EASTER RECIPES 2
COCONUT CREAM EASTER EGGS
3 lb. confectioners sugar
7 oz. flakes coconut
1/8 lb. melted butter
6 oz. evaporated milk
2 lb. melted semi-sweet chocolate
1/2 block paraffin wax
Wax paper
Cream sugar, coconut, butter and milk together. Shape into candy egg shape and chill. Add chilled, melted
Page Easter Recipes e 32 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
chocolate and paraffin wax in double boiler. Dip chilled eggs into chocolate and cool on wax paper. HAPPY
EASTER!! NOTE: Chocolate is VERY hot - not suggested for preparing by young children.
COCONUT EASTER EGGS
3 oz Cream cheese, softened
1/2 ts Vanilla
1 lb Confectioners sugar
1/4 c Flaked coconut
Dash salt
1 lb Chocolate, melted
Combine cream cheese and vanilla in bowl. Gradually add confectioners sugar, coconut and salt. Mix to
consistency that can be easily handled, adding more confectioners sugar if necessary.
Form candy into eggs; set aside for about an hour.
Dip into chocolate; let set until firm.
COCONUT LAMB CAKE
1 (18.25 ounce) package white cake mix
1 egg white
3/4 cup white sugar
1 pinch salt
3 tablespoons water
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
1 cup flaked coconut
Preheat oven to 450 degrees F (230 degrees C).grease and flour a lamb mold. Prepare cake mix as
directed on the package.
Pour batter into the face half of well-greased lamb mold. cover with back of mold and wire or tie
mold together. Place mold face down on baking sheet.
Bake for 15 minutes at 450 degrees F (230 degrees C). Reduce heat to 350 degrees F (175
degrees C) and bake 35 minutes longer.
Page Easter Recipes e 33 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
Remove mold from oven and remove the back of the mold. Allow lamb to cool in face half of mold
for about 5 minutes. Loosen cake from sides of mold and remove carefully. Stand lamb cake upright
on cake rack until cool. When cool, frost with snow frosting and cover with coconut.
To make Snow Frosting: In the top of a small double boiler, Combine egg white, sugar, dash of salt,
water and light corn syrup. Beat with rotary egg beater about 1 minute or until thoroughly mixed.
Cook over rapidly boiling water, beating constantly with rotary egg beater 4 minutes, or until frosting
will stand in stiff peaks. Remove from boiling water, add 1/2 teaspoon vanilla and beat 1 minute, or
until thick enough to spread. Makes 1 cake.
COOL 'N EASY EASTER PIE
2/3 c Boiling water
1 pk (4-serving size) Jell-o, any flavor
1/2 c Cold water
Ice cubes
8 oz Cool Whip whipped topping, Thawed
1 Ready-made Graham Cracker Pie Crust (6oz)
Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Mix cold water and ice to
make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound.
Spoon into crust. Refrigerate 4 hours or until firm.
Garnish with additional whipped topping and jelly beans, if desired. Store leftover pie in refrigerator.
CREAMY EASTER EGGS
3 tbsp. invert sugar (you can buy invert sugar at cake and decorating stores. This is excellent for making Easter
eggs but you can also make candy bars by patting candy into a square on waxed paper, cutting into bars and dip
in chocolate.)
1/3 cup candied fruit, chopped (cherries and pineapple)
1/3 cup walnuts or pecans, chopped
3 cups sugar
2 tbsp. light corn syrup
1 dash salt
1/2 cup water
Page Easter Recipes e 34 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
1/2 tsp. vanilla extract
1 cup plus 2 tbsp. marshmallow cream
Dipping chocolate
1. In a small saucepan, combine invert sugar, fruit and nuts.
2. Stir and boil for 2-3 minutes; drain, reserving liquid.
3. Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan. Cover
tightly and bring to a boil.
4. Uncover and place a candy thermometer in pan; cook to 250°F.
5. Pour candy out on a marble slab and cool to lukewarm.
6. Work candy with spatula until it is opaque.
7. Add vanilla and marshmallow creme.
8. Continue to paddle candy until creamy.
9. Add prepared fruit and nuts; knead into candy.
10. Form into egg shapes and let stand a couple of hours.
11. Dip in chocolate. Makes 16 servings.
EASTER ALMOND PUDDING
1 oz. Unsalted Butter
1 cup Milk
1 cup Heavy Cream
1 blade of Mace
1 piece of Cinnamon Stick
Grated Rind of 1 Lemon
3 oz. Caster Sugar
6 oz. fine Breadcrumbs
4 oz. Almond Biscuits (Cookies), crushed
4 oz. ground Almonds
½ tsp. Nutmeg
Pinch of Salt
4 Eggs, slightly beaten
1 to 2 Tbs. Candied Peel
1 to 2 Tbs. Currants
Pre-heat oven to 375-F or 190-C degrees, Gas Mark 5. Lightly butter a gratin or glass casserole dish and reserve.
In a saucepan over medium-high heat, bring the milk and cream to the boil. Reduce the heat and add the mace,
cinnamon, lemon rind, and sugar; stir well and simmer for about 10 minutes. Place the breadcrumbs and the
crushed almond cookies in a mixing bowl. Pour the milk mixture through a sieve and stir in the ground almonds.
Mix thoroughly. Leave the mixture to cool a bit, then add the nutmeg and salt. Combine a few tablespoons of the
Page Easter Recipes e 35 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
mixture with the slightly beaten eggs to temper and add to the mixture along with the candied peel and currants;
blend well. Bake for about 45 minutes. Let cool before serving with cream. Refrigerate any remaining pudding.
