Happy Easter
Happy
Easter
Here are some of our favorite Easter Recipes
Perfect to wow the Family
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And it take you to the Recipe.
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and it take you back to the list.
Here are some of our favorite Easter Recipes
Perfect to wow the Family
Just click the
​
And it take you to the Recipe.
Click the
​
and it take you back to the list.
Carrot Cake
Veggie Snack Board
Easter
Smoothie Bowl
Carrot Bacon
Carrot Cake
Ingredients:
2 cups Granulated Sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
Frosting:
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine
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Ingredients:
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Preheat oven to 300 degrees F.
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In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
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To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
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For the frosting:
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In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
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For the assembly:
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Place first layer, bottom side down, at center of cake stand. With a spatula, l evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
Veggie Snack Board
Ingredients:
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1 (16 ounce) container plain hummus
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1 (6 ounce) can large black olives, drained
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2 cherry tomatoes
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20–25 asparagus spears
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40 round pita crackers
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1 red bell pepper, sliced
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1 (12 ounce) bag broccoli
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9 celery stalks, each cut into thirds
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6 radishes, sliced thinly
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10–12 petite whole carrots
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1 (12 ounce) bag cauliflower
Ingredients:
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Using an 20″ x 13″ board, platter or sheet pan, place an 8.5” rimmed plate in the center of the board. Fill the plate with the hummus.
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Decorate the bunny’s hummus face with two olives for the eyes, a cherry tomato for the nose, olive fourths to create the mouth shape, and asparagus spears for the whiskers.
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Arrange half the pita crackers for one of the bunny’s ears and the other half for the other ear, leaving a hole in the center of each ear to put the red pepper slices. Fill each bunny ear with red pepper slices.
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Put the broccoli at the top of the board between the bunny’s ears. Arrange the celery, radish slices, petite carrots, remaining olives, and remaining asparagus spears down both sides of the bunny’s hummus face plate with the cauliflower at the bottom of the plate.
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Place two broccoli with a cherry tomato between them on top of the cauliflower for the bunny’s bowtie.
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Serve and have fun snacking on it!
Easter Smoothie
Bowl
Ingredients:
2 frozen bananas
- 2 cups of strawberries
- 2 tablespoons of Greek yogurt
Toppings:
- 1/2 frozen banana (sliced)
- A few tablespoons of honey toasted granola
Infused water:
- 1 whole, small lemon (sliced)
- 16 oz. of fresh, cold water
Ingredients:
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For your smoothie, simply blend all of your ingredients together until smooth.
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Once your smoothie is ready, pour it inside of a bowl.
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Add on your toppings and your Easter smoothie bowl is complete!
Carrot Bacon
Ingredients:
1 or 2 large carrots
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon tomato paste
1 tablespoon liquid smoke
1 tablespoon maple syrup
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon pepper
Salt for finishing, if desired
Ingredients:
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Preheat the oven to 400 F. Use the convection setting if you have it.
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Wash the carrots, trim off ends, and lightly peel them.
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Using a wide peeler if you have one, peel long, thick strips from each carrot.
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In a small bowl, mix the rest of the ingredients except the finishing salt.
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Lay the carrot strips in a glass dish and pour the marinade over top, using a pastry brush to coat each piece.
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Let the carrots marinate for at least 15 minutes.
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Lay each piece on a baking rack positioned over a baking tray, or on a parchment-lined baking tray.
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Cook the carrots for 4 minutes, then flip them and cook for an additional 3 to 5 minutes, until they're wavy and browned.
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Take out the carrots and cool them on a cooling rack, then sprinkle with salt if desired.