Easter Story Cookies
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
1 pinch salt
1 cup sugar
1. Preheat oven to 300°.
2. Place pecans in zipper baggie and let the children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.
3. Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.
4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
5. Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin. Read Luke 23:27.
So far the ingredients are not very appetizing...
6. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.
7. Beat with a mixer on high speed until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isa. 1:18 and John 3:1-3.
8. Fold in broken nuts.
9. Drop by teaspoons onto wax paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was lain. Read Matt. 27:57-60.
10. Put the cookie sheet in the oven, close the door and turn the oven OFF.
11. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. Read Matt. 27:65-66.
12. GO TO BED! Explain that they may feel sad to leave them in the oven overnight. Jesus’ followers felt despair when the tomb was sealed. Read John 16:20 and 22.
13. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus’ followers were amazed to find the tomb open and empty.Read Matt.28:1-9.
Chef’s Comments: To be made the evening before Easter.
Cinnamon Raisin Scones
1 cup whole-wheat pastry flour
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 of a 10- to 12-ounce block firm silken tofu, crumbled
1 tablespoon canola oil
2 tablespoons Spectrum Naturals Spread
1/4 cup soy milk
1/4 cup pure maple syrup
1/2 cup raisins
Preheat over to 425°. Whisk together flours, baking powder, cinnamon and salt. Set aside. In a separate mixing bowl, whisk together tofu, canola oil and Spread until a bit creamy. Whisk soy milk and maple syrup. Add flour mixture and raisins. Stir until just combined. Turn dough out onto a floured board, and roll or pat to a circle about 1/2-inch thick (this dough is very soft, so be generous with the flour to prevent sticking). Use a sharp knife to cut dough into 12 triangular wedges. Transfer wedges to an ungreased baking sheet. Bake for 15 minutes or until scones are lightly browned. Makes 12 scones.
Serve these relatively low-fat treats for breakfast with fresh oranges and plenty of your favorite hot beverage.
Creamed Celery with Pecans
4 cups celery, cut diagonally, in 1/2 inch pieces
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
3/4 cup pecan halves
Preheat oven to 400°. Grease a 1-1/2 quart casserole dish. Boil celery (in enough water to cover) until tender and drain well. Melt the butter over medium heat, stir in flour and slowly add milk to make a cream sauce, stirring constantly until thick and smooth. Add salt and well-drained celery. Spoon into prepared casserole, top with pecans, and then cover with buttered crumbs. Bake in preheated oven for 15 minutes.
Mary B. Arrington
Pecans! Not Just For Pies
Here is a mixture of recipes for the foods national recognized for this month: Celery, Pecan and Soyfood. We hope you will find them a tasty addition to not only your Easter menu, but all year-long.