Clicking on "Easter Card" above will download the card. This
will be fairly quick - 137KB
You can then colour it in.
Fold it in four, with the words
"He's arrived" on the Front Page and
"He's risen" on the Back Page.
Guess - what was the event?
Click on the red arrow to move forward
If you don't have the shockwave plugin, you will be asked
if you wish to download it. It does not take very long.
In ancient Egypt and Persia people exchanged decorated eggs at the spring
equinox, which was the beginning of the new year. The eggs were seen as
a symbol of fertility for them because the coming forth of a live creature
from an egg was so surprising to people of ancient times.
Christians adopted this tradition, and the Easter egg
represents the tomb from which Jesus escaped and rose again.
In medieval times eggs were traditionally given at Easter to all servants
and children, along with other gifts. Hiding the eggs took place in many
countries. Have you ever decorated your egg and rolled it down the nearest
hill?
To dye your eggs before
rolling:
Food colouring
Hot water
White vinegar
Small bowl and spoon
Cooking oil
For each color measure 1/4 tsp. food coloring in small bowl. Add 3/4 cup
hot water and 1 tbsp. white vinegar to each color. Add eggs and allow to
sit until they are the desired color. Remove with spoon. Polish dry eggs
with small amount of cooking oil and soft cloth.
To make cream filled eggs
Ingredients 1 cup soft butter
2 tsp salt
4 tsp vanilla
1 small can condensed milk
10 cups icing sugar (2kg)
1 tsp. yellow food colouring
1 lb. cooking chocolate
Method
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend
until stiff. Dust with brown sugar. Knead until smooth. Set aside more than
2/3 of mixture. *
To the remaining mixture add yellow food colouring. Blend in well.
Divide yellow and white into 16 or 24 pieces.
Shape yellow into ball, mould white around yellow to form an egg shape.
Dry at room temperature on paper towels for 24 hours.
Melt chocolate in double boiler or in microwave until smooth. Dip eggs in
chocolate.
Once dipped cool at room temperature.
Refrigerate after cool. When sliced these eggs will have a white cream filling
with a yellow filling that appears to be the yolk.
Variations
*Use the 2/3 of cream mixture alongside to make variations Orange
Add one teaspoon orange flavoring and a few drops of red and yellow food
colouring to cream mixture. Kneed well to get smooth colour and flavour.
Cherry
Add one teaspoon cherry flavouring and a few drops of red food colouring
to cream mixture. Kneed well to get smooth colour and flavour. Finely chopped
bits of maraschino cherries can be added. Maple Walnut
Add one teaspoon maple flavouring to cream mixture. Kneed well to get smooth
colour and flavour. Add about 1/4 cup finely chopped walnuts. Kneed well.
Peanut Butter Cream
1 cup of peanut butter, 2 tablespoons of butter, 1 cup fine sugar, 1/2 cup
brown sugar and 1 tsp of vanilla in bowl. Kneed until smooth. Roll into
oval shapes and allow to dry overnight. Dip in chocolate as above.
