Food!!

Easter with Keller’s Creamery

Easter brings with it the heart of Springtime.  It’s a time to celebrate, and there is much symbolism in the flowers rising as well as having family or friends gathering for a feast.  Each year it has become a tradition to have certain necessities for our meal.  Wine and beer are the main drinks for us grown ups with a lightly carbonated juice for the kids.  Our table always pops with color.  For me the holidays aren’t about just making a plate look good, but the table needs to draw in the crowd as well.  My mother-in-law bakes a nice ham with some pineapple and maraschino cherries to accent it.  There’s usually a good green vegetable, potatoes, rolls, and coleslaw in the mix as well.  Being a baker’s daughter though, I can’t deny the bread, and can’t wait for the dessert. 

While planning how I’d decorate the table, I included a side bowl of jelly beans for the color, and after dinner taste.  When I found out about Keller’s Creamery Butter Bunny Sculpture, however, I knew I had to have that as well.  A regular stick of butter for the bread just wouldn’t do.  He may not be the Easter Bunny, but it’s one of the highlights of the table.  The kids even look past the jelly beans and dessert to the cute little bunny.  Just make sure they see it before you cut off the ears and start spreading him on bread. 

This year I’m making a butter cake using Keller’s Creamery.  I’m local to a Weis supermarket, which always has them this time of year.  Below is the recipe, which I hope you enjoy.  What Easter traditions do you have? Visit for more on Keller’s Creamery http://www.kellerscreamery.com/

Butter Cake Recipe:

Ingredients:

3 cups all-purpose flour, sifted

2 cups sugar

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

1 cup butter, softened

1 tsp vanilla extract

4 eggs, room temp

Zest of one orange, for garnish optional

powdered sugar, for dusting top of cake

Preparation:
  1. Preheat oven to 325 degrees F.  Grease and flour a large bundt pan and set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until well incorporated. Add in the eggs one at a time, then the vanilla. Add in the salt, baking powder, baking soda and butter milk, then add the sifted flour. Spread the batter evenly into the Bundt pan. Bake for approx. 55 to 60 minutes or until a toothpick comes out clean. Cool for about 1 hour.
  3. Once cake has completely cooled, invert onto a wire rack and dust with powdered sugar.

This post is brought to you in partnership with Keller’s Creamery. All thoughts and opinions are my own.
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