Easter Sweet's

Subject: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:17 am

Ambrosia Cake

!/4 cup pineapple juice

2 large eggs plus 1 egg yolk

1/2 cup sugar

2 tablespoons unsalted butter

Pinch of Salt

3 cups vanilla butter cream frosting

1 teaspoon grated zest plus 2 teaspoons juice from 1 orange

1 (9inch) angel food cake

2 (15 ounce) cans mandarin orange slices, drained and cut in half lengthwise

2 cups sweetened shredded coconut, toasted

1 (20 ounce) can pineapple slices, drained and cut into half moons

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:18 am

For the Pineapple Curd

bring pineapple juice to boil in saucepan over medium heat.

Whisk eggs, yolk, and sugar in medium bowl

Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook

Stirring constantly, until thick enough to cling to spoon, 2 to 3 minutes.

Off heat, stir in butter and salt, then strain into small bowl.

Cover surface directly with plastic wrap and refrigerate until thickened, at least 1 hour.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:18 am

For the Orange Frosting

Transfer 1 cup vanilla frosting to small bowl, Stir in orange zest and juice

To Assemble

Cut cake horizontally into 4 even layers

Place bottom layer on platter

Spread 1/2 cup orange frosting over cake and top with 20 orange slices

Place next layer on top or oranges and spread with pineapple curd.

Top with next cake layer and spread with remaining orange frosting and 20 more orange slices.

Finish with top cake layer and coat top and sides of cake with vanilla frosting

Press toasted coconut into sides and decorate with orange and pineapple slices.

From www.cookscountry.com

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:19 am

Cook potatoes in boiling water to cover for 3 minutes; drain well and set aside.
Sauté chopped onion in melted butter in a large skillet over medium heat until tender. Add lemon zest, lemon juice, salt, and pepper, and stir well.
Add potatoes, and stir gently to combine. Spoon potato mixture into a lightly greased 11- x 7- x1/2-inch baking dish. Bake, uncovered, at 375° for 50 minutes or until potatoes are lightly browned, turning occasionally.
Serves 6.

Hard-Cooked Egg Cookies

1 c butter or margarine

1 c sugar

1 egg

5 sieved hard cooked egg yolks (about 1 cup)

1 tbsp finely grated lemon peel

3 c sifted flour

1 egg, slightly beaten

1 tsp sugar

2 tsp ground cinnamon

1/2 c chopped nuts

Beat butter, 1 cup sugar and 1 egg to blend thoroughly, Add hard-cooked egg yolks and lemon peel

Stir in flour

Roll dough about 1/4" thick cut with round cookie cutter, place on ungreased baking sheet

Brush tops of cookies with slightly beaten egg

Combine 1 tsp sugar and cinnamon

Sprinkle with nuts over cookies

Bake in 325F oven for 20 to 25 minutes

Makes about 52

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:19 am

Easter Lamb Cookies

1 c margarine

2/3 c sugar

1 egg

1 tsp vanilla

2-1/2 c sifted flour

1/2 tsp baking powder

1 egg, separated

1 c flaked coconut

1/4 tsp water

2 drops red or blue food color

Beat together margarine and sugar until light and fluffy

Beat in 1 egg and vanilla to blend thoroughly

Sift together flour and baking powder

Add to creamed mixture

Divide dough in half

Wrap each half in waxed paper and chill

On lightly floured surface, roll half of dough very thin, less than 1/8" if possible

Cut with Lamb cookie cutter or pattern

Beat white from separated egg until foamy

Brush onto unbaked cookies

Sprinkle with coconut

Place on greased baking sheet

Bake 350F for 7 to 10 minutes

Meanwhile, roll second half of dough, cut in same way, but decorate before baking with egg yolk paint

Beat yolk from separated egg with water, add food color

Paint on unbaked cookies, sprinkle with coconut and bake as for first half of cookies

Makes about 76

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:19 am

Greek Easter Cookies

Rich but not real sweet cookie

1/2 c butter

1 c sugar

1/2 c salad oil

1/2 c melted shortening

2/4 c milk

2 eggs

1 tsp vanilla

7 c sifted flour

3-1/2 tsp baking powder

1 tsp salt

1 egg yolk

2 tbsp milk

2-1/2 tbsp sesame seeds

Cream butter until light and fluffy; gradually beat in sugar, salad oil, melted shortening and milk

Beat in 2 eggs and vanilla

Sift together flour, baking powder and salt, and gradually add to creamed mixture to make a soft dough

Shape into balls 1-1/2"

