Jelly Bean Cookies

¼ cup flour
¼ tsp salt
3 beaten eggs
1 cup sugar
¾ cup jelly beans -- cut in half (or teeny ones)
1 tsp baking powder
1 cup blanched almonds -- finely chopped

Preheat oven to 300°. Sift flour, sugar, baking powder and salt in bowl. Stir in remaining ingredients. Turn mix into greased jellyroll pan. Spread evenly (mix will be thick). Bake for 25-30 min or until golden. Turn out of pan to cool. When cool, break in pieces or cut in squares and roll in powdered sugar.
 

 
Easter Story Cookies

1 c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 c. sugar
zipper baggie
wooden spoon
tape
Bible

Preheat oven to 300 F. Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3. Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27. So far the ingredients are not very appetizing. Add 1 c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa.1:18 and John 3:1-3. Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9.
HE HAS RISEN!

 
Bunny Patch Dessert
 

Prep Time:15 mins.
Ready In:1 hr. 15 mins.
Skill:No Experience Required
Serves:15

1 package (10.75 oz.) frozen pound cake, thawed, cut into 10 slices
1 can (21 oz.) pie filling, any flavor
1 tub (8 or 12 oz.) COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ANGEL FLAKE Coconut
Green food coloring
Jelly beans and assorted Easter decorations
 

LINE bottom of 12x8-inch baking dish with cake slices. Top with pie filling and all of the whipped topping.
REFRIGERATE 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and decorations. Makes 15 servings.

BAKERS® Bunny Brownies

Prep Time:10 mins.
Ready In:55 mins.
Serves:Makes 24 fudgy brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped nuts (optional)
White Chocolate Coconut Frosting (see recipe below)

LINE 13x9-inch baking pan with foil, extending over edges to use as handles. Grease foil.
MICROWAVE chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
STIR sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.
BAKE at 350°F (325°F for glass baking dish) for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan using foil as handles onto cutting board. Frost with White Chocolate Coconut Frosting.
REFRIGERATE brownies 10 minutes to set frosting. Cut into squares or cut with cookie cutters into Easter shapes, such as bunnies. (Press cutter down into brownies to cut. Lift up and push brownie up through cutter to remove.) Decorate with assorted decorating icings, glossy decorating gels and decors.
WHITE Chocolate Coconut Frosting: Beat 1/2 cup (1 stick) softened butter, 1 cup powdered sugar and 2 Tbsp. milk in medium bowl with electric mixer on low speed until blended. Beat on medium speed until smooth. Beat in 3 squares melted BAKERS Premium White Baking Chocolate. Stir in 1/2 of a 7 oz. pkg. (1-1/3 cups) BAKERS Sweetened Flaked Coconut. Sprinkle remaining coconut over brownies after they are frosted and cut, if desired.

  Easy Glazed Ham

Prep Time:10 mins.
Ready In:1 hr. 40 mins.
Serves:About 16 servings.

1 boneless smoked ham (4 to 6 lbs.)
Whole cloves
1 can (29 oz.) peach slices in syrup, drained
1 cup maple-flavored syrup, divided

HEAT oven to 325°F.
PLACE ham in shallow roasting pan. Bake 1 hour. Insert cloves.
INCREASE oven temperature to 400°F.
ARRANGE peaches around ham. Brush ham with 1/2 cup of the syrup. Bake 30 minutes, basting with remaining 1/2 cup syrup.
 

 
One Bowl Easter Egg Brownies

Prep Time:10 mins.
Ready in:47 mins.
Serves:Makes about 24 brownies.

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped nuts (optional)
Assorted decorator gels and candies

MICROWAVE chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
STIR sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Line 13x9-inch baking pan with foil, extending over edges to form handles. Grease foil. Spread batter in prepared pan.
BAKE in preheated 350°F oven (325°F for glass baking dish) for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NO OVERBAKE. Cool in pan.
LIFT out of pan onto cutting board. Using egg-shaped cookie cutter, cut into egg shapes. Decorate with decorator gels and candies to resemble Easter eggs.
MELTING Chocolate on Top of Stove: Melt chocolate and butter in heavy 3-quart saucepan on very low heat, stirring constantly. Remove from heat. Continue as directed above.

