Browse our collection of Easter recipes for elegant ways to create the traditional Easter Sunday a great day for celebration and food. Easter is a great time when friends and family gather together and enjoy the very best of food and wines. You can make Easter Sunday a great day by trying out some of our easy to cook Easter recipes.
Fill your Easter table with tasty dishes that are attractive too. Colored hard-boiled eggs called Easter Eggs are a fantasy with kids on this day. Hot Cross Buns are also an Easter favorite in many areas in the world including India. The tradition comes from the ancientAnglo-Saxons who baked small wheat cakes in honor of the springtime goddess, Eostre. Easter is the day on which Jesus rose from the dead, a day of special rejoicing for Christians, who rejoice too at reaching the end of the long Lenten fast, when they have to sacrifice good food and heavy spending. There are also special foods associated with the Easter day
500 gms Cashewnut (Kaju)
- 500 gms powdered Sugar (Cheeni)
- 2-4 drops Almond (Badam) Essence
- 2 Egg Whites
- As per requirement Fondant Icing
- Powder the cashewnuts finely and mix well with the powdered sugar.
- Add almond essence and food colouring if required.
- Knead into a soft dough with egg whites on a clean surface.
- Divide the mixture into portions and form into egg shapes using two large tblsp.
- Decorate with fondant icing.
- Wrap in cellophane paper.
HOT CROSS BUNS
- 5 gms Active dry Yeast
- 1/2 cup warm Water
- 1 cup warm Milk (Doodh)
- 1/2 cup Sugar (Cheeni)
- 1/4 cup Butter
- 1 tsp Vanilla Essence
- 1 tsp Salt (Namak)
- 1/2 tsp Nutmeg (Jaiphal) Powder
- 7 cup Refined Flour (Atta)
- 4 Eggs
- 1/2 cup Currants (Kishmish)
- 1/2 cup Raisins (Kishmish)
- 2 tblsp Water
- 1 Egg Yolk
- 1 recipe Icing
- Heat the milk and water to 110-115 degrees f.
- In a large bowl, dissolve the yeast in warm water.
- Add the warm milk, sugar, butter, vanilla, salt, nutmeg and 3 cups flour.
- Beat until smooth.
- Add the eggs, one at a time, beating continuously.
- Stir in the dried fruit and enough flour to make a soft dough.
- Turn out onto a floured surface and knead until smooth and elastic for about 6-8 minutes.
- Place in a greased bowl and turn over to grease the top.
- Cover with a damp towel and keep aside in a warm place till the dough rises to double its original size (about 1 hour).
- Punch the dough down and divide into 30 balls.
- Place on greased baking sheets.
- Using a sharp knife make a cross mark(x) on each ball.
- Cover again and let it rise until doubled (30 minutes).
- Beat the water and egg yolk together and brush over the buns.
- Bake at 375 degrees f for 10-12 minutes.
- Cool on wire racks.
- Drizzle icing over the top of each roll following the lines of the cut cross.
EASTER LEG OF LAMB
- 2 cloves garlic, cut into slices
- salt to taste
- 1 leg of american lamb
- 2 teaspoons fresh basil, chopped
- coarse black pepper to taste
- juice of 1 lemon
- 2 tsp fresh rosemary, chopped or fresh summer savory (substitute 1/2 teaspoon dried crumbled herbs if fresh aren't available)
- Set the oven to 325°f so that it is preheated.
- Then take a shallow roasting pan and place the lamb into it. while placing make sure that its fat side is placed up.
- Then using a sharp knife you need to cut slits in surface of lamb.
- After cutting slits insert garlic slivers in those slits of the lamb.
- Now take a lemon and gently squeeze its juice over the lamb. also rub its surface well with the lemon juice.
- When you are through with rubbing lemon juice, sprinkle the lamb with basil, rosemary, salt and pepper.
- At the same time also rub seasonings into lamb surface.
- Now it is time to roast the lamb. so place it in the preheated oven for 20-25 minutes per pound, or until meat thermometer registers 150°f for medium rare, 160°f for medium or to desired degree of doneness.
- Please note that before you carve the lamb you should let it stand in warm place for about 15-20 min.
- 125 gms Butter
- 125 gms Sugar (Cheeni)
- 3 Eggs
- 1 cup Refined Flour (Atta)
- 1 tsp Baking Powder
- 1 pinch Salt (Namak)
- 1/2 tsp dried Ginger (Adrak) Powder
- 1/2 tsp Cinnamon (Tuj/Dalchini) Powder
- 1/4 tsp Nutmeg (Jaiphal) Powder
- 125 gms Currants (Kishmish)
- 125 gms Sultanas
- 125 gms Raisins (Kishmish)
- 1/2 cup chopped Mixed Fruit
- 500 gms Marzipan
In a bowl, cream together the butter, sugar and eggs.
