitted

8 4" celery sticks

 

Beat cheese and mayonnaise until smooth. Add nuts, chopped olives, and salt to taste. When blended. spread thickly on 4 tomato slices. Arrange pepper strips diagonally across filling and top each tomato with another slice; place on nest of greens. Place an olive on one end of each celery stick and cross two on each salad.

 

 

 

Wedding Salad

 

1 head lettuce, chopped

1 cup celery, chopped

1 cup green peppers, chopped

1 cup onions, chopped

1 pkg frozen peas

mayonnaise

1 tsp. sugar

long horn cheese, shredded

bacon bits

 

Layer ingredients, spread mayonnaise over top. Sprinkle sugar over mayonnaise with cheese and bacon bits. Refrigerate over night.

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Thanks shoutGeee, we are hosting an Easter brunch and I don't have time to search for recipes; now I don't have to, everything I could possibly need is right here!!! Awesome!!!!

 

2 questions re: the M & M cake: what size pan, and what size package of M & M's??

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shoutMozartlover.I think it's a 12 oz bag (the bigger bag) not the little ones and a 13x9 pan. Now you do understand that the beer goes IN the recipe right ?:D

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shoutMozartlover.I think it's a 12 oz bag (the bigger bag) not the little ones and a 13x9 pan. Now you do understand that the beer goes IN the recipe right ?:D

 

:lol:

 

I'll try to remember that. :D

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