Island Cooking: Eggs-citing Times Call for Fun recipes



I love Easter because it reminds me of Springtime with all of the pastel colors on the soft fluffy stuffed Easter toys, Easter eggs and the baskets all decorated in such pretty colors.

 

Seeing all of the cute Easter dresses for little girls that are in the stores makes me feel like Spring is almost here. I also used to love to take my kids to the big Easter egg hunt at the school when they were little. Easter is my kids’ absolute favorite holiday after Christmas and it’s all because we made one big fatal error a long time ago at my house on Easter which changed Easter morning as we knew it forever. I started hiding money eggs. I thought this was a good way for them to have some spending money in the spring or get something they wanted or needed. So the first year after they raced around the house collecting eggs my oldest daughter decided to share with her little brother and gave him all of the eggs that didn’t rattle with the change inside of them and wasn’t she upset when he had dollar bills. So after that the fierce competition began! Now this has gone on for quite a few years and even though they are almost all grown up I asked them if we should stop the egg hunt; it was a definite “no.” They know easy money when they see it. But last year – and I’m truly serious when I say this – they actually limbered up and stretched before they went to find the money eggs and as they started looking for them I just stood in horror watching everything in the house rattle, rumble and shake.

When I finally came to my senses, I was, as usual, bellowing at the top of my lungs. “Don’t break my grandmother’s dishes!” “You’re going to drop the refrigerator on the dog!” “No, not in the washing machine – it’s running!” All I could do was just flop in a chair and wait for it to be over. It is really truly amazing to see grown children pushing and shoving each other out of the way and one of them leaping right over the coffee table, all for one lonely egg on the windowsill. So with that said I’ll be filling money eggs again this weekend, rearranging the furniture for a more raceway atmosphere, and putting all of my favorite knick knacks, my grandmother’s china and anything else I hold dear someplace safe.

I think this year I’ll stay right out of the way while sipping on a refreshing beverage.

 

The Easter Bunny

  • 1 1/2 oz. dark crème de cacao
  • 1/2 oz vodka
  • 1 tsp. chocolate syrup
  • 1 tsp. cherry brandy

Shake the crème de cacao and vodka with ice; strain over ice in an old fashioned size glass and top with the chocolate syrup and cherry brandy. Enjoy.

 

Dick Lee, a longtime member of this community, recently passed away after a battle with cancer and Rick Barter at Conners-Emerson School sent this note to parents and friends that I’d like to share. Mr. Barter wrote: “Mr. Lee was much loved by adults and students for so many reasons. One was for his random acts of baking, and he was known far and wide for his delicious Snicker Doodles.

For any reason, and mostly for no particular reason, a plate of his famous cookies would show up in the library, the teachers’ room, a classroom, or Mr. Lee would just be passing them out to a student or two that he knew could use a little boost.

You may enjoy baking and eating a batch of these famous treats with your daughter/son, and we’re sure that Mr. Lee would approve.”

 

Dick Lee’s Famous Snicker Doodles

  • 1 stick soft butter
  • 2 eggs
  • 1 1/2 cup sugar
  • 1 tsp. vanilla
  • 2 3/4 cups flour
  • 1 tsp. Bakewell Cream
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Preheat oven to 400. Mix all ingredients, make into balls. Roll in mixture of 2 Tbsp. sugar and 1 tsp. cinnamon. Bake for 10 minutes.

 

Here’s an easy recipe for leftover eggs that you may have bought to do your own Easter eggs.

 

Deviled eggs

  • 6 eggs
  • 1 teaspoon white vinegar
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon prepared mustard
  • Salt and pepper to taste
  • 1 tsp. paprika

Directions:

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hardboiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.

Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.

Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika.

Send me your favorite recipes – for special days or any day, at [email protected].

 

For more arts & entertainment news, pick up a copy of the Mount Desert Islander.

 

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