Italian Easter Cookies Recipe
From: "Kathy Olson"
These are a traditional cookie from Italy flavored with vanilla and
almond extracts. They are tied in loose knots and baked, then frosted
with tinted icing.
1/2 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup milk
1/4 cup vegetable oil
3 3/4 cups all-purpose flour
5 teaspoons baking powder
4 cups confectioners' sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring (optional)
1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie
2 In a large bowl, cream together 1/2 cup butter and white sugar
until light and fluffy. Beat in the eggs one at a time, then stir in
1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and
oil. Combine the flour and baking powder, stir into the wet mixture.
Roll dough into 1 inch balls. On a lightly floured surface, roll the
balls out into ropes about 5 inches long. Tie into loose knots and
place cookies 1 inch apart onto the prepared cookie sheets.
3 Bake for 5 minutes on the bottom shelf and 5 minutes on the top
shelf of the preheated oven, until the bottoms of the cookies are
golden brown. When cookies are cool, dip them into the icing.
4 To make the icing, cream together the confectioners' sugar, 1/2 cup
butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat
in 3 tablespoons milk, one tablespoon at a time, then stir in the
food coloring if desired.
Makes 48 servings
Rice Krispie Easter Eggs
1 cup sugar
1 cup Crunchy peanut butter
2 cups Rice Krispies
2 tbsp Vegetable Oil
1/4 teas Vanilla
Mix together and mold into eggs.
Place on cookie sheet and freeze about 2 hours.
Dip in chocolate coating and cool on waxed paper.
Italian Easter Bread Recipe
Servings: 1 loaf
3 cups all-purpose flour
1/4 cup sugar
1 pkg. active dry yeast
1 tsp. salt
2/3 cup warm milk (120-130°F)
2 tbsp. butter, softened
1/2 cup mixed candied fruit, chopped
1/4 cup blanched almonds, chopped
1/2 tsp. anise seed
1. In a mixing bowl, combine 1 cup flour, sugar, yeast and salt.
2. Add milk and butter; beat 2 minutes on medium.
3. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high.
4. Stir in fruit, nuts and anise seed; mix well.
5. Stir in enough remaining flour to form a soft dough.
6. Turn onto a lightly floured board; knead until smooth, 6-8 minutes.
7. Place in a greased bowl; turn once. Cover and let rise in a
warm place until doubled; about 1 hour.
8. If desired, dye remaining eggs (Leave the uncooked); lightly
rub with oil.
9. Punch dough down. Divide in half; roll each piece into a 24 rope.
10. Loosely twist ropes together; place on a greased baking sheet
and form into a ring. Pinch ends together.
11. Gently split ropes and tuck eggs into openings. Cover and let
rise until doubled, about 30 minutes.
12. Bake at 350°F for 30-35 minutes or until golden brown.
13. Remove from pan; cool on a wire rack.
EASTER Recipes -
HONEY COLA HAM
12-13 lb. pre-cooked ham
2-3 liters Coke Cola soda
Clove honey or wild flower honey or
Prepare ham by placing in a deep steaming pan with rack. Pour soda into pan
and bring liquid up to middle sides of ham. Steam (simmer) slowly for 2 1/2
hours. Ham will look very caramalized. Place ham on cooling rack. Cool for
10 minutes. Brush with honey. Score ham and pierce ham with whole cloves.
Brush again with honey and bake at 350 degrees for 30 minutes or until
Chocolate Coconut Pecan Easter Eggs
Makes 3 large candy eggs.
1/4 c. ( 1/2 stick) butter, softened
5 c. powdered sugar, divided
6 to 7 tbsp. heavy cream
1 tbsp. vanilla
3 pinches salt
1 c. chopped pecans
1/2 c. shredded coconut
1 (6-oz.) pkg. semisweet chocolate chips (1 c.)
3 tbsp. heavy cream
1 1/2 tbsp. light corn syrup
To make candy filling, cream butter and 3 cups powdered sugar with an
electric mixer. Beat in 6 to 7 tablespoons cream, vanilla and salt. Beat in
remaining 2 cups powdered sugar until mixture is creamy. By hand, stir in
pecans and coconut.
