Easter Chocolate & Recipes
Top Ten Easter Basket Fillers
Looking for goodies to put in the Easter Baskets this holiday. Well look
no farther!
Easter Egg Cake
A cake shaped and decorated like an Easter Egg could be the hit of your
holiday brunch.
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Easter Bird Nest Cookies
Chocolate, coconut and jellybeans make for great Easter cookie bird nests. No Bake Chocolate Easter Cookies Feeding a crowd this Easter? Then check out this no-bake chocolate cookie recipe Featured Recipes: |
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Follow these links for some awesome Easter Brunch Recipes and Menus:
Easter Menu suggestions and Recipes
Easy Recipes
Healthy Brunch Recipes
Cooking.com Recipes
EasterRecipes.org
zChocolat.com - Luxury chocolate gift.
Chocolate of the Month
Club- Treat yourself every month!
Vermont Country Store Candy Counter - Find great candy here!
Dan's Chocolates - Delicious chocolates!
Easter Cake Decorating Ideas - Choose from numerous examples.
SugarStand.com - where
your mouth-watering wholesale candy supply never ends!
Scotch Eggs
- Great recipe using hard boiled eggs.
Authentic Mexican
ingredients at MexGrocer.com
Gourmet Appetizers - Appetizerstogo.com - Over 100 varieties of appetizers
for under $5 per person. Appetizers are guaranteed fresh and shipped right
to your door.
What would Easter Be without Good Recipes??
EGGS BENEDICT
8 slices Canadian bacon - saute until heated through
8 poached eggs
4 English muffins (halved, toasted)
HOLLANDAISE SAUCE: 3 egg yolks
1 tbsp. lemon juice
1 tbsp. cold water
3/4 c. butter (1 1/2 sticks)
Salt and pepper (white pepper)-Add a pinch of Cayenne for some spice.
Combine egg yolks, lemon juice, salt, pepper and water in blender. Blend
10 seconds at high. Melt butter. As blender is running, add hot butter in
a steady stream until mixture thickens (20 seconds). Serve immediately.
Layer English muffin with bacon, poached egg. Top with Hollandaise Sauce.
STUFFED FRENCH TOAST
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts or pecans
1 loaf white bread
4 eggs
1/2 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves or seedless raspberry jam
1/2 c. orange juice
Beat the cream cheese and vanilla together until fluffy. Stir in the nuts.
Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with
a second piece of bread (like a sandwich). Repeat this process 10-12 times
until the mixture is all used.
Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the "sandwiches" into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side.
Keep the cooked "sandwiches" warm by placing them on a baking sheet in a warm oven. Meanwhile, heat together the preserves and orange juice. To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.