Tasty Easter Treats

Steps:

1. Thaw frozen bread dough and roll out a long, thin piece, creating a dough snake (figure A).

2. Form into a knot, place a small dough ball into the knot for the head (figure B) and insert cloves for eyes.
   
   
3. Flatten the other end of the dough string and cut into the feathers (figure C).
   
   
4. Bake according to package directions.

Bunny Buns

Everyone will be hopping to the table to grab some tasty bunny buns. Just follow the instructions below.

Steps:

1. Thaw bread dough.

2. Form dough into a snake form by rolling it out on a flat surface..

3. Twist the two ends into ears (figure D).

4. Cross the ends over once again (figure E).

5. Roll a piece of dough into a ball.

6. Place the ball inside the remaining loop to serve as the tail of the bunny (figure F).

7. Bake according to directions.

Steps:

1. Peel a hard-boiled egg and slice a small amount off one side of the egg so that it is secure when placed on its side (figure G).

2. Take the slice of egg that was removed and cut it in half to make the two ears. Make a small slit on top of the egg, squeeze gently and insert the ears (figure H).

3. Add cloves for eyes and mouth.

Steps:

1. Melt a bag of white chocolate chips and pour over chow mein noodles.

2. Toss to mix and spoon out clumps onto a sheet of wax paper. Decorate with jellybeans (figure I).

Easter Egg Cake

Ingredients:

3 pkgs. pound cake mix
4 cans vanilla or lemon frosting
yellow and green food coloring
3 or 4 containers of yellow fine-decorating sugar crystals
jelly beans
shredded coconut

Materials:

3 wooden skewers
dental floss
silver dragees*

Preparation:

Bake the bowl cakes for about 45 minutes to one hour. The pan cakes should take about 30 minutes. Allow the cakes to cool for about 20 minutes before removing from the bowls and pans. They should be completely cool before assembling the cake.

Trim the cakes so that the surfaces that go together are flat and even. Place the large bowl cake on the bottom and trim the large end. Spread with a thin layer of frosting and top with one of the pan cakes. Frost lightly, add a second layer then repeat and add the final flat cake.

Top with the small bowl cake with its trimmed side facing down to create an egg-shaped stack of cakes. Insert two skewers on opposite sides and place the third skewer through the center. Trim the pile of cakes with a serrated knife to create as smooth of an egg shape as possible. Trim about a one-inch slice vertically from one side of the cake. Transfer the cake to a piece of heavy cardboard that is wrapped in aluminum foil with the trimmed side down so that the cake now looks like a large egg sitting on its side.

Spread frosting on the cake, then refrigerate for a half an hour to allow the frosting to set. Use the yellow food coloring if desired to add color to vanilla frosting. Spread another layer of frosting on the cake, then sprinkle with the yellow sugar crystals. Score lines on the cake with dental floss and arrange jellybeans and silver dragees in rows as decorations. Toss the coconut in green food coloring and sprinkle it around the cake.

* Dragees [dra-ZHAY]--Tiny, round, hard candies used for decorating cakes, cookies and other baked goods. Dragees come in a variety of sizes (from pinhead to 1/4-inch) and colors, including silver; almonds with a hard sugar coating.