Remove rind from ham. Score fat part in diamond shapes. Dot with
whole clove on each diamond. Place 
ham, fat side up, on rack in open roasting pan. Do not cover. Bake in
slow oven at 325°, allowing 20 
minutes per pound for small ham, and 25 minutes per pound for large
ham. Mix apricot spread, sugar and juice. 
Baste ham frequently with mixture during baking. Bake until tender.
 

Ingredients

1½ cups flour 
1½ cups sugar 
1 teaspoon allspice 
1 teaspoon nutmeg 
1½ teaspoon cinnamon (The allspice, nutmeg, and cinnamon
may be used if you want a spicier cake.) 
1 teaspoon baking soda 
1 teaspoon baking powder 
¼ teaspoon salt 
4 eggs 
1 cup oil 
1 to 2 teaspoons vanilla 
2 tablespoons water if batter is dry 
Water 
2 cups grated carrots 
1 cup chopped of ground walnuts or pecans 
1 small can crushed pineapple - undrained 
1 cup raisins - Optional 

Directions

1.Sift together: flour, sugar, allspice, nutmeg, cinnamon, baking soda, baking powder, salt. 
2.Mix in another bowl: 4 eggs, 1 cup oil, 1 to 2 teaspoons vanilla, 2 tablespoons water if batter is dry. 
3.Add: grated carrots, chopped of ground walnuts or pecans, crushed pineapple - undrained, raisins (optional). 
4.Mix well. 
5.Pour in greased/floured tube pan. 
6.Bake at 350°F for 1 hour. 
7.Frost with either glaze or icing. 

Optional Glaze

1.Melt in small saucepan and heat until just starting to simmer: 1/8 cup butter, 1/8 cup water, ½ granulated sugar 
2.Remove from heat. 
3.Brush glaze over top and sides of baked cake. Let seep in. 

Optional Icing

4-oz. cream cheese, softened 
½ cups confectioners' sugar 
¼ cup (½ stick) butter 
1 teaspoon vanilla 
Optional - 1 cup grated coconut, ¼ cup chopped pecans 
 

Prepare double layer cake mix. Pour into two 8-inch cake pans.
Bake according to package directions. Once cooled, cut one layer according to the diagram (A). Place ears above head and bow
tie below to complete the bunny sh ape (B). Cover both cakes
with prepared white frosting. Using Decorating Tip and Decorating Icings, decorate ears and bow tie and outline face. Use black
or red lico rice to make the whiskers. Add shredded coconut to
make bunny fur. 

Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter)and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns.
2 packages active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1 tsp. cinnimon
1/2 cup raisins
   ---------- 
2 Tablespoons water
1 egg yolk
   ----------
1 recipe Icing (below)
 

Have the water and milk at 110-115 degrees F. In a large
mixing bowl, dissolve the yeast in the warm water. Add
the warm milk sugar, butter, vanilla, salt, nutmeg, and
3 cups of the flour. Beat until smooth. Add the eggs, one
 at a time, beating the mixture well after each addition.
Add enough flour to make a soft dough. 

Turn out onto a floured surface and knead until smooth
and elastic, about 6 to 8 minutes. Place in a greased bowl
and turn over to grease the top. Cover with a damp towel
or plastic wrap and let rise in a warm place until doubled
in size (about 1 hour). 

Punch the dough down and shape into 30 balls. Place on greased
baking sheets. Using a sharp knife, cut a cross (or X) on the
top of each roll. Cover again and let rise until doubled
(about 30 minutes). Beat the water and egg yolk together and
brush over the rolls. Bake at 375-degrees F. for 12 to 15
minutes. Cool on wire racks. Drizzle icing over the top of 
each roll following the lines of the cut cross. 

ICING: Combine 1 cup confectioners' sugar, 4 teaspoons milk
or cream, a dash of salt, and 1/4 teaspoon vanilla extract.
Stir until smooth. Adjust sugar and milk to make a mixture
which flows easily. 

This is fun for kids to create and to eat!
You need a jello egg mold for this.
Adult must supervise!
Ingredients:
Jello your choice of flavor
Follow the instructions on the box and pour into your
Jello mold! Enjoy!

Note: This 6 egg mold uses the large size jello.

Can be doubled!

6 medium potatoes (2 pounds)
1 cup thinly sliced celery
1/2 cup finely chopped onion
1/3  cup dill or sweet pickle relish
1 1/2 cups mayonnaise or salad dressing
2 teaspoons dry mustard
1 1/2  teaspoons salt
2 hard-cooked eggs, coarsely
chopped

In a covered saucepan cook potatoes in boiling
salted water for 25 to 30 minutes or till tender;
drain well. Peel and cube potatoes. Transfer to
a large bowl. Add celery, onion, and relish. 
Combine mayonnaise or salad dressing, dry mustard,
and salt. Add mayonnaise mixture to potatoes. Toss
lightly to coat potato mixture. Carefully fold
in the chopped eggs. Cover and chill thoroughly.
 Makes 8 servings.
 

1 C water
 1/4 tsp. salt
6 med carrots julienned
2T butter or margerine
1-2 T powdered sugar
1 1/2 t. minced fresh mint or 1/2 t dried mint flakes

In a saucepan, bring water and salt to a boil.  add carrots and cook until crisp-tender, about 8 min.  drain and set aside. melt butter in same sauce pan and stir in sugar and mint until blended.  return carrots to pan and for 2 to 3 minutes turning carfully to toss..
Serve immediately. 
 

makes 36 shots:
3 6 oz packages of jello (3 differnt colors)

alcohol, per you liking 

36 jelly beans for garnish

1. prepare jello mixtures

2. fill clean egg cartons (foam type) 1/4 full with easter grass
3. place half of a small plastic egg in each indentation and fill with    slightly thickened mixture. refrigerate until set
4. insert jelly beans onto toothpicks and stick into eggs

butter
baking sheet
clean easter decorative rubber stamps
doily lined plates
1. place individual servings of butter dollops on a baking sheet and leave out until butter begins to soften.
2. press rubber stamps into the pats of butter to make design
3. refrigerate the butter until serving time then place on doily lined plates