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 Surprise the Easter bunny with sweet treats from your kitchen. If you’re like me, you’ve got more than one bunny to remember with home-baked goodies.
Get the kids in on the fun by baking cookies on a stick and decorating them in their Easter finest. Enlist your children’s help in creating a new Easter tradition with a rich, lemony Bundt cake full of blueberries and white morsels. The kids will enjoy a sweet kitchen session and the memories of baking fun, and the kitchen skills learned will stay with them long after the treats are gone.
Create tempting aromas, great tastes and warm memories in your kitchen by visiting www.VeryBestBaking.com for delicious springtime baking ideas.
EASTER COOKIES ON A STICK
(Makes 24 cookies)
1 package (15 1/2 ounces) Nestlé Toll House Refrigerated Easter Sugar or Chocolate Chip Cookie Shapes with Decorator Icing
24 (6- to 8-inch) wooden skewers
Various Easter sprinkles and jimmies
PREHEAT oven to temperature stated on package. Insert skewer into each cookie shape. Place on ungreased baking sheets.
BAKE length of time stated on package. Cool on baking sheets 2 minutes; carefully remove to wire rack to cool completely. Once cooled, outline or frost cookie shapes with Decorator Icing. Decorate with sprinkles and jimmies.
Nutrition Information per serving: 120 calories; 45 calories from fat; 5g total fat; 2g saturated fat; 5mg cholesterol; 100mg sodium; 17g carbohydrate; 0g fiber; 7g sugars; 1g protein.
LEMON-BLUEBERRY BUNDT CAKE
(Makes 16 servings)
2 cups (12-ounce package) Nestlé Toll House Premier White Morsels, divided*
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 teaspoons vanilla extract
3 large eggs
3 tablespoons grated lemon peel (about 4 medium lemons)
1 1/3 cups buttermilk
1 cup fresh or frozen blueberries
1/4 teaspoon lemon extract (optional)
2 cups fresh whole strawberries
PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.
MELT 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels melt. Cool slightly.
COMBINE flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in eggs 1 at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk just until combined. Pour half of batter into prepared Bundt pan. Sprinkle blueberries over batter; top with remaining batter and smooth down top.
BAKE 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack 30 minutes. Invert onto wire rack to cool completely. Transfer to serving platter.
MELT remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels melt. Stir in lemon extract. Drizzle over cake; allow to set a few minutes. Place strawberries in center of cake before serving.
* May use 6 bars (two 6-ounce boxes) Nestlé Toll House Premier White Baking Bars instead of morsels.
Nutrition Information per serving: 440 calories; 190 calories from fat; 21g total fat; 15g saturated fat; 70mg cholesterol; 210mg sodium; 56g carbohydrate; 1g fiber; 40g sugars; 6g protein.
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