Edible Easter Traditions

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I don't know about you, but food factors into many of my best memories of holidays and special occasions as with the Seder Meal.  Next to Christmas, Easter has some of the best edible traditions!  Many of these traditions date back to the early church and before.

Two treats that can be used to tell the story of the resurrection are Resurrection/Easter Rolls and Resurrection/Easter Cookies.  Both end with a special surprise that reminds us of the empty tomb on Easter morning.

Resurrection Rolls are made with pre-made bread dough of some sort (crescent rolls, dinner rolls, biscuits, etc.), large marshmallows, melted butter, cinnamon, and sugar.  Pinterest has many examples (as usual) with more detailed directions.  There is an excellent explanation here at Happy Home Fairy that includes accompanying Bible verses or culturally relevant pieces of information related to how the dead were honored in the time of Jesus.

Image from Happy Home Fairy

You begin with a large marshmallow that represents the body of Christ.  Dip the marshmallow in the melted butter, then roll in the cinnamon and sugar to represent the oils and spices that were used to cleanse and anoint bodies in preparation for burial.  Flatten the dough you have chosen to use, rolling it out large enough to completely wrap the marshmallow.  Place the marshmallow in the dough and wrap, sealing the seams to keep the yummy cinnamon/sugar mixture in when baking.  Place on a baking sheet, in the cups of a muffin tin, or pressed together in a round cake pan.  Bake according to package instructions for your dough.

When you break open the cooled rolls, you will find a sweet surprise - an empty center representing the empty tomb, coated in cinnamon, sugar, and melted marshmallow to represent the sweetness of the gift Jesus gave us by taking on our sins.

Resurrection Cookies are a little more time consuming, but can be a special Easter morning treat.  The recipe is on our Recipes and Traditions page here.  Other great recipe/explanations can be found at Tasty Kitchen here and Beneath My Heart here.

Picture from Tasty Kitchen

First, you must preheat the oven to 300 or 350 (depending on recipe you choose to follow).  Then you put 1 cup of pecans into a plastic zipper bag and beat it with a wooden spoon, breaking the nuts into pieces (remembering that Jesus was beaten after his arrest), taking 1 teaspoon distilled white vinegar (a reminder that on the cross Jesus was given vinegar to drink), adding 3 egg whites (because eggs are a symbol of life and Jesus gave his life for us, so that we may have a new life in him), sprinkling a pinch of salt into the mixture (representing the tears shed by Jesus' followers) - at which point the mixture is very unappetizing, but the sweetest part comes next - add 1 cup of sugar (because Jesus died for us because he loves us and wants us to be with him).  You beat the mixture with an electric mixer until stiff peaks form (12-14 minutes), noting the white color which represents the purity of Jesus and that our souls are washed clean through his sacrifice.

Fold the broken nuts into the mixture and drop dough by teaspoonfuls onto parchment paper lined cookie sheets.  Place in the oven, seal with tape (remembering how the tomb was sealed), turn the oven off and go to bed.  It is disappointing going to bed without getting to taste the cookies, Jesus' followers were sad to leave their friend and teacher in the tomb.  The next morning give everyone a cookie and marvel that they are hollow, just as Jesus' followers found an empty tomb on the very first Easter.

Hot Cross Buns have been a traditional Good Friday treat since at least the early 1700's.  While the traditional buns eaten in celebration seem to predate Christ, hot cross buns have become a symbol of Easter for Christians.  Food Timeline has an interesting discussion of the origins of many of these treats and their relation to the Easter holiday.

Image from Spoonful

Spoonful has a straightforward recipe here.  Other recipes include other dried fruits in addition to the dried currants.  The process is fairly involved, but looks like it could be an awesome tradition to start with slightly older kiddos!  My daughter loves helping in the kitchen (even if it stresses me out a bit) so I look forward to making these this year.

Braided Easter Bread is a sweet treat that brings together eggs as a symbol of renewal and rebirth and a crown shape that puts us in mind of the crown of thorns that was thrust upon Christ's head.

Image from Dishbase

This is a yeasty bread with candied fruit and nuts, rolled out and "braided" before forming into a circle or crown shape, then adorned with raw colored eggs prior to baking.  You can find a recipe at Dishbase here.  This particular recipe refers to it as Italian Braided Easter Bread so we may have the Italians to thank for such a neat Easter tradition!

