Easter’s on it’s way and these 4 kid-friendly and family fun recipes willensure your family enjoysthetastiest and mostmemorable Easter ever. Cheers!!
EASTER EGG OMELETTE
Makes 1 8×12 inch giant omelet or approximately 12 custard cup or muffin- size omelets
Ingredients
8 eggs
1 c. milk
1/2 tsp. seasoned salt
1 pkg. (3 oz.) smoked sliced ham or turkey
1 c. shredded cheddar, Swiss or Mozzarella cheese
Directions Preheat oven to 325 degrees F
1. Beat the eggs, milk and seasoned salt. Stir in the remaining ingredients.
2. Pour into a greased 8 x 12 inch baking dish or 12 custard cups or muffins cups.
3. Cook uncovered until the omelet is set and puffed slightly and the top is a golden brown.
Kid-friendly Kitchen Tips
This is a great way to use eggs which have been blown-out for decorating! Sneak in some good veggies and encourage the kids make their own creations by adding different stir-ins like chopped tomatoes, mushrooms, sliced zucchini, broccoli, different cheeses, etc.Copyright© Barbara Beery 2007
Hot Cross Buns
Makes 6 buns
Ingredients
1c. whole wheat flour (white flour can be used)
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening or butter
1 tbsp. honey
1/2 tsp. cinnamon
1/4 c. raisins ( optional)
1/3 c. milk
1/2 c. powdered sugar
2 tsp. milk
1/4 tsp. vanilla
Small amount of Pink or lavender food dye
Directions for Buns
Preheat oven to 400 degrees F. Line a sheet pan with foil and spray with cooking spray.
1. Mix the flour, baking powder and salt together in a bowl. Cut in the shortening or butter with a fork until it looks like coarse crumbs. Add the honey, cinnamon and raisins and toss lightly. Make a well in the middle and pour in the milk all at once. Stir it around quickly with a fork and form a ball.
2. Dust your hands with a little extra flour and divide the ball into 6 small ones. Place the 6 balls on sheet pan about 2 inches apart. With a knife cut a deep cross through the top of each ball. Bake for 15-20 minutes.
3. Cool rolls for 10 minutes.
4. Mix all icing ingredients together then fill a small zip lock bag with icing. Make sure the top of the plastic bag is sealed then snip a tiny hole in the bottom corner.
5. Squeeze the icing through the opening and fill-in the cut cross shape on each bun to form the cross.
kidscookingshop.comCopyright© Barbara Beery 2007
THE EASY WAY TO BLOW AN EGG!
Here’s a great way to blow eggs that is efficient, sanitary, and creates no mess.
You’ll need the following:
*Eggs in an egg carton
Straight pin or tapestry needle
Teaspoon (from your silverware, not for measuring)
Wooden skewers
A small bowl or disposable container
Drinking straws
1. Leave the eggs in the carton while you pierce them.
2. Place the pin point-down against the top of the egg and lightly tap the pin head with the back of the spoon until it pierces the egg. Insert the wooden skewer into the egg and gently press it down until it pierces the bottom of the egg.
3. Remove the egg from the carton, hold it over the bowl and push the skewer up and down through the contents several times to break the yolk. Remove the skewer and place a straw over the hole. Blow through the straw until the contents of the egg are emptied into the bowl. Rinse blown eggs in warm water and dry with a paper towel or let them dry in a clean egg carton.
4. Gently wash the inside and outside of the empty eggshells with dishwashing detergent and rinse them. If water remains inside an egg, use a straw to blow it out. Let the eggs dry thoroughly on a rack or in their carton.
Kid-friendly kitchen Tips
When working with a group of children, have at least 1-2 blown-out eggs per child cleaned, ready and waiting to decorate.
- *Cut egg cartons into individual compartments so each child has one of their own container to hold their egg.
- Allow the kids to proceed with the instructions and blow-out their own egg/s first. The eggs the kids have blown can be drying while they are actually decorating the already “prepped” and blown-out eggs. The eggs they prepared may be decorated after they have dried ( 10- 15 minutes) later.
- Have the kids hand-paint the eggs using food colors and Q-tips.
GIANT EASTER EGG SUGAR COOKIES
Makes 10-12 6 inch cookies
For cookies
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
To make cookies:
Preheat oven to 375 degrees.
1. Cream butter in a large mixing bowl: add sugar, beating until light and fluffy. Add egg and vanilla, mixing well.
2. Combine flour, soda, and salt in a separate bowl. Add to creamed mixture, blending well. Dough will be very stiff.
3. Divide dough into thirds: roll each portion to ¼ inch thickness on lightly floured work area. Cut out a 6 inch oval egg shape. Place cookies 2 inches apart on foil-lined cookie sheets sprayed with nonstick cooking spray.
4. Bake for 10-12 minutes or until very lightly browned. Remove to wire racks to cool.
Decorator Frosting
3 tablespoons commercial meringue powder
2 cups confectioners’ sugar
1/4 cup plus 2 tablespoons warm water
1 teaspoon vanilla
1/2 teaspoon almond extract
Food coloring
Directions
1. Combine meringue powder, confectioners’ sugar, water, and vanilla and almond extracts in a mixing bowl.
2. Beat on high speed with an electric mixer for 2-3 minutes.
Divide in separate bowls and add drops of food color or paste coloring as desired.
Copyright© by Barbara Beery
