Easter candy recipes?
I am trying to avoid cheating during Easter parties at school. If my son has stuff he can eat, he is less likely to cheat. He is gfcf and allergic to peanuts. (I can substitute soynut butter in recipes with peanut butter.) He is not very tolerate of chocolate or caffeine, and I am avoiding eggs for my sake. Ok, now does anyone have some good recipes for snacks and/or candy so that he won't be left out for Easter?
In a message dated 04/07/2001 8:54:59 AM Eastern Daylight Time, feedjake92@... writes: I am trying to avoid cheating during Easter parties at school. If my son has stuff he can eat, he is less likely to cheat. He is gfcf and allergic to peanuts. (I can substitute soynut butter in recipes with peanut butter.) He is not very tolerate of chocolate or caffeine, and I am avoiding eggs for my sake. Ok, now does anyone have some good recipes for snacks and/or candy so that he won't be left out for Easter? Here are my favorite Easter candy recipes. Adapt them by substituting carob for chocolate and soynut butter for peanut butter. MOM MOM'S CHOCOLATE-COVERED EASTER EGGS 1 pound of confectioner's sugar (have a little extra, just in case) 1 small potato, cooked and mashed 1 c. margarine dash of salt flavoring as desired - vanilla, mint, etc. Also good with a mixture of cooking chocolate and peanut butter, or coconut, or cherries (drained) and nuts. Use your imagination! 12 oz. semi-sweet chocolate (look for casein-free) 1/4 c. shortening In mixing bowl, cream together potato, margarine, salt, and sugar. If too stiff, add a little rice or soy milk. Divide into portions, and flavor as desired. Work portions with hands to blend flavors and make smooth. (Like playing with clay. Kids LOVE this part.) Should be stiff enough to hold shape. Pinch off bite-sized pieces and shape into eggs. Dry on waxpaper in refrigerator. Make dipping chocolate. Combine chocolate and shortening in double boiler or in bowl in microwave. Stir with whisk until melted and smooth. Remove from heat. Insert a 2-pronged fork into bottom of egg, and dip into chocolate, letting chocolate drip. Placed dipped eggs onto wax-paper-lined cookie sheet. Stir chocolate after each egg, before dipping next egg. If chocolate thickens, reheat over hot water. Let chocolate coating dry thoroughly before decorating with frosting (I cool in refrigerator). Store eggs in refrigerator. Chocolate Covered Peanut Butter Eggs 1/4 c. cf margarine 1/4 c. brown sugar 3/4 c. confectionerâs Sugar 1/2 c. smooth peanut butter 1 t. vanilla 12 oz. semi-sweet chocolate (look for casein-free) 1/4 c. shortening In 1-quart microwave-safe bowl, microwave margarine and brown sugar on 100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or until brown sugar is melted. Stir in powdered sugar, peanut butter and vanilla. Shape by teaspoonfuls into egg shapes. Chill. Make dipping chocolate and dip, as in first recipe. Chill. Store eggs in refrigerator.