Easter is the time of springtime festivals, a time to welcome back the Tulips, the Crocuses and
the Daffodils. Its a time of new suits, new dresses and patent leather shoes. A time for Christians to celebrate the life
and resurrection of Christ. And a time of chocolate bunnies, marshmallow chicks, and colored eggs!
Easter Bunny Cake
Remember old-fashioned cutout cakes? This cute bunny is easily made from carrot cake mix frosted and covered
with mouthwatering coconut.
1 package Betty Crocker® SuperMoist® carrot cake mix
1 cup water
1/2 cup vegetable oil
1 tub Betty Crocker® Whipped fluffy white ready-to-spread frosting
1 cup shredded coconut
Jelly beans or small gumdrops
1 cup shredded coconut
Green food color
1. Preheat oven to 350ºF. Grease (or lightly spray with cooking spray) bottoms only of
two 8-inch or 9-inch round pans. Beat cake mix, water, oil and eggss in large bowl on low speed 30 seconds. Beat on medium
speed 2 minutes. Pour into pans.
2. Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27 minutes. Cool 10 minutes; remove
from pans. Cool completely, about 1 hour. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as
shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
3. Cut out a notch about one-third of the way up one end of body to form head (small end) as
shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost remaining frosting, rounding body on sides.
Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
4. Shake 1 cup coconut and 3 drops of food color in tightly covered jar until evenly tinted.
Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
You’ll "wow" your guests when you bring out this pretty party cake The best part? You’ll need
only 20 minutes to put it together!
1 package Betty Crocker® SuperMoist® cake mix (any flavor)
Water, oil and eggs called for on cake mix package
Tray, cutting board or cardboard, covered, if desired
2 tubs Betty Crocker® Whipped fluffy white ready-to-spread frosting
Colored sugarBetty Crocker® decorating gel
Assorted candies, such as jelly beans (cut in half), pastel mints, miniature jawbreakers, cherry rock candy
Betty Crocker® Fruit by the Foot® chewy fruit snack rolls, (any flavor)
1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8x1 1/2 or 9x1 1/2 inches. Make cake mix as directed
on package, using water, oil and eggs. Pour into pans.
2. Bake as directed on package or until toothpick inserted in center comes out clean. Cool 10 minutes; remove
from pans to wire rack. Cool completely, about 1 hour. Wrap and freeze 1 layer for future use.
3. Cut cake in half; cut a notch on each cut side, slightly below center, to form wings as shown in diagram.
Freeze pieces uncovered about 1 hour for easier frosting if desired. To make butterfly, arrange 2 wings on tray; use 2 of
the leftover notched pieces to form the body, trimming if necessary. Frost cake, attaching pieces with small amount of frosting.
4. Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted
candies as desired. Roll fruit snack to make antennae. Store loosely covered.
Holiday Glazed Ham
1 4- to 6- pound cooked boneless ham
Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze (see below)
Directions Place ham on a rack in a shallow baking pan. If desired, use a paring knife to score top of ham
in a diamond pattern, making cuts 1/4 inch deep. Insert a meat thermometer. Bake in a 325 degree F. oven for 1-1/4 to 2-1/2
hours or until thermometer registers 140 degrees F. and ham is heated through. During the last 15 minutes of baking, brush
ham with Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze. Heat any remaining glaze and pass with the ham. Serve
with buttered new potatoes, steamed baby carrots, and steamed green beans, if desired. Makes 16 to 24 servings.
Five-Spice Plum Glaze:
In a small saucepan combine 1 cup plum jam, 1 tablespoon cornstarch, 1/4 teaspoon five-spice powder, and 1/8
teaspoon ground red pepper. Stir in 2 tablespoons soy sauce and 1 tablespoon vinegar. Cook and stir until bubbly. Cook and
stir 2 minutes more. Makes about 1 cup.
In a small saucepan combine 1 cup maple syrup or maple-flavored syrup and 1 cup orange marmalade. Heat and
stir until bubbly. Whisk in 1 tablespoon margarine or butter until smooth. Stir in 1/2 cup chopped toasted pecans. Makes 2
In a small saucepan combine one 12-ounce can frozen cranberry juice concentrate, thawed; 3 tablespoons Dijon-style
mustard; 2 tablespoons brown sugar; 2 tablespoons lemon juice; 4 teaspoons cornstarch; and 1/4 teaspoon ground cloves. Cook
and stir mixture until thickened and bubbly. Cook and stir for 2 minutes more. Makes 1-3/4 cups.
