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Easter has always been another excuse for special foods in our Italian families.. Traditionally, there would be Lamb on our fare.. We stopped eating Lamp as I was growing up, because it became a rare commodity, and much more expensive.. However the Holiday Feast did have a few items that were a must to eat on and around Easter.. I’ll share a few with you..

Hot Cross Buns

Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns.

2 packages active dry yeast (1/4 ounce each)

1/2 cup warm water*

1 cup warm milk*

1/2 cup sugar

1/4 cup softened butter or margarine

1 teaspoon vanilla

1 teaspoon salt

1/2 teaspoon ground nutmeg

6 1/2 to 7 cups all-purpose flour

4 eggs

1/2 cup dried currents

1/2 cup raisins

EGG WASH

2 Tablespoons water

1 egg yolk

ICING

1 cup confectioner’s sugar

4 teaspoons milk or cream

Dash salt

1/4 teaspoon vanilla

1) Have the water and milk at 110-115 degrees F.
2) In a large mixing bowl, dissolve the yeast in the warm water.
3) Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth.
4) Add the eggs, one at a time, beating the mixture well after each addition.
5) Stir in the dried fruit and enough flour to make a soft dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.) Bake at 375-degree F. for 12 to 15 minutes.

Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily.

When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.

*1 1/2 cups warm skim milk may be substituted for the milk and water in the roll recipe above.

EASTER EGGS

Believe it or not, there is an art to cooking eggs in the shell. Find out how to cook them perfectly to your tastes without that gray-green tinge. Remember, hard-boiled eggs is a misnomer as they should not be boiled for any length of time.

Time Required, about 25 minutes

1. Place eggs in single layer in saucepan.

2. Cover with at least one inch of water over tops of shells.

3. Cover pot with lid and bring to a boil.

4. As soon as it begins to boil, remove from heat and let stand.

5. Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.

6. Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.

7. When cooked to desired level, drain off hot water.

8. Immediately cover with cold water and add a few ice cubes.

9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.

10. Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.

Tips:
a) Never boil eggs. It makes them rubbery.
b) Use older eggs. Fresh ones won’t peel properly.
c) To keep eggs from cracking while cooking, pierce large end with a needle, which will also make them easier to peel.

A little something different if your Holiday weekend is busy, try a crockpot..

Crockpot Leg of Lamb ..

Use a boneless leg of lamb or leg of lamb cut that will fit in your slow cooker.

A leg of lamb, (choose a size which will fit in your slow cooker, or cut to fit)

salt and pepper

1 tsp. butter

3 sm cloves of garlic

Spend some time and cut off ALL the fat that you can.
Put the leg in the crockpot.
Sprinkle with pepper.
Add a small dob of butter or margarine.
Cook for 8 to 10 hrs on LOW. A shorter period of you prefer it slightly under done.
Insert garlic into the meat, but remember this is an enclosed cooking method and the garlic will permeate through the meat.
When finished drain the liquid residue into a couple of mugs, cover with foil, freeze for about half an hour or until the the fat has solidified. Lift the fat off and add the remaining stock to the gravy...

Our southern Italian specialty..

Calabrian Easter Bread

11/2 cakes yeast dissolved in 2 cups warm water

5 pounds flour(all purpose)

11/2 cups sugar

8 eggs

2 tablespoons salt

2 sticks margarine

1 pint milk

1) Heat together milk, margarine, sugar and salt. Set aside.
2) Beat eggs well,add a few drops of yellow food coloring and a few drops of lemon flavoring for a richer color.
3) Fold in half of flour to egg mixture. Then add water and yeast as well as warm milk mixture.
4) Fold in remaining flour, let rise one hour or until doubled in size.
Shape into twisted rings or rolls, let rise 1 hour again. Brush with 1 whole egg and 1 tbs. milk-well blended. Bake at 350 degrees for 20-30 minutes...

A great flavorful Ham recipe..

Glazed Raspberry-Pepper Ham

1 9- to 10-pound cooked bone-in spiral-cut ham

1-1/2 cups seedless raspberry preserves

2 tablespoons white vinegar

2 or 3 canned whole chipotle peppers in adobo sauce, drained and chopped

3 cloves garlic, minced

1 tablespoon pink or black peppercorns, coarsely cracked

Fresh raspberries and fresh herb sprigs (optional)

1) Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat but not touching bone. Bake in a 325 degree F oven until the thermometer registers 130 degree F. Allow 1-1/2 to 2-1/4 hours.
2) Meanwhile, in a saucepan, stir together raspberry preserves, vinegar, chipotle peppers, and garlic. Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
3) Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135 degree F, brushing once or twice with additional sauce. Remove from oven. Sprinkle with peppercorns. Cover ham with foil and let stand for 15 minutes. (Temperature of the meat will rise 5 degree F during standing.)
4) To serve, carve the ham. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired. Makes 16 to 20 servings