Easter Eggs – Cherry

by Mrs Marvel
Cherry filling for chocolate eggs

Cherry filling for chocolate eggs

Chocolate and wax, yum!

Chocolate and wax, yum!

Continuing in the Easter traditions, here is a recipe for cherry flavored chocolate eggs. I remember the fancy ones we bought through school fundraisers and the like, they were pretty good, like an extra giant sized nougat from See’s. Many had a sugar paste flower on top. This particular recipe is for the cherry flavored eggs and the chocolate coating is included. I am still wrapping my brain around making these instead of buying them. I think much like a cake pop, it might be difficult to dip these egg shapes in the chocolate without having a huge mess. I hate messy projects, heh. You could try using a toothpick or a spoon, something to keep the eggs from drowning in the chocolate and the chocolate getting all over the place. Once they are finished you might want to wrap them in foil or plastic.

Easter Eggs – Cherry

2 boxes 10x sugar (powdered sugar)

1 small jar maraschino cherry (chopped fine)

1/4 lb butter

Juice from cherries to moisten

It goes without saying to mix these together and form into egg shapes, let them sit or harden in the refrigerator before dipping them in the chocolate

Icing

1 lb bittersweet chocolate

1/2 bar household wax cut fine

Melt together & dip rolled eggs one at a time & set on wax paper to dry

Sweet Roll Dough

by Mrs Marvel
Sweet Roll dough

A recipe from Uncle Bill’s sister Helen

Sweet Roll dough back

Details, details

 

This recipe for sweet roll dough doesn’t tell us what to do with it once it’s ready to be baked. Shall we take a guess? Break it into smaller roll sized portions and bake? If you have an idea, please share in the comments.

Sweet Roll Dough

2 cakes yeast

1/4 c lukewarm water

1 c milk

1/2 c sugar

1/4 c butter

1 tsp salt

2 eggs, beaten

About 5 cups flour

Soften yeast in lukewarm water. Scald milk – add to butter, sugar and salt in large bowl. Mix and let cool to lukewarm. Add 2 cups of the flour to make thick batter. Add yeast and beaten egg. Beat well for 2 minutes. Add rest of flour to make soft dough. Knead until satiny smooth – almost 10 minutes. Grease sides of bowl well & cover. Let sit in warm place until double. Punch down and shape. (I punch it down twice)

Thanks to site reader jenny fester, we have some more directions: I take little pieces of dough, 4×4, flatten with the palm of my hand then put a spoonful of Apricot filling, then pulling opposite corners pinch together the corners until you have closed in the filling … I use other fillings as well Prune, poppyseed, Sweet cheese , and almond. After they are baked drizzle with a thin glaze.

Easter Cheese Paska (Barns)

by Mrs Marvel
Mary Barns recipe for paska

Mary Barns recipe for paska

This Easter cheese paska is interesting, I’m really intrigued. Can anyone share with us what it tastes like? What is the consistency? A friend told me it’s like a cheese spread. What do you put it on?

Easter Cheese Paska (Barns)

3/4 lb sweet butter

4 hard boiled egg yolks

2 1/2 lbs cream cheese

1 c sugar

2 t vanilla

1/2 pint whipping cream (whipped)

1/4 c finely chopped almonds

Bring butter & cheese to room temperature. Cream butter & sieved hard boiled egg yolks (I put mine through a fine strainer). Add cream cheese, gradually add sugar and vanilla. Whip cream and fold into first mixture. Add chopped almonds. Candied fruit may be added if desired. Place in mold or flower pot lined with cheesecloth. Place heavy object on top of mold to press out excess liquid. Chill in refrigerator with weight on overnight. Unmold and serve with Kulich or any fruit salad.

Chocolate Fudge Eggs

by Mrs Marvel
Yummy!

Yummy!

This might be a fun activity for older kids and insane mommies, lol. Home made chocolate fudge eggs for Easter sound like just the kind of thing that drove mothers everywhere to purchase the foil wrapped ones from Hershey’s. However, for a fun project, I can’t deny the temptation to attempt this. You would want to let thee cool thoroughly and wrap them in foil squares I’d think. I don’t know if they will harden to a firm touch though, so maybe they will be sticky and you will just have to serve and eat them immediately.

Chocolate Fudge Eggs – 12 eggs

Boil together:

1 stick butter or oleo melted

2 pkg chocolate pudding mix

1/2 c milk or (1/2 cream & 1/2 water)

Boil 2 minutes. Stir constantly.

Remove from stove. Add 1 box XXX sugar (powdered sugar), 1 T vanilla. Add & mix together. Shape, let stand 1 hour.

If desired add 2 T peanut butter.

German Prune Bread

by Mrs Marvel
A two part recipe

A two part recipe

German Prune Bread back

I’m loving how much these recent recipes are challenging my knowledge! This is another recipe that sent me to Wikipedia and other recipe sites, but so far, I haven’t found anything entitled German Prune Bread recipe. I found some recipes for plum bread which indicate to let the loaves sit for 3 days before use. This particular recipe lacks that direction, so I don’t know if it applies here. Although it is called prune bread, and Americans tend to think of prunes as those icky stewed black lumps from Sunmaid, they are a type of plum that when fresh can be stewed down to make a puree. Italian prune plumes and French prunes are among the most common.

The recipe is made in two parts. You will also note it does not direct how to bake the bread, but if it makes 3-4 loaves I’d guess start with a standard bread pan and see how many you can fill. Also, since there isn’t any instruction on how long to bake it, I’d take a guess at 35-45 minutes at 350. If anyone has a better suggestion please add it in the comments!

German Prune Bread

Number 1

4 eggs

1/2 tsp salt

2 c sugar

4 T butter

Cream all together

Number 2

1 qt milk (lukewarm)

1 cake yeast

1 1/2 lb flour

1 lb prunes

Cream all together number 1

Number 2: dissolve yeast in water & 1 tsp sugar. Let set.

Use enough flour to make soft dough. Cook 1 lb prunes (pitted & mashed, add this to the batter). Add the flour last. Makes 3-4 loaves.