Easy Holiday Recipes

Delicious Holiday Food

Bunny Biscuits

4 oz (100g) butter
6oz (150g) plain flour
2oz (50g) light muscovado sugar
1/2 tsp. (2.5ml) ground cinnamon
Grated rind of one lemon
The yolk of one large egg
2-3 tbsp. Water
Currants and marshmallows to decorate

Preheat oven to 350F, Gas mark 4, 180C cut the butter into small cubes and mix with the flour in a mixing bowl until like fine breadcrumbs Stir in the muscovado sugar, ground cinnamon and the grated lemon rind Stir in the egg yolk and enough water to mix into a soft dough Knead dough on a floured surface until smooth then roll out a quarter inch (0.5cm) thick Cut out biscuits with a rabbit cutter or make a template and cut out biscuits with a knife Place on un-greased baking sheets and bake for 10-15 minutes until a pale golden colour Transfer to a wire rack to cool completely Decorate with currants for eyes and marshmallows for tails, fixing them with a little decorating icing

Easter Trifle

Feature Box

15 oz. (425g) can black cherries, drained and pitted
one and a quarter pints (750 ml) fresh milk
7 fl. oz. double cream, whipped
4 tbsp. cherry brandy
4 tbsp black cherry jam
5 oz. (150g) Madeira cake, cut into 8 slices
1 chocolate flake, crumbled
3 tbsp. (45 ml) custard powder
1 oz. (25g) caster sugar
walnut halves and mini Easter eggs to decorate

Spread 4 slices of the Madeira cake with jam then sandwich together wit the remaining slices cut into cubes and place in a trifle dish # Sprinkle with the cherry brandy Top with chocolate flake and cherries Mix the custard powder with the sugar and a little milk Heat remaining milk until it boils then stir in the custard powder and cook until it thickens, stirring continuously Leave the custard to cool then pour gently over the trifle Top with the cream then decorate with walnut halves and mini Easter eggs

Easter Nests

1lb. Pastry (any kind)
10ozs margarine
White of two eggs
Any jam without stones
Little sugar
Marzipan

Roll out pastry and cut into rounds to fit your patty tins. Put a little rice in them so that the pastry doesn't rise too much. Bake until a nice golden brown, then take cases out of patty tin. Shake out the rice and put some jam in each. Take the whites of two eggs and beat into a stiff froth. Add a little sugar to the meringue and put in the cases to line them like nests. Take the marzipan and shape like eggs, roll them in cocoa and put them in nests

Easter Roast Lamb

Joint of lamb (leg or shoulder)
Salt
Gravy from half a pint (285ml) stock or vegetable water, 1 tbsp. Flour and freshly ground black pepper

Procedure:

Place lamb in roasting dish and lightly prick surface fat all over with fork. Rub fat over with salt. Roast joint for 25 minutes per lb (450g) plus 25mins at 325F, Gas Mark 3, 170C. Transfer to hot platter, cover with foil and stand for 10-15mins. Make gravy by tilting roasting tin, strain off excess fat, then stir flour into remaining meat juices. Brown lightly over medium heat, stirring often, then after cooling blend in stock or vegetable water. Stir over gentle heat till smooth; bring to boil then season the gravy with salt and pepper

Easter Fun

Q: How do bunnies stay healthy?
A: Eggercise

Q: Why did the Easter egg hide?
A: He was a little chicken!

If you can't eat all your chocolate, it will keep in the freezer. But if you can't eat all your chocolate, what's wrong with you?