Easter Recipes

White Chocolate Easter Basket

Chocolate Clay
20 ounces white candy coating, chopped
2/3 cup light corn syrup

Basket
10 ounces white candy coating, chopped
13 pretzel sticks (3 inches)
Round plastic cover (about 4-1/2 inches in diameter)
Thin wire headband or 1 piece 1/8-inch-thick wire (about 15 inches long)
Thin ribbon, optional

In a microwave-safe bowl, melt 20-oz. candy coating; stir until smooth. Stir in corn syrup just until blended. Spread onto a sheet of waxed paper to 3/8-in. thickness (about a 16-in. x 8-in. rectangle). Let stand, uncovered, at room temperature for 2 hours or until dry to the touch. Wrap tightly with plastic wrap; let stand overnight. Use immediately or store for up to 2 weeks.

Melt 10-oz. candy coating; stir until smooth. Completely coat pretzel sticks; place on a wire rack. Chill for 10 minutes. Set remaining melted coating aside.

Be certain plastic cover is clean and dry. Place two dampened paper towels in the bottom of a 1-1/2-qt. bowl. Position cover on the towels (to hold it in place). Place ends of the candy-coated pretzels around outer edge of cover, resting the other ends against the side of the bowl to form the supports for basket sides.

Spoon some of the reserved candy coating into plastic cover until it is 1/8 in. from the top and surrounds all of the pretzels. Chill until firm, about 30 minutes. Remove from the bowl and discard paper towels. Carefully loosen edges of plastic cover and remove. Set base on waxed paper.

Knead a 1-in. ball of chocolate clay until pliable but not sticky. Roll into a 1/4-in. rope. Beginning on the inside of a pretzel, loosely weave rope around pretzels. Repeat, adding the next rope by overlapping slightly and pressing ends together. (Always end one rope and begin the next on the inside of a pretzel.) Continue to weave between pretzels until the top of the pretzels is reached, ending the last rope on the inside of a pretzel.

Make three ropes about 20 in. long; braid and set aside. Remelt reserved coating; place a drop on the top of each pretzel. Lay braided ropes on top, blending the ends to create a finished edge. If pretzels break, "reglue" with melted coating.

For basket handle, make one rope about 15 in. long. Push headband into rope to within 1 in. of each end; mold rope around headband to cover. Insert uncovered ends of headband into top braid of basket. Decorate with ribbon if desired. Makes 1 basket.

Easter Basket Cake

1 package (18-1/4 ounces) yellow cake mix
3 cups of white frosting
3 drops of green food coloring
1/2 teaspoon of water
2 cups of flaked coconut
Jelly beans, marshmallow Peeps and chocolate kisses (or the candy of your choice)

Cover the serving board with gift wrap, taping the wrap on the back side of the board. Cover the wrapped board with clear cellophane in the same way. Set the board aside.

Using two 9-inch round baking pans, prepare and bake the cake according to the package directions. Cool cakes for 10 minutes before removing from the pans to wire racks to cool completely.

Place on cake in the center of the covered serving board. Spread the top of the cake with frosting. Cut a 6-inch circle from the center of the second cake. Remove the center circle and set aside for another use. Place the cake ring on top of the frosted cake layer, creating the basket. Frost top and sides of basket.

For the handle, cover the 14- x 3/4 inch strip of lightweight cardboard with plastic wrap. Bend the cardboard strip into an upside-down "U" shape and insert the ends into the top of the cake about 1 inch from the outside edge. Frost the handle.

In a large resealable plastic bag, combine three drops of green food coloring and 1/2 teaspoon of water. Add coconut, seal the bag and shake until coconut is evenly tinted. Sprinkle a portion of green coconut inside the basket. Reserve remaining coconut to sprinkle around the bottom of basket later.

Fill the basket with candy of your choice. Press candy pieces onto the top of the handle where shown in the photo or as desired. When the frosting on the cake is firm, press the tines of a fork into the frosting on the sides of the cake to create a basket-weave pattern, alternating vertical and horizontal designs. Sprinkle the remaining tinted coconut around the bottom of the basket. Makes 10-12 servings.

