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Singing Birthday Cards
Holiday Recipes for Easter
EASTER EGG DYE
1/4 tsp. each food color*
3/4 c. boiling water for each color
1 tbsp. vinegar for each color
Hard boiled eggs
Vegetable oil (optional)
YOU'LL NEED:
Teakettle
Sm. glass bowls (for each color)
Measuring spoons
Measuring cups
Teaspoons
Cooling racks or paper towels
For each color desired for dyeing, measure food color, water, and vinegar (in the above
amounts) into a bowl about the size of a cereal dish. Mix well with a spoon; leave the
spoon in the bowl so the colors don't get mixed together from bowl to bowl. Gently place
an egg in a bowl of dye, turning with a spoon for even coloring. When the egg is dyed to
the color you want, use a teaspoon to lift the egg to a cooling rack to dry. If using
paper towels, pat gently to dry so the egg is not sitting in a puddle of dye. When almost
through dyeing colors, you may want to try a "marbled" look. Add 1 teaspoon
vegetable oil to a bowl of color; stir and dip egg briefly. Note: To make orange, mix
equal amounts of red and yellow food color; to make purple, mix blue and red; to make
green, mix blue and yellow.
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NATURAL EASTER EGG DYE
1 tsp. vinegar
Cold water
Eggs
Red cabbage - bright blue
Orange peels - light yellow
Light onion shells - yellow
Dark onion shells - brown
Carrot tops - yellow green
Celery top - light yellow green
Red beets - red
For varied shades of purple and other secondary colors combine 2 or 3 of above ingredients
together. Place uncooked eggs in a single layer at bottom of saucepan; cover eggs with
cold water, add vinegar and ingredients for desired colors. Bring to a boil. Reduce heat;
simmer 20 minutes, remove tops or peels from the pan and let stand overnight to produce a
darker color, rinse and dry. Using packaged dyes: Put eggs in saucepan and cover with cold
water; add vinegar. Bring to a boil over medium heat; remove pan from heat, cover and let
stand 15 minutes, rinse with cold water and drain. Wipe dry and dye according to package.
NOTE: Never cover your saucepan with a lid, cook or boil any longer than required time.
This may cause your eggs to be overcooked and forms a greenish colored yolk.
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HAM BAKED IN CIDER
1 half ham (5 - 6 lb.), fully cooked
2 qt. apple cider or juice
1 c. brown sugar
2 tsp. dry mustard
1 tsp. ground cinnamon
Cloves
Soak ham overnight in cider in large pan in refrigerator, skin side down. Remove ham from
pan and drain cider into medium sauce pan. Place ham on rack in roasting pan and bake at
350 degrees for about 2 hours (20 minutes per pound). Baste occasionally with cider.
Remove ham from oven and strip off skin, if necessary. Score ham. Mix brown sugar, mustard
and cinnamon and spread over ham. Stud ham with cloves. Return to oven and continue to
bake 30 minutes at 350 degrees, basting occasionally with cider. Let set 20 minutes before
carving. Serve with Raisin Sauce.
RAISIN SAUCE:
2 c. cider, from ham
1/2 c. currants
1/4 tsp. cloves
1 tsp. cornstarch mixed with 1 tbsp. cider
Simmer cider, currants and cloves in small sauce pan about 10 minutes. Stir in cornstarch
mixture and simmer, stirring until sauce thickens slightly, about 3 to 5 minutes. |
BAKED HOLIDAY HAM
7 to 10 lb. smoked ham
Apricot-Mustard Glaze
Cook ham. Spread glaze over ham 20 minutes before end of cooking time.
APRICOT-MUSTARD GLAZE:
1 (16 oz.) can apricots
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
2 tbsp. lemon juice
Drain apricots, reserving syrup, and puree fruit in blender or put through food mill. Mix
sugar and mustard; combine with apricots, 1/4 cup apricot syrup and lemon juice in small
saucepan. Cook over moderate heat for 8 to 10 minutes (to honey consistency), stirring
occasionally. |
| BAKED HAM
1/2 ham (5-6 lb.)
1 c. brown sugar
1 1/2 c. coca cola
1 c. crushed pineapple (optional)
Wash ham thoroughly. Rub fat side with brown sugar. Pour coca cola over ham. Pour crushed
pineapple over ham. Bake at 450 degrees for 3 hours. Makes 6 servings.
BAKED COUNTRY HAM WITH SPICY MUSTARD GLAZE
1 fully cooked boneless ham (5 lbs.)
1 (18 oz.) jar Kraft orange marmalade
1/2 c. stone ground mustard
2 tbsp. dry mustard
1 garlic clove, minced
1/2 tsp. ground ginger
Heat oven to 350 degrees. Place meat fat side up on rack in baking pan; score ham. Mix
remaining ingredients until well blended. Set aside half of marmalade mixture. Brush ham
with remaining marmalade mixture. Roast 2 hours or until meat thermometer registers 140
degrees, brushing with marmalade mixture every 15 minutes. (Temperature will rise 5 to 10
degrees F. during standing.) Let stand 10 minutes. Serve with reserved marmalade mixture.
Makes 10 to 12 servings
BAKED HAM-ORANGE RAISIN SAUCE
1 ham
1 c. sugar
1/2 tsp. salt
2 tbsp. flour
2 lg. oranges (remove seeds)
2 tbsp. flour
3 tbsp. brown vinegar
3 tbsp. cinnamon
1 c. raisins
2 tbsp. butter
Bake your ham. The sauce for the ham is made by putting 2 cups of water in a saucepan, 1
cup of sugar, 1/2 teaspoon of salt and 2 tablespoons of flour; stir constantly until
mixture boils and becomes clear. Grate oranges and use the grated rinds along with orange
juice; add to saucepan. Add butter, brown vinegar, cinnamon and raisins. Boil 20 minutes.
This sauce should be put over thick sliced ham. Note: Great for the Holidays!
BAKED HAM-ORANGE RAISIN SAUCE
1 ham
1 c. sugar
1/2 tsp. salt
2 tbsp. flour
2 lg. oranges (remove seeds)
2 tbsp. flour
3 tbsp. brown vinegar
3 tbsp. cinnamon
1 c. raisins
2 tbsp. butter
Bake your ham. The sauce for the ham is made by putting 2 cups of water in a saucepan, 1
cup of sugar, 1/2 teaspoon of salt and 2 tablespoons of flour; stir constantly until
mixture boils and becomes clear. Grate oranges and use the grated rinds along with orange
juice; add to saucepan. Add butter, brown vinegar, cinnamon and raisins. Boil 20 minutes.
This sauce should be put over thick sliced ham. Note: Great for the Holidays! |
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HONEY
PINEAPPLE BAKED HAM
1 (10-12 lb.) cured ham
1 c. pineapple juice
2 tbsp. lemon juice
1 c. honey
1 tbsp. whole cloves
5 pineapple slices
Wipe ham with damp cloth. Place ham in uncovered shallow roasting pan, fat side up. Then
bake in a 325 degree oven, allowing about 20 minutes per pound of ham. About 45 minutes
before ham has finished baking, remove from oven. Skin, score fat, and dot with whole
cloves. Combine pineapple juice, lemon juice, and honey. Heat to the boiling point. Remove
from heat immediately and pour over the ham. Return ham to oven and bake approximately 45
minutes or until interior temperature is 170 degrees. To serve: Garnish with sauteed
pineapple slices and fresh mint.
KAHLUA BAKED HAM
10 lb. precooked ham
3/4 c. brown sugar
1/2 c. kahlua
3 tbsp. kahlua
2 tbsp. dry mustard
Whole cloves
Place ham with rind on rack in roasting pan, fat side up. Roast at 300 degrees, 18 minutes
per pound. During last hour, trim rind, scorefat (criss cross) and stud with cloves.
