Easter Egg Hunt Cookies
· 2 ½ cups flour
· 1 teaspoon baking soda
· 1 teaspoon salt
· 1 cup Crisco (I used 1/2 cup Crisco and 1/2 cup butter)
· ¾ cup white sugar
· ¾ cup brown sugar
· 1 teaspoon vanilla
· 2 large eggs
· 24 mini Cadbury Eggs
· Green frosting
· Jelly beans or M&Ms
1. Preheat oven to 350
2. Cream Crisco/butter, white and brown sugars, and vanilla in the bowl of your mixer. Add eggs one at a time.
3. In a separate bowl combine flour, baking soda, and salt. Gradually add flour mixture to wet ingredients. The dough will start to pull away from the bowl of the mixer.
4. Using about a tablespoon of dough wrap a mini Cadbury egg so it is completely covered. Place the cookie inside a greased mini muffin tin.
5. Bake at 350 for about 9 minutes or until golden. ***IMPORTANT*** Let the cookies cool in the pan for about 10-12 minutes until you can “twist” it out. Using your fingertips gently try to twist the cookie to remove it. If the cookie seems too soft like it will break apart wait 2 minutes and try again. If your muffin tin is greased the cookie will lift out whole after about 10-12 minutes. But do not let your cookie cool completely in the tin or it may adhere itself to the pan and then you will have to scrape it out.
6. Let cookies cool completely, top with frosting and jelly beans or M&Ms.
Croque Monsieurs (Ham and Cheese Croissants)
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch nutmeg
- 12 ounces Gruyere, grated (5 cups)
- 1/2 cup freshly grated Parmesan
- 8 croissants
- 8 ounces honey ham, sliced but not paper thin
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
Halve and toast the croissants, place the slices on 2 baking sheets and bake for 4 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the croissant with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot. (from The Barefoot Contessa)
Easter Bunny Biscuits
Refrigerated biscuit dough or you can make your own
· Raisins or currents (for eyes and nose)
· Slivered almonds (for whiskers)
Each bunny takes 2 refrigerated (or home-made) biscuits. Simply cut one in half, shape slightly and pinch onto the top of the whole biscuit to make the ears. Add raisin/current eyes and nose, and some slivered almonds for whiskers. Bake according to directions on the biscuit package (or below) and there you go! Bunnies for breakfast! Serve with your favorite fruit, jam or jelly. littlecookfromtheprairie.blogspot.com
Calla Lily Tea Sandwiches
Makes about 4 dozen
1 (5.2-ounce) package garlic and herbs cheese, softened
1 (3-ounce) package cream cheese, softened
1/4 cup finely chopped toasted walnuts
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
48 slices white bread
2 carrots, peeled
Garnish: green onion
1. In a small bowl, combine cheese, cream cheese, walnuts, red pepper, and black pepper. Beat at medium speed with an electric mixer until creamy.
2. Using a 2 1/2-inch cutter, cut 48 rounds from bread. With a rolling pin, roll each bread round to 1/8-inch thickness.
3. Spread about 1 teaspoon cream cheese mixture on each bread round. Sprinkle center with paprika, and fold bottom of prepared bread round over, pinching end to seal. Cut small pieces of carrot, and place in center of each sandwich for flower stamen. Garnish with green onion tops to form stems, if desired. http://www.southernladymagazine.com
- Cream Puffs
- 1 cup water
- 1/2 cup Land O Lakes Butter
- 1 cup all-purpose flour
- 4 Land O Lakes All-Natural Eggs
- 1 (3.3-ounce) package white chocolate instant pudding and pie filling mix
- 1 1/4 cups cold milk
- 1 cup whipping cream, whipped
- Large marshmallows
- Decorator sugar
- Vanilla-flavored candy-coating (almond bark), melted
- Mini semi-sweet chocolate chips
- Black string licorice, cut into thin 3/4-inch strips
- Small round pink candies, such as mini candy-covered chocolate pieces
- Powdered sugar, if desired
- Heat oven to 400°F. Combine water and butter in 2-quart saucepan. Cook over medium heat 4-7 minutes or until mixture comes to a full boil. Reduce heat to low; stir in flour vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Beat in 1 egg at a time until mixture is smooth.
- Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet. Bake 35-40 minutes or until puffed and golden brown. Pierce each puff gently with fork to allow steam to escape. Cool completely.
- Prepare pudding mix, using 1 1/4 cups milk, as directed on package. After pudding is set, gently stir in whipped cream. Cover; refrigerate up to 4 hours or until serving time.
- To create bunnies, cut off cream puff tops. Cut large marshmallows crosswise into 3 pieces. Dip cut-sides into decorator sugar for ears. Using toothpicks, attach sugared marshmallows into top of cream puff for ears. Use melted candy coating to attach chocolate chips for eyes.
- Just before serving, fill bottom half of cream puff with 1/3 cup filling. Press licorice strips for whiskers and pink candies for nose into filling. Place decorated cream puff top over filling. Sprinkle with powdered sugar, if desired.