Easter Lily Dessert

Easter Lily Dessert

3 eggs, beaten

2 tablespoons water

1 cup flour

1 cup sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla

Mix eggs and water together. Add all dry ingredients to the egg mix, then add the vanilla. Beat for 2 minutes with an electric mixer. Grease a cookie sheet and dust with flour. Scoop 1/8 cup of batter and drop on baking sheet. Drop 4 more scoops of batter on the sheet and bake for 8-10 minutes at 350 degrees until very light brown (about 12 minutes). Work quickly with a wide spatula to lift the lily off the pan and fold into a cone shape. As they cool, keep working them into the cone shape. When they are completely cool, fill with whipped cream.

Yield: 15 lilies

Recipe and picture from MakeAndTakes.com

Peanut Butter Easter Eggs

Peanut Butter Easter Eggs

1/2 cup butter, softened

2-1/3 cups confectioners' sugar

1 cup graham cracker crumbs

1/2 cup creamy peanut butter

1/2 teaspoon vanilla extract

1-1/2 cups dark chocolate chips

2 tablespoons shortening

Pastel sprinkles

In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator.

Recipe and picture from TasteOfHome.com

Easter Bonnet Cookies

Easter Bonnet Cookies

1 cup butter, softened

1 cup sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

Decorations, such as frosting, tubes of decorating gel, sprinkles, fruit leathe

In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and vanilla extract, then stir in the dry ingredients and combine well. Divide the dough and roll it into 2 logs, one about 10 inches long and 2 inches in diameter, and one about 10 inches by 1 inch. Wrap them in plastic and refrigerate until firm, at least 3 hours.

Heat oven to 400 degrees. Cut the logs into 1/4-inch slices and bake on greased cookie sheets for 8 to 10 minutes for the large slices and 5 to 7 minutes for the small. Cool on wire racks.

Stack the small cookies on top of the large ones, gluing them in place with a dab of frosting. Frost the bonnets, then decorate them with gel icing, sprinkles, and fruit leather ribbons.

Yield: about 40 bonnets

Recipe and picture from FamilyFun.go.com

Easter Brunch Pizza

Easter Brunch Pizza

1 (16.3 ounce) tube buttermilk biscuit dough

1 teaspoon olive oil

1 tablespoon chopped parsley

1 tablespoon minced fresh garlic

1-1/2 cups shredded part-skim mozzarella

1/3 cup grated Parmesan

Toppings for decorations (red, yellow and green peppers, red onions, cooked breakfast sausage)

Remove the dough from the tube and separate it into biscuits. Pull apart each biscuit to make 2 thinner, even layers. Place all the dough pieces on an ungreased cookie sheet and flatten them gently, gradually molding them together to form a single egg shape.

Bake at 350 degrees for 8 minutes, then remove the crust from the oven and let it cool.

Mix together the oil, parsley, and garlic in a small bowl. Brush this mixture over the cooled crust. Cover the crust evenly with the mozzarella, then sprinkle a layer of Parmesan on top.

Add toppings to create stripes, polka dots, and other accents so that the pizza looks like a decorated egg. Return it to the oven until the cheese is melted, about 5 to 10 minutes. Serve warm.

Recipe and picture from FamilyFun.go.com

Cupcake Easter Baskets

Cupcake Easter Baskets

1/2 cup butter, softened

1 cup sugar

1 egg

1 teaspoon grated orange peel

2 cups cake flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup buttermilk

Frosting:

3/4 cup butter, softened

2 packages (3 ounces each) cream cheese, softened

1 teaspoon vanilla extract

3 cups confectioners' sugar

1 teaspoon water

4 drops green food coloring

1-1/2 cups flaked coconut

Red shoestring licorice

Jelly beans

In a large bowl, cream butter and sugar. Beat in the egg and orange peel. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.

Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over cupcakes. Combine water and food coloring in a large resealable plastic bag; add coconut. Seal bag and shake to tint. Sprinkle over cupcakes.

Using a metal or wooden skewer, poke a hole in the top on opposites sides of each cupcake. Cut licorice into 6-inch strips for handle; insert each end into a hole. Decorate with jelly beans.

*Tip: If keeping them overnight, do not put the licorice on the cupcakes until the next morning.

Yield: 1-1/2 dozen

**I have made these and they turn out super cute and are not hard to make.**

Recipe and picture from TasteOfHome.com