INGREDIENTS

* 1 (18.25 ounce) package white cake mix
* 1 (16 ounce) can white frosting
* 3 cups flaked coconut
* 2 black jellybeans
* 1 black shoestring licorice
* 2 drops green food coloring

DIRECTIONS

1. Prepare cake mix according to package directions and bake in two halves of a stand-up lamb cake pan. Cool completely.
2. Stick the two halves of the lamb together using white frosting. Sit the lamb up and frost the entire lamb. Coat the entire lamb with coconut. Decorate with jelly beans for eyes, and licorice for whiskers. Tint any remaining coconut with green food color and use as grass.

INGREDIENTS

* 2 (12 ounce) bottles beer
* 2 pounds dark brown sugar
* 1/2 cup butter or margarine
* 6 eggs
* 1 teaspoon vanilla extract
* 9 cups all-purpose flour
* 1/4 cup baking powder
* 3 cups raisins
* 3 cups candied mixed fruit

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease 4 9×5 inch loaf pans.
2. In a large saucepan, combine beer, sugar and butter over medium-low heat. When the ingredients melt into each other remove from the stove top and let cool. When the mixture is cool, mix in beaten eggs and vanilla extract.
3. In a large bowl, combine flour, baking powder, raisins and mixed fruits. Stir beer mixture slowly into the dry mixture, incorporating and mixing as you go. Pour mixture into the prepared loaf pans.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes.

INGREDIENTS

* 2 1/2 cups all-purpose flour, divided
* 1/4 cup white sugar
* 1 teaspoon salt
* 1 (.25 ounce) package active dry yeast
* 2/3 cup milk
* 2 tablespoons butter
* 2 eggs
* 5 whole eggs, dyed if desired
* 2 tablespoons butter, melted

DIRECTIONS

1. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
2. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
5. Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
6. Bake in preheated oven for 50 to 55 minutes, or until golden.

Ingredients :
1 package white frosting mix
5 tablespoons soft butter
3 tablespoons flour
2 tablespoons hot water
1/2 cup chopped candied fruit or 1/2 cup chopped nuts (optional)
1 package chocolate fudge frosting mix

Preparation :
Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts. Knead 20-30 times on board lightly dusted with confectioners sugar. Divide and shape into 8 eggs; chill. Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top. Keep frosting mix over hot water while dipping the eggs. Decorate with white frosting mix tinted with pastel colors.

Ingredients :
cake mix; baked to form two circular cakes
frosting
Licorice for whiskers; M&M’s for decoration

Preparation :
You have two circular cakes, as though each would normally be one layer of a birthday cake. One is the head. The other is used the make ears and a bow tie. Cut the two ears out of either side of the circular cake, and then the center becomes a bow tie. Assemble the pieces, put frosting on it, and decorate it, making a face on it, etc. Use white frosting for most of it, and pink frosting for the center of the ears. Use licorice for whiskers, and put M&Ms all over the bow tie.