Looking for Easter Recipe Inspiration? Farm Journal Editors Share Family Favorites

We live hours away from family, so we often don’t spend many holidays at our own home. Admittedly this has its advantages and disadvantages, but mostly advantages. One of the big ones: You get to pop into other people’s kitchens and help make some of your favorite dishes, but the responsibility isn’t all on you to figure out.

This year, we’ll be spending Easter at home. My sister’s family is coming to visit because our busy school-aged kids have a few open days where their schedules are free at the same time.

Last night it hit me that I should probably figure out my menu. Fortunately for this family, it’s not hard to figure out what our main dish will be – ham paired with Grandma Doc’s Mustard Ring.

As yummy as ham and mustard ring are on Easter, I knew I needed a few more ideas so I decided to check in with my colleagues at Farm Journal to find out some of their favorite recipes for Easter. Here are a few of their favorites in case time is slipping by for any of you serving up a meal for the family this Easter.

Grandma Doc's Mustard Ring

Recommended by Jennifer Shike, Editor of Farm Journal’s PORK

Step one – fix ham. Smoke it, grill it or bake it in the oven. Fix it however you like best and then try this delicious garnish to complement the best meat ever.

Ingredients:
4 well beaten eggs
¾ cup sugar
¼ tsp. salt
2 tbsp. dry mustard
2/3 cup cider vinegar
1/3 cup water
1 envelope plain gelatin
2 tbsp. cold water
½ cup whipping cream

Directions:
1. Combine beaten eggs, sugar, salt, mustard, vinegar and 1/3 cup water in top of double boiler.
2. Dissolve gelatin in the 2 T. cold water, add to egg mixture and cook over hot water until thick and creamy, stirring constantly.
3. Cool.
4. Whip cream and fold into cooled mixture and pour into well-oiled ring (or I just put it in a glass dish).
5. Refrigerate until firm.

Source: Shike Family Cookbook

Best Baked Beans Ever

Recommended by Sara Schafer, Editor of Top Producer

Sara Schafer, editor of Top Producer, says she plans to make these amazing baked beans by The Pioneer Woman. The reason they are so amazing? “It’s simple – bacon,” Schafer says.

Ingredients:
8 slices bacon, halved
1 medium onion, cut into small dice
½ medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 tsp. dry mustard or 2 tbsp. Dijon

Directions:
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
2. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.
3. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.
4. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
5. Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Source: The Pioneer Woman

Cracker Barrel's Hashbrowns Casserole – Copycat

Recommended by Margy Eckelkamp, Editor of The Scoop

Margy Eckelkamp, editor of The Scoop, says hashbrowns casserole is one of her favorite dishes to serve on Easter. “It’s just a tried-and-true favorite,” Eckelkamp says. “Now, this may be controversial, but I don't like corn flakes on hashbrown casserole – so this recipe is a great way to avoid putting cereal on casserole.”

Ingredients:
2 lb. frozen hash browns
1⁄2 cup margarine or 1/2 c. butter, melted
1 (10 1/4 oz.) can cream of chicken soup
1 pint sour cream
1⁄2 cup onion, peeled and chopped
2 cup cheddar cheese, grated
1 tsp. salt
1⁄4 tsp. pepper

Directions:
1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Source: Food.com

Triple-Layer Chocolate Cake

Recommended by Karen Bohnert, Editor of Dairy Herd Management and MILK

“When I tie my apron around my waist, I always find my smile stretching a bit wider, as I think of my late mother, who spent uncountable hours in her farmhouse kitchen, cooking for family and friends. Whenever we had a farmer picnic, family event or holiday, my mother would make her famous chocolate cake,” Bohnert says.

