Edible Easter Candy Carrot Favors

An edible Easter candy

Vanilla Yogurt Cream Sickle Candy: Haggen's Bulk Foods, much less expensive than jelly beans.

Disposable Pastry Decorating Bags: pkgs of 12

Green Fabric Rick Rack: 2 pkgs for 12 carrots.

One cup of candy per bag

Cindys Sinful Cinnamon Rolls

2 pkg yeast

1 tsp sugar

1 c warm water

Dissolve yeast and sugar in water; set aside.

2 cups Milk

Scalded and cooled

2/3 cup shortening

Melt shortening in scaled milk

Pour into large bowl

3/4 cup sugar

4 tsp salt

2 eggs, beaten

Pour into the large bowl

10-11 cups flour

Add gradual to other ingredients

Raise dough in grease bowl till double in size.

Roll out dough on floured surface then

brush melted butter on rectangle of dough

Spread with butter, sprinkle on brown sugar, & (crushed walnuts & raisins optional)

Roll up and cut. Place each roll on grease cookie sheet.

Cover and rise double in size.

Bake 400 20-25 minutes.

Drizzle on icing while warm;
Confectioners Sugar, Milk, Vanilla

Pastry Wrapped Brie with Pecans & Raspberry jam

1 Round Brie Cheese

1/2 sheet Puff pastry Dough

1 Egg

2 Tbls Water

1/2 c Chopped Pecans

1/2 c Raspberry Jam

Place Brie Cheese in freezer for about 30 minutes. Slice in half vertically and add raspberry jam and pecans. Whisk together the water and egg. Brush egg water onto pastry. Place Brie Cheese in center of dough, making a circle cut of the dough around the Brie. Then wrap pastry tightly around the cheese. Make leaves and holly berry balls for garnish from extra pastry and place on top of Brie. Brush more egg water onto pastry. Place back in freezer for 1 hour. Bake at 400 degrees for about 20-25 minutes or until golden brown. Serve warm. with bread or crackers.

Cream Pie Crust

1/2 oil
2 T milk
1 T sugar
1 1/2 c flour
1 tsp salt

Mix in a 9 inch pie plate and pat into shape
Bake 425 lightly browned 8-10 minutes

Chocolate Chip Cookies

Cream together:
1 c white sugar
1 c brown sugar
1 c shortening
2 eggs
1 tsp vanilla

Add the following dry ingredients:
2 ½ c flour
1 tsp. baking soda
1 tsp salt
Do not over mix dry ingredients

Gently fold in:
1 (15oz) bag Ghirardelli Bittersweet chocolate chips
½ c walnuts optional
Bake 350 degrees 9-11 minutes

Pomegrante Syrup/Molasses

4 cups Pomegranate Juice
1/2 c Sugar
1 Tablespoon Lemon Juice

Cook in saucepan 50 minutes for Syrup, 70 minutes for Molasses

Pomegrante Poached Pears

4 Bosc Pears
1 1/2 cup Pomegranate Juice
1 cup Muscatel/Riesling Dessert Wine

Toasted slivered Almonds
Pomegranate Seeds/Arils
Yogurt


Peel pears,place pears in saucepan, pour wine juice over.
Simmer over medium heat for 30-45 minutes, drain juice into small saucepan, Transfer pears to shallow bowl.
Boil and reduce poaching liquid to 1/2 cup.
Toast Almonds

Serve pears on individual dished.
Drizzle reduced juice over pears.
Sprinkle pomegranite seeds/arils
Dollop spoonful of yogurt on the side