Food for Thought: Our Favorite Recipes for Easter

Easter Sunday is on April 20 this year. The month of April is also the middle of spring. Re-emergence of flowers, plants, and foliage typically are enjoyed at this time of year. Christian families celebrate the resurrection of our Lord, Jesus Christ, on Easter. This is a special time of family gatherings.
Easter Day menus are much anticipated with inclusion of worship services, egg hunts, as well as fond memories to make with loved ones.
To help make planning stress free, I have found an old family favorite for Carrot Souffle. It definitely reminds me of spring. Pork roast and cheesecake of any kind are some of my special go-to recipes.
Happy Easter to all! Enjoy the beautiful reminders of re-birth.
Carrot Soufflé

• 1 pound carrots,peeled and chopped in half-inch pieces
• 1 stick melted butter
• 3 eggs
• 1/2 cup sugar
• 3 tablespoons all-purpose flour 1 teaspoon baking powder
• 1 teaspoon vanilla
• Salt to taste

Preheat oven to 275 degrees. Peel carrots and slice into half-inch pieces. Cook carrots in salted water until well done. Drain carrots well. Melt butter.
In blender or food processor, combine eggs, melted butter, sugar, flour, baking powder, and vanilla. Add carrots. Blend until combined.
Bake in a greased 8”x 8” glass, baking dish for 45 minutes. Serves 6.
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Snickerdoodle Cheesecake

• 2 packages (8 ounce) cream cheese 3 eggs, lightly beaten
• 1 package (10 ounce) shortbread cookies, finely crushed 1 tablespoon sugar
• 1/4 cup butter, melted
• 1 carton (8 ounce) sour cream 1 cup sugar
• 2 tablespoons all-purpose flour 2 teaspoons vanilla
• 1/2 teaspoon ground cinnamon 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Allow cream cheese and eggs to stand at room temperature for 30 minutes. Preheat oven to 350 degrees.
Crust: In a medium bowl, stir together crushed cookies and one tablespoon of sugar. Stir in melted butter until combined. Press mixture onto bottom and up the sides of a 9-inch springform pan.
Cheesecake: In a large mixing bowl, beat together cream cheese, sour cream, one cup sugar, flour, vanilla, and one-half teaspoon cinnamon with an electric mixer. Stir in eggs.
In a separate small bowl, stir together one tablespoon sugar and one-half teaspoon cinnamon. Pour cream cheese mixture into springform pan, spreading evenly. Sprinkle with cinnamon sugar mixture. Place springform pan in shallow baking pan. Bake 40 to 45 minutes or until outside edge is set when gently shaken. Cool in pan on wire rack 15 to 30 minutes.
Remove sides of the springform pan. Cool cheesecake completely on wire rack. Cover and chill at least 4 hours
before serving. Serves 12.
Mandarin Pork Roast

• 2 tablespoons Dijon mustard
• 1 4-lb. boneless pork loin roast 1/2 teaspoon garlic powder
• 1 teaspoon salt 1/4 teaspoon pepper

Sauce:

• 1 can (11 ounce) mandarin oranges 1/4 cup light brown sugar
• 1/4 cup vinegar
• 1 tablespoon soy sauce 1/2 cup water
• 1 chicken bouillon cube
• 2 tablespoons cornstarch 1 medium onion, chopped

Spread the Dijon mustard over the roast and sprinkle with the garlic powder, salt, and pepper. Place roast in heavy roasting pan. Roast at 325 degrees for 2.5 to 3 hours, or to 170 degrees on the meat thermometer.
Drain the oranges, reserving the liquid. Combine the reserved liquid with the brown sugar, vinegar, soy sauce, water, bouillon cube, cornstarch, and onion in a saucepan and mix well.
Cook, uncovered, over medium heat until thickened. Stir constantly. Remove from heat and stir in the oranges.
Spoon the orange sauce over the pork, and roast uncovered for 30 minutes longer, basting occasionally. Slice to serve. Serves 6 to 8.
– Lydia Bolen, Metro Christian Living Magazine. Remember to make memories through the kitchen —  “the heartbeat of the home.” E-mail Lydia at lbbolen@gmail.com for any questions.