Easter Edibles

Easter baskets made with light and tender cake, sinfully rich chocolate or fragrant bread dough are more than just eye appealing. These baskets are also pleasing to the palate--and chances are the younger set won’t be the only ones to find at least some of the recipes appealing.

The scope of edible baskets ranges from sweet to savory--cakes shaped and decorated, candy, meringue and bread containers that can be nibbled along with whatever contents they hold. Their development provides the opportunity for an imagination to run rampant--one idea spawning another that is even more creative.

For instance, the ever popular trio of bread, wine and cheese takes a slight twist when the bread is also the basket that carries the other two. A Braided Bread Easter Basket makes an attractive gift, portable party appetizer or even romantic picnic fare. A stick of hard salami, some great pate and grapes or other fruit are delectable additions also worth consideration.

This same basket may serve instead as a vessel for bread or rolls at the holiday dinner or an edible bowl to hold cheese chunks, chicken or tuna salad on a buffet table. With the more traditional Easter eggs and candies, it becomes an attractive centerpiece.

A simple layer cake takes on new dimensions when appropriately shaped and frosted with a basket-weave pattern. Yellow cake mix was used for the recipe developed in The Times’ Test Kitchen, but any favorite flavor may be substituted. Fresh strawberries seemed to add a springtime crowning touch. The festive baskets make dessert for two to four, depending on the size of the sweet tooth.

Those with a bit more time and inclination may want to try their hand at a Meringue Basket. The smooth, glossy meringue is piped through a pastry bag fitted with a decorative tip to form basket parts. After baking, these are assembled using frosting as mortar. Just before serving, creamy Strawberry Bavarian is spooned inside. Bright red strawberries are used to garnish this impressive dessert. Use a knife to slice the meringue for serving--its crunchy texture makes an appealing foil to the smooth filling and succulent fruit.

Miniature chocolate tube cakes, flavored with a hint of coffee, are filled and frosted with swirls of rich chocolate mousse. At the risk of gilding the lily, attach a solid chocolate handle and garnish with a chocolate daisy. A packaged cake mix and easy mousse recipe make quick work of the cake portion of these edible baskets. If small-size tube pans aren’t available, substitute muffin pans.

The chocolate handles and daisies used for garnish are a bit more time consuming, but well worth the effort for their visual effect and edible contribution. Corn syrup and butter added to chocolate produce a mixture pliable enough to form the handles. Add powdered sugar to chocolate to give it the proper consistency for piping into the daisy shapes. Chocolate-covered coffee beans form the flower centers.

Most intricate, and perhaps impressive, of the edible containers presented is a solid chocolate variation on a basket that’s sure to delight even the most avid chocoholic. Many will deem it pure, unadulterated decadence--particularly when filled with even more foil-wrapped chocolate bunnies and eggs.

One-pound coffee bags with wax lining are used to form the edible containers. Local stores stocking coffee beans will probably be willing to sell the few needed. These have the strength to hold their shape when chocolate is painted inside.

When the bags were tested using pure chocolate, they softened rather quickly at room temperature. That’s fine if they are going to be eaten immediately, but adding a small amount of paraffin will make them much more stable, a plus especially if the bag is for giving or will be sitting for any length of time at room temperature.

The California Department of Health, Food and Drug Branch, gave its assurance that paraffin is nontoxic and totally edible. There are no limits on the amount you can use, and the small amount called for produced only stability, no undesirable flavor. The ribbon was anchored in place with a dab of melted chocolate.

BRAIDED BREAD EASTER BASKET

3 (1-pound) loaves frozen bread dough

1 egg white

2 teaspoons water

Allow bread dough to thaw at room temperature. Grease 2 large baking sheets and entire outside of 7 3/4x3-inch souffle dish. Set aside.

Cut 1 bread loaf into 3 equal pieces. To form handle, divide 1 portion into thirds and roll each piece into 16-inch rope on lightly floured surface. Braid ropes and pinch ends to seal. Place on 1 baking sheet.

To create basket, roll remaining 2 pieces dough into 2 (28-inch) ropes on lightly floured surface. Form base by loosely coiling 1 rope in center of baking sheet. Continue spiral with remaining rope, pinching ends together. Tuck outside end under spiral and pinch to seal.

Using palm of hand, press dough to 9-inch circle. Place souffle dish, open end up, in center of dough, leaving 3/4-inch border around sides. Set aside.

