Recipezaar: Spring,Easter recipes

My Famous Cheese Dip

Wed, 18 Feb 2004 19:59:41 -0500

I like to mess around in the kitchen and came across and idea to make some cheese dips.. after 2 trys this was the best one I came up with and let me tell you it was awsome. -- posted by Heather Beldin

Crab Dip

Wed, 18 Feb 2004 19:59:42 -0500

I got this out of my mother's cookbook. It is so good y'all have to try. -- posted by Heather Beldin

Lemony Thyme-Pepper Fettuccine

Wed, 18 Feb 2004 19:59:59 -0500

VERY lemony, this is a perfect spring side dish - or make a light main dish with add-ins like asparagus, ham, salmon, tomatoes, artichoke hearts or black olives. When life gives you lemons ... make this fragrant, fresh-tasting fettuccine! Prep time includes soaking the lemon zest. Cook time is estimated on average fettuccine cooking times. -- posted by EdsGirlAngie

Green Beans with Garlic Almonds

Sun, 22 Feb 2004 19:59:57 -0500

A quick, tasty recipe. The almonds pick up a mild garlic flavor. This is really good with super fresh, right out of the garden, green beans! -- posted by Hey Jude

Haricots Verts in Plum Tomatoes

Sun, 22 Feb 2004 20:00:01 -0500

This dish looks impressive but it's very easy to prepare, so it's great for a dinner party! This is a great recipe for those of you who grow your own tomatoes and green beans. It makes more dressing than you'll need for the tomato/green bean combo....I use the extra dressing the next night on our salad. -- posted by Hey Jude

Creamy Scrambled Eggs for a Crowd

Mon, 23 Feb 2004 20:00:21 -0500

OK..I know you are cringing when you see this is a microwave recipe for eggs! When faced with a gang of overnight guests you may want to give this a try. These are the softest scrambled eggs ever. If you choose a decent looking micro safe bowl you can even serve directly from it, meaning less clean up. Try these for your family and just reduce the size. I promise you will like them -- posted by Tish

Chocolate Easter Eggs

Wed, 03 Mar 2004 19:59:58 -0500

I haven't tried this yet, it's in response to a request. It looks really easy and fun. I had put it aside to make with the kids, and at least now I won't lose the recipe, lol. It's from Quick Cooking. They say 5-6 cups of sugar--I'm guessing you start with 5, and add more if it doesn't seem very easy to handle. I imagine you could also make this into different shapes for different occasions, maybe even dipping them in white chocolate...BE SURE to use COOK AND SERVE pudding, NOT instant, or these will not work--and use butter, not margarine. -- posted by ciao

Chocolate Covered Marshmallow Easter Eggs

Thu, 04 Mar 2004 19:59:33 -0500

I got this recipe from my mom, but I don't know where she got it from. These are really good and simple. Don't let the amount of flour scare you. It can be sifted and reused, as it's just used in this recipe to form the egg mold. -- posted by Kzim4

Strawberry Bread

Sun, 07 Mar 2004 20:00:12 -0500

This bread is not as sweet as I'd hoped, but that turned out to be a good thing. You can really taste the strawberries here, and it isn't syrupy. I served mine with real butter and got raves. -- posted by Barenaked Chef

Hot Fudge Ice Cream Squares

Thu, 11 Mar 2004 20:17:41 -0500

Ice cream sandwiches, peanut butter, chocolate syrup. These are just a few ingredients in this enticing dessert. I just received this in my e-mail and it sounds so good. The description said it was easy, rich and satisfying. How can you go wrong with something like that? LOL! -- posted by kcdelong

Easter Nests With Jelly Bean Eggs

Wed, 31 Mar 2004 19:59:56 -0500

Originally from a peanut butter company, these no-bake treats are easy and oh-so-fun for the kiddos! :o) -- posted by winkki

Green Pea Soup with Mint Gelato

Tue, 06 Apr 2004 20:00:04 -0400

This is a great spring/summer soup and can be served warm as well as chilled. The flavour is superior when you use freshly shelled peas!!! This soup is equally as tasty when you replace the gelato with just a dab of sour cream and a sprig of mint. From the LCBO Food and Drink magazine - Spring 2003. (Cook time includes chill time) -- posted by Just Call Me Martha

