Celebrate Easter with these recipes

By Susan McClanahan

We are at the end of Lent and Holy Week and we anticipate the exciting climax to the week with Easter Sunday. As Christians, we recall writings of the events that led up to the crucifixion and resurrection of Jesus. In modern day times, we celebrate many different ways with our children and as family units. Dying Easter eggs and making Resurrection Cookies are among our many traditions.

This year, like years in the past, I received several requests for the Easter Resurrection cookie recipe. So, instead of trying to copy and email it to those that asked, I will include it here today for you. It is a great activity to do with children and grandchildren. I hope you find as much joy in this activity as we have in our family.

I wish each of you a very meaningful Easter and may you spend time pondering on the miraculous events of Easter and what that means for each of us. However you celebrate, I hope it includes lots of family and people you love, and of course a buffet full of your favorite foods. Maybe some of these appetizer, salad and dessert recipes will find their way to your Easter dinner table.

Easter Resurrection Cookies

To be made the evening before Easter.

You need:

• 1 cup whole pecans
• 1 teaspoon vinegar
• 3 egg whites
• Pinch salt
• 1 cup sugar
• Zipper baggie
• Wooden spoon
• Tape
• Bible

Preheat oven to 300 degrees (this is important-don't wait until you're half done with the recipe).

Place pecans in zipper baggie and let children beat them with wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoon onto parchment or brown paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus tomb was sealed. Read Matthew 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

While we are talking about Easter meal recipes, I will include here a few recipes that you might find enjoyable on your table this year as you sit down to your family Easter feast.

Mini Chive Crab Cakes

These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal.

• 4 large egg whites
• 1 large egg
• 2 cups panko (Japanese) bread crumbs, divided
• 6 tablespoons minced fresh chives
• 3 tablespoons all-purpose flour
• 1 to 2 teaspoons hot pepper sauce
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 2 tablespoons canola oil
• Lemon wedges, optional

In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours.

Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-inch-thick patties.

In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges. Yield: 12 servings.

Brown Sugar Mustard Glazed Ham

The most perfect sticky glaze is slathered all over this juicy, tender Brown Sugar Mustard Glazed Ham, with crisp edges and an incredible flavor. Although this recipe calls for a large bone-in ham, you can use this glaze recipe on any ham you may choose.

• 8-10 pound bone-in fully cooked ham
• 1/2 cup water
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup honey
• 2 tablespoons Dijon mustard
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 cloves garlic, smashed

Preheat the oven to 300 degrees and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.

Line a baking tray or dish with several sheets of aluminum foil or parchment paper if you prefer (it will make cleanup a lot easier).

Remove the rind or skin of the ham, ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don't cut more than 1/4 inch deep) over the entire ham. Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.

Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes).

Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).

After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425 degrees. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.

Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavor, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing. If your crust is still pink after there suggested baking time, turn on your broiler and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn't burn from the sugar.

Let the ham rest 10-20 minutes before slicing.

Notes: If your glaze has been over simmered and begins to thicken between each baste, add some of the pan juices to it and heat it up over low heat until it warms through and is the consistency of warmed honey.

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Most bacon-wrapped Brussels sprouts recipes call for holding everything together with toothpicks, but this recipe skips that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.

• 18 medium Brussels sprouts (about 1 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 1 (12-ounce) package center-cut bacon (about 18 strips)
• 1/4 cup pure maple syrup, plus 1/2 cup more for serving
• 1/2 cup mayonnaise
• Zest of 1/2 lemon, plus 2 teaspoons juice
• Crushed red pepper flakes

Preheat the oven to 400 degrees. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.

Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on a rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.

Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.

Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.

Field Salad With Citrus Vinaigrette and Sugared Pecans

• Cooking spray
• 1/4 cup chopped pecans
• 2 teaspoons sugar
• 1/8 teaspoon ground red pepper
• 10 cups gourmet salad greens
• 3/4 cup Citrus Vinaigrette (see recipe)
• 2 navel oranges, peeled and sectioned
• 1/4 cup sweetened dried cranberries

Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans; cook 6 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper. Combine greens, Citrus Vinaigrette, and orange sections in a large bowl; toss well. Place 1 cup greens mixture on each of 8 plates; top each serving with 1 1/2 teaspoons pecans and 1 1/2 teaspoons cranberries. Serve immediately.

Citrus Vinaigrette

• 1/2 cup fresh orange juice (about 1 orange)
• 1/3 cup fresh grapefruit juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons minced peeled fresh ginger

Combine all ingredients in a blender; process until smooth. Pour into a bowl; cover and chill.

