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Colored Deviled Eggs

  • 12 eggs large
  • 1/4 cup + 2 Tablespoons mayonnaise
  • salt and pepper to taste
  • 1 teaspoon vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon paprika
  • food coloring red, blue, purple, orange, or whatever colors you like
  • Place eggs in large saucepan on high heat and cover with cold water making sure the eggs are covered by 2 inches of water. Make sure there is room for all 12 eggs, or do two batches of 6 eggs.
  • Add a teaspoon of vinegar to the water and let boil for for 3 minutes.
  • Turn the heat off and cover the pot and let sit for at least 10 minutes, but not more than 15 minutes.
  • Remove the eggs from the hot water and place in a large bowl with ice and water, covering the eggs.
  • Once the eggs are completely cooled, remove them from the water bath and peel all the eggs.
  • Cut each egg in half lengthwise and scoop out the yolks, placing the yolks in a bowl. Smash the egg yolks with a fork until they are crumbly and in small pieces.
  • To the egg yolks add, mayonnaise, mustard, salt, pepper, paprika and mix until smooth and creamy.
  • Gently clean off the egg whites to remove any extra yolk that might be left on the egg white. Set egg whites aside.
To Color the Eggs:
  • Fill 4 large mugs or mason jars 2/3 the way with water. Add in 1 teaspoon vinegar and 3-4 drops of food coloring to each glass. Stir.
  • Place the egg whites in the glass jar – depending on the size of your jar you can fit different amounts in. Test with one egg white in each jar to see how you like the color.
  • After you get the right amount of color on the egg whites, remove them and place them on a plate lined with paper towels.
  • Continue until all egg whites are colored.
  • After the egg whites are dry, pipe deviled egg yolk mixture into each colored egg white shell.



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  • 250 g Arnott's Nice biscuits
  • 80 g butter melted
  • 500 g cream cheese
  • 2 eggs
  • 100 ml cream
  • 1/2 cup caster sugar
  • 1 tsp vanilla extract
  • 1 handful shredded coconut *to decorate
  • 1 packet speckled chocolate eggs *to decorate
  1. Preheat oven to 180C (160C fan-forced). Line a 12-hole muffin tray with paper muffin cases.
  2. In a food processor, blitz biscuits to form a fine crumb. Transfer to a bowl, add melted butter and mix to combine. Divide evenly between muffin cases and use the back of a spoon to press down firmly, smoothing the tops.
  3. Wipe out food processor bowl and add cream cheese. Process cream cheese for 1-2 minutes until smooth. Add eggs, cream, caster sugar and vanilla and process to combine. Pour over biscuit bases to fill muffin cases.
  4. Bake for 20 minutes, turning trays halfway, until just cooked. Turn off oven, leave door ajar and allow to cool. Transfer trays to fridge to cool completely.
  5. To serve, carefully remove paper cases and place cheesecakes on serving platter. Top with a sprinkling of shredded coconut and speckled eggs.
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Easter Basket Cupcakes
1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon grated orange zest
2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup buttermilk
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 teaspoon water
4 drops green food coloring
1-1/2 cups sweetened shredded coconut
Chocolate licorice twists

Chocolate egg candy

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and orange zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.
  • Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over cupcakes. Combine water and food coloring in a large bowl; add coconut. Stir to coat. Sprinkle over cupcakes.
  • Using a metal or wooden skewer, poke 2 holes in the top of each cupcake, 1 hole on each side. Cut licorice into 6-in. strips for handles; insert each end of a licorice piece into a hole. Decorate with candy eggs.

*For an easier version use store bought cupcakes and add the handle and decorations.*



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Marshmallow Bunnies



1/3 cup vanilla frosting
36 large marshmallows
36 miniature marshmallows
Red and pink heart-shaped decorating sprinkles
Small black nonpareils
White jimmies
Pink colored sugar
Place frosting in piping bag. For each bunny, cut 2 mini marshmallows in half and use frosting to attach them to a large marshmallow to form arms and legs. For the face, attach 2 mini marshmallow halves for cheeks. Use white jimmies, black nonpareils and heart-shaped sprinkles to form whiskers, eyes and nose. For the ears, cut a large marshmallow in half diagonally. Dip each sticky side in colored sugar and use frosting to attach the ears to the top of the large marshmallow. Use frosting to connect the head to the body; let stand until dry.


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Bunny Rabbit Cake


1 package white cake mix (regular size)
1 can (16 ounces) vanilla frosting
1-3/4 cups sweetened shredded coconut, divided
2 drops red food coloring
2 drops green food coloring
Assorted jelly beans
1 stick black licorice, cut lengthwise into 1/8-inch strips
  • Mix and bake cake according to package directions, using two greased and floured 9-in. pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For bunny's head, place one cake on a 20x14-in. covered board. Cut remaining cake into two ears and one bow tie (see Fig. 1). Place ears 4-in. apart on top of head. Place bow tie so it fits in curve of head (see photo).
  • Frost top and sides of head, ears and bow tie. Sprinkle 1-1/4 cups coconut over head and ears. Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other. Seal bags and shake to coat. Place pink coconut on ears to within 1/2 in of the edges. Place green coconut around the cake.
  • Use jelly beans for eyes, nose and to decorate bow tie. Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces. Place six 2-in. pieces next to nose for whiskers. Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth. Connect nose to mouth with one 3/4-in. pieces. Place three 3/4-in. pieces above each eye for eyelashes.



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Peeps House


5 graham cracker squares
Vanilla frosting
1 yellow chick Peeps candy
Green-tinted shredded coconut, jellybeans and pastel sprinkles


Assemble graham cracker squares to resemble house, including three walls and a roof, using frosting to adhere and propping with small cans until frosting is set. Arrange tinted coconut and chick candy inside house. Decorate house as desired with frosting, jellybeans and pastel sprinkles.


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  • 3 months later...

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