Shape mixture into three large eggs, cover and refrigerate overnight. The
next day, make chocolate coating: Melt chocolate chips with 3 tablespoons
cream in microwave oven on high power 1 to 1 1/4 minutes, until smooth when
stirred. Stir in corn syrup until well-blended. Cool a little, if necessary.
Spread coating over eggs. Refrigerate until chocolate is set.
Pipe on Frosting Paint and Icing (see recipe above), decorating with
assorted colors as desired.
Cherry Nut Easter Eggs
Try your hand at homemade Easter candy this year.
1/2 cup milk
1/4 cup butter
6 oz. pkg. vanilla pudding (not instant)
9 oz. maraschino cherry halves; drained
1 cup finely chopped pecans
1-2 lbs. confectioners' sugar
1 lb. melted chocolate
Cook milk, butter and pudding over low heat until well blended and
thickened. Remove from heat and add cherries, nuts and enough sugar to make
a thick consistency. Form mixture into 10 egg-shaped balls. Place on wax
paper and chill until firm. Dip cooled eggs in melted chocolate.
Easy Easter Marble Cheesecake
Tired of Easter Candy? Sink your teeth into a creamy cheesecake instead.
24 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Large Eggs
1 oz Square Unsweeted Chocolate, melted*
9" graham cracker pie crust
Beat cream cheese, sugar and vanilla on medium speed with electric mixer
until well blended. Add eggs and continue to mix. Blend in melted chocolate.
chocolate into 1 cup batter. Spoon plain and chocolate batters alternately
into crust. Drag knife through batter to make marble effect.
Bake at 450F. for 10 minutes. Reduce heat to 250F. and baking an additional
30 minutes. Cool to room temperature before refrigerating to chill.
Large Toll House Bunny Cookie
1 cup flour + 2 tablespoons
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine -- softened
1/2 cup packed brown sugar
1/3 cup sugar
1/2 teaspoon vanilla
2 cups chocolate chips -- divided
Combine flour, baking soda and salt in small bowl. Beat butter, brown
sugar, sugar and vanilla in large mixer bowl. Beat in egg. Gradually
beat in flour mixture. Stir in 1
cup morsels; spread into greased and wax paper-lined 9 inch heart-shaped
pan. Bake in preheated 375 oven to 18 to 20 minutes or until light
golden brown. Let stand for 10 minutes; remove to wire rack to cool
completely. Microwave remaining morsels in microwave-safe bowl on high
power for 1 minute; stir. Microwave at additional 10 to 20 second
intervals, stirring until smooth. Spread over cookie. Chill for 30
minutes or until chocolate is set. Decorate as desired. Note: Cookie can
be made various shaped cake pans...use your imagination and have fun!!
Variation....bunny shaped cake pan and recipe above. Follow steps above.
Cover bunny shaped cookie with white fluffy frosting and decorate with
gum drops for eyes and black licorice for whiskers. Coconut can give the
appearance of fluffy bunny tail. Makes a great Easter cookie that will
be enjoyed by ALL!!
Babka II (Polish Easter Bread)
" Orange zest and raisins make this Polish Easter bread a special treat. "
a.. 1 (.25 ounce) package active dry yeast
b.. 1 cup warm water (110 degrees F/45 degrees C)
c.. 8 cups all-purpose flour
d.. 3 eggs
e.. 4 eggs, separated
f.. 1 cup white sugar
g.. 2 cups milk
h.. 1 tablespoon grated orange zest
i.. 1 cup butter, melted
j.. 1 cup raisins
1 In a small mixing bowl, dissolve the yeast in the warm water.
Let stand until creamy, about 10 minutes.
2 In a large bowl, combine the yeast mixture, 2 cups of the flour,
the whole eggs, egg yolks, sugar, milk and orange zest; mix well. Add the remaining
flour, 1 cup at a time, until the dough comes together. Turn the dough onto a
lightly floured surface and knead until smooth and supple, about 5 minutes.
3 Flatten the dough out with your hands and smear 1/3 cup of the butter on
the dough. Fold up the dough and knead gently to incorporate the butter into the dough.
