Marshmallow Delights (Empty Tomb Resurrection Rolls)
Source: Wendy Weisenburger and allrecipes
1 (8 ounce) package refrigerated crescent rolls
1/4 cup sugar
1 tablespoon ground cinnamon
8 large marshmallows
1/4 cup butter, melted
Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.
Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. It helps to use jumbo muffin tins so that the juice doesn’t overflow.
Bake at 375 degrees for 13 to 15 minutes. Eat warm.
Note: These referred to as “Empty Tomb” rolls that can be made at Easter. They are easy to make with kids and they invite the opportunity to explain about the ressurection because the disappearing marshmallow is supposed to represent Jesus being risen.
Here’s a breakdown of the symbolism:
Large Marshmallows – body of Jesus
Melted Butter – oils of embalming
Cinnamon and Sugar Mix – spices used to annoint the body.
Crescent Roll – the wrapping of Jesus’ body or the tomb.
Oven – the tomb
Cavity in bun – the empty tomb or the empty cloths
Carrot Cake Scones With Cream Cheese Icing
2 1/2 cups (13 1/2 ounces) all purpose flour
1/3 cup sugar (2 1/3 ounces)
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
3/4 cup buttermilk
1 cup grated carrots, squeezed between two paper towels to get out excess moisture
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup diced candied ginger
4 ounces cream cheese, at room temperature
1 cup powdered sugar
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
Adjust oven rack to middle position and preheat oven to 400°F. Grease pan with butter.
In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Use a pastry cutter to cut in butter until it is the size of peas. Add buttermilk and stir until dough forms. Stir in carrots, raisins, walnuts, and ginger. Pat dough evenly into prepared pan. Score top lightly with a knife to make 8 wedges. Bake until golden, about 15 minutes. Let cool 10 minutes then transfer to a wire rack to completely.
For Icing: In a medium bowl, beat together cream cheese, powdered sugar, butter, and vanilla until light and fluffy, about 5 minutes. Add milk by the tablespoon if too thick, until desired spreadable consistency is reached. Cut scones along score marks then top with icing.
The Best Italian Easter Bread
3 cups all-purpose flour
1/4 cup sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 tablespoons butter, softened
1/2 cup mixed candied fruit, chopped
1/4 cup blanched almonds, chopped
1/2 teaspoon anise seed
Preheat oven to 350 degrees F.
In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium speed.
Add 2 eggs and 1/2 cup flour; beat 2 minutes on high speed.
Stir in fruit, nuts and anise seed; mix well.
Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth, about 6-8 minutes.
Place dough in a greased bowl; turn once. Cover and let rise in a warm place until doubled, about 1 hour.
If desired, dye remaining eggs (leave them uncooked); lightly rub with oil.
Punch dough down. Divide in half and roll each piece into a 24-inch rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together.
Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.
Bake for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.
Roasted Garlic and Mint Pesto Stuffed Leg of Lamb
by Joshua Bousel
2 heads of garlic
1 tablespoon olive oil
1/2 boneless and butterflied leg of lamb, about 2 ½lbs
3/4 cup mint pesto, plus more for serving
Kosher salt and freshly ground black pepper
Type of fire: two-zone indirect
Grill heat: medium-high
Preheat oven to 400°F. Cut top quarters off of heads of garlic. Place garlic cloves, cut side down, in center of a sheet of aluminum foil and drizzle with olive oil. Seal foil and place directly on oven rack. Cook until cloves are browned and very soft, 45-60 minutes. Remove from oven, let cool for 10 minutes, then squeeze cloves out of the skin into a small bowl and mash into a paste with a fork.
Lay leg of lamb open on a large cutting board, fat side down. Season meat generously with salt and pepper. Spread roasted garlic paste over exposed meat. Spread mint pesto on top of garlic. Roll lamb closed and tie securely with butcher twine about every inch. Season outside of lamb generously with salt and pepper.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Sear lamb on hot side of grill until browned all over, about 4 minutes per side. Move to cool side of grill, cover, and let cook until meat registers 130°F on an instant read thermometer inserted into thickest part of lamb. Transfer to a cutting board and let rest for 15 minutes. Slice and serve immediately.
