ps. Here are some recipes from our fabulous Easter feast. Everybody wanted them, so enjoy.

Bon Appetit.

Hello Dollies

Graham Cracker or Vanilla Wafers (Crushed for crust)

1 stick margarine (melted)

1 package tollhouse semi-sweet chocolate chips

2 cans Eagle Brand milk

1 package Bakers coconut

1 small package of walnuts or pecans (chopped)

Melt margarine in 13x9 pan. Cover pan with crushed crackers or wafers.

Layer ingredients: Chocolate Chips, Coconut, chopped nuts, then drizzle 1 can of milk layer again and top again with 2^nd can of milk.

Easter Bunny Cake

1 yellow cake mix

Mix as directed on box & pour into round cake pan. (You will have extra batter – make cupcakes & decorate)

Cut round cake in half. Use frosting & put ½’ together. Stand on platter or board w/round side @ top. Cut a V into rounded part @ 2” wide but not all the way to the bottom of cake. This makes the shape for his head. Take that piece and and w/frosting put it as his tail. Frost cake, sprinkle coconut. Use jelly benas for eyes & Mouth. Make mouth w/licorice or tinted black icing. Use paper to make ears. Tint 1 cup of coconut green & sprinkle around bunny for grass. Add jelly beans around in grass.

Broccoli Silicate Salad

1 large head of chopped broccoli

½ chopped red onions

½ cup raisins

Mix:

1 cup mayonnaise

2 tablespoons of vinegar

½ cup sugar

1 package of bacon fried crisp and crumbled

Combine broccoli, onions, and raisins. Mix dressing add to ingredients. Chill for a few hours add crumbled bacon before serving.

Steamed Veggies W/ Pine Nuts and Mushrooms

- Steam Kale or Brusselsprouts until tender (5-10 minutes)

- Add mixed vegetables at end. (Carrots, broccoli, red, green or orange peppers, water chestnuts, etc.

- Sautee mushrooms and toast pine nuts.

- Put all in mixing bowl and add toasted pine nuts and sautéed mushrooms.

- Toss with olive oil, salt, pepper, balsamic vinegar and garlic.

- Serve warm

Easter Chickie Buns

2T Quick Rise Yeast

6 ½ cups flour

½ cups sugar

2 tsp. baking powder

1 ½ tsp. salt

-Combine above ingredients into a large bowl.

½ cup butter, melted

½ cup water

-Heat together in microwave until very warm.

1 ¼ cups plain yogurt or buttermilk

- Add yogurt or buttermilk to the other liquid.

- Stir wet ingredients into dry and than add 2 large eggs at room temp.

- Mix until you have sticky dough.

-Turn out onto floured surface and kneed 6-8 minutes until smooth and elastic. Put back into bowl.

- Cover with a damp cloth and let rest for 10 minutes.

- Divide into approximately 20 pieces. Roll each piece of dough into 12” long, skinny rope. Carefully tie into a knot, brining top end forward for head. Pinch beak into face and slightly flatten. Square off tail end. Cut 2 slits into tail and separate feathers a bit. Poke 2 holes in sides of face with skewer and push in currants for eyes. (eyes can also be added after rising just before baking)

- Place 3” apart on greased sheets and let rise in warm place for approximately 25 minutes or until almost doubled.

- Bake at 350° for approximately 15 minutes or until golden.

- Remove to rack to cool.

Easter Hot Cross Buns (Quick Rise Method)

3 cups whole wheat flour

3 cups bleached flour

½ cup sugar

1T cinnamon

½ tsp. allspice

½ tsp. ground cloves

1 tsp. salt

2 packs quick rise yeast

1 cup raisins (omit if making bunnies)

-Mix together in large bowl

½ cup margarine melted

1 cup milk

½ cup water

- Add all ingredients into bowl and heat in microwave approximately 2 minutes.

- Stir hot ingredients into dry ingredients.

- Add 4 eggs at room temperature.

- Mix well until sticky dough is formed

- Knead on lightly floured surface. Approximately 10 minutes until smooth and elastic, adding more flour if necessary.

- Place dough in lightly oiled bowl, turn over once to coat. Cover with waxed paper and damp cloth. Let rest for 10 minutes.

- Shape dough into 2” rounds for hot cross buns.

- Place on greased sheets and cover with plastic wrap. Let rise in warm place until doubled in size. Approximately 10 minutes.

- Bake at 350° after glazing twice with 1 egg, 1 T. water and 1 T. sugar. Bake for 10-12 minutes. Let cool and make icing.

1 egg white unbeaten

1 cup icing sugar (or more)

¼ tsp vanilla

1-2 T. lemon juice

- Mix together and pour into baggie with corner snipped for hole to glaze buns.