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Carrot & Rabbit Paw Print

 

Carrot & Rabbits Paw Print

 

Carrot & Rabbits Paw Print

 

Carrot & Rabbits Paw Print

 

Carrot & Rabbits Paw Print

 

Carrot & Rabbits Paw Print

 

Carrot & Rabbits Paw Print

 

Carrot & Rabbit Paw Print

 

Carrot & Rabbits Paw Print

 

Carrot & Rabbits Paw Print

 

Carrot & Rabbits Paw Print

 

Carrot & Rabbits Paw Print

 

Carrot & Rabbits Paw Print

 

Carrot & Rabbits Paw Print

 

Carrot & Rabbits Paw Print

 

Rabbits Paw Print

Easter is a time of bright colours and new flowers so why not try out some of our brilliant craft and recipe ideas to help add a sparkle to your celebrations.

Our tasty traditional recipes are ideal for an Easter Sunday tea while there are recipes designed especially for smaller hands too so children can also get involved in the kitchen.

There are plenty of suggestions on how to decorate your Easter eggs with a difference or you can make yourself a stunning Easter Bonnet. It is advised that adults supervise.

Egg Tree

You will need
Plasticine or flower oasis (from your local florist)
Small twigs or branches
Green crepe paper or moss (from your local florist)
Narrow ribbon
Blown eggshells
Decorating materials

To make your egg tree first of all you will need to collect whole eggshells which have had their insides blown out. Make a small hole in one end of the egg and a slightly larger one in the other using a large needle then gently blow the contents into a bowl. You could collect the shells from eggs used in cooking.

Now it is time to decorate your eggs whatever way you like. Use lots of bright colours and shiny bits like glitter or foil to create colourful eggs. A good decoration tip for younger children is to coat the eggshells in glue then roll them in glitter. Then carefully glue a length of narrow ribbon lengthways around the egg ensuring it is long enough to tie a loop at the top.

To create your tree place the oasis or plasticine on a small plate then carefully arrange your twigs in it until they form a small tree like shape. Green crepe paper or moss can be wrapped around the bottom to disguise the base then hang your eggs from the branches to complete your tree.

Easter Bonnet

You will need
Flexible coloured cardboard
Tissue paper
Ribbon or crepe paper

Firstly draw a circle on the cardboard using a dinner plate as a guide then carefully cut round the line. Cut a straight line up towards the middle of your circle before folding the two sides over one another until to have a bonnet shape that is flat at the back and peaked at the front then secure.

Using lots of different coloured tissue paper cut out small pieces and scrunch or roll them up to create flowers to stick all over your bonnet or if you prefer just round the edges. Finally make a small hole on each side of your bonnet to thread through ribbon or a strip of crepe paper to create ties to hold your bonnet firmly in place.

An alternative Easter bonnet could be made using an old hat and fabric flowers to brighten it up and again adding brightly coloured ribbon to create ties.

Easter Basket

You will need
Coloured cardboard
Tissue paper
Decorated eggs or chocolate eggs

On a rectangular piece of cardboard draw another rectangle about 2 - 3 cm (one inch) inside and carefully score (don't cut) along the lines with the point of scissors so it can bend easily. Fold in the edges of your rectangle, snipping out the extra card at the corners, to form a basket shape with a lip all around the edge and secure firmly.

Take another long thin strip of cardboard and secure it to both sides of your basket to create a handle before padding the bottom with crumpled tissue paper and filling it with your choice of decorated or chocolate eggs.

Easter Nests

You will need
Shredded Wheat (or similar cereal)
Cooking chocolate
Mini eggs

Combine crushed Shredded Wheat with melted chocolate and shape into nest shapes in bun cases. Once the chocolate has set, place 2-3 mini eggs into your chocolate nests.

Hot Cross Buns

You will need
1 lb plain flour
1 level teaspoon caster sugar
1 oz fresh yeast (or 1 level tablespoon dried yeast)
1/4 pint lukewarm milk
2 fluid oz warm water
1 level teaspoon each of salt and mixed spice
2 oz caster sugar
2 oz melted butter
1 beaten egg
1 oz currants
1-2 oz chopped mixed peel

Grease and flour two baking trays and preheat oven to 190C. Sift 4 oz of the flour with the sugar. Crumble in the yeast and stir in the milk & water. Leave the mixture in a warm place for 20-30 mins until frothy.

Meanwhile sift the remaining flour with the salt & spice. Add the sugar. Stir the melted butter together with the egg into the risen yeast mixture. Gradually fold in the flour, currants and peel. Knead the dough on a floured surface until perfectly smooth. Divide into 12 pieces and shape into buns. Set the buns well apart on the prepared trays and leave them in a warm place until doubled in size. Make two cuts on the top of each bun to form a cross.

Bake just above the centre of the oven for 15-20 mins. Leave the buns to cool on a wire rack; while still warm brush them with a glaze made from 1 1/2 oz caster sugar dissolved in 2 tablespoons water.

Simnel Cake

You will need
1/2 lb unsalted butter
zest of 2 large lemons
1/2 lb caster sugar
4 large eggs
6 oz chopped mixed peel
6 oz sultanas
1 1/4 lb currants
14 oz plain flour
salt
baking powder
1 level teaspoon mixed spice

for decoration
4 oz ground almonds
4 oz icing sugar
4 oz caster sugar
1 large egg
lemon essence
3 teaspoons strained lemon juice
chocolate eggs
ribbon

Grease a 9 inch round deep cake tin and line it with greased greaseproof paper. Pre-heat the oven to 160C. Cream together the butter, lemon zest and sugar until light and fluffy. Beat in the eggs one at a time and stir in the peel and fruit.

Sift the flour with a little salt, a good pinch of baking powder and the spice. Fold this into the creamed mixture. If necessary add 1-2 tablespoons of milk to relax the mixture if it is too thick. Spoon the mixture into the prepared tin and level the top. Bake in the oven for 2 1/2 to 3 hours. Once the cake is cooked, cool it on a wire rack.

Meanwhile mix together the ground almonds and all the sugar. Add half of the lightly beaten egg with a few drops of lemon essence and the strained lemon juice. Knead thoroughly until the almond paste is smooth. Roll out 2/3 of the almond paste and cover the cooled cake with it. Make sure that the cake is completely cool before you start decorating it.

Shape the remaining almond paste into 11 balls - to represent the Apostles, excluding Judas - and set them around the edge of the cake. Tie a ribbon around the side of the cake and decorate the centre of the cake with chocolate eggs.

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