Easter Recipes

Celebrate Easter by serving these sweet treats.

Easter Nests

1 jar (7 oz.) marshmallow cream
1/4 cup creamy peanut butter
2 tbsp. butter or margarine, melted
1 can (5 oz.) chow mein noodles
1 cup pastel M&M's
Confectioner's sugar

In a mixing bowl, beat marshmallow cream, peanut butter and butter until smooth. Fold in noodles and M&M's. Chill until easy to handle. On waxed paper, form mixture by 1/3 cupfuls into 3-inch nests. Chill for 30 minutes. Place several M & M's in each nest. Yields 9 servings.

Easter Hunt Pie

1 (6 oz.) Graham Cracker Pie Crust
1 (8 oz.) package cream cheese , softened
1 can (14 oz.) Sweetened Condensed Milk
3/4 cup cold milk
1 pkg. instant vanilla flavour pudding and pie filling
1-1/2 cups non-dairy whipped topping, thawed
16 mini chocolate eggs or other holiday candy

In large bowl beat Cream Cheese until fluffy. Gradually beat in condensed milk until smooth. Add milk and pudding mix; beat on low speed until smooth. Spoon half the filling into crust. Place chocolate eggs evenly over filling. Top with remaining filling. Chill 3 hours. For young children, use Holiday marshmallows or other soft Candy! Serves 8.

Easter Story Cookies

** To be made the evening before Easter.

1 cup whole pecans
1 tsp. vinegar
3 egg whites
1 pinch salt
1 cup sugar
Zipper baggie
Wooden spoon
Tape
Bible

Preheat oven to 300°F. Place pecans in zipper baggie and let the 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 cup 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 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 lain. 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 them in the oven overnight. Jesus' followers felt 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

Cherry Nut Easter Egg

1/2 cup milk
1/2 stick butter or margarine
2 pkg. (3 oz. each) vanilla pudding (not instant)
1 (9 oz.) jar maraschino cherries
1 cup pecans or walnuts, finely chopped
1 to 2 lb. confectioners' sugar
1 lb. chocolate, melted

Cut cherries in half; drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate. Decorate with a buttercream icing.

Chocolate Cream Easter Eggs

1 pkg. Betty Crocker white frosting mix
5 tbsp. soft butter
3 tbsp. flour
2 tbsp. hot water
1/2 cup candied fruit or 1/2 nuts, chopped (optional)
Chocoate Fudge Frosting mix

Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts. Knead 20-30 times on board lightly dusted with confectioners sugar. Divide and shape into 8 eggs; chill. Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top. (Recipe is on the box.) Keep frosting mix overhot water while dipping the eggs. Decorate with white frosting mix tinted with pastel colors.

Coconut Cream Easter Eggs

1 medium potato, cooked and mashed
1 pkg. (16 oz.) coconut
1/4 tsp. salt
1 tsp. vanilla
3 lbs. confectioners' sugar
1 lb. chocolate, melted

Thoroughly mix potato, coconut, salt and vanilla. Gradually add sugar and mix until thoroughly blended. Shape into eggs on cookie sheet and let ripen overnight. Next day, dip into chocolate. Set eggs onto waxed paper to harden.

Easter Peanut Butter Eggs

2 eggs, well beaten
1/8 tsp. salt
1-1/2 to 2 cups peanut butter
4 to 5 cups powdered sugar
1 tsp. vanilla
1 Hershey chocolate bar
1 pkg. (6 oz.) chocolate chips

Mix the eggs, salt, peanut butter, sugar and vanilla in order listed. Form dough into egg shapes. Melt the chocolate bar and the chocolate chips in a double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.