Lightly flour surface to make a rope 7 to 8" long

Twist each strip of dough and shape in double twist, making 2 loops like a figure 8 with ends overlapping slightly

Place on baking sheet

Combine egg yolk and milk, brush on cookies

Sprinkle with sesame seeds

Bake 350F for 20 minutes

Makes 5 dozen

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:19 am

Lemon Snowballs

1/2 c shortening or butter

2/3 c sugar

2 tbsp grated lemon peel

1 egg

1-3/4 c sifted flour

1/2 tsp baking soda

1/4 tsp cream of tartar

3 tbsp lemon juice

1 tbsp water

1/2 c chopped nuts

Confectioners sugar (for coating)

Cream together shortening, sugar and lemon peel until light and fluffy

Add egg, beat until smooth

Sift together flour, baking soda and cream of tartar

Add to creamed mixture alternately with lemon juice and water

Stir in nuts

Chill dough

With floured hands, form dough into small balls and place on ungreased baking sheet

Bake 350 for 8 to 10 minutes

Roll immediately in confectioner’s sugar

Cool on racks

Makes 3-1/2 dozen

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:19 am

Festive Cookies

1 pkg semisweet chocolate pieces

1/4 c peanut butter

2 tbsp light corn syrup

2 tbsp shortening

1 c salted peanuts

1 c colored miniature marshmallows

Melt together in saucepan over low heat chocolate pieces, peanut butter, corn syrup and shortening

Stir until smooth

Cool slightly, and then stir in peanuts and marshmallows

Avoid overstirring

Drop by teaspoonfuls onto waxed paper

Let set until firm

Makes about 2 dozen

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:20 am

Easter Hunt Pie

1 (6oz) graham cracker pie crust

1 (8oz) pkg cream cheese, softened

1 (14oz) can sweetened condensed milk

3/4 cup cold water

1 (4oz) package vanilla flavor instant pudding and pie filling

1-1/2 cups non-dairy whipped topping, thawed

16 miniature chocolate eggs or miniature colored marshmallows or other holiday candies

In large mixer bowl, beat cheese until fluffy

Gradually beat in condensed milk until smooth

Add water and pudding mix on low speed, beat until smooth

Gently stir in whipped topping

Spoon 1/2 of filling into pie crust

Place chocolate eggs evenly over filling

Top with remaining filling

Chill 3 hours

Garnish if desired

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:20 am

Cherries Jubilee Pie

1 (9oz) graham cracker crust

1 (16oz) can dark sweet cherries

1 pkg black cherry flavored gelatin

1 pint vanilla ice cream, softened

1 cup frozen whipped topping, thawed

1/3 cup sliced toasted almonds

Drain cherries well, saving juice

Add enough water to cherry juice to make 1-1/4 cups liquid, heat

Add gelatin and stir to dissolve completely

Remove from heat and stir in ice cream, blending until smooth

Refrigerate until consistency of unbeaten egg whites (5 to 10 minutes)

Blot cherries with paper towel to pick up any remaining liquid

Fold in whipped topping and almonds

Add cherries

Pour into crust

Refrigerate 3 to 4 hours or until firm

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:20 am

Strawberry Tiramisu

1 (8oz) pkg Cream Cheese

3-1/2 cups cold milk

2 ( 4 serving) pkgs vanilla instant pudding and pie filling

2 (3oz) pkg lady fingers

1 (8-oz) container strawberry-flavored whipped topping, thawed

2-1/2 cups sliced strawberries

2 sq. semisweet baking chocolate, grated (optional)

Beat cream cheese in a large bowl with electric mixer on medium speed until creamy

Gradually add milk, beating until well blended

Add pudding mix

Beat on low speed 1 minute or until well blended

Split lady fingers lengthwise

Line the bottom of a 13x9 inch pan with 1 pkg of split ladyfingers

Top with half the pudding mixture, half the whipped topping and half the strawberries

Repeat layers, ending with strawberries

Refrigerate 3 hours or until ready to serve

Sprinkle with grated chocolate, if desired

Serves 10

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:21 am

Italian Easter Pie

For the Crust

2 cups all purpose flour

3/4 cup butter

Dash salt

1 egg yolk

4 tbsp cold water

Filling

1 lbs fresh broccoli

Water

Salt

4 oz smoked diced ham

2 tbsp butter

2 tbsp all purpose flour

1 cup half and half

1 chicken bouillon cube

2 egg yolks

4 tbsp grated Parmesan cheese

For crust, combine flour, butter and salt in a bowl

With a pastry blender or two knives, cut butter into flour until coarse crumbs form

Add egg yolk and water, a little at a time, until pastry holds together

Form into a ball

Refrigerate for at least 30 minutes

Rinse broccoli

Cut into flowerets

Cook in lightly salted water until tender-crisp

Drain well

In a saucepan sauté ham in butter,

Sprinkle with flour

Add half and half, a little at a time, stirring

Crumble bouillon cube and add to pan

Stir until dissolved

Remove pan from heat

Stir in egg yolks and most of the Parmesan cheese

Line a pie plate with 2/3 of dough

Prick with a fork

Add broccoli

Cover with ham sauce

Sprinkle with remaining cheese

Roll out remaining dough

Cut into strips

Starting in center of pie, weave strips into a lattice pattern

Trim and flute edges

Brush top with a beaten egg

Bake pie at 375 for 30 minutes or until golden brown on top

Cut into wedges to serve

You can add asparagus, snow peas or carrots if you want to.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:21 am

Lemon Squares with Lemon Glaze

1 cup flour

1/2 cup soft butter or margarine

1/4 cup confectioner’s sugar

2 eggs

1 cup sugar

2 tbsp flour

1/2 tsp baking powder

1/4 tsp salt

2 tbsp lemon juice

1 tbsp grated lemon peel

Blend flour, soft butter and confectioner’s sugar thoroughly

Press evenly in 8 inch square pan

Bake at 350 for 15 to 20 minutes or until lightly browned

Beat remaining ingredients together till light and fluffy

Pour over hot crust, bake an additional 25 to 30 minutes or until no imprint remains when lightly touched

Cool

Frost with Lemon Glaze

Cut in squares

Makes 3 dozen

Lemon Glaze

Combine 1 cup confectioner’s sugar

1 tbsp butter or margarine

1 tbsp lemon juice

Blend until smooth and of spreading consistency

Add a few drops more lemon juice, if necessary

Makes 1/3 cup

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:21 am

Rainbow Fantasy Cake

1 mocha layer

1 mint pineapple layer

1 peach layer

1 cranberry layer

4 cups coconut cream

1 can flaked coconut (3-1/2oz)

Make Layers as directed in recipes

To assemble

With small spatula, carefully loosen edges of all layers

Invert Mocha Layer onto serving plate, remove waxed paper

Spread top with 1/2 cup Coconut Cream

On this, unmold in turn:

Mint-Pinapple, Peach, and Cranberry Layers,

Removing waxed paper and

Spreading 1/2 cup Coconut Cream between layers

Frost top and side with remaining Coconut Cream

Sprinkle with coconut

Refrigerate 3 to 4 hours before serving

To serve, slice with serrated knife dipped in warm water

Makes 16 servings

Mocha Layer

1 pkg (4oz) dark chocolate pudding mix

1 tbsp unflavored gelatin

2 tbsp instant coffee

2 cups milk

1-1/2 cups dessert Topping (recipe below)

In medium saucepan, combine pudding mix, gelatin, and coffee

Gradually blend in milk, stirring until smooth

Cook, over medium heat, stirring constantly, until mixture boils and thickens

Remove from heat

Pour into medium bowl, press waxed paper right on surface, cool

Refrigerate until well chilled

With portable mixer at high speed, beat until smooth and fluffy

At low speed, beat in chilled Desert Topping until color is uniform

Turn into waxed paper lined 8 by 1-1/2 inch layer cake pan

Spread evenly

Refrigerate until set at least 4 hours, or overnight.

Mint-Pineapple Layer

1 pkg pineapple flavored gelatin

3/4 cup boiling water

1 can (9-3/4oz) crushed pineapple, undrained

1/2 tsp mint extract

3 drops green food color

1 cup dessert topping, below

In medium bowl, dissolve gelatin in boiling water, stirring well

Add pineapple

Refrigerate until gelatin is consistency of unbeaten egg white (Hasten chilling by placing bowl in larger one containing ice water)

With portable mixer at high speed, beat until light and fluffy

At low speed, beat in mint extract, food color, and chilled dessert topping until color is uniform

Turn into waxed paper lined 8 by 1-1/2 inch layer cake pan, spread evenly

refrigerate until set at least 4 hours, or overnight.

Peach Layer

1 pkg (3oz) peach flavored gelatin

3/4 cup boiling water

1 pkg (12oz) frozen sliced peaches, thawed and undrained

1-1/2 tsps almond extract

3 drops yellow food color

1 cup Dessert Topping, below

In medium bowl, dissolve gelatin in boiling water, stirring well

Add peaches

Refrigerate until gelatin is consistency of unbeaten egg white (Hasten chilling by placing bowl in larger one containing ice water)

With portable mixer at high speed, beat until light and fluffy

At low speed, beat in almond extract, food color, and chilled Dessert Topping until color is uniform

Turn into waxed paper lined 8 by 1-1/2 inch layer cake pan, spread evenly

Refrigerate until set at least 4 hours, or overnight.

