EASY EASTER CUT-OUTS >Back
1 stick butter
To prepare batter, combine 1 1/2 cups flour, un-dissolved yeast, and salt in a mixing bowl; set aside. In a skillet, heat evaporated skim milk, water, 1/2 cup honey and 1/2 cup margarine until very warm 120-130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap> Refrigerate 2 to 24 hours.
On lightly floured surface, divide dough into 15 pieces. Roll each into a 20-inch rope. Divide each rope into: 1 12-inch (body), 1 5-inch (head), and 3 (1-inch) (ears and tail) strips. Coil pieces to make body and head; attach ears and tail to head and body. Place bunnies on baking sheet coated with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, 20 to 25 minutes. Bake at 375 for 12 to 15 minutes or until golden brown. Remove to wire racks. Meanwhile to prepare glaze, combine remaining honey and margarine in a saucepan until margarine has melted. Brush bunnies with glaze while warm. Then, decorate with raisins for eyes.
Per serving: 240 Calories; 10g Fat (35% calories from fat); 4g Protein; 36g
NOTES : * Combine 3 more cups additional unbleached flour to make a stiff batter.
2 eggs, well beaten
Mix the eggs, salt, peanut butter, sugar and vanilla in order listed. Form dough into egg shapes. Melt the chocolate bar and the chocolate chips in a double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.
strawberry or black shoestring licorice
Using a skewer or other sharp instrument (an adult should help here), poke holes throughout the sides of the ears of the Bunnies. From here, you can string together many different designs with the stringable food. The necklaces can be tied behind the neck, for a truly sweet fashion statement (if they last long enough).
Note: These were lots of fun to make, but messy. Here are some things we came up with to make these necklaces a little easier to handle:
To make piercing and stringing the marshmallows easier, grease both the skewer and the licorice strings. Getting the licorice through the hole is difficult for small fingers. We found that the easiest way to deal with this was to "stretch" the hole as we pierced it with the skewer and also stretch it again as we threaded the licorice through. The easiest place to pierce the Peeps was through the bottom of the ears on the bunnies, and through the neck on the chicks. The licorice strings are very fragile, especially when loaded down with Peeps and fruit loops. We simply ate anything that broke. Our mistakes were delicious!
1 cup Brown Sugar
Combine sugars, milk, and salt in a 3-quart saucepan. Slowly bring to a boil and cook to 236 degrees (soft-ball stage), stirring almost constantly. Remove from heat and cool slightly. Add flavoring and nuts, then stir until mixture begins to thicken. Drop quickly by tablespoonful onto waxed paper or buttered pan, making 2-1/2 to 3-inch patties.
To prevent hardening of candy in pan, set over hot water while spooning out.
Makes 15 to 20 pralines.
2-1/2 cups sugar
In a saucepan, cook sugar, syrup and water to 265°F on a candy thermometer.
Transform your kitchen into a flurry of festivity by making your very own Easter marshmallow chicks. Making these adorable treats is not difficult, but you may need some preliminary practice using a pastry bag to ensure that you get the shapes you want. To hone your skills, fill a large pastry bag with vegetable shortening and practice forming shapes -- with a little effort you'll be a decorating expert in no time! Use this step-by-step tutorial to make fun-shaped marshmallow treats for any holiday!
We used Emily's Famous Marshmallow recipe to make approximately 25 marshmallow chicks. The ingredients you will need are sugar, light corn syrup, eggs, unflavored gelatin, water, colored sugars and vanilla extract. The cooking materials you will need are a large pastry bag, a whisk, an electric mixer, a candy thermometer and waxed paper.
In a small saucepan over medium-high heat, stir together sugar, corn syrup and 3/4-cup water. Bring the mixture to a boil. While boiling, attach a candy thermometer to the pot so that the tip is immersed in the liquid, but not touching the bottom of the pot. Watch the temperature carefully until it reaches the hard-ball stage -- when the thermometer reads 250 to 260 degrees F (121 to 129 degrees C).
While the sugar mixture is heating, place the remaining water in a metal bowl and sprinkle the gelatin over it. Place the bowl over simmering water and stir until the gelatin is dissolved and the mixture becomes liquid. Keep this gelatin mixture warm until the sugar comes to the proper temperature. As soon as the sugar mixture reaches the hard-ball stage and you remove it from heat, carefully whisk in the gelatin mixture. Meanwhile, use an electric mixer to whip the egg whites into soft peaks (You can tell that eggs have reached the soft-peak stage when you take a spoon, dip it in and out of the egg mixture, and a peak is formed that is soft enough to quickly bend over.).
Once the peaks have formed, set the electric mixer to medium-speed and slowly pour the sugar mixture into the bowl of whipped egg whites. When pouring the sugar mixture into the mixing bowl, never let the stream of liquid grow larger than a pencil's width. Once all of the sugar has been incorporated into the egg whites, add the vanilla extract and continue mixing at a medium-speed until the mixture cannot become any fluffier. Add any additional colorings or flavorings at this time.
Line a flat surface with waxed paper and sprinkle it with a generous coating of sugar. Use a large pastry bag with at least a 1/2-inch opening or tip. Carefully spoon the sticky marshmallow fluff into the bag and twist the top closed. Pipe the body of the chick shape first by making a thick line on the paper. Hold the bag at a 45-degree angle to the surface so that the piping will stand tall.
