Tag Archives: easter

Celebration Cakes


Grease and flour 2 round layer pans, 9 x 1 1/2 inches
Bake as directed on package…… 1 package of our lemon cake mix
Prepare as directed on package….1 package of our lemon fluff frosting mix

Cook cake layers completely, fill and frost them.
Shake in tightly covered jar….. about 3/4 cup flaked coconut, few drops green food color

Sprinkle coconut on top of cake to make a grass nest. Fill nest with candy Easter eggs and jelly beans.


Grease and flour 1 square pan, 8x8x2 inches, and 1 round layer pan, 8×1 1/2 inches.

Prepare as directed on package…. 1 package of our white cake mix

Divide the batter between the square and round pans. Bake square pan 25 to 30 minutes, round pan 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.

Place square layer on tray. Cut round layer in half. Place cut edge of each half against the top sides of the square to make a heart shape. Frost with your favorite frosting and decorate with red cinnamon hearts.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Easter Madeira Cake


Cooking time: 1 1/4 – 1 1/2 hours
Preparation time: 30 mins
Main Cooking Utensils: 7- to 8-in spring form pan
Oven temperature: 325-350°F
Oven position: center

For 8-10 servings you need:
3/4 cup butter or margarine
3/4 cup sugar
grated rind of 1 lemon
4 eggs
2 cups all-purpose flour
2 teaspoons double-acting baking powder

1 lb. baking apples
3 tablespoons water or lemon juice
1/4 cup sugar
1/3 cup apricot jam

Almond paste:
2 cups ground almonds
few drops almond extract
1/2 cup sugar
scant cup sifted confections’ sugar
2 egg yolks

1 egg white

1. Cream the butter or margarine, sugar and lemon rind until soft and light.

2. Gradually beat in the eggs, fold in the sifted flour and baking powder.

3. put the mixture into the greased and floured pan and bak in 325-350°F oven (check temperature carefully and reduce the heat after 45 minutes to 1 hour if necessary).

4. Turn out and allow to become quite cold before filling.

5. Meanwhile peel and slice the apples and cook with the water or lemon juice and sugar to a thick smooth pulp.

6. Split the cake through the center. then spread with half the jam and the applesauce.

7. Mix ingredients for almond paste together.

8. Roll out nearly three fourths of the almond paste and make into a 7- to 8-inch round (the size of the cake).

9. Spread the top of the cake with jam then with almond paste round.

10. Roll the remaining almond paste into small balls, put on top of the cake.

11. Brush with egg white and brown under broiler set to a low heat. Decorate as wished.

Printed in Canada. © Copyright The Hamlyn Publishing Group, Ltd. 1972

Celebration Basket


Cooking time: 3-4 hours
Preparation time: 20 mins.
Main cooking utensils: 2 baking sheets, wax paper
Oven temperature: 225-250°F
Oven position: center

For 10 servings you will need:
4 egg whites
1 cup sugar

little whipped cream

Almond paste fruits:
almond paste
food colorings

1. Whip egg whites very stiffly.

2. Gradually beat in half the sugar, then fold in the remainder.

3. Place an 8-inch round of wax paper on one of the baking sheets, cover with meringue, build up sides slightly.

4. Pipe two handles onto wax paper placed on second baking sheet.

5. Dry out for time and temperature given, store in airtight tin until ready to fill.

TO SERVE: Stick the handles together and to the sides of the basket with a little cream. Fill basket with almond paste fruits, hazelnut fudge,brandy pennies and chocolate truffles.

Almond paste fruits: Form almond paste into desired shapes, tint with food colorings – apples green with a clove for based; orange food coloring for oranges; pears a saffron yellow with a clove for base. Sprinkle with sugar.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967.

Easter Egg


Cooking time: few mins.
Preparation time: 20 mins.
Main cooking utensils: double boiler 2 1 1/2 pint bowls.

1 3/4 lb semi-sweet chocolate pieces
2/3 cup sweetened condensed milk
1 tablespoon rum flavoring
1 cup chopped almonds or hazelnuts or 2 cups fine cake crumbs
2 dessert apples, peeled, cored, and chopped

Coating and decoration:
1 1/2 cups semi-sweet chocolate pieces, melted*

Butter icing:
1/4 cup butter
3/4 cup sifted confectioners’ sugar
few drops vanilla extract

*Always melt chocolate over hot, not boiling, water otherwise it loses its gloss.

1. Melt chocolate pieces in the top of a double boiler.

2. Add sweetened condensed milk and mix until smooth. Remove from heat and beat until cool.

3. Add flavoring, nuts or crumbs, and apples

4. Beat well.

5. Remove and reserve scan 1/4 cup of the mixture.

6. Divide remainder between the greased bowls and smooth over tops.

7. Leave for 2 hours to cool and set.

8. Turn both halves out and use a little of the reserved mixture, softened to coat the flat sides and press together to form an egg shape. Pile remaining chocolate mixture, on top so point of egg is shaped.

9. Leave to cool for 10 minutes.

10. Coat egg twice with melted chocolate.

1.. When set, pipe with butter icing made by creaming ingredients together and decorate as wished.

TO STORE: This will keep in the refrigerator for 1-2 days.

Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Bun Bunny Bake

1 package active dry yeast
1 1/2 cups warm water (105 to 115°)
1 cup luke warm mashed potatoes
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
7 to 7 1/2 cups all-purpose flour
2 tablespoons butter or margarine, melted
10 uncooked eggs in shells
1 egg yolk
1 tablespoon water

Dissolve yeast in warm water. Stir in potatoes, sugar, salt, shortening, 2 eggs and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough; divide into 10 parts. Your guests can shape bunnies. They should use 1/3 of the dough for the body, 1/3 for the head and arms, and the remaining 1/3 for the ears and tail, placing bunnies 4 inches apart on greased baking sheets (2 bunnies on each). Let rise 1 1/2 hours.

Heat oven to 350°. After bunnies have risen, guests can brush them with butter and insert an egg under each bunny’s arm. Beat egg yolk and water and brush over bunnies. Your guests can finish bunnies with faces made of raisins. Bake until brown, about 25 minutes. 10 BUNNIES.

Have ready: Refrigerated dough; knives or scissors; 5 baking sheets; games to play while bunnies rise and bake.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Neighborhood Egg Dip

Invite each child to bring 6 hard-cooked eggs. You furnish materials to dye them, paint them, trim them with paper and lace, buttons and braids, ribbons and feathers (start saving scraps early!) and a box or basket to carry them home in. Serve the Bunny Cake with sandwiches and milk to the Easter Bunny’s helpers.

Bunny Cake

Bake any flavor or our layer cake mixes in 2 layer pans, 8 or 9×1 1/2 inches, as directed on package. Prepare our fluffy white frosting mix as directed on the package.

Cut one layer of cake in half to make 2 semicircles; put halves together with frosting to form body. (Use other layer as desired.) Place cake upright on cut edge of serving plate or tray. Cut a notch about 1/3 of the way up one edge of body to form head. Attach cut out piece for tail with wooden pick. Frost bunny; sprinkle generously with shredded coconut. Make ears of white paper; color inside pink. Use pink jelly beans or gumdrops for eyes and nose. Surround bunny with green tinted coconut for grass and jelly beans for eggs.

Bunny-shaped Sandwiches

Cut slices of white bread with bunny cookie cutter. Spread with butter. Fill with sliced ham and lettuce trimmed to fit. Add a bit of carrot for bunny’s eyes, and put a slice of carrot in bunny’s hands.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.