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Christmas Candy Canes
Ingredients /2 cup granulated sugar
1/2 cup crushed peppermint candy canes or hard peppermint candies
1/2 cup (1 stick) salted butter or margarine, at room temperature
1/2 cup plain or butter-flavored shortening
1 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/2 teaspoon liquid red food coloring
Procedure Adjust two racks to divide the oven into thirds. Preheat the oven to 375 degrees. Have ready two ungreased baking sheets. In a small bowl, mix the sugar with the crushed candy; set aside. In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, confectioners' sugar, egg, vanilla, and peppermint extract until light and fluffy, 2 or 3 minutes. With the mixer at medium-low speed, gradually add the flour, beating just until blended. Remove half of the dough from the bowl and set aside on a sheet of waxed paper. To the dough remaining in the bowl, add the red food coloring and beat until evenly colored. (At this point both of the doughs can be tightly wrapped separately in aluminum foil and refrigerated for up to a week or frozen for up to three months. If frozen, thaw in the refrigerator and bring to room temperature before proceeding.) For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of pink dough. Roll each scoop between the palms of your hands to make a 4-inch rope. Twist the ropes together and shape into a candy cane. As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1-inch apart. Bake for about 9 minutes until firm to the touch and barely golden. Reverse the baking sheets on the racks and from front to back once during baking. The moment the cookies come from the oven, sprinkle each one with the sugar-and-peppermint mixture. With a wide turner, immediately transfer the cookies to wire racks to cool completely. Store in a tightly covered container, separating the layers with sheets of waxed paper 48 cookies |
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Eggnog
Ingredients 1/2 vanilla bean
3 eggs
3 tablespoons sugar
1 1/2 cups milk
1 1/2 cups cream
1/2 teaspoon cinnamon
Ground mace, to taste Procedure Split the vanilla bean and scrape out the seeds, set aside. In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds. Keep whisking until a ribbon is formed and the mixture has been heated to 140 degrees. Hold it at this temperature for 2-3 minutes, and allow the mixture to thicken. Stir this mixture into the milk. Stir in the cinnamon. Refrigerate this for 2 hours or until cold. Whip the cream and add it to the egg mixture. Sprinkle the top with the mace before serving Prep Time: 2 hours
Cook Time: 15 minutes
Difficulty: Easy Serving Information |
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Cotton Tail Cookies
Serving Size: varies
Notes:
The cotton candy really makes the tails look fuzzy.
Ingredients:
Sugar Cookie Mix (prepared or homemade)
Pink Frosting
White Frosting (with tip for trim)
Cotton Candy (white or light pink)
Rabbit Cookie Cutter
Simple Sugar Cookies
2/3 C. Vegetable Shortening
3/4 C. Granulated Sugar
1 tsp. Vanilla
1 Egg (beaten)
2 C. Flour
1 + 1/2 tsp. Baking Powder
1/4 tsp. Salt
Preparation:
Beat shortening and sugar until creamy. Slowly add vanilla, egg, flour, baking powder, and salt. Let mixture chill in refrigerator for one hour. When chilled divide dough into 2 parts. On a slightly floured surface roll out dough to 1/8" thick and cut with a bunny cookie cutter. Place on a greased cookie sheet and bake in a preheated oven at 375 degrees 6 to 8 minutes. Remove from oven and cool completely.
When cookies are cool frost with pink frosting. Trim around the bunny with the white frosting. Your can also add your children's names to the rabbit to make them special. When you get ready to serve the cookies very gently shape the cotton candy into bunny tails and place a little frosting to the tail and stick the tail on the bunny gently. The cotton candy will keep its shape for about 2 hours. These cookies will be a hit with everyone.
This recipe came from KidsKuisine.com |
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Holiday Poke Cake
Notes:
This makes up a pretty cake. You can swap out the colors for pastels or anything else.
Ingredients:
2 baked 9-inch white cake layers
2 C. boiling water
1 pkg. Jell-O (red)
1 pkg. Jell-O (green)
1 tub 12 oz. Cool Whip
Preparation:
Place layers top sides in 2 (9 inch round cake pans. Pierce cake with large fork at 1/2 inch increments. Stir 1 cup boiling water into each flavor of the gelatin in separate bowls 2 minutes or until dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over the second cake layer. Refrigerate 3 hours. Dip 1 pan in warm water for 10 seconds; unmold onto serving plate. Spread with 1 cup of whipped topping. Unmold second layer, carefully place on first layer. Frost with remaining whipped topping. Garnish as desired. Refrigerate for 1 hour before serving |
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Cherry Nut Easter Eggs Ingredients: - 1/2 cup milk
- 1/2 stick butter or margarine
- 2 pkg. (3 oz. each) vanilla pudding and (not instant)
- 1 (9 oz.) jar maraschino cherries
- 1 cup pecans or walnuts, finely chopped
- 1 to 2 lb. confectioners' sugar
- 1 lb. chocolate, melted
Instructions: - Cut cherries in half; drain well on paper towels.
- Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick.
- Remove from stove and add cherries, nuts and enough sugar to make a thick consistency.
- Form the mixture into 8 to 10 egg shapes with hands coated in butter.
- Place on wax paper covered cookie sheet. Chill several hours until firm.
- Melt chocolate being careful not to scorch it. Frost egg with melted chocolate.
- Decorate with a buttercream icing.
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Chocolate Cream Easter Eggs Ingredients: - 1 pkg. Betty Crocker white frosting mix
- 5 tbsp. soft butter
- 3 tbsp. flour
- 2 tbsp. hot water
- 1/2 cup candied fruit or 1/2 nuts, chopped (optional)
- Chocoate Fudge Frosting mix
Instructions: - Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts.
