It’s almost here! Easter is just a few days away. There are so many fun things to do at Easter time but there are also lots of fun things to eat. My kids love the candy and treats at Easter more than any other holiday I think. There are so many different kinds of Easter candy and treats that can be bought at the store, but sometimes it is fun to make some treats at home. My family has a few Easter recipes that we just love and make every year. One is so easy that the kids can even make it by themselves. Try them out and see what you think. Let us know what you think – we love to hear from you!
Carrot Cake
Ingredients:
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins
Directions:
1. Preheat the oven to 350 degrees. Grease and flour an 8×12 inch pan.
2. In a medium bowl, sift together the flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared 8×12 inch pan, and bake at 350 degrees for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.
Jellybean Bark
Ingredients:
1 pound white melting chocolate
1 pound jellybeans
Directions:
1. Line a jelly roll pan with waxed paper and set aside.
2. Melt the white melting chocolate in the top of a double boiler, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the melted white confectioners’ coating onto the prepared pan. Sprinkle the jellybeans over the top.
3. Refrigerate at least 1 hour or until firm. Break into pieces to serve.
Peanut Butter Eggs
Ingredients:
1 (16 ounce) package confectioners’ sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening
Directions:
1. In a mixing bowl, combine confectioners’ sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs.