HOW TO MAKE A EASTER BONNET RECIPES

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EASTER BONNETS RECIPE - PILLSBURY.COM



Easter Bonnets Recipe - Pillsbury.com image

Receive rave reviews when you parade these bonnets! Just don't expect them to last long!

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 50 minutes

Yield 16

Number Of Ingredients 5

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup all-purpose flour
16 lemon or orange mini muffins (from bakery)
2 cups vanilla creamy ready-to-spread frosting (from two 1-lb containers)
Green and red food color

Steps:

  • In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes. Heat oven to 350°F. Cut dough into 16 (1/2-inch) slices. On ungreased cookie sheet, place slices 2 inches apart. Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
  • If necessary, remove papers from muffins. Cut 3/4-inch slice from bottom of each muffin to use for bonnet. Reserve muffin tops for snacking. Spread cut side of each muffin bottom with frosting; attach to cookie, frosting side down. Place bonnets on rack over 15x10x1-inch pan.
  • In resealable food-storage plastic bag, place 1/2 cup frosting. Add green food color; squeeze bag until well mixed and desired color.
  • In microwavable measuring cup, place remaining frosting. Microwave uncovered on High 30 to 40 seconds or until pourable. DO NOT BOIL. Stir in enough red food color for desired pink color. Pour pink frosting over bonnets in circular motion to cover completely. Reheat frosting as necessary to keep it pourable. Let stand about 10 minutes or until set.
  • With small spatula, remove bonnets from rack, smoothing edges of frosting. Cut tiny hole in corner of bag with green frosting. Pipe ribbon of frosting for hatband; add bow design. Make dots and flower designs on each hat as desired.

Nutrition Facts : Calories 340 , CarbohydrateContent 48 g, CholesterolContent 20 mg, FatContent 3 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Bonnet, SodiumContent 220 mg, SugarContent 32 g, TransFatContent 4 1/2 g

EASTER BONNET CAKE - EASY CAKE MIX | JUST A PINCH RECIPES



EASTER BONNET CAKE - easy cake mix | Just A Pinch Recipes image

This looks like it takes hours to make! But this "Bonnet Cake" is done in a flash!...Thanks to cake mix, prepared frosting and candy violets,daises and other flowers you can buy at your grocery store. I found this recipe and picture in the 1998 Family Circle magazine. It was featured on the cover. Thank you Family Circle. It so beautiful and easy!! A joy to behold! My Easter recipe # 5

Provided by Nancy J. Patrykus @Finnjin

Categories     Cakes

Prep Time 15 minutes

Number Of Ingredients 5

1 box(es) yellow ( 18.25) oz) cake mix
2 - 16 oz (each) containers vanilla frosting
4-5 - drops yellow food coloring
- candy flowers and leaves for decorations
1 - 1 ribbon for decoration. your choice and color

Steps:

  • Heat oven to 325.. Prepare cake mix as following directions, using the ingredients as indicated on package. Coat 11 inch tart pan (with a removable bottom) and a 4 cup oven proof bowl (6 inches across top) with a non stick cooking spray. Pour 3 cups of cake batter into the prepared tart pan, filling it up about 1/2 way. Pour the remaining batter, about 1-1/2 cups into the prepared bowl. Bake the tart pan about 20 to 25 minutes. The bowl about 30-35 minutes. Cool both tart pan and bowl on a wire racks for 15 minutes. Un-mold the cakes onto racks and cool completely. If necessary, trim top of bowl cake so it is flat and level.
  • Spoon both containers of frosting into a large micro-wave safe bowl. Whisk in 4 drops of food coloring for desired shade.. Microwave the frosting on high power until a good spreading consistency, about 30 seconds. Spread frosting with a metal spatula over the tart cake. Then spread frosting over the inverted bowl cake. Reserve left over frosting. Place cakes in refrigerator to set..about 20 minutes.
  • Place tart cake on a platter, or aluminum-foil covered cardboard. Place the bowl cake, flat side down on top of tart cake to form the bonnet. Spread the remaining frosting over the entire cake for a finished surface. If the frosting becomes to firm to spread, reheat as needed to keep frosting spreadable. Wrap the ribbon around base of the bonnet and make a decorative bow. Arrange candy flowers and leaves as pictured. Sit back and take a minute to enjoy your newly created beautiful bonnet. Be sure to take a few pictures!!!

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