8 Easter dishes and desserts
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Chutney Glazed Ham with Roasted Asparagus
Everyone at Easter is sure to enjoy the chutney, honey and mustard glaze on this ham.
Prep: 10 minutes Roast: 1 hour 30 minutes at 325° F Roast: 25 minutes at 400° F
1 3 to 4-pound boneless cooked ham
1 9-ounce jar mango chutney (3/4 cup)
2 tablespoons honey
1 tablespoon stone-ground mustard
2 pounds fresh asparagus spears, trimmed
2 tablespoons olive oil
Salt and ground black pepper
Fresh mint leaves
1. Preheat oven to 325° F. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. Roast, uncovered, for 1-1/2 hours.
2. Meanwhile, for glaze, in a small bowl stir together the chutney, honey, and mustard. Using kitchen scissors, snip any large pieces of fruit in the mixture.
3. Spoon about 1/2 cup of the glaze over the ham. Roast, uncovered, for 15 minutes more or until thermometer registers 140° F. Remove from oven and cover with foil. Increase oven temperature to 400° F. Arrange asparagus in a 15x10x1-inch baking pan. Drizzle asparagus with olive oil and sprinkle with salt and pepper; stir to coat. Roast, uncovered, for 10 minutes or until crisp-tender, stirring once.
4. Serve ham with remaining chutney mixture and asparagus. Garnish with fresh mint. Makes 8 servings (4 ounces ham per serving, plus leftovers); asparagus and glaze serve 8.
Number of Servings: 8
Yield: 8 servings plus leftover ham
Nutrition Facts (per serving) : 295 cal., 12 g total fat (2 g sat. fat), 83 mg chol., 1637 mg sodium, 21 g carb., 2 g fiber, 18 g sugar, 23 g pro.
Daily Values: 14% vit. A, 58% vit. C, 3% calcium, 15% ironDate Published: March 17, 2015Date Updated: March 17, 2015
Bacon-Avocado Deviled Eggs
Few buffet items disappear as quickly as deviled eggs do, and when prepared with crispy bacon and creamy avocado like these beauties are, they'll go even faster.
Prep: 45 minutes Chill: 4 hours
10 slices thick-sliced bacon, chopped
1 cup mayonnaise
2 tablespoons country Dijon mustard
2 teaspoons caper juice or sweet or dill pickle juice
Few dashes bottled hot pepper sauce
1/2 teaspoon freshly ground black pepper
2 ripe but firm avocado(s), halved, seeded, and peeled
2 teaspoons lemon juice
Snipped fresh chives (optional)
1. Place eggs in a single layer in a 3-quart saucepan or Dutch oven. Add enough cold water to cover the eggs by at least 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. Peel eggs and slice in half lengthwise. Remove yolks and place in a large bowl. Set whites aside.
2. Meanwhile, fry the bacon in a medium skillet over medium heat until crisp. Drain on paper towels, crumble, and set aside. Mash egg yolks with a fork. Add the mayonnaise, mustard, caper juice, hot pepper sauce, and black pepper, stirring to mix.
3. Chop the avocado into 12-inch pieces; toss with lemon juice. Place pieces of avocado in the hollow of each egg white. Spoon or pipe egg yolk mixture into egg white halves. Sprinkle with bacon pieces, any remaining avocado pieces, and snipped chives, if desired. Cover and chill up to 4 hours.
Number of Servings: 48
Nutrition Facts (per serving) : 95 cal., 8 g total fat (2 g sat. fat), 109 mg chol., 147 mg sodium, 1 g carb., 0 g fiber, 4 g pro.Date Published: March 17, 2015Date Updated: March 17, 2015
Rice Pudding with Apricots and a Cherry Swirl
Soft and comforting rice pudding integrated with the fruity taste of apricots and cherries makes this dessert a classic for family get-togethers.
Prep: 20 minutes Slow Cook: 4 1/2 hours (low)
Nonstick cooking spray
6 1/2 cups water
1 1/3 cups converted rice (do not substitute long grain rice)
1/2 cup sugar
1 cup snipped dried apricots and/or dried cherries
2 tablespoons butter, softened
1 tablespoon vanilla
3/4 teaspoon ground cardamom
1 ounce vanilla Greek yogurt
1/2 cup cherry preserves
1. Coat a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a large bowl combine the water, uncooked rice, and sugar. Add apricots, butter, vanilla, and cardamom. Stir well to combine. Transfer to prepared slow cooker.
2. Cover and cook on low-heat setting for 4 1/2 hours (do not stir). Turn off heat; stir in yogurt. Serve warm.
3. Just before serving, in a small saucepan heat cherry preserves until melted (or place in a small microwave-safe bowl and microwave on 100-percent power (high) for 30 seconds).