Cut 2 remaining bread loaves into 3 pieces each. Roll each piece into 26-inch rope. Braid 3 ropes, pinching ends to seal. Repeat with remaining 3 pieces of dough.

Combine egg white and water. Use to brush exposed 3/4-inch border of dough spiral. Position 1 braid around souffle dish, stretching if necessary to make ends meet. Tightly pinch ends to seal. Press braid tightly against dish.

Lightly brush top of braid with egg-white glaze. Repeat with second braid. Brush both basket and handle with egg-white glaze.

Bake basket on lower oven rack at 350 degrees 20 minutes. Remove from oven and gently loosen dough from souffle dish by running knife between bread and dish. Remove dish. Brush both outside and inside of bread basket with egg-white glaze.

Return to oven and bake 40 minutes longer or until outside is golden brown. If portions brown too quickly, cover with foil.

Meanwhile, allow handle to continue to rise in warm place. Bake on top oven rack during last 10 to 15 minutes of basket baking time. Remove basket and handle from oven and allow to cool about 5 minutes. Transfer basket from baking sheet to wire rack and continue cooling.

Remove handle from baking sheet and very gently bend into U-shape. Insert 4-inch wooden skewer halfway into center of each handle end. Attach handle to basket by inserting protruding skewer into basket rim. If necessary, use additional wood picks to secure handle in upright position.

Cool basket completely. Makes 1 large bread basket. EASTER BASKET CAKES

1 (18.25-ounce) box yellow cake mix

2 (16-ounce) tubs vanilla ready-to-spread frosting

Milk

Yellow food color

16 strawberries

1/2 cup flaked coconut

Green food color

Prepare cake mix according to package directions. Divide batter evenly between 2 (8-inch) square baking pans and bake at 350 degrees 35 to 40 minutes or until wood pick inserted in center comes out clean. Cool cakes in pans 15 minutes, then remove and cool completely on wire racks.

Cut each cake layer into 4 squares. Place 1 tub frosting in medium bowl and thin with 1 to 2 tablespoons milk. Spread frosting on tops of 4 squares. For each basket, stack 1 unfrosted square atop 1 frosted square. Turn stack on side and slice down side at slight angle so top is wider than bottom. Turn stack and repeat on each side.

Place on baking sheet, cover and freeze at least 30 minutes. Meanwhile, tint remaining tub frosting pale yellow with food color. Place in pastry bag fitted with basket-weave tip. Refrigerate. Tint coconut light green with food color. Set aside.

Remove stacks from freezer and frost top and sides with remaining vanilla frosting. Pipe yellow frosting on cake sides in basket-weave design. Arrange 4 strawberries on top of each cake. Decorate edge with green coconut.

Wind piece of yellow yarn in spiral around 16-inch white chenille. Bend ends to fasten, then mold into U-shape and insert into cake for handle. Makes 4 cakes, 8 to 16 servings.

Note: Chenille is available in craft supply stores. MERINGUE BASKET WITH STRAWBERRY BAVARIAN

4 egg whites

1/4 teaspoon cream of tartar

1 teaspoon vanilla

1 cup superfine sugar

Red paste food color

1 (16-ounce) tub vanilla ready-to-spread frosting

Strawberry Bavarian

Strawberries

Line 2 (16x14-inch) baking sheets with parchment paper. Draw 2 (7 3/4x5 1/4-inch) ovals and 1 U-shape pattern, 7 inches tall with 5-inch space between ends, on each baking sheet. Set aside.

Bring egg whites to room temperature. Beat until foamy in large bowl of electric mixer on low speed. Add cream of tartar and vanilla and beat on high speed until soft peaks form.

Slowly add sugar, 1 tablespoon at a time, beating continuously about 10 minutes or until meringue forms very stiff peaks and is shiny and glossy. Add enough red paste food color to tint mixture light pink.

To form base of basket, spread 1 cup meringue in even layer over entire surface of 1 oval pattern. Spoon remaining meringue into pastry bag fitted with 1/2-inch star tip. Pipe 1/2-inch-wide rim on top outside edge of basket base. Continue piping meringue forming 1/2-inch-wide outlines of other 3 ovals and 2 U-shapes (do not fill centers of these forms).

Bake at 225 degrees 2 hours or until meringues are completely dry, but not brown. Cool 5 minutes, then carefully remove from paper and cool completely on wire racks.

Tint vanilla frosting same color as meringue with red paste food color. Place base of basket on serving plate. Spread top edge of outside rim with frosting. Place open meringue oval on top. Repeat, stacking other meringue ovals. Use frosting to fill in any crevices.

