PROPOSED EASTER MENU

Things are moving along well, so well that we decided to host Easter. I'm really excited about being far enough along host Easter and being able to really bake and cook again. This is my proposed menu. Any other ideas?

TROPICAL GLAZED PORK TENDERLOIN

2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

• Preheat oven to 425 degrees.
• Whisk together brown sugar and pineapple juice.
• Blend in preserves.
• generously salt and pepper the pork loin.
• Spread a small layer of the glaze on the bottom of the roasting pan.
• Lay the pork loin on top and spread the remaining glaze on top and along the sides.
• Baste as necessary
• Bake 45-60 minutes or until meat thermometer reads 170 degrees.

DEVILED EGGS

8 hard boiled Eggs
1 tablespoon mustard
1 teaspoon vinegar

1 teaspoon creamy horseradish
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon celery salt
paprika

• Cut eggs in half and scoop out yolks. 
• In a mixing bowl mash the yolks to a fine consistency. 
• Add the remaining ingredients except the paprika and mix well until smooth and creamy. 
•  Fill egg whites and sprinkle with paprika. I have a Tupperware egg keeper that fits 8 eggs perfectly. I like to do these a day before serving also to allow the flavors to meld.

HOLIDAY APRICOT CARROT CASSEROLE

2 pounds carrots**
1/2 cup golden raisins
1/4 cup butter, melted
2 cans apricot pineapple nectar
1 pound dried apricots
1 cup packed brown sugar
1/4 cup crushed walnuts

• Clean and bake carrots until slightly mushy.
• Cool, Slice lengthwise and set aside.
• While carrots are baking, put dried apricots in a dutch oven and cover with nectar.
• Simmer apricots until mushy - about an hour.
• Add butter, brown sugar and walnuts to apricot mixture.
• In a 13x9 greased baking dish layer carrots and apricot mixture twice.
• Bake 30-45 minutes at 350°.

**Yams or sweet potatoes or a combination of can be substituted easily.

CHEESY AU GRATIN POTATOES
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 clove garlic, minced
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc...)
2 cups grated sharp cheddar
Wondra Flour

• Preheat oven to 350 degrees.
• Peel and thinly slice potatoes.
• Grease 9x13 baking dish.
• In a large sauce pan, melt the butter.
• Gradually add the whipping cream and spices. Blend well.
• Gradually add the flour until the mixture thickens, but it is still pourable!
• Mix the cheeses all together.
• Layer the potatoes, cheese and cream mixture ending with cheese on top.
• Bake 45 minutes or until potatoes are tender and golden brown.

CHOCOLATE BERRY BASKETS 
Chocolate 
Strawberries
Blackberries
Blueberries 

ROLLS OF SHARON aka CINNAMON RAISIN BUNS
ROLLS
2 packages Fleischman’s Rapid Rise Yeast
1/2 cup + 2 teaspoons sugar
1/2 cup WARM water
1 cup scalded milk (2 minutes in the microwave)
1/2 cup Crisco stick
5 cups flour, divided
2 large eggs, well beaten
1 teaspoon salt

• In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
• In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
• Add yeast mixture and blend well.
• Add the well beaten eggs and half the flour. Mix until well blended.
• Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
• With vegetable oil, wipe the inside of another bowl.
• Place dough in bowl and turn once.
• Cover with wax paper and a towel.
• Let rest in a warm place until double in size.

• Punch down and divide into 2 balls.
• Put one on the pastry board and one back in the bowl.
• Let rest 10 minutes.
• While resting prepare the filling ingredients.

• Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
• Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
• Spread half the raisins over that.
• Roll tightly jelly roll style and cut into 18 rolls.
• Place rolls in greased pans 1/4 to 1/2 inches apart.
• Cover with wax paper and a towel.
• Let rise again until double in size.
• Bake 15-20 minutes at 350 degrees.
• While baking prepare the icing.

• When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.

FILLING
1 stick melted butter
1 cup sugar
2 tablespoons cinnamon
1 cup golden raisins

• Whisk together the sugar and cinnamon until well blended.

ICING
1 stick butter, softened
3 3/4 cups powdered sugar
1 tablespoon powdered vanilla
4-6 tablespoons milk

• Mix all together until smooth.

When re-heating rolls, put a pad of butter on top of roll before microwaving.
These freeze really well. 

MOSCATO STRAWBERRY LEMONADE
1 bottle pink moscato
6 cups lemonade
1/4 cup strawberry vodka
Frozen Strawberry Slices
Lemon slices

• Blend together well.
• Enjoy!