Yes, these rolls look like bunnies! This vintage recipe is perfect for the kids table! Arrange these adorable bread bunnies in a basket and use as a centerpiece to keep the kids eating!

This recipe is from a 1959 vintage holiday cookbook. Look at that picture! LOL! You gotta love those Mrs Cleaver type moms that went the extra mile to make holidays special! These are really not difficult. Give them a try. You can easily make them ahead and freeze them until the big day.

1 package yeast

1/4 c water, lukewarm

1 c milk, scalded and cooled to lukewarm

1/2 c butter melted in the hot milk

1/2 c sugar

1 tsp salt

5-5 1/2 c flour

2 eggs, room temperature, beaten

1/4 c orange juice, lukewarm

2 Tbs grated orange peel

Dissolve yeast in water.

Blend milk, butter, sugar, and salt. Make sure that the mixture is lukewarm. Stir in 2 cups of the flour.

Add eggs, beat well. Stir in yeast, orange juice, and peel. Add enough of the remaining flour to make a dough. Let rest for 10 minutes.

Knead dough 10 minutes, or until elastic, on a floured surface. Place in a greased bowl, turn to grease top, cover and allow to rise until double. About 2 hours.

Punch down, cover, and allow to rest 10 minutes.

On a lightly floured surface roll dough into a 1/2 inch thick rectangle. Cut dough in strips about 1/2 inch wide and roll between hands to smooth.

You can make these into two kinds of bunnies.

For twist bunnies (the one in the center, looks like it is sitting upright):

For each bunny you will need a 14 inch strip of dough. On a lightly greased cookie sheet lap one end of the strip over the other to form a loop. Now, bring the end that is underneath up over the top end, letting each end extend to the sides to form ears. Pat tips of ears to make a point.

Roll a small ball of dough and put it on the bottom loop for a tail. Let rise until double.

For “Grazing” Bunnies :

For each bunny you will need a 10 inch piece of dough for the body and a 5 inch strip for the head.

On a lightly greased cookie sheet make a loose swirl for the body with the longer strip, and one for the head with the smaller strip. Place the head close to the body. To add the ears pinch off 1 1/2 inch strips of dough and roll to form ears. Place next to the head. Use a little bit of dough to make a small ball for the tail. Allow to double.

The second rise will take from 45-60 minutes. Bake at 375 for 12 -15 minutes. Frost while warm with sugar glaze. Makes 2 1/2 dozen.

Sugar Glaze

To 2 1/2 c confectioners sugar add 1/4 c hot water and 1 tsp butter. Stir until blended.

Use this to brush over warm rolls.

(c)2008 Marye Audet for b5 media Baking Delights http://bakingdelights.com

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There are a lot of different types of Easter baking I love to do.  Adorable duckling, chick, and lamb cookies…Easter Bonnet cakes, special breads and rolls, the list goes on and on.  But before I share those recipes with you this week I want to share this one, because it is the most special of all.

Resurrection cookies are a fun project for parents and kids to do together, and they help children understand the absolutely fabulous thing that happened on that First Easter Morning.  The cookies must be made exactly as written, and the Bible readings must be done at the same time for this dessert to b at it’s best.  I have included links to the various scriptures so that you can print them out to read as you do the recipe and the Bible doesn’t get all floury with your “white thumb”. LOL!

These must be started the night before Easter.

Resurrection Cookies

• 1 cup whole pecans
• 1 teaspoon vinegar
• 3 egg whites
• a pinch salt
• 1 cup sugar
• a zipper baggy
• 1 wooden spoon
• scotch tape
• Bible

Preheat oven to 300F.
Before you do anything else put the whole pecans in zip-loc and let your children beat them with a meat mallet, or hammers,  to break into small pieces. Explain that after Jesus was arrested. He was beaten by the Roman soldiers. Read: John 19:1-3

Allow each child to smell the vinegar. Put 1 teaspoon vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross He was given vinegar
to drink. Read: John 19:28-30

Add the egg whites to the vinegar. Eggs represent life. Explain that Jesus gave His life
to give us life. Read: John 10:10-11

Put a little of the salt into each child’s hand. Let them taste it and brush the rest
into the bowl. If you have a lot of kids like I do put the pinch of salt INTO the bowl and then allow them to taste a little of  salt or you will have too much salt in the recipe! Explain that this represents the salty tears shed by Jesus’ followers,
and the bitterness of our own sin.  Read:Luke 23:27

So far the ingredients would not make a very good dessert!  Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to
know and belong to Him. Read: Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks form.  Explain that the color white represents the purity in God’s eyes of those whose sins
have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3

Fold in the broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus’ body was laid.
Read: Matthew 27:57-60

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door.
Explain that Jesus’ tomb was sealed. Read: Matthew 27:65-66

Now, go to bed.

Explain that they may feel sad to leave the cookies in the oven overnight.
Jesus’ followers were in despair when the tomb was sealed. Read: John 16:20,22

On Easter morning, open the oven and give everyone a cookie. Notice the cracked
surface and take a bite. The cookies are hollow!

On the first Easter Jesus’ followers were amazed to find the tomb open and empty. Read:Matthew 28:1-9

This may be the most important recipe that you make this Easter. 

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Texas is such an odd climate. I spent the first 12 years of my life in Pennsylvania and New Jersey and I always have a hard time associating this weather with Christmas! It was 80 degrees three days ago..then we had some snow flurries..then it was in the 60’s and now, today, it is in the 30’s again. I miss the Currier and Ives Christmases of the North East!

Today, at my house, we are going to make cookies and cream bark. It is easy, delicious, and makes an awesome gift. The kids have a great time doing it too! Give it a try and see what you think. It may well become a yearly tradition.

2 lbs white chocolate

1 half package mint oreos, cut in pieces. Use more if you like.

Spray a large cookie sheet or casserole pan with PAM or any cooking spray. Line it with waxed paper. Spray waxed paper with more spray.

melt 2 lbs of white chocolate and spread over the waxed paper. Quickly sprinkle chopped oreos over the top and press in carefully. Allow to set in the fridge. Remove and break into pieces.You can, at this point, melt milk chocolate and spread it on a prepared cookie sheet and lay the cookies and cream bark on it for a second layer of chocolate.

You can use nearly anything in place of the oreos:

regular oreos, m & m’s, peppermints, macadamia nuts, etc.

I will try to get pictures later…I am not on my regular computer (yeah..it is sulking again) .

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Cooking with kids is such an important investment in their lives. Kyrie drags a stool over next to me and perches atop it helping to mix, tear, or frost with an on-going prattle..

Chef Mom?

Yes Chef Kyrie?

Are you ready for the stirring?

Not quite, Chef Kyrie.

O.k.Chef Mom.

I love these moments. I have older kids. Kyrie is the youngest of 8. I know from experience that this four year old desire to spend enormous amounts of time with me will be gone too soon.

So, here is another kid friendly recipe. The microwave makes it easy, although older kids could do it on the stove. The cranberry sauce will “jelly” as it stands, so you can even pour the hot sauce into oiled mini bundt pan molds or whatever for a more creative presentation.

Homemade Cranberry Sauce
1 pound fresh cranberries
grated peel from one orange
2 cups white sugar
1/4 c orange juice
1 cup water

In a microwave safe bowl, mix together cranberries, peel, sugar, juice, and water. Cover the mixture with wax paper and microwave on high power, stirring once in awhile, until the cranberries pop (about 7 minutes). Chill. This will keep a week or so, covered well, in the fridge.

That’s it. Enjoy.

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