Easter was nearly two weeks ago, but I wanted to commemorate it with a few snapshots and one luscious recipe. The table was set with fresh flowers and spring china. Lambs and bunnies added a touch of whimsy to the centerpiece.
Friends and family celebrated Resurrection Day with us. Ann and Monica helped in the kitchen.
The feast is ready to serve buffet style: Honey-mustard glazed ham, fiesta tossed salad, deluxe mac and cheese with herbed Panko bread crumbs, deviled eggs [my Dad’s favorite], cinnamon rolls, French Boule’ sourdough, and Dreamsicle Orange Salad with fresh strawberries.
3 oz. pkg. regular vanilla pudding [not instant]
3 oz. pkg. tapioca pudding
3 oz. pkg. orange Jell-O
2 [11 oz.] cans mandarin oranges, drained, juice reserved
3 cups water [Use juice from mandarin oranges plus water to make 3 cups.]
8 oz. carton Cool Whip, thawed
[Fresh Strawberries for garnish]
Combine vanilla pudding, tapioca pudding, orange Jell-O and juice-and-water in a saucepan and bring to a boil, stirring to dissolve. Let orange mixture cool. Fold in Cool Whip and drained mandarin oranges. Spoon into decorative serving dish. Chill until set. Before serving, top with sliced fresh strawberries.
Home-baked pies with real whipped cream for dessert–Dutch apple with buttercream glaze and pecan. Yes, pecan pie is usually more of a Thanksgiving pie, but my aunt baked them for Easter. Tradition. It’s a good thing.