Sprinkle top with brown sugar, then 3 tablespoons kahlua. Pour 1/2 cup kahlua and mixed
mustard into pan. Baste frequently with pan syrup. |
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BAKED HAM WITH HONEY GLAZE
10 to 12 lb. fully cooked bone in ham
Whole cloves
1/2 c. honey
1/2 c. brown sugar
1 tsp. dry mustard
1 tbsp. orange juice
Preheat oven to 325 degrees. Place ham, fat side up, on rack in roasting pan. Insert meat
thermometer in thickest part. Bake, uncovered, 2 hours. With sharp knife, remove skin, if
any; then score fat into 1 inch diamonds; stud each with a clove. Combine honey, sugar,
mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while
stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze;
bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes
before carving. Makes 18 to 20 servings. |
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RASPBERRY HOLIDAY HAM
1 (4-5 lb.) fully cooked boneless smoked ham
2 tbsp. lemon juice
1/3 c. seedless red raspberry jam
1/4 c. dry white wine
2 tsp. cornstarch
1 tbsp. butter
Score ham in diamond pattern, if desired. Place on rack in a shallow roasting pan. Bake,
uncovered, in 325 degree oven for 1 3/4 hours. Meanwhile, in small saucepan, blend wine
and lemon juice into cornstarch. Add about half of the jam. Cook and stir until thickened
and bubbly. Stir in remaining jam and butter. Heat and stir until butter is melted. Brush
ham with raspberry glaze. Bake 10 minutes more. Spoon remaining glaze over ham. Garnish
with watercress, if desired. Yield: 6-8 servings. |
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HAM SAUCE
1 c. crushed pineapple, undrained
1/4 c. brown sugar
2 tbsp. butter
2 tbsp. lemon juice
1/2 tsp. grated lemon rind
1/2 tsp. red food coloring
1/8 tsp. salt
1 c. canned, drained, pitted red sour
cherries (save juice)
2 tbsp. corn starch
1/2 c. cherry juice
Into a saucepan mix together pineapple, sugar, butter, lemon juice, lemon rind, food
coloring and salt. Heat slowly. In small bowl mix 1/2 cup canned cherry juice and corn
starch, stir until smooth. Add to the fruit mixture. Stir constantly until sauce thickens.
Lower heat and simmer 3 to 4 minutes. Serve hot over baked ham or broiled ham slices.
Makes about 2 1/2 cups sauce. |
RAISIN SAUCE FOR HAM
1 1/2 c. raisins
2 tsp. prepared mustard
1/2 tsp. salt
1 tbsp. (or more) vinegar
2 tbsp. cornstarch
Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and vinegar.
Dissolve cornstarch in small amount of cold water; add to sugar mixture. Bring to a boil,
stirring constantly. Serve hot with baked ham. |
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HOLIDAY HAM
SAUCE
1/2 c. raisins
1/2 c. water
1/4 c. currant jelly
1/2 c. orange juice
1/4 c. brown sugar
1 tbsp. cornstarch
1/8 tsp. allspice
In medium size glass bowl, combine raisins, water, jelly and orange juice. Heat in
microwave on high power for 3 minutes, stirring after 1 1/2 minutes of cooking. In a
separate bowl, combine sugar, cornstarch and allspice. Stir above blend into raisin
mixture. Cook in microwave on high power for 2-2 1/2 minutes until thickened, stirring
every 30 seconds. Serve over ham, pork chops or duck. Makes 1 1/2 cups. |
APPLE GLAZE FOR HAM
1 c. apples, diced
1 c. apricots
1/2 tsp. dry mustard
2 c. apple cider
1/2 tsp. crushed cloves
Soak apricots in cider for 1 hour. After ham has cooked 1-1 1/2 hours, remove from oven.
Add above ingredients, blended together. Ham rule of thumb = 325 degrees at 25 minutes per
pound.
