Easter Recipes

Decadent Lemon Cake

Lemon Filling
3 1/2 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar, divided
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup milk
7 egg whites
White Chocolate Frosting

Prepare Lemon Filling. Cover and chill at least 8 hours. Combine flour, baking powder, and salt; set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 3/4 cups sugar, beating at medium speed until light and fluffy. Add lemon rind, lemon juice, and vanilla; beat well. Add flour mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Beat egg whites at medium speed with an electric mixer until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. (Do not overmix.) Pour batter into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread 3/4 cup White Chocolate Frosting between each cake layer; carefully spread 1/2 cup Lemon Filling over White Chocolate Frosting between each cake layer. Spread remaining White Chocolate Frosting on top and sides of cake. Chill until ready to serve. Store in refrigerator. Makes 12 to 15 servings

Lemon Filling

1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
4 egg yolks, lightly beaten

Combine first 6 ingredients in top of a double boiler. Cook over simmering water, stirring constantly, until butter melts. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over simmering water, stirring constantly, until mixture thickens and coats back of a spoon (about 15 minutes). Remove from heat; cool. Cover and chill. Makes 1 cup

White Chocolate Frosting

2 1/2 (4-ounce) white chocolate baking bars
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
2 1/2 cups powdered sugar
1 tablespoon fresh lemon juice

Melt chocolate in top of a double boiler over simmering water until melted. Remove from heat; let cool. Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until smooth. Add juice and chocolate just until combined. Makes 4 3/4 cups

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

Sun-Dried Tomato and Herb-Stuffed Leg of Lamb

1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
Cooking spray
1/3 cup finely chopped shallots
4 garlic cloves, minced and divided
2 teaspoons finely chopped fresh rosemary, divided
1 1/4 teaspoons salt, divided
3/4 teaspoon black pepper, divided
1 (1 1/2-ounce) slice sourdough bread
1 (2 1/2-pound) rolled boneless leg of lamb

Combine 1 cup boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.
Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 3 minutes or until tender. Add tomatoes and 2 garlic cloves; sauté 1 minute. Stir in 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place bread in a food processor; pulse 25 times or until coarse crumbs measure 3/4 cup. Stir crumbs into shallot mixture.

Unroll roast; trim fat. Place roast between 2 sheets of heavy-duty plastic wrap; pound to 3/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumb mixture over roast. Reroll roast; secure at 1-inch intervals with twine. Combine remaining 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 minced garlic cloves; rub over roast.

Place roast on rack of a broiler pan coated with cooking spray. Bake at 425° for 30 minutes. Remove roast from oven; cover loosely with foil. Bake an additional 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let roast stand 15 minutes before slicing. Makes 8 servings

Cinnamon-Pecan Coffee Cake

1 cup sugar
1 tablespoon ground cinnamon
1 (25-ounce) package frozen roll dough
1/2 cup butter, melted
1 cup chopped pecans
Brown sugar Glaze

Combine sugar and cinnamon. Dip rolls in butter, and roll in sugar mixture. Arrange rolls in a well-greased 10-inch tube pan; sprinkle with nuts. Cover and chill 8 hours. Pour Brown Sugar Glaze over dough. Bake at 325º for 55 minutes or until done. Let stand 10 minutes. Invert onto a serving plate, and drizzle glaze in pan. Makes 10 to 12 servings

Brown Sugar Glaze

1/2 cup whipping cream
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon

Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and cinnamon. Makes 10 to 12 servings

Crustless Smoked Turkey and Spinach Quiche

Cooking spray
3/4 cup (4 ounces) cubed smoked turkey ham
1/2 cup chopped onion
1/8 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded Swiss cheese, divided
1 cup fresh baby spinach leaves
1 cup cottage cheese
1/2 cup evaporated milk
1/4 cup (1 ounce) shredded cheddar cheese
2 large eggs
2 large egg whites
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 teaspoon baking powder

Preheat oven to 350°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham, onion, and pepper to pan; sauté 4 minutes or until ham is lightly browned.

