Mama's Peanut Butter Easter Eggs
Cream together 113 grams each of butter & cream cheese. Add ~4 c. powdered sugar (2 boxes/500 grams). Add 1 tsp. vanilla and peanut butter to taste. Freeze.
Melt 2 1/2 - 3 bars Rittersport chocolate, dip, refridgerate.
Oma's Topper Eggs
Place eggs in Topf, cover with cold water, bring to a rapid boil, turn off heat and let sit for 8-10 minutes. Strain hot water and replace with cold water so eggs stop cooking. Write names on eggs with crayon. Bathe eggs in a cup of water with food coloring and 2 Tbsp. vinegar and let sit until desired color.
Pie crust: combine 1 1/4 c. flour, 1 Tbsp. or less sugar, and 1/4 tsp. salt. Cut in 113 grams butter. Add 3 Tbsp. water. Form dough & spread in pie dish.
Filling: sauteed leeks, red pepper, & broccoili. Beat 4 eggs with some milk, salt & pepper, and add sauteed veggies. Bake at 180* for ~40 mins. or until slightly brown on top.
Angermann Gekochte Schinken + Sharp Livigno Käse + Sliced Baguette + Béchamel + more Käse + baked = LOVE
Rösti Tassen mit hausgemachten Ketchup
Shred Kartoffeln & squeeze out water with kitchen towel. Combine with breadcrumbs, olive oil, salt, pepper, and parmesan. Press into cupcake form and bake at 180* for ~40 mins. Serve with homemade ketchup: sautée shallots or onions, add tomato paste or sauce, equal parts sugar & vinegar, a little salt & pepper, and a tiny bit of nutmeg, cinnamon & garlic. Bring to a boil to thicken.