1) Eggs - 3.
2) Corn oil - 1 1/4 cups.
3) Packaged brown sugar - 1 1/3 cups.
4) Baking soda - 2 tsp.
5) Cinnamon - 2 tsp.
6) Salt - 1/2 tsp.
7) All-purpose flour - 2 cups.
8) Crushed pineapple (in natural syrup) - 1 8-oz. can.
9) Coconut - 1/3 cup, shredded.
10) Walnuts - 1 cup, coarsely chopped.
11) Carrots - 4, grated.
1) A pan (dimensions: 13"X9"X2").
2) A large bowl.
3) A medium-sized mixing bowl.
1) Turn up the oven temperature to 350 degrees.
2) Grease and flour the pan.
3) Pour the eggs, oil and brown sugar into the large bowl. Combine the items until well blended.
4) Pour the baking soda, cinnamon, salt and flour into the medium-sized mixing bowl and coalesce.
5) Add the soda mixture to the egg mixture little by little, taking care that you do not mix these too much.
6) Add in the pineapple and syrup. Toss in coconut, walnuts and carrots. Beat well to combine.
7) Pour the batter into the greased pan and bake for about an hour, or until a toothpick inserted in the middle of the cake comes out clean.
8) Cool the batter for 10-15 minutes in the pan.
9) Invert the cake onto a cooling rack and cool completely.
10) Garnish with cherries. Lightly sprinkle sugar on top. Store in a freezer or serve immediately.
For the Pie crust:
1) All-purpose flour - 2 1/2 cups.
2) Salt - 1/2 tsp.
3) Frozen sweet butter - 1/2 cup, cut in small chunks.
4) Vegetable shortening - 1/4 cup.
5) Ice water - 7 - 8 tbsp.
For the filling:
1) Medium-sized onions - 2, diced.
2) Celery stalks - 4, diced.
3) Olive oil - 2 tbsp.
4) Frozen corn - 1 1/2 cups.
5) Frozen baby peas - 2 cups.
6) Carrots - 4, peeled, chopped and cooked.
7) Medium potatoes - 2, peeled, cubed and cooked.
8) Cooked chicken, turkey or ham - 4 cups, diced.
9) Pepper - 1/2 tsp.
10) Salt (for taste).
11) Egg - 1, lightly beaten.
1) A food processor fitted with a metal blade.
2) Plastic wrapper.
3) A large saucepan.
4) A medium-sized saucepan.
5) Two 9-inch pie pans.
To make the Pie-crust:
1) Pour the flour, salt, butter and vegetable shortening into the bowl of the food processor.
2) Pulse the ingredients thoroughly.
3) Sprinkle the mixture with the ice water and pulse until the dough starts to become stuffy. Take care that the dough does not turn into a ball.
4) Remove the dough and press it into two disks.
5) Cover the dough with plastic wrap and keep in the freezer to chill while you make the filling.
To make the filling:
1) Pour olive oil into the large saucepan.
2) Toss in the onions and celery into the oil and sauté over medium heat until soft.
3) Toss in all the vegetables and the meat. Set aside.
4) Melt the butter over medium heat in the other saucepan.
5) Add in the flour and cook for 2 - 3 minutes.
6) Slowly whisk in the stock until the sauce is smooth.
7) Boil the stock, whisking from time to time.
8) Lower the heat and simmer for 5 - 7 minutes, stirring from time to time.
9) Add the pepper and salt.
10) Pour the sauce over the meat and vegetables.
11) Next, pour the mixture into the two pie pans.
12) Turn up the oven temperature to 400 degrees.
13) Lightly dust a smooth surface with flour. Roll out the piecrust on the surface.
14) Cover the two pies with the dough.
15) Cut bunny shapes out of scraps of piecrust using a cookie cutter.
16) Lightly brush the piecrusts with egg. Place a bunny on top.
17) Bake for about half an hour or until the crust is browned and the filling bubbles.
NOTE: Place a cookie sheet below the pies to catch any drips.
Cream Cheese Frosting
1) Unsalted butter - 1/2 cup, softened to room temperature.
2) Cream cheese - 1/2 cup, softened to room temperature.
3) Confectioners' sugar - About 3 cups, sifted.
4) Fresh lemon juice - 1 tbsp.
5) Green food coloring.
1) In the bowl of an electric mixer, cream the butter and cream cheese until fluffy.
