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Post by Shawnee on Apr 10, 2009 14:46:41 GMT -5
RICOTTA COOKIES
3 eggs 2 c. sugar 1 lb. Ricotta cheese 1/2 lb. butter 2 tsp. vanilla 4 c. sifted flour 1 tsp. salt 1 tsp. baking soda
Cream butter and sugar; add vanilla, eggs, Ricotta and beat, then add flour, salt and soda. Beat until mixed. Drop by teaspoonful on cookie sheet. Bake at 350 degrees for 15 minutes. Ice when cool.
ICING:
1/2 c. Crisco 1 c. powdered sugar Any color food coloring (red for Christmas, pink & white for weddings or Easter) Evaporated milk
Cream Crisco and powdered sugar. Add evaporated milk to mixture until icing is smooth. Add coloring and ice cookies.
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Post by Shawnee on Apr 10, 2009 14:47:10 GMT -5
EASTER BUNNY BREADS
2 pkg instant yeast, quick rise 1/2 cup sugar 1 1/2 teaspoons salt 4 1/2 cups flour 6 tablespoons butter 2 eggs 8 chocolate kisses 1 tablespoon confectioners sugar
Early in the day, combine yeast, sugar, salt, and 1 cup flour.
In a saucepan over medium heat, heat butter and 1 cup water until hot (125 degrees).
Using a mixer on lowest speed, beat liquid into dry ingredients. Beat at medium speed for 2 minutes. Reserve 1 egg white, beat in egg and egg yolk with 1 cup flour and continue to beat 2 minutes.
Stir in 2 1/4 cups flour. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading.
Shape the dough into a ball. Cover and allow to rest 15 minutes.
Preheat oven to 375 degrees and grease 2 cookie sheets. Cut dough into 8 pieces.
For each bunny; cut 1 piece dough in half and shape half into ball with a kiss in center for the body. Place on a cookie sheet.
Cut other half into 2 pieces. Shape half into ball and brush with egg white. Place next to the large ball, tucking slightly under for the head.
From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears.
Brush tail and ears with egg white and tuck slightly under bunny. Brush body with egg white. One bunny done. Continue making bunnies, 4 to a sheet.
Bake 15 minutes or until browned.
Cool on rack.
Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies.
If you like, tie bows around bunnies' necks.
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Post by Shawnee on Apr 10, 2009 14:47:38 GMT -5
CREAM WAFERS
1 c. soft butter 1/3 c. whipping cream 2 c. Gold Medal flour (any flour will do) Granulated sugar
FILLING:
1/4 c. soft butter 3/4 c. confectioners' sugar 1 tsp. vanilla
Mix butter, cream and flour thoroughly. Chill for 1 hour or more. Preheat oven to 375 degrees. Roll dough (1/3 at a time), 1/8 inch thick on floured surface. (Keep remaining dough chilled.) Cut into 1 1/2 inch circles. I have also cut into heart shapes or Easter egg shapes for special occasions.
Place rounds in a tray of granulated sugar. Coat both sides with sugar. Place on ungreased cookie sheet. Prick each cookie with a fork 4 times. Bake 7-9 minutes. Do not brown. Cool and frost.
To frost cookies, mix butter, confectioners' sugar and vanilla until smooth. Filling can be tinted with food coloring (pink and blue for a baby shower, yellow, green and blue for Easter, etc.). Frost a cookie on top and place another cookie on top, sandwich style. These are delicate, pretty little cookies. Very good for tea and special occasions. They will be gobbled up!
