My German grandmother gave me her Easter Cake Molds, so I love to make Easter cakes.
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.
Easter Dinner
Ham
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
Ingredients:
- 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:
Preheat the oven to 350°. Butter and flour a 10-inch springform pan and place it on a baking sheet.
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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