The Easter Bunny will be coming soon!

Easter is in a little over three weeks. With all the holiday themed coffee being sold at coffee shops and available to brew yourself, there definitely are different kinds of Easter coffee to make. Easter Egg 3/4 oz chambord (raspberry liquor) 3/4 oz coffee liqueur (tia maria) 3/4 oz cream 1. Layer each of these into a Pony glass in the order given. 2. The secret is to pour slowly, barely dribble the liqueurs into your glass. 3. Start with your first liqueur and pour it into your glass, now take your spoon and place the tip of the spoon very close to your first liqueur, now carefully and slowly pour in your second liqueur over the back of the spoon and into the glass, then your third. Still can't get enough coffee in your Easter day? Try this great Easter coffee cake: •½ cup milk •1½ tablespoons honey •2 tablespoons vegetable oil •4½ cups unbleached all-purpose flour, sifted twice •1 package active dry yeast •1/3 cup lukewarm water (105° to 115°F) •9 large egg yolks •1 cup sugar •½ teaspoon freshly grated nutmeg •¼ teaspoon ground cardamom •1 teaspoon vanilla extract •2 tablespoons Cointreau •2 tablespoons brandy •Grated zest and juice of 1 orange •1½ large vanilla beans, split lengthwise •12 tablespoons (1½ sticks) unsalted butter, melted and cooled to lukewarm •½ cup golden raisins •½ cup finely chopped almonds •½ teaspoon almond extract •1 large egg white 1. In a medium-size saucepan, bring the milk to a boil over medium heat. Remove from the heat and add the honey and oil, stirring until the honey is dissolved. 2. Gradually add ½ cup of the flour, beating until the mixture is completely smooth. Cool to lukewarm. 3. In a large bowl, add the yeast to the water, stir, and let stand until foamy, about 5 minutes. 4. Add the milk and flour mixture to the yeast and stir until smooth. Cover with a linen or cotton (not terry cloth) kitchen towel and let rise in a warm place until the sponge doubles in bulk, about 1 hour. 5. In a second large bowl, beat the egg yolks and the sugar until thick and pale yellow. Add the nutmeg, cardamom, vanilla extract, Cointreau, brandy, orange zest, and orange juice and beat for few more seconds. 6. Scrape out the seeds from the vanilla beans and add them to the yolk mixture. Add the butter, raisins, almonds, and almond extract. 7. With a clean dry beater, beat the egg white until it forms soft peaks and fold it into the egg yolk mixture. 8. Combine the yolk mixture with the risen sponge and mix gently but thoroughly. Using an electric mixer, gradually beat in the remaining 4 cups flour until you have a very smooth, loose dough. Transfer the dough to a clean, well-greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, 1½ hours. 9. Cut two 1½-inch strips of parchment paper, each long enough to be molded down one side, then across the bottom and up the opposite side of a clean 2-pound coffee tin. The ends should extend above the top of the tin. Butter the tin and the strips, then set them into the tin crisscross to each other. Fold the ends over the outside of the tin. 10. Punch the dough down and place it in the tin. Let rise again, covered, until doubled in bulk, about 45 minutes. 11. While the dough is rising, preheat the oven to 325°F. 12. Bake the kulich until it is golden brown and a cake tester comes out clean, about 1 hour to 1 hour 10 minutes. Cool slightly, then carefully lift the kulich from the tin by pulling up on the ends of the parchment strips. Remove the parchment and let the kulich cool on a rack. With these delicious recipes, you are bound to have a great easter. Hope the easter bunny is good to everyone!