Love Making Tips - Holiday foods | Easter - [1]

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Baby Sized Easter Egg Centers

Milk, Butter, Vanilla together (The amount of sugar depends on how much can be worked into the mixture). When well mixed, form into 100 balls (or tiny egg shapes). You can dip these into chocolate coating or colored coating . Note: These can be made into Candy Easter Egg Centers or just used as a regular creamy center for making Bon Bons! Note: you may also add Flavoring or coloring to the above recipe!
Ingredients   |   Category: Easter
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Bunny Patch Dessert

LINE bottom of 12x8-inch baking dish with cake slices. Top with pie filling and all of the whipped topping.
REFRIGERATE 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and decorations. Makes 15 servings.

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Cherry Nut Easter Egg

Cut cherries in half, and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate. Decorate with butter cream icing.
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Chocolate Covered Easter Eggs

Soften oleo to room temperature. Cream together oleo andcream 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 orovernight. Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat. Yield:approximately 2 dozen small eggs.
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Coconut Cream Easter Eggs

Thoroughly mix potato, coconut, salt and vanilla. Gradually add sugar and mix until thoroughly blended. Shape into eggs on cookie sheet and let ripen overnight. Next day, dip into chocolate. Set eggs onto waxed paper to harden.
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Easter Baskets And Bunnies Cupcakes

1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).
3. Fill muffin cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny. About 33 cupcakes.
CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter or margarine. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with 1/4 cup milk, beating to spreading consistency. About 2 cups frosting.
NOTE: To tint coconut, combine several drops desired color food color with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly tinted.

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Easter Bunnies On A Stick

You can also buy your molds and sticks, and sleeves of plastic to put over the taffy at a candy supply store. Melt the coatings. I use a electric fry pan with water on low and use small stainless steel or glass bowls to melt different color coatings and of course the chocolate. Just fill the molds, put in stick and roll it to coat it and set it in the coating. I place in the frezzer for a minute or two to make them nice and shiny. When they set to room temp. I place in the plastic sleeve.
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Easter Coated Pretzils

I like to use up the left over colors from making Easter candy and coat pretzil for the very little ones. They love the different colored pretzils, And especially the chocolate ones, so do the grown ups. Again just melt your coatings,chocolate or white, or color the white. Melt in small bowls in pan of water, just warm never hot. Dip the pretzils in and lift with a fork, shaking off excest coating. and lay on wax paper cooky sheet, that will fit in your freezer. You really don't have to use the freezer. they will set up setting out, but look bvetter and set up faster in Frig or freezer.
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Easter Eggs

Mix sugar, butter, nuts, cherries, pineapple and coconut. Add salt. Add milk to stick together, but not runny. Shape andallow to dry. Melt chocolate chips in double boiler. You can add shaved paraffin to chocolate chips to make chocolate shiny. Dip shaped egg into melted chocolate and set out to dry.(Tupperware Pastry Sheet very helpful here.) When chocolate is set, eggs can then be personalized and decorated with icing.
NOTE: Large bowl necessary for easy mixing. Tupperware Fix-N-Mix is perfect for this!

Ingredients   |   Category: Easter
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Easter Kulick with Paska

*** Bread ***
Dissolve yeast in warm water. Stir in milk, sugar, eggs, shortening, 2/ cups flour, raisins, almonds and vanilla. Beat until smooth with electric mixer. Mix in enough flour remaining flour to make dough easy to handle. Turn out on a lightly floured board and knead adding remaining flour until smooth and elestic, about 5 minutes. Cover with saran wrap and let rest 20 minutes. Divide in half and let rise about 1/ hours until double. Place each half in a well greased 1-lb coffee can. Let rise to top of cans (about 40 minutes). Preheat oven to 375oF. Bake 40-45 minutes or until brown. Remove and drizzle with frosting mixture while still warm and serve with Paska.
*** Frosting ***
Mix all ingredients together.
*** Paska ***
Mix the butter and sugar together until smooth. Add remaining ingredients, mixing well. Put in a cheese cloth to drain out liquid (about 3 hours), using a weight. Remove from cloth and refrigerate.

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Easter Nests

In a mixing bowl, beat marshmallow cream, peanut butter and butter 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 inch nests. Chill for 30 minutes. Place several M & M's in each nest.
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Easter Peanut Butter Eggs

Mix the eggs, salt, peanut butter, sugar and vanilla in order listed. Form dough into egg shapes. Melt the chocolate bar and the chocolate chips in a double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.
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Easy Eastery Cut Outs

* (NOT butter, margarine, oil, or vegetable oil spread)
1. Cover bottom of 13x9-inch pan with heavy duty foil.
2. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.
3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs.
TINTED COCONUT: In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup MOUNDS Sweetened Coconut Flakes; with fork, toss until evenly tinted.

Ingredients   |   Category: Easter
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Easy Elegant Easter Eggs

In large bowl of an electric mixer, cream butter until light and fluffy. Add vanilla and condensed milk and beat untilblended. 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.
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Eggsquisite Easter Baskets

Mix peanut butter and chips over low heat or place in microwave until melted. Add shredded wheat. Cool slightly, then mold into baskets - wonderfully yucky! Try shaping over back of bowl. Place baskets in fridge to set. Fill nests with Easter eggs and/or candy. Little nests filled with jellybeans are delightful.
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Fondant Easter Eggs

In a large bowl, beat margarine and salt until fluffy; gradually beat in sweetened condensed milk, then 2 pounds powdered sugar until well blended. Divide into 4 equal portions. In medium bowls, tint each portion with a few drops food coloring; flavor each protion with 1/2 teaspoon desired flavoring. On a smooth surface, knead 1/4 to 1/2 cup powdered sugar into each portion until smooth. Shape into 4 or 6 eggs. Place on baking sheetes; cover and chill until firm, about 4 hours or overnight. Insert a 2-pronged fork into the bottom of each chilled egg. Dip into warm candy coating; let excess coating drip off. Place on waxed paper lined baking sheets; let stand or chill until firm. Decorate as desired with frosting. Store covered at room temperature or in the refrigerator. If using vanilla flavored candy coating, you may need to dip twice.
Ingredients   |   Category: Easter
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Fruit and Nut Easter Eggs

In a saucepan, cook sugar, syrup and water to 265 degrees ona candy thermometer. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well. Shape eggs by hand and dip in dipping chocolate. Makes 10 eggs which will keep for 6-8 months. NOTE: try piping a name on the egg after the chocolate is firm.
Ingredients   |   Category: Easter
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Homemade Easter Eggs

Mix together all ingredients. Form into small eggs. Refrigerate a short time, about 1/2 hour on wax paper covered cookie sheet. Dip in hot Chocolate Coating, using a fork.
Butter Cream Eggs - Cream together cream cheese, butter and vanilla. Knead in sugar and form into eggs. Refrigerate a short time on wax paper covered cookie sheet. Dip into hot Chocolate Coating, using a fork. Chocolate Coating - Melt ingredients in a double boiler. Keep over heat as you the the center. Candies can be kep at room temperature for 4-5 days.

Ingredients   |   Category: Easter
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Italian Easter Bread

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on med. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth, 6-8 min. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs (Leave the uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24" rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 min. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.
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Marshmallow Bumpies

1. Blend together cream cheese and milk. Add sugar and vanilla, mixing well. Set aside.
2. Melt chocolate over hot water, stirring until smooth.
3. Combine cream sheese mixture, melted chocolate, and salt, mixing together well. Fold in marshmallows.
4. Drop by teaspoonfuls into coconut, completely coating each candy. Place on a greased cookie sheet. Chill in refrigerator until firm.

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