RECIPE: Easter Salad

Top: Pastel beet salad for Easter, from the Oyster Club. Middle: Gold beets is the name given to the orange varieties. Bottom: Chioggia beets, pronounced KYO-jah, sometimes called candy cane beets. Beet photos from Good Eggs.   We adapted this charming salad concept from the Oyster Club in Mystic, Connecticut, as our Easter salad. Look…
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FOOD FUN: Easter Popcorn Recipe

For an Easter weekend snack, how about some “Easter” popcorn? Just combine plain popcorn with an Easter-theme confection: pastel sprinkles, mini pastel jelly beans or baking chips. We use pastel mint chips from Guittard, but a trip to the nearest candy store will yield other choices. You can go one step further and make white…
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TIP OF THE DAY: Easter Egg Dessert Pizza Or Fruit Platter

This Easter egg “dessert pizza” is glazed fruit atop baked cookie dough. Photo courtesy Elizabeth LaBau | Sugar Hero.   Pastry chef Elizabeth LaBau of the blog SugarHero.com decided back in 2013 to create an egg-shaped dessert “pizza” for Easter: a cookie dough base topped with glazed fruit. Looks delicious, doesn’t it? Here’s the recipe.…
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RECIPE: Chocolate Covered Raisins

March 24th is National Chocolate Covered Raisins Day, honoring a confection that dates well before the introduction of Raisinets in 1927. You need only three ingredients to make chocolate-covered raisins: raisins, chocolate and coconut oil. The oil thins the chocolate so it adheres better. We loved this suggestion from TheRoadNotProcessed.com: Add a bit of spice…
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RECIPE: Double Coconut Easter Layer Cake

Top: A classic Easter cake with coconut “grass” and Easter eggs. Bottom: You can tint the batter different colors for a surprise. Photo courtesy Reynolds Kitchens.   Coconut cake has become an Easter tradition. Adults and children alike are tickled pink by the green coconut “grass” and Easter egg candies. This recipe from Reynolds Kitchens…
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