When the body is long enough, pipe backwards on top of the body, and then make a little head. Quickly pull the bag away to form the beak. If the marshmallow is not holding its shape very well, let the fluff cool a little bit. This will allow the gelatin to begin to set and the mixture will thicken.
Place little candies onto the marshmallow chick's head to make eyes (if you like) and sprinkle colored sugar over the chick's body. To coat the marshmallow chicks completely, let them set for 30 minutes before buttering your hands (for easier handling) and rolling them in bowls full of colored sugar.
Let the marshmallow chicks rest for approximately 4 hours to allow them time to fully set. Homemade marshmallow chicks look adorable in everyone's Easter egg basket and they make an attractive centerpiece for any festive table!
3-1/2 teaspoons Plain gelatin soaked in 1/4 cup of water
In mixing bowl, soak gelatin in water.
In a saucepan, combine water, sugar and invert sugar. Heat but do not boil. Pour hot syrup into gelatin, beating slowly. Gradually add corn syrup and vanilla, beating on medium high speed of mixer until mixture is fluffy, white, and doubled in bulk.
Color and flavor marshmallow as desired. Keep mixing bowl in a larger bowl of very hot water to keep marshmallow from hardening.
Butter Easter molds and spoon candy into molds. Set aside about 1 hour; remove from molds and roll in colored sugar. Dry candy for a few hours, then pack tightly in covered containers. Yield: 12 Servings
2 tablespoons Knox gelatin
Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240°F). Cool a few minutes. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time. Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla. Pour into a well greased 7 x 9-inch pan and chill thoroughly. Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper. Pour melted milk chocolate over eggs and let set. Refrigerate for easier handling.
2 envelopes unflavored gelatin
Put gelatin in top of double boiler; add cold water. When gelatin softens, add boiling water and stir well. Add sugar and salt. Put over boiling water and stir until sugar dissolves completely. Pour into large bowl of electric mixer and beat at high speed until mixture is thick but not as stiff as beaten egg whites. Add vanilla. Meanwhile, spread flour 2" deep in a large pan. Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture. Drop marshmallow mixture into the flour molds. Sprinkle flour lightly over top and put in cold place until set.
Remove mixture from one mold and you have a half-egg. Trim the flat side of marshmallow half-egg to make it even. You can dip it in melted chocolate to cover and decorate with Royal Icing or you can put two halves together to make an egg, as follows:
Dip the rounded part of a half-egg in melted chocolate; set aside to cool, flat (uncoated) side down. Trim flat side of second half-egg (to make it even), lift from mold and completely coat with chocolate. Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg. The chocolate will hold it together.
When chocolate-coated eggs are cool, trim with Royal Icing put through cake decorator tube. Make ruffles around them to cover seam where the two halves join and to provide decoration. Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube. Frosting may be left white or tinted in pastel colors. Makes 13 eggs (or 26 half-eggs).
1-2/3 cups (10-ounce package) REESE'S Peanut Butter Chips
Creamy Pastel Fondant
In microwave-safe bowl, place peanut butter chips and shortening.
Microwave at HIGH (100%) 1-1/2 minutes or until smooth when stirred. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups. With narrow pastry brush, thickly and evenly coat inside pleated surface and bottom of each paper cup with peanut butter mixture.
Refrigerate coated cups 10 minutes; recoat any thin spots. Repeat procedure, coating twelve cups at a time. (If necessary, microwave peanut butter mixture 30 seconds to thin.) Tightly cover cups; refrigerate until firm.
Fill each cup with desired color Creamy Pastel Fondant; decorate as desired. Cover; refrigerate at least one hour. Carefully peel paper from each cup. Store in refrigerator. About 3-1/2 dozen.
Creamy Pastel Fondant
In large bowl of electric mixer, beat cream cheese and butter until smooth and well blended. Gradually add powdered sugar and vanilla. Divide mixture into three parts. Mix 1 to 2 drops green food color and mint extract into one part, red food color and almond extract into second part, and yellow food color and lemon extract into third part.
1 (16 ounce) package confectioners' sugar
In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy. Makes 2 large eggs (16 Servings)
Nutrition at a glance: per serving: Calories 303; Protein 5 grams; Total Fat 16 grams; Sodium 105 milligrams; Cholesterol 8 milligrams; Carbohydrates 40 grams; Fiber 2 grams
PINEAPPLE EASTER EGGS >Back
1 pound semisweet chocolate
Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Add chocolate to upper pot, and place over boiling water and heat until chocolate has melted.
In a mixing bowl, combine the potato, salt and vanilla. Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken.
When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added.
After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball. Shape in small 1/2-inch balls. Dip balls in melted chocolate then roll in peanuts or coconut. Makes 2 dozen (12 Servings)
Nutrition at a glance: per serving: Calories 511; Protein 2 grams; Total Fat 13 grams; Sodium 165 milligrams; Cholesterol 0 milligrams; Carbohydrates 104 grams; Fiber 3 grams
1 beaten egg white
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.
1 cup soft butter
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead until 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!!
Any problems with this page?
Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.
Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.