Easter dinner: Stick to tradition
Easter dinner is the most anticipated meal of the spring. My mother would go to the store the week before and find the perfect ham. She was as particular about her ham as she was about her turkey. Nowadays, hams are easy to select and those spiral-sliced babies are perfect. The meal was accompanied with spring vegetables and a salad.
Her Easter breakfast was always a treat with a scrumptious coffee cake, grapefruit and scrambled eggs with bacon. We also had dyed Easter eggs in her funny little wooden egg cups. I still have those egg cups and I continue the tradition.
The coffee cake recipe I am sharing has cinnamon and chocolate chips and these two ingredients make it scrumptious. This coffee cake is made in a bundt pan, but can bedoneina9x13panas well.
The Easter salad features carrots that are boiled and then mixed with a tangy dressing. I always liked the copper penny salad because of the dressing. My mother always liked to make it because it made a large amount and it lasted well in the refrigerator.
Have an egg-cellent day this Easter, and a glorious spring!!
Root Beer-Glazed Ham 6- to 8-lb. smoked ham or spiral sliced ham 36-oz. root beer, divided 1 cup ketchup 1/2 cup yellow mustard 1/4 cup Worchestershire sauce A splash of orange juice A splash of lemon juice 1 tsp. crushed red pepper 1 tsp. cinnamon 1/4 tsp. cloves 1 cup brown sugar 1 tsp. garlic powder
Preheat the oven to 325 degrees. Place the ham in a pan and score the top with lines. Pour over 12 ounces of root beer. Cover with foil and bake two hours.
While the ham is cooking, place the remaining root beer, ketchup, mustard, Worcestershire sauce, juices, sugar and seasonings in a medium pot. Heat to a simmer and reduce to about half the amount. It should get syrupy.
After two hours, take the ham out of the oven and uncover. Spoon the glaze over the ham. Reduce oven temperature to 300 degrees. Cook the ham one more hour, basting every 15 minutes.
King’s Copper Pennies 2 lbs.carrots, peeled and sliced in coins 1 bell pepper, diced 1 onion, diced 3 or 4 cloves garlic, minced 1 can condensed tomato soup 1/2 cup salad oil 1 cup sugar 3/4 cup vinegar 1 tsp Worcestershire sauce 1/2tsp salt 1/2 tsp black pepper
Cook carrot coins in salted water. Once water boils, let carrots cook for 4 minutes, then drain. Stir in carrots, onions, green pepper, and garlic. Mix together soup, oil, sugar, vinegar, Worcestershire sauce, salt and pepper. Pour this over the vegetables. This is best done one day before serving.
Coffee Cake 2 cup flour 1 1/2 cup sugar 2 tsp. baking soda 1/4 tsp. salt 1 1/3 cup sour cream 2/3 cup butter, softened 3 eggs 1 tsp. vanilla 1/2 cup sugar 1 tsp. cinnamon 1 cup chocolate chips
Preheat oven to 350 degrees. Grease a bundt pan. Mix together butter, sour cream and eggs. Next stir in flour, baking soda, sugar, salt and vanilla. To make the topping, mix together the one-half cup sugar and 1 teaspoon cinnamon. Pour half the batter in to the prepared bundt pan. Sprinkle on half of the cinnamon sugar and half of the chocolate chips. Next, pour in the second half of batter and sprinkle with cinnamon sugar and remaining chocolate chips.
Bake at 350 degrees for 50 minutes. Serve with strawberries or whipped cream.