HAM GLAZE
1 c. guava jelly
2 tbsp. dark brown sugar
1 tbsp. mustard, dry
1/4 c. white wine
1/3 c. pineapple juice
1/4 c. catsup
1/4 tsp. cloves
Cook until sugar, jelly and mustard are dissolved. |
SAUCE
1 c. ham glaze
1 c. cherry pie filling
1/2 c. raisins
Cook together. Bake ham as directed on can or wrapper. Pour glaze on during the last 15-20
minutes of baking. Slice ham and arrange on platter. Pour hot sauce on ham and serve. |
COKE OR PEPSI HAM GLAZE
6 oz. Coke or Pepsi
2 tbsp. mustard
1 tsp. ground cloves
1/4 c. brown sugar
Mix together. Keep basting ham with glaze. |
MAPLE GLAZE FOR HAM
1/2 c. maple syrup
2 tbsp. mustard
1/2 c. apple juice
Spread part of glaze on ham before last 30 minutes of baking; then spread on rest of glaze
in 2 or 3 applications (about every 10 minutes). Pour over ham, basting occasionally. |
PINEAPPLE GLAZE FOR HAM
1 (8 oz.) can crushed pineapple
1 c. firmly packed brown sugar
1 tbsp. prepared mustard
1 tsp. dry mustard
1 tbsp. lemon juice
Dash salt
Drain syrup from pineapple; set aside. Combine drained pineapple, brown sugar, mustards,
lemon juice and salt in saucepan. Heat until sugar is dissolved, stirring constantly. Add
as much reserved syrup as needed to make mixture of a good brushing consistency. |
CRANBERRY HAM GLAZE
1 (1 lb.) can whole cranberries
1 c. brown sugar
1/4 c. orange juice
1/2 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. allspice
Heat slowly until smooth and beating 15 minutes before ham is done (prepare ham according
to package directions). Score ham with diamond shapes and glaze over ham during last 15
minute cooking period. Serve remaining glaze with ham. |
APPLE JELLY HAM GLAZE
10 oz. jar apple jelly
1 tbsp. mustard
1/3 c. pineapple juice
1 (16 oz.) can cherry pie filling
Mix jelly, mustard and juices over low heat until dissolved. Baste ham with 1/3 of sauce.
Baste every 10 minutes. Heat cherries and add to remaining sauce for serving. |
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MUSTARD SAUCE FOR HAM
1 (10 oz.) can pineapple tidbits, drained and juice reserved
2 tbsp. sugar
1 tbsp. cornstarch
1/4 tsp. salt
2 tbsp. mustard
12 maraschino cherries, sliced
Combine reserved juice and enough water to make 1 cup. Combine sugar, cornstarch and salt;
stir into reserved juice mixture. Cook, stirring, until thick and clear. Add mustard,
pineapple and cherries. Serve hot over ham. Yield: 20 servings.
APRICOT HAM GLAZE
1 lg. jar apricot baby food
Hot sweet mustard to taste
Salt
Pepper
Mix well. Good also on leg of lamb or pork roast. |
BROWN SUGAR AND ORANGE JUICE HAM GLAZE
1 sm. can frozen orange juice
1/2 can crushed pineapple
1/2 c.+ brown sugar
1/2 c.+ sugar
1/2 tsp. cloves
Mix well together all ingredients, simmer over low heat until the sugars have dissolved.
Can use 1/2 cup of sugars, add more if needed. All depends on taste. Baste your favorite
ham with this |
WASHINGTON CHERRY HAM GLAZE
1 can cherry pie filling
1 c. orange marmalade (with rind)
1/2 c. sherry flavoring
Heat oven to 350 degrees (moderate). Score the ham diagonally into 1-inch squares. Make
glaze by combining juice from 1 can cherry pie filling (reserving cherries for garnish), 1
cup orange marmalade with rind, and 1/2 cup sherry flavoring. Pour over ham and bake
allowing 12 to 14 minutes per pound. Baste often. |
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CRANBERRY
GLAZE FOR HAM
1/2 c. water
1 c. cranberries
1/2 tsp. ground cloves
1/4 c. jalapeno pepper jelly
Bring water to a boil in a saucepan. Add cranberries, cook until drop jells on cold plate,
remove from heat. Stir in cloves. |
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BOURBON
GLAZE FOR HAM
1/2 c. water
1 c. cranberries
1/2 tsp. ground cloves
1/4 c. jalapeno pepper jelly
Bring water to a boil in a saucepan. Add cranberries, cook until drop jells on cold plate,
remove from heat. Stir in cloves. |
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ORANGE
MARMALADE GLAZE FOR HAM
1 tbsp. mustard
1 (10 oz.) orange marmalade
1/4 tsp. ginger
1/4 c. orange juice
Mix marmalade, mustard, ginger and about 30 minutes before ham is done, spoon 1/2 over
ham. And with remaining sauce add orange and simmer for about 5 minutes and serve with ham
as a sauce. |
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GINGERALE HAM
GLAZE
1 pt. cherry brandy
1 pkg. light brown sugar
1/2 sm. bottle maple syrup
1/2 sm. bottle ginger ale
1 tsp. or so ground cloves
2 tsp. pumpkin spices
1 heaping tsp. cinnamon
1 tsp. dry mustard
1 tsp. nutmeg
Melt gel off ham. Score after discarding gel. Does an 8-pound ham. Baste ham every 15-20
minutes. |
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BEER GLAZE FOR
BAKED HAM
1 c. brown sugar
3 tbsp. prepared mustard
1/2 c. beer
Mix together brown sugar and mustard, stir to a paste. Gradually add beer, stirring until
blended. Brush part of mixture over ham. Continue baking, brushing frequently with
remaining mixture. |
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CRAN/RASPBERRY
GLAZE FOR HAM
1 c. Ocean Spray Cran/Raspberry sauce
1/3 c. brown sugar
2 tbsp. French's mustard
Heat together all ingredients, pour over ham before it is cooked, pour more sauce over ham
after it is cooked.
BOURBON SWEET POTATOES
6 med. sweet potatoes
1/2 c. firmly packed brown sugar
1/2 c. butter
1/3 c. orange juice
1/4 c. bourbon
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 c. chopped pecans
Boil sweet potatoes for 20-25 minutes or until tender. Drain and let cool. Peel potatoes and
mash pulp. Combine potatoes, butter, brown sugar, juice, bourbon, salt and pie spice. Mix
well. Spoon mixture into lightly greased 1 1/2 quart baking dish. Sprinkle chopped pecans
around edge of dish. Bake at 375 degrees for 45 minutes. Yield: 10 servings.
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ORANGE CANDIED SWEET POTATOES
6 sweet potatoes, boiled
Mix together:1/2 c. boiling water
Sm. amount salt
3 tbsp. frozen orange juice
3/4 c. light or dark syrup
1/4 c. brown sugar
Peel potatoes, slice, dot with butter. Pour mixture over potatoes. Bake at 350 degrees,
uncovered. Spoon syrup over potatoes after 20 minutes. Continue baking another 30 minutes or
until done. |
SOUTHERN SWEET POTATOES
3/4 c. firmly packed brown sugar
1/2 c. light corn syrup
1/4 c. butter or margarine
1/4 tsp. salt
1/4 c. coarsely chopped pecans
6 pared, cooked lg. sweet potatoes,
halved lengthwise
In a large pan or Dutch oven, combine sugar with corn syrup, butter and salt. Over low heat,
bring to boil, stirring until butter melts and sugar is dissolved. Add pecans. Reduce heat.
Add sweet potatoes. Arrange in single layer, baste well with syrup. Cook covered, over low
heat, turning once, 15 minutes. Remove cover, cook, basking occasionally, 15 minutes longer,
or until potatoes are well glazed. Serves 6.
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CANDIED SWEET POTATOES
1/4 c. Karo syrup
6 med. sweet potatoes
1/2 c. brown sugar
1/4 c. water
1/2 c. butter or margarine
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. salt
Marshmallow; optional
Wash potatoes and cook in boiling salt water about 30 minutes or until tender but firm. Drain,
peel and slice in quarters. Melt butter or margarine in small pan. Add brown sugar, cinnamon,
water, Karo syrup. Cook; stirring until sugar is dissolved. Place potatoes in baking pan, pour
sugar mixture over potatoes. Decorate top of potatoes with marshmallow. Bake at 300 degrees
until marshmallow browns lightly. Makes 6 servings.
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FUDGE PECAN PIE
1/3 c. butter
2/3 c. sugar
1/2 c. cocoa, unsweetened
3 eggs
1 c. corn syrup
1/2 tsp. salt
1 c. chopped pecans
1 tsp. vanilla
Pie shell, unbaked
Melt butter. Add rest of ingredients and pour into pie shell. Bake at 375 degrees for 45 to 50
minutes until set. Serve with ice cream or Cool Whip.
