Happy Easter! Wait, it can’t be Easter already can it? It was just Christmas last week. But if I think for a minute, seems to me I remember a Valentine’s day in there somewhere too. Man oh Man does time fly by!
Like many families, Easter at our house has changed quite a bit over the years. I have fond memories of Easter as a child. After church my Mom would serve up a feast to feed an army of relatives. Baked ham (all fancy with pineapple and maraschino cherries) scalloped potatoes, salad, Brussels sprouts, homemade buns, and canned creamed corn. Every holiday meal Mom would always get out the canned creamed corn. I have a very distinct memory from my childhood that involves opening a can of creamed corn with our harvest gold electric can opener!
Why the canned cream corn? My Mom grew up poor. Growing up on a farm they certainly didn’t have much, but they always had enough to eat. My Grandmother, by all accounts, was an excellent cook. She could whip up a meal even when the cupboards were seemingly bare. Trips to the grocery store, that was 25 miles away, were few and far between. When they did go it was only to buy the basics like sugar and flour, except for a holiday meal. No matter how tight the money was around Christmas and Easter and the like, Grandma always found the cash to buy canned creamed corn and ketchup. It was a treat the whole family always looked forward to as part of a special meal. Nowadays I don’t much like the taste or texture of canned creamed corn so I usually make it from scratch using frozen corn and a cream sauce.
This year Easter is going to be low key at our house. I’ll be making Easter Brunch after Church instead of Easter Dinner. We’ll still be doing the egg coloring and the big Easter egg hunt. The Easter Bunny will still leave Easter baskets laden with chocolate and other Easter goodies. And we will still have more fun than a barrel full of chocolate Easter Bunnies!
Please be sure to share your Easter memories and recipes in the comments below!
For some yummy Easter fun we made these Easter Bunny cupcakes. Oh so easy and I had most of the ingredients already in my pantry. The decorating is simple and perfect for little hands to help.. In the past when having company for dinner I have used these cupcakes as a before dinner “craft” to keep the children busy.
12 cupcakes – Save time and use a mix. If you have some extra time be sure to use The Barefoot Contessa’s recipe for Coconut Cupcakes
Frosting. Save time and use vanilla canned frosting. If you have extra time be sure to use this George Town Cream Cheese Frosting recipe Yummy!
1 ½ cups shredded coconut
12 large marshmallows – colored if you can find them
24 mini marshmallows
Candies for eyes and nose as well as licorice or thin pretzels for whiskers.
Frost each cupcake and then dip in a bowl of shredded coconut. Cut large marshmallows on the diagonal to make ears for the bunny. If you are feeling fancy, dip the cut part (it’s sticky) of the marshmallow in colored sugar or eatable glitter to add some color to the inside of bunny’s ears. I usually attach the bunny ears to the cupcakes with toothpicks but if you are serving to young children you may want to use pretzel sticks or some other eatable way of attaching them.
Then just use the candy and mini marshmallows to make up bunny’s face. The mini marshmallows make excellent chubby bunny cheeks.