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easter recipe

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Learn how to prepare egg appetizers for the celebration of the coming Easter.

Chicks are cute even when they are made of boiled eggs .Hatching Chick Deviled Eggs

The idea to arrange a platter full of chick tasty snacks can be easily put into practice if you follow the steps in the movie .

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Easter Leg of Lamb

 

Ingredients (8 servings):

1 (5 1/2 pound) boneless leg of lamb, tied in netting

Easter Leg of Lamb

Easter Leg of Lamb

20 cloves garlic, or more to taste

garlic powder, or to taste

10 fresh rosemary sprigs

Directions:

  1. Preheat oven to 325 F (165 C).
  2. Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
  3. Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 F (54 C). Cover in aluminum foil; rest meat until thermometer reads 135 F (57 C) before carving.

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Easter Cake Balls

 

Ingredients (3 dozens servings):

1 (18.25 ounce) package chocolate cake mix

1 (16 ounce) container prepared chocolate frosting

1 (3 ounce) bar chocolate flavored confectioners coating

Easter Cake Balls

Easter Cake Balls

Directions:

  1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
  4. Decorate balls for Easter.
  5. Keep to refrigerator.

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Rhubarb and Strawberry Pie

Ingredients:

1 cup white sugar

1/2 cup all-purpose flour

1 pound fresh rhubarb, chopped

Rhubarb and Strawberry Pie

Rhubarb and Strawberry Pie

2 pints fresh strawberries

1 recipe pastry for a 9 inch double crust pie

2 tablespoons butter

1 egg yolk

2 tablespoons white sugar

Directions:

  1. Preheat oven to 400 F (200 C).
  2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  3. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  5. Bake at 400 F (200 C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

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Crab-Stuffed Deviled Eggs

 

Ingredients (12 deviled egg halves):

6 large eggs

4 ounces fresh crabmeat, divided

3 tablespoons mayonnaise, or to taste

2 teaspoons chopped fresh tarragon

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1/2 teaspoon hot pepper sauce, or to taste

Crab-Stuffed Deviled Eggs

Crab-Stuffed Deviled Eggs

1 pinch seafood seasoning

3 drops Worcestershire sauce

1 pinch salt and freshly ground black pepper to taste

1/2 teaspoon freshly grated lemon zest

1 teaspoon creme fraiche, or more to taste

1/2 teaspoon Aleppo pepper

1 tablespoon chopped fresh chives, divided

1/8 teaspoon cayenne pepper, plus more for garnish

 

Directions:

  1. Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
  2. Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
  3. Separate yolks from egg halves; place yolks into a mixing bowl.
  4. Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
  5. Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
  6. Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
  7. Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
  8. Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

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Honey Glazed Ham

Ingredients (15 servings):

1 (5 pound) ready-to-eat ham

1/4 cup whole cloves

Honey Glazed Ham

Honey Glazed Ham

1/4 cup dark corn syrup

2 cups honey

2/3 cup butter

Directions:

  1. Preheat oven to 325 F (165 C).
  2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

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Easter Bird’s Nests

Ingredients (6 nests):

4 cups chow mein noodles

3 cups miniature marshmallows

Easter Bird’s Nests

Easter Bird’s Nests

3 tablespoons butter

30 small jellybeans

Directions:

  1. Line a cookie sheet with foil and grease with spray-on cooking oil.
  2. Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
  3. Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
  4. Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M’s, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)

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Italian Easter Bread Ring

Ingredients:

5 eggs

1/4 cup white sugar

1 teaspoon salt

1 (.25 ounce) package active dry yeast

3 cups all-purpose flour

2/3 cup milk

2 tablespoons butter

2 eggs, room temperature

1/2 cup mixed candied fruit

1/3 cup chopped blanched almonds

1/2 teaspoon anise seed

2 tablespoons melted shortening

1 cup confectioners’ sugar

1 tablespoon whole milk

1/8 teaspoon vanilla extract

3 tablespoons multicolored sprinkles (jimmies)

 

Directions:

  1. Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
  2. In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
  3. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
  4. Meanwhile, combine the fruit, nuts, and anise seed.
  5. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
  6. Carefully roll each piece into a 24-inch rope
    Italian Easter Bread Ring

    Italian Easter Bread Ring

    -the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

  7. Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
  8. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners’ sugar, 1 tablespoon whole milk, and vanilla.

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 Carrot cake with pecans

Ingredients (9×13 inch cake):

4 eggs

1 1/4 cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

Carrot cake with pecans

Carrot cake with pecans

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans

1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans

Directions:

  1. Preheat oven to 350 F (175 C). Grease and flour a 9×13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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