Serves 4 to 6.
EASTER BASKETS AND BUNNIES CUPCAKES
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch
Processed Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
CREAMY VANILLA FROSTING (recipe given above) 3-3/4 cups (10-oz. pkg.) MOUNDS Sweetened Coconut
Flakes, (tinted) * Suggested garnishes (marshmallows, HERSHEY'S MINI KISSES Chocolate, licorice, jelly
beans)
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). Fill muffin cups 2/3 full with
batter. 3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
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.
EASTER BLUEBERRY SALAD
1 lg. pkg. black cherry Jello
2 c. boiling water
303 can blueberries
15 oz. can crushed pineapple
1/2 c. chopped walnuts
1 pt. pkg. Dream Whip (one pkg.)
Mix Jello with boiling water. Drain blueberries and add juice to Jello. Cool. Set aside 3/4 cup Jello and juice; add
blueberries, pineapple and nuts to Jello. Refrigerate until well set. Mix Dream Whip as directed on box, then
slowly add the cooled 3/4 cup Jello and juice to Dream Whip. Continue beating until lavender in color; top salad.
EASTER BUNNY CAKE
1 (18 ounce) package Carrot Cake Mix
1 cup water
1/2 cup vegetable oil
3 eggs
Page Easter Recipes e 36 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
1 (12 ounce) can Soft Whipped Fluffy White Frosting, ready to spread
1 cup flaked coconut
construction paper
jelly beans or small gumdrops
1 cup flaked coconut
green food color
Preheat oven to 350 . Grease (or lightly spray with cooking spray) bottoms only of two 8-inch or 9-
inch round pans. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds. Beat on
medium speed 2 minutes. Pour into pans.
Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27 minutes. Cool 10 minutes; remove from
pans. Cool completely, about 1 hour. Reserve one layer for another use or to make a second bunny.
Cut 1 layer in half. Put halves together with frosting to form body. Place cake upright on cut edge on
tray.
Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in
diagram. Attach half of cutout piece for tail with toothpicks. Frost with remaining frosting, rounding
body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into top. Use
jelly beans for eyes and nose.
Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround
bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
EASTER BUNNY PATCH CAKE
Yield: 12 servings
1 10 3/4 oz. pk frozen pound
Cake, thawed, cut into 10
Slices
1 21 oz. can any pie filling
1 12 oz tub whipped topping,
Thawed
1 c Shredded coconut
Green food coloring
Jelly beans and asst. Easter Decorations.
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.
EASTER CAKE
1/2 cup water
Page Easter Recipes e 37 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
1 1/2 cups white sugar
12 eggs
1 teaspoon salt
1 teaspoon cream of tartar
2 cups cake flour
1 teaspoon almond extract
1 teaspoon orange extract
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan over medium heat combine the water and
the white sugar, boil until mixture spins a thread
approximately 225 degrees F (110 degrees C).
3. Beat egg whites, salt and cream of tartar until light and
fluffy but not stiff. Add hot syrup slowly to egg whites,
beating until cool.
4. Beat egg yolks until thick and lemon colored. Stir 1/3 cup
of the egg whites into the beaten egg yolks.
5. Sift 1 cup flour over the egg whites and gently fold in.
Add almond flavoring.
6. Sift remaining flour over egg yolks and fold in orange
flavoring. Spoon egg white batter and egg yolk batter
alternately into one ungreased 9 inch tube pan.
7. Bake at 350 degrees F (175 degrees C) for 1 hour. Once
cool frost with yellow tinted Seven Minute Frosting.
SEVEN MINUTE FROSTING:
2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract
Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling
water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is
raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.
Page Easter Recipes e 38 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
EASTER COOKIES
3/4 c Butter; softened
3/4 c Sugar
3 Egg yolks
4 ts Orange Juice
2 tb Milk
3/4 c Currants
4 c All-purpose flour
1 pn Salt
Easter Cookie Glaze
1 Egg white; lightly beaten
2 tb powdered sugar
Food Coloring (optional)
Preheat oven to 350 F (175 C). Grease several baking sheets with butter.
In a large bowl, beat butter with sugar until creamy. Beat in egg yolks, orange juice, and milk. Add currants.
Sift flour and salt into bowl; mix in to form a fairly stiff dough. Knead lightly on a floured surface until smooth.
Roll out to 1/8-inch thickness. Using a round 2-1/2-inch-fluted cookie cutter, cut out circles from dough; place on
prepared baking sheets. Knead and roll out trimmings; cut out more circles. Continue until dough is used up.
Bake cookies 10 minutes. Remove from oven.
Brush cookies with egg white mixture; sprinkle lightly with powdered sugar.
Return to oven for about 5 minutes longer or until lightly browned.
Remove from baking sheets to wire racks; cool. Store in an airtight container.
Easter Cookie Glaze:
Mix together the egg and powdered sugar. Add a few drops of food coloring, if desired
EASTER CUPCAKES
Want to make a hit? For holiday, birthday or any occasion you can think of, make your favorite cupcakes and
then...buy any design of stickers. Cover the sticky side with colored paper or just a white piece of a page. Either
Page Easter Recipes e 39 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
cover the whole picture with Saran wrap and place directly on previously frosted cupcakes or make sure the
picture has a pretty stiff back, glue or scotch tape a toothpick to the back of the picture and insert in the cupcake.
