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.

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.

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.