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Get ready for Easter with seasonal treats

How was your first week of Spring? Old Man Winter does like to stick around for a while. This is not unusual for this time of year in our valley. One nice thing: it gives one an excuse to delay that dreaded chore of spring-cleaning. Living in the country with all the dust and mud (don’t know which is worse!) make that annual chore one of the less cheerful times of the year. Thinking about the nice, warm Spring with her days of sunshine and the beautiful Easter flowers helps get one through the chore.

When you read this, I will be returning to the valley after checking out the mountains in Tennessee, while husband Norm checks on some of his business. It is supposed to be warmer in the winter and cooler in the summer there. There are pluses and minuses everywhere, I believe, and no place on earth is perfect. As for the weather, we take what we get, make the best of it, and be thankful we can experience it. I am always ready for a few days of vacation though, when the chef at the club does the cooking, and I can relax and read without feeling guilty!

The pile of seed catalogs has been building. That is making it difficult to honor my promise of not planting much of a garden this year. There has to be a few tomatoes even if nothing else is planted. When I lived in Florida, the “household” tomatoes were planted in five gallon buckets and watered daily. It was amazing the amount of produce that method of “farming” produced! We didn’t try it in the summer in south Florida, though — too hot. Homestead was just over two hours away when the urge would hit to “put up” some veggies or make some sauces. The soil in our area makes for better tasting vegetables, I think, but I didn’t discuss that with the growers who provided the ones that were available, fresh, all winter!

Easter is still three weeks away, but some recipes for making Easter treats are being offered today. It isn’t difficult to make candy eggs and it is a fun project for the younger ones. ( The two recipes I use for Peanut Butter Eggs are included today, as well as an easy one for Cream Eggs.) It is, also, not too early to determine the menu for the family’s Easter dinner. Do all you can ahead of time and the dinner is pleasant to do and not a source of stress.

If you make an “Easter Cake”, make the layers now and freeze them. That way, all that is left is the fun part. If you are blessed with extra time, make a “scratch” cake, but if you are on a tight schedule, use a mix. Our favorite Easter cake was a white cake with a Lemon Curd filling and 7-minute frosting, covered with green coconut and Easter candies for decorations.

The green coconut is easy. Just let some green food coloring run down the insides of a jar that has a tight-fitting lid, add the coconut, and shake. The filling can be home-made, or bought in a jar. Any fluffy frosting will hold the coconut and anchor the candies. Have fun with it, but delete the stress by not doing more than is comfortable for you. (The older I get, the more I delegate the cooking — buying ready-made ingredients. If you are young, ambitious, and building your reputation as a gourmet cook, go ahead and knock your heart out!)

Easter Cupcakes are easy to do. Bake your favorite cupcakes, frost with a favorite frosting, make a nest with green coconut, add jelly beans, and make a handle with a green “pipe cleaner” Quick, easy, and very impressive! Mom used to make these for her classroom students and I have made them for more Sunday School classes than I want to think about.

There are many Easter activities planned for this valley; make an Easter Bonnet, march (or watch) the Easter Parade, have breakfast with the “Easter Bunny”, take your little ones to an Easter Egg Hunt — etc. Decide now what you want to do and mark it on your calendar. You have three weeks to make those plans. Above all, remember what you are celebrating!

This is a time to insure that your young family members have happy, loving, and peaceful memories to last them all their lives, and to pass on to the families they will have. Be thankful for them as they are your blessings. Pray for our protectors and tell them , “Thank you!” Forgive the folks who have hurt you so they can’t destroy your happiness.

God Bless!

***

PEANUT BUTTER EASTER EGGS

1 (1-lb.) package sifted confectioners’ sugar

1 cup creamy peanut butter

1/4 cup unsalted butter

Pinch salt

1 tablespoon milk (if needed)

1/2 teaspoon vanilla extract

8 squares (1-oz. each) semi-sweet chocolate

1 tablespoon vegetable shortening

In a mixing bowl, combine confectioners’ sugar, peanut butter, butter, small pinch salt, butter, and milk if needed for moisture. Shape, with your hands, into 2 large egg shapes or several smaller ones. Place on waxed paper lined pans and chill — allow about 1 hour (in the freezer) for large eggs, less for smaller ones. While these are chilling, cut chocolate into small pieces and place in top of a double boiler with the shortening. Melt over medium heat, stirring often to prevent burning. Using a dipping fork or long tined fork, spear eggs and dip in melted chocolate, covering completely. Drain excess back into pan. Place on waxed paper covered pan to cool and set chocolate. When set, decorate with colored Confectioners’ Sugar Icing and a decorating tube with name, flower shapes, etc., or leave plain. Store in cool place.

