More Easter Desserts

...To tempt and tantalize your taste buds! Easter is a time for celebrating Spring and new life. And since it's a celebration there is no reason to miss out on serving and enjoying some fabulous desserts. So maybe you aren't planning a huge Easter Dinner or holiday celebration. That's no reason to avoid baking dessert!

I've gathered a few of my favorite dessert recipes from Annie's dessert section to inspire you into creating something tasty to share and enjoy over the Easter holiday.

Cherry Delight Cake

German Chocolate Cherry Brownies

Impossible Apple Pie

Peach Dump Cake

Peanut Butter Brownies

Whether you need something sweet and pleasing to pair with Easter Dinner, or to take to a potluck celebration (or even to simply enjoy at home), Annie's Recipes has all kinds of desserts for you to try. Connect with us on Facebook for more recipe inspiration and creative holiday foods!

Carrot Cake With Lemon Cheese

Today's recipe, while not a traditional Easter treat, will bring a smile to the faces of your guests!

Carrot Cake With Lemon Cheese

1 c. raisins
Boiling water
2 1/3 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
3/4 c. Crisco
3 eggs
3/4 c. milk
2 c. shredded carrots
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Cover raisins with boiling water; let stand 5 minutes; drain. In small bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk. Beat 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured pan (13 x 9 inch). Bake 35 minutes. Cool completely. Frost with Lemon Cream Cheese Frosting.

FROSTING:
1 (14 oz.) can Eagle Brand condensed milk
2 egg yolks
3 tbsp. lemon juice
1 tsp. vanilla
Yellow food coloring
1 (8 oz.) pkg. cream cheese

In heavy saucepan, combine milk, egg yolks, lemon juice and cook over medium heat stirring rapidly until thickened for 5-7 minutes. Stir in vanilla and food coloring. Chill at least 2 hours. In small bowl beat cream cheese until fluffy. Gradually beat in lemon mixture until smooth.


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Honey Glazed Ham with Coca Cola

Today's recipe is typical of an Easter meal in the United States. While lamb is common, ham is even more common in the U.S.!

Honey Glazed Ham with Coca Cola

8-10 lb. smoked shank or butt
1 tsp. cloves, ground
1 tsp. allspice
1 tsp. nutmeg
1 tsp. brown sugar
1 (12 oz.) Cocoa Cola
Aluminum foil

Glaze
4 tbsp. honey
2 tbsp. brown sugar
1 tsp. Dijon mustard
1 tsp. rum (opt.)
Cloves, allspice & nutmeg

Place enough aluminum foil in baking pan to completely cover ham. Place ham on foil. Pour Coke over ham. Mix the spices and rub all over ham. Seal the foil. Bake at 325 degrees for 15 minutes per pound. Remove ham from pan. Discard aluminum foil. Remove all but 1/2" of fat. Score ham by making slits through fat. Mix the same spices as above (cloves, allspice, nutmeg, brown sugar) with the glazing ingredients. Heat this to a liquid. Spoon this over ham as thickly as you can. It will be thicker if made a few minutes ahead and allowed to cool. Return ham to oven for another 20 to 30 minutes, uncovered, being careful not to burn.


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Deviled Egg Potato Salad

Today's recipe is frugal in a way. Many stores have eggs on sale this week due to Easter!

Deviled Egg Potato Salad

9 hard boiled eggs, peeled
1/2 c. chopped onions
1/4 c. shredded pimentos
1/4 c. shredded green pepper
1/2 c. mustard
1 tbsp. salt
6 c. boiled potatoes, cubed
1/2 c. shredded dill pickles
1/4 c. shredded celery
1 c. mayonnaise
1 tbsp. paprika

Cut 6 boiled eggs in half; remove yolk. Place yolks in bowl and mix with 1 teaspoon pickles, 1 teaspoon mustard, 1 tablespoon mayonnaise, dash of salt; stiff eggs with the yolk mixture. Set eggs aside. Mix potatoes with remaining ingredients. Add eggs (flaked with fork) last. Top with paprika and arrange deviled eggs around top of salad for decorative look.


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Roasted Lamb with Coffee Gravy

Today's recipe is timely considering Easter is less than a week away!

Roasted Lamb with Coffee Gravy

1 (4-6 pound) leg of lamb
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground ginger
2 cup. strong coffee
1/4 cup flour
1 1/4 cup water

Combine salt, pepper and ginger; mix well. Rub seasoning on lamb. Place on rack in shallow roasting pan. Pour coffee over lamb. Roast at 325 degrees for 30-35 minutes per pound or until meat thermometer registers at 175 degrees. Baste lamb frequently with coffee during roasting. When done, place roast on heated platter. Pour drippings into measuring cup. Skim off and discard all but 1/4 cup fat; pour drippings into saucepan. Blend flour with a little of the water; stir into drippings with remaining water. Cook, stirring constantly, until gravy boils 2 minutes. Add salt and pepper to taste. Serve in a gravy bowl with lamb.


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