Repeat this twice until all of the butter is incorporated. Use the same method to
incorporate the raisins.
4 Lightly oil a large mixing bowl. Place the dough in the bowl and turn
the dough to coat with oil. Cover with a damp cloth and let stand in a warm place until
doubled in volume; about 1 hour.
5 Preheat oven to 350 degrees F(175 degrees C).
6 Turn the dough onto a lightly floured surface and divide into two equal
size pieces. Form each piece into a loaf and place them in two lightly greased 9x5 inch
loaf pans. Cover with a damp cloth and let rise until doubled, about 40 minutes.
7 Brush the tops of the loaves with egg whites and bake at 350 degrees F
(175 degrees C) until the top of the loaves are golden and the bottom of the loaves sound
hollow when tapped, about 30 to 40 minutes.
Makes 2 loaves
Easter Party Cake
a.. 1/4 cup butter
b.. 1/4 cup shortening
c.. 1 cup white sugar
d.. 1 3/4 cups sifted cake flour
e.. 2 1/2 teaspoons baking powder
f.. 1/3 cup milk
g.. 1 teaspoon vanilla extract
h.. 1/2 teaspoon almond extract
i.. 5 egg whites, stiffly beaten
j.. 1 cup white sugar
k.. 2 tablespoons water
l.. 1/2 teaspoon vanilla extract
m.. 1/8 teaspoon cream of tartar
n.. 2 egg whites
o.. 2 drops red food coloring
p.. 1/2 cup candy-coated milk chocolate eggs
q.. 1 cup flaked coconut
r.. 4 drops green food coloring
1 Cream butter or margarine and shortening. Add 1 cup sugar gradually,
beating until mixture resembles whipped cream.
2 Sift flour and baking powder together 3 times; add to creamed mixture
alternately with milk. Stir in 1 teaspoon vanilla extract and almond extract. Fold in
stiffly beaten egg whites carefully. Pour batter into two greased 8 inch round pans.
3 Bake for 20 to 30 minutes at 375 degrees F (190 degrees C). Cool layers
on wire racks.
4 To Make Boiled Icing: Place 1 cup sugar, water, 1/2 teaspoon vanilla,
cream of tartar, 2 egg whites, and red food colouring in top of double boiler. Cook,
beating constantly, until frosting is thick and creamy.
5 Frost cake with icing. Make a nest of green coconut on top of cake, and
fill nest with candy eggs. Sprinkle a border of coconut around base of cake. Makes 15-20
6 To make green tinted coconut, Place coconut in a large plastic bag, put
a few drops of green food color in the bag and shake until desired consistency is
Makes 1 8 inch layer cake
Dijon Maple Glazed Ham with Apple Chutney ... Chive Mashed Potatoes with
Cream Cheese ... Fresh Apple Easter Cake ... Easy Does it Waldorf Salad
... French Potato Salad ... Potatoes and Ham Au Gratin ...
Dijon Maple Glazed Ham with Apple Chutney
1/2 cup Dijon mustard
1/2 cup maple-flavored syrup
1/2 teaspoon ground cloves
1/3 cup chopped red bell pepper
1/3 cup water or apple juice
1/4 cup sliced green onions
1/4 cup dried currants
4 large apples (Golden Delicious or Fuji), peeled, cored and chopped
1 (6 pounds) bone-in fully cooked ham
Blend mustard, syrup and cloves in small bowl; set aside.
Heat red pepper, water or juice, green onions and currants in large
saucepan to boil. Reduce heat to low; simmer for 3 to 4 minutes. Add 1/3
cup mustard mixture and apples; cook and stir 5 to 10 minutes or until
apples are just tender. Refrigerate at least 1 hour or until serving
Place ham in shallow roasting pan; cover with foil. Bake at 325 degrees
for 11/2 to 2 hours or until meat thermometer inserted into the thickest
part of ham reads 160 degrees. During the last half hour of baking,
remove foil and brush ham generously with remaining mustard mixture.
Serve ham with apple chutney. Makes 12 to 18 servings.
