I would like to wish everyone a safe and happy Easter.

If you have read any of the stories with my recipes, you know what I am going through the week before Easter. Organized chaos! It is a three-day process of food production. My family is now in the process of writing menus and preparing food for the weekend. We will probably eat most of our meals Easter weekend together.

The lamb has to be ordered and picked up. We are still in discussion about how and when to start cooking the lamb. Easter lunch is still being decided. I would love to have wedding soup. Mom makes the best! But her schedule is a little busy this week with Dad, so we will see! My sister Rachel is making the Italian-style ricotta cheesecakes that are delicious. My brother Mat is going to make homemade macaroni and cheese Friday night to go along with everything that Mom is cooking. By the way, Mat cooks great macaroni and cheese. My brother Vince, who makes shoes in Florida, may only get to come home for Easter day. My sister Roberta and my girlfriend, Mitzi, have been helping me plan an Easter egg coloring contest at my house Saturday. I have to plan a kid’s lunch for everyone that day, too. We are definitely going to have a lamb dish Saturday night that I have eaten every Easter since I was a kid. The lamb is stewed with Locatelli cheese and eggs. It is a little hard to explain the taste, but it is incredible. We may talk my brother Andy into making Caesar salad. There is nothing like it! My sister-in-law Marta usually brings some of the best olive bread you will ever taste. My sister-in-law Beth had better be making gingersnap cookies dipped in white chocolate. They are one of my favorite holiday cookies. (Please, Beth!) I am sure that my brothers-in-law Gene and Jeff will set up the poker table. This is only a brief outline, believe me. I have 13 nieces and nephews. It will get crazy at times.

Sometimes my sister Roberta asks me to cook breakfast for everyone. I am not a morning person during the holidays, so my breakfast is usually served close to noon. I would like to share this family breakfast recipe with all of you. It is not hard to make, but it is definitely great! In the pictures, you will see my nephew Joe (“Jedi Joe”). He never misses a good breakfast with the family.

Mini Apple Cakes
Four servings

Part 1 Ingredients: The Bread Mixture
5 cups firm, day-old Italian bread in1/2-inch cubes
2 separated large eggs
2 tablespoons granulated sugar
2 teaspoons cinnamon
1/4 teaspoon vanilla
1/2 cup grated Granny Smith apple
1 teaspoon lemon zest
4 tablespoons whole milk
2 tablespoons lightly salted butter

Part 1 Procedure: The Bread Mixture
Combine the egg yolks, cinnamon, vanilla, apple, lemon zest, and milk; stir together.
Whisk together the egg whites and sugar until soft peaks form.
Place all of the ingredients except the butter in a one-gallon resealable plastic bag and shake until evenly mixed.
Divide the butter and the bread mixture into four even portions.
Melt a quarter of the butter in a four-inch skillet.
Add a quarter of the bread mixture to the melted butter; cook on one side until golden brown.
Repeat this process for the other three portions.
Place all of the mini apple cakes (browned side up) on a nonstick cooking sheet.
Bake 15 minutes at 350 degrees.

Part 2 Ingredients: The Glaze
4 tablespoons lightly salted butter
1/2 cup pure maple syrup

Part 2 Procedure: The Glaze
Combine the butter and maple syrup in a 12-inch nonstick skillet; boil one minute.
Add the mini apple cakes; cook on low for one minute.
Place the mini apple cakes on a serving platter.
Pour remaining glaze over the mini apple cakes.
Garnish with fresh fruit.
Add some apple-smoked bacon and link sausage.

Enjoy!