Easter Recipes To Enhance
The Holiday

 

by: Bobby McDonald

 

As the Easter holiday approaches, many of us are faced with a large number of family and friends coming to our home to celebrate the traditional holiday. We're looking for something attractive, but yet simple to serve, so that we can enjoy time spent with our guests.  Try the following recipes to enhance your Easter holiday:

 

Easter Coconut Cake

1 (18.25 ounce) package white cake mix
3 eggs

1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 oz) can coconut cream
1 (14 oz) can sweetened condensed milk
1 cup heavy whiping cream
1 tablespoon white sugar
1 cup flaked coconut

Preheat oven to 350 degrees and grease and flour a four
round cake pans.

In a large bowl, mix together cake mix, eggs, oil, water and coconut
flavoring. Beat for 2 minutes and pour into cake pans. Bake for 25 to 30
minutes, or until a toothpick inserted comes out clean.

In a medium bowl, combine coconut cream with sweetened condensed milk
and stir until smooth. When cakes come out of the oven, poke holes in them
with a fork and pour the milk mixture evenly over the four layers, allowing
it to soak into the cake. Refrigerate for several hours or overnight.

In a large bowl, wisk cream until soft peaks form. Add sugar and continue
whipping, until stiff. Spread over cooled cake layers and sprinkle each
layer and top with flaked coconut.

 

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Apple Lime Slaw

1 cup mayonaise

1/4 cup apple cider vinegar

1 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice

1 tablespoon white sugar

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 head of green cabbage, chopped

1 Granny Smith apple, cored, peeled, and diced

1 tablespoon Jalapeno pepper, seeded and diced

1/4 cup fresh cilantro

Chopped walnuts of pecans to garnish (optional)

In a medium bowl wisk together mayonaise, vinegar, lime zest,
lime juice, sugar, salt,  and pepper. Set aside.

In another bowl combined chopped cabbage, apple, and Jalapeno.

Pour mayonaise mixture over cabbage mixture and toss to coat.

Cover and refrigerate for at least 1 hour before serving.
Add cilantro and nuts and toss just before serving.

 

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Easter Grape Salad

2 pounds seedless green grapes

2 pounds seedless red grapes
1 (8 oz) pk cream cheese, softened
1 (8 oz) carton sour cream
1/2 cup white surgar
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup Sugar in the Raw or Brown Sugar

Was and stem the grapes, pat dry and set aside to completely dry.

In a large mixing bowl, combine cream cheese, sour cream, white sugar,
and vanilla, beating with a mixer until creamy. Add grapes, pecans and sugar in
the raw, tossing to combine and coat.
Chill in the refrigerator for 2 to 3 hours before serving!

Serves 8

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Carrot Cake

4 eggs
2 cups white sugar
1 1/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
2 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees and grease and flour cake pans.

In a large bowl, beat together eggs, oil, white sugar, and 2 teaspoons vanilla. Mix
flour, baking soda, baking powder, salt, and cinnamon, and sift into egg mixture, creaming
together. Stir in carrots and fold in pecans, mixing thoroughly. Pour into prepared pans.

Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out on
wire rack to completely cool.

To make frosting: Combine butter, cream cheese, confectioner's sugar, and 1 teaspoon
vanilla. Beat until mixture is smooth and creamy. Either stir in pecans or ice the cake
and decorate with the pecans. You can also decorate with edible flowers.

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