Spread flat sides of U-shaped basket handles with frosting and gently press together. Position handle on inside of basket, attaching with frosting. To serve, fill basket with Strawberry Bavarian and garnish with strawberries. Serve any remaining Strawberry Bavarian with basket. Makes 6 to 8 servings.

Note: Paste food color is available at cake decorating supply stores. Strawberry Bavarian

1 cup boiling water

1 (3-ounce) package strawberry-flavored gelatin

1 cup cold water

1/2 cup crushed strawberries

1 cup whipping cream

Pour boiling water over gelatin in medium bowl. Stir to dissolve. Add cold water and chill until almost set.

Stir in strawberries. Whip cream until very stiff. Fold into gelatin mixture. Chill until set. MOCHA-CHOCOLATE MOUSSE MINI-CAKES

1 (18.25-ounce) package chocolate cake mix

Strong coffee or espresso

2 pounds semisweet chocolate pieces

1/2 cup unsalted butter

1 tablespoon vanilla

1 cup sugar

1 quart whipping cream

12 egg whites

Chocolate Handles

Chocolate Daisies, optional

Prepare cake mix according to package directions, substituting coffee for amount of water specified. Fill miniature tube pans with 1/3 to 1/2 cup batter each. Bake at 350 degrees 25 minutes or until wood pick inserted near center comes out clean.

Remove from oven and cool, upside down, in pans 5 minutes. Remove pans and cool cakes completely on wire racks.

Melt chocolate pieces in top of double boiler. Remove from heat. Cut butter into small pieces. Whisk into chocolate mixture until melted. Stir in vanilla and sugar. Cool slightly.

Beat egg whites until stiff but not dry. Whip cream until stiff. Fold egg whites into chocolate mixture, then fold in whipped cream.

Frost sides of cakes with mousse mixture. Spoon remaining mousse into pastry bag fitted with 1/2-inch star tip. Fill center of each cake with mousse, then pipe spiral over entire top of cake. Insert Chocolate Handle into each cake. Garnish with Chocolate Daisies. Makes about 18 individual cakes.

Note: Cupcake pans may be substituted for miniature tube pans. After baking, use apple corer to bore out center of each cupcake. Fill and frost as directed in recipe. Chocolate Handles

1 (6-ounce) package semisweet chocolate pieces

3 tablespoons light corn syrup

1 tablespoon butter or margarine

Melt chocolate, syrup and butter in top of double boiler over barely simmering water. Remove from heat and spoon half of mixture onto sheet of wax paper. Top with second sheet of wax paper. Using rolling pin, roll chocolate to 1/8-inch thickness. Repeat with remaining chocolate.

Slide rolled chocolate onto baking sheets and chill until firm, but not hard. Cut into 8x1-inch strips. Beginning from long side, roll each strip into cylinder. Bend into U-shape handle and return to wax paper-lined baking sheet. Chill until firm.

Chocolate dough may be rerolled as often as necessary to form enough handles for cakes. Chill again as necessary. Chocolate Daisies

4 ounces semisweet chocolate pieces

2 tablespoons powdered sugar

18 chocolate-covered coffee beans

Line 2 baking sheets with parchment paper. Draw 9 daisy shapes on each paper. Set aside.

Melt chocolate pieces in top of double boiler over barely simmering water. Blend in powdered sugar. Place in pastry bag fitted with writing tip.

Pipe chocolate over outlines. Use chocolate-covered coffee beans for centers. Freeze until firm, then carefully remove from paper.

Note: Chocolate-covered coffee beans are available in candy shops, coffee bean supply stores and some specialty groceries. CHOCOLATE BAGS

1 (6-ounce) package semi-sweet chocolate pieces

1 (1x1x1/2-inch) piece paraffin

Using pinking shears, cut top off 1 (1-pound) coffee bag with wax liner so bag is about 3 1/2 inches high. Use double-sided tape to secure wax lining to outside paper layer on all 4 sides. Set aside.

Melt chocolate pieces and paraffin in top of double boiler over barely simmering water. Stir occasionally with plastic spatula.

Using wide pastry brush, paint all inside surfaces of bag with melted chocolate. Freeze until firm. Repeat procedure as many times as necessary to use all melted chocolate and be certain all surfaces are covered. Freeze at least 2 hours.

Beginning with flap at bottom of bag, gently tear paper away. Cover chocolate bag loosely and store in freezer up to 3 days. Makes 1 bag.