NOTE: Store in an airtight container in the refrigerator for up to 1 week.

Asparagus with Hazelnut Oil

• 1 1/2 pounds thin asparagus
• 2 tablespoons hazelnut oil
• Juice of 1 lemon
• Salt and pepper
• 4 tablespoons toasted chopped hazelnuts
• 1/4 cup grated Parmesan cheese

Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes. Toss in hazelnut oil and sprinkle with lemon, salt, and pepper to taste. Garnish with grated hazelnuts and Parmesan cheese.

Cheese Tortellini Caesar Salad

• 1 (9 ounce) package refrigerated Three Cheese Tortellini, prepared according to package directions, chilled
• 1 bag ready-to-use romaine lettuce
• 3/4 cup creamy Caesar salad dressing
• 1/3 cup shredded Parmesan cheese
• 1 cup diced fresh tomatoes
• 1 cup Caesar-style croutons

Combine pasta, lettuce, dressing and cheese in medium bowl. Toss to coat; top with tomatoes and croutons. Season with ground black pepper.

Creamy Pecan Crunch Grape Salad

With only a few ingredients, you can assemble this delicious and refreshing salad in no time, and refrigerate until ready to serve.

• 1 package (8 ounces) cream cheese, softened
• 1 cup (8 ounces) sour cream
• â…“ cup sugar
• 2 teaspoons vanilla extract
• 2 pounds seedless red grapes
• 2 pounds seedless green grapes
• 4 tablespoons brown sugar
• 5 tablespoons chopped pecans, plus a handful extra for sprinkling on top

In a large mixing bowl, beat the cream cheese, sour cream, sugar and vanilla with a hand mixer until blended. Add grapes and stir to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Just before serving, add brown sugar and pecans and mix in.

Sprinkle with some extra pecans on top and serve.

Angel Berry Trifle

An Angel Berry Trifle that's perfect for Easter brunch made with fresh berries, angel food cake and an out of this world vanilla pudding and cream cheese custard.

• 1 package (1 ounce) instant sugar free vanilla pudding
• 1 1/2 cups milk
• 1 cup vanilla yogurt
• 6 ounces cream cheese, or whipped cream cheese
• 1/2 cup sour cream
• 12 ounces frozen whipped topping, thawed
• 1 angel food cake, prepared and cut into cubes
• 2 cups fresh strawberries, chopped
• 2 cups raspberries
• 2 cups blackberries

In your mixer, whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.

In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.

To assemble, place a third of the angel food cake cubes in a 4-quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.

Serve immediately or refrigerate.

Notes: This trifle will last up to 3 days in the refrigerator. Trifles are great because you can make them the day before and the longer they sit in the refrigerator, the better they will taste.

Outrageous Lemon Cake

This rich lemon cake that tastes incredible with delicious cream cheese frosting and raspberries is the perfect way to celebrate Easter and welcome spring.

• 2 sticks unsalted butter, softened
• 2 1/2 cups sugar, divided
• 4 eggs
• Lemon zest from 5 lemons
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon lemon juice

Preheat the oven to 350 degrees. Grease and line with parchment paper two 9-inch round baking tins.

Beat together the butter and 2 cups of the sugar. Mix in the eggs, one at a time. Add the lemon zest. Mix together the flour, baking powder, baking soda and salt. Add the dry ingredients, 1/4 cup lemon juice, the buttermilk, and the vanilla and mix well.

Divide the batter between the two cake pans, and bake for about 30-35 minutes or until a toothpick inserted comes out clean.

Meanwhile, make the simple syrup: over medium-high heat, mix together 1/2 cup lemon juice and 1/2 cup sugar until the sugar has completely dissolved. Set aside.

Make the frosting: beat together the cream cheese and the butter. Add the powdered sugar one cup at a time, scraping down the sides as needed. Mix in the vanilla and 1 tablespoon lemon juice.

When the cake has finished baking, use a fork to poke holes all over the cake. Divide the simple syrup between the two cakes and pour over top.

Assemble the Cake: Once the cakes have cooled completely, you can layer them with the cream cheese frosting. Keep refrigerated until 1 hour before serving.

Coconut Cream Pie

• 1 cup milk
• 1 cup sweetened, flaked coconut
• 1 cup light cream
• 1/2 cup sugar
• 2 tablespoons corn starch
• 2 eggs, separated
• 1 teaspoon vanilla
• 1 pie crust, homemade or store bought
• 8 ounces whipped cream

Bake pie crust according to directions and cool completely.

