Easter’s sweet treats

Stock Photo
Stock Photo

Easter is one of the principal holidays, or feasts, of Christianity. It marks the Resurrection of Jesus three days after his death by crucifixion. Easter is the joyful end to the Lenten season of fasting and penitence.

History.com says this about two Easter tradition:

"The Egg, an ancient symbol of new life, has been associated with pagan festivals celebrating spring. From a Christian perspective, Easter eggs are said to represent Jesus’ emergence from the tomb and resurrection. Decorating eggs for Easter is a tradition that dates back to at least the 13th century, according to some sources. One explanation for this custom is that eggs were formerly a forbidden food during the Lenten season, so people would paint and decorate them to mark the end of the period of penance and fasting, then eat them on Easter as a celebration. The Bible makes no mention of a long-eared, short-tailed creature who delivers decorated eggs to well-behaved children on Easter Sunday; nevertheless, the Easter Bunny has become a prominent symbol of Christianity’s most important holiday."

Corser
Corser

With these traditions in the forefront, it brings me to the homemade tradition of making Easter candy and other sweet treats for Easter baskets or table displays. Here are just a few of the many easy recipes that can be made by any cook in their home kitchen.

These are just three examples of Easter deserts from my personal files, so I encourage you to view the web and the many cook books for unique ideas to create in your home kitchen.

Easter for my family is the beginning of spring and all that is new! Your Easter gatherings and dinner may differ, but I hope that you experience the many new beginnings ahead.

Henry Wadsworth Longfellow said this:

"'Twas Easter Sunday. The full-blossomed trees filled all the air with fragrance and with joy."

As always, I could not agree more!

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at jcorser@monroeccc.edu.

Simple Chocolate Peanut Butter Eggs

Serves 6 to 8

Ingredients:

· 6 to 8 Oz. of Milk or dark Chocolate including Chocolate Melts

· ¾ Cups of Organic Creamy Peanut Butter (No sugar added)

· 1 Cup of Powdered Sugar

· Easter Sprinkles or Easter Sugar Candy (optional)

Directions:

· Stir the powdered sugar and peanut butter together in a large bowl until well combined.

· When the mixture is starting to stiffen use gloves and knead the contents so it comes together.

· Divide the peanut butter mix into 6 to 8 equal pieces. Working with the mixture in your hands roll the dough and shape each one into an egg shape.

· Place the shaped eggs on a baking sheet lined with plastic wrap and put in the freezer until stiff around 20 minutes.

· Dip each peanut butter egg into the melted chocolate

· Place on a wax paper or a wire rack

· Top with Easter sprinkles or candy and let them harden.

· Store the eggs in an air tight container (Refrigerated or keep at room temperature) for 4 to 7 days, or freezer for 5 to 6 month.

Note: I like to present these Eggs on Easter grass display or in clear candy wrappers with a ribbon. You can also top the eggs with different color piping.

Easter Easy Fudge

Serves 6 to 8

Ingredients:

· 6 Cups of white chocolate chips

· 2 – 28 oz. can sweeten condensed milk

· 8 tbsp. butter

· 4 Cups of Easter M&M’s

· 4 Cups of Easter Whopper Robin eggs or Shimmery eggs

· 4 Cups of Easter Sprinkles

Directions:

· Line an 8×8 square pan with parchment paper

· Combine chocolate chips, milk, and butter and place into a medium pan over low heat.

· Stir the mixture until melted

· Mix in 1 Cup of the M&M’s, whopper eggs, and sprinkles until combined

· Pour the fudge into the pan and top with remaining candies.

· Place pan on the counter overnight to harden

· Then cut into small or medium squares.

Note: For the Easter basket I place fudge into the clear wrappers and tie with a ribbon. You can also display on a serving platter.

Simple Easter Bunny Cake

Ingredients:

· 1 (16 ounce) package vanilla frosting or home made

· 1 (18.25 ounce) package yellow cake mix

· 3 ¾ cups flaked coconut

· 30 small jellybeans

· 4 Black String licorice

· Easter Sprinkles

Directions:

· Heat the oven according to box cake directive.

· You will need two - 9 inch round cake pans, prepare the pans as indicated by the recipe on the box.

· Mix batter according to directions on box.

· Add 1/2 cup of coconut. Divide the coconut between the 2 pans.

· Bake and cool cake as directed on package.

· When the cakes are cool place one whole 9-inch cake layer on serving tray or a board.

· Cut 2 shaped ears from each side of the second layer, place (convex) on each side of head to form ears.

· Then cut a bowtie shape and place below the head.

· Frost entire bunny.

· Pat remaining 3 1/4 cup coconut evenly over top and sides.

· Decorate the bowtie with jelly beans and sprinkles and the face with string licorice.

· You can pipe the eye, nose and mouth with black (or your choice) icing and include jelly beans for eye balls and one for the bunny nose.

Note: My bunny face directions are what I like to do. Be inventive and try other ideas that you may have.

This article originally appeared on The Monroe News: Recipes: Easter’s Sweet Treats