Easter for the kids

Here are a couple of ideas for parents, grandparents, aunts, uncles, teachers, etc. for Easter morning or Easter "week" that I find exciting.  It's more fun for the kids this way than to just hear, "Alright, go find 'em!" :)  Let me know how it worked if you use the ideas.

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'Definitely using one or both of these next year--definitely for the students, maybe for the niece--to see how they work.  I think they're a fun little "kick" to the norm--and who doesn't love scavy hunts??


How about these religious dessert recipes? (Retrieved from apples4theteacher.com)

      Easter Sunday Cross Cake

Ingredients:

• 1 (18.25 oz.) white cake mix
• 1 C of milk
• 3 T corn starch
• 1/2 C of margarine
• 3/4 C shortening
• 1 C fine white sugar
• 2 t clear vanilla
• Yellow food coloring

Preparation:

1. Prepare the cake as directed on the package for a 9X13 size cake.
2. Allow the cake to cool in the pan for 7 minutes then invert onto a wire rack to cool completely.
3. Place the milk into a saucepan over medium heat.
4. Stir in the corn starch and stirring slowly cook the mixture until thick.
5. Remove the pan from the heat and continue stirring until the mixture cools.
6. Place the margarine, shortening and sugar in a bowl.
7. Beat with an electric mixer on low for 7 minutes or until creamy. 
8. Add the cooled milk mixture and the vanilla and continue beating about 4 minutes or until the icing resembles whipped cream.
9. Remove 1 1/2 C of the prepared icing and tint with the yellow food colored until desired color is reached.
10. Remove the cake from the wire rack and place on a cutting board.
11. Cut the cake in half lengthwise.
12. Cut one side of the cake in half from side to side.
13. Place the longer piece of cake in the middle of a piece of flat cardboard.
14. Cover the piece of cake with the white icing.
15. Place the 2 shorter pieces of cake 1/3 down on each side of the longer piece to form a cross.
16. Spread the remaining pieces of cake with the white icing.
17. Using a pastry bag pipe the yellow icing around the outside edges of the cake at the bottom and around the top to form shell boarders. (Makes 12 servings)
    

    Easter "Angel" Dessert

    Ingredients:
    
18. 1 prepared angel food cake, cubed
19. 1 (20 oz.) can cherry pie filling
20. 1 1/3 C of cold milk
21. 1 (3 oz.) pkg. instant vanilla pudding
22. 1/2 C sour cream
23. 1 (8 oz.) carton frozen whipped topping, thawed

Preparation:

1. Place the cake cubes into the bottom of a 9X13 cake pan.
2. Spread the cherry pie filling over the cake cubes.
3. Pour the milk into a small mixing bowl.
4. Sprinkle the pudding mix over the milk.
5. With a wire whisk blend the two together for 2 minutes being sure all the pudding mix has dissolved into the milk.
6. Let the mixture stand until soft set about 2 minutes.
7. Fold the sour cream into the pudding mixture.
8. Gently spread the pudding mixture over the pie filling.
9. Spread the thawed whipped topping over the pudding mixture.
10. Cover the pan and refrigerate for at least 24 hours before serving. (Makes 12 servings)