There are a multitude of stickers out there. Look around and have fun.
EASTER DREAM BAR COOKIES
1 c margarine
1 c brown sugar
1 ea egg
2 c flour
1 ts vanilla
12 oz chocolate morsels
1 c nuts, chopped
Mix together margarine, brown sugar and egg, Add flour and vanilla. Mix well, and spread on a large well greased
cookie sheet.
Bake at 350 degrees for 15-20 minutes. (until lightly browned)
Melt chocolate morsels, spread on top of baked mixture. Sprinkle chopped nuts on top of chocolate, pressing with
spatula into chocolate so the nuts will not fall off when cutting.
When cooled cut into 1-inch squares. Makes 8 dozen 1 inch squares.
EASTER EGG CANDIES
Yield: 5 Servings
1 lb Confectioners sugar
2 tb Water
1 tb Light corn syrup
1 tb Butter; softened
1 ts Vanilla
1/4 ts Salt
1/4 ts Almond extract
1 pn Cream of tartar
1 1/3 c Flaked coconut
-----------------------------Chocolate Coating-----------------------------
8 Squares semi-sweet chocolate
Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. This
mixture will be crumbly. Add the coconut.
Shape into eggs (whatever size you want). Melt the chocolate in a double boiler over low heat. Cool a little and
then frost the Easter eggs.
EASTER EGG SALAD
1 3-oz. package of gelatin-- any flavor
1 teaspoon lemon juice
1/2 cup finely chopped celery and carrots
12 egg shells
Lettuce
Mayonnaise
Page Easter Recipes e 40 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
Mix gelatin in bowl according to package instructions. Add the lemon juice and vegetables; stir.
Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed.
Dry the shells, then pour the fruit salad into the opening. Cover the hole with cellophane or adhesive tape, and set
into custard or muffin cups. Chill until the gelatin is firm (overnight if possible). Then break away the egg shell,
place on lettuce, and top with mayonnaise.
EASTER EGGS
2 boxes powdered sugar
2 sticks butter or margarine
1 tsp. salt
1 small can Carnation milk
1 pkg. chopped nuts
1 small jar maraschino cherries, drained
1 cup coconut
1 can crushed pineapple, well drained
1 pkg. (12 oz.) chocolate chips
1. Mix sugar, butter, nuts, cherries, pineapple and coconut.
2. Add salt.
3. Add milk to stick together, but not runny.
4. Shape and allow to dry.
5. Melt chocolate chips in double boiler. You can adds haved paraffin to chocolate
chips to make chocolate shiny.
6. Dip shaped egg into melted chocolate and set out to dry.(Tupperware Pastry Sheet
very helpful here.)
7. When chocolate is set, eggs can then be personalized and decorated with icing.
EASTER FRUIT CAKE
14oz (400g) mixed dried fruit
6oz (150g) glace cherries (quartered)
4oz (100g) dates, chopped
4oz (100g) butter
6oz (150g) dark brown soft sugar
half a tsp. of bicarbonate of soda
1 tsp. mixed spice
half a pint (285ml milk)
Page Easter Recipes e 41 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
12oz (350g) self raising flour
pinch of salt
2 eggs, well beaten
tbsp. apricot jam
8oz (225g) ready to roll white icing
9oz (250g) white marzipan
a little icing sugar (sifted)
2-3 drops each of pink and green food colorings
Place the fruits, spice, sugar, milk and bicarbonate of soda into a large pan. Bring to the boil then simmer for 5
minutes. Allow to cool to blood-heat. Sift the flower and salt and stir into mixture with the eggs. Turn into a
greased double-lined 8in (20cm) cake tin. Smooth the surface and hollow out center slightly. Heat oven to 325F,
Gas Mark 3, 170C and bake cake in the center for 45 minutes then at 300F, Gas Mark 2, 150C for about a further
50 minutes. To see if the cake is cooked a skewer pushed into the middle should come out clean. Cool the cake
in its tin then transfer to a wire rack and remove greaseproof paper. Spread top of cake with jam. Using a little
icing sifted icing sugar , lightly knead the icing, then roll out to fit just inside cake top. Trim round quarter inch
(5mm) from the edge to allow for pink marzipan. Cut marzipan into three pieces. Colour first piece pink and knead
thoroughly. Measure circumference of cake with string then roll pink marzipan by hand to the same length. Lift on
to cake, pressing neatly to the white icing edge then trim ends and join. Colour second piece green, roll out to the
same length. Roll out third piece likewise and twist them together. Lay twist around cake, just inside pink roll then
trim ends and join. Tie a ribbon or fix a cake band around cake.
EASTER GRAIN PIE
2 (9 inch) unbaked pie crusts
5 cups water
1/2 cup whole wheat berries
6 eggs
1 cup white sugar
1 (8 ounce) package mixed candied fruit
1 1/2 pounds ricotta cheese
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon grated lemon rind
2 teaspoons grated orange rind
1 tablespoon shortening
1 teaspoon salt
2 tablespoons confectioners' sugar for dusting
1. Bring water to a boil in a large saucepan. Pour in wheat and allow to boil 40
minutes. As wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup
Page Easter Recipes e 42 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
sugar to eggs. Mix in fruit, ricotta, vanilla extract, cinnamon, lemon rind, and orange
rind.
