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.

Quiche, chic

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.

Croque Monsieurs!

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.