CHIC SPRING BASKETS.

Byline: Natalie Haughton Daily News Food Editor

Easter is an especially happy time for children, with Easter egg hunts, Easter baskets, colored eggs, chocolate bunnies, jelly beans and marshmallow chicks making the day especially festive.

But when the Easter Bunny hops in with baskets of goodies this year, let him deliver some for the grown-ups, too. Fill baskets and hatboxes with an eclectic mix of homemade and store-bought foods, from spreads and tapenades to muffins and cookies.

For chocolate lovers, chocolate-dipped strawberries would be a welcome treat. Toss in a few cheeses, perhaps some caviar, a bottle of wine or some fresh ground coffee as accompaniments.

Keep this idea in mind for other spring occasions and hostess gifts, as well.

With the exception of the yeast breads, the following recipes go together quickly and easily. Many can be made a day or two in advance and stored in the refrigerator. Whip up creations such as Spinach Basil Spread, Chocolate Chip Crumb Cake, Easter Egg Bread, Mandarin Orange Muffins, Lemon Cake, Raspberry Macaroon Bars, Cheddar-Caraway Batter Bread, Favorite Banana Pecan Muffins and Tuscan Artichoke Puree.

To save time, keep baskets simple with just a few items: perhaps a couple spreads (such as Red Pepper Feta Spread, Green Chili Tomato Spread or Parmesan Sun-Dried Tomato Pesto) with a loaf or two of French or olive bread from a bakery; or a dozen or two of the same kind of cookie (such as Grandpa's Fruit Bars) and some flavored ground coffee.

Be sure to deliver baskets containing items that require refrigeration or special handling in a timely fashion - and personally, if necessary - so the recipient can store the food immediately. When appropriate, be sure to tuck in storage and serving instructions.

For containers, use a variety of sizes and shapes of hatboxes, baskets, pails or even egg cartons. Color-coordinate the gift with excelsior, tissue paper, ribbons and bows. Be sure to wrap or overwrap food items in plastic wrap or food-safe plastic bags before placing them in the container. Unwrapped food should never come up against excelsior, tissue or other materials not specifically designed to be food-safe.

To avoid detracting from the color scheme of your baskets or containers, wrap them in clear cellophane and tie with big, colorful bows.

Friends and relatives will be thrilled with your fabulous packages. Now for some delicious ways to deliver ``Happy Easter'' or ``Happy Spring.''

APRICOT ALMOND COFFEECAKE

DOUGH:

3 to 3 1/2 cups all-purpose flour

1 package quick-rising yeast

2 tablespoons sugar

2 tablespoons instant dry milk

1 teaspoon salt

1 jar (6 ounces) apricot baby food

1/4 cup water

2 tablespoons butter OR margarine

1 large egg

FILLING:

1/3 cup apricot jam OR preserves

3/4 cup chopped dried apricots, golden raisins OR currants

1/3 cup slivered almonds, toasted (optional)

ICING:

1 cup sifted powdered sugar

1 to 2 tablespoons milk

1/2 teaspoon vanilla

For dough, in a large bowl, combine 1 cup flour, yeast, sugar, instant dry milk and salt. Heat baby food, water and butter until very warm (120 degrees to 130 degrees F); stir into dry ingredients. Stir in egg and enough remaining flour to make a soft dough.

Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

On lightly floured surface, roll dough to a 20x9-inch rectangle.

To fill, evenly spread jam on dough to within 1/2-inch of edges. Sprinkle evenly with apricots and almonds. Beginning at long end, roll up tightly. Pinch seam to seal. Form into a ring, pinch ends together to seal.

Place, seam side down, on a large greased baking sheet. With a sharp knife, cut slits, starting from outer edge, 3/4 of the way through dough at 1-inch intervals. Turn each section on its side to show filling.

Cover; let rise in a warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake in preheated 350-degree oven 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from sheet; let cool on a wire rack.

To make icing, combine powdered sugar, milk and vanilla. Stir until smooth. Drizzle coffeecake with icing. Makes 1 coffeecake.

EASTER BASKET BREAD 3 3/4 to 4 cups flour

3 tablespoons sugar

1 package (1/4 ounce) quick-rising active dry yeast

2 teaspoons ground cardamom 

1/2 teaspoon salt

1 cup milk

1/4 cup butter OR margarine

3 eggs

1 cup raisins

Lemon Glaze

2 tablespoons pecan pieces

Decorated hard-cooked eggs

In a large mixer bowl, mix 2 cups flour, sugar, yeast, cardamom and salt. In a small saucepan, heat milk and butter to 125 to 130 degrees F. (Butter need not melt completely.) Beat into yeast mixture with 2 eggs. Beat at medium speed 2 minutes. Mix in 1 1/2 more cups flour and raisins.

