Easter Bunny Racers Recipe 455

EASTER BUNNY RACERS RECIPE - (4.5/5)

Steps:

• Cut a rectangle out of the top of the round side of the snack cake, starting about a third of the way from the front end of "car." (It needs to be big enough for the bunny to fit into). Use frosting to adhere the bunny peep, mini pretzel "steering wheel," and halved marshmallow "tires" in place. If your cake has plenty of filling, you may not need any frosting to secure the bunny. Decorate the center of the "tires" with M&M's, using a dab of frosting to adhere. Allow time for frosting to set up.

EASTER BUNNY RACERS

Steps:

• Unwrap Swiss cake rolls and put on flat surface to work on.
• Place contents of frosting container in quart-sized ziploc bag; press all air out, seal and snip corner off end.
• Cut a shallow V shape in bottom of Peeps so they sit flat on cake rolls.
• Add small amount of frosting to bottom of Peeps and stick on almost to the back of cake rolls.
• Take halved peach gummy slices and add small dabs of frosting to cut end and stick down behind Peep as the "back of the seat".
• Next, add small dab of frosting to Lifesavers and stick down in front of Peep on a slight angle for steering wheel.
• Take 2 matching M&M's and adhere to front of cake roll as the headlights.
• Take 4 matching Spree candies (or equivalent) and use frosting to adhere them two to each long side of cake roll as the tires.
• Repeat with all cake rolls.

EASTER BUNNY RACERS

Steps:

• Place Swiss Roll on flat surface or plate. Put a dab of chocolate frosting on each lifesaver. Make four "wheels" with lifesavers, and use another for a steering wheel. Split one fudge covered graham cookie in half, cover back side with a little bit of frosting, and use to finish off the front end of the "car". Put a dab of frosting on bottom of the bunny and adhere to top side of the Swiss roll "car".

EASTER BUNNY BREAD

Steps:

• Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7x6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers., Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body., Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth., Cover and let rise in a warm place until doubled, about 30-45 minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool., Place bread on a serving tray. Cut a 3-1/2-in. circle in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Place a 1-cup shallow bowl in the hole and fill with dip.