Easter Nest Torte

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
8 squares (1 ounce each) semisweet chocolate, melted
FILLING:
1/4 cup sugar
1 teaspoon cornstarch
1-1/4 cups milk
3 egg yolks, beaten
1 envelope unflavored gelatin
3 tablespoons cold water
7 squares (1 ounce each) semisweet chocolate, chopped
1-1/4 cups heavy whipping cream
20 to 30 small candy Easter eggs

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; beat into creamed mixture.

Spread into a greased 9-in. springform pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides and bottom of pan. Cool completely on a wire rack.

From a large sheet of waxed paper, cut a 29-in. x 5-in. strip. Fold strip lengthwise in half. Place strip on a large sheet of waxed paper on a work surface. Spread melted chocolate evenly along one long edge of waxed paper strip; spread upward, making a wavy line to within 1/2 in. of other long edge. Let stand for 10-30 minutes until chocolate begins to set but is still pliable.

Carefully lift waxed paper strip and wrap chocolate strip around cake with straight edge on the bottom. Do not remove waxed paper. Refrigerate until chilled. Meanwhile, cover three baking sheets with waxed paper. Drizzle remaining melted chocolate from a spatula over waxed paper in both directions. Chill for 10 minutes. Peel off waxed paper; break chocolate into 2-in. to 3-in. "twigs;" set aside.

For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.

In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into custard until gelatin is dissolved. Add chopped chocolate; stir until smooth. Cover surface with plastic wrap; cool to room temperature.

In a large mixing bowl, beat cream until soft peaks form; fold into chocolate mixture. Carefully spoon over top of cake. Cover and refrigerate for 1-2 hours or until set. Remove waxed paper strip from side of cake. Position chocolate "twigs" around top of cake to create a nest. Arrange candy eggs in center. Makes 12-14 servings.

Lemon Meringue Cake

1 package (18-1/4 ounces) lemon or yellow cake mix
1 cup water
3 eggs
1/3 cup vegetable oil

Filling
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon peel

Meringue
4 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.

For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel. Cool completely.

For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer.

Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator. Makes 12-14 servings.

Lemon Easter Bread

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup butter, softened
1 package (3.4 ounces) instant lemon pudding mix
3 eggs, lightly beaten
5 to 5-1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, pudding mix, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 2 loaves.

Candy Easter Eggs

1/2 cup butter, softened
1/2 cup cold mashed potatoes (prepared without added milk and butter)
2 pounds confectioners' sugar
1-1/2 cups flaked coconut
1 teaspoon vanilla extract
1 pound dark chocolate candy coating
Colored sprinkles

In a mixing bowl, cream butter. Beat in mashed potatoes. Gradually add the confectioners' sugar, beating until smooth. Add coconut and vanilla; mix well. Shape into 1-in. ovals; place on baking sheets. Refrigerate for 4-6 hours.

In a microwave, melt candy coating. Dip ovals in coating; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator. Makes 9 dozen.

Chocolate Peanut Butter Candy

1 pound white candy coating, coarsely chopped
2 cups (12 ounces) semisweet chocolate chips
1-1/2 cups creamy peanut butter

In a large microwave-safe bowl, melt candy coating; stir until smooth. Repeat with chocolate chips. Stir peanut butter into candy coating. Thinly spread onto a waxed paper-lined baking sheet.

Drizzle with chocolate chips. Cut through mixture with a knife to swirl the chocolate. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator. Makes about 2-1/2 pounds.

Peanut Butter Chocolate Cups

1 milk chocolate candy bar (7 ounces)
1/4 cup butter
1 tablespoon shortening
1/4 cup creamy peanut butter

In a microwave or heavy saucepan, melt chocolate, butter and shortening; stir until smooth. Place foil or paper miniature baking cups in a miniature muffin tin. Place 1 tablespoon of chocolate mixture in each cup.

In a microwave or saucepan, heat peanut butter until melted. Spoon into cups. Top with remaining chocolate mixture. Refrigerate for 30 minutes or until firm. Makes 1 dozen.