Turn out onto a floured surface and knead 8 to 10 minutes until smooth and elastic, using enough of remaining flour to make a smooth, non-stick dough. Cover and let rest 10 minutes.

Cut off 2/3 of dough, divide in half and roll each half into a rope about 30 inches long. Twist ropes together. Form into a ring on a greased baking sheet, pinching ends together to seal.

Divide remaining dough in half and form each into a rope about 24 inches long. Twist together and form into a circle on top of first ring, sealing ends. Cover and set aside in a warm place until almost double, 30 to 40 minutes.

Beat remaining egg and brush over bread.

Grease a metal bowl about 6 inches in diameter and ease into center of ring, open side up.

Bake in preheated 350-degree oven 15 minutes; gently remove bowl. Reduce oven temperature to 325 degrees F and continue to bake until ring is browned and hollow sounding when tapped, about 25 minutes. Transfer to a rack to cool completely.

Decorate with Lemon Glaze and pecans. Place on a plate or tray and fill center with decorated hard-cooked eggs. Makes 1 (10-inch) ring.

LEMON GLAZE: In a small bowl, whisk 3/4 cup sifted powdered sugar with 2 teaspoons lemon juice. Whisk in additional lemon juice, a few drops at a time, until glaze is of thick pouring consistency.

NOTE: Bread can be baked, cooled, securely wrapped and frozen up to 2 weeks before thawing, glazing and serving.

HOT CROSS BUNS 3 1/2 to 4 cups flour

1/4 cup sugar

1 package (1/4-ounce) quick-rising active dry yeast

1 teaspoon EACH salt, ground cinnamon and ground nutmeg

1/2 teaspoon ground allspice 

1/2 cup EACH milk and water

1/4 cup butter OR margarine

3 eggs

1 cup golden raisins

Icing

In a large mixer bowl, mix 2 cups flour, sugar, yeast, salt and spices. In a small saucepan heat milk, water and butter to 125 to 130 degrees F (butter need not melt completely).

On low speed, beat milk mixture into yeast mixture. Beat in 2 eggs. Increase speed to medium and beat 2 minutes. Mix in 1 cup more flour and raisins.

Turn dough onto a floured surface and knead 8 to 10 minutes until smooth and elastic, using enough of remaining flour to make a nonsticky dough. Cover and let rest 10 to 15 minutes.

Cut dough into 12 equal portions; form each into a ball and space apart on a greased baking sheet. Cover and let rise in warm place until almost doubled in size, 45 to 60 minutes.

Beat remaining egg; brush on buns.

Bake in preheated 375-degree oven about 20 minutes until lightly browned and hollow sounding when tapped. Remove to racks to cool. Make icing crosses on bun tops with tip of a teaspoon. Makes 12 buns.

ICING: Whisk 2/3 cup powdered sugar with enough milk (1 1/2 to 2 teaspoons) to make a stiff glaze.

RASPBERRY MACAROON BARS

1 1/4 cups flour

1/4 teaspoon salt

1/2 cup (1 stick) butter OR margarine, cut into chunks

3 tablespoons (about) cold water

2 eggs

1/2 cup sugar

2 2/3 cups sweetened flaked coconut

1/3 cup raspberry, apricot OR strawberry preserves

In a medium bowl, mix flour and salt. Cut in butter until coarse crumbs form. Sprinkle cold water over mixture while tossing to blend well. Press evenly onto bottom of an ungreased 9-inch square pan.

Bake in preheated 425-degree oven 20 minutes or until lightly browned. Decrease oven temperature to 350 degrees F.

Beat eggs in a large bowl with an electric mixer on high speed. Gradually add sugar, beating until thick and light in color. Gently stir in coconut. Spread preserves over crust to within 1/4-inch of edges. Carefully spread coconut mixture over preserves.

Return to oven and bake 25 minutes or until golden brown. Cool completely on a wire rack. Cut into bars. Makes 2 dozen.

CHEDDAR-CARAWAY BATTER BREAD

Here's a delicious time-saver - no kneading required. It's a cheese- and caraway-flavored batter bread to bake in loaf pans or a tube pan.

1 can (12 ounces) evaporated milk OR 1 1/2 cups half-and-half

3 tablespoons sugar

3 tablespoons butter OR margarine, cut into pieces

2 teaspoons EACH salt and caraway seeds

1/2 teaspoon garlic powder

1 1/2 cups (6 ounces) shredded sharp Cheddar cheese

1 package active dry yeast

1/4 cup warm water (about 110 degrees F)

3 3/4 cups all-purpose flour

2 eggs

In a pan, combine evaporated milk, sugar, butter, salt, caraway seeds, garlic powder and cheese. Over medium heat, stir and heat to about 110 degrees F.

In a large bowl, sprinkle yeast over warm water and let stand about 5 minutes to soften. Add milk mixture; beat in 1 1/2 cups flour. Add eggs, one at a time, beating well after each addition; gradually beat in remaining 2 1/4 cups flour until batter is smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.

Stir batter down and spoon into a generously greased 10-inch plain or decorative tube pan or 2 (4 1/2x8 1/2-inch) loaf pans. Cover with plastic wrap and let rise in a warm place until almost doubled, about 45 minutes.

Bake in a preheated 350-degree oven until browned, about 55 minutes for tube pan; about 45 minutes for loaf pans.

Let bread cool in pan(s) on a rack 5 minutes; then turn out onto rack and cool completely. Wrap airtight; store at room temperature up to 1 day; in freezer up to 1 month. Makes 1 large loaf or 2 small loaves.

From ``Sunset Gifts From Your Kitchen.''

FAVORITE BANANA PECAN MUFFINS

2 large ripe bananas, mashed

1/2 to 3/4 cup sugar

2 eggs

6 tablespoons butter, melted and cooled

1 teaspoon vanilla

2 cups flour

2 teaspoons baking soda 

1/4 cup buttermilk 

1 cup chopped pecans

In a large mixing bowl, combine bananas, sugar and eggs, mixing well. Stir in melted butter and vanilla. Add flour, baking soda, buttermilk and pecans and stir just enough to combine.

Spoon into 12 paper-lined muffin tins.

Bake in preheated 350-degree oven 20 to 22 minutes or until golden. Makes 12 muffins.

MANDARIN ORANGE MUFFINS

3 eggs

1/3 cup vegetable oil

1 1/4 cups sugar

3 tablespoons orange juice

Grated peel 1 orange

1 teaspoon orange extract

1 can (16 ounces) Mandarin oranges, drained and chopped

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

Scant 1/4 teaspoon salt

Sugar Topping

In a large mixing bowl, beat together with a fork eggs, oil and sugar. Add orange juice, orange peel, orange extract and chopped oranges, mixing well. Stir in flour mixed with baking powder, baking soda and salt, just until ingredients are combined.

Spoon into paper-lined muffin tins filling almost full. Sprinkle with Sugar Topping.

Bake in preheated 400-degree oven 15 to 18 minutes or until golden brown and baked through. Makes 12 to 14 muffins.

SUGAR TOPPING: Cut 1 tablespoon cold butter into 2 tablespoons sugar until mixture is crumbly.

LEMON CAKE 1 package (18.2 ounces) pudding included lemon cake mix

1 package (3 ounces) lemon-flavored gelatin 

3 eggs

3/4 cup vegetable oil

3/4 cup water

Lemon Glaze

In a bowl of an electric mixer, combine cake mix and gelatin. Add eggs, oil and water. Beat at low speed to combine ingredients, then increase speed to medium and continue beating 2 minutes more.

Turn into 12-cup greased Bundt pan. Bake in preheated 350-degree oven 45 to 50 minutes or until a toothpick inserted in cake comes out clean. Cool cake in pan 10 minutes; then invert cake onto a serving plate.

While cake is still warm, use a thin skewer to poke holes over surface of cake. Spoon warm Lemon Glaze over cake until it is all absorbed. Makes 1 cake.

LEMON GLAZE: Combine 2 tablespoons melted butter with 1 1/2 cups sifted powdered sugar and 3 to 4 tablespoons fresh lemon juice, mixing until smooth.

NATALIE'S CHOCOLATE-DIPPED STRAWBERRIES These are elegant, great-tasting and belie the simplicity involved in making them. Be sure to melt the chocolate with care for best results.