 
PHILADELPHIA® 3-STEP® Easter Cheesecake Baskets

Prep Time:10 mins.
Ready In:30 mins.
Serves:12
 

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 chocolate sandwich cookies
BAKER'S ANGEL FLAKE Coconut, tinted green
Jelly beans
Shoestring licorice

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Place cookie on bottom of each of 12 paper-lined muffin cups.
POUR cream cheese mixture into muffin cups.
BAKE at 350°F for 20 minutes or until centers are almost set. Cool. Refrigerate until ready to serve. Sprinkle with coconut and jelly beans just before serving. Shape licorice to make basket handles.

 
Creamy Berry Bunny Mold

Prep Time:30 mins.
Ready In:4 hrs. 30 mins.
Serves:10

2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin Dessert*
1 cup cold water
1 pt. (2 cups) vanilla ice cream, softened
2 cups marshmallows, divided
* Or substitute 1 pkg, (8-serving size) for 2 pkg. ( 4-serving size) JELL-O
Brand Gelatin Dessert.

STIR boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Stir in cold water. Cool 15 to 20 minutes at room temperature.
STIR in ice cream until melted. Stir in 1-1/2 cups of the marshmallows. (They will float to top.) Place bunny mold on tray. Pour gelatin into bunny mold or 5-cup mold.
REFRIGERATE 4 hours or until firm. Unmold. Garnish with remaining marshmallows.

 
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.
 

 
Easter Breakfast Casserole
 

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.

 
Easter Mints Kids Can Make
 

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. Then 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.
 

 
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 Bunny Bread
 

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 Fudge Eggs
 
Serving Size : 24

1/4 pound Butter -- melted
2 packages (3 5/8 oz ea)choc pudding mx
1/2 cupMilk
1 pound Confectioners' sugar
1 teaspoon Vanilla
8 ouncesDipping chocolate

Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth. When cool enough to handle, shape into eggs and place on wax paper-lined tray. Chill until firm. Melt chocolate. Dip cooled eggs. Place on wax paper. Let stand until coating hardens. Makes 2 ½ lb of filling
 

 
Deviled Eggs

6 hard-cooked eggs, peeled
2 tablespoons butter or margarine, softened
3 tablespoons mayo
1 tablespoon prepared mustard
Salt and pepper
Dash paprika
1/4 cup grated cheese, if desired

Cut eggs in half lengthwise and remove egg yolks. Mash yolks and combine with butter or margarine, mayonnaise and mustard. Season with salt and pepper. Stuff egg whites and sprinkle with paprika. Add 1/4 cup grated cheese to egg mixture for a great variation. Makes 12 halves.
**from Today's Tips for Easy Living by Dian Thomas
 

 
Chicken and Ham Soup

2 slices bacon
1 cup diced cooked ham
2 tablespoons chopped onion
1/4 teaspoon thyme
1 can chicken noodle soup
1 soup can filled with milk
2 hard cooked eggs, chopped
1 cup cooked green beans, cut

Cook bacon until crisp; remove and crumble. Brown ham and cook onion and thyme in drippings until tender. Add remaining ingredients except bacon. Heat; stir occasionally. Garnish with bacon.
**from Rene's Regale of Recipes
 

 
Cracker Barrel Carrot Cake

3/4 C Finely chopped English walnuts
2 C Finely shredded carrots
1C Crushed pineapple (8oz can with juice)
1/2 C Finely shredded coconut
1/2 C Raisins that have been soaked in water until plump and then drained
1 1/4 C Vegetable oil
1 1/2 C Sugar
1/2 C Brown sugar
3 Eggs
3 C Flour
2 tsp Baking powder
2 tsp Baking soda
2 tsp Vanilla
2 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Ground gloves
1/2 tsp Salt

Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, raisins and blend well. Gradually add flour mixture a half at a time until blended through. Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 min. Test with toothpick for doneness. When cool frost with cream cheese frosting.

Cream Cheese Frosting:
1 8oz Cream cheese
1 Stick of butter room temperature
1 tsp vanilla
2 C Powder sugar
1/2 C Chopped pecans for garnish

Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.
 

 
World's Best Chocolate Easter Eggs

These delicious cream filled eggs taste just like a very famous store bought one. They are easy to make and kids and adults love them.
Ingredients:
1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semisweet chocolate

Method:
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead until smooth. Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mould white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.
Melt chocolate in double boiler or in microwave until smooth. Dip eggs in
chocolate. (paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool.
When sliced, these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!
 

