Easter Sweet's

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

Chocolate Cherry Nut Creams

1 cup semi-sweet chocolate chips
1/3 cup evaporated milk
1 1/2 cups sifted powdered sugar
1/3 cup chopped nuts (use either pecans or walnuts)
1/3 cup chopped maraschino cherries, well drained
Chocolate for dipping
Paraffin wax (optional)

Melt the chocolate chips and milk over low heat. Remove from the heat and stir in the powdered sugar, nuts and cherries, mix well. Chill until cold enough to handle. Shape into 1 inch balls, refrigerate until firm. Melt the chocolate and wax, dip the balls in the chocolate, let set up. Keep refrigerated.

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

Pennsylvania Dutch Coconut Easter Eggs (9)

3/4 cup Mashed potatoes -- unsalted
2 cups Flaked coconut -- fresh or Dried
1/2 teaspoon Salt
1 teaspoon Vanilla extract
3 1/2 cups Confectioner's sugar
8 ounces Semisweet chocolate
1 tablespoon Vegetable oil

In mixing bowl, mix potato, coconut, salt and vanilla. Gradually mix in sugar. Cover; refrigerate overnight. Shape into 1/2 tbs. size eggs.

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

EASY ELEGANT EASTER EGGS

1 stick (4 oz.) butter
1 tsp. vanilla
2/3 cup sweetened condensed milk
6 cups confectioners' sugar
8 oz. 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 of 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 according to directions that precede the recipe.

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.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:25 am

CHOCOLATE CREAM EASTER EGGS

1 pkg. Betty Crocker white frosting mix
5 tbsp. soft butter
3 tbsp. flour
2 tbsp. hot water
1/2 c. chopped candied fruit or 1/2 chopped nuts (optional)
1 pkg Betty Crocker Chocolate Fudge frosting mix

Preparation

Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts.

Knead 20-30 times on board lightly dusted with confectioners sugar. Divide and shape into 8
eggs; chill.

Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top.(Recipe is on the box.)

Keep frosting mix over hot water while dipping the eggs. Decorate with white frosting mix tinted with pastel colors.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:25 am

Creamy Easter Eggs
Servings: 16

3 tbsp. invert sugar *
1/3 cup candied fruit, chopped (cherries and pineapple)
1/3 cup walnuts or pecans, chopped
3 cups sugar
2 tbsp. light corn syrup
1 dash salt
1/2 cup water
1/2 tsp. vanilla extract
1 cup plus 2 tbsp. marshmallow cream
Dipping chocolate

In a small saucepan, combine invert sugar, fruit and nuts.

Stir and boil for 2-3 minutes; drain, reserving liquid.

Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan. Cover tightly and bring to a boil.

Uncover and place a candy thermometer in pan; cook to 250°F.

Pour candy out on a marble slab and cool to lukewarm.

Work candy with spatula until it is opaque.
Add vanilla and marshmallow creme.

Continue to paddle candy until creamy.

Add prepared fuit and nuts; knead into candy.

Form into egg shapes and let stand a couple of hours.

Dip in chocolate.

* buy invert sugar at cake and decorating stores. This is excellent for making Easter eggs but you can also make candy bars by patting candy into a square on waxed paper, cutting into bars and dip in chocolate.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:26 am

Candy Easter Eggs

3/4 cup mashed potatoes
1/2 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cup confectioners sugar
8 ounces semisweet chocolate
1 tablespoon vegetable oil

In mixing bowl, mix potato, salt and vanilla. Gradually mix in sugar. Cover and refrigerate until cold. Shape 1/2 tablespoon of mixture into an egg shape.

Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:26 am

Marshmallow Easter Bunnies & Chicks

3 1/2 ts Plain gelatin soaked in 1/4 cup of water
1/4 c Water
1 1/4 c Sugar
3/4 c Invert Sugar
3/8 c Light corn syrup
1/2 ts 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, and then pack tightly in covered containers

Beat for 10 to 15 seconds until the mixture slightly thickens.
Quickly drop candy, by large spoonfuls onto greased plates or waxed
paper. If the mixture becomes too thick to drop, stir in a
tablespoonful of hot water. Makes about 2 dozen pieces.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:26 am

No-Cook Easter Mints
1/3 c Soft butter
1/3 c Light corn syrup
1/2 ts Salt
Food coloring (3 different colors)*
3 1/2 c Sifted confectioner sugar

*yellow, red, and green would be a good combination.
Measure the butter, corn syrup, salt, and sugar into a large bowl and
mix well; when dough gets too stiff knead it with your hands.

Divide the dough into 3 portions and add a few drops of each color of
food coloring to each portion.

Pinch off small pieces of the dough, roll into balls, and press
lightly with a fork.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:26 am

Chocolate-Covered Jelly Beans

6 oz choc candy coating, chopped
8 oz small red gourmet jelly beans
8 oz small pink, purple and white gourmet jelly beans

In a small saucepan, melt candy coating over low heat. Remove from heat
(if coating begins to harden, return to heat.) Place ½ c red jelly beans
in coating. Using a fork, remove a few jelly beans at a time; shake off
excess coating. Place on baking sheet lined with waxed paper. Repeat with
remaining red jelly beans. Let choc harden. Combine choc-covered beans
with remaining colors. Store in airtight container in cool place. Yields
about 3 cups.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:26 am

Not Baked-Alaska

1 pkg (12 oz) pound cake

2 cups chocolate ice cream (1pint) slightly softened

1 tub (8 oz) Cool Whip Whipped Topping, thawed

1/4 cup Baker's Angel Flake Coconut, toasted

Cut

Cake horizontally into 3 even layers. Place bottom cake layer on serving plate. Spread with 1 cup of the ice cream.,

Repeat

Layers of cake and ice cream Cover with top cake layer

Frost

Sides and top of cake with whipped topping

Sprinkle with coconut.

Serve immediately Or, store in freezer until ready to serve

Makes 10 servings

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:27 am

Angel Lush

1 pkg (4 serving size) Jell-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1 can (20 oz) crushed pineapple in juice, undrained

1 cup thawed Cool Whip Lite Whipped Topping

1 pkg (10 oz) round Angel Food Cake

10 fresh strawberries

Mix

Dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping

Cut

Cake horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate, top with 1 1/3 cups of pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture

Top

With remaining cake layer Spread with remaining pudding mixture. Refrigerate at least 1 hour. Top with Strawberries just before serving Store leftover dessert in refrigerator.

Makes 10 servings

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:27 am

Blueberry Cheese Pie

1 package (3oz) Jell-O Lemon Flavor Gelatin

1 cup boiling water

1 package (8 oz) cream cheese, softened

2 cups thawed Cool Whip

1 cup fresh or frozen blueberries, crushed and drained (about 2/3 cup)

1 baked 9 inch crunchy cereal crust cooled

Dissolve gelatin in boiling water.

Chill until slightly thickened.

Beat cream cheese until smooth.

Gradually beat in gelatin, and then blend in whipped topping.

Measure 1 1/2 cups of the cheese mixture fold in blueberries. Chill, if necessary, until thickened. Soon half the plain cheese mixture into crust, top with blueberry mixture, spreading evenly. Top with remaining cheese mixture

Chill about4 hours,

Garnish with whole blueberries and mint leaves if desired

Crunchy Cereal Crust.

Combine 1 1/2 cups brand flakes

1/3 cup Bakers Angel Flake Coconut,

3 tablespoons brown sugar

2 tables chopped nuts (optional)

In a bowl.

