Kitchen Krafts

Cook the pasta shells according to the package directions; drain, and rinse with cold water.

Put the remaining ingredients into a bowl and mix well.

Fill each nest (shell) with the egg mixture.

Cook the carrots in boiling water until fork tender, drain.

Mix the cracker crumbs, salts, and pepper together.

In a greased, one-quart baking dish, place half the carrots on the bottom, add the water, cover with half the cracker crumb mixture, then add another layer of carrots and cracker crumbs.

Drizzle the butter over the casserole. Sprinkle the cheese on the top. Bake at 425° F (220° C) for 10–12 minutes or until the cheese melts.

In a large bowl, mix the first four ingredients together.

In a saucepan, heat the water and butter until the butter melts, pour over the ingredients in the bowl, and beat until smooth.

Add the remaining ingredients and stir well.

Pour the mixture into a greased 10″ x 15″ x 1″ (25 cm x 38 cm x 2.5 cm) jelly-roll pan. Bake at 375° F (190° C) for 20 minutes or until it tests done (a toothpick inserted into the center should come out clean). Make the frosting (see recipe below) while the cake cools in the pan for 20 minutes.

In a large saucepan, heat the butter and milk until the butter melts; remove from the heat.

Add the sugar and vanilla and mix together. Spread the frosting over the warm cake. Decorate it with Easter candies.