Almond and Strawberry Bread

Mon, 12 Apr 2004 19:59:59 -0400

What better way to welcome spring than with this sweet strawberry bread! Yogurt makes this bread very moist and almond extract makes it sweetly delicious! Tint the icing pink if you wish, for a pretty, spring-y look. -- posted by EdsGirlAngie

Creamy Lemon Cups

Thu, 02 Dec 2004 19:59:55 -0500

Pretty springtime dessert from the Magic of Jell-O. Chill overnight. -- posted by littleturtle

Strawberry Custard Bombe

Tue, 14 Dec 2004 20:00:47 -0500

A pretty dessert which my kids much prefer over Christmas pudding. -- posted by Catherine Robson

Egg in a Basket

Fri, 28 Jan 2005 19:59:53 -0500

A special Easter treat or just for a change from regular eggs. Baked eggs in a bread basket. -- posted by littleturtle

Chocolate Easter Eggs

Wed, 16 Feb 2005 19:59:27 -0500

Easy to make Easter candy. Preparation time includes chilling time. -- posted by MaeEast

Creole Garlic Peas

Mon, 28 Feb 2005 19:59:48 -0500

Peas lightly cooked with a little butter and garlic plus Creole mustard and mushrooms. Tweaked from my 1959 "Farm Journal's Country Cookbook"... they actually call it "French Peas", but that makes me think of the lettuce leaf thing; this title is more descriptive of the yummy taste. -- posted by EdsGirlAngie

Spice Biscuits (cookies)

Mon, 14 Mar 2005 20:00:12 -0500

This originally came from Helen's British Cooking website. They are lovely lightly spiced, crisp biscuits (cookies), perfect for serving with tea. Mixed spice can be replaced by either pumpkin pie spice or apple pie spice if British mixed spice is unavailable. -- posted by Heather Sullivan

Mom's Lemon Bars

Wed, 23 Mar 2005 19:07:53 -0500

I am not a lemon fan but I absolutely LOVE these Lemon Bars. These easy to make bars have a light lemon taste, which is probably why I like them so much. The lemon flavor is not overpowering. Fast and so incredibly easy to prepare! Great for summertime celebrations or picnics or church dinners! -- posted by Synthetic Fate

Carrot Spice Cake

Sun, 27 Mar 2005 10:18:27 -0500

This cake is moist and not-too-sweet. It bakes in a 9-inch pan, so it is perfect for smaller group gatherings. The sprinkling of nuts and brown sugar provides a nice accent. -- posted by vitalev

Fruit and Cream Layered Salad

Thu, 07 Apr 2005 19:30:28 -0400

A wonderful fruit salad to make when fruit is at its best! It can be made a day ahead and you can use any fruit that you like. -- posted by Lvs2Cook

Ramen Noodle Soup With Egg Garnish

Fri, 08 Apr 2005 20:43:54 -0400

I spotted this in the Chicago Tribune and found it to be an excellent way to use up some Easter leftovers. This is very easy and it's also 'after-work' friendly. -- posted by Hey Jude

Mediterranean Roasted Leg of Lamb With Red Wine Sauce

Sun, 10 Apr 2005 14:25:30 -0400

From Cooking Light. -- posted by Vino Girl

Butterflied Leg of Lamb Roasted With Ginger and Garlic

Mon, 09 May 2005 18:30:47 -0400

Excellent for Spring. Ask the butcher to butterfly the leg (removing the bone and opening the leg to make a flat piece of meat) and then back home spend five minutes with a sharp knife trimming up his or her handiwork. You will divide the leg into individual sections, following the muscles. There's a bit of waste, but you end up with pure meat and a judicious amount of fat, which helps baste the roasting meat, plus the end result is so much easier to carve than a whole leg with bones in it. -- posted by Oxford

Egg and Stuffing Cups

Tue, 10 May 2005 13:21:50 -0400

This recipe is terrific for brunch or a light dinner. Fix it with a little fruit salad, and you have a meal. I found this in Kraft food and family and my family really enjoys it. It looks tricky, but very easy to make! -- posted by hermioneg

