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How to Make Marshmallow Chicks
Ingredients
1 cup confectioners' sugar for dusting
2 cups white sugar
1
tablespoon light corn syrup
1 1/4 cups water, divided
4 tablespoons unflavored gelatin
2 egg whites
1 teaspoon
vanilla extract
 1 We used Emily's Famous Marshmallows recipe to make approximately 25 marshmallow chicks. The ingredients you will need are sugar, light corn syrup, eggs, unflavored
gelatin, water, colored sugars and vanilla extract. The cooking materials you will need are a large pastry bag , a whisk, an electric mixer, a candy thermometer and waxed paper.  2 In a small saucepan over medium-high heat, stir together sugar, corn syrup and
3/4-cup water. Bring the mixture to a boil. While boiling, attach a candy thermometer to the pot so that the tip is immersed
in the liquid, but not touching the bottom of the pot. Watch the temperature carefully until it reaches the hard-ball stage -- when the thermometer reads 250 to 260 degrees F (121 to 129 degrees C).  3 While the sugar mixture is heating, place the remaining water in a metal bowl
and sprinkle the gelatin over it. Place the bowl over simmering water and stir until the gelatin is dissolved and the mixture
becomes liquid. Keep this gelatin mixture warm until the sugar comes to the proper temperature. As soon as the sugar mixture
reaches the hard-ball stage and you remove it from heat, carefully whisk in the gelatin mixture. Meanwhile, use an electric
mixer to whip the egg whites into soft peaks (You can tell that eggs have reached the soft-peak stage when you take a spoon,
dip it in and out of the egg mixture, and a peak is formed that is soft enough to quickly bend over.).  4 Once the peaks have formed, set the electric mixer to medium-speed and slowly
pour the sugar mixture into the bowl of whipped egg whites. When pouring the sugar mixture into the mixing bowl, never let
the stream of liquid grow larger than a pencil's width. Once all of the sugar has been incorporated into the egg whites, add
the vanilla extract and continue mixing at a medium-speed until the mixture cannot become any fluffier. Add any additional
colorings or flavorings at this time.  5 Line a flat surface with waxed paper and sprinkle it with a generous coating
of sugar. Use a large pastry bag with at least a 1/2-inch opening or tip. Carefully spoon the sticky marshmallow fluff into
the bag and twist the top closed. Pipe the body of the chick shape first by making a thick line on the paper. Hold the bag
at a 45-degree angle to the surface so that the piping will stand tall.  6 When the body is long enough, pipe backwards on top of the body, and then make
a little head.  7 Quickly pull the bag away to form the beak. If the marshmallow is not holding
its shape very well, let the fluff cool a little bit. This will allow the gelatin to begin to set and the mixture will thicken.
 8 Place little candies onto the marshmallow chick's head to make eyes (if you
like) and sprinkle colored sugar over the chick's body. To coat the marshmallow chicks completely, let them set for 30 minutes
before buttering your hands (for easier handling) and rolling them in bowls full of colored sugar.  9 Let the marshmallow chicks rest for approximately 4 hours to allow them time
to fully set. Homemade marshmallow chicks look adorable in everyone's Easter egg basket and they make an attractive centerpiece
for any festive table! This article written by The Staff at Allrecipes
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Bacon
Cheddar Deviled Eggs
Submitted
by: UserEmily3260
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"These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs."
Original recipe yield: 24 deviled
eggs.
- Prep Time:
- 30 Minutes
- Cook Time:
- 10 Minutes
- Ready In:
- 40 Minutes
- Servings:
- 12 (change)
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INGREDIENTS:
- 12 eggs
- 1/2 cup mayonnaise
- 4 slices bacon
- 2 tablespoons finely shredded Cheddar cheese
- 1 tablespoon mustard
DIRECTIONS:
- Place eggs in a saucepan, and cover with cold water.
Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove
from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
- Meanwhile, place bacon in a large, deep skillet.
Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about
1 minute per slice. Crumble and set aside.
- Peel the hard-cooked eggs, and cut in half lengthwise.
Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves
with the yolk mixture and refrigerate until serving.
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Pregnant
Doll (Easter Baby)
INGREDIENTS:
- 1/4 cup warm water
- 1/2 cup white sugar
- 1 (.25 ounce) package active dry yeast
- 1 cup scalded milk
- 1/3 cup butter
- 2 eggs, beaten
- 1 pinch salt
- 3 1/2 cups all-purpose flour
- 1 egg
- 1 teaspoon water
- 6 whole eggs in the shell
- 2 1/4 ounces colored candy sprinkles
DIRECTIONS:
- Mix yeast, water, and 1 teaspoon of the sugar in
a small bowl and let sit for 10 minutes.
- In another larger bowl, mix milk, salt, butter,
2 eggs, and remaining 1/2 cup of sugar. Add about half of the flour and beat until very smooth, then pour in the yeast mixture.
Add the remaining flour, making a stiff dough - can add additional flour if necessary.
- Place dough on a floured board and knead until smooth
and elastic. Put dough into greased bowl, cover bowl and let the dough rise until doubled in size.
- Punch the dough down, place on a floured board and
divide it into 6 equal pieces.
- Roll each piece with your hands to form a 1-inch
thick rope and then shape rope into a "U" shape. Put a whole, raw egg into the inside of the "U", twisting the rope to form
a fishtail at the bottom.
- Brush each "baby" with the beaten egg, shake on
some of the colored sprinkles and place on a greased cookie sheet. Cover and let them rise until doubled in size. Bake at 350 degrees F (175 degrees C) for about 35 to 40 minutes
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