Serves 6, active time 25 minutes, total time 2 1/2 hours
Pastry Puff Eggs
Piecrust dough (homemade or store-bought)
Canned pie filling (your family's favorite)
New artist's paintbrushes
To make a batch, heat the oven to 375 degrees. Roll out piecrust dough (homemade or store-bought) onto a floured surface and use an oval cookie cutter to cut out an even number of egg shapes.
Place half of the eggs on an ungreased cookie sheet and top each one with a spoonful of canned pie filling. Moisted the edge of each egg with a little cold water, then top with a remaining dough egg, pressing the edges together.
Using new artist's paintbrushes, coat the tops of the pastries with a layer of slightly beaten egg whites and let dry. Make pastel hues by mixing drops of food coloring into beaten egg yolks, then paint them on. Bake for 10 to 12 minutes. Makes about 1 dozen 3-inch eggs.
Ice cream or sherbet, flavor of your choice
Chocolate chips or raisins
Orange gumdrop, flattened
Fruit leather or dried apricots
First spread out a paper cupcake liner and set it on a small plate or in a bowl.
For the body, place a large scoop of vanilla ice cream or lemon sherbet on top of the liner.
Create a neck by topping the body with a spoonful of ice cream and use the bowl of the spoon to flatten it slightly. Place a small scoop of ice cream on the neck for the head. Press on chocolate chips or raisins for eyes.
For a beak, flatten an orange gumdrop and cut it into two pieces. Or you can simply insert a shelled peanut into the ice cream.
Finally, make webbed feet with pieces of fruit leather or dried apricots.
Italian Easter Cookies
1/2 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup milk
1/4 cup vegetable oil
3 3/4 cups all-purpose flour
5 teaspoons baking powder
4 cups confectioners' sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring (optional)*
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time then stir in the food coloring if desired.
* Use 3 drops of other colors to make icing like the cookies pictured.
3/4 cup warm water
1 large egg
3 cups flour
1 teaspoon salt
3 tablespoons sugar
6 tablespoons butter
3 tablespoons dry milk
1 1/2 teaspoons yeast
1/2 cup butter
1 cup sugar
1 tablespoon cinnamon
Combine water, egg, flour, salt, sugar, butter, milk and yeast.
Let rise until double. Divide into 24 balls and flatten.
Mix sugar and cinnamon together.
Dip rolls in melted margarine, then into sugar mixture.
Wrap roll around a marshmallow, covering completely.
Dip once more into butter, and again into sugar.
Place rolls in a large greased pan and allow to rise until double, approximately 35 minutes.
Preheat oven to 375 degrees F.
Bake for about 15 minutes, or until done. Rolls should be completely empty when cooled...like the empty tomb.
Broccoli and Ham Brunch Bake
1 tablespoon margarine or butter
1½ cups Green Giant® frozen chopped broccoli, thawed
¼ cup chopped onion
1 package (3 oz) cream cheese, softened
¼ cup milk
¼ teaspoon salt
⅛ teaspoon pepper
¾ cup diced cooked ham (4 oz)
½ cup shredded Cheddar cheese (2 oz)
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
Heat oven to 375°F. Spray large cookie sheet or 14" pizza pan with cooking spray. In 12" nonstick skillet, melt margarine over medium heat. Add broccoli and onion; cook 2 to 3 minutes, stirring frequently, until tender.
In medium bowl, beat cream cheese until smooth. Add eggs, milk, salt and pepper; beat well. Add egg mixture to vegetable mixture in skillet. Reduce heat to medium; cook, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in ham and Cheddar cheese.
Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 4" round opening in center. Lightly press short sides of dough to flatten slightly.
Spoon egg mixture onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
Bake 25 to 30 minutes or until deep golden brown.
Peanut Butter Easter Bonnets
1/2 cup (1 stick) butter or margarine, softened and divided
1/2 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1 2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
42 REESE'S Peanut Butter Cups Miniatures
Peanut Butter Glaze (recipe follows)
Decorating frosting, small candies, etc.
