Easter is a time of joy. It is a celebration of the resurrection of Jesus Christ, the son of God.
I love attending the Easter morning church service with my family and then returning home to share in an Easter dinner. Traditional Easter dinner at my parents' house since I can remember was always a big clove-stuffed ham served with honey mustard sauce.
My holiday menu includes a clove-studded ham, but I plan to serve the ham with a cherry/almond glaze. This sauce is not only good on ham but also over any kind of meat.
May you enjoy a wonderful springtime day as you partake of all the wonderful blessings of Easter.
Quick Easter Pull Apart Bread
3/4 cup sugar
1 tablespoon ground cinnamon
3 cans refrigerated buttermilk biscuits
1/2 cup butter or margarine, melted
4 ounces cream cheese
1/2 cup powdered sugar
2 tablespoons milk
Preheat oven to 350 degrees. Mix granulated sugar and cinnamon in medium bowl; set aside. Cut each biscuit into quarters; roll in cinnamon-sugar. Place half of the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half of the butter. Top with remaining biscuit pieces, then drizzle with remaining butter. Sprinkle with remaining cinnamon/sugar. Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes; invert onto serving plate. Beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add 1 tablespoon of the milk; beat until well blended. Beat in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. Serve warm.
1 pound baby red or white potatoes
2 tablespoons olive oil
1 tablespoon garlic, minced
1 tablespoon fresh rosemary
Salt and pepper, to taste
Steam potatoes until tender (about 20 minutes.) Saute garlic in olive oil for a minute or two, then add rosemary and saute another minute. Toss drained potatoes in garlic mixture. Season with salt and pepper to taste.
Easter Strawberry Bavarian
Serving size: 14
1 angel food cake
1 10-ounce package frozen sweetened sliced strawberries, thawed
1 4-serving package strawberry flavored gelatin
1 cup boiling water
2 1/2 cups whipping cream, chilled and divided
2 1/4 tablespoons powdered sugar
3/4 teaspoon vanilla
4 fresh strawberries, sliced and fanned for garnish
Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in a small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup. Stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy. Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries. Alternate layers of cake cubes and strawberry mixture in a 10-inch tube pan. Press lightly. Cover and refrigerate overnight. Unmold cake onto serving plate. Beat 1 1/2 cups whipping cream, powdered sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries. For easy cutting, use a knife with a sharp thin blade.
FOOD FOR THOUGHT: So often we seek a change in our condition, when what we need is a change in our attitude.
GARY'S TIP: For light, fluffy, slightly mealy mashed potatoes, use a high-starch potato such as a Russet or a Idaho potato. For a smooth and creamy mashed potato, use a high moisture variety such as a Yellow Finn or Yukon Gold.
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