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| Fun Easter Recipes |
by Diane SpangenburgSherbet Angel Slices 1 pre-prepared angel food cake 3 pints sherbet {assorted flavors} 1/2 pkg. {2.8 oz} whipped topping mix 1/2 cup skim milk 1 can {11 oz} mandarin orange segments, drained Tear cake into bite size pieces. Line 2 loaf pans, 8-1/2x4-1/2x2-1/2 or 9x5x3 inches, with waxed paper. Alternate cake pieces and small spoonfuls of sherbet in pans, pressing gently. Cover tightly and freeze until firm at least 4 hours. Invert each loaf on serving plate; remove waxed paper. Cover and freeze until serving time. Prepare topping mix as directed on package except-use skim milk. Reserve several orange segments for garnish if desired. Cut remaining orange segments crosswise into halves; fold into whipped topping. Serve slices of dessert with topping. Garnish with fresh fruit if desired. 18 servings. Cinnamon Roll Bunnies 2 cans Refrigerated Cinnamon rolls&emdash;with icing (12.4 oz each) Assorted candies Heat oven to 375F. Grease 2 cookie sheets. Separate dough into 16 rolls. Cut 8 in half crosswise. On each greased cookie sheet, place 4 whole cinnamon rolls 2 inches apart, for heads. For ears, place 2 cinnamon roll halves 1/2 inch apart on top edge of each whole cinnamon roll. Bake at 375F for 10 to 14 minutes or until golden brown. Spread icing over bunnies. Decorate with assorted candies to make eyes, nose, and whiskers on bunnies. Carefully remove from cookie sheets. Serve warm. Makes 8 rolls. Chubby Little Lamb Cake 2 packages Yellow Cake Mix 2 1/2 cups water 2/3 cup oil 4 eggs 2 cans Vanilla Frosting (16-ounce ea.) 1 bamboo skewer or wooden chopstick (9-inch) 5 toothpicks 2 blue-candy-coated chocolate pieces 2 pink fruit chew candies 2 chocolate-covered chocolate cremes 2 cups shredded coconut Heat oven to 350F. Grease and flour two 1 1/2-quart ovenproof mixing bowls, two 10-oz custard cups, and one 12-cup miniature muffin pan. In very large bowl, prepare both cake mixes with water, oil and eggs as directed on package. Divide 1 3/4 cups batter evenly into custard cups. Fill each muffin cup 2/3 full. Divide remaining batter into greased and floured bowls. Place bowls in oven first, then custard cups and muffin pans. Bake at 350F. Bake cupcakes for 10 to 12 minutes, bake cake in custard cups for 20 to 25 minutes, and cakes in bowls for 45 to 55 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes. Remove cakes from pan, cups, and bowls; place on wire rack. Cool 30 minutes or until completely cooled. With serrated knife, trim tops of cakes from custard cups and bowls to level. Spread small amount of frosting on cut surface of each trimmed cake. Place frosted surfaces of cakes together to form 2 balls. On large serving platter or foil-covered 12-inch square piece of heavy cardboard, center larger ball. Place smaller ball on larger ball, slightly off center, for head. Insert bamboo skewer or chopstick down center of cakes to secure. Trim tops of 4 cupcakes to level. Cut 1 cupcake in half vertically and place side by side on top of head to form base of ears; secure with toothpicks. Cut second trimmed cupcake vertically into wedge shape; discard side pieces. Place wedge between ear base to make forehead; secure with toothpick. Place third trimmed cupcake, cut side down, on rear top of body for tail; secure with toothpick. Place fourth trimmed cupcake, cut side down, on face for muzzle; secure with toothpick. Reserve remaining cupcakes for a later use. Frost cake with frosting. Press blue candies on face for eyes. With rolling pin, flatten pink fruit chews until 1/8 inch thick. With scissors, cut out two 2-inch-long pointed ovals for ears, 1 triangle for nose, and a 1 1/2 x 1/8-inch strip for mouth. Attach ears to cupcakes on head; pinch bottom of ends together. Cut strip of fruit chews in half; arrange strips into 2 half-circles on muzzle for mouth. Place nose on muzzle about mouth. Cut chocolate cream candies in half vertically; place on body for hooves. Sprinkle and press coconut over decorated lamb cake. Cook's Note: If you wish, frost the extra cupcakes and use decorator icing to pipe flower designs on top to decorate the chubby little lamb's "meadow" Lemon-Coconut Peepers 1 package Lemon Cake Mix 1/3 cup oil 2 eggs 1 cup flaked coconut 24 pastel yellow petite mints 48 miniature semisweet chocolate chips Heat oven to 350F. In large bowl, combine cake mix, oil and eggs; beat until well mixed. Place coconut in shallow bowl. For each cookie, shape dough into one 1 1/2-inch ball and one 1/2-inch ball. Roll each ball in coconut; place on ungreased cookie sheet with smaller ball touching larger ball. Place cookie 1 1/2 inches apart. Bake at 350F for 10 to 12 minutes or until coconut just begins to brown. Immediately press 1 yellow mint for beak and 2 chocolate chips for eyes into smaller balls of each cookie. Remove from cookie sheet. Makes 24 cookies Easter Bonnets 1 package Pillsbury Refrigerated Sugar Cookies 12 purchased lemon or orange mini muffins 2 cups Vanilla Frosting (from two 16-oz. cans) Green and red food color Using slice and bake method, bake and cool 12 cookies as directed on cookie wrapper. Reserve remaining dough for a later use. 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, frosting side down. Place bonnets on rack set over 15x10x1-inch baking pan. Place 1/2-cup frosting in resealable plastic bag. Add green food color; squeeze bag until well mixed and of desired color. Place remaining frosting in microwave-safe measuring cup with pouring spout. Microwave on High for 30 to 40 seconds or until pourable. DO NOT BOIL. Stir in enough red food color for desire pink color. 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. Remove bonnets from rack with small 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. picture found at www.pillsburybaking.com |
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Let's Get Cooking!
