All this talk 'bout
chocolate bunnies
and jelly beans is makin' me hungry! Guess we better go thaw
out them Easter Eggs now huh? I sure could go for some.
Ok who's been munchin' the Easter eggs?
Oh No!! *sigh* Looks like we gotta make more...
Look we got some friends to help.
Wasn't that nice of them to volunteer and
on such short notice too. :o)
Gosh I hope we don't mess up her pretty wings with this chocolate!!
Chocolate Covered Easter Eggs |
Soften oleo to room temperature. Cream together oleo and cream cheese. Add confectioners' sugar and any additional flavorings. Shape into eggs. Place on cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hours or overnight. Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat. Yield: 2 dz small eggs. |
Peanut Butter Easter Cups Ingredients: Instructions: Creamy Pastel Fondant |
In large bowl of electric mixer, beat cream cheese and butter until smooth and well blended. Gradually add powdered sugar and vanilla. Divide mixture into three parts. Mix 1 to 2 drops green food color and mint extract into one part, red food color and almond extract into second part, and yellow food color and lemon extract into third part. |
Easter Egg Cookies Favorite sugar cookie recipe |
Prepare cookie dough, roll, cut into egg shapes, and place on cookie sheet. Mix egg yolks and water. Divide among several small cups. Tint each cup with different food coloring. Paint cookies with small paint brushes. If paint thickens, stir in a few drops of water. Bake according to recipe directions. |
Easter Bonnet Cookies 1 ½ cup sugar |
Cream sugar and margarine. Add eggs and
vanilla; mix well. Thoroughly stir in soda, salt, and flour. Chill for several hours or
overnight. Roll out and use 2 ½-3" round cookie cutter (with scalloped edges, if
desired) to cut out cookies. Bake at 350 for approximately 10 minutes or until golden
brown on the edges. |
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Maybe bunnies can live on a diet of Easter Eggs and Cookies but we sure cant.
Honey Baked Ham 1 ham 2 cups honey 1 cup brown sugar 1 cup pineapple juice Whole cloves Pineapple slices (optional) |
Remove rind from ham. Score fat part in diamond shapes. Dot with whole clove on each diamond. Place ham, fat side up, on rack in open roasting pan. Do not cover. Bake in slow oven at 300°, allowing 20 minutes per pound for small ham, and 25 minutes per pound for large ham. Mix honey, sugar and juice. Baste ham frequently with honey, sugar and juice mixture during baking. Bake until tender. Pineapple slices may be arranged around ham. |
Silly
Wabbit Productions ~
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