With Spring upon us, Easter is just around the corner. Have some fun sharing our products with this fun holiday in mind!!
Cooking Ideas For Easter
Ham is extra delicious baked in the Baker! For extra punch, try a Crowning Glory Glaze: Combine 1 cup apricot preserves, 1/4 cup bottled chili sauce, 4 teaspoons each dry mustard and prepared horseradish. Brush 1/2 over ham during the last half hour of baking; heat remainder and serve on side.
Make large and/or small egg cakes by baking in the batter bowls (cut the cake down the middle — top to bottom — and butting wide ends up against one another and decorating). Then you can suggest that they use the batter bowl to color their coconut for the topping, the large spreader for frosting, decorator for decorating.
Easter eggs are easily transformed into professional-looking deviled eggs with the Crinkle Cutter and Easy Accent Decorator.
Chop leftover hard-boiled eggs with the Chopper. Don’t have the Chopper yet? Use the Egg Slicer Plus – Lay egg in Slicer long ways – slice. Turn egg over and slice again. Turn clockwise and slice once more.
Use the Fluted Pan to make Easter bread, or the muffin pan to make Hot Cross Buns. The cross cut in the dough is symbolic of Easter. In 18th century England, Hot Cross Buns were the traditional bread for Good Friday, and were sold only on that day.
Tulip deviled eggs – Hard-boil the eggs as usual and then place peeled eggs into food coloring—different colors and intensities look great. After the eggs have taken on the desired shade, cut them open with the v-shaped cuter and scrape out the yolk. Mix the yolk with whatever ingredients you prefer for deviled eggs, I use mayonnaise, small amount of ranch dressing, seasoned salt scallions or chives and a little cayenne pepper. Then put this mixture into the EAD and pipe back into tulip shaped eggcups.
These are really beautiful and impressive; paint a nice word picture of these.
Happy Easter To You All!
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