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02/16/2006 04:02 AM
2 cups leftover Easter candy, coarsely chopped (such as: Chocolate eggs, marshmallow chicks, chocolate bunnies, candy eggs, jellies.) 2 to 3/4 cups sifted flour 1/2 teaspoons salt 1 teaspoon baking soda 1 teaspoon vanilla 8 ounce unsalted butter 1-1/2 cups sugar 3 large eggs 1/4 teaspoons almond extract 1 cups sour cream Confectioners' sugar, optional:
Preheat the oven to 350-degrees. Butter a tube or bundt pan (10 to 12 cup capacity) and dust with fine bread crumbs. Tap out the excess crumbs. Set the pan aside. In a small bowl sift together the flour, salt and baking soda and set aside. In a large bowl, cream the butter until soft, add the vanilla, almond extracts and sugar. Mix well. Add the eggs, one at a time, mixing well after each one. On low speed, of an electric mixer, alternate adding the dry ingredients with sour cream, scraping the bowl as necessary. Place 1-1/2 cups mixture in the prepared pan. Add the candies to the remaining batter, fold in gently. Pour this mixture into the pan over plain batter. Bake for 1 hour or until tests done. Cool for 15 minutes. Cover the pan with rack and invert. Remove the pan. Let the cake cool. Serve plain or with confectioners' sugar dusted on top.
2 sticks butter 1 cup sweetened condensed milk 2 pounds confectioners' sugar 4 ounces paraffin 12 ounces chocolate chips Flavoring, to taste Food coloring Toothpicks
In a mixing bowl, cream together the butter, milk, and flavoring. Add the sugar and coloring. Drop by teaspoon onto wax paper. Place a toothpick into each mound. Freeze until firm (approximately 1 to 2 hours). In a double boiler, melt the chocolate chips and paraffin together over hot water. When melted, dip the candy mounds into the chocolate liquid. Allow to dry by sticking toothpicks into cardboard. When dry, remove toothpicks.
6 lettuce leaves, rinsed with water and drained 1 (16-ounce) carton cottage cheese 2 (16-ounce) cans pear halves, drained 3 slices American cheese, cut in half 6 green olives with pimento, cut in half 3 maraschino cherries, cut in half
Place a lettuce leaf on each plate. Place 1 scoop of cottage cheese on the lettuce leaf for the bunny's head. Next, place 1 whole pear half, cut side down, for the body. On a cutting board, cut a second pear half into 2 pieces; place the pieces above the cottage cheese head to look like ears. Cut each American cheese half into 6 narrow strips for the whiskers, placing 3 on each side of the bunny's head. Place olive halves for the eyes. Use a cherry half for the mouth and a dab of cottage cheese for the tail. Serve the salad first or serve with the meat course. Serves: 6.
2 packages quick rise yeast 1/2 cup sugar 1-1/2 teaspoon salt 4-1/2 cups flour 6 tablespoons margarine 2 large eggs 8 milk chocolate kisses 1 tablespoon 10X sugar
About 2 hours before serving or early in day, in a mixing bowl combine the yeast, sugar, salt and 1 cup flour. In a small saucepan over medium heat, heat the margarine and 1 cup water until very warm (125 degrees). With a mixer at low speed beat the 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 the dough onto a floured surface and knead until smooth and elastic about 5 minutes working 1/4 cup flour while kneading. Shape the dough into a ball, cover and let rest 15 minutes. Preheat the oven to 375- degrees and grease 2 cookie sheets. Cut the 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 the head, tail and ears with egg white. Tuck the ears and tail slightly under bunny. Bake at 15 minutes or until browned. Repeat for each bunny. Place 2 bunnies on cookie sheet to bake. In a bowl 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.
1 box lemon cake mix 2 packages instant lemon pudding mix 1 packages Dream whip 1/4 to 1/2 cup flaked coconut 1/4 cups sliced almonds
In a large bowl prepare the cake mix according to directions. Bake in a greased and floured 13 x 9-inch cake pan. In a mixing bowl, prepare the lemon pudding mix according to package directions. Cut the cake in half and spread 1/2 of the lemon pudding between the layers. In another bowl, prepare 1 package of Dream Whip according to directions. Fold it into the remaining lemon pudding and frost the cake. Sprinkle with the coconut and sliced almonds. Keep refrigerated.
