Wednesday, April 8, 2009

Chocolate Marshmellow Eggs

This is a recipe that my mom makes (nearly) every year. She made them today with my sister.

Chocolate Marshmallow Eggs - makes about 44
2 envelopes Plain gelatin (Knox) mixed with 4Tbls cold water Let set while you prepare the egg shape mold in cookie sheet. see below*
1 cup boiling water
Add- 3 Tbls Flavored Jello (Cherry, Strawberry, Orange)
Put all of the above in Mixing bowl and add
2 cups sugar
Beat 5 Minutes and spoon into egg imprinted flour.
Leave in flour overnight or at least 4-6 hours. You can turn the eggs over so the top side isn't sticky and they stay soft. Before dipping pat the egg to take off the excess flour.
[They feel soft - like a babies bum]
Dip in melty chocolate (find the best kind in bulk at WinCo Foods) and put on waxed paper to set up.
Much cheaper than the stale ones you can buy.

To make the egg imprints in Flour-
Fill baking sheet with flour and smooth with spatula.
Using an Egg- press into flour making the imprint.
Put the imprints about 4-5 across and 5-6 down. Depends on the size of your egg.
Carefully, so you don't break the egg into the flour, YUCKY.

I got this recipe when I was a newly wed in Basin City Ward, many years ago... Enjoy!

On the back of that recipe card is a Egg Basket recipe that is yummy too.

Egg Baskets -Sandy Peterson (Basin City)
3 Egg white
1/4 teas salt
1/2 teas vanilla
1- 1/2 cup sugar
Put in mixing bowl and beat until stiff peaks form.
Stir in-
3 cups corn flakes
1/2 cup Chocolate chips
Bake 3-5 minutes on ungreased baking sheet.
Cool 2 minutes and remove from baking sheet.

Friday, April 3, 2009

Pumpkin Chocolate Chip Cookies

I know, it's not really time for pumpkin time, but these are good anytime of the year. They don't have eggs, and they use 1 can of pumpkin, which is good for you. I also added in 1/2 cup of whole wheat flour this time in place of 1/2 cup of regular flour. They were still SO good.

Pumpkin Chocolate Chip Cookies (Ellen Bailey-one of my mom's long-time friends.)

2 cups Sugar
1 cup Shortening
2 cups Pumpkin (a 15 oz can is fine)
4 cups Flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Salt
1 package Chocolate Chips

Cream sugar and shortening together. Mix in pumpkin. Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well. Add chocolate chips. Drop by spoonfuls onto ungreased baking sheet. Bake at 375° for 11 minutes. Let cool on cookie sheet for 1-2 minutes before
removing to cooling racks. Makes about 5 dozen.