Sprinkle 1/4 cup shredded Swiss cheese in a 9-inch pie plate coated with cooking spray. Top with ham mixture. Combine remaining 1/2 cup Swiss cheese, spinach, and next 5 ingredients (through egg whites) in a large bowl; stir with a whisk.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a small bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring with a whisk until blended. Pour egg mixture over ham mixture. Bake at 350° for 45 minutes or until a knife inserted in center of quiche comes out clean. Makes 8 servings

Hot Cross Buns

1 loaf frozen bread dough (1 lb.)
1/2 cup golden raisins
2 tablespoons brandy
1/4 teaspoon ground nutmeg
1 large egg
3/4 cup powdered sugar
1 tablespoon milk

Thaw frozen bread dough following package directions. Place in a large bowl, cover, and let stand until pliable and no longer cold, 30 minutes to 1 hour.

In a small bowl, soak raisins in brandy for 30 to 40 minutes. Add raisin mixture and nutmeg to dough. In bowl or on a board, knead raisins into dough. With floured hands, divide dough into 12 equal pieces; shape into round rolls. Place about 2 inches apart on a buttered baking sheet.

Cover and let rise in a warm place until almost doubled, about 20 minutes. In a bowl, beat egg with 1 tablespoon water. Brush buns with egg mixture (discard remainder). Bake rolls in a 350º oven until golden brown, about 20 minutes. Transfer to a rack and let stand 10 minutes. In a bowl, mix powdered sugar and milk. With a spoon, drizzle icing over buns in the shape of a large X. Makes 1 dozen

Bread Pudding with Vanilla Sauce

3 large eggs, lightly beaten
1 1/2 cups sugar
2 tablespoons light brown sugar
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
2 3/4 cups whipping cream
4 cups cubed French bread
3/4 cup raisins
Vanilla Sauce

Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart soufflé or deep baking dish.

Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce. Makes 6 to 8 servings

Vanilla Sauce

1/2 cup sugar
3 tablespoons light brown sugar
1 tablespoon all-purpose flour
Dash of ground nutmeg
1 large egg
2 tablespoons butter
1 1/4 cups whipping cream
1 tablespoon vanilla extract

Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature. Makes 1 3/4 cups

Roast Leg of Lamb with Balsamic Onions

4 onions (6 oz. each), peeled and quartered
3 tablespoons olive oil
3 tablespoons balsamic vinegar
Salt and pepper
1 leg of lamb (5 to 6 lb.)
3 cloves garlic, slivered
3 tablespoons lemon juice
2 teaspoons fresh rosemary leaves or dried rosemary
1 teaspoon dried oregano
Rosemary sprigs

In a bowl, mix onions with 2 tablespoons olive oil and the balsamic vinegar. Sprinkle lightly with salt and pepper. Let stand at least 5 minutes, stirring occasionally.

Meanwhile, rinse lamb; trim off and discard excess surface fat. Cut 1/2-inch slits all over the leg and insert garlic slivers. Rub lamb with 1 tablespoon olive oil and the lemon juice, then pat rosemary leaves and oregano onto meat. Sprinkle with salt and pepper. Set lamb in an 11- by 17-inch roasting pan. Spoon onions and marinade around lamb.

Roast in a 375° oven until a thermometer inserted in thickest part of leg to the bone registers 140° for medium-rare, 1 hour and 10 minutes to 1 1/2 hours; or 150° for medium, 1 hour and 20 minutes to 1 hour and 40 minutes. If drippings begin to burn, add water 1/4 cup at a time as needed.

Transfer lamb to a board or platter and, keeping warm, let stand 10 to 15 minutes. Keep onions warm in pan while lamb rests. Spoon onions and drippings around lamb; garnish with rosemary sprigs. Slice meat and serve with onions and juices. Add salt and pepper to taste. Makes 8 to 10 servings

Dried Plum-and-Port Bread

2 cups chopped pitted prunes (dried plums)
1 3/4 cups port or other sweet red wine
1 1/2 cups all-purpose flour
1/2 cup whole-wheat or all-purpose flour
3/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup plain low-fat yogurt
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray
1 tablespoon turbinado sugar or granulated sugar