2) Add in the rest of the ingredients.
3) Beat the items until you get a smooth mixture.
Creamy Vanilla Frosting
1) Softened butter or margarine - 1/3 cup.
2) Powdered sugar - 3 1/2 cups.
3) Vanilla extract - 1 1/2 tsp.
4) Milk - 1/4 cup.
A medium-sized bowl.
1) Pour butter/margarine into the medium-sized bowl. Beat.
2) Add in 1 cup powdered sugar and the vanilla extract. Beat well to combine.
3) Add the rest of the powdered sugar alternately with 1/4 cup milk, beating to spreading consistency.
4) You will get about 2 cups of frosting.
Braided Easter Bread
1) Dry yeast - 2 pkgs.
2) Warm water - 1/2 cup.
3) Butter - 1/2 cup.
4) Milk - 3/4 cup.
5) Sugar - 1/2 cup.
6) Eggs - 2, lightly beaten.
7) Salt - 1 1/2 tsp.
8) All-purpose flour - 5 cups.
9) Dyed eggs - 6, soft-boiled.
10) Undyed eggs - 1.
11) Water - 1 tsp.
A large mixing bowl, a saucepan, a floured surface, a 20-inch-long strand and an oven.
1) Pour warm water into the mixing bowl and dissolve in it the yeast.
2) Melt the butter in the saucepan.
3) Add in the milk and heat until just warm.
4) Transfer the milk-butter solution to the bowl with the yeast.
5) Add in the sugar, eggs and salt. Stir well to mix properly.
6) Pour in the flour little by little and mix until you have a soft dough.
7) Transfer the dough to a floured surface and knead until it becomes elastic. Add more flour if the dough turns too sticky.
8) Place the dough into a lightly oiled bowl.
9) Keep the bowl in a warm, air-free zone for about an hour or until doubled in size.
10) Press down the dough and divide it into three equal parts.
11) Roll each piece into a 20-inch-long strand.
12) Place the strands next to each other and gently braid them.
13) Lay the kneaded dough on a greased cookie sheet in a wreath shape. Tuck the dough ends under the cookie sheet.
14) Drop the eggs into the dough. Keep under cover to let it rise until it is double in size.
15) In a seperate bowl, beat 1 egg into 1 teaspoon water. Brush the dough top with this mixture.
16) Bake the dough in a preheated 350-degree oven for about half-an-hour or until golden brown.
NOTE: Use nontoxic dyes only for colouring the eggs.
1) Carrots - 1 1/2 lb.
2) Olive Oil - 1 tbsp.
3) Red Wine Vinegar - 1/2 tbsp.
4) Juice of 1 lemon.
5) Garlic - 1 clove, finely chopped.
6) Black Pepper - A pinch.
7) Paprika - A pinch.
8) Salt - 1/2 tsp.
9) Fresh parsley - 1 tbsp., chopped.
10) A knife.
1) Using knife, cut the carrots into four quartered sections longitudinally. If they are too long, cut each piece across to get eight segments in total.
2) Pour about 2 cups of water into a bowl. Add in a little salt and bring to a boil.
3) Add in the carrot pieces and cook for about 5 minutes, until they are starting to become tender but are still crisp.
4) Drain the carrots.
5) Pour the olive oil, vinegar, lemon juice, garlic, pepper, and paprika into a clean saucepan and mix together.
6) Add in the carrot pieces and the salt.
7) Turn the ingredients of the saucepan over a very low heat for about 5 minutes.
8) Transfer the ingredients to a dish, and sprinkle with the parsley.
9) Allow it all to cool and serve.
Chocolate Cream Easter Eggs
1) White frosting mix - 1 pack.
2) Soft butter - 5 tbsp.
3) Flour - 3 tbsp.
4) Hot water - 2 tbsp.
5) Candied fruit - 1/2 cup, chopped.
6) Chocolate fudge frosting mix - 1 pack.
1) Take a mixing bowl.
2) Pour frosting mix, soft butter, flour, water and chopped fruits into the bowl.
3) Knead the mixture into a dough, dusting lightly with confectioners sugar.
4) Divide the dough into 8 egg shapes and keep in freezer to chill for sometime.
5) Dip the chilled eggs into frosting to coat well, ending with a swirl on top.
6) Keep frosting mix over hot water while dipping the eggs.
7) Decorate with white frosting mix tinted with pastel colors.
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