There are special rituals, foods and flowers associated with Easter. Here are some of our favourites:
Laura Secord Easter Eggs
The original white buttercream with yellow centre Secord Easter egg was introduced in the 1920s. It is available in 20-gram minis (75 cents) as well as 100-, 200- and 300-gram eggs. Some people chill them and then slice them. Others scoop out the yellow centre first. Laura Secord also makes a chocolate cream and cashew (Supreme) egg, and a peanut butter and chopped peanuts and crisps egg.
Ham, scalloped potatoes and spinach salad make a tasty Easter meal. Some cooks pour a bottle of Coca-Cola on the ham before cooking it; or two cups apple cider, three tbsp. Dijon-style mustard, 1/2 cup dark brown sugar, packed and one can pineapple slices. Preheat the oven to 350 degrees.
Hot Cross Buns
Hot cross buns have long been a symbol of Good Friday. Queen Elizabeth I passed a law banning the consumption of hot cross buns except during festivals such as Easter, Christmas and funerals, but now we can enjoy them anytime. Still, they taste best at Easter. Each bun has an icing cross on top to signify the crucifixion.
The white trumpet-shaped flowers of the Easter lily have become the traditional time-honored symbol of beauty, hope and life during the Easter season. When purchasing a potted Easter lily, select a high quality plant. Select a well-balanced plant that looks attractive from all angles. The rich green leaves should be dense and plentiful from the top down to soil level.
In the home, place your Easter lily near a window that receives bright, indirect natural daylight. Avoid direct sunlight. Easter lilies prefer somewhat cooler temperatures.