EASTER RECIPES -- 2

MARSHMALLOW EASTER BASKET

Approximately 20-30 yellow, lavender, pink and/or white marshmallow chicks
2 c. confectioner's sugar
10 oz. bag jelly beans
1 small bag shredded white coconut
Green food coloring
Take four marshmallow chicks that are still connected and flatten with palm of your hand to create a bottom for the basket. Assemble still-connected chicks around the perimeter of the bottom of the basket (approximately 12-15 chicks).
In a small bowl, mix 2 cups of confectioner's sugar with enough water to make a thick icing. Place the icing in a plastic sandwich bag and snip the end of the bag. To hold the sides to the bottom, squeeze the icing around the perimeter of the basket. For any gaps between the basket and bottom, place a jelly bean in the hole and squeeze icing around.
Place basket in refrigerator until icing has hardened, about 3 hours. When icing has hardened, remove basket from the refrigerator. Mix drops of green food coloring with coconut to resemble grass and fill basket with coconut, marshmallow chicks, and jelly beans (and anything else you choose).



Here is an Egg-stra delicious recipe just for Easter!

BIRD'S NESTS

1 bag Reeses peanut butter chips (10 oz. )
1 TBSP. solid shortening (Crisco)
1 large can (5oz.) LaChoy thin chow mein noodles
1 bag pastel colored M&M peanut candy
Method
Melt entire bag of chips and 1 tbsp. of shortening slowly in microwave or in double boiler on stove top. If using microwave, heat full power in intervals of 30 seconds at a time and then less as chips begin to melt. You want the chips and shortening to be well blended and creamy and hot. DO NOT OVERCOOK!!!
Immediately pour the can of chow mien noodles into the peanut butter mixture and toss lightly to coat noodles. Avoid crunching noodles. Using a spatula can help. Do this quickly, making sure the noodles are evenly coated. Drop by spoonfuls onto WAX PAPER and gently form into the shape of a nest, leaving a hollowed area in the center in which you immediately place three M&M peanut candies for the "birds eggs."
Helps to have two people! Each batch makes approximately 14 nests.
I made these for my Kindergartners and teachers and everyone loved them! My sis found this recipe years ago and the Nests have become a family tradition! Let me know how you liked them! ENJOY!
Thanks to Nancy Remson for this tasty treat!

Bunny Cake

When I was in preschool, my mother made one, and brought it to the school.

Ingredients:

Cake mix - baked to form two circular cakes
Frosting (either homemade or store bought)
Licorice for whiskers - M&Ms for decoration
Method
You have two circular cakes, as though each would normally be one layer of a birthday cake. One is the head. The other is used the make ears and a bow tie.
Cut the two ears out of either side of the circular cake, and then the center becomes a bow tie.
Assemble the pieces, put frosting on it, and decorate it, making a face on it, etc. We used white frosting for most of it, and pink frosting for the center of the ears. I think we used licorice for whiskers, and put M&Ms all over the bow tie.



RESURRECTION COOKIES

1 c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 c. sugar
zipper baggie
wooden spoon
tape
Bible
Method:

Preheat oven to 300 F.
Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3. Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far, the ingredients are not very appetizing. Add 1 c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa.1:18 and John 3:1-3. Fold in broken nuts.

Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Resurrection morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Resurrection day Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9.

HE HAS RISEN!
A very timely recipe for Easter



RESURRECTING ROLLS

3/4 cup warm water
1 large egg
3 cups flour
1 tsp. salt
3 Tbs. sugar
6 Tbs. butter
3 Tbs. dry milk
1-1/2 tsp. yeast
1/2 cup butter
1 cup sugar
1 Tbs. cinnamon
24 marshmallows

Combine first 8 ingredients. Let rise till double. Divide into 24 balls and flatten.Mix sugar and cinnamon together.

Dip rolls in melted margarine, then into sugar mixture. Wrap roll around a marshmallow, covering completely. Dip once more into butter, and again into sugar. Place rolls in a large greased pan and allow to rise till double. (approx. 35 min)

Bake at 375 for about 15 minutes, or until done. Rolls should be completely empty when cooled...like the empty tomb.



WORLD'S BEST CHOCOLATE EASTER EGGS

These delicious cream filled eggs taste just like a very famous store bought one. They are easy to make and kids and adults love them.

1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semisweet chocolate

Method:
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead til smooth.

Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mould white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.

Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool.

When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!



SUGAR EASTER EGGS

~~ NONEDIBLE !!! ~~

These make a wonderful decoration but remember these are NOT edible.

Ingredients:

1 beaten egg white
1/2 c. confectioners sugar
3 1/2 c. granulated sugar

Beat egg white, add confectioners sugar, then add granulated sugar. Use food coloring if desired. Put in mold; let dry for about 1/2 hour; scoop out mold to the right thickness. I fasten the two halves of the eggs together with Royal Icing and decorate inside with scene and outside with the icing.

These make a great gift and can be stored for the following year. People love them.



BIRD NEST CUPCAKES

Your favorite cupcake mix
Your favorite frosting mix
Long strand coconut
jelly beans (pastel Easter colors)

Bake your cupcakes. When cool frost with white or chocolate frosting. Decorate with coconut around the outside circle of cupcake. Place colored jelly beans in centre. Coconut can be toasted if you prefer a brown nest!



EASTER CUPCAKES

Want to make a hit? For holiday,birthday or any occasion you can think of, make your favorite cupcakes and then...buy any design of stickers. Cover the sticky side with colored paper or just a white piece of a page.

Either cover the whole picture with Saran wrap and place directly on previously frosted cupcakes or make sure the picture has a pretty stiff back, glue or scotch tape a toothpick to the back of the picture and insert in the cupcake.

There are a multitude of stickers out there.Look around and have fun.



HOT CROSS BUNS

Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime.

This recipe will make 2 1/2 dozen buns.

2 packages active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins
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2 Tablespoons water
1 egg yolk
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1 recipe Icing (below)

Have the water and milk at 110-115 degrees F. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.

ICING: Combine 1 cup confectioners' sugar, 4 teaspoons milk or cream, a dash of salt, and 1/4 teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture which flows easily.



EASTER CROWN BREAD

To decorate this pretty Easter crown, you will need 5 colored eggs but they must be UNCOOKED. Be sure to use non-toxic dyes as you color them.

3 to 3 1/2 cups all-purpose flour (divided use)
1/4 cup granulated sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 Tablespoons softened butter or margarine
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
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5 uncooked eggs
Non-toxic egg coloring
Vegetable oil

In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes.

Stir in the fruit, nuts, and aniseed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil.

Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes).

Bake in a 350-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a wire rack.



MOCHA ALMOND PARFAITS

1/4 c. sliced almonds, toasted
1 (11 3/4-oz.) pkg. chocolate cheesecake mix
3 Tbsp. sugar
1/3 c. butter or margarine, melted
1 Tbsp. instant coffee powder
1 Tbsp. water
1 1/2 c. white chocolate chips
Prepared whipped topping for garnish

Reserve 1 tablespoon almonds for garnish. Chop remaining almonds. In small bowl, combine graham cracker crumbs, chopped almonds, sugar, and butter. Set aside.

Dissolve coffee powder in water. Prepare cheesecake filling according to directions using milk and coffee mixture. Fold in chips.

Layer half the crumb mixture and half the cheesecake mixture into six (6-oz.) parfait glasses. Repeat layers and garnish with whipped topping and reserved almonds.

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