A fun way to get the kids into the kitchen is to pursuade them to help you out making Easter candy...seriously, who can say no to that?? Homemade candy always has such great flavor & its fun for the kids to see they can make what they see in the store without all the preservatives & with the chocolate they like best! Even better, these do not have to be shapped like eggs, so make them into squares, balls, whatever floats your boat & works for your family.
8oz cream cheese
1 stick butter
2lbs 10x sugar
1 tsp vanilla
1 1/2 c coconut
Mix all ingredients together
shape into eggs (or whatever you have decided to do)
place eggs on cookie sheet lined with wax paper & place in refrigerator to chill
once eggs are cold, coat them with melted chocolate of your choice (you can use traditional chocolate chips, the microwave kind of chocolate in the baking aisle for dipping, dark chocolate, white, or get colored for the season or the party colors if they are for a bridal or baby shower)
return to the fridge to set the chocolate & enjoy
Showing posts with label Easter. Show all posts
Showing posts with label Easter. Show all posts
27 March 2010
26 March 2010
Daffodil Cake
This cake is longer then I typically would make or even look twice at it...but the name caught my eye & has stuck in my recipe box for WAY too many years without actually making it! How sad...we will be correcting this issue for Easter this year...will post pictures once its made!
Serves 16
CAKE: JEWELED LEMON SAUCE:
1/4 tsp salt 1/2 c sugar
1 1/2 c soft wheat flour; sifted before measuring 2 Tbs cornstarch
1 1/2 tsp vanilla 1 c water
1 3/4 c sugar, divided 2 Tbs grated lemon peel
1 3/4 c (12-14) egg whites 2 Tbs lemon juice
1 1/2 tsp cream of tartar 1 Tbs butter
2 Tbs soft wheat flour
5 egg yolks
2 Tbs sugar
1 Tbs grated lemon peel
Preheat oven to 375
Sift flour and 3/4 c sugar together 3x's Set aside.
Beat egg whites, cream of tartar & salt together in lg mixing bowl until soft peaks form.
Gradually beat in 1 c sugar and continue beating till stiff peaks form.
Sift about 1/4 of flour mixture over the egg whites & gently fold into the mixture.
Repeat until all flour in incorporated.
Fold in vanilla. Remove 1/3 of batter.
Beat egg yolks, 2 Tbs flour & 2 Tbs sugar until thick & pale yellow.
Stir in lemon peel. Pour egg yolk mixture over reserved 1/3 of batter and fold until blended.
Spoon yellow & white batters alternating into an ungreased tube pan.
Run knife gently through batter to eliminate air bubbles & to swirl batters.
Bake in lower third of oven at 350 for 35-40 min.
Invert pan to cool.
Serve with warm Lemon Jewel Sauce
To Make Lemon Jewel Sauce:
Combine sugar, cornstarch & water in saucepan. Cook over med-high heat until smooth & thickened.
Add grated lemon peel, lemon juice & butter. Stir till incorporated & warmed through.
Serves 16
CAKE: JEWELED LEMON SAUCE:
1/4 tsp salt 1/2 c sugar
1 1/2 c soft wheat flour; sifted before measuring 2 Tbs cornstarch
1 1/2 tsp vanilla 1 c water
1 3/4 c sugar, divided 2 Tbs grated lemon peel
1 3/4 c (12-14) egg whites 2 Tbs lemon juice
1 1/2 tsp cream of tartar 1 Tbs butter
2 Tbs soft wheat flour
5 egg yolks
2 Tbs sugar
1 Tbs grated lemon peel
Preheat oven to 375
Sift flour and 3/4 c sugar together 3x's Set aside.
Beat egg whites, cream of tartar & salt together in lg mixing bowl until soft peaks form.
Gradually beat in 1 c sugar and continue beating till stiff peaks form.
Sift about 1/4 of flour mixture over the egg whites & gently fold into the mixture.
Repeat until all flour in incorporated.
Fold in vanilla. Remove 1/3 of batter.
Beat egg yolks, 2 Tbs flour & 2 Tbs sugar until thick & pale yellow.
Stir in lemon peel. Pour egg yolk mixture over reserved 1/3 of batter and fold until blended.
Spoon yellow & white batters alternating into an ungreased tube pan.
Run knife gently through batter to eliminate air bubbles & to swirl batters.
