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*~ Easter Recipes ~*

Posted by on Apr. 13, 2011 at 3:54 AM
  • 42 Replies

            Share all your precious Easter recipes here ~


Easy to Make Easter Bunny Cake

Fun Easter Bunny Cake to make with your kids!

Making an Easter bunny cake is easy to do. This cake is simple to assemble and kids and adults, alike, enjoy the colorful bunny at any Easter celebration. You don't need to spend a lot of money or time when preparing this delightful Easter bunny cake.

What you will need:

cake mix (any flavor)



green and red dry Jello or food coloring

assorted candies and gumdrops


edible fresh flowers (if desired)

tray or cardboard rectangle (about 18” x 12”)

(If using cardboard, cover the rectangle with foil, parchment paper, or plastic wrap.)

Mix the cake mix, pour in two 8” round cake pans. Bake per package directions. Let cool thoroughly.

Place one round cake on the serving tray (or cardboard). Cut the remaining cake layer as shown below.

Frost the cake. Cover the bunny face and ears with coconut. Color about 1 cup (or more) of coconut with red or green dry Jello, or food coloring. Use this to cover the bunny tie. Sprinkle a bit of pink/red tinted coconut in the middle of the bunny cake ears.

Use gumdrops or jelly beans for the eyes. Slice and shape a pink gumdrop into a triangle for the nose.

Cut a thin strips (2” to 4” in length) from a piece of the licorice, and use these for the bunny whiskers and mouth shape.

(Note: Keep the eyes, whiskers, and mouth secured, dip the side that will be against the cake in whipped topping and place on cake.)

Sprinkle green tinted coconut around the edge of the serving platter, and place jelly beans here and there to decorate. You can add small chocolate candies or fresh, edible flowers, if desired.

Let your imagination run wild, and embellish the Easter Bunny Cake as much or as little as you want!

by on Apr. 13, 2011 at 3:54 AM
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Replies (1-10):
by on Apr. 13, 2011 at 3:56 AM

Bunny Cake

Posted by 
 on Apr. 12, 2011 at 2:16 PM 
Group Mod Luci

 We usually make this at Easter. So easy to do.

I use a yellow or white cake mix, but you could use any flavor. I think I'll do the confetti or funfetti this year.   I like making my own frosting, but the canned version works fine. I usually make a marshmallow or whipped cream frosting, so it's really white, and  I use a clear vanilla flavoring. We have brown bunnies that come to our backyard, so we've also done chocolate frosting. Put a few drops of green food coloring in a ziplock bag and then add coconut to make the grass.

by on Apr. 13, 2011 at 11:58 PM



2 1/2 cups all-purpose flour, divided 
1/4 cup white sugar 
1 teaspoon salt 
1 (.25 ounce) package active dry yeast 
2/3 cup milk 
2 Tablespoons butter 
2 eggs 
5 whole eggs, dyed if desired 
2 Tablespoons butter, melted


In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.

Gradually add the milk and butter to the flour mixture; stirring constantly.

Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes.

Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.

Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs.

Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350 degrees F (175 degrees C).

Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes.

Brush risen loaf with melted butter.

Bake in preheated oven for 50 to 55 minutes, or until golden.


by on Apr. 13, 2011 at 11:59 PM



2 packages yeast, quick rise 
1/2 cup sugar 
1 1/2 teaspoon Salt 
4 1/2 cups flour, divided 
6 Tablespoons margarine 
1 cup water 
2 eggs, large (reserve 1 egg white)
8 Hershey Kisses, milk chocolate 
1 Tablespoon confectioners’ sugar


In bowl, combine yeast, sugar, salt, and 1 cup flour.

In saucepan over medium heat, heat margarine and water until very warm (125 degrees F).

With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes.

Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour.

Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes.

Preheat oven to 375 degrees F. Grease 2 cookie sheets.

Cut dough into eighths.

For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet.

Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head.

From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white.

Make 3 more bunnies.

Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more.

Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies.


by on Apr. 13, 2011 at 11:59 PM



3 1/4 to 3 3/4 cups all-purpose flour, divided 
2/3 cup sugar 
1/3 cup unsweetened cocoa powder 
2 pkgs. rapid rise yeast 
3/4 teaspoon salt 
2/3 cup milk 
1/4 cup water 
1/4 cup butter 
1 egg 
1 Tablespoon pure vanilla extract 
1/3 cup milk chocolate or peanut butter morsels


In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt.