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Post by Shawnee on Apr 10, 2009 14:48:00 GMT -5
ALMOND MACAROON EASTER NESTS
2 c. flour 1 tbsp. baking powder 1/4 tsp. salt 3/4 c. butter, softened 8 oz. pkg. creamed cheese, softened 1 c. sugar 3/4 tsp. almond extract 7 oz. coconut Red and yellow liquid food coloring 120 pastel colored sugar-coated almonds
Mix dry ingredients; set aside. Cream butter and cheese; add sugar and almond extract; beat until fluffy. Gradually beat in flour mixture and loosely-packed cup of coconut until blended. Cover and refrigerate 45 minutes or until firm enough to handle. Put 1/2 cup loosely packed coconut into each of 2 glass jars and the remaining 1/2 cup coconut into a bowl. Add 1 drop red food coloring to 1 jar and 1 drop of yellow to other jar. Close jars and shake vigorously until coconut is evenly tinted; add to untinted coconut and toss to mix. Divide chilled dough in half and keep rest in refrigerator; roll slightly rounded tablespoonfuls dough in 20 balls; roll each in coconut until lightly coated. Place 2 inches apart on cookie sheets sprayed with Pam. Press 1 almond into each; bake 12 minutes at 350 degrees; remove from oven and gently press 2 more almonds close to other almond on each cookie; to resemble eggs in nest. Bake 4 to 5 minutes longer until edges start to turn golden. Cool on wire rack completely. Repeat with remaining dough.
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Post by Shawnee on Apr 10, 2009 14:48:22 GMT -5
AUNT EILEEN'S EASTER BREAD BASKET
2 boxes hot roll mix 1 c. water 4 eggs 6 tbsp. sugar 5 uncooked, dyed eggs 1 egg white 1 tbsp. water
Prepare hot roll mix as directed on package, except use only 1 cup of water for the 2 boxes of mix; use 4 eggs and 6 tablespoons of sugar. Let rise, (rising trick: preheat oven to 200 degrees for 10 minutes then turn oven off. Cover bowl of dough with plastic wrap and then a clean towel place in oven for 30-45 minutes should rise to top and fill bowl). Punch down, divide dough in thirds.
To make flat bread in basket shape, roll one third of dough on floured board with floured rolling pin into 7 x 9 inch rectangle. Place on greased cookie sheet. Shape second third of dough into 18 pencil - thin strips, rolling between palms and board. Weave into lattice pattern over the rectangular base, tucking ends under dough on cookie sheet.
Preheat oven to 350 degrees. Roll remaining dough into 3 long strips; braid. Cut off one portion to make handle of basket; place in position and tuck ends under dough. Secure shape with curved strip of heavy duty foil. Use remaining braid to trim top edge of basket.
Place dyed eggs "in" basket at the top, pressing them gently into the dough. Brush dough with egg white beaten with 1 tablespoon of water. Bake in 350 degree oven until basket is golden, about 30 minutes. While bread is still warm brush with egg white and sprinkle with colored sugar crystals if desired. Makes a great centerpiece for your holiday table.
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Post by Shawnee on Apr 10, 2009 14:48:45 GMT -5
AUNT EVELYN'S EASTER EGGS
1/4 lb. butter 2 lbs. 10X sugar (confectioners' sugar) 1/2 c. mashed potatoes, cold (2 sm. potatoes) 1 1/2 tsp. extract (vanilla or almond or coconut, etc.)
COATING:
1 pkg. semi-sweet chocolate 1/2 tsp. melted Crisco (optional)
Mix well butter and 10X sugar. Add cold potatoes and extract. Mix well. (food coloring can be added). Shape into egg-shaped mounds and place on wax paper lined cookie sheet and place in refrigerator for at least 2 hours. Melt together chocolate and Crisco - cool slightly. Dip egg-shaped mounds in chocolate mixture. Place back on wax paper covered cookie sheet and store in refrigerator.
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Post by Shawnee on Apr 10, 2009 14:49:09 GMT -5
EASTER NESTS
1/2 c. butter 1 (3 oz.) pkg. cream cheese 1/2 c. sugar 1/4 tsp. almond extract 1 c. flour 2 tsp. baking powder 1/4 tsp. salt 1 tsp. water 4 or 5 drops green food coloring 1 1/3 c. flaked coconut About 40 jelly beans
Beat butter and cream cheese with electric mixer on medium speed. Add sugar and extract and beat until fluffy. In medium bowl, stir together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well mixed.
Cover and chill in refrigerator 1 to 2 hours until firm. Turn oven to 350 degrees. In baggie, combine water, food coloring, and coconut. Close and shake until green. Shape dough into 1 inch round ball. Roll in coconut. Place 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes until edges are firm. While cookies are hot, press jelly bean in center.