- Mix the flour, baking powder, salt and ground spices.
- Blend in with the butter mixture, adding little milk if required to facilitate blending.
- Add currants, sultanas, raisins and mixed fruit to the batter.
- Butter a 9 inch cake tin and pour in half the batter.
- Roll out half the marzipan to fit the circumference of the pan.
- Place over the cake batter.
- Pour the rest of the batter over the marzipan.
- Bake in a preheated oven (180 c) for about one hour.
- Remove cake form the oven when cool, decorate the top of the cake with the remainng marzipan.
- 3/4 cup sugar
- 1 pinch salt
- 3/4 cup butter
- softened 4 tsp orange juice
- 2 tblsp milk
- 3/4 cup currants
- 3 egg yolks
- 4 cup all-purpose flour easter cookie glaze food color
- 2 tblsp powdered sugar
- 1 egg white lightly beaten
- Start with allowing the oven heat to 350 f (175 c).
- meanwhile you should grease several baking sheets with butter.
- then take a large bowl and beat butter with sugar into it until creamy.
- a little later also beat in some more ingredients like egg yolks, orange juice and milk. also add currants.
- after that sift flour and salt into bowl and mix in so that it forms fairly stiff dough.
- you should knead it lightly on a floured surface until it is smooth.
- and then roll out to 1/8-inch thickness.
- with the help of a round 2-1/2-inch-fluted cookie cutter, cut out circular shapes from dough and place them on greased baking sheets.
- the trimmings would remain. knead and roll out the trimmings and cut out more same circular shapes out of the dough until it is used up and no trimmings are left.
- you should bake the cookies for 10 minutes and then remove from the oven.
- now it is time to brush the baked cookies with egg white mixture and sprinkle them lightly with the powdered sugar.
- once again return to oven for about 5 minutes longer or until the cookies are light brown in color.
- after 5 min remove them from baking sheets to wire racks and allow it to cool.
- you should always store it in an airtight container.
- easter cookie glaze
- for the cookie glaze, mix together egg and powdered sugar into a bowl.
- and later also add a few drops of food coloring, if desired
- 1 kg Pork
- 5 small Potato (Aloo)
- 2-3 Cloves (Lavang)
- 4-5 Black Pepper corns (Kalimirchi)
- 2-3 Green Cardamoms (Elaichi)
- 3 Green chilli (Hari mirch)
- 1 tsp Sugar (Cheeni)
- 2 large Onion (Pyaj)
- 4 tblsp Vinegar (Sirka)
- 1 small stick Cinnamon (Tuj/Dalchini)
- 1/2 tsp Cumin Seed (Jeera)
- 1 tsp Coriander Seeds (Dhania)
- 1 tsp Turmeric Powder (Haldi Powder)
- 3 Garlic (Lasun) Cloves
- 1/4 tsp Ginger (Adrak) Juliennes
- 6 Red chilli (Lal Mirchi)
- Salt (Namak)
- Make a fine paste of the ginger, garlic, red chillies, coriander seeds, cumin seeds and the cinnamon with malt vinegar.
- Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour.
- Remove and keep aside.
- Fry sliced onions, cloves, peppercorns, cardamoms and green chillies till the onions are transparent.
- Add the ground paste and saute till oil leaves the sides of the pan.
- Add the pork and pressure cook till almost done.
- Remove the lid, add the potatoes and 2-3 cups of water.
- Simmer for 10-12 minutes.
- Add vinegar and simmer for another 5-6 minutes.
- Garnish with coriander.Serve with steamed rice or bread.
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup frozen sweet butter, cut in small chunks
1/4 cup vegetable shortening
7 to 8 tbsp. ice water
2 medium onions, diced
4 celery stalks, diced
2 tbsp. olive oil
1 1/2 cups frozen corn
2 cups frozen baby peas
2 1/2 cups carrots, peeled, chopped and cooked (about
2 medium potatoes, peeled, cubed and cooked
4 cups diced cooked chicken, turkey or ham
5 tbsp. sweet butter
5 tbsp. all-purpose flour
4 1/2 cups chicken, vegetable or turkey stock
1/2 tsp. pepper
Salt to taste
1 egg, lightly beaten
TO MAKE THE PIECRUST:
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until the mixture resembles a coarse meal.
