Dessert's

Meringue Baskets

• 1 tablespoon meringue powder
• 1/4 cup cold water
• 6 tablespoons plus 2 teaspoons granulated sugar
• 1/2 teaspoon flavoring, optional
• royal icing, recipe follow
• berries and whipped cream

In a large bowl, combine meringue powder, water,
and 3 tablespoons plus 1 teaspoon of the sugar.
Whip on high speed for 5 minutes.
Gradually add remaining sugar and continue whipping
at high speed for 5 minutes until meringue is stiff
and dry.

Preheat oven to 225°F.

Place in a meringue in a pastry bag with a large
round tip (you may due this with just a spatula
if you prefer).

Line baking sheets with parchment paper.

For one basket squeeze out meringue and form 5
flat 3" or 4" squares on the parchment (the
squares need to have the same measurement).

Squeeze out a handle, a half circle (not filled
in) with the same diameter as the squares.
Bake 30-40 minutes or until firm but still white.
Cool.

Assemble with royal icing as "glue", you will
need to prop up the sides until they dry.
Let dry completely.
Fill with fresh berries and whipped cream.

Royal Icing

• 1/4 cup meringue powder
• 1/3 cup water
• 1 box powdered sugar
• 1/2 teaspoon cream of tartar

Put water and powder in electric mixer and
combine.
Add sugar and cream of tartar.
Beat at high speed for 5 minutes.

Pudding Easter Eggs

Serving Size: 1

• 1 stick melted butter
• 1/2 c. milk
• 2 packs reg. pudding (not instant), any flavor
• 1 lb. powdered sugar
• chocolate for coating

Preparation:

Boil all the above for 2 minutes, stirring
constantly. take off heat and add 1 pound of
powdered sugar, mix well. You may add 1 cup of
peanut butter or 1 cup coconut, or 1 cup of
nuts,or candied fruit.

Cool and shape into eggs. Chill. Then coat with
chocolate. You can decorate or roll into crushed
nuts,coconut, or sprinkles. Keep in airtight
containers.