To me, beside the wonderful Christian message, Easter has always been a time to enjoy the warm air of spring and all the spring flowers. I live in the Northern Plains, and this is the time when you know that Winter has finally let go its grip for another year. Spring is my favorite season, and I love being with my family on this holiday and having the traditional Easter Egg Hunt with the kids.
Easter Activities Cascarones According to Spanish tradition, breaking these on someone�s head will bring good luck. (as long as they don�t kill you! LOL) You Need: empty eggshell markers paper punch colored paper glue scissors tissue paper funnel How to Make Them: 1. Carefully put a small hole into the raw eggs. Pour out the insides and rinse the shell with water and let dry. 2. Cut out confetti from the colored paper using the paper punch. Recycle old gift wrap or the Sunday comics. 3. Decorate the eggshells with your markers, being very careful not to break the shells. 4. Fill each eggshell with confetti using the funnel. Glue a small piece of tissue paper over the hole and let dry. 5. Now the fun begins. Smash these on your family�s heads for loads of luck and Easter Fun. Easter Egg Castle Build this castle with your little ones for tons of Easter fun and memories. You Need: cardboard tubes shoe boxes or other small boxes markers scissors glue springtime wrapping paper Easter grass Easter eggs What to Do: 1. Cover the boxes and tubes with wrapping paper or decorate with markers. Use the tubes for the corner towers. 2. Cut doors and windows for your castle. Use your imagination. 3. Put Easter grass all around your castle. 4. Add the Easter eggs for the final touch.
Cascarones According to Spanish tradition, breaking these on someone�s head will bring good luck. (as long as they don�t kill you! LOL) You Need: empty eggshell markers paper punch colored paper glue scissors tissue paper funnel How to Make Them: 1. Carefully put a small hole into the raw eggs. Pour out the insides and rinse the shell with water and let dry. 2. Cut out confetti from the colored paper using the paper punch. Recycle old gift wrap or the Sunday comics. 3. Decorate the eggshells with your markers, being very careful not to break the shells. 4. Fill each eggshell with confetti using the funnel. Glue a small piece of tissue paper over the hole and let dry. 5. Now the fun begins. Smash these on your family�s heads for loads of luck and Easter Fun. Easter Egg Castle Build this castle with your little ones for tons of Easter fun and memories. You Need: cardboard tubes shoe boxes or other small boxes markers scissors glue springtime wrapping paper Easter grass Easter eggs What to Do: 1. Cover the boxes and tubes with wrapping paper or decorate with markers. Use the tubes for the corner towers. 2. Cut doors and windows for your castle. Use your imagination. 3. Put Easter grass all around your castle. 4. Add the Easter eggs for the final touch.
Easter Egg Castle Build this castle with your little ones for tons of Easter fun and memories. You Need: cardboard tubes shoe boxes or other small boxes markers scissors glue springtime wrapping paper Easter grass Easter eggs What to Do: 1. Cover the boxes and tubes with wrapping paper or decorate with markers. Use the tubes for the corner towers. 2. Cut doors and windows for your castle. Use your imagination. 3. Put Easter grass all around your castle. 4. Add the Easter eggs for the final touch.
Build this castle with your little ones for tons of Easter fun and memories. You Need: cardboard tubes shoe boxes or other small boxes markers scissors glue springtime wrapping paper Easter grass Easter eggs What to Do: 1. Cover the boxes and tubes with wrapping paper or decorate with markers. Use the tubes for the corner towers. 2. Cut doors and windows for your castle. Use your imagination. 3. Put Easter grass all around your castle. 4. Add the Easter eggs for the final touch.