Lemon Refresher

Fri, 20 May 2005 10:34:56 -0400

This is a summer delight! I found this several years ago in a magazine. It's addictive, and it's a breeze to mix up. Go ahead! Pour yourself a glass of summer! -- posted by Jeff's Girl Way Out West

Middle Eastern Lamb Salad With Spinach & Feta (Low Carb)

Thu, 30 Jun 2005 17:05:54 -0400

A zesty, delicious combination of flavors. High protein & very low carb. For vegetarians you can just leave the lamb off the top and it's still a nice salad, but not so much a meal anymore. -- posted by littleturtle

Maple Syrup Chicken - Poulet a L' Érable

Mon, 22 Aug 2005 17:18:39 -0400

This is a Quebec recipe, usually served in the spring or for Easter holiday. You can serve this of course anytime of year and no doubt if you serve this to your guests they will want this recipe :) -- posted by Sangrita - Chef #234231

Oven Roasted Asparagus

Wed, 18 Jan 2006 15:59:19 -0500

This is a quick and easy sidedish adapted from Southern Living. -- posted by Lvs2Cook

Confetti Eggs (Cascarones)

Thu, 26 Jan 2006 15:14:41 -0500

A Mexican/American Tradition around Easter and carnival. These pretty confetti eggs really make any party fun for kids and adults alike! You will need a large bowl for catching the raw eggs; you can save these and use them for cooking, and a clean, sharp knife. Prep time depends on your technique. -- posted by MommyMakes

Fanesca (Spring Soup)

Wed, 08 Mar 2006 14:16:37 -0500

Plan ahead for your Easter feast! I read an article in The New Yorker magazine regarding a letter from Ecuador by Calvin Trillin about a Spanish soup that he adores called Fanesca, a thick and hearty soup heavy on the beans, which is only available during holy week. Well, the article didn't come with a recipe but I found several on-line, all more or less the same. Don't let the number of ingredients put you off, it will come together relatively quickly. Seeing as how I'm a vegetarian, I omitted the salt cod but I am leaving it here in case you are not but making it an optional addition. If you do add it then you'll have to start this recipe the day before. Note that the rice, beans and vegetables should all be cooked before adding and that will take you less than an hour if they are all cooked simultaneously (see instructions). If you cook everything ahead of time this recipe comes together in 15 minutes. Anyway, I made this on Saturday, day before Easter and we both loved it:D -- posted by Kumquat the Cat's friend

Orange Glazed Asparagus

Thu, 16 Mar 2006 11:00:02 -0500

I love asparagus and am always looking for new ways to serve it. -- posted by Lvs2Cook

Easter Eggs - Egg Dye

Fri, 17 Mar 2006 12:24:59 -0500

Don't buy the tablets, use whats in your pantry! Glitter and tie-dyed eggs too! Use in recipe #153466 to make Cascarones. Cook time is drying time. Safe and natural for those of you who eat them easter morning! -- posted by MommyMakes

Hot Cross Buns With Dried Cranberries

Mon, 20 Mar 2006 22:38:17 -0500

I love making these rolls every Lent. Don't be put off by the preparation time-it takes 90 minutes for the dough to raise! The cranberries make a delicious difference! Try them-I guarantee you'll love them! -- posted by Larkabug

Simnel Cake

Tue, 28 Mar 2006 12:07:54 -0500

Simnel cake is an English tradition, formerly made by girls on Mothering Sunday (Mother's Day, in March in the UK), but now the cake has become an Easter tradition. It is usually decorated with a layer of marzipan, and 11 marzipan (almond paste)balls around the edge, to represent the apostles, (minus Judas Escariot, for obvious reasons). This recipe is from the April 2006 issue of Delicious magazine, and instead of 11 balls of marzipan it decorates the cake top with violets and marzipan eggs. -- posted by Ppaperdoll

Simnel Muffins

Tue, 04 Apr 2006 13:22:20 -0400

These muffins are based on the traditional Easter Simnel cake, fruity, with marzipan baked into the center. From a little cookbook that came with the April 2006 BBC Good Food magazine. -- posted by Ppaperdoll

