(NAPSA)—Adelightful way for your family to greet the end of winter can be by getting together and baking up tasty treats that signify renewal, such as Sweet Chicks and Bird’s Nest Coffee Cake: Sweet Chicks Makes 18 chicks 5 to 5% cups all-purposeflour % cup sugar 2 envelopes Fleischmann’s RapidRise Yeast 1 tablespoon freshly grated lemon peel 1 teaspoonsalt % cup evaporated milk % cup water % cup butter or margarine 2 large eggs Raisins Powdered Sugar Glaze: 1% cups powdered sugar 2 to 3 tablespoons milk 2 to 3 drops yellow or red food coloring % teaspoon vanilla extract Combine 2 cups flour, sugar, undissolved yeast, lemon peel and salt in large mixing bowl. Heat milk, water and buttertill very warm (120 to 130F). Gradually add to flour mixture. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface till smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 18 equal pieces; roll each into 10-inch rope. Tie each into a knot,leaving one endslightly shorter. Place knots, short ends up, 2 inches apart on greased baking sheets. Pinch short end of knot to form head and pointed beak. You can hatch up a happy sur- prise with sweet babychicks. Insert 2 raisins for eyes. Press long end of knot down; with sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm, draft-free place until doubled in size, about 45 min- utes to 1 hour. Bake at 375F 12 to 15 minutes or till done. Cover heads with small pieces of foil if they become too brown. Remove from sheet to wire rack. Brush with Pow- dered Sugar Glaze: Combine glaze ingredients in small bow]; stir until smooth. Bird’s Nest Coffee Cake 3% to 4 cups all-purpose flour %4 cup sugar 2 envelopes Fleischmann’s RapidRise Yeast 2 teaspoonsfreshly grated orange peel 1 teaspoonsalt *% cup water % cup milk ’% cup butter or margarine 9 eggs % cup chopped almonds, toasted 1 tablespoon water Food coloring Orange Glaze: 1 cup powdered sugar 1 to 2 tablespoons orange juice Combine 1% cups flour, Here’s an egg-cellent idea: A coffee cake that lookslike a nest. sugar, undissolved yeast, orange peel and salt in large mixing bowl. Heat water, milk and butter until very warm (120 to 130F); stir into flour mixture. Stir in 1 egg, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface till smooth andelastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half; roll each half to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet; shape into circle and pinch ends together to seal. Place 7 eggs, evenly spaced, on dough, pressing between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Beat remaining egg with 1 tablespoon water; brush over dough (not on eggs). Bake at 350F for 30 to 35 minutes or until done. Removefrom sheet; let cool on wire rack. Brush eggs with food coloring. Drizzle Orange Glaze over bread: Combine glaze ingredients in small bow]; stir until smooth. Serve warm. Refrigerate any leftovers. More recipes and tips are at www.breadworld.com.
