Happy Easter, Happy Spring

By Joanne Callahan

Easter is a time of renewal. Not only do we look forward to leaving the winter doldrums behind us, but the trees and flowers also do their part in making the landscape colorful once more.

If you are looking for different ways in which to celebrate this joyous occasion, perhaps the following recipe ideas may inspire your creative side to "spring forth", so to speak.

Easter Buns are a delicious way to teach your children about the joys of baking bread. First, prepare your favorite yeast dough recipe and roll into as many buns as it allows, enclosing one large marshmallow in each. Be sure to seal the bun well. Let rise, then bake as you normally would. You can roll the buns in melted butter and a cinnamon/sugar mixture before baking, if desired. When you bite into these buns you will notice.....nothing! The marshmallow melts, leaving behind just a hint of sticky sweetness.

Traditional in both Italian and Greek households, Easter Egg Bread is made to resemble a wreath, adorned with festive colored eggs. Just don't try to hang it on your door as a decoration!



  • 3 to 3-1/2 cups flour
  • 1/4 cup sugar
  • 1 package dry yeast
  • 1 teaspoon salt
  • 2/3 cup warm milk
  • 2 tablespoons butter, softened
  • 2 eggs
  • 1/2 cup mixed candied fruit or raisins or a combination of both
  • 1/4 cup chopped blanched almonds
  • 1/2 teaspoon anise seed
  • 5 uncooked dyed eggs

In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium speed. Add the 2 eggs, and 1 cup flour and beat on high speed two minutes. Stir in the fruit, nuts and anise seed, mixing well. Stir in enough of the remaining flour to make a soft dough. Turn onto a lightly floured board and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turn once, and cover with a damp cloth or plastic wrap. Place in a warm place until doubled in bulk, about one hour. Punch down the risen dough and divide in half. Roll each half into a 24 inch rope. On a greased baking sheet, loosely twist the two ropes together and form into a circle, pinching the ends together. Gently split the rope and tuck the 5 uncooked colored eggs into the openings. Cover and let rise again until doubled, about 30 minutes. Bake in a 350 degree oven for 30-35 minutes or until golden brown. Cool on wire rack.

Did you know that all types of rabbits are said to lay eggs on Easter Day? The hare itself was, and still is, associated with fertility and the return of Spring. Whip up a batch of these Chocolate Easter Eggs and give the Easter Bunny a break this year.



  • 1 cup soft butter
  • 2 tsp salt
  • 4 tsp vanilla
  • 1 can condensed milk
  • 10 cups confectioners sugar
  • 1 tsp yellow food coloring
  • 1 pound semisweet chocolate

Beat butter, salt and vanilla until fluffy. Add milk and beat in sugar, blending until stiff. Knead until smooth, dusting with more sugar, if necessary. Set aside more than 2/3 of the mixture. To the remaining mixture, add yellow food coloring, blending well. Divide the yellow mixture into equal size pieces, between 16 and 24, and roll into a ball. Mold white mixture around the yellow balls to form an egg shape. Dry at room temperature on waxed paper for 24 hours. The next day, melt chocolate in double boiler or microwave until smooth. Dip eggs in chocolate to fully coat. Once dipped, cool at room temperature on waxed paper, then refrigerate. When sliced, these eggs will look like real hard boiled eggs, with a white outside and a yellow yolk.

No matter what you plan on serving for Easter dinner this year, just make sure to leave room for some of these delicious treats.

Complete Your Project with These Helpful Products