Classic Deviled Eggs
- Six hard-boiled eggs, halved
- ¼ cup mayonnaise
- 1 tsp rice wine vinegar
- ½ tsp chopped fresh dill
- 1 tsp dijon mustard
- ¼ tsp garlic powder
- ⅛ tsp salt
- 12 sprigs fresh dill (optional)
- Scoop egg yolks into a bowl and set egg whites aside.
- Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt.
- Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
- 6 cups of grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp salt
- 4 tsp ground cinnamon
- 1 cup chopped walnuts
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally, stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Cream Cheese Frosting
- 2 (8 oz.) packages cream cheese, softened
- ½ cup butter, softened
- 2 cups sifted confectioners’ (powdered) sugar
- 1 tsp vanilla extract
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Lemon Bar Peeps
- 1 cup butter, softened
- ½ cup white sugar
- 2 cups all-purpose flour
- 1 tsp cornstarch
- 1 ⅓ cups white sugar
- ⅔ cups lemon juice
- ⅔ cup all-purpose flour
- 4 large eggs
- 1 tbsp lemon zest
- 1 tbsp mini chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with parchment paper.
- Beat butter and 1/2 cup sugar together in a bowl with an electric mixer until creamy. Add 2 cups flour and cornstarch; beat until mixture forms a dough. Press dough into the bottom of the prepared baking dish.
- Bake in the preheated oven until crust is light golden brown, 10 to 12 minutes.
- Beat 1 1/3 cups sugar, lemon juice, 2/3 cup flour, eggs, and lemon zest together in a bowl with an electric mixer until smooth. Pour lemon mixture over crust.
- Bake in the oven until lemon mixture is set, 25 to 30 minutes. Cool to room temperature before removing from baking dish. Cut into desired “Peep” shapes using shaped cookie cutters. Place 2 mini chocolate chips onto each “Peep” to create “eyes.”
Coconut Cream Pie
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- ¾ cup white sugar
- ½ cup all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup whipped topping
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
Honey Glazed Ham
- 1 (5-pound) ready-to-eat ham
- ¼ cup whole cloves
- ¼ cup dark corn syrup
- 2 cups honey
- ⅔ cups butter
- Preheat oven to 325 degrees F (165 degrees C).
- Score ham, and stud with the whole cloves. Place ham in foil lined pan.
- In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
- Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.