Several years ago, we published a few of our family-friendly super easy Easter recipes that were a great hit. That edition was so popular, we thought we would dive into our recipe box and find some new ideas to help you have a festive and stress-free Easter Bruch to come at our apartment community in Austin, Texas.
And as with all our favorite recipes, we rely on the very talented and passionate chefs of TasteofHome.com.
From our family at Le Montreaux apartments in Austin to yours, may you have a very blessed Easter season.
Recipe by Eleanor Harris, Cape Coral, Florida
Tested by Taste of Home Test Kitchen
Ingredients
- 1 cup butter, softened
- 2-3/4 cups sugar, divided
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sour cream
- 2 tablespoons ground cinnamon
- 1/2 cup chopped walnuts
Super Easy Directions:
In a large bowl, cream butter and 2 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
Spoon a third of the batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining 3/4 cup sugar; sprinkle one-third of mixture over batter in pan. Repeat layers twice. Bake at 350° until a toothpick inserted in center comes out clean, 60-65 minutes. Cool for 15 minutes before removing from the pan to a wire rack to cool completely.
Asparagus, Bacon & Shallot Tart
Recipe by Paula Nolan, Granite Bay, California
Tested by Taste of Home Test Kitchen
Ingredients
- Dough for single-crust pie
- 1-pound fresh asparagus
- 6 thick-sliced center-cut bacon strips, coarsely chopped
- 1 tablespoon extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon red wine vinegar
- 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 large eggs, lightly beaten
- 1-1/4 cups half-and-half cream
- 1-1/2 cups shredded sharp cheddar cheese
- 1/4 cup shredded Gruyere cheese
Directions
- Trim tough ends from asparagus. Reserve 12 spears; cut the remaining asparagus into 1/2-in. pieces.
- In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust.
- Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.
Recipe by Carol Strong Battle, Heathsville, Virginia
Tested by Taste of Home Test Kitchen
Ingredients
- 1 fully cooked bone-in ham (5 to 7 pounds)
- 1 cup packed brown sugar
- 2 teaspoons prepared mustard
- 1 to 2 tablespoons cider vinegar
Directions
Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours.