Home Cooking: Easter Desserts That’ll Steal the Show This Spring!

Kentucky’s finest home cooks are whipping up something sweet and irresistible for Easter—prepare to be tempted! 🌐 #News #LexingtonKY #Kentucky #Food

LEXINGTON, KY — Ready for a sweet tradition rooted in the Bluegrass State? Here in Kentucky, where spring blooms paint the landscape and Easter Sunday brings families together, the kitchen becomes a stage for culinary magic. For generations, Kentucky home cooks have perfected the art of desserts that don’t just complement a meal—they steal the spotlight. This Easter, three local legends—Marjorie, Elsie, and young Mary—are sharing their show-stopping recipes, complete with step-by-step instructions, to leave guests buzzing long after the last crumb disappears.

Marjorie’s Bourbon Pecan Pie Bliss

Marjorie, a spry 67-year-old from Lexington with a twinkle in her eye, swears by her Bourbon Pecan Pie Bliss to cap off any Easter feast. “It’s Kentucky through and through,” she says, pouring a generous splash of local bourbon into the mix. Here’s how to make it:

Recipe: Bourbon Pecan Pie Bliss

Prep Time: 20 minutes
Cook Time: 50 minutes
Serves: 8

Ingredients:

1 unbaked 9-inch pie crust (homemade or store-bought)
1 cup light corn syrup
3/4 cup granulated sugar
3 large eggs
1/4 cup unsalted butter, melted
2 tablespoons Kentucky bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a large bowl, whisk together corn syrup, sugar, eggs, melted butter, bourbon, vanilla, and salt until smooth.

3. Arrange pecans evenly in the pie crust, then pour the filling over them.

4. Bake for 50 minutes, or until the center is set but slightly jiggly (it’ll firm up as it cools).

5. Cool completely before slicing. Serve warm with whipped cream for extra decadence.

Marjorie’s tip: “Use a good bourbon—it’s the soul of the pie!”

Elsie’s Hummingbird Cake Revival

Down in Bowling Green, 84-year-old Elsie has spent decades perfecting her Hummingbird Cake Revival, a towering tribute to springtime sweetness. Here’s her recipe:

Recipe: Hummingbird Cake Revival

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Serves: 12

Ingredients:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8 oz) can crushed pineapple, undrained
2 cups mashed ripe bananas (about 4 medium)
1 cup chopped pecans

For the Frosting:

1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.

3. Stir in eggs, oil, vanilla, pineapple, bananas, and pecans until just combined—don’t overmix.

4. Divide batter evenly among pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.

5. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.

6. Assemble the cake, spreading frosting between layers and over the top and sides.

Elsie’s tip: “Let it sit overnight—the flavors bloom like spring flowers!”

Mary’s Lavender Honey Bunny Cookies

Then there’s Mary, a 29-year-old from Louisville with a modern twist on Easter treats. Her Lavender Honey Bunny Cookies are as adorable as they are delicious—here’s how to bake them:

Recipe: Lavender Honey Bunny Cookies

Prep Time: 25 minutes (plus chilling)
Cook Time: 10-12 minutes
Makes: 24 cookies

Ingredients:

2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
2 tablespoons Kentucky wildflower honey
1 large egg
1 teaspoon dried culinary lavender, finely crushed
1 teaspoon vanilla extract
4 oz white chocolate, melted (for tails)

Instructions:

1. In a bowl, whisk flour, baking powder, and salt.

2. In another bowl, beat butter, sugar, and honey until light and fluffy. Add egg, lavender, and vanilla, mixing well.

3. Gradually add dry ingredients to wet, forming a dough. Wrap and chill for 1 hour.

4. Preheat oven to 350°F (175°C). Roll dough to 1/4-inch thickness and cut into bunny shapes (use a cookie cutter or freehand).

5. Bake on parchment-lined sheets for 10-12 minutes, until edges are lightly golden. Cool completely.

6. Pipe melted white chocolate into small dots for bunny tails; let set.

Mary’s tip: “Crush the lavender fine so it’s a whisper, not a shout!”

Bringing It All Together

What ties these desserts together isn’t just their Kentucky roots—it’s the love poured into every step, from cracking eggs to licking the spoon. Marjorie, Elsie, and Mary embody the spirit of down-home cooking: hearty, creative, and unapologetically indulgent.

This Easter, their recipes offer a chance to elevate the holiday spread with flavors that nod to tradition while dazzling the palate. Whether it’s the boozy kick of a pecan pie, the tropical hug of a hummingbird cake, or the playful elegance of bunny-shaped cookies, these treats are poised to steal the show—and maybe a few hearts—across Kentucky and beyond this spring.

Do you have an uplifting story or fascinating news tip? Email us! news@jackandkitty.com.

RELATED TOPICS: Food | Holidays | Kentucky