It's hard to believe that Easter is this Sunday! Along with your holiday traditions, consider including a few of the sweet treats found in this week's column. For a delicious holiday brunch, include a few Homemade Jelly Doughnuts, rich and decadent with their vanilla icing. Cherry Delight is a mainstay for many family get-togethers. This recipe is reminiscent of the original that first appeared in women's magazines of the 1960s. And finally, get the kids involved in a fun cake that's assembled, rather than baked. Easy Easter Pound Cake Dessert will be a crowd pleaser.

Happy Easter and happy eating!

Homemade Jelly Doughnuts

1 (10-oz.) can refrigerated buttermilk fluffy biscuits 10 tsp. raspberry jelly (or your favorite flavor) 2 T. sugar 1 tsp. cinnamon 1 T. melted butter 1 C. powdered sugar 2 T. milk 1/2 tsp. vanilla pinch salt

Preheat oven to 400 degrees. Grease an 8" square pan or a 9" round pan. Separate dough into 10 biscuits and cut a slit in the side of each biscuit to form a deep pocket. Fill each pocket with about 1 tsp. of the raspberry jelly, then press edges firmly to seal. Arrange filled biscuits in prepared pan. Mix sugar and cinnamon and sprinkle over biscuits, then drizzle with melted butter. Bake at 400 degrees for 15-20 minutes until golden brown. Blend powdered sugar, milk, vanilla and salt until smooth. Drizzle over warm rolls.

1960s Cherry Delight

2 C. graham cracker crumbs 1/4 C. melted butter 1/3 C. chopped pecans 2 C. whipping cream 1 tsp. vanilla 1/2 C. powdered sugar 2 C. miniature marshmallows 1 (16-oz.) can cherry pie filling

In a large bowl, combine graham cracker crumbs, butter, and pecans, mixing well and reserving 2 tablespoons of mixture. Press 2/3 in bottom of 13x9 pan. Set aside. In another large bowl, combine cream, vanilla, and powdered sugar and beat until thickened. Fold in marshmallows. Spread half of this mixture over the crust in pan. Top with cherry pie filling. Top with remainder of marshmallow mixture. Sprinkle with reserved crumb mixture. Cover and chill for 4-5 hours before serving.

Easy Easter Pound Cake

1 (10 ¾-oz.) pkg. frozen pound cake 1 (21-oz.) can pie filling 1 (12-oz) tub of nondairy whipped topping, thawed 1 C. shredded coconut Green food coloring Jelly beans and Easter candies

Slice cake into half inch slices. Line bottom of 13x9 baking dish with pound cake. Top with pie filling (strawberry, peach, lemon, cherry and blueberry are good). Cover with whipped topping. Refrigerate for at least 1 hour. Tint coconut green and sprinkle over cake. Decorate with jelly beans and Easter candies.