Beat 6 tablespoons butter and 1/2 cup sugar in mixer bowl until well blended. Add corn syrup, egg and vanilla; blend well.
Set aside 1/2 cup peanut butter chips for glaze. Place remaining chips and remaining 2 tablespoons butter in medium-microwave safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Blend into butter mixture.
Stir together flour, baking soda and salt; add peanut butter mixture, blending well. Refrigerate 30 minutes or until firm enough to handle.
Remove wrappers from peanut butter cups. Heat oven to 350°F. Shape dough into 42 balls (about 1 inch each); roll in sugar. Place on ungreased cookie sheet.
Bake 9 to 11 minutes or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Place peanut butter cup upside-down on center of each cookie so that bottom of peanut butter cup can be seen. (Do not press cup into cookie; heat from cookie will melt peanut butter cup enough so that it will stick when cool.) Cool completely.
Place sheet of waxed paper under cooling rack. Prepare PEANUT BUTTER GLAZE. One cookie at a time, completely cover top and sides of peanut butter cup with about 1 teaspoon glaze, allowing glaze to run onto brim of cookie hat. Use small knife or spatula to evenly spread glaze on cookie hat brim. (If glaze begins to get too thick to easily use, heat in microwave at MEDIUM several seconds to soften.) Allow glaze to set. Decorate as desired.
About 42 cookie hats
Peanut Butter Glaze: Place remaining 1/2 cup peanut butter chips (reserved from cookie) and 1/4 cup milk in medium microwave-safe bowl.
Microwave at MEDIUM 1 minute; stir until smooth. Stir in 1/2 teaspoon vanilla extract. Gradually add 1 1/2 cups powdered sugar, beating with whisk until smooth. Add additional milk, 1/2 teaspoon at a time, for desired consistency. 1 cup glaze.
Easter Lamb with Garlic and Herbs
4 1/2 pounds leg of lamb
3 tablespoons roughly chopped parsley
4 garlic cloves, chopped
2 anchovies, chopped
2 tablespoons salted capers, rinsed
1 tablespoon coarsely grated lemon rind
3 tablespoons soft, fresh breadcrumbs
3 tablespoons extra virgin olive oil
4 sprigs rosemary
extra olive oil for drizzling
Heat the oven to 400 degrees F (220C).
Hold the leg of lamb with its fleshiest side towards you, and bravely slice directly through the meat four or five times, about 1 inch (2.5cm) apart, almost to the bone,- as if you are cutting steaks but leaving them attached.
Mix the parsley, garlic, anchovies, capers, lemon rind and breadcrumbs together in a small bowl and add the olive oil to make a mush.
Using your hands, push the paste between the slices.
Tie the meat back into shape with string.
Scatter with rosemary sprigs and drizzle with a little olive oil.
Bake for 20 minutes at 400 degrees F, then turn the heat down to 375 degrees F (190C) and bake for another 45 minutes. The lamb will cook faster than the normal roast because of the way it is cut.
Remove the lamb and leave it to rest under a sheet of foil for 10 to 15 minutes.
Strain the fat and juices into a small bowl and spoon off as much fat as possible.
Remove the string, and carve across the lamb parallel to the bone so you get chunky fingers of meat.
Arrange on each warmed dinner plate, drizzle with the juices, scatter a handful of dressed baby rocket leaves on top and serve.
Using scissors, make a diagonal cut in the upper left corner of the marshmallow.
Gently lift the corner and make a snip down the middle.
Use your fingers to separate the ears and angle them outward.
From the point where the first cut was made, snip to the middle of the marshmallow.
Pinch the cut end slightly to form a rounded tail.
For the bunny's face, make an 1/4-inch horizontal cut midway between the base of the ears and the bottom of the marshmallow.
Create the feet by making a diagonal cut in the lower left corner of the marshmallow. Divide the feet as shown.
Using a toothpick dipped in food coloring, draw on the eyes, nose, and whiskers.
