The Rural Voice, 1999-04, Page 43I -inch ball. Place 2 logs for ears next
to, and touching, 3/4 -inch ball.
Bunny is formed during baking.
Bake for 11-15 minutes or until top
springs back when touched lightly in
centre.
Remove from oven; place 1
marshmallow on each bunny to
resemble tail. Continue baking for I-
2 minutes or until marshmallows are
slightly melted.
PASTEL -COATED COCOA
BONBONS
2 pkgs (3 -oz. each) cream cheese,
softened
2 cups powdered sugar
1/2 cup cocoa
2 tbsp butter, melted
1 tsp vanilla extract
Pastel Coating:
6 tbsp butter
3 cups powdered sugar
1/4 cup milk
Itsp vanilla extract
red, green or yellow food colour
In small mixer bowl, beat cream
cheese. Add powdered sugar, cocoa,
butter and vanilla; blend well. Cover;
refrigerate several hours or until firm
enough to handle.
Place wax paper on tray. Shape
mixture into 1 -inch balls, place on
prepared tray. Refrigerate, uncovered,
3-4 hours or until dry.
Before coating, place in freezer
about 10 minutes. Using fork, dip
cold centres into very warm pastel
coating. (Stir coating before dipping
each bonbon.) Gently tap fork on side
of bowl to remove excess coating.
Quickly remove. Place on wax paper -
covered tray.
For decorative top, drizzle small
amount coating over top of bonbon.
Refrigerate until firm; Store in
airtight container in refrigerator.
Pastel Coating:
In medium microwave -safe bowl,
combine butter, powdered sugar, milk
and vanilla. Microwave at HIGH
(100%) 1-2 minutes or until smooth
when stirred. Add several drops
desired food colour to tint mixture
pastel pink, green or yellow.
EASTER BUNNY PIE
Pie shell:
2 tbsp butter or margarine
1 1/2 cups flaked coconut
Filling:
3/4 cup milk
I oz unsweetened chocolate
1/4 tsp salt
2Q large marshmallows or 2 1/2
cups miniature marshmallows
1 tsp vanilla
1/2 tsp peppermint flavouring
cup whipping cream
Melt butter. Add coconut.
Combine thoroughly. Press into a 9 -
inch pie plate. Bake at 300°F for 10-
15 minutes.
Combine milk, chocolatgand salt
in top of double boiler. Cook over
boiling water until chocolate is
melted. Add marshmallows. Cook
until melted. Cool.
Stir in vanilla and flavouring.
Whip cream until stiff. Fold in the
cooled chocolate mixture. Pour into
prepared pie shell. Chill until set.
To make marshmallow bunnies,
snip top of large marshmallow as
if to cut a thin slice, but do not
cut right through. Cut top slice
almost in half to make ears.
Stick toothpick halves through
ears to hold them up.
Make face using whole cloves for
eyes and nose (currants work well
too) and coconut for whiskers. Set
bunnies around edge of pie.
EASTER EGG
1/2 gal rich vanilla ice cream •
1 pt orange sherbet
Line 2 deep oval bowls with foil.
Press 1/2 of ice cream into each bowl,
leaving a depression in centre..
Freeze. Fill depression with sherbet
(like white and yolk of egg). Freeze.
Unmold and press together.
Freeze. Place on tray. Remove foil
and ice top of half with frosting.
Freeze.
Ice other half and decorate with
jelly beans and rosettes.
Frosting:
3 squares unsweetened chocolate
1 1/4 cups icing sugar
3 tbsp hot water
3 egg yolks
3 tbsp butter
'Melt unsweetened chocolate in top
of double boiler. Remove from heat.
Beat in icing sugar, hot water, egg
yolks (1 at a time) and butter. Slice
with warm wet knife.
PEANUT TRUFFLE MICE
1 cup (250 mL) evaporated milk
1/2 cup (125 mL) granulated sugar
2 pkg (300 g each) peanut butter
chips
86 blanched whole almonds,
toasted
unsalted peanuts or slivered
almond
melted chocolate for garnish
(optional)
In heavy saucepan. combine
evaporated milk and sugar; cook over
medium heat, stirring, until mixture
comes to full boil. Boilrfor 3 minutes.
stirring constantly; remove from heat.
Add peanut butter chips; stir
vigorously until melted and smoothly
combined. Pour into bowl; cover and
refrigerate until firm. about 1 hour.
Shape teaspoonfuls (5 mL) of
peanut butter chip mixture into balls.
Indent thumbprint into each ball and
place almond inside: press mixture
around almond to Corm egg shape.
Place on waxed paper -lined sheet and
press base to flatten slightly. Insert
peanut halves for ears.
Cover and refrigerate for about 1
hour or until firm. Decorate or coat
with melted chocolate if desired.
(Truffles can be refrigerated in single
layer in airtight container for up to I
week or frozen for up to 3 weeks. )0
There was an omission in last
month's recipe "Hasty Pudding".
We apologize for the error and
have reprinted the recipe correctly.
HASTY PUDDING
3/4 cup maple syrup
1/3 cup water .
1 1/2 tsp baking powder
1 cup flour,
1/2 tsp salt
1/4 cup dark brown sugar
1/2 cup milk
1 tsp vanilla
1/4 cup melted butter
1/4 cup chopped nuts or raisins
Preheat oven to 350°F. Combine
syrup and water in a saucepan and
bring to a boil. Combine remaining
ingredients except raisins and nuts;
rnix until smooth. Pour batter into a
greased I -quart casserole. Sprinkle
with raisins or nuts. Pour boiling
syrup -water mixture over batter.
(This makes sauce in bottom of
pan.) Bake for 35-40 minutes or
until done. Serve with light cream it
desired.0
APRIL 1999 39