Category Archives: Easter

Glazed Roast Pork Loin

4 to 5-pound loin roast
1 clove garlic, cut in half
Salt and pepper
6-ounce can frozen orange juice concentrate
⅓ cup brown sugar
½ teaspoon ground ginger
1 teaspoon Worcestershire Sauce

Preheat oven to 325°. Rub roast with garlic. Season with salt and pepper. Place meat, fat side up, on rack in an open shallow roasting pan. If available, insert meat thermometer so tip is in center of thickest part of roast without touching bone or fat. Roast about 3 hours – until thermometer reads 185°. Meanwhile, heat remaining ingredients; boil for 3 minutes. During last half hour of roasting, brush meat with orange sauce several times.

Serves 6 to 8
Preparation time: 3¼ HR.

Approximate calories per serving… 575

Tomato-Cucumber Salad
Glazed Roast Pork Loin
Parsley Buttered Sweet Potatoes
French Green Beans
Baked Apples

©1973 Curtin Publications, inc., New York, N.Y. Printed in U.S.A.

Celebration Cakes


Grease and flour 2 round layer pans, 9 x 1 1/2 inches
Bake as directed on package…… 1 package of our lemon cake mix
Prepare as directed on package….1 package of our lemon fluff frosting mix

Cook cake layers completely, fill and frost them.
Shake in tightly covered jar….. about 3/4 cup flaked coconut, few drops green food color

Sprinkle coconut on top of cake to make a grass nest. Fill nest with candy Easter eggs and jelly beans.


Grease and flour 1 square pan, 8x8x2 inches, and 1 round layer pan, 8×1 1/2 inches.

Prepare as directed on package…. 1 package of our white cake mix

Divide the batter between the square and round pans. Bake square pan 25 to 30 minutes, round pan 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.

Place square layer on tray. Cut round layer in half. Place cut edge of each half against the top sides of the square to make a heart shape. Frost with your favorite frosting and decorate with red cinnamon hearts.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Glazed Ham and Peaches

Cooking time: see stage 2
Preparation time: 15 mins.
Main cooking utensils: saucepan, roasting dish
Oven temperature: 400°F
Oven position: center

You will need:
1/3 – 1/2 lb. ham per person*

(sufficient for a 4- to 5-lb. piece of ham and for stuffing the peaches)
1/2 cup brown sugar
1/2 cup peach syrup
1/2 – 2/3 cup seedless white raisins
medium or large can peach halves

1. Ham, unless mild-cure, should be soaked for 24 hours in cold water.

2. When boiling ham, put into fresh cold water and allow approximately 25 minutes per lb. and 25 minutes over.

3. Mix the brown sugar with the peach syrup and raisins.

4. Remove the thick rind from the ham. Cut fat, of the glaze and place in the pan in the oven for approximately 20 minutes.

TO SERVE: Garnish with halves of peaches filled with the glaze. If serving hot, these can be warmed through in the oven. If serving cold, the peaches should not be cooked.

TO VARY: The treacle glaze on Card 22, or the apricot on Card 24 may also be used.
*For choice of ham see Card 17.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Easter Madeira Cake


Cooking time: 1 1/4 – 1 1/2 hours
Preparation time: 30 mins
Main Cooking Utensils: 7- to 8-in spring form pan
Oven temperature: 325-350°F
Oven position: center

For 8-10 servings you need:
3/4 cup butter or margarine
3/4 cup sugar
grated rind of 1 lemon
4 eggs
2 cups all-purpose flour
2 teaspoons double-acting baking powder

1 lb. baking apples
3 tablespoons water or lemon juice
1/4 cup sugar
1/3 cup apricot jam

Almond paste:
2 cups ground almonds
few drops almond extract
1/2 cup sugar
scant cup sifted confections’ sugar
2 egg yolks

1 egg white

1. Cream the butter or margarine, sugar and lemon rind until soft and light.

2. Gradually beat in the eggs, fold in the sifted flour and baking powder.

3. put the mixture into the greased and floured pan and bak in 325-350°F oven (check temperature carefully and reduce the heat after 45 minutes to 1 hour if necessary).

4. Turn out and allow to become quite cold before filling.

5. Meanwhile peel and slice the apples and cook with the water or lemon juice and sugar to a thick smooth pulp.

6. Split the cake through the center. then spread with half the jam and the applesauce.

7. Mix ingredients for almond paste together.

8. Roll out nearly three fourths of the almond paste and make into a 7- to 8-inch round (the size of the cake).

9. Spread the top of the cake with jam then with almond paste round.

10. Roll the remaining almond paste into small balls, put on top of the cake.

11. Brush with egg white and brown under broiler set to a low heat. Decorate as wished.

Printed in Canada. © Copyright The Hamlyn Publishing Group, Ltd. 1972

Simnel Cake


It’s as easy as ABC…

A. Grease and line a 9-inch cake tin. Sieve flour, salt, spice and cinnamon. Halve cherries and chop peel. Cream butter and sugar until pale and creamy, add lemon rind. Gradually beat in eggs. Add 3 tablespoons of flour towards end to prevent mixture curdling. Fold in remaining flour, fruit and enough milk to make a soft dropping consistency. Spoon half mixture into tin and spread evenly.

B. Make almond paste usual way (see Quick Tip below). Roll one half of paste to a 9-inch circle. Place on top of mixture in tin. Wrap remainder of paste in foil. Spoon in remaining mixture and hollow out centre slightly. Bake in an moderate oven for 30 minutes then in a very moderate oven for 2 1/2 hours. Cool in tin for 15 minutes. Turn out on to a wire tray. Remove paper.

