Apr 26, 2011


Easter in my childhood, in my parenting and even now as a Grandmother is one of the greatest celebrations of my life. The beauty of the season is part of its delight; snow melting, sun shining with warmth, blue sky with fluffy clouds, call of birds returned and a renewed earth waiting to produce new life.

In the church community it was the celebration of new life given us by the death and resurrection of our Lord. Singing the Easter morning songs of Alleluia were some of the best rejoices of that day. In German, we sang Rollt ab den Stein, Jesus Lebt. At Rosthern Junior College, a Mennonite residential high school, we sang In Joseph’s Lovely Garden. It was so liberating and such spiritual glory.

Around the Easter family table, in the food preparation and the jolly Easter hunt, “eggs” were in great demand. My Grandmother talked of needing 100 dozen eggs -- it could have been true because almost every food that was prepared needed eggs and also coloured eggs were hidden for every child; sometimes as many as their age.

The recipe I want to share is one more of the life-giving, cholesterol filled treats.


Sauce: 1 cup sour cream
1 cup sweet cream
1 cup butter or margarine
8 egg yolks
3 1/2 cups sugar

Bring this to a boil over low heat, stirring constantly as it scorches easily. Remove from heat, cover and let cool.

Then using 3 pounds of dry curd cottage cheese and the cool sauce the spread is made.
1. Using a blender, put in 3/4 cup of sauce and 1 cup of cottage cheese. Blend but do not puree. It must mix but retain some texture of the cottage cheese. Pour into a bowl. Repeat until sauce and cottage cheese are used and you have 2 bowls of blended mixture

In one bowl add 1 tsp of vanilla, and mix. In other bowl add 1 tsp grated orange peel and 1/3 cup chopped dates. Mix.

2. Get 2 j-cloths and place into a colander that is placed into a large bowl that will collect extra liquid. Into each j-cloth pour one kind of mixture. Cover and secure in cloth. Place a plate over top and set a heavy item on top to press out the liquid. Leave 2 - 3 days.

3. Just before Easter, take solid-like mixture out of cloth and put into container ready to serve and spread on the Easter Bread Paska. Yummy, healthy and special!


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