Jersey Shore Journal

Jersey Shore Journal - Life and Times at the Jersey Shore

Friday, April 22, 2011

Easter Recipes

My German grandmother gave me her Easter Cake Molds, so I love to make Easter cakes.

Easter Egg Wreath Bread - Above

After many years of marriage we seem to have our ‘go to meals’ for the holidays. Our family loves a traditional Ham Dinner with Pineapple Stuffing and Baked Rigatoni & Cheese. An Italian tradition is Pepperoni Bread. I usually use the frozen bread (of course thawed) so that makes for one shortcut. I make everything up a day in advance so on Easter I can spend time with my family!

Last year I made Sweet Kat's Easter Egg Wreath & Rachael Ray's Italian Cheesecake Ricotta Pie. Check out these recipes below. Everyone loved them! My German grandmother gave me her Easter Cake Molds, so I love to make an Easter cake too.

Ham & Pineapple Stuffing (recipes below)

Easter Dinner


Pepperoni Bread

Pineapple Stuffing

Rigatoni mac & cheese

Easter Egg Wreath Bread

Ricotta Pie

Pepperoni Bread -Let frozen dough thaw and rise.

Knead and roll thin with dusted flour.

Melt 4 T. butter. Spread on top of bread.

Layer sliced pepperoni and Am cheese on top.

Roll like jelly roll.

Brush mixture on top- 1 egg, 2 t. parsley, water, pepper and parmesan cheese.

Place on greased cookie sheet.

Bake 350 degrees for 30 – 40 min.

Pineapple Stuffing

Cream 1 c. sugar and ½ c. butter

Add 3 eggs.

In a separate bowl 4 c. bread cubes and pour ½ c. milk & toss.

Combine the bread mixture in the butter mixture.

Mix all together then pineapple last.

1-20 oz. can crushed pineapple and juice.

Pour in 13 x 9 pan.

Bake 350 50 - 60 min.

Rigatoni Macaroni and Cheese

1 box Rigatoni-cooked

8 oz. sharp cheddar cheese, grated

1 pt. sour cream

1 pt. mayonnaise

Mix all together then add 1 Quart of Milk.

Pour into 13 x 9 pan. (A larger pan makes for easier mixing)

Sprinkle with salt, pepper and paprika.

Bake uncovered 350 45 min – 1 hour

Rachael Ray's Italian Ricotta Pie


  • 3 pounds ricotta cheese
  • 9 large eggs
  • 1½ cups granulated sugar
  • Grated peel and juice from 1 orange
  • 1/4 cup heavy cream
  • 2 tablespoons pure vanilla extract
  • Confectioners’ sugar, for sprinkling
  • Directions:
  1. Preheat the oven to 350°. Butter and flour a 10-inch springform pan and place it on a baking sheet.

  2. Using an electric mixer, combine the ricotta, eggs, granulated sugar, orange peel and juice, cream and vanilla. Pour into the prepared pan and bake for 1½ hours. Turn off the oven and let the cake rest inside for 30 minutes. Let cool, then sprinkle with confectioners’ sugar.

Italian Easter Egg Wreath from Sweet Kat’s Kitchen recipe here

I have been making these blown eggs for a long time. Put a pin hole at each end of a raw egg & blow out egg. Let dry. Glue lace around the egg & glue pearls in the shape of a cross. So simple!

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