Sprinkle with the ice water and pulse until the dough starts to come together, being careful not to let the dough form a ball
Remove the dough and press it into two disks.
Cover with plastic wrap and refrigerate while you make the filling.
TO MAKE THE FILLING:
In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft.
Add all the vegetables, and the chicken, turkey or ham, and set aside.
In a separate saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 2 to 3 minutes.
Slowly whisk in the stock until the sauce is smooth.
Bring to a boil, whisking constantly.
Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes.
Add the pepper and salt.
Pour the sauce over the meat and vegetables.
Then pour the mixture into 10 individual ovenproof bowls or two 9-inch pie pans.
Preheat the oven to 400 degrees.
Roll out the piecrust on a lightly floured surface.
Cover the 10 (or two) pies with the dough.
Use a cookie cutter to cut bunnies out of scraps of piecrust.
Lightly brush the egg onto the piecrusts and place a bunny on top.
Bake for 20 to 40 minutes, or until the crust is browned and the filling bubbles.
It's a good idea to place a cookie sheet below the pies to catch any drips.
Makes 10 to 12 servings.
CREAM CHEESE FROSTING
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup cream cheese, softened to room temperature
- 2 1/2 to 3 cups sifted confectioners' sugar
- 1 tbsp. fresh lemon juice
- Green food coloring
- In the bowl of an electric mixer, cream the butter and cream cheese until fluffy.
- Add the remaining ingredients and beat until smooth.
- Makes 3 1/2 cups.
CREAMY VANILLA FROSTING
- In medium bowl
- beat 1/3 cup softened butter or margarine.
- Add 1 cup powdered sugar and
- 1-1/2 teaspoons vanilla extract; beat well.
- Add 2-1/2 cups powdered sugar alternately with 1/4 cup milk,
beating to spreading
- About 2 cups frosting.
- To tint coconut, combine several drops desired color food color with 3/4 teaspoon water.
- add to 1-1/2 cups coconut.
- Stir until evenly tinted.
BRAIDED EASTER BREAD
- 2 pkgs. dry yeast
- 1/2 cup warm water
- 1/2 cup butter
- 3/4 cup milk
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 1 1/2 tsp. salt
- 5 cups all-purpose flour
- 6 soft-boiled, dyed eggs (nontoxic dyes only)
- 1 egg
- 1 tsp. water
- In a large mixing bowl, dissolve the yeast in the warm water.
- Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm.
- Pour the mixture into the bowl with the yeast.
- Add the sugar, eggs and salt, and stir well.
- Mix in the flour, one cup at a time, until a soft dough is formed.
- Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle.
- Knead until it becomes elastic.
- Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about 1 hour).
- Punch down the dough.
- Divide it into three equal parts and roll each piece into a 20-inch-long strand.
- Lay the strands side by side and gently braid them. (To avoid tearing the dough, braid from the middle out to an end; repeat with the other side.)
- Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under.
- Sink the eggs into the dough.
- Cover and let rise until double in size.
- Beat 1 egg with 1 teaspoon water and brush the wash over the dough.
- Bake in a preheated 350-degree oven for 25 minutes or until golden brown.
EASTER BASKETS AND BUNNIES CUPCAKES
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch
- Processed Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- CREAMY VANILLA FROSTING 3-3/4 cups (10-oz. pkg.)
- MOUNDS Sweetened Coconut Flakes, (tinted)
- Suggested garnishes (marshmallows, HERSHEY'S MINI KISSES Chocolate, licorice, jelly beans)
- Heat oven to 350°F.
- Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
- Stir in boiling water (batter will be thin).
- Fill muffin cups 2/3 full with batter.
- Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean.
- Cool completely.
- Prepare CREAMY VANILLA FROSTING; frost cupcakes.
- Immediately press desired color tinted coconut onto each cupcake.
- Garnish as desired to resemble Easter basket or bunny.
- About 33 cupcakes.
EASTER ALMOND PUDDING
- oz. Unsalted Butter
- 1 cup Milk
- 1 cup Heavy Cream
- 1 blade of Mace
- 1 piece of Cinnamon Stick
- Grated Rind of 1 Lemon
- 3 oz. Caster Sugar
- 6 oz. fine Breadcrumbs
- 4 oz. Almond Biscuits (Cookies), crushed
- 4 oz. ground Almonds
- ½ tsp. Nutmeg
- Pinch of Salt
- 4 Eggs, slightly beaten
- 1 to 2 Tbs. Candied Peel
- 1 to 2 Tbs. Currants
- Pre-heat oven to 375-F or 190-C degrees, Gas Mark 5.
