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April 1, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Today's Recipes:  Easter Cakes, Candy and More
Easter Nest Cookies Recipe | Bunny Cake Recipe | Aunt Polly's Tiger Butter Recipe | Peanut Butter Cake with Icing Recipe |
Easter Deviled Colored Eggs Recipe | Buttercream Easter Eggs Recipe  | Easter Coconut Cream Egg Candy Recipe |

Easter Traditions from our recipe family.
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Can someone explain to me the difference between the yellow tortillas and the white tortillas. I always assumed that the yellow ones were corn and the white ones flour. But in reading some of these recipes that call for corn tortillas, then say to roll them up. Every time I have tried to roll them up they split in several pieces. Any help would be appreciated.
Marion in Atlanta

Thanks to Marilyn FL for letting me know she freezes wonton wrappers all the time and the tip about using cornstarch.
Robbie IN

These are awesome and would be an excellent addition to an Easter brunch menu. Thanks to Judy Montana for sharing!

Raspberry Sticky Buns Recipe

2 loaves frozen white bread dough, thawed (or homemade bread dough)
10 oz. bag frozen raspberries, not thawed
8 oz. cream cheese or mascarpone cheese, at room temperature
6 Tb. sugar, divided
Zest of 2 lemons, divided
1 Tb. cornstarch
1 tsp. vanilla extract
1 pinch salt
1 cup powdered sugar
1/4 cup heavy cream

Place the frozen loaves in the fridge and let them thaw over night. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24 inch rectangle.

In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and pinch of salt.

Smear the cream cheese mixture over the dough, leaving a 1 inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13 inch baking dish and allow them to rise for 30-45 minutes.

Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!

NOTE: Although cream cheese and mascarpone cheese are similar, they have a very different reaction when baking. Cream cheese puffs into a creamy layer, filling the swirls of the sticky buns. Mascarpone cheese absorbs into the dough, leaving separation between the layers, but giving the dough a moist decadent texture. Both ways are matter of your liking.

These are like cinnamon rolls but with raspberries instead of cinnamon. You cannot eat just one they are sooooooooo good!!

From: a spicy perspective

Judy in Montana
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Easter Traditions of our Members - from 2007 Newsletters - Many include favorite recipes.  This is my old site that I had before the current one.  It has not been updated since 2009.

Cathy's Easter Traditions
Judy in Ohio's Easter Traditions  
Mary in Oregon Easter Traditions 
Athena DE Easter Traditions 
Jill's Easter Traditions 
Jean's Easter Traditions 
Tona in Bama Easter Traditions 
Emma in MT Recipes 
Mary Jo in MD Easter Traditions and Recipes
Margo in Boston Easter Traditions
Atlanta Pat's Easter Traditions


Bread Mixes from The Prepared Pantry

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In the recipe that was Easter recipes March 29
name of the recipe is Tortilla Roll-Ups sent in from Judy (In Alaska)

My question is the can of chilies and black olives in the recipe should they be drained before putting them in the recipe??
Thank you, Faye

Nancy I enjoy your recipe letter with all the wonderful recipes you share. Thank you

Bunny Cake Recipe

1 pkg. devil's food cake mix with pudding
1 pkg. fluffy white frosting mix
1 c. shredded coconut
jelly beans or small gumdrops
1 c. shredded coconut
green food color
pink construction paper

Bake cake mix in 2 round pans (9 or 8 x 1 1/2 inches) as directed on package. Freeze one layer for later use. Cut the other cake layer into halves to make 2 semicircles. Prepare frosting mix as directed on package. Put halves of cake together with frosting to form body. Place cake upright on cut edge on serving plate or tray.

Cut a notch about 1/3 of the way up one edge of body to form head. Attach cut out piece for tail with wooden picks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from pink construction paper (4 x 1 3/4-inches) and press into top. Use jelly beans for eyes and nose.