Stir in 3 tablespoon melted butter or margarine,

Mix thoroughly

Press firmly into bottom and sides of 9 inch pie pan

Bake at 350 for 8 to 10 minutes, or until lightly browned

Cool

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:27 am

Glazed Banana Pie

1 package (4-serving size) Jell-O banana cream pudding and pie filling

1 1/2 cups milk

1 baked 9 inch pie shell, cooled

1 package (4-serving size) Jell-O Strawberry gelatin

1 cup boiling water

1/2 cold water

1 banana sliced

Prepare pie filling mix as directed on package for pie, reducing milk to 1-1/2 cups.

Pour into pie shell

Cover surface with wax paper.

Chill about 1 hour

Meanwhile, dissolve gelatin in boiling water.

Add cold water, chill until slightly thickened

Arrange banana slices on pie filling.

Spoon gelatin over bananas

Chill until firm, about 2 hours

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:27 am

Fondant Easter Eggs

1/2 cup butter

1 teaspoon vanilla extract

1 teaspoon salt

2/3 cup Sweetened Condensed Milk

6 cups (about 1 1/2 lbs) sifted Confectioners Sugar

In medium bowl, cream butter, vanilla and salt.

Blend in sweetened condensed milk until smooth

Gradually add sugar

Blend well after each addition until mixture becomes very stiff

Turn mixture onto a clean pastry board

Carefully knead in any remaining sugar.

(Note mixture should be smooth, not sticky)

Divide fondant in half

Add desired flavoring (see below)

Cut each portion into the desired number of eggs.

With palms of hand, mold each piece into an egg shape.

Place eggs on a waxed-paper-lined cookie sheet

Refrigerate for several hours or overnight

Dip eggs in Dipping Chocolate and Decorate with Butter Cream Frosting

Variation:

Coconut

gradually knead 3/4 cup flaked coconut into one portion of fondant

Almond

Substitute 1 teaspoon almond extract for vanilla extract OR add 1 (8-oz) can almond paste to one portion of fondant.

How to Dip:

Dipping Chocolate

In top of double boiler, melt 8 (1-oz) squares semi-sweet OR unsweetened chocolate and 1/4 cup hydrogenated vegetable shortening over hot, not boiling water.

Stir with wire whisk until chocolate is melted and well blended

Remove from heat. Insert double pronged fork into bottom of chilled egg or place egg on a flat wire skimmer

Dip into chocolate; let excess chocolate drip for a moment

Carefully place dipped egg on waxed paper-lined cookie sheet

Stir chocolate thoroughly with wire whisk before dipping each egg

If chocolate cools and thickens

Place over hot water and gently reheat

Let chocolate coating dry thoroughly before decorating

Store eggs in refrigerator

How to Decorate

Butter Cream Frosting:

In a medium bowl, cream 1/3 cup butter until fluffy

Add 1 teaspoon vanilla extract

Gradually add 3 cups sifted confectioners sugar

Mix well after each addition

(Note: Mixture will be very stiff)

Beat in 1 tablespoon egg white until mixture is smooth and creamy.

Add few drops food coloring until mixture is of desired shade

If mixture needs slight thinning

Add 1-2 tablespoons heavy cream to make suitable consistency to press through decorating tube.

Store eggs in refrigerator.

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:28 am

Strawberry Short-Cake

2 cups flour

4 tablespoon sugar

2 teaspoons baking powder

4 tablespoons butter

2 eggs, beaten

1-1/2 to 2 cups whole milk or half-and-half

Sliced, slightly sweetened strawberries

Preheat ovent o 350

Grease a 10-inch round pan

Mix together flour, sugar and baking powder. Cut in butter

Add the beaten eggs and enough milk to make a semi-stiff batter (1-1/2 to 2 cups)

Pour into prepared pan

Bake 30 minutes to 35 minutes.

Until golden and a toothpick comes out clean

Top with Strawberries

Serves 8 to 10

This recipe is from Home Cooking Magazine June of 2006

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:28 am

Strawberry Cream Dessert

1 (3-ounce) package Ladyfingers,

1 (6-ounce) package sugar-free Strawberry Gelatin

2 cups Strawberries, washed and cut in slices (plus berries for garnish)

1-3/4 cups boiling water

2 cups ice cubes

1 (8-ounce) tub frozen whipped topping, thawed.