2. When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup
of cooked wheat in a small bowl, and mix in shortening and salt. Stir until shortening is
melted, then stir wheat mixture into ricotta mixture.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Line two 9 inch pie pans with pastry. Cut remaining pastry into strips for tops of pies.
Spoon half of filling into each pan. Cover with pastry strips to form lattice tops. Crimp
edges.
5. Bake in preheated oven for 45 minutes, until crust is golden brown. Sprinkle each
pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight
before serving. Store any leftovers in refrigerator. Makes 2 – 9 inch pies.
EASTER HUNT PIE
1 (6 oz.) Keebler ReadyCrust Graham Cracker Crust
1 (8 oz.) package cream cheese , softened
1 can (14 oz.) Eagle Sweetened Condensed Milk (Not evaporated Milk)
3/4 cup cold milk
1 pkg. (4-serving size) instant vanilla flavor pudding and pie filling
1-1/2 cups non-dairy whipped topping, thawed
16 mini chocolate eggs or other holiday candy
1. In large bowl beat Cream Cheese until fluffy.
2. Gradually beat in condensed milk until smooth.
3. Add milk and pudding mix; beat on low speed until smooth.
4. Spoon half of filling into crust.
5. Place chocolate eggs evenly over filling. Top with remaining filling.
6. Chill 3 hours. Makes 8 servings.
For young Children ... use Holiday marshmallow Candies or other soft Candies !
EASTER LAMB CAKE
1 cup butter
Page Easter Recipes e 43 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
2 cups white sugar
1 cup water
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon vanilla extract
4 egg whites
1/2 teaspoon salt
1. Cream butter and sugar; add water. Mix flour, baking powder and salt; fold into
creamed mixture. Mix well; stir in vanilla. Beat egg whites until stiff and fold into batter.
2. Spread batter evenly in a greased and floured lamb mold (cast iron if you have one
or tin). Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Makes 20
servings.
EASTER LEMONADE DESSERT
1 env. unflavored gelatin
1 (6 oz.) can frozen lemonade concentrate
1 (10") tube angel food cake
1/2 c. sugar
2 beaten eggs
Dash of salt
1/4 c. water
1 (14 1/2 oz.) can evaporated milk
Chill evaporated milk and whip. Mix gelatin, sugar and salt. Add eggs and water. Cook and stir until gelatin
dissolves, remove from heat. Stir in lemonade concentrate and chill until partially set. Fold in whipped milk. Rub
brown crumbs off cake and break into bite size pieces. Cover bottom of 10" tube pan with thin layer of gelatin
mixture. Loosely arrange 1/3 of cake pieces on top. Pour 1/3 of remaining gelatin and repeat process. Chill until
firm.
12 servings.
EASTER NEST TREATS
12 oz. butterscotch chips
1/2 c. peanut butter
1 c. Spanish peanuts
5 oz. Chinese noodles
Melt butterscotch chips, add peanut butter and blend. Add peanuts and Chinese noodles and blend well. Form
into nests on waxed paper and cookie sheet. Cool in refrigerator. Add jelly beans, M & M's or candy of your
choice.
EASTER NESTS
Page Easter Recipes e 44 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
1lb. Pastry (any kind)
10ozs margarine
White of two eggs
Any jam without stones
Little sugar
Marzipan
Roll out pastry and cut into rounds to fit your patty tins. Put a little rice in them so that the pastry doesn't rise too
much. Bake until a nice golden brown, then take cases out of patty tin. Shake out the rice and put some jam in
each. Take the whites of two eggs and beat into a stiff froth. Add a little sugar to the meringue and put in the
cases to line them like nests. Take the marzipan and shape like eggs, roll them in cocoa and put them in nests.
EASTER PARTY CAKE
1/4 cup butter
1/4 cup shortening
1 cup white sugar
1 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 egg whites, stiffly beaten
---
1 cup white sugar
2 tablespoons water
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2 egg whites
2 drops red food coloring
---
1/2 cup candy-coated milk chocolate eggs
1 cup flaked coconut
Page Easter Recipes e 45 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
4 drops green food coloring
1. Cream butter or margarine and shortening. Add 1 cup sugar gradually, beating until
mixture resembles whipped cream.
2. Sift flour and baking powder together 3 times; add to creamed mixture alternately
with milk. Stir in 1 teaspoon vanilla extract and almond extract. Fold in stiffly beaten
egg whites carefully. Pour batter into two greased 8 inch round pans.
3. Bake for 20 to 30 minutes at 375 degrees F (190 degrees C). Cool layers on wire
racks.
4. To Make Boiled Icing: Place 1 cup sugar, water, 1/2 teaspoon vanilla, cream of
tartar, 2 egg whites, and red food colouring in top of double boiler. Cook, beating
constantly, until frosting is thick and creamy.
5. Frost cake with icing. Make a nest of green coconut on top of cake, and fill nest with
candy eggs. Sprinkle a border of coconut around base of cake. Makes 15-20 servings.
6. To make green tinted coconut, Place coconut in a large plastic bag, put a few drops
of green food color in the bag and shake until desired consistency is achieved. Makes
1 – 8 inch layer cake.
EASTER PEANUT BUTTER EGGS
2 eggs, well beaten
1/8 tsp. salt
1-1/2 to 2 cups peanut butter
4 to 5 cups powdered sugar
1 tsp. vanilla
1 Hershey chocolate bar
1 pkg. (6 oz.) chocolate chips
1. Mix the eggs, salt, peanut butter, sugar and vanilla in order listed.
2. Form dough into egg shapes.
3. Melt the chocolate bar and the chocolate chips in a double boiler.
4. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.