Jonah's Easter Basket Clusters

Tue, 04 Apr 2006 16:01:08 -0400

This is a twist on some Christmas cookies we made that my son invented. Yummy and fun!!! -- posted by Charmie777

Strawberry Cheesecake Dip

Mon, 10 Apr 2006 20:39:56 -0400

Excellent for springtime brunches and parties when strawberries are at their freshest. Lower fat products can be substituted. Cooking time is refrigeration time. -- posted by Lvs2Cook

Lemon Cream Napoleons

Mon, 10 Apr 2006 20:50:27 -0400

I created these for Easter, but they can be used any time. So delightful!!! -- posted by Charmie777

Pickled Eggs and Beets

Wed, 12 Apr 2006 21:00:58 -0400

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. My Grandmother is ffrom PA Dutch country and this is hoew she makes these Easter-time favorites! -- posted by Little Bee

Bunny's Carrot Cake Martini

Wed, 12 Apr 2006 21:47:03 -0400

Just for the Easter bunny! Be sure to chill the glass and vodka. -- posted by ~Rita~

Real Simple's Spring Pea Salad

Mon, 22 May 2006 20:00:10 -0400

From the June 2006 issue of Real Simple magazine. My friend, Shelly, was raving about an excellent pea salad that she had prepared. (It had even earned the approval of Mean Chef. LOL) While flipping through my issue of the magazine one evening, I discovered this recipe and thought that it sounded wonderful. It was amusing to learn that THIS was the pea salad that had impressed her. It is a fresh change from the usual mayo-laden pea salads. -- posted by ms_bold

Asparagus With Sesame Oil Vinaigrette

Thu, 05 Oct 2006 16:56:45 -0400

This is the Runner-Up recipe for 1987 in the San Francisco Chronicle. Because sesame oil is such an integral part of the dressing, be sure you use fresh oil of the highest quality. This asparagus makes a perfect accompaniment to grilled, broiled or fried salmon fillets or steak. Toasted sesame seeds sprinkled over the asparagus just before serving are a nice touch. Other vegetables, such as green beans, work well with this dressing. From Bruce Cost. -- posted by evelyn/athens

Warm Asparagus With Tarragon Vinaigrette

Thu, 05 Oct 2006 16:58:46 -0400

This is one of two Runner-Up recipes for 1993 in the San Francisco Chronicle, and was developed by Georgeanne Brennan. -- posted by evelyn/athens

Tempering Chocolate

Thu, 30 Nov 2006 16:38:37 -0500

Real milk chocolate must be tempered before it can be molded or dipped. However, even chocolate coatings can be tempered for even shinier results. Please note--a low temperature thermometer is a must for tempering. They usually register from 70°F to 400°F (25°C to 200°C) -- posted by julie~c

Garlic Eggs from the Provençe

Tue, 13 Feb 2007 15:37:30 -0500

Best made the day before. Not for the health conscious. A liking for garlic helps. Don't use a blender to make the paste; using a mortar and pestle is indispensable to get the right consistency, which should still have small, crushed chunks in it. Great with toast. -- posted by Michael Keizer

Easter Egg

Tue, 13 Mar 2007 15:51:51 -0400

Pony glass is called for this layered shot.It is a small stemmed glass with a rounded bottom and fluted top, they hold about the same amount of liquid as a shot glass. You will also need a spoon. -- posted by ~Rita~

Lollipop Flower Pots

Mon, 26 Mar 2007 20:50:49 -0400

These candies/cookies look like little pots, complete with dirt and flowers growing out of them. So cute, especially for any spring time function where there's children. -- posted by jonesies

Orange Ginger Asparagus

Mon, 26 Mar 2007 21:33:07 -0400

An easy asparagus dish that has a refreshing citrus and ginger addition. This is even better the next day! I just sliced the spears into 1/3's toss and served cold! A great salad! -- posted by ~Rita~

Linda's Peanut Butter Easter Eggs

Tue, 03 Apr 2007 20:45:01 -0400

I just made these for the first time today with my cooking and recipes group, and they are unbelieveably YUMMY! Try making them with the kids, or for your kids, grandchildren, family, friends and co-workers! They will love you FOREVER :) Please try my other Easter egg recipes too! Recipe #220348 and Recipe #220417. -- posted by Linda's Busy Kitchen

Bedrock Easter Basket

Tue, 03 Apr 2007 22:22:25 -0400

Cute thing I found on the Kraft website that I have made. -- posted by Anme

Empty Tomb Cookies

Tue, 03 Apr 2007 23:08:58 -0400

Make these on Easter Eve, right before bedtime for the kiddies. Preheat the oven to 300--this is VERY important! Read the corresponding Bible passage while adding the necessary ingredients. -- posted by Debber

Easter Egg Dye ---All Natural & Safe!

