Category: Easter

jelly bean nest cookies

Jelly Bean Nest Cookies

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup butter or margarine
8 ounces cream cheese
2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/4 teaspoon almond extract
Jelly beans
Flaked coconut (tinted green)

Beat together margarine and cream cheese. Add sugar, egg, vanilla extract, coconut and almond extracts. Mix well.

In a separate bowl sift together the flour and the baking powder. Add flour mixture to the creamed ingredients gradually, beating well after each addition.

Bake at 350 degrees F for 12 minutes. Cookies will not brown on top and remain a creamy white color. Remove from oven and immediately scoop the top out of each cookie.

Fill the top of each cookie with tinted coconut to make a nest, (to tint place coconut in a plastic bag with several drops of green food color and shake to coat) and place 3 jelly beans on top.

easter basket cookies

Easter Basket Cookies

1/2 cup shortening
1/2 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Beat shortening, butter and sugar until light and fluffy. Beat in eggs, one at a time.

Combine dry ingredients; blend into mixture. Chill dough for easy handling; roll out on lightly floured surface. Cut out Easter shapes with cookie cutters. Bake on ungreased cookie sheet at 400 degrees F for 6 to 8 minutes, until lightly browned. Let stand a few minutes before removing to cool.

2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons hot water
Candy decorations

Combine ingredients in bowl; beat until smooth. Divide into 4 bowls; tint with food coloring. Spread on cookies; decorate as desired.

easter scripture bars

Easter Scripture Bars

This is an old Easter recipe. Use the Bible for reference.

2 Jeremiahs 17:11
1 cup Jeremiah 6:20
1 tablespoon melted Psalm 55:21
1/4 cup I Kings 4:22
1/4 teaspoon Leviticus 2:13
3/4 cup chopped Numbers 17:8
1 cup chopped Nahum 3:12
1/2 teaspoon Galatians 5:9
1 teaspoon liquid Numbers 17:8

In case you are not accustomed to using your Bible in the kitchen; begin the recipe by taking 2 parts of the ingredients you will find mentioned in Jeremiah 17:11. Add a cup of the ingredients mentioned in Jeremiah 6:20 and so on. If there is more than one ingredient mentioned, always use the first. Another point is in Biblical days some ingredients do not appear in modern form; such as baking powder is used when in Galatians 5:9 they suggest a word to make dough rise. Beat Jeremiah 17:11 until light; add Jeremiah 6:20 and Psalm 55:21. Blend well.

Sift dry ingredients together; add all chopped ingredients and flavoring and blend well. Pour into greased shallow cake pan; bake in slow 300 degree F oven about 25 minutes. Cut into bars and roll in Jeremiah 6:20.

Makes 24 bars.

greek easter cookies

Greek Easter Cookies

1 cup butter
2 cups granulated sugar
7 large eggs
1/2 cup milk
9 1/2 cups flour
5 tablespoons baking powder
1 teaspoon salt
6 drops bergamot flavoring or 1 tablespoon vanilla extract
Sesame seed

Cream butter. Add sugar and mix thoroughly. Add beaten eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with milk and flavoring. Knead well and shape as desired. Dip in sesame seed and bake at 350 degrees F for about 15 or 20 minutes.

m&m’s crispy easter eggs

M&M’s Crispy Easter Eggs

Yummy eggs made with crispy goodness are nothing to yolk about. Delight dozens with these tempting treats.

1 batch crispy rice cereal-marshmallow treat mix
1 container of white or chocolate frosting
1 bag "M&M’s"

jell-o easter candy pudding eggs

Jell-O Easter Candy Pudding Eggs

Here is an egg-stra special recipe for homemade chocolate eggs that are so-o0ohh good–and so egg-stremely easy to make–that you’ll wish the Easter bunny hopped by more often.

1 package (4 servings) Jell-O Instant Pudding
1/3 cups boiling water 75mL
1/3 cup margarine 75mL
3 cups sifted icing sugar 750mL
6 squares EACH Baker’s WHITE and SEMI-SWEET Chocolate

Stir pudding, water and margarine in a large bowl until smooth.

Mix in sugar by cupfuls, stirring until mixture forms a ball. Form into 1 1/2 inch (3cm) egg shapes. Refrigerate until firm.

Partially melt chocolate in separate bowls over hot water until 2/3 melted. Remove from heat and continue stirring until all chocolate is melted and smooth.

Dip eggs into chocolate; decorate with colored sprinkles or swirl icing over them, or child’s name written on them or flowers or dots.

Makes 24 eggs.

NOTE: For multi-colored eggs, make 2 fillings using 2 pudding flavors. Roll small centers from 1 flavor, surround by second flavor.

custard easter eggs

Custard Easter Eggs

5 envelopes Knox gelatine
5 cups milk
1 teaspoon flavoring (lemon, orange, almond)
1 cup cold water
1 cup granulated sugar
2 small boxes lime gelatin, prepared as directed

Before Easter, start saving egg shells. Crack at wide end; remove egg. Rinse shell under cold water and clean out extra yolk. Dry and store in airy place.

When ready to use, set egg shells cup style in egg cartons. Dissolve gelatine in cold water. Heat milk until just barely warm. Add sugar; stir until dissolved. Add flavoring. Divide mixture into several containers. Put a drop of food coloring in each. Pastels are prettiest. Pour the colored milk mixture into the egg shell cups. Refrigerate 12 hours. Prepare lime gelatin.

On serving day, mix gelatin with fork until it looks like grass. Put it in the bottom of a pretty clear glass bowl. Gently crack egg shells, holding upside down in left hand and peeling with the right until egg shaped gelatine mixture slips out. Arrange on grass. Use as centerpiece, then eat for dessert.

easter flowers

Easter Flowers

6 Spring Oreo or Oreo Double Stuf Chocolate Sandwich Cookies
4 ounces white chocolate, melted
12 wooden pop sticks
1/2 to 2 cups Jet-Puffed Miniature Marshmallows
Reynolds Color Plastic Wrap

Split cookies, leaving filling on 1 side of each cookie. For each flower, spoon about 2 teaspoons melted white chocolate onto a wax-paper-lined cookie sheet. Center tip of 1 wooden pop stick in chocolate, turning stick to coat both sides.

Place 1 cookie half on top of stick, pressing down slightly so chocolate flows around edges of cookie. Attach marshmallows to edges of cookie pop to form a flower, using chocolate to hold marshmallows in place. Repeat with remaining cookies and marshmallows. Refrigerate until set.

Center each flower on a 12-inch sheet of plastic wrap. Gather plastic wrap at pop stick, twist to seal and tie with ribbon.

Makes 12 cookie flowers.

Flower Place Cards: Flowers can be used as place cards. Write names on flowers with decorator gel or frosting. Refrigerate until set.

egg-ceptional easter cookies

Egg-ceptional Easter Cookies

Yields 2 dozen.

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
2 teaspoons vanilla extract
1 large egg
2 cups (12 ounce package) NESTLÉ® TOLL HOUSE