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.

Easter Brunch Recap

BRUNCH RECAP

 Easter, a time to pause and reflect on life's blessings. With gratitude, we were able to share part of the day with four other couples. We began with a toast to all of us as we enjoyed adult beverages provided by Ingrid and Terry. The day was picture-perfect for sitting outside and enjoying the nice spring weather. No pun intended, we were "ready" for guests.

Thanks to Bob for being our official photographer.

There was no shortage of food for 10 people. It was a feast! The food contributions for this brunch were beyond amazing. The spiral ham from Costco took center stage. 

We enjoyed a fruit bowl with Yogurt dressing to the right of the ham platter, cheesy potatoes, a salad, Caprese Watermelon Green Beans,  a bacon cheese quiche, and rolls.

  

Of course, stuffed as we were, there was still room for dessert.

Best Ever Carrot Cake and Mini Lemon Tartlets 

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. I soaked the raisins in 2 tablespoons of bourbon for 8 minutes.

The recipe was adapted from tastesbetterfromscratch.com

Ingredients:

• 1-1/2 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 
• 2 1/4 cups all-purpose flour 
• 1- 1/2 teaspoons baking powder
• 1 teaspoon baking soda 
• 2 teaspoons ground cinnamon or 1 tablespoon Saigon cinnamon 
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt 
• 1/4 teaspoon ground nutmeg 
• 2 1/4 cups carrots, finely grated, about 3-4 large carrots 
• 1 cup chopped pecans  or walnuts
• 1 cup golden or dark raisins 

Cream Cheese Frosting Ingredients: 

• 1 8-oz package of regular cream cheese, softened 
• 1/2 cup butter, softened
• 2  teaspoons vanilla extract 
• 4-5 cups powdered sugar 
• Half and half

Cake Directions: 

• Preheat the oven to 350 degrees. Prepare two 8-inch cake pans* by lightly coating with cooking spray, then lining with parchment paper or 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 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 powdered sugar, one cup at a time, until the frosting reaches the consistency you want, ading in half and half by tablespoons. 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 nuts.  
• Chill the cake for at least 30 minutes before serving.
• 
  
  

Mini Lemon Mousse Tarts
The recipe makes about 24 mini tarts.
Ingredients:

• 1-1/4 cups heavy cream, liquid
• 1/2 cup powdered sugar
• 2 oz. softened light or regular cream cheese
• 1/2 tsp. vanilla
• 5 tablespoons prepared jarred Lemon Curd (found in the jelly aisle)
• 2-3 tablespoons lemon zest
• Garnish, raspberries
• 1/3 cup each toasted coconut and almonds
• 2 boxes Mini Phyllo Pastry Shells (prebake unfilled for 3 minutes and set aside) 

Directions:

• In a small bowl, beat the softened cream cheese, vanilla, powdered sugar, lemon zest, and lemon curd until smooth.
• Whip the cream until it is well blended into the cream cheese mixture.
• Refrigerate until serving.
• Mix coconut and almonds together and toast at 350 degrees for 4 minutes. 
• Fill mini pastry shells that have been pre-baked with lemon mousse filling, sprinkle with a toasted coconut and almond mixture, and top with a raspberry. Serve immediately.

EASTER AND SPRING GREETINGS

 

Easter Weekend Reflections

It’s Easter Weekend, and right on cue, the dogwoods are blooming across the South. It’s a natural symbol of rebirth and renewal. There is a beautiful story about the Dogwood Tree being the wood used for the crucifixion of Jesus Christ.

The story, typically told at Easter when the dogwoods bloom, adds that Christ caused the dogwood flowers to serve as a reminder of the cross on which He died. He allegedly did this by giving the flower two long and two short petals, and having what appear to be nail prints on the petals to remind us that Christ suffered on the cross with nails through His hands. The story is remarkable, but unfortunately, the legend is not true. There is no biblical basis for it, but it's a lovely poem and suitable for Easter reflections.

"In Jesus' time, the dogwood grew
To a stately size and a lovely hue.
'Twas strong and firm, its branches interwoven.
For the cross of Christ, its timbers were chosen.
Seeing the distress at this use of their wood
Christ made a promise which still holds good:
"Never again shall the dogwood grow
Large enough to be used so.
Slender and twisted, it shall be
With blossoms like the cross for all to see.
As blood stains the petals marked in brown,
The blossom's center wears a thorny crown.
All who see it will remember Me
Crucified on a cross from the dogwood tree.
Cherished and protected, this tree shall be
A reminder to all of my agony."

These dogwood photos were taken in Kentucky several years ago.

Have you heard of Resurrection Rolls? 

