Easter Basket Cocktail Recipe 445

EASTER BASKET COCKTAIL RECIPE - (4.4/5)

Steps:

• Shake with ice until chilled. Pour into decorated glasses and serve. DECORATING THE GLASS: Rim a martini glass with thick simple syrup and then dip into dyed green coconut flakes, then adorn with a little marshmallow peep.

EASTER BASKET COOKIES

Steps:

• Heat oven to 375° F. Grease or spray 32 miniature muffin cups. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
• Roll dough into 32 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup.
• Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling racks.
• Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.
• Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.

EASTER BASKET CAKE

Steps:

• Prepare the cake mix and bake the cake in two 8 inch rounds according to package directions. Cool completely.
• Cut a circle out of the center of one of the layers, leaving a ring that measures 1 1/2 inches from the outer to the inner edge. Place the uncut layer on a serving platter and frost the top. Place the ring layer on top of the frosted layer, and frost the sides and top of the basket. Decorate the sides and top by pressing candy pieces into the frosting.
• To tint the coconut, combine water and green food coloring in a medium bowl. Stir in coconut with a fork until evenly tinted. Place green coconut grass in center of cake basket.
• To make a handle, cut a piece of aluminum foil 8x16 inches. Fold in half lengthwise 4 times. Wrap with ribbon, securing the ends with tape. Insert ends of the handle into the cake top. Fill basket with Easter candy and goodies, if desired.

EASTER BASKET COOKIES RECIPE - (4.4/5)

Steps:

• Heat oven to 350° F. Grease or spray 24 miniature muffin cups. In medium bowl, stir or knead cookie dough and flour until well blended. Roll dough into 24 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup. Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling rack. Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached. Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.

EASTER "BASKETS" BREAD

Steps:

• In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
• Combine milk, water and Fleischmann's Margarine in a saucepan.
• Heat over low heat until liquids are very warm (120 F- 130 F).
• Margarine does not need to melt.
• Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add 3 eggs and 3/4 cup flour.
• Beat at high speed 2 minutes, scraping bowl occasionally.
• Stir in enough additional flour to make a soft dough.
• Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
• Place in greased bowl, turning to grease top.
• Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
• Punch dough down; turn out onto lightly floured board.
• Divide dough into 8 equal pieces.
• Take about 1/4 of each piece and set aside.
• Shape larger pieces into round balls.
• On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick.
• Place a hard-cooked egg in center of each.
• Divide each of the remaining 8 pieces of dough in half.
• Shape each into 2 ropes, cross in an"X" over each egg and tuck underneath dough.
• Cover; let rise.
• Keep free from draft, until doubled in bulk.
• Sprinkle"baskets" with colored nonpareils.
• Bake at 350 F degrees for 20 to 25 minutes.
• Remove from baking sheets and serve cooled with whipped butter or jelly.