1/4 teaspoon food color 3/4 cup boiling water for each color 1 tablespoon vinegar for each color
In a small bowl, one for each color, measure the food color, water and vinegar. Mix well, use a separate spoon for each color to mix. To make orange dye: mix equal amounts of red and yellow. To make purple dye, mix equal amounts of blue and red. To make green dye mix equal amounts of blue and yellow.
1 square unsweetened chocolate 1/4 cup evaporated milk 1/2 teaspoon vanilla 1 teaspoon artificial liquid sweetener 1 package vanilla or chocolate artificially sweetened pudding powder 8 teaspoons nuts, finely chopped (optional)
In the top of a double broiler melt the chocolate over boiling water. Add the evaporated milk and mix well. Cook for 2 to 3 minutes. Add the vanilla and sweetener. Spread on small foil pan or plate. Refrigerate. Cut into 8 pieces. Form into egg-shape balls and then roll lightly in pudding powder or chopped nuts.
10 pound precooked ham 3/4 cup brown sugar 1/2 cup Kahlua 3 tablespoons Kahlua 2 tablespoons dry mustard Whole cloves
Place the ham with the rind on the rack in a large roasting pan, fat side up. Roast at 300-degrees, for 18 minutes per pound. During the last hour, trim the rind, score fat (crisscross) and stud with cloves. Sprinkle the ham with the brown sugar and then with the Kahlua. Pour 1/2 cup Kahlua and mustard into pan. Baste frequently with pan syrup. Delicious! Serves: 12.
3 cups matzo farfel (or 6 matzos broken up, finely) 1 cup boiling water 3 eggs, beaten 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1 (11 ounce) can tomato-mushroom sauce 5 to 6 slices American, Swiss, or Muenster cheese
Preheat the oven to 350-degrees. Cover a cookie sheet with tin foil and grease well. Pour boiling water over the farfel and let it stand for 3 to 5 minutes. Drain any excess water. In a mixing bowl beat the eggs with salt, pepper, onion powder and garlic powder. Add the farfel and let the mixture stand for 3 to 5 minutes or until the egg is absorbed by the farfel. Flatten farfel out to approximately a 10 x 12-inch rectangle. Mixture should be 1/4-inch thick. Bake for 20 minutes at 350-degrees. Remove from oven and raise oven to 450-degrees. Spread the tomato-mushroom sauce over dough and top with cheese. Return to oven and bake for an additional 10 minutes or until the cheese melts and is bubbly. Yield: 9 slices at 107 calories each slice.
2 cups flour 1 tablespoon baking powder 1/4 teaspoon salt 3/4 cup oleo, softened 8 ounce package creamed cheese, softened 1 cup sugar 3/4 teaspoon almond extract 7 ounce coconut Red and yellow liquid food coloring 120 pastel colored sugar-coated almonds
In a small bowl combine the dry ingredients; mix well and set aside. In a large bowl cream the oleo and cheese; add the sugar and almond extract; beat until fluffy. Gradually beat in the flour mixture and loosely-packed cup of coconut until blended. Cover and refrigerate for 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 the jars and shake vigorously until the coconut is evenly tinted; add to the un-tinted coconut and toss to mix. Divide the chilled dough in half and keep the remaining in the refrigerator; roll slightly rounded tablespoonfuls of 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.
1 (16-ounce) can fruit cocktail, drain & reserve juice 1 (15-ounce) can crushed pineapple, drain & reserve juice 1 package (3-ounce) orange Jell-O 1 cup whipped cream, whipped 1 (3-ounce) package cream cheese, softened 3 cups colored marshmallows
In a large bowl dissolve the Jell-O in 1-cup hot water. Add the reserved juices. Refrigerate until well thickened. In another bowl combine the whipped cream and cream cheese. Mix well. Beat the Jell-O until light and fluffy. Fold in the whipped cream mixture. Add the fruits and marshmallows. Refrigerate until ready to serve. Serves: 12.