Thu, 05 Apr 2007 17:08:01 -0400

Did you know that many FD&C (U.S.) approved food coloring dyes have been banned in other countries due to safety concerns? I think I'll dye my eggs the all-natural way, with things I know are safe -- posted by Mims & Squims

Easter Fruit Salad

Thu, 05 Apr 2007 23:17:24 -0400

Recipe source: local newspaper -- posted by ellie_

Traditional Easter Marbled Pace Eggs

Fri, 06 Apr 2007 15:02:13 -0400

This is a very old British tradition & method of colouring and dying eggs to be boiled and eaten on Good Friday & throughout the Easter weekend. There are commercial dyes available nowadays, but I still prefer the traditional natural methods of colouring my Easter Pace Eggs onions skins (and also spinach & beetroot water). The name Pace is thought to derive from the French word for Easter, Pâquesand in some parts of Britain mainly Lancashire in the North West, these eggs are rolled down a hill, the winner being the owner of the egg which goes the furthest and has the least cracks or breaks in it! It is also traditional to give one of these eggs to each person who visits your home throughout the Easter period - what a wonderful alternative to the commercially over packaged chocolate eggs! -- posted by French Tart

Traditional Fruity and Spiced Hot Cross Buns: Bread-Maker

Fri, 06 Apr 2007 15:03:05 -0400

A wonderful old family recipe for HUGE and very light spiced Hot Cross Buns! I discovered that most of the hard work is taken out of making these, by proving & kneading them in the Bread Maker/Machine......unless you NEED to expel any frustrations, and then you MUST knead these yourself! You can make the crosses by either marking them before baking or, as I have done, by putting thinly rolled pastry crosses on top. An absolute "must" for the Spring and Easter Tea table! I also make these throughout the rest of the year - minus the crosses - for fruity, spiced English style teacakes! -- posted by French Tart

No-Bake Chocolate Easter Nests

Fri, 06 Apr 2007 15:04:39 -0400

This recipe is from the Woman's Day website!! Fast & easy to make - perfect for a spring/summer party or Easter. Perfect for a kids school party and a wonderful recipe for your kids to help you with!! TIP: The nests can be made up to 3 days before serving. Store loosely covered at room temperature. Makes 12-18 depending on the size you make them. -- posted by Mom2Rose

Baby Vegetable Medley

Fri, 06 Apr 2007 15:12:30 -0400

By The Canadian Living Test Kitchen. Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish. -- posted by Clean Plate Club

Honey Bunnies (Rolls)

Sat, 07 Apr 2007 00:27:34 -0400

These are very cute and very tasty little dinner rolls. They are sweeter than normal ones because of the honey, but make a good companion to food none the less. Perfect for Easter because of their cute bunny shapes! Just make sure that you plan ahead to make these because it takes times for them to rise and to shape them. i think they taste better warm and are more of a dense sweet bread good with coffee or tea -- posted by superblondieno2

Bunny Bread

Sat, 07 Apr 2007 23:34:57 -0400

This can be made into a roll. It's filled with raisins Chocolate chips and cinnamon and sugar! A little secret remember you are in control of the dough. If any problems do zaar mail me and I'll walk you through. I came up with this because I had extra dough from making poppy seed rolls. Using what decorations I had on hand. The M&m's run so place them on after baking using icing to adhear. -- posted by ~Rita~

