Easter Food Recipes

These are a few of my favorite Easter recipes, food for the whole family during Easter and springtime.


The sweet cinnamon and nutmeg spices contrast well with the tangy lemon for a deliciously light dessert.

Easy Lemon Cheesecake

Crust:

2 cups sweet cracker crumbs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup butter

Filling:

8 ounces cream cheese
14 ounces condensed milk
1/2 cup lemon juice (about 3 lemons)

Place crackers in food processor and blend or place in plastic Ziploc bag and crush. Place mixture in large bowl and mix in cinnamon and nutmeg.

Melt butter in saucepan. Pour into crust mixture and combine well. Grease a cake pan and press mixture to create a crust. Refrigerate to set.

Cut cream cheese into small chunks. Beat on medium in a large bowl. Gradually add condensed milk and continue beating. Add lemon juice and beat on high for one minute.

Pour over crust and spread out evenly. Refrigerate until firm for 4 to 6 hours.

These buns are served throughout Easter, during Lent and on Good Friday.

Hot Cross Buns

4 cups all-purpose flour
1 packet dry yeast
1 teaspoon cinnamon
pinch each of nutmeg, allspice, and ground cloves
3/4 cup milk
1/2 cup vegetable oil
1/2 teaspoon salt
1/4 cup sugar
3 eggs
1/2 cup raisins
1 egg white

Icing:

1 cup powdered sugar
1 tablespoon milk

Combine 2 cups flour, yeast, and spices in a mixing bowl. In a small saucepan, heat milk, oil, salt, and sugar stirring constantly over medium heat. Add liquid to dry ingredients. Add 3 eggs and stir well for 1 minute. Beat rigorously for 4 minutes.

Stir in raisins. Next add as much as you can of the remaining 2 cups flour a little at a time. Spread flour over a clean counter or chopping board and begin kneading dough for about 4 minutes.Form ball with dough and place in a greased bowl, covered with a clean towel. Let rise for about 1 1/2 hours. Punch down the dough, let dough rest for about 15 minutes.

Divide dough up into small balls (makes about 15 buns). Cover with a clean towel and let rise another 30 minutes. Make a crossacross the top of the balls with your finger. Brush tops of buns with egg white. Bake in a 375F (180C) degree oven for 12-14 minutes. Cool for a few minutes then drizzle icing over the top of each bun to trace the cross.

Serve while warm during Easter or enjoy throughout the year.

Seven Cup Salad

1 cup grated coconut
1 cup cottage cheese
1 cup sour cream
1 cup crushed pineapple (juice and all)
1 cup fruit cocktail, drained
1 cup miniature marshmallows

Blend ingredients together. Refridgerate until cold.Serve. This recipe is by Shelby, age 10, of the US.

Baked Ham

6 pound boneless ham
whole cloves
1 cup orange juice
2 tablespoons brown sugar
pineapple rings
maraschino cherries

Take a fully cooked boneless ham and cut diamond shapes across ham. Place whole cloves in ham. Mix orange juice and brown sugar and pour over ham. Bake at 325F degrees for 1 1/2 hours. Place pineapple rings and cherries in ham using toothpicks. Tastes delicious and looks beautiful.

Stuffed Eggs

12 hard boiled eggs
mayonaise
sweet pickle juice

Boil a dozen eggs and cool. Peel eggs carefully. Cut eggs in half. Take out the egg yolks and place in a bowl. Mash egg yolks and add a spoonful or two of mayonaise and a little sweet pickle juice. Stir and fill the egg whites.



Grasshopper Salad

1 box pistachio pudding
1 small can crushed pineapple
1 cup pecans, chopped
1 cup marshmallows
1 container Cool Whip

Mix all ingredients together and cool in fridge overnight.

Spring Cup Cakes

1 box chocolate cake mix
1 bag shredded coconut
green food coloring
jelly beans

Mix chocolate cake mix according to box instructions to make cup cakes. Top with chocolate or vanilla frosting. In a bowl, add green food coloring to shredded coconut to make grass. Cover the cup cakes with the grass and place jelly beans on top for the eggs.

Cooking Video: Asparagus with Smoked Salmon for Easter