Well, this week I received another letter. As with most of my correspondence, it was unsigned. While that isn’t a problem for me with the nature of this column (recipes sharing and swapping) sometimes it leads to misunderstandings. This reader let me know that the recipe for Lemon Bars dated 3-4-09 is attributed to a local favorite cook from the Patten area, Esther. The reader informs me that Esther had passed away several years ago.
I’m sorry for your loss. However, the letter I received with her recipe simply said “this is my favorite, it has been proven time and again at local events and is the ‘best’.” The recipe title was “Esther’s Lemon Bars.” The letter was unsigned and, wrongly, I attributed the letter and recipe to Esther. I would like to apologize. Thank you for letting me know. I love to hear from you, good or bad. If I make a mistake, let me know.
Now, for this week, I thought we could give some thought to Easter. Easter is coming and we have a couple of weeks to plan for it. What are your memories of Easter? Easter eggs, patent leather shoes, new gloves and hat. Some years we could wear our new patent leather shoes, some years we had to wear our winter boots to church and change when we got there. Here’s why for those that didn’t know — Easter is always celebrated on the Sunday immediately following the first full moon after the first day of spring. It can fall anywhere between March 22 and April 25. Got that?
Chocolate CoveredEaster Eggs
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 1/2 pounds confectioners’ sugar
1 cup creamy peanut butter (optional)
1 cup flaked coconut (optional)
1 cup unsweetened cocoa powder (optional)
2 cups semisweet chocolate pieces
2 tablespoons shortening or vegetable oil (optional)
Directions: In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners’ sugar to make a workable dough. For best results, use your hands for mixing.
Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet. Refrigerate until hard, at least an hour.
Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate
for 1/2 hour to harden.
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup butter
2 egg whites
1 cup white sugar
2 cups sliced fresh or frozen strawberries
2 tablespoons lemon juice
1 cup heavy whipping cream, whipped
Direcctions: Preheat oven to 350 degrees F (180 degrees C).
Stir together first four ingredients. Spread evenly in a shallow baking pan.
Bake for 20 minutes, stirring occasionally. Remove from oven and sprinkle 2/3 of these crumbs into a 13 inch by 9-inch baking pan.
With electric mixer, beat egg whites until stiff, mix in sugar, berries, and lemon juice in a large bowl. Fold in whipped cream. Spoon over crumbs. Sprinkle remaining crumbs on top.
Freeze six hours or overnight. Cut into squares and garnish with whole strawberries if desired.
Well, that is it for this week. Again, thank you for your letters. Have a great week and as always, you can contact me with any tips, recipes or comments at susieqcooking@ ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week! Susie Q