Spring Berry Muffins

Sun, 08 Apr 2007 20:16:55 -0400

I altered this recipe from an old 1950s cookbook called "A world of breads" by Dolores Casella. I make 18 large muffins with the batter and bake for an extra 5 or so minutes until they look a little crispy. The spices really stand out with the berries -- I eat these with butter and blackberry jam... delicious! Note: The original recipe called for 3 eggs and no oil, so I assume you could substitute either an egg or 1/4 cup applesauce for the oil in the recipe. Also, don't cut back the sugar!!! The sweetness in these is perfect. -- posted by ~heidi~

Spinach, Orange & Strawberry Salad

Tue, 10 Apr 2007 16:05:22 -0400

Although it sounds a bit odd, it is delicious. This recipe can easily be divided by three to serve 4 instead of 12. My mother gave me this recipe but I only use 1/2 c of oil instead of 1 1/2 cups. -- posted by Nyteglori

Cauliflower Sheep

Tue, 10 Apr 2007 16:05:48 -0400

These are cute little decorative items that are fun and easy to make. Let the kids help they will love putting together the sheep. -- posted by Nyteglori

Dixie Green Beans and Potatoes

Sat, 14 Apr 2007 15:17:43 -0400

Traditional southern method for cooking green beans. Great way to use leftover ham. Can substitute smoked ham hocks or bacon. Season with salt according to saltiness of meat. -- posted by Vicki in CT

Strawberry Cake

Mon, 16 Apr 2007 21:50:16 -0400

There are many similar cakes posted here already, but this is the version I've made for years. The glaze on this Bundt cake is rather thick. If you prefer a thinner glaze, add more crushed strawberries or strawberry juice. Best with fresh strawberries, but frozen may be used in a pinch. -- posted by LonghornMama

Tomato-Pistachio Asparagus

Mon, 07 May 2007 13:22:35 -0400

Asparagus is one of my favorite culinary ways to welcome spring. I almost always make this recipe for Passover, which falls at just the right time of year. It would also be great for Easter for the same reason. This is a pretty flexible dish -- you can play with quantities, change up the onions, etc. and it still turns out delicious. I have been replacing much of the butter with olive oil, and that works fine too. Cooking time assumes pre-trimmed and pre-cooked asparagus, though what I usually do is trim it (it's more tender if you break it wherever it breaks naturally than if you cut it) and start it steaming, then make the sauce. -- posted by Kitchen Kozy

Greek Lamb Rotisserie/Grill Methods

Wed, 23 May 2007 16:12:51 -0400

This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with! -- posted by ~Rita~

Easter Eggs

Tue, 29 May 2007 22:21:10 -0400

I have not tried this recipe. I got it from Horseheads Woman's Club Cookbook. The recipe was submitted by Elena Head. The recipe calls for 1 block paraffin. -- posted by internetnut

Springtime Asparagus Medley

Tue, 11 Sep 2007 22:04:59 -0400

This is a Taste of Home recipe with lots of delicious taste. I made this for my mom and I for lunch and we were slurping up the dressing. :) I put the recipe as written, but my changes are in parentheses.) -- posted by SweetsLady

Jelly Bean Pizza

Mon, 17 Sep 2007 21:00:12 -0400

Fun for Easter or spring time -- posted by JESMom

Sugar Cookies

Wed, 07 Nov 2007 01:38:58 -0500

This one is from Better Homes and Gardens. -- posted by tasb

Bird Nests

Tue, 22 Jan 2008 22:36:15 -0500

Fun Spring Treats! Kids love them. Use a 6 or 12 cup muffin tin depending on desired size of nests. We made only 6 nest with this recipe so we could overlap the top and give an "edge" for our bird to sit on. You could serve these right away or wrap them in a pretty cellophane bag and give them as a gift. -- posted by JamiLeigh

Glazed Asparagus & Carrots With Pecans

Fri, 08 Feb 2008 17:47:22 -0500

A lemon glaze tops a springtime combination of fresh asparagus and carrots. From: Irish Culture and Customs. -- posted by Annacia

Spinach and Ham Lasagne

Wed, 05 Mar 2008 00:03:21 -0500

I love spinach lasagne and the addition of the ham makes it that much better! There is no pre-cooking so this comes together rather quickly. -- posted by invictus

Cream of Asparagus Soup

Wed, 05 Mar 2008 00:30:42 -0500

Quick and easy, this tastes like spring!! A lovely first course for your holiday meal, or to have any time you get a craving for asparagus. You can garnish this with whatever you like (sliced scallions, sour cream, etc.) -- posted by JackieOhNo!