Parmesan Cheese Biscuit Crescents
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
3/4 cup buttermilk
1 tablespoon butter or margarine, melted
1/3 cup grated
2 tablespoons finely snipped fresh parsley
Grated Parmesan cheese
1. In a medium mixing bowl stir together flour, baking powder, salt, and baking soda. Using a pastry blender,
cut in shortening until mixture resembles coarse crumbs. Make a well in center of dry mixture, then add buttermilk all at
once. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently
for 10 to 12 strokes or until dough is nearly smooth. Roll dough into 13-inch circle. Brush with melted butter or margarine.
Sprinkle with 1/3 cup Parmesan cheese and the parsley. Cut into 12 wedges. Roll up each wedge from the wide end to the point.
3. Place crescents seam side down about 2 inches apart on an ungreased baking sheet, curving to form crescents.
Brush with milk and sprinkle with additional Parmesan cheese. Bake in a 425 degree F. oven for 15 to 20 minutes or until golden.
Remove crescents from baking sheet and serve warm. Makes 12.
Make-Ahead Tip: Cool baked rolls and transfer to freezer container or plastic freezer bag. Seal, label, and
freeze up to 1 month. To reheat: wrap rolls in foil; bake in 350 degree F oven for 10 to 12 minutes.
Mint-Rubbed Leg of Lamb
5- pound whole leg of lamb (bone in)
8 cloves garlic2 tablespoons dried mint, crushed
1 tablespoon coarse-ground black pepper
1/2 teaspoon salt
3 tablespoons honey
Fresh mint sprigs (optional)
Cooked herbed new potatoes (optional)
Steamed baby carrots (optional)
Steamed asparagus (optional)
Directions 1. Trim excess fat from meat. Cut 1/2-inch-wide slits into lamb leg in 16 different places. Cut
garlic cloves in half lengthwise and insert each half-clove deep into each slit. 2. Combine dried mint, pepper, and salt;
rub mixture over entire surface of lamb leg. Drizzle honey over lamb leg and rub to coat. Place on a rack in a shallow roasting
pan. Cover lamb loosely with plastic wrap and refrigerate about 2 hours. 3. Remove plastic wrap. Insert a meat thermometer
into thickest part of meat without touching bone. Roast, uncovered, in a 325 degree F oven for 2 to 2-1/2 hours or until thermometer
registers 140 degrees F for medium-rare doneness or 155 degrees F for medium doneness. Remove from oven. 4. Cover meat loosely
with foil and let stand for 15 minutes. Garnish with mint sprigs and serve with cooked herbed new potatoes, steamed baby carrots,
and steamed asparagus, if desired. Makes about 10 to 12 servings
Fresh Berry Napoleons
8 sheets frozen phyllo dough, thawed
1/2 cup butter (no substitutes), melted
1/4 cup coarse sugar
2 cups fresh blueberries
1/4 cup water
1/2 teaspoon finely shredded orange peel
1/2 cup sugar
2 tablespoons butter (no substitutes)
1 tablespoon cornstarch
1 tablespoon cold water
2-1/2 cups mixed fresh berries (blueberries, blackberries, red raspberries, and/or sliced strawberries)
Sweetened whipped cream
Light-color corn syrup
Mint sprigs (optional)
1. Preheat oven to 350 degree F. Place 1 sheet of phyllo on a work surface. (Cover remaining sheets to prevent
them from drying out.) Brush with some of the melted butter. Sprinkle lightly with some of the coarse sugar. Top with another
sheet of phyllo, brush with butter, and sprinkle lightly with sugar. Continue layering, using remaining phyllo, melted butter,
and sugar. Cut the stack crosswise into eight 2-inch-wide strips. Cut each strip crosswise into four 3x2-inch rectangles.
Place all of the stacks on ungreased cookie sheets. (There will be 2 extra phyllo stacks to use in case any break.) Bake in
the preheated oven for 10 to 12 minutes or until golden. Remove and cool on a wire rack fro 20 minutes.
