Easter Recipes

Key Lime Cloud Pie

Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons unsalted butter, melted

Pie
4 egg yolks
3 eggs
1/2 cup unsalted butter, cut up
1/2 cup plus 2 teaspoons sugar, divided
1/3 cup Key lime juice
1 tablespoon plus 1 teaspoon grated lime peel, divided
2 1/4 cups heavy whipping cream, divided

Combine graham cracker crumbs and 3 tablespoons sugar in small bowl. With fork, stir in melted butter until crumbs are moistened. Press into bottom and up sides of 9-inch pie pan. Refrigerate while making filling.

Whisk egg yolks and eggs in medium bowl.

Combine 1/2 cup butter, 1/2 cup of the sugar, lime juice and 1 tablespoon of the lime peel in large bowl. Place bowl over saucepan of simmering water; stir 5 minutes or until butter melts and sugar dissolves.

Gradually whisk 1/3 cup of the juice mixture into egg mixture. Whisk back into juice mixture. Cook over saucepan of simmering water 4 to 5 minutes or until mixture thickens and whisking constantly.

Pour lime mixture through strainer into large bowl. Place plastic wrap directly on surface; refrigerate at least 2 hours or until chilled.

Beat 1 1/2 cups of the cream in large bowl at medium-high speed until stiff but not dry peaks form. Gently fold into cooled lime mixture. Spoon into crust; smooth top. Cover and refrigerate overnight.

Up to 3 hours before serving, beat remaining 3/4 cup cream with remaining 2 teaspoons sugar in medium bowl at medium-high speed until stiff but not dry peaks form. Pile whipped cream over top of pie; swirl with spoon. Sprinkle with remaining 1 teaspoon peel. Store in refrigerator. Makes 8 servings

Outrageous Carrot Cake

Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon plus 1 teaspoon ground cinnamon
6 eggs
2 1/2 cups sugar
1 1/2 cups canola oil
2 1/2 cups finely grated carrots (about 6 carrots)
2 (8-oz.) cans crushed pineapple in juice, well-drained*
1 cup shredded sweetened coconut
1 cup finely chopped walnuts

Frosting
12 oz. cream cheese, softened
1 cup unsalted butter, softened
2 teaspoons vanilla extract
6 cups powdered sugar
11/2 cups finely chopped walnuts, if desired

Evenly space 2 baking racks in oven. Heat oven to 350º. Spray bottom and sides of 3 (9x2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment with nonstick cooking spray.

Sift flour, baking soda, salt and cinnamon into medium bowl.

In large bowl, beat eggs and sugar at medium speed 1 to 3 minutes or until thickened and slightly lighter in color. Beat in oil at low speed. Stir in flour mixture until blended. Stir in carrots, pineapple, coconut and 1 cup walnuts until blended. Divide batter evenly among pans. Bake 25 minutes; turn and reverse cake pans.

Bake an additional 10 minutes or until toothpick inserted in center comes out clean and cake pulls slightly away from sides of pan. Cool in pans on wire rack 15 minutes. Invert onto wire rack; remove parchment. Cool completely.

To make frosting, beat cream cheese and butter in large bowl at medium speed 3 minutes or until blended and smooth. Beat in vanilla. Add powdered sugar; beat at low speed 1 minute or until blended and smooth.

Place 1 cake layer on serving platter or cardboard round; spread with 1 cup frosting. Repeat. Top with remaining cake layer; spread top and sides with thin layer of frosting. Coat sides with another smooth layer of frosting; spread remaining frosting on top.

Press 11/2 cups walnuts onto sides of cake. (Cake can be made up to 2 days ahead and refrigerated, or 3 weeks ahead and frozen. To freeze, place cake in freezer until frosting is firm; wrap in plastic wrap, then heavy-duty foil. To defrost, place in refrigerator overnight; remove wrapping. Serve at room temperature.) Refrigerate leftovers.

Note - If pineapple has any large pieces, finely chop. Makes 20 servings

Triple-Chocolate Pound Cake

Cake
1 cup unsalted butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 1/3 cups sifted cake flour
2/3 cup Dutch-processed cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
3/4 cup mini chocolate chips

Glaze
5 oz. semisweet chocolate, finely chopped
2/3 cup whipping cream

Heat oven to 350°. Grease 12-cup Bundt pan with shortening; sprinkle with cocoa powder. In large bowl, beat butter at medium speed 1 minute or until smooth and creamy. Add sugar; beat 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.

In large bowl, sift together flour, cocoa, baking soda, baking powder and salt. At low speed, add flour in 3 portions alternately with sour cream, beginning and ending with flour mixture; beat 5 seconds after each addition. Add chocolate chips; finish stirring batter with rubber spatula until completely blended.