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Post by Shawnee on Apr 10, 2009 14:49:32 GMT -5
GERMAN EASTER BREAD
16 oz. pkg. Pillsbury hot roll mix 1/2 c. golden raisins 1 tsp. grated lemon peel 1 c. hot tap water (110 to 120 degrees) 2 tbsp. butter, softened 1/4 tsp. almond extract 1 lg. egg
TOPPING:
1/3 c. honey 1/3 c. butter, softened 2 tbsp. sliced almonds Colored hard boiled eggs if desired
In large bowl, combine yeast from foil packet with flour mixture; mix well. Add raisins, lemon peel, water, 2 tablespoons butter, almond extract and egg; stir until dough pulls clean away from sides of bowl. Turn dough onto lightly floured surface. With greased hands shape dough into ball. Knead dough for 5 minutes until smooth. Cover dough in large bowl and let rest 5 minutes. Grease large cookie sheet.
Divide dough into 3 parts. On lightly floured surface, shape each into 22 inch rope. Braid ropes loosely from center to each end. Place on cookie sheet and shape into a circle; pinch ends together to seal. Heat oven to 375 degrees. On top of oven let dough rise for about 30 minutes, then bake at 375 degrees for 14-18 minutes or light brown.
Combine honey and 1/3 cup butter and brush 2 tablespoons over braid after removing from oven. Arrange almonds on braid. Return to oven for 5 minutes. Remove from oven and cool on wire rack. Serve remaining mixture as an accompaniment to bread. Garnish center of bread with colored eggs.
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Post by Shawnee on Apr 10, 2009 14:50:04 GMT -5
EASTER BREAD
1 qt. buttermilk 1 tbsp. salt 6 eggs 1/2 lb. butter, melted 2 pkgs. dry yeast 1 c. sugar 12 c. flour
All ingredients should be at room temperature. Sift 12 cups flour once. Mix buttermilk and yeast together in a large bowl. Add 3 cups of the flour and mix well until bubbles form. Let this mixture stand 2 hours (cover with a towel and put in a warm place). Break eggs and beat well. Add salt and sugar to eggs and add to first mixture. Mix well together, adding additional flour cup by cup. Add butter and mix until dough comes clean from hands. Cover and let the dough rise until double in bulk. After the second rising, grease cookie sheets with butter. Divide dough into four parts and each part into thirds. Braid onto the cookie sheet. Let the four braided loaves stand covered for 1/2 hour before baking. Bake at 350 degrees for 30 to 40 minutes or until golden brown. Remove from oven and brush tops with additional melted butter.
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Post by Shawnee on Apr 10, 2009 14:50:32 GMT -5
EASTER BREAD
4 lb. flour 2 c. sugar 1/2 lb. butter 1 tsp. salt 16 oz. milk 6 eggs, well beaten (by hand) 2 pkg. Fleischman's Active Yeast
Heat oven to 325 degrees. Should yield about 15 loaves depending on the size of each loaf.
In a saucepan, heat milk and butter until butter is melted. Use low flame and do not let milk boil, simmer or bubble. Take off heat, add sugar, stir and let cool.
In 4 ounces of lukewarm tap water put 2 packages of yeast, stir and let stand for 5 minutes.
In a small bowl break 6 eggs and beat by hand until well blended. Grease a large bowl with butter. In this bowl put the eggs and the sugar, yeast and milk mixture. Stir until well mixed. Add flour and salt. Start with 4 cups of flour. Keep adding flour until you feel it can be kneaded. Add a total of about 10 cups, maybe more, depending on the size of the eggs.
Lightly flour counter, pour mixture out and knead until the dough has a satin and smooth finish.
Take wax paper and butter one side. Place the wax paper on top of a pan with the buttered side underneath the pan so that when the dough rises you can remove the wax paper and it will not stick to the dough. Then cover the entire pan with a warm towel. Make sure it is kept in a warm place in the kitchen out of drafts. Let the dough rise about 4 hours, more if needed, it must double in size.
After the dough has risen, butter a large cookie sheet. Knead dough together. Once or twice cut the dough into big pieces and make sure when you are making a round shape with the bread that there is a big hole in the middle in order to insure that the bread cooks thoroughly. If you make the bread into a straight braided shape, such as a cross shape, no hole is necessary.
