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Bake Special Memories For Easter

With Easter only weeks away it's time to start planning those special touches to the traditional Easter meal.

From my point of view, “special” means bread or desserts. Any meal can be memorable with a special homemade bread or dessert on the menu.

Today's column offers a trio of Easter favorites: Quick Hot Cross Buns, Peach Filled Angel Cake, Easy Coconut Cake.

QUICK HOT CROSS BUNS

1 pkg. dry yeast, 2/3 c. warm water, 1 egg, 1/4 c. sugar, 2-3/4 c. Bisquick, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 c. currants, 1/4 c. citron, chopped, Powdered Sugar Frosting

Dissolve yeast in warm water in large mixer bowl. Add egg, sugar and 1-1/2 cups Bisquick. Blend, then beat 2 minutes on medium speed of electric mixer. Stir in remaining bisquick, cinnamon, nutmeg, currants, and citron; beat well. Spoon dough into 12 greased muffin cups. Cover and let rise until double, about 30 minutes. Bake 15 to 20 minutes in 375 degree oven. Make a cross on cooled buns with Powdered Sugar Icing.

Powdered Sugar Icing: In small bowl combine 1-1/2 c. powdered sugar, 1 T. evaporated milk (add more if needed), 2 T. soft butter, and 1 tsp. vanilla. Stir to blend.

PEACH-FILLED ANGEL CAKE

1 angel food cake mix, 4 oz. vanilla pudding mix, 2 c. milk, 1 can peach pie filling, 1-1/2 c. Cool Whip

Prepare cake mix according to directions on package. Bake in 10-in. tube pan. Cool and remove from pan. Slice entire top from cake about an inch from the top. Hollow out the center of cake, leaving about an inch base and sides. Prepare pudding mix as directed on package using 2 c. milk. Cool. Mix half the pie filling with pudding; spoon into the cake. Replace cake top. Fold remaining pie filling into Cool Whip and frost the cake. Chill.

EASY COCONUT CAKE

1 yellow cake mix, 2 c. sugar, 16 oz. sour cream 12 oz. coconut, 1-1/2 c. Cool Whip, thawed

Prepare cake mix according to package directions, making two 8-in. layers; when completely cool, split both layers horizontally. Combine sugar, sour cream and coconut, blending well; chill. Reserve 1 c. sour cream mixture for frosting; spread remainder between layers of cake. Combine reserved sour cream mixture with Cool Whip; blend with a spoon. Spread on top and sides of cake. Seal cake in airtight container and refrigerate for 2 or 3 days before serving.