Need to find some Easter recipes fast? This APP is for you! Over 125 delicious and easy to make Easter recipes for the special day!

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4 lb Ham; boneless, fully cooked
1 cn Lemon-lime soda; 12 oz,
1/4 c Honey
1/2 ts Mustard
1/2 ts Cloves; ground
1/4 ts Cinnamon; ground
Place ham and lemon-lime soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to
8 hours (high 3 to 4 hours). Thirty minutes before serving, combine honey, mustard, cloves, and cinnamon, and 3
tbs drippings from bottom of crock pot. Spread glaze over ham and continue cooking.
Let ham stand for 15 minutes before serving. Yield: 12 Servings
Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season,
but they are good anytime. This recipe will make 2 1/2 dozen buns

2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup frozen sweet butter, cut in small chunks
1/4 cup vegetable shortening
7 to 8 tbsp. ice water
2 medium onions, diced
4 celery stalks, diced
2 tbsp. olive oil
1 1/2 cups frozen corn
2 cups frozen baby peas
2 1/2 cups carrots, peeled, chopped and cooked (about
4 carrots)
2 medium potatoes, peeled, cubed and cooked
4 cups diced cooked chicken, turkey or ham
5 tbsp. sweet butter
5 tbsp. all-purpose flour
4 1/2 cups chicken, vegetable or turkey stock
1/2 tsp. pepper
Salt to taste
1 egg, lightly beaten
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until
the mixture resembles a coarse meal. Sprinkle with the ice water and pulse until the dough starts to come
together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with
plastic wrap and refrigerate while you make the filling. TO MAKE THE FILLING:
In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft. Add all the
vegetables, and the chicken, turkey or ham, and set aside. In a separate saucepan, melt the butter over medium
heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth. Bring to a
boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Add the pepper
and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into 10 individual ovenproof bowls
or two 9-inch pie pans. Preheat the oven to 400 degrees. Roll out the piecrust on a lightly floured surface. Cover
the 10 (or two) pies with the dough. Use a cookie cutter to cut bunnies out of scraps of piecrust. Lightly brush the
egg onto the piecrusts and place a bunny on top. Bake for 20 to 40 minutes, or until the crust is browned and the
filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips. Makes 10 to 12 servings.

Easter Recipes Page 19 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
Lemony variation of the traditional Easter bun with a tangy mamrmalade glaze.
12 oz. (350g) strong plain flour
3 oz. (75g) caster sugar
3 oz. (75g) butter
1 tsp. Salt
half a teaspoon of cinnamon
2 eggs, beaten
1 tbsp. Lemon marmalade
half a tsp. Ground cardamom
quarter pint (150 ml.) milk, warmed
2 tsps. Dried yeast
grated rind of 1 lemon
Pre-heat oven to 400F, Gas Mark 6, 204C
Sieve the flour, spices, sugar and salt into a mixing bowl
Rub in the butter and stir in the yeast and lemon rind
Beat in the eggs and milk until and knead to form a soft dough
Place in a greased bowl, cover and leave in a warm place until it has doubled in size.
Knead again until smooth then divide into eight pieces
Shape into rolls, cut a cross on the tops and place on a baking sheet
Cover and leave until the rolls have doubled in size