Hippity Hop Easter Bunny Cake

2 1/2 cups Coconut, divided
Red food coloring
2 Baked 9-inch round cake layers, cooled
8 oz Cool Whip, thawed
Assorted candies for garnish

Tint 1/4 cup of the coconut pink using red food coloring.
Cut 1 cake layer as a half circle shape on each side of the cake (for the ears) leaving a bow tie shape in the center of the cake. The bow tie shape should be about 1 1/2" wide at the widest part. Leave one layer whole. Arrange whole cake layer in center of cake platter, place half circle shapes on the top pointing up for the bunnies ears. Place the remaining piece at the bottom of the whole cake layer to make a bow tie.
Frost: With whipped Topping. Sprinkle center of bunny's ears and bowtie with pink coconut. Sprinkle white coconut over bunny's head and outer edge of ears and bowtie. Decorate with candies for eyes, nose, mouth and whiskers Yield: 16 Servings Hint: For decorating you could use red string licorice, chocolate chips for the eyes, nose and mouth and maybe to outline the ears and bow tie.

Easter Bunny Patch Cake

1 10 3/4 oz. frozen pound cake, thawed, cut into 10 slices
1 21 oz. can any pie filling
1 12 oz tub whipped topping, thawed
1 cup Shredded 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.

Easter White Chocolate & Lime Cheesecake

6 White chocolate squares
6 oz Soft lady fingers
2 pk Philadelphia cheese (2x250g)
1 cup Sugar
1/4 cup Lime juice
1 Gelatine envelope, unflavored
2 tsp Lime peel, fine grated
1 cup Whipping cream, whipped
Strawberries
Lime slices

Melt chocolate. Halve lady fingers lengthwise. Line bottom and sides of an 8 1/2-inch springform pan with ladyfingers, rounded sides facing out. Beat cream cheese on lowest speed of electric mixer until smooth. Blend in sugar and chocolate; mix well. Sprinkle gelatine on top of lime juice in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatine is dissolved. Blend warm gelatine and lime peel into cheese mixture. Fold cheese mixture into whipped cream. Pour into pan. Chill at least 3 hours. Garnish with strawberries and lime slices.

Quick-as-a-Bunny Easter Egg Nests

4 tbsp Butter
4 cup Marshmallows or 10 oz
5 cup Rice krispie cereal
1/2 cup green-tinted coconut
Miniature marshmallows, jelly beans, chocolate eggs, etc.

Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly .
Remove from heat, add Rice Krispies and coconut and stir till thoroughtly mixed. Shape mixture into 16 3" nests. Chill. Fill cooled nests with miniature marshmallows, jelly beans, chocolate eggs, hershey kisses, etc.

Bailey's Chocolate Mousse Easter Pie

6 oz Ready Crust (graham or chocolate)
1 pk Unflavored gelatine (envelope)
1 tsp Vanilla
3/4 cup Milk
3/4 cup Bailey's Irish Cream
6 oz Semi-sweet chocolate chips
2 cup Frozen whipped topping
Chocolate dipped strawberries (as garnish, if desired)

In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted; stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or whipped cream) and strawberries (if desired). Chill at least 4 hours before serving.

Chocolate Amaretto Pie for Easter

Crust:
1 pk Oreo cookies, freshly crumbled
2 tbsp Amaretto
1 tbsp Hazelnuts

Filling:
1/2 qt Freshly whipped cream
1 tsp Cocoa
1 1/2 tsp Cream of tartar
1 cup Melted butter
2 cup Super-fine sugar
8 Eggs at room temperature, beaten
1/2 cup Amaretto

Topping:
2 cup Freshly whipped cream
1/4 cup Melted butter
1/4 cup Cocoa
Sugar

Crust:
Mix together the Oreo cookies, Amaretto, and Hazelnuts. Form like a dough and put into a springform pan, about 1/4" thick around the bottom and sides. Put aside.

Filling:
Mix together the whipped cream, cocoa, cream of tartar, butter, sugar, eggs, and Amaretto. Put the filling into the crust and refrigerate for 24 hours. After refrigeration: Bake 1/2 hour at a very low temperature - about 225'F. A too-hot oven will result in "mush."

Topping:
Fold butter and cocoa into cream. Sweeten with sugar to taste. Top the pie.

Serve at room temperature or slightly cooler.