Easter Recipes

There is a Spanish Proverb—'The belly rules the mind'. This is truly very apt saying as with a hungry stomach, you are unable to do anything. Hence, recipes play a very significant role in our lives.

Easter Cakes

Easter is celebrated at the onset of spring to welcome a fresh beginning. Since the festival takes place after the harsh winter it is a good time to celebrate and make merry, which obviously remains incomplete without the mouth-watering dishes.

Although colorfully painted hard boiled eggs are the first things to come to our mind while discussing Easter, it can be distinguished for its various recipes of cakes.

Chocolate Dipped Strawberries

  • 1/2 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 tbs. shortening (do not use butter, margarine or oil)
  • Fresh Strawberries, rinsed and patted dry

Method: Cover a tray with wax paper. Keep chocolate chips and shortening in a medium sized microwave safe bowl. Microwave at high for 1 minute. If necessary, microwave additional 30 seconds or until chips are melted and mixture becomes smooth when stirred vigorously. However do not overheat it. Dip two-thirds of each strawberry into melted mixture. When you dip the strawberry into the molten chocolate, give it a little shake as you withdraw it. This will fill in all the cracks and leave a nice, even line of chocolate at the base. When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to remove excess chocolate. Place on the wax paper covered tray. Cover and refrigerate until coating is firm, about 1 hour.

Easter Bunny Rolls

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 1 large egg, beaten
  • 2 teaspoons celery seed
  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon ground nutmeg
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter

Take a small bowl and dissolve yeast in warm water. Now, take a large bowl and mix egg, celery seed, sugar, shortening, salt, sage, nutmeg, yeast mixture celery seed, salt, sage, nutmeg, yeast mixture, combine milk and 2 cups flour. Beat the mixture on medium speed until it gets smooth. Stir the remaining flour and make a soft dough. Tum the dough on to a floured surface. Knead it for about 6 to 8 minutes until it gets soft, smooth and elastic. Place it in a greased bowl and cover it with a plastic wrap. Keep it in a warm place for an hour and wait till it rises and gets doubled. Settle the dough and let it rest for 10 minutes. Now divide the dough into 24 pieces and every piece of dough into a 20-in rope. Now cut the rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in piece. Do the similar type of coiling for various parts of the body of bunny-like ear etc. Pinch and seal the parts together and repeat for the second bunny. Cover them with a kitchen towel and leave it for about half an hour to rise more. Preheat oven to 375 degrees and bake for ten to twelve minutes until it gets lightly brown. Brush it with melted butter to add taste and serve it warm.

The Sunrise Sipper Recipe

Easter is the time when everybody is busy eating and celebrating. Let us try something to quench the thirst of our guests on Easter. You will be surprised to know how easy it is to make the best beverages.

You will be happy to know that The sunrise sipper is a very easily prepared beverage. It has a beautiful pink color and orange color.

All you need is(Ingredients)-
  • 7-8 ice-cubes
  • 4 tablespoons of grenadine syrup
  • 2-2/4 ounces vodka
  • 1 cup orange juice

Preparation: Fill the glasses with crushed ice cubes. You can keep solid blocks as per your choice. Add grenadine and little amount of vodka. Fill the glass to the top with orange color juice. You can make as many glasses as you want, you just need to repeat this process while making every glass. You can mix tonic water instead of vodka to get a non-alcoholic version along with the beautiful pinkish-orange color.

Spiced Coffee Recipe

  • 8 cups brewed coffee
  • 1/3 cup sugar
  • 1/4 cup chocolate syrup
  • 1/2 teaspoon anise extract
  • 4 cinnamon sticks (3 inches)
  • 1-1/2 teaspoons whole cloves
  • Additional cinnamon sticks, optional

Preparation: Take a slow cooker and put chocolate syrup, combine coffee, sugar and extract together into it. Now take cinnamon sticks and cloves on a double thickness of cheesecloth. Now gather the corner of the cloth to enclose the spices. Tie it securely with a string and form a spice bag. Add this spice bag to slow cooker and cook it covered on low for two to three hours. Discard the spice bags and serve coffee with cinnamon sticks.

Note: This yield can serve 8 people at a time.

