Spreaster (Spring + Easter)

Here are some tasty desserts just in time for Easter/Spring.

Rice Krispie Easter Eggs (From Kellog's)

The decorating possibilities are endless with these treats. Get creative with frosting, food coloring and candy – no two treats will end up alike!

(Nutrition Information)

• 3 tablespoons   butter or margarine
• 1 package   (10 oz., about 40) regular marshmallows
•    OR
• 4 cups  miniature marshmallows
• 6 cups  Rice Krispies®
•    OR
• 6 cups    Ready-To-Eat Cereal Cocoa Krispies™
•    Canned frosting or decorating gel
•    Assorted candies

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using 1/3-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into egg shape. Cool. Decorate with frosting and/or candies. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Coconut-Key Lime Pie (From Martha Stewart)

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 can (13.5 ounces) unsweetened coconut milk
• 1/3 cup fresh or bottled Key lime juice
• 7 large egg yolks
• 1 Easy Press-In Pie Crust, made with graham crackers
• 2 cups cold heavy cream
• 2 tablespoons confectioners' sugar
• 3 tablespoons sweetened shredded coconut, toasted

Directions

1. Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
2. In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.
   
   
   
   Multicolored Meringues (from Disney)
   
   
   Choose any colors you like, but use food coloring sparingly. One drop at a time.
   To make: 50 minutes
   To bake: 30-35 minutes (+ 45 minutes cooling in oven)
   You Will Need:
   3 egg whites (medium)
   3/4 cups superfine sugar
   1/2 tsp cornstarch
   1/2 tsp lemon juice
   Food coloring -- red, green, yellow. Use a toothpick to add one drop at a time.
   Makes 30 meringues. Bake at 250˚F
   
   
   1. Separate the eggs.Crack the eggs over a large bowl and separate the whites from the yolks. You only need the whites.
      
      Separating an egg is easy once you know how. Have 2 bowls ready. Tap the egg firmly on the edge of one bowl so the shell cracks open. Let the egg white drop into one bowl and then tip the egg yolk into another bowl.
   2. Whisk the whites. Whisk the egg whites to stiff peaks. Be careful not to overbeat, since they will start to look lumpy -- a little like cotton balls.
      
      Whisking egg whites is easiest using an electric mixer (always ask Mom or Dad), but try it with a hand whisk.
      
      There are 3 stages to whisking egg whites. At first stage, the whites form soft, floppy peaks when the blades are lifted up. Continue whisking and they will form stiff peaks that stand straight up, perfect for meringues. If you whisk the egg for too long it becomes lumpy and overbeaten.
   3. Add the sugar. Add 1 tsp of sugar to the egg whites; whisk. Pour in a second and continue whisking. Add remaining sugar, while whisking to stiff peaks.
   4. Add lemon juice. Whisk in the cornstarch and lemon juice until just combined. The meringue should look smooth and glossy.
   5. Add a little color. Divide the meringue into 3 bowls and color each one with a couple of drops of food coloring. Fold the color in using a spatula.
   6. Make meringue swirls.Spoon the meringue into a piping bag and squeeze to make swirls onto 2 cookie sheets lined with parchment. Make each one about 1 inch across. Now bake in the oven.
   7. Bake the meringues for 30-35 minutes, until firm on the outside. Turn off the oven and leave them for a further 45 minutes. Remove from the oven and cool.
      Piping tips: To fill the piping bag stand it in a tall glass and fold the edges down over the rim. For the swirls use a 1/2 inch tip.
      Serving suggestions: When the meringues are cool, sandwich them together with whipped cream or softened vanilla ice cream.
   
   
   
   
   
   
   
   
   
   
   -Cheesecake (Chaaru)