Tasha's Fall Salad

Tasha's Fall Salad

from the kitchen of Tasha Cook

ingredients:
1 container of organic greens- i used baby spinach for the mt brunch
4 honey crisp apples cubed
1 cup of freshly shredded vermont cheddar cheese-i dont buy shredded, i do it myself...less preservatives!
1 cup chopped pecans
KENS STEAKHOUSE lite walnut raspberry vinegarette- dressing

directions:

toss and enjoy

Blueberry-Buttermilk Coffee Cake

Blueberry-Buttermilk Coffee Cake

from the kitchen of Sara Wallace

Yields: 16 servingsPrep time: 25 minutesCook time: about 35-40 minutes

ingredients:
Streusel Topping -

2/3 cup packed brown sugar

1/2 cup all-purpose flour

4 Tbsp cold butter or margarine, cut up

Coffee Cake

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 cups granulated sugar

10 Tbsp. butter or margarine, softened

2 large eggs

1 tsp. vanilla extract

1 1/4 cups buttermilk

1 pint blueberries (divided in half)

directions:
Preheat oven to 350 degrees F; Grease 13" by 9" metal baking pan. Dust pan with flour.

Prepare Streusel Topping: In medium bowl, combine brown sugar, flour and butter. With fingertips, work in butter until mixture is crumbly. Refrigerate streusel while preparing cake.

Prepare Coffee Cake: In medium bowl, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy, about two minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flower, mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with rubber spatula. With spatula, fold in all but 1/2 cup blueberries. Spoon batter into prepared pan; spread evenly. Sprinkle batter with reserved blueberries. Spread streusel over batter. Bake coffee cake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack one hour before serving.

Spicy Southwestern Muffins

Spicy Southwestern Muffins

from the kitchen of Maureen Balsbaugh

ingredients:

1/4 lb. bulk spicy pork sausage
1 can (8 oz.) refrigerated crescent rounds or dinner rolls
1 T. chopped fresh cilantro
1 egg
1 T. milk
1/2 t. taco seasoning mix
salsa, if desired
sour cream, if desired
additional chopped cilantro, if desired

directions:

Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray.

In 8-inch skillet, cook sausage over medium-high heat 5 minutes stirring occasionally, until no longer pink; drain.

If using crescent rounds, remove from package and separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut rolls into 8 rounds, carefully separate rounds. Press 1 round on bottom and completely up side of each muffin cup.

In small bowl, mix sausage and 1 T. cilantro. In another small bowl, beat egg, milk and taco seasoning with fork until blended. Spoon about 1 T. sausage mixture into each dough-lined muffin cup. Divide egg mixture evenly among cups. Sprinkle with cheese.

Bake 14 to 16 minutes or until filling is set and edges are golden brown. Cool 5 minutes. Run knife around edge of cups to loosen; remove muffins from pan. Top with salsa, sour cream and additional cilantro if desired. Serve warm.

Blueberry Baked French Toast

Blueberry Baked French Toast

from the kitchen of Sarah Leimer

ingredients:

1 Family Sized bag (or two smaller ones) of Pita Chips
7 large eggs
2 cups whole milk
1/2 cup heavy cream
2 Tbsp vanilla extract
6oz (or more) of blueberries
1/2 cup all purpose flour
1/2 cup brown sugar (use a little more)
1 Tbsp ground cinnamon
1/4 tsp salt
1 stick (1/2 cup) butter

directions:Grease 9x13 inch baking pan with butter or cooking spray. Pour in bag of pita chips and arrange evenly. IN a bowl mix together eggs, milk, cream, sugar and vanilla. Pour egg mixture over pita chips. Cover pan tightly with foil and place in refrigerator overnight or at least six hours.

Preheat the oven to 350. Remove pan from refrigerator. Sprinkle blueberries evenly over the top.

Mix together flour, brown sugar, cinnamon, and salt. Slice butter and add to bowl, then use a pastry cutter to cut the butter into the flour mixture until it looks crumbly.

Sprinkle flour mixture over the blueberries and make sure its evenly distributed.

