sEaster Archives
Kathy's Recipe Korner
Easter Goodies





Baked Ham

Easter Crockery Ham

Ham and Asparagus Fettuccine

Ham, Pineapple and Cheddar Quiche

Perfect Easter Ham


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Craisin Bread


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Asparagus Au Gratin
Scalloped Pineapple
Scalloped Potatoes w/Spinach


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Bunny Bait
Bunny Fruit

Carrot Cake

Carrot Cake Jelly Roll (photo)
Chocolate Pastel Easter Cake with a Chocolate Vermicelli Nest
Easter Bunny Cake (photo)
Easter Egg Cakenew
Easter Eggs
Easter Nest Cookies
Fruit Rainbow with Lemon Dip
Lemon Coconut Truffles
Mini Cheesecake Baskets
Sugar Cookie Nests
Wilton Bunny Cookies (photo)


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Easter Egg Cake (Photo)

3/4 cup coconut oil, plus more for the pans
2 cups all-purpose flour, plus more for the pans
1 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces unsweetened chocolate, chopped
1 1/4 cups hot water
1/3 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 teaspoon salt
5 large eggs
1 teaspoon pure vanilla extract

For the frosting:

5 sticks unsalted butter, at room temperature
1/4 teaspoon salt
5 cups confectioners' sugar
1 tablespoon pure vanilla extract
3 tablespoons whole milk
Coarse sugar, nonpareils and candy-coated chocolates, for decorating

Make the cake: Preheat the oven to 350°F. Lightly oil and flour two 8-inch round cake pans, tapping out any excess flour.
Whisk the flour, baking powder and baking soda in a medium bowl; set aside.
Melt the coconut oil and unsweetened chocolate in a small saucepan over medium-low heat, stirring occasionally;
remove from the heat. Whisk the hot water and cocoa powder in a large bowl until smooth.
Drizzle in the melted chocolate mixture, whisking until combined. Whisk in the granulated sugar and salt until smooth.
Whisk in the eggs, one at a time, then add the vanilla. Whisk in the flour mixture just until smooth.
Divide the batter between the prepared pans. Bake until the tops of the cakes spring back when lightly pressed, 30 to 35 minutes.
Transfer to a rack and let cool 10 minutes in the pans, then run a knife around the edges and turn out onto the rack to cool completely.

Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute.
Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to medium and beat until combined.
Add the vanilla and beat on medium-high speed until fluffy, 2 to 3 minutes. Beat in the milk until smooth.

Assemble the cake: Trim the domed tops of the cakes using a long serrated knife; transfer the scraps to a bowl.
Cut each cake into 2 equal layers (leave the layers stacked). Cut both cakes in half, about 1/2 inch off-center.
You will have 4 slightly smaller half moons and 4 slightly larger ones.

Stack the 4 larger half-moons, spreading frosting between the layers. Place the stack cut-side down on a piece of parchment paper.
Repeat with the smaller half-moons to make another 4-layer stack, then turn the stack cut-side down and attach it to the larger stack using more frosting.

Trim the sides of the smaller cake sandwiches to make a slightly pointed shape. Transfer the cake scraps to the bowl.

Trim the curved top of the cake so that it has an even, rounded shape; add the scraps to the bowl.
Add 2 to 3 tablespoons frosting to the bowl of cake scraps and mash with a fork until moistened. Pat the scraps mixture around the top,
bottom and sides of the cake to round it out and form an egg shape.

Cover the entire cake in a thin layer of frosting (this is the crumb coat; it doesn¿t have to be perfect).
Refrigerate until firm, about 30 minutes. Cover the cake with the remaining frosting, building out the egg shape where needed with more frosting.
Cover the cake with rows of coarse sugar, nonpareils and candy-coated chocolates. Refrigerate until set, at least 20 minutes. Source: Pinterest

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Carrot Cake Jelly Roll


Unsalted butter for greasing pan, at room temperature
3/4 cup all-purpose flour (see Cook's Note)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
4 large eggs, at room temperature
1 cup granulated sugar
1/2 cup finely grated carrot, from 1 medium carrot with top, fronds reserved
1/4 cup confectioners' sugar, plus extra for dusting

Candied Carrots:

1 cup finely grated carrot, from 2 medium carrots with greens
1/2 cup granulated sugar

Cream Cheese Frosting:

Two 8-ounce packages cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, at room temperature
Pinch of fine salt
2 cups confectioners' sugar
2 teaspoons pure vanilla extract
1 to 2 teaspoons milk
Orange gel food coloring
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup golden raisins
1 cup sweetened shredded coconut


Preheat the oven to 375°F. For the cake: Grease a 13-by-18-inch sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.

