Pet Rabbits Shadow
World's Best Chocolate Easter Eggs
These delicious cream filled eggs taste just like a
very famous store bought one. They are easy to make and kids and adults love
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. semisweet chocolate
Beat butter, salt and vanilla until
fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead
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!!
Easter Crown Bread
To decorate this pretty Easter crown, you will need 5 colored
eggs but they must be UNCOOKED. Be sure to use non-toxic dyes as you color them.
3 to 3 1/2 cups all-purpose flour (divided use)
1/4 cup granulated sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 Tablespoons softened butter or margarine
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
5 uncooked eggs
Non-toxic egg coloring
In a large mixing bowl, combine 1 cup
flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric
mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high
for 2 minutes.
Stir in the fruit, nuts, and aniseed,
mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto
a lightly floured surface and knead until smooth and elastic (about 6 to 8
minutes). Place in a greased bowl, turning once to grease the top. Cover with a
damp cloth or plastic wrap and let rise in a warm place until doubled in size
(about 1 hour).
Meanwhile, color 5 eggs (leave them
uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable
Punch down the risen dough. Divide in
half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely
twist the two ropes together. Form into a ring and pinch the ends together.
Gently split the ropes and tuck the 5 colored uncooked eggs into the openings.
Cover and let rise again until doubled (about 30 minutes). Bake in a 350-degree
F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking
sheet and cool on a wire rack.
Lemon Tea Cookies
cup all pourpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 1/2 cup granulated sugar, divided
1/2 cup milk
1 1/2 tsp vinegar
1/4 cup plus 1 tsp lemon juice
Preheat oven to 350 degrees. In a medium bowl, sift together flour, powder, soda
and salt. Set aside. In another bowl, cream butter with 3/4 cup sugar. Set
aside. In a small bowl combine milk and vinegar and add to butter mixture. Add
egg and 1 tsp lemon juice. Stir well. Stir in dry ingredients.
spoonfuls onto a greased baking sheet. Bake 15 to 20 minutes till golden. Remove
to wire rack. In a small bowl combine 3/4 cup sugar with 1/4 cup lemon juice and
stir to form a glaze. While cookies are still warm, brush with glaze. Makes
approximately 2 dozen cookies.
Spring Orange Custards
2 cups milk
1/2 cup granulated sugar
1/2 tsp orange extract, divided
1/8 tsp salt
1/2 cup whipping cream
2 tsp granulated sugar
Preheat oven to 325 degrees. In a medium bowl, beat eggs slightly. Stir in milk,
1/2 cup sugar, 1/4 tsp of the orange extract, and salt. Place 6 ungreased
6-ounce custard cups in a 13 x 9 x 2 inch baking pan. Divide custard mixture
evenly among the cups. set pan on the oven rack. Carefully pour boiling water
into the pan around the cups to a depth of 1 inch. Bake 30 to 45 minutes or
until a knife inserted at the edge of a cup comes out clean. Remove cups from
the pan and cool on a wire rack. Cover and chill for 1 hour.
In a small mixing bowl, combine whipping cream, 1/4 tsp orange extract, and 2
tsp sugar. Beat until soft peaks form. Spoon on top of the custards. Makes 6
7 oz marshmallow cream
1/4 c peanut butter
2 tbsp margarine-- melted
5 oz chow mein noodles
1 c M&Ms plain chocolate candy -- pastel colors
In a mixing bowl, combine marshmallow cream, peanut
butter, and margarine until smooth. Fold in noodles
and M&M's. Chill until easy to handle. On waxed paper,
form mixture by 1/3 cupfuls into 3" nests.
Chill for 30 minutes.
Place several M&M's in each nest.
Bird Nest Cupcakes
Your favorite cupcake mix
Your favorite frosting mix
Long strand coconut
jelly beans (pastel Easter colors)
Bake your cupcakes. When cool frost with white or chocolate frosting. Decorate with coconut around the
outside circle of cupcake.
Place colored jelly beans in center. Coconut can be toasted if you prefer a brown nest!
1 bag Reeses peanut butter chips (10 oz. )
1 TBSP. solid shortening Crisco)
1 large can (5oz.) LaChoy thin chow mein noodles
1 bag pastel colored M&M peanut candy
Melt entire bag of chips and 1 tbsp. of shortening slowly in microwave or in double boiler on
stove top. If using microwave, heat full power in intervals of 30 seconds at
a time and then less as chips begin to melt. You want the chips and
shortening to be well blended and creamy and hot. DO NOT OVERCOOK!!!
Immediately pour the can of chow mien noodles into the peanut butter mixture
and toss lightly to coat noodles. Avoid crunching noodles. Using a spatula
can help. Do this quickly, making sure the noodles are evenly coated. Drop
by spoonfuls onto WAX PAPER and gently form into the shape of a nest,
leaving a hollowed area in the center in which you immediately place three
M&M peanut candies for the "birds eggs".
Helps to have two people! Each batch makes approximately 14 nests.