Ladies make, sell peanut butter eggs to raise funds for two area churches
By Brenda Lucas
Hundreds, possibly thousands, of containers of that ooey-gooey, stick-to-the-roof-of-your-mouth treat known as peanut butter have been purchased in the last few weeks in preparation of making egg-shaped Easter candies.
The creamy smooth texture of the peanut butter mixture is molded into the egg form, then dipped in melted chocolate and decorated before being nestled into a bed of “grass” in the containers.
Ladies from two area churches — Ceredo Christian Baptist Church and Milton’s Lighthouse Baptist Church — have joined their talent, time and effort in the annual chocolate-covered peanut butter Easter egg fundraiser.
The Ladies Auxiliary at the Ceredo church has worked diligently for two days on the project.
“And there are more to come,” said Janet Ellis, an auxiliary member assisting with the egg making.
Not only are the half-pound peanut butter eggs available, but the group also offers coconut eggs, bonbons and peanut butter balls. All sell for $4.
“There are about 16 walnut-sized bonbons and peanut butter balls in each box,” Ellis said.
Fifteen women gathered on three different days at the Milton church to prepare a total of 500 chocolate-dipped peanut butter eggs. The half-pound Easter treat sells for $3.50 each.
The goal of the fundraising project is the same for both churches — to give back to the church or the community.
Proceeds from the sale at the Ceredo church help purchase gifts for needy children and/or food for baskets at Thanksgiving and Christmas. In the past, they have bought doors, new carpet for the new fellowship room, a steeple and more. The Milton church uses its proceeds for the building fund.
The delightful Easter egg-shaped candies may be ordered by calling (304) 453-1855, (304) 429-4875, (304) 429-5755, or (304) 453-1531. They may also be picked up at the church, 401 Main St., Ceredo.
To place an order from the Milton congregation, call (304) 743-9677 or (304) 736-4979. Delivery can be arranged.
Wilton Enterprises Inc. of Woodridge, Ill., provides this pastel mini egg cake recipe, which can make a dazzling centerpiece for any holiday table.
SHELLS IN PASTELS
1 (16-ounce) package pound cake mix
2 eggs
3/4 cup water or milk
Kelly green, rose, violet and lemon yellow icing colors
White ready-to-use decorator icing
Ready-to-use rolled fondant, pastel colors
Cake sparkles, optional
1 1/2 cups shredded coconut
Spray mini egg pan cavities with vegetable pan spray. In large bowl, combine first three ingredients; beat with electric mixer 3 minutes. Divide batter into 4 small bowls; tint portion of batter a different color. Fill four disposable decorating bags fitted with tip 12 with tinted batter. Randomly pipe dollops of colored batter in pan cavities, using all of batter. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 8 minutes. Remove from pan; level bottoms. Ice egg mini cakes smooth. Roll out fondant 1/8-inch thick. Using fondant cutter or sharp knife cut fondant into straight and zig-zag strips. Cut dots using small fondant cutter. Brush pieces with water and sprinkle with cake sparkles crushed through tea strainer or fine sieve. Position fondant on mini cakes. Place coconut in food-safe plastic bag; add small amount green icing color; knead into coconut until color is evenly blended. Place coconut on serving plate; top with decorated mini cakes.