A BRIEF HISTORY OF EASTER

Easter is based in three traditional religious faiths - Pagan, Hebrew and Christian.

Pagan tradition states that the name Easter is derived from the Anglo-Saxon Goddess of Spring and Fertility called Ostara or Eostre to whom the month of April is dedicated. Easter can also coincide with the vernal equinox or The Festival of Spring in March, another Pagan tradition symbolising the rebirth of nature following winter. Such examples could be trees beginning to get their leaves, flowers blooming, birds returning from their migrations, etc.

Easter may also be derived from the Hebrew "pesach" (Passover), when the angel of death "passed over" the dwellings of the Israelites and spared their first-born.

In Christian religion, Easter is also a major celebration, marking as it does the crucifixion of Christ, on what has become known as Good Friday, and his resurrection on Easter Sunday.

The Easter tradition of rolling eggs symbolizes the rolling away of the rock from Jesus's tomb. Other Easter traditions, including Easter bunnies and Easter eggs are believed to be derived from Pagan culture where the egg and hare were both symbols of fertility and new life.

British Hot Cross Buns: a specialty from Great Britain

Ingredients:

• 4 1/2 cups All-Purpose Flour
• 2 cups Warm Water
• 1/3 c Granulated Sugar
• 1/4 cup Melted Butter
• 2 pkts dried yeast
• 2 Eggs, beaten
• 1 tsp Salt
• 1 cup Raisins or part currants
• 1 1/2 cup Icing Sugar
• 1/2 cup Mixed Candied Peel
• 2 tbs Milk
• 1/2 tsp Grated Nutmeg
• 2 tsp Cinnamon

Hot Cross Buns Glaze:

• 2 tb Water
• 3 tb granulated Sugar
• 2 tb Milk

Stir ingredients together in a small saucepan [medium heat] until sugar is dissolved.
Instructions:

In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt, cinnamon, and nutmeg. Stir in warm water and butter, then beaten eggs. Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins and candied peel. Scrape down sides of bowl, cover with a clean dry towel and let stand for 10 minutes.

Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full. Brush tops with melted butter. Cover and let rise in a warm place until almost double, about 20 - 30 minutes. Bake in an oven preheated to 375° for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes. Brush buns with glaze. Combine icing sugar with milk until smooth; place in a frosting bag or spoon on top of buns to make crosses. Makes 24 buns.

CARROT CAKE

• 3 eggs
• 1 1/4 cups corn oil
• 1 1/3 cups packed brown sugar
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 2 cups all-purpose flour
• 1 8-oz. can crushed pineapple in natural syrup
• 1/3 cup shredded coconut
• 1 cup coarsely chopped walnuts
• 3 cups grated carrots (about 4 carrots)

Preheat the oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch pan. In a large bowl, beat the eggs, oil and brown sugar until well blended. In a separate bowl, sift the baking soda, cinnamon, salt and flour, then gradually add it to the egg mixture; do not over mix. Add the pineapple and syrup, coconut, walnuts and carrots, and beat well.

Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 to 15 minutes. Invert onto a cooling rack and cool completely. Serves 12 to 14.

CREAM CHEESE FROSTING

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup cream cheese, softened to room temperature
• 2 1/2 to 3 cups sifted confectioners' sugar
• 1 tbsp. fresh lemon juice
• Green food coloring

In the bowl of an electric mixer, cream the butter and cream cheese until fluffy. Add the remaining ingredients and beat until smooth. Makes 3 1/2 cups. CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter or margarine. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with 1/4 cup milk, beating to spreading consistency. About 2 cups frosting.

* NOTE: To tint coconut, combine several drops desired color food color with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly tinted.

Glazed Ham

• 1 10-12 lb uncooked ham
• 2 tablespoons cider vinegar
• 2 cups apricot jelly
• 16 whole cloves
• 1/4 teaspoon ground cloves
• 1-1/4 pounds drained pineapple slices
• 2 teaspoons dry mustard
•  
• Toothpicks

Preheat oven to 350 degrees F. Place ham on a rack in a shallow roasting pan and bake until a meat thermometer registers 130 degrees F (about 3 hours). Score 1/4 inch deep cuts around the outside of the ham in a diamond pattern. Combine apricot jelly, cloves, mustard and vinegar in a small saucepan over low heat, stirring until the jelly has melted. Spread mixture around the outside of the ham. Stud ham with the whole cloves. Attach pineapple rings to ham with toothpicks. Return ham to oven, baste occasionally with remaining apricot sauce, and bake until meat thermometer registers 160 degrees F. Remove ham from oven. Let cool for 10 minutes before slicing.

For vegetables, I usually do a mixed vegetable and cover it with a garlic butter sauce. Do you farourite veggies up and then cover with the following:

Garlic Butter Sauce

• 1 stick of butter ( not margarine), melted
• garlic powder to taste, this really depends upon your preferences to garlic
• parsley, a pinch

  Natural Egg Dyes

  This is for all of you who prefer to do things the natural way!!

  Almost any natural ingredient that you can think of (that has a bright colour that will release in hot water) will work well. When using natural dyes, it is a good idea to use distilled water. Chlorine and other chemicals are commonly put into tap water to keep it safe to drink, but the chlorine will also work against the dye, making it less intense.

  Working with natural dyes may take longer than working with the store-bought kind, depending on how bright you want the colour of your eggs to be. In order to get the natural dyes to stain the eggs a dark color, you will need to let the eggs sit in the dyes overnight in the refrigerator. If you let the eggs sit in the natural dyes for only a few hours, they will turn out a pastel colour!!

  Colour	Colour Sources
  Purple:	sliced beets; grape juice concentrate
  Yellow:	ground safflower; or ground turmeric
  Blue:	canned blueberries (with syrup)
  Red:	canned cherries (with syrup)

  I'd like to take a second and thank Tammy Weisberger, a writer for Allrecipes.com, for having this wonderful information about the natrual egg dyes on their site. She has many other terrific ideas for egg decorating, as well. So Thanks Tammy!! I love the idea's for the natural colours.

  Well I hope that these ideas and recipes come in handy for you all as this Easter approaches. Here's wishing you all a safe, happy, and joyous holiday.

  ~~~~~~Kali

  By the way, if anyone wants to know how to make an Oragami Bunny, email me at the_cosmic_cafe@yahoo.com I'd be happy to share the directions with you all