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Easter treats

Mar. 27, 2013 @ 06:37 AM

HUNTINGTON -- Fuzzy chicks and lambs, butterflies, colored and decorated plastic eggs hidden for youngsters participating in the annual egg hunt, new pastel spring clothing, shoes and bonnets and baskets filled with chocolate bunnies and other candies and treats are familiar images of Easter Day.

Many churches are scheduled to begin early Sunday, March 31, with a special sunrise service celebrating Jesus Christ's resurrection after his crucifixion, followed by other services honoring the true meaning of this day.

Whatever the activities for this important day, the gathering of family and friends is also at the top of the list with their favorite foods, such as this one glazed ham from Kraft Foods:

GLAZED HAM WITH DIJON-PINEAPPLE SAUCE

1 cup packed dark brown sugar

1/2 cup maple-flavored or pancake syrup

1/4 cup Grey Poupon Dijon mustard

1 (5-pound) whole boneless fully cooked ham

Whole cloves

12 maraschino cherries, drained, halved

1 tablespoon cornstarch

1 (20-ounce) can crushed pineapple in juice, undrained

Heat oven to 350 degrees. Mix first three ingredients until blended. Use paring knife to make shallow even diagonal cuts across top of ham in one direction. Repeat, making slits in opposite direction to form diamond shapes. Insert cloves where cuts meet. Place ham on rack in shallow pan. Place cherries, cut-sides down, on surface of ham. Bake 2 hours or until ham is heated through, brushing occasionally with 1/2 cup syrup mixture after 11/2 hours. About 10 minutes before ham is done, mix remaining syrup mixture with cornstarch and pineapple in saucepan; bring to boil on medium-high heat, stirring constantly. Cook; stir on medium-low heat 5 minutes or until thickened. Slice ham. Serve with sauce.

These are freshly hatched from Betty Crocker Kitchens:

JELLY BEAN CAKE

3/4 cup mini jelly beans

2 cups all-purpose flour

11/4 cups sugar

1 cup margarine or butter, softened

1 (8-ounce) package cream cheese, softened

1 teaspoon vanilla

3 eggs

11/2 teaspoons baking powder

1/4 teaspoon salt

Heat oven to 325 degrees. Generously grease and flour bundt pan. Toss jelly beans with 2 tablespoons flour; set aside. In medium bowl, mix next three ingredients; set aside. In large bowl, beat next four ingredients with electric mixer on medium speed. Add eggs, one at a time. Add flour mixture; blend well. Spoon 1 cup batter into prepared pan. Stir jelly beans into remaining batter. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; then invert onto serving plate and cool completely.

For an easy glaze frosting, heat small bowl rich and creamy vanilla frosting in microwave 15 seconds. Stir in 2 tablespoons milk and microwave another couple seconds or until smooth. Drizzle over cake.

CHEESY BROCCOLI

1 pound fresh broccoli flowerets

2 tablespoons water

2 cups shredded Cheddar Jack and American cheese blend

1/2 cup crumbled cooked bacon or toasted sliced almonds

Place broccoli and water in rectangular microwavable 11- by 7- by 11/2-inch dish. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on high about 5 minutes or until hot and crisp-tender. Drain broccoli; return to dish. Sprinkle with cheese. Microwave uncovered on high 3-4 minutes or until cheese is melted. Sprinkle bacon over top.

DEVILED EGGS

6 hard-cooked eggs, peeled

3 tablespoons mayonnaise or salad dressing

1/2 teaspoon ground mustard

1/8 teaspoon salt

1/8 teaspoon pepper

Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in remaining ingredients. Fill whites with egg yolk mixture, heaping it lightly. Cover; refrigerate up to 24 hours.

This bread recipe is from "Taste of Home:"

HOT CROSS BUNS

4 packages active dry yeast

3 cups warm 2 percent milk

2 cups canola oil

8 eggs

4 eggs, separated

11/3 cups sugar

4 teaspoons ground cinnamon

3 teaspoon salt

2 teaspoons ground cardamom

13-15 cups all-purpose flour

22/3 cups raisins

2 teaspoons water

ICING:

3 cups confectioners sugar

2 tablespoons butter, melted

4-5 tablespoons 2 percent milk

In very large bowl, dissolve yeast in warm milk. Add oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 11/4 hours. Punch dough down. Turn onto lightly floured surface. Cover; let rest 10 minutes. Divide into 72 pieces; shape each into ball. Place 2 inches apart in four greased 15- by 10- by 1-inch baking pans. Cover; let rise in warm place until doubled, about 40 minutes. Combine egg whites and water; brush over rolls. Bake at 375 degrees 12-15 minutes or until golden brown. Remove from pans to cool on wire racks. For icing, combine confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe an "X" on top of each bun.

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