Put the bread on buttered cookie trays (you will need a few cookie trays), cover, and again let it rise for 1 hour. Then bake it about 30 minutes or until it is golden brown.
If you want to put colored eggs in your bread design, color your eggs (do not cook them) and place them in the dough before the second rising. Take a sterile needle and puncture a hole in the egg so they will not explode in the oven.
When the loaves are done, take 1 beaten egg and brush it on top of the bread (while the bread is warm) to glaze the surface. To freeze the loaves you can package each in foil and a freezer bag and put in your freezer for future use.
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Post by Shawnee on Apr 10, 2009 14:50:56 GMT -5
EASTER BUNNY BREADS
2 pkgs. yeast, quick rise 1/2 c. sugar 1 1/2 tsp. salt 4 1/2 c. flour 6 tbsp. butter 2 lg. eggs 8 chocolate kisses 1 tbsp. confectioners' sugar
In bowl, combine yeast, sugar, salt, and 1 cup flour. In saucepan over medium heat, heat butter and 1 cup water until very warm (125).
With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour.
Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into a ball; cover and let rest 15 minutes.
Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head. For remaining half, pinch off 3/4 inch piece for tail and shape 2 ears. Brush tail and ears with egg whites; tuck slightly under bunny. Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more.
Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink) use to draw face on bunnies. If you like, tie bows around bunnies necks.
About 430 calories, 12 grams fat, 54 mg cholesterol, 535 mg sodium.
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Post by Shawnee on Apr 10, 2009 14:51:20 GMT -5
EASTER BUNNY BREAD
2 pkg. quick rise yeast 1/2 c. sugar 1 1/2 tsp. salt 4 1/2 c. flour 6 tbsp. butter 2 lg. eggs 8 milk chocolate kisses 1 tbsp. 10X sugar
About 2 hours before serving or early in day, in bowl combine yeast, sugar, salt and 1 cup flour.
In saucepan over medium heat, heat butter and 1 cup water until very warm (125 degrees). With mixer at low speed beat liquid into dry ingredients. Beat 2 minutes at medium speed. Reserve 1 egg white, beat in egg and egg yolk with 1 cup flour, beat 2 minutes. Stir in 2 1/4 cups flour. Turn dough onto floured surface and knead until smooth and elastic about 5 minutes working 1/4 cup flour while kneading. Shape dough into ball, cover and let rest 15 minutes.
Preheat oven to 375 degrees and grease 2 cookie sheets. Cut dough into eighths. For 1 bunny: Cut 1 piece dough in half and shape half into ball and other half divide in half and make a small ball for head and place next to large ball tucking slightly under it for head. From remaining half pinch off 3/4 piece for tail and shape 2 ears with remaining piece. Brush head, tail and ears with egg white. Tuck ears and tail slightly under bunny.
Bake 15 minutes or until browned. Repeat for each bunny. Place 2 bunnies on cookie sheet to bake. Mix 10X sugar with 1/4 teaspoon water and a hint of red food coloring to make pink and use to draw faces on bunnies and in ears Chocolate Kisses can be placed in large ball for a surprise. Bows can be tied around necks. Makes 8 bunnies.
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Post by Shawnee on Apr 10, 2009 14:51:44 GMT -5
BUTTERMILK COOKIES
1 c. sugar 1/2 c. shortening 1 egg 2 1/2 c. flour 1 tsp. baking powder 1/2 tsp. soda 1/2 c. buttermilk 1/2 tsp. vanilla or lemon flavoring or anise
Sift dry ingredients together. Mix sugar, shortening, egg and flavoring; add buttermilk and dry ingredients. Chill dough and roll out. Can be frosted and decorated for Christmas, Easter and Halloween or left plain with nutmeg for coffee. Use Christmas or Easter cut outs.
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Post by Shawnee on Apr 10, 2009 15:05:50 GMT -5
Peanut Butter Easter Eggs
* 1/4 lb. butter, softened * 8 oz. cream cheese, softened * 2 lb. confectioners' sugar * 1-1/2 cups peanut butter * 1-1/2 tsp. vanilla * 1/2 tsp. salt * 12 oz. milk chocolate candy melts, milk chocolate coating chocolate, or milk chocolate chips
Preparation - Mix the butter and cream cheese together. Add the confectioners' sugar and mix well. Add the peanut butter, vanilla, and salt and mix until well-blended. Place the mixture in the refrigerator to chill for at least one hour. Form the peanut butter mixture into egg shapes, then refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each peanut butter egg in the melted chocolate. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each peanut butter egg in a paper candy cup.
