Easter Holiday Recipes
Easter Coconut Cake Ring Recipe
1/3 cup dark corn syrup
¼ cup packed brown sugar
¼ cup butter, melted
2/3 cup shredded coconut
1 package 2 layer size regular white cake mix (no pudding)
½ teaspoon almond extract
Combine corn syrup, brown sugar, and melted butter. Spread in bottom of a 5 ½-cup ring mold. Sprinkle with coconut. Mix cake according to package directions.
Stir in almond extract. Using 3 cups of the batter, fill the mold half full.
Bake in 350°F oven for 30 minutes. Turn out onto serving plate immediately.
Note: Use the extra cake batter to make 6 cupcakes. Bake in a 350°F oven for 20 minutes.
Easter Pineapple Lime Ring Recipe
1 (3 ounce) package Jell-O® Lime Flavor Gelatin
1 cup boiling water
½ cup cold water
1 tablespoon fresh lemon juice
1 (8 ounce) package Philadelphia® Brand Cream Cheese, softened
1 ½ cups Kraft® Miniature Marshmallows
2 (8 ¼ cans crushed pineapple, drained
½ cup chopped nuts
Dissolve gelatin in boiling water; add cold water and juice. Gradually add gelatin to cream cheese, mixing until blended.
Chill until thickened but not set; fold in marshmallows, pineapple and nuts.
Pour into 6-cup ring mold; chill until firm. Unmold onto serving plate. Garnish with flaked coconut and Kraft Funmallows Miniature Marshmallows, if desired.
Easter Gumdrop Bars Recipe
1 ½ cups sifted all-purpose flour
1 teaspoon baking powdered
½ teaspoon salt
1 teaspoon ground cinnamon
1/3 cup light-brown sugar, firmly packed
2 teaspoon vanilla extract
¼ cup evaporated milk, undiluted
1 cup small, soft gumdrops, cut into small pieces
½ cup coarsely chopped walnuts
Preheat oven to 350°F. Lightly grease a 9-by-9-by-1 3/4 –inch pan.
Sift flour with baking powder, salt, and cinnamon; set aside.
In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat shortening, brown sugar, egg, and vanilla until fluffy.
Beat in half the flour mixture along with evaporated milk until smooth. Stir in remaining flour mixture until well combined.
Add gumdrops and walnuts, mixing well.
Spread evenly in prepared pan. Bake 25 to 30 minutes, or until cake tester inserted in center comes out clean.
Remove to wire rack; cool partially. Cut into bars while still warm. Sprinkle with confectioners’ sugar.
Makes approximately 20 Easter Gumdrop bars.
Easter Lace Cookies Recipe
¼ cup butter
¼ cup vegetable shortening
½ cup light corn syrup
¾ cup packed light brown sugar
1 cup unsifted all-purpose flour
¾ cup ground pecans
1 cup semisweet chocolate pieces
Combine butter, vegetable shortening, corn syrup, and sugar in a medium saucepan; bring to a boil.
Remove from heat.
Mix in flour and nuts. Drop batter by rounded teaspoons onto a greased and floured cookie sheet, 3 inches apart.
Bake at 325°F for 8 to 10 minutes.
Cool 1 minute, remove from cookie sheet with a spatula.
Melt chocolate in the top of a double boiler over hot (not boiling) water, stirring until smooth.
Brush each cookie with chocolate.
Easter Coconut Macaroons Recipe
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk
(Not evaporated milk)
2 teaspoons vanilla extract
1 to 1 /2 teaspoons almond extract
2 (7-ounce) packages flaked coconut (5 ½ cups)
Preheat oven to 325°F.
Line baking sheet with foil; grease and flour foil. Set aside.
In large bowl, combine Eagle Brand, vanilla and almond Extract. Stir in coconut.
Drop by rounded teaspoons onto prepared sheets; with spoon, slightly flatten each mound.
Bake 15 to 17 minutes or until golden.
Remove from baking sheets; cool on wire rack.
Store loosely covered at room temperature.
Makes about 4 dozen Easter Macaroons
2/3 cup butter
2-3/4 cups sifted Gold Medal® All Purpose Flour
1 cup light brown sugar 2 1/2 teaspoons baking powder
3/4 cup granulated sugar 1 teaspoon salt
2 large eggs 1 1/4 cup milk
1 teaspoon almond extract 24 HERSHEY®'S Candy-Coated Milk Chocolate Easter Eggs
Preheat oven to 350°F. Line muffin tins with paper baking cups. Blend butter, sugar, eggs and almond extract in a large mixing bowl. Beat on high speed for 5 minutes. At low speed, slowly add flour, baking powder, salt and milk, alternating the wet and dry ingredients. Fill muffin cups 1/3 full. Place unwrapped chocolate easter egg in the center of each muffin and cover with more batter filling each cup 2/3 full. Bake for 18 to 20 minutes or until cake springs back when touched. Frost while still warm.
Frosting - Sift 2 cups confectioner's sugar. Beat 3 tablespoons butter until soft. Gradually add sugar, blending ingredients until creamy. Add 1/4 teaspoon salt and 2 teaspoons vanilla extract. To remove the cornstarch flavor from the frosting, place the bowl over hot water for about 10 or 15 minutes being careful not to submerge it in the water. Remove from heat and add 2 teaspoons vanilla extract, mixing well. Tint with food coloring. Ice each cupcake.
Basket - to make the basket handles, cover pipe cleaners with pastel pink ribbon. Anchor in opposite sides of each cupcake. Tint shredded coconut with a few drops of green food coloring to make Easter grass. Sprinkle coconut on top of each cupcake. Top with jelly beans.