Chive Mashed Potatoes with Cream Cheese
21/2 pounds potatoes, peeled* and cut into 1-inch cubes (about 8 medium)
1 (8 ounces) package cream cheese, cut into 1-inch cubes, softened
3/4 to 1 cup milk
1/2 cup snipped fresh chives
11/4 teaspoons salt
1/4 teaspoon ground black pepper
Boil potatoes, covered, in medium saucepan in 2 inches water for 10 to
12 minutes or until tender. Drain; return to pan.
Mash potatoes with electric mixer or potato masher, gradually stirring
in cream cheese until blended. Blend in milk, chives, salt and pepper.
Stir gently over medium heat until heated through. Serve immediately.
Makes 8 servings.
*Potato peel is high in vitamins, minerals and fiber. For added
nutrition and more convenient preparation, do not peel potatoes.
Fresh Apple Easter Cake
1/2 cup walnuts, chopped
1 (18 ounces) package spice cake mix
1 (4-serving size) package instant butterscotch or vanilla pudding and
1/2 cup vegetable oil
1/2 cup cold water
3 medium apples (Braeburn or Granny Smith) peeled, cored and coarsely
1 cup golden raisins, optional
Sprinkle walnuts in bottom of greased and floured 10-inch tube pan or
12-cup fluted tube pan; set aside.
Mix cake mix, pudding mix, eggs, oil and water in large bowl with mixer
at medium speed for 3 minutes or until well blended. Stir in apples and
raisins, if desired. Pour batter into prepared pan.
Bake at 325 degrees for 55 to 65 minutes or until toothpick inserted in
center comes out clean. Cool in pan for 15 minutes; invert onto rack and
cool completely. Sprinkle with powdered sugar before serving. Makes 16
Easy Does it Waldorf Salad
2 apples (Red Delicious), cored and coarsely chopped
1 cup diced celery
1/2 cup seedless raisins or chopped dried apricots
1/4 cup prepared Russian or French dressing
1/4 cup sour cream
Mix apples, celery and raisins or apricots in bowl. Blend dressing and
sour cream in small bowl. Pour over apple mixture, tossing to coat.
Refrigerate until serving time. Makes 4 to 6 servings.
French Potato Salad
1/3 cup olive oil
3 tablespoons Dijon mustard
3 tablespoons white wine vinegar
1 clove garlic, minced
1/2 teaspoon dried tarragon leaves
11/3 pounds potatoes, cut into 1-inch cubes (about 4 medium)
1 cup sliced celery
2 hard-boiled eggs, coarsely chopped
2 tablespoons drained capers
3/4 teaspoon salt
Ground black pepper, to taste
Lettuce leaves, optional
Whisk together oil, mustard, vinegar, garlic and tarragon in large bowl;
Boil potatoes, covered, in medium saucepan in 2 inches water for 10 to
12 minutes or until just tender. Drain.
While still warm, add potatoes to dressing in bowl, tossing to coat. Add
celery, eggs, capers and salt, tossing gently to combine. Season with
pepper to taste. Serve on lettuce leaves if desired. Makes 4 servings.
Potatoes and Ham Au Gratin
1/3 cup chopped green onions
1 clove garlic, minced
2 tablespoons margarine or butter
11/2 cups light cream or half-and-half
1/3 cup Dijon mustard
2/3 cup shredded Cheddar cheese, divided
2 tablespoons chopped parsley, divided
2 pounds potatoes, thinly sliced (about 6 medium)
11/2 cups diced cooked ham
Cook and stir green onions and garlic in margarine or butter in medium
saucepan until tender. Reduce heat to low and stir in cream, mustard
and1/3 cup Cheddar cheese; cook and stir until cheese melts and mixture
is smooth. Remove from heat and stir in 1 tablespoon parsley.
Layer 1/3 each of the potatoes, ham and cream sauce in greased 9-inch
square baking dish. Repeat layers twice, ending with cream sauce.
Sprinkle top with remaining cheese. Cover with foil.
Bake at 375 degrees for 45 minutes. Remove foil; bake 15 to 20 minutes
more or until potatoes are tender. Let stand 5 minutes before serving;
garnish with remaining parsley. Makes 4 servings