*** A WORD FROM THE KITCHEN ***Lots of busy bees in everyone's kitchens this
weekend I'm sure! Hope everyone celebrating
or not has a wonderful weekend! My kiddos are
such helpers and will be helping me too. Safety
is even more important in my kitchen since I had
kids and not only do I don't keep my knives on
the counter butcher block anymore I never even
let them use the can opener before I picked up
this super battery operated one. This one definitely
gets my thumbs up for ease AND it's safe. Does
all the work and shuts off automatically. I didn't
think I needed one until I started hearing all the
good reviews. Well I tried it and actually believe
it is totally worth the full price but it is even
on sale for just $7.47 plus shipping right now so
come see and get one soon. The red color matches my
kitchen things but don't worry it comes in black too ;o)
Here is the link to order yourself a Handy Can Opener!
http://pd.gophercentral.com/u/14515/c/155/a/574
Can OpenerI've seen everything now from the cute Toll-House
sugar cookie to a bunny shaped loaf of Hawaiian
bread loaded with spinach dip so I have to add my
2 cents and make sure you also have this novelty cake
idea while we were on the subject of cakes. This is
a great idea for the kiddies made with a prepared
frozen Sara Lee pound cake so it's quick too! All
decorated with green colored coconut and colorful
jelly beans it goes over great.
Happy Cooking and Happy Spring!
Marzee
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RECIPE: BUNNY PATCH EASTER CAKE*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS:
1 package (10 3/4 oz.) Sara Lee Pound Cake, frozen, cut
into 10 slices
1 can (21 oz.) Pie filling, any flavor
1 tub (12 oz.) Cool Whip Whipped Topping, thawed
1 cup Baker's Angel Flake Coconut
Green food coloring
Colorful jelly beans and marshmallow bunnies
DIRECTIONS:
Line bottom of 12x8-inch baking dish with cake slices.
Top with pie filling and all of the whipped topping.
Refrigerate 1 hour or until ready to serve. Tint coconut
pale green with food coloring. Sprinkle over center of
whipped topping. Decorate with Easter candies and
marshmallow bunnies .
Yield: 15 Servings
Category: Desserts
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MARZEE'S CORNER*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Here's a little EGG TRIVIA for all of you Egg-cited about
Easter:
((( EGG TRIVIA - Did you know? )))* A hen requires 24 to 26 hours to produce an egg. Thirty
minutes later, she starts all over again.
* The egg shell may have as many as 17,000 tiny pores over
its surface. Through them, the egg can absorb flavors and
odors. Storing them in their cartons helps keep them fresh.
* Eggs age more in one day at room temperature than in one
week in the refrigerator.
* White shelled eggs are produced by hens with white
feathers and ear lobes. Brown shelled eggs are produced by
hens with red feathers and red ear lobes.
* To tell if an egg is raw or hard-cooked, spin it! If the
egg spins easily, it is hard-cooked but if it wobbles, it
is raw.
* If an egg is accidentally dropped on the floor, sprinkle
it heavily with salt for easy clean up.
* Occasionally, a hen will produce double-yolked eggs
throughout her egg-laying career. It is rare, but not
unusual, for a young hen to produce an egg with no yolk
at all. (I wondered about this ;o)
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