Easter Recipes

Peppered Beef Tenderloin

3 tablespoons coarsely ground pepper
2 tablespoons olive oil
1 tablespoon grated lemon peel
1 teaspoon salt
2 garlic cloves, minced
1 whole beef tenderloin (3 to 4 pounds)

Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.

Bake, uncovered, at 400° for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cover and let stand for 10 minutes before slicing. Makes 10-12 servings.

Barbecued Beef Brisket

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 fresh beef brisket (2-1/2 pounds), trimmed

Sauce:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 1-1/2 teaspoons Liquid Smoke, optional
1/2 teaspoon ground mustard

In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce. Makes 8 servings.

Triple-Cheese Macaroni

1 package (16 ounces) elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly. Makes 6 servings.

Ham with Cherry Sauce

1 fully cooked bone-in ham (6 to 8 pounds)
1 cup packed brown sugar
3 tablespoons maple syrup
1 teaspoon ground mustard
1/2 cup sugar
3 tablespoons cornstarch
1 cup cold water
1 can (16 ounces) pitted dark sweet cherries, undrained
2 tablespoons lemon juice
1 teaspoon almond extract

Place ham in a roasting pan. Score surface of ham with shallow diagonal cuts, making diamond shapes. Combine the brown sugar, syrup and mustard; rub over ham and press into cuts. Cover and bake at 325° for 1-3/4 to 2 hours or until a meat thermometer reads 140° and ham is heated through.

For cherry sauce, in a saucepan, combine the sugar, cornstarch and water until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Serve with ham. Makes 8-10 servings.

Chocolate-Coconut Candy Bar Cake

Candy Bars
2 2/3 cups flaked coconut
1 2/3 cups powdered sugar
1/4 cup butter or margarine, softened
2 tablespoons hot water
1 teaspoon vanilla

Cake
3 egg whites
1/2 teaspoon cream of tartar
2 cups granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
3 egg yolks
1 teaspoon vanilla
1 teaspoon coconut extract
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1 cup chopped almonds
1 cup flaked coconut

Creamy Filling
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2/3 cup evaporated milk
2 teaspoons vanilla

Frosting
4 cups powdered sugar
1/3 cup butter or margarine, softened
1/2 cup baking cocoa
1 teaspoon vanilla
1/3 cup hot water

Heat oven to 350°. Grease bottoms and sides of three 9-inch round cake pans with shortening; lightly flour. In medium bowl, mix 2 2/3 cups coconut, 1 2/3 cups powdered sugar, 1/4 cup butter, 2 tablespoons hot water and 1 teaspoon vanilla with spoon; divide evenly into 16 pieces.

Shape each piece into bar, about 1 1/2 inches long. (Mixture will be sticky; butter hands if desired.) Place bars on waxed paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form; set aside.

In another medium bowl, beat 2 cups granulated sugar, 1/2 cup butter and the shortening with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, 1 at a time, beating after each addition until blended.

Beat in 1 teaspoon vanilla and the coconut extract. In small bowl, mix buttermilk and baking soda until baking soda is dissolved. Alternately add flour and buttermilk mixture to sugar mixture, beating after each addition until smooth. Stir in almonds and 1 cup coconut. Fold in egg whites. Pour into pans.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Fill layers with filling. Arrange candy bars evenly around edge of cake; cover and freeze at least 2 hours.

In medium bowl, mix all frosting ingredients except 1/3 cup hot water with spoon. Stir in hot water until blended; add additional water 1 tablespoon at a time until spreadable.

Spoon frosting by tablespoonfuls over candy bars just until bars are covered. Spread remaining frosting on side and top of cake (thin frosting with additional water if needed to spread easily). Makes 16 servings

Baked Virginia Ham

1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth.

Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature. Makes 18 servings

Lemon Chiffon Cake

7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
LEMON FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon peel
Dash salt
1/4 cup lemon juice

Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.

In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake. Makes 12-16 servings.

Coconut Cake

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 eggs
5 egg yolks
3 cups cake flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1-2/3 cups buttermilk
3 teaspoons lemon extract

Frosting:
1-3/4 cups sugar
4 egg whites
1/2 cup water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup flaked coconut, divided

In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs and yolks; mix well. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in extract.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30 -35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

In a heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes. Pour into a large mixing bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.

Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Spread remaining frosting over top and sides of cake; sprinkle remaining coconut over the top. Makes 12 servings.

Chocolate Angel Cake

1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar

Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional

Sift together confectioners' sugar, flour and cocoa three times; set aside. In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.

Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.

Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Makes 12-16 servings.

Cherry Cheese Pie

1 9" graham crackr crumb crust or baked pastry shell
1 8oz package of cream cheese
1 14oz Can of Eagle brand sweetened Condensed Milk not evaporated milk
1/2 cup Lemon Juice
1 tsp Vanilla extract
1 21 oz Can Cherry Pie Filling

In a large mixer bowl beat cheese until fluffy. Gradually pour in sweetened condensed milk until smooth. Stir in Real Lemon, cherries, and Vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of filling before serving. Refrigerate leftovers. Makes 6 servings

Easy Corn Casserole

1 can 16 oz. whole kernel corn
1 can 16 oz. creamed style corn
1 box 8.5 oz. jiffy corn muffin mix
1 egg
1 stick of butter
1 8 oz sour cream

Melt Butter, In large bowl, beat egg, add Sour Cream, melted butter. Stir in Muffin Mix with both cans of corn (Do not drain Corn) Stir thoroughly. Salt and Pepper for taste. Pour into 2 quart Casserole dish and bake covered at 350 degrees for one hour or until firm. Makes 6 servings

Hat Cookies

3/4 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Decorator Frosting

Beat butter and sugar until creamy. Add egg and extract, beating well. Combine flour, soda, and salt; add to butter mixture, beating well. Divide dough in half; cover and chill 1 hour.

Roll half of dough to 1/8-inch thickness on a lightly floured surface. Cut out 36 cookies using a 2 1/2-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets. Bake at 375° for 6 to 8 minutes; let cookies stand on baking sheets 5 minutes. Cool completely on wire racks.

Roll remaining dough to 1/8-inch thickness on a lightly floured surface. Cut out 36 cookies using a 1 1/4-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets.

Bake at 375° for 4 to 6 minutes; let stand on baking sheets 5 minutes. Cool completely on wire racks. Assemble cookies by placing 1 small cookie in center of 1 large cookie. Decorate with Decorator Frosting to resemble hats; let dry. Makes 3 dozen

Decorator Frosting
2 tablespoons butter, softened
2 1/4 cups powdered sugar
2 to 3 tablespoons whipping cream
1/4 teaspoon vanilla extract

Beat butter until creamy. Add powdered sugar alternately with whipping cream until blended. Stir in vanilla extract. Makes about 1 cup

Easter Bunny Breads

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
2 tablespoons sugar
2 tablespoons vegetable oil
1 egg
1 teaspoon salt
5-1/2 to 6-1/2 cups all-purpose flour
16 small milk chocolate eggs

Icing:
1 tablespoon confectioners' sugar
1/4 teaspoon water
1 drop red food coloring

In a large mixing bowl, dissolve yeast in warm water. Add milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed for 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

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 let rise in a warm place until doubled, about 1 hour.

Punch dough down. For each bunny, shape a 3-in. ball for the body; press a chocolate egg into each ball. Shape dough around egg so it is completely covered. For each head, shape a 2-in. ball; press a chocolate egg into each. Shape dough around egg so it is completely covered. Add a 1-in. ball for the tail and two 2-in. x 3/4-in. pieces for the ears.

Place bunnies 2 in. apart on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Carefully remove from pans to wire racks to cool.

For icing, in a small bowl, combine confectioners' sugar and water; tint pink with red food coloring. With a small new paintbrush, paint a nose and whiskers on each bunny. Makes 8 servings.

Easter Fruit Salad

1 can (20 ounces) unsweetened pineapple chunks
3/4 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon lemon juice
1 cup heavy whipping cream, whipped
1 can (11 ounces) mandarin oranges, drained
1 package (10-1/2 ounces) pastel miniature marshmallows
1 jar (10 ounces) maraschino cherries, drained and chopped

Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature.

Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled. Makes 12 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.

Creamy Asparagus Soup

1 medium potato, peeled and diced
1 medium onion, chopped
5 green onions, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 can (49-1/2 ounces) chicken broth
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup half-and-half cream
1 cup (8 ounces) sour cream
2 bacon strips, cooked and crumbled
Additional sour cream
Asparagus tips, optional

In a Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender. Stir in flour, salt and pepper until blended. gradually add broth. bring to a boil; cook and stir for 2 minutes.

Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Cool to lukewarm. In a blender, puree vegetable mixture in small batches until smooth. Pour into a large bowl; stir in cream and sour cream until smooth.

Serve warm, or cover and refrigerate for at least 2 hours and served chilled. Garnish with bacon, sour cream and asparagus tips if desired. Makes 6 servings

Creamy Carrot Casserole

1-1/2 pounds carrots or 1 package (20 ounces) frozen sliced carrots, thawed
1 cup mayonnaise
1 tablespoon grated onion
1 tablespoon prepared horseradish
1/4 cup shredded cheddar cheese
2 tablespoons buttered bread crumbs

In a saucepan, cook carrots just until crisp-tender; drain, reserving 1/4 cup cooking liquid. Place carrots in a 1-1/2-qt. baking dish.

Combine mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, at 350° for 30 minutes. Makes 8-10 servings.

Cheesy Hash Brown Bake

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
1 cup grated Parmesan cheese

In a large bowl, combine the potatoes, soup, sour cream, 1-3/4 cups of cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.

Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Makes 10 servings.

Pineapple Mustard Ham

1/2 spiral-sliced or semi-boneless fully cooked ham (8 to 10 pounds)
1 jar (12 ounces) apple jelly
1 jar (12 ounces) pineapple ice cream topping
1 container (1-3/4 ounces) ground mustard
2 tablespoons prepared horseradish
1 tablespoon pepper

Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 1-3/4 hours. In a small bowl, combine the remaining ingredients until blended. Pour over the ham. Bake, uncovered, 30-45 minutes longer or until a meat thermometer reads 140°. Makes 16-20 servings.

Roast Turkey with Herbes de Provence

1 (12- to 14-pound) whole fresh turkey
4 tablespoons unsalted butter
10 to 12 fresh sage leaves
1 tablespoon herbes de Provence
Sea salt, to taste
Freshly ground pepper, to taste
1 yellow onion, quartered
1 Granny Smith apple, cored, seeded, and quartered
2 celery ribs, cut into 2-inch-long chunks
2 cups dry white wine
2 cups apple juice
Turkey Gravy (optional)

Preheat oven to 400º. Remove giblets from both cavities of turkey, and rinse inside and out. Loosen skin of turkey breasts, and place 2 tablespoons butter and 4 to 6 sage leaves under skin of each breast. Season turkey inside cavity and all over outside with herbes de Provence, sea salt, and pepper. Place onion, apple, celery, and remaining sage leaves in cavity of turkey and on bottom of heavy-duty roasting pan as a rack for turkey. Pour wine and apple juice in pan. Place turkey in pan.

Cover breast with foil, leaving legs exposed. Roast at 400º for 1 hour 30 minutes. Remove foil. Roast 1 hour more, basting every 20 minutes with pan drippings, until juices run clear when a small knife is inserted into thickest part of thigh or an instant-read thermometer registers 165º when inserted into thickest part of thigh.

Remove turkey from oven; baste again. Allow to rest 30 to 45 minutes before carving. Turkey will continue to cook another 5 to 10 degrees. Serve with Turkey Gravy, if desired. Makes 10 to 12 servings

Turkey Gravy
Pan drippings
2 tablespoons flour

Pour pan drippings into a fat strainer; let stand until fat rises to top. Pour 1 3/4 cups turkey broth into a liquid measuring cup; reserve 2 tablespoons fat from drippings. Heat reserved fat in bottom of heavy-duty roasting pan.