Combine prunes and port in a small saucepan; bring to a boil. Cover and remove from heat; let stand 30 minutes.
Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Drain prunes in a colander over a bowl, reserving liquid. Combine reserved liquid, oil, and next 4 ingredients (oil through eggs); stir well with a whisk. Stir in prunes. Add to flour mixture, stirring just until moist.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with turbinado sugar. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Makes 12 servings

Almond Angel Food Cake with Crème Anglaise and Macerated Strawberries

Strawberries:
8 cups sliced strawberries
2 tablespoons granulated sugar
2 tablespoons orange juice
1 teaspoon grated orange rind

Cake:
3/4 cup slivered almonds
2 tablespoons granulated sugar
1 cup sifted cake flour
1/2 cup powdered sugar
1/2 teaspoon salt
10 large egg whites
1 1/4 teaspoons cream of tartar
3/4 cup granulated sugar
1 1/2 teaspoons almond extract

Crème Anglaise:
2/3 cup sugar
8 large egg yolks
3 1/2 cups 1% low-fat milk
1 tablespoon vanilla extract

Preheat oven to 325°. To prepare strawberries, combine first 4 ingredients in a bowl. Cover and chill 3 hours.

To prepare cake, place almonds and 2 tablespoons granulated sugar in a food processor; pulse until finely chopped. Sift together the flour, powdered sugar, and salt into a bowl. Combine the almond mixture with flour mixture, and set aside. Beat egg whites in a large bowl at high speed of a mixer until foamy. Add cream of tartar; beat until soft peaks form. Add 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle the flour mixture over the egg white mixture, 1/4 cup at a time; fold in. Fold in almond extract. Spoon the batter into an ungreased 10-inch tube pan, and spread evenly. Bake at 325° for 1 hour or until the cake springs back when lightly touched.

While the cake is baking, prepare the crème anglaise. Combine 2/3 cup sugar and yolks in a large saucepan, stirring with a whisk until blended. Gradually add milk to the pan, stirring constantly with a whisk. Cook over medium heat until mixture coats the back of a spoon (about 8 minutes), stirring constantly. Immediately pour mixture into a bowl; stir in vanilla. Cover and chill (the mixture will thicken as it cools).

Invert cake pan, and cool for 40 minutes. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Serve with strawberries and crème anglaise. Makes 16 servings

Honey and Brown Sugar-Crusted Ham

1 (9- to 10-lb.) ready-to-cook, bone-in ham shank
3/4 cup honey
1 cup firmly packed dark brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Slice away hard outer skin from ham with a sharp knife, leaving a thin layer of fat. Place ham, fat side up, on a rack in a shallow roasting pan. Score top of ham in a diamond pattern; insert a meat thermometer into ham, making sure it does not touch fat or bone.

Bake ham on lowest oven rack at 325° for 1 1/2 hours. Remove ham from oven, leaving oven on. Brush ham with honey. Combine sugar and spices; pat over honey, coating ham well.

Return ham to oven, and continue to bake at 325° for 35 to 45 minutes or until thermometer registers 148°. (Cover ham with aluminum foil during the last 20 minutes, if necessary, to prevent excessive browning.) Let ham stand 15 minutes before carving. Makes 10 servings

Mascarpone Cream Pie with Berry Glaze

6 tablespoons butter or margarine
1 (6.75-ounce) package Pepperidge Farm cookies, crumbled
1/2 cup chopped pecans
1/4 cup cornstarch
2 tablespoons sugar
1 1/2 cups whipping cream
2 egg yolks, lightly beaten
1 (8-ounce) package mascarpone cheese, softened
2 teaspoons orange liqueur or fresh orange juice
1 teaspoon vanilla extract
Berry Glaze
Garnish: orange rind strips

Melt butter in a medium saucepan over medium-high heat. Cook 3 minutes or until golden brown. Stir in cookie crumbs and pecans. Press mixture into bottom and up sides of a lightly greased 9-inch tart pan.
Bake at 350° for 15 minutes or until golden brown; cool.

Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir about 1/4 cup hot mixture into egg yolks; add to remaining hot mixture, and cook, stirring constantly, 1 minute. Remove mixture from heat.