 
Bird's Nests
 

1 bag Reeses peanut butter chips (10 oz. )
1 TBSP. solid shortening (Crisco)
1 large can (5oz.) LaChoy thin chow mein noodles
1 bag pastel colored MandM peanut candy

Melt entire bag of chips and 1 tbsp. of shortening slowly in microwave or in double boiler on stove top. If using microwave, heat full power in intervals of 30 seconds at a time and then less as chips begin to melt. You want the chips and shortening to be well blended and creamy and hot. DO NOT OVERCOOK!!!
Immediately pour the can of chow mien noodles into the peanut butter mixture and toss lightly to coat noodles. Avoid crunching noodles. Using a spatula can help. Do this quickly, making sure the noodles are evenly coated. Drop by spoonfuls onto WAX PAPER and gently form into the shape of a nest, leaving a hollowed area in the center in which you immediately place three M&M peanut candies for the "birds eggs". Helps to have two people! Each batch makes approximately 14 nests.
Thanks to Nancy Remson for this tasty treat!
 

 
Sugar Cookie Nest Eggs

Cookie:
1-1/4 cups (300 mL) granulated sugar
1 cup (250 mL) Golden Crisco Shortening
2 eggs
1/4 cup (60 mL) corn syrup or regular pancake syrup
1 tbsp (15 mL) vanilla
3 cups (750 mL) all-purpose flour
3/4 tsp (3 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
Frosting:
1/4 cup (60 mL) Crisco Shortening
2 cups (500 mL) icing sugar
3 tbsp (45 mL) milk
1/2 tsp (2 mL) vanilla
Green food colour
Miniature jelly beans
 

Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Cover dough with plastic wrap and refrigerate several hours or overnight. Preheat oven to 375°F (190°C). Place sheets of foil on countertop for cooling cookies. Form dough into 1-1/4-inch (3 cm) balls. Place on ungreased baking sheet 2 inches (5 cm) apart. Flatten very slightly with hands. Bake one baking sheet at a time at 375°F (190°C) for 7 to 9 minutes, or until just starting to brown slightly on edges. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. For frosting, combine shortening, icing sugar, milk and vanilla in medium bowl. Beat at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Add food colour, a few drops at a time, until desired shade of green is achieved. Frost centre of each cookie. Place 3 or 4 jelly beans on icing and press gently to secure.
 
Makes: About 3-1/2 dozen cookies
 

 
Hippity Hoppity Treats

1/4 cup margarine or butter
1 10-oz. pkg. marshmallows
6 cups oven toasted rice cereal
Colored candy sprinkles or assorted candies (for the mini-baskets)
 

Microwave margarine and marshmallows at HIGH (100%) in large glass mixing bowl for 2 minutes. Stir to combine. Microwave at HIGH 1-1/2 to 2 minutes longer. Stir until smooth. Add cereal. Stir until well coated. Quickly divide warm mixture into 12 portions on buttered surface (about 1/2 cup each). With buttered hands, shape as desired. Roll warm shapes in candy sprinkles. Re-warm individual treats in the microwave oven for up to 10 seconds, if needed, for easier handling. Insert wooden sticks, if making pops. If making mini-baskets, mixture can be reshaped as they cool. Cool completely. Cover tightly. If using Easter baskets, wrap individual treats in clear plastic wrap.
(www.whirlpool.com)
 

 
Scalloped Potatoes

3 1/2 cups pared potatoes, sliced 1/8" thick
1/4 cup thinly sliced onion
1 1/2" Tbsp. butter
1 1/2 Tbsp. flour
3/4 tsp. salt
1/8 tsp. pepper
2 1/2 cups milk
 

Preheat oven to 325 degrees. Mix flour salt and pepper. Arrange potatoes and onions in layers in a greased casserole dish. Sprinkle each layer with a little flour mixture. Dot with butter and pour 1 1/2 cups milk over potatoes. Bake at 325 degrees for 1 hour. Heat remaining 1 cup of milk and add slowly to potatoes. Return to over and bake for one more hour.