Cranberry Layer

1 pkg (3oz) orange flavored gelatin

1-1/4 cups hot cranberry juice

1-1/2 cups Dessert Topping below

In medium bowl, dissolve gelatin in hot cranberry juice, stirring well

Refrigerate until consistency of unbeaten egg white (Hasten chilling by placing bowl in larger one containing ice water)

With mixer at high speed, beat until light and fluffy

At low speed, beat in chilled Desert Topping until color is uniform

Turn into waxed paper lined, 8 by 1-1/2 inch layer cake pan, spread evenly

Refrigerate until set at least 4 hours, or overnight

Dessert Topping

3 pkg (2oz size) dessert topping mix

1-1/2 cups cold milk

In large bowl of electric mixer, at high speed, beat mix with milk as package label directs (omit vanilla and sugar)

Refrigerate until well chilled 2 hours

Makes about 6 cups

Coconut Cream

2 tsp unflavored gelatin

1/4 cup milk

1/2 cup confectioner’s sugar

Dash of salt

2 tsp lemon juice

2 tsp coconut extract

2 cups heavy cream

Sprinkle gelatin over 1/4 cup water in top of double boiler, let stand 5 minutes to soften

Place over hot water, stirring until gelatin is dissolved

Add milk, refrigerate until consistency of unbeaten egg white

With rotary beater, beat until smooth

Gradually beat in sugar

Add salt, lemon juice, and coconut extract; continue beating until smooth and fluffy

In small bowl of electric mixer, at medium speed, beat cream just until it starts to thicken

Gradually add gelatin mixture, beating until cream mounds and holds a soft peak when beater is raised

Refrigerate until ready to use

Makes 4 cups

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:21 am

Melon Angel Cake

10 inch angel food cake

2 cups heavy cream, whipped

1-1/2 cups finely chopped cantaloupe, drained

2 tbsp sugar

1/2 tsp vanilla extract

1 tsp grated lemon peel

1/4 cup flaked coconut

With sharp knife, cut cake crosswise into 3 layers

In medium bowl, combine cream, cantaloupe, sugar, vanilla, and lemon peel

Spread between layers and on top of cake

Sprinkle top with coconut

Refrigerate several hours before serving

Makes 8 servings

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:22 am

Ice-Cream Easter Egg

3 pints soft vanilla ice cream

1 cup mixed candied fruit

1/4 cup light rum

1 cup heavy cream

2 tbsp sugar

Few drops red, blue, and yellow food color

In large bowl, combine ice cream with candied fruit and rum, mixing well

Do not let ice cream melt

Pack ice cream mixture into a 1-1/2 quart melon mold

Freeze until firm several hours or overnight

To unmold

Wipe outside of mold with hot damp dishcloth, unmold ice cream onto chilled serving platter

Freeze 15 minutes

Whip cream with sugar just until stiff

Use half of whipped cream mixture to frost ice

Return ice cream to freezer

Divide remaining whipped cream into 3 parts

Tint one part pink, one blue, and one yellow

Keeping colors separate, pipe whipped cream through desired decorating tip of pastry bag, decorating ice cream like an Easter Egg

Freeze until firm

Then, freezer wrap, label, and freeze until ready to use

To serve, cut crosswise into slices

Makes 8 to 10 servings

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:22 am

Porcupine Ice Cream Balls

1 quart soft vanilla ice cream

3/4 cup salted peanuts

1 cup prepared chocolate or butterscotch sauce

Using a number 8 ice cream scoop, scoop ice cream onto waxed paper lined cookie sheet

Freeze 1 hour

Insert peanuts into ice cream balls, to resemble a porcupine

Return to freezer until ready to serve

Just before serving, heat sauce in small saucepan

pour over ice cream in individual dishes

Makes 8 servings

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:22 am

Lemon-Buttered Bananas

6 medium bananas Use slightly under-ripe bananas, green tipped or yellow, not flecked with brown.