Page Easter Recipes e 46 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
EASTER RABBIT COOKIES
1 cup butter or margarine
1 1/2 cups of sugar
3 eggs
3 cups of sifted flour
3 teaspoons baking powder
1 teaspoon milk
2 teaspoons of vanilla
1. Cream the butter and sugar. Add the eggs abd beat well.
2. Sift the dry ingredients and add them to the creamed mixture.
3. Add the milk and the vanilla and chill the dough for an hour.
4. Roll the dough out.
5. Dip a rabbit-shaped cookie cutter into flour and cut the cookies.
6. Place them on a greased baking sheet, and bake for 15 minutes at 180 degrees celsius.
EASTER RICE PUDDING
10 or 12 eggs
1 1/2 c. sugar
1 tsp. salt
1 tsp. vanilla
1 tsp. lemon juice
1 1/2 c. cooked rice
4 c. milk
1/2 c. melted butter
Beat eggs well. Add sugar and beat until creamy. Add vanilla, salt and lemon juice. Beat in cooked rice and
melted butter then add and beat in milk. Pour ingredients into greased baking dish and bake 350 degrees for
about 1 hour or until firm.
EASTER TRIFLE
This delicious trifle full of fruits and liqueur serves six although it's almost too good to share
15 oz. (425g) can black cherries, drained and pitted
one and a quarter pints (750 ml) fresh milk
7 fl. oz. double cream, whipped
4 tbsp. cherry brandy
4 tbsp black cherry jam
5 oz. (150g) Madeira cake, cut into 8 slices
1 chocolate flake, crumbled
3 tbsp. (45 ml) custard powder
1 oz. (25g) caster sugar
walnut halves and mini Easter eggs to decorate
Page Easter Recipes e 47 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
Spread 4 slices of the Madeira cake with jam then sandwich together wit the remaining slices
cut into cubes and place in a trifle dish
Sprinkle with the cherry brandy
Top with chocolate flake and cherries
Mix the custard powder with the sugar and a little milk
Heat remaining milk until it boils then stir in the custard powder and cook until it thickens, stirring
continuously
Leave the custard to cool then pour gently over the trifle
Top with the cream then decorate with walnut halves and mini Easter eggs
EASTER WHITE CHOCOLATE & LIME CHEESECAKE
Yield: 10 Servings
6 White chocolate squares
6 oz Soft lady fingers
2 pk Philadelphia cheese (2x250g)
1 c Sugar
1/4 c Lime juice
1 Gelatine env. unflavored
2 ts Lime peel, fine grated
1 c Whipping cream, whipped
Strawberries
Lime slices
Melt chocolate.
Halve lady fingers lengthwise. Line bottom and sides of an 8 1/2-inch springform pan with ladyfingers, rounded
sides facing out.
Beat cream cheese on lowest speed of electric mixer until smooth. blend in sugar and chocolate; mix well.
Sprinkle gelatine on top of lime juice in saucepan. Let stand 5 minutes to soften.
Stir mixture over low heat until gelatine is dissolved. Blend warm gelatine and lime peel into cheese mixture.
Fold cheese mixture into whipped cream. Pour into pan.
Chill at least 3 hours. Garnish with strawberries and lime slices.
EASY EASTER BUNNY CUPCAKES
1 1/2 c Cake Flour, sifted
1 c Sugar
2 ts Baking powder
Page Easter Recipes e 48 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
1/2 ts Salt
1/2 c Butter; softened
1/2 c Milk
2 Eggs
1 ts Vanilla
Easy Easter Bunny Frosting (see below)
Smarties or M&Ms
Licorice or Fruit Roll ups
Marshmallows; pink
In bowl combine flour, sugar, baking powder and salt.
Using electric mixer at low speed, blend in butter, milk, eggs and vanilla; beat for 2 minutes at medium speed.
Spoon batter in 16 large greased or paper lined muffin cups.
Bake at 375F for 12 to 16 minutes or till tester inserted in centre comes out clean. Transfer to rack and cool.
Easy Easter Bunny Frosting
1/2 c Corn syrup
1 Egg white
1 ts Lemon juice
In saucepan over high heat, heat corn syrup (or microwave at High for 1 1/2 - 2 minutes) until boiling.
In bowl, beat egg white with lemon juice till frothy; gradually blend in boiling corn syrup and beat till stiff peaks
forms, about 4 minutes.
Dip tops of cooled cupcakes in icing.
Use Smarties or M&Ms for eyes, licorice or sliced fruit roll ups for whiskers. Cut pink marshmallows into quarters
for ears.
Makes 16 Cupcakes.
EASY EASTER CUT-OUTS
Yield: 1 Recipe
1 c Chocolate Chips
-(Semi-Sweet)
2 ts Shortening*
Page Easter Recipes e 49 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
-------------------------------Tinted Coconut-------------------------------
1/4 ts Water
1 dr Food color
1/2 c Sweetened Coconut Flakes
* 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 Sweetened Coconut Flakes;
with fork, toss until evenly tinted.
EASY EASTER PRALINE COOKIES
1/2 c Butter
1 1/2 c Packed brown sugar
1 ea Egg
1 1/2 c Flour
1 ts Vanilla
1 c Chopped pecans
Preheat oven to 350 degrees.
Cream butter, sugar and egg. Stir in flour, vanilla and pecans. Mix well by hand.