Easter/Christian Tunes
Easter Recipes
Ingredients:2 pk Yeast, quick rise 1/2 c Sugar 1 1/2 ts Salt 4 1/2 c Flour 6 tb Margarine 2 Eggs, lg 8 Kisses, milk chocolate 1 tb Sugar, confectioners' About 2 hours before serving or early in the day. In bowl, combine yeast, sugar, salt, and 1 cup flour. In saucepan over medium heat, heat margarine and 1 cup water until very warm (125 degrees). With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour. Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes. Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head. From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white. Make 3 more bunnies. Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more. Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies. If you like, tie bows around bunnies' necks. CHOCOLATE COVERED EASTER EGGS Ingredients: 2 lb Confectioners' sugar 1 Stick oleo 8 oz Cream cheese Coating: 1 pk Chocolate chips 1 Cake paraffin wax Preparation: Soften oleo to room temperature. Cream together oleo and cream cheese. Add confectioners' sugar and any additional flavorings. Shape into eggs. Place on cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hours or overnight. Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat. Yield: approximately 2 dozen small eggs. EASTER MINTS KIDS CAN MAKE Ingredients: 1/3 c Soft butter 1/3 c Light corn syrup 1/2 ts Salt 1 ts Flavoring 3 1/2 c ( 1 lb ) sifted confectioner's sugar Large bowl Wooden spoon Paper plates Pencils This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy. Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They should continue kneading until the dough is smooth. Give each child a paper plate and a pencil. Tell them to turn their plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their pencils correctly. Make sure they use upper and lower case letters. Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork. They might eat the pieces with the fork, but that's ok too. Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter Mints taste even better the second day, if you can keep everyone from eating them all on the first day. Cover with plastic wrap and keep them in the refrigerator. EASTER BREAKFAST CASSEROLE Ingredients: 1 lb Sausage 6 Eggs 1/2 c Sour cream 4 tb Chopped onions 4 tb Chopped bell pepper Brown sausage, onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake @ 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4 to 6. CHOCOLATE-CARAMEL EASTER EGGS It's important to use an imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each. Egg Shells 2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped 3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves) 2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves) Caramel Filling 3 cups sugar 3/4 cup water 1/2 cup whipping cream 1/2 cup (1 stick) unsalted butter 1/3 cup sour cream Chocolate Filling 3/4 cup whipping cream 6 tablespoons (3/4 stick) unsalted butter, cut into pieces 1 pound imported bittersweet (not unsweetened) chocolate, chopped 6 tablespoons sour cream Assembly Reserved chocolate in double boiler To Decorate 8 yards (about) colorfast silk ribbons To make egg shells: Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115�F for bittersweet and 105�F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115�F for bittersweet and 105�F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling. To make caramel filling: Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes. Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling. To make chocolate filling: Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes. Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes. To assemble: Rewarm reserved melted chocolate in top of double boiler to 115�F for bittersweet and 105�F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour. Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs. Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.) To decorate: Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled. Makes 3 large eggs and 4 small eggs.
About 2 hours before serving or early in the day. In bowl, combine yeast, sugar, salt, and 1 cup flour. In saucepan over medium heat, heat margarine and 1 cup water until very warm (125 degrees). With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour. Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes. Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head. From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white. Make 3 more bunnies. Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more. Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies. If you like, tie bows around bunnies' necks.
CHOCOLATE COVERED EASTER EGGS Ingredients: 2 lb Confectioners' sugar 1 Stick oleo 8 oz Cream cheese Coating: 1 pk Chocolate chips 1 Cake paraffin wax Preparation: Soften oleo to room temperature. Cream together oleo and cream cheese. Add confectioners' sugar and any additional flavorings. Shape into eggs. Place on cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hours or overnight. Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat. Yield: approximately 2 dozen small eggs. EASTER MINTS KIDS CAN MAKE Ingredients: 1/3 c Soft butter 1/3 c Light corn syrup 1/2 ts Salt 1 ts Flavoring 3 1/2 c ( 1 lb ) sifted confectioner's sugar Large bowl Wooden spoon Paper plates Pencils This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy. Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They should continue kneading until the dough is smooth. Give each child a paper plate and a pencil. Tell them to turn their plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their pencils correctly. Make sure they use upper and lower case letters. Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork. They might eat the pieces with the fork, but that's ok too. Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter Mints taste even better the second day, if you can keep everyone from eating them all on the first day. Cover with plastic wrap and keep them in the refrigerator. EASTER BREAKFAST CASSEROLE Ingredients: 1 lb Sausage 6 Eggs 1/2 c Sour cream 4 tb Chopped onions 4 tb Chopped bell pepper Brown sausage, onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake @ 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4 to 6. CHOCOLATE-CARAMEL EASTER EGGS It's important to use an imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each. Egg Shells 2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped 3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves) 2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves) Caramel Filling 3 cups sugar 3/4 cup water 1/2 cup whipping cream 1/2 cup (1 stick) unsalted butter 1/3 cup sour cream Chocolate Filling 3/4 cup whipping cream 6 tablespoons (3/4 stick) unsalted butter, cut into pieces 1 pound imported bittersweet (not unsweetened) chocolate, chopped 6 tablespoons sour cream Assembly Reserved chocolate in double boiler To Decorate 8 yards (about) colorfast silk ribbons To make egg shells: Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115�F for bittersweet and 105�F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115�F for bittersweet and 105�F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling. To make caramel filling: Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes. Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling. To make chocolate filling: Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes. Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes. To assemble: Rewarm reserved melted chocolate in top of double boiler to 115�F for bittersweet and 105�F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour. Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs. Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.) To decorate: Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled. Makes 3 large eggs and 4 small eggs.
