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From the C&I family to yours

From the C&I family to yours

You don’t have to hunt for these Easter recipes; our employees share their favorite meals to enjoy with friends and family.

We love all things Easter related: painting eggs and then hunting them, receiving Easter baskets full of chocolate bunnies and having lunch with family and friends. These spring memories and recipes provide a colorful spread and put a spring in your step.


Lemon Chess Pie
My mouth is watering just thinking about this damn cake… it’s so delicious!
Heather Truong, Regional Sales Manager

Makes 2 cakes

Ingredients:
2 cups sugar
1/2 cup butter, room temperature
5 eggs
1 cup of milk
1 tablespoon flour
1 tablespoon cornmeal
1/4 cup lemon juice [fresh is best!]
grated zest of 3 lemons

Directions:
1. Beat sugar and butter together.
2. Add the eggs one at a time, then add milk and beat well.
3. Add flour, cornmeal, lemon juice and lemon zest. Mix until incorporated.
4. Pour into unbaked 30cm pie crusts. Bake at 350 degrees for 50-55 minutes.


Mamaw’s Stuffed Eggs
A little unorthodox, but my favorite part of Easter as a kid always came after the egg hunt. My grandma collected all the dyed boiled eggs we just found from her front yard, and got to work peeling, dividing, and mashing the yolks for the best deviled eggs you’ve ever tasted. And you knew it was the Easter versions because the colored dye always seeped a little bit to the whites. The recipe below is my interpretation, because, like many wise cooks, Mamaw has not written anything down for any recipe.
Hunter Hauk, Editor-in-Chief

1. Boil eggs. Anyone can cook eggs.
2. Decorate eggs, hide them in your yard and let some kids or bored adults pick them up.
3. Peel them. Briefly grieve the loss of the beautifully painted shells as you toss them in the trash.
4. Halve the boiled eggs as you wish – lengthwise or widthwise.
5. Remove hardened yolk portions and place in mixing bowl. Salt and pepper preventively according to the number of eggs – less is better than too much. You can always add more later.
6. Crush the yellow with a eating fork, then add Hellman’s mayonnaise in spoons. Keep mixing until you have a bright yellow mixture with a creamy yet firm texture.
7. Taste your brew and mix in more salt and pepper as desired.
8. Spoon the mixture into the egg white halves until they build up and are irresistible.
9. Serve immediately if necessary, but if possible leave to set in the refrigerator for a while. Note: garnishing is not recommended.


Fire roasted peeps
My family’s favorite Easter treat is fire roasted Peeps. When my kids were little, we often had campfires on Saturday nights and roast hot dogs and marshmallows. One Easter weekend, my husband put a Peep over the fire in a culinary experiment. We laughed as the little sugar-coated bunny got bigger, revealed a gooey interior and even caught fire for a few seconds. But when the smoke cleared, it turned out to be delicious. The sugar caramelized, giving it a perfect crunch, and if you closed your eyes, it tasted a bit like creme brulee.
Kristen Tribe, Editor-in-Chief


Pimiento Cheese
My mom gave me Grammy’s Pimiento Cheese recipe a few years ago when I was on the sourdough trend and needed something to go with the many batches of sourdough crackers I made. This recipe is not a sweet pimiento cheese recipe; it is cream cheese based. But to me, that just makes it more Texan or Western. I like to make this recipe around spring and Christmas because when you add jalapeños, like I do, the red from the pimientos and green from the peppers makes it look festive.
Allie Jones, associate editor

Easter recipe - Pimento Cheese

Ingredients:
8 ounces cream cheese, softened
8 ounces thick-sliced ​​sharp cheddar shredded cheese (I prefer thick shreds, but thin would still work.)
4 ounces diced pimientos, drained
juice of half a lemon
1 teaspoon yellow mustard
1-2 tablespoons sour cream (add until spreadable consistency)
1 jalapeño, seeded and diced

Directions:
1. In a large bowl, combine cream cheese, sharp cheddar cheese, pimientos, lemon juice and mustard.
2. Add sour cream 1 tablespoon at a time to desired consistency. It should not be a dip, but the consistency of a spread.
3. Add jalapeños if desired.
4. Store in the refrigerator for at least 1 hour before serving. Best served with spicy crackers of any kind or as a sandwich on white bread.


Pasqua Pizzelle
My mom wasn’t much of a cook, so my Easter food memories are mostly those pastel-colored speckled malted milk balls. During the pandemic, when we couldn’t visit each other, my brother and sister and I established a new holiday tradition for our children: the Zoom family making pizzas. Pizzelle are thin, crispy wafer cookies made on a special patterned iron. Leave it to the aesthetically evolved Italians to come up with something so beautiful. First made in the Abruzzo region of central Italy in the 8th century, they were cooked on irons with embossed family initials or other patterns.
Today, the delicate cookies are popular at Christmas, Easter, festivals and other special occasions. Traditionally, pizzelles have a light anise flavor, but they can also be vanilla, almond, citrus zest or chocolate.
You can eat them separately, or you can fill two of them as a sandwich. If you really want to get crazy, you can shape pizzelle into cones or bowls while they’re warm and pliable and fill them with fruit or custard or even ice cream. You could also try slathering your pizzelle with jam, Nutella, or doing some riff on smores. But trust me, they’re just great. Electric pizzelle irons are available on Amazon and easy to use – seriously, if I can do it, you sure can.
This Easter, everyone in my extended family will be lighting our pizzelle irons, pouring batter, and cooking while we talk. Someone will fondly recall coloring hard-boiled eggs together at the old black-and-yellow kitchen table when we were kids. Those were the days, but pizza making is a worthy addition to our family repertoire of Easter traditions. Our kids certainly think so.
My sister, Deanne, who provided the recipes, is a committed vegan. I’m a dairy fanatic, so where she has vegan butter and plant-based milk, I’ve only used real butter and cow’s milk.
— Dana Joseph, Editor-in-Chief

Vanilla Pizzelle Ingredients:
1 cup flour
1/2 cup rice flour
1 cup powdered sugar
1/8 teaspoon salt
1/2 cup melted vegan butter
3/4 cup plant-based milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
oil spray

Ingredients Chocolate Pizza:
1 1/4 cups cake flour
1 1/2 cups powdered sugar
1/4 cup cocoa powder
1/8 teaspoon salt
1/2 cup melted vegan butter
3/4 cup plant-based milk
1 teaspoon vanilla
oil spray

*Note on how to use the iron: Follow the instructions that came with the iron and be sure not to overfill or the batter will spill out of the sides. There’s a little light that tells you when the iron is ready and when the pizzelle is ready, so you’ll want to keep an eye on it. You also want plenty of counter space to get your pizzelle assembly line going.

Directions:
Pipe and heat your pizzelle iron. Mix the dry ingredients in a food processor: flour, icing sugar, salt and cocoa (if making chocolate). Add the wet ingredients: melted butter, vegetable milk and extracts. Process until smooth, about 15-20 seconds.


Photography: (lemon chess pie, Pimiento Cheese and Pizzette) thanks? C&I staff