Bake Ahead Easter Dessert Ideas to Complete your Holiday Meal

 Entry #1025, March 18, 2012

Easter is on April 8th in the United States, which means it’s only 3 weeks away! If you are planning to have family and friends over for the holiday it’s time to start thinking about your desserts! While the main meal is equally important I like to skip right to the dessert. 🙂

Yummy cookies decorated for the season

Easter Dessert Ideas

Chocolate Spring – Easter Themed cake

What a creative idea for your holiday table.

Image via: Pinterest

Today, I found some of my favorite Southern Living dessert ideas to make now, freeze, and thaw a few days before Easter.  Save time and still enjoy serving a delicious sweet treat to complete your Holiday meal.

Lemon Tea Bread

Lemon tea bread

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar

Preparation

1. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
3. Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
4. Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
5. Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.

Hot Cross Buns

Hot cross buns

Ingredients

2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 cup warm milk (100° to 110°)
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
5 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 cup raisins
Sugar Glaze

Preparation

1. Combine yeast and 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Add warm milk and next 5 ingredients. Beat at medium speed with an electric mixer until blended.
2. Combine flour and cinnamon, and gradually add to yeast mixture, beating at medium speed for 2 minutes. Stir in raisins.
3. Place dough in a well-greased bowl, turning to grease top.
4. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.
5. Punch dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes.
6. Turn dough out onto a well-floured surface, and roll to 1/2-inch thickness. Cut with a 2-inch round cutter.
7. Place on a lightly greased 15- x 10-inch jellyroll pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
8. Bake, uncovered, at 350° for 20 to 25 minutes or until lightly browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in an “X” shape.

Hat Cookies

Our hats are off to this adorable idea! These cookies are perfect when served for a Spring luncheon or to celebrate Easter.

Easter hat cookies

Ingredients

    3/4 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
   Decorator Frosting

Preparation

1. Beat butter and sugar until creamy. Add egg and extract, beating well.
2. Combine flour, soda, and salt; add to butter mixture, beating well. Divide dough in half; cover and chill 1 hour.
3. Roll half of dough to 1/8-inch thickness on a lightly floured surface. Cut out 36 cookies using a 2 1/2-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets.
4. Bake at 375° for 6 to 8 minutes; let cookies stand on baking sheets 5 minutes. Cool completely on wire racks.
5. Roll remaining dough to 1/8-inch thickness on a lightly floured surface. Cut out 36 cookies using a 1 1/4-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets.
6. Bake at 375° for 4 to 6 minutes; let stand on baking sheets 5 minutes. Cool completely on wire racks.
7. Assemble cookies by placing 1 small cookie in center of 1 large cookie. Decorate with Decorator Frosting to resemble hats; let dry.

For more Easter ideas on Stagetecture, click here.