13 Apr 2006




If your children are dying to dye eggs this year, no problem. These fabulous alternatives score big points for fun and animals.

Instead of Dyeing Eggs:

1. Create and Decorate Clay Easter “Eggs”

No-Bake Clay Recipe

1 cup cornstarch
1 1/4 cups cold water
2 cups baking soda
Food coloring, if desired
Paint, if desired

Put the cornstarch, water, and baking soda in a saucepan and stir over medium heat for about 4 minutes. The mixture should be the consistency of moist mashed potatoes. Add food coloring if desired. Remove from heat, turn out onto a plate, and cover with a damp cloth. Allow the mixture to cool. When the clay is cool, knead it like dough. You can then store it in an airtight container or make the clay into egg-like shapes and allow them to dry. When dry, the eggs are ready to be painted.

2. Create Imperial Papier-Mâché Eggs

To make imperial papier-mâché eggs, you’ll need balloons, newspaper (cut or ripped into 1-inch strips), papier-mâché mix (see recipe, below), and paint.
Cover a table with newspaper, an old tablecloth, or something else you don’t mind getting messy. Blow up a balloon and tape it to the covered table. Dip strips of newspaper in the papier-mâché mix and carefully place them on the balloon. Continue to place overlapping pieces of dipped newspaper on the balloon until it is well covered. Repeat this process with as many balloons as you wish. Then allow the balloons to dry, leaving overnight if necessary. Once the “eggs” are dry, they are ready to be painted.

Papier-Mâché Recipe

6 cups of water
3/4 cup flour
4 to 5 Tbsp. sugar

Bring 3 cups of water to a boil in a large saucepan. Mix the flour and the other 3 cups of water in a medium or large bowl. While stirring gently, add the flour mixture to the water in the saucepan. Bring to a boil again. Remove from heat and add the sugar. Let the mixture cool. Once it has cooled and thickened, it is ready to use.

3. Chocolate Eggs

Chocolate Eggs Recipe

1 8-oz. package nondairy cream cheese, softened at room temperature
3 cups powdered sugar
12 oz. semi-sweet Vegan chocolate, melted
1 1/2 tsp. vanilla
Decorations, e.g., chopped nuts, unsweetened cocoa, toasted flaked coconut

Beat the nondairy cream cheese in a mixing bowl until it is smooth. Gradually add the powdered sugar, beating until it is well blended. Add the melted chocolate and vanilla and mix well. Refrigerate for about 1 hour. Shape the mixture into 1-inch balls or egg shapes and roll them in the nuts, cocoa, or coconut. Store the finished chocolates in the refrigerator.

Makes approximately 5 dozen chocolates

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