ookies. Top with sprinkles and Easter eggs. Set aside until set
op of this, pour the Easter M&M's.
Spoon
Sprinkle with grated cheese. Make Easter Cross with large fork to
nd serve.
Decorate with Easter chocolates.
Using a palette knife or clean paintbrush, spread chocolate over outsides of each cone. Dip rim of cone into chocolate sprinkles. Place on a baking tray lined with parchment paper and set aside at room temperature until chocolate has set.
To serve, fill cones with a scoop of ice cream. Top with an Easter egg.
anache over top. Decorate for Easter with chocolate bunnies, flowers, petals
0 mins.
Add pistachio, Easter eggs, marshmallows, shortbread and Turkish
Decorate with the chocolate sprinkles, Easter candies and chocolates, and the
Place chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir for 2-3 mins, until melted. Remove from heat. Stir in combined egg-yolks and caramel. Cool slightly.
In a large bowl, whip cream until soft peaks form. Gently fold chocolate mixture into the cream.
In a clean, dry bowl, beat egg-whites until soft peaks form. Lightly fold into chocolate mixture until well combined.
Break tops from Easter eggs and sit eggs in eggcups. Fill with mousse and chill overnight until set. Serve sprinkled with cotton candy.
Combine milk chocolate, egg yolks and caramel. Whip cream to soft peaks then gently fold in. Whip egg whites to soft peaks then fold in.
Place chocolate Easter eggs in egg cups. Fill with mousse and chill overnight. Serve topped with cotton candy or fairy floss.
f chocolate evenly in the Easter egg mold halves and refrigerate
ecessary. Set 3 hard-cooked Easter eggs, wedged between braids, into
Place angel food cake onto a serving platter and cover hole in the cake with the sugar cookie, pressing the cookie down to create a slight depression for the nest. Frost cake with whipped topping.
Press coconut all over the cake; decorate top of cake with edible Easter grass. Arrange mini candy eggs in the nest. Store cake in refrigerator.
hird full. Place an unwrapped Easter egg into the middle of
Beat eggs lightly so yolks are broken.
Add the rest of the ingredients and mix well.
Put into 2-quart casserole and bake in oven about 30 minutes at 350\u00b0 or until consistency of custard. Spoon into cheesecloth.
Squeeze and tie tightly with cord.
Hang from an object until well drained, several hours or overnight. When dried, remove from cheesecloth and refrigerate.
Slice and serve with ham.
Add shortening to hot milk, then add sugar.
Dissolve and cool to lukewarm.
Add crumbled yeast; stir in eggs and add flour and raisins.
Knead well (about 20 minutes), until smooth and elastic. Dough should be lighter than for bread.
Let rise until double in bulk.
Punch down and let rise again.
After it has risen for the second time, put dough on board and let rest for 10 minutes.
Form into round loaf to fit a 2-quart greased casserole or pan.
Let rise for about 45 minutes, or until double in size.
Top can be ...
Mix together milk, sugar and salt in a saucepan; heat until warm.
Crumble yeast into mixture.
Stir in eggs (these must be room temperature).
Add melted butter and 4 to 5 drops food coloring.
Mix in flour, first with spoon and then with hand.
Add flour in 2 additions.
When dough begins to leave sides of bowl, turn it out onto floured board and knead.
Pour milk into saucepan and bring to boil.
Beat eggs slightly (I use a wire whisk and incorporate all the whites).
Gradually add to the milk.
Add pepper and salt.
Stir constantly so mixture will not scorch.
mixture will get thick.
Pour mixture into a linen towel, (Can use cheesecloth).
squeeze and tie tightly.
Hang from faucet and let drain for two hours.
Cover with wet napkin
Place in refrigerator.
Crumble yeast into small
bowl; add 1 tablespoon sugar, 1 cup lukewarm milk and 1
cup
flour.
Mix
and
set aside to rise. Cream butter and 1
cup
of
sugar;
add
eggs
and mix well.
To egg mixture,
add
remaining flour, alternating with yeast mixture and remaining milk.
Knead until dough is smooth and elastic. Place in greased
bowl;
cover
and set aside in warm
place until doubled
in
bulk.
Pour milk into saucepan and break eggs into milk, making sure each yolk is broken.
Add salt, sugar and vanilla and mix.
Do not cook over direct flame, since this mixture scorches easily.
Use a double boiler, have low heat and stir frequently.
Cook slowly until mixture looks like scrambled eggs.
Pour mixture into cheesecloth and tie tightly.
Hang and let drain for about 1 hour. Gently squeeze cheesecloth bag to remove any excess liquid and hang for about 3 hours.
Remove cheese from bag and refrigerate until cool.
...