- Knead 20-30 times on board lightly dusted with confectioners sugar.
- Divide and shape into 8 eggs; chill.
- Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top. (Recipe is on the box.) Keep frosting mix overhot water while dipping the eggs.
- Decorate with white frosting mix tinted with pastel colors.
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Easter Peanut Butter Eggs Ingredients: - 2 eggs, well beaten
- 1/8 tsp. salt
- 1-1/2 to 2 cups peanut butter
- 4 to 5 cups powdered sugar
- 1 tsp. vanilla
- 1 Hershey chocolate bar
- 1 pkg. (6 oz.) chocolate chips
Instructions: - Mix the eggs, salt, peanut butter, sugar and vanilla in order listed.
- Form dough into egg shapes.
- Melt the chocolate bar and the chocolate chips in a double boiler.
- Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.
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Easter Egg Dye
(from foods found in the kitchen) Make dyes for Easter eggs from materials in the kitchen. - Red cabbage leaves produce a robin's egg blue color.
- Orange peels create a tender yellow
- carrot tops yield a smoky yellow green
- yellow Delicious apple peelings dye eggs pale lavender flecked with soft rust.
- Brown (not white) onion peels dye orange.
- Fresh spinach gives you a pinkish color with gray-green buffs.
To dye eggs, place in a pan and cover with water. Add 1 teaspoon of vinegar and dye material. Bring to a boil; reduce heat and simmer gently 20 minutes. The color will deepen or change if the eggs are left in the dye solution overnight. DO NOT eat the eggs if you leave them out of the refrigerator over night!
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Easter Ham - 1 canned ham
- 1 can Coca-Cola
- 1 can crushed pineapple in syrup
- 1/2 c. brown sugar
- Put canned ham in pot with thick bottom.
- Add Coke and simmer for about an hour, turning several times.
- Let cool in Coke.
- Remove and put in baking dish.
- Cover with brown sugar and crushed pineapple.
- Bake in 350 degrees oven for 30 minutes uncovered.
- Let stand overnight or several hours in refrigera- tor.
- Remove pineapple and slice thin.
This is an excellent way to have ham for people on low salt diets. |
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Easter Egg Spread
(Makes About 1 1/3 Cups) - 1 (3 oz.) pkg. cream cheese, softened
- 2 1/2 Tbsp. half and half, cream or milk
- 1/2 tsp. salt
- 1/2 tsp. curry powder
- 1/4 tsp. pepper
- 4 hard-cooked eggs, chopped
- In small bowl, beat cream cheese and half and half until smooth.
- Add seasonings; beat until blended.
- Stir in eggs; cover and chill to blend flavors.
- Spread on crackers or cocktail rye bread as an appetizer.
- Use as a sandwich filling or as a stuffing for tomatoes or celery sticks
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Easter Fruit Salad - 1 can Comstock lemon pie filling
- 1 can chunk pineapple
- 1 can fruit cocktail
- 2 c. miniature marshmallows (colored)
- 2 or 3 bananas, sliced
- 2 c. whipped topping
- Drain pineapple and cocktail.
- Combine pie filling and whipped topping.
- Fold in fruits and other ingredients.
- Chill well.
- Serve on lettuce, topped with a cherry.
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This is the recipie for different egg colors using food coloring LIME 24 YELLOW 4 GREEN PURPLE 15 BLUE 5 RED Cantaloupe 24 YELLOW 2 RED Plum 10 red, 4 blue Teal 15 green, 5 blue Raspberry 14 red, 6 blue Spearmint 12 green, 6 yellow, 2 blue Watermelon 25 red, 2 blue Maize 24 yellow, 1 red Grape 17 blue, 4 red Orange Sunset 17 yellow, 3 RED Jungle Green 14 green, 6 yellow Fuchsia 18 red, 2 blue |
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| Easter Egg
Safety Tips | Buying and Storing Eggs - Inspect eggs prior to purchasing them. Make sure they are not dirty or cracked. Dangerous bacteria can enter a cracked egg.
- Store eggs in their original carton in the refrigerator and use them within three weeks.
Cooking Eggs (American Egg Board recommendations) - Place eggs in single layer in a saucepan and fill with water one inch above the eggs.
- Cover the pan and bring to boil. Turn off heat. (Remove from heat to prevent further boiling.)
- Let eggs stand, covered, in the hot water for 15 minutes.
Cooling Eggs-Two Options - Water Cool: Immediately run cold water over eggs or place them in ice water until completely cooled, then refrigerate.
- Air Cool: Remove cooked eggs from water and allow them to cool on the countertop. As long as shell is intact, eggs can remain unrefrigerated at room temperature for up to a day. (Eggs with cracked shells should be refrigerated.)
Dyeing Eggs - Eggs should reach room temperature or below prior to dyeing.
- Do not handle eggs excessively, and wash your hands thoroughly when you handle them.
- Do not color eggs whose shells crack during cooking.
- Use food coloring or food-grade dyes if they will be eaten.
- Refrigerate eggs after coloring until they are to be hidden. (Air-dried eggs can remain unrefrigerated up to a day.)
Hiding Eggs - Use hard-cooked eggs within one week.
- Avoid areas where eggs may come in contact with pets, wild animals, insects or lawn chemicals.
- Refrigerate eggs after they have been hidden and found again.
- Don’t eat eggs with cracked shells or eggs that have been out of the refrigerator for more than two hours.
Provided by Maricopa County Environmental Services Department, Environmental Health Division | |
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