Easter Bunny cake

Baking for Easter? The kids can help you get creative with this design. Priscilla Cake from page 146 in Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona would be a good recipe to use for this.

Vegetable Tian

Cathy Shumard writes she is making this for Easter dinner. It looks beautiful and sounds delicious.
Tomato, Zucchini, Squash and Caramelized Onion Gratin
Or Vegetable Tian
Ingredients:

2 tablespoons olive or canola oil (divided)

1 large sweet yellow onion cut in half and sliced

2 cloves of garlic, minced

1-2 russet potatoes, unpeeled

1 zucchini

1 yellow squash

3 large Roma tomatoes

Sea salt, freshly cracked black pepper, to taste

Dried thyme, to taste

1/2 cup of grated Parmesan cheese
Directions:


Preheat the oven to 375 degrees. Coat a baking dish with cooking spray. Heat 1 tablespoon of  oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

 Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of oil over the top.

 Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.
From For the Love of Cooking Blog

http://www.fortheloveofcooking.net/2009/02/vegetable-tian.html