Easter Recipes 2013 - Baked Baby Potatoes, Rainbow Butter Cookies and Hard Boiled Eggs

Ingredients

For the baked baby potatoes
Baby yellow potatoes 10 Medium (Baby Dutch Yellow Potatoes used)
Olive oil 1 Tablespoon (For seasoning the potaoes)
Salt To Taste (For seasoning the potaoes)
Black pepper To Taste , ground (For seasoning the potaoes)
Sour cream 1/2 Cup (8 tbs) (Use as required to decorate)
Mustard 1/4 Cup (4 tbs) (Use as required to decorate)
Spring onion 1 Tablespoon , chopped finely (Use as required to decorate)
For the butter cookies
All purpose flour 1 Cup (16 tbs)
Sugar 1/2 Cup (8 tbs)
Unsalted butter 6 Tablespoon , softened
Yogurt 1 Tablespoon
Vanilla 1/4 Teaspoon
Salt 1/4 Teaspoon
Baking powder 1/4 Teaspoon
Colored sugar 1/4 Cup (4 tbs) (As required for decorating)
For the hard boiled eggs
Hard boiled eggs 12 Medium
Food colors 3/4 Teaspoon (If gel food color used, 18 teaspoon each color/If liquid food color used, 20 drops of each color)
Water 2 Cup (32 tbs) (Use as required to fill the plastic cups)

Directions

For the Baked Dutch Yellow Baby Potatoes:

GETTING READY

1. Wash and rinse the baby potatoes in cold water. Pat dry them using a kitchen towel.

2. Preheat the oven at 350 F.

MAKING

3. Cut the baby potatoes into half and put them in a bowl.

4. In the bowl, season the potatoes with salt, pepper and olive oil. Toss to combine all the ingredients well.

5. Into an un-greased baking tray, spread the seasoned baby potatoes, with all of them facing the same side up.

6. Bake in a preheated oven for 30 minutes. After 15 minutes, flip the sides of each half of the potatoes and bake for another 15 minutes.

7. Place the baked baby potatoes on a plate, arranged face side up. Using a cake piping bag, border the potatoes with sour cream and fill the insides with yellow mustard.

SERVING

8. Serve the baked Dutch yellow baby potatoes as finger foods, garnished with finely chopped spring onions.

For the Rainbow Butter Cookies:

GETTING READY

1. Preheat the oven to 375 F.

To prepare the dough:

2. In a mixing bowl whisk together flour. baking powder and salt.

3. In another large bowl, mix together butter and sugar using an electric mixer at medium high speed until pale and fluffy.

4. Beat in the yogurt and vanilla.

5. Reduce the speed of the mixer, mix in the flour mixture into the butter and sugar mixture, until just combined.

6. Form the dough and place it between two thin plastic wraps. Using a roller pin, roll into 1/4-inch thin round.

7. Allow to rest in the refrigerator for at least 2 - 4 hours.

MAKING

8. Using the Easter egg shaped cutter, cut the dough into Easter egg shaped cookies, dust them in colored sugar and lay them on the baking tray.

9. Bake in the preheated oven for about 10 - 12 minutes or until the edges are golden.

10. Let the cookies rest in the baking tray for about 3 minutes and then transfer them on a cooling rack for about 10 minutes.

SERVING

11. Serve the rainbow colored butter cookies as an Easter snack.

For the Hard Boiled Eggs:

GETTING READY

1. Take 12 eggs, hard boil them, set aside.

2. Lay out 6 plastic cups filled with water.

3. Add food color into the water if liquid food coloring used, add 20 drops of each color into each cup. If gel food coloring used, add 1/8 teaspoon of each color.

MAKING

4. Drop each hard boiled egg into each of the cups with colored water. Let them rest for at least 2 hours till the eggs change color.

5. Take out each egg and cut them into half and arrange on a serving plate.

SERVING

6. Serve the colored eggs with a spice mix.

TIPS

An alternate option to baking the baby potatoes would be to steam them or boil them.

If desired, you can incorporate spices into the sour cream before filling it into the cake piping bag.

Recipe Summary

Difficulty Level: Easy
Servings: 8

Nutrition Facts

Serving size

Calories 446Calories from Fat 224

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 251 mg10.46%

Total Carbohydrates 39 g13%

Dietary Fiber 2 g8%

Sugars 21 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet