easter recipe

",We love hosting brunch but hate getting up at the crack of dawn to prepare it. So we make this elegant breakfast casserole and chill it in the fridge overnight, then bake it in the morning. Go ahead and sleep in a little. Your guests will never

Breakfast Bread Pudding

olive oil

onion

kosher salt

Pepper

Swiss chard

eggs

c. whole milk

country, French, or Italian bread

artichoke hearts

leftover ham

goat cheese

tbsp. grated Parmesan

Green salad

These Pimento Cheese Deviled Eggs are a great twist on a classic.&nbsp;

Pimento Cheese Deviled Eggs

cheddar cheese

black pepper

salt

honey Dijon mustard

garlic powder

mayonnaise (I use Dukes Mayo)

jar chopped pimentos, drained

Smoky Paprika

Remove cooked yolks from eggs into a bowl, add the sharp cheddar cheese, black pepper, salt, mustard, garlic powder and mayonnaise. Mix with a mixer.  Stir in pimentos. Fill each egg half with filling and sprinkle smoky paprika on top.  Makes 24 deviled eggs.

The zippy flavors and textures of this old-fashioned three bean salad really do make it the perfect summer salad to serve at any barbecue, potluck, or relaxing weekend meal.

Old-Fashioned Three Bean Salad

kidney beans (1 can)

green beans (1 can)

yellow beans (1 can)

onions (1/2 small-medium onion diced)

canola oil

rice vinegar

sugar

tsp salt

tsp pepper

TBSP dried parsley (optional)

Drain and rinse the kidney beans in a colander. Add those to a mixing bowl.

Drain the green beans and add those to the mixing bowl.

Drain the yellow beans and those go in the mixing bowl as well.

Dice the onion and add that to the bowl.

In a separate bowl, whisk the oil, sugar, salt, pepper, and parsley. Pour this over the beans and onions in the mixing bowl and gently toss to incorporate.

For best taste, refrigerate 2 hours or overnight to let the flavors meld together. However, you can serve this right away if you choose.

https://embed.mediavine.com/videos/qlpnghofzeadbnm670dk

The zippy flavors and textures of this old-fashioned three bean salad really do make it the perfect summer salad to serve at any barbecue, potluck, or relaxing weekend meal. The first time I enjoyed this salad was as an adult at a deli counter. I wish I knew about this recipe sooner in my life. It is so easy to make and yet, so darn scrumptious.

The only thing that could possibly make hot cross buns better is this cinnamon butter.

Fig and walnut hot cross buns with cinnamon butter recipe

unsalted butter, chopped

milk,

(350 grams) plain flour, sifted,

(100 grams) rapadura sugar

dried figs, cut into 1cm pieces

(50 grams) walnuts, toasted, roughly chopped

x 7 grams sachets dried yeast

cinnamon

nutmeg

(90 grams) runny honey, warmed

salted butter,

pure icing sugar

Find out how to make Mary Berry's delicious Simnel cake and share with your family this Easter weekend. 

Mary Berry's simnel cake

butter

175 g light muscovado sugar

175 g self-raising flour

sultanas

currants

90 g glacé cherries, quartered, rinsed, and dried

g peel,

lemon

ground mixed spice

almond paste

apricot jam

Deep 18 cm (7 in) round loose-bottomed cake tin

Roll out one-third of the almond paste.&nbsp;

Using the base of the cake tin as a guide, cut out an 18 centimetre round.

Grease the cake tin and line the bottom and side with greaseproof paper.

Combine all the cake ingredients in a bowl. Beat well until thoroughly blended. Spoon half of the cake mixture into the prepared tin and smooth the surface. Top with the round of almond paste.

Spoon the remaining cake mixture on top and level the surface.

Bake in a preheated oven at 150°C/gas mark 2 for two and a quarter hours or until golden brown and firm to the touch.

Cover the top of the cake with greaseproof paper if it is browning too quickly. Leave to cool for 10 minutes, then remove from the tin, and leave to cool completely.

Warm the jam and use to brush the top of the cake.

To decorate the cake, roll out half of the remaining almond paste and use the tin to cut out an 18 centimetre round. Put on top of the jam and crimp the edges. Roll the remaining almond paste into 11 even-sized balls. Place around the edge of the cake, attaching them with egg white.