Bake for 35-45 minutes or until bubbly and golden brown. Chips on top should be crispy and crunchy. Remove from oven and drizzle with blueberry or maple syrup and serve warm.

Tortellini Soup

Tortellini Soup

from the kitchen of Kathy Getman

ingredients:

3 T red wine

2 large cloves garlic, minced

1 large can chicken broth

1 pkg cheese tortellini

1 14 1/2 oz canned stewed tomatoes

1/2 bunch spinach, stemmed

1 tsp dried basil

Top with parmesan cheese when serving

Salt and pepper to taste

directions:

Saute garlic with wine for 2 minutes. Stir in broth and tortellini, bring to boil. Reduce heat, simmer until tortellini is tender (about 5 minutes). Stir in tomato, spinach, and basil. Simmer 2 minutes. Serve with parmesan cheese for topping.

Strawberry Spinach Salad

Strawberry Spinach Salad

from the kitchen of Kathy Getman

ingredients:

dressing -

1/2 cup sugar

1/4 cup apple cider vinegar

1 1/2 tsp finely chopped onion

1/4 tsp paprika

1/4 tsp Worcestershire sauce

1/2 cup vegetable oil

1 Tbs poppy seeds

salad -

1 lb loose fresh spinach

1 qt fresh sliced strawberries

1 2 oz package sliced almonds

1 2 oz package slivered almonds

directions:

dressing -

Process first 5 ingredients 30 seconds in blender. Add oil slowly, then stir in poppy seeds.

salad -

Toast almonds on cookie sheet at 350 degrees for 10-15 minutes, monitoring closely to prevent burning.
Toss all ingredients with dressing right before serving.

Orange Cream Chips

Orange Cream Chips

from the kitchen of Kathy Getman

ingredients:

cookies -

2 1/4 cups flour

1/2 tsp salt

1 cup vegetable shortening

1 cup sugar

3 oz. cream cheese, softened

2 eggs

2 tsp orange juice

1 tsp grated orange rind

6 oz. (1 cup) semisweet chocolate chips

orange icing -

2 cups powdered sugar

3 oz. cream cheese, softened

1 tsp orange juice

1 tsp grated orange rind

directions:

cookies -

Preheat oven to 350 degrees. Lightly grease cookie sheets.

Beat shortening, sugar, and cream cheese in a bowl until mixed. Beat in eggs. Add juice and rind. Blend in flour and salt.

Drop by rounded teaspoons 2 inches apart on prepared cookie sheets.

Bake in preheated oven for 12 minutes or until slightly browned around edges. Cool on racks.

Spread tops with icing.

orange icing -

Beat sugar and cream cheese together. Stir in juice and rind. Spread atop cooled cookies.

Brunch Bake

Brunch Bake - Southwest Egg Casserole
from the kitchen of Tara G.

Makes 8 servings

ingredients:
2 T butter or margarine
8 oz med mushrooms, sliced
10 green onions plus some green tops, sliced
12 large eggs
1 C milk ¼ C all-purpose flour
½ tsp baking powder
3 C grated Monterey Jack cheese
1 C diced cooked ham
½ tsp salt
Freshly ground pepper
1 can (7 oz) whole green chiles, split and seeded
Fresh tomato salsa or purchased
Chunky Guacamole or avocado slices
*May be good with some sour cream too

directions:
Preheat oven to 350 degrees. In skillet over med heat, melt butter and sauté mushrooms and green onions until tender. In large bowl whisk together eggs, milk, flour, and baking powder. Add cheese, ham, salt, pepper to taste, and mushroom mixture. Arrange chiles on bottom of lightly greased 9x13 baking dish. Pour egg-milk mixture over chiles. Bake, uncovered, until set, about 40 minutes. Let stand for 10 min. Cut into squares and serve, passing the salsa and guacamole separately.

Regal Romaine Salad

Regal Romaine Salad
from the kitchen of Tara G.

ingredients:

5 slices of bacon

2 heads of Romaine lettuce

2 C cherry tomatoes, halved

1 C swiss cheese, grated

1/3 C grated parm cheese

2/3 C slivered almonds, toasted

Croutons

Dressing:

4 T lemon juice

3 cloves of minced garlic

Salt and grnd pepper to taste

¾ C vegetable oil

directions:
Make salad dressing ahead of time ideally 3 hours before using. Then mix salad ingredients and toss with dressing when ready to serve. Enjoy!

