EASY EASTER CUT-OUTS     >Back to Top<

1 cup Chocolate Chips Semi-Sweet) 
2 teaspoons Shortening* 

Tinted Coconut 
1/4 teaspoon Water 
1 drop Food color 
1/2 cup Sweetened Coconut Flakes

* NOT butter, margarine, oil, or vegetable oil spread 

Cover bottom of 13 x 9-inch pan with heavy duty foil. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate. 

Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs. 

Tinted Coconut: 
In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup Sweetened Coconut Flakes; with fork, toss until evenly tinted.

EASY ELEGANT EASTER EGGS     >Back to Top<

1 stick butter 
1 teaspoon vanilla 
2/3 cup sweetened condensed milk 
6 cups confectioners' sugar 
8 ounces unsweetened chocolate, melted 

In large bowl of an electric mixer, cream butter until light and fluffy. Add vanilla and condensed milk and beat until blended. Add two cups of sugar and beat until blended. Add two additional cups sugar and beat with mixer until blended. If mixer is a heavy duty model, you may be able to use it to blend in the remaining sugar. Otherwise, remove the bowl from the mixer stand and using a wooden spoon, beat in the remaining sugar. Remove mixture from bowl onto clean counter surface and knead with your hands if necessary to make a smooth, fondant consistency. 

Pinch off about two tablespoons of the fondant and roll it between your hands to form a smooth egg shape, slightly narrower at one end. Place each egg on a cookie sheet covered with waxed paper. Refrigerate a few hours or overnight to firm and chill before dipping in chocolate adhere to the eggs. Dip in chocolate. 
Moist, sweetened coconut may be added to the fondant to make coconut cream eggs. 

For peanut butter eggs, make a small yolk of about one tablespoon peanut butter and wrap in a thin layer of fondant. Shape as directed for shaping plain eggs. 
Coat with chocolate for plain eggs.

HONEY BUNNIES     >Back to Top<

Batter
1-1/2 cups unbleached flour
2 packages active dry yeast
1 teaspoon salt
2/3 cup evaporated skim milk
1/2 cup water
1/2 cup honey
1/2 cup margarine -- melted
2 eggs
1/2 cup unbleached flour* see note

Glaze
1/2 cup honey
1/4 cup margarine, melted
1/2 cup raisins

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
Carbohydrate; 24mg Cholesterol; 271mg Sodium

NOTES : * Combine 3 more cups additional unbleached flour to make a stiff batter.

EASTER PEANUT BUTTER EGGS     >Back to Top<

2 eggs, well beaten
1/8 teaspoon salt
1-1/2 to 2 cups peanut butter
4 to 5 cups powdered sugar
1 teaspoon vanilla
1 Hershey chocolate bar
1 package (6 ounces) chocolate chips

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.

EASTER PEEP CRAFT - EDIBLE NECKLACES     >Back to Top<

strawberry or black shoestring licorice
Marshmallow Peeps(r) in your choice of colors and shapes
cereal with holes
cocktail pretzels
or any other stringable food

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!

EASY CREAMY PRALINES     >Back to Top<

1 cup Brown Sugar
1 cup Sugar
1/2 cup Evaporated milk
1/4 teaspoon Salt
1/4 teaspoon Maple flavoring
1-1/2 cups Pecans

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.

FRUIT AND NUT EASTER EGGS     >Back to Top<

2-1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow cream
1/2 cup shortening, melted
1/4 cup confectioner's sugar
2 cups candied fruit (pineapple and cherries)
Nuts
Dipping chocolate

In a saucepan, cook sugar, syrup and water to 265°F on a candy thermometer.
Add marshmallow crème and beat until almost firm. Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well. Shape eggs by hand and dip in dipping chocolate. Makes 10 eggs, which will keep for 6-8 months. Servings: 10

HOW TO MAKE MARSHMALLOW CHICKS     >Back to Top<

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!

