Candy Coconut Easter Eggs-Hot Cross Buns & My Prize I Won!!!

Received my apron I won from Aunt Daisy's Shoppe and you should see the excelent work Cathy does...It is reversable and so well made...It came with this adorable card..How lucky can I be!!!!

Hey Gals! I got so far ahead of my self I forgot to tell you about the swap-shopping party I had with some of my friends…We all cleaned out our closets and pulled items we no longer wear. Had everything from clothes and shoes to purses and jewelry…Some items even had the tags still on them! We had a blast and plan on doing it again this fall. It fulfilled our shopping bug for free, and then we donated all the left over items to a local women’s shelter….Maybe some of you would like to do this!

My family loves brand-name garlic and herb cream cheese spreads….They can be pretty pricy so I make my own. In a bowl I soften the store brand cream cheese. Then I use a fork to mix ½ tsp garlic powder, onion powder, dried basil, dried oregano, black pepper, plus a few drops of Worcestershire sauce into the cheese….It is best made the day before using so the flavors can develop…
I know I should of posted these next two recipes earlier in the day, but went to garage sales and got a few really good buys....so forgive me please.........

EASTER HOT CROSS BUNS:

Dough:
5 cups all purpose flour, divided
2 pkg active dry yeast
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 1/4 cups milk
1/2 cup butter
2 eggs, beaten
3/4 cup currants or raisins
1/3 cup candied orange peel
1 egg yolk mixed with 2 tablespoons water
Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing bowl.
In a separate bowl, heat milk and butter to very warm (125°F). Add to flour. Beat on medium speed of mixer for 1 minute. Add eggs. Beat another minute. Stir in currants, orange peel and enough remaining flour to make dough easy to handle.
Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes, adding additional flour as needed. Try not to add too much flour; dough can be slightly sticky to the touch. (Put oil on your hands to prevent sticking if necessary.) Place in a buttered bowl, turning to butter top. Cover; let rise in warm place until doubled in bulk, about 1 hour.
Punch down dough; turn onto lightly floured surface. Divide dough in half; divide each half into 9 pieces.
Form each piece into a smooth round ball. Place balls of dough in two buttered 8-inch square baking pans. Cover and let rise in warm place until doubled in bulk, about 45 minutes to 1 hour.
Brush lightly with egg yolk mixture.
Bake rolls in preheated 375°F degree oven, 20 to 25 minutes, or until golden brown. Remove from pans.
Cool on a wire rack.
Drizzle frosting (see below) across the top of each bun in the shape of a cross. Makes 18 buns.
Cream Cheese Frosting:
3 oz cream cheese, softened
1 c confectioner's sugar
1 tsp milk
Beat cream cheese and sugar in a bowl until smooth. Add up to 1 teaspoon of milk or just enough so that the frosting is a good consistency for drizzling. (If it becomes too watery, add more sugar).

CANDY COCONUT EASTER EGGS (OR
BON BONS)

1 bag (4 cups) coconut
1 can (14 oz) sweetened, condensed milk
2 boxes gelatin mix (jello) in your favorite flavor
1 1/2 teaspoon sugar
1 teaspoon vanilla
1 bag semi-sweet chocolate chips
Mix all ingredients until the coconut has absorbed the gelatin mixture. Be sure to taste the mixture to see if the gelatin still has a “grainy” taste. If so, keep mixing until that grainy taste is gone.
Shape the mixture into eggs with your hands. A good tip is to wash your hands after every 3rd egg or so. The mix will stick to your hands and it will be hard to shape unless your hands are clean.
Chill for a few hours (overnight is best) on waxed paper.
Dip into melted semi-sweet chocolate and place on waxed paper.
Tip: I use a cookie sheet covered with waxed paper. This recipe will make about 12 - 15 eggs about 1-2 inches long.