Friday, April 3, 2015
Easter is upon us and the Christian and Catholic community are gearing up to have a wonderful celebration of the resurrection of Jesus Christ. The greatest sacrifice has been made and the end of Lent and it's reverence continues. Making sacrifices are symbolic in terms of giving up bad habits, things you love or things you need to improve on - all of these can be worked on during lent.
After service is over on Easter Sunday, the family and friends gather to have a feast and now that Lent has ended, it's on and happening. The traditions differ all over the world and the menus vary. What's on your menu? Here are some suggestions just in case you're wondering.
From Parker Rolls to Brussels Sprouts and a Peanut butter Pound Cake, Al Roker shares some of his family Easter recipes.
All the recipes
1/2 pound + 2 tablespoons unsalted butter, softened
2 ¼ cups sugar
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
3 cups unbleached all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 ¼ cups whole milk, warmed
1 ½ cups smooth peanut butter (same type as used in cake)
12 tablespoons unsalted butter, very soft
4 ½ cups 10X confectioner’s sugar
2 teaspoons pure vanilla extract
4-5 tablespoons whole milk, as needed
½ cup roasted unsalted peanuts, chopped coarse, to garnish (optional)
Preheat oven to 350`F. Butter the insides of two 9” round cake pans, & line the bottoms with parchment. In the bowl of a standing mixer with the paddle attachment, cream the butter and sugar until light. On medium-low speed, beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating until smooth after each egg.
In a separate bowl, whisk together the dry ingredients until well blended. Add to creamed mixture alternately with warm milk, scraping the bottom of the mixer bowl frequently. Beat until thoroughly blended.
Pour into prepared pans and smooth the top if necessary. Bake 25-30 minutes, until top of cake springs back lightly when gently pressed. Cool in pans 5 minutes before turning out onto wire racks to cool completely.
Once cool, make the frosting: In a large bowl or in an electric mixer, beat together the peanut butter and butter until smooth. Stir in the sugar one cup at a time, adding the vanilla and salt as you go. Add milk as needed to make a spreadable consistency.
Place 1 cake layer onto a serving plate and spread with some of the frosting. Place the other layer on top and spread the top and sides with remaining frosting to cover the cake completely. Garnish top of cake with chopped peanuts if desired.