Creative Easter Recipes

Pumpkin Chocolate Chips Muffins

  • 12 oz. chocolate chips
  • 4 eggs
  • 1 Cup pumpkin
  • 2 Cup sugar
  • 1 1/2 Cups vegetable oil
  • 3 Cups flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. salt

Firstly preheat oven 400 degrees F. In a large bowl beat vegetable oil Pumpkin, sugar and eggs. In another bowl sift the remaining ingredients. Mix both together and add chocolate chips. Place muffin cups in muffin tins. Bake 16-20 minutes at 400 degrees. Chill the muffins.

Chocolate Rum Balls

  • 1/3 cup rum
  • 3/4 cup chocolate sprinkles
  • 1 cup ground pecans
  • 1/2 cup powdered sugar
  • 2 cups chocolate wafer cookie crumbs
  • 1/2 cup chocolate chips
  • 3 tbs. corn syrup

In a bowl blend pecans, cookie crumbs, sugar, rum and corn syrup. Make balls measuring about 1 inch from the mixture. Cover a tray with wax paper. Place balls on a tray and refrigerate until cold. In a double boiler using hot water, melt chocolate; let cool slightly. Dip balls into molten chocolate with only a thin coat. Put in candy sprinkles. Then keep the balls on the waxed paper lined tray until chocolate is set.

Chocolate Bunny Bread

Ingredients For The Dough:
  • 2/3 cup sugar
  • 3 1/4 to 3 3/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 4 1/2 tsp Yeast
  • 2/3 cup milk
  • 1/4 cup butter
  • 1/4 cup water
  • 1 egg
  • 1 tablespoon Vanilla essence
  • 1/3 cup milk chocolate
  • Salt
  • Decorations
  • Jelly beans
  • Decorating icing
  • Carrot
  • Pink pompom

Method: Firstly mix flour, sugar, cocoa powder, yeast and salt in a large bowl. Then, heat butter, milk and water until very warm. Gradually add the butter/milk mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour and whip for 2 minutes. With the remaining flour make soft dough. Knead the dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover the dough for 10-12 mins. Divide the dough in half. For the body of the bunny, knead chocolate morsels to form into ball. Place the body at bottom end of greased large baking sheet. For head, remove 1/3 of remaining half; form into ball. Pinch the head on pan above the body. For nose, pinch off a small ball from the remaining dough and attach it on the center of head. Divide remaining dough into 4 equal pieces; roll each to form cords for arms and ears. Attach 2 ropes across body. Shape remaining ropes into ears and arrange above head. Cover; let rise in warm, about 30 to 45 minutes. Bake at 350 F for 50 minutes, covering with aluminum foil after 25 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as you wish.

Easter Buffet Recipes

Baked Parsnips

  • 1/4 cup melted butter
  • 1 teaspoon dry mustard
  • 1/2 cup light brown sugar, packed
  • 4 cups diced cooked parsnips

Preparation: Put parsnips in a greased baking dish. Then add melted butter over parsnips. Blend well sugar and mustard; sprinkle over parsnips. Bake at 400° for 20 to 25 minutes.

Roast Lamb Legs

  • 1/3 cup prepared mustard
  • 1 leg of lamb, about 6 to 7 pounds
  • 1 teaspoon thyme, crushed
  • 1/4 teaspoon ground ginger
  • 2 tablespoons soy sauce
  • 1 large clove garlic, crushed and minced

Preparation: Put the leg of lamb on the rack in roasting pan. Roast the leg of the lamb uncovered at 325° for 1 hour. Remove the leg from the pan. Then, blend well mustard, garlic, thyme, soy sauce and ginger. Spread the mixture over the roasted leg of lamb. Again roast the leg of lamb for about 1 to 1 1/2 hours longer. Baste leg of lamb with drippings a few times during baking.

Garlic Mashed Potatoes

  • 6 cloves garlic, peeled
  • 7 cups peeled and cubed baking potatoes
  • 1/2 teaspoon salt
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons butter
  • 1/8 teaspoon pepper
  • 1/2 cup low-fat milk

Preparation: Put potatoes and garlic in a large pan. Pour some water into the pan and bring to a boil. Reduce heat. Simmer 20 minutes; drain. Place drained potatoes and garlic in a mixing bowl. Add remaining ingredients; beat with mixer until smooth.

