~🐰🌷🍰A Few Words From Susan🐰🌷🍰~ When I was a child, Easter meant church, a new outfit that included an Easter bonnet, a new dress, gloves, and white patent
leather shoes. And of course, an Easter basket that contained a chocolate rabbit, Peeps, a sugar egg with a scene inside, and jelly beans. The meal was generally ham or turkey, and if we were at my paternal grandparents, Nana would make an Easter Basket ice cream cake with ladyfingers (instructions below) This year, I am deviating from tradition and preparing Easter ice cream cones (haven't yet figured out how to make them) to fulfill a promise I made to my 3 year old granddaughter. To help you prepare your dessert, the coupon this week is for 20% off our Bench Knife - which may be my favorite of all the products we sell. Hopping along, Susan
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Hopping Into Easter With Delicious Desserts
Tip of the Week: Mastering Meringue Achieving the perfect meringue topping for your Easter pie requires attention to detail. Ensure your mixing bowl and beaters are free from any grease, as even a small amount can prevent egg whites from whipping properly. Use room temperature egg whites for better volume, and
add sugar gradually to stabilize the foam. Bake the meringue until it's golden brown to achieve a crisp exterior and soft interior.
Easter Basket Ice Cream Cake |
There are no specific quantities for this "recipe" - the amount of everything you'll need depends on the size of your loaf pan, and how much ice cream and whipped cream you want in each slice. The ice cream flavor or flavors you use are totally up to you as well. You'll need
waxed paper, a loaf pan, a package of ladyfingers, about 2 pints of ice cream, 1/2 - 1 cup of heavy cream, green food coloring and Easter candy. Line the loaf pan with waxed
paper hanging over the edges so you'll be able to remove the cake when it's done. Split the ladyfingers in half, and place them cross ways across the bottom of the pan, and standing up straight along the edges to give the impression of a basket. Press ice cream into the lined loaf pan - it helps if it's slightly soft, but you don't want it melting. Whip the cream, and add a few drops of green food coloring. Spread the whipped cream over the top of the ice cream. Scatter jelly beans, chocolate rabbits, etc, over the top. Fold over the waxed paper, and place in the freezer over night until solid. Lift the basket out of the loaf pan to serve. If you like, you can make a handle for the basket out of whatever you have around - pipe cleaners work
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Readers' Tips for Easter Desserts |
Michael from Douglas County, Colorado shares, "I like to add a touch of orange zest to my carrot cake batter. It complements the spices and adds
a fresh twist that guests love." Robert from Mohave County, Arizona notes, "In our dry climate, I keep my Easter cookies soft by storing them with a slice of bread in the container. It helps maintain moisture." James from Flagler County, Florida mentions, "I use silicone molds to shape chocolate eggs. They're easy to use and release the chocolates without breaking." John from Collier County, Florida advises, "To prevent my lemon tart crust from getting soggy, I brush it with a thin layer of egg white before baking. It creates a moisture barrier." David from Collin County, Texas recommends, "For a unique Easter dessert, I make a pavlova topped with passion fruit and kiwi. The tartness balances the sweet meringue beautifully." |
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