Italian Beef Sandwiches

Italian Beef Sandwiches
from the kitchen of Tara G.

10-12 servings

ingredients:

1 4-lb boneless beef sirloin or rolled rump roast

1 C water

1 0.7-oz pkg Italian salad dressing mix

2 tsp dried Italian seasoning, crushed

½ - 1 tsp crushed red pepper

½ tsp garlic powder

10-12 kaiser rolls or French style rolls, split

Roasted red sweet peppers, cut into strips

directions:

Trim fat from meat. Cut meat into 2-3 inch pieces. Place meat in a 3.5 – 5 quart slow cooker. In a small bowl, combine the water, dressing mix, Italian seasoning, red pepper, and garlic powder. Pour over meat.

Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hrs.

Using a slotted spoon, transfer meat to a cutting board. Shred using two forks. Drizzle some of the cooking juices over meat to serve and top with red pepper strips if desired. Also good with slices of provolone cheese.

Chicken Enchilada Dip

From the kitchen of Rachel McKenna

ingredients:

1 lb chicken

1Tbsp Chili Powder

½ tsp ground cumin

½ tsp red pepper

½ tsp crushed red pepper

½ tsp salt

1-8oz pkg cream cheese

1 cup real mayo

8oz shredded cheddar cheese

1 can diced green chilies

directions:

Boil chicken in water and the first 5 ingredients until chicken is done.  Cool chicken and shred.  Add cream cheese, cheddar cheese and green chilies.  Bake at 350 for 30-35 minutes until lightly brown and bubbly on top.

Corn Casserole

From the kitchen of Rachel McKenna

ingredients:

1 box Jiffy cornbread mix
1 small can corn, drained
1 small can creamed corn
1 8 oz. container plain yogurt
1 egg
1/4 cup oil or melted butter

directions:Combine all ingredients, pour into a greased 8x8 pan, and bake at 350 until set, about 45 minutes.

I usually double the recipe, especially for parties, and pour in a 9x13 pan instead.  It doesn't take too much longer to bake, maybe 5 or 10 minutes.  You can also use vanilla yogurt instead and it makes it even sweeter, although I think it is sweet with just the plain.  Also, the small cans are those teeny tiny little guys, not sure of the exact size, but probably only 7 or 8 ounces.

Sausage and Greens Pasta

From the kitchen of Liz Sears

dressing ingredients:

½ cup olive oil

¼ cup lemon juice

1 Tbsp. chopped garlic

Salt and pepper (1/2 tsp. each)

other ingredients:

1 lb. Italian sausage

5 ½ oz. mixed baby greens or spinach leaves

1 lb. cooked pasta (penne or spaghetti)

Parmesan cheese for topping

directions: 

Mix together dressing ingredients.  Set aside.  Brown sausages and then slice into coins ¼” thick.  Cook pasta according to directions.  Just before serving, pour dressing over hot pasta and toss in greens.  Divide portions into pasta bowls or on a plate.  Top with slices of sausage and grated parmesan cheese.  Serve with Italian bread.

This is an easy recipe that looks so pretty that we use for company or when my husband and I want something different then I can just give the boys pasta and sausage on the side without the dressing or greens.

Oriental Beef Brown Sauce

From the kitchen of Liz Sears

ingredients:
¾ cup soy sauce
½ cup chicken stock
¼ cup brown sugar
4 tsp. sesame oil
4 tsp. corn starch
2 tsp. chopped garlic
1 tsp. powder ginger
3 Tbsp. vegetable oil

directions:
Combine all ingredients. Heat in a saucepan or add to sliced beef after stir fry. Makes a great sauce for beef and broccoli over rice. Also great for using leftover beef, pork or chicken as the sauce to jazz up leftovers.

Calico Beans

From the kitchen of Kathy Getman

ingredients:

1 lb hamburger

¼ lb bacon

1 ½ chopped onion

1 21 oz can pork and beans

1 15 oz can lima beans

1 15 oz can butter beans

1 15 oz can kidney beans

½ c brown sugar

2 T vinegar

½ c ketchup

1 T mustard

salt and pepper

directions:

Brown hamburger and onions; drain. Combine remaining ingredients, put into roaster or casserole and bake at 300 degrees for 1 ½ hours.