Brush the tops of the balls and the almond paste with egg white. Place under a hot grill for one to two minutes, until the balls are golden.

Chocolate Easter Cake

all purpose flour

white sugar

cocoa powder

tsp baking soda

buttermilk or sour cream

tbsp vanilla extract

hot coffee or hot water

unsalted butter (room temperature)

heavy whipping cream

coconut extract

blue food coloring

coconut

chocolate eggs

Black or brown food dye

Heat oven to 350°F. Grease and flour two 8-inch round baking pans.

Stir together sugar, flour, cocoa, baking soda and salt in large bowl.

Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in hot coffee. Batter will be runny.

Pour batter into prepared pans.

Bake 25-27 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans and transfer to wire racks. Cool completely.

Once completely cooled, wrap in Saran Wrap and refrigerate until chilled, about an hour.

Chocolate Cake

To make the frosting beat butter and coconut extract until soft and smooth.

Sift in 3 cups of powdered sugar and beat on medium speed until smooth.

Add remaining powdered sugar, cream and food dye and beat until incorporated.

Increase mixer speed to medium high and beat for 4-5 minutes.

Toasted Coconut

Set oven to broil on high. Spread coconut over a foil lined baking sheet.

Broil until coconut is golden in color, but watch carefully as it can burn very quickly. Remove from oven and set aside to cool.

Coconut Buttercream Frosting

Once cakes are chilled, cut off domed cake tops with a serrated knife, the evenly slice each each layer to make a total of 4 layers.

Place one layer on a cake plate and frost it with about 3/4 cup of frosting.

Repeat with the remaining layers and frost the outside of the cake.

Dip a pastry brush or clean paint brush into the black or brown food dye and flick it at the cake to make it look like a robin's egg.

Top cake with toasted coconut and chocolate eggs.

Assembly-

Pineapple Bake 

pineapple

cornstarch

vanilla

½ tablespoons butter, sliced into pats

Preheat oven to 350 degrees F and grease a 9x9 baking pan.

In a large bowl, combine pineapple, sugar, eggs, cornstarch, and vanilla. Mix until well combined.

Transfer mixture to the prepared baking pan and top with the butter pans and cinnamon.

Bake for 45 minutes or until edges begin to turn golden.

Subtle floral lavender enhances the depth of the bright lemon curd to make the most lovely filled doughnuts you'll ever taste!

Lavender Lemon Curd Filled Doughnuts

tsp dry active yeast

milk

granulated sugar +

eggs, room temperature

all-purpose flour

tsp fine sea salt

Tbsp unsalted butter, softened

Canola oil

lemon juice

lavender extract

butter, cubed

Tbsp grated lemon peel

To make the doughnuts, add yeast, 2 tsp...

To make the doughnuts, add yeast, 2 tsp sugar and warm milk in the bowl of a stand mixer. Let stand for 5 to 8 minutes, until the mixture is foamy. Whisk in remaining sugar and eggs.

Add half of the flour and all of...

Add half of the flour and all of the salt to the bowl. Using a dough hook, mix on low until the dough starts to come together. Add the rest of the flour and mix until the dough looks a bit shaggy. Slowly add the butter and beat at medium speed. Knead for about 3 minutes until the mixture is a smooth dough.

Add dough to a bowl that's been greased...

Add dough to a bowl that's been greased lightly with oil. Cover with plastic wrap. Place in the refrigerator and let chill overnight.

You can make the lemon curd the night...

You can make the lemon curd the night before or 1 to 2 hours before cooking the doughnuts. To make the curd, heat a small saucepan over medium heat. Add eggs, sugar, lemon juice, and lavender extract, whisking until combined. Add butter and lemon peel. Cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon. Place curd in a small bowl and cool 10 minutes before placing it in the refrigerator to chill for at least 1 hour.

When you are ready to make the doughnuts,...

When you are ready to make the doughnuts, flour a flat work surface and roll out the dough to approximately 1/2 inch thick. Using a 4 inch round cutter, cut out the doughnuts, placing them on a parchment lined baking sheet. Cover the rounds with plastic wrap and let rest for 45 minutes. They should be puffy!