Shape into balls about the size of walnuts, place on cookie sheets and flatten to about 1/8 inch.
Bake 10 to 12 minutes, or until brown. Remove from oven and allow to cool completely and harden. Makes 36
servings.
EASY ELEGANT EASTER EGGS
1 stick butter
1 tsp. vanilla
2/3 cup sweetened condensed milk
6 cups confectioners' sugar
8 oz. unsweetened chocolate, melted
1. In large bowl of an electric mixer, cream butter until light and fluffy.
Page Easter Recipes e 50 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
2. Add vanilla and condensed milk and beat until blended.
3. Add two cups of sugar and beat until blended.
4. Add two additional cups sugar and beat with mixer until blended.
5. 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.
6. Remove mixture from bowl onto clean counter surface and knead with your hands if
necessary to make a smooth, fondant consistency.
7. Pinch off about two tablespoons of the fondant and roll it between yourhands to
form a smooth egg shape, slightly narrower at one end.
8. Place each egg on a cookie sheet covered with waxed paper.
9. Refrigerate a few hours or overnight to firm and chill before dipping in chocolate
adhere to the eggs. Dip in chocolate.
10. Moist, sweetened coconut may be added to the fondant to make coconut cream
eggs.
11. 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.
12. Coat with chocolate for plain eggs.
EGGSQUISITE EASTER BASKETS
4 Shredded wheat biscuits -crumbled
3/4 c Peanut Butter
3/4 c Butterscotch chips
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.
FRUIT AND NUT EASTER EGGS
These can be made long before needed. Their flavor improves as they ripen.
Page Easter Recipes e 51 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
2-1/4 cups sugar ·
1 cup light corn syrup ·
3/4 cup hot water ·
1/2 lb. marshmallow creme ·
1/2 cup shortening, melted ·
1/4 cup confectioners' sugar ·
2 cups candied fruit (cherries and pineapple) ·
Nuts ·
Dipping chocolate
In a saucepan, cook sugar, syrup, and water to 265 degrees. Add marshmallow creme and beat until almost firm.
Add melted shortening, confectioners' sugar, candied fruit, and nuts. Mix well, shape eggs by hand and dip in the
chocolate. The eggs will keep 6 to 8 months. Makes 10 eggs.
GINGERBREAD EASTER BUNNY COOKIES
1/4 c margarine
1/2 c brown sugar
1/2 c dark molasses
3 1/2 c flour
1 ts baking soda
1/4 ts cloves
1/2 ts cinnamon
1 ts ginger
1/2 ts salt
1/4 c water
Preheat oven to 350 degrees.
Blend the margarine and sugar until creamy, then beat in the molasses.
Sift together the flour, baking soda, cloves, cinnamon, and ginger.
Add the dry ingredients to the margarine mixture in three parts alternating with the water. The dough will be stiff;
you may need to work in the last third of the flour with your hands.
Roll the dough to any thickness you like, directly onto a nonstick cookie sheet; then cut out bunny rabbits with a
cookie cutter.
Bake for 8 minutes or longer, depending on their thickness. When done, the dough should spring back when
pressed.
GREEK EASTER COOKIES
2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter, softened
1 c Powdered Sugar
1 Egg
2 tb Milk
Page Easter Recipes e 52 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
1 ts Vanilla
1 Egg Yolk and 1 tb Milk beaten together
3 tb Sesame Seeds
Preheat oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, salt and set aside.
In a large bowl combine butter and sugar, beating until fluffy. Add egg, milk, vanilla and beat well after each
addition.
Add flour mixture 1 cup at a time blending will after each addition.
Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch
ends together. Place 1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture. Sprinkle with sesame
seeds.
Bake 10-13 minutes or until golden brown in color. Cool on rack. Store in an airtight container at room
temperature.
HIPPITY HOP EASTER BUNNY CAKE
Yield: 16 Servings
2 1/2 c Coconut, divided
Red food coloring
2 Baked 9-inch round cake
-Layers, cooled
8 oz Cool Whip, thawed
Assorted candies for garnish
Tint 1/4 cup of the coconut pink using red food coloring.
Cut 1 cake layer as a half circle shape on each side of the cake (for the ears) leaving a bow tie
shape in the center of the cake. The bow tie shape should be about 1 1/2" wide at the widest part.
Leave one layer whole. Arrange whole cake layer in center of cake platter, place half circle shapes
on the top pointing up for the bunnies ears. Place the remaining piece at the bottom of the whole
cake layer to make a bow tie.
Frost: With whipped Topping.
Sprinkle center of bunny's ears and bowtie with pink coconut. Sprinkle white coconut over bunny's
head and outer edge of ears and bowtie.
Decorate with candies for eyes, nose, mouth and whiskers
Hint: For decorating you could use red string licorice, chocolate chips for the eyes nose and mouth and maybe to
outline the ears and bow tie.
Page Easter Recipes e 53 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
HUMMINGBIRD CAKE
3 c All purpose flour
1 ts Baking soda
1/2 ts Salt
2 c Sugar
1 ts Cinnamon
3 Eggs, beaten
3/4 c Vegetable oil
1 1/2 ts Vanilla
8 oz Crushed pineapple
1 c Pecans, chopped
1 3/4 c Bananas, mashed
Cream cheese frosting (see below)
1/2 c Pecans, chopped
Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl.
Add eggs and oil, stirring until dry ingredients are moistened. Do not beat.
