Easter Recipes

Greek Lemon Roasted Potatoes

4 large russet baking potatoes, (8 medium), peeled and quartered
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice, (3 lemons)
1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
1 tablespoon salt
1/4 teaspoon freshly ground black pepper

Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.

Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve. Serves 8

Ham with Green Herb Paste

3 heads garlic, peeled
2 bunches fresh rosemary, yielding 1 cup needles
2 bunches fresh oregano, yielding 1 cup leaves
1 tablespoon salt
2 teaspoons freshly ground black pepper
3/4 cup extra-virgin olive oil
4 large onions, unpeeled and cut into 1/2-inch rounds
6 fresh rosemary, plus more for platter
36 fresh bay leaves
1 whole fresh ham (18 to 22 pounds), skin on
5 cloves garlic, peeled and cut into slivers
Salt and freshly ground black pepper
3 3/4 cups dry white wine
Dandelion greens, for garnish

Heat oven to 325 degrees with rack positioned as low as possible. To make the green-herb paste, combine garlic, rosemary, oregano, in the bowl of a food processor, pulse to combine. With machine running, add olive oil through feed tube, and process until just combined but some texture still remains. Green-herb paste can be made 1 day ahead and stored in an airtight container, refrigerated, until you're ready to cook the ham.

To make the ham, you will need a large roasting pan; we used a 14-by-18-inch one. If you can cook a 20-pound turkey in the pan, the ham will fit; just make sure the pan fits in your oven. Arrange onion rounds in the bottom of the pan. Place 8 rosemary sprigs and 2 dozen bay leaves on top of the onions; this onion-herb bed will keep the ham from burning and will make an aromatic gravy.

While ham is still cold, score the skin and fat: Using a sharp slicing knife, cut large diamonds, spaced about 2 1/2 inches apart, through both the skin and the fat. The uncooked meat should be moist and reddish pink, and the fat should be very white and smooth. Don't be alarmed by the amount of fat under the skin; it melts, shrinks, and crisps while cooking, making the meat tender. Using a paring knife, make a slit in the meat at each intersection; insert a sliver or two of garlic and a tuft of rosemary into each.

Transfer ham, scored-side up, to pan. Using your fingers, rub 1/2 cup green-herb paste into the cut areas, over the skin and over the exposed end piece. Sprinkle liberally with salt and pepper.

Tie ham crosswise in 2 or 3 places with kitchen twine. Make a bay wreath around the shank bone: Tie a piece of twine around the bone; tuck remaining bay leaves under the twine. Let ham sit at room temperature until no longer cold to the touch, about 30 minutes; if it goes into the oven too cold, it won't cook through. Cook ham 1 hour. Slide out the pan on the rack.

Slowly pour 3/4 cup wine over ham; rub more paste into cut areas as they expand and release juices. Bake 3 1/2 to 5 hours more, basting with wine every hour and rubbing in more paste as needed, until an instant-read thermometer registers between 145 degrees and 155 degrees when it is inserted into 2 different sections of the center; be careful not to insert the thermometer next to the bone, or the reading will be incorrect.

Cooking times will vary with the size of the ham, the weight of the pan, and the heat of the oven, so an instant-read thermometer is essential. While roasting, reverse orientation of pan for even browning, and tent ham with foil if the outside is cooking too quickly. Remove ham from oven, and let rest; the internal temperature will rise 5 degrees to 10 degrees more.

When cool enough to handle, transfer ham to a platter garnished with rosemary and dandelion greens; remove twine. For easiest slicing, let ham rest 1 to 1 1/2 hours. Discard onions and rosemary; pour remaining liquid into a fat separator.

Place pan over high heat. Add 1/2 cup water; once liquid bubbles, scrape bottom with a wooden spoon to dislodge any cooked-on bits. Cook until mixture reduces slightly, about 5 minutes. Remove fat from reserved liquid, and add liquid to pan. Heat through, strain, and serve with the ham. Serves 12 to 20

Oven-Roasted Grape Tomatoes with Chives

2 pints grape tomatoes, halved
1 teaspoon olive oil
1/2 teaspoon crushed dried rosemary
Coarse salt and ground pepper
1/4 cup coarsely chopped fresh chives

Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, oil, and rosemary. Season with salt and pepper. Roast until tomatoes are browned on bottom and begin to collapse, about 15 minutes. Toss with chives. Serves 4

Bourbon-Glazed Ham

1/2 fully cooked smoked bone-in ham, (about 7 pounds), not spiral cut
3/4 cup packed light-brown sugar
1/4 cup Dijon mustard
2 tablespoons bourbon, cider, or water

Preheat oven to 350 degrees. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Place ham, fat side up, on a rack in a roasting pan.