Add oil to a large, heavy bottomed pot...

Add oil to a large, heavy bottomed pot (I used a Dutch oven) and heat over medium heat until oil is 350 degrees F.

Fry the doughnuts in batches of approximately 2...

Fry the doughnuts in batches of approximately 2 to 3 rounds. Cook for approximately 2 minutes per side until golden brown. Remove when cooked through to a paper towel lined baking sheet.

When the doughnuts are cooled, use a straw...

When the doughnuts are cooled, use a straw or chopstick to poke holes on either side of the doughnut.

Fill a pastry bag, fitted with a small...

Fill a pastry bag, fitted with a small piping tip, with the chilled curd. Pipe in the curd on both sides of each doughnut, approximately 1/4 cup of curd on each side. Serve immediately.

These maple pecan hot cross buns are soft, fluffy and raisin-free. They are positively addictive and perfect for Easter.

Pecan maple hot cross buns

250 ml (1 cup) warm water

250 ml (1 cup) milk

g (½ cup) brown sugar

maple syrup

g (2 tsp) instant yeast

650 g (5½ cups) flour

½ tsp ground cardamom

½ tsp all spice

g (1 cup) pecan nuts (chopped)

tbsp flour

water

g (½ cup) sugar

ml (½ cup) water

Make the dough by combining the milk. warm water, sugar, maple syrup and yeast in the bowl of a stand mixer.

Add the dry ingredients to the yeast mixture then knead with the dough hook for a few minutes until a soft, sticky dough forms. If the sough is very wet or sticky, add a few tablespoons of flour at a time.

Knead in the chopped pecans.

Cover the bowl with plastic wrap and place in the fridge overnight. Allowing the dough to rise overnight will improve both the flavor and texture of the finished buns.

Remove the dough an hour before you want to form the buns and allow to come to room temperature.

Turn the dough out onto a lightly floured surface and cut the dough into 12 even pieces with a sharp knife.

Form each piece of dough into a ball and place into a greased casserole dish lined with parchment paper (or rectangular baking dish).

Cover with a damp tea towel and allow to proof in a warm place for 30 minutes while you preheat the oven to 180°C/350°F.

In a small bowl, stir together the flour and water for the crosses and transfer to a piping bag then pipe over the top of the proofed buns.

Place in the oven and allow to bake for 20-25 minutes until the buns are golden brown and sound hollow when tapped.

While the buns are baking, make the syrup by bringing the sugar and water to a simmer in a small saucepan and allow to cook for 5 minutes then set aside.

Brush the glaze over the buns the moment they come out of the oven and allow to cool for 20 minutes before serving with maple butter.

This Whipped Vegan Feta with Herb Potatoes is the perfect side dish. Made with Trader Joe&#039;s vegan feta and crispy fingerling potatoes.

Top 15 easter recipe recipes from across the web

The most viewed easter recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Breakfast Bread Pudding

Pimento Cheese Deviled Eggs

Old-Fashioned Three Bean Salad

Fig and walnut hot cross buns with ...

Mary Berry's simnel cake

Chocolate Easter Cake

Pineapple Bake

Lavender Lemon Curd Filled Doughnut...

Pecan maple hot cross buns

Whipped Vegan Feta with Herb Potato...

Lemon Rolls

Traeger Smoked Deviled Eggs

Roast chicken with bread stuffing

Zucchini & Potato Vegan Egg Bak...

Easy Beer Cheese Dip Recipe

Top 15 easter recipe recipes from across the web

The most viewed easter recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breakfast Bread Pudding

Pimento Cheese Deviled Eggs

Old-Fashioned Three Bean Salad

Fig and walnut hot cross buns with ...

Mary Berry's simnel cake

Chocolate Easter Cake

Pineapple Bake

Lavender Lemon Curd Filled Doughnut...

Pecan maple hot cross buns

Whipped Vegan Feta with Herb Potato...

Lemon Rolls

Traeger Smoked Deviled Eggs

Roast chicken with bread stuffing

Zucchini &amp; Potato Vegan Egg Bak...

Easy Beer Cheese Dip Recipe

The most viewed easter recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Zucchini & Potato Vegan Egg Bak...