Easter Basket Cakes

These are fun Easter cakes I have made the last few years. Make the pound cake recipe below and cook at 350 degrees for 1 hour (can be longer if the pans are deep -- check for doneness with a toothpick). The recipe can be divided between 4-6 small pans (I use porcelin crocks that I have for serving french onion soup).

Remove the cakes from the pans after cooking(I line the bottom with parchment, oil and flour the bottom and sides, run a knife around the edges when I take them out of the oven, and then let them cool for about 20 minutes before taking out of pans).

Frost the sides with colored frosting and then cover with cut-up pieces of chocolate licorice. Frost the tops with white frosting and cover with coconut (dyed green). Add candy eggs to tops. Use toothpicks to secure licorice handles to the tops.

Pound Cake
2 c butter
3 c sugar
6 eggs
3 c flour
¼ tsp soda
½ tsp almond extract
½ tsp vanilla
1 c sour cream, fold in

Recipes from Book Group

Last week was the first book group meeting at my home. I selected a short and timeless read to begin our literary pursuits: Gift from the Sea by Anne Morrow Lindbergh. I served a chicken, pasta, and spinach salad, crab and artichoke dip with french bread and fruit tarts.

Fruit Tarts

Shortbread Crust:
1 1/2 c butter
½ c plus 1 T sugar
3 c flour
1 c ground slivered almonds

Press into tart pans and bake at 350 for 20 minutes. This should make enough crust for two twelve inch tart pans.

Filling:
1 pkg cream cheese
1 can sweetened condensed milk
¼ c lemon juice

Mix thoroughly and pour into tart shells. This is enough for one of the tarts. I made a lemon filling for the other, but this recipe could be doubled to make two fruit tarts.

Refrigerate until firm

Top with fresh fruit

Lemon Filling:
3 eggs
1 c sugar
4 Tbsp lemon juice
2 Tbsp lemon zest

Mix thoroughly and pour into tart shell (uncooked) and bake for 30-40 minutes. Top with whipped cream.

Spinach, Chicken and Pasta Salad

16 ounces bowtie pasta, cooked al dente (I use whole wheat noodles)

Dressing
1/3 cup vegetable oil
1/3 cup bottled Teriyaki sauce
1/3 cup white wine vinegar
3 tablespoons sugar
½ tsp salt
½ tsp pepper

10 ounce bag spinach
6 ounce bag craisins
3 (11 ounce) cans mandarin oranges, drained
2 (8 ounce) cans sliced water chestnuts, drained
½ cup parsley, chopped
1 bunch green onions, chopped
¼ cup sesame seeds, toasted
6 ounces honey roasted peanuts
2 cups cooked chicken, cut into small pieces

Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta, chicken, in medium bowl and marinate for two hours. Combine rest of salad ingredients in large salad bowl, add pasta and dressing toss.

Crab and Artichoke Dip

Combine:
2 cans of crab meat
2 Tbsp mayonaise
1 Tbsp lemon juice
1 tsp Old Bay seasoning
1/2 tsp cayenne pepper
Add:
2 large cans artichoke hearts, diced
1 pkg cream cheese
1/2 c sour cream
1/2 white cheddar cheese, grated
1/4 c parmesean cheese

Bake at 350 degrees for 30-40 minutes until hot and bubbly. Serve with cubes of french bread.