In a small bowl, mix together brown sugar, mustard, and bourbon. Brush 1/4 of the glaze over the ham. Bake the ham, brushing with remaining glaze every 30 minutes, until heated through (140 degrees on a meat thermometer), about 2 hours.

Let ham stand about 15 minutes before carving. Using a knife with a long blade, carve downward to the bone. Run the knife horizontally through the ham, along the top of the bone, to release the slices. Serves 12

Carrot Cake

2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
Cream Cheese Frosting

Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.

Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.

Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.

Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour (or up to 1 day, covered) before serving. Serves 10

Cream Cheese Frosting
16 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2 pounds confectioners' sugar, sifted

Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.

Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using. Makes enough for one 9-inch, three-layer cake

Triple-Chocolate Mousse Cake

Vegetable-oil cooking spray
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
2/3 cup sugar
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup whole milk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
Individual Chocolate Mousse
2 ounces solid semisweet chocolate

Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse.

Refrigerate at least 4 hours and up to overnight. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls. Makes 8 servings

Individual Chocolate Mousse
3 1/3 cups heavy cream
8 large egg yolks, room temperature
1/2 cup sugar
1/4 cup light corn syrup
7 ounces bittersweet chocolate, melted
2 teaspoons pure vanilla extract
Salt
7 ounces milk chocolate, melted

Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.

Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute.

Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.

Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet. Makes enough for 8 cakes

Cheese Balls Three Ways

Base Recipe:
1/2 cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each)
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper

Cheddar and Cranberry:
8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
Water crackers, for serving

Roquefort and Walnut:
6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy (optional)
1 cup toasted walnuts, coarsely chopped
Vegetable chips (such as Terra Chips Sweets & Beets), for serving

Goat Cheese and Scallions:
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch-thick slices, for serving

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.

Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.

Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices. Makes three 4-inch cheeseballs; serves 8 to 10

Chocolate Mint Torte

Vegetable-oil cooking spray
8 ounces semisweet chocolate, chopped
1 unsalted butter, cut into small pieces (8 tablespoons)
1/4 cup heavy cream
3 large eggs
2 tablespoons sugar
1/2 teaspoon pure peppermint extract
1 teaspoon unsweetened Dutch-process cocoa powder, for dusting
18 fresh mint leaves, (preferably peppermint), for garnish
Freshly whipped cream, for serving (optional)
Chocolate Mint Leaves

Set a roasting pan on lowest rack of oven. Fill pan halfway with water. Preheat oven to 350 degrees. Coat a 9-by-41/4-inch loaf pan with cooking spray. Cut parchment paper large enough to cover bottom and to hang over long sides of loaf pan. Place in loaf pan; coat with cooking spray.

Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly.

Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Transfer to a small bowl; set aside.

Put eggs and sugar in the clean bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes. Gently fold half of the chocolate mixture into egg mixture until almost incorporated; fold in remaining chocolate mixture. Fold in reserved whipped cream and the peppermint extract.

Reduce oven temperature to 325 degrees. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled, about 25 minutes.

Carefully transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack.
Pulling up on parchment, remove torte from pan; transfer to a baking sheet.

Refrigerate 30 minutes. Using an offset spatula, gently loosen torte from parchment and then invert onto a serving platter. Torte can be made up to two days in advance. Using a sieve, lightly dust torte with cocoa. Garnish with fresh and chocolate. Serves 6 to 8

Chocolate Mint Leaves
18 fresh mint leaves, 1/4 inch of each stem intact
2 ounces semisweet chocolate, melted and cooled

Using a small pastry brush, coat underside of each leaf with a thick layer of chocolate. (If chocolate drips onto top of leaf, gently wipe away with your finger.)

Drape leaves, chocolate sides up, over handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.

Gently grasp chocolate layer of each leaf with kitchen tweezers. Holding stem, peel off mint leaf. Store, refrigerated, in an airtight container for up to 2 days. Makes enough for one 9-inch layer cake.

