| Become a Magician Become a Magician by dissolving 2 pkg of different flavoured JELLO jelly power,in 1 1/4 cups of boiling water, stirring until completely dissolved. You can try: Berry blue + Lemon Strawberry + Lemon Berry Blue + Strawberry Kids love to see the diffrent colours they make. Its like Magic. Also you can use any plastic shapes you have around, bunnys,eggs,chicks,flowers, even dinosaurs (spelling might be off) and use them with JELLO and then let the kids pour their own and then when they are ready they have a bunch of jiggler shapes to eat/play with =) 1. Using non stick cooking spray,lightly spray the inside of the mould.(Or dip paper towel in vegetable oil and lightly wipe inside of mould.) Place mould,fill-side up on a tray. 2. Dissolve 2pkg (85g each) of JELLO jelly powder, any flavour, in 1 1/2 cups of boiling water or pour boiling juice, stirring gently until completely dissolved. Use a liquid measuring cup to pour dissolved JELLo jelly power into mould,filling each shape completely. 3. Refrigerate 30-40 mins or until firm. Using moist fingertips gently lift out of mould. Rerefrigerate until ready to serve. Make sure when you are making jiggler shapes you always use TWO packages of JELLO...so that it is thick enuff to keep shape! Kids love doign these ANY time of year. |
| Easter Recipies |
 |
| EASTER EGG BASKETS 1/2 c. shredded coconut, tinted green with food coloring 3 tbsp. sugar 3 tbsp. margarine 2 c. corn flakes 1/2 c. chopped nuts 1/2 c. corn syrup Miniature jelly beans or gum drops Place coconut in container; add a few drops of food coloring; shake well until desired color; set aside. Measure syrup, sugar and butter in saucepan. Bring to boil over medium heat. Boil 5 minutes longer, stir frequently. Remove from heat, add corn flakes, nuts, and coconut until well mixed. Drop by rounded tablespoons on waxed baking sheet. With buttered fingers, shape portions to resemble nests. Cool, fill with jelly beans, chocolate or gum drops. |
| EASTER CARROT CAKE 2 c. sugar 1 1/2 c. vegetable oil 4 eggs 3 c. grated carrots (about 7) 2 c. all-purpose flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. cinnamon 1 c. chopped nuts Cream Cheese Frosting (below) In mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well. Mix in carrots. Combine in bowl flour, baking soda, baking powder and cinnamon. Sift. Add flour mixture to carrots mixture. Mix. Add nuts. Pour into greased and floured two round cake pans. Bake in 325 degree oven for 45 minutes to 1 hour or until cake test done. --CREAM CHEESE FROSTING:-- 1 (8 oz.) pkg. cream cheese, softened 1/2 c. soft margarine 1 (1 lb.) box powdered sugar 1 tsp. vanilla Chopped nuts sprinkled on top of frosted cake (optional) Combine cream cheese, margarine, powdered sugar and vanilla; mix well. Use to frost cooled cake. Sprinkle chopped nuts over top for garnish. Note: I make this cake the day before and place it in an airtight cake. Cover in the refrigerator. This seems to blend the flavors. |
| COOKIE EASTER BASKETS Using Pillsbury Slice and Bake Sugar Cookie Dough you can figure about 12 basket from a roll. Roll out the dough (I found it easier to work with half the roll at a time) using flour on a piece of waxed paper. I left the dough a little thicker than I normally would for cookies, about 1/4 inch. I used a small Tupperware bowl to make a circle that fit in my muffin tin perfectly. Spray the inside of the muffin well with Pam, then fit the dough circle into the tin without any hanging over. Bake at 350 degrees for 15 minutes. Let cool for about 5 minutes, then turn each basket out carefully. Allow to cool completely. (At this point, I used scissors to trim any uneven edges.) When they are completely cool, pipe a small amount of green icing into the center like grass, then add about 5 pastel M&M's for the Easter eggs. |
 |
 |
 |
 |
 |