Saturday, April 03, 2010
Easter Bonnet Cookies and Basket Desserts
The top ones in the photo is Easter Basket Desserts, and the photo caption is: Show-off meringue shells star ice cream trio, fruit topper. There's little fixing to Easter Basket Desserts. Shells are make-aheads. At last minute, heap with ice cream. Jiffy toppers - frozen strawberries or raspberries.
You are supposed to scoop and freeze little ice cream balls ahead of time. Then to make the Meringue Shells:
Beat 3 egg whites, 1 tsp. vanilla, 1/4 tsp. cream of tartar, dash salt till frothy. Gradually add 1 cup sugar, beating till stiff and sugar dissolves. Cover cooky sheet with plain paper. Using a pastry bag with no. 7 star tube, make 5 large individual shells on the paper. Bake at 275F for 1 hour. Turn off heat and let shells dry in oven (door closed) 1 1/2 hours.
The cookies are easier. Here's that caption: Easter-bonnet cookies -
Start with sugar cookies from our recipe, or use big ones from a package. To change the 'frills upon it,' vary color of coconut trim and frosting bows, ribbons.
Cute. So you can do these with sliced Pillsbury sugar cookie rolls from the store.
Drop marshmallows in hot milk to soften outside. Then roll each in tinted coconut to cover sides and one end. Don't cover other end of marshmallow - the sticky surface helps it cling to cooky. Place coconut-trimmed marshmallows, sticky side down, in center of the cookies, for crowns.
Hatband and bow are confectioners' sugar icing - tinted if you like. Tuck a fresh mint-sprig feather in the hatband before the icing sets.
I'll be making Prune Whip today and dyeing eggs with my boys. Yes - Prune Whip. My Mother has been talking about her memories of it while eating at Stouffer's downtown and I promised to try and make it. Ick. We'll be serving it at Easter. I'll take pictures...