Stir in mascarpone cheese, liqueur, and vanilla until smooth. Pour into prepared crust. Spread 2/3 cup Berry Glaze over filling; chill 8 hours. Serve with remaining Berry Glaze. Garnish, if desired. Makes 1 (9-inch) pie

Berry Glaze

1 cup whole-berry cranberry sauce
1/3 cup seedless blackberry jam
1 1/2 tablespoons orange liqueur or fresh orange juice
1 1/2 teaspoons grated orange rind

Cook all ingredients in a small saucepan over medium heat 5 to 7 minutes, stirring until cranberry sauce and jam melt. Strain mixture, discarding solids. Makes about 1 1/2 cups

Lemon-Frosted Sugar Cookies

Cookies:
1 cup granulated sugar
1/2 cup stick margarine or butter, softened
1 large egg
1 large egg white
1 tablespoon milk
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup toasted wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Icing:
2 cups powdered sugar
1 tablespoon milk
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
Food coloring (optional)
Assorted sugar sprinkles (optional)

To prepare cookies, beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 4 minutes). Add egg and next 4 ingredients (egg through 1 teaspoon vanilla), beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt). Add flour mixture to sugar mixture, stirring well. Spoon dough onto plastic wrap; flatten to a 1 1/2-inch thickness. Cover tightly with plastic wrap; chill 4 hours or overnight.
Preheat oven to 400°.

Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. Place cookies 2 inches apart on ungreased baking sheets. Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.

To prepare icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each cookie, or place icing in a small zip-top plastic bag. Snip a tiny hole in one corner, and drizzle icing over cookies. Sprinkle with assorted sugar sprinkles, if desired. Makes 20 cookies

Arugula Salad with Goat Cheese Medallions

1/3 cup pine nuts
1/3 cup currants
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
9 to 10 ounce (about 9 cups) small, tender arugula leaves or salad mix, rinsed and drained
1 to 3 logs (11 to 12 oz. total) fresh chèvre (goat) cheese, cut into 8 to 10 equal rounds
Salt and pepper

In an 8- to 10-inch nonstick frying pan over medium-high heat, stir nuts often until golden, 3 to 4 minutes. Add currants, stir, and pour mixture into a small bowl. In a wide bowl, mix 2 tablespoons oil and the vinegar. Add arugula leaves and mix to coat. Mound equal portions on salad plates.

Pour 1 tablespoon oil into the frying pan and set over medium-high heat. Lay cheese in pan and heat just until warm, turning once with a wide spatula, 3/4 to 1 minute total. Set a portion of cheese on each salad. Sprinkle with nuts and currants. Season to taste with salt and pepper. Makes 8 to 10 servings

Asparagus with Watercress

2 pounds asparagus
1/3 cup extra-virgin olive oil
3 tablespoons champagne or white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried tarragon
4 cups tender watercress sprigs, rinsed and crisped
1/2 pound radicchio di Trevisio, red Belgian endive, or regular radicchio, rinsed and crisped (optional)
Salt and pepper

Snap off and discard tough ends of asparagus. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add asparagus; cook, uncovered, until barely tender when pierced, about 5 minutes. Drain and immerse in cold water. When cool, in about 5 minutes, drain.

Meanwhile, in a small bowl, mix oil, vinegar, mustard, and tarragon. Arrange watercress and radicchio (whole leaves or slivered) on a platter. Top with asparagus. Drizzle dressing over asparagus and greens. Add salt and pepper to taste. Makes 8 to 10 servings

Key Lime Cheesecake with Strawberry Sauce

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 (8-ounce) container sour cream
1 1/2 teaspoons grated lime rind
1/2 cup Key lime juice
Garnishes: strawberry halves, lime slices, lime zest
Strawberry Sauce

Stir together first 3 ingredients, and firmly press on bottom and 1 inch up sides of a greased 9-inch springform pan. Bake at 350° for 8 minutes; cool.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, rind, and juice. Pour batter into crust.

Bake at 325° for 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan, releasing sides.

Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish, if desired, and serve with Strawberry Sauce. Makes 10 to 12 servings

Strawberry Sauce

1 1/4 cups fresh strawberries
1/4 cup sugar
1 1/2 teaspoons grated lime rind

Process all ingredients in a food processor until smooth, stopping to scrape down sides. Makes 1 cup

Pecan Toffee

1 1/2 cups chopped pecans, divided
1 cup sugar
1 cup butter, softened
1/3 cup water
5 (1.55-ounce) milk chocolate bars, broken into small pieces

Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.

Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.

Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container. Makes 1 3/4 pounds

Two-Seed Bread Knots

1 (1/4-ounce) envelope rapid-rise yeast
1 cup warm water (100° to 110°)
3 1/2 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons olive oil
1 egg yolk
1 tablespoon water
1 tablespoon sesame seeds
1 teaspoon poppy seeds

Preheat oven to 200°. Combine yeast and 1 cup warm water in a 1-cup liquid measuring cup; let mixture stand 5 minutes. Combine flour, sugar, and salt in a heavy-duty mixing bowl. Add yeast mixture and oil. Beat at low speed with an electric mixer 1 minute; beat at medium speed 5 minutes.

Divide dough into 20 equal portions. Shape each portion into a 7-inch rope, and shape into a knot. Combine egg yolk and 1 tablespoon water; brush over rolls. Sprinkle with seeds; place on parchment paper-lined baking sheets.

Turn oven off, cover rolls loosely with plastic wrap; place in oven, and let rise 15 to 20 minutes or until doubled in bulk. Remove from oven, and preheat oven to 400°. Discard plastic wrap. Bake at 400° for 15 to 17 minutes or until golden. Makes 20 rolls

Banana Coffee Cake with Macadamia Nuts and Coconut

Cooking spray
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup mashed ripe banana (about 2 large bananas)
3/4 cup granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 large egg
1/4 cup packed dark brown sugar
1 tablespoon water
2 teaspoons butter
2 tablespoons chopped macadamia nuts, toasted
2 tablespoons flaked sweetened coconut

Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk. Combine banana and next 5 ingredients (banana through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add flour mixture to banana mixture, and beat until blended. Pour batter into prepared pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper.

Combine brown sugar, water, and butter in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in nuts and coconut. Spread over cake. Serve cake warm. Makes 12 servings

Note - Substitute pecans if you don't have macadamia nuts.

Easter Egg Kaleidoscope

4 teaspoons cold water
Red, green, or blue liquid food coloring
2 cups sugar
Royal Icing
Decorations: icing Easter animals, tiny candy blossoms

Stir together 4 teaspoons cold water and 2 drops of desired food coloring. Combine sugar and colored water in a zip-top plastic bag; blend well.

Pack sugar mixture firmly and evenly into 2 large half-egg molds; scrape off excess sugar mixture. Invert eggs onto a baking sheet; remove molds. Using a spatula, gently shave a flat edge on wide end of each egg to form a base.

Bake at 200° for 15 to 20 minutes or until eggs harden. Remove from oven, cool, and scoop excess sugar from center of each egg half with a spoon or paring knife, leaving a 1/2-inch border. Smooth edges with a spatula or spoon. Return to oven, and bake 10 to 15 minutes or until dried.

Scoop out center of 1 egg half gently, all the way through, with a spoon or paring knife to form an oval window, leaving a 1/2-inch border. Smooth window edges with a spatula or spoon.

Invert both egg halves onto a baking sheet. Pipe Royal Icing into egg half without window, and decorate Easter scene as desired.

Pipe Royal Icing around inside rim of window, and gently place on top of other half, forming a whole egg. Pipe a border around outside rim of window and seam of egg. Let stand at least 1 hour to dry. Store in an airtight container.

