The history of Easter

The Christian tradition, Easter stories celebrate the resurrection of Jesus Christ on the third day after his death. Easter is one of the holiest days on the Christian calendar, Easter history suggests that it actually originated as a Pagan celebration. Early Christians wanted people to accept the Christian Easter celebration, so they kept the name of the Pagan goddess Eastre. Easter ties into Passover because Jesus was crucified during the Pasch, or Passover, in 30AD.

The arrival of Easter was also an indication that winter was over and spring was here.
There are many symbols that commonly represent Easter; colored eggs, lilies, lambs, and bunnies with baskets all suggest which season is approaching.

Eggs- In many cultures around the world, symbolize fertility and rebirth. For centuries, people exchanged eggs wrapped in gold leaf if they were wealthy, or dyed with herb and plant dyes if they were of simpler means, as a symbol that the world was being reborn.

Bunny - The history of the Easter bunny began with the Pagan celebration for the goddess Eastre. Her earthly symbol was a rabbit, and rabbits have long been seen as a fertility symbol in many cultures. It is said that German settlers to America brought the tradition of Oschter Haws, a bunny who left colored eggs for children on Easter eve. Boys and girls would make nests for these eggs out of their caps and bonnets - this practice evolved into the Easter baskets that we know today.

Lilies and lambs - Both of these traditional Easter symbols have their origins in Christianity. The white lily flowers, which only bloom in early spring, represent the purity of Christ, and the lamb symbolizes Jesus, who is often called the Lamb of God.


Climbing vines and tinkling rills,
April slopes and sun kissed hills,
Spring is here in all her frills.

Budding trees and jonquils tall,
Laughing brooks and flowers, all
Singing to Miss Springtime's call.

Grasses kissed by fairies' lips
Lightly, as the dewdrop's tips,
Swiftly on Miss Springtime skips.

Lovely lanes and highways fair,
Butterflies all in the air,
Springtime love is everywhere.

Golden notes and flowers gay,
Linger longer, O, we pray,
Springtime, can't you really stay!

Easter Basket Cake
10-12 Servings Prep: 1 hour Bake: 30 min.


1 package (18-1/4 ounces) yellow cake mix
3 cups of white frosting
3 drops of green food coloring
1/2 teaspoon of water
2 cups of flaked coconut
Jelly beans, marshmallow Peeps and chocolate kisses (or the candy of your choice)


Cover the serving board with gift wrap, taping the wrap on the back side of the board. Cover the wrapped board with clear cellophane in the same way. Set the board aside.

Using two 9-in. round baking pans, prepare and bake the cake according to the package directions. Cool cakes for 10 minutes before removing from the pans to wire racks to cool completely.

Place on cake in the center of the covered serving board. Spread the top of the cake with frosting.

Cut a 6-in. circle from the center of the second cake. Remove the center circle and set aside for another use. Place the cake ring on top of the frosted cake layer, creating the basket. Frost top and sides of basket.

For the handle, cover the 14-in. x 3/4-in. strip of lightweight cardboard with plastic wrap. Bend the cardboard strip into an upside-down "U" shape and insert the ends into the top of the cake about 1 inch from the outside edge. Frost the handle.

In a large resealable plastic bag, combine three drops of green food coloring and 1/2 teaspoon of water. Add coconut, seal the bag and shake until coconut is evenly tinted. Sprinkle a portion of green coconut inside the basket. Reserve remaining coconut to sprinkle around the bottom of basket later.

Fill the basket with candy of your choice. Press candy pieces onto the top of the handle.

When the frosting on the cake is firm, press the tines of a fork into the frosting on the sides of the cake to create a basket-weave pattern, alternating vertical and horizontal designs.

Sprinkle the remaining tinted coconut around the bottom of the basket. Yield: 10-12 servings.

Taste of

Cupcake Easter Baskets
18 Servings Prep: 20 min. Bake: 20 min. + cooling


1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon grated orange peel
2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup buttermilk


3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 teaspoon water
4 drops green food coloring
1-1/2 cups flaked coconut
Red shoestring licorice
Jelly beans


In a large bowl, cream butter and sugar. Beat in the egg and orange peel. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over cupcakes. Combine water and food coloring in a large resealable plastic bag; add coconut. Seal bag and shake to tint. Sprinkle over cupcakes.

Using a metal or wooden skewer, poke a hole in the top on opposite sides of each cupcake. Cut licorice into 6-in. strips for handle; insert each end into a hole. Decorate with jelly beans. Yield: 1-1/2 dozen.

Taste of home,com

Heralds of Spring

The daffodils and jonquils,
Like flowing golden rills
Across the yard from side to side,
Herald the spring in gleeful pride.

Here beside a quiet stone
And blooming all alone,
A violet of white and blue
Shyly speaks to me of you.

The sun plays peek-a boo
With clouds of darkest hue,
While March winds, blowing gustily
Fall the last brown leaves huskily.

As Winter bids adieu
And Springtime comes anew,
We welcome days of "warm and fair"
And flowers blooming everywhere.

A Flower Garden

I went to the garden today
To gather flowers there,
The path was lit by the sun's ray
And balmy was the air.

And as I neared that spot of earth,
The dearest in the world,
I heard the songbirds' joyful mirth
Where beauty was unfurled.

I stood at the gate and gazed around
Such wonders to us given,
Blossoming there all o'er the ground,
Kissed by the light of heaven.

Sweet flowers swaying in the breeze,
Sending forth fragrance rare,
And birds singing in the trees,
O, it was wonderful there!

Into this holy place I walked,
On the soft, dark, rich sod;
I heard the flowers as they talked,
And felt so close to God.