March 19, 2004

  • EASTER TREATS....................


    JELLY BEAN BARK


     


    1 tablespoon butter (no substitutes), melted
    1-1/4 pounds white candy coating
    2 cups miniature jelly beans


     


    Line a 15-in. x 10-in x 1-in. pan with foil.  Brush with butter; set aside.  Place the candy coating in a microwave-safe bowl.  Microwave, uncovered, at 70% power for 3-4 minutes; stir until smooth.  Spread into prepared pan.  Sprinkle with Jelly beans.  Let stand until set before breaking into pieces.  YIELD: 2 Pounds


     


    QUICK COOKING – March/April 2004


     


    COCONUT EGG NESTS


    6 ounces white candy coating, coarsely shopped
    6 drops green food coloring
    1 drop yellow food coloring
    1 cup flaked coconut
    36 Jelly Beans


     


    In a microwave-safe bowl, melt candy coating; stir in food coloring until blended.  Add Coconut.  Drop by tablespoonfuls onto waxed paper into 12 mounds. Make an indention in the center of each with the end of a wooden spoon handle.  Fill each with three jelly beans.  Let stand to set.  YIELD:  1 dozen.


     


    QUICK COOKING – March/April 2004


     


    BUNNY CUPCAKES


    1 package (18-1/4 ounces) yellow cake mix
    1 can (16 ounces) cream cheese frosting, divided
    8 drops green food coloring
    12 large marshmallows
    ¾ cup flaked coconut, chopped
    24 miniature pink jelly beans
    12 miniature red jelly beans
    24 miniature white Kelly beans
    Red Shoestring licorice
     1 to 2 drops red food coloring
    48 small oval sugar cookies


     


    Prepare and bake cupcakes according to package directions.  Cool on wire racks.  In a bowl, combine 1 cup frosting and green food coloring; frost cupcakes.  Set remaining frosting aside.  Cut marshmallows in half; immediately dip cut ends into coconut.  Place coconut side up on cupcakes to form heads. 


    Cut pink and red jelly beans in half widthwise.  Cut white jelly beans in half lengthwise.  With a toothpick, dab reserved frosting onto cut side of pink jelly bean halves; attach to marshmallows for eyes.  Attach red jelly beans for noses and white jelly beans for teeth. 


     


    For whiskers, cut licorice into 1-in. pieces; attach four pieces to each cupcake.  Tint remaining frosting pink.  Cut a small hole in a corner of a resealable plastic bag; add pink frosting.  For ears, pipe an oval outline toward center of each cookie; insert two ears into each cupcake. 


    YIELD:  2 Dozen


    Recipe tested with Pepperidge Farm Milano cookies.


     


    QUICK COOKING – March/April 2004


     


    More to come tomorrow........................