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Easter Recipes
Easter Recipes
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Baked Ham with Pineapple Sauce
Ingredients:
1 boneless fully cooked ham ( 5-6 pounds)
3/4 cups water
1 cup brown sugar
4 1/2 teaspoons of soy sauce
4 1/2 teaspoons of ketchup
1 1 /2 teaspoons of ground mustard
1 1/2 cups of crushed undrained pineapple
5 teaspoons of cornstarch
Procedure:
Take heavy duty aluminum foil and line a shallow roasting pan. This will make clean up easy and fast. Place the ham on a rack in a shallow roasting pan. Bake at 325 degrees for 1 1/4 to 2 hours or until the meat thermometer reads 140 degrees and the ham is heated through. In a saucepan, combine a 1/4 cup of water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce the heat and cover and simmer for about 10 minutes. Mix the cornstarch and remaining water until smooth. Stir this into the pineapple sauce. Bring this to a boil. Cook and stir for 2 minutes or until thickened. Serve with the ham.
Easter Bread
Ingredients (1 loaf):
3 cups all-purpose flour
1/4 cup sugar
1 pkg. active dry yeast
1 tsp. salt
2/3 cup warm milk
2 tbsp. butter, softened
7 eggs
1/2 cup mixed candied fruit, chopped
1/4 cup blanched almonds, chopped
1/2 tsp. anise seed
Vegetable oil
Procedure:
In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium heat. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. 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, 6-8 minutes. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled in size; about 1 hour.
If desired, dye remaining eggs (Leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24 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 at 350°F for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.
Easter Story Cookies
(This recipe is to be made the evening before Easter.)
Ingredients:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
1 pinch salt
1 cup sugar
Zipper baggie
Wooden spoon
Tape
Bible
Procedure:
Preheat oven to 300°F. Place pecans in zipper baggie and beat them with the wooden spoon to break into small pieces. Allow the children to do this and explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.
Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.
Beat with a mixer on high speed until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa. 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was lain. Read Matt. 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.
GO TO BED! Explain that they may feel sad to leave them in the oven overnight. Jesus' followers felt despair when the tomb was sealed. Read John 16:20 and 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9
Chocolate Covered Easter Eggs
Ingredients:
2 lbs. Confectioners' sugar
1 stick oleo margarine
8 oz. cream cheese
Chocolate Coating:
1 pkg. chocolate chips
1 cake parafin wax
Procedure:
Soften oleo margarine to room temperature. Cream together oleo and cream cheese. Add confectioners' sugar and any additional flavorings to taste. Shape into eggs and place on cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hours or overnight. Coat with chocolate. Melt chocolate coating ingredients together in top of double boiler. Dip eggs into chocolate mixture to coat. Place on waxed paper to cool.
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