Ingredients: 2 lb Confectioners' sugar 1 Stick oleo 8 oz Cream cheese Coating: 1 pk Chocolate chips 1 Cake paraffin wax Preparation: Soften oleo to room temperature. Cream together oleo and cream cheese. Add confectioners' sugar and any additional flavorings. Shape into eggs. Place on cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hours or overnight. Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat. Yield: approximately 2 dozen small eggs. EASTER MINTS KIDS CAN MAKE Ingredients: 1/3 c Soft butter 1/3 c Light corn syrup 1/2 ts Salt 1 ts Flavoring 3 1/2 c ( 1 lb ) sifted confectioner's sugar Large bowl Wooden spoon Paper plates Pencils This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy. Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They should continue kneading until the dough is smooth. Give each child a paper plate and a pencil. Tell them to turn their plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their pencils correctly. Make sure they use upper and lower case letters. Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork. They might eat the pieces with the fork, but that's ok too. Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter Mints taste even better the second day, if you can keep everyone from eating them all on the first day. Cover with plastic wrap and keep them in the refrigerator. EASTER BREAKFAST CASSEROLE Ingredients: 1 lb Sausage 6 Eggs 1/2 c Sour cream 4 tb Chopped onions 4 tb Chopped bell pepper Brown sausage, onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake @ 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4 to 6. CHOCOLATE-CARAMEL EASTER EGGS It's important to use an imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each. Egg Shells 2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped 3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves) 2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves) Caramel Filling 3 cups sugar 3/4 cup water 1/2 cup whipping cream 1/2 cup (1 stick) unsalted butter 1/3 cup sour cream Chocolate Filling 3/4 cup whipping cream 6 tablespoons (3/4 stick) unsalted butter, cut into pieces 1 pound imported bittersweet (not unsweetened) chocolate, chopped 6 tablespoons sour cream Assembly Reserved chocolate in double boiler To Decorate 8 yards (about) colorfast silk ribbons To make egg shells: Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115�F for bittersweet and 105�F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115�F for bittersweet and 105�F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling. To make caramel filling: Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes. Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling. To make chocolate filling: Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes. Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes. To assemble: Rewarm reserved melted chocolate in top of double boiler to 115�F for bittersweet and 105�F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour. Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs. Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.) To decorate: Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled. Makes 3 large eggs and 4 small eggs.
Coating: 1 pk Chocolate chips 1 Cake paraffin wax
Preparation: Soften oleo to room temperature. Cream together oleo and cream cheese. Add confectioners' sugar and any additional flavorings. Shape into eggs. Place on cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hours or overnight. Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat. Yield: approximately 2 dozen small eggs.
EASTER MINTS KIDS CAN MAKE Ingredients: 1/3 c Soft butter 1/3 c Light corn syrup 1/2 ts Salt 1 ts Flavoring 3 1/2 c ( 1 lb ) sifted confectioner's sugar Large bowl Wooden spoon Paper plates Pencils This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy. Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They should continue kneading until the dough is smooth. Give each child a paper plate and a pencil. Tell them to turn their plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their pencils correctly. Make sure they use upper and lower case letters. Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork. They might eat the pieces with the fork, but that's ok too. Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter Mints taste even better the second day, if you can keep everyone from eating them all on the first day. Cover with plastic wrap and keep them in the refrigerator. EASTER BREAKFAST CASSEROLE Ingredients: 1 lb Sausage 6 Eggs 1/2 c Sour cream 4 tb Chopped onions 4 tb Chopped bell pepper Brown sausage, onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake @ 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4 to 6. CHOCOLATE-CARAMEL EASTER EGGS It's important to use an imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each. Egg Shells 2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped 3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves) 2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves) Caramel Filling 3 cups sugar 3/4 cup water 1/2 cup whipping cream 1/2 cup (1 stick) unsalted butter 1/3 cup sour cream Chocolate Filling 3/4 cup whipping cream 6 tablespoons (3/4 stick) unsalted butter, cut into pieces 1 pound imported bittersweet (not unsweetened) chocolate, chopped 6 tablespoons sour cream Assembly Reserved chocolate in double boiler To Decorate 8 yards (about) colorfast silk ribbons To make egg shells: Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115�F for bittersweet and 105�F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115�F for bittersweet and 105�F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling. To make caramel filling: Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes. Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling. To make chocolate filling: Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes. Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes. To assemble: Rewarm reserved melted chocolate in top of double boiler to 115�F for bittersweet and 105�F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour. Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs. Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.) To decorate: Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled. Makes 3 large eggs and 4 small eggs.
