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April 2007 Issue
by Ronda L. Halpin and Victoria Smith
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Easter means foodies get to stretch their creativity to make the holiday festive and fun. For some, that means focusing on the main course. But this is one holiday that gives you a chance to try your hand at a lot of variety. From candy making to finding ways to avoid leftover monotony, Easter is the perfect time of the year to make the most of your skills and try your hand at new ones. Here are a few recipes to get those creative juices flowing!

 

Raspberry Sherbert

  • 1 bag (12 ounces) frozen dry-pack raspberries, thawed
  • 1 cup low-fat buttermilk
  • 2/3 cup sugar
Combine raspberries, buttermilk and sugar in blender. Whirl until smooth. Strain through sieve to remove seeds. Freeze in ice-cream maker according to manufacturer's directions. To freeze by hand, place puree in 13 x 9 x 2-inch baking dish. Freeze. Scrape into food processor. Whirl, scraping down side of work bowl as needed, until smooth. Serve immediately. Garnish with a sprig of mint and a few fresh raspberries if desired (Optional).
 

 

World's Best Chocolate Easter Eggs

These delicious cream filled eggs taste just like a very famous store bought one. They are easy to make and kids and adults love them.
  • 1 cup soft butter
  • 2 tsp salt
  • 4 tsp vanilla
  • 1 can condensed milk (Eagle Brand)
  • 10 cups icing sugar
  • 1 tsp. yellow food coloring
  • 1 lb. semi-sweet chocolate
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead until smooth.

Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mold white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.

Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (Paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool.

When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!

 

 

Easter Egg Sandwiches

  • 6 hard-cooked eggs, peeled and chopped
  • 1/2 cup finely chopped celery
  • 1/4 cup chopped green pepper (optional)
  • 2 tablespoons finely chopped green onion
  • 1/3 cup mayonnaise
  • 1/4 teaspoon salt
  • A dash of pepper
Mix all ingredients and spread on bread; makes 6 sandwiches.
 



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