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From:   AngelScrap (Original Message) | Sent: 2/23/2003 3:40 PM |
| www.widomaker.com) Jesus In The Tomb: give each child a marshmallow. Tell them that it represents Jesus. Have them roll it in melted butter (the anointing oil). Then roll marshmallow in cinnamon (the anointing spices). Place marshmallow on the Crescent roll in center of triangle of dough (the tomb). Fold the dough around the marshmallow, so that Marshmallow is "buried" in its tomb. Bake crescent roll according to directions on package. Have children take role of guards at Jesus' tomb; have them stand guard at the oven. Take roll out of oven and let cool. When the tomb is open, the marshmallow will be gone; just like Jesus' body was gone! The roll tastes like a cinnamon roll. Need: Crescent Rolls large marshmallows cinnamon margarine ------------------------------------------------------------------------------------- (www.doughboy.com) (prep time: 40 minutes) Funny Bunny Cookie 1) Heat oven to 350 degrees. Line large cookie sheet (17 x 14-inch) with foil. Cut dough in half; refrigerate 1 half. 2) Divide remaining dough in half; shape 1 half into large ball. For bunny's body, press ball into 6-inch round on foil-lined cookie sheet 1 inch from short side. 3) Divide remaining dough in half. For head, shape 1 section into ball: press into 4-inch round so it just touches other round. For ears, divide remaining dough in half. Press and shape into ears 5 inches long and 2 inches apart just touching head. 4) Bake at 350 degrees for 7-12 minutes or until set. Cool on foil. Repeat with remaining dough half. 5) When completely cool, carefully remove foil from bunny cookies. Frost cookies as desired. Outline ears, bow tie, and vest using jelly beans and assorted candies. Sprinkle candy bits from frosting on ears and bow tie. Use candy for eyes and nose. 1-inch string licorice pieces for whiskers and a half inch pieces for mouth. . Makes 2 large cookies Need: Pilsbury Refrigerated Sugar Cookies Pilsbury Funfetti Pink Vanilla Frosting Pilsbury Creamy Supreme Vanilla Frosting small jelly beans assorted candies string licorice ------------------------------------------------------------------------------------- Easter Bonnets (prep time: 50 minutes) 1) Using slice and bake method, bake and cool 12 cookies. Reserve remaining dough for later use. 2) If necessary, remove papers from muffins. Cut 3/4-inch slice off bottom of each muffin to use for bonnet. Reserve muffin tops for snacking. Spread cut side of each muffin bottom with frosting; attach to cookie, frosted side down. 3) Place 1/2 cup frosting in re-sealable plastic bag. Add green food color; squeeze bag until well mixed of desired color. 4) Place remaining frosting in microwave-safe measuring cup with pouring spout. Microwave 30-40 seconds or until pourable. DO NOT BOIL. Stir in enough red food color for desired pink color. 5) Pour pink frosting over bonnets in circular motion to cover completely. Reheat frosting as needed to keep it pourable. Let stand 10 minutes or until set. 6) Remove bonnets from rack with small a spatula, smoothing edges of frosting. Cut tiny hole in corner of bag with green frosting. Pipe ribbon of frosting for hatband; add bow design. Make dots and flower designs on each hat as desired. Makes 12 bonnets Need: Pilsbury Refrigerated Sugar Cookies 12 purchased lemon or orange muffins 2 cups Pilsbury Creamy Supreme Vanilla Frosting (from two 16-oz. cans) green & red food color ---------------------------------------------- (www.marsbrightideas.com) M & M's Crispy Easter Eggs 1) Prepare crispy rice cereal-marshmallow treats according to directions. 2) Instead of placing contents in a pan, form small handfuls of mixture into egg shapes and place them on wax paper. 3) Once egg shapes are formed, spread chocolate frosting along sides and top, leaving the bottom plain. If using white frosting, separate into bowls and color with food coloring in pastel shades of yellow or blue (or with Easter colors). 4) Decorate eggs with M & M's and let set 45 minutes to 1 hour. 5) Wrap eggs in colored plastic wrap, tie with ribbons and place in Easter basket. Makes about 12 eggs Need: 1 batch of crispy rice cereal-marshmallow treat mix white or chocolate frosting M&M's candy for Easter -------------------------------------------------------------------------------------- Ice Cream Easter Cups Take individual graham cracker pie shells, add vanilla ice cream and top with caramel sauce, and M & M's Chocolate or Peanut Candies for Easter. -------------------------------------------------------------------------------------- Bird's Nest Cookies 1) Preheat oven to 300 degrees. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minute. 2) Remove coconut from cookie sheet and set aside. 3) Increase oven temperature to 350 degrees. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla. 4) In medium bowl, combine flour and salt. Blend into creamed mixture. 5) Form dough into 1-1/4-inch balls. Roll heavily into toasted coconut. 6) Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12-14 minutes or until golden brown. 7) Remove cookies and cool completely. Fill indentations with M & M's Candies for Easter. Makes 3 dozen cookies Need:
