Make family and friends the focus this Passover and Easter with recipes that cut down on active cook time and feed a crowd with ease.
"Everyday Celebrations from Scratch" cookbook author, TV host and lifestyle expert Maria Provenzano finds ways to elevate small moments in life with delicious, easy homemade food.
Provenzano joined "Good Morning America" on Saturday to share some quick and easy recipes perfect for a holiday weekend and family gatherings.
Ingredients
8 tablespoons unsalted butter, melted
2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1-2 cups toppings, optional
Powdered sugar or maple syrup, for serving
Directions
Heat the oven to 400 F. Line a rimmed baking sheet (about 13 by 18 inches) with parchment paper.
Coat the parchment paper and sides of the baking sheet with about 1 tablespoon of the melted butter.
Mix together buttermilk, eggs, vanilla extract, and 4 tablespoons of the melted butter in a large bowl and whisk until combined.
In another bowl, mix together flour, sugar, baking powder, baking soda, and salt.
Slowly whisk the dry ingredients into the wet, and mix until just combined.
Pour the batter into the prepared baking sheet and smooth it into an even layer.
Sprinkle on desired toppings.
Bake until the pancake is lightly golden and springs back when touched,12 to 15 minutes.
Remove the pancake from the oven and heat the broiler to high. Brush the remaining melted butter onto the pancake. Broil until golden brown, about 2 minutes.
Cut and serve warm with powdered sugar and maple syrup.
Ingredients
12 large eggs
1/2 cup whole milk
1/2 teaspoons kosher salt
1-2 cups toppings, optional
Directions
Heat oven to 350 F.
Spray another 9-by-13-inch rimmed baking sheet with cooking spray, line with parchment paper, and spray again.
Whisk the eggs in a bowl with the milk and pour into the lined baking dish.
Sprinkle the toppings over the eggs.
Bake for 18 to 22 minutes or until the eggs are set in the center.
Cut into desired size pieces and serve hot.
Ingredients
Pastry:
3 cups flour
1 cup cold unsalted butter cut into small cubes
1 tablespoon white vinegar
1 whole egg (cold)
4 tablespoons cold water
Filling/topping:
1/2-1 cup jelly of choice
1-2 tablespoons softened butter
1 cup + 2 tablespoons powdered sugar
2 tablespoons milk
Directions
Place the flour and butter into a food processor and process until crumbly. About pea size pieces are good. A pastry cutter can be used instead of a food processor.
Combine vinegar, egg, and cold water in a bowl. Slowly add the wet ingredients to the flour mixture while the food processor runs. Process only until the dough forms a ball. Remove the dough from the processor and use your hands to separate the dough in half and flatten it into two disks.
Place each disk into a plastic bag and refrigerate for at least 30 minutes.
Heat oven to 375 F.
Place one disk of dough onto a floured surface and use a rolling pin to roll the dough out to a rectangle shape that is about 1/4 inch thick.
Use a knife to cut the sides into straight lines to create a rectangle. Repeat with the other disk of dough to have two rectangular shapes.
Place one of the rectangles onto a sheet pan that’s been lined with parchment paper.
Spread the jelly over the dough, leaving a 1-inch border around the outside. Add a light brush of water along the 1-inch border. Place the other rectangle over top and seal the two together by pressing a fork onto the 1-inch border. Use a pastry brush to spread the softened butter over the top evenly. Use a fork to poke holes into the top of the pastry.
Bake for about 25 minutes or until lightly golden.
Let the pop tart cool while making the frosting.
Whisk together the powdered sugar and the milk. If it's too thin, add more powdered sugar, if it's too thick, add more milk.
Pour over top of the pop tart and spread so that it is evenly covered.
Add sprinkles or any additional toppings as desired.