Stir in vanilla, pineapple, pecans and bananas. Pour batter into 3 greased and
floured 9 inch pans. Bake at 350 degrees for 25 to 30 minutes or until a
wooden toothpick comes out clean.
Cool in pans for 10 minutes; remove from pans and let cool on wire racks.
Stir 1/2 cup of pecans in cream cheese frosting or reserve them for the top and the
sides.
Cream Cheese Frosting:
4 oz Margarine or Butter
8 oz Cream cheese
1 lb Powdered sugar
Blend softened cheese and margarine in mixer. Blend and whip in the sugar.
MARSHMALLOW EASTER BUNNIES & CHICKS
Page Easter Recipes e 54 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
Yield: 12 Servings
3 1/2 ts Plain gelatin soaked in 1/4 cup of water
1/4 c Water
1 1/4 c Sugar
3/4 c Invert Sugar
3/8 c Light corn syrup
1/2 ts Vanilla
Flavoring & color, optional
Colored sugar
In mixing bowl, soak gelatin in water.
In a saucepan, combine water, sugar and invert sugar. Heat but do not boil. Pour hot syrup into gelatin, beating
slowly. Gradually add corn syrup and vanilla, beating on medium high speed of mixer until mixture is fluffy, white,
and doubled in bulk.
Color and flavor marshmallow as desired. Keep mixing bowl in a larger bowl of very hot water to keep
marshmallow from hardening.
Butter Easter molds and spoon candy into molds. Set aside about 1 hour; remove from molds and roll in colored
sugar. Dry candy for a few hours, then pack tightly in covered containers.
MARSHMALLOW EASTER EGGS
2 tbsp. Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 tsp. vanilla
Cornstarch, for hands
Milk chocolate
1. Mix gelatin and cold water. Set aside until water is absorbed.
2. Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage
(240°F). Cool a few minutes.
3. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin
mixture, 1 tablespoon at a time.
4. Beat 7 to 8 minutes after the last addition of the gelatin.
5. Add vanilla.
6. Pour into a well greased 7x9-inch pan and chill thoroughly.
Page Easter Recipes e 55 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
7. Dust hands with cornstarch.
8. Spoon marshmallow out of pan and form eggs.
9. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper.
10. Pour melted milk chocolate over eggs and let set.
11. Refrigerate for easier handling.
MERINGUE KISSES FOR EASTER
2 Egg whites; room temperature
1/4 ts Cream of tartar
pn Salt
1/2 c Granulated sugar
1/2 ts Vanilla extract
4 oz Semisweet chocolate chips
Preheat oven to 375 F. Line baking sheet with parchment paper; set aside.
In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt.
Beat on high speed until stiff; beat in sugar 1 tablespoon at a time. Add vanilla; fold in chocolate chips.
Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. Turn oven off; leave cookies in
oven 5 hours. Makes 12 servings.
MINIATURE EASTER CANDY BARS
1 lb Confectioners sugar
2/3 c Sweetened condensed milk
1/2 ts Vanilla
1/2 ts Almond extract
12 oz Semisweet chocolate pieces
12 oz Butterscotch flavored pieces
1 lb Chopped Spanish peanuts
Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl. Mix
thoroughly, using hands to knead.
Roll mixture between two sheets of plastic wrap to form 13x9 rectangle. Chill in refrigerator.
Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water. Stir in peanuts.
Spread one half of chocolate mixture in buttered 13x9x2 baking pan. Carefully place fondant layer on top. Spread
remaining chocolate mixture on top. Refrigerate until firm.
Page Easter Recipes e 56 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
Remove from refrigerator 10 minutes before cutting. Cut into bars. Store in refrigerator. Makes 48 pieces.
NO CRUST EASTER PIE
1 1/2 lb Ricotta
1 lb Cream cheese
1 1/2 cups of sugar
6 Eggs
2 tb Vanilla
6 tb Flour
1 pt Sour cream
Cream together the ricotta and cream cheese and the sugar; add the eggs, beating them in one at a time. Add the
vanilla.
Spoon in the flour and sour cream, mix well.
It's going to be loose, don't worry.
Pour mixture into a 10" springform cake pan. Bake in a 325 deg oven for about 1 hour.
PECAN EASTER CAKE
2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 c Butter, softened
1 1/4 c Brown sugar, packed
2 Eggs
1 c Nonfat plain yogurt
1 ts Vanilla
Topping:
1 c Pecans, coarsely chopped
1/4 c Brown sugar, packed
Page Easter Recipes e 57 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
1/2 ts Ground nutmeg
1/2 ts Ground allspice
Heat oven to 350 degrees F. Grease an 8-cup tube pan.
Stir together flour, baking powder, baking soda; set aside.
With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, yogurt and vanilla. Gradually beat flour
mixture into the batter until well blended.
Sprinkle one-fourth of the topping into the prepared pan. Spoon on one-third of the batter. Continue layering.
Bake in a 350 degree oven for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes in pan; remove from pan to a rack; serve warm. Makes 12 servings.
Combine the pecans, brown sugar, nutmeg, and allspice and set aside.
PRALINE POUND CAKE
1 c Butter
2 c Sugar
4 Eggs
4 c Flour
1 ts Baking soda
1 ts Baking powder
4 oz Sour cream
4 oz Cream cheese; softened
1 c Praline liqueur
1 c Pecans; chopped
-----------------------------------Glaze-----------------------------------
1/4 c Butter
1/2 c Brown sugar
1/4 c Praline liqueur
1/8 c Water
Cream butter and sugar. Add eggs and beat 3 minutes.
