What would Easter dinner be without Easter desserts?
Like Christmas, Easter is one of those holidays when many people plan special family meals and get togethers. You may serve a meal that is traditional to their family, made from recipes that have been handed down for decades or you may want to do something different and unique. Whichever you choose a dessert is usually the final component of the meal, the part where everyone oohs and aaahhs and says what an incredible job you have done.
Desserts don’t have to be complicated or difficult or even expensive to be wonderful. Easter desserts should be light and refreshing; a reminder that spring is here. Of course, chocolate is always appropriate!
Some flavors are traditional for Easter:
Of course you can always use any of your favorite flavors, too.
Cake is one of those Easter desserts that is a favorite of most people. This cake is very versatile, and has a strong vanilla flavor. It has a moist texture and dense crumb. Fill it with lemon curd, raspberry jam, coconut buttercream, or chocolate ganache for an impressive layer cake.
3- 8″ layers
- 4 c cake flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 c unsalted butter
- 3 c sugar
- 2 TBS vanilla
- 1 inch of vanilla bean, seeds scraped into the batter pod set aside (add the pod to the sugar bowl)
- 2 c buttermilk
- 6 egg whites, unbeaten
- Sift together the flour, salt, baking powder and baking soda.
- Cream butter and sugar until light and fluffy. Beat in vanilla and vanilla scrapings.
- Add dry ingredients alternately with the buttermilk, beating well after each addition.
- Add egg whites and beat at medium speed for two minutes.
- Divide equally between 3 greased and wax paper lined 8″ round pans.
- Bake at 350 for 20 minutes; reduce heat to 325 and bake for 25 minutes more, or until the cake tests done.
- Cool in pans 10 minutes, then turn out and finish cooling on racks.
Fill and frost as desired.
Old Fashioned Lemon Ice Box Pie
Old fashioned and super easy this ice box pie goes together fast. You can chill it for up to two days in the refrigerator or freeze it for longer storage.
- 1 (8-inch) crumb pie shell (if you are making your own crumb shell try lemon snaps or ginger snaps) for the crumbs
- 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT
- evaporated milk)
- 1/2 cup lemon juice
- 1 teaspoon grated lemon rind
- 2 egg yolks, beaten
- Combine Eagle Brand, lemon juice, lemon rind, and egg yolks in a bowl; stir until mixture thickens.
- Pour into chilled crumb crust.
- Bake for 10 minutes at 350F
Top with whipped cream just before serving.
Banana Pudding: Queen of Southern Easter Desserts
I do not think there is a household south of the Mason Dixon that does NOT have this dessert on the table at Easter.
- 1 cup white sugar
- 1/4 cup cornstarch
- 1 egg, beaten
- 1 (12 fluid ounce) can evaporated milk
- 1 1/2 cups half and half or light cream
- 2 1/2 teaspoons pure vanilla extract
- 1 (12 ounce) package vanilla wafers
- 5 bananas, sliced
- In a saucepan over medium heat, combine the sugar, cornstarch, egg, evaporated milk and cream.
- Mix together well and stir until thickened.
- Remove from heat, add vanilla and mix well.
- In a large bowl arrange a layer of cookies; place a layer of bananas over that and then half of the pudding.
- Repeat layers, ending with the pudding. Refrigerate for several hours.
- Top with whipped cream before serving.
Make It Special
There are hundreds of desserts you can choose but consider choosing something you can do easily. Putting a big dinner together can be stressful. Your family wants your company more than they want that impressive tiramisu you saw on the cover of Bon Appetit.
Relax, do a delicious dessert, but stay relaxed. You will feel better and so will those around you.
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