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Show J Relfex lournal'Bulletin I Leader :lpnl 8, t j iSi Marshmallow Easter Eggs PRIDE OF THE EASTER BUNNY The pictures were taken using Young Adults of the Layton 10th LDS Ward. The models are Lisa Almond, Leslie Harris and Suzanne Rogers. step-by-st- Recipe by LaNore Harris LaNore Harris has made these d Easter treats " for many years. A simple project to make, an egg, about the ' size of a Leggs Panty Hose container, costs about 25 cents. This is a fun family project Mothers can entertain children for an afternoon, or school groups can make eggs as items for gifts. The Easter eggs are also popular hand-dippe- fund-raisin- g clubs. The recipe for the marshmallow egg center is as follows: 2 envelopes unflavored Knox Gelatin softened in 4 T cold water. Add one 3 oz. pack Jello, any flavor; Dissolve the mixture by adding 1 C boiling water. Add 2 C granulated sugar. . , Rapidly place in prepared molds. Any shape molds can be used, muffin tins, panty hose containers, deep cookie cutters, molds, bunny molds, for instance. The mold is used only to make an impression in some flour placed in a d dripper container. Fill the impression, not the mold with the Marshmallow mixture. Fill the impressions until the mixture rounds up on the top. Leave until firm (about 12 hour). When marshmallow is firm, sprinkle the top of the shape with flour. Remove from molded impression. Step III n Warm dipping chocolate in an electric that has an low 5 extremely pounds of dipping temperature setting. chocolate will do 100 medium size eggs. Place marshmallow centers in the dipping chocolate. ' Decorating Icing fry-pa- 2 C confectioners sugar 1 T water Add more water 1 teaspoonful at a time until the icing is the consistency needed to use in a decorators tube. Makes about 34 C. Step Step II I Beat the marshmallow ingredients with an electric mixer until it is the consistency of medium divinity (15-2- 5 minutes). Marshmallows, chopped nuts, coconut, cherries, M & Ms, etc. can be added just before the mixture is placed in molds. Using your hands, cover the center with the chocolate, making a swirl on top. Slide the covered egg onto a wax paper covered cookie sheet to harden. After the egg is hardened, trim off any excess chocolate. IV Step Fill waxed butcher paper cones with decorating icing. Use a set of decorating tips to work names, flowers, designs, etc. Easter Breads continued from page 1. French Sesame Loaves Scald the milk and set it aside. Dissolve the yeast in the warm water. Beat the eggs;' then add the dissolved yeast to them. Add the sugar, melted butter and the flavoring. Gradually stir in the flour and salt. Turn the dough out onto a lightly floured board and knead until it is very smooth and satiny, about 20 minutes. Place in a greased bowl, grease the top, cover and let rise until doubled in bulk. This will take from 2 to 3 hours. Punch the dough loaves. Place each down and divide into round cake or pie pan. Cover in a buttered each and let rise again until they are doubled. Brush the tops of the loaves with milk for a glaze e oven for about 40 minand bake in a utes or until golden brown. Yields 2 loaves. 350-degre- Easter Egg Individual Loaves Divide dough into 8 pieces. Take about one-quart- er of each piece and set aside. Shape large pieces into round balls. On greased baking sheets press larger pieces of dough down into circles, thick. Place a tinted raw egg in the center of each. Divide each of the remaining 8 pieces of dough in half. Shape each into a rope. Using 2 ropes, cross in an X over each egg and seal ends underneath dough. Cover, let rise in warm place until doubled in bulk, about 1 hour. Bake in 350 degrees oven for 20 to 25 minutes. Makes 8 individual breads, (the X over each loaf is symbolic of the resurrection of our Savior, Jesus Christ, on Easter Day!) Easter Egg Bread Ring Divide dough into 4 equal parts. With hands, roll each part into a strand about one inch in diameter. To make one bread ring, line up two strands of dough on greased cookie sheet Pinch strands together at one end. Starting at this end braid the strands loosely without stretching dough. Tuck a colored egg in each space between the spots where dough overlaps. Use about six colored eggs for each bread ring. Gently twist dough to form a circle; pinch ends together to seal. Repeat process for remaining strands of dough and colored eggs. Brush dough and eggs with melted margarine. (It makes the eggs shiny). Let rise about one hour or until doubled in bulk. Bake in oven preheated to 375 degrees about 30 minutes or until done. Makes 2 bread ring. (In Portugal, where wine is served with each meal, these rings were sometimes served with the bottle of wine in the center of the rings. This made a complete meal. To hold the dough from closing, bowl or empty can the size of insert an oven-prothe wine bottle into the center of the ring before baking. This makes an attractive gift!) These breads are served either plain or with sweet butter. Eat the eggs or not, as you wish; they are simply hard boiled, or in this case, hard baked! Makes 6 loaves 6 12 to 7 cups unsifted flour 1 tablespoon salt 2 packages Active Dry Yeast 2 12 cups very hot water (120-13- 0 degrees.) 1 egg white 1 tablespoon cold water 1 tablespoon sesame seed In a large bowl thoroughly mix 2 13 cups flour, salt and undissolved yeast Gradually add water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, 4 to 5 minutes. Shape into a ball. Place in greased bowl, turning to grease top. Cover let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; divide into 6 equal pieces. Shape each piece into a ball. Place on greased baking sheets. With a knife fnake 4 diagonal cuts on top of each loaf. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 450 degrees for 25 minutes. Combine egg white and 1 tablespoon cold water. Remove loaves from oven and brush with egg white mixture; sprinkle each loaf with sesame seed. Return to oven ; bake 5 minutes longer, or until done. Remove from baking sheets and cool on wire racks. ; These French rolls not only brighten the kitchen and table, but can be served with quiche and salad for lunch, or warmed for a simple continental breakfast. |