Corn Casserole

From the kitchen of Kathy Getman

ingredients:

17 oz whole kernel corn (1 can)

17 oz creamed corn (1 can)

1 box Jiffy Corn Muffin Mix

1 cup sour cream

4 T minced onion (dry)

2 beaten eggs

1 stick melted butter

2 T sugar

salt/pepper

1 c shredded Swiss cheese

directions:
Mix all ingredients together. Place into a greased 9x13 casserole. Bake uncovered at 350 degrees for 45 minutes.

Blueberry Whole Wheat Yogurt Muffins

From the kitchen of Jessica Gunkel

ingredients:
1C Flour
1C Whole Wheat Flour
1/3C and 1T Sugar
1/4t Salt
2t Baking Soda
1/4C Unsweetened Orange Juice
8oz Vanilla Low Fat Yogurt
2T Vegetable Oil
1t Vanilla Extract
1 Egg
1C Blueberries (fresh or frozen and thawed)

directions:
Preheat oven to 400 degrees. Spray 12 muffin cups with cooking spray. Combine first 5 ingredients in a large bowl. Make a well in the center of the dry ingredient mixture. Combine OJ and the next 4 ingredients in a separate bowl and stir well. Add to dry ingredients, stirring until just moistened. Gently fold in blueberries. Spoon batter into muffin cups, filling almost to the top. Sprinkle one Tablespoon of sugar evenly onto muffins. Bake for 18 minutes or until golden brown. Remove from pan immediately. Enjoy.

Empty Tomb Meringues

Empty Tomb Meringues
from allrecipes.com (link HERE)

ingredients:
1 cup pecan halves
1 teaspoon distilled white vinegar
3 egg whites
1 pinch salt
1 cup white sugar

directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3
3. Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30
4. Add egg whites to the vinegar. Read John 10:10-11
5. Sprinkle salt into the egg whites. Read Luke 23:27
6. So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16.
7. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3.
8. Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60.
9. Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66.
Go to bed. Read John 16:20 and 22.
10. In the morning open the oven and take out the cookies. Read Matthew 28:1-9.

Dried Cherry-Orange Scones

Dried Cherry-Orange Scones
from the kitchen of Tara Gazaway

Prep: 30 min

Bake: 10 min

Makes 12 scones

ingredients: 

½ C snipped dried sweet cherries or raisins (can use dried cranberries too)

2 C all-purpose flour

3 T brown sugar

2 tsp baking powder

½ tsp salt

½ tsp baking soda

¼ C butter

1 tsp finely shredded orange peel

1 egg yolk, beaten

1 8-oz carton dairy sour cream

1 recipe Orange Glaze (see below)

directions: 

1. In small bowl cover dried cherries with boiling water and let stand for 5 min. Drain well.
2. In large bowl stir together flour, brown sugar, baking powder, salt and baking soda.  Using pastry blender cut in very cold butter until mixture resembles coarse crumbs. Add drained cherries and orange peel; toss lightly to coat.  Make a well in center of flour mixture; set aside.
3. In small bowl stir together egg yolk and sour cream.  Add yolk mixture all at once to flour mixture.  Using a fork, stir until combined (mixture may seem dry).
4. Turn dough out onto lightly floured surface.  Quickly knead dough by gently folding and pressing for 10-12 strokes or until nearly smooth.  Pat or lightly roll dough into a 7 inch circle.  Cut into 12 wedges.  Arrange wedges 1 inch apart on ungreased baking sheet.
5. Bake at 400 degrees for 10-12 min or until light brown.  Remove from pan and cool on wire rack.  Drizzle warm scones with Orange Glaze.

Orange Glaze:  In small bowl stir together 1 C sifted powdered sugar, 1 T orange juice, and ¼ tsp vanilla.  Stir in enough additional orange juice, 1 tsp at a time to make a glaze of drizzling consistency.

Nutrition summary per scone:  214 cal, 9 g fat, 32 g carbo, 1 g fiber

Source:  Better Homes and Gardens. Quick & Easy Comfort Cooking.  Des Moines, IA: Meredith Corporation, 2002.