Easter Dinner

For many people Easter dinner is a tradition where the family gets together for a meal, a lot of times for the first time since Christmas. Since I love to cook I have put together a meal that I would do for this time of year including my recipe for the traditional “Hot Cross Buns.”

Ham with Pineapple Glaze

Recipe By :Michele Wilson

Serving Size : 16

Amount Measure Ingredient -- Preparation Method

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8 pounds ham, rump half

8 ounces crushed pineapple in juice

2 tablespoons Dijon mustard

1/4 cup sherry

1 cup brown sugar, packed

1 teaspoon ground cloves

Put ham in a large pan with a rack. Put meat thermometer into ham avoiding the bone.

Place in a 350°F oven for an hour.

While ham is baking put remaining ingredients into a saucepan. Heat until boiling. Reduce heat and cook until syrupy.

Remove ham from oven and score through the fat. Baste ham with pineapple sauce.

Put oven back into oven basting with glaze every ten minutes. Cook until ham reaches an internal temperature of 140°F.

Per Serving (excluding unknown items): 485 Calories; 30g Fat (56.4% calories from fat); 35g Protein; 16g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 144mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Fruit; 3 Fat; 1 Other Carbohydrates.

Mashed Potato Surprise

Recipe By :Michele Wilson

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

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4 large potatoes -- peeled and cubed

1/4 cup fat-free evaporated milk

1/4 cup fat-free sour cream

1 cup low-sodium cheddar cheese

1 teaspoon salt

1/4 teaspoon white pepper

1/4 cup green onions -- finely minced

4 tablespoons butter

Put potatoes in a pan of boiling water to cover. Cook for 20 to 25 minutes or until fork tender. Drain.

Put potatoes in a large bowl and add rest of ingredients. Whip until light and fluffy.

Per Serving (excluding unknown items): 335 Calories; 21g Fat (55.1% calories from fat); 12g Protein; 26g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 693mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates

Gingered Vegetables

Recipe By :Michele Wilson

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

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8 ounces frozen mixed vegetables

1/4 cup water

1 clove garlic -- finely minced

1/2 small onion -- finely minced

1 teaspoon ginger root -- finely minced

1 tablespoon butter

1 tablespoon low sodium soy sauce

Melt butter in a saucepan. Add onion, garlic and ginger. Cook until softened.

Add vegetables, water, and soy sauce. Cook four to six minutes or until vegetables are cooked. Don't overcook. They should still have a crunch to them.

Per Serving (excluding unknown items): 71 Calories; 3g Fat (37.7% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 207mg Sodium. Exchanges: 2 Vegetable; 1/2 Fat.

NOTES : This recipe works for any vegetable combination.

Hot Cross Buns

Recipe By :Michele Wilson

Serving Size : 24

Amount Measure Ingredient -- Preparation Method

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2 packages dry yeast

1/2 cup sugar

3/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3 1/4 cups flour -- unbleached

1/2 cup milk

2 tablespoons water

1/2 cup butter

3 whole eggs

1/2 cup golden raisins -- *see note

1 whole egg yolk

1/2 cup sweet vermouth -- or sherry

1/2 cup dried fruit -- mixed, *see note

Frosting

1 cup powdered sugar

2 tablespoons milk, 2% lowfat

1/4 teaspoon vanilla extract

1 whole egg white

Soak the dried fruit and raisins in the sweet vermouth or sherry.

In large bowl, mix yeast, sugar, salt, cinnamon, nutmeg and 1 cup of flour.

In saucepan, combine milk, water and butter. Heat to 105°F to 115°F, butter need not melt. Gradually add to dry ingredients. Beat at medium speed for 2 minutes.

Add 1/2 cup more flour, 3 eggs and 1 egg yolk, reserve egg white for the frosting. Beat at high speed for 2 minutes.

Stir in remaining flour. Drain the raisins and fruit and add to dough. Dough will be soft. Place dough in a clean, greased bowl. Tightly cover with plastic wrap. Refrigerate overnight.

Next day, with floured hands, shape dough into 24 two inch balls. Arrange on greased baking sheets. Brush top with slightly beaten egg white. Let rise in warm place 30 minutes or until light.

Bake at 350°F for 15 to 20 minutes or until golden brown. Remove to wire racks.

Prepare frosting while buns bake. While buns are still warm, drizzle frosting across tops of buns in the form of a cross. Cool. Makes 24 buns.

Vanilla Frosting: Mix remaining egg white with powdered sugar and enough milk to make a fairly stiff frosting. Add 1/4 teaspoon of vanilla extract. Mix well.

Per Serving (excluding unknown items): 172 Calories; 5g Fat (26.9% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 120mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Use a mixture of dried fruit. I like apricots, apples and cherries. You can also used candied fruit that is used in fruitcake or use 1 cup currants or raisins.

And of course for dessert:

Carrot Cake

Recipe By :Michele Wilson

Serving Size : 16

Amount Measure Ingredient -- Preparation Method

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1 3/4 cups sugar

1 1/2 cups vegetable oil

3 eggs

2 cups all-purpose flour

2 1/2 teaspoons cinnamon

2 teaspoons baking soda

1 1/2 teaspoons vanilla extract

1 teaspoon salt

1/4 teaspoon ground nutmeg

2 cups carrots -- shredded

1 cup walnuts -- chopped fine

1/2 cup coconut flakes

1/2 cup golden raisins

1/4 cup sherry

8 ounces crushed pineapple in juice -- drained

16 ounces lowfat cream cheese -- softened

1 teaspoon vanilla extract

1 1/4 cups powdered sugar

Baker's Joy Spray -- *see Note

Heat oven to 350°F.

Soak raisins in sherry.

Mix sugar, oil and eggs in a large bowl until light and fluffy.

Sift in cinnamon, baking soda, nutmeg, salt and flour into egg mixture. Beat unto well incorporated.

Add vanilla extract and mix in thoroughly.

Drain raisins add to cake mixture along with carrots, walnuts and shredded coconut. Mix well.

Spray a 19 inch bundt pan with oil. Spread cake mixture evenly in pan. Bake in 350°F oven for one hour or until tester inserted near middle comes out clean.

Cool on a cake rack. Spread icing on cooled cake.

To make icing beat cream cheese and vanilla in bowl until smooth and creamy. Gradually add sifted powdered sugar until smooth and spreading consistency.

Per Serving (excluding unknown items): 534 Calories; 32g Fat (52.7% calories from fat); 8g Protein; 56g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 512mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 6 Fat; 2 Other Carbohydrates.

NOTES : It is a combination of vegetable spray with flour in it.