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CHOCOLATE PECAN FUDGE PIE
1 1/4 c. chocolate wafer crumbs
1/3 c. butter or margarine, melted
1/2 c. butter or margarine, softened
3/4 c. firmly packed brown sugar
3 eggs
1 (12 oz.) pkg. semi-sweet chocolate morsels, melted
2 tsp. instant coffee granules
1 tsp. vanilla
1/2 c. all-purpose flour
1 c. coarsely chopped pecans
Vanilla ice cream
Chocolate syrup
Combine chocolate crumbs and 1/3 cup melted butter; firmly press mixture on bottom and sides
of a 9 inch tart pan or pie plate. Bake at 350 degrees for 6 to 8 minutes. Cream 1/2 cup
butter; gradually add brown sugar, beating at medium speed of electric mixer until blended.
Add eggs, one at a time, beating after each addition. Stir in melted chocolate and next 4
ingredients. Pour mixture into prepared crust. Bake at 375 degrees for 25 minutes. Cool
completely on wire rack or serve warm topped with ice cream and chocolate syrup.
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PECAN PIE
3 lg. eggs
2 tbsp. melted margarine
1/4 tsp. vanilla
3 tbsp. flour
1/2 c. sugar
1/8 tsp. salt
2/3 c. chopped pecans
1 1/2 c. syrup (waffle syrup)
1 unbaked pie shell
Beat eggs and blend in butter, flour, vanilla, salt, sugar and syrup. Add pecans and pour into
pie shell. Bake in preheated 425 degree oven for 10 minutes, then reduce temperature to 325
degrees and bake 40-45 minutes longer.
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PECAN PIE
1/2 c. sugar
1 c. light Karo syrup
2 eggs
2 tbsp. flour
1 1/2 tsp. butter, melted
1 tsp. vanilla
1/2 tsp. salt
2 c. pecans
Combine all ingredients except nuts. Beat well, and carefully stir in nuts. Pour into 9 inch
pie shell. Bake at 450 degrees for 10 minutes, then at 350 degrees for 25 minutes. |
EASTER EGGS
4 boxes powdered sugar
2 (14 oz.) bags of coconut
2 sticks butter, softened
Knead together gradually and add cream until a glossy look. Add 2 teaspoons vanilla. Shape
into Easter Eggs or chocolate drops and dip into chocolate made of 1 box of bitter chocolate
and 1/2 bar of paraffin wax. (I use a nut pick to dip with.)
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CHOCOLATE EASTER EGGS
COCONUT FILLING
8 oz. cream cheese, softened
1/2 lb. butter
3 tsp. vanilla*
2 1/2 lb. powdered sugar
3 c. flaked coconut**
PEANUT BUTTER FILLING
(*)Change vanilla to 2 tsp.
(**)Replace coconut with 1 1/2 c.
chunky peanut butter
Mold dough into an egg shape (large or small ones). Place egg(s) on waxed paper; refrigerate 2
to 3 hours.
DIPPING
1/2 lb. baking chocolate
1/4 block paraffin, chopped or shaved
(add slowly)
Mix in double boiler until blended, then dip eggs and chill to harden. Use colored icing for
decoration on top of egg.
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BUTTERCREAM EASTER EGGS
1 (8 oz.) pkg. cream cheese
1/4 lb. butter, creamed
1 tsp. vanilla
2 boxes confectioners sugar
Cream cheese, butter and vanilla. Add sugar, shape and refrigerate for 2 hours before coating
with Easter egg coating. |
PEANUT BUTTER EASTER EGGS
2 boxes 10X sugar (1 lb. boxes)
1/4 lb. butter
1 tbsp. vanilla
1 (3 oz.) pkg. cream cheese
6 tbsp. milk
12 oz. peanut butter or 1 bag coconut
(sm.)
Mix well; then mold into egg shape. Chill and cover with chocolate.
