Northwest NEWS

March 25, 2002

Home & Garden

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Dining In: 'In your Easter bonnet ...'

Bonnet Cake
   17 chocolate sandwich cookies (Oreo)
   1 package (2 layer size) carrot cake mix
   17 small gumdrops
   102 miniature marhsmallows (about 1-1/3 c.)
   1 can (16 oz.) ready to spread vanilla frosting
   Food coloring, any color
   Rose colored extra-wide plastic wrap
   Easter print plastic wrap
   Split cookies, leaving filling on 1 side of each cookie. Coarsely crush cookie halves without filling. Prepare cake mix as directed on package; stir cookie crumbs into batter. Pour 2 cups batter into greased 1 quart oven proof bowl. Pour remaining batter into greased 9-inch round cake pan.
   Bake at 350 for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes. Remove from pan and bowl; cool completely on wire rack.
   Decorate cookie halves with filling as flowers, using 2 small gumdrop in center of each cookie and 6 miniature marshmallows around center for petals, attaching with frosting as needed.
   Cover serving plate with sheet of rose plastic wrap; tuck edges under bottom of plate. Place 9-inch cake layer on plate; level top of cake if necessary. Tint frosting to desired color using food coloring. Frost cake layer. Invert bowl shaped cake onto center of cake layer; frost. Stand 16 cookie flowers around each side of layer cake. Let stand about 1 hour or until frosting firms.
   Place 18-inch sheet of Easter plastic wrap over cake; press gently to side of top layer. Fold 42-inch sheet of rose plastic wrap in half continue folding to form 1-1/2 inch strips.Wrap strip around top layer. Fold 42-inch sheet of rose plastic wrap in half; continue folding to form 1-1/2 inch strip. Wrap strip around top layer to make hatband. Overlap ends of strip; shape into bow.
   Secure with tape. Attach remaining cookie flower to bow with additional frosting. Trim Easter plastic wrap even with edges of cake.
   Makes 8 servings.
  
   Bunny Pops
   18 wooden pop sticks
   18 chocolate sandwich cookies (Oreo)
   4 squares white baking chocolate, melted
   18 marshmallows
   Decorating icing or gels
   Attach one wooden pop stick to one side of each cookie using melted white chocolate. Place pop stick sides up, on long sheets of wax paper until white chocolate is set. Turn cookie pops over to decorate.
   Cut marshmallows in half crosswise. Attach 1 half, cut side down, to each cookie for face, using small amount of melted white chocolate.
   Cut remaining marshmallow halves in half lengthwise; attach 2 halves to top of each cookie pop for ears, using small amount of melted white chocolate.
   Decorate bunny faces and ears with decorating icings or gels.
   Makes 18 pops.
  
   Colorful Woven Basket
   Colored plastic wrap, assorted colors of your choice
   1 mesh basket
   1 block white craft foam
   Tear a sheet of plastic wrap 2 inches longer than the circumference of the basket. Fold plastic wrap lengthwise to make a 1-inch wide strip. Repeat with additional colors of plastic wrap to make 1 strip for each row of the basket.
   Weave strips through sides of basket; tuck ends inside.
   Place foam blocks inside basket. cutting to fit if necessary.
   Insert Bunny Pop sticks into foam block. Fill with green plastic wrap for grass.
   Makes 1 basket.
  