 
Easter Wreath Dough

2 cups cream 1 and 1/2 cups sugar 1 cup butter 1 teaspoon salt 10 teaspoons (4 packages) dry yeast 11 cups A.P. flour 8 eggs, beaten 4 teaspoons vanilla extract 2 tablespoons grated lemon rind 1 teaspoon salt

Heat cream to boiling point. Then add and stir sugar, butter and salt. Stir until the butter melts. Let cool until lukewarm. Mix together the dry yeast and flour. Then gradually pour the "warm" mixture into this mixture while using the dough hook on your electric mixer. Add. Then "hook" smooth and then "hook" for 2 minutes more. Place dough in greased bowl with damp cloth over the top. Let it rise, double in size. Punch down. Make wreath. Let rise for 30 minutes. Egg wash the top. Cover with sesame seeds and Easter eggs. Place eggs in the wreath raw, they will cook and become hard boiled together with the bread. Later they can be replaced with decorated eggs. Bake at 350 degrees until dark golden brown.

 
Hot Cross Buns

Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter)and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns.
2 packages active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins
----------
2 Tablespoons water
1 egg yolk
----------
1 recipe Icing (below)

Have the water and milk at 110-115 degrees F. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.
ICING: Combine 1 cup confectioners' sugar, 4 teaspoons milk or cream, a dash of salt, and 1/4 teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture which flows easily.
 

 
Easter Babka

Cake:
1-1/4 cups lukewarm milk
2 packages active dry yeast
6 tablespoons sugar
6 to 6 1/2 cups all-purpose flour
1/2 teaspoon salt
10 egg yolks
3/4 lb plus 2 tablespoons unsalted butter, softened
1 cup white seedless raisins
2 tablespoons finely grated orange peel
1 tablespoon finely grated lemon peel
White Icing
2 cups confecioner's sugar
1/4 cup cold water
2 teaspoons fresh lemon juice
 

Pour the lukewarm milk into a small bowl and sprinkle it with the yeast and add 1/2 teaspoon of the sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm draft free place for about 10-15 minutes, or until the mixture doubles in size.
Place the 6 cups of flour and the remaining sugar and the salt in a deep mixing bowl and make a well in the center. Pour the yeast mixture into the center and the egg yolks, and with a large spoon, gradually stir in the flour into the liquid ingredients. Continue to stir until well mixed, and then beat in 3/4 lbs of butter a few tablespoonfuls at a time. The dough should be firm enough to to be gathered into a medium soft ball. If you have to, stir in about 1/2 cups more of flour, but add it by the tablespoons.
Transfer the dough to a electric mixer equipped with a kneading hook and knead for about 20 minutes, or until the dough is very smooth, or knead the dough by hand for about 40 minutes.
Shape the dough into a ball, place it in a lightly buttered bowl and dust the top with flour. Drape a towel over the bowl and set it aside in a draft free place for about 1 hour, or until the dough doubles in size. With a pastry brush, spread the 2 tablespoons of softened butter over the bottom and the sides of a 12 inch tube pan or a turban mold. Sprinkle the butter with the remaining 1/4 cup of flour and tip the pan form side to side to spread it evenly. Remove the excess flour from the pan.
Punch the dough down and then knead the raisins, orange peel and lemon peel. Pat the dough evenly over the bottom of the buttered and floured mold, drape with a towel, and set aside for another hour, or until the dough has doubled in size, almost to the top of the mold.
Preheat the oven to 375 degrees F and bake the cake in the middle of the oven for about 40 minutes, or until it is golden brown. Turn the cake out onto a cake rack and let it cool.
In a small bowl, combine the confectioners sugar, water and lemon juice, and beat with a spoon until it is smooth. Pour the icing slowly over the top of the warm cake. Allow it to run down the sides. Let the Babka cool at room temperature before serving.
 

 
Poppy Seed Pastries

8 cups flour
1 pkg. dry yeast
1 stick of butter or margarine melted
5 eggs
3/4 cup sugar
1 tsp. salt
2 cups of warm milk
Filling:
1 lb. poppy seed or ground nuts
1 cup sugar
1 1/2 sticks margarine or butter
1 cup milk, hot
1 lemon rind

Combine all filling ingredients and beat well.
Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yeast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread cool filling and sprinkle with raisins. Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350 degree oven.
 

