Easter Round-Up

 

Hop on by Ever Ready's site to find a recipe for your Easter dinner, brunch, or your next spring gathering.

Orange Sorbet and Raspberry Parfaits

Cook's notes: In a time crunch, this recipe is perfect for any special occasion. It's 15 minutes from start to finish using all prepared ingredients with no compromise on taste. Your guests will love the light, refreshing, and tasty finish to their meal.
Any fancy glass will work, including a parfait, wine, or sherbet glass.

The recipe is adapted from bettycrocker.com and serves 4.

Ingredients:

• 1-pint raspberries
• 2 tablespoons sugar
• 2 tablespoons orange or raspberry liqueur
• angel food, sponge cake, or pound cake cubes (I used a small angel food cake from the bakery) 
• 1-pint orange sorbet

Directions:

• Reserve 1/4 cup raspberries for garnish.
• Mix remaining raspberries, sugar, and liqueur in a bowl.
• Cut cake into 1/2 inch cubes.
• Layer in the following manner: cake,  a drizzle of raspberry mixture, raspberries, and a tablespoon of sorbet. Then repeat layers ending with sorbet on top. Garnish with raspberries.

Other company-worthy Ever Ready Specials include:

https://sockfairies.blogspot.com/2018/03/easter-treats.html

https://www.creationsbykara.com/easter-recipe-nest-cookies/

Bunny Veggie Tray  

Easter Charcuterie Board

Link below for the how-to

https://www.number-2-pencil.com/easter-charcuterie-board/?utm_source=convertkit&utm_medium=email&utm_campaign=Easter+Charcuterie+Board+%F0%9F%90%B0++-+21116147

Asparagus and Ham Tart

https://sockfairies.blogspot.com/2018/03/spring-for-brunch-meal.html

Roasted Veggies with Salmon and Mustard Sauce

https://sockfairies.blogspot.com/2020/02/roasted-vegetables-and-salmon-with.html

Overnight Breakfast Casserole 

http://sockfairies.blogspot.com/2015/12/christmas-brunch-from-seasonal-plate.html

Spinach Pear Salad 

https://sockfairies.blogspot.com/2021/10/spinach-pear-salad-with-cranberries-and_11.html

Carrot Cake 

Cook's Notes: The best Carrot Cake recipe that's extra moist from buttermilk and crushed pineapple, with a hefty coating of dreamy cream cheese frosting. Note, it does not need a holiday to be served and enjoyed. 

Ahead of time, prep the raisins by soaking them in 2 tablespoons of bourbon for 8 minutes, and then drain them in a strainer.

Toast chopped nuts and coconut in a single layer on a baking sheet for 4 minutes at 350 degrees. 

The recipe was adapted from tastesbetterfromscratch.com

Ingredients:

• 1-1/4 cups granulated sugar 
• 2/3 cup brown sugar, firmly packed
• 1 cup vegetable or canola oil (I used canola because the taste is a little more neutral)
• 1/2 cup buttermilk
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract 
• Optional 1/2 cup crushed pineapple, drained and patted dry with a paper towel  
• 2 1/4 cups all-purpose flour 
• 1- 1/2 teaspoons baking powder
• 1 teaspoon baking soda 
• 3 teaspoons ground cinnamon or 2 tablespoons Saigon cinnamon 
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt 
• 1/4 teaspoon ground nutmeg 
• 2 cups carrots, finely grated, about 3-4 large carrots 
• 1-1/2 cup chopped pecans or walnuts, toasted (reserve 1/2 cup for sprinkling on frosting) 
• optional 34 cup toasted coconut
• 1 cup golden or dark raisins 

Cream Cheese Frosting Ingredients: 

• 1 8-oz package of regular cream cheese, softened 
• 1/3 cup butter, softened
• 2  teaspoons vanilla extract 
• 4 cups powdered sugar 
• Half and half (use as needed for the right consistency)

Cake Directions: 

• Preheat the oven to 350 degrees. Prepare two 8-inch cake pans* by lightly coating them with cooking spray, then lining with parchment paper, or use one 13 x 9 pan.
• Wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
• Dry ingredients: In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg. Use a whisk for this step.
• Combine: Add the dry ingredients to the wet ingredients, then mix until incorporated. Fold in the carrots, pecans or walnuts, and raisins just until evenly distributed throughout the batter.
• Bake: Pour the batter into prepared pans. Bake on the center rack until a toothpick inserted comes out clean, about 25 minutes for a 13 x 9 pan, 22 minutes for a round cake pan. 
• Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Cream Cheese Frosting: 

• Beat cream cheese and butter together until smooth. Mix in vanilla. Add in powdered sugar, and add half-and-half by the tablespoon until you reach the right frosting consistency. Beat for several minutes until smooth and fluffy.
• Assemble: Place the bottom layer on a cardboard round or serving plate. Spoon about ½ cup cream cheese frosting onto the bottom cake layer, spreading evenly over the surface and out to the edge of the cake. Repeat with the remaining cake layers. Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped nuts around the edge of the cake, if desired. If using a 13 x 9 pan, frost the cake in the pan and sprinkle with finely chopped toasted nuts.  
• Keep cake refrigerated until serving.