Add 1/2 tsp. lemon juice and beat. Grease and flour cookie sheet. Pour 1/4 cup batter on sheet for each lily. You can fit 4-6 lilies per cookie sheet. Bake 350 degrees for 6-8 min. ( Pre-heat oven.) Remove from oven and quickly pinch jelly roll circles in the shape of a lily.
Lemon Filling for Easter Lilies
3 slightly beaten eggs yolks in med. sized bowl
1/2 cup cold water
1 1/2 cup sugar
1/4 cup flour
3 tablespoons corn starch
1/4 tsp. salt
Combine the above ingredients in a small bowl. Add cold water and beat with whisk.
Put 2 1/2 cups water in large pan and bring to a boil. Add a few tablespoons of the boiling water to the above paste mixture. Add the paste mixture to the pan of boiling water. Stir and cook 2 min. until thick. Add some of paste mixture to the beaten eggs and stir. (This helps to prevent the eggs from cooking when added to hot mixture). Add egg mixture to pan with paste mixture. Cook 1 min. Remove from heat. Add 1 tablespoon margarine and 1/2 cup lemon juice.
Can be stored in refrigerator and warmed later. Serve by putting warm lemon filling in/on the "lily" and top with cool whip.
Eclairs (Cream Puffs) by Joyce Miskin
1 cup water
½ cup butter
1 cup flour
Place water and butter and salt in sauce pan and bring to full rolling boil. Reduce heat and add flour all at once and stir vigorously until smooth, and clumps around spoon. Cook about one minute. Remove from heat and partly cool. Add eggs one at a time beating hard after each. Spoon on pan (lightly sprayed with Pam) and shape for éclairs. Leave 4 inches apart. Bake at 375 for 50 minutes until deep brown and dry inside. Cut a slit in the top and fill with vanilla pudding and top with chocolate topping.
Soften cream cheese in small mixing bowl and beat until fluffy. Add powered sugar and mix until blended. Add cool whip and beat on low speed until mixed in. Spread onto cooled crust and refrigerate for about 1 hour.
Mix one large package of instant chocolate pudding, made with 2 ½ cups milk. (Or use a small package of pudding made with 1 ¾ cup milk) Pour onto cream cheese filling. Put in refrigerator and let set for about 2 hours. When serving, top with remaining cool whip.
FRESH FRUIT TART by Lori Allen
Makes a 13 inch fruit pizza. (You can double the recipe and freeze the extra crust for up to a month.)
Mix flour and sugar in large bowl. Using a cheese grater, grate all the butter into the flour mixture. Mix thoroughly so butter gratings are covered with flour. Mix egg yolks with ice cold water and pour slowly into the flour and butter mixture, stirring as you pour it in. When done, you will have what still looks pretty dry and lumpy, but now you start mashing it together with your hands. Work the mixture into smooth stiff dough that holds together, and then stop. Make a ball and place it on a floured surface. Flour the top of the dough and your rolling pin. Start rolling out dough, stopping fairly often and lift up the dough and re-flour the surface again and the rolling pin. The idea is to not let it stick to anything. When it is a big enough circle, softly fold the dough in half. Place the ungreased pan (use a round shallow 13” pastry pan for best results) nearby and place the folded dough on the top half of the pan. Then unfold the dough and fit it snugly into the pan. Trim the edges.
Using a fork, make some holes in the crust and bake at 400°F until golden and starting to brown (about 8-10 minutes). When you take it out, the crust will still be fairly flexible, but will firm up when cool.
On the stove in a small saucepan, start heating up the apricot preserves. Add 1/4 cup of some kind of juice (pineapple, mandarin orange, orange) to thin the preserves. Heat on medium low until very warm, stirring thoroughly a couple of times. Set aside.
Mix cream cheese with powdered sugar. Spread over cooled crust.
Cover the entire pizza with fruit (bananas, strawberries, raspberries, grapes, mandarin oranges, kiwi, and pineapple). Use your creativity to come up with a beautiful design. Drizzle the apricot mixture over the pizza, getting pretty good coverage.
Grease and flour in 10” tiara dessert pan. Make sure the whole form is covered about 2/3 full. Bake 25 min. at 350°. Let cool and arrange fruit in center. Prepare one package of Danish dessert using directions on package. Let cool. Pour over fruit and let chill.