Trust in the tried-and-true back-of-the-box recipes for Easter

Arthi Subramaniam, Pittsburgh Post-Gazette on

Published in Entertaining

Bake for 30 to 35 minutes, or until set. Remove from the oven. Cool for 1 hour on a wire rack. Chill for at least 3 hours.

Spread whipped topping or whipped cream over the pie before serving.

Garnish with lemon peel, if desired.

Yields 8 to 10 servings.

— Eagle Brand Sweetened Condensed Milk



PG tested

Make sure it is cooled completely before lifting it from the pan to cut into squares. I decorated the nutty brownies with Reese’s eggs to keep them festive.

1 package (4 ounces) Baker’s Unsweetened Chocolate

¾ cup butter or margarine

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup flour

1 cup coarsely chopped Planters Pecans

Heat oven to 350 degrees.

Line 13-by-9-inch pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides. Spray foil with cooking spray.

Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

Makes 24 servings.

— Baker’s Chocolate



PG tested

Heavy whipping cream can be used in the place of the Cool Whip and the light and airy ladyfinger cookies instead of angel food cake if that’s what you have at home. To unmold the dessert, dip a blunt knife in warm water and run it around the edge to loosen it.

3 cups boiling water

2 packages (3 ounces each) Jello-O Raspberry Flavor Gelatin

1 package (12 ounces) frozen red raspberries, straight from freezer

1 package (7.5 ounces) round prepared angel food cake, cut into 21 thin slices

1 cup thawed Cool Whip Whipped Topping

Add boiling water to gelatin mixes in a medium bowl. Stir 2 minutes until completely dissolved. Add frozen berries; stir until thawed. Pour into a 9-inch round pan sprayed with cooking spray.

Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.

Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with Cool Whip.

Makes 16 servings.

— Kraft-Heinz Co.



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Remember not to cut the onion finely as it will be easier to remove the broccoli florets and tortellini without onion pieces sticking to them.

1 tablespoon butter

¼ cup chopped onion

1 package (32 ounces) chicken or vegetable stock (4 cups)

1 cup water

12 ounces broccoli crowns

½ (19-ounce) package Louisa frozen tricolor cheese tortellini (about 38 tortellini or 3 cups)

1 large Yukon Gold potato (about 6 ounces), peeled and cut into 3/4-inch pieces

Salt and freshly ground black pepper, to taste

¼ cup freshly grated Parmigiano-Reggiano cheese

3 tablespoons heavy whipping cream

In a 4-quart saucepan, melt butter over medium heat. Add onion and cook for 5 minutes or until tender, stirring occasionally.

Add broth and water; heat to boiling over high heat.

Meanwhile, cut broccoli stems into 1-inch pieces; set aside. Cut remaining broccoli into small florets.

Add florets and tortellini to broth; cook until mixture boils, about 4 minutes, stirring occasionally. With slotted spoon, transfer florets and tortellini medium to a bowl.

Add broccoli stems and potato to broth; cook 10 to 15 minutes or until broccoli and potato are tender.

Season with salt and black pepper.

Transfer broth mixture to blender. With center part of lid removed to allow steam to escape and with clean towel loosely covering center, puree mixture until smooth. Add cheese and cream and puree to blend.

Return broth mixture to saucepan over medium heat. Cook for about 5 to 10 until it is hot. Add tortellini mixture to the saucepan; stir to combine. Ladle soup into soup bowls.

Makes 4 servings.

— Louisa Foods




PG tested

Remember to use room temperature butter, egg and milk as that will result in a lighter and fluffier cake. The cherries will look tired after the cake is baked and so if you want them to look cheery, place a candied or maraschino cherry on top of the baked one.

The cake can be baked in an 8-inch pan but the seven pineapple rings would be crowded together.

For topping

4 tablespoons butter

½ cup light brown sugar, firmly packed

¼ teaspoon cinnamon

¼ teaspoon ginger

1 (20-ounce) can pineapple rings in juice, drained

Candied red cherries or maraschino cherries

Pecans or walnuts, halves or diced; optional

For cake

3 tablespoons butter, at room temperature

¾ cup granulated sugar

1 large egg, at room temperature

½ teaspoon salt

1¾ teaspoons baking powder

1 teaspoon vanilla extract

⅛ teaspoon coconut extract, optional

1⅓ cups King Arthur Unbleached All-Purpose Flour

½ cup milk, at room temperature

Preheat the oven to 375 degrees. Lightly grease a 9-inch round cake pan.

To make the topping: Melt the butter, and mix with the brown sugar, cinnamon and ginger. Spoon the mixture into the prepared pan.

Space the pineapple rings atop the brown sugar mixture. Place a cherry in the center of each ring. If you're using nuts, scatter them in any empty spaces.

To make the cake: Beat the butter and sugar until fairly smooth.

Beat in the egg, then the salt, baking powder, vanilla extract and coconut extract, if using.

Add the flour alternately with the milk, mixing at medium speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.

Spoon the thick batter into the prepared pan, spreading it to the edges of the pan. It may not cover the pineapple entirely; that's OK.

Bake the cake for 30 to 35 minutes, until a toothpick or cake tester inserted into the center comes out clean.

Remove the cake from the oven, wait 3 minutes, then turn the pan over onto a serving plate. Wait 30 seconds, then lift the pan off. If anything sticks in the pan, just lift it out and place it back on the cake.

Serve warm or at room temperature.

Yields one 9-inch cake.

— King Arthur Flour



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It’s important not to overcook the zucchini as that could result in a soup top when the pie is baked. Let the pie rest for at least 10 minutes before it is cut to allow the filling to set.

2 tablespoons Land O’Lakes butter

4 cups thinly sliced zucchini

1 cup chopped onions

2 tablespoons dried parsley flakes

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon garlic powder

¼ teaspoon dried basil leaves

¼ teaspoon dried oregano leaves

2 Land O’Lakes eggs, well beaten

2 cups (8 ounces) shredded Muenster or mozzarella cheese

1 can (8 ounces) Pillsbury refrigerated crescent rolls

2 teaspoons yellow mustard

Heat oven to 375 degrees. In a 12-inch skillet, melt butter over medium-high heat.

Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender.

Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.

Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate or 12-by-8-inch (2-quart) glass baking dish or 11-inch quiche pan. Press over bottom and up sides to form crust. Firmly press perforations to seal.

Spread crust with mustard.

Pour egg mixture evenly into crust-lined pie plate.

Bake for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during the last 10 minutes of baking to prevent excessive browning.

Let stand at least for 10 minutes before serving.

Makes 6 servings.

— Pillsbury