As we count down the days to Easter, I’m gearing up for the family holiday. Nathan’s knitted bunny is done, I have goodies ready to put in his Easter basket and last night I sewed the final seam on his spring cardigan to be worn to Easter dinner at my parents’ house.
But now the real preparations begin: this year I’m baking a lemon cake (isn’t lemon such a light, fresh flavor for spring?), rolling out shortbread cookies in spring-inspired shapes and am making mac n’ cheese for the dinner table. And, of course, it’s all from scratch.
So like any plan-aholic, I’ve devised a plan:
- Make cookie dough Friday night and chill overnight.
- Roll out and bake shortbread cookies on Saturday.
- Bake lemon cake Saturday night.
- Make mac n’ cheese Sunday morning.
Too much to handle? Naaaah. I’m looking forward to it!
The lemon cake is Martha Stewart’s recipe; lemony, light and fresh, I sprinkle it with just a touch of confectioner’s sugar right before serving.
The shortbread cookies are a very special recipe to my family; I’m the third generation to make them. My grandmother jotted down the recipe from a 1940’s radio show and sent away for her Christmas cookie cutters from a lady called “Aunt Chick.” She made the cookies with my mom when she was young, my mom made them with me when I was a kid—such great memories—and I can’t wait to make them with Nathan when he gets a little bit older. For Easter, my cutouts will be the spring-inspired shapes of a chick, a watering can and more, topped with homemade icing in pastel shades.
My mac n’ cheese recipe can be found here. It’s standard, but delicious. A friend told it to me off the top of her head years ago; she’d made quite the impression on me. It wasn’t the only recipe she’s given me over the phone. My post about my mac n’ cheese recipe gives a little extra detail on timing and temperature that will help you get the perfect cheese sauce.
I love the sweet simplicity of your Easter celebration.
ReplyDeleteWarm wishes, Tonya