2. Meanwhile, for blueberry curd, combine 2 cups blueberries, 1/4 cup water, and orange peel in a medium saucepan.
Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Cool slightly (10 minutes). Place in a blender container or
food processor bowl. Cover and blend or process until smooth. Return to saucepan. Stir in 1/2 cup sugar and 2 tablespoons
3. Combine the cornstarch and 1 tablespoon cold water in a small bowl. Add to blueberry mixture in saucepan.
Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; transfer to a bowl.
Cover surface with plastic wrap and cool for 2 hours or refrigerate overnight.
4. To aseemble, place about 1 tablespoon of the blueberry curd on each dessert plate. Top with one baked phyllo
stack, top side down. Spread with 1 tablespoon blueberry curd. Top with some of the berries and more curd. Top with another
phyllo stack, top side down again. Top with some more of the curd and berries. Top with another phyllo stack top side up.
Top each dessert with whipped cream and remaining berries. Add corn syrup to remaining curd until of drizzling consistency.
Drizzle over whipped cream. If desired, garnish with mint sprigs. Makes 10 servings.
Walnut Easter Bread
3/4 cup milk
1/3 cup margarine or butter, cut up
3 cups bread flour
1/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon active dry yeast or bread machine yeast
1/3 cup finely chopped walnuts
5 walnut halves
1 egg yolk
1 tablespoon water
1. Add the first 9 ingredients to a 1-1/2- or 2- pound bread machine according to manufacturer's directions.
Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
2. Reserve one third of the dough. On a lightly floured surface, shape the remaining dough into a ball. Place
on a greased baking sheet. Flatten slightly to a 5-1/2-inch round loaf.
3. Divide the reserved dough into 8 pieces. roll each piece into a 10-inch-long rope. Loosely twist 2 ropes
together. Repeat with remaining ropes, making 4 twisted ropes total.
4. Place two of the twisted ropes in a cross on top of loaf; tuck rope ends under loaf. Place the remaining
twisted ropes around the base of loaf, stretching the ropes if necessary so ends will meet. Moisten ends; press together to
seal. Brush center and ends of crossed ropes with water. Press a walnut half in the center and at the ends of crossed ropes.
Cover; let rise in a warm place for 45 to 60 minutes or until nearly double.
5. In a small bowl stir together the egg yolk and water; brush over loaf. Bake in a 350 degree F oven for
45 to 50 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil the last 20 minutes
to prevent overbrowning. Remove from baking sheet; cool on a wire rack. Makes 16 servings
Berry Lemon Tart
1/2 cup sugar
1 tablespoon cornstarch
1-1/2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
3 tablespoons water
3 slightly beaten egg yolks
1 cup all-purpose flour
1/4 cup sugar
1/3 cup cold unsalted butter (no substitutes)
1 beaten egg yolk
1 tablespoon lemon juice
2 teaspoons poppy seed
1/4 cup unsalted butter (no substitutes), cut into 4 pieces
Nonstick cooking spray
1/4 cup apple jelly
3 cups fresh strawberries, blueberries, or raspberries
1. For filling, in a saucepan, stir together the 1/2 cup sugar and cornstarch. Add lemon peel, the 3 tablespoons
lemon juice, and water. Cook and stir over medium heat until thick and bubbly. Slowly stir half of the lemon mixture into
the 3 egg yolks. Return all egg yolk mixture to saucepan. Cook and stir until mixture comes to a gentle boil. Cook and stir
2 minutes more. Remove from heat. Add butter all at once, stirring until completely melted. Cover surface with plastic wrap.
Chill at least 1 hour or for up to 2 days.
2. Combine flour and the 1/4 cup sugar. Cut in the 1/3 cup butter using a pastry blender until pieces are
the size of small peas. Combine 1 beaten egg yolk, the 1 tablespoon lemon juice, and 2 teaspoons poppy seed; gradually stir
into flour mixture. Gently knead dough just until mixture forms a ball.
3. Lightly coat a 9-inch round tart pan with removable bottom with cooking spray. Roll pastry between two
sheets of waxed paper into an 11-inch circle. Remove top paper. Invert pastry into tart pan; remove waxed paper. Trim pastry
even with rim of pan. Using a fork, generously prick bottom and sides of pastry. Line pastry shell with double thickness of
foil. Bake in 375 degree F oven for 7 minutes. Remove foil. Bake 9 to 10 minutes more or until golden. Cool completely in
pan on a wire rack.
4. In a small saucepan, heat and stir apple jelly and 2 teaspoons water until melted. Cool slightly. Wash
berries; drain and gently dry on several layers of paper towels.