Hidden Surprise Easter Egg Treats™
3 tablespoons butter or margarine (diet, reduced calorie or tub margarine is not recommended)
# 1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
1/2 cup M&M'S® Easter colored chocolate candies
Canned frosting or decorating gel (optional)
12 plastic snap-apart 3 x 2-in Easter eggs
Clean, then coat inside of plastic eggs with cooking spray. Set aside.
In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
Using greased hands, firmly press 1/4 cup of Rice Krispies® mixture into both halves of each plastic egg. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly.
Place about 6 M&M'S® Brand Chocolate Candies in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely.
Decorate with frosting and additional M&M'S® Brand Chocolate Candies (if desired). Best if served the same day.
Tips: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Mustard Ham Strata
12 slices day-old bread, crusts removed and cubed
1-1/2 cups cubed fully cooked ham
1 cup chopped green pepper
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
1/3 cup chopped onion
3 cups whole milk
3 teaspoons ground mustard
1 teaspoon salt
In a 13-in. x 9-in. baking dish coated with cooking spray, layer the bread cubes, ham, green pepper, cheeses and onion. In a large bowl, combine the eggs, milk, mustard and salt. Pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Yield: 12 servings.
Lemon Ricotta Pancakes With Lemon Curd and Fresh Raspberries
1 1/2 cups all-purpose flour
2 Tbsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
2 cups ricotta cheese
1/4 cup sugar
4 large eggs
1 1/3 cups milk
Juice and grated rind of 2 lemons
Butter, for griddle
1 jar prepared lemon curd
1 pint fresh raspberries
Mint sprigs for garnish
Thinly sliced fresh lemon
Combine flour, baking powder, nutmeg, and salt in a small bowl. Whisk together the ricotta, sugar, eggs, milk, lemon juice, and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush griddle with butter. Pour 1/4 cup of the batter on the griddle and cook on both sides until light-golden brown.
Empty the jar of lemon curd into a small saucepan; warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with confectioners’ sugar.
Maple-Peach Glazed Ham Steak
3/4 cup peach preserves
3 Tbsp pure maple syrup, grade b
1 Tbsp ancho chili powder or pure chili powder
3 Tbsp freshly squeezed orange juice
Salt and coarsely ground black pepper
1 1/2 lb. ham steak (1 1/2 inch thick), excess fat trimmed
Stir together the preserves, maple syrup, ancho powder, and orange juice in a medium bowl; season with salt and pepper. Let the glaze sit for 5 to 30 minutes at room temperature to allow flavors to meld.
Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil. Place the ham on the baking sheet and bake for 20 minutes. Turn the steak over, brush with some of the glaze, return it to the oven, and bake for another 20 minutes. Switch the heat to broil, remove the ham steak, brush it with the remaining glaze, put it under the broiler, and broil until golden brown and a crust has formed, about 5 minutes longer. Remove and let rest for 5 minutes.
Easter Chicks Cupcakes
(from Betty Crocker)
1 box Betty Crocker SuperMoist yellow or devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
Frosting and Decorations
2 1/2 cups shredded coconut
Yellow liquid food color
1 container Betty Crocker Rich & Creamy vanilla frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops
Heat oven to 350F (325F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.
Butternut and Ham Bisque
2 tablespoons unsalted butter
1 very large sweet onion, chopped
1/2 teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
1/2 cup light or heavy cream
1 1/2 cups diced cooked ham
Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.
Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.
Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if your processor is small). Puree the vegetables, then stir them back into the broth. Stir in the pepper, the cream, and the ham, heating for several minutes before serving.
Makes 6 servings.
Tie-Dye Easter Eggs
10 hard-boiled white eggs
1/2 cup of white vinegar
Vibrant food coloring (McCormick Neon Food Coloring)
Total Time Needed: 1 Hour
Place several hard-boiled eggs in a colander in the kitchen sink and splash them with the vinegar.
Drip yellow food coloring on the eggs.
Gently agitate the colander for a few seconds to help the color spread. Let the color set on the eggs for 30 seconds.
Repeat steps 2 and 3 with up to two shades (any more and your colors may get muddy), allowing each to set for 30 seconds.