Easter Bunny's Favorite Carrot Cheesecake

Wed, 05 Mar 2008 18:51:40 -0500

This is a unique make-ahead cheesecake with a streusel-crumb topping. Cooking time doesn't include refrigeration time. -- posted by Mom2Rose

Roasted Prosciutto-Wrapped Asparagus

Thu, 06 Mar 2008 00:27:10 -0500

My husband clipped this recipe from a magazine about 7 years ago, which is something he had never done before. When he brought it home, I agreed to make it for him, and it was great. Since then, I have served it as a first course at many holiday meals. You can also serve it as an hors d'oeuvres. -- posted by JackieOhNo!

Easter Bunny Racers

Thu, 13 Mar 2008 16:34:29 -0400

This is an adorable idea for kids during the Spring/Easter season. They are easy to assemble - the kids can help too! -- posted by Mom2Rose

Bunny Shaped Crescent Puffs

Wed, 19 Mar 2008 18:01:14 -0400

From a Pillsbury Crescent cookbook 2008. -- posted by Mom2Rose

Chocolate Babka Bread Machine

Mon, 24 Mar 2008 23:48:12 -0400

Who doesn't like Chocolate? Chocolate babkas seems to be where it is at! This comes out beautifully in the bread machine. The raisins can be omitted. Soaking the raisins in rum, rose water or orange blossom water gives this an extra treat. -- posted by ~Rita~

Glazed Lemon Poppy Seed Cake

Tue, 25 Mar 2008 15:21:38 -0400

Woman's World 5/9/00. This takes a lemony-good buttermilk Bundt cake and makes it better than ever with poppy seeds for a little crunch. Top it with luscious strawberries for the perfect spring dessert! -- posted by JackieOhNo!

Stuffed Artichokes

Tue, 25 Mar 2008 15:21:56 -0400

Woman's World Magazine 5/2/00. Melted butter, minced garlic, toasted bread crumbs, mozzarella and Parmesan - this stuffing will turn you into an artichoke lover this spring for sure! It can be served as a first-course or a side dish. A must-have on our Easter table for as long as I can remember. -- posted by JackieOhNo!

Honey-Ginger Glazed Carrots

Tue, 01 Apr 2008 01:16:45 -0400

From Woman's World Magazine 12/7/04 - a touch of chile powder gives this sweet, gingery side dish an extra kick. -- posted by JackieOhNo!

Phyllo Wrapped Cheesy Asparagus

Wed, 16 Apr 2008 19:32:37 -0400

I was charged with making asparagus for Easter. I am tired of the same old asparagus recipe, so attempted to combine a few that had good components. The outcome was a hit. I hope others agree. I will warn you that my measurements may not be exact, let me know how it goes. -- posted by Melanie B.

Strawberry-Cream Angel Food Cake - Emeril Lagasse

Tue, 22 Apr 2008 01:53:45 -0400

Cream cheese and strawberries dress up a plain angel food cake. Makes a light summertime dessert. -- posted by cookiedog

Sausage Pie (Easter Pie)

Tue, 17 Jun 2008 01:28:43 -0400

This is the traditional family recipe from my grandmother. Although when I made it, I added a little easter ham in it as well for some extra flavor. This recipe is very very tasty, but not the most figure friendly dish. This is a large recipe which is freezable. I froze about 1/2 the recipe for a few months later and it still tasted just as good. -- posted by Abbey212

Roasted Lamb Medallions With Mushrooms, Pistachio and Blackberry

Tue, 17 Jun 2008 01:57:35 -0400

Full title (doesn't fit above): Roasted Lamb Medallions with Maitake Mushrooms, Braised Pistachios and Blackberry- Recipe by Stephanie Izard, (Top Chef Season 4) I wanted so much to be able to taste this dish. The judges described the braised pistachios as somewhat of a revelation. Now I can have this at home, but will save this for something special. -- posted by Sue L

