March 2005 | April 2005 | May 2005 | June 2005 | July 2005 | August 2005 | September 2005 | October 2005 | November 2005 | December 2005 | January 2006 | February 2006 | March 2006 | May 2006 | June 2006 | July 2006 | August 2006 | September 2006 | October 2006 | November 2006 | December 2006 | January 2007 | March 2007 | June 2007 | July 2007 | August 2007 | September 2007 | November 2007 | December 2007 | Autumn 2008

	Lemon-glazed Bunny Rolls
	2 pkgs active dry yeast 1/4 c warm water (110* to 115*) 1 c warm milk (110* -115*). 1/2 c shortening 2 eggs 1/3 cup sugar 1/4 c lemon juice 2 Tb grated lemon zest 1 tsp salt 5 - 5 1/2 c flour Glaze: 2 cups confectioners' sugar 4 tb water 1 Tb lemon juice 1/2 tsp butter, softened     1.     In a large mixing bowl, dissolve yeast in warm water.  Add the milk, shortening, eggs, sugar, lemon juice, zest, salt and 3 cups flour; beat until smooth.  Stir in enough remaining flour to form a soft dough.      2.    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover; let rise in a warm place until doubled, about 1 hour.      3.    Punch dough down; turn onto a  lightly floured surface.  Divide into 13 pieces.  Shape 12 pieces in to 12 in. ropes.  Fold each in half; twist top half of the open end twice to form ears.  Place 2 in apart on greased baking sheets.  Shape remaining dough into 12 balls.  Place one on the loop end of each roll to form a tail; press into dough.  Cover and let rise until doubled, about 30 minutes.      4.    Bake at 375* for 12-15 minutes or until golden brown.  Cool on wire racks.  In a small mixing bowl, combine the glaze ingredients; beat until blended.  Spread over the rolls.  Yield: 1 dozen.

	Chocolate Easter Eggs
	3/4 C chunky peanut butter 1/4 C butter or margarine softened 1 C flaked coconut 1/2 C finely chopped walnuts 1 1/2 to 2 C of confectioners' sugar, divided 2 C (12 oz) semisweet chocolate chips 2 T shortening In a mixing bowl, cream peanut better and butter until well mixed. Fold in cocoanut, nuts and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on a goard. Turn peanut butter mixture onto board; knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. In a double-boiler boer hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill. Yield: 2 dozen! These homemade chocolate Easter eggs are the best! They are so easy to make and you can adjust them to suit your family's taste! ( I leave out the walnuts for my family!) Enjoy!

	Chocolate-Dipped Coconut Macaroons
	1 pkg. (14oz) coconut (5 1/3 cups) 4 egg whites 2/3 cup sugar 1 tsp. almond extract 6 Tbsp. flour 1 pkg. (8 squares) semi-sweet 1/4 tsp. salt baking chocolate, melted Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoonfuls onto greased and floured cookie sheets. Bake at 325 degrees F. for 20 min. or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely. Dip cookies halfway into melted chocolate. Let stand at room temp. or refrigerate on wax paper-lined tray for 30 min. or until chocolate is firm. Makes about 3 dozen. *Store in tightly covered container up to 1 week.

	Baby carrots with zing!
	Boil a large bag of baby carrots just until tender. Drain. In a separate pan, mix one whole jar of mint jelly, 2 tablespoons of butter and 1/4 cup of packed brown sugar. Stir until all ingredients are melted together. Pour over baby carrots and enjoy!