After the last color has set, give the eggs a light rinse with water and let them drain for a minute or two.
Air-dry them on paper towels.
Cookies and Cream
1/2 cup butter, softened
1/3 cup sugar
1/2 tablespoon corn syrup
1/2 tablespoon vanilla extract
1-3/4 cups all-purpose flour
In a medium bowl, beat together the butter and sugar until fluffy. Beat in the egg, corn syrup, and vanilla extract. Mix in the flour a little at a time. Wrap the dough in plastic and chill it until it is firm enough to roll.
Heat the oven to 375º. Wrap 4 ovenproof custard bowls in aluminum foil. On a lightly floured surface, roll out the dough to 1/8-inch thickness and cut out four 6-inch circles. Turn the bowls upside down and cover each with a dough circle, trimming the edges to create a cracked eggshell effect.
Place a wire rack on top of a baking sheet, then set the inverted bowls on the rack. Bake for 15 minutes or until the cookies are light brown. Cool for 10 minutes. Then gently remove the cookies from the foil and let them cool completely.
When you're ready to serve dessert, set each shell on its side on a plate. Add a big dollop of whipped cream spilling out of the shell and top with a scoop of lemon sherbert. Makes 4 servings.
1/2 lb granulated sugar
1/2 lb almond powder
Separate the yolks from the whites.
Beat the sugar and yolks with a fork or electric mixer until the mix reaches a very pale yellow, almost white color.
Add the almond powder and continue to mix with a fork or electric mixer on slow.
Using and electric mixer, whip the egg whites to achieve “soft peaks”. Fold carefully into the mix.
Heat oven to 350°F. grease a 9-inch round baking pan with vegetable margarine.
Bake for 35-40 minutes – check with a knife or skewer for doneness.
Artichoke-Scrambled Eggs Benedict
from Eating Well
Active Time: 30 Minutes
Total Time: 30 Minutes
Yield: 4 servings
Roasted artichoke bottoms stand in for English muffins in this quick yet elegant supper. Substitute roasted mushrooms for the pancetta for a vegetarian option. Serve with roasted new potatoes or a fresh tossed salad.
8 canned artichoke bottoms (1 1/2 cans), rinsed (see Shopping Tip)
4 teaspoons extra-virgin olive oil, divided
3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
1/3 cup chopped pancetta
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 teaspoons lemon juice
1 teaspoon water
6 large eggs
4 large egg whites
2 tablespoons reduced-fat cream cheese (Neufchâtel)
1/4 teaspoon salt
Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans and can be found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.
Preheat oven to 425 degrees F.
Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.
Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.
Chocolate Raspberry Egg
from Bright Ideas®
Prep Time: 18 mins.
Cook Time: 21 mins.
Cool Time: 1 hr.
Refrigeration Time: 1 hr. 15 mins.
2 cups fresh raspberries or frozen (thawed)
1 ¼ cups sugar
2 ½ cups plain lowfat yogurt
8 DOVE® Rich Dark Chocolate Singles, broken
8 small party balloons or 8 jumbo hollow plastic eggs (found at grocery stores)
In a food processor, puree the raspberries (about 1 minute). Add the sugar and process another 30 seconds. Place the raspberry mixture in a glass or plastic bowl and fold in the yogurt. Chill for one hour, then freeze in an ice cream maker per manufacturer’s directions.
While the yogurt is chilling, melt the chocolate in a double boiler or in a glass bowl over slowly simmering water, stirring frequently. Between stirring, inflate the balloons to a 5-inch diameter and tie them off.
After the chocolate is melted, allow it to cool to 85-90 degrees. Make bases for each balloon by spooning one teaspoon of chocolate onto the parchment paper. Dip each balloon in the melted chocolate, coating the bottom half, then set on the bases. When the chocolate has set, carefully deflate (do not pop) each balloon and remove it. Keep the bowls in a cool place until ready to serve.
To complete the recipe, spoon the yogurt into the chocolate bowls and garnish with shaved DOVE® Rich Dark Chocolate Singles and/or more raspberries, if desired.
