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Easter Cookies
Ingredients
1 cup whole pecans
1 tsp. vinegar
3 egg whites
1 pinch salt
1 cup sugar
Zipper baggie, Wooden spoon, Tape, Bible

Instructions
Preheat oven to 300°F. Place pecans in zipper baggie and let the children beat them with the wooden spoon to break into small pieces. Put 1 tsp. vinegar into mixing bowl. Add egg whites to vinegar & brush the rest into the bowl. So far the ingredients are not very appetizing. Add 1 cup sugar. Beat with a mixer on high speed until stiff peaks are formed. Fold in broken nuts. Drop by teaspoons onto wax paper-covered cookie sheet. Put the cookie sheet in the oven, close the door and turn the oven off.


Hot Cross Buns
Ingredients
2 packages active dry yeast (1/4 ounce each)
1/2 cup warm water*
1 cup warm milk*
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins
2 Tablespoons water
1 egg yolk
1 cup confectioner's sugar
4 teaspoons milk or cream
Dash salt
1/4 teaspoon vanilla

Method
Have the water and milk at 110-115 degrees F. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.) Bake at 375-degree F. for 12 to 15 minutes. Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily. When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.


Italian Easter Bread
Ingredients
3 cups all-purpose flour
1/4 cup sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk -- 120-130 degrees
2 Tablespoons butter -- softened
7 eggs
1/2 cup mixed candied fruit -- chopped
1/4 cup blanched almonds -- chopped
1/2 teaspoon anise seed Vegetable oil

Method
In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on med. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth, 6-8 min. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs (Leave the uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24" rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 min. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.


Easter Roast Lamb
Ingredients
Joint of lamb (leg or shoulder)
Salt
Gravy from half a pint (285ml) stock or vegetable water, 1 tbsp
Flour and freshly ground black pepper

Instructions
Place lamb in roasting dish and lightly prick surface fat all over with fork
Rub fat over with salt
Roast joint for 25 minutes per lb (450g) plus 25mins at 325F, Gas Mark 3, 170C
Transfer to hot platter, cover with foil and stand for 10-15mins
Make gravy by tilting roasting tin, strain off excess fat, then stir flour into remaining fruit juices
Brown lightly over medium heat, stirring often, then after cooling blend in stock or vegetable water
Stir over gentle heat till smooth; bring to boil then season the gravy with salt and pepper.


Easter Spring Chicken
Ingredients
1 x 3lb (1.36kg) roasting chicken
3oz butter
1/4 teaspoon garlic granules
4 rashers rindless streaky bacon
Half teaspoon each of Tarragon, Basil, Oregano

Method
Preheat oven to 375F, Gas Mark 5, 190C Blend together the Tarragon, Basil, oregano, garlic granules and softened butter. Carefully lift the skin on the chicken breast with a sharp knife and spread half the butter mixture underneath. Prick the thighs and breast flesh with a fork and rub in a little of the butter mixture and place the remaining mixture inside the bird. Place the chicken in a roasting tin and cover the breast with bacon rashers. Cover with foil and cook for one and a half to two hours, or until tender, basting frequently. 15 minutes before the end of cooking time remove the foil and brown the bacon.


Easter Nests
Ingredients
1 jar (7 oz.) marshmallow cream
1/4 cup creamy peanut butter
2 tbsp. butter or margarine, melted
1 can (5 oz.) chow mein noodles
1 cup pastel M&M's
Confectioner's sugar

Instructions
In a mixing bowl, beat marshmallow cream, peanut butter and butter until smooth.
Fold in noodles and M&M's.
Chill until easy to handle.
On waxed paper, form mixture by 1/3 cupfuls into 3-inch nests.
Chill for 30 minutes.
Place several M & M's in each nest.


Easter Baked Ham Ingredients
12-16 lb. fully cooked whole ham (bone in)
20 oz. can crushed pineapple, undrained
1/2 c. apple jelly
2 tbsp. lemon juice
1 tbsp. cornstarch
1/2 tsp. ground cinnamon

Method
Put all ingredients, except ham, in a saucepan. Stir until cornstarch dissolves. Bring to a boil. Simmer about 1 minute. Place ham in a Reynolds Oven Cooking Bag. Pour sauce over ham in the bag. Bake 2 1/2 to 3 1/4 hours at 325 degrees. (Bag may darken, it's not burning!)