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	Bunny Cup Cakes

Bake the cupcakes and let the kids create they own little bunnies. your favorite box cake, any flavor but of course carrot cake would be appropriate cupcake liners ready-made frosting, white food coloring for decorating circus peanuts chocolate chops or M&Ms gum drops thin red licorice whips, cut into 2-3 inch pieces Chiclets or gum cut into tooth shapes. Prepare cake mix according to package directions for cupcakes; be sure to use cupcake liners. Cool completely. Separate frosting in 2 or 3 bowls and tint as desired, leaving one white. Allow the children to frost their cupcakes with frosting and a spatula. To decorate use circus peanuts for the bunny's ears, chocolate chips or M&Ms for eyes, use gumdrops for checks and nose and licorice for whiskers and Chiclets for teeth.

	Cauliflower au Gratin

1-2 cauliflower, cut into pieces 1 onion, chopped 1-1/4 cups milk 3/4 cup water 3 tablespoons cashews salt & pepper to taste 1/8 teaspoon ground nutmeg 1 clove garlic, roughly chopped 3 tablespoons olive oil 1/3 cup all-purpose flour 2 tablespoons breadcrumbs paprika to taste Preheat oven to 350�F. Grease a baking dish. Combine cauliflower and onions in the baking dish. Combine milk, water, cashews, salt, pepper, nutmeg, garlic in a blender. Blend until smooth. Pour into a saucepan and cook over low heat, stirring often. Meanwhile, heat oil in a saucepan. Whisk in the flour. Then whisk the heated milk mixture. Pour the sauce over the vegetables and toss to coat. Sprinkle with breadcrumbs and paprika. Cover and bake 45-55 minutes.

	Coconut Haystacks

Makes 12 large haystacks 2-1/4 cups flaked sweetened coconut 8 ounces bittersweet chocolate, finely chopped Preheat oven to 350�F. Place coconut in a single layer on a baking tray. Toast until golden brown about 7 minutes, watch closely. Melt chocolate over a double boiler. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1-1/2-inch tall stacks. Place on a baking sheet and refrigerate until set, about 30 minutes

	Easter Pie

2 crust pie dough 1 pound ricotta cheese 2 eggs 1/4 pound grated mozzarella cheese 1/2 pound chopped cooked ham 1/4 pound chopped salami 2 ounces chopped prosciutto 2 tablespoons grated Parmesan cheese Preheat oven to 325�F. Beat ricotta; add eggs one at a time. Stir in mozzarella, ham, salami, and prosciutto. Line a 9 inch pie pan with pastry. Spoon mixture into pan. Sprinkle with Parmesan. Cover with top pastry. Crimp edges and cut steam vents in tops. Bake 1 hour or until crust is golden brown. Cool on racks.

	Egg Lasagna

1 quart tomato sauce 1 teaspoon basil 1 teaspoon oregano 1/4 teaspoon thyme splash of wine (red or white) 1 pound lasagna noodles, cooked 1 cup ricotta cheese pepperoni, sliced 6-8 hard-cooked eggs, peeled & sliced (or chopped) 2 cups shredded mozzarella parmesan cheese, shredded Preheat oven to 350�F. When making lasagna use a disposable aluminum pan. This gives more height than regular casserole pans. Lightly oil the pan. Combine the tomato sauce, herbs, and wine. Arrange the bottom of the pan with a layer of noodles. Spread on some ricotta, herbed-sauce, pepperoni, eggs, and mozzarella. Continue layering in this fashion, make the layers thin so you end up with lots of layers. Sprinkle the very top with parmesan cheese. Bake 40-50 minutes or until done.

	Finnish Pasha

This recipe calls for raw egg yolk. Due to the threat of salmonella we recommend using an egg substitute. serves 6 to 8 2 pints cottage cheese 1/2 cup sour cream 2 tablespoons butter, room temperature 2 egg yolks 1 tablespoon grated lemon zest 1/2 cup finely chopped almonds 1 cup granulated sugar 1 cup raisins unused 6-8 inch deep clay flowerpot with a hole in the bottom whipped cream fruit Blend cottage cheese in a blender until smooth. Add sour cream, butter and egg yolks. Stir in the lemon zest, almonds, sugar, and raisins. Mix until all the ingredients are evenly blended. Wash clay flowerpot with warm water. Line pot with several layers of cheesecloth. Press the pasha mixture into pot. Cover lightly with wax paper and place a weight on top of it. Set on a wire rack that's over a plate to catch the liquid that drains off. Place in the refrigerator least 1 day but 2 or 3 days are better. If dry spots appear remove them. Unmold on a serving plate and remove the cheesecloth carefully. Garnish with whipped cream and fruit.

	Spring Vegetable Medley

3 pounds fresh fava beans (of lima beans), shelled 2 tablespoons olive oil 1 tablespoon unsalted butter 4 shallots, chopped salt & pepper to taste 1 pound sugar snap peas, trimmed 1 pound asparagus, trimmed and cut into bite-sized pieces 1 tablespoon finely chopped or grated lemon zest 2 teaspoons fresh lemon juice Blanch fava beans in boiling water for one minute, cool in ice water then place in a bowl and set aside. Heat 1 tablespoon olive oil and 1/2 teaspoon butter in a pan. Add shallots and saut� until tender. Remove shallots to a bowl. Now saut� peas; season with salt to taste. When crisp tender add to shallots. Add remaining oil and butter and saut� asparagus; season with salt to taste. When crisp tender add the fava beans saut�, about 2 minutes more. Add back the shallots and peas along with zest and lemon juice; season with salt and pepper and heat though.

	Braided Easter Bread

Ingredients : Serving this classic bread on Easter is a wonderful way to start an annual tradition. 2 pkgs. dry yeast 1/2 cup warm water 1/2 cup butter 3/4 cup milk 1/2 cup sugar 2 eggs, lightly beaten 1 1/2 tsp. salt 5 cups all-purpose flour 6 soft-boiled, dyed eggs (nontoxic dyes only) 1 egg 1 tsp. water Preparation : In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until a soft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (To avoid tearing the dough, braid from the middle out to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown.