Seeing as there are only ten days left until Easter, we’d like to start writing about Easter recipes and tips. Both Kimiko’s and my family will be spending Easter together this year, along with our parents. Since we are only all together a few times a year and our kids are growing so fast, we decided long ago to take advantage of the opportunity to get some great family photos. Because all the kids will already be dressed up for church, Sunday afternoon will be the most convenient time to do so.
Considering that Sunday morning will be spent at church and the afternoon will be spent hiking and taking pictures, we knew it would be unrealistic and stressful to try to prepare, serve, and eat a big Easter dinner. So this year we are having our Easter meal on Saturday! I am really excited about it—we won’t spend all Easter in the kitchen and will actually be able to enjoy our families and all the activities.
We are still keeping Saturday’s meal simple: ham, potato casserole, veggies (whatever’s on sale that week), fruit, and some sort of bread. Oh, and a dessert or two (or three), of course!
I’d like to start our Easter recipes with one that reminds us why we celebrate Easter—resurrection rolls. I learned how to make these from Mrs. Jones, my fourth grade teacher. We’ve made these every year since Keanna was old enough to eat them.
They start out with a marshmallow inside. As they bake, the marshmallow melts, leaving an empty “cave tomb.” They are easy and fun for the kids to make and so make a great Resurrection Sunday illustration.
Some day I will make these with homemade dough; but for now, I just use refrigerated crescent rolls.
This recipe makes sixteen rolls. You can very easily halve it to make eight. When I make these at home for just my family, I still make a whole batch and send Keanna around to the neighbors with them.
2 cans (8 oz. each) crescent rolls
¼ c. butter, melted
¼ c. cinnamon sugar (or ¼ c. sugar plus 1 tsp. cinnamon)
16 large marshmallows
Preheat oven to 350°. Line a rimmed baking sheet with foil and place 16 cupcake wrappers on it.
Unroll and separate crescent rolls. Dip marshmallows in melted butter then roll in cinnamon sugar.
|There's no way around it--your fingers will get messy.|
|No licking your fingers until after you're done!|
Place a marshmallow at the point of each roll and roll up; pinch all holes closed.
Put one roll in each cupcake wrapper. Bake 10-15 minutes, or until golden brown on top.
|No matter how carefully you seal up all the holes, you will|
get some oozing--hence the foil.
Meanwhile, mix all ingredients for glaze.
Resurrection Roll Glaze
½ c. powdered sugar
½ tsp. vanilla
2-3 tsp. milk
In a small bowl, mix powdered sugar, vanilla, and about 2 tsp. of milk. Stir to combine, adding more milk as necessary to reach desired consistency.
Drizzle over warm resurrection rolls.
If you have leftovers, simply store them in an airtight container at room temperature. Pop one in the microwave for a sweet, gooey, day-after-Easter treat!