5. Loosen and remove sides of tart pan; place shell on serving platter. Spread lemon filling into shell. Top
with berries. Brush berries gently with jelly mixture. Serve immediately, or cover and chill up to 4 hours. Makes 8 servings.
Make-ahead tip: Wrap pastry dough in plastic wrap and refrigerate up to 2 days. Bring to room temperature
Easter Basket Cake
Offer to bring the dessert when you head to Grandma’s house for Easter. Your family will be amazed at
1 package Betty Crocker® SuperMoist® yellow cake mix
Water, oil and eggs called for on cake mix package
1 tub Betty Crocker® Rich & Creamy chocolate fudge ready-to-spread frosting
1 cup shredded coconut
Green food color
Candy Easter eggs
1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches.
2. Make cake mix as directed on package, using water, oil and eggs. Pour into pans. 3. Bake 8-inch pans 33
to 38 minutes, 9-inch pans 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove
from pans to wire rack. Cool completely, about 1 hour.
4. Fill layers and frost side of cake with frosting. Spread thin layer of frosting on top of cake. Make a
basket weave pattern in frosting on side of cake by drawing inch-long horizontal and vertical lines with tines of fork.
5. Shake coconut and 3 or 4 drops food color in tightly covered jar until coconut is evenly tinted; sprinkle
on top of cake. Place candy eggs on coconut.
Baked Ham with Brown Sugar Glaze (Crowd Size)
Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday
6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic or cider vinegar
1/2 teaspoon ground mustardOrange slice, if desired
Maraschino cherry, if desired
1. Heat oven to 325°F.
2. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest
part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads
135°F (13 to 17 minutes per pound).
3. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham.
Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard;
pat or brush on ham. Bake uncovered 20 minutes longer
4. Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and
Brunch Oven Omelet with Canadian Bacon
Nothing could be easier than baking omelets for everyone in one dish! Topped with maple-flavored Canadian
bacon, it’s a real crowd pleaser, too.
Oven Canadian-Style Bacon (See Below)
1/4 cup butter or margarine
18 eggs (1 1/2 dozen)
1 cup sour cream
1 cup milk
2 teaspoons salt
4 medium green onions, chopped (1/4 cup)
Chopped fresh parsley
1. Heat oven to 325ºF. Make Oven Canadian-Style Bacon; set aside.
2. Melt butter in rectangular baking dish, 13x9x2 inches, in oven. Tilt dish so butter coats bottom. Beat
eggs, sour cream, milk and salt in large bowl with wire whisk until blended. Stir in onions. Pour into dish.
3. Bake omelet mixture and bacon about 35 minutes or until eggs are set but moist and bacon is hot. Arrange
bacon on omelet. Sprinkle with parsley.
Oven Canadian-Style Bacon
1 pound Canadian-style bacon, cut into twenty-four 1/8-inch slices
1/4 cup maple-flavored syrup
Reassemble slices of bacon on heavy-duty aluminum foil. Pour syrup over bacon. Wrap and place in oven.
Hippity-hop to the salad stop. You’ll find sweet pear bunnies dressed in their finest!
8 lettuce leaves
8 chilled canned pear halves
8 red cinnamon candies
16 sliced almonds
1 cup cottage cheese
1. Place 1 lettuce leaf on each salad plate. Place 1 pear half, cut side down, on each lettuce leaf.
2. Arrange 2 raisins for eyes, 1 candy for nose and 2 almonds for ears on narrow end of each pear half to
make rabbit face.
3. Place 2 tablespoons cottage cheese at opposite end of each pear half for tail.
Lemon-Raspberry Yellow Cake
The red raspberry preserves filling in this lemony yellow cake makes each slice pretty as a picture!
1 package Betty Crocker® SuperMoist® lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
6 tablespoons raspberry preserves
Lemon Buttercream Frosting (See Below)
1. Heat oven to 350ºF. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
2. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 2 minutes (do not overbeat). Pour
3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool
completely, about 1 hour.
4. Fill layers with raspberry preserves. Frost side and top of cake with Lemon Buttercream Frosting. Store covered in refrigerator.
Lemon Buttercream Frosting
1 1/4 cups butter or margarine, softened
2 teaspoons grated lemon peel
3 tablespoons lemon juice
3 cups powdered sugar
Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds. Gradually beat in powdered sugar. Beat
2 to 3 minutes longer or until light and fluffy.
