Fruit Salad Recipe - Easy Chinese Dessert

Made from sugar that has been cooked until it turns a light amber color, rock sugar is a popular ingredient in Chinese desserts. It can be found at Asian markets, or you can substitute 6 tablespoons of granulated sugar.Feel free to use whatever fresh fruits are in season for the filling, or other melons such as canteloupe for the "bowl." If fresh mango is unavailable, substitute canned mango slices and juice.Serves 4.
Ingredients:
1 cup water
4 ounces rock sugar, or 6 tablespoons granulated sugar
2 tablespoons mango juice, fresh or canned
1 cup mango slices, fresh or canned
1 cup sliced papaya
1 peach or apple, sliced
2 kiwi fruit, stems cut off, pared and cut into thin slices
1 tangerine, peeled and separated into individual segments
4 to 8 lychees, longans or fresh strawberries, optional
4 hollowed out honeydew melon halves*
Preparation:Bring the water, rock sugar and mango juice to a boil over medium-low heat, stirring to dissolve the rock sugar. Cool.Toss all of the fruit except for the honeydew with the sugar syrup mixture. Spoon 1 to 1 /4 cups into each prepared honeydew melon half. Chill until ready to serve.*Melons that have already been hollowed out are frequently available when the melon is in season. The exact amount of fruit needed for each melon halve in this recipe will depend on how much of the honeydew was hollowed out.If you're preparing your own melon halves from whole honeydew melons, feel free to substitute the scooped out honeydew for the papaya, mango or peach as desired.

Recommended Dessert Book - Easy Desserts

"Desserts by the Yard" is more then a "cookbook"
Each receipe has a story of the author's life and what part of the world she created the easy to bake with a photograpy that makes you want to lick the pages.....
Sherry's receipe for her cover photo of Charlotte russe was my favorite dessert when I was growing up in New York
and now I can share this with my children & grandchildren
My college granddaughter is reading this book as a Biography and loving Sherry's story.
I strongly recomend this book as a gift and get one for yourself to enjoy the read and the "eat" of this wonderful book.

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by:Shelly Balloon

Easter Eggs Basket Dessert Recipe

Prep Time: 25 minutes

Ingredients:

• 4 shredded wheat biscuits, crumbled
• 3/4 cup peanut butter
• 3/4 cup butterscotch chips

Preparation:

Mix peanut butter and chips over low heat or place in microwave until melted. Add shredded wheat. Cool slightly, then mold into baskets - wonderfully yucky! Try shaping over back of bowl. Place baskets in fridge to set. Fill nests with Easter eggs and/or candy. Little nests filled with jellybeans are delightful. Makes 4 large baskets or 6 small ones.
source:bonitavalet.com

Easy Easter Pie Recipe

Prep Time: 25 minutes

Ingredients:

• 20 mini peanut butter cups, chopped
• 1 large tub frozen non-dairy whipped topping, thawed
• 1 graham cracker crust
• 50 chocolate kisses
• jelly beans, optional
• candy eggs, optional

Preparation:

Chop peanut butter cup into 6 pieces, set aside, microwave 50 kisses in microwave safe bowl on high for 1 minute or just until melted when stirred, stir in 3 1/2 cups whipped topping until blended.

Spread half of chocolate mixture into pie crust, sprinkle with peanut butter cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set.

Spread with remaining whipped topping just before serving. Garnish each serving with candy eggs and/or jelly beans.

Easter Eggs From Marshmallows

Marshmallow Easter Eggs are made with from-scratch marshmallows and make a fun Easter recipe.

Prep Time: 50 minutes

Ingredients:

• 2 tablespoons unflavored gelatin
• 1/2 cup cold water
• 2 cups sugar
• 3/4 cup hot water
• 1 cup light corn syrup
• 2 teaspoons vanilla
• cornstarch
• 1 pound milk chocolate, melted and cooled

Preparation:

Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240 degrees). Cool a few minutes. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time. Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla. Pour into a well greased 7 x 9 inches pan and chill thoroughly. Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper. Pour melted milk chocolate over eggs and let set. Refrigerate for easier handling.
source:about.com,winsconsinmade.com

How To Color Easter Eggs Using Food Colors

Here is how to color Easter Eggs using food colors.
Prep Time: 25 minutes
Ingredients:

* eggs
* boiling water
* vinegar
* liquid food colors (green, yellow, red, blue*)

Preparation:
To hard boil eggs, place eggs in saucepan. Cover with cold water. Cover pot and bring to a boil. Allow eggs to simmer for 15 minutes. Remove from heat and drain eggs. Rinse with cool water.

In coloring eggs, add 1 teaspoon vinegar to 1/2 cup boiling water. Add at least 20 drops of desired color. Dip hard boiled eggs in colored water. The longer in the water the deeper the color. Store eggs in refrigerator.

Colors can be mixed to make other colors. (Yellow and red equals orange, red and blue is purple, and so on.)

My daughter likes the tie dyed effect. She'll dip her egg in one color. Let it dry and then put tape around the egg. Then dip the egg into another color. She removes the tape to have a two or multiple-toned egg. You can also draw on the egg with a crayon. The wax resists the food colors and you'll have white places on the egg after dipping.
source:about.com

1990's Easter Retro Candy Gift Basket

Product Description
Our Easter Retro Candy Gift Boxes are full of favorite nostalgic candy assortments from past decades! GREAT EASTER GIFT IDEA! 1990s: Airheads, Apple Heads, Blow Pops, Bottle Pops, Caramel Apple Pops, Cow Tales, Fun Dip, Giant Smarties, Mega Double Lollies, Nerds, Pop Rocks, Push Pops, Ring Pops, Runts, Shock Tarts Roll, Sour Patch Kids, Sour Punch Twists, Sweetarts Roll, Atomic Fireballs, Bzooka, Candy Necklace, Cry Baby Gum, Jolly Rancher Pieces, Lemonheads & Now & Laters. Each box contains 55 or more total pieces (a mixture of small, medium & full size candies) & weighs between 2 - 2 1/2 pounds. Color of Gingham Box may vary. Box size approx. 8"x5"x8".
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Easter Eggs Easy Dessert Recipe

There's nothing better than that peanut butter-chocolate combination, and you'll get it in this recipe, as posted in the forum, for Peanut Butter Easter Eggs.

Prep Time: 50 minutes

Ingredients:

• 6 tablespoons butter, melted and cooled
• 1/3 cup light corn syrup
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3-1/2 cups powdered sugar
• 1-1/2 cups creamy peanut butter
• 1 pound semi-sweet chocolate
• 3 tablespoons plus 1-1/2 teaspoons solid vegetable shortening

Preparation:

Mix first four ingredients. Gradually add powdered sugar and peanut butter, beating until blended. Sprinkle about 1 tablespoon additional powdered sugar on flat surface. Spoon peanut butter mixture onto prepared surface. Knead about 5 minutes. Using 1-1/2 teaspoon mixture per candy, shape into egg form. Place on wax paper covered pan. Refrigerate 1-2 hours.

Melt chocolate and shortening in a double boiler. Continually stir chocolate and shortening. Will take about 20 minutes for chocolate and shortening to combine smoothly. Place eggs on the tines of a fork and dip in chocolate. If chocolate gets stiff, place back in top of double boiler and work until thinner.

Allow to dry briefly. Loosely cover and store in cool, dry place. Yield: 40 candies.

Banana Drop Cookies

These healthy oat cookies are full of moist banana. You're kids will love finding these in their lunch boxes.

1/4 cup rolled oats
3 tablespoons all pupose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 banana, mashed
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon banana extract

1. Preheat oven to 375°F.
2. In a small bowl, combine oats, flour, baking powder and baking soda. Mix well. Add remaining ingredients and stir until blended. Drop mixture by rounded teaspoonfuls onto a baking sheet.
3. Bake 8 to 10 minutes, or until bottoms of cookies are lightly browned. Remove cookies to a wire rack to cool.

Makes 10 cookies.

source:cooksrecipes.com

Apple Dessert With Caramel

1/3 cup butter
1 cup packed brown sugar
1 teaspoon vanilla extract
6 tart apples
Vanilla ice cream for accompaniment

1. Melt the butter in a nonstick pan and stir in the sugar until dissolved. Add vanilla, blending well.
2. Wash, peel and core the apples and cut into quarters. Add apples to the sugar mixture and simmer uncovered over medium heat for about 15 minutes, basting often. Serve warm over vanilla ice cream.

Makes 6 servings.
source:cooksrecipes.com