The Rural Voice, 1999-04, Page 42RURAL LIVING
Fun treats to delight kids at Easter
Selected by Bonnie Gropp
Spring in the air and the Easter
Bunny on his war makes this a
magical time for children. What
better way to add to the fun than
with some homemade Easter treats,
sure to get them in the holiday
mood.
LAND OF CHOCOLATE
CUPCAKES
I IOOg milk chocolate bar, cut into
small chunks
1/4 cup (50 mL) boiling water
1/4 lb (125 g) butter, softened
3/4 cup (t75 mL) sugar
2 large eggs, separated, at room
temperature
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) cake and pastry
flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) buttermilk (or
yogurt thinned with a little milk)
In a medium-sized mixing bowl,
combine the chocolate with the
boiling water and stir until the
chocolate melts. Set to one side and
allow to cool.
Preheat oven to 350°F (180°C). In
a Targe mixing bowl, cream the butter
and sugar together until mixture is
light and fluffy. Add egg yolks and
beat well. Add the melted chocolate
gradually, then the vanilla and beat
well until smooth.
In another mixing bowl, sift
together the cake flour, baking soda
and salt. Alternately add these dry
ingredients and the buttermilk (or
yoguri mixture) to the chocolate
mixture blending well after each
addition. Set to one side.
In a smaller bowl, beat egg whites
until stiff and glossy; fold the beaten
egg whites into the chocolate
mixture.
Using a tablespoon, divide the
batter evenly among 18 paper -lined
muffin cups. Bake for about 20
minutes. Let cool in pan 5 minutes,
then remove to a backing rack.
When completely cool, spread
with a butter icing.
38 THE RURAL VOICE
These delectable dessert tidbits can be made ahead and frozen or baked up right
away andserved from the oven.
TURTLE BUNDLES
half pkg (411 g) frozen puff pastry
1 egg, beaten
17 Turtles® candies • .
1 tbsp (15 mL) granulated sugar
Thaw pastry according to package
instructions. On lightly floured
surface, roll out pastry to less than
1/8 -inch (3 mm) thickness (about
12x20-inch/30x50 cm). Using 2 3/4 -
inch (7 cm) round cookie cutter, cut
out 24, rounds.
For 12 of the rounds, brush pastry
edges with some of the egg; place
candy in centre of each. Top each
with remaining rounds, pressing
edges to seal. Cut a small slit in top
of each to vent.
Rework and roll out remaining
dough pieces; cut out 10 rounds and
repeat with remaining candies to
form another 5 domes. Brush tops
lightly with egg; sprinkle with sugar.
(Bundles can be frozen in airtight
container for up to 2 weeks; bake
frozen.)
Bake on ungreased baking sheets
in 375°F (190°C) oven for 15 to 20
minutes or until golden brown. Serve
warm.
CARROT BUNNY COOKIES
1 cup butter or margarine,
softened
1 cup sugar
1 egg
ltsp vanilla
1 cup (1 medium) shredded carrot
3 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp grated orange peel
30 miniature marshmallows
Heat oven to 30°F. In large mixer
bowl combine butter, sugar, egg and
vanilla. Beat at medium speed,
scraping bowl often, until well mixed
(1-2 minutes).
Add all remaining ingredients
except marshmallows. Reduce speed
to low. Continue beating, scraping
bowl often, until well mixed (2-3
minutes).
To shape bunnies, roll 1/3 dough
into 30 (1 -inch) balls, 1/3 into 30
(3/4 -inch) balls and remaining 1/3
into 60 (lx 1/4 -inch) logs to resemble
ears.
On greased cookie sheets for each
bunny place 1 (1 -inch) ball; place I
(3/4 -inch) ball next to, and touching,