Easter Bunny Cheese Spread

3 packages (8 ounces each) cream cheese, softened
2 packages (2-1/2 ounces each) thinly sliced deli beef
12 pimiento-stuffed olives, chopped
2 teaspoons dill weed
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
3 green onions
6 miniature jelly beans
1 small carrot
Fresh vegetables and/or crackers

In a mixing bowl, combine the cream cheese, beef, olives, dill, horseradish and Worcestershire sauce. Finely chop two green onions; add to cream cheese mixture. On a large platter, form cheese mixture into a bunny shape. Cover and refrigerate for 8 hours or overnight.

Insert jelly beans for bunny's eyes, nose and buttons. Cut carrot in half lengthwise; place cut side up above head for ears. Cut green portion of remaining onion into six 2-in.-long pieces; place next to nose for whiskers. Serve with vegetables and/or crackers. Makes 4 cups.

Hot Cross Buns

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6-1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currants
1/2 cup raisins

Glaze
2 tablespoons water
1 egg yolk
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon vanilla extract

In a mixing bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth. Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into 30 balls. Place on greased baking sheets. Cut a cross on top of each roll with a sharp knife. Cover and let rise until doubled, about 30 minutes.

Beat water and egg yolk; brush over rolls. Bake at 375° for 12-15 minutes or until golden. Cool on wire racks. For the icing, combine sugar, milk and vanilla until smooth; drizzle over rolls. Makes 2-1/2 dozen.

Garlic Herb Rolls

1 teaspoon active dry yeast
1/4 teaspoon sugar
1/4 cup warm water (110° to 115°)
1/2 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons vegetable oil
1/4 teaspoon salt
1 tablespoon butter, softened
3/4 teaspoon garlic powder
3/4 teaspoon grated Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

In a small mixing bowl, dissolve yeast and sugar in warm water. Beat in the flour, oil and salt until smooth. Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes.

Grease six muffin cups with the butter. Combine garlic powder, Parmesan cheese, oregano and basil; sprinkle into cups. Punch dough down; divide into six portions. Shape each into a ball; place in prepared cups, turning once to coat. Cover and let rise until doubled, about 30 minutes. Bake at 425° for 10-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Makes 6 servings.

Orange-Glazed Bunny Rolls

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup shortening
2 eggs
1/3 cup sugar
1/4 cup orange juice
2 tablespoons grated orange peel
1 teaspoon salt
5 to 5-1/2 cups all-purpose flour

Glaze
2 cups confectioners' sugar
1/4 cup water
1 tablespoon orange marmalade
1/2 teaspoon butter, softened

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled; about 1 hour.

Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open and twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. cover and let rise until doubled, about 30 minutes.

Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small mixing bowl, combine the glaze ingredients; beat until blended. Spread over rolls. Makes 1 dozen.

Cheddar Broccoli Quiche

1 pastry shell (9 inches), baked
1 cup (4 ounces) shredded cheddar cheese, divided
6 eggs
1 can (10-3/4 ounces) condensed cream of broccoli and cheese soup, undiluted
2/3 cup milk

Sprinkle pastry shell with 1/2 cup cheese. In a large bowl, combine the eggs, soup and milk. Pour into crust. Cover edges loosely with foil.

Bake at 350° for 30 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Makes 6-8 servings.

Lamb with Spinach and Onions

1/2 cup lime juice
1/4 cup dry red wine or 1 tablespoon red wine vinegar
1 small onion, chopped
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
3 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon pepper
Dash Liquid Smoke, optional
12 rib lamb chops (1 inch thick)

Onion Sauce
2 tablespoons finely chopped green onions
1 teaspoon butter
1 cup balsamic vinegar
1 cup dry red wine or 1/2 cup beef broth and grape juice
1/2 cup loosely packed fresh mint leaves, chopped
1 tablespoon sugar
1 large sweet onion, cut into quarters
Olive oil
Salt and pepper to taste

Spinach
1/4 cup finely chopped green onions
3 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons butter
12 cups fresh baby spinach
Salt and pepper to taste

In a large resealable plastic bag, combine the first 10 ingredients; add lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

In a saucepan. saute green onions in butter until tender. Add vinegar and wine or broth and grape juice; bring to a boil. Add mint and sugar. Reduce heat; simmer, uncovered, for 30 minutes or until sauce is reduced to 3/4 cup. Strain; discard mint. Set sauce aside.

