Somewhere between “PEEP kebabs” and elegant spring salads, there’s a world of fun and easy Easter recipes that’ll delight grown-ups and children alike. Here are a few recipe that I’ve whipped up over the years, most of which require five ingredients or fewer….
MINI CARROT PUDDING PIES
Makes: 12 mini pies
2 (14-ounce) containers good-quality vanilla ice cream
1 pound carrots, peeled and shredded
1 (14-ounce) box refrigerated pie dough rolls (2 rolls)
3 tablespoons cornstarch
2 to 3 tablespoons unsalted butter
1. Heat the ice cream in a large saucepan over medium heat until melted. Stir in the carrots and bring to a simmer, stirring occasionally. Remove from the heat. Cover and refrigerate at least 1 hour.
2. Meanwhile, unroll the pie dough rolls and cut into 3-inch circles; collect and reroll scraps, cut out into more circles. Gently press dough circles into an ungreased 12-cup muffin pan; line each with parchment and fill with pie weights. Bake 12 to 14 minutes or until golden. Let cool in the pan slightly, then transfer to a wire rack to cool completely. Remove parchment and pie weights.
3. Pour the ice cream mixture into a clean saucepan through a fine-mesh sieve, pressing down on the carrot solids with a spatula to release all of the liquid; transfer 3 tablespoons liquid to a small bowl and whisk in the cornstarch and ¼ teaspoon salt until smooth. Gradually whisk cornstarch mixture back into the saucepan with the remaining liquid and bring to a simmer over medium heat, stirring, until pudding coats the back of the spoon. Stir in the butter until melted.
4. Divide the pudding among the prepared tart shells. Transfer to a serving platter, press plastic wrap directly onto the surface of the pudding (to prevent a skin from forming), and refrigerate at least 3 hours or until cold and firm. Top with whipped cream, if desired!
FUNFETTI EASTER BASKET BREAD
MAKES: 10 to 12
2 (14-oz.) rolls store-bought pizza dough
1 cup Confetti Cake Mix
10 hard-cooked eggs, plus 1 lightly beaten egg for brushing
Multicolored nonpareilles, for sprinkling
1. Preheat oven to 400˚F. Line 2 cookie sheets with parchment.
2. Unroll pizza dough on cutting board; cut into 1-in. strips with sharp knife.
3. For each wreath, dust 2 strips dough with some cake mix. Pinch tops together and gently twist into 1 rope; pinch ends together to make circle. Transfer to prepared cookie sheet.
4. Lightly brush wreaths with beaten egg. Sprinkle with more cake mix and nonpareilles.
5. Gently tap one side of each hard-cooked egg. Place into the center of the twisted “baskets” and bake until puffy and golden, about 15 to 17 minutes.
EASTER EGG CREAM
SERVES: 1 TO 2
1 hollow Easter bunny, small to medium-small
1/2 cup warm milk
1/3 to 1/2 cup cold milk
Ice cubed (optional)
Seltzer, for topping
1. Put the bunny in a glass or separate container and microwave on HIGH in 20 second intervals until melted, about 1 minute.
2. Slowly stir in warm milk until the chocolate is liquid-y and smooth; let cool slightly.
3. Add cold milk and ice cubes, if desired. Top with seltzer.
Tip: Make sure the melted chocolate is totally combined with the warm milk before adding any cold ingredients otherwise the chocolate make harden in little piece, which are still totally delicious but FYI!
EDIBLE CEREAL TREAT EASTER BASKET
MAKES: 1 basket
Nonstick cooking spray
6 Tbsp. salted butter
2 (10-oz.) bags marshmallows
2 (11-oz.) boxes Fruity Pebbles cereal
Assorted candy, for filling
1. Line 3-qt. or similar saucepan with aluminum foil; coat with nonstick cooking spray.
2. In lg. saucepan over med. heat, melt butter. Stir in marshmallows and cook, stirring, 2 min. or until melted. Remove saucepan from heat; fold in cereal until evenly coated.
3. Spray hands with cooking spray. A little bit at a time, press and mold all but 2 c. cereal mixture in bottom and up side of prepared saucepan to make 1-in.-thick basket base; freeze in saucepan until firm.
4. Press and hold remaining 2 c. cereal mixture into rounded handle, at least 1-in.thick and freeze until firm. (Alternative procedure: Mold remaining cereal mixture and 1-ft. craft wire or straightened coat hanger, trimmed; bend and freeze.)
5. Use foil to lift out basket base; remove foil and discard. Insert 4 wooden skewers, vertically, into basket wall where you’d like handle to attach (2 on each side).
6. Press skewers through handle ends to secure; mold and smooth cereal mixture together where base and handle meet. Use other skewers to support handle and freeze again until very hard, about 1 hour (skip this step if using wire).
7. Fill basket with assorted candy. To create the grass: I used Sour Power Green Apple Candy Straws. Cut the straws in half and then snip the ends down the middle to create “grass blades” using kitchen scissors.
BUNNY-BUTT BANANA PANCAKES
SERVES: 4
Prepared pancake batter, homemade or from mix
1 to 2 large bananas, sliced diagonally
1 can whipped cream
1. Prepare and cook pancake batter as your recipe or mix label directs!
2. For each bunny, arrange 2 banana slices on a plate as your ears. Put 1 pancake on top. Add 1 dollop of whipped cream from the tail. That's it!
What are you favorite Easter recipes? Are there any traditions you follow or favorites you look forward to each year?