Please post your ‘dressed up’ photo from the past in the comments. This is my friend Patti Lennox— Patti Lennox 16h · In my Easter bonnet!
We dressed like this every Sunday for Sunday school. Kelly Crampton
Lorna DrummondThis picture taken at Umphrey’s (McFadden Furs) on William St. We lived on the corner, the Umphreys were our next door neighbours
M Terry Kirkpatrick My sister Laurie Kirkpatrick McCabe with June Hall (McEwen) at Town Hall Fashion Show. Guessing early 60s.
Mindy MerkleyPretty sure this was one of the fashion shows mom (Mary Cook) sponsored. I remember being walked down that aisle many times wearing a variety of outfits handmade by the many seamstresses of Carleton Place. Those fashion shows raised loads of money for many town projects such as the building of our first arena or support for the local Cancer Society.
1914 McDiarmid gals Carleton Place and Beckwith Heritage Museum
Susan Elliott ToppingTaken at Mary Penman’s farm neat Almonte about 1960. Easter Sunday.
A feather in your Easter bonnet — this luscious Easter bunny cake… Best cake you’ve baked in a month of Easter Sundays… and you… yes, you… can take all the glory!
Ingredients
1/2 cup Dexo (shortening) 2-1/4 cups sifted cake flour 3 teaspoons double-action baking powder 1 teaspoon salt 1% cups sugar 1 cup milk 1 teaspoon vanilla 2 eggs, unbeaten
Directions
Measure shortening into bowl. Sift dry ingredients onto shortening. Add vanilla to milk. Add 2/3 of the milk.
Blend and beat 1 minute (count at least 150 strokes per minute). Add remaining 1/3 milk. Add eggs. Beat 2 minutes. Bake in two greased and floured deep 8-inch layer pans in moderate oven, 375° F for 25 to 30 minutes.
When cool, frost with butter frosting. Color coconut green, using vegetable coloring. Place on top of cake.
Arrange Easter candy bunny on coconut. Decorate with colored jelly beans.
Bake Swan’s Down Yellow Cake Mix in two 8-inch layers, following directions on package. Make Easy Chocolate Frosting, using the recipe on the back of the blue and yellow package of Baker’s Unsweetened Chocolate.
1. Cut each cake layer in two, about 1/4-inch off-center. This will make two large and two smaller pieces.
2. Place these four pieces together with frosting between them, the smaller pieces on the outside. Stand them upright, cut sides down, on a cake plate.
3. Trim the outside pieces at the top outer edges to help round off sides of cake for egg shape.
4. Then trim off lower ends of outside pieces, slicing diagonally, to give cake an oval shape at base.
Cover the whole mound with remaining frosting, filling in to make an egg shape. Decorate with white and tinted frosting and jelly beans. Make a nest of green-tinted Baker’s Coconut around egg. To serve, cut across the egg, making four-layer slices of cake.
When I go to a family reunion, or maybe church homecoming, THIS is the type of Coconut Cake I want to see on the dessert table. One look, and you can tell it was made by a dear, older Mother or Grandmother, that’s been baking for years. Sure, she wants it to look good, but she’s more concerned about how it tastes.
There might have been a day, years ago, when she could make her cake look like something in a bakery window. Now, the years have taken a toll on her body. Her hands shake a bit these days, as she adjusts layers and spreads the icing. Her legs just don’t have the strength to stand at her table, and work and fuss with it like she once did. She has to take frequent breaks lately, just to rest awhile, so she can work on it a little bit more.
As a young child, she learned how to make this cake standing beside her own mother. She’s never used a recipe, but now, her mind continues to wonder if she’s somehow forgotten a key ingredient.
All through the years, she’s heard people talk about how great her cakes are. She just smiles, often looking downward as if embarrassed, but her heart is made happy as she tenderly says, “Thank You.”
Out the corner of their eye, everybody seems to watch when they realize her cake is being brought in. Some even strain their neck a bit, to see exactly where it gets placed among the others on the long table. You know hers will be the first empty cake plate on that table, and you have already schemed up a plan to get a slice. Heaven forbid if someone should take the last piece before you get yours.
My mother made a great Coconut Cake, one that was similar to this one. Her icing was more of a clear type and you could clearly see the layers beneath that frosting and the layer of coconut spread on top. In the earlier years, she always used a fresh coconut, grating it by hand. She would always hand me the small leftover pieces that she didn’t grate, and that was like pure candy in my book.
Cake Ingredients: Sungold Coconut Cake
2 cups Sugar
1 cup Butter, at room temperature
4 Eggs, separated
1 cup Evaporated Milk
3 cups All-Purpose Flour
3 teaspoons Baking Powder
1 teaspoon Vanilla Extract
Pinch of Salt
Coconut Cream Icing
3 cups Coconut
3 cups Confectioners’ Sugar
8 Tablespoons Heavy Cream, approximately.
1 teaspoon Vanilla Extract
Instructions
Preheat oven to 350ºF.
