Filled Chocolate Easter Eggs

*HOLIDAY COLLECTION- 3 cups sugar 1 cup light corn syrup 1 cup.water 2 egg whites 1 teaspoon vanilla 1 1/2 cups shredded coconut 3/4 cup chopped nuts 1/2 cup whole candied cherries, well drained powdered sugar 12 oz milk chocolate candy bars or dipping chocolate Measure sugar, syrup, and water into large saucepan. Heat, stirring occasionally until sugar dissolves. Bring mixture to boiling over high heat. Cover pan; boil for a min or two to let steam dissolve sugar crystals from sides of pan. Uncover; cook rapidly without stirring,  to the hard ball stage 260 degrees ( small spoonful of mixture will form a hard ball when dropped in cold water). Beat egg whites until stiff; slowly pour syrup over them, beating constantly. Add vanilla.  Continue beating, first with mixer and then by hand until candy becomes thick and creamy and holds its shape. Let stand just until it is cool enough to handle. Divide in half ; add coconut to one part, nuts and cherries to the other.Mold into egg shapes on board lightly sprinkled with powdered sugar. Place eggs in refrigerator or freezer to chill. Meanwhile melt chocolate over hot water. Frost bases of candy eggs; let set in refrigerator. Place on waxed paper; frost tops and sides; let set. Decorate if desired. Wrap carefully; store in refrigerator for about a week to mellow.  YIELD:  3 pounds; 2 large, 6 medium or 12 small eggs.  (Source: Dorothy Dean)

Buttery Cookie Flowers

*Holiday Collection- A perfect Easter treat!!! Prep time: 35 min-Total time: 1 hour  1 cup butter,softened  1 cup sugar 1 egg 1 TB orange juice 1 TB vanilla 3 cups all-purpose flour 1 tsp baking powder Assorted spring-colored decorator sugars Jelly beans or other small candies, if desired Yellow or white icing pen or decorator icing if desired. Heat oven to 375 degrees. Spray 36 mini muffin pan cups lightly with no-stick cooking spray; set aside. Combine butter,sugar and egg in large bowl. Beat at medium speed until creamy. Add orange juice and vanilla. Continue beating,scraping bowl often, until well mixed. Add flour and baking powder, beating at low speed until well mixed. Shape dough into 36 (about 1 1/4-inch) balls. Roll in decorator sugars. Place in prepared muffin pan cups. Refrigerate 10 min or until firm. Cut each ball in almost half, using kitchen scissors (do not cut all the way through). Cut each half into 3 petals. Bake 10-12 min or until cookies are set in center and tips are just begining to brown. Cool 5 min in muffin cups; remove to cooling rack. Attach jelly beans to centers of cookies with small amount of icing, if desired. 3 dozen cookies. (Source: Land O Lakes)

HELPFUL HINT

*Fruit juices, such as pineapple and orange, can be used as salad dressing by adding a little olive oil, nutmeg, and honey.

COOKING TERM

*FOLD: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. A spatula is used to gently bring part of the mixture from the bottom of the bowl to the top. The process is repeated, while slowly rotating the bowl, until the ingredients are thouroughly blended.

HELPFUL HINT

*Instant potatoes help to thicken soups and stews.

STUFFED FRENCH TOAST

*Holiday Collection- A Easter breakfast!!!  1 loaf challah (or French bread) 1/2 cup softened cream cheese 1/4 cup strawberry preserves 1/2 tsp grated lemon rind 3 eggs 3/4 cup milk 3 TB sugar 1 tsp vanilla extract 1/4 tsp salt 2 TB melted butter *confectioners' sugar, for sprinkling * Fresh strawberries, for garnish * Maple syrup or a fruit syrup  Spritz a 9-by-13-inch baking pan with cooking spray. Slice bread into 12 pieces. Make a slit in side of each.slice,large enough to accomodate filing without tearing bread. In a med bowl, beat cream cheese,preserves, and lemon rind on med until well blended. Spread a little cheese mixture inside slit of each slice of bread. Transfer to baking pan. In a med bowl,beat eggs,milk, sugar,vanilla,and salt. Pour over slices,turning to coat. Cover and chill for at least 1/2 hour and no longer than 24 hours. Preheat oven to 425 degrees. Drizzle slices with butter and bake for 25 min or until golden brown. Dust with confectioners' sugar and garnish with strawberries. Serve with maple or fruit syrup. Hands-On: 15 min Total: 1 hr 10 min Serves:6 (Source: dashrecipes.com)

ORANGE RICOTTA PANCAKES WITH RASPBERRIES

*Holiday Collection- These can be made full- or silver dollar-size.   4 eggs,separated  1 1/3 cups part-skim ricotta cheese 2 TB. sugar 2 TB orange rind 1/2 cup flour 1/8 tsp salt 2 TB melted butter 1 cup fresh raspberries * Maple syrup  In a med bowl,beat egg yolks, sugar, and orange rind on medium until creamy. Beat in flour and salt. In a separate bowl, beat egg whites on high until stiff peaks form. Whisk into ricotta mixture. Spoon batter onto a preheated,lightly bittered griddle. When small bubbles appear on surface of pancakes, flip and cook on other side. Brush pancakes with melted butter. Serve with raspberries and syrup.  An ideal Easter breakfast!! Serves 4 Hands on: 15 min. Total cooking time: 30 min. (Source: dashrecipes.com)