Hello everyone!
One of my most precious belongings is a cook book that my grandmother put together in 2016. My grandmother was a cooking legend in our family. She was known for many things: her expertise in the kitchen, always having at least three desserts after dinner, and her three refrigerators that were filled with leftovers and pre-cooked meals. In 2016, my grandmother made these cookbooks for my mom and my aunts. And after her passing in November, I inherited the copy that she made for herself. Ever since then I have been trying to connect more with her memory by learning to cook, and trying out some of her recipes every now and again.
Since Easter is a day away, I thought I would share a fun recipe with you guys, in honor of Dorothea (and Jesus!). Easter and Christmas were the two biggest holidays for my grandmother, and she made these eggs every year… In at least three flavors, of course! Below is her recipe for her peanut butter and coconut flavored chocolate eggs. She also made a cherry and vanilla flavor, but I can’t seem to find those recipes… So I suppose I’ll have to do a little digging in the family archive (AKA the cook book cabinet) and publish a part two next Easter! I’ve also added a couple of notes in brackets, just in case something didn’t make much sense or needed clarifying.
Dorothea’s Easter Egg Recipe
Cream [mix?] until very soft:
1 stick of butter or butterine [a word my grandmother used for margerine]
1 pkg. (8 oz. size) cream cheese
Mix in:
1/2 tsp. salt
1-1/2 tsp. vanilla
For peanut butter eggs add 1-1/2 cups peanut butter.
For coconut eggs add 2 small cans of coconut.
If you want both kinds of eggs, divide the batter into halves or 2/3rd and 1/3rd. For half the batter for the peanut butter eggs use 2/3 C[can?] peanut butter or a little more depending on how strong you want the peanut butter and for coconut eggs divide batter accordingly.
Shape eggs and chill (freezer is the best way) on a cookie sheet with waxed paper before dipping in the following:
6 blks. Baker’s unsweetened chocolate and 1/2 bar German chocolate. We like to use a milder, lighter chocolate from Wilber Chocolate factory [Wilber Chocolate is a local brand in Lancaster, PA]. Better yet, a semi-sweet chocolate, light. Hershey’s is good, too.
After the egg is dipped in the chocolate you can roll it in crushed peanuts [if desired], and put egg immediately on wax paper one at a time. Chill in the freezer again until hard, and then serve!
///
I hope you enjoy this recipe! If you do end up trying your hand at this recipe, please tag me on Instagram, I would love to see! My handle is @thegingerintrovert 🙂 I am planning on making this a semi-regular series on this blog, since there were so many dishes that my grandmother made year round that I would love to share with you all. So stay tuned… I may be sharing her Creamsicle Cake and Lemon Bar recipes in honor of the spring and summer months!
I hope you all have a wonderful Easter–He is risen!
XOXO
Jesus answered, “I am the way and the truth and the life.
John 14:6
The Ginger Introvert 