Place flour, baking powder, and pinch of salt, in a sifter.
Sift three times. Set aside.
Place butter in a large mixing bowl.
Add Sugar.
Beat butter and sugar to a smooth cream consistency.
Separate the egg yolks from the whites, set whites aside.
Beat the egg yolks well.
Add egg yolks to the butter and sugar mixture and beat until very light.
Add the sifted flour, alternating with the milk, to the first mixture, mix to combine.
Beat the egg whites to a stiff froth.
Add the vanilla extract to the batter mixture.
Gently fold in the egg whites to the batter.
Butter and flour two 9 inch cake layer pans.
Divide the batter between the two pans.
Bake at 350ºF for 20-25 minutes, or until done.
Insert a wooden toothpick or skewer in the center of the baked layer. If it pulls out clean, cake is done.
Remove from oven, place on a wire rack, let cool for 10 minutes before removing from pan.
Let layers cool completely.
Prepare layers as desired before frosting.
To Make The Icing and Assemble The Cake
Place sugar in a medium size mixing bowl.
Add the cream, a little at a time, beating steadily.
Add Vanilla.
When icing is of the right consistency, spread over the top of the layer.
Sprinkle a good layer of coconut on top of layer.
Repeat with the next layer.
Ice the final layer and sides of the cake.
Cover the entire cake with remaining coconut.
Serve and Enjoy!
ow to make an Easter Bunny cake:
This is a cake that my mom used to make for us on Easter Saturday from a pattern she found in a magazine back in the early 70’s. It’s simple and clever: one round cake serves as the bunny face and two simple slices in a second cake create the ears and a bow tie. You then frost, cover the imperfections with coconut (that’s what I do), and decorate with goodies.
Bunny cake diagram
This is the diagram from the old magazine clipping.
Mom used to frost the cake with boiled icing which looks lovely and bunny-like. I haven’t yet learned to make boiled frosting so use a simple white frosting instead. You’ll need a good 4 cups of icing to ice the cake.
Make your bunny cake with this molasses devil’s food cake
Easy creamy icing
1/4 cup soft butter
3 Tbsp milk
1 tsp vanilla
3-4 cups of icing sugar
Cream the butter with the milk and vanilla. Add the icing sugar one cup at a time until you get a spreadable consistency.
Here is a bit of Lanark Easter History that needs to be documented..🙂Easter History.. You all know that man on the right– Perth Classic Theatre Rev. Bell, and my friend provincial town crier Daniel Richer -Photo by Michael Gauthier. Well here some Easter history about Matthew..🙂
Matthew wrote..
Matthew Behrens
23 hrs ·
Throwback Thursday. 20 years ago this Easter Saturday, Loblaws arrested the Easter Bunny for handing out anti-greed chocolate eggs and leaflets describing how Loblaws could actually work to end the root causes of inequality. It was part of a lengthy campaign to expose Loblaws as a corporate hypocrite for supporting those political parties that perpetuate poverty and hunger, and then profiting off of food drives (during which they also busted Santa and elves, Robin Hood, and the Great Pumpkin). Two decades later, Loblaws has admitted to criminal price-fixing, but has not been held truly accountable.
1/2 cup vanilla buttercream, colored yellow with food coloring
red sprinkles, to garnish
Procedures
1
Unwrap your first Cadbury Creme Egg. Give it a long, hard look and ask if it is ready to meet its destiny.
2
Using your very sharp knife, gently slice the egg in half lengthwise, following the seam that keeps the two egg halves together. The egg should separate into two separate halves fairly easily; each will have a dollop of fondant inside. Leave the fondant inside of the egg halves.
3
Using a pastry bag fitted with a star tip, pipe yellow buttercream in a spiral so that it covers the entire exposed inside of each egg half (directly on top of the fondant). You’ll use about 1-2 teaspoons’ worth of frosting per egg.
4
Garnish with red sprinkles to mimic the look of paprika.
The former bakery across the street from my Grandparents on South Street Cowansville, Quebec- Photo Linda Seccaspina
Each Easter my Grandfather would walk across the street to the bakery on South Street in Cowansville and purchase a large chocolate rabbit for myself and a hen for my sister Robin. They had frosting trim, stood three feet tall, and were stored in bright colourful boxes full of enough shredded paper to start a good fire. What Grampy thought we were going to do with this amount of chocolate one only knows, but my Grandmother knew exactly what she was going to do with it.