Easter Baking

Easter is about celebrating with scrumptious food and that means an array of cakes, muffins, cupcakes, tarts, and breads. However, we often tend to avoid baking because it is a time consuming process and includes elaborate preparation. Here we have a collection of exciting Easter baking dishes that will help you make your celebration special.

Grease a flute cake tin with butter and pour the batter into it. Bake the cake for 50 to 55 minutes. Remove it from the oven and set aside in a wire rack to cool off. Dust the cake with confectioner's sugar before serving.

Easter Bunny Cake

Chocolate Easter Bunny cake

Coffee cream tart

The exotic flavor of coffee makes this recipe a unique one. Kids would simply love this cream filled dessert.

Ingredients: For the pastry you'd need
  • All-purpose flour - 1½ cups
  • Sugar - Ό cup
  • Unsalted butter - ½ cup
  • Grounded hazelnuts - 1 cup
  • 1 large egg
  • Cold water - 1½ tbsp
You can also use the ready made pie crust for the same as well. For the filling:
  • Espresso coffee - 1 tbsp
  • Plain gelatin
  • Hot water - Ύ cup
  • 2 large eggs
  • Sugar - Ύ cup
  • Pure vanilla extract - 1 tsp
  • Brandy - 3 tbsp
  • Thick cream - 1½ cups
For the topping:
  • Heavy cream – 2/3 cup
  • Powdered sugar - Ό cup
  • Chopped pistachio
  • Easter egg candies

Set the oven at 400° F. In a mixing bowl, mix flour and sugar with a whisker till it looks like coarse crumbs. Add grounded hazelnut to it. Gradually add the eggs and cold water into the flour mixture until it gets the consistency of pastry dough. Flatten the dough in a 9 inch wide pastry tin. Cover the pie with a parchment paper, put a pie weight on top and cook in it the oven for around 15 minutes. Take out the pie crust, remove the weight and again bake it for another 10 minutes till it is slightly browned. In a pan add the gelatin in hot water and then mix in the espresso coffee. Take a separate mixing bowl and beat the egg yolks and sugar until the sugar is thoroughly dissolved. Add vanilla extract and brandy to it. Beat the egg white separately till stiff peaks are formed. In a separate bowl also whip the cream with a beater. Now pour the coffee mixture into the egg and sugar mixture and blend everything together. Gradually add the egg white mixture and cream to it. Pour this mixture over the cooled pie crust. Refrigerate it overnight.

For the topping mix in cream and sugar until soft mounds are formed. Put the mixture in a piping bag and decorate over the tart. Top it with chopped pistachio and Easter egg candies. Put it into the freezer until it's ready to serve.

Easter Bread

What is Easter without its traditional bread? Freshly baked homemade bread is just the right thing to set the note for the celebration.

  • To make the dough you'd need
  • All-purpose flour – 5 cups + enough to dust the work station
  • Tepid water - ½ cup
  • Tepid whole milk - ½ cup warm
  • Active dry yeast - 2 packets
  • Granulated sugar - ½ cup
  • 2 large eggs, whisked
  • Zest of 2 lemons – grated
  • Unsalted butter - ½ cup
  • Salt - 1 tsp
  • Yolk of 1 egg
  • Water - 1 tbsp
  • Slivered almonds - ½ cup
  • Granulated sugar - Ό cup
  • Rum - 3 tbsp
For the special lemon icing for the bread you'd need
  • A cup of confectioner's sugar
  • lemon zest - 2 tsp
  • fresh lemon juice - 1 tsp
  • pure vanilla extract - ½ tsp
  • milk - 4 tsp

In a small bowl add the yeast to warm water with a pinch of sugar and set aside until the yeast dissolves. Now add sugar, melted butter and salt and beat till it becomes smooth. Add lemon zest and flour to it. Blend till the mixture becomes even. Add milk and yeast and knead the dough until it becomes smooth and elastic. Set it aside for an hour or 2 in a warm place to allow the dough to rise.