Ingredients: 1/3 c Soft butter 1/3 c Light corn syrup 1/2 ts Salt 1 ts Flavoring 3 1/2 c ( 1 lb ) sifted confectioner's sugar Large bowl Wooden spoon Paper plates Pencils This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy. Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They should continue kneading until the dough is smooth. Give each child a paper plate and a pencil. Tell them to turn their plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their pencils correctly. Make sure they use upper and lower case letters. Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork. They might eat the pieces with the fork, but that's ok too. Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter Mints taste even better the second day, if you can keep everyone from eating them all on the first day. Cover with plastic wrap and keep them in the refrigerator. EASTER BREAKFAST CASSEROLE Ingredients: 1 lb Sausage 6 Eggs 1/2 c Sour cream 4 tb Chopped onions 4 tb Chopped bell pepper Brown sausage, onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake @ 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4 to 6. CHOCOLATE-CARAMEL EASTER EGGS It's important to use an imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each. Egg Shells 2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped 3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves) 2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves) Caramel Filling 3 cups sugar 3/4 cup water 1/2 cup whipping cream 1/2 cup (1 stick) unsalted butter 1/3 cup sour cream Chocolate Filling 3/4 cup whipping cream 6 tablespoons (3/4 stick) unsalted butter, cut into pieces 1 pound imported bittersweet (not unsweetened) chocolate, chopped 6 tablespoons sour cream Assembly Reserved chocolate in double boiler To Decorate 8 yards (about) colorfast silk ribbons To make egg shells: Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115�F for bittersweet and 105�F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115�F for bittersweet and 105�F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling. To make caramel filling: Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes. Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling. To make chocolate filling: Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes. Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes. To assemble: Rewarm reserved melted chocolate in top of double boiler to 115�F for bittersweet and 105�F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour. Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs. Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.) To decorate: Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled. Makes 3 large eggs and 4 small eggs.
This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy. Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They should continue kneading until the dough is smooth. Give each child a paper plate and a pencil. Tell them to turn their plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their pencils correctly. Make sure they use upper and lower case letters. Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork. They might eat the pieces with the fork, but that's ok too. Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter Mints taste even better the second day, if you can keep everyone from eating them all on the first day. Cover with plastic wrap and keep them in the refrigerator.
EASTER BREAKFAST CASSEROLE Ingredients: 1 lb Sausage 6 Eggs 1/2 c Sour cream 4 tb Chopped onions 4 tb Chopped bell pepper Brown sausage, onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake @ 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4 to 6. CHOCOLATE-CARAMEL EASTER EGGS It's important to use an imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each. Egg Shells 2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped 3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves) 2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves) Caramel Filling 3 cups sugar 3/4 cup water 1/2 cup whipping cream 1/2 cup (1 stick) unsalted butter 1/3 cup sour cream Chocolate Filling 3/4 cup whipping cream 6 tablespoons (3/4 stick) unsalted butter, cut into pieces 1 pound imported bittersweet (not unsweetened) chocolate, chopped 6 tablespoons sour cream Assembly Reserved chocolate in double boiler To Decorate 8 yards (about) colorfast silk ribbons To make egg shells: Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115�F for bittersweet and 105�F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115�F for bittersweet and 105�F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling. To make caramel filling: Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes. Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling. To make chocolate filling: Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes. Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes. To assemble: Rewarm reserved melted chocolate in top of double boiler to 115�F for bittersweet and 105�F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour. Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs. Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.) To decorate: Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled. Makes 3 large eggs and 4 small eggs.
