As Easter approaches each year, store shelves are stocked to overflowing with myriad candies, cookies, and other sweets for that special day, but it’s possible to make homemade sweets for a fraction of the cost. Moreover, homemade sweets do not contain the preservatives that are found in store-bought candies and cookies, and that means they are naturally healthier choices for everyone, both young and old. Finally, with these low-fat recipes even dieters can indulge a bit on Easter Day.
Recipe for Easy Homemade Butter-Cream Easter Eggs
This recipe makes approximately seven to eight dozen candy eggs, so if fewer eggs are needed, cooks should adjust the recipe accordingly.
Ingredients:
- 1 8-ounce package low fat creamed cheese
- 1/2 pound, plus 1-tablespoon light margarine
- 3 boxes confectioners’ sugar
- 8 ounces semisweet milk or dark chocolate
- 1/4 teaspoon vanilla extract
- 1 2-inch square cooking wax
Preparation:
- Cream 1/2 pound margarine and creamed cheese.
- Gradually add sugar, blending well.
- Shape mixture into eggs, small or large depending upon preference.
- Cool eggs in refrigerator for 30 minutes to an hour.
- Melt chocolate with remaining margarine, vanilla extract, and wax over hot water.
- Dip eggs one-by-one in chocolate mixture.
- Place on waxed paper and allow eggs to cool before serving.
Yield: 85 to 100 small eggs.
Recipe for Easy Homemade Caramel Easter Eggs
Since this recipe makes only four eggs, the recipe should be adjusted if additional eggs are required. Moreover, it’s best to make the eggs about a week in advance of when they are needed since “aging” improves both their taste and texture,Ingredients:
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1 cup low-fat evaporated milk
- 3 tablespoons dark corn syrup
- 1/2 cup water
- 1/8 teaspoon salt
- 1/4 pound light margarine
- 2 cups pecans, finely chopped
- 1 package dark or milk chocolate pieces
Preparation:
- Mix granulated sugar, brown sugar, milk, water, salt, and syrup in 4-quart saucepan.
- Cook at medium heat candy forms a soft ball when dropped into water.
- Mix margarine and chopped nuts in a glass bowl.
- Add sugar mixture.
- Allow to cool to touch.
- Beat with electric mixer until mixture is too stiff to turn easily.
- Turn mixture onto buttered board or other surface.
- Knead mixture until its velvety to the touch.
- Shape mixture into four eggs.
- Place on cake rack in refrigerator for 24 hours or until firmly set.
- Melt chocolate pieces in double boiler over water (do not allow to boil).
- Dip eggs in chocolate one-by-one, placing back on cake rack to drip.
- Return to refrigerator for approximately a week.
- If desired, decorate eggs with colored icing before serving.
Recipe for Easy Homemade Easter Dessert Sandwich Cookies
This easy recipe produces a light, crisp sandwich cookie that really more like a mini-tart since it’s filled with whipped topping and garnished with cherries. And being more than a cookie, it makes the perfect dessert for Easter dinner.Ingredients:
- 1 cup egg yolks
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup flour
- Dash of salt
- Maraschino cherries
- Refrigerated sugar-free whipped topping
Preparation:
- Preheat oven to 375 degrees.
- Lightly grease a baking tin or cookie sheet
- Separate yolks from whites.
- Discard whites.
- Beat yolks with electric mixer on medium until light golden yellow.
- Gradually add sugar to yolks while continuing to beat.
- Add vanilla extract and dash of salt.
- Add flour, using a spoon, not the mixer, and blend well.
- Spoon batter onto prepared tin or sheet, creating flat circles 2 to 3 inches in diameter.
- Create 6 to 8 circles.
- Bake until light gold in color and tinged with brown.
- Remove from oven and allow to cool to the touch.
- Using two cookies, create sandwiches by filling with whipped cream and maraschino cherries.
In summary, these delicious treats are sure to be a hit with children and adults of all ages; moreover, they are not only more nutritious than store-bought goodies but also lower in fat and overall calories.
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