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.

world’s best chocolate easter eggs

World’s Best Chocolate Easter Eggs

Source: Posted by Pat in IN – March 22, 2001 at 14:19:18

NOTE: These delicious cream filled eggs taste just like a very famous store bought ones. They are easy to make and kids and adults love them.

1 cup soft butter
2 teaspoons salt
4 teaspoons vanilla extract
1 can Eagle Brand sweetened condensed milk
10 cups confectioners’ sugar
1 teaspoon yellow food coloring
1 pound semisweet chocolate

Beat butter, salt and vanilla extract until fluffy. Add milk; beat in sugar. Blend until stiff. Dust with brown sugar. Knead until 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, 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!!

Servings: 4

coconut cream eggs

Coconut Cream Eggs

6 tablespoons butter, melted
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
3 1/2 cups (1 pound) confectioners’ sugar
3 1/4 cups (10 ounce package) sweetened coconut flakes
Additional confectioners’ sugar
Favorite chocolate coating

In large bowl, stir together butter, corn syrup, vanilla extract and salt. Gradually add confectioners’ sugar and coconut, beating until blended.

Sprinkle about 1 tablespoon additional confectioners’ sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1 1/2 teaspoons mixture for each candy, shape into egg shape. Place on wax paper-covered tray. Refrigerate 1 to 2 hours before dipping into chocolate coating.

Place coated eggs on wax paper-covered tray. Store in cool, dry place. About 40 candies.

Peanut Butter Eggs: Omit coconut flakes. Add 1 1/2 cups Reese’s Creamy Peanut Butter. Proceed as directed above.

panorama easter eggs

Panorama Easter Eggs

2 cups granulated sugar
3 to 4 teaspoons water

Mix and press in egg mold that has been dusted with cornstarch. Leave hollow. Turn on flat surface and cut opening at end. Let dry 24 hours.

Royal Frosting
1 pound confectioners’ sugar
3 egg whites at room temperature
1/2 teaspoon cream of tartar

Mix all at once and beat with electric mixer for seven minutes. Add color and decorate.

rice krispies easter eggs

Rice Krispies Easter Eggs

1 cup confectioners’ sugar
1 cup crunchy peanut butter
2 cups Rice Krispies
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract

Mix together the sugar, peanut butter, Rice Krispies, oil and vanilla extract and mold into eggs. Place on cookie sheet and freeze about 2 hours.

Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on wax paper.

cherry, pineapple and coconut easter eggs

Cherry, Pineapple and Coconut Easter Eggs

2 boxes confectioners’ sugar
1 cup (2 sticks) butter or margarine
1 teaspoon salt
1 small can Carnation evaporated milk
1 package chopped nuts
1 small bottle maraschino cherries, drained well and chopped
1 can coconut
1 small can crushed pineapple, drained well
12 ounces semisweet chocolate chips

In a large bowl, mix or beat together the sugar, butter, nuts, cherries, pineapple and coconut. Add salt and enough milk to bind the mixture together, but not runny. Shape into eggs and allow to dry on a lined baking sheet until firm.

Melt chocolate chips in double boiler. If you like, you can add shaved paraffin to chocolate chips to make the chocolate shiny. Dip shaped eggs into melted chocolate and set on baking sheet to firm up. Once firmed, you can decorate the eggs with frosting.

sugar eggs

Sugar Eggs

Parents, younger children definitely need your help with this project. Choose a dry day to work on this project because the sugar won’t set as well if it’s humid. Make extras, as these are fragile and may break while you’re working on them. One batch makes one large egg (5 to 6 inches tall) or several smaller ones. To prevent sugar from drying out while working, cover it with a damp paper towel.

Mix and color the sugar
Place 4 1/2 cups of superfine sugar in a mixing bowl and add 3 tablespoons of water. (To make superfine sugar, pulse regular granulated sugar in a blender for a few seconds.) Use your hands to work the water into the sugar. Add tiny drops of liquid or gel food coloring to reach desired shade.

Pack sugar mixture firmly into egg-shaped plastic candy molds. Some egg molds have one flat side on which the egg will sit; if you prefer an egg that’s rounded on both sides, make two halves from the rounded half of the mold.

Preheat oven to 200 degrees F. Invert molded sugar onto a cardboard cake round or baking sheet. If it breaks or any cracks appear, re-pack and try again. Transfer cardboard round to over. Because the cardboard will burn if the oven is too hot, test the accuracy of your oven with a thermometer or use a baking sheet instead.

Eggs that are 6 inches or larger should bake for about 20 minutes, smaller eggs for about 10 minutes. Adjust baking times as necessary. When the egg is ready, the surface will feel firm when you press it gently with your finger.

Eggs can remain solid, but if you plan to hang them from ribbons or use them as boxes, they should be hollowed out. Let egg halves stand at room temperature for about 2 minutes. Hold one egg gently in your hand and hollow it out with a melon baller or small spoon, leaving the shell 1/4- to 1/2-inch thick. The sugar that you scoop out can be used for another egg.

Smooth the rough edges so egg halves join easily. Rub the cut edge in a circular motion over sandpaper.

Join halves
If you are decorating the eggs, do that before you join the two halves. Pipe Royal Icing onto edge of one egg half, then press over half against it. Hold in place for a few seconds, then set aside to dry.

Decorate eggs with a sprinkling of sugar or piped-on Royal Icing, which hardens as it dries. Or use a combination of the two in a technique called "flocking."

Flocking: Pipe icing onto an egg, then spoon sugar (tinted or white) over it immediately. Continue piping and sugaring one small area or design at a time. Let dry, then gently brush off excess sugar.

Icing: Tint Royal Icing with liquid or paste colors, and transfer to a pastry bag fitted with a small round icing tip (No. 1 or No. 2). Pipe designed onto egg halves. Let dry.

Sugaring: Make stripes or plaids, or cover the entire egg with sugar. Dab small amounts of powdered coloring into superfine sugar, or leave it white. Combine two egg whites with a few drops of water (less than a teaspoon); beat with a fork until frothy. Paint egg whites onto sugar egg with a soft paintbrush. Then spoon sugar generously over wet egg whites, and gently shake off excess.

Ornaments: Suspend smaller eggs from flowering branches, indoors or out. Tie a knot in the middle of a 12-inch length of ribbon. Before joining egg halves, pipe icing onto edge of one half, then lay the ribbon onto icing with knot just inside egg; dot more icing onto ribbon, and press other egg half into place. Let dry. Tie ribbon ends into a small bowl.

Baskets: Arrange sugar eggs in Easter baskets, as you would real eggs. The plastic molds used to make sugar eggs are available in lots of shapes, so you can even make a sugar basket to hold the eggs and a sugar bunny to accompany them.

Keep sugar eggs from one year to the next. Wrap in plastic to keep pests out, nestle in a box with padding and store in a cool, dry place.

Royal Icing
5 tablespoons meringue powder
Scant 1/2 cup water
1 pound confectioners’ sugar

Beat all ingredients on low speed with paddle attachment until fluffy, about 7 to 8 minutes. Thin with water to desired thickness. Use stiff Royal Icing to glue egg halves together and to pipe on decorations like flowers. Medium-stiff icing is good for piping lines.

If not using icing immediately, leave at room temperature and cover with a damp paper towel.

Makes about 3 cups icing.