Easter prep

Note: Keep watching, I will be adding pictures and recipes
as preparations are made.

Look what is blooming.  I just hope the many patches of these delights last until Easter.  But here are a few to cheer me along during the Easter prep leading up to the big day. I've added banana bread to the line up of quick breads that I will offer for Easter.  I have four breads done so far. (I think we will have twenty-four people this Easter.)

Also cherry loaf ready for the oven.  

Taste of Home recipe for Cherry nut bread

1 jar (10 ounces) maraschino cherries (pour juice to equal 1/2 cup, add water if it does not make a cup of juice); dry cherries and dice them and set them aside on a paper towel to dry a bit.
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1/2 teaspoons salt
1/2 cup slivered almonds (I used pecans because that is what I had.)  

In a mixer bowl cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla. Combine the flour, baking power and salt; gradually add to creamed mixture alternately with reserved 1/2 cup juice from cherries.  Fold in the cherries and almonds/ Pour into 9 inch x5 inch  loaf pan and bake at 350 for 50-60 minutes.  Cool ten minutes and turn out. 
Almond butter:
1/2 cup butter, softened
1 tablespoon slivered almonds, finely chopped
1/2 teaspoon almond extract

Spread this on the slice of bread before eating if you wish.  (I did not use the almond butter this time.)   I think next time I will add a bit of sour cream to the batter.
                         

Reporting for duty.

Corn dip ready for the oven.  Should be hot and bubbly.

I made this hot bread dip from Mennonite Girls Can Cook (blog) today.  I made the filling and just have to get the round of bread, fill it and bake it for an hour.  Hollow out a sturdy round of bread and mix the following to put in the bread, top with it's lid, wrap in foil and bake for an hour or until bubbly.: Mix 2   8-ounce pkgs cream cheese, 1 cup mayo, 1 can crab meat or shrimp
1/2 cup bacon bits
1/4 cup of green onion, 1 cup cheddar cheese,grated and 2 tsp. dill weed.
.

Cheesecake ready for the oven with a very old, old recipe that I have used for years. Top with fresh fruit.