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.
Then:
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...
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