Re: Easter
Easy Easter Cut-Outs
1 c Chocolate Chips
-(Semi-Sweet)
2 ts Shortening*
Tinted Coconut
1 dr Food color
1/2 c Sweetened Coconut Flakes
* NOT butter, margarine, oil, or vegetable oil spread
1. Cover bottom of 13x9-inch pan with heavy duty foil.
2. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.
3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs.
Tinted Coconut:
In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup Sweetened Coconut Flakes; with fork, toss until evenly tinted.
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Chocolate Pecan Pralines
1 c Sugar; granulated
1 c Brown sugar; light, packed
1/2 c Light cream or half half
1/4 ts Salt
2 oz Chocolate, baking; 2 squares
1 ts Butter
1 c Pecans; coarsely chopped
1 ts Vanilla
Combine the sugars, cream, and salt in a large saucepan. Cook over medium heat, stirring constantly, to 228 degrees F on a candy thermometer. Remove from the heat and add the baking chocolate, broken into small pieces, butter, and pecans. Return to the heat, stirring constantly, and cook to the soft ball stage (234 degrees F.).
Remove from the heat, add the vanilla, then cool the mixture for 5 minutes.
Beat for 10 to 15 seconds until the mixture slightly thickens. Quickly drop candy, by large spoonfuls onto greased plates or waxed paper. If the mixture becomes too thick to drop, stir in a tablespoonful of hot water. Makes about 2 dozen pieces.
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Easter Egg Candies
1 lb Confectioners sugar
2 tb Water
1 tb Light corn syrup
1 tb Butter; softened
1 ts Vanilla
1/4 ts Salt
1/4 ts Almond extract
1 pn Cream of tartar
1 1/3 c Flaked coconut
Chocolate Coating
8 Squares semi-sweet chocolate
Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. This mixture will be crumbly. Add the coconut.
Shape into eggs (whatever size you want). Melt the chocolate in a double boiler over low heat. Cool a little and then frost the easter eggs.
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Easy Creamy Pralines
1 c Brown Sugar
1 c Sugar
1/2 c Evaporated milk
1/4 ts Salt
1/4 ts Maple flavoring
1 1/2 c Pecans
Combine sugars, milk, and salt in a 3-quart saucepan. Slowly bring to a boil and cook to 236 degrees (soft-ball stage), stirring almost constantly.
Remove from heat and cool slightly. Add flavoring and nuts, then stir until mixture begins to thicken.
Drop quickly by tablespoonful onto waxed paper or buttered pan, making 2-1/2" to 3" patties.
To prevent hardening of candy in pan, set over hot water while spooning out.
Makes 15 to 20 pralines.
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Marshmallow Easter Bunnies & Chicks
3 1/2 ts Plain gelatin soaked in 1/4 cup of water
1/4 c Water
1 1/4 c Sugar
3/4 c Invert Sugar
3/8 c Light corn syrup
1/2 ts Vanilla
Flavoring & color, optional
Colored sugar
In mixing bowl, soak gelatin in water.
In a saucepan, combine water, sugar and invert sugar. Heat but do not boil. Pour hot syrup into gelatin, beating slowly. Gradually add corn syrup and vanilla, beating on medium high speed of mixer until mixture is fluffy, white, and doubled in bulk.
Color and flavor marshmallow as desired. Keep mixing bowl in a larger bowl of very hot water to keep marshmallow from hardening.
Butter Easter molds and spoon candy into molds. Set aside about 1 hour; remove from molds and roll in colored sugar. Dry candy for a few hours, then pack tightly in covered containers.
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