Chocolate Praline Layer Cake ,Easter Recipe, Easter Cake Recipe

Chocolate Praline Layer Cake Recipe

1/2 c Butter or margarine
1/4 c Whipping cream
1 c Brown sugar; firmly packed
3/4 c Pecans; coarsely chopped
1 Devil’s Food cake mix; pkg
1 1/4 c Water
1/3 c Oil
3 Eggs
————————–Topping——————————
1 3/4 c Whipping cream
1/4 c Powdered sugar
1/4 ts Vanilla
Pecans; whole, if desired
Chocolate curls, if desired

Heat oven to 325 degrees.

In small heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat, just until butter is melted, stirring occasionally.

Pour into 2 – 8 or 9" round cake pans; sprinkle evenly with chopped pecans.

In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture.

Bake at 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.

Topping:
In small bowl, beat whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up. Spread with 1/2 of the whipped cream. Top with second layer, praline side up; spread top with remaining whipping cream.

Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator.

We hope you enjoyed this Easter cake recipe, and that the Easter bunny is good to you this year!
References :
cajun girl.

Carrot Souffle’

Because this dish contains no beaten egg whites, it is not a true soufflé the name is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.

* 7 cups chopped carrot (about 2 pounds)
* 2/3 cup granulated sugar
* 1/4 cup fat-free sour cream
* 3 tablespoons all-purpose flour
* 2 tablespoons butter, melted
* 1 teaspoon baking powder
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 3 large eggs, lightly beaten
* Cooking spray
* 1 teaspoon powdered sugar

Preheat oven to 350°.

Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
References :
Experience.

I lover this dish. It is sweet like sweet potato souffle’ yet made with carrots. You will never know you are eating them.

http://www.myrecipes.com/recipes/gallery/0,28548,1685805_1488382,00.html

It is present on our table for Thanksgiving, Christmas and Easter.

Here is the allrecipes Easter site: Enjoy!!!

http://allrecipes.com/features/holidays/easter/2009.aspx
References :
HAPPY COOKING!!!!!

I don’t know what you usually have for Easter but in our family we have a nice ham. Over the years I’ve found the best way to cook the ham is on very low heat – that’s how the buffet places do it to make that very moist ham. As it cooks, give it a coating of mustard and brown sugar – just brush that on. Then as it gets closer to being heated (since the ham is already cooked), add some rings of pineapple studded with cloves. Makes a moist, slightly sweet caramelized coating.

You could serve it with the old standard Green Bean Casserole or candied yams. My sister-in-law takes her canned sweet potatoes, pours the juice and all in a cake pan and sprinkles tiny marshmallows over all and heats it until the marshmallows melt. I prefer to drain them, add some butter and brown sugar to a skillet, when it melts, mash the yams (sweet potatoes) into the mixture and heat it up.

Some nice rolls will go well with it if you are a bread person.

For dessert a nice fruit tart would be good. You can make that with store-bought in the frozen section – pie shells, topped with vanilla instant pudding and topped with fresh fruit. You can make a glaze of powdered sugar, vanilla, water, and either a little marischino cherry juice to turn it pink or food coloring – and spoon that over the fruit – just enough to make the glossy look. Make sure it’s not too thick or it will turn white (it will BE white in the pan if too thick).

If you aren’t serving ham and would prefer something like leg of lamb, all I do for that is spread it with a mixture of basil, terragon, salt, pepper and marjoram. Cover in foil and bake in the oven – will make it very juice and tender.

If you have any other thing you want to make, I always go to Google and just type in what I’m looking for – it will come up with all kinds of choices.

Hope that helps.
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spainsh casserole poatoes stuffed
References :

Ginger Cookie Crusted Ham
Ingredients: Shank ham, spicy brown mustard, brown sugar and pulverized ginger snap cookies.
Score ham through the skin and fat. Place in a foil pan, bone end up, on a clean dish towel. Cover with foil and bake at 350 degrees for 2 hours. When ham is cool enough to handle, remove skin and fat. (Discard pan and towel) Coat ham with spicy brown mustard, then a layer of brown sugar. then a layer of the pulverized cookies.If you moisture to keep the cookies mixture on spray sugar with apple or orange juice. Place in a clean roasting pan , cover with foil and bake for one hour, removing foil the last 15 minutes. The first step can be done on Saturday and the ham put in the fridge until Sunday. If you do this after the coatings are put on bake ham for 1 1/2 hours. Side dishes I serve are potato salad, green beans, cole slaw and dinner rolls. Dessert is usually coconut cake and pecan pie. Almost everything can be prepared on Saturday and give you time for church, dinner and the egg hunt.
References :
Experience

Best Devilled Eggs

Ingredients

12 hardboiled egg, peeled and chilled
1/2 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 green onions, finely chopped
2 tablespoons well-drained pickle relish ( sweet or dill)
paprika

Directions

Cut eggs in half lengthwise, remove yolks, and reserve whites.

Mash yolks until smooth. Combine yolks, mayo, Worcestershire sauce, mustard, salt, pepper, and mix until smooth. Stir in onion, and pickle relish.

Spoon mixture into center of egg whites. Sprinkle tops with paprika.

Serve as appetizer or side dish.

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Easter Ham

Ingredients
1 whole bone-in ham
12 ounces pineapple juice
2 cups packed brown sugar
1 cup water
1/2 teaspoon ground cloves

Directions

Place ham in roasting pan.

In saucepan, bring remaining ingredients to a boil. Pour over ham.

Bake, uncovered at 350°F for 2 to 2-1/2 hours, basting occasionally.

Cover with a foil tent if ham is getting too brown.

Great for easter lunch or dinner.

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Cheesy Scalloped Potatoes

Ingredients

1 (10.75 ounce) can condensed Cheddar cheese soup
2 cups half-and-half cream
2 tablespoons herb and garlic flavored cream cheese spread
2 tablespoons dehydrated onion flakes
2 tablespoons garlic powder
2 tablespoons mustard powder
1 tablespoon chicken bouillon granules
salt and pepper to taste
6 large baking potatoes, peeled and thinly sliced
3 cloves garlic, minced
2 stalks celery, thinly sliced
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese

Directions:

Preheat the oven to 350 degrees F (175 degrees F).

In a large bowl, stir together the Cheddar cheese soup, half-and-half, cream cheese, onion flakes, garlic powder, mustard powder, chicken bouillon granules, salt and pepper. It will be slightly lumpy.

Grease a 9×13 inch baking dish, and layer 1/3 of the potato slices over the bottom so that they overlap slightly. Sprinkle half of the garlic and celery over this layer. Repeat layers ending with potatoes on top. Pour the cheese soup mixture evenly over the whole dish. Cover tightly with aluminum foil.

Bake for 45 minutes in the preheated oven. Remove from the oven, and sprinkle Cheddar and Parmesan cheeses over the top. Return to the oven uncovered, and bake for 20 more minutes, or until a butter knife can easily be inserted into the potatoes.

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Green Bean Casserole

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C).

Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
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Carrot Cake

Ingredients

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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