Whisk in flour, and cook 5 minutes, whisking to loosen particles from bottom of pan. Gradually whisk in reserved turkey broth, and cook, whisking constantly, 10 minutes or until slightly thickened. Serve immediately with turkey. Makes about 1 3/4 cups

Easter Kugelhopf

1/2 cup lukewarm water
3/4 cup plus 1 tsp. granulated sugar
2 (1/4 oz.) packages active dry yeast
2 sticks (1/2 lb.) unsalted butter, at room temperature, plus extra for serving
6 large eggs
1 tablespoon grated lemon peel
1 teaspoon salt
1 teaspoon vanilla extract
4 cups all-purpose flour, sifted
1 cup golden raisins
1/2 cup toasted slivered almonds
2 tablespoons confectioners' sugar, for dusting

Stir together water and 1 tsp. sugar in a bowl. Sprinkle with yeast and let stand until foamy, 5 minutes. Butter and flour a 10-cup Kugelhopf or Bundt pan.

Using an electric mixer, cream butter and remaining 3/4 cup sugar on low speed for about 30 seconds, then increase to mediumhigh and beat until light and fluffy. Beat in eggs one at a time, beating well after each. (Mixture will look curdled.)

Beat in lemon peel, salt and vanilla. Add yeast mixture; gradually add 2 cups flour. Beat on medium, scraping bowl, until smooth, 5 minutes. Gradually add remaining flour; beat until dough is elastic. Stir in raisins.

Butter a bowl. Transfer dough to it, cover with a towel, and let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir in almonds. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 inch of top of mold, 45 minutes to 1 hour.

Preheat oven to 475°. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350° and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, then turn out of pan onto a rack to cool completely. Dust with confectioners' sugar; slice with a serrated knife; serve with butter. Makes 8 Servings

Coconut Nest Cookies

4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon dark rum or vanilla
1 1/2 cups sweetened shredded dried coconut
Egg-shaped candies or jelly beans

Cut two pieces of cooking parchment to fit two 10- by 15-inch baking sheets. With a pencil, draw 10 evenly spaced 2-inch circles on each piece of parchment. Place each, marked side down, on a baking sheet.

In a large bowl or the bowl of a standing mixer, with a hand-held mixer or the standing mixer's whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Add salt and beat until stiff peaks form, 2 to 4 minutes.

Gradually add sugar, beating mixture until sugar has dissolved completely (rub a little between your fingers to check; if it feels gritty, sugar is not dissolved) and mixture is glossy, thick, and very billowy, 2 to 5 minutes. Beat in rum, then gently fold in coconut.

Mound mixture in 3- to 4-tablespoon portions in marked circles. Using a spoon, make a shallow depression in the center of each so it resembles a nest.

Bake cookies in a 250° regular oven (convection not recommended) until light golden, about 1 hour, switching pan positions halfway through baking. Turn oven off, leaving cookies inside, and let stand until dry and firm to the touch, about 2 hours longer.

Remove from oven and let cool completely on sheets, then peel off parchment. Set candies or jelly beans in each nest. Makes about 20 cookies

Easter Egg Cookies

Cookies:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg

Icing:
2 cups powdered sugar
3 tablespoons milk
1/4 teaspoon vanilla extract
Food coloring (optional)

To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.

Preheat oven to 375°. Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.

To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies. Makes 28 cookies

Classic Baked Ham with Maple-Mustard Glaze

1 cooked, bone-in half ham (about 7 to 8 lbs.)
15 whole cloves
1/4 cup dark brown sugar
1/4 cup maple syrup
2 tablespoons Dijon mustard

Preheat oven to 325°. Cut off the tough, leatherlike skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil.

Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with any accumulated juices.

While ham is baking, make the glaze: In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth. When ham has about 40 minutes left to bake (internal temperature will be 120° to 125°), brush generously on all sides with glaze. Continue baking until ham reaches 135° and glaze is well browned. Makes 8 to 10 servings

Double Citrus Tart

1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 (14-ounce) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 large eggs, separated
1 cup heavy whipping cream
3 tablespoons granulated sugar
Garnishes: fresh mint leaves, lemon and orange slices

Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside. Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.

Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.

Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish.

Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired. Makes 8 to 10 servings