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Easter

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Bunny Butt Cake

(Culinary.net) Warmer days at the start of spring mean Easter is almost here, and the big bunny himself will be hopping around in no time delivering goodies.

This Easter, celebrate with your loved ones with a delicious and colorful Easter Bunny Butt Cake. It can bring smiles and laughter while putting everyone in a light, joyful mood.

This cake is fun and bright with a fluffy, moist interior. Complete with chocolate candy eggs, shredded coconut and chocolate chips for little bunny toes, this recipe goes all out to paint a picture of the Easter bunny. This cake is worth every step. It’s delicious and as cute as can be, plus it’s perfect for dessert after a big Easter dinner.

Easter Bunny Butt Cake

Yield: Servings: 10-12

Ingredients

Nonstick cooking spray

2 eggs, plus 4 egg whites, at room temperature

3/4 cup cream of coconut

1/2 cup crushed pineapple, drained

2 teaspoons coconut extract

1 teaspoon vanilla extract

2 1/4 cups flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, at room temperature

 

Buttercream Frosting:

3  cups powdered sugar

2   sticks unsalted butter, softened

3   tablespoons milk

1   teaspoon vanilla extract

1/2  teaspoon coconut extract

 

4 thin pretzel sticks

1 bag (10 ounces) sweetened shredded coconut

8 drops green food coloring

2 large round chocolate candy melts

6 chocolate chips

mini candy-coated chocolate eggs, for garnish

 

Directions

Heat oven to 325 F.

Line muffin pan with four paper liners. Spray oven-safe glass bowl with nonstick cooking spray.

In large bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract and vanilla extract until combined.

In food processor, pulse flour, sugar, baking powder and salt until combined. Add 6 tablespoons butter. Pulse until combined. Add remaining butter. Pulse until coarse meal forms.

In large mixing bowl, add coarse flour butter meal. Add half of egg mixture. Beat 1-2 minutes. Add remaining egg mixture; beat until combined.

Fill each muffin cup 2/3 full. Bake 18-20 minutes, or until done. Cool completely.

Pour remaining batter into prepared oven-safe bowl. Bake 1 hour, 40 minutes, or until done. Cool completely.

To make buttercream frosting: In large bowl, add powdered sugar and butter; beat until fluffy. Add milk, vanilla extract and coconut extract; beat until creamy.

Turn bowl upside-down on cake stand until cake removes from bowl. If cake needs leveled, turn cake over and trim to flatten. Frost cake.

Remove wrappers from cupcakes. Using two pretzel sticks, press into base of cupcakes

and anchor to bottom rim of bowl cake to create bunny feet. Frost feet.

Take third cupcake and cut muffin top off. Cut muffin top in half. Using one pretzel stick, anchor one muffin top half at bottom of full cupcake to form toes. Repeat with second muffin top half for other foot. Frost toes.

Attach final cupcake with remaining pretzel stick to butt area of cake to make tail. Frost tail.

Apply 1 1/2 cups shredded coconut all over cake. Press chocolate candy melts into bottoms of bunny feet to resemble foot pads. Add chocolate chips to resemble pads for toes.

Place remaining coconut in plastic bag. Add green food coloring. Toss in bag until coconut is colored. Spread around base of cake for grass. Decorate grass with chocolate eggs.

Tips: Spoon flour into dry measuring cup and level off excess. Scooping directly from bag compacts flour, resulting in dry baked goods. Add 1 tablespoon additional milk if frosting is too stiff. Keep adding until desired consistency.

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By Heidi Sutton

Easter is right around the corner! Celebrate early at one of the following pancake breakfasts with a visit from the Easter Bunny. Don’t forget your camera!

Farmingville

Farmingville Fire Department, 780 Horseblock Road, Farmingville hosts a Breakfast with the Easter Bunny and Chinese Auction on March 24 from 7:30 a.m. to 1 p.m. $15 per person, ages 5 and under free includes pancakes, bacon and sausage, coffee, orange juice, water and one photo with the Easter Bunny.

Mount Sinai

Mt. Sinai Fire Department Company 1, 746 Mt. Sinai Coram Road, Mt. Sinai hosts its 14th annual Pancakes with the Easter Bunny on March 24 from 8 a.m. to noon. Come out and eat some pancakes, see the Easter Bunny and buy some raffles to win awesome prizes. Admission is $10 adults, $8 seniors, $5 children, children under age 4 are free. No reservations needed. Pay at the door. For more information, call 631-530-3820.

Port Jefferson Station

The Polish American Independent Ladies Auxiliary presents a Pancake Breakfast with the Easter Bunny at the Polish American Independent Club, 35 Jayne Blvd., Port Jefferson Station on March 24 with seatings at 9 a.m. and 11 a.m. Enjoy pancakes, sausage and fruit served with orange juice, coffee and tea with free photo booth with the Easter Bunny! Tickets are $20 adults, $10 children, under age 5 and under are free at the door. Call 516-383-3456 for more information.

