Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Easter eggs! That's what this week's column is all about.
Last week's column featured recipes for "Deviled Eggs" after the eggs have been found on Easter morning. But before the colored eggs have been used up, consider using some of them for Easter table decorations. (In fact, consider using some uncolored hard-boiled eggs to make creative decorations. Read on.)
First of all, place some colored Easter eggs in a basket of artificial grass and use them for a centerpiece for the dinner table. (Remember, hard-boiled eggs need to be refrigerated so after your children find their Easter eggs, refrigerate the eggs, and put the centerpiece on the table just before dinner.)
Get your children to help turn hard-boiled eggs into works of art. The resulting eggs can be put in a basket or used for individual place settings. First, gather up some odds and ends from around the house. Items such as sequins, small candies, buttons and scraps of ribbon, yarn, rickrack and construction paper are examples. Also needed are markers and glue.
Invite the children to use their imaginations to decorate the eggs. For example, a bunny can be made by gluing construction paper ears on the top of an egg, Add curled paper whiskers and a pink nose. Use a marker to draw on eyes.
An egg also can be turned into a boy or girl's head. Yarn is glued on for hair. Add a construction paper hat for a boy and a bow for the girl. Turn the egg so it's horizontal, glue on gumdrop feet and a gumdrop nose, and the egg becomes a pig. Add little construction paper ears and a curly tail.
Eggs also can be decorated by gluing on sequins, rickrack, ribbon, beads and even buttons. And there are so many more creative ideas.
Children will enjoy making and decorating cookie eggs, too. First, make an egg cookie cutter from a small can that has both ends cut out. Flatten the can slightly to shape into an oval cutter.
Use the following recipe to make sugar cookies. You'll need: 1 1/2 cups sifted confectioners' sugar, 1 cup softened butter, 1 egg, 1 teaspoon vanilla, 1/2 teaspoon almond flavoring, 2 1/2 cups sifted flour, 1 teaspoon soda and 1 teaspoon cream of tartar.
Preheat oven to 375 degrees. Lightly grease a cookie sheet.
Mix sugar and butter. Add egg and flavorings. Mix until thoroughly blended. Stir dry ingredients together and stir into butter mixture. Refrigerate dough for 2 to 3 hours.
Roll dough out on a lightly floured pastry cloth to 1/4 inch thick. Cut out eggs with cutter. Place on baking sheet and bake for about 7 to 8 minutes.
When the cookies have cooled, decorate with colored icing strips and candies.
Send your favorite recipes to me at Box 415, Craig 81626 or call me at 824-8809.