Ingredients: 1 lb Sausage 6 Eggs 1/2 c Sour cream 4 tb Chopped onions 4 tb Chopped bell pepper Brown sausage, onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake @ 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4 to 6. CHOCOLATE-CARAMEL EASTER EGGS It's important to use an imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each. Egg Shells 2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped 3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves) 2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves) Caramel Filling 3 cups sugar 3/4 cup water 1/2 cup whipping cream 1/2 cup (1 stick) unsalted butter 1/3 cup sour cream Chocolate Filling 3/4 cup whipping cream 6 tablespoons (3/4 stick) unsalted butter, cut into pieces 1 pound imported bittersweet (not unsweetened) chocolate, chopped 6 tablespoons sour cream Assembly Reserved chocolate in double boiler To Decorate 8 yards (about) colorfast silk ribbons To make egg shells: Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115�F for bittersweet and 105�F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115�F for bittersweet and 105�F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling. To make caramel filling: Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes. Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling. To make chocolate filling: Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes. Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes. To assemble: Rewarm reserved melted chocolate in top of double boiler to 115�F for bittersweet and 105�F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour. Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs. Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.) To decorate: Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled. Makes 3 large eggs and 4 small eggs.
Brown sausage, onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake @ 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4 to 6.
CHOCOLATE-CARAMEL EASTER EGGS It's important to use an imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each. Egg Shells 2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped 3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves) 2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves) Caramel Filling 3 cups sugar 3/4 cup water 1/2 cup whipping cream 1/2 cup (1 stick) unsalted butter 1/3 cup sour cream Chocolate Filling 3/4 cup whipping cream 6 tablespoons (3/4 stick) unsalted butter, cut into pieces 1 pound imported bittersweet (not unsweetened) chocolate, chopped 6 tablespoons sour cream Assembly Reserved chocolate in double boiler To Decorate 8 yards (about) colorfast silk ribbons To make egg shells: Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115�F for bittersweet and 105�F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115�F for bittersweet and 105�F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling. To make caramel filling: Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes. Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling. To make chocolate filling: Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes. Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes. To assemble: Rewarm reserved melted chocolate in top of double boiler to 115�F for bittersweet and 105�F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour. Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs. Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.) To decorate: Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled. Makes 3 large eggs and 4 small eggs.
It's important to use an imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each. Egg Shells 2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped 3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves) 2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves) Caramel Filling 3 cups sugar 3/4 cup water 1/2 cup whipping cream 1/2 cup (1 stick) unsalted butter 1/3 cup sour cream Chocolate Filling 3/4 cup whipping cream 6 tablespoons (3/4 stick) unsalted butter, cut into pieces 1 pound imported bittersweet (not unsweetened) chocolate, chopped 6 tablespoons sour cream Assembly Reserved chocolate in double boiler To Decorate 8 yards (about) colorfast silk ribbons To make egg shells: Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115�F for bittersweet and 105�F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115�F for bittersweet and 105�F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling. To make caramel filling: Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes. Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling. To make chocolate filling: Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes. Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes. To assemble: Rewarm reserved melted chocolate in top of double boiler to 115�F for bittersweet and 105�F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour. Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs. Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.) To decorate: Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled. Makes 3 large eggs and 4 small eggs.
Egg Shells 2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped 3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves) 2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves)
Caramel Filling 3 cups sugar 3/4 cup water 1/2 cup whipping cream 1/2 cup (1 stick) unsalted butter 1/3 cup sour cream
Chocolate Filling 3/4 cup whipping cream 6 tablespoons (3/4 stick) unsalted butter, cut into pieces 1 pound imported bittersweet (not unsweetened) chocolate, chopped 6 tablespoons sour cream
Assembly Reserved chocolate in double boiler To Decorate 8 yards (about) colorfast silk ribbons To make egg shells: Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115�F for bittersweet and 105�F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115�F for bittersweet and 105�F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling. To make caramel filling: Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes. Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling. To make chocolate filling: Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes. Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes. To assemble: Rewarm reserved melted chocolate in top of double boiler to 115�F for bittersweet and 105�F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour. Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs. Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.) To decorate: Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled. Makes 3 large eggs and 4 small eggs.
Easter Links
Easter Letters Personalized Easter letters, either standard or Christian, mailed directly to your child - $3.00
Easter on the Net The story of Easter, kids coloring pages, all about eggs.
Easter Paper Craft Great collage to make with your kids.
Thanks Mauri! Thank you Jennifer, Jonathan and Jamie! Thanks so much to Angelic Song for this award :) Thanks, Janet, for this award :) Thank you Kristinia Please take a moment to sign my guestbook :) ~Sign~ ~View~
Thank you Jennifer, Jonathan and Jamie! Thanks so much to Angelic Song for this award :) Thanks, Janet, for this award :) Thank you Kristinia Please take a moment to sign my guestbook :) ~Sign~ ~View~
Thanks so much to Angelic Song for this award :)
Thanks, Janet, for this award :)
Thank you Kristinia
Please take a moment to sign my guestbook :)
~Sign~ ~View~
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