St. James

St. James Volunteer Fire Department Engine #3, 533 North Country Road, St. James presents Breakfast with the Easter Bunny on March 24 from 8 a.m. to 1 p.m. Tickets are $7 adults, $3 ages 12 and under at the door. Call 631-584-5760 for more information.

Selden

Selden Fire Department Ladies Auxiliary will be hosting their annual breakfast with the Easter Bunny, at Engine #1, 44 Woodmere Place, Selden on March 24 from 8 a.m. to noon. Come on down and have some pancakes with the bunny, fun for all!  $10 per person at the door, children 3 and under free!
There will also be raffle tickets available for purchase at the breakfast to win some Easter Basket goodies! For more information please email Samanthacotty6@gmailcom

 

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Baby Chick Cupcakes
Baby Chick Cupcakes

YIELD: Makes 24 cupcakes

INGREDIENTS:

1 package (12 ounces) white confectionary coating wafers

1 cup (2 sticks) butter, softened

2 teaspoons McCormick Pure Vanilla Extract

1 box (16 ounces) confectioners’ sugar

1 jar (7 ounces) marshmallow creme

1 teaspoon Sunflower color from McCormick Color from Nature Food Colors

2 tablespoons milk, plus additional (optional)

48 unfrosted mini yellow cupcakes, baked in white paper liners

sprinkles (optional)

additional McCormick Color from Nature Food Colors (optional)

DIRECTIONS:

To make broken egg shell pieces: melt coating wafers as directed on package. Spread on large foil-lined baking sheet to 1/4-inch thickness. Refrigerate about 10 minutes, or until firm. Break into small, irregular pieces. Set aside.

In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners’ sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in marshmallow creme until well blended. In small bowl, stir food color into milk until dissolved. Add colored milk to frosting; beat until light and fluffy. Stir in additional milk, as needed, to reach desired consistency.

To decorate cupcakes: spoon frosting into large pastry bag fitted with large round tip. Pipe two dollops of frosting on top of each other to form baby chick. If desired, insert sprinkles into face for eyes and beak. Or tint any remaining frosting with food colors to pipe out eyes and beak.

Place coating wafer pieces around bottom of baby chick to resemble broken egg shell.

For more recipes and tips, check out McCormick.com

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Carrot-Shaped Waffles

Carrot-Shaped Waffles

YIELD: Serves 6
INGREDIENTS:

  • Nonstick cooking spray
  • 2 cups all-purpose waffle and baking mix
  • 1 1/3 cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3 teaspoons McCormick Pure Vanilla Extract, divided
  • 1 1/4 teaspoons Sunflower color from McCormick Color from Nature Food Colors, divided
  • 1 teaspoon Berry color from McCormick Color from Nature Food Colors
  • 1/2 teaspoon Sky Blue color from McCormick Color from Nature Food Colors
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar

DIRECTIONS:

Heat round waffle iron. Spray with nonstick cooking spray. In medium bowl, mix together waffle mix, milk, egg, oil, 2 teaspoons vanilla and 1 teaspoon each sunflower and berry colors until blended. Let batter stand 5 minutes to allow color to fully develop.

Pour about 1/3 cup batter onto center of waffle iron. Close lid. Cook about 3 minutes, or until no longer steaming. Carefully remove waffle. Repeat with remaining batter. Cut each waffle into 8 triangles. Set aside.

In another medium bowl, stir sky blue color and remaining sunflower color into cream. Add confectioners’ sugar and remaining vanilla; beat with electric mixer on high speed until stiff peaks form. Spoon into re-sealable plastic bag. Cut piece off one bottom corner.

To decorate and serve waffles, place waffle triangles onto serving plates and pipe green colored cream on wide side of each triangle to resemble carrot tops.

For more recipes and tips, check out McCormick.com

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Glazed Lemon Loaf

By Heidi Sutton

Whether you’re enjoying a spring holiday like Easter or simply embracing the opportunities that the new air brings, food remains the centerpiece. And with citrus, each moment can be a celebration. If you love the smell and taste of lemons, then this Lemon Loaf is the perfect sweet bread to bake for Easter. Serve it up for breakfast, brunch, dessert or an afternoon treat.