Ingredients:
For the Cake
Softened butter, for the baking pans
1 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cup granulated sugar
3 large eggs, at room temperature
1 1/2 tsp. vanilla extract
2 1/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

For the Filling
2 c. powdered sugar
4 tsp. unsalted butter, softened
2 T. vanilla extract

For the Frosting
3/4 c. chocolate chips
1/2 c. heavy cream
4 T. butter
2 1/2 c. powdered sugar

Directions:
1. For the cake, preheat the oven to 350 degrees F. Butter three 9-inch round nonstick cake pans and line the bottoms with waxed paper.
2. Bring 2 cups of water to a boil in a medium saucepan over medium-high heat. Remove from the heat, add the cocoa powder and whisk until smooth. Allow to cool to room temperature, about 30 minutes.
3. Beat the butter in a large mixing bowl with an electric mixer on medium speed for 1 minute. Add the granulated sugar and beat until fluffy, about 2 minutes, scraping down the sides of the bowl occasionally. Add the eggs and vanilla extract and beat until well blended.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and the cooled cocoa mixture to the butter mixture in 3 additions. Beat until thoroughly mixed.
5. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a cake tester inserted in the centers of the cakes comes out clean. Transfer the pans to wire racks. Let cool in the pans for 10 minutes. Remove the cake layers from the pans and gently peel the waxed paper. Let cool completely.
6. For the filling, beat together the powdered sugar, butter and vanilla extract until smooth and spreadable. Set aside.
7. For the frosting, combine the chocolate chips, heavy cream and butter in a medium saucepan over medium-low heat, whisking until melted. Gradually add the powdered sugar and whisk thoroughly. Remove the pan from the heat and place in a large bowl that is partially filled with ice and cool for 5 to 10 minutes. Stir occasionally while cooling to prevent the frosting from becoming too stiff.
8. To assemble the cake, place a layer on a serving plate. (Use a serrated knife to trim the cake layers to a level surface if necessary.) Spread with half of the filling. Add the second layer and spread with the remaining filling. Top with the third cake layer. Spread the cooled frosting on the top and sides of the cake.
9. Serve immediately or cover the cake with a large bowl or cake keeper and refrigerate up to 3 days. Let the cake stand at room temperature for 30 minutes before serving.

Source: The Dairy Good Cookbook: Everyday Comfort Foods from America’s Dairy Farm Families

Carrot Cake

Recommended by Margy Eckelkamp, Editor of The Scoop

This carrot cake has been a family favorite for years, Eckelkamp says.

“One year, my sister-in-law and I were making the carrot cake together, and it stuck to the pans,” she recalls. “We glued it back together with icing, and honestly, it looked a bit rough. So, we put it in the fridge on Saturday and then Sunday after church, we took it out of the fridge and it looked perfect. We called it the resurrection cake!”

Ingredients:
2 cup flour
2 cup sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 ¼ cup oil
4 eggs
½ cup pecans
3 cup grated carrots

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour pans (not Pam! Use Crisco and lots of flour as it sticks easily)
3. Mix dry ingredients in order given. Add oil and eggs and beat until smooth. Add carrots and nuts. Mix well.
4. Bake 30 minutes.
5. Makes three 9-inch layers.

Frosting
Ingredients:
1 8-oz. cream cheese
1 box powdered sugar
1 stick oleo
1 tsp. vanilla
1 c. chopped pecans

Directions:
1. Mix together.
2. Spread on cake.

Source: Eckelkamp family recipe

BONUS: What Should You Do with Leftover Ham? Try This

Ham, Cheese, and Potato Casserole

Recommended by Karen Bohnert, Editor of Dairy Herd Management and MILK

“This is a very easy left-over dish. Every time we eat ham, my husband gets excited because he knows I’ll use leftovers to make my mother’s delicious ham, potato and cheese casserole. It’s a crowd favorite around our table,” Bohnert says.

Ingredients:
3-4 cups chopped, cooked ham
5 potatoes, cooked and cut up into bite size
Cheese sauce

Directions:
1. Make cheese sauce.
Melt 3 tsp. flour and 3 tsp. butter and once the rue is made, slowly add 1 ½ c. of milk. Let it thicken up, stirring occasionally. Add 2 cups of shredded cheese of your liking (I personally like Cheddar).
2. Pour mixture over ham/potatoes.
3. Cover and bake at 350 degrees Fahrenheit for 45 minutes.

Source: Karen Bohnert

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