|1 10-12 lb uncooked ham||2 tablespoons cider vinegar|
|2 cups apricot jelly||16 whole cloves|
|1/4 teaspoon ground cloves||1-1/4 pounds drained pineapple slices|
|2 teaspoons dry mustard||Toothpicks|
Preheat oven to 350 degrees F. Place ham on a rack in a shallow roasting pan and bake until a meat thermometer registers 130 degrees F (about 3 hours). Score 1/4 inch deep cuts around the outside of the ham in a diamond pattern. Combine apricot jelly, cloves, mustard and vinegar in a small saucepan over low heat, stirring until the jelly has melted. Spread mixture around the outside of the ham. Stud ham with the whole cloves. Attach pineapple rings to ham with toothpicks. Return ham to oven, baste occasionally with remaining apricot sauce, and bake until meat thermometer registers 160 degrees F. Remove ham from oven. Let cool for 10 minutes before slicing.
|1/4 head iceberg lettuce||1/2 cup shredded cheddar cheese|
|1/2 medium chopped green bell pepper||1/2 cup bacon pieces|
|1/2 small onion, finely chopped||3/4 cup mayonnaise|
|5 ounces frozen peas, thawed||2 tablespoons sugar|
|2 celery ribs, chopped||1/2 cup croutons|
|1 peeled and shredded carrot|
Arrange lettuce in the bottom of a deep baking dish. Sprinkle with bacon pieces. Layer with remaining vegetables and sprinkle with cheese. Combine salad dressing and sugar in a bowl. Spread over top of salad. Cover and refrigerate until serving time. Just before serving, toss and add croutons.
|1 tablespoon olive oil||1/2 pound peeled and cubed sweet potatoes|
|1 pound peeled and cubed turnips||10 cloves unpeeled garlic|
|1 pound chopped onions||2 teaspoons crumbled sage|
|1/2 pound peeled and cut carrots||2 teaspoons crumbled rosemary|
Preheat oven to 450 degrees F. Heat a large heavy roasting pan in oven for 15 minutes. Coat pan with half the oil and add vegetables, garlic and herbs. Drizzle remaining oil over vegetables in pan. Season with salt and pepper to taste. Seal tightly with aluminum foil and roast in oven for 30 minutes. Remove foil and roast 15-20 minutes more, or until vegetables are tender.
|2/3 cup butter||2-3/4 cups sifted flour|
|1 cup light brown sugar||2-1/2 teaspoons baking powder|
|3/4 cup granulated sugar||1 teaspoon salt|
|2 large eggs||1-1/4 cup milk|
|1 teaspoon almond extract||24 small chocolate Easter eggs|
Preheat oven to 350 degrees F. Line muffin tins with paper baking cups. Blend butter, sugar, eggs and almond extract in a large mixing bowl. Beat on high speed for 5 minutes. At low speed, slowly add flour, baking powder, salt and milk, alternating the wet and dry ingredients. Fill muffin cups 1/3 full. Place unwrapped chocolate easter egg in the center of each muffin and cover with more batter filling each cup 2/3 full. Bake for 18 to 20 minutes or until cake springs back when touched. Frost while still warm.
Frosting - Sift 2 cups confectioner's sugar. Beat 3 tablespoons butter until soft. Gradually add sugar, blending ingredients until creamy. Add 1/4 teaspoon salt and 2 teaspoons vanilla extract. To remove the cornstarch flavor from the frosting, place the bowl over hot water for about 10 or 15 minutes being careful not to submerge it in the water. Remove from heat and add 2 teaspoons vanilla extract, mixing well. Tint with food coloring. Ice each cupcake.
Basket - to make the basket handles, cover pipe cleaners with pastel pink ribbon. Anchor in opposite sides of each cupcake. Tint shredded coconut with a few drops of green food coloring to make Easter grass. Sprinkle coconut on top of each cupcake. Top with jelly beans.
|1 cup warm water (110-115 degrees F.)||1/2 teaspoon ground nutmeg|
|1/2 cup warm milk (110-115 degrees F.)||6-1/2 cups flour|
|2 packages active dry yeast||4 eggs, room temperature|
|1/2 cup sugar||1/2 cup dried currents|
|1/4 cup softened butter||1/2 cup raisins|
|1 teaspoon vanilla extract||2 tablespoons water|
|1 teaspoon salt||1 egg yolk|
Dissolve yeast in warm water (about 110-115 degrees F). Add milk, sugar, butter, vanilla, salt, nutmeg, and half of the flour. Beat until smooth. Add eggs one at a time beating mixture well after each addition. Stir in currents and raisins. Add flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic (about 5 minutes). Place in a greased bowl. Turn the dough greased side up. Cover and let rise in a warm place until double in size (about 1 hour). Punch the dough down. Shape into 30 balls. Place on greased baking sheets. With a sharp knife cut a cross on the top of each roll. Cover and let rise until double (about 30 minutes). Beat water and egg yolk together. Brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire rack.
Prepare icing - combine 1 cup confectioners' sugar, 4 teaspoons cream, and 1/4 teaspoon vanilla extract. Stir until smooth. Drizzle over tops of rolls following the cross. Serve with strawberry preserves.