A Bit about Easter

The umbrella, mentioned in a former post
Purchased in Witney, Oxfordshire, England

Three vintage, wooden, darling harbingers of Spring from Germany,
purchased from friends, Stephen & Gerry's Antique Shop, in Williamsville, New York

A German paper mache candy container rabbit and cart

My spring cleaning is almost complete, so I have done a bit of decorating for the season.
Here are some of the little things I set out at Easter and Springtime.
Some of them have been with me for decades, and have mad the journey with me across the Atlantic. Others are 'new' finds from England.
And some are actually and really new.

A Bunny Tray from my sister, Deborah, and a black-faced lamb from my daughter

I grew up in an area of New York State, with people predominantly from Germany, Poland, Italy.
So the customs I have are sourced from those influences.

Antique salt and pepper chicks I have had for at least 20 years Reproduction paper mache rabbit candy container, from Germany Vintage chick egg cups from England


New milk glass container on the left, purchased in Bourton-on-Water in the Cotswolds
Vintage white ceramic vase purchased at a car boot recently
Antiqu milk glass container on the right, purchased at an estate sale in Buffalo, New York

Easter would not have been the same without a bunch of Pussy Willows and Butter Lambs on the table. Chocolate foil eggs and trays with chocolate rabbits adorned the table when it was not being used for dinner. And, Mom always had some fresh stems of Forsythia in a vase.

We had white eggs from local hens, and coloured them each year. The Easter bunny hid baskets filled with chocolates and jelly beans and we searched wildly for them as soon as we were awake Easter morning.

Vintage and new paper mache ggs from Germany

When I had children of my own, I found an egg farm that supplied me with pullets - the tiniest of eggs from hens just beginning to lay them.

They were so small they fit nicely in the hands of my young children, and were easy to cover completely, with egg dye in a teacup.

Reproduction chicks, vintage egg; large vintage egg; two ceramic bunnies from Target

We attended church on Easter morning, too. I can still smell the flowers, and hear the hymns if I just close my eyes and listen.

A different type flower child pyramide from Germany Purchased on ebay in Germany

As an adult, I added new traditions to the old - most came from the Poles in our area.
A visit to an historic indoor farmers' market, The Broadway Market, (click on the name to g directly to the market, and also take a look at Hometown Girl for more images from it.) each Easter, resulted in a return home with bags brimming with freshly baked rye bread, butter lambs, Polish sausage, Easter ham, and some treats.

Two cabinets found in an antique shop in Evesham, England filled with Easter & springtime treasures

Television featured the annual egg hunt at the White House and the Easter Parades being held around the country. Later in the day, the movie, Easter Parade was shown, and was watched as we eagerly awaited our holiday meal.

Times are different now, but memories remain. Spring is a time of change, and hope, and renewal. It is when all things breath again and com to life after a long, dreary winter.
I hope these images add a little cheer to your day, too.

xxx
Maggie

Vintage German Pyramide with Flower Children
I traded an antique doll for this and have not seen one like it before or since.
It is one of my favourite things. It traditionally would have small candles in the little cups.

Today is the day for lovers - and in our house, we take that seriously!
And it includes making a 'new' traditional favourite - decadent chocolate brownie hearts!

When my children were young, I left chocolate Valentine heart lollipops and Valentine cards for them on the dining room table before I went to bed.
In the morning, they would hurry downstairs, getting ready for school, and find their surprise waiting for them.
It was a nice way to welcome their day and let them know how much they were loved.

Since I married my husband, Jim, and now live here in England, we have begun a new tradition: we celebrate the day with home-made, from scratch, brownies. I make them, bake them, and cut them into hearts using a cookie cutter.
Then we adorn them with fresh raspberries and a bit of vanilla ice cream.

I use a brownie recipe from Martha Stewart's Living Magazine, originally published in 2004.
I looked for it on-line, and it has been removed, so I cannot provide a link for you.
But I will place the recipe at the end of this post.
So here are some pictures showing the steps, and the finished product.
Enjoy and wishing you all new traditions to share and love in your hearts for Valentine's Day!

DOUBLE CHOCOLATE BROWNIES

Makes about 8

Vegetable Oil Cooking Spray

6 tablespoons unsalted butter

6 ounces semisweet chocolate (about 170 grams)

* I used Green & Blacks

¼ cup best quality unsweetened Dutch-processed cocoa powder

*I used Green & Blacks Organic Cocoa

¾ cup all purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

2 large eggs

1 cup sugar

2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees F (about 180 C)
2. Line an 8” square baking dish with parchment paper, leaving a 2” overhang on 2 sides. Coat with cooking spray. Set aside.

· Press the paper in the pan, trim to fit.

· Spray the pan first, and then replace the trimmed paper.

· Spray again. I used butter.

3. Melt together: butter, chocolate & cocoa in heatproof bowl and set over a pan of simmering water. Remove from heat. Stir until smooth. Let cool slightly.
4. Whisk together: flour, baking powder, and salt in a medium bowl and set aside.
5. Put eggs, sugar and vanilla into a bowl of an electric mixer fitted wit a whisk attachment. Beat until pale, about 4 minutes.
6. Beat in the chocolate mixture. Add the flour mixture. Beat until just combined, scraping the sides of the bowl as needed.
7. Transfer batter to the prepared pan. Smooth top with an offset spatula. Bake until a cake tester inserted between the edge and the center of the pan comes out with a few crumbs on it, about 30-35 minutes. Do not over bake. Let cool about 15 minutes and remove from the pan and transfer to a wire rack.

Martha Stewart Living magazine: 15 Years of Delicious Desserts

February 2006; Originally from magazine published in February 2004

Photograph & Description: Page 61; Recipe: Page 16