- Lightly butter a gratin or glass casserole dish and reserve.
- In a saucepan over medium-high heat, bring the milk and cream to the boil.
- Reduce the heat and add the mace, cinnamon, lemon rind, and sugar; stir well and simmer for about 10 minutes.
- Place the breadcrumbs and the crushed almond cookies in a mixing bowl.
- Pour the milk mixture through a sieve and stir in the ground almonds.
- Mix thoroughly.
- Leave the mixture to cool a bit, then add the nutmeg and salt.
- Combine a few tablespoons of the mixture with the slightly beaten eggs to temper and add to the mixture along with the candied peel and currants; blend well.
- Bake for about 45 minutes.
- Let cool before serving with cream.
- Refrigerate any remaining pudding.
CHOCOLATE CREAM EASTER EGGS
- 1 package white frosting mix
- 5 tablespoons soft butter
- 3 tablespoons flour
- 2 tablespoons hot water
- 1/2 cup chopped candied fruit or 1/2 cup chopped nuts (optional)
- 1 package chocolate fudge frosting mix
- Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts.
- Knead 20-30 times on board lightly dusted with confectioners sugar.
- Divide and shape into 8 eggs; chill.
- Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top.
- Keep frosting mix over hot water while dipping the eggs.
- Decorate with white frosting mix tinted with pastel colors.
- cake mix; baked to form two circular cakes
- Licorice for whiskers
- M&M's for decoration
- You have two circular cakes, as though each would normally be one layer of a birthday cake.
- One is the head. The other is used the make ears and a bow tie.
- Cut the two ears out of either side of the circular cake, and then the center becomes a bow tie.
- Assemble the pieces, put frosting on it, and decorate it, making a face on it, etc.
- Use white frosting for most of it, and pink frosting for the center of the ears.
- Use licorice for whiskers, and put M&Ms all over the bow tie.
- 1 (10 ounce) Reeses peanut butter chips
- 1 tablespoon solid shortening
- 1 (5 ounce) can thin chow mien noodles
- 1 bag pastel colored M&M peanut candy
- Melt entire bag of chips and 1 tablespoon of shortening slowly in microwave or in double boiler on stove top.
- If using microwave, heat full power in intervals of 30 seconds at a time and then less as chips begin to melt.
- You want the chips and shortening to be well blended and creamy and hot.
- DO NOT OVERCOOK!!! Immediately pour the can of chow mien noodles into the peanut butter mixture and toss lightly to coat noodles.
- Avoid crunching noodles.
- Using a spatula can help.
- Do this quickly, making sure the noodles are evenly coated.
- Drop by spoonfuls onto WAX PAPER and gently form into the shape of a nest, leaving a hollowed area in the center in which you immediately place three M&M peanut candies for the "birds eggs".
- Each batch makes approximately 14 nests.
- 1 1/2 lb. Carrots
- 1 Tbs. Olive Oil
- 1/2 Tbs. Red Wine Vinegar
- Juice of 1 Lemon
- 1 clove of Garlic, finely chopped
- Pinch of Black Pepper
- Pinch of Paprika
- 1/2 tsp. Salt
- 1 Tbs. fresh Parsley, chopped
- Cut the carrots lengthwise into four quartered sections.
- If they're very long, cut across so that you get eight pieces from each carrot.
- Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they're starting to become tender but are still crisp.
- Drain the carrots.
- Mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in the saucepan, which has been washed and dried.
- Add the carrot segments and the salt and turn over a very low heat for about 5 minutes, until the flavors are all impregnated into the carrots.
- Remove, pile into a dish, and sprinkle with the parsley. Leave to cool before serving.
CHOCOLATE COVERED MARSHMALLOW EGGS
1 teacup sugar
a few saffron strands
2 tsp milk
2 tsp rose water (optional)
Fill four 9 x 13 inch pans with flour and use the egg to make egg impressions in the flour.
Dissolve gelatin in cold water (to soften) then stir in boiling water.
Add 2 cups sugar and vanilla; whisk until soft peaks form.
Spoon immediately into egg impressions and lay a vanilla wafer on top (curved side down).
Let set. Melt chocolate and wax.
Shake flour from marshmallow egg and dip in chocolate.
Lay on waxed paper.
Allow to set.
Decorate with colored frosting if desired.