Bake in lower third of oven at 350 for 35-40 min.
Invert pan to cool.
Serve with warm Lemon Jewel Sauce
To Make Lemon Jewel Sauce:
Combine sugar, cornstarch & water in saucepan. Cook over med-high heat until smooth & thickened.
Add grated lemon peel, lemon juice & butter. Stir till incorporated & warmed through.
25 March 2010
Strawberry Spinach Salad
One of my little sisters found this recipe & it quickly became a family favorite!! Perfect for spring meals, take it to get togethers, partys or family dinners....fabulous way to change up the typical tossed salad!
1 bag of spinach (de-stem)
2 qt strawberries (washed & sliced)
Toss together in a large salad bowl
Dressing:
(make up but do not add to salad until ready to serve)
1/4 c dijon mustard
2 Tbs olive oil
1/3 c honey
Mix up well so that the mustard & honey dissolve completely.
That is it! super easy, and a great way to enjoy springtime strawberries!
1 bag of spinach (de-stem)
2 qt strawberries (washed & sliced)
Toss together in a large salad bowl
Dressing:
(make up but do not add to salad until ready to serve)
1/4 c dijon mustard
2 Tbs olive oil
1/3 c honey
Mix up well so that the mustard & honey dissolve completely.
That is it! super easy, and a great way to enjoy springtime strawberries!
3 Layer No Bake Cookies
Looking for a fun treat that doesn't involve the oven? Look no further...these cookies came from my gma who loved to bake & have tons of treats around for get togethers & holidays.
Place in top pan of a double boiler (or if you don't have one, use one saucepan with about an inch of water & a second pan that sits in but doesn't touch the water)...cook until blended:
1/2 c butter
1/4 c sugar
1/4 c cocoa
1 tsp vanilla
Add 1 egg, slightly beaten & cook for 5 min. longer.
Add 2 c finely crushed graham cracker crumbs
1 c coconut
1/2 c nuts
Press into a greased 13x9 pan & allow to cool
Cream together until light & fluffy:
1/2 c butter
3 Tbs milk
2 tsp instant vanilla pudding mix
2 c 10x sugar (gradually)
Beat this until smooth & pour over 1st layer.
Mix in a double boiler (but don't let water boil!)
6oz chocolate chips
1 1/2 Tbs butter
Spread over the cream layer
Cut BEFORE the chocolate hardens!!!!!!!!!!!!!!
Store in fridge.
These are REALLY yummy & worth the time to make!
Place in top pan of a double boiler (or if you don't have one, use one saucepan with about an inch of water & a second pan that sits in but doesn't touch the water)...cook until blended:
1/2 c butter
1/4 c sugar
1/4 c cocoa
1 tsp vanilla
Add 1 egg, slightly beaten & cook for 5 min. longer.
Add 2 c finely crushed graham cracker crumbs
1 c coconut
1/2 c nuts
Press into a greased 13x9 pan & allow to cool
Cream together until light & fluffy:
1/2 c butter
3 Tbs milk
2 tsp instant vanilla pudding mix
2 c 10x sugar (gradually)
Beat this until smooth & pour over 1st layer.
Mix in a double boiler (but don't let water boil!)
6oz chocolate chips
1 1/2 Tbs butter
Spread over the cream layer
Cut BEFORE the chocolate hardens!!!!!!!!!!!!!!
Store in fridge.
These are REALLY yummy & worth the time to make!
Easter Eggs
Yummy Yummy...fantastic way to have the kids participate in making Easter goodies to give away & maybe slip a few into their own baskets! Having the kids help in the kitchen is a great way to encourage them in math, science, and instill creativity. This time will go a long way when they are grown & out of your house...might even mean some fantastic food coming back into your house too...
1 stick butter
1 tsp vanilla
2/3 can sweetened condensed milk
6 c confectioners sugar (10x)
8 oz unsweetened chocolate, melted
In a lg bowl, cream butter until light & fluffy. Add vanilla & milk. Beat until blended.
Add 1/3 of sugar, mix well. Add more sugar, mix & add remaining sugar.
Remove mixture from bowl, form into egg shape.
Dip into melted chocolate (can sub out for white chocolate if you prefer white, or dark!)
Place on waxed paper lined cookie sheets & chill in refrigerator.
