Easter Day Recipes

Big Shamrock Cookie

Celebrate the 'eatin' of the green' on St. Patrick's Day with this edible shamrock.

12 servings

1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
Frosting, decorator icing, sugar sprinkles, candies and/or melted chocolate (optional)

PREHEAT oven to 325 degrees F. Grease large baking sheet.

PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to form an 8- or 9-inch shamrock shape.

BAKE for 20 to 23 minutes or until light golden brown. Cool on baking sheet for 2 minutes; carefully loosen cookie with a spatula. Cool completely on baking sheet on wire rack.

DECORATE as desired.

Nutritional information: Calories: 40 Calories from Fat: 15 Total Fat: 1.5 g Saturated Fat: 0 g Cholesterol: 5 mg Sodium: 30 mg Carbohydrates: 6 g Dietary Fiber: 0 g Sugars: 3 g Protein: 0 g

Recipe and photograph provided courtesy of Nestle and meals.com

Corned Beef Brisket with Cabbage

Prep Time: 15 min
Total Time: 4 hr 50 min
Makes: 12 servings

1 (3 pound) corned beef brisket
1/2 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 medium head of cabbage, cored, cut into wedges
1 cup maple-flavored or pancake syrup
1/2 cup yellow mustard
1 tablespoon KRAFT Prepared Horseradish

PLACE meat in large saucepan. Add onion, garlic, bay leaves and enough water just to cover all ingredients. Cover with lid. Bring to boil. Reduce heat to medium-low; simmer 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.

COVER meat with fresh water; cover with lid. Bring to boil. Reduce heat to medium-low; simmer an additional 2 to 3 hours or until meat is tender. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Add cabbage to reserved liquid in pan; cook until tender. Meanwhile, preheat oven to 350 degrees F. Mix syrup, mustard and horseradish; spoon half of the syrup mixture over meat. Reserve remaining syrup mixture for brushing onto cooked meat.

BAKE 20 minutes or until meat is well glazed, brushing frequently with the remaining syrup mixture. Place meat on serving platter. Spoon pan drippings over meat. Serve with cabbage.

To Double:
Prepare as directed, using a 6-pound beef brisket and doubling all remaining ingredients.

Makes 24 servings.

Recipe and photograph provided courtesy of Kraft Foods -

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Irish Cream Cheesecake

24 oz Cream cheese, softened
2 c Vanilla wafer crumbs
1/3 c Butter, melted
1/2 c Sugar
3 lg Eggs
2 tb Flour
1 c Irish cream liqueur
1 ts Vanilla
1 c White chocolate, grated

Preheat oven to 350 degrees. Combine the crumbs and butter in a medium-size bowl. Press on the bottom of a 9-inch cheesecake pan. Bake in oven for five minutes. Remove and set aside. Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth. Pour mixture onto crust and bake for 40 minutes.

Turn off oven and leave in oven for another 15 minutes. Remove from oven and let cool. After cheesecake has cooled, sprinkle white chocolate on top. Refrigerate overnight.

Irish Soda Bread

3 cups sifted unbleached flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 stick lightly salted butter, at room temperature
3/4 cup currants
1 tbsp. caraway seeds
1 egg
1 cup buttermilk
2 tbsp. honey

Preheat the oven to 350 degrees. Thoroughly mix together sifted flour, soda, baking powder, and salt.

Cut in the soft butter, working it in with your fingers until it is evenly distributed and the texture is a bit like corn meal. Stir in the currants and caraway seeds.

Beat egg, buttermilk, and honey together in a small bowl. Add milk mixture to the dry ingredients, stirring briefly only to moisten evenly. Do not overmix.

Turn out on a lightly floured board and briefly knead to form a smooth dough.
Shape into a high, round ball. Place on a buttered baking sheet.

Slash across vertically and horizontally about 4 " long and 1/2" deep.

Bake at 350 degrees for 50-55 minutes.

Cool 30 minutes before slicing.

Reuben Soup

1/2 large onion, diced
2 ribs celery, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 T. butter
2 T. flour
1 bay leaf
3 C. beef stock
3 C. chicken stock
6 oz. corned beef (thinly sliced)
8 oz. Swiss cheese, shredded
1 C. sauerkraut
2 oz. roux (melt 4 T. butter, mix in 1 T. flour
1 pint half-and-half cream, scalded
1 cup pumpernickel or rye bread croutons
8 slices Swiss cheese

Combine onion, celery, bell pepper and butter in 4-quart saucepan and cook until vegetables are softened, about 10 minutes. Add flour and cook 5 minutes, stirring occasionally. Add bay leaf and stocks. Bring to boil, reduce heat and simmer.