For horizontal Egg Kaleidoscopes: Prepare egg molds as directed, and invert onto a baking sheet, removing molds. Gently cut off 1 inch from narrow end of each egg half to form a window. Bake as directed. Scoop out center of each egg, leaving a 1/2-inch border. Decorate shells as desired. Pipe Royal Icing around inside rim of 1 shell, and gently place on top of remaining shell, forming a whole egg. Pipe a border around outside rim of window and seam of egg. Let stand at least 1 hour to dry. Makes 1 egg

Strawberry-Sugar Biscuit Trifle

Sugar Biscuits
6 tablespoons orange liqueur or orange juice, divided
2 1/2 pounds strawberries, halved
Trifle Custard
1 1/2 cups whipping cream
1/4 cup plus 2 tablespoons powdered sugar
Garnishes: strawberries, mint leaves

Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl.

Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired. Makes 10 to 12 servings

Sugar Biscuits

1 (12-count) package frozen buttermilk biscuits
2 tablespoons whipping cream
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Brush tops of frozen biscuits with whipping cream; sprinkle evenly with sugar and ground cinnamon. Place biscuits on a lightly greased baking sheet. Bake at 350° for 20 minutes. Cool. Makes 12 biscuits

Trifle Custard

1 cup sugar
1/3 cup cornstarch
6 egg yolks
2 cups milk
1 3/4 cups half and half
1 teaspoon vanilla extract

Whisk together all ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk occasionally until cool. Chill completely, about 2 hours. Makes 4 cups

Carrot Cake

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Makes 1 (9-inch) cake

Buttermilk Glaze

1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. Makes 1 1/2 cups

Cream Cheese Frosting

3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth. Makes 4 cups

Brown Sugar and Spice-Crusted Ham

2 tablespoons brown sugar
1 teaspoon ground coriander
1 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 (5-pound) bone-in 33%-less-sodium smoked, fully cooked ham half
Cooking spray
1/4 cup honey
1 tablespoon fresh orange juice

Preheat oven to 350°. Combine first 6 ingredients. Trim fat and rind from ham. Rub ham evenly with sugar mixture. Place ham on a broiler pan coated with cooking spray. Cover loosely with foil. Bake at 350° for 1 hour and 15 minutes.

Combine honey and juice in a small bowl, stirring with a whisk. Remove foil from ham; brush honey mixture over ham. Bake, uncovered, 30 minutes or until a thermometer registers 140°. Transfer ham to a platter; let stand 15 minutes before slicing. Makes 18 servings (serving size: about 3 ounces)

Fudgy Chocolate Malt-Peppermint Pie

1/2 cup butter or margarine
2 (1-ounce) unsweetened chocolate squares
1 (1-ounce) semisweet chocolate square
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup chocolate malt mix
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup coarsely chopped pecans
1 pint peppermint ice cream, softened
1 cup whipping cream
1/4 cup powdered sugar
1/4 cup crushed peppermint candy

Melt first 3 ingredients in a heavy saucepan over low heat, stirring occasionally until smooth. Remove from heat; cool.

Beat chocolate mixture and sugar at medium speed with an electric mixer until blended. Add eggs and vanilla, beating until smooth. Add flour and next 3 ingredients, beating until blended. Stir in pecans. Pour into a lightly greased 9-inch pieplate.

Bake at 325° for 40 minutes. Remove from oven; cool completely on wire rack. Press down center of crust gently. Spread ice cream over crust. Cover and freeze 8 hours.

Beat whipping cream and powdered sugar at medium speed with electric mixer until soft peaks form. Spread over ice cream. Sprinkle with crushed candy. Makes 1 (9-inch) pie

Garlic-Studded Rosemary Roast Rack of Lamb

3 (1 1/2-pound) French-cut racks of lamb (8 ribs each)
Cooking spray
6 garlic cloves, thinly sliced (48 slices)
3/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh rosemary
1 teaspoon kosher salt

Place lamb, meat side down, on a broiler pan coated with cooking spray. Cut a 1-inch-deep slit between each rib on the underside of each rack; stuff 2 garlic slices into each slit. Turn lamb, meat side up; coat with cooking spray. Sprinkle with pepper and rosemary, pressing gently to adhere. Cover and marinate in refrigerator 8 hours or overnight.

Preheat oven to 450°. Sprinkle lamb evenly with salt. Bake at 450° for 20 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Cover with foil; let stand 10 minutes before slicing each rack into 8 pieces. Makes 12 servings (serving size: 2 chops)