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Easter Recipes

Hot Cross Buns

72  Servings
Prep: 45 min. + rising
Bake: 15 min.
4 packages (1/4 ounce each) active dry yeast
3 cups warm 2% milk (110° to 115°)
2 cups canola oil
8 eggs
4 eggs, separated
1-1/3 cups sugar
4 teaspoons ground cinnamon
3 teaspoons salt
2 teaspoons ground cardamom
13 to 15 cups all-purpose flour
2-2/3 cups raisins
2 teaspoons water

3 cups confectioners’ sugar
2 tablespoons butter, melted
4 to 5 tablespoons 2% milk

In a very large bowl, dissolve yeast in warm milk. Add the oil, eggs,
egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat
until smooth. Stir in enough remaining flour to form a firm dough.
Stir in raisins.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface. Cover and let
rest for 10 minutes. Divide into 72 pieces; shape each into a ball.
Place 2 in. apart in four greased 15-in. x 10-in. x 1-in. baking
pans. Cover and let rise in a warm place until doubled, about 40
minutes. Combine egg whites and water; brush over rolls.

Bake at 375° for 12-15 minutes or until golden brown. Remove from
pans to cool on wire racks. For icing, combine the confectioners’
sugar, butter and enough milk to achieve desired consistency. Pipe
an “X” on top of each bun.

Yield: 6 dozen.

Nutrition Facts: 1 bun equals 219 calories, 8 g fat (1 g saturated fat), 37 mg cholesterol, 120 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.



How To Make The Best Hard-Boiled Eggs

Believe it or not, there is an art to cooking eggs in the shell. Find out how to cook them perfectly to your tastes without that gray-green tinge. Remember, hard-boiled eggs is a misnomer as they should not be boiled for any length of time.

  1. Place eggs in single layer in saucepan.
  2. Cover with at least one inch of cold water over tops of shells.
  3. Cover pot with lid and bring to a boil over medium heat.
  4. As soon as the water comes to a full boil, remove from heat and let stand.
  5. Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
  6. Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
  7. When cooked to desired level, drain off hot water.
  8. Immediately cover with cold water and add a few ice cubes.
  9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
  10. Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.


Never boil eggs. It makes them rubbery.
Use older eggs. Fresh ones won’t peel properly.
To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.



Best Deviled Eggs

by Danette Lykins, The Mystic Kitchen

This is my very own recipe, and it is far from the bland deviled eggs you find at some parties and family gatherings, these deviled eggs are full of flavor and texture. They are guaranteed to be the first to go!

Do take a few extra minutes to add a little garnish so they look as impressive as they taste. Great for low-carb diets.


6 hard-boiled eggs
2 Tablespoons minced sweet onion
2 teaspoons sweet pickle relish, minced
2 teaspoons minced ham
3 Tablespoons mayonnaise
2 teaspoons sour cream
2 teaspoons yellow mustard
Salt to taste
Optional Garnishes: paprika, olives, chives, cilantro, parsley, and/or pimento

Slice hard-boiled eggs in half lengthwise. Remove egg yolks to a bowl, and set egg whites aside on a platter.
Mash the egg yolks until crumbly. Add sweet onion, pickle relish, ham, mayonnaise, sour cream, mustard, and salt to taste. Mix until well-combined. You want it to have almost a “whipped” texture.

Spoon into egg white halves. Garnish with paprika, olives, chives, cilantro, parsley, and/or pimento- just one or two garnishes on each egg.

Cover carefully with saran wrap, and chill before serving.

Yield: 4 to 6 servings

*OR see a NEW take on deviled eggs here

Baked Ham in Cherry Soda

by Danette Lykins, The Mystic Kitchen

*adapted recipe from a cookbook


6-7 lb boneless ham
1 2/3 cup dark brown sugar
1 1/2 liter of Cherry Coke®
1 can pineapple slices
whole cloves


Take one whole ham, scored, then add whole cloves in the scored areas.
Use 1 cup dark brown sugar- patted on to ham. Save about 2/3 cup aside.
Add 1 1/2 liter of Cherry Coke®. Pour some over the brown sugar slowly. When some of the sugar washes off, add the rest of the brown sugar. Top with Pineapple slices.

Bake at 350 degrees for 45 minutes.

Let cool, remove cloves and slice when cool.
Take the liquid that is left and freeze until the next time you cook a ham.
The ham will be very moist and delicious.

just wonderful as is, but if you like sauce or Glaze to go with it-
Optional Glaze & Sauce:
1 (8oz) jar cherry jam OR 1 (8oz)jar black currant jelly
1 heaping tbsp dry mustard
1-2 tbsp red wine vinegar




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