4. Stir rice pudding before serving. Top each serving with 1 to 2 teaspoons cherry preserves. Use a knife to gently swirl into the preserves.
Number of Servings: 16
Nutrition Facts (per serving) : 152 cal., 1 g total fat (1 g sat. fat), 4 mg chol., 23 mg sodium, 32 g carb., 1 g fiber, 17 g sugar, 2 g pro.
Daily Values: 8% vit. A, 2% vit. C, 4% calcium, 5% ironDate Published: March 17, 2015Date Updated: March 17, 2015
Let this outstanding yeast bread rise in the refrigerator overnight to give you a head start on a special breakfast or brunch.
Prep: 45 minutes Rise: 1 hour 45 minutes Bake: 50 minutes at 350° F
5 1/2 to 6 cups all-purpose flour
2 packages active dry yeast
1 cup milk
1/2 cup water
1/2 cup butter, cut up
3 tablespoons sugar
1 teaspoon salt
2 eggs, lightly beaten
2 teaspoons finely shredded lemon peel
2 teaspoons finely shredded orange peel
2 cups sliced almonds
6 tablespoons butter, softened
2/3 cup sugar
1 tablespoon ground cinnamon
1 recipe Powdered Sugar Icing
Powdered Sugar Icing:
1/2 cup powdered sugar
2 teaspoons milk
1/4 teaspoon vanilla
1. In a large bowl combine 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, the water, the 1/2 cup butter, the 3 tablespoons sugar, and the salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture along with eggs, lemon peel, and orange peel. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in 1 cup of the sliced almonds and as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until nearly double in size (about 1 hour).
3. Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 10-inch fluted tube pan; set aside.
4. For filling, in a small bowl combine the 6 tablespoons softened butter, the 2/3 cup sugar, and the cinnamon.
5. Roll dough into a 20x12-inch rectangle. Spread filling evenly over dough to within 1/2 inch of edges. Sprinkle filling with remaining almonds. Roll up rectangle, starting from a long side. Seal seam. Carefully place dough, seam side down, in prepared pan, bringing ends together to form a ring. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
6. Preheat oven to 350°F. Bake for 50 to 55 minutes or until golden, covering with foil the last 15 minutes of baking to prevent overbrowning. Carefully invert tube pan onto a wire rack. Remove bread from pan and cool thoroughly. Drizzle with Powdered Sugar Icing.
Powdered Sugar Icing Directions: In a small bowl stir together powdered sugar, milk, and vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make icing a drizzling consistency.
Make-Ahead Directions: Mix and knead dough as directed. Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover and chill dough in the refrigerator for up to 24 hours. Remove from refrigerator and let stand, covered, at room temperature for 15 minutes. Punch down dough. Continue as directed.
Number of Servings: 16
Nutrition Facts (per serving) : 404 cal., 17 g total fat (7 g sat. fat), 54 mg chol., 234 mg sodium, 55 g carb., 3 g fiber, 20 g sugar, 9 g pro.
Daily Values: 7% vit. A, 1% vit. C, 7% calcium, 15% ironDate Published: March 17, 2015Date Updated: March 17, 2015
Cheesy Scalloped Potatoes
Boost the cheese flavor of this low-calorie side dish by using sharp cheddar cheese.
Prep: 25 minutes Bake: 1 hour 5 minutes at 350° F
1 1/2 cups skim milk
2 tablespoons all-purpose flour
1/2 teaspoon salt or seasoned salt
1/8 teaspoon garlic powder (optional)
1/8 teaspoon pepper
1/2 cup chopped onion
Nonstick spray coating
4 medium potatoes, peeled and thinly sliced
1/2 cup shredded cheddar cheese (2 ounces)
Snipped fresh parsley (optional)
1. In a small saucepan stir together milk, flour, salt, pepper, and garlic powder, if desired. Cook and stir over medium heat until thickened and bubbly. Stir in onion.
2. Spray a 1-1/2-quart casserole with nonstick spray coating. Place half of the potatoes in the casserole. Top with half of the sauce. Repeat layers with remaining potatoes and sauce.
3. Bake, covered, in a 350° F oven about 65 minutes or until potatoes are tender, stirring once. Remove from oven and sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. If desired, garnish with parsley. Makes 8 servings.
Number of Servings: 8
Nutrition Facts (per serving) : 118 cal., 3 g total fat (0 g sat. fat), 8 mg chol., 208 mg sodium, 19 g carb., 5 g pro.Date Published: March 17, 2015Date Updated: March 17, 2015
Spring Daisy Cake
Combine your favorite yellow cake recipe with these decorating instructions for a dessert that will remind everyone of the new spring season.