3 tbsp butter or margarine, melted

1 tbsp lemon juice

1-1/2 tsp seasoned salt

Cut a double thickness of heavy duty foil into 12 inch square

Turn up about 1/2 inch all around, to form a tray

Remove half the peel, lengthwise, from each banana

Leave rest of peel intact

In small bowl, combine butter with lemon juice and seasoned salt

Use to brush peeled section of bananas

Arrange bananas on foil tray

Grill, 3 inches from prepared coats, about 20 minutes, or until bananas are tender

Makes 6 servings

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:22 am

Cadbury Eggs

1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 12-ounce bags milk chocolate chips
2 tablespoons vegetable shortening

1. Combine the corn syrup, butter, vanilla, and salt in a large
bowl. Beat well with an electric mixer until smooth.
2. Add powdered sugar, one cup at a time, mixing by hand after
each addition. Mix well until creamy.
3. Remove about 1/3 of the mixture and place it into a small bowl.
Add the yellow and red food coloring and stir well to combine.
4. Cover both mixtures and refrigerate for at least 2 hours, or
until firm.
5. When mixtures are firm, roll a small, marble-size ball from the
orange filling, and wrap around it a portion of the white filling
that is roughly twice the size. Form this filling into the shape
of an egg and place it onto a cookie sheet that has been brushed
with a light coating of shortening. Repeat for the remaining
filling ingredients, then refrigerate these centers for 3-4 hours
or until firm.
6. Combine the milk chocolate chips with the shortening in a glass
or ceramic bowl. Microwave chocolate on high speed for 1 minute,
then stir and microwave again for 1 more minute, and stir.
7. Use a fork to dip each center into the chocolate, tap the fork
on the side of the bowl, then place each candy onto wax paper.
Chill.
8. After 1-2 hours of chilling, dip each candy once more and chill
for several hours, or until completely firm.
Makes 2 dozen candy eggs.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:23 am

Marshmallow Crème Eggs

1 jar marshmallow crème
1/4 cup unsalted butter, soft
Dash of salt
1 tsp. almond or vanilla extract
4 cups sifted powdered sugar

Combine marshmallow crème, butter, salt and extract, mix well. Blend in the sugar, shape into egg shapes. Decorate

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:23 am

Peanut Butter Easter Eggs

3/4 cup peanut butter, smooth or crunchy
1 cup powdered sugar
1 tsp. vanilla extract
1 (8 ounce) package cream cheese, softened
2 Tbsp unsalted butter, room temperature
Chocolate for dipping

Cream all ingredients together with a mixer. Roll into egg shapes and place in the refrigerator to firm up. Melt the chocolate and dip the eggs, place them on waxed paper to harden.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:23 am

Coconut Easter Eggs

1/2 cup unsalted butter
1 tsp. vanilla extract
1 tsp. salt
2/3 cup sweetened condensed milk (Eagle Brand)
6 cups powdered sugar
3/4 cup flaked coconut
Chocolate for dipping

Cream butter, vanilla and salt. Blend in the milk until smooth, add sugar and mix well. Add the coconut and blend well. Shape into egg shapes and place on waxed paper covered cookie sheets. Chill overnight. Dip eggs into chocolate coating. Store in refrigerator.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:23 am

Chocolate Coating

8 ounces baking chocolate (8 (1 inch) squares) Chocolate disks (Wilton) can also be used.
1/3 slab paraffin wax, broken into small pieces

Melt the ingredients in the top of a double boiler, COOL SLIGHTLY, dip the eggs, place them on waxed paper to harden.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:24 am

Butter cream Easter Eggs

1/2 cup unsalted butter at room temperature
1 tsp. vanilla extract
1 pound box powdered sugar
12 ounce bag chocolate chips

Cream butter and vanilla in a mixing bowl. Sift the sugar and add 1/3 of the sugar at a time beating well after each addition until the consistency of pie crust dough. May take a little more or less of the box of sugar. Make balls the size of walnuts and roll between hands to make egg shapes. Melt chocolate in the top of a double boiler or in the microwave until smooth. Dip the candy in the chocolate and place on waxed paper to set up.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:24 am

Chocolate Fudge Easter Eggs

1/4 pound unsalted butter, melted
2 packages chocolate pudding mix (3 5/8 oz. each size)
1/2 cup whole milk
1 pound powdered sugar
1 tsp. vanilla extract
8 ounces dipping chocolate

Combine the butter, pudding mixes and milk in a saucepan. Bring to a boil and simmer 2 minutes, stirring constantly. Remove from heat and add sugar and vanilla; stir until smooth. When cool enough to handle, shape into egg shapes and place on a waxed paper lined cookie sheet. Chill until firm. Melt chocolate, dip cold eggs into the chocolate. Place on waxed paper, let stand until chocolate sets up.

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~~Easter Sweet's~~

Easter Sweet's