Coffee Creme Brulee

1 quart heavy cream
1 1/2 cups dark Italian-roast coffee beans
10 large egg yolks
2/3 cup granulated sugar
1/4 teaspoon salt
Boiling water, for roasting pan
5 tablespoons superfine sugar

Preheat oven to 320 degrees. Bring cream and coffee beans to a boil in a medium saucepan. Cover, and reduce heat to low; cook at a bare simmer 30 minutes. Pour mixture through a fine sieve into a medium bowl (or use a slotted spoon to remove beans); discard beans. Makes 5 servings

Bittersweet Chocolate Souffles

1/2 cup (1/2 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons granulated sugar, plus more for dusting
1 1/2 cups whole milk
6 large eggs, separated, plus 2 large egg whites, all at room temperature
1/4 cup all-purpose flour
8 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
Salt
Caramel Anglaise

Preheat oven to 400 degrees. with the rack in lower third. Place six 10-ounce ramekins on a rimmed baking sheet. Brush inside ramekins with butter. Dust with sugar, and tap out excess. Using kitchen twine, secure a strip of parchment paper around each ramekin so that parchment extends 3 inches above rim. Chill in freezer 15 minutes (up to overnight). Bring milk almost to a simmer in a medium saucepan over medium heat. Remove from heat; set aside.

Put 1/2 cup sugar and the egg yolks into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low; beat in flour. Add about one-third of the hot milk in a slow, steady stream, beating until just combined.

Pour yolk mixture back into pan with the remaining milk. Bring mixture to a simmer over medium heat, and cook, stirring constantly, until thick, about 2 minutes. Transfer to a large bowl. Stir in chocolate, vanilla, and 1/8 teaspoon salt. The souffle base can be made a day ahead and refrigerated, covered, until ready to bake the souffles.

Put egg whites and a pinch of salt into a large copper bowl. Using a balloon whisk, beat until foamy. (Alternatively, beat egg whites and a pinch of cream of tartar instead of the salt in the bowl of the electric mixer fitted with the whisk attachment.) Add 1 tablespoon sugar, and beat until soft peaks form. Add remaining tablespoon sugar, and beat until stiff peaks form.

Using a rubber spatula, fold one-third of the egg whites into chocolate mixture. Gradually fold in remaining egg whites.

Carefully pour batter into prepared ramekins on baking sheet, filling to just below rims. Bake 10 minutes. Reduce heat to 375 degrees. Bake until set, about 15 minutes. Remove parchment. Poke a hole in top of each, and pour in caramel creme anglaise. Serve immediately. Makes 6 servings

Caramel Anglaise
3 large egg yolks
1 cup sugar
1/2 cup whole milk
1 cup heavy cream
1/8 teaspoon fresh lemon juice

Prepare an ice-water bath. Whisk together yolks and 1/4 cup sugar in a medium bowl. Bring milk and 1/2 cup cream to a simmer in a medium saucepan. Pour one-third of the hot milk mixture into yolk mixture, whisking until combined.

Pour yolk mixture back into pan. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes. Transfer pan to ice-water bath, and let the creme anglaise cool completely.

Put 3/4 cup sugar, 1/4 cup water, and the lemon juice into a medium saucepan over high heat. Bring to a boil, without stirring, and cook until caramel turns dark amber. Remove from heat, and stir in the remaining 1/2 cup cream. Whisk together creme anglaise and caramel in a medium bowl, and serve. Makes 1 1/4 cups

New York-Style Cheesecake

6 tablespoons unsalted butter, room temperature, plus more for pans
1 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
2 1/4 cups sugar
3 tablespoons sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs
4 blood oranges
2 tablespoons orange liqueur

Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat.

Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.

Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.

In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.

Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees.

Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith.

Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake. Makes one 10-inch cake

Coconut Layer Cake

1 cup unsalted butter, softened
2 cups granulated sugar
3 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk
1 tsp. each vanilla extract and coconut extract
2 (16-oz.) containers cream cheese or vanilla frosting
1 (14-oz.) pkg. flaked coconut, divided

Preheat oven to 350°. Grease and flour three 9-inch rounch cake pans. Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups granulated sugar, beating well. Add eggs, one at a time, beating after each addition.

Sift together flour, baking powder and salt in medium bowl. Add to butter mixture alternately with milk, mixing at low speed until blended. Stir in vanilla and coconut extracts. Pour into prepared pans.

Bake 25 to 28 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.

Spread tops of two layers with 1 cup frosting; sprinkle each with 1/2 cup coconut. Stack these layers; top with third layer. Spread remaining frosting on top and sides of cake. Sprinkle with remaining coconut. Makes 16 servings

Holiday Baked Ham

1 Spiral sliced baked ham (about 6 lb.)
1 12-oz. jar chutney, coarsely chopped
1 cup coarsely chopped fresh or frozen cranberries
1 cup crushed pineapple, drained
1/2 cup chopped toasted almonds
1 tbsp. grated orange peel
Fresh apricots, pear wedges and tarragon (optional)

Preheat oven to 325°. Place ham in roasting pan coated with nonstick cooking spray. Bake 1 hour. Meanwhile, combine remaining ingredients; blend well. Spread evenly over ham. Bake 30 minutes more or until thermometer registers 135°.