Place milk and light cream in a double boiler. Add sugar and bring to a boil. Add 2 tablespoons cold water to corn starch. Stir well.

In a bowl, beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well. Add egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly.

Remove from heat. Add vanilla and coconut. Stir. Let stand 30 minutes.

Pour into prepared crust. Cover with plastic wrap and chill 30 minutes or until set. Remove plastic wrap. Cover with whipped cream. Top with additional coconut or toasted coconut.

Orange Glazed Bundt Cake

Moist and delicious, this Orange Glazed Bundt Cake starts with an easy citrus Bundt cake that is covered in a sticky, sweet orange glaze. This cake is always a hit and is perfect for spring and Easter dinner.

Cake:

• 1 package (15.25 oz) yellow cake mix
• 1 package (3.5 oz) instant lemon pudding mix
• 3/4 cup orange juice
• 1/2 cup vegetable oil
• 4 eggs
• 1 teaspoon lemon extract

Glaze:

• 2/3 cup sugar
• 1/3 cup orange juice
• 1/4 cup butter
• 1 teaspoon orange zest

Preheat the oven to 325 degrees. Grease and flour a 10-inch Bundt pan.

In a large bowl, combine the cake mix and the pudding mix. Add the orange juice, vegetable oil, eggs, and lemon extract. Beat on low speed until combined. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour the batter into the prepared pan.

Bake in the preheated oven for 45-60 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for 10 minutes, then turn out onto a serving dish. Allow to cool completely.

Place a small saucepan over medium heat. Add the sugar, orange juice and butter and cook until the butter is melted. Once melted, cook for 2 minutes then remove from the heat. Stir in the orange zest. Slowly pour the glaze over the cooled cake. There will be some extra glaze that doesn't soak into the cake, so take a spoon and spoon the excess glaze over the cake.

Fresh Strawberry Cake

For the cake:

• 4 1/2 cups cake flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup plus 2 tablespoons butter, room temperature
• 2 cups granulated sugar
• 4 eggs plus 1 egg white
• 3/4 cup sour cream
• 1 tablespoon vanilla extract
• 1 tablespoon orange extract, optional
• 3/4 cup plus 6 tablespoons milk

For the Strawberry Frosting:

• 3 cups heavy cream
• 1 (8 ounce) package cream cheese, softened
• 2 teaspoons vanilla extract
• 3/4 cup granulated sugar
• 2-3 pints strawberries, finely chopped (equals about 2 cups chopped strawberries)

Preheat oven to 325 degrees. Prepare 3 round cake pans by spraying liberally with non-stick cooking spray.

Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.

In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined. Stir in sour cream, vanilla and optional orange extract, and mix well until combined. Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk. Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.

Divide the batter into 3 prepared, round baking pans. Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.

For the frosting:

In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream until stiff peaks are formed. Set aside, preferably in the refrigerator. (If you have two bowls for your stand mixer, leave it in the bowl, if not, transfer to another bowl before placing in the refrigerator).

Fit the paddle attachment on your mixer and beat cream cheese on high until light and fluffy, scraping the sides a couple of times. Add the vanilla and sugar and beat on medium until fully incorporated.

Stir in chopped strawberries on low speed. Remove the bowl from the mixer. Gently fold in the whipped cream with a spatula until well combined.

To assemble the cake: Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about 1/2-inch or so thick). Repeat with the next two layers, then frost the sides with an offset spatula. Smooth top and sides until even, then top with sliced strawberries for garnish, if desired.

Lemon Meringue Cupcakes

For the Lemon Filling:

• 3 egg yolks (reserve whites for meringue)
• 3/4 cup granulated white sugar
• 3 tablespoons all-purpose flour
• Pinch of salt
• 3 tablespoons lemon juice
• 2 tablespoons lemon zest, loosely packed
• 1/2 cup water
• 2 tablespoons unsalted butter, melted

Cupcakes:

• 1/2 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 3 tablespoons lemon juice
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups all-purpose flour

Meringue:

• 3 egg whites
• Pinch of salt
• 1/4 cup sugar

Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside.

Preheat oven to 375 degrees.

Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined.

Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes. Do not turn off oven.

Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it).

With a sharp knife, remove center of each cupcake (about 1-inch in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core as you wish; fill cupcake centers with lemon filling.

Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving. Makes: 12 cupcakes.

Have a wonderful week, and until next time, happy cooking.