20 fresh medium-large strawberries

6 ounces semisweet OR bittersweet chocolate, cut up

1 tablespoon solid vegetable shortening OR vegetable oil

Rinse strawberries with cold water and dry well on several thicknesses of paper towels. In a 1- or 2-cup glass measure, combine chocolate and shortening.

Heat in microwave oven on medium (50 percent) power 2 minutes; stir well. Heat in microwave on medium power 1 to 1 1/2 minutes longer, or just until chocolate is melted and smooth when stirred. Do not overcook.

Holding onto stem or green hull of dry strawberries, dip one at a time into chocolate, coating about 3/4 of berry (it looks most attractive to leave some of red as well as green hull showing). Place berries 3/4-inch apart on a wax paper-lined jellyroll pan. Refrigerate berries until firm, about 1 hour. Do not plan to keep chilled berries more than 8 hours, as they will begin to soften. Makes 20.

GRANDPA'S FRUIT BARS

My version of my husband's favorite recipe from his grandfather, a professional baker.

3/4 cup raisins

1/2 cup chopped pitted dates

2 tablespoons brandy OR orange juice

1/2 cup butter OR margarine, at room temperature OR vegetable shortening

1/2 cup granulated sugar 

1/2 cup packed brown sugar

2 eggs, 1 separated

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup coarsely chopped walnuts

1/2 teaspoon water

In a small bowl, combine raisins, dates and brandy; set aside. Grease 2 baking sheets.

In a large bowl, beat together butter, granulated sugar, brown sugar, 1 whole egg, 1 egg white and vanilla until light and fluffy.

Beat in cinnamon, nutmeg, flour and baking soda until thoroughly blended. Stir in raisin mixture and walnuts.

Divide dough into 4 equal portions. Place 2 portions on each baking sheet.

Using floured hands, shape each portion into a log 11 inches long, 1 1/2-inches wide and 1/2-inch thick.

Stir together remaining egg yolk and water. Using a pastry brush, brush top of logs with egg wash. Bake in preheated 375-degree oven 12 to 15 minutes or until light golden.

Logs will feel soft but will become firm upon cooling. Cool 10 minutes on baking sheets; then with a sharp knife, cut diagonally into 1-inch bars.

Cool completely on baking sheets. Makes about 44 (1-inch) cookies.

From ``Cookies'' by Natalie Hartanov Haughton, HP Books.

GREEN OLIVE SPREAD 1 1/2 cups pitted unstuffed green olives, drained

3 tablespoons sliced ripe olives, drained

2 tablespoons drained capers 

1/4 cup packed fresh basil leaves

1 tablespoon extra-virgin olive oil 

2 tablespoons butter, softened

Few dashes garlic pepper

1/4 teaspoon celery seeds OR use some chopped celery tops

In a food processor fitted with a metal blade, combine all ingredients. Process until very finely chopped, but not smooth.

Pat into a crock or small souffle dish. Serve immediately at room temperature or refrigerate until 1 hour before serving.

Spread on sourdough bread slices. Makes 1 cup spread.

NOTE: If giving in a gift basket, keep spread refrigerated until wrapping and delivering basket.

PARMESAN SUN-DRIED TOMATO PESTO

Boiling water

2 packages (3 ounces EACH) sun-dried tomatoes (not marinated)

2 cloves garlic, pressed OR 2 teaspoons granulated garlic OR more to taste

1/2 cup freshly grated Parmesan cheese 

1/3 cup extra-virgin olive oil

Juice 1 lemon

Salt and white pepper to taste

In a bowl of boiling water, soak sun-dried tomatoes 10 minutes or until soft and pliable. Drain off and discard water.

In a food processor fitted with a metal blade, process tomatoes with garlic and Parmesan until a smooth paste forms. It may be necessary to stop motor and scrape down sides once or twice.

With motor running, dribble olive oil and lemon juice through food tube until fully incorporated. Add salt and pepper to taste.

Keep refrigerated until using.

Serve on crackers or toasted bread slices, on warm cooked pasta, on pizza and as a condiment with chicken, meat or fish, etc. Makes about 3/4 cup packed pesto.

NOTE: If giving in a gift basket, keep pesto refrigerated until wrapping and delivering basket.

