Easter Bonnets Top Off Holiday Brunch
"In your Easter bonnet, with all the frills upon it…"
That classic yet familiar song came to mind when my sister, Laurie Neverman, and I put our heads together to come up with an Easter theme meal.
The "bonnets" we made for our family's brunch at our mom's would've been the envy of any Easter parade-goer!
My fashionable creation was Pink Bonnet Gelatin, shaped like a fancy hat with fruit-scallop brim. For a colorful—and edible—hatband and bow, I used strips of by-the-foot fruit rolls.
Laurie's Bavarian Cream Bonnet was also an eye-catcher. She decorated the top of her lovely dessert with fruit arranged in a flower design.
Our main course was Spring-Ahead Brunch Bake, an enchilada-style dish that can be made ahead.
We asked our mom, Irene Zmrazek, to bake her famous Caramel-Pecan Cinnamon Rolls in a cross-shaped pan for the gathering. They're irresistible!
Hatching Some Fun
An Easter brunch just wouldn't be complete without hard-boiled eggs. We decided to color them after removing the shells and made some of them into Easter Bunnies 'n' Chicks. They're quick and fun—everyone loved them!
The table was decorated with goblets filled with colorful jelly beans, an Easter egg garland, a lily and an arrangement of chocolate Easter suckers Mom made.
It was a joyful day, with plenty of good food (see our photo below). Our delicious hats were such a hit that we wanted to share the idea with fellow Taste of Home readers. Hopefully, our bonnets will inspire you to plan a delicious parade of your own!