Cut corned beef into julienne strips and add to soup. Add cheese and stir slowly until completely melted. Add sauerkraut. Gradually add roux and let soup simmer 30 minutes. Add scalded half-and-half. Remove bay leaf.

Ladle soup into bowls and top with croutons. Top each serving with a slice of cheese.

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Chicken & Dutch Dumplings

Ingredients:

3 3/4 cups flour 2-3 tsp salt (adjust to taste) 4 tbs butter 1/2 cup water 4 eggs 2-3 gallons chicken broth chicken Instructions:

Mix flour and salt together well. Cut in butter. Add water and beaten eggs, and mix until dough forms a ball. Divide dough if necessary and roll out on a well floured board. This should be rolled out *very* thin, ~1-1.5 mm thick. Cut the dough into 2-3 inch square pieces and set aside for the moment. Make sure the dough is not overlapping when you set it aside...it CANNOT be stacked. In the meantime (at the beginning) prepare the chicken broth and season to taste. When all the dumplings are cut, quickly drop them one by one into the boiling broth. Allow to cook for 1/2 an hour. If the dumplings are too thick, they will come out tough. It's better to err on the thin side when rolling them out. This dish can be served with fried chicken, or with the chicken chopped up in the broth. Makes ~8-10 servings.

Chicken Cassarole

1 Boiling Fowl cooked 300 g Bacon chopped and cooked 1-2 onions cooked salt and peppered lightly 1 Cup bread crumbs White Sauce (see below)

Instructions:

Break up chicken meat and chop (not to fine), add bacon and onion and chicken to Casserole dish. Mix in 3/4 cup of bread crumbs and white sauce. Cover with rest of the bread crumbs. Place in oven at 350 (celsius) about 1 hour.
White Sauce: 2 oz of butter 2 tblsp flour salt and pepper milk (with below to make about 1 pint) liquid from cooked chicken (with fat taken off) Melt butter mix in flour cook for minute Then add milk liquid and stir continually over the heat making sure there are no lumps in mixture stir till it thickens.

Potato & Shrimp Tapas

1 lb. small red potatoes, washed & quartered (_not_ peeled) 1/2 lb. large shrimp, shelled & deveined 4 cloves garlic, mashed 2 tsp. dried red pepper flakes 1/4 C. extra-virgin olive oil salt to taste

Put potatoes in a large ovenproof baking dish, toss with olive oil, pepper & garlic. Bake at 450o F until potatoes are soft and slightly browned. Toss in shrimp and bake an additional 5 minutes, until shrimp are pink. Add salt to taste and serve hot.

Chocolate Chew

Ingredients + Instructions:

Melt together 6oz butter and 1 Tbs golden syrup. Add 1 cup flour, 1 cup rice bubbles, 1 cup coconut, 3/4 cup sugar, 1 Tbs cocoa and 1/2 tsp vanilla. Mix well together. Bake in moderate oven 180C (350F) 20 minutes. Ice with chocolate icing while warm and cut into fingers.

Oatmeal Chocolate Chip

Ingredients + Instructions:
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Beat till fluffy:
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1 1/4 cups(= 2 1/2 sticks) margerine
3/4 cups packed brown sugar
1/2 cupsugar

Add to the above:
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1 egg
1 tspVanilla

Combine and add to the above:
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1 tsp baking soda
1 1/2 cupflour

Stir in:
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1 cup chocoalate chips (Nestles ARE the very best)
3 cupsoatmeal

Drop by heaping teaspoonfuls onto ungreased pan.Bake at 375 for 10-11 minutes.Move cookies to rack to cool.Makes about 36 large cookies.Toll House Pie

2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup (1 1/2 sticks)oleo
1 cup chopped walnuts
1 cup chocolate chips
1 9" unbaked pie shell
Whipped cream or ice cream optional

Preheat oven to 325deg..In a large mixing bowlbeat eggs at high speed until foamy-about three minutes.Beat in the flour and sugars until well blended.Beat in the softened oleo. Stir in the nuts and chips then pour into the pie shell.

Bake at 325deg. for 55-65 minutesor until golden brown and knife comes out clean.

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