Thread onion wedges onto metal or soaked wooden skewers. Brush with salt and pepper. Discard marinade from lamb. Grill chops, covered, over medium-hot heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium, a meat thermometer should read 160°; well done, 170°). Grill onion skewers for 2-3 minutes or until tender.

In a large skillet, saute green onions and garlic in oil and butter until tender. Add the spinach, salt and pepper; saute for 2-3 minutes or until spinach just begins to wilt and is heated through. Place on a serving platter. Remove onion from skewers; place onion and lamb chops over spinach. Makes 6 servings.

Easter Grass Slaw

6 cups coleslaw mix
2 large carrots, shredded
1 medium sweet yellow pepper, chopped
1 large apple, chopped
3 green onions, sliced
1/2 cup chopped celery
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper

In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving. Makes 6 servings

Easter Ham

3/4 cup packed brown sugar
3/4 cup orange marmalade
1/2 cup Dijon mustard
1/2 fully cooked-bone-in ham (6 to 8 pounds)
1-1/2 teaspoons whole cloves

In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove in the center of each diamond.

Place ham cut side down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a meat thermometer reads 140°. Brush ham with glaze. Bake 45 minutes longer, brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham. Makes 16-18 servings (2 cups glaze).

Easter Nests

1 jar (7 ounces) marshmallow creme
1/4 cup creamy peanut butter
2 tablespoons butter or margarine, melted
1 can (5 ounces) chow mein noodles
1 cup pastel M&M's
Confectioners' sugar
Pastel peanut M&M's

In a mixing bowl, beat marshmallow creme, peanut butter and butter until smooth. Fold in noodles and M&M's. Chill until easy to handle. On waxed paper, form mixture by 1/3 cupfuls into 3-in. nests. Chill for 30 minutes. Dust with confectioners' sugar. Place several peanut M&M's in each nest. Makes 9 servings.

Cupcake Easter Baskets

1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon grated orange peel
2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup buttermilk

Frosting
3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 teaspoon water
4 drops green food coloring
1-1/2 cups flaked coconut
Red shoestring licorice
Jelly beans

In a large mixing bowl, cream butter and sugar. Beat in the egg and orange peel. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small mixing bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over cupcakes. Combine water and food coloring in a large resealable plastic bag; add coconut. Seal bag and shake to tint. Sprinkle over cupcakes.

Using a metal or wooden skewer, poke a hole in the top on opposite sides of each cupcake. Cut licorice into 6-in. strips for handle; insert each end into a hole. Decorate with jelly beans. Makes 1-1/2 dozen.

Petit Four Eggs

1 package (18-1/4 ounces) yellow cake mix
7-1/2 cups confectioners' sugar
2/3 cup plus 2 tablespoons water
2 teaspoons lemon extract
Decorator gels

Prepare cake according to package directions. Pour into a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into eggs (or other desired shapes) with a 2-1/2-in. oval cookie cutter.

In a large bowl, combine the confectioners' sugar, water and extract; beat on low speed until sugar is moistened. Beat on high until smooth. Place petit fours on a rack with waxed paper beneath. Spoon the glaze evenly over tops and sides, letting excess drip off. Allow glaze to set; repeat with second coat if necessary. Let stand until set. Decorate with gels. Makes about 2 dozen.

Orange Cheesecake Mousse

1/2 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon cornstarch
1 tablespoon cold water
1/2 teaspoon orange extract
1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
Yellow and red liquid food coloring, optional
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Chocolate hearts, optional

In a large saucepan, combine the orange marmalade and juice; cook and stir over medium heat until melted and blended. In a small bowl, combine cornstarch and water until smooth. Gradually stir into marmalade mixture. Bring to a boil; cook and stir for 4 minutes or until thickened. Remove from the heat; stir in extract. Cool completely. Fold in whipped topping. Tint orange with yellow and red coloring if desired.