Mix together the flour, baking soda, and baking powder.
Mix together sour cream, cream cheese and liqueur. Alternately add dry ingredients with cheese mixture, beating
well. Stir in pecans.
Grease and flour bundt pan. Pour batter in. Bake at 350~ for 60-70 minutes. Cool 15 minutes then glaze.
Glaze:
Combine the butter, brown sugar, praline liqueur, and water all in a small saucepan; bring to a boil. Stir for 5
minutes. Pour over cake. Makes 8 servings.
RABBIT CAKE
Page Easter Recipes e 58 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
2 cups all-purpose flour
1/2 cup shortening
1-1/2 cups sugar
1 cup milk
3-1/2 teaspoons baking powder
1-1/4 teaspoons vanilla
1 teaspoon salt
3 eggs
1. Preheat the oven to 350 degrees.
2. Grease and flour the cake pans (rub bottom of pan with butter or shortening, then sprinkle flour in the pan; tap
the pan until flour spreads and covers pan bottom)
3. Sift the flour, sugar, baking powder, and salt into the electric mixer bowl.
4. Add the shortening, milk, vanilla, and eggs. Mix on low speed for one minute.
5. Scrape the sides of the bowl, then turn mixer to high speed. Beat for 3 minutes.
6. Pour into pans and bake for 30 to 35 minutes, or until a wooden pick inserted in the cake center comes out
clean (not sticky!).
7. Cool in pans for 10 minutes, then turn cake layers onto a wire rack (you might need help with this step).
CREAM CHEESE FROSTING:
1 3-ounce package cream cheese, softened
Dash salt
1 tablespoon milk
2-1/2 cups confectioners' sugar
1 teaspoon vanilla
1. Place the cream cheese, milk, vanilla, and salt in the electric mixer bowl. Mix on medium speed until well
blended.
2. Gradually add sugar, beating at medium to high speed until the frosting is smooth and will spread easily. If
necessary, add more milk.
3. Cut the cooled cake and arrange as shown in the drawing. One layer is left intact, and the other is cut to form
the bunny's ears and bow tie. Spread the frosting between the head, ear, and bow tie pieces, then over top and
sides.
4. Add jelly beans for the bunny's eyes, strips of licorice for whiskers. You could also cover the rabbit with coconut
for a very special Easter dessert!
STRAWBERRY EASTER PIE
1 1/4 c. crushed round buttery crackers
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. Milk
1 pkg. instant sm. vanilla pudding
1 (4 1/2 oz.) Cool Whip, thawed
1/4 c. melted butter
2 tbsp. Sugar
1 c. or more of halved strawberries
1 1/2 c. cold milk
Roll out crumbs, mix with melted butter. Bake in 8 x 8 cake pan at 375 degrees for 8 minutes. Beat cream cheese
with 2 tablespoons sugar and 2 tablespoons milk. Spread over crumbs, spread strawberries over cream cheese
layer. Beat pudding and 1 1/2 cups milk until well blended, fold in 1 cup Cool Whip. Spoon over strawberries. Chill
Page Easter Recipes e 59 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
2 hours. Can garnish with Cool Whip and/or a strawberry. Can be doubled for 9 x 13 pan.
QUICK-AS-A-BUNNY EASTER EGG NESTS
4 tb Butter
4 c Marshmallows or 10 oz
5 c Rice krispie cereal
1/2 c green-tinted coconut
Miniature marshmallows, jelly beans, chocolate eggs, etc.
Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly .
Remove from heat, add Rice Krispies and coconut and stir till thoroughtly mixed.
Shape mixture into 16 3" nests. Chill thoroughly.
Fill cooled nests with miniature marshmallows, jelly beans, chocolate eggs, hershey kisses, etc. Makes 16 nests.
RESURRECTION COOKIES
1 c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 c. sugar
zipper baggie
wooden spoon
tape
Bible
Preheat oven to 300 F. Place pecans in zipper baggie and let children beat them with the wooden spoon to break
into small pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3.
Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the
cross he was given vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-
11. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this
represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
So far, the ingredients are not very appetizing. Add 1 c. sugar. Explain that the sweetest part of the story is that
Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white
represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa.1:18 and John
3:1-3. Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound
Page Easter Recipes e 60 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal
the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.
GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in
despair when the tomb was sealed. Read John 16:20 and 22.
On Resurrection morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite.
The cookies are hollow! On the first Resurrection day Jesus' followers were amazed to find the tomb open and
empty. Read Matt. 28:1-9.
HE HAS RISEN!
SUGAR EASTER EGGS (NONEDIBLE)
* NOTE: These make a wonderful decoration but remember these are NOT edible.
1 beaten egg white
1/2 c. confectioners sugar
3 1/2 c. granulated sugar
Beat egg white, add confectioners sugar, then add granulated sugar. Use food coloring if desired. Put in mold; let
dry for about 1/2 hour; scoop out mold to the right thickness. I fasten the two halves of the eggs together with
Royal Icing and decorate inside with scene and outside with the icing. These make a great gift and can be stored
for the following year. People love them.
WORLD'S BEST CHOCOLATE EASTER EGGS
These delicious cream filled eggs taste just like a very famous store bought one. They are easy to make and kids
and adults love them.
1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semisweet chocolate
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead til
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.
Page Easter Recipes e 61 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
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!!