Yield: Serves 8.
Coconut Marshmallow Nests
1/2 teaspoon water
3 to 4 drops green or other food color
1-1/4 cups MOUNDS Sweetened Coconut Flakes
2/3 cup miniature marshmallows
1 tablespoon plus 1 teaspoon butter
HERSHEY'S Candy-Coated Milk Chocolate Eggs
Combine water and food color in small bowl or small jar with cover or re-sealable plastic bag. Add coconut; toss with fork or shake closed jar or plastic bag until coconut is evenly coated.
Microwave marshmallows and butter in medium microwave-safe bowl 30 seconds at HIGH (100%); stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until mixture is melted and smooth when stirred. Stir in tinted coconut.
Line tray or cookie sheet with wax paper. Drop coconut mixture in 12 equal mounds onto prepared tray. Shape coconut mounds with moistened fingers into small nest shapes. Cool completely. Allow to air dry until slightly hardened. Fill with milk chocolate eggs.
Easter Bonnet Shortbread Cookies
For the Cookies:
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 tablespoon pure vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon salt
For the Icing:
2 egg whites, or 4 tablespoons meringue powder mixed with 1/2 cup warm water
4 cups (1 pound) confectioners' sugar
Paste food coloring in various colors
For the Decorations:
Colored sugar crystals, sanding sugar, sprinkles, candy dots, and/or small sugared flowers
FOR THE COOKIES:
Combine the butter and granulated sugar in a large bowl. Beat together with an electric mixer set at medium-high speed for about 1 minute. Scrape down the sides of the bowl and continue beating until light and fluffy. Beat in the vanilla extract. Sift together the flour and salt. Blend into the butter mixture, 1 cup at a time. Continue mixing until the dough is smooth and no streaks of flour remain. Divide the dough into 4 equal portions. Pat each portion into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
Working with 1 disk at a time (leave the others chilling), place it between 2 pieces of waxed paper (or plastic wrap) and roll out 1/4 inch thick. Remove the top piece of waxed paper, and using a 3-inch biscuit or cookie cutter, cut out at least 6 cookies. Place the cookies at least 1 inch apart on parchment-lined baking sheets. Reserve the dough scraps. Repeat with the remaining dough disks. Reroll all the scraps and cut out at least 24 smaller cookies with a 1-inch straight-edged cookie cutter. The smaller cookies will be the crown of the bonnets and the larger cookies will be the brims.
Place on a second parchment-lined baking sheet at least 1-inch apart. Refrigerate both baking sheets until the cookies become very firm and cold, at least 2 hours or up to 2 days. (If chilling longer than 2 hours, cover loosely with plastic wrap.)
Preheat the oven to 300 degrees F. Bake the cookies until firm and sandy gold, about 20 minutes. Do not allow them to get too dark, as they can taste slightly bitter if overly browned. Let cool completely on a wire rack before icing.
FOR THE ICING:
In a large bowl, beat the egg whites (or reconstructed meringue powder) with an electric mixer set on low speed until frothy. Sift the confectioners' sugar into the bowl. Increase the mixer speed to high and continue beating until brilliant white, firm, and fluffy, about 10 minutes. You should have 2 1/2 to 3 cups. Scoop out 1 cup of the icing and set aside to use for piping. Thin the remaining icing with water, adding 2 or 3 teaspoons at a time until it is of pouring consistency. Divide the icing among as many small bowls as different colors you wish to create, then tint the portions. Place the cookies on a wire rack set over a baking sheet and pour the thinned icing over them. If necessary, shake the cookies to ease the icing over the edges. This should cover the cookies with a thin, even layer. Allow to dry completely.
Tint the reserved 1 cup icing, if desired. Spoon into a large piping bag fitted with a number 2 plain decorating tip for squiggles, dots, scrolls, and stripes or a number 4 or 5 plain tip, or small petal tip for piping a ribbon. To create the bonnet, pipe a small amount of icing on the back of the smaller cookie and attach it onto the center of the larger cookie.
