Bunny Trail (Cinnamon Bunnies)
Preheat oven to 350. Line a baking sheet and your work surface with parchment paper. From a 17.5 oz. pkg. of cinnamon rolls with glaze, unroll 1 roll and cut in half crosswise. Re-roll one of the halves to form the body, angling the end of the roll slightly out and downward to form the bunny’s front leg. Cut one third of the dough from the remaining half and roll it up to form the tail. Partly roll up the remaining dough to form the heat and slit the end piece in half lengthwise to form the ears. Fill a small bowl with water. Using your fingers, gently wipe away any cinnamon coating and wet the dough where you will attach each piece. Press the head and tail onto the body, making sure to spread the ears out and pinch the ends into points. repeat with remaining rolls and carefully arrange your bunnies on lined baking sheet. Bake until brown, 15-18 minutes; let cool slightly. Use a spoon or butter knife to spread glaze over tops of bunnies; press in 1 raisin for each eye. (sprinkle or shredded coconut make great fuzzy tails, too).
Easter Cookie Cake
3/4 c. unsalted butter, softened
3/4 c. white sugar
1 large egg
1 Tbsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
2 c. all-purpose flour
1 c. spring colored M&M’s
1/2 c. Easter sprinkles
3 Tbs. unsalted butter, softened
1 1/2 c. powdered sugar
1 tsp. vanilla extract
1/8 tsp. salt
2 Tbsp. heavy whipping cream or milk
Preheat oven to 350. Line a 9 inch round cake pan with foil and spray with nonstick spray. Make cookie cake; beat butter and sugar with hand or stand mixer until creamy. Beat in egg and vanilla; mix in baking soda, salt and cream of tartar. Slowly mix in flour. Stir in M&M’s and sprinkles. Press batter into prepared pan, pressing more M&M’s onto top as desired. Bake 19-22 minutes or until edges are just turning a light golden brown. It’s better to under bake than over bake as cake will continue cooking a bit as it cools. Let cool completely before frosting. To make frosting: beat butter until smooth; slowly beat in powdered sugar until crumbly. Add salt and vanilla; add 1 tsp. heavy whipping cream. Beat until smooth, adding another teaspoon heavy cream to get a spreadable texture. To frost: use a 1M tip and a Ziploc or piping bag to decorate the cookie cake. Top with more sprinkles and M&M’s. Store loosely covered for up to 2 days.
Rainbow Sherbet Cake
1 angel food cake
3 pints sherbet, different flavors
Boiled frosting or 12 oz. tub Cool whip, thawed
Make or purchase angel food cake. Slice three times (horizontally) so you have four cake layers. Spread one pint of sherbet over bottom cake layer, cover with 2nd cake layer; top with 2nd pint of sherbet; cover with 3rd cake layer; top this with 3rd pint of sherbet and top of cake. Frost with boiled frosting or Cool Whip. (To thicken the cool whip: place in bowl of stand mixer and add a little bit of white sugar at a time, until soft peaks form). Freeze. Remove from freezer about 10-15 minutes before serving.
Your Health Listen to Brenda's Book Nook interview with Sue Klebold presented by Hometown Pharmacy - Click Here
Properly stored-HARD BOILED EGGS will keep for one week in the fridge.
To make perfect eggs: place in pot in single layer. Add enough cold water to cover by 2 inches. Bring to boil. Cover and remove from heat. Let sit 10 minutes. Drain and cool completely under cold running water. Refrigerate until ready to use.
How much ham for Easter Dinner?
Figure 3/4 lb. of ‘bone-in” ham and 1/2 lb. boneless hamper person.
Which type to choose?
Shank-comes from lower portion of leg is tapered in shape and has small bone that’s tapered in shape and has a small bone that’s easy to cut around.
The butt end comes from the upper thigh, is rounder in shape, has more bone and fat and is harder to carve than the shank. Fuller in flavor and meatier in flavor.