Easter Bunny Cake=032110

Easter Bunny Cake

1 pkg. Pillsbury Plus cake mix, any flavor
2 cans Pillsbury ready to spread vanilla frosting supreme
14 oz. Baker's angel flake coconut
Baker's big chips or Baker's real semi-sweet chips
Food coloring (red and green)
Red string licorice
jelly beans (for eyes)

Prepare and bake cake in two 8 or 9-inch round cake pans as directed on package. Cool completely. Cut cake as shown in diagrams.

Frost sides of each cake piece. Assemble pieces as shown in diagrams on cookie sheet, large tray or 18x15 inch cardboard covered with aluminum foil. Frost top of cake.

Sprinkle about 2 2/3 cups coconut evenly over top and sides of cake, gently pressing coconut onto sides.

TINT COCONUT: In small bowl, toss 3/4 cup coconut with 2 to 3 drops red food coloring until evenly colored. Repeat with 1 1/4 cups coconut and 2 to 3 drops green food coloring.

Sprinkle pink coconut over ears and bow tie; outline with chocolate chips. Decorate bunny face using jelly beans for eyes and nose. Sprinkle green coconut evenly around cake for grass. Surround the bunny with foil wrapped chocolate Easter eggs or eggs tinted with food coloring.

Easter Bread=032110

Easter Bread

1/2 c. Crisco
3/4 c. sugar
3 eggs
1/2 tsp. anise
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. water
1/2 c. orange juice

Cream Crisco, sugar and anise. Continue beating, add eggs one at a time. Sift flour, baking powder and salt. To creamed mixture, alternately add flour, water and juice, starting and ending with flour. Place in greased loaf pan. Bake at 375 degrees for 25 to 30 minutes.

FROSTING:

2 tbsp. butter
1/2 tsp. anise
6 tbsp. milk
1 to 2 c. confectioners sugar

Heat butter, milk and anise until butter melts. Gradually add confectioners sugar until the mixture thickens. Pour over top of baked Easter bread. Add candy sprinkles on top.

Easter Pizza=032110

Easter Pizza

DOUGH:

1/2 package active dry yeast, dissolved in 1/2 cup warm water
2 1/2 pounds flour
pinch of salt
4 tablespoons shortening (Crisco)
3 eggs
4 tablespoons sugar

FILLING:

1 layer Genoa salami
1 layer dry sausage
1 layer fresh cheese
1 layer prosciutto
1 layer Mortadella
1 layer hot capicola

For pastry, combine ingredients, adding as much lukewarm water as needed to not make pastry that is not too dry. Let it double in size.

Place ricotta all over the top, beat up to 8 eggs (keep 2 egg yolks) and then spread all over until it reaches almost the top of the filling.

Roll out dough and place on bottom and sides of the baking pan, then add thinly sliced cold cuts and fresh, non-aged cheeses layered between the cold cuts.

After the pie is filled, roll out the pastry for the top and impale multiple times with a fork to prevent puffing. Brush pastry top well with beaten egg yolk.

Bake in a preheated 325°F oven for about an hour, or until an inserted cake tester or wooden toothpick is cleanly removed from substance.