EMPTY TOMB COOKIES
Make these on Easter Eve, right before bedtime for the kiddies. Preheat the oven to 300--this is VERY important! Read the corresponding Bible passage while adding the necessary ingredients.
Provided by Debber
Categories Drop Cookies
Time 8h30m
Yield 1-2 dozen, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees--you MUST do it now. Also, gather a cooking mallet, kitchen mixer, masking tape and Bible.
- Read John 19:1-3 ~ Jesus was beaten for our sins; beat the nuts with a cooking mallet; set aside.
- Read John 19:28-30 - Jesus drank something like vinegar (gall), sniff the fragrance, dip finger in and taste, too; place the vinegar in a mixing bowl.
- Read John 10:10-11 - Egg whites symbolize Jesus' holy, innocent life; add whites to the bowl with the vinegar.
- Read Luke 23:27 - the bitter tears of the women; taste a few grains, remember your own sins; add the salt to the bowl.
- Read Psalm 34:8 and John 3:16 - Sweet salvation! Taste and see; add to the bowl.
- Crank up the mixer and let it go while you read from Isaiah 1:18 and John 3:1-3; let the mixer go for about 12-15 MINUTES; this needs to be VERY stiff!
- Read Matthew 27:57-60 - Fold the nuts into the egg-sugar mixture; this symbolizes the rocks in the garden.
- Using a scoop or knife & spoon, drop by spoon into mounds (to resemble a rocky tomb); put into the oven and turn it OFF!
- Read Matthew 27:65-66 - The tomb is sealed; use two pieces of tape (5-6 inches long) to "seal" the door edges (symbolically).
- Read John 16:20 & 22 - Consider these passages, then go to bed!
- NEXT MORNING: Read Matthew 28:1-9 - Jesus is risen! Behold--the empty tomb! Unseal the oven door, take out the cookies, break or bite one in half -- it should be hollow inside---empty---just like the Tomb!
- He is risen! He is risen indeed! Hallelujah!
Nutrition Facts : Calories 125.9, Fat 6, SaturatedFat 0.5, Sodium 26.8, Carbohydrate 17.9, Fiber 0.8, Sugar 17, Protein 1.7
EMPTY TOMB CRESCENT ROLLS
What a treat on Easter morning! Fresh, warm crescent rolls for breakfast. But, that is only half the treat... learning or re-enforcing the true meaning of Easter for Christians everywhere. This is delightful and fun for the little ones to help with. You will find easy to follow explanations and Bible readings to go along with the preparation and serving of this tasty treat.
Provided by nanny ann
Categories Breads
Time 24m
Yield 4 rolls, 4 serving(s)
Number Of Ingredients 4
Steps:
- Roll out the crescent rolls and separate.
- Place two crescent rolls next to each other with the wide ends of the triangles overlapping to form a right angle.
- Show the marshmallows and explain that the color white represents purity in God's eyes of those whose sins have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3.
- Dip marshmallows individually in the butter, then roll in the cinnamon and sugar mixture, coating evenly. Place one butter and cinnamon sugar coated marshmallow in each set of crescent rolls. Pull up the narrow ends of the triangles and wrap the crescent roll dough completely around the marshmallow, sealing well. It is very important that no gaps are present.
- Explain that each marshmallow represents Jesus' body which was wrapped (covered in sugar mixture) and placed in the tomb which was then sealed tight (closed up in the dough.) Read: Matthew 27:57-60.
- Use remaining butter to brush the tops of the "tombs" and sprinkle with cinnamon sugar to taste.
- Bake on cookie sheet at 375°F for 14 minutes, or until the tops are a deep golden brown. Cool 1 minute in the pan. Serve and enjoy!
- When the "tombs" are ready to be served have each person break theirs open and experience the emptiness of the tomb. Explain that Jesus was raised from the dead and His followers were amazed to find the tomb empty. Read: Matthew 28:1-9.
FORGOTTEN COOKIES
These meringues are crispy on the outside and marshmallow-y on the inside, with bits of chocolate throughout. The best part of this recipe is that you turn off the heat once the cookies go in the oven, so you can truly forget about them until the morning. A spring-loaded ice cream scoop makes fast work of forming the meringues and you can use any size you like.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 20 to 40 cookies, depending on size of scoop
Number Of Ingredients 6
Steps:
- Position 2 oven racks in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Beat the egg whites and salt in a large bowl on medium speed until frothy. Add the cream of tartar and increase the speed to medium high. Beat in the sugar, 1 tablespoon at a time, then add the vanilla extract. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. Gently fold in the chocolate chips with a rubber spatula.
- Using a spring-loaded ice-cream scoop (or 2 spoons, using one to nudge the meringue off the other), scoop the meringue into mounds about 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a few more chocolate chips.
- Put the baking sheets in the oven, then immediately turn off the oven. Let the meringues stand in the oven until dry, at least 4 hours and up to overnight.
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