-------------------------------------------------------------------------------------- Starburst Jellybean Cake 1) Prepare a cake according to directions for a 9 x 13-inch pan. Let cake cool and cut it into egg shape. Alternately, bake in egg shaped pan. 2) Frost with white frosting and decorate with Starburst jellybeans, as desired. Makes 1 cake Need: yellow cake mix white frosting 2 bags Starburst Jellybeans -------------------------------------------------------------------------------------- Easy Easter Cheesecake 1) Prepare cheesecake. 2) Add 1 cup whipped topping and 1-1/2 cups chopped TWIX into cheesecake filling mix. 3) Top cheesecake with remainder of whipped topping and chopped TWIX. 4) If desired, drizzle melted DOVE Milk or Dark Chocolate Eggs over top as additional decorative touch. Makes 1 cake Need: no-bake cheesecake mix whipped topping TWIX Easter Miniatures ------------------------------------------------------------------------------------- Easter Bunny Salad: place lettuce leaf on plate. Arrange pear half on leaf and push in almonds for ears, raisins for eyes, and cherry for nose. Need: 1/2 canned pear 2 almonds 2 raisins 1/2 maraschino cherry lettuce leaf -------------------------------------------------------------------------------------- (www.fabulousfoods.com) Easter Peeps Cupcakes: bake cupcakes and frost. Sprinkle colored coconut on top of frosted cupcakes and place a Peep in the center. Add a few jelly beans around Peeps, so they look like eggs. Need: cake mix white frosting green coconut Marshmallow Peeps jelly beans -------------------------------------------------------------------------------------- (www.childfun.com) Easter Basket Cake: turn an oval or round cake into a charming Easter basket by icing the sides in a basket-weave pattern, and topping it off with your favorite Marshmallow Peeps and Bunnies. Then scatter Peeps Jelly Beans for a festive touch. To make handle, cut a U-shaped strip from cardboard. Wrap cardboard strip with ribbon to cover. Attach bow to handle. Push ends of cardboard down into cake to form handle. -------------------------------------------------------------------------------------- Marshmallow Bunny Patch Cake: bake cake and frost. Color grated coconut with green food coloring. Sprinkle blue sugar for the sky, and the dyed green coconut for grass, and place several bunnies in the grass, surrounded by a few Jelly Beans as Easter Eggs. Need: cake mix or scratch cake blue sugar sprinkles white frosting Marshmallow Bunnies grated coconut green food coloring Jelly Beans -------------------------------------------------------------------------------------- Tic-Tac-Toe Desert: decorate a standard-size 8" square sheet cake with blue and white icing to form a tic-tac-toe grid. Then place purple Bunnies to make the X's and yellow Peeps to make the O's. Need: approximately 20-30 Marshmallow Peeps 2 cups confectioner's sugar 12-oz. Jelly Beans shredded white coconut green food coloring -------------------------------------------------------------------------------------- Marshmallow Easter Peep Basket: take 4 Marshmallow Peeps still connected and flaten with palm of your hand to create bottom of the basket. Assemble still connected Peeps around the perimeter of the bottom of the basket (approximately 12-15 Peeps). In small bowl, mix 2 cups confectioner's sugar with enough water to make thick icing. Place the icing in a plastic sandwich bag and snip end of the bag. To hold the sides to the bottom, squeeze the icing around perimeter of basket. For any gaps between the basket and bottom, simply place a jelly bean in hole and squeeze icing around. Place basket in refrigerator until icing hardens, about 3 hours. When icing has hardened, remove basket from refrigerator. Mix drops of green food coloring with coconut to resemble grass. Fill basket with coconut, Marshmallow Peeps and Jelly Beans. -------------------------------------------------------------------------------------- (www.shindigz.com) Peter Cauliflower Tail: make slits in roll & insert raisins for bunnies eyes & ears. For whiskers, poke holes with toothpick & insert chives. Place cut ends of French bread onto top of roll for ears; secure with toothpicks. Cut & scoop out 3-inch hole in top of round bread & fill the well with hummus. Add cauliflower tail & surround bunny with veggies. Need: 4-inch roll Hummus Dip medium-size cauliflower floret 6 chives raw vegetables, such as baby carrots, celery, radishes 3 raisins loaf of French bread, halved 8-inch loaf of round bread Hummus Dip: place Tahini paste, lemon juice, olive oil, crushed garlic gloves, drained chickpeas in bowl of a food processor. Puree until smooth. Add water to make mixture creamy. Place in bunny bread. Need: 6 tbsp. Tahini paste 6 tbsp. lemon juice 6 tbsp. olive oil 4 garlic gloves, crushed (2) 14-oz. cans chickpeas, drained 10-12 tbsp. water ------------------------------------------------------------------------------------- Bunny Pops: insert lollipop stick into cream center of each of the 14 cookies. Split remaining cookies for "ears," leaving filling on 1 side of each cookie. Halve split cookies with filling; set aside. (Reserve plain split cookies for another use.) Place chocolate and 1 tbsp. oil in heavy saucepan; cook over very low heat; stir constantly until melted & smooth. Remove from heat, stir in additional oil if needed to make pourable consistency. Dip each cookie pop in melted chocolate to coat completely with chocolate while supporting cookie with fork to prevent cookie from detaching from stick. Place on wax paper-lined cookie sheet. Dip points of halved cookies into melted chocolate; press 2 halved cookies against each head for ears. Decorate "faces" with jelly bans for "eyes" & "noses". Use almonds for "whiskers". Let stand until set. Wrap in plastic wrap. Need: 14 wooden pop sticks 28 OREO spring cookies, divided 2 pkg. (6 squares each) BAKER'S Premium White Baking Chocolate 1-2 tbsp. vegetable oil 35 assorted jelly beans for decorating PLANTERS silvered almonds, for decorating |