CHOCOLATE COATING
1 lg. bag chocolate chips
1/2 sq. household paraffin
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FINGER JELLO EASTER EGGS
4 envelope. Knox gelatin
3 (3 oz.) boxes of flavored gelatin
4 c. water
1 to 2 doz. hollowed out egg shells
Boil water. Add Knox and flavored gelatin. Stir until dissolved. Pour into egg shells. Peel
eggs after gelatin is stiff, about 4 hours. Have egg shells prepared ahead. To hollow egg
shells: shake eggs. Make a 1/4 inch hole in large end of egg. Shake out insides. Rinse with
water. Set up in egg crates. Tip: Use a very small funnel or a syringe to put the finger Jello
into the egg shells. Tip: Double the recipe and use two different colors of gelatin. Allow
first color to stiffen before adding second color.
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EASTER EGGS
1 med. potato, cooked
1 lb. powdered sugar
1 tbsp. butter
1 c. coconut
1/2 tsp. vanilla
4 squares melted chocolate
1 tsp. paraffin wax
Mash potato and butter; add vanilla. Add powdered sugar until desired consistency. Blend
coconut. Form eggs in desired size; set aside until firm. Melt chocolate and paraffin in
double boiler. Place firm egg on tablespoon, dip into chocolate; let excess chocolate run off.
Place on wire rack covered with waxed paper. Add 1/2 cup nuts and candied fruit for nut and
fruit eggs. |
CHOCOLATE CREAM EASTER EGGS
1 pkg. Betty Crocker white frosting mix
5 tbsp. soft butter
3 tbsp. flour
2 tbsp. hot water
1/2 c. chopped candied fruit or 1/2
c. chopped nuts (optional)
Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts.
Knead 20-30 times on board lightly dusted with confectioners sugar. Divide and shape into 8
eggs; chill. Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending
with a swirl on top. (Recipe is on the box.) Keep frosting mix over hot water while dipping
the eggs. Decorate with white frosting mix tinted with pastel colors.
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EASTER EGGS
18 oz. peanut butter
3 oz. cream cheese
1 stick butter
1 1/3 lb. confectioners' sugar
1 tsp. vanilla
Shape and cover with chocolate.
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CRISPY EASTER NESTS
1 (7 oz.) jar marshmallow cream (2 c.)
1/4 c. creamy peanut butter
2 tbsp. butter or margarine, melted
1 can (5 oz.) chow mein noodles (3 c.)
1 c. chopped M&M (use rolling pin)
Chocolate covered peanuts
Cream peanut butter and butter well. Mix in marshmallow cream too. Add noodles and 1 cup
chopped M&M's. Mix well. Put 1/3 cup onto waxed paper. Form nest with greased fingers. Let
stand overnight until firm or refrigerate. Dust bottom confectioners' sugar. Make nest
eggs with chocolate covered peanuts.
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EASTER BIRD'S NESTS
1/2 c. dry roasted, unsalted peanuts
1 can (2 c.) chow mein noodles
1 c. butterscotch chips
1 c. semi sweet chocolate chips
Small jelly beans
Melt the chips in the top of a double boiler and stir with wooden spoon until melted and
smooth. Chop the peanuts into pieces and add the peanuts and chow mein noodles to the melted
chips. Spoon the mixture in blobs (about 10) on waxed paper and carefully shape into nests
with your fingers. Let the nests cool completely and fill the indentation with jelly bean
eggs. White chocolate may be used instead of chocolate and butterscotch.
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MARSHMALLOW EASTER EGGS
2 tbsp. Knox gelatin
1/2 c. cold water
2 c. sugar
3/4 c. hot water
1 c. white Karo syrup
2 tsp. vanilla
Cornstarch for hands
Melted milk chocolate
Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar, hot water, 1/2
cup of the Karo syrup and cook to the soft ball stage (240 degrees). Cool a few minutes. Beat
with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1
tablespoon at a time. Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla.
Pour into a well greased 7 x 9 inches pan and chill thoroughly. Dust hands with cornstarch.
Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2
hour on waxed paper. Pour melted milk chocolate over eggs and let set. Refrigerate for easier
handling.
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