Easter Eggs

Easter Eggs

2 boxes confectioners sugar
1 stick butter
1 large can eagle brand milk
1 tsp. vanilla
2 cups coconut
4 cups finely chopped pecans or walnuts

Cream powdered sugar and butter together; add 4 cups nuts and 2 cups
coconut. Form into egg-shaped little bitezed candies and set in
freezer until well chilled (waxed paper or parchment on a cookie sheet
works well. Melt together 1 (12-ounce] package semi-sweet chocolate
chips and 4 ounces paraffin. Dip candy into mixture and allow to cool.
These candies keep along time in the fridge (if ya hide them-lol)

Tip: I use those little turkey Pins that you use to hold the cavity
shut with to dip and turn the candies in the hot dipping mix then
place on a baking rack to harded up.

Calla Lillies

Calla Lillies**

3 eggs
3/4 cups white sugar
1 teas baking powder
1 teas vanilla
1 cup sifted flour

Beat eggs.
Add sugar gradually.
Fold in vanilla and flour.

On GREASED cookie place 1 TBLSP batter, 3 inches apart. (I only place 6 per sheet) Cook375º 5 minutes. Roll the cookies immediately when removed from oven into a cone shape. Store in airtight container.
When ready to serve fill with whipped cream, flavored or not, and place a halved strawberry or peach slice on top of cream or I use a candied violet. These mini cornucopias are just the right amount of dessert after a large Easter dinner!

**I always multiply this recipe by 3!

Cadbury's Creme Eggs

Cadbury's Creme Eggs (copycat)

Here's a little Easter present for you. It's a clone version of the first soft fondant-filled egg candy to hit the market, many Easters ago. Now, because of the success of these chocolates with the orange yolk-colored center, other candy companies have come out with their own milk chocolate eggs. Some are filled with Snickers or Milky Way centers, while others contain peanut butter, coconut, caramel or the same type of fondant center as the original...right down to the colors. These eggs are sold only once a year, for the Easter holiday. And, in that same spirit, this recipe will only be up for a week; so get it while you can or you'll have to wait until next year. Happy Easter, everyone!

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.

Easter Strawberry Marshmallow Supreme

Easter Strawberry Marshmallow Supreme

1 9 inch graham cracker pie shell
1 c Milk, scalded
18 Large Marshmallows, chopped
1 c Thick cream
1/2 c Chopped nuts
2 c Crushed strawberries,
-drained

To scalded milk, add marshmallow pieces. Let cool to lukewarm.

Whip the cream and blend into milk-marshmallow mixture. Fold in nuts and berries.

Pour into pie shell and chill 8-12 hours.

Easter Candy Cake

Easter Candy Cake

Makes 12 servings
Ingredients:2-3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
8 ounces unsalted butter, softened
1-1/2 cups granulated sugar
3 eggs
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 cup sour cream
2 cups chopped leftover Easter candy
Confectioners' sugar for dusting
Directions:1. Preheat oven to 350 degrees F. and coat a bundt pan with butter and dust with flour.
2. Combine flour, salt and baking soda in a small bowl. In a large bowl, beat butter with sugar until light and fluffy. Beat in eggs one at a time, then beat in almond and vanilla extract and sour cream. Beat flour mixture in gradually until well combined. Stir the candy into batter.
3.Pour mixture into prepared pan and bake for about 1 hour or until a toothpick comes out clean. Let cake cool for a few minutes then remove cake from pan and let cool fully. Dust with confectioners’ sugar when ready to serve.

Almost Twinkie Easter Cake With Fluffy Frosting

Almost Twinkie Easter Cake With Fluffy Frosting

INGREDIENTS:

***Easter Cake***
1 package white cake mix
1/2 cup oil
3 eggs
1 small vanilla instant pudding
1 cup water
1 teaspoon vanilla extract
***Fluffy Frosting***
4 tablespoons flour
1 cup milk
1 cup sugar
1/2 teaspoon salt
1/2 cup shortening
1/2 cup margarine, softened
1 teaspoon vanilla extract

PREPARATION:

Combine the cake mix, oil, eggs, pudding, water, and vanilla. Beat at medium speed for 2 minutes.

Pour into a greased and floured 9x13" pan. Bake at 350 degrees F for 40-45 minutes or until cake tests done.

For Fluffy Frosting: In a saucepan mix the flour with the milk. Cook until thick, stirring constantly. Cool.

Add sugar, salt, shortening, margarine and vanilla; beat until fluffy.

Spread fluffy frosting on the cooled cake. Store in refrigerator.

serves/makes 10

BRAIDED EASTER BREAD

BRAIDED EASTER BREAD

Ingredients:

2 1/2 cups all-purpose flour, divided

1/4 cup white sugar

1 teaspoon salt

1 (.25 ounce) package active dry yeast

2/3 cup milk

2 Tablespoons butter

2 eggs

5 whole eggs, dyed if desired

2 Tablespoons butter, melted

Directions:

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.

Gradually add the milk and butter to the flour mixture; stirring constantly.

Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes.

Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.

Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs.

Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350 degrees F (175 degrees C).

Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes.

Brush risen loaf with melted butter.