Be creative...if you love milk & dark, dip in the milk & once cooled, drizzle the dark over it in thin lines! Or do the same with white chocolates, now you can even get colored chocolates & do colors to match your own color scheme for a party, or in pastels for Easter...use your imagination & have FUN!
1 stick butter
1 tsp vanilla
2/3 can sweetened condensed milk
6 c confectioners sugar (10x)
8 oz unsweetened chocolate, melted
In a lg bowl, cream butter until light & fluffy. Add vanilla & milk. Beat until blended.
Add 1/3 of sugar, mix well. Add more sugar, mix & add remaining sugar.
Remove mixture from bowl, form into egg shape.
Dip into melted chocolate (can sub out for white chocolate if you prefer white, or dark!)
Place on waxed paper lined cookie sheets & chill in refrigerator.
Be creative...if you love milk & dark, dip in the milk & once cooled, drizzle the dark over it in thin lines! Or do the same with white chocolates, now you can even get colored chocolates & do colors to match your own color scheme for a party, or in pastels for Easter...use your imagination & have FUN!
Pastel Marble Cake
What a fun way for the kids to help make a colorful Easter (or anytime Spring) cake! Be creative & customize the colors to your family!
1 white cake mix
1 pkg (4-serving) Jello, any flavor
1 (8oz) tub whipped topping (like cool whip)
Prepare 2-layer size white cake mix as directed on pkg. Divide batter in half.
Stir 1 pkg jello mix into one half of the batter.
Alternate spoonfuls of the white & colored batter into a 13x9 pan.
Swirl with knife to marbelize.
Bake as directed on cake pkg.
Cool completely
Frost with whipped topping (or whippped vanilla icing) & decorate!
Personally, I think it would be more fun to split that colored half into 2 colors, pouring just enough of the two different jellos to color the batter, then alternate the three colors (such as white, pink, yellow or white, blue & green!) Again, fantastic cake for the kids to have a big helping hand in making! Let them pick the two oclors, help mix the jello in & take turns putting in spoonfuls of the batters...
1 white cake mix
1 pkg (4-serving) Jello, any flavor
1 (8oz) tub whipped topping (like cool whip)
Prepare 2-layer size white cake mix as directed on pkg. Divide batter in half.
Stir 1 pkg jello mix into one half of the batter.
Alternate spoonfuls of the white & colored batter into a 13x9 pan.
Swirl with knife to marbelize.
Bake as directed on cake pkg.
Cool completely
Frost with whipped topping (or whippped vanilla icing) & decorate!
Personally, I think it would be more fun to split that colored half into 2 colors, pouring just enough of the two different jellos to color the batter, then alternate the three colors (such as white, pink, yellow or white, blue & green!) Again, fantastic cake for the kids to have a big helping hand in making! Let them pick the two oclors, help mix the jello in & take turns putting in spoonfuls of the batters...
Creamy Parmesan Mashed Potatoes
we love to make our mashed potatoes with cream cheese! You can add in any cheese you like, it doesn't have to be Parmesan!! We love sharp white around here...
2lbs red potatoes (about 8) cut into 1/2" chunks
1 c chicken broth
4 oz neufchatel cheese, cubed
1/2 c sour cream
3 Tbs grated cheese (they call for Parmesan, but whatever floats your boat)
Cover potatoes in chicken broth, cover & bring to boil over high heat. Simmer on med heat for 15 min. stirring after 8 min. Uncover, stir potatoes, simmer, uncovered 5-6 min. or until potatoes are tender & most of the broth has been absorbed.
Add neufchatel cheese, reduce heat to low.
Mash potatoes slightly until the cheese is melted. Add the sour cream & cheese of choice, mash until potatoes are smooth & heated through.
This says it will serve 10, but only 1/2 cup each serving. Around here, that doesn't cut it :) I also cook my potatoes till tender, then transfer into my big mixer, using it to mash the potatoes, adding in the cream cheese, then sour cream & cheese, mixing till it is all combined. Cover immediately with foil tightly, and it will stay hot till you are ready to eat.
2lbs red potatoes (about 8) cut into 1/2" chunks
1 c chicken broth
4 oz neufchatel cheese, cubed
1/2 c sour cream
3 Tbs grated cheese (they call for Parmesan, but whatever floats your boat)
Cover potatoes in chicken broth, cover & bring to boil over high heat. Simmer on med heat for 15 min. stirring after 8 min. Uncover, stir potatoes, simmer, uncovered 5-6 min. or until potatoes are tender & most of the broth has been absorbed.
