Easter Treats

Lois Kerr | Apr 04, 20120

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Cut the cake according to this diagram, then assemble it in a rabbit shape

Easter arrives early this year. We will celebrate the occasion on Sunday, April 8, which doesn't leave a lot of time for those who like to plant their potatoes on Good Friday, as one tradition suggests that we do.

The date falls in early April this year because Easter, unlike most of our other holidays, has no specified date; rather, Easter always arrives according to the moon phase. We celebrate Easter the Sunday following the first full moon after the spring equinox. Spring equinox fell on March 20 this year; the first full moon after that date will be April 6, so we will hold Easter this year on April 8th.

Most of us have Easter traditions that we enjoy each year. This includes the foods we always associate with Easter dinner. Some people only will have ham for the Easter meal, others eat turkey, and others still believe an Easter meal must include lamb.

Regardless of how we choose to celebrate Easter, the following recipes can help enhance the special family meal. Rabbit cake looks like you spent a lot of time in preparation, but by following the simple instructions, this cake takes very little work to cut out, assemble, and decorate.

Rabbit Cake

1 cooled 13x9-inch cake, any flavor

food coloring

1 to 2 containers white or vanilla frosting

1 package (14 ounces) flaked coconut

Assorted candies, such as jelly beans, gumdrops, marshmallows and licorice strings (for decorating)

1. Cut cake according to diagram. Cut out small circle from scraps for the tail, or use a marshmallow.

2. Assemble cake to form a bunny shape. Stir about 7 drops of desired food color into frosting. Spread tinted frosting on cake. Tint coconut the same color as frosting. Gently pat onto frosted cake. Sprinkle green-tinted coconut around bottom of bunny for grass effect. (If desired coconut may be omitted.)

3. Use jelly beans, gumdrops and licorice strings for the eye, nose and mouth.

To tint coconut:

For Cake: Place about 2 cups flaked coconut in resealable plastic bag. Squeeze 5 or 6 drops of desired color into bag, using more or less until desired color is achieved. Shake until color is evenly distributed.

For Grass: Place about 1 cup flaked coconut in resealable plastic bag. Squeeze 5 drops of green Neon Food Color into bag. Shake until color is evenly distributed.

For those who don't want to bother with a specialty shaped cake, another cake option might be this red velvet cake.

Red Velvet Cake

1/2 cup unsweetened cocoa powder

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups granulated sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 bottle (1 ounce) red food coloring

2 teaspoons vanilla extract

Vanilla Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons vanilla extract

1 box (16 ounces) confectioners' sugar

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.

2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

4. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.

This salad works well as an after Easter recipe since it uses leftover hard-cooked eggs and ham.

Easy Layered Salad

4 cups mixed salad greens

2 tomatoes, chopped (about 2 cups)

2 cups (8 ounces) shredded Cheddar cheese, divided

1 cup frozen peas, thawed

3 hard-cooked eggs, sliced

2 cups cubed cooked ham

1/2 cup chopped red onion

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon dill weed