High Altitude (3500-6500 ft) Heat
oven to 375ºF. Add 1 tablespoon Gold Medal® all-purpose flour to dry cake mix. Use 2 tablespoons oil.
Here's a great do-ahead recipe to pull out for a "let's do brunch" day.
1 tablespoon butter or margarine
1 cup sliced leek
8 slices French bread, each 1/2 inch thick
1 cup chopped cooked chicken or turkey
1 tablespoon chopped fresh dill weed
1 teaspoon dried dill weed
2 cups shredded mozzarella cheese (8 ounces)
4 eggs, beaten
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1. Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened;
remove from heat.
2. Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture
in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly
and refrigerate at least 4 hours but no longer than 24 hours.
3. Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10
minutes before cutting.
Old-Fashioned Potato Salad
A tangy dressing makes this potato salad better than deli salad.
6 medium potatoes, peeled (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
4 hard-cooked eggs, chopped
1. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce
heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss.
Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
Impossibly Easy Salmon-Asparagus Pie
Like salmon? You’ll love it baked with asparagus, onions and Swiss cheese in this savory quiche-like pie.
1 pound asparagus, cut into 1-inch pieces (2 cups)
4 medium green onions, sliced (1/4 cup)
1 1/2 cups shredded Swiss cheese (6 ounces)
1can (6 ounces) salmon or tuna, drained and flaked
1/2 cup Original Bisquick® mix
1 cup milk
1 1/2 teaspoons chopped fresh basil leaves
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle asparagus, onions, 3/4 cup of the cheese and the salmon in pie
2. Stir remaining ingredients until blended. Pour into pie plate.3. Bake 30 to 35 minutes or until knife inserted in center
comes out clean. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted. Cool 5 minutes.
Cheddar Strata with Grilled Onions
Rye bread, tomatoes and grilled onions baked under a layer of Cheddar cheese and eggs.
1 teaspoon vegetable oil
2 medium onions, sliced
8 slices rye bread
2 tablespoons Dijon mustard
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 large tomato, seeded and coarsely chopped (1 cup)
1 1/2 cups milk4 eggs
1. Heat oven to 300ºF. Spray square baking dish, 8x8x2 inches, with cooking spray. Heat oil in 10-inch nonstick skillet
over medium-high heat. Cook onions in oil 6 to 8 minutes, stirring frequently, until golden brown; remove from heat.
2. Trim crusts from bread. Spread mustard on 1 side of each bread slice. Arrange 4 slices, mustard sides up, in baking
dish. Layer 1 cup of the cheese, the tomato and onions on bread. Place remaining bread, mustard sides down, on onions. Beat
milk and eggs until well blended. Pour evenly over bread.
3. Bake uncovered about 1 hour or until center is set and bread is golden brown. Sprinkle with remaining 1/2 cup cheese.
Let stand 10 minutes before cutting.
Enter subhead content here
Emptying an eggshell
Whether you dye, paint, or decoupage your egg masterpieces, they'll last longer if you blow out the contents and remove
the white and yolk, leaving only the shell to decorate.
What You Need:
egg Drill with 1/8-inch bit
Sharp cuticle scissors
Soap and water
1. Remove the contents of the egg. Make a hole as small as 1/8 inch in each end of a hen's egg. A mini drill (like the
Dremel Moto Tool shown in photo), a large darning needle and sharp-pointed cuticle scissors are good tools for keeping the
holes small. Work over a bowl. The insides may start draining when you pierce the second opening.
2. Keeping the egg over a bowl or the sink, use an ear syringe to blow air into the egg and force the contents out the
opposite hole. Rinse the egg with mild soap, water, and a small amount of bleach.
3. Slip empty eggshell onto a dowel.
For decoupage, you want to avoid getting fingerprints on the eggshell, so slide it onto a 1/8-inch-diameter dowel.
To prevent the egg from sliding, wrap a small piece of masking tape around the dowel just above and below the egg.
Decoupage Easter Eggs Use your imagination to dream up creative combinations of images, painted backgrounds,
and other decorations
CREATING THE CRAFT WHAT YOU WILL NEED
If the image fits, you can decoupage it.Instructions:
1. Using scissors, carefully cut out the image and paste it on the egg using all-purpose glue, cutting into the image to
help it lie flat. Press out any wrinkles by gently rolling a round toothpick over the image. Wipe off any excess glue with
a damp paper towel or cloth.