In a large mixing bowl, beat cream cheese until smooth. Add the sour cream; mix well. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into cream cheese mixture.

Cut a large hole in the corner of a pastry or plastic bag; fill half full with cream cheese mixture. Press bag slightly to flatten. Cut a small hole in another bag; insert star tip No. 21. Place filled bag in empty bag; fill empty bag with orange mixture. Pipe in a swirled design in parfait glasses; chill. Garnish with chocolate hearts if desired. Makes 4 servings.

Easter Egg Sugar Cookies

1 cup butter, softened
1-1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
ICING:
2 cups confectioners' sugar
1 tablespoon meringue powder
1/4 cup warm water
1/2 teaspoon almond extract
Liquid food coloring
Pastel organdy ribbon (1/4 inch wide), cut into 12-inch lengths, optional

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets. Make a hole for a ribbon by pressing a plastic straw 1/2-in. from the top of each cookie if desired. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

For icing, sift confectioners' sugar and meringue powder into a large mixing bowl. Add water and extract; beat on low speed until blended. Beat on high for 5 minutes.

Fill a pastry or plastic bag with 1 cup of icing; cut a small hole in the corner of the bag. Outline each cookie with icing. Tint remaining icing with food coloring if desired. Add water, a few drops at a time, until mixture is thin enough to flow smoothly. Fill in the center space of each cookie, allowing the icing to spread to the outline. Let dry overnight.

Decorate with remaining icing. Store in airtight containers. Thread ribbon through holes, tie ends in a bow and hang on an Easter tree if desired. Makes about 4-1/2 dozen.

Easter Brunch Lasagna

1/2 cup butter
1/3 cup all-purpose flour
1/4 teaspoon salt
Dash white pepper
3 cups milk
1/4 cup finely chopped green onions
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce
9 lasagna noodles, cooked and drained
2 cups diced fully cooked ham
1 package (16 ounces) frozen chopped broccoli, thawed
1/2 cup grated Parmesan cheese
3 cups (12 ounces) shredded cheddar cheese
4 hard-cooked eggs, finely chopped

In a heavy saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the onions, lemon juice and hot pepper sauce.

Spread a fourth of the white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, half of the ham and broccoli, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese, half of the eggs and a fourth of the white sauce. Repeat layers. Top with the remaining noodles, white sauce and cheeses. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 15 minutes before cutting. Makes 12 servings.

Coconut-Filled Nut Torte

2/3 cup shortening
1-2/3 cups sugar
5 egg whites
1 teaspoon almond extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk
1/2 cup finely chopped almonds
1/2 cup finely chopped hazelnuts

Filling
1 can (5 ounces) evaporated milk
3/4 cup sugar
6 tablespoons butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups flaked coconut
1/2 cup each chopped hazelnuts, pecans and walnuts

Frosting
3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 tablespoons milk
Pecan halves, optional

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add egg whites and extract; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in nuts.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.

In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature.

In a small mixing bowl, beat butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar. Beat in milk until light and fluffy. Spread filling between cake layers. Frost top and sides of cake. Garnish with pecans if desired. Store in the refrigerator. Makes 12-14 servings.

Heavenly Chocolate Mousse

8 squares (1 ounce each) semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter
3 egg yolks
2 tablespoons sugar
1-1/4 cups heavy whipping cream, whipped

In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes.

In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture.

Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight. Makes 6-8 servings.

Ham Pasta Salad

1 package (7 ounces) small shell pasta
3/4 cup fat-free mayonnaise
3/4 cup salsa
1-1/2 teaspoons prepared mustard
1/4 teaspoon celery seed
1-1/2 cups reduced-sodium cubed fully cooked ham
1-1/2 cups sliced celery
1 medium green pepper, chopped
1/4 cup chopped fresh tomato
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley

Cook pasta according to package directions. Rinse in cold water and drain. Place in a large bowl; stir in the mayonnaise, salsa, mustard and celery seed. Cover and refrigerate. Just before serving, stir in the remaining ingredients. Makes 9 servings.