A kid-friendly treat to try this weekend 

You will need  these supplies 

and the recipe can be found at  https://mixandmatchmama.com/2016/03/resurrection-rolls/

Spring Foods Peter Rabbit Approved

 Peter Rabbit Approved 

Easy Last Minute Ideas

Chunky Guacamole Deviled Eggs 

Cook's Notes:  Deviled eggs meet guacamole for a perfect Easter treat or your next Margarita and Chip gathering. 
The recipe yields 12 servings and can be easily scaled up to serve more. Inspiration comes from Food Network Magazine April 2020. 
Cooking Tip:  Peel hard boiled eggs right after they have been submerged in cold water for 2 minutes. Chill peeled eggs for 30 minutes, which helps eggs hold shape better for slicing and filling.  
Ingredients: 

• 6 hard-boiled eggs, peeled and chilled
• 1 avocado, peeled, remove the inside, and mash
• 2 tablespoons red onion, minced
• 2 tablespoons Miracle Whip or mayonnaise
• Lime squeeze 
• 3 tablespoons diced cherry tomatoes, patted dry on a paper towel 
• A dash of sea salt and red pepper flakes
• Optional: cilantro

Directions:

• Slice each egg in half and remove yolks. 
• In a small bowl, add yolks, mashed avocado, onion, spices, mayonnaise, and lime juice.
• Mix all the ingredients together and fold in the diced tomatoes.
• Fill each white with the mixture. Refrigerate several hours before serving. 

Easter Brunch Round-up Part One

 

PART ONE: MAIN ENTREE

Ham and Asparagus Quiche 

https://sockfairies.blogspot.com/2020/03/asparagus-round-up.html

Cinnamon Roll Casserole 

https://sockfairies.blogspot.com/2022/04/cinnamon-roll-breakfast-casserole.html

Asparagus and Red Pepper Strata

https://sockfairies.blogspot.com/2019/04/easter-round-up-part-2.html

Overnight Breakfast Casserole

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

Puff Pastry Cups 

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

Tex Mex Brunch Cups

http://sockfairies.blogspot.com/2017/06/weekend-round-up-part-one_25.html

Puff Pastry with Chicken Pot Pie Topping 

https://sockfairies.blogspot.com/2025/01/chicken-pot-pie-with-puff-pastry-topping.html

PART TWO EASTER SPRING BRUNCH SIDES

Easter Recap with a Green Bean Salad and Book Recommendation

"How Martha Saved Her Parents From Green Beans" is a hilarious book by Minnesota children's author and illustrator David La Rochelle. It is geared for the 5-7 age group. If you have any picky eaters in your family, reading this book might just get them on board to love their veggies.  

The storyline is cute. Every child can identify with Martha's not wanting to eat those dreaded veggies on her plate. Martha hates green beans. When some mean green bandits stroll into town, anyone who says, "Eat your green beans," is in big trouble. But when the beans kidnap Martha's parents, Martha is forced to take action. She can think of only one way to stop the villainous veggies from taking over her town, and it’s not pretty...or tasty. 

The illustrations are quite funny, with the green beans all dressed up as various characters. It's a great spring read. 

Cook Notes: 

This book blurb leads me into Easter Recap with a Green Bean Salad shared at a recent brunch.   

    RECAP

The ingredients listed can be increased or decreased depending on how much is needed. I used a store-bought Chipotle Dressing to garnish the salad. A Balsamic Vinaigrette also works well with these ingredients.  

Ingredients: 

• Green beans
• Mixed greens 
• Red onions
• Pine nuts 
• Croutons
• Ciliegine-fresh mozzarella balls
• Avocados, cut into chunks 

Directions:

Cook the green beans al dente. Pour them into a colander with ice cubes and drain again. You want to keep the beans crisp. This step can be done ahead of time.   

Mix all salad ingredients, add dressing, and enjoy!

Cooking Tip:

Avocados brown quickly, so add them right before serving.

Cathy and Bob Iversen hosted a large group for Easter brunch. Cathy's spectacularly colored deviled eggs caught our attention for their color, flavor, and carefully pipped-in filling.  

The Iversens were "Easter Ready," having moved furniture around to accommodate a large gathering and candy treats spread all about.  

For sure, no one went home hungry with a huge array of food. Thanks to Clare and Cis, who ensured we started the afternoon off right, serving mimosas. 

Recipes available on request

Roasted Red Pepper and Bacon Strata

Corn Pudding

                                                        Cheesy Potatoes

Asparagus and Spinach Quiche 

Chocolate Chip Bars

Hot Cross Buns

Hoppin' John Cajun Rice and Black Eyed Pea Dish

Assorted Fresh Fruits

I was intrigued by the pie below. It's a lemon pie made with all lemons, including the rind, pulverized in a blender. 

Fine conversations, good friends, and great food are all you need to ensure a successful Easter gathering. 

Thanks to Cathy and Bob for a wonderful afternoon!