Wednesday, March 20 2013, 10:13 AM CDT
Easter baking with the kids
By Molly Trotter/KTVL.COM
GRANTS PASS, Ore. -- Easter brings jelly beans, carrots, eggs and ham.
Oregon Health Management Services is offering a " Cooking with Kids-- Easter " class this Saturday, where you can spend time with your children using recipes in this class with an Easter theme.
Children must be at least 5 years old and accompanied by an adult for this hands-on class.
Class includes recipes as well as samples of each item prepared and the class is free, but OHMS asks that everyone brings a donation of non-perishable food for the community food bank.
Here are the recipes OHMS has prepared:
Easter Rice Krispies Treats
These Easter nests are simply Rice Krispies treats molded into the shape of birds' nests using a muffin tin.
Yield: 16 Easter Rice Krispies Treats
-1/4 tsp. water
-2-4 drops green food coloring
-1/2 cup flaked coconut
-3 Tbsp. butter or margarine
-1 10 oz. package (about 40) regular marshmallows or 4 cups miniature marshmallows
-6 cups Rice Krispies cereal
-Spray two regular size muffin tins or one large muffin tin with cooking spray (you will need 16 2-1/2-inch muffin cups.)
-In small bowl stir together water and green food coloring. Add coconut. -Stir until coconut is tinted. Spread on a baking sheet to dry.
-In large saucepan, melt butter over low heat. Add marshmallows and stir until they are completely melted. Remove from heat. Add Rice Krispies cereal.
-Stir until well coated.
-Divide warm mixture into prepared muffin tins. Shape mixture into individual cups.
-Remove from pans.
-Fill nests with coconut, jelly beans.
-1 cup sugar
-¾ cup oil
-1 ½ cups grated carrots (about 8 ounces)
-½ cup whole-wheat flour
-½ cup all-purpose flour
-1 teaspoon baking soda
-1 teaspoon cinnamon
-½ teaspoon salt
-1 stick of butter, room temperature
-8 oz package of cream cheese, room temperature
-1 pound box of powdered sugar
-Peeps & candy eggs or jelly beans
Preheat oven to 375. Place paper liners in 18 muffin cups. In a medium bowl, mix together sugar, oil, eggs, and carrots. Gently stir in flour, baking soda, cinnamon, and salt until just combined—do not over mix.
Fill each muffin cup 2/3 full. Bake until set in center, about 20-25 minutes.
Let cool while making frosting.
In a large bowl, mix together butter and cream cheese until smooth. Add powdered sugar and mix until combined. Spread frosting on each cupcake.
Top with one Peeps chick and surround with a few jelly beans or eggs, if desired.
-1 cup whole-wheat flour
-1 cup all-purpose flour-
-2 teaspoons baking powder
-½ teaspoon baking soda
-¼ teaspoon salt
-¼ cup butter, cut into small pieces
-1 cup buttermilk
-Raisins & Slivered almonds
Preheat oven to 375.
In a large bowl, mix together flour, baking powder, baking soda, and salt. Cut in butter with two butter knives or a pastry blender. Add buttermilk; stir just until moistened.
On a lightly floured surface; roll out dough until it is about an inch thick.
Use a round cookie cutter (or a glass turned upside down) to cut out as many circles as possible. Reroll scraps and cut out more circles. Cut half of the circles in half. Gently shape into bunny ears and attach to on the bottom side of remaining circles to make the shape of a bunny head.
Place dough bunnies, seam side down, on a parchment lined baking sheet. Use two raisins for eyes, one raisin for a nose, and 6 almond slivers for whiskers Bake until golden and set, about 10-15 minutes. Serve with jam or honey.
Deviled Eggs with Ham
-8 hard-boiled eggs, shells removed
-¼ cup chopped ham
-¼ cup finely chopped green onions
-¼ cup mayonnaise
Salt and pepper to taste
Cut each egg in half lengthwise. Place egg whites on a serving platter and egg yolks in a bowl. Add ham, green onions, mayonnaise, salt, and pepper to egg yolks. Stir to combine. Fill egg whites with egg yolk mixture.
There is a public parking Lot on the corner of 5th and H Street available.
Space is limited and reservations are required. Call 541-471-4208 to reserve a spot.