Glazed Lemon Loaf

YIELD: Makes one loaf
INGREDIENTS:
Loaf
1/2 cup butter, room temperature
1 cup sugar
3 eggs, room temperature
1/2 tsp. vanilla extract
1 1/2 cups cake flour
1/4 tsp salt
1/4 tsp baking soda
1/2 cup sour cream
2 tbsp. fresh lemon juice
Zest from 2 lemons

Glaze
3/4 cup powdered sugar
1 tbsp. fresh lemon juice
Zest from 1 lemon

DIRECTIONS:
Preheat oven to 350 F and line your 8 x 4″ loaf pan with parchment paper. Cream butter and sugar together in a large bowl until light and fluffy. Add in your eggs one at a time and vanilla extract. Into a smaller bowl mix together your flour, salt and baking soda. Alternately add the dry ingredients and your sour cream to the batter, starting and ending with the dry ingredients. Beat between each addition until just combined. Fold in fresh lemon juice and zest and mix until well combined.

Pour batter into the prepared loaf pan. Bake in oven about 50-55 minutes or until a toothpick inserted into the center comes out clean. Meanwhile, prepare glaze by mixing powdered sugar, lemon juice and lemon zest together until smooth. Remove loaf from oven and let cool completely (about one hour) before topping with lemon glaze.

Find more citrus recipes at Sunkist.com/Recipes.

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Pictured above is “Peep,” one of the chicks sold to District Attorney Squad Detectives during their investigation.

Suffolk County District Attorney Raymond A. Tierney announced on April 5 that multiple Suffolk County businesses have been charged with misdemeanors for selling day-old baby chicks in quantities less than allowable by New York State law.

“Each spring around Easter time, people purchase newly born baby animals, including chicks, ducklings, and rabbits, to use as live decorations or to give as gifts,” said District Attorney Tierney. “Sometimes, these animals are also dyed bright colors which can cause illness and death to the animal. I remind everyone that animals are not toys or merchandise, and my office will continue to protect animals by enforcing the laws regarding their care and sale.”

“The only animal that belongs in an Easter basket is a stuffed animal or one made of chocolate. Ducks, chicks, and bunnies require daily care, safe housing, specialized veterinary care, and a 10- year commitment. Yet, when they’re sold individually to impulsive customers, they first end up in Easter baskets, and next, abandoned in local parks where they’re unable to survive. Without a flock, they often die from lack of warmth or become imprinted on humans, permanently compromising their welfare,” said John Di Leonardo, anthrozoologist and Executive Director of Humane Long Island.

“Humane Long Island thanks the Suffolk County District Attorney and its Biological, Environmental, and Animal Safety Team for their investigation, and urges families to remember that domestic animals are thinking, feeling individuals who need lifelong care.”

“As a former federal prosecutor, I know that a law is only as good as the effort put into its enforcement. The businesses that sell these baby chicks know that they are violating the law and harming animals and they didn’t care, thinking that they would never be caught,” said Bonnie S. Klapper, Esq., counsel for Humane Long Island. “Thanks to the excellent work of the Suffolk County District Attorney’s Office and its investigators, they now know otherwise.”

Restrictions on the sale of baby chicks, ducklings, other fowl, and bunnies are set forth in New York State Agriculture and Markets Law (“AML”) section 354, which states in part that “no person shall sell, offer for sale, barter or give away living baby chicks, ducklings or other fowl or baby rabbits under two months of age in any quantity less than six.”

Additionally, the law prohibits the sale, “offer for sale, barter or display living baby chicks, ducklings or other fowl or baby rabbits which have been dyed, colored or otherwise treated so as to impart to them an artificial color.” Any violation of this law may result in a misdemeanor charge punishable with up to one year in jail and a $500 fine.

For the past several weeks, members of the Suffolk County District Attorney’s Office and the Suffolk County Police Department’s District Attorney Squad investigated businesses that were illegally selling baby chicks, and subsequently made multiple arrests including:

 LONG ISLAND POULTRY – On March 3, 2023, Suffolk County Police Department Detectives entered Long Island Poultry located at 2089 Sound Avenue in Calverton, and purchased four baby chicks which were only a few days old. On April 4, 2023, Long Island Poultry was charged with one count of AML 354(3). They are due to appear in Suffolk County First District Court on April 24, 2023 to be arraigned on the charge.

 RALEIGH POULTRY FARM, INC. – On March 23, 2023, Suffolk County Police Department Detectives entered Raleigh Poultry Farm, Inc. located at 335 Old Indian Head Rd in Kings Park, and purchased three baby chicks which were only a few days old. On April 4, 2023, Raleigh Poultry Farm Inc. was charged with one count of AML 354(3). They are due to appear in Suffolk County First District Court on April 24, 2023 to be arraigned on the charge.

 AGWAY OF PORT JEFFERSON – On April 3, 2023, Suffolk County Police Department Detectives entered Agway of Port Jefferson, located at 295 Route 25A in Mount Sinai, and purchased two baby chicks which were only a few days old. At the same location, minutes later, another Suffolk County Police Department Detective purchased four additional baby chicks which were only a few days old. On April 4, 2023, Agway of Port Jefferson was charged with one count of AML 354(3). They are due to appear in Suffolk County First District Court on April 24, 2023 to be arraigned on the charge.

