Sunday, March 29, 2015

Silly Easter Eggs & Pound Cake

Uh Oh! Did we do that?I've seen these silly egg faces in email forwards over the years. Usually they've been arranged in clever photo still-life's with eggs broken in a puddle of innards or screaming beside a skillet containing one of their friends. Though I get a kick out of the professional photos, I guess I'm not that motivated. But I did remember that I made faces and stands years ago for grandchildren who are now expecting children of their own. On that long ago occasion, I planted Alfalfa to grow as hair. Here in my corner of the Florida panhandle, where the late 20th century is yet to arrive, Alfalfa seed is unavailable for sprouting as a food source. So, I've had to make do with Bermuda Grass seed and will post a photo as soon as these characters develop "hair".
The process is incredibly simple. Try to crack your eggs above the center line so you have more "face" space. Rinse and set aside until enough are accumulated for your project. Make stands or "necks" by rolling cardboard into tubes about the diameter of a quarter and an inch or so tall. Wrap the tube "necks" with white paper and decorate with whatever scrap materials you may have on hand: bits of ribbon, lace, gimp or buttons or simply draw a collar with colored markers or fabric paint. If using fabric paint, remember that it needs quite a bit of time to dry. I forgot.
Fill the egg shells with potting soil and water carefully. I use an eye dropper for watering.
Sprinkle the soil surface with seeds, cover them with a tiny bit more soil, water again and place them in a sunny window...watering daily.
If you are only making a few, it might be fun to make a cartoon conversation "balloon" to display a caption. My captions are: Bottom Left - "Uh oh! Did we do that?" Top Left - "I got red paint on your Easter Dress!" Top Right - "Don't lick your face. Use a napkin." Bottom Right - "Good Grief!"
If you need an excuse to crack a bunch of eggs, give this Pound Cake a try. It's a family recipe handed down by my step mother, is "no fail" and unbelievably moist and delicious.

Lora's Sour Cream Pound Cake
  • 3 c. Sugar
  • 1 c. sour Cream
  • 6 Eggs - separated
  • 2 sticks Butter - (do NOT substitute)
  • 3 c. Plain Flour
  • 1/4 tsp Baking Soda
  • 1 tsp Vanilla Extract
Preheat oven to 300. Cream butter and sugar together until very creamy. Add egg yolks, one at a time while beating well after each addition. Sift flour 3 times. Add soda to sour cream and stir well. Add flour and sour cream to butter-sugar-egg mixture. Beat well. Add Vanilla and fold in egg whites. pour into well greased, lightly floured tube pan. Bake at 300 for 1 1/2 to 2 hours. Cool on rack.
After almost 2 weeks, there is finally some "green" up top. I don't know what I was thinking time-wise, other than I expected to be tying pony tails and trimming flat-tops by now. But there's still more than a week before Easter. Sure wish I could have used alfalfa seed.

1 comment: said...

i love these.. how fun and the sprouts is a great craft idea for kids or a way to start an herb garden perhaps??