The Annual Easter Egg Hunt: Fun For All Ages

Posted by noelskitchen | Easter | Sunday 12 April 2009 8:24 pm


Western Gateway Park’s Annual Easter Egg Hunt

Fun For All Ages


 The annual Easter Egg Hunt on Saturday was a huge success. With over 4,000 eggs hidden throughout sections of the park, Western Gateway Park in Penn Valley provided children from all over an exciting Saturday morning hunting for eggs filled with surprises and some eggs were filled with numbers for a “special surprise”. Children waited behind the yellow line until the siren rang and the race for eggs was on.


Needless to say no child left the park unhappy. For the last three years my children have had the chance to be a part of this annual event the park put on. My daughter and her best friend from school scouted out the eggs side by side. My daughter was lucky enough to find two eggs with numbers in them and gave one of the numbers to her friend so she could get an extra surprise too. My son is two years older and hunted for eggs in an area for his age group. He found an egg with a number and received a surprise too!


The park provided children an opportunity to take pictures with the Easter Bunny, have their face painted, a chance to win an Easter Basket filled with goodies and refreshments. The Easter Bunny brought sunshine so all the children could hunt for eggs in some very nice weather.



Thanks Easter Bunny…………………

Eastertime Ideas for Cooking

Posted by noelskitchen | Easter, Kitchen Tips | Thursday 9 April 2009 5:55 am

With Spring upon us, Easter is just around the corner.  Have some fun sharing our products with this fun holiday in mind!!

Easter Ideas For Cooking 




Ham is extra delicious baked in the Baker! For extra punch, try a Crowning Glory Glaze: Combine 1 cup apricot preserves, 1/4 cup bottled chili sauce, 4 teaspoons each dry mustard and prepared horseradish. Brush 1/2 over ham during the last half hour of baking; heat remainder and serve on side. 

Make large and/or small egg cakes by baking in the batter bowls (cut the cake down the middle — top to bottom — and butting wide ends up against one another and decorating). Then you can suggest that they use the batter bowl to color their coconut for the topping, the large spreader for frosting, decorator for decorating.

Easter eggs are easily transformed into professional-looking deviled eggs with the Crinkle Cutter and Easy Accent Decorator.

 Chop leftover hard-boiled eggs with the Chopper. Don’t have the Chopper yet? Use the Egg Slicer Plus – Lay egg in Slicer long ways – slice. Turn egg over and slice again. Turn clockwise and slice once more.   

Use the Fluted Pan to make Easter bread, or the muffin pan to make Hot Cross Buns. The cross cut in the dough is symbolic of Easter. In 18th century England, Hot Cross Buns were the traditional bread for Good Friday, and were sold only on that day. 

 Tulip deviled eggs - Hard-boil the eggs as usual and then place peeled eggs into food coloring—different colors and intensities look great. After the eggs have taken on the desired shade, cut them open with the v-shaped cuter and scrape out the yolk. Mix the yolk with whatever ingredients you prefer for deviled eggs, I use mayonnaise, small amount of ranch dressing, seasoned salt scallions or chives and a little cayenne pepper. Then put this mixture into the EAD and pipe back into tulip shaped eggcups.

These are really beautiful and impressive; paint a nice word picture of these.

 Happy Easter To You All!




Easter Egg Ideas and Tips

Posted by noelskitchen | Easter | Monday 6 April 2009 6:06 am








Easter Egg Ideas and Tips




Everything you ever wanted to know about Deviled Eggs:
*Did you know that the cooking term “deviled” means to highly season a food with a spices such as pepper or mustard?

*Simple Deviled Egg Recipe:
Not sure how much mayo or mustard goes in deviled eggs? Skip them altogether by blending your cooked egg yolks with Ranch Dressing or Thousand Island Dressing!

*Deviled Egg Tip:
For attractive, less-mess deviled eggs, simply slice the eggs in half using kitchen tools available through me that will make your eggs look fancy with a cutting edge tool and you can pipe the filling into eggs quickly using a perfect decorator tool!

*How do you cook eggs?
To cook eggs in their shells, place a single layer of them in a saucepan and top with at least one inch of water. Cover and bring to a rapid boil, then remove from heat and let stand (covered).

*Large soft-cooked eggs should remain in the water 1-4 minutes
*Hard-cooked for 10-15 minutes.

*After the eggs are cooked as desired, drain off the hot water and immediately cover with cold water, add a few ice cubes and let stand until cool enough to handle for soft-cooked and until completely cooled for hard-cooked.

*Quickly cooling eggs in very cold water or ice water prevents the dark gray-green surface from forming on the yolk.

*Hard-cooked eggs are much easier to slice if they are cold.

*Egg Peeling Tips:
Hard-cooked eggs are easier to peel if you first gently roll them between your palm and countertop, creating dozens of hairline cracks in the shell. Starting that the large end, peel the egg under cold running water, or dip it into a bowl filled with cold water.

Egg shells won’t crack during cooking if you pierce the large end with a needle, thumbtack or egg piercer. The BONUS with this method is that the egg will be easier to peel!


*Colored Eggs:
Use our Egg Separator to dip eggs for coloring.

*Storing Eggs
Always store eggs large end up…it keeps them fresher and helps keep the yolk centered. Never place them near odoriferous foods (like onion) because they can easily absorb odors right through the shell.

*Fresh, uncooked eggs are the highest in flavor and quality if used within a week. They can, however, be refrigerated for up to 4-5 weeks (providing the shells are intact) beyond the date on the carton.

*How do you tell if an egg is fresh?
Place it in a bowl of salted, cool water. If it sinks, it’s fresh…if it floats, throw it away

*According to the American Egg Board, the terms “hard-” and “soft-” boiled are really misnomers because boiling eggs makes them tough and rubbery. Instead, such eggs should be “hard-” or “soft-cooked” in hot water.

If hard-cooked eggs are going to be out of the refrigerator for more than 3 hours (as in the case of an Easter Egg hunt), it’s safest not to eat them. Either make two batches of eggs, one to eat and one to hide or hide plastic eggs filled with treats.

*Easter is over, time to make Egg Salad!
Use a Pastry Blender to mix and cut up the eggs. You won’t believe how quickly you will be done!

All the kitchen tools to help you with your Easter Eggs are available at