The bonnets can be decorated in a variety of ways:
- Pipe an icing ribbon and bow around the 1-inch cookie.
- Pipe a series of small icing dots to resemble dotted Swiss, or pipe decorative scrolls or stripes.
- Sprinkle the icing decorations with sanding sugar while they are still wet to make them sparkle.
- Pipe dabs of icing and attach small sugared flowers.
- For a paisley look, pipe or spin drops of a contrasting color of the thinned icing randomly over the surface of an iced cookie while it is still wet.
- Using a bamboo skewer or toothpick, pull through the center of each dot.
- For an elegant all white cookie, ice with white icing and decorate with small dots of white icing to resemble dotted Swiss. "Tie" the bonnet with a white icing ribbon and garnish with a sugared violet.
- Decorate iced cookies with sprinkles and/or candy dots.
- Allow the cookies to dry for at least 2 hours, and if the weather is humid, overnight, before packaging.
Maple-Glazed Country Baked Ham
4 pounds boneless smoked round ham
2 quarts apple cider
1 cup raisins
1 cup maple syrup
1 teaspoon dry mustard
1/2 teaspoon ground cloves
1/2 cup water
In a deep covered pot, simmer the ham in the cider for 2 hours. If the cider does not cover the ham, add enough water to cover.
Preheat the oven to 325 degrees F.
Drain the pot, reserving the cider. Remove any skin from the ham. Place the ham in a shallow baking pan and set aside.
In a large bowl, combine the remaining ingredients. Take 1/2 cup of the reserved cider and whisk into the mixture. Pour the mixture over the ham.
Bake the ham for about 45 minutes. Baste occasionally. Remove the ham from the oven, slice, and serve with caramelized cider gravy from the roasting pan.
NOTE: If the gravy is not caramelized, reduce the liquid by stirring over high heat.
1 1/2 pounds carrots, pared and sliced
1 cup chicken broth
1 (3-inch) piece fresh ginger, peeled, sliced into 1/4-inch slices
1 tablespoon butter
Dash red pepper flakes
2 tablespoons honey
1 clove garlic, minced
Combine the carrots, chicken broth, ginger, butter, red pepper flakes, honey and garlic in a medium saucepan. Bring to a boil, lower heat and continue cooking the carrots at a simmer, uncovered. Cook for about 10 to 15 minutes or until carrots are soft and nicely glazed.
A pretty side dish for a ham.
1/2 cup olive oil
1/4 cup plus 2 tablespoons wine vinegar
2 tablespoons minced fresh dill
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 16-oz. package frozen pea pods
1/4 cup minced green onion
8 small red potatoes, cooked and sliced
Combine first five ingredients in a jar with tight-fitting lid; shake to blend well.
Blanch peas in boiling water for 2 minutes; drain well.
Toss peas, green onion and potatoes with dressing; cover and let stand up to two hours, stirring occasionally.
Arrange salad on serving platter or serving platter or in salad bowl. Serve at room temperature.
1 cup milk
1/2 cup (1 stick) unsalted butter, sliced
1/2 cup warm (105 to 115 degrees) water
3/4 cup sugar
2 envelopes active dry yeast
5 to 6 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
5 eggs, at room temperature (reserve 1 for glaze)
1 tablespoon cold water
Decorator frosting (recipe follows)
Liquid food coloring
Small round candles or jelly beans
Combine milk and butter in a small saucepan. Place pan over low heat until butter melts, stirring occasionally. Remove pan from heat and let milk cool to lukewarm (110 degrees F).
Stir together warm water and 1 tablespoon sugar in a small bowl. Sprinkle yeast over surface; let stand until softened, about 1 minute. Stir to dissolve yeast. Let stand until mixture is foamy, about 5 minutes.
Combine 4 cups flour, remaining sugar, cinnamon and salt in a large bowl. Add 4 eggs, yeast mixture and warm milk mixture; stir with a wooden spoon until well blended. Stir in enough remaining flour to make a soft but not sticky dough.
