Spring & Easter

Along with the first calls of the loons, the chirping of birds, the bright sunshine and the earthy fragrance of the woods, comes my desire for pound cake. Most years, these signs of spring in northern Minnesota coincide with Easter.

This year, though, snow still covers the grass around my house and it's cold enough outside to warrant a warm jacket. But even an Easter with no sign of spring in sight does not prevent my thoughts from turning to the tantalizing aroma of a baking pound cake wafting through my kitchen.

Every year, during the week before Easter, the pound cake season begins. Using the best butter I can buy, lots of eggs, flour and sugar along with my favorite flavorings, I bake at least one cake in an old cast-iron lamb mold that has been handed down to me through generations of use in my dad’s family. I nibble my way through pound-cake season as I bake that same batter in a bundt pan and serve it with clusters of fresh grapes or topped with fresh strawberries. I cut generous chunks from the cakes and wrap them up tightly in clear plastic wrap to share with friends.

When it comes to holidays, I do not discriminate. Any excuse to bake massive amounts of new treats, purchase unnecessary packaging, ribbons, and lovely little boxes, then gift them to the those that I love gives me great joy. Easter creates endless possibilities. We don’t celebrate Easter, but why should my kids miss out on all the creativity that the holiday has to offer?

I had been reading about naturally dyeing eggs and I was trying to find an excuse to do this intensely laborious project. When I was asked by Levi’s kindergarten teacher for some cooking project ideas related to both Passover and Easter, it took me about 2 seconds to know exactly what I wanted to do with 25 kinders. Upon doing a little more research, I turned my kitchen into an Easter egg lab. Utilizing all my pots, pans, and bowls the mad scientist in me came alive and I could not have been in a more happy place.

Simple garden vegetables; beets, spinach, carrots, carrot tops, parsley, and cabbage make wonderful, rich colors. Storing the dyes in ball jars made transporting the materials to Levi’s class effortless. I waited to add the vinegar until right before the kids placed their eggs in the dyes of their choices. If you have the time, let the eggs rest in the dye for at least 30 minutes to an hour. The longer they sit, the richer the color.

There are many stories regarding the history of Hot Cross Buns. One interesting one comes from Alan Davidson's "The Oxford Companion to Food". He says that the Saxon invaders in Britain chomped on buns adorned with impressions of crosses in honor of the pagan goddess of light, Eostre, from whom the name Easter is derived.

Today they are traditionally served at Easter and there is a superstition that Hot Cross Buns baked on Good Friday never became moldy and in the past one Hot Cross Bun would be saved as a good luck charm until the next year's buns were made. Whatever the history, these sweet tender buttery buns are a delicious treat and should be enjoyed all year long.

This is adapted from a Cook’s Country recipe for Sweet Dough.

My youngest son has taken it upon himself to write to the office of the governor of different states.  While he has sent out many letters, the first returned was from Governor Mark Parkinson of Kansas.

He felt quite proud receiving his letter as well as some other materials teaching him about life in that state.  He couldn't wait to take it to school and share it with his class.

To celebrate, what could be better than a cake replicated as a sunflower, which happens to be the state flower of Kansas.  Coincidently, it just so happens to be the time of year when Peeps are available everywhere, easily making the petals on this cake.

Overall, the cake is very striking and would look beautiful on your Easter table.  I also think it would make an adorable birthday cake for a little girl's "Sunflower and Ladybug's" party.