 
Polish Sausage (Kielbasa)
 

1 1/2 lbs, lean boneless pork
1/2 lb. boneless veal (optional) If you do not add the veal then add 1 lbs. of pork
1 tsp. salt
1 tsp. pepper
2-3 cloves garlic, crushed
1 Tbsp. mustard seed
1/4 cup crushed ice
casing
 

Cut the meat into small chunks, then grind the meat with the seasonings and ice, mix this well. Stuff the meat mixture into the casing. Smoke in your outside smoker following the manufacturers directions, or you can place the sausage in a casserole, cover it with water. Bake at 350 degrees F until water is absorbed, about 1 1/2 to 2 hours. This only makes about 2 lbs.
When making sausage by hand, tie a knot about 3 inches from one end of a cleaned sausage casing and fix the open over the spout of a wide based funnel, easing most of the casing up onto the spout. Then spoon the mixture into the funnel and push it through into the casing with your fingers. Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly.
 

 
Cabbage Rolls (Golabki)
 

1 head cabbage
1 lb. ground beef
1/2 lb. ground pork or veal (optional)
16 oz can tomato sauce
8 oz can tomatoes
2 cups cooked rice
2 eggs
1 onion finely chopped
2 Tbsp. margarine
salt and pepper to taste
 

Remove the core from the cabbage. Put the cabbage in boiling water and remove the leaves as they soften. Saute the onions in the margarine for a short time. In a bowl add the onions, meat, rice, eggs and salt and pepper, mix this well.
Place about 2 Tbsp. of the meat mixture in the center of a cabbage leaf and roll. Put the meat rolls in a large pot and pour the tomato sauce onto the rolls. Then squeeze tomatoes from can and arrange on top of the rolls. Simmer over low heat for 2 hours.
 

 
Easter Egg Salad
 

1 3-oz. package of gelatin-- any flavor
1 teaspoon lemon juice
1/2 cup finely chopped celery and carrots
12 egg shells
Lettuce
Mayonnaise

Mix gelatin in bowl according to package instructions. Add the lemon juice and vegetables; stir.
Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed. Dry the shells, then pour the fruit salad into the opening. Cover the hole with cellophane or adhesive tape, and set into custard or muffin cups. Chill until the gelatin is firm (overnight if possible). Then break away the egg shell, place on lettuce, and top with mayonnaise.
 

 
Pierogies
 

Recipe 1
1 cup all-purpose flour
1 egg
Water

In a mixing bowl, place the flour and egg. Add 1/4 cup of water and stir all ingredients with a fork. The dough should be the consistency of pizza dough. Add water until this consistency is attained.
Place a large pot of water over high heat. When boiling, reduce heat to medium high. You want the water at a rolling boil.
On a lightly floured surface, roll out a walnut sized ball of dough to a circle with 1/8th of an inch thickness, making sure that there are no holes. On 1/2 of the circle place approximately 1-2 Tablespoons of the filling mixture. Flip the other half of the dough over the filling creating a half moon. Crimp all edges securely. This is the important part. If you do not crimp the edges securely, they will break apart when boiled. Once you have made a few, gently submerge them into the boiling water. They will sink to the bottom. Once they rise to the surface of the water, they are done. Takes about 3-5 minutes. Eat and Enjoy!!!!!
 
Cheri White
Nutrition Programs and Services
Massachusetts Dept. of Education

 
Recipe 2

3 cups all purpose flour
1 1/2 tsp salt
1 egg
3/4 cup water
4 tsp vegetable oil

In a bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mixture, adding up to 1/4 cup more water, 1 Tbsp at a time, to make soft but not sticky dough that holds together. Turn out onto a lightly floured surface; knead about 10 times or just until smooth. Halve dough; cover with a damp cloth. Let stand 20 minutes.
Working with 1 portion of dough at a time, and keeping remaining dough covered, roll out on a lightly floured surface to about 1/16th inch thickness. Using a three inch cutter, cut into rounds. Place 1 teaspoon of filling on each round. Lightly moisten edge of one half of dough with water; pinch edges to seal and crimp. Place on a cloth and cover with another damp cloth. Repeat with remaining dough. In a large pot of boiling salted water, cook pierogies in batches, stirring gently to prevent sticking, for 1 1/2 to 2 minutes, or until they float to the top. With a slotted spoon, remove to a colander to drain. Serve with sour cream, yogurt, fried onions, and bacon, if you wish.
These pierogies were usually made in a huge batch, with a number of people working together, then dividing the finished product amongst themselves. These "Perogy parties" were a great way to socialize (/gossip?) AND share food.
--Gerry Kasten, R.D.