   Cookie Mousse Cake
   14 chocolate sandwich cookies (Oreo)
   3 Tbsp. butter or margarine, divided
   33 jet puffed marshmallows, divided
   2 c. cold milk
   5 drops yellow food coloring (optional)
   2 packages (4 serving size each) white chocolate flavor instant pudding and pie filling
   2 c. thawed whipped topping
   1 c. coconut
   1/2 c. jelly beans
   Split cookies, leaving filling on 1 side of each cookie. Finely crush cookies without filling. Melt 2 Tbsp. of the butter; mix with cookie crumbs.
   Press firmly onto bottom of 9-inch springform pan. Stand cookies with filling around side of each pan, filling side facing out. Refrigerate 15 minutes.
   Melt remaining 1 Tbsp. butter in mediums saucepan over low heat. add 15 of the marshmallows. Cook until marshmallows are melted, stirring constantly. Remove from heat.
   Pour melted marshmallows into large bowl. Gradually add milk, beating with electric mixer on low speed until well blended.
   Add food coloring; mix until evenly colored. Add pudding mixes; beat 2 minutes on low speed. Gently stir in whipped topping. Pour into prepared pan. Refrigerate 4 hours or until set.
   Place remaining 18 marshmallows around top of cake, forming a ring. Broil one minute or until marshmallows around top of cake melt, forming a ring. Fill center of ring with coconut.
   Broil 1 minute more or until marshmallows and coconut are lightly browned. Run small knife or metal spatula around side of pan to loosen cake; remove rim of pan. Top cake with jelly beans just before serving.
   Makes 14 servings.
   Bumble Bee Cupcakes
   32 spring chocolate sandwich cookies (Oreo), divided
   1 package (2 layer size) white cake mix
   24 Easter baking cups
   1 can (16 oz.) ready-to-spread vanilla frosting
   24 large yellow gumdrops
   Black decorating icing
   Shoestring licorice
   Crush 8 of the cookies Prepare cake mix as directed on package; gently stir cookie crumbs into batter. Pour into 24 baking cuplined muffins cups. Bake at 350 for 20 to 24 minutes or until toothpick inserted in centers come out clean. Cool.
   Split remaining 24 cookies, leaving filling on each cookie. Frost cupcakes. Place 1 cookie without filling on each cup cake for bee tail. Using additional frosting, attach cookie with filling side up to each cupcake for body, overlapping cookies so only a small section of tail shows.
   Place 1 gumdrop on each cupcake for head. Decorate bees with decorating iceing for stripes and faces. Insert loops of licorice into frosting for wings and short pieces of licorice for antennas.
   Makes 24 cupcakes.
  
   Sweet Onion Ham Glaze
   1/2 c. sweet onion mustard
   1/2 c. orange marmalade
   Combine ingredients. Brush mixture on ham frequently during the last hour of baking.
  
   Fiesta Vegetable Dip
   1 pint sour cream
   1 package (1.4 oz.) vegetable soup mix
   1/4 c. cayenne pepper sauce
   Combine all ingredients in medium bowl. Chill 1 hour; stir.
   2. Serve with assorted vegetables or chips.
  
   Swiss Style Green Bean Casserole
   1 can (10-3/4 oz.) Condensed cream of mushroom soup
   1/3 c. milk
   1/3 c. sour cream
   1/8 tsp. black pepper
   2 packages (9 oz. each) frozen cut green beans, thawed
   1-1/3 c. French-fried onions, divided
   1 c. shredded Swiss cheese
   1. Combine soup, milk, sour cream and pepper in a 1-1/2 quart baking dish; stir until blended.
   Stir in beans, 2/3 c. onions and cheese.
   2. Bake at 350 for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 c. onions. Bake 5 minutes or until onions are golden.
   Makes 6 servings.
  
   Ham and Macaroni Twists
   3 c. cooked rotini pasta (8 oz. uncooked)
   1-1/2 c. french fried onions, divided
   1 c. shredded Cheddar cheese, divided
   1 package (10 oz.) frozen broccoli florets, thawed and drained
   1 c. milk
   1 can (10-3/4 oz.) condensed cream of celery soup.
   Combine pasta, ham, 2/3 c. onions and 1/2 c. cheese in 2-quuart baking dish. Arrange broccoli florets on top.
   Combine milk and soup. Pour over pasta mixture; mix gently. Bake, covered, at 350 for 30 minutes or until hot.
   Uncover. Top with remaining onions and cheese. Bake 5 minutes until onions are golden.
   Makes 6 servings.