In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.

While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.

For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)

For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners¿ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.

To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully reroll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.

Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.

Cook's Note:

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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Chocolate Pastel Easter Cake with a Chocolate Vermicelli Nest

Chocolate Nest:

8 cups vegetable oil, for frying
2 ounces dried rice vermicelli noodles (see Cook's Note)
Kosher salt
Two 3-ounce bars semisweet chocolate, chopped

Chocolate Cake:

2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup unsweetened cocoa powder (not Dutch Process)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1/4 cup milk

Vanilla Buttercream:

2 sticks unsalted butter, at room temperature
4 cups confectioners¿ sugar
Pinch fine salt
2 1/2 teaspoons pure vanilla extract
2 to 3 tablespoons milk
Yellow food coloring, optional
Mini candy-coated chocolate eggs, for decorating

Make the nest:

Heat the oil to 375 degrees F in a large Dutch oven over medium-high heat. Line an 8-inch diameter bowl with plastic wrap leaving some overhang. Line another medium bowl with paper towels. Separate the vermicelli bundles lengthwise into 1-inch-wide sections. (It's okay if some noodles break off, you may still use them.) Drop one bunch into the oil; the noodles will immediately puff and the oil will bubble vigorously. Cook for 10 to 15 seconds, until the oil stops bubbling and the vermicelli are crisp. Using a spider or mesh strainer, transfer the noodles to the paper towel-lined bowl and immediately sprinkle with salt, tossing to coat. When the temperature returns to 375 drop another bunch in. Repeat the frying process until all of the vermicelli, including any loose or broken pieces are cooked. Set the fried vermicelli aside.

Heat the chocolate in a small microwavable bowl in the microwave until melted, about 2 minutes, pausing every 30 seconds to stir with a rubber spatula. Remove the paper towels from the bowl of vermicelli and discard. Scrape the melted chocolate into the bowl of vermicelli. Wearing latex gloves, use your hands to toss the vermicelli with the chocolate until the noodles are completely coated and sticky. Gently press the mixture into the bottom and up the sides of the plastic lined bowl leaving the edges uneven and ragged to resemble a bird's nest. Chill the nest in the bowl until firm, at least 30 minutes.

Make the cake:

Position a rack in the center of the oven and preheat to 350°F. Lightly butter two 9-inch round cake pans and line the bottoms with circles of parchment paper. Whisk the flour, baking soda, baking powder and salt together in a medium bowl and set aside.

Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar, beating until the mixture is light and smooth, about 4 minutes. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat on medium, 1 minute more. Reduce the mixer speed to medium-low and add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.

Combine the milk with 1 1/4 cups water in a small saucepan, bring just to a boil and remove from the heat.

With the mixer on low, add the flour mixture, about 1/4 cup at a time, until it is incorporated. Turn off the mixer, then carefully pour the hot liquid into the batter and combine by hand with a whisk until smooth. Divide the batter evenly between the prepared pans. Lightly tap each pan on the counter to settle the batter.

Bake until the cakes begin to pull away from the sides of the pans and the centers spring back when touched lightly, 30 to 35 minutes. Cool the cakes in the pans on a rack for 10 minutes. Run a thin knife or small spatula around the edges of the pan, turn out the cake layers and place on the rack to cool completely.

Make the buttercream:

Beat the butter, confectioners¿ sugar and salt in a large bowl with an electric mixer on medium speed until just combined. Add the vanilla extract and increase the speed to medium-high, beating until fluffy and creamy, about 3 minutes. Beat in 2 tablespoons milk and the food coloring, if using, to make a pastel shade. Continue beating until light and spreadable, 2 minutes. If the frosting seems too stiff, add the remaining tablespoon of milk.

To assemble:

Place 1 cake layer right-side up on a cake stand or flat plate and top with 1 cup of frosting. Using a large offset spatula, spread the icing evenly over the layer to the edges. Place the other layer, on top. Evenly spread half of the remaining frosting over the top, leaving a small off-center mound to place the nest on. Spread the remaining frosting around the sides of the cake in a swirly pattern. Lift the chocolate nest from the bowl by the plastic-wrap overhang. Peel off the plastic and discard. Place the nest on the top of the cake on the mound of frosting and fill with candy coated eggs.

Cook's Note:
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry bakedgoods.) Rice vermicelli can be found in specialty food stores, Asian markets and online.

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Bunny Bait

20 cups Popped Popcorn (2 microwave bags or 3/4 cups kernels popped)
1 bag of White, Pink, Yellow, Blue, & Purple Candy Melts (12 ounces each)
1 bag of Easter M&M’s
Easter Sprinkles
Bunny Bait Printable (find it below)

Pop your popcorn & place it in a bowl. Melt your white candy melts according to the package directions.
Poor your melted chocolate on the popcorn & stir to coat…

Place your colored candy melts in different bowls & melt them according to the package directions. Spoon the different colors on top using a spoon…
You can use any colors you would like. We thought that pink, yellow, blue, and purple would look pretty to match the candies…
Easter Bunny Bait White Chocolate Funfetti Popcorn with a Free Printable from

Let it set for about 10-15 minutes. Then you can transfer it in large pieces into a large bowl…

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Sugar Cookie Nests

1 package sugar cookie dough Coupons
green icing
Cadbury Mini Eggs

Roll dough into one inch balls for mini muffin pan or 1½ inch for regular muffin pan. Place into greased pan.
Bake according to package directions.
Remove from oven and let sit for 2 minutes before removing to wire rack to cool completely.
Using green icing, pipe into the cookie nests and top with eggs.

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Lemon Coconut Truffles

8 oz cream cheese, softened
1 tbsp powdered sugar
½ tsp coconut extract
¾ c sweetened coconut flakes
1 lemon zest
3 c ground lemon sandwich cookies
Vanilla Almond Bark, melted for dipping (can also use white chocolate)

Beat the cream cheese, powdered sugar and coconut extract together until fluffy.
Add the coconut, zest and ground cookies. Combine well.
Roll into 1" or so balls and place on a parchment lined cookie sheet. Refrigerate for at least 30 minutes.
Melt your almond bark and dip the balls, letting excess drip off. Place back on sheet and refrigerate again until coating hardens.
Store in the fridge but remove at least 20 minutes before serving.

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Fruit Rainbow with Lemon Dip

Fruit Rainbow:
red grapes
blueberries or blackberries
sliced kiwis
pineapple, cut into chunks
oranges, sliced
strawberries, quartered

Lemon Dip:
1 package instant lemon pudding (either the 1-oz sugar-free or the 3.4-oz regular)
1 cup fat-free milk
1 (5.3-oz) container fat-free plain Greek yogurt
1 cup lite whipped topping*

To make Fruit Rainbow: layer grapes, then blackberries or blueberries on top of the grapes. Then add kiwis on top, Then pineapple, oranges and lastly, strawberries.
To make Lemon Dip: Mix the pudding with milk and whisk. Add in yogurt and whisk.
Fold in whipped topping until incorporated. Serve with fruit rainbow. Enjoy!

*can whip 1 cup heavy whipping cream with a little vanilla and powdered sugar to sweeten in place of whipped topping, if desired)
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Easter Bunny Cake


3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo

For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.

For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.

Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.

Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.

Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.

Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.

Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.

To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.

Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.

Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.

Cook's Note:

Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.

Make sure your cakes are completely cooled before you being to ice and cut them.
Source: Food Network Kitchens

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Easter Crockery Ham

6 lbs cooked ham
1 tbs vinegar
whole cloves
1/2 tsp dry mustard
1/2 c. currant jelly
1/4 tsp cinnamon

Place ham in crockpot. Cover and cook on low 5 to 6 hours.
Pour off juice; remove rind. Score ham and stud with cloves. In small saucepan melt jelly with remaining ingredients. Return meat to crockpot. Spoon sauce over ham. Cover and cook on high for at least 30
minutes, brushing with sauce at least once more if possible. Makes 8 to 10 servings. Source: Marla

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Wilton Bunny Cookies

1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons pure vanilla extract Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
1/2 teaspoon No Color Almond Extract Easy-Add No Color Almond Extract Add to shopping list No Color Almond Extract
2 3/4 cups all-purpose flour
1 teaspoon salt

Preheat oven to 350°F. Lightly spray pan cavities with vegetable pan spray.

In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended.

Press dough into cavities, filling 2/3 full.
Bake 9-10 minutes or until light brown around edges.
Cool in pan 5 minutes. Turn pan over; lightly tap pan to re-move cookies. Cool completely on cooling grid.