Split lady fingers lengthwise. Trim 3/4 inch from ends of ladyfingers. Place ends on bottom of a 9-inch spring form pan.

Stand remaining ladyfingers around side of pan, with cut sides facing in.

Mash strawberries (except those for garnish). Stir boiling water into gelatin in large bowl, until completely dissolved.

Add ice cubes, stir until melted.

Add whipped topping and mashed strawberries, gently stir until well-blended.

Refrigerate 10 minutes or until mixture is very thick and will mound.

Spoon into pan

Refrigerate 3 hours or until firm.

Remove sides of pan

Garnish with reserved strawberries

Serves 12

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:28 am

Lady Fingers

3 eggs, separated

1/8 teaspoon salt

3 tablespoons plus 1/3 cup sugar, divided

2/3 cup cake flour

1 teaspoon grated lemon rind

Confectioner’s sugar

Preheat oven to 300 degrees

Line two cookie sheets with parchment paper

In a small bowl, combine egg whites and salt, beat until foamy

Gradually beat in 3 tablespoons sugar until soft peaks form.

In a large mixing bowl, combine egg yolks with remaining 1/3 cup sugar, beat until thick and lemon-colored.

Sprinkle 1/3 of the flour over egg yolk mixture, fold gently.

Repeat with remaining flour until just blended.

Stir 1/4 of the egg whites into the batter.

Fold in lemon rind and remaining egg whites

Fit a pastry bag with a 1/2 inch plain round tip, fill bag with batter

Press batter. 1-inch apart, onto prepared cookie sheets to form strips about 3-inches long and 1-inch wide.

Sprinkle lightly with confectioner’s sugar

Bake for 20 minutes or until delicately brown.

Carefully remove from cookie sheet.

Cool completely on a wire rack.

Makes 2 dozen

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:28 am

Strawberry Devonshire

2 pints fresh strawberries

1-1/2 cups sour cream

1/4 cup (or more to taste) brown sugar, firmly packed

Wash and hull berries

Place in a large bowl

Chill

Just before serving, combine sour cream and brown sugar.

Beat until well-combined.

Serve over berries

Serves 4 to 6

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:29 am

Sugar-Glazed Pineapples

1/3 cup brown sugar

4 tablespoons butter, melted

Dash of salt

Fresh Pineapple slices

Mix brown sugar, butter and salt.

Place on pineapple slices.

Place pineapple on a cookie sheet and broil 2 to 4 minutes

Serves 4 to 6

Subject: Re: ~~Easter Sweet's~~ Wed Nov 12, 2008 1:29 am

Festive Froot Loops Cookies

2 cups all purpose flour

½ tsp baking powder

¼ tsp salt

½ cup shortening

½ cup margarine or butter, softened

½ cup sugar

2 eggs

½ cup orange juice

2 cups Kellogg’s Froot Loops Cereal

2 cups sifted confectioner’s sugar

3 tbsp margarine or butter, softened

2 tbsp orange juice

Stir together flour, baking powder and salt

Set aside

Beat shortening, margarine and sugar until light and fluffy

Beat in eggs and orange juice

Mix in flour mixture

Stir in crushed Froot Loops cereal

Drop by level measuring tbsp onto ungreased baking sheets

Bake at 350 about 12 minutes

Remove immediately from baking sheets

Cool

Beat remaining sugar, margarine and orange juice until smooth

Spread over cookies

Top with a Froot Loop

Yield about 4 dozen

» ~~Valentine Sweets~~
» ~~Easter Salad's~~
» ~~Easter Recipe's~~
» ~~Easter Drink's~~
» ~~Easter Bread's~~

~~Easter Sweet's~~

Easter Sweet's