RED PEPPER FETA SPREAD

1 package (8 ounces) cream cheese, softened

1 cup roasted red bell peppers, rinsed and drained (1/2 of a 15-ounce jar)

1/4 teaspoon garlic pepper

Few dashes garlic powder

4 ounces crumbled feta cheese

1 can (2.2 ounces) sliced ripe olives, drained

In a food processor, process cream cheese, red peppers, garlic pepper and garlic powder until almost smooth. Add feta and process until blended but still a little lumpy. Add olives and process 2 or 3 times with an on/off motion only until coarsely chopped.

Keep refrigerated until serving time. Serve with crackers or country Italian or French bread slices. Makes about 2 cups.

NOTE: If giving in a gift basket, keep spread refrigerated until wrapping and delivering basket.

PINEAPPLE PECAN SPREAD 1 package (8 ounces) cream cheese, softened

1 can (8 ounces) crushed pineapple, well-drained

1 green onion, chopped

1/2 cup chopped pecans

1/4 teaspoon seasoned salt 

In a food processor fitted with a metal blade, process cream cheese with pineapple until blended (do not overprocess as you don't want pineapple smooth). Remove from processor and stir in onion, pecans and seasoned salt.

Turn into a serving dish and chill until firm. Use as a spread with fruit breads, bagels, toasted English muffins, etc. Makes 1 generous cup spread.

NOTE: If giving in a gift basket, keep spread refrigerated until wrapping and delivering basket.

SPINACH BASIL SPREAD 1 package (8 ounces) cream cheese, softened

1 package (10 ounces) chopped frozen spinach, thawed, partially cooked (in microwave oven) and pressed dry

1/3 cup packed fresh basil leaves

Few dashes garlic pepper

Few dashes seasoned salt

5 slices oil-packed sun-dried tomatoes, drained and chopped

In a food processor fitted with a metal blade, process cream cheese, spinach, basil leaves, pepper and seasoned salt until well-blended and smooth. Remove from processor and stir in tomatoes.

Turn into a serving dish and chill until firm. Serve with toasted french bread, country bread OR olive bread slices or bagels. Makes 1 1/4 cups spread.

NOTE: If giving in a gift basket, keep spread refrigerated until wrapping and delivering basket.

GREEN CHILI-TOMATO SPREAD

1 package (8 ounces) cream cheese, softened

2 tablespoons diced green chiles

1 medium tomato, finely chopped

1 tablespoon dry Ranch House dressing seasoning blend

1/2 cup shredded Cheddar cheese (optional)

In a medium bowl, mix together cream cheese, chiles, tomato, seasoning and cheese until well-blended.

Turn into a serving dish and chill until firm. Serve with toasted bread slices, corn bread or bagels. Makes 1 generous cup spread.

NOTE: If giving in a gift basket, keep spread refrigerated until wrapping and delivering basket.

TUSCAN ARTICHOKE PUREE

2 jars (6 ounces EACH) marinated artichoke hearts

3 cloves garlic, pressed OR 2 to 3 teaspoons granulated garlic OR more to taste

1/4 to 1/3 cup extra-virgin olive oil

1 tablespoon lemon juice

Salt and white pepper to taste

Drain marinade off artichoke hearts and reserve for another use, if desired.

In a food processor fitted with a metal blade, process artichoke hearts and garlic until finely chopped. Through a food tube with motor running, dribble in olive oil and lemon juice; continue processing until mixture is smooth and fluffy. Add salt and pepper to taste.

Use immediately or keep refrigerated until serving time. Serve on crackers, as a topping for pizza, stirred into mashed potatoes, as an omelette filling or on toasted bread slices. Makes about 1 cup puree.

NOTE: If giving in a gift basket, refrigerate until wrapping and delivering basket.

CHOCOLATE CHIP CRUMB CAKE

1/2 cup packed brown sugar

1/2 cup butter, cut into pieces

1 package (2 cups) semisweet chocolate chips

CAKE:

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

3 eggs

2 teaspoons vanilla

1 cup dairy sour cream

For topping, in a small bowl, combine flour and brown sugar. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add 1 cup chocolate chips; mix well. Set aside.

For cake, grease a 13x9-inch baking pan. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.

In a large mixer bowl, beat butter, granulated sugar and brown sugar until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture alternately with sour cream. Stir in remaining 1 cup chocolate chips.

Spread into prepared baking pan. Sprinkle evenly with topping.

Bake in preheated 350-degree oven 40 to 45 minutes or until a wooden toothpick inserted into center comes out clean. Cool completely. Makes about 12 servings.

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Photo

Photo:(1--Color) No caption (Various easter baskets)

Tina G erson/Daily News