In our house we always celebrated Easter. I had become the person to make Easter dinner after our parents moved away. Here are some of my recipes that I like to make for Easter dinner including for the first time my famous Carrot Cake recipe.
Easter Meat Pie
2 cups all-purpose flour
1/4 teaspoon salt
1/4 ounces active dried yeast
1/2 cup warm milk 110°F
1/2 teaspoon sugar
2 tablespoon unsalted butter melted
1 whole egg beaten
15 ounces low fat ricotta cheese
3 whole eggs
1 cup Italian five cheese shredded
6 ounces lean ground beef
4 ounces sausage links sliced
4 slices bacon diced
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon olive oil
Heat oven to 325°F.
Dissolve yeast in warm milk with the sugar. Let proof until bubbling. Add the butter and eggs mixing well.
Mix flour and salt together and add to the yeast mixture. Mix dough until soft but not sticky.
Heat oil over medium high heat and add ground beef, sausage and bacon. Cook until browned. Drain.
Put ricotta in a bowl and add the eggs one at a time beating until smooth.
Add Italian cheese and meats to ricotta mixture. Mix well.
Divide dough in half and roll each into an 11 inch circle.
Put one of the pie dough into a 9 inch pie pan and push up the sides. Pour cheese mixture into pie pan smoothing the top.
Place second pie crust over the filling mixture and press the dough together and crimp the sides. Cut slits into the top to let steam out.
Bake for 1 hour or until golden brown.
Makes 6 servings
Italian Seasoning
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried thyme
1/2 teaspoon crushed red pepper flakes
Mix everything together well and store in a jar with a lid.
Makes 16 servings
Ham with Pineapple Glaze
8 pounds ham
8 ounces crushed pineapple in juice
2 tablespoons Dijon mustard
1/4 cup sherry or apple juice
1 cup light brown sugar packed
1 teaspoon ground cloves
Heat oven to 350°F. Put ham in large pan with a rack. Put meat thermometer in ham avoiding the bone.
While ham is baking put the remaining ingredients in a small saucepan over medium high heat. Heat until boiling. Reduce heat to low and cook until syrupy.
Remove ham from the oven and score through the fat. Baste ham with the pineapple sauce.
Put the ham back in the oven basting with the pineapple sauce every 10 minutes. Cook until ham reaches an internal temperature of 140°F.
Makes 16 servings
Maple Glazed Sweet Potatoes
1 pound Sweet potatoes peeled and sliced
Boiling water
1/3 cup pure maple syrup
1 tablespoon dark brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
In a large skillet over medium high heat bring one inch of water to a boil. Add potatoes and cover and boil for 20 minutes or until tender.
Drain potatoes and put back into the skillet.
Add maple syrup, brown sugar, cinnamon and allspice to the potatoes. Simmer for 5 minutes spooning the sauce over the potatoes until glazed.
Makes 4 servings
Mashed Potato Surprise
4 large Yukon gold potatoes peeled and cubed
1/4 cup evaporated milk
1/4 cup plain low fat yogurt
1 cup low sodium cheddar cheese
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup green onions finely minced
4 tablespoons butter
Put potatoes in a pan with water to cover over medium high heat. Cook 20 to 25 minutes or until tender. Drain.
Put potatoes in a large bowl and add the remaining ingredients. Whip until light and fluffy.
Makes 4 servings
English Peas and Pearl Onions
2 cups frozen peas
8 ounces pearl onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried dill
3 tablespoons unsalted butter
Heat water in a medium saucepan over medium high heat to boiling and add the peas. Reduce heat to medium low and simmer for 15 minutes.
Melt butter in a small saucepan over medium heat. Add salt, pepper and dill. Mix well.
Drain the peas and add the butter. Mix well.
Makes 6 servings
Spinach and Beets Salad
16 ounces baby spinach
1/2 small red onion thinly sliced
8 ounces canned beets sliced
4 ounces mandarin oranges sliced
1/4 cup golden raisins
1/4 cup walnuts toasted
1/4 cup dried cherries
1/4 cup dried apples
1/2 cup sherry or apple juice
Dressing
1/8 cup sherry vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon sugar
1/8 teaspoon salt
Toast walnuts in a small skillet over medium heat. Watch carefully as they can burn easily.
Soak cherries and apples in sherry for 15 minutes. Drain.
Mix sugar and salt into vinegar until dissolved. Drizzle in olive oil and whisk to combine.
Mix all the salad ingredients together and add enough dressing to coat. Serve remaining dressing on the side.
Makes 6 servings
Buttery Pan Rolls
2 packages of active dried yeast
1/2 cup warm water 110°F
4 1/2 cups all-purpose flour
3 tablespoons sugar
6 tablespoons unsalted butter
1 large egg room temperature
1 cup warm milk 110°F
In a large bowl dissolve the yeast in warm water and let stand 15 minutes until bubbling.
Stir together 2 cups flour, sugar and salt until well mixed.
Add 4 tablespoons of butter, egg, yeast mixture and milk to the dry ingredients. Mix well.
Gradually beat in remaining 2 1/2 cups of flour. Cover the bowl and let rise in a warm place until doubled.
Brush a 9x13 inch pan with 1 tablespoon of butter.
Beat down the batter and drop by spoonfuls making 15 rolls in the prepared pan. Brush the remaining butter over the top of the rolls. Cover and let rise until doubled.
Heat oven to 425°F.
Bake rolls for 12 to 17 minutes or until light brown.
Makes 15 rolls
Carrot Cake
1 3/4 cups sugar
1 1/2 cups vegetable oil
3 whole eggs
2 cups all-purpose flour
2 1/2 teaspoons cinnamon
2 teaspoons baking soda
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups carrots shredded
1 cup walnuts chopped fine
1/2 cup coconut flakes
1/2 cup golden raisins
1/4 cup sherry or apple juice
8 ounces crushed pineapple in juice drained
Frosting
16 ounces cream cheese softened
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
Vegetable spray with flour
Heat oven to 350°F.
Soak raisins in sherry for 15 minutes.
Mix sugar, oil and eggs in a large bowl until light and fluffy.
Sift in cinnamon, baking soda, nutmeg, salt and flour into the egg mixture. Beat until well incorporated.
Add vanilla extract and mix thoroughly.
Drain the raisins and add into cake mixture along with the carrots, walnuts and coconut. Mix well.
Spray a 19 inch Bundt pan. Spread the cake mixture evenly in the pan smoothing the top.
Bake for 1 hour or until tester poked in the middle of the cake comes out clean.
Cool on a cake rack. Spread with frosting on the cooled cake.
Frosting: Beat cream cheese and vanilla extract in bowl until smooth creamy. Gradually add the sifted powdered sugar until smooth and spreading consistency. Spread over cake.
Makes 16 servings