Bake in preheated oven for 50 to 55 minutes, or until golden.

Lemon Poppy seed Easter Cake

Lemon Poppy seed Easter Cake

Cake
2 2/3 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons poppy seeds
2 lemons
Not quite 1 cup milk
1 1/2 teaspoons vanilla extract
1 cup butter, softened but fairly firm
1 3/4 cups granulated sugar
4 eggs

Glaze
1 cup sifted confectioners' sugar
Grated zest of 1 lemon (yellow part of peel)
2 tablespoon fresh lemon juice

Heat oven to 350 degrees F. Grease a 10-inch tube pan or similar Bundt
pan. Sprinkle a little flour into the pan and shake to coat all over.
Shake out excess flour.

Sift together flour, baking powder and salt. Sift again. Add poppy seeds.

Grate the zest, the yellow part of the rind, on the lemons. Set aside.
Halve the lemons, squeeze out their juice and pour into a glass
measuring cup. Add milk to measure a total of 1 cup. Add vanilla.
(Combining lemon juice and milk causes the milk to curdle. Batter may
be lumpy, but that is okay.)

In a large bowl, beat butter until creamy and no lumps remain, a
minute or so. Beat on high speed as you gradually add sugar and lemon
zest. Beat 3 to 5 minutes until the mixture is light. Add eggs, 1 at a
time, beating well after each addition until the color is uniform.
Scrape the sides of the bowl after each beating.

Add the flour mixture in 3 parts, alternating with the milk in 2
parts, stirring with wooden spoon or with the beaters set on low.

Spoon into pan and bake 60 to 70 minutes, or until the cake is golden
brown and springs back when lightly pressed with your finger. Cool 10
minutes in the pan, turn it out on a wire rack. Cool a few minutes
more then drizzle with glaze.

To make the glaze: Mix sugar, grated lemon zest and lemon juice. Pour
over warm cake.

Serves 12 to 16.

EASTER KUGELHOPF

EASTER KUGELHOPF

This golden coffee cake with a rich buttery flavor is a German

specialty and is named after its decorative baking pan. If you don't

have a kugelhopf pan, feel free to use a Bundt pan

Yield:  8 Servings

Cost per Serving: $1.13

1/2 cup lukewarm water

3/4 cup plus 1 tsp. granulated sugar

2 (1/4 oz.) packages active dry yeast

2 sticks (1/2 lb.) unsalted butter, at room temperature, plus

     extra for serving

6 large eggs

1 tablespoon grated lemon peel

1 teaspoon salt

1-2 teaspoon vanilla extract

4 cups all-purpose flour, sifted

1 cup golden raisins

1/2 cup toasted slivered almonds

2 tablespoons confectioners' sugar, for dusting

Stir together water and 1 tsp. sugar in a bowl. Sprinkle with yeast

and let stand until foamy, 5 minutes. Butter and flour a 10-cup

Kugelhopf or Bundt pan.

Using an electric mixer, cream butter and remaining 3/4 cup sugar

on low speed for about 30 seconds, then increase to medium high

and beat until light and fluffy. Beat in eggs one at a time, beating

well after each. (Mixture will look curdled.) Beat in lemon peel,

salt and vanilla. Add yeast mixture; gradually add 2 cups flour.

Beat on medium, scraping bowl, until smooth, 5 minutes.

Gradually add remaining flour; beat until dough is elastic. Stir

in raisins.

Butter a bowl. Transfer dough to it, cover with a towel, and let rise

until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir

in almonds. Transfer dough to prepared pan, cover with a towel

and let rise until dough is within 1/2 inch of top of mold, 45

minutes to 1 hour.

Preheat oven to 475°F. Bake Kugelhopf until golden, about

8 minutes. Reduce heat to 350°F and bake until a cake tester

comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes,

then turn out of pan onto a rack to cool completely. Dust with

confectioners' sugar; slice with a serrated knife; serve with butter.

You, MARCH 2006

Easter Snack Mix

Easter Snack Mix


1 (8 ounce) package Mini Oreo Chocolate Sandwich Cookies
2 cups honeycomb-shaped cereal
1 cup jelly beans
15 Reynolds Easter Baking Cups
Reynolds Color Plastic Wrap

Mix cookies, cereal and jelly beans in large bowl.

Place about 1/3 cup snack mix in each baking cup. Center each cup on a
12-inch sheet of plastic wrap. Gather plastic wrap at top, twist to
seal and tie with ribbon.

Makes 5 cups mix

Easy Baked Ham

Easy Baked Ham

1 (4 pound) fully-cooked spiral cut ham
1 (20 ounce) can sliced pineapple, drained with juice reserved
1 cup dark brown sugar
1 liter ginger ale

Preheat the oven to 350 degrees F (175 degrees C).
Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar.
Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top.
Cover with aluminum foil and bake for 20 minutes in the preheated oven.
Uncover and cook for an additional 20 minutes.

Honey Glazed Ham

Honey Glazed Ham

1 (5 pound) ready-to-eat ham

1/4 cup whole cloves

1/4 cup dark corn syrup 2 cups honey

2/3 cup butter

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).

2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.

3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.

4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.