2-3/4 to 3 1/2 cup un-sifted flour 1/4 cup sugar 1 teaspoons salt 1package active dry yeast 2/3 cup milk 2 tablespoons margarine 2 eggs (room temperature) 1/2 cup mixed candied fruit 1/4 cup blanched almonds, chopped 1/2 teaspoon anise seed Margarine, melted 5 colored raw eggs Confectioners sugar frosting Colored sprinkles
In large mixing bowl combine 1-cup flour, sugar, salt and un-dissolved yeast. In a small saucepan heat the milk and 2 tablespoons margarine over low heat until liquid is warm (120-130 degrees). Add to the dry ingredients; beat with an electric mixer for 2 minutes at medium speed, scraping the bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough additional flour to make soft dough. Turn the dough onto a floured board; knead about 8 to 10 minutes. Place in a greased bowl; turn to grease the top. Cover; let rise in a warm, draft-free place until doubled, about 1 hour. Punch the dough down; turn onto floured board. Knead in fruits, almonds and anise seed. Divide in half. Roll each piece dough into 24-inch rope. Twist ropes together loosely; form into ring on greased baking sheet. Brush with the melted margarine. Place the colored eggs into spaces in twist. Cover; let rise in a warm, draft-free place until doubled, about 1 hour. Bake at 350 degrees for 30 to 35 minutes. Remove from baking sheet and cool. Note: You can frost the ring with a butter cream frosting and decorate with sprinkles.
Easter Carrot Cake with Cream Cheese Frosting 2 cups sugar 1-1/2 cup vegetable oil 4 eggs 3 cup grated carrots (about 7) 2 cup all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons cinnamon 1 cup chopped nuts Cream Cheese Frosting (below)
In a large mixing bowl, combine the sugar and oil. Add the eggs, one at a time, beating well. Mix in the carrots. In a small bowl sift together the flour, baking soda, baking powder and cinnamon. Gradually add the flour mixture to the carrots mixture. Mix well. Add the nuts and mix well. Pour into two greased and floured round cake pans. Bake at 325-degrees for 45 minutes to 1 hour or until cake test done. Cream Cheese Frosting 1 (8-ounce) package cream cheese, softened 1/2 cup soft margarine 1 (1-pound) box powdered sugar 1 teaspoons vanilla Nuts, chopped, optional
In a mixing bowl combine the cream cheese, margarine, powdered sugar and vanilla; mix well. Use to frost cooled cake. Sprinkle with chopped nuts if desired.
1 large package black cherry Jell-O 2 cup boiling water 1 (number 303) can blueberries 1 (15-ounce) can crushed pineapple 1/2 cup walnuts, chopped 1 pint package Dream Whip (one package)
In a large bowl combine the Jell-O with the boiling water. Drain blueberries and add the juice to the Jell-O. Cool. Set aside ¾-cup Jell-O and juice; add blueberries, pineapple and nuts to Jell-O. Mix well. Refrigerate until well set. In another bowl, prepare the Dream Whip as directed on the box, slowly add the cooled 3/4-cup Jell-O and juice to the Dream Whip. Continue beating until lavender in color; spread on top of the salad.
3 eggs 1/4 cup sugar 1 teaspoon salt 1 package dry yeast 3-1/2 cup flour 2 tablespoons butter or margarine 2/3 cup milk 2 teaspoons grated lemon peel 6 colored eggs (do not hard cook)
Five hours before serving, mix sugar, salt, yeast and 1 cup flour. Heat butter and milk until 125-degrees. With mixer, mix liquid into dry ingredients. Beat in 3 eggs and ¾-cup flour. Stir in lemon peel and 1-1/4 cups flour. On floured surface, knead dough 5 minutes. (Add about ½-cup flour.) Place in greased bowl; let rise 1-1/2 hours. Meanwhile, dye 6 eggs, but do not hard cook! When dough has risen, punch down; divide into 3 parts. Braid dough and make a circle and place on large greased cookie sheet. Let rise 1-1/2 hours. Preheat oven to 350 degrees. When dough has risen, decorate with raw colored eggs. Bake about 30 minutes or until golden brown.
2 pounds confectioners' sugar 1 stick oleo, softened to room temperature 8 ounces cream cheese, softened
In a large bowl cream together the oleo and cream cheese. Add the confectioners' sugar and any additional flavorings. Shape into eggs. Place on cookie sheet lined with waxed paper. Refrigerate for at least 2 hours or overnight. Coat with the chocolate. Coating: 1 package chocolate chips 1 cake paraffin wax
In the top of a double boiler melt together the chocolate and paraffin. Dip the eggs into the chocolate mixture to coat. Yield: approximately 2 dozen small eggs.
