Easter brunch, Part 1 Recipes for Key Lime Tartlets; Tortellini in Asparagus Gorgonzola Cream Sauce; Mixed Fruit Compote; Pesto, Mushroom and Cheese Strata; Rosemary Carrot Muffins; and Overnight Coffee Cake, all published last week, are here.

In last week's Food & Flavor section, I told you about the make-ahead, make-it-easier brunch I'm making this Easter Sunday. Here are some more of the recipes for you to consider adding to your own holiday spread.

-- Arlene Burnett

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• 1 1/4 pounds green beans, trimmed
• 1 1/4 pounds cherry tomatoes, quartered
• 1 teaspoon chopped fresh oregano
• 1 tablespoon minced shallots
• 2 tablespoons red wine vinegar
• 2 1/2 teaspoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Cook beans in boiling water 7 minutes or until tender. Drain. Place green beans, tomatoes and oregano in a large bowl, toss gently to combine.

Combine shallots and vinegar, stirring with a whisk. Let stand 10 minutes. Add oil, salt and pepper to vinegar mixture, stirring with a whisk until well blended. Pour vinaigrette over bean mixture; toss well.

Yields 8 1-cup servings.

-- "Cooking Light Complete Cookbook"

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• 3 cups all-purpose flour, divided
• 1 tablespoon baking powder
• 1/2 teaspoon salt, optional
• 1/8 teaspoon baking soda
• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup raspberry wine or raspberry cranberry juice
• 1/2 cup water
• 1 cup coarsely chopped fresh or frozen raspberries (we used fresh)

Preheat oven to 400 degrees. Spray muffin cups with nonstick cooking spray.

Reserve 3 tablespoons flour. Stir together remaining flour, baking powder, salt and baking soda; set aside.

In a separate mixing bowl, beat butter with electric mixer. Add sugar and vanilla, beating until smooth. Add eggs, one at a time, beating well.

Stir together wine and water. Add wine mixture and creamed mixture to flour, stirring just until moistened. Toss together reserved flour and berries; gently fold into batter.

Fill muffin cups 2/3 full. Bake for 18 to 20 minutes. Makes 16 to 18 muffins.

-- "Muffins, Sweet & Savory Comfort Food, " by Cyndi Duncan and Georgie Patrick

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For the filling

• 32-ounce carton plain low-fat yogurt
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1 cup part-skim ricotta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg yolk

For the crust

• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Dash of freshly ground pepper
• 2 1/2 tablespoons butter, chilled and cut into small pieces
• 1/4 cup ice water
• Cooking spray

For the onions

• 1 teaspoon butter
• 8 cups sliced onion (about 1 1/2 pounds)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme

Place colander in a 2-quart glass measure or medium bowl. Line the colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap, refrigerate 12 hours.

Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid. Place cream cheese in another bowl and beat with a mixer at medium speed until smooth. Add yogurt cheese, ricotta cheese, salt, pepper, and egg yolk.

Preheat oven to 350 degrees.

Lightly spoon flour into a dry measuring cup. Level with a knife. Place flour, cornmeal, sugar, salt and pepper in a food processor; pulse 3 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until moist (do not form a ball). Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake 15 minutes or until lightly browned. Cool on a wire rack.

While crust bakes and cools, melt 1 teaspoon butter in a large nonstick skillet over medium heat. Add onions, cook 15 minutes, stirring occasionally. Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 25 minutes or until browned and tender, stirring occasionally. Stir in thyme.

Spread yogurt mixture into crust. Bake for 35 minutes or until almost set. Cool on a wire rack. Cheesecake will continue to set as it cools). Serve at room temperature. Cut cheesecake into wedges, and serve with onions. Makes 10 servings.

-- "Cooking Light Complete Cookbook"

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• 1 package cake mix with pudding (recipe calls for carrot cake)
• 12 ounces cream cheese whipped frosting or 16 ounces vanilla frosting
• 1 cup flaked or shredded coconut
• Pink construction paper
• Jelly beans or small gumdrops

Heat oven to 350 degrees. Grease bottoms only of 2 round cake pans (8- or 9-by-1 1/2 inches) with shortening. Make cake mix as directed on package. Pour into pans. Bake (25 to 30 minutes, 8-inch pan; 22 to 27 minutes, 9-inch) until tester inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes. Remove cakes and transfer to wire rack. Cool completely.

Reserve one cake layer for another use or make a second bunny. Cut cake in half and freeze, uncovered, about one hour for easier frosting if desired. Cover large flat tray or piece of cardboard with aluminum foil. Put halves together with frosting to form body. Place rounded side up on tray.

Cut out piece about 1/3 of the way up one edge of body to form a tail. Attach tail with a toothpick. Frost bunny with remaining frosting, creating head, body and feet. Sprinkle with coconut. Cut ears from construction paper; press into head. Use jelly beans for eyes and nose. Store loosely covered at room temperature.

To make the lawn

Place 1 cup shredded coconut in a plastic storage bag. Add 3 drops of green food color. Shake the bag until the coconut is tinted. Spread coconut over a large platter. Place the bunny in the center, decorated with jelly beans.

-- "Betty Crocker Celebrate!," 2004