Ingredients

• Frozen pie shells OR mini tart shells
• Easter Peeps - your choice of color but the yellow ones work best for the lemon theme
• Lemon curd or lemon pie filling
• Juice of one lemon

Instructions

1. Bake pie or tart shells at 450 degrees until golden brown.
2. Fill with lemon curd. If you make your own, reduce the sugar by about 1/3 as the peeps will make the whole concoction too sweet to eat.
3. For store-bought lemon curd, add 1-2 tablespoons of fresh lemon juice before placing mixture in tarts.
4. For tarts: Cut 3 peeps per tart into half-inch pieces. Trim the back off of one whole rabbit shaped peep.
5. Place the bunny peep in the middle and surround with the other peep pieces.
6. Broil for about 2 minutes, or until the topping is slightly melted and golden brown.

Ingredients

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple with juice
• 1 cup raisins

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.

Ingredients

• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted
• Sprinkles for decorating (optional)

Instructions

1. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
2. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
5. Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
6. Bake in preheated oven for 50 to 55 minutes, or until golden.

Ingredients

• 6 tablespoons granulated sugar
• 1 cup milk
• 1/4 cup (1/2 stick) unsalted butter (Not margarine)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Grated zest of 1 lemon
• 1/4 cup warm water
• 2 packages active dry yeast
• 1 whole egg plus 2 egg yolks
• 3 1/3 cups all-purpose unbleached flour, plus more for kneading
• 1 teaspoon salt
• 1 cup dried sour cherries
• 1/2 cup chopped pistachios
• Melted unsalted butter for greasing and brushing
• 1 egg yolk mixed with 1 tablespoon milk, for glazing
• For the icing:
• 1 cup confectioners' sugar
• 1 to 2 teaspoons milk, heated

Instructions

1. Preheat the oven to 375 degrees F.
2. Combine 5 tablespoons of the sugar, the milk, butter, cinnamon, nutmeg, cloves, and lemon zest in a small saucepan over medium heat. Stir until the milk is hot and the butter is melted. Remove from the heat and pour into a large bowl. Let cool to room temperature. Meanwhile, combine the warm water with the remaining 1 tablespoon sugar in a small bowl. Sprinkle the yeast over the water and let stand until frothy, about 10 minutes. Whisk the whole egg, the egg yolks, and the yeast into the cooled milk.
3. In another bowl, stir together the 3 1/3 cups flour and the salt. Add the yeast mixture, stirring until a sticky dough forms. Stir in the sour cherries and pistachios. Turn the dough out onto a lightly floured board or countertop and knead until smooth and elastic, 10 to 15 minutes. If the dough is too sticky, sprinkle with a little more flour.
4. Transfer to a lightly buttered bowl and brush the surface with a little melted butter. Cover loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours. Punch down and knead briefly. Re-cover and let rise a second time, about 30 minutes. Punch the dough down again and knead briefly. Divide into quarters and divide each quarter into 4 equal pieces. Roll each piece of dough into a smooth ball and place in a lightly buttered 9-by-13-inch pan. Cover loosely with plastic wrap and let rise a final time until doubled, about 30 minutes.
5. Brush the buns with the egg glaze. Bake until golden brown and the buns sound hollow when rapped on the bottom, 20 to 25 minutes. Let cool completely on a wire rack.
6. To make the icing, combine the confectioners' sugar and 1 teaspoon warm milk in a bowl. Stir until smooth, adding another 1 teaspoon milk if needed to achieve a smooth consistency. Spoon into a lock-top sandwich bag, seal, and snip off the tip of one corner. Squeeze the icing from the bag, piping a cross over each cooled bun. Serve the buns at room temperature.