Loaded Scrambled Eggies With Cream Cheese

Thu, 21 Aug 2008 11:44:17 -0400

Are you kidding? You are NOT going to believe what your mouth is telling you! Don't bother explaining--just enjoy it. If you can get your hands on some FARM FRESH eggs...these will be all the better for it. I'm on a Gooseberry Patch kick lately....they've got some WINNERS--and this one proves it! -- posted by Debber

Daffodil Cake

Wed, 10 Sep 2008 16:16:45 -0400

This is an Easter beauty from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Lemon-Curd Strawberry Tart

Wed, 21 Jan 2009 14:41:27 -0500

Gourmet magazine, March 1994. You may want to double the recipe for the lemon curd. Also good topped with blueberries. -- posted by swissms

Orange Eggs Benedict

Thu, 12 Mar 2009 14:09:25 -0400

This dish is truly spectacular, perfect for a birthday, anniversary, Mother's Day, or any other special brunch occasion. My hubby discovered it in The New Basics Cookbook by Rosso & Lukins a few years ago. He had forgotten to get reservations at my favorite restaurant for Mother's Day brunch so he made this instead. It was better than my favorite restaurant! The original recipe says it serves 4. But it is very rich and it's enough food for 8 if you're serving with a side of fresh fruit. That cuts the calories and fat in half. -- posted by appleydapply

Victorian Spring Posy Cake for Easter or Mother's Day

Sun, 22 Mar 2009 03:11:13 -0400

One of my recent cake inventions - a standard Victoria Sandwich Sponge with a few delicious additions! Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the Easter Sunday tea-time table, or for Mum on Mother's Day! I used lemon curd for the icing, but orange curd would also work if you wanted a mellow flavour. I have a recipe for crystallised violets on Zaar, Recipe #216296, and if you don't have any fresh violets, use any sugar paste flowers or cake decorations that work for you - the object is to make a Posy of flowers! This makes a big cake with one layer, you can cut the cakes again and make a three layer gateau if you wish. This cake disappeared quite quickly, but if you have any left, it keeps EXTREMELY well in a tin for up to one week. The sponge cakes can be frozen before icing, cutting back on time if you are going to be busy for the special event. -- posted by French Tart

Pretty and Pink Pound Cake

Mon, 23 Mar 2009 12:08:42 -0400

I love from-scratch pound cakes, so when I found this one on another site I knew I had to post it here for safekeeping. Served at the Church Point Manor in Virginia Beach, this seems like a lighter-than-usual version of pound cake -- a major selling point for me! I think I may make this for Easter, though its pretty color would also make it great for Valentine's Day, baby showers or kid's tea parties, to name just a few possibilities. :) -- posted by Lynne the Pirate Queen

Peeps S'mores

Tue, 31 Mar 2009 11:26:26 -0400

If you love Peeps, you'll really enjoy these s'mores made out of Marshmallow Peeps bunnies. They're very simple to make and a perfect spring treat! -- posted by slouis

No Mayo Stuffed Eggs

Sun, 05 Apr 2009 01:58:38 -0400

These have a wonderfully Italian flavor. Adapted from "The Good Egg" by Marie Simmons. -- posted by Elisabetta47

Breadmaker Hot Cross Buns

Sun, 12 Apr 2009 02:06:05 -0400

The wonderful thing about breadmakers is they cut all the tedious bits out of making an enriched dough, but all homemade hot cross buns are in a different league from anything you can buy. -- posted by Lostfairy

Aussie Potato Hot Cross Buns

Mon, 13 Apr 2009 18:06:26 -0400

Australian Hot Cross Buns have a very moist and melt in your mouth feel. I have tested several recipes from Zaar and have taken what I like to come up with these. The family flipped over them this year. -- posted by Aussie-In-California

Glazed Carrots and Leeks

Mon, 04 May 2009 20:13:05 -0400

From Woman's World Magazine, March 17, 2008. Remember, leeks can be sandy, so sak the cut pieces in water to thoroughly remove any sand. -- posted by JackieOhNo!

Lemon Almond Tart (Tarte Au Citron Et Aux Amandes)

Mon, 08 Jun 2009 12:39:24 -0400

Almonds are commonly used in desserts in the region of Provence, France. Published in Bon Appetit, May 1994. -- posted by swissms