RHUBARB CHIFFON PIE

*HOLIDAY COLLECTION-  2 1/2 cups sliced rhubarb 3/4 cup sugar 1 envelope unflavored gelatin 1/4 cup cold water 3 egg yolks 1/4 cup lemon juice 1/4 teaspoon salt 1/3 cup sugar 3 egg whites 6 TB sugar 1 9-inch baked pie shell. Combine rhubarb and 3/4 cup sugar in saucepan; cook slowly,stirring occassionally,until rhubarb becomes pulpy. Soften gelatin in cold water. In small pan, beat egg yolks slightly with lemon juice, salt and 1/3 cup sugar. Cook, stirring frequently, over very low heat until mixture thickens. Mix with rhubarb; stir in softened gelatin; cool until slightly thickened. Beat egg whites until foamy. Add 6 TB sugar gradually while beating to stiff peaks. Fold into chilled rhubarb mixture. Turn into baked pie shell and chill until firm. Garnish with whipped cream,if desired. (Source: Dorothy Dean)

HOT CROSS BUNS

*HOLIDAY COLLECTION-   2 pkg yeast, compressed or dry 1/4 cup water (lukewarm for compressed,warm for dry yeast) 1 cup milk 1/2 sugar 2 teaspoons salt 1/4 cup shortening 2 eggs 5 cups sifted flour,about 1 teaspoon cinnamon 1/4 teaspoon allspice 1 cup currants or raisins 1/2 cup chopped citron 1 egg white, slightly beaten.  Soften yeast in water. Scald milk. Add sugar,salt and shortening. Cool to lukewarm. Add flour to make a thick batter. Add softened yeast and eggs. Beat well. Add spices,currants,citron and enough more flour to make a soft dough. Turn out on lightly floured board. Knead until smooth and satiny. Place in greased bowl. Cover and let rise in warm place about 1 1/2 hours. When light,punch down. Let rest 10 min. Divide dough into halves. Roll out each half of dough to 1/2-inch thickness. Cut with 2 1/2-inch bisquit cutter. Shape into balls and place on greased baking sheet. Let rise until doubled, about 45 min. Brush with egg white. Bake at 350 degrees for 20-25 min. Make cross of White Icing on each bun.  YIELD: About 2 1/2 dozen.   WHITE ICING:  Gradually add 1 1/2 cups powdered sugar to 1 unbeaten egg white; beat well after each addition. Stir in 1/4 teaspoon vanilla. Use decorating tube or paper cornucopia to form crosses on buns.
*Can use raspberry or lemon jelly piped on along with white icing or raspberry/lemon combination. Lots of flexibility here. Use your descretion as you see fit. (Source: Dorothy Dean)

EASTER EGG SALAD

*HOLIDAY COLLECTION-8 drained egg shells 1 envelope unflavored gelatin 1/4 cup cold water 1 cup boiling water 1/4 cup sugar 2 TB vinegar 2 TB lemon juice 3/4 teaspoon salt 1 cup shredded carrot 1/2 shredded cabbage 1/2 cup frozen peas, cooked.   Drain egg shells by cracking end of shell with sharp knife to make a penny-size opening. Gently shake out egg and save in another dish. Rinse egg shells well;drain upside down in egg carton. Soften gelatin in cold water; dissolve thouroughly in boiling water. Add sugar, vinegar,lemon juice and salt. Cool mixture until slightly thickened; mix in remaining ingredients. Pour mixture into shells. When firm, Peel off shells. Serve on crisp greens; garnish with mayonnaise.   YIELD:  4 or 8 servings.  NOTE: If you wish eggs of different colors, divide gelatin mixture (before it is too thick) into parts, adding a small amount of food coloring to each part.  Then add an equal amount of vegtable mixture to each part.  (Source: Dorothy Dean)

BUNNY BISQUITS

*HOLIDAY COLLECTION- Make bisquit dough from favorite recipe or from prepared bisquit mix.  Roll 1/4-inch thick and cut as follows; Cut rounds 1 1/2- inches across for bodies; rounds 1-inch across for heads; strips about 1 by 1 1/4-inches for ears; very small balls of dough for tails. Place on greased baking sheet to resemble bunnies: Use one large round, one small round, two strips molded into proper shape for ears; place the small ball of dough on top of the body round, right at the edge opposite the head, for tail. Brush with milk; sprinkle with sugar. Bake at 450 degrees for about 10 min.  YIELD: 2 cups bisquit mix will make eight bunnies. (Source: Dorthy Dean)

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.