1 (15-ounce) can crushed pineapple 1/4 cup sugar 1 large package lemon Jell-O 1-1/2 cup cold water Juice of 1 lemon 6 ounce mild Cheddar cheese, grated 1/2 cup sliced almonds 1 large (about 12-ounce) Cool Whip Yellow food coloring
In a small saucepan, combine the pineapple and bring to a boil. In a large bowl, add the Jell-O. Stir in the pineapple mixture to dissolve the Jell-O. Add the water and lemon juice. Chill to a soft set. Add the cheese and nuts. Fold in Cool Whip. Add a few drops of yellow food coloring to give the salad more color. May be poured into a mold or pretty dish to set. Refrigerate until set and ready to serve.
2 packages dry yeast 1/2 cup warm water (105 to 115-degrees) 1 cup milk, scalded and cooled 1 cup sugar 1/2 cup softened margarine 3 eggs, whole 2 egg yolks, only 1 tablespoons anise 6-1/2 to 7 cup flour
In a large bowl, dissolve the yeast in warm water. Add the anise, milk, sugar, margarine and eggs and egg yolks. Mix well. Beat in 2-1/2 cups flour until smooth. Stir in enough of the remaining flour to make dough easy to work with. Turn the dough out onto a floured board. Knead until smooth. Place the dough in a greased bowl, cover. Let stand in warm, draft-free place until the dough doubles in size (2 to 2 1/2 hours). Punch the dough down. Divide into 4 parts. Shape each into a rope. Braid 2 at a time together. Place into greased round cake pan forming rings. Makes: 2. Cover and let rise again in a warm, draft-free place for 45 minutes. Baste with margarine and egg yolk for glaze. Sprinkle with multicolored decorator sprinkles. Bake at 375-degrees for 30 to 35 minutes or until brown. Serve warmed with butter.
2 (3-ounce) packages lime gelatin 4 cups boiling water Lettuce leaves 3 tablespoons orange juice 1 cup mayonnaise Maraschino cherries
In a large bowl dissolve the gelatin in boiling water. Pour 3-cups gelatin into 7-inch round flat mold, rinsed with cold water. Chill until set. Chill the remaining gelatin until thickened. Then whip until light and fluffy. Place in a deep 5-inch round mold for crown of bonnet, chill until firm. Un-mold plain gelatin, place on bed of lettuce leaves. Un-mold other gelatin and place on top for crown. Put 1/4 cup mayonnaise in a pastry tube and trim like a piping around bonnet. Garnish with cherries and then mix remaining mayonnaise with orange juice and serve with salad. Serves: 6 to 8.
3-3/4 to 4 cups flour 3 tablespoons sugar 1 package (1/4-ounce) fast rising active dry yeast 2 teaspoons ground cardamom 1/2 teaspoon salt 1 cup milk 1/4 cup butter or margarine 3 eggs, divided 1 cup raisins Lemon Glaze: 3/4 cup powdered sugar 2 teaspoons lemon juice 2 tablespoons pecan pieces Decorated hard-cooked eggs
In large mixing bowl combine 2-cups of the flour, the sugar, yeast, cardamom and salt. Mix well. In small saucepan heat the milk and butter to 125-130 degrees. (Butter need not melt completely.) Remove from heat and beat into the yeast mixture with 2 of the eggs. Beat at medium speed with an electric mixer for 2 minutes. Mix in 1-1/2 more cups of the flour and the raisins. Turn out onto floured surface and knead 8 to 10 minutes until smooth and elastic, using enough of the remaining flour to make a smooth, non-sticky dough. Cover and let rest 10 minutes. Cut off 2/3 of the dough, divide into halves and roll each half into a rope about 30 inches long. Twist the rope together. Form into a circle on greased baking sheet, pinching ends together to seal. Divide the remaining dough into halves and form into ropes about 24 inches long. Twist together and form into a circle on top of first ring, sealing ends. Cover and set aside in warm place until almost double, 30 to 40 minutes. Meanwhile, preheat oven to 350-degrees. In a small bowl beat the remaining egg and brush over the bread. Grease a metal bowl about 6-inches in diameter and ease into center of ring, open the side up. Bake for 15 minutes; gently remove bowl. Reduce temperature to 325- degrees and continue to bake until ring is browned and hollow sounding when tapped, about 25 minutes. Transfer to a wire rack to cool completely. Decorate with lemon glaze and pecans. Place on plate or tray and fill center with decorated, hard-cooked eggs. Lemon Glaze: In small bowl whisk sifted powdered sugar with lemon juice. Whisk in additional juice, a few drops at a time, until glaze is of thick pouring consistency. Note: The bread can be baked, cooled, securely wrapped and frozen up to 2 weeks before thawing, glazing and serving. Makes 1 (10 inch) ring.
1 packages (2 layer size) yellow or devils food cake mix or pudding-included cake mix 3-1/2 cups (8 ounce) frozen non-dairy whipped topping, thawed 4 cup (approximately) flaked coconut Green food coloring Yellow food coloring 3 foot red licorice strip 3 foot red shoestring licorice
In a large mixing bowl prepare the cake mix as directed on package, baking in a 10 inch tube or fluted tube pan. Cool. Frost the cake with whipped topping. Tint half of the coconut with green food coloring; tint remaining coconut with yellow food coloring. Press the yellow coconut on the sides of the cake to resemble woven straw basket. Sprinkle the green coconut over top of cake. To make handle, fold licorice strip in half; twist ends. Wrap shoestring licorice around handle and insert ends into top of cake at opposite sides. Garnish with jelly beans and small chocolate eggs, if desired. Store frosted cake in refrigerator.
Chocolate Easter Cream-Filled Eggs 1 cup butter, softened 1/2 teaspoon salt 4 teaspoons vanilla 1 can sweetened condensed milk 10 cups icing sugar Brown Sugar, for dusting 1 teaspoon yellow food coloring 1 pound semisweet chocolate
In a large bowl beat the butter, salt and vanilla until fluffy. Add the sweetened condensed milk, and beat in icing sugar. Blend until stiff. Dust with brown sugar. Knead until smooth. Set aside about 2/3 of the mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide the yellow and white into 16 or 24 pieces. Shape the yellow into a ball, mould white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Melt chocolate in double boiler and dip eggs in chocolate. Cool to room temperature and then refrigerate after cool.
4 Shredded wheat biscuits, crumbled 3/4 cup Peanut Butter 3/4 cup Butterscotch chips
Mix the Peanut butter and chips over low heat or place in a microwave safe bowl and heat until melted. Add the Shredded wheat. Cool slightly, then mold into baskets. Try shaping over the back of a bowl. Place the baskets in the refrigerator to set. Fill the nests with Easter eggs and or candy.
1 medium potato, cooked 1 pound powdered sugar 1 tablespoon butter 1 cup coconut 1/2 teaspoon vanilla 4 squares chocolate, melted 1 teaspoon paraffin wax
In a large bowl mash the potato and butter; add the vanilla. Add the powdered sugar until desired consistency. Blend in the coconut. Form the eggs into desired size; set aside until firm. In a double boiler over hot water melt the chocolate and paraffin. Place the firm egg on a tablespoon, dip into chocolate; let the excess chocolate run off. Place on a wire rack covered with waxed paper. Add 1/2-cup nuts and candied fruit for nut and fruit eggs.
1 cup crushed pineapple, un-drained 1/4 cup brown sugar 2 tablespoon butter 2 tablespoon lemon juice 1/2 teaspoon grated lemon rind 1/2 teaspoon red food coloring 1/8 teaspoon salt 1 cup canned, drained, pitted red sour cherries (save juice) 2 tablespoon corn starch 1/2 cup cherry juice
Into a saucepan mix together pineapple, sugar, butter, lemon juice, lemon rind, food coloring and salt. Heat slowly. In small bowl mix 1/2 cup canned cherry juice and corn starch, stir until smooth. Add to the fruit mixture. Stir constantly until sauce thickens. Lower heat and simmer 3 to 4 minutes. Serve hot over baked ham or broiled ham slices. Makes about 2 1/2 cups sauce.
2 cups sugar 1-1/2 cups milk 1 cup butter or margarine 3 (1/4-ounce) envelopes active dry yeast 1 tablespoon all-purpose flour 1 teaspoon sugar 6 large, eggs lightly beaten 9 cups all-purpose flour 2 hard-cooked eggs, unshelled and dyed 1 large egg, lightly beaten Sesame seeds
Combine first 3 ingredients in a large saucepan; cook over medium heat until butter melts. Cool milk mixture to 105 to 115. Combine yeast and next 3 ingredients in a large bowl, let stand 5 minutes. Stir in 6 lightly beaten eggs. Gradually add 9 cups flour alternately with milk mixture, stirring well. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour. Punch dough down, and divide in half, divide each half into 3 portions. Shape each portion into a 2 1/2 -foot rope. Pinch 3 ropes together at 1 end to seal, braid ropes. Place braid on a lightly greased baking sheet, and shape into a circle. Place 1 hard cooked egg where braids meet, shaping dough around egg. Repeat procedure with remaining 3 ropes of dough. Cover braids, and let rise in warm place (85 degrees), free from drafts, 30 minutes. Brush bread with 1 beaten egg, and sprinkle with sesame seeds. Bake at 350 degrees for 30 minutes or until golden brown. Yield: 2 loaves.
Bible 1 cup whole pecans 1 teaspoon vinegar 3 egg whites Pinch of salt 1 cup granulated sugar 1 quart or gallon size zipper bag Wooden spoon Tape
Preheat oven to 300 degrees. Place pecans in ziploc bag and let kids beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read: John 19:1-3. Then Pilate took Jesus and had him flogged. The soldiers twisted together a crown of thorns and put it on his head. They clothed him in a purple robe and went up to him again and again, saying, 'Hail, king of the Jews!' And they struck him in the face.
Let each child smell the vinegar. Add teaspoon of vinegar into the mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink. Read John 19:28-30...Later, knowing that all was now completed, and so that the Scripture would be fulfilled, Jesus said, 'I am thirsty.' A jar of wine vinegar was there, so they soaked a sponge in it, put the sponge on a stalk of the hyssop plant, and lifted it to Jesus' lips. When he had received the drink, Jesus said, 'It is finished.' With that, he bowed his head and gave up his spirit.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11. The thief comes only to steal and kill and destroy; I have come that they may have life, and have it to the full. 'I am the good shepherd. The good shepherd lays down his life for the sheep.'
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sins. Read Luke 23:27 A large number of people followed Him, including women who mourned and wailed for Him.
So far the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8--Taste and see that the Lord is good; blessed is the man who takes refuge in Him~and John 3:16--'For God so loved the world that He gave His only begotten son, that whoever believeth in Him shall not perish but have everlasting life.'
Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18--'Come now, let us reason together,' says the Lord. 'Though your sins are like scarlet, they shall be as white as snow; though they are red as crimson, they shall be like wool.' And John 3:1-3 Now there was a man of the Pharisees named Nicodemus, a member of the Jewish ruling council. He came to Jesus at night and said, 'Rabbi, we know you are a teacher who has come from God, for no one could perform the miraculous signs you are doing if God were not with him.' In reply Jesus declared, 'I tell you the truth, no one can see the kingdom of God unless he is born again.'
Fold in broken nuts.
Line cookie sheet with waxed paper. Drop mixture by spoonfuls onto waxed paper. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60 As evening approached, there came a rich man from Arimathea, named Joseph, who had himself become a disciple of Jesus. Going to Pilate, he asked for Jesus' body, and Pilate ordered that it be given to him. Joseph took the body, wrapped it in clean linen cloth, and placed it in his own new tomb that he had cut out of rock. He rolled a big stone in front of the entrance to the tomb and went away.
Place the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66 'Take a guard,' Pilate answered. 'Go, make the tomb as secure as you know how.' So they went and made the tomb secure by putting a seal on the stone and posting a guard.
GO TO BED. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 'I tell you the truth, you will weep and mourn while the world rejoices. You will grieve, but your grief will turn to joy.' And John 16:22 'So with you~ Now is your time of grief, but I will see you again and you will rejoice, and no one will take away your joy.'
On Easter morning, open the oven and remove the cookies. Take a bite. Notice~the cookies are hollow!
On the first Easter Jesus' followers were amazed to find the tomb open and empty.
Read Matthew 28:1-9 After the Sabbath, at dawn on the first day of the week, Mary Magdalene and the other Mary went to look at the tomb. There was a violent earthquake, for an |