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Perfect Easter Ham

1/4 cup firmly packed brown sugar
2 teaspoons grated orange peel
2 teaspoons grated lemon peel
3/4 teaspoon ginger
1/2 teaspoon cinnamon
1 fully cooked (6-9#) bone-in smoked ham, shank portion
1 tablespoon whole cloves
1 cup port wine
2/3 cup fresh orange juice
1/4 cup fresh lemon juice
1/3 cup apricot preserves
2 tablespoons port wine
2 teaspoons chopped fresh chives
Fresh fruits, for garnish

Heat oven to 300° F.
Combine brown sugar, orange and lemon peels, ginger, and cinnamon in bowl.
Score top and sides of ham with knife in a crisscross pattern. Pat with spice mixture and stud with cloves.
Combine port and orange and lemon juices in a 13x9-inch roasting pan. Place ham, scored side up, in pan. Bake 30 minutes. Cover ham loosely with foil. Bake 1 hour 15 minutes to 2 hours more, basting every 30 minutes, until instant-read thermometer inserted in center of ham registers 135° F.

Make Glaze: Meanwhile, press preserves through a strainer into a cup (to equal 1/4 cup); stir in port. Uncover ham; brush with glaze. Bake 5 minutes. Let stand 15 minutes.
Skim fat from pan juices. Combine 1 cup juices and chives in bowl. (If there are more than 1 cup juices, return to roasting pan and bring to a boil over medium-high heat. Gently boil until liquid is reduced to 1 cup.)

To Serve: Cut a few slices from thin side of ham to form level cutting surface. Transfer ham cut side down to a large cutting board. Holding ham steady with fork, cut horizontally along top of bone to cut off a boneless wedge of ham. Place ham wedge cut side down on carving board and cut into thin slices. Transfer slices to a serving platter. Turn ham thin side up and repeat. Serve with sauce. Garnish with fruit, if desired. Makes 12 servings.
Source: Ladies' Home Journal

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Asparagus Au Gratin

½ c. water
1 ½# asparagus spears, trimmed
½ c. Swiss cheese, shredded
1/4 c. dry bread crumbs
2 tbl. butter, melted
½ tsp. dry mustard
1/8 tsp. pepper

Heat oven to 400°F.
Bring ½ c. water to boil in 10" skillet; add asparagus.
Cook 2 min.’ drain (asparagus will still be crisp).
Place in 10x6" baking dish.
Mix remaining ingredients; sprinkle over asparagus.
Bake 8-10 min. or until cheese mixture is lightly browned.

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Scalloped Potatoes with Spinach

5 med. potatoes, peeled and sliced, 5 cups
1/4 c. water
3/4 c. shred ched.
1/8 tsp. salt
1/2 pkg. chop. spinach
1/3 c. chop. onion
1 tbl. pimiento
3 tbl. marg.
3 tbl. flour
2 c. milk

In 2 qt. micro dish micro-cook potatoes,
water and salt for 8-10 min. Drain; remove from casserole and set aside.
In same casserole cook onion in marg, covered, on high for 2-3 min. Stir in flour. Add milk all at once; stir to combine. Cook, uncovered, on high about 6 min.
stirring every min. til sauce thickens. Add cheese; stir until melted. Stir in the cooked potatoes, spinach and pimiento. Cook, covered, on high for 1-2 min.
Sprinkle with paprika.

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Baked Ham

1 Picnic Ham
1 large pineapple, orange, apricot or grape preserves
Whole cloves or ground (I use ground) cinnamon (optional)
Prepared Mustard

Rinse ham, cut off skin if using a picnic ham.
Lay fat side up in baking pan or dish. I usually use my corning casserole dish, or if large ham, wrap in aluminum foil. Smear preserves on ham, sprinkle cloves, cinnamon and cover with prepared mustard.
Bake til done, in 350F oven, depending on the size of ham you bake. I cook it til just starting to brown. I have cooked it til dark, and it is still delicious.

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Easter Eggs

1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semi-sweet chocolate

Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead til 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, mold 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. (parafin 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!!

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Easter Nest Cookies

4 cups chow mein noodles
1/2 cup light corn syrup
1/2 cup sugar
3/4 cup creamy or crunchy peanut butter
jelly beans or other egg ~ shaped candies

In large mixing bowl, use your hands to break noodles into smaller pieces. In a large sauce pan, combine sugar and syrup. Cook over medium heat until sugar is melted and edges begin to bubble. Add peanut butter and stir until smooth. Pour mixture over noodles and toss to coat.
Carefully test for temperature. With slightly buttered hands, form mixture into tight balls using approximately 1/4 cup mixture per ball. Make indention in center of each ball to resemble a bird's nest. Place on waxed paper and allow to cool completely.
Place 3 or 4 jelly beans or other egg shaped candies into each nest. Makes 1 dozen nests. Easily doubled.
The Kitchen Corner:

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