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Post by Shawnee on Apr 10, 2009 15:06:10 GMT -5
Coconut Cream Easter Eggs
* 1/4 lb. butter, softened * 8 oz. cream cheese, softened * 2 lb. confectioners' sugar * 1/4 tsp. salt * 1-1/2 tsp. vanilla * 15 oz. flaked coconut (2 bags) * 12 oz. dark chocolate melts, dark coating chocolate or semi-sweet chocolate chips.
Preparation - Mix the butter and cream cheese together. Add the confectioners' sugar, salt and vanilla and mix well. Add the coconut and mix until well blended. Place the mixture in the refrigerator to chill for at least one hour. Form the mixture into egg shapes and refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each coconut egg in melted chocolate to coat. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each coconut cream egg in a paper candy cup.
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Post by Shawnee on Apr 10, 2009 15:06:32 GMT -5
Fruit and Nut Easter Eggs
* 1-1/2 cups butter * 1/2 tsp. vanilla * 1/2 tsp. salt * 2 lbs. confectioners' sugar * 1/2 cup (4 oz.) maraschino cherries, drained and finely chopped * 1 cup finely chopped pecans * 1/2 cup coconut * sweetened condensed milk * extra confectioners' sugar * 1 lb. dark chocolate candy melts, dark coating chocolate, or semi-sweet chocolate chips
Preparation - In a medium size mixing bowl, combine the butter, vanilla and salt. Mix well with an electric mixer. Beat in the confectioners' sugar gradually. Stir in the chopped cherries, pecans and coconut. Add just enough sweetened condensed milk to moisten and hold the mixture together. Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.) Place the candy egg shapes on a wax paper lined cookie sheet. Chill in the refrigerator for several hours or overnight. Melt the chocolate in a microwave oven or in a double boiler. Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
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Post by Shawnee on Apr 10, 2009 15:07:24 GMT -5
Butter Cream Easter Eggs
* 1 pkg. (8 oz.) cream cheese, softened * 1/4 lb. butter, softened * 1 tsp. vanilla * 2 lbs. confectioners' sugar * 12 oz. dark chocolate melts, dark chocolate coating or semi-sweet chocolate chips
Preparation - Mix the cream cheese, butter and vanilla together until well blended. Add the confectioners' sugar and mix well. Place the mixture in the refrigerator to chill for at least 2 hours. Using the palms of your hands, roll the mixture, a small amount at a time, into small egg shapes. Refrigerate again for at least 1 hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each cream egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
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Post by Shawnee on Apr 10, 2009 15:07:53 GMT -5
Cherry, Pineapple & Coconut Eggs
Maraschino cherries, crushed pineapple and nuts are added to this recipe for chocolate coated Easter eggs.
* 2 boxes (1 pound each) confectioners' sugar * 1 cup (2 sticks) butter or margarine, softened * 1 tsp. salt * 1 package (2 oz.) nut topping or pecan chips * 1 small jar maraschino cherries, well drained and finely chopped * 1 bag (7 oz.) coconut * 1 small can ( 8 oz.) crushed pineapple, well drained * 1 small can (5 oz.) evaporated milk - see preparation directions for amount * 12 oz. dark chocolate candy melts, dark coating chocolate, or semi-sweet chocolate chips
Preparation - In a large bowl, mix the confectioners' sugar, butter, salt, nuts, cherries, pineapple and coconut together. Add just enough evaporated milk to hold the mixture together. It should be easy to handle and shape, but not sticky or runny. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. Place the uncoated candy eggs on a wax paper lined tray or cookie sheet. Let dry on a waxed paper lined tray in the refrigerator for several hours or until firm. Melt the chocolate in a microwave oven or in a double boiler. Using a toothpick, dip each egg in the melted chocolate to coat, then place on a waxed paper lined tray or cookie sheet and allow the chocolate to harden. Place the eggs in paper candy cups.
