OpenHere Easters

Make these tasty Easter treats for your Easter feast!

What would Easter dinner be without ham?

This type of pork is popular throughout the world. The custom of serving ham at Easter goes back as far as William the Conquerer, who served it along with such things as gammon and tansy pudding. Some believe that ham became traditional because the pig is a symbol of prosperity in many cultures. Schwean haben, a popular German expression, literally means to "have a pig." At one time it was fashionable to wear little figures of pigs on watch chains and charm bracelets. Piggy banks for children may also be an expression of this age-old idea.

You will need:

1 7 to 8 pound fully cooked smoked ham shank
1 cup maple syrup
2 Tablespoons cider vinegar
1 Tablespoon prepared mustard
whole cloves

How to Make Your Easter Ham

Combine syrup, vinegar and mustard. Place ham, fat side up, on rack in shallow roasting pan. Pour about 1/2 cup mixture over ham and bake, uncovered, in a preheated 325 degree oven for 1-1/2 hours. Baste every 30 minutes with additional sauce. Remove ham from oven and score fat into diamond shapes. Insert a clove into each diamond. Bake ham an additional 30 minutes or until a meat thermometer inserted into the thickest part of meat registers 140 degrees. Let ham rest 15 minutes before carving. Makes 10 to 12 servings.

This easy sherbert is great served with the bunny cookies (see below).

You will need:

1 bag (12 ounces) frozen dry-pack raspberries, thawed.
1 cup low-fat buttermilk
2/3 cup sugar

How to Make Your Raspberry Sherbert

Combine raspberries, buttermilk and sugar in blender. Whirl until smooth. Strain through sieve to remove seeds. Freeze in ice-cream maker according to manufacturer's directions. To freeze by hand, place puree in 13 x 9 x 2-inch baking dish. Freeze. Scrape into food processor. Whirl, scraping down side of work bowl as needed, until smooth. Serve immediately. Garnish with a sprig of mint and a few fresh raspberries if desired (Optional).

Use your favorite bunny cookie cutter to make these charming cookies, or use the pattern for the felt Easter bunnies.

You will need:

3 cups all purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup solid vegetable shortening
1/2 cup sugar
1 egg
1/2 cup molasses
1-1/2 teaspoons cider vinegar

How to Make Your Bunny Cookies.

Step 1

Sift together flour, baking soda, ginger, cinnamon, cloves and salt onto waxed paper. Step 2

Beat together shortening, sugar and egg in large bowl with electric mixer until fluffy, for about 3 minutes. Beat in the molasses and cider vinegar. Stir in flour mixture until blended and smooth. Gather dough into ball; wrap and chill for several hours. Step 3

Preheat oven to 375 degrees. Divide dough in half. Roll out half of the dough with lightly floured surface to generous 1/8-inch thickness. Keep remainder of dough refrigerated while working with first half.

Step 4

To use the bunny pattern, trace the pattern onto a piece of cardboard. Make sure ears are attached to the head. Cut out pattern. Place pattern on dough and trace with a toothpick. Cut out cookies. Place 1 inch apart on lightly greased baking sheets. Reroll scraps, using up all the dough. Repeat with remaining dough.
Step 5

Bake in preheated 375 degree oven for 5-7 minutes or until firm. Transfer to wire rack to cool completely.
Step 6

If you wish to decorate cookies, prepare Decorator Icing, tinting portions if you wish. Decorate cookies as desired. Let cookies stand until icing is firm. Store in airtight container between sheets of waxed paper for up to 2 weeks.

Decorator Icing
Prepare one recipe Royal Icing, using packaged meringue powder and following the directions on the package. Dried meringue powder is best for uncooked frostings due to the increased concern about the presence of salmonella bacteria in raw eggs. Meringue powder is available in stores where decorating and baking supplies are sold.

Green Coconut Nests are a fun and easy Easter treat to make!

You will need:

1 pound green chocolate coating
1 7 oz. package flaked or shredded coconut

How to Make Your Green Coconut Nests.

In the top of a double boiler, melt coating over hot, not boiling, water. Add coconut and mix together well. Add very small amounts of water to coconut mixture until it thickens enough to hold shapes. Form into small nests by making mounds and then hollowing them out with the bowl of a spoon. Fill nests with jelly beans or molded chocolates. Makes 8 nests.

These can be made long before needed. Their flavor improves as they ripen.

You will need:

2-1/4 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 lb. marshmallow creme
1/2 cup shortening, melted
1/4 cup confectioners' sugar
2 cups candied fruit (cherries and pineapple)
Nuts
Dipping chocolate

How to Make Your Fruit and Nut Easter Eggs.

In a saucepan, cook sugar, syrup, and water to 265 degrees. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioners' sugar, candied fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs will keep 6 to 8 months. Makes 10 eggs.

Traditional Russian Easter Recipes (in metric)

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Make these tasty Easter treats for your Easter feast!