Add neufchatel cheese, reduce heat to low.
Mash potatoes slightly until the cheese is melted. Add the sour cream & cheese of choice, mash until potatoes are smooth & heated through.
This says it will serve 10, but only 1/2 cup each serving. Around here, that doesn't cut it :) I also cook my potatoes till tender, then transfer into my big mixer, using it to mash the potatoes, adding in the cream cheese, then sour cream & cheese, mixing till it is all combined. Cover immediately with foil tightly, and it will stay hot till you are ready to eat.
Ham Bake
This is a fabulous dinner to make with left over Easter ham! Personally, our family doesn't eat ham, so feel free to substiture chicken, turkey, or beef (such as roast or steak). This is one of our kids all time favorites because of the fun wagon wheel noodles!!
1 1/2 c diced cooked ham (or any other meat of your choice)
2 Tbs chopped onion
1/8 tsp tarragon
2 Tbs butter
1 can condensed cream of chicken soup
1/2 c water
2 c cooked noodles (look for Wagon Wheels noodles, otherwise, use your favorite)
1 c cooked french style greenbeans
2 Tbs fine dried bread crumbs (you can use seasoned or non, totally up to your family)
1 small minced garlic clove
Chedder Cheese
In a saucepan, brown ham & onion with tarragon in 1 Tbs butter till tender. Stir in soup, water, cooked noodles, and green beans.
Pour into a 1 qt casserole dish.
Bake at 350 for 25 minutes. Stir.
Meanwhile, lightly brown crumbs with garlic in 1 Tbs butter. Sprinkle on casserole & bake for 5 more minutes.
***You can add 1-2 c shredded chedder cheese to soup to add richness
We triple this & use a lasagna pan for our family, the left overs, if you get any, are fantastic the next day!!
1 1/2 c diced cooked ham (or any other meat of your choice)
2 Tbs chopped onion
1/8 tsp tarragon
2 Tbs butter
1 can condensed cream of chicken soup
1/2 c water
2 c cooked noodles (look for Wagon Wheels noodles, otherwise, use your favorite)
1 c cooked french style greenbeans
2 Tbs fine dried bread crumbs (you can use seasoned or non, totally up to your family)
1 small minced garlic clove
Chedder Cheese
In a saucepan, brown ham & onion with tarragon in 1 Tbs butter till tender. Stir in soup, water, cooked noodles, and green beans.
Pour into a 1 qt casserole dish.
Bake at 350 for 25 minutes. Stir.
Meanwhile, lightly brown crumbs with garlic in 1 Tbs butter. Sprinkle on casserole & bake for 5 more minutes.
***You can add 1-2 c shredded chedder cheese to soup to add richness
We triple this & use a lasagna pan for our family, the left overs, if you get any, are fantastic the next day!!
24 March 2010
Tandy Cake
Do you love those fantastic Tastycake Tandy Cakes? Mmmmmmmm...oh I can taste them now!! I picked this cake to pop up because the peanut butter & chocolate remind me of Easter candy...thus a great cake if its your turn to bring dessert to the family dinner...
4 eggs 2 t. baking powder
2 c. sugar 8oz. milk chocolate, melted
1 c. milk 1 c. peanut butter
1 t. vanilla
2 c. flour
Beat eggs with a mixer till thick. Gradually add sugar. Add milk & vanilla.
Blend dry ingredients together & carefully fold into egg mixture. Blend well.
Pour into greased 13"x15" pan.
Bake 350 for 15-20 minutes.
Spread peanut butter over hot cake. Allow to cool. Cover with melted chocolate.
YUM! Nothing like a super easy, but insanely yummy cake to enjoy anytime of the year!
4 eggs 2 t. baking powder
2 c. sugar 8oz. milk chocolate, melted
1 c. milk 1 c. peanut butter
1 t. vanilla
2 c. flour
Beat eggs with a mixer till thick. Gradually add sugar. Add milk & vanilla.
Blend dry ingredients together & carefully fold into egg mixture. Blend well.
Pour into greased 13"x15" pan.
Bake 350 for 15-20 minutes.
Spread peanut butter over hot cake. Allow to cool. Cover with melted chocolate.
YUM! Nothing like a super easy, but insanely yummy cake to enjoy anytime of the year!
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