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Post by Shawnee on Apr 10, 2009 15:09:25 GMT -5
Chocolate Easter Lollipops
Molding your own chocolate Easter lollipops is an easy way to add your own personal, creative touch to your Springtime celebration. It's also a fun family project.
Purchase the plastic molds, chocolate, lollipop sticks and clear lollipop bags in craft and kitchen shops, locally or online.
Chocolate melts are available in milk chocolate, dark semi-sweet chocolate, white chocolate and in Easter colors like lavender, pink, yellow and other pastels.
Making lollipops can be as simple as pouring your favorite color of chocolate into a mold, adding a lollipop stick and letting it set or become a candy artist and use different chocolate colors to "paint" the raised designs in a mold for contrasting bows, hats, flowers, and other details.
Melt the chocolate in a microwave oven or in a double boiler. To melt in a microwave oven, place the chocolate melts, no more than about 6 or 8 ounces at one time in a microwave safe container. A pyrex measuring cup works well for this. You can also buy plastic squeeze bottles for chocolate melting, wherever candy making supplies are sold. Microwave no longer than a minute to start. Stop and stir. Return to the microwave for 15 second intervals just until melted. Be careful not to overheat and scorch chocolate.
Only a very small amount of chocolate colors are usually needed to "paint" contrasting areas of a mold. I use small pyrex dessert cups to melt those colors. Instead of buying many colors, you can also just buy white candy melts and easily tint them any color of the rainbow with special oil-based tints made by Wilton. Do not use regular food coloring to tint chocolate.
To melt the chocolate in a double boiler, place the chocolate melts in the top boiler. Heat water in the bottom boiler, stirring the chocolate frequently. Remove from heat as soon as the chocolate is melted. Be very careful not to get any water in the pan containing the chocolate.
Place the containers of melted chocolate in a shallow pan of very warm water to keep it from hardening. Place the pan of water on a warming tray if you have one. When making solid color chocolate pops, skip the next few steps and continue at the pink bunny pop.
There are several ways to do the "painting". I think the tip of a toothpick works best to dab colored chocolate into the small raised designs of the molds. You can also use a small artists brush, or place the melted chocolate in a pastry bag with a very fine tip.
Let each color dry completely before adding the next to prevent colors from running into each other. You can place the molds in the refrigerator or the freezer for a few minutes to quickly harden the chocolate.
After all the contrasting colors have been added and they are all are completely dry, carefully lift up the molds and look at the front to be sure that everything looks the way you want it. If it does, you're ready to completely fill the molds with the main color of chocolate.
Place the molds on an even surface to fill the mold cavities with melted chocolate. Use a spoon for this step, unless you're using a squeeze bottle. Place the lollipop sticks into position then completely fill the molds to the top of each cavity. Make sure that the sticks are completely covered. Do not overfill. Tap the molds very gently to remove air bubbles.
Place the filled molds in the refrigerator or freezer until the chocolate is set. The amount of time depends on the size of the mold and the thickness of the chocolate.
When the chocolate is hard, remove the lollipops from the mold. The chocolate will easily release from the molds when turned over. Tap lightly if needed.
Wrap the lollipops in saran wrap or clear plastic lollipop bags. Tie ribbon around the bags or wrap at the base of the lollipops.
Wash the plastic candy molds in warm soapy water. DO NOT wash them in a dishwasher.
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Post by Shawnee on Apr 10, 2009 15:10:28 GMT -5
Peanut Butter Easter Eggs
* 1/4 lb. butter, softened * 8 oz. cream cheese, softened * 2 lb. confectioners' sugar * 1-1/2 cups peanut butter * 1-1/2 tsp. vanilla * 1/2 tsp. salt * 12 oz. milk chocolate candy melts, milk chocolate coating chocolate, or milk chocolate chips
Preparation - Mix the butter and cream cheese together. Add the confectioners' sugar and mix well. Add the peanut butter, vanilla, and salt and mix until well-blended. Place the mixture in the refrigerator to chill for at least one hour. Form the peanut butter mixture into egg shapes, then refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each peanut butter egg in the melted chocolate. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each peanut butter egg in a paper candy cup.
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