Turn the dough out on the work surface and again punch it down for another 4 to 5 minutes. Divide the dough in four equal parts and roll each part into 36 inch long ropes.

Now place two of the ropes side-by-side and twist them together in a shape of a ring. Fasten the ends together and set aside it for another 30 minutes.

For the topping stir together the egg yolk and water and brush it over the bread ring. Mix in sugar, almond and rum and pour the mixture over the bread. Set the temperature of the oven at 350 F and bake for 20 to 25 minutes or until the bread is golden brown in color.

To prepare the icing, combine all the ingredients mentioned above for topping to a desired consistency. Drizzle it over the bread when it is still hot.

Cupcakes with sparkling topping

Kids eagerly wait for Easter since it is their time to have fun and enjoy treats. The sparkling cupcakes are the appropriate dessert for the festival and are loved by both kids and adults.

  • All-purpose flour - 3 cups
  • Cocoa powder - Ύ cup
  • Tepid water - Ύ cup
  • Baking powder - 1 tsp
  • Baking soda - 1 tsp
  • Pure vanilla extract - 1 tbsp
  • Salt - 1 tsp
  • Cold water - ½ cup
  • Softened, unsalted butter - 1½ cups
  • Sugar - 1 cup
  • Brown sugar - 1 cup
  • 4 large eggs
For the topping you would need
  • Fondant
  • Food color
  • Sanding sugar of different colors
  • Edible glitters

Set the oven at 350° F. Now line a muffin tin with muffin moulds.

To make the batter, combine cocoa powder with hot water and stir it till it completely dissolves. Add cold water and vanilla extract to it. Set the mixture aside while mixing the flour, baking powder, baking soda, and salt together.

Add butter, regular sugar and brown sugar in a food processor and whisk till the mixture becomes smooth and fluffy. Add eggs to it at this stage and mix well again. Now gradually add half of the flour to the mixture and blend well. Then add half of the cocoa mixture to it. Repeat the process with the remaining flour and cocoa mixture. Blend everything together till it forms a smooth mixture. Spoon in the batter into the cupcake moulds and bake till the cakes are done.

To prepare the topping, divide the fondant into equal parts and add desired food colors into it. Dip the cooled cakes into the fondant and decorate with sanding sugar and edible glitters.

Easter Menu

Anticipations are on a rise as the Easter draws near. It is the time to celebrate and prepare the special Easter menu that would keep your guests licking their fingers long after the party is over. Easter announces the onset of spring and is the ideal time to celebrate with gastronomical delights prepared from the produces of the season. Following are some Easter recipes that will perfectly fit into your Easter menu plans and blend in with the general festive mood.

Few useful tips for Easter menu

  • The recipes must be comforting
  • Use ingredients that are fresh like Spring baby vegetables
  • Don't forget to add the traditional Holiday Ham in your Easter menu
  • Estimate the time you'd need to prepare the meal and plan accordingly
  • EShop wisely for the ingredients
  • Make dishes that look appealing and, yet, are easy to make
  • Cook something cute and simple for the kids
  • Though ham is considered as the traditional Easter dish in the US, lamb and beef are also regarded as excellent choices for the menu

  • Easter menu can be divided into main courses and desserts and Easter cakes are really very popular as comfort food choice for Easter gifts Color crayons are available in packs of twelve, twenty four, forty-eight etc. and you can buy them depending upon the age of the recipient.

Given below are some recipes that we think will let you jazz up your traditional Easter menu.

Risotto with parmesan crisps and leek

  • Medium size leeks, sliced - 2
  • A dollop of butter
  • Leaves of tarragon stalks - 3 to 4
  • Rice - 200g
  • 175ml of dry white wine
  • Homemade chicken stock - 1 lt
  • Salt to taste
  • Black pepper
  • Grated parmesan cheese – 2 tbsp

Add butter to a pan and then add leek and tarragon stocks to it. Sautι the leeks till they are tender and turn opaque. Add rice to the pan and coat it nicely with butter. Add wine and let it bubble for a while or till the wine gets reduced.

Add chicken stock into the pan in small amounts. Keep stirring so that the rice doesn't stick to the bottom of the pan. Let the rice absorb all the liquid before adding more stock to it. Continue to cook till the rice becomes soft and creamy. Add salt and pepper to taste.