2. If desired, paint the background of the image with a wash of acrylic paint; let the paint dry.
3. Using a sponge brush, dab decoupage medium onto the egg. Let the medium dry. Repeat this step twice. Place one end of
the dowel into the square of Styrofoam as a base to hold the egg while it dries.
4. If desired, embellish the egg with brush-on glitter paint, using a small paintbrush.
5. When the egg is dry, add finishing touches: Carefully cut off the masking tape, slide the egg off the dowel, and glue
a gold finding at each end of the egg to cover the holes. Empty eggshell mounted on a 1/8-inch-diameter dowel (see next page)
Image to decorate the surface of the egg: greeting card, wrapping paper, stationery, or a photocopy of a photograph All-purpose
glue Toothpick Damp paper towel or cloth Acrylic paint in colors for the background (optional) Sponge brush Mod Podge, Royal
Coat, or any decoupage medium 6-inch square of Styrofoam small paintbrush Brush-on glitter paint (optional) 1/2-inch-diameter
See how everyday things help you make the most stunning and colorful eggs.
Basic egg Decorating
What You Need:
Colorful eggs brighten
Hard-boiled eggs (prepared by a grown-up)
Cardboard paper towel roll
Acrylic paint in colors you like
Pencil with new eraser
Basic Instructions (for all the eggs):
1. If you want the background color to be the natural white (or brown) of the egg shell, just decorate a plain egg. For
other colors, paint the egg a solid color and let it dry.
2. Painting an egg is tricky because it wants to roll all over the table. You can use your creativity to keep it from rolling
-- we used a short tube cut from a paper towel roll and taped it to the table to make a stand.
3. Or, you can paint the top half of the egg and put it back in the egg carton, let it dry, turn it over, and paint the
Tip: Do not eat eggs that are not refrigerated or are decorated with paint.
Pour some paint onto a disposable plate. Dip just the end of the toothbrush bristles into the paint and dot the egg with
the paint. Let one side dry, and then do the other side.
Choose two colors of paint to decorate your egg and pour those paints on the disposable plate. To make the petals of the
flower, dip about 1/4 inch of the toothpick into the paint, then lay the toothpick down onto the egg, making a petal. Repeat
making petals, leaving a space in the middle for the flower center. Using a new toothpick and another color of paint, dip
just the tip of the toothpick in the paint and dot the center two or three times. Let the egg dry
Pour some paint onto a disposable plate. Dip just the end of the eraser into the paint and dot the egg. Wash or wipe off
the eraser to change colors. Dot one color at a time. Cover the egg with dots.
Tip: You can also use a cotton swab to make small dots on your egg
Steps 1 and 2 This way of decorating your egg works best on a natural-colored egg instead of painting the egg first.
1. Cut larger bandages in half the long way or use small bandages to decorate the egg. Overlap the bandage strips or make
whatever design you choose.
2. Paint the entire egg, covering all of the bandages. Let the egg dry. Carefully peel off the adhesive bandages. There
will be eggshell-colored stripes where the bandages were.
Tip: You could make designs on the eggshell-colored stripes by using some of the other painting ideas
Happy Easter EGGS
Decorate a basket of eggs in no time with findings from the kitchen drawer.
What You Need:
Add fun patterns to colorful Easter eggs.
Hardboiled or blown-out eggs
Commercial egg dye or food coloring
Star stickers (available at crafts, discount, and office supply stores)
Rubber bands Instructions:
Use other sticker shapes for different options.
1. Prepare the egg dye as instructed on the package or use food coloring to dye the eggs. 2. To make the star eggs, press
the star stickers on the eggs. Rub carefully around the edges of the stickers. Dip the eggs in the dye. Remove the stickers.
3. To make the striped eggs, wrap rubber bands around the eggs, using wide rubber bands or combining more than one rubber
band. Dip the eggs in the dye. Remove the rubber bands.
If you don't have time to dye the eggs, simply wrap them with brightly colored rubber bands for a whimsical look. Also
try using circle reinforcements as stickers to create circle shapes on the eggs
IF YOU WANT TO KEEP THESE TO DISPLAY OR USE FROM YEAR TO YEAR SPRAY WITH CLEAR ACRYLIC. LET DRY AND STORE AS YOU WOULD