Shake 1 cup shredded coconut and 2 or 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired.
Makes 8-10 servings.
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Aunt Polly's Tiger Butter Recipe

equal parts almond bark and crunchy peanut butter
1 (10 ounce) bag semi sweet chocolate chips

Melt almond bark and peanut butter in the microwave, stirring occasionally until smooth. Pour into greased pan and sprinkle with chocolate chips. Let chips set a few minutes, then swirl chocolate into peanut butter mixture with a butter knife. Cool and cut into squares.
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Peanut Butter Cake with Icing Recipe

1 pkg. yellow cake mix
2 1/2 c. creamy peanut butter
3/4 c. chocolate syrup
8 oz. semi-sweet chocolate
1 c. powdered sugar
1/4 c. milk
2 1/2 c. chopped peanuts

Preheat oven to 350. Grease and flour two 9-inch cake pans with 1 3/4-inch sides. Prepare cake according to package directions, beating in 1/2 cup peanut butter. Divide batter between 2 pans. Bake until toothpick inserted in center comes out clean, about 20 minutes.

Combine chocolate syrup and semi-sweet chocolate in heavy pan. Stir constantly over low heat until chocolate is melted. Transfer to large mixing bowl. Stir in remaining 2 cups peanut butter, powdered sugar and milk; stir until smooth. Ice cake. Press chopped nuts into sides of cake.
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Easter Nest Cookies Recipe

10 to 12 shredded wheat biscuits (regular size)
1 small bag tiny jelly beans (regular size jelly beans are too big)
12 oz. bag chocolate chips
1 c. creamy style peanut butter

In large bowl, break up shredded wheat biscuits until quite fine. Set aside. Melt the chocolate chips and peanut butter until smooth. Pour over shredded wheat biscuits and mix well. Drop by spoons onto wax paper. Shape each mound into a circle and form a small hole in the center. Cookies take quite long to set up so you have time to shape them to look like nests. Put 3 jelly beans in the center of each cookie. Let set several hours or overnight to firm. You can use a teaspoon and then shape them with the small end of a melon baller.
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Easter Deviled Colored Eggs Recipe

12 eggs
1 box pink food color
1 box blue food color
1 box yellow food color

Peel 12 hard-boiled eggs. Soak 4 eggs in each color, then cut eggs and devil in the usual way. Arrange frill of lettuce around tray. Turn deviled eggs upside-down in center of lettuce ring.
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Buttercream Easter Eggs Recipe

1/2 lb. butter plus 1 Tbsp.
1 (8 oz.) pkg. cream cheese, softened
3 (1 lb.) boxes confectioners sugar
8 oz. semi-sweet chocolate
1 (2-inch) sq. paraffin
1/4 tsp. vanilla

Cream 1/2 pound butter and cream cheese. Gradually blend in sugar. Shape into eggs. Cool for 1 hour. Melt chocolate, remaining 1 tablespoon butter, wax and vanilla over hot water. Dip eggs in mixture and allow to cool on waxed paper. Makes 50 eggs. Use a double boiler pan.
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Nancy Rogers   

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US Food and Drug Administration latest recalls. 

Easter Baked Mashed Potatoes Recipe

9 large boiled potatoes
2 (3 oz.) pkg. cream cheese
3 Tbsp. butter or margarine
1 1/3 c. sour cream
1 tsp. onion salt
1 tsp. minced garlic
1/4 tsp. pepper

Boil potatoes, mash. Add all ingredients. Put in serving dish and refrigerate.

Before baking, sprinkle with Parmesan cheese and several dabs of butter or margarine. Bake, covered, for 1/2 hour at 350.
Lisa TX
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Easter Coconut Cream Egg Candy Recipe

1 stick butter
2/3 c. sweetened condensed milk
6 c. 10x sugar
8 oz. unsweetened chocolate, melted over hot water
1 tsp. vanilla
8 oz. coconut

In a large bowl cream butter until light and fluffy. Add vanilla and condensed milk. Beat until blended. Add sugar, 2 cups at a time, blending well after each addition. Add coconut and use your hands to blend. Shape into eggs. Dip in melted chocolate and allow to harden.
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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