Mary Louise Deller Knight was going to freeze what was left over like everything else that found its way into her kitchen. She was positive the the life span in her freezer was forever and fit whatever she could into the tiny overflowing compartment. Mary would take the half-eaten chocolate creatures outside to her personal tree stump and bash them to death with her trusty hammer much like she axed a frozen turkey in half each Thanksgiving. A few months later in July, she would make some delicious chocolate cake with the frozen leftovers for the annual Oyster Supper that my dad convened at Trinity Anglican Church. I never heard of anyone being sick with food poisoning at that dinner so I would like to think whatever Mary did with her leftovers was always within the health code.
Photo- Ville De Cowansville-– South Street-my Grandparents home was right next to the telephone booth and I can see the Dairy down on the right.
Not content with his parents giving his overweight daughter an Olympic size piece of chocolate my Father would hand me a traditional Laura Secord Egg bought at Varin’s Drugstore across the street. When that yellow box came out the family would ooh and awe much like it was a piece of Easter gold. To tell you the truth I never cared much for the taste and sometimes that Laura Secord egg was still hanging around in some drawer come summer. Today, I have a different sentiment about the Canadian treasure and I wonder why I disliked it so much. I guess it’s because nostalgia makes it a special memory that tells me a story about my childhood that I find comfort and joy in. No matter where you are when you celebrate a holiday it will forever trigger memories that are always going to be with you. I miss the days when life was simple.
The Bunny Run Carleton Place Ontario- Thanks Kory Earle!
People First once again hosted the Annual Bunny Run in Downtown Carleton Place March 26,2015.
The Easter Bunny along with Kory Earlepresident of People First of Canada, Deputy Mayor Jerry Flynn, Jim Lockhart and Scott Reid kicked off the event at the Town Hall and a ton of Carleton Place folks:)
MESSAGE FROM KORY EARLE
The Bunny Run has ended for another year! A huge thanks to all the Business who have participated, it’s because of you that this event is possible😊 After chairing the event for 9 years I can say that we are in the works to plan the 10th annual Bunny Run next April 15,2017..
This year we had a huge record of over 300 Children come out and participate, this is fantastic, Seeing the Many Smiles is well worth it😁😁😁
Thank-you to the Community for coming out, Without you this would also not be possible!!!
Thank-you to People First of Lanark County, Place Council, MP Scott Reid, Businesses, Media, BIA, Volunteers at all levels, Family, Friends, Supporters😊😊😊
Thank-you to the Bunny and Chicken for coming☺
Kory Earle
Chair of the Bunny Run 2016
THE PHOTO BELOW LOOKS LIKE THE SHIFTY EASTER BUNNY LINEUP TO ME:)
Jim Lockhart, Deputy Mayor Jerry Flynn, and Scott Reid
Easter raisin bread is not just your ordinary raisin bread. It is flavored with orange and lemon zest. This is a fantastic bread to serve for Easter dinner and makes an incredible breakfast bread that can be toasted and served with butter. Actually, you don’t have to wait until Easter to try out this bread. It tastes great all year long.
INGREDIENTS
5 cups bread flour, about
1/2 cup sugar
1 Tbsp or 2 pkg. (1/2 oz. total) active dry yeast
1 tsp salt
1-1/4 cups milk, room temperature
1/2 cup butter, melted
4 medium eggs
1 cup raisins
1 Tbsp grated orange rind
1 Tbsp grated lemon rind
Prep Time: 120 minutes
Cook Time: 45 minutes
Total Time: 165 minutes
Yield: 2 loaves
PREPARATION
In a large bowl, mix together 2 cups flour, the sugar, yeast, and salt. Add milk, butter, and eggs. Mix well. Mix in raisins, orange rind, and lemon rind. Mix in the remaining bread flour until a soft dough is formed. You may or may not use all the flour the recipe calls for so add the flour slowly until the dough is formed. Turn dough out onto floured board and knead for about 8 minutes, adding more flour to the dough in small amounts if needed.
Put dough in greased bowl. Turn dough over in bowl so that the dough top is also lightly greased. Cover bowl with plastic wrap or clean kitchen cloth and let rise in warm place for 1 hour. Punch down dough. Turn dough out onto floured board and knead for another 5 minutes. Divide dough into 2 equal parts. Shape dough into 2 loaves. Put loaves in two greased 9 x 5-inch loaf pan. Cover and let rise for about 30 minutes or until double in size.
Bake at 350 degrees F for about 40 minutes or until bread sounds hollow when you tap on it.
This was a parody I wrote in 2014 when American customs stopped Brandon Loo and Christopher Sweeney, both of Seattle, who had picked up some Kinder Eggs in Vancouver.
