Easter Baking!

New Day Recipes


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Courtesy of: Judi Strauss, The Charmed Kitchen



Chocolate Eggs

You need raw eggs, and chocolate plus any extras you want to put in your eggs, like dried fruit or nuts.

Start by tapping a small circle on the pointy end of the egg. Remove the cap and pour out the egg into a bowl. Use for cooking or baking.

I started saving eggs a few weeks ago, so I would have enough for Easter. Rinse out the eggs and submerge in a pot of water. Simmer for 5 – 10 minutes. Remove the eggs and drain. This will remove any chance of getting salmonella.

Once the eggs are dry, melt chocolate and carefully pour some in the egg. Tilt the egg around until the inside in coated with the melted chocolate. Allow the chocolate to harden. I place the eggs in an egg carton and pop them in the fridge. Once they are hard, stick any extras you want inside. I like pecans and raisins.

Then melt more chocolate and fill up the egg. Tap it very gently to remove air bubbles and add more, if needed. Allow to harden, then top with a little more chocolate. You can use combinations of light and dark chocolate or even white chocolate.

You can also tint the white chocolate by adding a little food coloring to it before you melt it.  When ready to eat, just crack the egg on a hard surface and peel off the shell.


Busha’s Coffeecake

  • 1 c. light brown sugar
  • 6 T. butter, softened
  • 2 t. cinnamon
  • 1 c. chopped nuts
  • ¾ c. sugar
  • ½ c. shortening
  • 1½ t. vanilla
  • 3 eggs, room temperature
  • 1 c. sour cream
  • 2 c. flour
  • 1 t. baking powder
  • 1 t. baking soda

Mix first 4 ingredients together and set aside. Combine sugar and shortening until fluffy. Add vanilla and beat well. Beat in eggs one at a time. Stir in sour cream. Combine dry ingredients and add to egg mixture. Grease a tube pan or 9×9 inch square pan. Line bottom with wax paper. Pour half of batter in pan. Top with half of nut mixture, crumbling to spread evenly. Add remaining batter, spreading to smooth. Add remaining nut mixture and bake in a 350-degree oven for 45 minutes (tube pan (or 35-40 minutes (9×9-inch pan). Serves 10.


Mrs. Pettigrew’s Lemon Cake

  • 2 lemons
  • 3 T. sugar for topping
  • ½ c. butter or margarine, softened
  • ¾ c. sugar
  • 2 eggs, beaten
  • ¾ c. flour
  • 6 T. milk

Preheat oven to 375 degrees. Grease an 8- inch loaf pan and line with wax or parchment paper. Grate the lemon rinds and set aside. Combine the juice of 1 of the lemons with the 3 tablespoons of sugar, stirring to dissolve sugar. Set aside.

Cream together the butter with the rest of the sugar and beat until fluffy. Beat in the eggs, a little at a time until well mixed. Stir in the flour and lemon peel and beat well. Add the milk and beat well. Pour batter into prepared pan and bake at least an hour. The cake should spring back when touched lightly. As soon as you remove the cake from the oven pierce it all over with a long fork or a skewer. Pour over the reserved lemon juice mixture. Cool cake in pan before serving. Cake will be moist and tangy.


Sunrise Rolls

  • 7 cups flour
  • ½ c. sugar
  • ½ c. instant non-fat milk powder
  • 2 t. salt
  • 2 packages active dry yeast
  • 1 c. water
  • 1 c. sour cream
  • 1 stick butter
  • ½ c. thawed pineapple-orange juice concentrate
  • 1 T. grated orange rind
  • 3 eggs
  • Cinnamon filling
  • Combine 1/3 c. sugar, 1/2 t. cinnamon and 2 T. butter.
  • Icing

Combine 1 c. powdered sugar; 3 T. thawed pineapple-orange juice concentrate, 1/2 t. vanilla and 1 T. butter.

In bowl combine 4 cups flour with the sugar, milk, salt and yeast. Heat together next 5 ingredients until very warm and beat into the flour mixture. Beat in eggs and continue to beat for 3-4 minutes. Stir in 2 more cups of the flour.

Turn dough onto a lightly floured surface and knead until smooth and elastic, adding extra flour as needed. Place dough in greased bowl and turn to coat top. Cover and let rise until doubled, about 30 minutes.

Grease a 15×10 inch jelly roll pan. Divide dough in half and knead a little. Roll one half into a 9×13 inch rectangle and spread with half the cinnamon filling. Roll up and slice into 9 one inch slices.

Arrange in jelly roll pan and repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Bake in a preheated 350 degree oven for 25 minutes. Drizzle icing over warm rolls and serve warm. Makes 18.


More Recipes:

Cream Cheese Sweet Bread

Cinnamon Bunny Breads

Trio of Easter Cupcakes

Easter Egg Biscotti

Easter Pierogi

Cinnamon Raisin Easter Wreath Bread

Honey Bunny Rolls

Mushroom Leek and Asparagus Quiche

Chocolate Easter Egg Biscotti

Hot Cross Buns

Hot Cross Bun Bread Pudding



Pineapple Scones

Mom’s Duck Fat Bread

Lemons in the Snow Cookies


Orange Tea Bread

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