Heat milk, water and butter until very warm (120-130 degrees F).

Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add egg, vanilla and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough additional flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes. Divide dough in half.

For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round.

For head, remove 1/3 of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach.

For nose, pinch off 1/2 inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions, roll each to form 6-inch rope.

For arms, arrange 2 ropes across body; attach by tucking one end of each under body.

Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head.

Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes.

Bake at 350 degrees F for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.


by on Apr. 14, 2011 at 12:01 AM



7 lb. brisket, trimmed 
2 teaspoons onion salt 
1 Tablespoon celery salt 
1 teaspoon garlic salt 
2 Tablespoons Worcestershire sauce 
1 1/2 Tablespoons Liquid Smoke


Rub brisket with onion salt, celery salt, and garlic salt; let stand for about 30 minutes.

Place in a roaster and pour Worcestershire sauce and Liquid Smoke over surface of roast.

Cover and refrigerate several hours. Drain off marinade; wrap brisket, fatty side up, in heavy duty aluminum foil and seal.

Bake 5 hours at 300 degrees F.

by on Apr. 14, 2011 at 12:01 AM



5 lb. leg of lamb, boneless 
1 cup olive oil 
1/2 cup red wine vinegar 
2 Tablespoons garlic, minced 
1/2 cup parsley, chopped 
1/2 cup dill, chopped 
4 Tablespoons oregano, rubbed 
black pepper


Whisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper.

Butterfly the lamb and pepper generously on both sides. Cut some slits in the meat.

Marinate the lamb for 2 to 24 hours. 
Drain marinade from lamb and put lamb in 425 degree F oven in shallow roasting pan for about 45 minutes, until it has an internal temperature of 135 degrees F. Let lamb rest before serving.


by on Apr. 14, 2011 at 12:02 AM



4 1/2 cup mashed, cooked sweet potatoes 
1 1/2 cups applesauce 
1/2 teaspoon cinnamon 
4 center-cut ham slices, 1/2 inch thick 
1/2 cup bottled lemon juice 
1 cup brown sugar


Combine potatoes, applesauce and cinnamon. Spoon over 2 of the ham slices.

Place remaining slices over potato mixture.

Bake at 325 degrees F for 1 hour.

Combine lemon juice, sugar and 4 tablespoons pan drippings. Baste ham well.

Bake for 15 minutes. Slice to serve.

by on Apr. 14, 2011 at 12:02 AM



12-13 lb. pre-cooked ham 
2-3 liters Coca-Cola 
cloves (whole) 


Prepare ham by placing in a deep steaming pan with rack.

Pour soda into pan and bring liquid up to middle sides of ham.

Steam (simmer) slowly for 2 1/2 hours. Ham will look very caramelized.

Place ham on cooling rack. Cool for 10 minutes. Brush with honey.

Score ham and pierce ham with whole cloves. Brush again with honey and bake at 350 degrees F for 30 minutes or until golden. Serves 10-12.


by on Apr. 14, 2011 at 12:02 AM



4 lb. ham; boneless, fully cooked 
1 can Lemon-lime soda; 12 oz, 
1/4 cup honey 
1/2 teaspoon mustard 
1/2 teaspoon cloves; ground 
1/4 teaspoon cinnamon; ground


Place ham and lemon-lime soda into crock pot. Cover and cook on low 6 to 8 hours (high 3 to 4 hours).

Thirty minutes before serving, combine honey, mustard, cloves, and cinnamon, and 3 Tablespoons drippings from bottom of crock pot.

Spread glaze over ham and continue cooking.

Let ham stand for 15 minutes before serving.

by on Apr. 14, 2011 at 12:03 AM



1 Tablespoon flour 
1 (20 oz.) can crushed pineapple, drained 
1 Tablespoon cornstarch 
Big oven cooking bag 
12 to 16 lb. fully-cooked ham 
1/2 cup apple jelly 
2 Tablespoons lemon juice 
1/8 teaspoon ground cinnamon


Shake flour in cooking bag. Place in large roasting pan at least 2 inches deep.

Lightly score surface of ham. Place ham in bag.

Combine pineapple, jelly, lemon juice, cornstarch and ground cinnamon in saucepan; stir and cook until cornstarch dissolves.

Bring to a boil. Simmer 1 minute. Pour sauce over ham in bag.

Bake 2-1/2 to 3-1/4 hours.


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