Easter Lamb Cake

Having lamb cake on Easter is a tradition that cannot be missed. Usually, we get lamb cake from a bakery. And there are so many bakeries in the Chicago area that sell delicious lamb cakes for Easter. But this year, I decided to make a lamb cake recipe that I found in Mom's recipe box. Lamb cake is made from a pound cake batter. Mom's recipe called for using some grated lemon peel, but I did not have lemons on hand, so I used orange peel. The slight citrus flavor made this cake extra delicious.

Using a lamb cake mold, the cake bakes itself into the standard lamb shape. I do not actually own a lamb cake mold. Instead, I used two loaf pans--one to make the base and the other to cut out the head to recreate the lamb shape. I think the resulting lamb looked much like a lamb. The cake is then frosted with vanilla buttercream frosting and decorations can be used to finish the lamb cake.

Easter Lamb Cake 

• 1 cup butter
• 1 cup sugar
• 4 eggs
• 2 cups cake flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• Grated rind of 1 lemon

Cream butter and sugar until light and fluffy. Beat in eggs one at a time; beat well after each addition. Slowly add sifted dry ingredients, blending well. Stir in lemon rind. Generously coat baking pan with butter and coat with flour. Spoon batter into baking pan. Bake at 350 until toothpick comes out clean. Let cake cool and remove from pan. Allow to fully cool before frosting.

Buttercream frosting

• 6 Tbsp. butter
• 1 tsp. vanilla
• 1/8 tsp. salt
• 3 1/2 cups powdered sugar
• 3-4 Tbsp. milk

Cream butter with vanilla. Add salt and gradually add powdered sugar, beating thoroughly after each addition. Stir in milk and beat until good spreading consistency.

Refrigerator Potato Rolls

Like everyone in my family, I love bread, especially fresh bread right out of the oven. MDS said that he could not even taste the potato. I did taste a subtle potato flavor which was not overwhelming. These rolls were amazing directly out of the oven, but they were also good as leftovers when toasted lightly.

This recipe is another good use for leftover mashed potatoes. The recipe calls for using instant mashed potatoes, or use leftover mashed potatoes. The dough can be made ahead and stored in the refrigerator for up to three days. When making the rolls, you can easily adjust the size of the rolls to meet your needs. The rolls should double in size after the final rise and baking, so keep that in mind as you are forming the rolls.

Refrigerator Potato Rolls 

• 1/2 cup mashed potatoes
• 1 1/2 cup warm water (115 degrees)
• 2 packages active dry yeast
• 1/2 cup sugar
• 1 tsp. salt
• 2 eggs
• 1/2 cup soft butter
• 6 1/2 flour
• melted butter or 1 egg beaten with water
• poppy or sesame seed

If using instant mashed potatoes, prepare but leave out salt and butter. Sprinkle yeast over water; add sugar and salt stirring until dissolved. Let stand a few minutes until bubbly. Add two eggs, soft butter, warm potatoes, and three cups flour. Beat until smooth. Add two cups flour; beat until flour is incorporated. Add remaining one and a half cup flour mixing with hands until dough is smooth and stiff enough to leave side of bowl. Brush top with one tablespoon melted butter. Cover and let rise in the refrigerator for two hours or until double in size. Pinch down dough. Cover and refrigerate for up to three days, punching down dough once a day. 

About two hours before serving, remove dough and shape rolls. Brush with butter and place on greased sheet about two inches apart. Allow to rise until doubled for about one hour. Brush with butter or egg with water, then top with seeds. Bake at 400 for about 12 minutes. Enjoy!

Tuna Tater Pie

Mom probably found this recipe to try out during Lent when there would be no meat on Fridays. This recipe is just like a shepherd's pie, but with tuna. And it is delicious. I was worried that MDS might not like this pie because he can be skeptical of casseroles, but he liked this recipe and even ate leftovers. 

This recipe works well with leftover mashed potatoes, or you could take a shortcut and use instant mashed potatoes. The final step of broiling the dish so that the potatoes brown is very important for the dish. When I made this recipe, I used a standard pie dish. Individual serving size dishes could be used instead.

Tuna Tater Pie

• 1 cup mayonnaise
• 1 tbsp. grated onion
• 2 tsp. lemon juice
• 1 tsp. Worcestershire 
• 1/2 tsp. salt
• 1/2 tsp. mustard
• 2 cans tuna, drained
• 10 ounce package frozen mixed veggies, thawed
• 1/2 cup sliced celery
• 2  cups mashed potatoes

Mix 3/4 cup mayonnaise with next five ingredients. Stir in tuna, veg, and celery. Turn into baking dish. Bake at 350 for 15 to 20 minutes. Stir together mashed potatoes with 1/4 cup mayonnaise. Pipe or spoon over the pie. Broil four inches from heat for ten minutes or until light brown. Enjoy!