1 1/2 cups sugar
1/4 cup corn syrup, plus 1/4 cup, plus 1 tablespoon corn syrup
1/2 cup water
3 tablespoons gelatin, powdered
1/4 cup water
2 to 3 drops flavored oils, concentrated
Cornstarch, for dusting
4 ounces dark chocolate, tempered
Place the sugar, 1/4 cup corn syrup, and 1/2 cup water in a saucepan and cook to 110 degrees F. Simultaneously, bloom the gelatin in the 1/4 cup water.
Place the bloomed gelatin in the top of a double boiler and melt. Place the 1/4-cup plus 1 tablespoon corn syrup in a medium-sized mixing bowl. Pour the cooked sugar and the melted gelatin into the bowl of corn syrup. Whisk until fluffy. Add the drops of flavored oil. Spray the inside of the egg molds with vegetable cooking spray. Dust with cornstarch. Spoon the fluffy mixture into the egg molds. Let sit overnight. Unmold and decorate.
To decorate the eggs, make a cornet and fill with chocolate. Use the cornet to draw decorations onto the marshmallow eggs.
2 cups cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix
1/4 cup vanilla frosting
red food coloring
8 oval cream-filled sandwich cookies
8 jelly beans (blue, green...they're for the eyes so you'll need 2 of whatever colors you want) 4 pink jelly beans or 4 red jelly beans
1.In a bowl, beat milk and pudding mix for 2 minutes or until thickened.
2.Pour into four small bowls; refrigerate.
3.Cut licorice widthwise into fourths, then lengthwise into thirds; set aside.
4.Combine frosting with food coloring (just enough to make it pink- one or two drops will do.); frost top of cookies within a half inch of the edge.
5.Just before serving, insert two cookies into each bowl of pudding for the ears.
6.Add jelly beans for eyes and nose, and place three pieces of licorice on each side of the nose for whiskers.
¾ cup butter
1 ¼ cup sugar
2 tspn vanilla
¾ cups self raising flour
½ cup cocoa powder
Pinch of salt (optional)
12 Cadbury Caramello eggs
Preheat oven to 180°C
Lightly grease a slice tin (33 x 23 cm) with butter and line it with baking paper.
Melt the butter on the stove or in the microwave.
Using a mixer, beat the eggs and sugar together, add vanilla, flour, cocoa, salt (optional) and the melted butter next. Mix this together and gently pour the mixture into the tin.
Unwrap the foil from the Caramello eggs and place them at even intervals into the mixture.
Bake for approximately 20-30 minutes at 180°C. You can test if the brownies are cooked through by inserting a wooden skewer into the centre of the tin. If it comes out clean, they're ready to be taken out of the oven.
Let the brownies cool and dust with sifted icing sugar.
4 cups chow mein noodles
1/2 cup light corn syrup
1/2 cup sugar
3/4 cup peanut butter
36 jelly beans
1.Break chow mein noodles into small pieces; set aside in large mixing bowl.
2.Combine sugar and corn syrup in large saucepan.
3.Cook on medium heat until the sugar is melted and there are bubbles at the edge of the pan.
4.Add peanut butter and stir until smooth.
5.Pour peanut butter mixture over crunched up noodles; toss until completely coated.
6.Let cool slightly to avoid burns.
7.Butter hands lightly and use approx 1/4 cup mixture to form a compact ball.
8.Make indention in the middle of each ball to resemble a bird's nest.
9.Place on waxed paper and let cool completely.
10.Place 2-3 jelly beans inside each nest.
11.Serve on a bed of green-tinted coconut for extra festive look.
Twisties, Cheetos or Cheezels.
You will also need:
green pipe cleaners
Method: Take a large square of cellophane and fold it into quarters. Cut 4 triangles.
Roll each triangle to form a cone and secure with sticky tape.
Fill the cone with the snacks.
Twist off the end and secure with a pipe cleaner.
Repeat with the other cellophane pieces.