MARSHMALLOW EASTER BUNNIES AND CHICKS     >Back to Top<

3-1/2 teaspoons Plain gelatin soaked in 1/4 cup of water
1/4 cup Water
1-1/4 cups Sugar
3/4 cup Invert Sugar
3/8 cup Light corn syrup
1/2 teaspoon Vanilla
Flavoring & color, optional
Colored sugar

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

MARSHMALLOW EASTER EGGS 1     >Back to Top<

2 tablespoons Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 teaspoons vanilla
Cornstarch, for hands
Milk chocolate
Instructions:

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.

MARSHMALLOW EASTER EGGS 2     >Back to Top<

2 envelopes unflavored gelatin
2 tablespoons cold water
1/2 cup boiling water
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
flour
3/4 lb chocolate for dipping
royal icing

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).

"PAYDAY" CANDY BARS     >Back to Top<

4 cups salted peanuts (no skins), divided
3 tablespoons butter
3 pkgs Reeses peanut butter chips (1-2/3 C each)
2 (14-oz) cans sweetened condensed milk
4 cups miniature marshmallows
kosher salt or sea salt, optional
1 (12-oz) pkg semi-sweet chocolate chips, optional plus 2 tsp butter

Sprinkle 2 cups of peanuts in bottom of 9 x 13 (or larger pan for thinner bars) baking pan.

Place 3 TB butter in the middle of a large microwave safe bowl. Spread peanut butter chips around the outside edges of the bowl. Microwave high until the butter melts. Stir the butter and chips. Continue to microwave, 1 minute at a time, until the chips are completely melted and smooth. Stir in the two cans of milk. Add marshmallows. Microwave on high 2 minutes at a time then stir, until marshmallows are completly blended into the mixture.

Pour peanut butter/marshmallow mixture over peanuts in pan. Sprinkle remaining 3 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt.

I like to spread chocolate over the top of half of the pan for those who prefer a chocolate candy.

Place 2 teaspoons butter in center of microwave safe bowl (I just re-use the one I used for the peanut chips/marshmallows). Spread the chocolate chips around the edge of the bowl. Microwave high until the butter melts. Stir the butter and chips. Continue to microwave, 1 minute at a time, until the chips are completely melted and smooth. Spread the chocolate over the top of 1/2 of the pan of candy.

Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature.
 

PEANUT BUTTER EASTER CUPS      >Back to Top<

1-2/3 cups (10-ounce package) REESE'S Peanut Butter Chips
5 teaspoons shortening (not butter, margarine, or oil)

Creamy Pastel Fondant
1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
3-1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Green, red and yellow food color
1/8 teaspoon mint, almond and lemon extract

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.

PEANUT BUTTER EASTER EGGS     >Back to Top<

1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening

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 to Top<

1 (16-ounce) package confectioners' sugar 
1/2 cup margarine 
1/2 cup crushed pineapple, juice reserved 
8 (1-ounce) squares semi-sweet chocolate 
1 tablespoon shortening 

In a mixing bowl, combine sugar, margarine and crushed pineapple. Stir in a small amount of pineapple juice if the mixture needs more moisture. When the mixture is well blended shape it into two 1/2 pound eggs (or a bunch of smaller eggs). Freeze for one 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 pineapple egg, dip it in melted chocolate to cover then drain on waxed paper. Makes 2.5 pounds eggs or 15 servings.

Nutrition at a glance: per serving: Calories 250; Protein 1 grams; Total Fat 12 grams; Sodium 70 milligrams; Cholesterol 0 milligrams; Carbohydrates 40 grams; Fiber 1 gram

PIONEER POTATO CANDY     >Back to Top<

1 pound semisweet chocolate
1 cup mashed cooked potatoes
1/2 teaspoon salt
2 teaspoons vanilla extract
2 pounds confectioners' sugar
2/3 cup shredded coconut

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

SUGAR EASTER EGGS (NON-EDIBLE)     >Back to Top<
These make a wonderful decoration but remember these are NOT edible.

1 beaten egg white
1/2 cup confectioners sugar
3-1/2 cups 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.
Special thanks to Jennifer Nielsen for tracking down this recipe)

WORLDS BEST CHOCOLATE EASTER EGGS     >Back to Top<

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

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!!