Carrot Cake with Cream Cheese Frosting

A moist, dense and delicious cake. Prep Time: approx. 30 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 1 Hour 40 Minutes.

Makes 1 - 9x13 inch cake (24 servings).

Cake:

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans or walnuts

Frosting:

3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans/walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup nuts. Spoon batter into prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped nuts. Spread on cooled cake.

"Witch-elled Eggs "

1 dozen hard-boiled eggs, peeled and cut in half.
3 tsp. sour cream 1/4 onion, minced
1 tsp. brown mustard parsley, for garnish
1 tsp. salt Hungarian paprika
1/2 tsp. white pepper l/2 tsp. sweet basil
1/4 cup juice from a jar of sweet pickles.

Divide yolks and whites, placing yolks in a bowl and whites on a serving tray. Mask the yolks with a form, then mix well everything except parsley and paprika. Fill each white section with a heaping teaspoonful of yolk mixture. Sprinkle lightly with paprika and garnish with parsley.

These are a bit more work, but still cost only about $3.00 or less, depending on what you have on hand. These are truly magickal eggs. If you doubt that, just try them and watch them disappear! You'd better eat one before you serve, or you won't get one.

Egg Bread

Eggs symbolize new life, of course, and wheaten cakes, grain. In Italy, colored eggs are baked in braided loaves of bread on Easter, combining the two symbols.

This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.
Prep Time: approx. 45 Minutes. Cook Time: approx. 55 Minutes. Makes 1 - 1 pound loaf ( 10 servings).

2-1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

Directions

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well.
Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted. Gradually add the milk and butter to the flour mixture; stirring constantly.
Add two eggs and 1/2 cup flour; beat well.
Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal size rounds; cover and let rest for 10 minutes.
Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.
Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs.
Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
Preheat oven to 350 degrees F (175 degrees C).
Place loaf on a buttered baking sheet and cover loosely with a damp towel.
Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes.
Brush risen loaf with melted butter.
Bake in preheated oven for 50 to 55 minutes, or until golden.