Place ham on serving platter. Let ham stand 15 minutes before serving. Garnish with fresh apricots, pear wedges and tarragon, if desired. Makes 16 servings

Avocados Stuffed with Crab

Juice of 1 lemon
2 avocados, pitted and cut in half
2 cups cooked snow crab meat
3 tbsp. mayonnaise
2 tbsp. ketchup
1/2 tsp. chili powder
Dash Worcestershire sauce
Paprika or red pepper flakes (optional)
Lettuce leaves

Sprinkle a few drops of lemon juice on avocados and salt lightly. In a bowl combine remaining lemon juice, crabmeat, mayonnaise, ketchup, chili powder and Worcestershire sauce. Fill the cavities of the avocados with crab mixture, dusting with paprika, if desired. Serve on lettuce leaves. Serves 4

Cheesy Potato Scallop

8 oz. bacon
8 cups sliced potatoes (8 medium)
1 (10 3/4-oz.) can cream of broccoli or cream of mushroom soup
1/4 cup butter, melted
1 tsp. minced fresh garlic
1/4 tsp. ground black pepper
1/2 cup water
3 cups shredded pasteurized cheese product

Preheat oven to 375°. Cook bacon until crisp; drain and crumble. Grease a 3-quart rectangular baking dish. Layer half of the potatoes in dish.

Stir together soup, butter, garlic and pepper. Stir in water. Spoon about half of the soup mixture over the potatoes. Sprinkle with half of the cheese and half of the bacon. Repeat layers of potatoes, cheese and bacon. Cover with foil and bake for 45 to 50 minutes or until potatoes are tender. Serves 6

Asparagus with Dill Topping

3/4 cup mayonnaise
1 8-oz. container sour cream
2 green onions, chopped
1 tbsp. minced fresh dill or 1 1/2 tsp. dried dill
3 tbsp. fresh lemon juice
2 lb. fresh asparagus spears

For dill sauce combine mayonnaise, sour cream, green onions, dill and lemon juice in small bowl; cover and chill. Snap tough ends from asparagus. Arrange asparagus in steamer basket over boiling water; cover and steam 4 to 5 minutes or until crisp-tender. Arrange asparagus on serving plate; serve with dill sauce. Serves 8

Ambrosia

3 cans (15 oz. each) chunky fruit cocktail, drained
1 can (11 oz.) mandarin oranges, drained
1 cup miniature marshmallows
1 cup flake coconut
2 bananas, thinly sliced
2/3 cup (5 fl.-oz. can) evaporated milk
1 cup sliced fresh strawberries

Combine fruit cocktail, oranges, marshmallows, coconut, bananas, and evaporated milk in large bowl. Refrigerate for 30 minutes. Stir in strawberries before serving. Serves 6

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 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 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.

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 sugar
1/4 teaspoon water
1 drop red food coloring

In a large 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.

Hershey's Bliss Milk Chocolate Eggs

1/2 cup Hershey's Premier White Chips
1 teaspoon shortening(do not use butter, margarine, spread or oil)
Granulated sugar
Liquid food color
1 tablespoon warm water
1 teaspoon pasteurized dried egg whites(meringue powder)

Unwrap chocolate candies. Line tray with wax paper. Place white chips and shortening in small microwave-safe bowl. Microwave at mediom (50%) 1 minute; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are just melted when stirred. Using fork dip chocolate candies in melted white chips. (If mixture is too hot the chocolate will start to melt. Cool until chocolate does not begin to melt when dipped.) Tap fork on edge of container to remove excess white coating. (If coating becomes too thick, microwave at medium 10 seconds and stir.) Place on prepared tray. Allow coating to harden.

Meanwhile, tint sugar with food color, if desired. Place sugar into individual small bowl for each color desired. Add several drops liquid food color. Stir until sugar is uniform color. With sharp knife scrape or cut away "chocolate foot" that forms and any bits of hardened coating that are irregular. Lightly buff surface of coated egg with paper towel to smooth out any bumps.

Whisk together meringue powder and water until light and foamy. Using small brush lightly coat outside of chocolate pieces with meringue mixture. Roll in or sprinkle with sugar; place on prepared tray to dry. Store sugared chocolates in cool, dry place.

Chocolate-Covered Eggs

1/4 cup butter, softened
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
3 cups plus 1 tablespoon confectioners' sugar, divided
3 to 4 drops yellow food coloring, optional
2 cups (12 ounces) white baking chips or semisweet chocolate chips
2 tablespoons shortening
Icing of your choice
Assorted decorating candies

In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring if desired and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes.

Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm.

In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator. Makes 2 dozen.