Sample Recipes

Easter Bunny Bread

     Children will love these Easter Bunny breads, and they are a great decoration for your holiday table.

Ingredients:

2    pkg. quick-rise instant yeast

½   c. sugar

1½ tsp. salt

4½ c. all-purpose flour, divided

6    Tbs. butter

1    c. water

2    eggs, separated, reserve one egg white

8    chocolate kisses

1    Tbs. powdered sugar

¼   tsp. water

      red food coloring

Directions:

1. Early in the day, combine yeast, sugar, salt, and 1 cup flour.
2. In saucepan over medium heat, heat butter and 1 cup water until hot (125 degrees F.).
3. Using mixer on lowest speed, add liquids gradually to dry ingredients.
4. Beat at medium speed for 2 minutes.
5. Beat in 1 egg white, both egg yolks, and 1 cup flour; continue to beat 2 minutes.
6. Stir in 2¼ cups flour; turn dough onto lightly floured surface, and knead until smooth and elastic, about 5 minutes, working in remaining ¼ cup flour while kneading.
7. Shape dough into ball; cover and let rest 15 minutes.
8. Cut dough into 8 pieces.
9. For each bunny, cut 1 piece of dough in half; shape one half into a ball, placing chocolate kiss in center, for the body.  Place on greased cookie sheet.
10. Cut the other half into 2 pieces.
11. Shape one piece into a ball, brush with egg white, and place next to large ball, tucking slightly under for head.
12. From remaining ball, pinch off a small piece for tail, and shape 2 ears from remaining dough.
13. Beat remaining egg white until frothy, then brush tail and ears with egg white to help them stick to body when tucking them slightly under the bunny’s body in appropriate places.
14. Brush whole bunny’s body with egg white.
15. Continue making bunnies, 4 to a sheet.
16. Preheat oven to 375 degrees F.
17. Bake for 15 minutes or until lightly browned.
18. Remove from oven and lift onto wire rack to cool.
19. Mix powdered sugar with about ¼ teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies with piping bag.
20. Pipe decoration onto completely cooled bunnies.

Yields: 8 bunnies.

Easter Breakfast Strata

     This is a delicious dish that can be made ahead for your Easter brunch so you do not have to rush on this special day.

Ingredients:

8    eggs

3    Tbs. all-purpose flour

1    Tbs. dry mustard

3    Tbs. butter, softened

3    c. milk

3    c. white bread, cubed

1½ c. cooked ham, cubed

1½ c. seasoned breakfast sausage

1    c. sliced mushrooms, canned or fresh

½   lb. cheddar cheese, grated

Directions:

1. In mixing bowl beat together eggs, flour, mustard, butter, and milk; set aside.
2. In lightly greased 13 x 9 x 2-inch pan, layer bread cubes, ham cubes, sausage, mushrooms, and cheese, making 5 layers.
3. Pour egg mixture over layers.
4. Refrigerate at least 6 hours or overnight.
5. Preheat oven to 350 degrees F.
6. Bake for 1 hour and 10 minutes.
7. Let stand at room temperature for 10 minutes before cutting into squares to serve.

Fruit and Nut Easter Eggs

     These eggs are both colorful and sweet with the addition of candied fruit.  They store for a long period of time, and make great homemade gifts.  Try making some ahead of time to beat the Easter day hustle and bustle in the kitchen.

Ingredients:

2½ c. sugar

1    c. light corn syrup

¾   c. water

½   lb. marshmallow cream

½   c. shortening, melted

¼   c. powdered sugar

2    c. candied fruit

      nuts

      chocolate candy coating, sufficient for 10 eggs

Directions:

1. In saucepan cook sugar, corn syrup, and water to 265 degrees F. using candy thermometer.
2. Add marshmallow cream and beat until almost firm.
3. Add melted shortening, powdered sugar, candied fruit, and nuts; mix well.
4. Shape eggs with your hands, then dip in melted chocolate candy coating.
5. Eggs will keep for 6 to 8 months, stored between sheets of wax paper in airtight container.

Yields: 10 eggs.

Roast Leg of Lamb with Herb Crust

     This boneless leg of lamb is seasoned just right.

Ingredients:

3  cloves garlic, minced

1  tsp. dried rosemary

1  tsp. dried thyme

½ tsp. black pepper, freshly ground

¼ tsp. salt

2  tsp. lemon juice

3  lb. boneless leg of lamb, trim fat, roll, and tie

½ c. fine, dry, plain bread crumbs

¼ c. minced fresh parsley

⅓ c. water

1  Tbs. olive oil

Directions:

1. In small bowl stir together garlic, rosemary, thyme, pepper, and salt.
2. Rub lemon juice onto lamb, then spread garlic mixture over lamb.
3. Cover and refrigerate for 3 to 4 hours.
4. Preheat oven to 300 degrees F.
5. Coat roasting rack with nonstick spray, and place in roasting pan.
6. Place lamb on rack and roast for 1 hour.
7. In small bowl stir together bread crumbs and parsley; stir in water and oil to make paste.
8. Spread paste on lamb, and bake another 55 to 70 minutes or until meat thermometer registers 145 degrees F. (medium-rare) or 160 degrees F. (medium).

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