Yesterday the Easter Bunny was apprehended by the border patrol in Ogdensburg NY. The furry rascal was attempting to bring over 10,000 Kinder Eggs in anticipation of Easter morning. The US has had a ban on candies with embedded toys since 1938, and although they are illegal it does not stop citizens regularly attempting to smuggle samples into the country despite a potential fine of up to $2,500 per egg.
Kinder Eggs are extremely popular in America yet they are treated as contraband on par with Cuban rum. Customs and Border Protection seized over 25,000 Kinder Eggs last year.There are a few remaining illegal suppliers of Kinder Surprise Eggs in the US, but customs agents working the Canadian border have been alerted to the ever-popular “Kinder smuggling”.
The Easter Bunny had not heard about Brandon Loo and Christopher Sweeney, both of Seattle, who had picked up some Kinder Eggs in Vancouver before heading back south without realizing they were illegal. Their six egg stash was found during a routine inspection of their car by border police and confiscated.
“Are you aware Kinder Eggs are illegal in the United States and carry a $2,500 fine per egg?” a border agent asked the Easter Bunny. “Does that mean fortune cookies are illegal? Am I missing something?” asked the Easter Bunny. “You can bring your drugs, you can bring your guns, hell you can even try to smuggle your buddies. But, we put our foot down when it comes to a milk chocolate egg with a toy inside.” said the agent.
The Easter Bunny put on a stern face and said, “Remember when parents raised kids with half a brain? They told them not to put things in their mouths, and kids became smart enough to know food from toys. Now, everything has to be banned so parents won’t have to pay too much attention to their kids.”
“Well, we are working with a company out of New Jersey called Choco Treasure to facilitate the Kinder Egg”, said the agent.
“Do they have small ingenious toys in there you can assemble?” asked the Easter Bunny.
“No, there are just stickers”, said the officer.
Bunny shook his head and said, “Brilliant entrepreneur finds loophole; sells plastic bags for infants to play with. If Monsanto made it, I’m sure it would get a pass from the FDA.”
“As long as no one messes with my Little Debby Cakes, I’m not concerned”, said the agent.
Each Easter my grandfather would go across the street to the candy store and purchase a large chocolate rabbit for myself and a hen for my sister Robin. They had frosting trim, stood three feet tall, and were stored in bright colourful boxes full of enough white shredded paper to start a good fire.
What Grampy thought we were going to do with this amount of chocolate one only knows but my grandmother knew exactly what she was going to do with it.
Mary Knight was going to freeze it like everything else that was considered leftovers. Mary thought the freezer life span was forever and she would some how fit that sucker into one of the tiniest freezers you had ever seen. A few months later in July, she would make some monstrous chocolate cake out of the Easter Rabbit for the annual Oyster Supper that my dad convened at church.
As I have aged I have discovered that Easter candy does not seem to travel as well in my body anymore. I get horrible heart burn and have nightmares for the time span that I devour the sugary treats.
Last night I dreamt I was traveling on a bus for hours, and the night before I was trying to find Jane Austen. Austen was never to be found, but I did see a trail of shredded bright Cadbury Creme Egg foil so I assume she somehow got into my stash. The nerve of her!
Maybe I should have followed the advice of my grandmother and just stashed the rest of the Easter candy on top of the fridge. Grammy claimed she always stored goodies on the top as calories were afraid of heights. Maybe this is my problem; I cannot lose weight because I don’t store candy at a high enough altitude.
Next Easter I am going to store whatever candy is remaining so high they will become instantly fat-free.
1/2 cup vanilla buttercream, colored yellow with food coloring
red sprinkles, to garnish
Procedures
1
Unwrap your first Cadbury Creme Egg. Give it a long, hard look and ask if it is ready to meet its destiny.
2
Using your very sharp knife, gently slice the egg in half lengthwise, following the seam that keeps the two egg halves together. The egg should separate into two separate halves fairly easily; each will have a dollop of fondant inside. Leave the fondant inside of the egg halves.
3
Using a pastry bag fitted with a star tip, pipe yellow buttercream in a spiral so that it covers the entire exposed inside of each egg half (directly on top of the fondant). You’ll use about 1-2 teaspoons’ worth of frosting per egg.
4
Garnish with red sprinkles to mimic the look of paprika.
5
Repeat with the remaining egg halves.
Photos Google-
Last Photo called “Chocolate Testicles” by me Linda
For those with ‘Top Chef’-caliber kitchen skills, turning an intact Creme Egg into a halved, “deviled” egg is simple. Just slice a whole, chilled egg lengthwise along its factory-made seam with a super-sharp knife (careful!). Then, expertly wield a pastry bag full of yellow-colored buttercream to create a perfectly swirled peak atop each half. Sounds like the sort of junk-food hors d’oeuvre the newly zaftig Betty from ‘Mad Men’ might serve at her Easter Sunday brunch.
related reading:
lindaseccaspina 