Spoon batter into pan. Level with spatula; tap pan firmly on counter to settle batter. Bake 45 to 50 minutes or until wooden skewer inserted in center comes out clean and edges of cake pull away from sides of pan. Cool on wire rack 10 minutes. Invert cake onto wire rack. Cool completely.

To prepare glaze, place chocolate in medium bowl. Pour cream into microwave-safe container; microwave 60 to 90 seconds or until bubbles form around outside edge. Immediately pour over chocolate.

Let stand 1 to 2 minutes or until chocolate is softened; whisk until smooth. Let cool until slightly thickened but still pourable. Pour over cake, allowing glaze to flow down sides. Let stand until glaze is set.

Note - If using dark-coated Bundt pan, reduce oven temperature to 325°. Makes 12 servings

Alpine Chocolate-Cherry Layer Cake

Cake
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 3/4 cups sugar
3 eggs
2 tablespoons kirsch or cherry juice
1 1/2 teaspoons vanilla extract
1 1/4 cups hot water

Filling
2/3 cup dried cherries
3 to 4 tablespoons kirsch or cherry juice
1 cup cherry preserves or jam, preferably Morello or sour cherry

Frosting
4 oz. high-quality white chocolate, chopped
1 (8-oz.) pkg. cream cheese, softened
1 tablespoon kirsch, if desired
3/4 to 1 cup powdered sugar, sifted

Chocolate-Covered Cherries
12 large maraschino cherries with stems
2 oz. bittersweet chocolate (preferably 60% cacao), chopped

Heat oven to 350°. Grease 3 (9-inch) round pans; dust with cocoa, tapping out excess. Whisk flour, cocoa, baking soda, salt and baking powder in medium bowl. Beat butter and sugar in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy.

Beat in eggs one at a time until well-blended and fluffy, about 2 minutes. Beat in 2 tablespoons kirsch and vanilla. At low speed, beat in flour mixture alternately with 1 1/4 cups hot water just until blended, beginning and ending with flour mixture.

Divide batter between pans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Invert cakes onto wire rack; cool completely. (Cakes can be made 1 day ahead. Cover and store at room temperature.)

Meanwhile, heat dried cherries and 3 tablespoons kirsch in small saucepan over low heat until very warm. Stir in preserves; cook and stir until preserves are melted. Cool completely. If mixture is too thick to spread, stir in additional kirsch 1 teaspoon at a time. (Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Microwave white chocolate in small microwave-safe bowl on medium 30 to 60 seconds or until almost melted; stir until smooth. Beat cream cheese in large bowl at medium-high speed until smooth and fluffy. At low speed, beat in melted chocolate and 1 tablespoon kirsch. Beat in 3/4 cup of the powdered sugar until soft and fluffy, adding additional powdered sugar to reach desired consistency.

Drain maraschino cherries; pat dry with paper towels. Microwave bittersweet chocolate in small microwave-safe bowl on medium 30 to 60 seconds or until almost melted; stir until smooth. Holding cherries by the stems, dip halfway into chocolate; place on wire rack. Refrigerate a few minutes to set chocolate.

Place 1 cake layer on serving plate or platter; spread with half of the filling. Repeat with second layer and remaining filling. Top with third layer; spread top with frosting.

Right before serving, gently press chocolate-covered cherries, stem-side up, around top edge of cake. (Cake can be assembled 4 hours ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.)

Note - Morello cherry preserves have a sweet-tart taste due to the sour Morello cherries. Makes 12 servings

Very Lemon Cake with Lush Lemon Frosting

Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
3 eggs
2/3 cup whole milk
2 tablespoons lemon juice
1 teaspoon vanilla extract

Frosting
1 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup purchased lemon curd
2 tablespoons grated lemon peel
4 cups powdered sugar

Heat oven to 350°. Spray 13x9-inch baking pan with cooking spray. Whisk flour, baking powder, baking soda and salt in medium bowl.

Beat 3/4 cup butter and sugar in large bowl at medium speed 4 minutes or until light and fluffy. Beat in 1 tablespoon lemon peel. Add eggs one at a time, beating well after each addition. Combine milk, lemon juice and vanilla in small bowl. At low speed, beat in flour mixture in 3 parts alternately with milk mixture just until blended, beginning and ending with flour mixture.

Spread batter in pan. Bake 35 to 40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.

Beat cream cheese, 1/2 cup butter, lemon curd and 2 tablespoons lemon peel at medium speed 2 minutes or until smooth. Slowly add powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator. Makes 24 servings