Knead dough by hand on a lightly floured surface or with an electric mixer with a dough hook until smooth and elastic, 8 to 10 minutes. Place dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Punch down dough, knead briefly. Cover; let rest 10 minutes. Grease 2 large baking sheets.
For small bunnies: Cut dough into 12 equal parts. Use one part for each bunny. If your kitchen is warm, cover and refrigerate unused portions of dough.
Using one piece of dough, pinch off about 1/4 cup for bunny body and roll into a ball, slightly elongating it into shape of an egg. Place on a prepared baking sheet. Pinch off about 2 tablespoons dough and roll into a ball to form a head, elongating one end to a point. Dip point in water and tuck under body ball on baking sheet to attach.
Pinch off a tiny piece from dough for a nose. Roll into a ball, dip bottom in water and place in center of face. Divide remaining piece of dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip points into water; tuck points under body on 4 places to attach paw. Roll remaining 2 pieces into logs for ears, making a point on one end and flattening other end of each log. Dip flattened ends into water and tuck under head for ears.
Repeat with remaining 11 pieces of dough to make 11 more bunnies. Place bunnies about 3 inches apart on baking sheets. Cover with plastic wrap, let rise in a warm place, away from drafts, until doubled in volumes, 30 minutes to 1 hour.
Heat oven to 350 degrees F.
Whisk together reserved egg and 1 tablespoon cold water in a small bowl to make an egg wash. Uncover bunny breads, brush with egg wash. Brush each a second time.
Bake in heated 350 degree oven 15 minutes or until bread is golden and sounds hollow when tapped. Remove to a rack to cool completely before decorating.
For large bunnies: Divide dough into 6 equal parts. Assemble as directed for small bunnies doubling amounts of dough for body and head. Brush with egg wash.
Bake in heated 350 degree F oven 20 minutes or until bread is golden and sounds hollow when tapped. Remove to a rack to cool completely.
Tint batches of frosting with coloring. Spoon into pastry bags with small writing tips, decorate as pictured.
Makes 12 small bunnies (2 servings each) or 6 large bunnies (4 servings each)
Combine 2 teaspoons powered egg whites with 2 tablespoons warm water in a small bowl. Whisk 2 minutes to dissolve. Stir in 1/8 teaspoon cream of tartar. Beat with electric mixer until frothy. Add 1 1/2 cups sifted confectioners' sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until frosting is proper consistency. Keep covered with a damp cloth at all times or frosting will harden. Makes 1 3/4 cups.
1 large garlic clove
1/2 cup chopped fresh basil
1/3 cup freshly grated pecorino Romano cheese
1/3 cup plain dry breadcrumbs
2 tablespoons herbes de Provence*
1-1/2 tablespoons Dijon mustard
2-1/2 tablespoons olive oil
1 1-1/2 pound rack of lamb, trimmed (get butcher to "french" it)
Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.)
Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.
Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve.
Makes 2 servings.
*A dried herb mixture available at specialty foods stores and some supermarkets.
This delicious recipe is a wonderful way to treat fully cooked spiral cut hams.
14 to 16 pound fully cooked spiral cut ham
5 garlic cloves, minced
8 oz. jar mango chutney
1/3 cup dijon mustard
1 cup brown sugar
1 Tbsp. orange zest
1/4 cup orange juice
Preheat oven to 350 degrees. Place the ham in a heavy roasting pan. In blender container or food processor bowl, mix together garlic, chutney, mustard, brown sugar, orange zest and juice. Process in food processor or blender until smooth. Pour glaze over the ham and bake for 1 hour until the ham is fully heated.
An Easter tradition, these lightly sweetened cinnamon yeast buns feature tender little currants strewn throughout. An egg yolk wash gives these buns a browned, glossy finish, making a canvas for the namesake cross, a painting of milk and sugar icing. These are also good for Good Friday!
3/4 cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 teaspoons milk
Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
Punch down on floured surface, cover, and let rest 10 minutes.
Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
Mix egg yolk and 2 tablespoons water. Brush on balls.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.
2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
5 whole eggs, dyed if desired
2 tablespoons butter, melted
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
Bake in preheated oven for 50 to 55 minutes, or until golden.