 
Recipe 3

2 Cups Flour
2 Tbs Sour Cream
1/2 Cup Warm Milk Or Water
1/2 Tsp Salt
1 Whole Egg
1 Tsb Butter
1 Egg Yolk

 
Mix ingredients and knead into soft dough. Let rest for ten minutes, divide dough in half and roll thin. Using a glass cut into circles. Place a spoonful of filling a little to one side. Moisten edge with a little water fold over and press edges together firmly. Be sure they are well sealed. Drop pierogi into boiling salted water. Cook gently for about 5 minutes. Remove gently with a slotted spoon. Saute with onion in butter before serving.
Bobs Kitchen Magic

 
Pierogi Fillings

Potato and Cheese Filling
6 medium sized potatoes, peeled and quartered
1/2 cup shredded sharp cheddar cheese
2 Tablespoons milk
1 Tablespoon butter or margarine
Black pepper to taste

Boil potatoes until soft, drain water from pan. Mash potatoes, cheese, milk, butter or margarine. Add pepper.

Cheese Filling

1 Tbsp margarine or butter
1/3 cup chopped onion
1 cup cold mashed potatoes
3/4 cup shredded cheddar cheese
Salt and Pepper

In skillet, melt magarine or butter over medium heat; cook onion for 3 to 5 minutes or until tender. Transfer to a bowl and mix in potatoes, cheese and salt and pepper to taste.

 
Prune Filling

1lb.dried prunes
1 cup sugar
1 tsp lemon juice
4 cups water
 

In a saucepan, combine all ingredients; boil until prunes are soft

 
Cottage Cheese Filling

2 cups cottage cheese
1 egg slightly beaten
1/2 tsp salt
1 tsp. melted butter
1 tbs. sugar

Combine cottage cheese with melted butter. Add other ingredients, blend; fill pierogi and cook.

 
Mushroom Filling

1 small onion finely diced
Salt and pepper to taste
2 egg yolks
2 cups chopped cooked mushrooms
 

Cook onions in butter until opaque. Add mushrooms; cook 10 minutes. Add
Salt, pepper. Remove from heat beat in egg yolks a little garlic or dill may be added for flavor. Cool thoroughly and enjoy
 

 
Purple Eggs

A traditional Polish Easter food; but they taste good all year round.
The woman who posted the original recipe to rec.food.recipes wrote that in her opinion, this is the best thing you can do with eggs. I'm reluctant to agree fully, since I haven't tried all possible other things you can do with eggs yet, but I do agree that this is the best thing I have ever done with eggs!
Ingredients:
18 eggs, hard-boiled and peeled
beetroot from a jar or can
1 c vinegar
1 level tbsp salt
1 heaping tbsp horseradish (optional)
1 tsp sugar
2 tsp ground ginger
a few cloves
 

Drain the beets and add water to make 2 c of fluid. Bring this fluid to a boil, add all the ingredients except for the beets and eggs, and bring to a boil again.
Meanwhile, arrange the eggs and beets in a 2 l (8 c) container, preferably while the eggs are still hot. (Somehow I can never manage to get the 18th egg peeled before the first one has cooled down, though.) When the juice comes to a boil for the second time, pour it over the eggs and beets. Cover and place in the refrigerator.
You should gently shake the container a few times a day, so that even those spots on the eggs that press against the walls of the container have some contact with the marinade every now and then. If you end up with some of the eggs sticking out of the marinade, like I sometimes do, I suggest opening the container once a day and turning them around manually, and also eating eggs from the lower layers first so that the eggs from the uppermost layer get a chance to sink down and be pickled some more.
The whites of the eggs should be completely purple after 3 or 4 days.
The eggs should stay good for at least some weeks; the author of the original recipe wasn't sure, though, because (as she wrote) she's never been able to actually keep the eggs for such a long time. I'm not sure either, for the same reason: they taste way too good for me to keep them stored for such a long time.
(adapted from a recipe posted to rec.food.recipes by Anna Piatkowski Pope)
 

 
Kapusniak -- Polish Sauerkraut Soup

2 lb Smoked pork shanks
1 qt Water
1 Onion, well browned
1 qt Sauerkraut juice
1/4 c Sugar
1/4 c Cream
1 Egg
1 tb Flour
3/4 c Milk

Cook meat in water until well done. Add onion, sauerkraut juice and sugar. Beat egg, add flour, milk and cream. Add to soup and bring to a boil. Serve with potato dumplings.