2 t. corn syrup
1/2 C. milk
1/4 C. butter
6 large Shredded wheat biscuits
Combine sugar, syrup, milk, and butter or margarine. Cook in a heavily buttered saucepan, stirring occasionally, to the soft ball stage (238 - 240°F.). Pour hot syrup over shredded wheat biscuits that have been crumbled into a buttered bowl. Mix well and pack into well-buttered muffin pans, shaping to form cups for baskets. Chill until firm. To serve, unmold and fill centers with candy Easter eggs. Peaches or berries are good served with whipped cream in the baskets, also.