Ingredients

• 1 dozen eggs
• Salt

Instructions

1. Place the eggs in a single layer, without crowding, in a 2- or 3-quart saucepan. Add water to cover by 2 inches and then the salt. Bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes.
2. Immediately remove the eggs from the hot water and plunge them into a basin of very cold water to cool down, or rinse under cold running water for about 5 minutes.
3. To peel, roll the large end of the egg on a countertop to crack the shell. Hold the egg under cold running water, and peel away the shell. Store unpeeled hard-boiled eggs in the refrigerator until ready to use.

Ingredients

• 1 tsp Baking Soda
• 1 tsp Salt
• 1/2 cup Granulated Sugar
• 1 cup Light Brown Sugar
• 2 tsp Vanilla
• 1 cup Crisco (Don't substitute Margarine!)
• 2 Eggs
• 2 1/2 cups All Purpose Flour
• 1 cup Semi-Sweet Chocolate Chips (or more if you would like)

Instructions

1. Add the first 6 ingredients (Baking Soda, Salt, Granulated Sugar, Light Brown Sugar, Vanilla, and Crisco) to your mixing bowl and mix well!
2. Add eggs and mix until the mixture is an even consistency.
3. Add flour and mix well.
4. Add Chocolate Chips and mix until the chocolate chips are evenly dispersed.
5. Roll dough into balls and space evenly on cookie sheet. Bake at 375 degrees for approximately 8 minutes (baking times may vary) or until golden brown.
6. The earlier you take out the cookies, the softer they will be. If you want them soft, do not let them get too brown! Let cookies cool for a few minutes, grab a tall glass of icy cold milk and enjoy!

Ingredients

• 1 cup softened unsalted butter
• 3/4 cup granulated sugar
• 4 eggs
• zest of 1 lemon
• 1 tsp. vanilla
• 2 cups flour
• 1 1/2 tsp. baking powder
• pinch of salt
• 1/4 cup lemon juice
• 3/4 cup shredded coconut
• 1 cup powdered sugar
• 2-3 tbsp. lemon juice
• 1/2 tsp. water
• few drops of green food coloring (any color you want, but this is for the Easter grass)
• 1 cup shredded coconut

Instructions

1. Preheat oven to 350 degrees.
2. Grease an 8- or 10-inch bundt pan. Cream together butter and sugar. Beat in eggs one at a time until well incorporated. Add in zest and vanilla.
3. In small bowl, combine flour, baking powder and salt. Beat slowly into wet ingredients. Mix in lemon juice and fold in coconut. Pour batter into prepared bundt pan. Bake for 35 minutes or until toothpick inserted in middle comes out clean. Take out and let cool completely.
4. Flip cake over onto plate and then flip back right side up onto your serving platter (you want cake to be sitting on platter the same way it was in the pan). Mix powdered sugar and lemon juice to make glaze. You might need to add more or less lemon juice to get to consistency you prefer. Pour over top of cake, letting glaze drip down sides. Let glaze set.
5. To make Easter grass: Mix water and food coloring in small cup. Adjust color to your liking. Pour over coconut that has been placed in a plastic sandwich bag. Secure top and shake until coconut turns green. You may want more grass; just repeat the process.
6. Fill up hole in cake with candy, coconut, plastic eggs or any other edible decorative goodies.
7. Spread the green tinted coconut in the hole of the cake, extending out as far as you like to the edges of the cake. You want it to look like grass in a basket.
8. Arrange your favorite Easter candy over top of “grass.”
9. Enjoy!
10. Note: Use your imagination with the candy and the coconut grass as not everybody loves coconut. You can fill up the hole in the middle of the cake with something special that falls out when you cut your cake.

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 3/4 cup warm milk (110° to 115°)
• 2 tablespoons sugar
• 2 tablespoons shortening
• 1 egg, beaten
• 2 teaspoons celery seed
• 1 teaspoon rubbed sage
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3 to 3-1/2 cups all-purpose flour
• Melted butter

Instructions

1. In a bowl, dissolve yeast in water.
2. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic; about 6-8 minutes.
3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes.
4. Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 25 minutes.
5. Bake at 375° for 10-12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks.