Bumble Bees buzz with whimsical fun to delight kids off
all ages.
Sweet Hasten Surprises
PEANUT BUTTER EGGS
1 cup peanut butter
1 cup confectioners’ sugar
3 tablespoons butter, melted
VA cups rice crispy cereal
Beat together peanut butter,
confectioners’ sugar, and butter.
Stir in cereal. Roll into egg
shapes. Dip in meltc. chocolate.
CANDIED PINEAPPLE
CHUNKS
1 ripe medium pineapple
1 cup water
2 cups sugar
Vi cup light com syrup
Peel pineapple and slice into
bite-sized chunks. In heavy
saucepan bring sugar, water, and
com syrup to a boil. Add pine
apple chunks. Cook over low
heat until fruit becomes transpar
ent. Drain fruit on rack and
allow to dry. Store in airtight
container.
Shirley Orfanella
Quarryville
MELT-EN-YOUR
MOUTH TRUFFLES
VA cups sugar
3 A cup butter (no substitutes)
5-ounce can evaporated milk
2 packs (4.67 ounces each)
Andes Mints (56 pieces)
7-ounce jar marshmallow
cream
1 teaspoon vanilla extract
22-ounces white baking choco
late, divided
'A cup semi-sweet chocolate
chips
green food coloring (optional)
In heavy saucepan, combine
sugar, butter, and milk. Bring to
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Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
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April
19 Easter Dinner Ideas
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3 National Egg Month
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boil over medium heat, stirring
constantly. Reduce heat, cook
and stir until a candy thermome
ter reads 236 degrees (soft-ball
stage).
Remove from heat. Stir in can
dies until melted and mixture is
blended. Stir in marshmallow
cream and vanilla until smooth.
Spread in buttered 15xl0xl-inch
pan. Cover and refrigerate one
hour. Cut into 96 pieces; roll each
ball (mixture will be soft). Place
on wax paper-lined baking sheet.
In saucepan or microwave,
melt 18-ounces white chocolate
chips. Dip balls into melted choc
olate. Place on wax paper to
harden. Melt remaining white
chocolate. Add food coloring if
you wish. Drizzle over candy.
Store in airtight container. Yield:
8 dozen.
J odie Martin
Newport
Lancaster Co. Dairy Princess
PEANUT BUTTER HEARTS
1 cup peanut butter
2 pounds confectioners’ sugar
Vi cup butter
'A teaspoon vanilla
8-ounce package cream cheese
Cream peanut butter, cream
cheese, butter, and sugar. (Hands
often work best). Form into heart
shapes, about 2 to 3 bite-sizes.
Refrigerate overnight. Dip into
melted 8-ounces semi-sweet choc
olate coating. Keep heated over
warm water. Place on waxed
paper-lined cookie sheet.
Kari Martin
Lancaster Co. Dairy Princess
Kari Martin
(Turn to Page BIO)
Fea
What a pleasure to think
about spring and how to cele
brate during this most welcome
season. Everyone is ready to ex
perience the return of warmer
weather, spring flowers, and
bright colorful baking ideas. In
clude the entire family for an
afternoon of baking fun and
laughter.
For more holiday recipes, dec
orating, gift ideas, and family
fun activities go to www.mars
brightideas.com.
BIRD’S NEST COOKIES
1 Vi cups flaked coconut
2 sticks butter or margarine,
softened
Vi cup granulated sugar
1 large egg
Vi teaspoon vanilla extract
2 cups all-purpose flour
3 A teaspoon salt
VA cups M&M’s Speckled
Milk Chocolate Eggs
1. Preheat oven to 300°F.
Spread coconut-greased cookie
sheet. Toast in oven, stirring oc
casionally, until light golden,
about 25 minutes.
2. Remove coconut from
cookie sheet and set aside.,
3. Incrase oven temperature
to 3SO°F. In large bowl, add
butter and sugar and whip until light and fluffy; beat in egg and vanilla
4. In medium bowl, combine flour and salt. Blend into creamed mixture.
5. Form dough into l'/4-inch balls. Roll heavily in toasted coconut.
6. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with
thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown.
7. Remove cookies and cool completely. Fill indentations with chocolate eggs.
Makes 3 dozen cookies.
BUMBLE BEES
Starburst Fruit Chews or yellow construction paper
3 Dove Truffle Eggs or Snickers Eggs
1 tube decorative yellow icing
M&M’s Milk Chocolate Candies for Easter or Skittles Candies for Easter
1. To make wings, unwrap fruit chews and soften in microwave for 5 seconds. Then thinly roll and
cut into teardrops for bumble bee’s wings. Or cut 12 teardrops from construction paper for wings.
2. Unwrap eggs and place both halves flat on a counter.
3. With decorative icing, pipe lines over eggs. Dot candy with icing and press onto eggs for eyes.
4. Dot each wing with icing and press underneath eggs, one wing on either side of egg.
Makes 6 Bumble Bees.
BONNETS
1 package refrigerated sugar cookie dough or ten 4 > /2-inch cookies
10 medium cupcakes (2!/2-inch), store bought or homemade
2 containers (16 ounces) white frosting
Food coloring
1 bag M&M’s Milk Chocolate Candies for Easter
Starburst Jellybeans
Skittles Candies for Easter
Starburst Fruit Chews •
These Easter bonnets are fun for kids to decorate
and tasty to eat.
a red Recipes
Bird’s Nest Cookies add a festive touch to the din
ner table.
1. Roll sugar cookie dough to
Vi-inch thickness and press out
ten 4 1 /2-inch cookies. Bake the
cookies according to directions
on the package. Set aside.
2. Remove paper cupcake
liner from cupcakes. Slice off
rounded top of cupcake.
3. Ice top of cupcake with 1 ta
blespoon frosting. Turn cupcake
upside down and place on the
cookie. Set “cookie hats” on wire
rack.
4. Divide icing into 4 bowls.
Beginning with a few drops of
food coloring, tint icing to de
sired pastel shade. One at a time,
place icing into microwave for 15
seconds. Stir icing and' check
consistency for pourable consis
tency.
5. Pour frosting over “hats,”
covering them completely. Set
aside for 10 minutes.
6. Decorate using candies.
7. To make hat ribbons, un
wrap fruit chews and soften in
microwave for 5 seconds. Then
thinly roll and cut into thin rib
bons and wrap around the hats.
Makes 10 bonnets.