Wishing you all a very Happy Ostara, Easter Season!
This warm weather has been unbelievable and so inspiring for me to garden, paint,
design and sew my clothing. However I find that Easter has just crept up to fast and I am again
scrambling to fit it all in. I am sure many of you have the same thing happening to you, so I hope
this newsletter will give you some good , easy ideas for cooking and crafting.
Ostara is the Celtic season of celebration when the vernal equinox occurs, around March 20.
The vernal equinox marks the beginning of the tropical year.
It is a time to celebrate the dawning of springtime, the warmth of the sun, and rebirth.
Rice Crispy treats formed into nests with Jelly Beans for eggs
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
miniature marshmallows
jelly beans
chocolate eggs
1.Spray two regular size muffin tins or one large muffin tin with cooking spray (you will need 16 2-1/2-inch muffin cups.)
2.In small bowl stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on a baking sheet to dry.
3.In large saucepan, melt butter over low heat. Add marshmallows and stir until they are completely melted. Remove from heat.
4.Add Rice Krispies cereal. Stir until well coated.
5.Divide warm mixture into prepared muffin tins. Shape mixture into individual cups. Cool. Remove from pans.
Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. These are best when eaten the same day.
Ice Cream Cone Baskets, filled with Jelly Beans, you could also put in raisins, marchmallows,
nuts, any kind of munchy, finger food.
You will need:
Ice cream cones
Multi-colored twizzlers
Jelly beans in the following colors:
green, purple, red, white, brown, yellow*
To make these I basically just bend the licorice in half and tuck it into the cone.
Then fill it with jelly beans. You can also cut small holes in the sides and poke the licorice through.
I think this is so adorable, hope to create with my grandson,
Materials
Two white paper plates
- Crayons or colored markers
- White construction paper
- Wiggle eyes
- Scissors
- Stapler
- Glue
Instructions:
Cut one paper plate a little more than in half.
On the trimmed paper plate, glue two wiggle eyes and draw on a nose,
muzzle and whiskers. (Check our picture for details).
Cut out two ears from the white construction paper. Color the inside of the ear pink.
Glue the ears to the inside of the trimmed paper plate.
Staple the two paper plates together.
We cut a handle from the second paper
plate, but you could easily make the ears long enough to staple to the second
paper plate to form a handle.
These Carrots look sooooo good!
Ingredients
- 3
poundssmall carrots with tops
- 3
cupswater
- 1/4
teaspoonsalt
- 1/2
cupshelled unsalted pistachios
- 1/2
cupbutter (no substitutes)
- 1/3
cuppacked brown sugar
- 1 1/2
teaspoonssnipped fresh thyme
Directions
1. Preheat oven to 350 degrees F.
2. Trim carrots, leaving about 1/2-inch tops. Combine water and salt in a 12-inch skillet; bring to boiling. Add carrots; return to boiling. Reduce heat; cover and simmer for 10 to 12 minutes or until carrots are just tender. Drain carrots in a large colander; set aside.
3. Meanwhile, place pistachios in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly toasted, stirring once. Set aside.
4. Melt butter in the heavy skillet. Add brown sugar and thyme, stirring over medium heat until sugar is melted. Add drained carrots. Bring just to boiling. Reduce heat and cook, uncovered, over medium-low heat, stirring occasionally just until well-glazed, about 10 minutes.
5. Transfer carrots to a serving bowl or platter. Sprinkle with toasted pistachios. Makes 10 to 12 servings.
I wish for you all a blessed and happy spring! Enjoy the wonderful weather and have a safe season.
Untill next time, take care
Celeste