C. Brush centre and edge of cake with apricot jam. Roll remaining almond paste into strips and plait; place around edge of cake and in the centre. Decorate with coloured eggs.

To make almond paste combine 10 oz. ground almonds with 10 oz. castor sugar, then mix to a stiff paste with juice of half a lemon and one large egg.

© The Hamlyn Publishing Group LTD

Easter Sponge Ring


Cooking time: 30 mins.
Preparation time: 45 mins.
Main cooking utensil: 9-in. ring mold or tube pan about 3-in. deep.
Oven temperature: 325-350°F.
Oven position: center

For 10-12 servings you need:
4 eggs
2/3 cup sugar
3/4 cup all-purpose flour sifted with 3/4 teaspoon double-acting baking powder
1/4 cup cornstarch
1 tablespoon warm water

Filling and decoration:
1 1/4 cups whipping cream
2 tablespoons sugar
1/3-1/2 cup semi-sweet chocolate pieces
small Easter eggs and chickens

1. Separate the egg yolks from the whites.

2. Beat the yolks and sugar until thick and fluffy.

3. Sift the flour and baking powder with cornstarch.

4. Fold into the egg yolks with the water.

5. Lastly add the stiffly beaten egg whites.

6. Spoon into the greased and floured pan and bake in a 325-350°F. oven until firm and golden.

7. Leave for a few minutes then turn out and cool on a wire rack.

8. Whip and sweeten the cream.

9. Split the ring and spread with half the cream.

10. Put the ring together and place on dish with rounded side uppermost.

11. Put the cream into a pastry bag with a writing pipe.

12. Pipe a design with the cream. Sprinkle with the grated chocolate.

13. Fill the center with small Easter eggs and chickens.

TO SERVE: When fresh for dessert or tea.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd. 1972

Easter Egg


Cooking time: few mins.
Preparation time: 20 mins.
Main cooking utensils: double boiler 2 1 1/2 pint bowls.

1 3/4 lb semi-sweet chocolate pieces
2/3 cup sweetened condensed milk
1 tablespoon rum flavoring
1 cup chopped almonds or hazelnuts or 2 cups fine cake crumbs
2 dessert apples, peeled, cored, and chopped

Coating and decoration:
1 1/2 cups semi-sweet chocolate pieces, melted*

Butter icing:
1/4 cup butter
3/4 cup sifted confectioners’ sugar
few drops vanilla extract

*Always melt chocolate over hot, not boiling, water otherwise it loses its gloss.

1. Melt chocolate pieces in the top of a double boiler.

2. Add sweetened condensed milk and mix until smooth. Remove from heat and beat until cool.

3. Add flavoring, nuts or crumbs, and apples

4. Beat well.

5. Remove and reserve scan 1/4 cup of the mixture.

6. Divide remainder between the greased bowls and smooth over tops.

7. Leave for 2 hours to cool and set.

8. Turn both halves out and use a little of the reserved mixture, softened to coat the flat sides and press together to form an egg shape. Pile remaining chocolate mixture, on top so point of egg is shaped.

9. Leave to cool for 10 minutes.

10. Coat egg twice with melted chocolate.

1.. When set, pipe with butter icing made by creaming ingredients together and decorate as wished.

TO STORE: This will keep in the refrigerator for 1-2 days.

Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Bun Bunny Bake

1 package active dry yeast
1 1/2 cups warm water (105 to 115°)
1 cup luke warm mashed potatoes
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
7 to 7 1/2 cups all-purpose flour
2 tablespoons butter or margarine, melted
10 uncooked eggs in shells
1 egg yolk
1 tablespoon water

Dissolve yeast in warm water. Stir in potatoes, sugar, salt, shortening, 2 eggs and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough; divide into 10 parts. Your guests can shape bunnies. They should use 1/3 of the dough for the body, 1/3 for the head and arms, and the remaining 1/3 for the ears and tail, placing bunnies 4 inches apart on greased baking sheets (2 bunnies on each). Let rise 1 1/2 hours.

Heat oven to 350°. After bunnies have risen, guests can brush them with butter and insert an egg under each bunny’s arm. Beat egg yolk and water and brush over bunnies. Your guests can finish bunnies with faces made of raisins. Bake until brown, about 25 minutes. 10 BUNNIES.

Have ready: Refrigerated dough; knives or scissors; 5 baking sheets; games to play while bunnies rise and bake.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Baked Ham

Place an uncooked or “cook before eating” ham (See Index Card G), fat side up, on a rack in a shallow baking pan. (Have ham at room temperature.) Bake in a moderately low oven, 325°, using chart below. About 45 minutes before end of baking time, remove ham from oven. Slit rind with scissor and peel off. If a glaze is desired, proceed as directed below before returning ham to the oven to complete baking.

TO GLAZE HAM: With a sharp knife, make cuts 1/4 inch deep in the fat in a diamond pattern. Stud with whole cloves. Make a paste of 1 1/2 cups firmly packed brown sugar, 3 tablespoons prepared mustard, and a little water; pat over surface. Bake 45 minutes longer; baste frequently with ham fat.

Timetable for Baking Uncooked Ham

Whole Ham
8 to 10 pounds 2 3/4 to 3 hours
10 to 12 pounds 3 to 3 1/2 hours
12 to 15 pounds 3 1/2 to 4 hours
16 to 18 pounds 4 to 4 1/2 hours

Half Ham
5 to 8 pounds 2 1/4 to 3 hours

5 to 8 pounds 3 to 4 1/2 hours

©Copyright 1958 Tested Recipe Institute, Inc. New York Published by COOKINDEX – Division of H.S. Stuttman Co., Inc. New York