In a separate non-stick pan, add the finely grated parmesan and flatten it slightly with a spoon. Let the cheese melt and become crisp. Serve the risotto and garnish.

Easter Ham

  • Cooked ham – 6 pounds
  • Brown sugar – 1 cup
  • Maple syrup - Ό cup
  • Dijon mustard – Ό cup

Make Ό inch deep scores in the ham and transfer it to a flat roasting pan with the fat side up. Bake it for 30 minutes in a preheated oven at 325°.

In a bowl mix brown sugar, maple syrup and Dijon mustard to form a glaze. Brush the ham with half of the mixture and return it to the oven for another 30 minutes. Then brush the remaining of the mixture on the ham and put it back in the oven for another 15 to 20 mins or until the meat is thoroughly cooked. Let the ham rest for 15 minutes before your slice and serve it.

Pavlova with fresh fruits

  • 4 egg whites
  • Confectioner's sugar - 1 Ό cups
  • Vanilla extract - 1 tsp
  • Lemon juice - 1 teaspoon
  • Cornstarch - 2 tsp
  • heavy cream - 1 pint
  • 6 kiwis, sliced
  • Strawberries
  • Black currant

Grease a baking tray and line it with baking parchment. Preheat the oven at 150° C.

In a mixing bowl beat the egg whites till stiff peaks are formed. Gradually add sugar to it and mix continuously till the mixture turns glossy. Add vanilla extract, cornstarch and lemon juice into the egg mixture.

Spoon the mixture into the parchment and spread it evenly into a nine inch circle. Bake the mixture for an hour and then let the meringue cool off on the wire rack.

In a separate bowl whip the thick cream and sugar till stiff peaks are formed. Now transfer the meringue into the serving bowl and fill in the cavity with whipped cream and sliced kiwis.

Bread and butter pudding

  • 3 eggs
  • Caster sugar - 3 tbsp
  • Milk
  • Cream
  • Vanilla extract - ½ tsp
  • White bread - 1 loaf
  • Butter - 50g
  • Raisin
  • Double cream

Preheat the oven at 180° C.

In a large mixing bowl mix eggs, milk, sugar and vanilla extract. Slice the bread and toast them. Apply butter to the slices. Line the bread slices in a baking tray, pour over the mixture and scatter raisins on top.

Bake in the oven for 30 minutes until golden brown. Serve the bread pudding with cream or custard.

English Pea Salad

  • 1 hard boiled egg, chopped
  • 2 cups boiled peas, drained
  • 1 cup mayonnaise
  • 2 onion, chopped finely
  • 1/2 teaspoon black pepper
  • 1 cup sliced carrots, rinsed and drained
  • 1/2 cup shredded cheddar cheese

Preparation: Firstly in a large bowl blend properly mayonnaise, onion and pepper. Add peas and carrot. Mix well to combine and then stir in cheese and egg. Cover and refrigerate for at least half an hour.

Italian Lamb Roast

  • 8 pound half baby lamb
  • 1 teaspoon rosemary
  • 2 teaspoons salt
  • 8 potatoes
  • 1/2 cup olive oil
  • Pepper to taste
  • 2 teaspoons dried rosemary
  • 1/2 garlic clove
  • 2 teaspoons chopped parsley
  • Salt to taste
  • 1 teaspoon olive oil
  • Pepper to taste

Preparation: Firstly preheat oven to 400 degrees F. Mince properly the dried rosemary, garlic clove and chopped parsley ingredients. Then add 1 teaspoon olive oil to make a paste. Make 6 to 8 slits in lamb and fill with the prepared paste. Grease the roasting pan with 1/2 cup olive oil. Add the stuffed lamb, turning over repeatedly to coat. Sprinkle with 1 teaspoon rosemary and remaining salt and pepper. Surround lamb with quartered potatoes, giving a turn to coat with oil. Bake for 10 minutes, then reduce heat to 375 degrees F, and roast 45 minutes. Baste lamb and turn potatoes with spatula several times.

Easter Cards in Different Languages

Last Updated: 28th March,2017