The egg I decorated for Easter. I wanted to do a Ukrainian egg, but I couldn't find my bees wax. So I tried this lacy look instead.
The peach coffee cake I made for Easter breakfast. I made up the recipe myself:
Mix: 2 cups flour 1/2 cup powdered sugar 2 tea. baking powder dash of salt
Cut in: 1/2 cup butter, part cream cheese (should look crumbly)
Add: 1/3 cup milk
Stir. Roll out on greased and floured baking sheet. Should be about 3/4 inch thick and oval in shape. Spread peach preserves, or your favorite jelly, about 1/2 cup, in the middle of the dough. It should be about 1 1/2 inches from the edge. Sprinkle with almonds, about 1/4 cup. Slice edges, up to the preserves, and about 2 inches apart, all the way around the coffee cake. Fold over the preserves. Sprinkle entire thing with chunky sugar. Bake at 400 degrees for about 15-20 minutes or until edges are golden brown.
And here are the dill starts I've got in my kitchen. I hope they sprout.