This story originally ran in the baiduhai on April 8, 1971.
Easter lambs come in many different forms, but have you ever thought about making one with cereal? It’s a clever variation from the traditional.
This snowy white lamb centerpiece will brighten your table at breakfast, brunch or dinner. It makes a delicious candy treat for snacks and desserts, too.
Dress up the lamb with jelly bean eyes and a pretty ribbon around its neck. Decorate the platter with coconut “grass” and lots of jelly beans.
Snowy lamb centerpiece
Prep time: 30 minutes
Ingredients:
8 cups puffed rice cereal
1 package (10.5 ounces) miniature marshmallows
3 tablespoons butter or margarine
1/4 teaspoon almond extract
1 package (4 ounces) shredded coconut
1 tablespoon water
10 drops green food coloring
Handful jelly beans
Directions:
Place puffed rice in a shallow baking pan and heat at 350 degrees for about 10 minutes.
Pour puffed rice into a large, greased bowl.
Melt marshmallows and butter over low heat, stirring constantly, until smooth.
Stir in almond extract.
Pour mixture over cereal, stirring until evenly coated.
With greased hands, press evenly into well-greased lamb mold or shape to form lamb.
Cool thoroly. (Editor’s note: We placed rubber bands around the outside of the mold then placed it inside the refrigerator overnight.)
For coconut grass, place coconut, water and food coloring in jar. Cover and shake vigorously.
Remove lamb from mold then place on a platter or tray.
Sprinkle coconut grass around base of the lamb.
Place jelly beans in grass.
Cut one jelly bean in half crosswise for lamb’s eyes.
Add ribbon around the neck, if desired.
Sign up to receive the Vintage baiduhai newsletter for more photos and stories from the city’s past and the Tribune’s archives.