Spring Is Here!!

Wow!!....Spring has finally arrived. After a long winter with its long days,cold nights and grey skies we can celebrate its passing and the beginning of warm weather. This weekend looks like a harbinger of things to come. As we celebrate Easter with our family and friends we look forward to delicious brunches and family dinners. Since we're all kids at heart, we'll also sneak candy from baskets, bowls and candy dishes. Our recipe this week is a timely time-tested heritage recipe - Butter Cream Easter Eggs. As a child growing up, I remember well these butter cream candies and their variations - Coconut Cream and Peanut Butter. Our thanks to Barabra E. from Chester Springs for this classic home made candy. If you have children and want to try a family cooking session, this recipe is fun and enjoyable for the entire family. Photos and cooking instructions follow for the Butter Cream Easter Eggs. One note: the recipe calls for parafiin wax (sometimes called baker's wax or canning wax), paraffin wax is edible and is often added to chocolate. When added to melted chocolate, it gives the finished piece a glossy finish and helps it remain solid at room temperature. You can purchase the wax at your grocery store where canning supplies are sold. Its use is purely optional.

Have a great Easter, enjoy the warm weather and the great food you will experience this weekend!

Butter Cream Easter Eggs

8 ounces cream cheese, softened
2 pounds confectioners’ sugar
¼ cup melted butter
½ teaspoon salt
1 teaspoon vanilla
Semi-sweet chocolate, melted

Refrigerate prior to serving.

Note: For Coconut Cream Eggs add 8 ounces flaked coconut. For Peanut Butter Eggs add 1 1/2 cups smooth peanut butter. Add either after you have blended the confectioners’ sugar with the cream cheese and butter.

In a stand mixer fitted with a paddle attachment, cream the softened butter and cream cheese until thoroughly blended and mixture has a creamy texture.  Add the salt, vanilla and confectioners' sugar to the creamed mixture.  If making peanut butter or coconut cream eggs add the ingredients to the mixture now.

The bowl on the left contains the chilled butter cream mixture and the bowl on the right contains the peanut butter mixture.

Remove bowl from mixer, chill for several hours or overnight.

Using a teaspoon, scoop out a small amount of chilled mixture and roll into a small egg shape. Put on tray, cover with plastic wrap and chill in freezer for several hours or overnight.

Melt chocolate in microwave or in a double-boiler.

With a small wooden skewer or large toothpick, dip each egg into the melted chocolate mixture, coating all sides.  Lay on a wax paper-lined baking sheet until the chocolate has set.  Use some of the remaining chocolate to fill in tiny holes left from toothpick.  Place eggs in container and refrigerate until ready to serve.