***

PEANUT BUTTER EASTER EGGS WITH GRAHAM CRACKER CRUMBS

(Very similar to above recipe — both give good results)

3/4 cup peanut butter

1/2 cup unsalted butter, softened

1/2 teaspoon vanilla extract

Pinch salt

2 1/3 cups sifted confectioners’ sugar

1 cup ground graham cracker crumbs

11/2 cups dark chocolate chips

2 tablespoons vegetable shortening

Confectioners’ Sugar Icing, optional

In a large bowl, beat peanut butter, butter, vanilla and salt until blended. Gradually, beat in confectioners’ sugar and cracker crumbs. Shape this mixture into egg shapes. Place on waxed paper covered cookie sheets and refrigerate at least 30 minutes. Make certain they are firm. Melt chocolate chips and shortening in the microwave. Dip eggs in chocolate mixture, allowing excess to drip off. Put eggs back on waxed paper lined cookie sheets and place in refrigerator for 30 minutes (or until chocolate is set.) Decorate eggs with icing and let set until icing is set. Store in airtight container in a cool place.

***

BUTTER CREAM EASTER EGGS

1/2 cup butter, softened

1 package (8-ounce) cream cheese, softened

1 teaspoon vanilla

2 packages (1 pound each) confectioners’ sugar, sifted

1 bag (12 ounce) semisweet chocolate chips

Confectioners’ Sugar Icing

Beat butter in a bowl, using electric mixer until smooth and creamy. Beat cream cheese and butter in until smooth. Stir in confectioners’ sugar until well combined. Cover bowl with plastic wrap and refrigerate until mixture is firm, about two hours. Shape mixture into egg shapes and place on waxed paper covered pan. Refrigerate about 2 more hours, or until eggs are firm. Melt chocolate chips in double boiler over simmering water, stirring often to avoid scorching. Dip eggs in melted chocolate with dipping fork (or wooden skewer or fork) and place back on waxed paper lined pan. Sprinkle with colored or chocolate Sprinkles or allow to set and decorate with decorating tube and colored Confectioners’ Sugar Icing.

NOTE: Use this recipe with other flavorings and food colors to make any taste egg you want. Example; lemon flavoring instead of vanilla and yellow food color; cherry or strawberry flavoring with red food color; blueberry flavoring with blue food color; nutmeats and cherry flavoring with red food color; etc.

***

WHITE CHOCOLATE POPCORN

6 cups popped popcorn

12 ounce package white baking squares

2 tablespoons vegetable shortening

Melt squares (chopped into small pieces) with shortening in microwave or in top of double boiler (over hot water). Put popped popcorn in a large bowl. Pour melted chocolate over and stir. Turn out onto a waxed paper covered cookie sheet. Refrigerate for 30 minutes to harden. Break into pieces.

NOTE: Add nuts, candy, raisins — whatever you want, for variety.

Have fun with these candy recipes and invite you little one into the kitchen “to help”!

***

DANDELION SALAD

(Dandelions — coming to your fields and yard soon!)

Dandelion greens

Scallions or green onions

2 boiled potatoes

2 hard-boiled eggs

Hot Vinegar Dressing

Gather the greens in a field away from roadside contamination (or buy in produce department of the grocery store). The younger the plants, the more tender. Try to get plants before they start blooming, if possible. Gather more than you think you will need, since they always look bigger in the field. Clean and wash greens, discarding any old leaves. Wash well in a couple of rinses of cold water and drain completely.

Boil the potatoes with the jackets on and let cool. Remove the skins when they are cool enough to handle, and dice. Cut onions in slices — the amount depends on your taste for onions. Use part of the green stalks, too. Dice the eggs.

Put greens in the salad bowl; add the potatoes, onion, and eggs. Pour warm dressing over all and toss gently.

***

HOT VINEGAR DRESSING

6 bacon strips, diced

1/2 cup sugar

2 tablespoons flour

1 teaspoon salt

2/3 cup cider vinegar

1/4 cup plus 2 tablespoons water

Dash of freshly ground pepper

(These are approximate measurements — I never really measure exactly for this dressing.)

Fry the bacon until crisp and set aside to drain on paper towels. Keep 3 tablespoons of the bacon fat and discard the rest. Combine sugar, flour, salt and pepper. Add to the bacon fat and mix. I let this come to a boil, like making a roux, then slowly add the vinegar and water that has been combined, stirring constantly. Bring that to a boil and cook about 2 minutes to cook the flour and blend the flavors. If it is too stiff, add a little more water. Taste and adjust seasonings. It should be slightly thickened. Let cool until warm, then pour over the greens and toss gently. If you like the greens wilted, pour the dressing over while fairly hot instead of letting it cool to warm. Crumble the crisp bacon and sprinkle over the top.

This dressing is good over any greens.

***

Patty Christopher is a longtime food columnist for the Parkersburg News and Sentinel.

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