What would Easter dinner be without ham? This type of pork is popular throughout the world. The custom of serving ham at Easter goes back as far as William the Conquerer, who served it along with such things as gammon and tansy pudding. Some believe that ham became traditional because the pig is a symbol of prosperity in many cultures. Schwean haben, a popular German expression, literally means to "have a pig." At one time it was fashionable to wear little figures of pigs on watch chains and charm bracelets. Piggy banks for children may also be an expression of this age-old idea.

*You will need:* 1 7 to 8 pound fully cooked smoked ham shank 1 cup maple syrup 2 Tablespoons cider vinegar 1 Tablespoon prepared mustard whole cloves
*How to Make Your Easter Ham* Combine syrup, vinegar and mustard. Place ham, fat side up, on rack in shallow roasting pan. Pour about 1/2 cup mixture over ham and bake, uncovered, in a preheated 325 degree oven for 1-1/2 hours. Baste every 30 minutes with additional sauce. Remove ham from oven and score fat into diamond shapes. Insert a clove into each diamond. Bake ham an additional 30 minutes or until a meat thermometer inserted into the thickest part of meat registers 140 degrees. Let ham rest 15 minutes before carving. Makes 10 to 12 servings.


This easy sherbert is great served with the bunny cookies (see below).

*You will need:* 1 bag (12 ounces) frozen dry-pack raspberries, thawed. 1 cup low-fat buttermilk 2/3 cup sugar
*How to Make Your Raspberry Sherbert* Combine raspberries, buttermilk and sugar in blender. Whirl until smooth. Strain through sieve to remove seeds. Freeze in ice-cream maker according to manufacturer's directions. To freeze by hand, place puree in 13 x 9 x 2-inch baking dish. Freeze. Scrape into food processor. Whirl, scraping down side of work bowl as needed, until smooth. Serve immediately. Garnish with a sprig of mint and a few fresh raspberries if desired (Optional).

Use your favorite bunny cookie cutter to make these charming cookies, or use the pattern for the felt Easter bunnies.

*You will need:* 3 cups all purpose flour 2 teaspoons baking soda 1-1/2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup solid vegetable shortening 1/2 cup sugar 1 egg 1/2 cup molasses 1-1/2 teaspoons cider vinegar

*How to Make Your Bunny Cookies.*
Step 1 Sift together flour, baking soda, ginger, cinnamon, cloves and salt onto waxed paper.	Step 2 Beat together shortening, sugar and egg in large bowl with electric mixer until fluffy, for about 3 minutes. Beat in the molasses and cider vinegar. Stir in flour mixture until blended and smooth. Gather dough into ball; wrap and chill for several hours.	Step 3 Preheat oven to 375 degrees. Divide dough in half. Roll out half of the dough with lightly floured surface to generous 1/8-inch thickness. Keep remainder of dough refrigerated while working with first half.

Step 4 To use the bunny pattern, trace the pattern onto a piece of cardboard. Make sure ears are attached to the head. Cut out pattern. Place pattern on dough and trace with a toothpick. Cut out cookies. Place 1 inch apart on lightly greased baking sheets. Reroll scraps, using up all the dough. Repeat with remaining dough.	Step 5 Bake in preheated 375 degree oven for 5-7 minutes or until firm. Transfer to wire rack to cool completely.	Step 6 If you wish to decorate cookies, prepare Decorator Icing, tinting portions if you wish. Decorate cookies as desired. Let cookies stand until icing is firm. Store in airtight container between sheets of waxed paper for up to 2 weeks.
Decorator Icing Prepare one recipe Royal Icing, using packaged meringue powder and following the directions on the package. Dried meringue powder is best for uncooked frostings due to the increased concern about the presence of salmonella bacteria in raw eggs. Meringue powder is available in stores where decorating and baking supplies are sold.


Green Coconut Nests are a fun and easy Easter treat to make!

*You will need:* 1 pound green chocolate coating 1 7 oz. package flaked or shredded coconut
*How to Make Your Green Coconut Nests.* In the top of a double boiler, melt coating over hot, not boiling, water. Add coconut and mix together well. Add very small amounts of water to coconut mixture until it thickens enough to hold shapes. Form into small nests by making mounds and then hollowing them out with the bowl of a spoon. Fill nests with jelly beans or molded chocolates. Makes 8 nests.


These can be made long before needed. Their flavor improves as they ripen.

*You will need:* 2-1/4 cups sugar 1 cup light corn syrup 3/4 cup hot water 1/2 lb. marshmallow creme 1/2 cup shortening, melted 1/4 cup confectioners' sugar 2 cups candied fruit (cherries and pineapple) Nuts Dipping chocolate
*How to Make Your Fruit and Nut Easter Eggs.* In a saucepan, cook sugar, syrup, and water to 265 degrees. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioners' sugar, candied fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs will keep 6 to 8 months. Makes 10 eggs.