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Saturday Delights #8 Easter Time

Mar 27, 2010

Happy Satuday Everyone!
Its Easter Time!!!
Time for some cute, yummy recipes!!



Peanut Butter Easter Eggs
16 Servings ~ Prep: 35 min. + chilling

Ingredients

1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles

Directions
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.





Almond-Butter Cookie Bouquet
30 Servings ~ Prep: 2 hours + chilling Bake: 10 min./batch + cooling

Ingredients

1-1/4 cups butter, softened
1-3/4 cups confectioners' sugar
2 ounces almond paste
1 egg
1/4 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
Wooden skewers or lollipop sticks

ICING:
1 cup confectioners' sugar
4 teaspoons evaporated milk
Food coloring of your choice

Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks. Bake at 375° for 7-8 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.

In a bowl, whisk confectioners' sugar and milk. Divide into small bowls; tint with food coloring. Gently spread icing over cooled cookies. Decorate with other colors of icing if desired. Yield: about 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 184 calories, 9 g fat (5 g saturated fat), 28 mg cholesterol, 121 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.






Easter Bunny Breads
8 Servings ~ Prep: 25 min. + rising Bake: 15 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1 egg
1 teaspoon salt
5-1/2 to 6-1/2 cups all-purpose flour
16 small milk chocolate eggs

ICING:
1 tablespoon confectioners' sugar
1/4 teaspoon water
1 drop red food coloring


Directions
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed for 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. For each bunny, shape a 3-in. ball for the body; press a chocolate egg into each ball. Shape dough around egg so it is completely covered. For each head, shape a 2-in. ball; press a chocolate egg into each. Shape dough around egg so it is completely covered. Add a 1-in. ball for the tail and two 2-in. x 3/4-in. pieces for the ears.

Place bunnies 2 in. apart on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Carefully remove from pans to wire racks to cool.

For icing, in a small bowl, combine confectioners' sugar and water; tint pink with red food coloring. With a small new paintbrush, paint a nose and whiskers on each bunny. Yield: 8 servings.

Nutrition Facts: 1 serving equals 440 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 328 mg sodium, 77 g carbohydrate, 3 g fiber, 12 g protein.



Recipes from Taste of Home



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