Ingredients

• PEANUT BUTTER EGG BUNNIES(recipe follows)
• TINTED COCONUT(recipe follows)
• 1/4 cup (1/2 stick) butter or margarine, softened
• 1-1/2 cups REESE’S Creamy Peanut Butter
• 2/3 cup granulated sugar
• 2/3 cup packed light brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/2 cups milk
• VANILLA FROSTING(ready-to-spread or your favorite recipe

Directions

1. 1. Prepare PEANUT BUTTER EGG BUNNIES and TINTED COCONUT.

   2. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

   3. Beat butter, peanut butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, blending well. Spoon batter into prepared cups, filling about 3/4 full.

   4. Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. Frost with VANILLA FROSTING. Sprinkle TINTED COCONUT over frosting and garnish with PEANUT BUTTER EGG BUNNY. About 27 cupcakes.

   PEANUT BUTTER EGG BUNNIES:

   1. Unwrap REESE’S Peanut Butter Egg. Using sharp knife cut away about 1/4 inch of the top curved egg section creating a level edge. (This will be the top of the bunny.) Do the same thing for the bottom of egg if planning to attach to hard surface such as a cookie.

   2. Using icing and decorative candy pieces add facial features to egg bunny. Allow features to harden slightly before continuing.

   3. To make bunny ears, cut large marshmallows crosswise into 4 to 5 sections. Take each section and using wet knife cut through center to within 1/4 inch of edge; separate and shape to look like bunny ears. Press one side of ears into pink sugar and if other side is sticky, press that side into untinted sugar. Attach ears to top of bunny with frosting. Allow frosting to harden slightly before finishing bunny.

   4. Attach miniature marshmallow to backside of bunny for tail and to help bunny stand up on cupcake or cookie base. Press bunny into cupcake frosting or glue with frosting to cookie base.

   TINTED COCONUT: Combine 1/2 teaspoon water and few drops of food color in small bowl or small jar with cover or re-sealable plastic food storage bag. Add 1 cup MOUNDS Sweetened Coconut Flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated; store in airtight container.

 

INGREDIENTS

3 cups Chopped Pecans
2 cups Chopped candied pineapple
3/4 cup Chopped candied cherries
1/3 cup Chopped candied orange peel
1 3/4 cups Plus 3 tb, all-purpose flour
1 cup Butter, room temperature
1 cup Sugar
5 Eggs
1 tb Vanilla extract
1 tb Lemon extract
1/2 ts Baking powder
1 pn Salt
Powdered Sugar

DIRECTIONS

1. Position rack in lowest third of oven and preheat to 250 deg F. Grease and flour 12 cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tb flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanila and lemon extracts. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.

2. Pour batter into prepared pan. Bake until golden brown and testr inserted into centre comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar.

INGREDIENTS

3 cups Cake Flour; sifted
3 tsp Baking Powder
1/2 tsp Salt
3/4 cup Butter; or shortening
1 1/2 cup Sugar
3 each Eggs; unbeaten
1/2 cup Almonds; finely chopped
1/2 cup Raisins; finely cut
1 cup Milk
1 tsp Vanilla

DIRECTIONS

1. Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each.

2. Add nuts and raisins and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.

3. Bake in two greased 9-incb layer pans in moderate oven (375 degrees F.) 25 minutes, or until done. Spread Frosting between layers and on top and sides of cake. Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems. Or decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias.

INGREDIENTS

1/2 cup butterscotch caramel sauce
1 cup brown sugar
1 teaspoon cinnamon extract
1/2 teaspoon cayenne pepper
3 cups pumpkin seeds, roasted
1 cup almonds, crushed

DIRECTIONS

1.) Lightly coat baking sheet with cooking spray and set aside.

2.) In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne.

3.) Continue cooking until mixture reaches a temperature of 310 degrees F.

4.) Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds.

5.) Separate seeds with wooden spoon until cooled.

 
INGREDIENTS
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

DIRECTIONS

1.) Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

2.) In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.

3.) Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.