2/3 cup sugar
1 whole egg
4 egg yolks
1 1/4 cups heavy cream
1 teaspoon grated meyer lemon rind
1/2 cup meyer lemon juice
1/2 cup whipping cream (to garnish)
marshmallow peep, for decoration
1.Preheat oven to 325.
2.Whisk lemon juice, sugar, egg, egg yolks together. Whisk in the cream until the sugar dissolves. Pass the mixture through a strainer; stir in the lemon rind.
3.Place 6 - 3/4 cup pot de creme cups, or custard cups, in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 35 minutes.
4.Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
6.Beat the remaining whipping creme until soft peaks form. Spoon one tablespoon of whipped cream atop each pot de creme. Place one "peep" in the cream to hold it upright.
400g dark, milk or white chocolate, chopped
You will need four rabbit (or egg or chicken) moulds for this recipe.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (bowl shouldn’t touch the water). Or in the microwave on medium heat in 30 second intervals.
Coat the inside of each mould with chocolate – use the back of a spoon, a pastry brush or a clean paintbrush. Keep the edges of the mould smooth. Refrigerate for 10 minutes until set, then do another ‘coat’. Refrigerate for an hour.
Carefully press the rabbit halves out of the moulds and use some melted chocolate to join them together.
1) A loaf of frozen bread rolls.
2) Raisins - 1 cup.
3) Sugar - 1/4 cup.
4) Cinnamon - 1 tsp.
5) Melted butter - 2 tbsp.
6) Powdered sugar - 2 cups.
7) Milk - 2 tbsp.
8) A greased pan.
9) A pastry tube.
10) A zipper bag.
11) A small bowl.
1) Thaw the bread rolls.
2) Pour the raisins into the small bowl you have. Combine with 1/4 cup sugar and 1/2 teaspoon cinnamon.
3) Flatten the rolls a bit.
4) Roll a little of the raisin mixture into each roll.
5) Lay the rolled balls in a greased pan. Slightly brush them with melted butter.
6) Heat these a little or put in some warm place for about an hour until doubled in size.
7) Bake for 15-20 mins at 350 degrees.
8) Combine 4 tsp. milk, 1 cup powdered sugar and the remaining cinnamon to make a glaze.
9) Brush the warm rolls lightly with the glaze you made.
10) Make a hard frosting combining 1 cup powdered sugar and 3 tsp. milk.
11) Allow the rolls some time to cool.
12) Make a cross on each bun. This will be easier if you use a pastry tube.
1) Frozen breadsticks - 1 can.
2) Egg white - 1, beaten until foamy.
3) Toppings you like – course salt, cinnamon sugar, Parmesan cheese, etc.
4) A cookie sheet lined with waxed paper.
1) Turn up the oven temperature to 375 degrees.
2) Unroll the dough. Divide it into 12 breadsticks.
3) Twist and stretch each breadstick until about 22" in length.
4) Mould each breadstick into a pretzel shape. Tuck the ends beneath and press tightly to close.
5) Brush the top of each pretzel with egg white.
6) Sprinkle the toppings you like over the pretzel surfaces.
7) Bake the pretzels for 15 mins or more or until golden brown. Serve warm.
1) Crust pie dough - 2.
2) Ricotta cheese - 1 pound.
3) Eggs - 2.
4) Mozzarella cheese - 1/4 pound, grated.
5) Cooked ham - 1/2 pound, chopped.
6) Salami - 1/4 pound, chopped.
7) Prosciutto - 2 ounces, chopped.
8) Parmesan cheese - 2 tbsp, grated.
9) A 9" pie pan.
1) Turn up the oven temperature to 325°F.
2) Whip the ricotta, adding eggs into it one at a time.
3) Add in mozzarella, ham, salami and prosciutto. Stir well.
4) Line the pie pan with pastry.
5) Spoon mixture into the pan.
6) Sprinkle the top of the mixture with parmesan. Cover with top pastry.
7) Pinch the edges together and cut steam vents in tops.
8) Bake for an hour or until crust is golden brown.
9) Keep on racks to cool. Refrigerate until needed.