Prep: 1 minute to 20 minutes
1/2 1-pound (8 oz) box prepared white fondant
Gel-paste food coloring
2 8-inch round cake layers (your favorite yellow cake recipe)
1 recipe Fluffy Vanilla Frosting, below
1. Divide fondant in half and knead yellow coloring into one half, using a light dusting of cornstarch to prevent sticking. Working with one color at a time, roll both white and yellow fondants into thin sheets, about 1/8 inch thick. Cut out small flowers.
2. Knead scraps together to soften and make small balls; moisten with water and press a ball into the center of each flower. Dry flowers overnight on a wire rack to give them shape. Note: While working with one piece of fondant, you should always keep the other piece covered to prevent it from drying out.
3. Trim domed tops from cakes and place one cake on a serving platter. Color 2 cups frosting dark green and the remaining frosting light green. Cover cake layer on platter with light green frosting, then top with second cake. Ice entire cake with light green frosting. Use extra frosting in a piping bag with a #5 plain tip to create a border on the bottom edge.
4. Use dark green icing in a piping bag with a #10 or #12 plain tip to pipe grass points on the top of the entire cake. Top with fondant flowers. Makes 10 servings.
Number of Servings: 10
Nutrition Facts (per serving) : 945 cal., 50 g total fat (26 g sat. fat), 164 mg chol., 371 mg sodium, 124 g carb., 0 g fiber, 105 g sugar, 4 g pro.
Daily Values: 23% vit. A, 0% vit. C, 11% calcium, 7% ironDate Published: March 17, 2015Date Updated: March 17, 2015
Creamy Cabbage and Fennel Coleslaw
If desired, substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for cabbage and carrots.
Prep: 20 minutes Chill: 2 hours
2/3 cup mayonnaise or salad dressing
1/4 cup buttermilk
1 tablespoon white vinegar
2 teaspoons sugar
1 teaspoon prepared horseradish
1/4 teaspoon salt
4 cups shredded green cabbage and/or red cabbage
1 cup shredded carrots (2 medium)
1 medium fennel bulb, cored and thinly sliced*
1/4 cup chopped red onion
1/4 cup snipped fresh parsley
Ground black pepper
Directoins: For dressing, in a large bowl stir together mayonnaise, buttermilk, vinegar, sugar, horseradish, and the 1/4 teaspoon salt. Add cabbage, carrots, fennel, onion, and parsley. Toss to coat. Cover and chill for 2 to 24 hours before serving. Season to taste with additional salt and pepper. Stir before serving.
*Tip: Use a mandoline or a food processor fitted with a thin slicing blade to thinly slice the fennel.
Number of Servings: 8
Nutrition Facts (per serving) : 167 cal., 15 g total fat (3 g sat. fat), 7 mg chol., 288 mg sodium, 7 g carb., 2 g fiber, 3 g sugar, 1 g pro.
Daily Values: 51% vit. A, 34% vit. C, 5% calcium, 3% ironDate Published: March 17, 2015Date Updated: March 17, 2015
Sugar Cookie Cutouts
The Easter bunny will hop to this basket. To dress up these cookies, stir 2 tablespoons small multicolor decorative candies into the dough with the last flour added.
Prep: 45 minutes Bake: 7 minutes at 375° F
1/3 cup shortening
1/3 cup butter
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon milk
1 teaspoon baking powder
1 teaspoon vanilla
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Desired food coloring
1. In a large mixing bowl beat the shortening and butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour. Then add the granulated sugar, egg, milk, baking powder, the 1 teaspoon vanilla, and salt.
2. Beat until thoroughly combined, scraping the sides of bowl occasionally. Beat or stir in the remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle. On a lightly floured surface, roll each half of the dough to 1/8-inch thickness. Using 2-1/2-inch cutters, cut dough into desired shapes.
3. Place 1-inch apart onto ungreased cookie sheets. Bake in a 375° F oven for 7 to 8 minutes or until the bottoms are very lightly browned. Cool on cookie sheets for 1 minute. Remove cookies and cool on wire racks. If desired, decorate cookies with Powdered Sugar Icing. In a small mixing bowl stir together sifted powdered sugar,1/4 teaspoon vanilla, and enough milk (about 1 tablespoon) to make a drizzling or piping consistency. If desired, color with food coloring. Makes about 42.
Yield: About 42
Nutrition Facts (per serving) : 62 cal., 3 g total fat (1 g sat. fat), 5 mg chol., 28 mg sodium, 8 g carb.Date Published: March 17, 2015Date Updated: March 17, 2015
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