If you have any information regarding the illegal sale or dying of baby animals, please contact the Suffolk County District Attorney’s Office at [email protected].

Criminal complaints and indictments are merely accusatory instruments. Defendants are presumed innocent until proven guilty. No one is above the law.

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METRO photo

By Warren Strugatch

Warren Strugatch

This past Easter Sunday was my first without my wife Cindy. On the little dining room table that she brought home from Europe, beneath the candy-colored mini-chandelier acquired on the same trip, I set a holiday table. I reheated crab cakes, stirred up some homemade hollandaise, and sat down to a tasty, albeit solitary, meal.  

I celebrated Easter remembering how Cindy made it festive. She made every holiday festive, none more so than Christmas. She celebrated to the max: decorating, cooking, doling out family tales about her resourceful, hard-toiling immigrant ancestors from England, Holland, Germany, and Ireland. 

I come from a Jewish family with roots in Poland and Belarus; Easter and Christmas were terra incognita. I offered immigrant stories too, plus treats like halvah and matzo brei. Of gefilte fish, the less said the better. 

On Easter, Cindy baked ham, broiled asparagus, boiled potatoes, and prepared quiche. The ham she shared with her mother, Patricia, who had come to live with us in Stony Brook. The quiche, the designated vegetarian plate, was for me. The asparagus was for all. I made matzo brei, the traditional egg and matzo casserole.

The memories of those meals and other occasions warm my heart. My beautiful wife died of leukemia in February. Her mother passed away a year earlier from heart disease. I’ve inherited many of their rituals, including Easter brunch and Christmas celebrations. Now they’re my traditions, too.

My mother-in-law Patricia Slattery, who went by Pat, grew up in the fifties on a farm in Huntington. She got a job working for lawyers while still in high school, surprising her parents. She married Larry Smith, a Navy vet returning from the Korean war, and the couple settled in Smithtown. In a way it was a homecoming, as Larry claimed descent from Smithtown founder Richard “Bull” Smith.  

He opened an auto repair shop. She stayed home to raise Cindy and her younger brother Lawrence, then went to work full-time in the 1980s. In the mid-2000s her car was hit from behind while she drove home from work. Pat suffered a stroke, never walked again, and spoke only with much effort.

Soon thereafter, Pat moved in. With nothing said out loud, Cindy became keeper of the Smith legacy. Her family’s approach to holiday celebrations was revelatory. As for me, I grew up in the Bronx and then Westchester, my home resembling a Larry David script co-written with Billy Crystal. You want a holiday? Come for Festivus. We’ll show you how to share grievances! Billy’s six Jewish relatives, hopping from photo album to photo album, alighted on ours. Hey, that’s Uncle Morty!

As Passover often coincides with Easter, Cindy took elements of one holiday and incorporated them into the other. Our first hybrid celebration almost didn’t happen. Cindy, an event planner par excellence, asked me to collect what was needed a week ahead of time. I dug into the boxes I brought from my previous life and found a menorah. What about the matzo? Well, the store was out.

Cindy: “Go find a store and buy matzo. What are you waiting for?”

I went, I shopped, I couldn’t find. The Passover shopping season was over.  Returning to Stony Brook, I opened the front door to the scent of baked ham and cooked matzo. Cindy must have hidden a box and found a recipe online.

“Happy Passover,” she said.

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Photo by Heidi Sutton/TBR News Media

ALL EARS

Visitors to Stony Brook Village this week will be treated to a beautiful lawn display on Christian Avenue. The approximately 15-foot cascading scene with large Easter eggs, bunnies and chicks is an annual event that brings a smile to all who drive by.  Photo by Heidi Sutton/TBR News Media

Send your Photo of the Week to [email protected]

 

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Photo by Julianne Mosher
Photo by Julianne Mosher
Photo by Julianne Mosher

Here comes Peter Cottontail … 

On Sunday, April 4, Barbara Ransome, director of operations with the Port Jefferson Chamber of Commerce, dressed up in her Easter Bunny costume to hand out treats and take photos with passerbyers for the holiday.

Over the past 25 years, Ransome has played the role, carrying a basket full of candy — and carrots for herself — throughout Main Street.

From 11 a.m. until the late afternoon, Ransome visited the local shops to say hello, and took pictures with several families. 

“We’re hoping next year we can have our parade and egg hunt,” she said, “But in the spirit of the holiday, I wanted to spread some cheer.”

Last year, the holiday events were canceled due to the COVID-19 pandemic, and this year was the same but that didn’t stop people from snapping a selfie with Ransome, or a quick group photo with the local Easter Bunny.

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